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Preparation method of oyster protein beverage

A technology for protein drinks and oysters, applied in food preparation, application, food science and other directions, can solve the problems of yeast powder fermentation and deodorization, and achieve the effect of obvious effect and stable color.

Inactive Publication Date: 2011-12-14
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A series of related processes such as yeast powder fermentation deodorization, activated carbon decolorization, addition of compound browning inhibitor and compound stabilizer after enzymolysis preparation of the present invention have not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Wash fresh oyster meat, remove black edges and viscera, and homogenize it, make oyster homogenate according to the ratio of material to water 1:5, add compound animal protease 500U / g, enzymatically hydrolyze at 50°C for 3h, and inactivate the enzyme at 96°C for 10min , and centrifuge (4000rpm, 10min) to remove insoluble matter to obtain oyster hydrolyzate. Add 1.2% yeast powder to the oyster enzymatic hydrolyzate, cultivate at 28°C for 60min, centrifuge (4000rpm, 10min) to remove insoluble matter, then add 0.5% activated carbon, stir at 45°C for 60min, centrifuge (4000rpm, 10min) 10min) to obtain deodorizing and decolorizing oyster protein enzymatic hydrolyzate. Add 0.02% bamboo leaf flavonoids, 0.02% neutral sodium phytate, 0.015% compound stabilizer and 0.05% pectin, 0.20% carboxymethyl cellulose, 0.03% sodium alginate, and 0.004% xanthan gum to decolorize In the final oyster enzymatic hydrolysis solution, stir and mix, heat to 70°C for high-pressure homogenization (...

Embodiment 2

[0029] Wash the fresh oyster meat, remove the black edges and viscera, and then homogenize it, make oyster homogenate according to the ratio of material to water 1:4, add compound animal protease 1000U / g, enzymolyze at 55°C for 4.5h, and inactivate the enzyme at 96°C 10min, centrifuge (4000rpm, 10min) to remove insoluble matter, and obtain oyster hydrolyzate. Add 1.6% yeast powder to the oyster enzymatic hydrolyzate, cultivate at 23°C for 40min, centrifuge (4000rpm, 10min) to remove insoluble matter, then add 1.0% activated carbon, stir at 45°C for 60min, centrifuge (4000rpm, 10min) 10min) to obtain deodorizing and decolorizing oyster protein enzymatic hydrolyzate. Add 0.05% bamboo leaf flavonoids, 0.03% neutral sodium phytate, 0.01% compound stabilizer and 0.08% pectin, 0.10% carboxymethyl cellulose, 0.04% sodium alginate, and 0.001% xanthan gum to decolorize In the final oyster enzymatic hydrolysis solution, stir and mix, heat to 60°C for high-pressure homogenization (press...

Embodiment 3

[0031] Wash the fresh oyster meat, remove the black edges and viscera, and then homogenize it, make oyster homogenate according to the ratio of material to water 1:3, add compound animal protease 800U / g, enzymolyze at 58°C for 5h, and inactivate the enzyme at 96°C for 10min , and centrifuge (4000rpm, 10min) to remove insoluble matter to obtain oyster hydrolyzate. Add 0.8% yeast powder to the oyster enzymatic hydrolyzate, cultivate at 28°C for 60min, centrifuge (4000rpm, 10min) to remove insoluble matter, then add 0.5% activated carbon, stir at 45°C for 60min, centrifuge (4000rpm, 10min) to obtain deodorizing and decolorizing oyster protein enzymatic hydrolyzate. Add 0.06% bamboo leaf flavonoids, 0.04% neutral sodium phytate, 0.02% compound stabilizer and 0.10% pectin, 0.10% carboxymethyl cellulose, 0.05% sodium alginate, and 0.002% xanthan gum to deodorize In the decolorized oyster enzymatic solution, stir and mix, heat to 75°C for high-pressure homogenization (pressure 25-30...

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Abstract

The invention relates to a preparation method of an oyster protein beverage, and the method comprises the following steps: cleaning fresh oyster meat, removing black edges and internal organs, homogenizing, then adding water, adding an enzyme for enzymolysis so as to get oyster enzymatic hydrolysate, performing deodorization and decolorization treatment on the oyster enzymatic hydrolysate, adding a beverage compound browning inhibitor and a beverage emulsion stabilizer, stirring, uniformly mixing, heating, performing high-pressure homogenization, performing vacuum degassing, then sterilizing, canning, cooling to room temperature and then storing at the temperature of 4 DEG C. The oyster protein beverage has a variety of physiological health care functions; the preparation method is simple, convenient and fast, and deodorization and decolorization effects are obvious; and the problem that the color and luster of the oyster protein beverage are darkened during the storage period is controlled so as to keep the color and luster of the oyster protein drink stable and be in line with the drink standard.

Description

technical field [0001] The invention relates to a preparation method of oyster protein beverage. Background technique [0002] Oyster, also known as sea oyster, oyster yellow, oyster, oyster, etc., is a worldwide shellfish and one of the four famous aquaculture economic shellfish in my country. [0003] The protein content in the oyster soft body is as high as 50% (dry weight), and the amino acid composition is perfect, and the completeness and quality ratio of the essential amino acids are better than those of cow milk and human milk. Active substances, such as glycogen, taurine, EAP, DHA and vitamins zinc, selenium, calcium, iron, etc., also have high utilization value in the field of medicine. The content of glycogen in oyster meat is as high as 22.14% (on a dry basis). Scientific research has found that oyster glycogen can significantly prevent and treat cardiovascular diseases and anticoagulant, lower blood fat, antithrombotic, anti-fatigue, improve the body's immune f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/42A23L2/52A23L1/33A23L1/30A23L17/40
Inventor 秦小明林华娟章超桦郑惠娜高加龙刘慧尤久勇
Owner GUANGDONG OCEAN UNIVERSITY
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