Processing technique for preparing oyster meat nutritious powder by enzymolysis with assistance of ultrasound

A processing technology and nutrition powder technology, applied in food preparation, food ultrasonic treatment, food forming, etc., can solve the problems affecting the development of oyster breeding industry, poor taste, rough and hard texture of oyster sauce, etc., to achieve stable product quality, edible Convenient, good rehydration effect

Active Publication Date: 2014-07-23
徐海菊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to fresh sales, oyster products are mainly sold as dried oysters. However, due to the rough texture and poor taste of dried oysters, the development of oyster farming industry is seriously affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of oyster nutrition powder, described oyster nutrition powder obtains by following processing technology, and described processing technology comprises the steps:

[0031] (1) Raw material pretreatment: wash the oyster meat, remove the viscera, homogenize it with a high-speed tissue masher, and make oyster homogenate liquid according to the mass ratio of raw materials and water at 1:1-1:3;

[0032] (2) High-pressure homogenization: homogenize the oyster homogenate obtained in step (1) under a pressure of 30 MPa to 40 MPa, so that the oyster raw material becomes uniform and fine particles to obtain an oyster homogenate;

[0033] (3) Enzymolysis supplemented by ultrasound to prepare enzymolysis solution: the oyster homogeneous solution obtained in step (2) was enzymatically hydrolyzed with enzyme solution, pH 8.6-9.2, enzymolysis temperature 38°C-42°C, enzymolysis time 2h~4h; At the same time, ultrasonic treatment is carried out under the conditions of 20KHz~40KHz,...

Embodiment 2

[0049] This example is an optimization scheme based on Example 1, and provides a processing technology for preparing oyster nutrition powder supplemented by enzymatic hydrolysis and ultrasound. For the parts in this embodiment that are the same as those in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding, and the content disclosed in Embodiment 1 should also be regarded as the content of this embodiment, and will not be described repeatedly here.

[0050] A kind of processing method of oyster meat nutritional powder provided by the present embodiment comprises the following steps:

[0051] (1) Raw material pretreatment: wash the fresh oyster meat, remove the viscera, homogenate with a high-speed tissue masher, and make oyster homogenate according to the mass ratio of raw material and water at 1:1;

[0052] (2) High-pressure homogenization: Homogenize the oyster homogenate obtained in step (1) at a pressure of 30 MPa, so that the oyster raw ...

Embodiment 3

[0059] This example is an optimization scheme based on Example 1, and provides a processing technology for preparing oyster nutrition powder supplemented by enzymatic hydrolysis and ultrasound. For the parts in this embodiment that are the same as those in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding, and the content disclosed in Embodiment 1 should also be regarded as the content of this embodiment, and will not be described repeatedly here.

[0060] The oyster raw material that present embodiment adopts is frozen oyster meat, comprises the following steps:

[0061] (1) Raw material pretreatment: thaw frozen oyster meat under running water, wash, remove internal organs, homogenize with a high-speed tissue masher, and prepare oyster homogenate liquid according to the mass ratio of raw material and water at 1:2;

[0062] (2) High-pressure homogenization: Homogenize the oyster homogenate obtained in step (1) at a pressure of 35 MPa, so th...

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PUM

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Abstract

The invention provides a novel processing technique for oyster nutritious powder. The processing technique comprises the steps of raw material pretreatment, high-pressure homogenization, enzymolysis, ultrasonic treatment, spray drying and the like. According to the novel processing technique, the enzymolysis biochemistry and the physical technique are combined; compared with the traditional enzymolysis method, the processing technique has the advantages that the enzymolysis efficiency is improved; meanwhile, before enzymolysis, the high-pressure homogenization is improved, and the yield of the oyster nutritious powder is increased, so that the raw material utilization ratio is increased. The novel processing technique of oyster nutritious powder, which is provided by the invention, adopts a simple process; oyster nutritious powder obtained by ultrasonic enzymolysis contains rich nutritious ingredients such as protein, fat and polysaccharide, has multiple effects of blood pressure reduction, oxidation resistance and the like, is beneficial to absorption by human bodies, moreover, is good in solubility, is convenient to eat, is stable in product quality, and is beneficial to industrial production.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, and in particular relates to a processing technology for preparing oyster meat nutrition powder with functions of lowering blood pressure and anti-oxidation by supplementing with ultrasound. Background technique [0002] Oysters, also known as oysters, oysters, oyster yellows, sea oysters, etc., belong to the mollusc phylum (Mollusca), and the clambranchs ( Lamelli branchia ), Oyster family ( Ostreidae ), is the world's largest cultured shellfish, and is also one of the main mariculture species in my country's coastal areas. In our country, it is mainly cultured. There are about 20 kinds of oysters produced along the coast, which are one of the four major cultivated shellfish. It is produced from the Bohai Sea, the Yellow Sea, the South China Sea to the Nansha Islands, mainly in Liaoning, Hebei, Shandong, Jiangsu, Zhejiang, Guangdong, Guangxi, and Hainan. my country's fishery stati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L17/40A23L17/50
CPCA23L5/32A23L17/40A23L17/50A23L33/00A23P10/40A23V2002/00A23V2200/326A23V2200/30A23V2300/48
Inventor 徐海菊陈正东陈江萍冯尚坤鲍若晗蔡健林金剑
Owner 徐海菊
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