CN110463758A - 一种风味改良型牡蛎片剂的制备方法 - Google Patents
一种风味改良型牡蛎片剂的制备方法 Download PDFInfo
- Publication number
- CN110463758A CN110463758A CN201910770644.1A CN201910770644A CN110463758A CN 110463758 A CN110463758 A CN 110463758A CN 201910770644 A CN201910770644 A CN 201910770644A CN 110463758 A CN110463758 A CN 110463758A
- Authority
- CN
- China
- Prior art keywords
- oyster
- tablet
- preparation
- flavour
- tablet according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 100
- 235000020636 oyster Nutrition 0.000 title claims abstract description 100
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 235000019634 flavors Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- 235000021262 sour milk Nutrition 0.000 claims abstract description 17
- 108091005804 Peptidases Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 14
- 235000019419 proteases Nutrition 0.000 claims abstract description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 13
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 13
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 11
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 11
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 11
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 11
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 11
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 8
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 8
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 8
- 229960004853 betadex Drugs 0.000 claims abstract description 8
- 229940057948 magnesium stearate Drugs 0.000 claims abstract description 8
- 230000007062 hydrolysis Effects 0.000 claims abstract description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 238000000108 ultra-filtration Methods 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 11
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 11
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 11
- 239000000654 additive Substances 0.000 claims description 10
- 230000000996 additive effect Effects 0.000 claims description 10
