CN100536914C - Anti-oxidation, anti-senium oyster product and its preparation method - Google Patents
Anti-oxidation, anti-senium oyster product and its preparation method Download PDFInfo
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- CN100536914C CN100536914C CNB2004100920895A CN200410092089A CN100536914C CN 100536914 C CN100536914 C CN 100536914C CN B2004100920895 A CNB2004100920895 A CN B2004100920895A CN 200410092089 A CN200410092089 A CN 200410092089A CN 100536914 C CN100536914 C CN 100536914C
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- homogenate
- concha ostreae
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- ostreae
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 33
- 235000020636 oyster Nutrition 0.000 title claims abstract description 33
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000000047 product Substances 0.000 claims description 28
- 239000006228 supernatant Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000000155 melt Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims 4
- 239000000706 filtrate Substances 0.000 claims 2
- 238000005119 centrifugation Methods 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 16
- 238000005516 engineering process Methods 0.000 description 9
- 241001523579 Ostrea Species 0.000 description 8
- 102000019197 Superoxide Dismutase Human genes 0.000 description 8
- 108010012715 Superoxide dismutase Proteins 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 8
- 238000000265 homogenisation Methods 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 8
- 239000005017 polysaccharide Substances 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 229960003080 taurine Drugs 0.000 description 8
- 235000013376 functional food Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000013543 active substance Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Abstract
Disclosed is an anti-oxidation, anti-senium oyster product and its preparation process, which comprises using fresh oyster as raw material, homogenating under low-temperature, stewing and lixiviating at low-temperature, or freezing into solid, grinding into fines and dissolving, separating the active components in the oyster slurry through centrifugation or low temperature separation, finally freeze drying the active raffinate.
Description
Technical field
The present invention relates to a kind of preparation method of functional food or the functional food ingredient based on the Concha Ostreae active component.
Background technology
Concha Ostreae high nutritive value and medical care effect depend on flavor nutrition material wherein to a great extent.Yet, to the research of Concha Ostreae goods, mainly adopting technologies such as decocting in water and enzymolysis in the past, processing temperature height, active component run off easily, hinder the performance of oyster functional characteristic, have influenced the application of Concha Ostreae in functional food.
Summary of the invention
The present invention is to be raw material with the Concha Ostreae, through suitable extract at low temperature technology, keeps effective ingredient wherein, preparation Concha Ostreae antioxidation, anti-senescence product.In addition, the residue in the preparation process can prepare the Concha Ostreae polypeptide goods according to technological invention in the past.
One. raw material and processing
Raw material and processing: will be with shell Concha Ostreae water to rinse well, and shell and get fresh Carnis ostreae and drain.
Two. homogenate
1. homogenate and leave standstill lixiviate: add the water of 0～4 ℃ of equivalent in the fresh Carnis ostreae, put into refiner, behind homogenate 15～30min, leave standstill lixiviate 1～3h at 4 ℃.
Or 2. 1. homogenate and just pre-freeze: fresh Carnis ostreae adds 0～0.5 times 0～4 ℃ water, puts into refiner, carries out pre-freeze just behind homogenate 15～30min under-10～-20 ℃.
2. grind: the Concha Ostreae homogenate that will freeze is ground into powder, and adds 0.5～1 times 0～4 ℃ water, and mixing melts.
Three. the separation of Concha Ostreae active component
1. frozen centrifugation: with the Concha Ostreae homogenate at 4 ℃, 6000～9000 commentaries on classics/min, centrifugal 15～45min collects supernatant, is oyster extract.
Or 2. filter at low temperature: the Concha Ostreae homogenate at 4 ℃, is filtered through 200 eye mesh screens, obtain oyster extract.
Four. lyophilization
With oyster extract at-10～-20 ℃ of pre-freeze 1～2h, in 1.5～2.5h, make temperature reduce to-30～-35 ℃ then, make it to freeze fully.
Or 2. with oyster extract at-30～-35 ℃, pre-freeze.
3. at vacuum 20～30Pa, 30～40 ℃ of plate temperature, dry 10～15h obtains Concha Ostreae antioxidation, anti-senescence product, and incapsulates or vacuum-packed.
The present invention has following advantage compared to existing technology:
1. the present invention has fully utilized extract at low temperature technology, filter at low temperature technology, frozen centrifugation technology and Freeze Drying Technique.
2. the present invention can preserve original biological active substances in the Concha Ostreae to greatest extent, and utilizes freeze drying technology, makes final products trophism and functional having concurrently.
