CN104664536A - 一种海礁小蚝蛎营养液及其制备方法 - Google Patents
一种海礁小蚝蛎营养液及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种海礁小蚝蛎营养液及其制备方法,以海礁小蚝蛎为主要原料,经过前处理、高压微射流超微粉碎处理、浸泡、匀浆、发酵、后处理得成品。本发明得到的海礁小蚝蛎营养液,可全面补充钙、氨基酸和微量元素,对开发儿童智力,增加身高有显著作用,具有益智、消食开胃、增高、增强免疫力的作用。
Description
技术领域
本发明涉及一种海礁小蚝蛎营养液的制备方法,以及采用该方法获得的海礁小蚝蛎营养液。
背景技术
海礁小蚝蛎,软体动物,有两个贝壳,一个小而平,另一个大而***,壳的表面凹凸不平,寄生在海礁上。在海边的岩石或者是红树等一切物体上面都很容易找到海礁小蚝蛎,他们都会粘在上面,甚至海里面的寄居蟹或者是生的死的贝壳上都能找到海礁小蚝蛎。涨潮退潮,海礁小蚝蛎也会被海水推到岸上,会成片生长。可供食用,味鲜美,又能提制蚝油,也可入药,能治丹毒,也叫蚝或海蛎子。海礁小蚝蛎,与大牡蛎(生蚝)相比,体积要小,内含的蚝肉,也小很多,和花生米差不多大,这种小蚝蛎营养价值要比生蚝高很多,一般用来煮粥或者煮汤,富含蛋白质、肝糖、脂肪及多种维生素,滋味清香鲜美,不论炒、煮、蒸或作为佐料,无不入口生香,余味无穷,是难得的调味品。干品又具有补肝清热、滋阴明目、提神益精等医药效用,享有“海上牛奶”的美誉,是贝类中滋养价值最高的,补钙又补锌。
在西方,牡蛎被称为“海之奶”、“海之果”,牡蛎肉在古代曾认为是“海族之中最贵者”,这充分肯定了牡蛎的营养价值。牡蛎含有丰富的蛋白质、氨基酸,还含有丰富的维生素如VA、VB1、VB2、VB3、VB12、VC、VD2、VH等,牡蛎肉中含有无机盐及微量元素,对人体有重要的生理作用。大蚝含有19种是人体必需的氨基酸,牛磺酸是蚝油特有成份,并富含锌等20多种微量元素,是男性理想的强肾固本营养品和保健食品。
随着生活水平的不断提高,人们膳食结构的改变,追求营养高和保健功能的食品,已成为人们人时尚。例如中国专利CN102697043A,公开了一种从海礁小蚝砺的牡砺肉中提取氨基酸营养液的方法,以海礁小蚝砺为主要原料,经过前处理、浸泡、匀浆、酶解、离心、调配、灌装、灭菌、包装制成。大蚝水产品深受广大消费者的欢迎,市场前景巨大。
发明内容
本发明的目的在于提供一种海礁小蚝蛎营养液的制备方法,以及采用该方法获得的海礁小蚝蛎营养液。
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8-10的重量比加入纯净水,用高速剪切乳化机处理10-20min,转速为8000-12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80-120MPa,处理次数为2-4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5-2.0%氯化钠、0.2-0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡15-20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000-12000r/min,时间为8-15min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH6.5-8.0,按体积百分比为10-15%接入培养成熟的乳酸菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间8-10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
本发明所述的蛎肉是指海礁小蚝蛎的软体部分,即海礁小蚝蛎的精卵部分。
所述的前处理步骤中,冰水的温度维持在8-12℃,暂存的时间为10-15min。
所述的乳酸菌优选保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、乳脂链球菌、两歧双歧杆菌、婴儿双歧杆菌、长双歧杆菌。
所述的离心,转速为4500-5000r/min,时间为8-15分钟,步骤2)和步骤5)得到的浆液和发酵液混合会形成过饱和溶液,通过离心去除沉淀和不稳定物质。
本发明还涉及采用本发明制备方法得到的海礁小蚝蛎营养液,本发明得到的海礁小蚝蛎营养液还可以和甜味剂、酸味剂等辅料配合,以获得更好的口感。
本发明得到的海礁小蚝蛎营养液,可全面补充钙、氨基酸和微量元素,对开发儿童智力,增加身高有显著作用,具有益智、消食开胃、增高、增强免疫力的作用。
和现有技术相比,本发明的优点在于:
1、本发明通过使用高压微射流超微粉碎技术处理海礁小蚝蛎残留壳,利用高压微射流超微粉碎设备产生挤压力、剪切力、冲击力,经过液-液、液-固之间的高速撞击、高剪切、空穴作用等,使物料的分子结构发生变化。高压微射流超微粉碎设备可以做到纳米分散,细化效果可达0.1um甚至以下,压力高达120MPa,得到的钙粉具有颗粒粒径分布均匀,具有操作简单、无污染、可在线清洁消毒、可高效率进行细胞破壁等诸多优点。
2、现有技术中,由于牡蛎的外壳较硬一般不作为直接食用的材料,在进行加工的过程中通常将去除。制备海礁小蚝蛎营养液,一般采用新鲜的海礁小蚝蛎蛎肉,并去除残留的壳。本发明通过对海礁小蚝蛎残留壳的处理,增加了海礁小蚝蛎营养液的钙、镁等营养成分,含量比现有技术提高两倍以上,且更加易于吸收。
3、现有技术对海礁小蚝蛎蛎肉的处理一般是采用酶解,酶解只能处理蛋白,而本发明通过乳酸菌来处理,具有促进蛋白质、单糖的分解,以及促进钙、镁等营养物质的吸收,产生维生素B族等大量有益物质,还可以增加肠道有益菌群,改善人体胃肠道功能,恢复人体肠道内菌群平衡,形成抗菌生物屏障,抑制胆固醇吸收,降血脂、降血压作用,免疫调节作用,增强人体免疫力和抵抗力等作用。
具体实施方式
下面以实施例对本发明进行说明,但本发明并不局限于这些实施例。
实施例1
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在8℃,暂存的时间为15min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8的重量比加入纯净水,用高速剪切乳化机处理10min,转速为12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为120MPa,处理次数为4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含2.0%氯化钠、0.2%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为12000r/min,时间为15min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH6.5,按体积百分比为15%接入培养成熟的保加利亚乳杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