- 235000019219 chocolate Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013618 yogurt Nutrition 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 239000012466 permeate Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 9
- 238000010521 absorption reaction Methods 0.000 description 7
- 108090000765 processed proteins & peptides Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 238000002242 deionisation method Methods 0.000 description 4
- 239000002781 deodorant agent Substances 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 241000040710 Chela Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000008845 cholagoga Substances 0.000 description 1
- 229940124571 cholagogue Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品的制备,公开了一种风味改良型牡蛎片剂的制备方法,具体步骤是先将牡蛎肉经过均质,使用高温高压蒸汽灭菌锅灭菌,然后添加风味蛋白酶和中性蛋白酶进行复合酶解,再通过米曲霉发酵,将发酵的酶解液进行冻干处理得到牡蛎粉,牡蛎粉与酸奶粉、微晶纤维素、β‑环糊精、硬脂酸镁进行充分混合,使用压片机进行压片,得到风味改良后的牡蛎片。本发明在保留牡蛎原有的鲜味及营养价值同时,还能够有效去除腥味,通过与酸奶粉等其他辅料的配比,对牡蛎风味及片剂质量都有较大的提高。该牡蛎片营养丰富,食用方便,便于保存,有利于被广大消费者接受。
Description
技术领域
本发明涉及食品的制备,特别涉及一种风味改良型牡蛎片剂的制备方法。
背景技术
牡蛎肉鲜味美、营养丰富,具有独特的保健功能和药用价值并有“海中牛奶”之称。牡蛎的含锌量位居人类食物之首。牡蛎蛋白含量高达50%,含有8种必需氨基酸,占氨基酸总量的40%,是一种优质蛋白质。牡蛎肉中高含量的牛磺酸具有消炎解毒、保肝利胆、降血脂的作用并且能促进胎儿、婴儿神经***发育。牡蛎中的糖原还可直接为机体吸收利用,从而能减轻胰腺负担,故对糖尿病患者十分有益。牡蛎中含磷量丰富,且由于微量元素磷有助于人体钙的吸收,是补钙的佳品。
随着水产品工业生产技术的发展,以牡蛎为原料的产品类型变得多样化,利用牡蛎高蛋白的特质,生产活性多肽是较好的选择之一。牡蛎中蛋白质进行水解后产生具有包括抗疲劳、抗氧化等多种生理活性的活性多肽。但牡蛎经过酶解后仍存在一定的腥味,通过加入米曲霉发酵,利用米曲霉生长代谢所产生的蛋白酶水解牡蛎中的蛋白质,不仅具有较好的脱腥作用,而且更利于人体吸收。
目前,市场上牡蛎产品多为鲜牡蛎和牡蛎干,新鲜牡蛎保存周期短,对周围环境要求较高,极易发生死亡变质,产生异味等;牡蛎干便于储存、运输,但消费目标人群受限、产品味道以咸腥味道为主,降低了产品品质。因此发明一种风味改良型的牡蛎片剂很有应用前景。朱文慧等人开发出一种脱腥牡蛎酶解液的制备方法(CN 105581282A),其工艺为将牡蛎肉杀菌、酶解、酵母脱腥、灭酶、过滤、杀菌得到酶解液体。该方法把酶解与酵解脱腥一步完成,牡蛎中微量元素未能充分与多肽形成螯合物,该方法所生产的牡蛎水解液,并不能完全充分利用牡蛎具备的天然营养。徐海菊等人开发出一种酶解辅以超声制备牡蛎肉营养粉的加工技术(CN 103932267A),其工艺为将牡蛎肉洗净、除去内脏、匀浆、高压均质、酶解的同时辅以超声处理、喷雾干燥后得牡蛎营养粉。该方法主要缺陷在于:在制备牡蛎粉过程中,牡蛎肉未能完全利用,提高其生产成本;腥味不能有效去除,影响产品整体风味。
发明内容
针对现有技术中的上述不足,本发明提供了一种风味改良型牡蛎片剂的制备方法,其环保、稳定且高效。
为了达到上述发明目的,本发明采用的技术方案为:
一种风味改良型牡蛎片剂的制备方法,包括如下步骤:
(1)牡蛎预处理:清洗牡蛎、去除泥沙,剥取牡蛎肉;
(2)牡蛎的均质:将步骤(1)预处理后的牡蛎置于均质机中,并加入适量的去离子水进行均质,得到牡蛎均质液;
