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Crocodile meat oral liquid and preparation method thereof

A technology for crocodile meat and oral liquid, which is applied to the field of crocodile meat oral liquid and its preparation, can solve problems such as the treatment of substances without bitter and fishy taste, and achieve the effects of good taste, high content and better taste.

Inactive Publication Date: 2013-11-20
GUANGZHOU UNIVERSITY OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current edible research of crocodile meat, it is known that enzymatic hydrolysis is carried out, such as breaking and homogenizing crocodile meat, adding lipase, protease, pancreatin, cellulase, compound enzyme enzymatic hydrolysis and lipase enzymatic hydrolysis, Then add boiled Chinese herbal medicine preparations to make solutions or capsules; or use papain and pepsin to make crocodile meat oral products, but no one has processed the bitter smell substances produced after crocodile meat enzymolysis

Method used

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  • Crocodile meat oral liquid and preparation method thereof
  • Crocodile meat oral liquid and preparation method thereof
  • Crocodile meat oral liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The screening of enzyme in the preparation method of embodiment 1 crocodile meat oral liquid

[0027] 1 Experimental materials

[0028] Main instruments: analytical balance, acidity meter, magnetic stirrer (Hangzhou Instrument Electric Co., Ltd.), electric heating constant temperature water bath (HH, SII-NI4B Beijing Jingke Huarui Co., Ltd.), DS-1 high-speed tissue masher (Shanghai Specimen Model factory), TDZ5-WS centrifuge (Changsha Xiangzhi Centrifuge Instrument Co., Ltd.), high performance liquid chromatography, UV-visible detector, data workstation, ultrasonic cleaner.

[0029] Reagents: 2 catties of fresh crocodile meat (Thai crocodile, Crocodylus siamensis Schneider, purchased from Guangzhou Crocodile Park), papain (enzyme activity 400U / mg, Guoao Biological Company sigma), flavor protease (enzyme activity 20U / mg, Guangzhou Hua Qisheng Biotechnology Co., Ltd. (Amresco), pepsin (10U / mg, sigma), compound protease (120U / mg, LOT#KY201202, Guangzhou Qiyun Biotechnology...

Embodiment 2

[0089] Inclusion condition screening in the preparation method of embodiment 2 crocodile meat oral liquid

[0090] 1 Experimental materials

[0091] Experimental reagent: β-cyclodextrin

[0092] Main instruments: electric heating constant temperature water bath, analytical balance

[0093] 2 Experimental methods

[0094] single factor experiment

[0095] 2.1 Effect of temperature on inclusion effect

[0096] Get the crocodile meat enzymolysis solution obtained by enzymatic hydrolysis under the best enzymolysis conditions of Example 1, utilize the sensory evaluation standard in Example 1 to evaluate its bitter fishy smell, its bitterness is 4.9 points, and fishy smell is 5.0 points, to the enzymolysis solution 2% (w / v) of β-cyclodextrin was added to the mixture, the inclusion time was fixed at 1h, and the influence of temperature on the effect of debittering and deodorizing was investigated.

[0097] Table 7. Effect of β-cyclodextrin inclusion temperature on the effect

...

Embodiment 3

[0106] Fermentation condition screening in the preparation method of embodiment 3 crocodile meat oral liquid

[0107]1 Experimental materials

[0108] Experimental reagent: yeast powder

[0109] Main instruments: electric heating constant temperature water bath, analytical balance

[0110] 2 Experimental methods

[0111] single factor experiment

[0112] 2.1 The influence of the dosage of yeast powder

[0113] Get the solution after inclusion obtained in Example 2, utilize the sensory evaluation standard in Example 1 to evaluate its bitter fishy smell, its bitter taste is 6.0 points, and fishy smell is 5.4 points, respectively add different A large amount of yeast powder was fermented at a constant temperature at 40°C for 1 hour. After the fermentation, the supernatant was separated by centrifugation, and the enzyme was inactivated in a boiling water bath for 5 minutes.

[0114] Table 9. The effect of the amount of yeast powder on the effect of debittering and deodorizing...

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Abstract

The invention discloses a crocodile meat oral liquid and a preparation method thereof, and belongs to the technical field of meat health-care beverages. The preparation method comprises the following steps of: 1) triturating fresh crocodile meat and adding water; adding 2000-8000 active units of papain, compound protease and flavourzyme to crocodile meat per g, wherein the ratio of active units of papain, compound protease and flavourzyme is (1-2):(1-5):(1-5); and 2) performing enzymolysis for 1-4 hours at 45-65 DEG C, then, inactivating enzyme to remove solid residues to obtain an enzymatic hydrolysate so as to obtain the crocodile meat oral liquid. The crocodile meat oral liquid prepared by the method is high in content of free amino acids, easy to absorb, excellent in taste and free from remarkable bitter taste and fishy smell.

Description

technical field [0001] The invention relates to the technical field of meat health drinks, in particular to a crocodile meat oral liquid and a preparation method thereof. Background technique [0002] "Compendium of Materia Medica" records that "crocodile meat is tonic". Crocodile meat is not only delicious, but also can nourish blood, strengthen muscles and bones, and drive away dampness. It has miraculous effects on asthma, cough, rheumatism and diabetes. It is called "animal gold" in medicine. And modern scientific research shows that the water extract of crocodile meat has obvious anti-inflammatory, antiasthma, improving cellular immune function, hypoxia tolerance, improving memory, etc., and can be used to treat asthma, cough, rheumatism, physical weakness, and abdominal pain and malignant sores and tumors. Studies have shown that crocodile meat has a high protein content, accounting for 16.7%, which is higher than common meat such as pork and duck. It is a low-fat,...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 魏小勇王美玲
Owner GUANGZHOU UNIVERSITY OF CHINESE MEDICINE
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