Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats

A production method and technology of oral liquid, applied in application, food preparation, food science, etc., can solve the problem of insufficient utilization of pearl oyster meat natural resources, etc., and achieve remarkable anti-fatigue effect, high economic benefit, and pure taste Effect

Inactive Publication Date: 2011-03-02
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shellfish meat left after pearling pearl oysters is rich in protein. At present, except for a small amount of fresh food, it is mainly used for processing into low-value-added products such as feed, canned food, condiments, etc., so that pearl oyster meat, a precious natural resource, cannot be obtained. Full use

Method used

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  • Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats
  • Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats
  • Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats

Examples

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Embodiment 1

[0026] 1. Remove impurities from the fresh marshmallow meat, wash and drain. Take shellfish and process them repeatedly 5 times in a high-speed tissue grinder, each time for 3 minutes, to obtain shellfish pulp, weigh the mass, and measure the volume.

[0027] 2. Add 4 times the amount of No. 6 light gasoline according to the volume of the shellfish pulp, stir at 300r / min for 120min, and centrifuge at 4800r / min for 30min to remove the No. 6 light gasoline to obtain defatted Marshmallow meat pulp.

[0028] 3. Add 5 times of water to the shellfish meat pulp according to the mass, stir continuously at 300r / min for 10min to form a cloudy liquid, heat to 50°C, and keep the temperature constant.

[0029] 4. In the turbid liquid at a constant temperature of 50°C, add 5000 activity units of trypsin per gram according to the mass of the marshmallow meat slurry, and enzymatically hydrolyze with continuous stirring at 300r / min for 240min.

[0030] 5. After the enzymatic hydrolysis was co...

Embodiment 2

[0040] 1. Take out and melt the marshmallow meat frozen at -20℃, wash it, add water to boil for 3 minutes, let cool to room temperature, and drain. Then, it was repeatedly processed in a high-speed tissue grinder for 5 times, each time for 3 minutes, to obtain shellfish pulp, which was weighed and volume measured.

[0041] 2. The rest are the same as Steps 2-13 of Example 1.

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Abstract

The invention provides a method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats, which comprises the following steps: pounding the Pinctada martensii dunker meats into pulps by a high-speed tissue blender; adding No.6 light petrol to stir and degrease the pulps for removing fishy smell; carrying out centrifugation on the pulps, removing the No.6 light petrol; collecting the Pinctada martensii dunker meat pulps, and adding water to the meat pulps for even mixing, heating the mixed meat pulps; adding trypsin for enzymolysis according to weight of the martensii meat pulps, and inactivating the trypsin after the enzymolysis finishes; adding papain for enzymolysis according to weight of the martensii meat pulps, and inactivating the papain after the enzymolysis finishes; and adding alkali protease for enzymolysis according to weight of the martensii meat pulps, inactivating the alkali protease after the enzymolysis finishes, and cooling the pulps to the room temperature. Aqueous solution is collected by centrifugation and then is subject to vacuum concentration; the concentrated pulps are diluted with aquae sterilisata to obtain required pulps; and ethyl maltol, citric acid and sodium cyclamate are added to the pulps for dissolution and homogeneous mixing to prepare the products. In the invention, the technology is simple and easy to operate, production cycle is shorter, and the proteins of the Pinctada martensii meats are subject to three-enzyme composite hydrolysis to enhance the amount of the produced amino acid and small peptide obviously, thus being beneficial to improving product quality.

Description

technical field [0001] The invention belongs to a method for producing pearl oyster meat anti-fatigue oral liquid. Background technique [0002] Fatigue is a prominent problem in modern society. The pace of life in modern society is getting faster and faster, which has brought huge pressure to people's survival. The proportion of fatigued people is constantly expanding, and many people are in a sub-health state due to excessive fatigue. , has seriously affected work efficiency and quality of life, and resisting fatigue has become a social need. Only by recovering physical fitness as soon as possible can people complete the hard work and heavy learning tasks in the future. Consuming products with anti-fatigue effects is an effective way to achieve the above goals. [0003] At present, many domestic scholars have conducted experiments on the anti-fatigue effect of peptides. "Chinese Public Health" reported in the second issue of 2008 that Yan Ping and others used homemade s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/33A23L33/00A23L17/40
Inventor 苗艳丽王宏波方富永宋文东
Owner GUANGDONG OCEAN UNIVERSITY
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