(3)均质液的灭菌:将步骤(2)均质后的牡蛎液置于蒸汽灭菌锅内,冷却至室温后,得灭菌后的均质液;
(4)复合酶解:将步骤(3)灭菌后的均质液调至温度40~50℃,调pH为6~7,加入2~5%的风味蛋白酶和中性蛋白酶,静置;
(5)高温灭活:将步骤(4)得到的酶解液进行灭活,将其加热至80℃灭酶活;
(6)发酵脱腥:将步骤(5)的酶解液降温至30~35℃,添加占原料的1~2%的干酵母和米曲霉,置于恒温烘箱中发酵;
(7)超滤:将步骤(6)发酵后的酶解上清液用截留分子量10kDa以下的超滤膜,获得超滤透过液;
(8)浓缩及冻干:将步骤(7)超滤后的酶解液通过旋转蒸发仪浓缩至固形物含量为20g/100mL,置于冷冻干燥机进行冻干至粉末状;
(9)制备酸奶粉:纯牛奶中添加酸奶菌粉,搅拌,静置发酵6~10h,然后冷冻干燥至粉末状;
(10)制备牡蛎片剂:将步骤(8)得到的牡蛎粉与步骤(9)得到的酸奶粉充分混合,并添加微晶纤维素、β-环糊精、硬脂酸镁混合均匀,通过压片机进行压片。
作为优选的,所述步骤(2)中加入去离子水的质量与牡蛎肉的质量比为0.5~2:1。
作为优选的,所述步骤(3)中高温高压蒸汽灭菌锅参数设置为:121℃、0.1MPa、20~30min。
作为优选的,所述步骤(4)中风味蛋白酶和中性蛋白酶添加量为比值为1:1,酶解时间为2~5h。
作为优选的,所述步骤(5)中酶解液加热灭酶的时间为3~10min。
作为优选的,所述步骤(6)中干酵母与米曲霉添加量比值为1:1,发酵时间为24~36h。
作为优选的,所述步骤(9)中纯牛奶与酸奶菌粉的比例是1000:1(v/w)。
作为优选的,所述步骤(10)中牡蛎粉、酸奶粉、微晶纤维素、β-环糊精、硬脂酸镁的比例是1:1:1~2:0.3~0.5:0.005(w/w)。
与现有技术相比,本发明的有益效果为:
1、利用风味蛋白酶和中性蛋白酶对牡蛎进行充分酶解,使得牡蛎中蛋白质充分降解成氨基酸或者小分子多肽,充分发挥原料价值,便于人体吸收利用;
2、通过米曲霉发酵脱腥,使得游离钙离子螯合成肽钙螯合物,利于人体吸收,并且有效去除腥味,充分保留原有的鲜味;
3、采用浓缩冻干的方式,有效降低了喷雾干燥过程中原料的损耗,避免牡蛎粉吸潮结块影响产品品质的现象发生;
4、通过辅料的配比,避免压片不成形,且提高牡蛎片剂风味,有利于被广大消费者接受。
具体实施方式
为了使本发明的内容更容易被清楚地理解,下面将对本发明实施例中的技术方案进行清楚、完整地描述。
一种风味改良型牡蛎片剂的制备方法,包括如下步骤:
(1)牡蛎预处理:清洗牡蛎、去除泥沙,剥取牡蛎肉;
(2)牡蛎的均质:将步骤(1)预处理后的牡蛎置于均质机中,并加入适量的去离子水进行均质,得到牡蛎均质液;其中,加入去离子水的质量与牡蛎肉的质量比为0.5~2:1;
(3)均质液的灭菌:将步骤(2)均质后的牡蛎液置于蒸汽灭菌锅内,高温高压蒸汽灭菌锅参数设置为:121℃、0.1MPa、20~30min;灭菌后冷却至室温,得灭菌后的均质液;
(4)复合酶解:将步骤(3)灭菌后的均质液调至温度40~50℃,调pH为6~7,加入2~5%的风味蛋白酶和中性蛋白酶,静置;风味蛋白酶和中性蛋白酶添加量为比值为1:1,酶解时间为2~5h。
(5)高温灭活:将步骤(4)得到的酶解液进行灭活,将其加热至80℃,酶活酶解液加热灭酶的时间为3~10min;
(6)发酵脱腥:将步骤(5)的酶解液降温至30~35℃,添加占原料的1~2%的干酵母和米曲霉,干酵母与米曲霉添加量比值为1:1,置于恒温烘箱中发酵,发酵时间为24~36h;
(7)超滤:将步骤(6)发酵后的酶解上清液用截留分子量10kDa以下的超滤膜,获得超滤透过液;
(8)浓缩及冻干:将步骤(7)超滤后的酶解液通过旋转蒸发仪浓缩至固形物含量为20g/100mL,置于冷冻干燥机进行冻干至粉末状;
(9)制备酸奶粉:纯牛奶中添加酸奶菌粉,纯牛奶与酸奶菌粉的比例是1000:1(v/w),搅拌,然后静置发酵6~10h,然后冷冻干燥至粉末状;
(10)制备牡蛎片剂:将步骤(8)得到的牡蛎粉与步骤(9)得到的酸奶粉充分混合,并添加微晶纤维素、β-环糊精、硬脂酸镁混合均匀,其中,牡蛎粉、酸奶粉、微晶纤维素、β-环糊精、硬脂酸镁的比例是1:1:1~2:0.3~0.5:0.005(w/w),最后通过压片机进行压片,值制得成品片剂。
具体实施方式一:
一种风味改良型牡蛎片剂的制备方法,包括如下步骤:
(1)牡蛎预处理:清洗牡蛎、去除泥沙,剥取牡蛎肉;
(2)牡蛎的均质:将步骤(1)预处理后的牡蛎置于均质机中,并加入适量的去离子水进行均质,得到牡蛎均质液;其中,加入去离子水的质量与牡蛎肉的质量比为0.8:1;
(3)均质液的灭菌:将步骤(2)均质后的牡蛎液置于蒸汽灭菌锅内,高温高压蒸汽灭菌锅参数设置为:121℃、0.1MPa,灭菌时间约25min;灭菌后冷却至室温,得灭菌后的均质液;