3. the present invention is raw material with the Concha Ostreae, and extract at low temperature solubility active substance can be recycled according to invention in the past for residue.
4. purposes of the present invention is very extensive, both can be used as oyster functional food, can be used as base material again, is aided with the multiple functional food of other food development, makes the functional diversification day by day of health food.
5. by Concha Ostreae antioxidation, the anti-senescence product of the production of food new and high technology, not only the degree of depth has transformed living marine resources, improves the added value of Concha Ostreae, and meets the demand of the modern life, its economic benefit, environmental benefit and obvious social benefit.
The specific embodiment:
Example 1
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, add equivalent, put into high-speed homogenization machine homogenate 15min, leave standstill lixiviate 3h at 4 ℃ then through being chilled to 4 ℃ water in advance.With homogenate at 4 ℃, 6000 commentaries on classics/min, centrifugal 45min collects supernatant and is extracting solution.At-10 ℃ of pre-freeze 2h, in 1.5h, make temperature reduce to-30 ℃ then oyster extract, make it to freeze fully.At vacuum 25Pa, 35 ℃ of plate temperature, dry 12h.At last, with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 31.2g
Polysaccharide 26.7g
Reducing sugar 7.6g
Free amino acid 0.8g
Taurine 0.3g
Superoxide dismutase 2200u/g
Moisture 2.3g
Example 2
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, add equivalent, put into high-speed homogenization machine homogenate 15min, leave standstill lixiviate 3h at 4 ℃ then through being chilled to 3 ℃ water in advance.With homogenate at 4 ℃, 9000 commentaries on classics/min, centrifugal 15min collects supernatant and is extracting solution.At-10 ℃ of pre-freeze 2h, in 2.5h, make temperature reduce to-35 ℃ then oyster extract, make it to freeze fully.At vacuum 20Pa, 30 ℃ of plate temperature, dry 15h.At last, with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 30.5g
Polysaccharide 25.7g
Reducing sugar 5.8g
Free amino acid 0.9g
Taurine 0.4g
Superoxide dismutase 2150u/g
Moisture 2.2g
Example 3
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, add equivalent, put into high-speed homogenization machine homogenate 30min, leave standstill lixiviate 1h at 4 ℃ then through being chilled to 2 ℃ water in advance.With homogenate at 4 ℃, 6000 commentaries on classics/min, centrifugal 45min collects supernatant and is extracting solution.At-20 ℃ of pre-freeze 1h, in 2h, make temperature reduce to-32 ℃ then oyster extract, make it to freeze fully.At vacuum 30Pa, 40 ℃ of plate temperature, dry 10h.At last, with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 30.5g
Polysaccharide 26.7g
Reducing sugar 8.2g
Free amino acid 0.9g
Taurine 0.3g
Superoxide dismutase 2340u/g
Moisture 2.2g
Example 4
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, add equivalent, put into high-speed homogenization machine homogenate 30min, leave standstill lixiviate 1h at 4 ℃ then through being chilled to 4 ℃ water in advance.With homogenate at 4 ℃, 9000 commentaries on classics/min, centrifugal 15min collects supernatant and is extracting solution.At-20 ℃ of pre-freeze 1h, in 1.5h, make temperature reduce to-30 ℃ then oyster extract, make it to freeze fully.At vacuum 25Pa, 35 ℃ of plate temperature, dry 12h.At last, with exsiccant Concha Ostreae antioxidation is anti-, old and feeble goods incapsulate or vacuum packaging.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 32.9g
Polysaccharide 27.2g
Reducing sugar 8.2g
Free amino acid 1.3g
Taurine 0.5g
Superoxide dismutase 2270u/g
Moisture 2.1g
Example 5
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, put into high-speed homogenization machine homogenate 30min, then pre-freeze 2h at the beginning of-10 ℃.The Concha Ostreae homogenate that will freeze is ground into powder, and adds 1 times of warp and is chilled to 2 ℃ water in advance, and mixing melts.With homogenate at 4 ℃, 6000 commentaries on classics/min, centrifugal 45min collects supernatant and is extracting solution.Again at-10 ℃ of pre-freeze 2h, in 2.5h, make temperature reduce to-35 ℃ then oyster extract, make it to freeze fully.At vacuum 30Pa, 40 ℃ of plate temperature, dry 10h.At last, with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 35.2g
