Lactobacillus casei-containing fermented oyster powder

A technology of Lactobacillus casei, oyster powder, applied in application, food preparation, food science and other directions to achieve the effect of ensuring nutritional and health care functions

Inactive Publication Date: 2013-04-24
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, a kind of fermented oyster powder containing Lact

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Oysters are used as raw materials, the protease used to prepare the enzymatic solution is Bacillus subtilis neutral protease, and the fermentation strains are Lactobacillus bulgaricus and Lactobacillus casei. The process steps are:

[0018] (1) Oyster enzymatic hydrolysis: Take 5000g freshly cleaned oyster soft body and add water to homogenate according to the ratio of material to water 1:3, add Bacillus subtilisin neutral protease according to the ratio of 1000U / g meat, stir evenly, hydrolyze at 55℃ for 4 hours, Inactivate the enzyme at 90°C for 10 minutes, cool down, centrifuge (4000rpm, 30min), take the supernatant, add 1.5% activated carbon according to the mass percentage of the enzymatic hydrolyzate, incubate at 35°C for 50 min, filter with diatomaceous earth, and obtain a clarified oyster enzymolyzate ;

[0019] (2) Probiotic fermented oyster hydrolyzate: add 1% lactose and 5% sucrose to the oyster hydrolyzate by weight percentage, sterilize at 95°C for 30 minut...

Embodiment 2

[0022] (1) Oyster enzymatic hydrolysis: take 5000g of freshly cleaned oyster soft body, add water and homogenate according to the ratio of feed to water 1:3, and add compound animal proteases according to the ratio of 1000U / g meat: Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus casei , the ratio of the three is 2:1:1, stir evenly, hydrolyze at 60°C for 3 hours, inactivate the enzyme at 100°C for 10min, cool, centrifuge (4000rpm, 30min), take the supernatant, add 2 % activated carbon, kept at 40°C for 40 min, filtered with diatomaceous earth, and clarified oyster hydrolyzate was obtained;

[0023] (2) Probiotic fermented oyster hydrolyzate: add 2% lactose and 4% sucrose to the oyster hydrolyzate by weight percentage, sterilize at 95°C for 30 minutes, cool, inoculate 4% Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus casei (ratio: 2:1:1), fermented at 35°C for 8 hours, then fermented at 4°C for 2 days;

[0024] (3) Freeze-drying of...

Embodiment 3

[0026] (1) Oyster enzymatic hydrolysis: take 5000g of freshly cleaned oyster soft body, add water and homogenate according to the ratio of material to water 1:3, add compound animal protease according to the ratio of 1000U / g meat, stir evenly, hydrolyze at 50℃ for 5 hours, and 90℃ Inactivate the enzyme for 15 minutes, cool, centrifuge (4000rpm, 20min), take the supernatant, add 1.0% activated carbon according to the mass percentage of the enzymolysis solution, keep it at 30°C for 60 minutes, filter with diatomaceous earth, and obtain a clarified oyster enzymolysis solution;

[0027] (2) Probiotic fermented oyster hydrolyzate: add 3% lactose and 3% sucrose to the oyster hydrolyzate by weight percentage, sterilize at 95°C for 30 minutes, cool, inoculate 4% Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus casei (ratio: 2:1:1), fermented at 40°C for 7 hours, then fermented at 4°C for 2 days;

[0028] (3) Freeze-drying of fermented liquid: pre-freeze the post-...

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Abstract

The invention relates to lactobacillus casei-containing fermented oyster powder. The preparation method comprises the following steps of: homogenating oyster and water according to a ratio, adding protease according to the ratio, uniformly stirring, hydrolyzing, performing enzyme deactivation, cooling, centrifuging, taking supernatant, adding activated carbon according to the mass percent of the enzymatic hydrolysate, keeping the temperature to be 30-40 DEG C, filtering by using kieselguhr, and obtaining clarified oyster enzymatic hydrolysate; and inoculating probiotics according to the volume percent of the enzymatic hydrolysate, fermenting at the temperature of 35-40 DEG C for 6-8 hours, fermenting at the temperature of 4 DEG C for 2-4 days, and performing freeze drying on the fermentation liquor to obtain the fermented oyster powder. According to the product production process, the modern biotechnology and freeze drying technology are adopted, and the nutritional ingredients of the oyster are totally converted in the lactic acid fermentation process, so that the fermented oyster powder contains the active ingredients such as amino acids, glycogen, taurine, zinc and selenium in the nutritional ingredients of the oyster and also contains active lactobacillus casei, and the nutrition and health care functions are guaranteed.

Description

technical field [0001] The invention relates to a fermented oyster powder, in particular to a fermented oyster powder containing Lactobacillus casei, belonging to the technical field of health food production. Background technique [0002] Lactobacillus casei ( Lactobacillus casei ) belongs to the genus Lactobacillus and is a probiotic that can tolerate the defense mechanisms of the organism, including enzymes in the mouth, low pH in gastric juice, and bile acids in the small intestine. To regulate the balance of intestinal flora, promote human digestion and absorption and so on. At the same time, Lactobacillus casei has the functions of effectively lowering blood pressure and cholesterol, promoting cell division, producing antibody immunity, enhancing human immunity, preventing cancer and inhibiting tumor growth. In recent years, Lactobacillus casei has become more and more the focus of research, development, and production because of its remarkable beneficial effects on ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/33A23L33/00A23L17/40
Inventor 曾少葵章超桦邓楚津蒋志红吴文龙
Owner GUANGDONG OCEAN UNIVERSITY
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