(4)复合酶解:将步骤(3)灭菌后的均质液调至温度45℃,调pH为6,加入3%的风味蛋白酶和中性蛋白酶,静置;风味蛋白酶和中性蛋白酶添加量为比值为1:1,酶解时间约3h;
(5)高温灭活:将步骤(4)得到的酶解液进行灭活,将其加热至80℃,酶活酶解液加热灭酶的时间约6min;
(6)发酵脱腥:将步骤(5)的酶解液降温至30℃,添加占原料的1%的干酵母和米曲霉,干酵母与米曲霉添加量比值为1:1,置于恒温烘箱中发酵,发酵时间约28h;
(7)超滤:将步骤(6)发酵后的酶解上清液用截留分子量10kDa以下的超滤膜,获得超滤透过液;
(8)浓缩及冻干:将步骤(7)超滤后的酶解液通过旋转蒸发仪浓缩至固形物含量为20g/100mL,置于冷冻干燥机进行冻干至粉末状;
(9)制备酸奶粉:纯牛奶中添加酸奶菌粉,纯牛奶与酸奶菌粉的比例是1000:1(v/w),搅拌,然后静置发酵约8h,然后冷冻干燥至粉末状;
(10)制备牡蛎片剂:将步骤(8)得到的牡蛎粉与步骤(9)得到的酸奶粉充分混合,并添加微晶纤维素、β-环糊精、硬脂酸镁混合均匀,其中,牡蛎粉、酸奶粉、微晶纤维素、β-环糊精、硬脂酸镁的比例是1:1:1:0.4:0.005(w/w),最后通过压片机进行压片,值制得成品片剂。
具体实施方式二:
一种风味改良型牡蛎片剂的制备方法,包括如下步骤:
(1)牡蛎预处理:清洗牡蛎、去除泥沙,剥取牡蛎肉;
(2)牡蛎的均质:将步骤(1)预处理后的牡蛎置于均质机中,并加入适量的去离子水进行均质,得到牡蛎均质液;其中,加入去离子水的质量与牡蛎肉的质量比为1.5:1;
(3)均质液的灭菌:将步骤(2)均质后的牡蛎液置于蒸汽灭菌锅内,高温高压蒸汽灭菌锅参数设置为:121℃、0.1MPa,灭菌时间约25min;灭菌后冷却至室温,得灭菌后的均质液;
(4)复合酶解:将步骤(3)灭菌后的均质液调至温度45℃,调pH为6.5,加入5%的风味蛋白酶和中性蛋白酶,静置;风味蛋白酶和中性蛋白酶添加量为比值为1:1,酶解时间约3h;
(5)高温灭活:将步骤(4)得到的酶解液进行灭活,将其加热至80℃,酶活酶解液加热灭酶的时间约6min;
(6)发酵脱腥:将步骤(5)的酶解液降温至30℃,添加占原料的1%的干酵母和米曲霉,干酵母与米曲霉添加量比值为1:1,置于恒温烘箱中发酵,发酵时间约28h;
(7)超滤:将步骤(6)发酵后的酶解上清液用截留分子量10kDa以下的超滤膜,获得超滤透过液;
(8)浓缩及冻干:将步骤(7)超滤后的酶解液通过旋转蒸发仪浓缩至固形物含量为20g/100mL,置于冷冻干燥机进行冻干至粉末状;
(9)制备酸奶粉:纯牛奶中添加酸奶菌粉,纯牛奶与酸奶菌粉的比例是1000:1(v/w),搅拌,然后静置发酵约8h,然后冷冻干燥至粉末状;
(10)制备牡蛎片剂:将步骤(8)得到的牡蛎粉与步骤(9)得到的酸奶粉充分混合,并添加微晶纤维素、β-环糊精、硬脂酸镁混合均匀,其中,牡蛎粉、酸奶粉、微晶纤维素、β-环糊精、硬脂酸镁的比例是1:1:1.2:0.3:0.005(w/w),最后通过压片机进行压片,值制得成品片剂。
对比以上两种实施方式制出的片剂,使用实施方式二制出的片剂牡蛎成分含量较高,口感较使用实施方式一制出的片剂略浓,因此,使用实施方式一制出的片剂更适合儿童服用,不仅口感好,而且能够补充适量的营养成分;使用实施方式二制出的片剂适合青少年、中老年人服用,更有利于营养成分的吸收。
与现有技术相比,本发明的有益效果为:
1、利用风味蛋白酶和中性蛋白酶对牡蛎进行充分酶解,使得牡蛎中蛋白质充分降解成氨基酸或者小分子多肽,充分发挥原料价值,便于人体吸收利用;
2、通过米曲霉发酵脱腥,使得游离钙离子螯合成肽钙螯合物,利于人体吸收,并且有效去除腥味,充分保留原有的鲜味;
3、采用浓缩冻干的方式,有效降低了喷雾干燥过程中原料的损耗,避免牡蛎粉吸潮结块影响产品品质的现象发生;
4、通过辅料的配比,避免压片不成形,且提高牡蛎片剂风味,有利于被广大消费者接受。
以上所述仅为本发明专利的较佳实施例而已,并不用以限制本发明专利,凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明专利的保护范围之内。
Claims (8)
1.一种风味改良型牡蛎片剂的制备方法,其特征在于,包括如下步骤:
(1)牡蛎预处理:清洗牡蛎、去除泥沙,剥取牡蛎肉;
(2)牡蛎的均质:将步骤(1)预处理后的牡蛎置于均质机中,并加入适量的去离子水进行均质,得到牡蛎均质液;
(3)均质液的灭菌:将步骤(2)均质后的牡蛎液置于蒸汽灭菌锅内,冷却至室温后,得灭菌后的均质液;
(4)复合酶解:将步骤(3)灭菌后的均质液调至温度40~50℃,调pH为6~7,加入2~5%的风味蛋白酶和中性蛋白酶,静置;
(5)高温灭活:将步骤(4)得到的酶解液进行灭活,将其加热至80℃灭酶活;
