CN101427838A - Preparation of fermentation type oyster milk - Google Patents

Abstract

The invention provides fermented oyster milk which is made by beating oyster meat and water at a water/oyster meat weight ratio of 3:1; adding bromelain in a proportion of 600 U per 1 g meat, adjusting pH to 6.5 with NaOH, allowing enzymolysis for 4 hours under 55 DEG C, inactivating bromelain, cooling, centrifuging, collecting supernatant, subjecting the supernatant to liquid chromatography to obtain an enzyme-hydrolysate containing serial active peptides with a relative molecular weight ranging from to 220Da to 1100Da, desalting with an ion-exchange column, adding 2% of lactose and 6% of sucrose to the enzyme-hydrolysate, inoculating Lactobacillus bulgaricus and Streptococcus thermophilus (at a ratio of 1:2) to the enzyme-hydrolysate, and allowing fermentation for 5 hours at 41 DEG C to obtain fermented oyster milk. The oyster meat as raw material is processed to enzyme-hydrolysate by bromelain enzymolysis, and the enzyme-hydrolysate is desalted by resin column and further fermented by Lactobacillus strains. The fermented oyster milk is sweet and sour, has unique flavor, is rich in serial active peptides with the relative molecular weight ranging from to 220Da to 1100Da, and contains a high content of bioactive Lactobacillus strains up to 2.1*10<9>.

Description

A kind of preparation technology of fermentation type oyster milk

Technical field: the present invention relates to method and fermentation technique that directional enzymatic prepares oligopeptides, belong to biological technical field.The present invention is raw material with the oyster; adopt new and high technologies such as modern enzyme engineering, Fermentation Engineering to produce a kind of satisfy human nutrition demand, sour-sweet suitable, pleasant, the nutritious product of local flavor, the large-scale production that the present invention can be oyster fermented type milk provides technical support.

Background technology:

Oyster (Oyster), belong to Mollusca (Mollusca), lamellibranchiata (Lanellibranchia), Anisomyaria (Anisomyaria), Ostreidae (Ostreidae) animal, the north is called oyster, and consumption is in south, being first in the world cultivated shellfish, also is one of China's four big cultivated shellfishes.Found kind more than 100 at present, China has kind more than 20 approximately, and in Guangdong, coastal areas such as Fujian, Zhejiang, Taiwan, Shandong all carry out a large amount of breed, mainly culturing object has four kinds of Ostrea cucullata, Crassostrea rivularis, long oyster, ostrea talienwhanensis Crosses etc.China's oyster culture output accounts for the first place of world's oyster culture output.

The delicious U.S. of oyster meat, nutritious, the title of " marine milk " is arranged, be that China classifies one of health care remedy diet of integration of drinking and medicinal herbs in the first batch as.Protein content is up to 50% in the oyster software dry, and amino acid forms perfectly, is good protein.Wherein, content of taurine is abundanter.Taurine is a kind of sulfur-containing amino acid, has effects such as eliminating inflammation and expelling toxin, hepatic cholagogic, reducing blood lipid, promotion child brain development and Anshen Bunao.The glycogen content height is the distinguishing feature that the oyster software is formed, and accounts for the 20-40% of oyster extract.Glycogen is a deposit form of organizing energy substance, is the material guarantee of physical mental activity efficient and endurance, can improve heart and blood circulation, promotes the function of liver, has hepatoprotective effect.Glycogen also can directly be absorbed by body, thereby alleviates the pancreas burden, and the control of diabetes is had crucial meaning.In addition, the oyster software contains a large amount of DHA (DHA) and trace elements such as eicosapentaenoic acid unrighted acids such as (EPA), vitamin and selenium, zinc.Unrighted acids such as DHA have the artery sclerosis of preventing, antithrombotic and anti-aging effects, and the immunologic function of enhancing and protective effect on cancer risk are arranged; It is synthetic that zinc participates in nucleic acid, enzyme etc., has multiple physiological functions such as the body development of promotion, sexal maturity, green blood, and the content of zinc is one of leading indicator of oyster health products, is described as " flower of life ".