Polysaccharide 26.5g
Reducing sugar 7.4g
Free amino acid 0.9g
Taurine 0.6g
Superoxide dismutase 2460u/g
Moisture 2.6g
Example 6
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, add 0.5 times of warp and be chilled to 4 ℃ water in advance, put into high-speed homogenization machine homogenate 15min, then pre-freeze 1h at the beginning of-20 ℃.The Concha Ostreae homogenate that will freeze is ground into powder, and adds the water that 0.5 times of warp is chilled to 4 ℃ in advance again, after mixing melts.With homogenate at 4 ℃, 9000 commentaries on classics/min, centrifugal 15min collects supernatant and is extracting solution.At-20 ℃ of pre-freeze 1h, in 1.5h, make temperature reduce to-30 ℃ then oyster extract, make it to freeze fully.Under the vacuum of 23Pa, 36 ℃ of plate temperature, dry 11h.At last, with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 31.7g
Polysaccharide 26.3g
Reducing sugar 9.2g
Free amino acid 1.2g
Taurine 0.7g
Superoxide dismutase 2150u/g
Moisture 2.4g
Example 7
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, add equivalent, put into high-speed homogenization machine homogenate 15min, leave standstill lixiviate 3h at 4 ℃ then through being chilled to 3 ℃ water in advance.The Concha Ostreae homogenate at 4 ℃, is filtered through 200 eye mesh screens.At-20 ℃ of pre-freeze 1h, in 1.5h, make temperature reduce to-30 ℃ then oyster extract, make it to freeze fully.At vacuum 20Pa, 30 ℃ of plate temperature, dry 10h.At last, with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 32.5g
Polysaccharide 26.6g
Reducing sugar 7.2g
Free amino acid 1.3g
Taurine 0.8g
Superoxide dismutase 2270u/g
Moisture 2.2g
Example 8
Get fresh band shell Concha Ostreae, water is rinsed well, shells to get Carnis ostreae and clean, drain.Get 50 kilograms of Carnis ostreaes then, put into high-speed homogenization machine homogenate 15min, then pre-freeze 1h at the beginning of-20 ℃.The Concha Ostreae homogenate that will freeze is ground into powder, and adds equivalent through being chilled to 2 ℃ water in advance, and mixing at 4 ℃, filters it after melting through 200 eye mesh screens.At-20 ℃ of pre-freeze 1h, in 1.5h, make temperature reduce to-30 ℃ then extracting solution, make it to freeze fully.At vacuum 30Pa, 40 ℃ of plate temperature, dry 10h.At last, with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Every hectogram Concha Ostreae antioxidation, anti-senescence product main component content are as follows:
Protein 31.7g
Polysaccharide 27.3g
Reducing sugar 9.2g
Free amino acid 1.2g
Taurine 0.6g
Superoxide dismutase 2190u/g
Moisture 2.4g
Claims (4)
1. the preparation method of a seed oyster antioxidation, anti-senescence product is characterized in that:
(1) preparation of Concha Ostreae homogenate
1. raw material and processing: will be with shell Concha Ostreae water to rinse well, and shell and get fresh Carnis ostreae and drain,
2. homogenate: Carnis ostreae adds the water of 0～4 ℃ of equivalent, puts into refiner, leaves standstill lixiviate 1～3h at 4 ℃ behind homogenate 15～30min,
(2) preparation of oyster extract
With homogenate at 4 ℃, 6000～9000 commentaries on classics/min, centrifugal 15～45min collects supernatant, is oyster extract,
(3) lyophilization of oyster extract
1. with extracting solution at-10～-20 ℃ of pre-freeze 1～2h, in 1.5～2.5h, make temperature reduce to-30～-35 ℃ then, make it to freeze fully,
2. at vacuum 20～30Pa, 30～40 ℃ of plate temperature, dry 10～15h, complete until drying,
3. with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
2. the preparation method of a seed oyster antioxidation, anti-senescence product is characterized in that:
(1) preparation of Concha Ostreae homogenate
1. raw material and processing: will be with shell Concha Ostreae water to rinse well, and shell and get fresh Carnis ostreae and drain,