(6)发酵脱腥:将步骤(5)的酶解液降温至30~35℃,添加占原料的1~2%的干酵母和米曲霉,置于恒温烘箱中发酵;
(7)超滤:将步骤(6)发酵后的酶解上清液用截留分子量10kDa以下的超滤膜,获得超滤透过液;
(8)浓缩及冻干:将步骤(7)超滤后的酶解液通过旋转蒸发仪浓缩至固形物含量为20g/100mL,置于冷冻干燥机进行冻干至粉末状;
(9)制备酸奶粉:纯牛奶中添加酸奶菌粉,搅拌,静置发酵6~10h,然后冷冻干燥至粉末状;
(10)制备牡蛎片剂:将步骤(8)得到的牡蛎粉与步骤(9)得到的酸奶粉充分混合,并添加微晶纤维素、β-环糊精、硬脂酸镁混合均匀,通过压片机进行压片。
2.根据权利要求1所述的一种风味改良型牡蛎片剂的制备方法,其特征在于:所述步骤(2)中加入去离子水的质量与牡蛎肉的质量比为0.5~2:1。
3.根据权利要求1所述的一种风味改良型牡蛎片剂的制备方法,其特征在于:所述步骤(3)中高温高压蒸汽灭菌锅参数设置为:121℃、0.1MPa、20~30min。
4.根据权利要求1所述的一种风味改良型牡蛎片剂的制备方法,其特征在于:所述步骤(4)中风味蛋白酶和中性蛋白酶添加量为比值为1:1,酶解时间为2~5h。
5.根据权利要求1所述的一种风味改良型牡蛎片剂的制备方法,其特征在于:所述步骤(5)中酶解液加热灭酶的时间为3~10min。
6.根据权利要求1所述的一种风味改良型牡蛎片剂的制备方法,其特征在于:所述步骤(6)中干酵母与米曲霉添加量比值为1:1,发酵时间为24~36h。
7.根据权利要求1所述的一种风味改良型牡蛎片剂的制备方法,其特征在于:所述步骤(9)中纯牛奶与酸奶菌粉的比例是1000:1(v/w)。
8.根据权利要求1所述的一种风味改良型牡蛎片剂的制备方法,其特征在于:所述步骤(10)中牡蛎粉、酸奶粉、微晶纤维素、β-环糊精、硬脂酸镁的比例是1:1:1~2:0.3~0.5:0.005(w/w)。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910770644.1A CN110463758A (zh) | 2019-08-20 | 2019-08-20 | 一种风味改良型牡蛎片剂的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910770644.1A CN110463758A (zh) | 2019-08-20 | 2019-08-20 | 一种风味改良型牡蛎片剂的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110463758A true CN110463758A (zh) | 2019-11-19 |
Family
ID=68512974
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910770644.1A Pending CN110463758A (zh) | 2019-08-20 | 2019-08-20 | 一种风味改良型牡蛎片剂的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110463758A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111109364A (zh) * | 2020-01-03 | 2020-05-08 | 中国海洋大学 | 一种新型牡蛎酸羊乳的制备方法 |
CN112617166A (zh) * | 2020-12-22 | 2021-04-09 | 山东岱岳制盐有限公司 | 一种鲜咸食用盐及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105248651A (zh) * | 2015-11-23 | 2016-01-20 | 徐州工程学院 | 一种甜玉米银杏蓝莓猕猴桃酸奶咀嚼片及其制备方法 |
CN105581282A (zh) * | 2015-12-16 | 2016-05-18 | 渤海大学 | 一种脱腥牡蛎酶解汁的制备方法 |
CN108823270A (zh) * | 2018-05-17 | 2018-11-16 | 金华市艾力生物科技有限公司 | 一种牡蛎肽的提取方法 |
CN109401983A (zh) * | 2018-11-20 | 2019-03-01 | 佛山市海天(高明)调味食品有限公司 | 一种米曲霉za151及其应用 |
CN109845995A (zh) * | 2019-01-03 | 2019-06-07 | 黎乃维 | 牡蛎片加工方法 |
CN109897878A (zh) * | 2019-03-29 | 2019-06-18 | 集美大学 | 一种牡蛎肽及其生产方法和应用 |