Oyster not only has very high edibility as a kind of mariculture shellfish of high-quality, and has unique health care.Modern medicine study shows that oyster extract has immunoregulation effect, antitumor, functions such as enhancing is immune, hypoglycemic, reducing blood lipid.But, along with increasing sharply of oyster culture output, how to utilize the oyster resource fully efficiently, develop how better oyster product, be the huge opportunity that the oyster industry faces, also be the severe challenge that the oyster industry faces.

In recent years, along with the continuous development of biotechnology and enzyme preparation industry, that protein is carried out the application of modification is more and more general to reach for zymyhydrolyzed protein matter.Utilize enzymatic isolation method, extract the polypeptide of rich nutrient contents and multiple physiologically active, improved the utilization rate of protein, help human consumption and absorption, make the goods more delicious taste simultaneously, nutritive value is higher.The modern times biological metabolism is discovered: the protein of human picked-up only absorbs with amino acid whose form unlike thinking in the past through after the gastral plurality of enzymes hydrolysis, more is directly to absorb with the form of hanging down peptide.And the infiltration rate of dipeptides and tripeptides is faster than the amino acid of same composition.Wherein some low peptide can not only provide the human body required nutriment that grows, and have the important physical function simultaneously, as promote that mineral matter absorbs, control liver cerebral disease, antibiotic, suppress the ACE vigor, reduce blood cholesterol levels content, improve the function of body immunity etc.Above-mentioned functions is crude protein or forms the not available unique physiological function of amino acid, and the composition amino acid of many active peptides might not be essential amino acid, this is just for utilizing protein resource more fully, and particularly those think that originally the not high protein resource of biological value provides new opportunity.

Lactic acid bacteria (Lactic acid bacteria) is a class Gram-positive bacillus or a coccus, is widely used in the food processing.Latic acid-fermented food has smelting and treats the function of intestinal canal disorder, keeps the gut flora balance, antitumor and immunity effect and reduce cholesterol, health-care effect such as delay senility.

The a middle-aged person is in the period of full bloom of physiological function, also be to begin to enter the old and feeble transitional period, health is experiencing from flourishing to the great variety process of stablizing, senescing, middle age has been compared following characteristics with the youth: (1) basal metabolic rate is along with the age increases the 10%-20% that descends gradually, solid tissues such as muscle reduce with age growth, and adipose tissue increased with the age.(2) digestion, circulatory function fades, and occurs disease of digestive system easily, for example chronic enterogastritis, canker etc., and the ability of Green Tea Extract weakens gradually in the body, and cardiovascular inwall lacks flexibility gradually, easily suffers from hypertension, hyperglycaemia, tumour etc.(3) bodily fuctions's decline, eyesight, hearing, sensation, sense of smell etc. begin to reduce emotional lability after 40 years old; The women begins to enter climacteric, occurs problems such as endocrine confusion, osteoporosis easily.For a middle-aged person, per weight does not reduce nitrogen and amino acid whose demand, but day energy consumption reduces, with advancing age, human body descends gradually to the utilization rate of the protein in the food, 60%-70% quite at an early age only, and decompose higher than at an early age to protein.Therefore a middle-aged person's protein supply with should enrich, of fine quality, and nitrogenous source is the most suitable with the protolysate of easily digesting and assimilating.