实施例2
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在12℃,暂存的时间为12min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:10的重量比加入纯净水,用高速剪切乳化机处理15min,转速为8000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为100MPa,处理次数为3次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5%氯化钠、0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡15min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000r/min,时间为12min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH8.0,按体积百分比为10%接入培养成熟的嗜酸乳杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间9h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
实施例3
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在10℃,暂存的时间为10min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:9的重量比加入纯净水,用高速剪切乳化机处理20min,转速为10000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80MPa,处理次数为2次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5%氯化钠、0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡18min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000r/min,时间为10min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH7.0,按体积百分比为12%接入培养成熟的嗜热链球菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间8h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
实施例4
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在8℃,暂存的时间为10min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8的重量比加入纯净水,用高速剪切乳化机处理12min,转速为10000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为100MPa,处理次数为4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含2.0%氯化钠、0.2%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为12000r/min,时间为8min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH7.5,按体积百分比为15%接入培养成熟的两歧双歧杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
Claims (5)
1.一种海礁小蚝蛎营养液的制备方法,其特征在于,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8-10的重量比加入纯净水,用高速剪切乳化机处理10-20min,转速为8000-12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80-120MPa,处理次数为2-4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5-2.0%氯化钠、0.2-0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡15-20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000-12000r/min,时间为8-15min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH6.5-8.0,按体积百分比为10-15%接入培养成熟的乳酸菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间8-10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
2.根据权利要求1所述的一种海礁小蚝蛎营养液的制备方法,其特征在于:所述的蛎肉是指海礁小蚝蛎的软体部分,即海礁小蚝蛎的精卵部分。
3.根据权利要求1所述的一种海礁小蚝蛎营养液的制备方法,其特征在于:所述的前处理步骤中,冰水的温度维持在8-12℃,暂存的时间为10-15min。
4.根据权利要求1所述的一种海礁小蚝蛎营养液的制备方法,其特征在于:所述的乳酸菌为保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、乳脂链球菌、两歧双歧杆菌、婴儿双歧杆菌、长双歧杆菌。
5.权利要求1-4中任一项所述方法得到的海礁小蚝蛎营养液。
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