-
2019
- 2019-08-20 CN CN201910770644.1A patent/CN110463758A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105248651A (zh) * | 2015-11-23 | 2016-01-20 | 徐州工程学院 | 一种甜玉米银杏蓝莓猕猴桃酸奶咀嚼片及其制备方法 |
CN105581282A (zh) * | 2015-12-16 | 2016-05-18 | 渤海大学 | 一种脱腥牡蛎酶解汁的制备方法 |
CN108823270A (zh) * | 2018-05-17 | 2018-11-16 | 金华市艾力生物科技有限公司 | 一种牡蛎肽的提取方法 |
CN109401983A (zh) * | 2018-11-20 | 2019-03-01 | 佛山市海天(高明)调味食品有限公司 | 一种米曲霉za151及其应用 |
CN109845995A (zh) * | 2019-01-03 | 2019-06-07 | 黎乃维 | 牡蛎片加工方法 |
CN109897878A (zh) * | 2019-03-29 | 2019-06-18 | 集美大学 | 一种牡蛎肽及其生产方法和应用 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111109364A (zh) * | 2020-01-03 | 2020-05-08 | 中国海洋大学 | 一种新型牡蛎酸羊乳的制备方法 |
CN111109364B (zh) * | 2020-01-03 | 2022-04-05 | 中国海洋大学 | 一种新型牡蛎酸羊乳的制备方法 |
CN112617166A (zh) * | 2020-12-22 | 2021-04-09 | 山东岱岳制盐有限公司 | 一种鲜咸食用盐及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102696767B (zh) | 一种综合利用核桃仁生产低脂核桃乳、活性肽、蛋白粉的深加工方法 | |
CN101356985B (zh) | 一种可直接食用的生海参的制作方法 | |
CN105326035B (zh) | 一种低盐牡蛎多肽及低聚糖营养粉的生产方法 | |
CN102178205B (zh) | 一种利用大豆粕制备无氯丙醇蛋白水解物的方法 | |
CN103284133B (zh) | 一种香菇酶解物及其应用 | |
CN103976338B (zh) | 一种低钠型海鲜复合调味料的生产方法 | |
CN109170795A (zh) | 一种蚝汁的生产方法 | |
CN101422204A (zh) | 一种利用蛋白酶水解蛋清制备蛋白质粉的方法 | |
CN105614828A (zh) | 一种南极磷虾虾酱及其制备方法 | |
CN110463758A (zh) | 一种风味改良型牡蛎片剂的制备方法 | |
CN103621623A (zh) | 一种香菇风味酸奶的制作方法 | |
CN102389071B (zh) | 一种阿胶元粉及其制备方法 | |
CN104222992A (zh) | 一种蛋黄香精及其制备方法 | |
CN102919886A (zh) | 一种酱香牦牛肉的生产制作方法 | |
CN104996715A (zh) | 一种复合发酵法制备小麦胚芽多肽的工艺 | |
CN107319093A (zh) | 一种酶解鱼溶浆蛋白粉的加工方法 | |
CN106538960A (zh) | 一种豆豉及其制作方法 | |
CN105767963A (zh) | 一种树莓发酵干粉及其制备方法 | |
CN105475493A (zh) | 一种猴头菇养胃银耳酸奶及其制备方法 | |
CN102150806A (zh) | 一种超声辅助喷雾干燥制备新型骨素精粉的生产方法 | |
CN106889295A (zh) | 一种活体海刺参活性肽的制备方法 | |
CN102094057A (zh) | 一种以微波促酶解制备卵清蛋白多肽的方法 | |
CN101564188A (zh) | 一种河蚬固体饮料的制备方法 | |
CN109430799A (zh) | 一种食用菌调味品及其制备方法 | |
CN102972736A (zh) | 一种模拟春夏秋冬自然发酵生产高盐稀态酱油的方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191119 |
|
RJ01 | Rejection of invention patent application after publication |