2. homogenate and just pre-freeze: fresh Carnis ostreae adds 0～0.5 times 0～4 ℃ water, puts into refiner, behind homogenate 15～30min at the beginning of-10～-20 ℃ pre-freeze 1～2h,
3. grind: the Concha Ostreae homogenate that will freeze is ground into powder, and adds 0.5～1 times 0～4 ℃ water, and mixing melts,
(2) preparation of oyster extract
With homogenate at 4 ℃, 6000～9000 commentaries on classics/min, centrifugal 15～45min collects supernatant, is oyster extract,
(3) lyophilization of oyster extract
1. with extracting solution-30～-35 ℃ of pre-freezes, make it to freeze fully,
2. at vacuum 20～30Pa, 30～40 ℃ of plate temperature, dry 10～15h, complete until drying,
3. with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
3. the preparation method of a seed oyster antioxidation, anti-senescence product is characterized in that:
(1) preparation of Concha Ostreae homogenate
1. raw material and processing: will be with shell Concha Ostreae water to rinse well, and shell and get fresh Carnis ostreae and drain,
2. homogenate: Carnis ostreae adds the water of 0～4 ℃ of equivalent, puts into refiner, leaves standstill lixiviate 1～3h at 4 ℃ behind homogenate 15～30min,
(2) preparation of oyster extract
The Concha Ostreae homogenate at 4 ℃, is filtered through 200 eye mesh screens, and filtrate is oyster extract,
(3) lyophilization of oyster extract
1. extracting solution is carried out pre-freeze 1～2h at-10～-20 ℃, in 1.5～2.5h, makes temperature reduce to-30～-35 ℃ then, make it to freeze fully,
2. at vacuum 20～30Pa, 30～40 ℃ of plate temperature, dry 10～15h, complete until drying,
3. with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
4. the preparation method of a seed oyster antioxidation, anti-senescence product is characterized in that:
(1) preparation of Concha Ostreae homogenate
1. raw material and processing: will be with shell Concha Ostreae water to rinse well, and shell and get fresh Carnis ostreae and drain,
2. homogenate and just pre-freeze: fresh Carnis ostreae adds 0～0.5 times 0～4 ℃ water, puts into refiner, behind homogenate 15～30min at the beginning of-10～-20 ℃ pre-freeze 1～2h,
3. grind: the Concha Ostreae homogenate that will freeze is ground into powder, and adds 0.5～1 times 0～4 ℃ water, and mixing melts,
(2) preparation of oyster extract
The Concha Ostreae homogenate at 4 ℃, is filtered through 200 eye mesh screens, and filtrate is oyster extract,
(3) lyophilization of extracting solution
1. with extracting solution-30～-35 ℃ of pre-freezes, make it to freeze fully,
2. at vacuum 20～30Pa, 30～40 ℃ of plate temperature, dry 10～15h, complete until drying,
3. with exsiccant Concha Ostreae antioxidation, anti-senescence product incapsulates or vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100920895A CN100536914C (en) | 2004-11-02 | 2004-11-02 | Anti-oxidation, anti-senium oyster product and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100920895A CN100536914C (en) | 2004-11-02 | 2004-11-02 | Anti-oxidation, anti-senium oyster product and its preparation method |
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| Publication Number | Publication Date |
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| CN1666778A CN1666778A (en) | 2005-09-14 |
| CN100536914C true CN100536914C (en) | 2009-09-09 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103445165B (en) * | 2013-09-04 | 2016-11-23 | 百丽晨（上海）生物科技有限公司 | A kind of for product improving sub-health state and combinations thereof thing |
| CN107343658A (en) * | 2017-06-13 | 2017-11-14 | 程榆茗 | A kind of antifatigue SOD oyster peptides complex capsule and preparation method thereof |
| CN107281225A (en) * | 2017-06-29 | 2017-10-24 | 贵州健瑞安药业有限公司 | A kind of Chinese medicine composition and preparation method thereof |
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2004
- 2004-11-02 CN CNB2004100920895A patent/CN100536914C/en active Active
Non-Patent Citations (4)
| Title |
|---|
| 海洋贝类（牡蛎、扇贝、文蛤等）功能性食品的开发利用. 曾庆祝等.氨基酸和生物资源，第24卷第3期. 2002 |
| 海洋贝类（牡蛎、扇贝、文蛤等）功能性食品的开发利用. 曾庆祝等.氨基酸和生物资源，第24卷第3期. 2002 * |
| 牡蛎双酶解工艺的研究. 付猛等.食品科学，第25卷第7期. 2004 |
| 牡蛎双酶解工艺的研究. 付猛等.食品科学，第25卷第7期. 2004 * |
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| CN1666778A (en) | 2005-09-14 |
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