China is the big country of oyster culture, and oyster output accounts for about 40% of cultivated shellfish, and resource is very abundant.According to statistics, 2005,736.1 ten thousand tons of Shandong aquatic products total outputs, 314.0 ten thousand tons of marine shellfish total outputs; 5107.6 tons of whole nation aquatic products total outputs, 1160.4 ten thousand tons of marine shellfish total outputs, wherein, the output of oyster reaches more than 4,000,000 tons, occupies shellfish output first place.At present, domestic oyster is processed into oyster sauce or other flavouring on a small quantity to eat and to make the biltong goods raw.Along with the fast development of oyster culture industry, oyster has occurred that drug on the market and the trend of price drops, and the new way of exploitation oyster processing and utilization has become the prerequisite that oyster culture already further develops.The development of fermentation type oyster milk has not only realized the higher value application of oyster, has promoted oyster culture industry healthy and sustainable development, simultaneously, has opened up the frontier of ocean nutraceutical research.The present invention provides theoretical foundation and practical advice for the development and use of oyster.

Fermentation type oyster milk is to be formed through lactobacillus bulgaricus and streptococcus thermophilus fermentation by the oyster enzymolysis liquid based on little peptide, is rich in little peptide and lactic acid bacteria, not only satisfies a middle-aged person's nutritional need, and helps to improve a middle-aged person's physiological function.

Summary of the invention:

The objective of the invention is to utilize new and high technologies such as modern enzyme engineering, Fermentation Engineering and bioengineering to develop a kind of product that human consumption absorbs, satisfies the human nutrition demand that helps, realize the higher value application of oyster, promote the healthy and rapid development of oyster culture industry.

Oyster meat adds entry after cleaning, making beating, the volume number of water is 2-3 a times of oyster meat weight number, ratio according to 600-800U/g meat adds bromelain, transfer pH to 6-6.5 with NaOH, constant temperature stirs, at 50 ℃ of-55 ℃ of following enzymolysis 3-4 hours, enzyme goes out, cooling, centrifugal, get supernatant through liquid chromatogram (enzymolysis liquid of average molecular weight range at the serial active peptide of 220-1100Da is rich in acquisition), ion exchange column (desalination), enzymolysis liquid after the desalination is 1-3% at the lactose addition, 41 ℃-43 ℃ of temperature, the sucrose addition is 5-7%, inoculum concentration is 3-5%, lactobacillus bulgaricus: streptococcus thermophilus=1:2-2:1 condition bottom fermentation 5h obtains final fermented oyster milk.This product acid comfortable should, local flavor is pleasant, it is higher at serial active peptide, the active lactic acid bacterial content of 220-1100Da to be rich in the average molecular weight range.

The specific embodiment:

Add 180ml water in 60 gram oyster meats, making beating is transferred pH6-6.5 with 1mol/LNaOH, the best is 6.5, ratio according to 600-800U/g meat adds bromelain, and the best is that the ratio of 600U/g meat adds bromelain, and constant temperature stirs, under 50 ℃-55 ℃, the best is 55 ℃ of following enzymolysis 3-4 hours, and the best is 4 hours, and enzyme 10 minutes goes out under 95-100 ℃, be cooled to room temperature, the rotating speed centrifugation of 9000-10000r/min obtains the enzymolysis supernatant.The enzymolysis supernatant is with the flow velocity of 14 times of column volume/h, the enzymolysis liquid of handling is 4.4 times of column volume, successively by storng-acid cation exchange resin 732 and strong-base anion-exchange resin 717 (respectively through 2-4% NaOH, 5% HCl handles), oyster enzymolysis liquid after the desalination, at the lactose addition is 1-3%, the best is 2%, 41 ℃-43 ℃ of temperature, the sucrose addition is 5-7%, the best is 6%, inoculum concentration is 3-5%, the best is 4%, lactobacillus bulgaricus: streptococcus thermophilus=1:2-2:1, and the best is lactobacillus bulgaricus: streptococcus thermophilus=1:2, condition bottom fermentation 5h is met the human nutrition demand, sour-sweet suitable, local flavor is pleasant, nutritious fermentation type oyster milk.Final products sensory evaluation (five are worth for each person) 9.1 minutes, the viable lactic acid bacteria number is 2.1 * 10 ⁹, be rich in the serial active peptide of average molecular weight range at 220-1100Da.

Claims (4)

1. method for preparing fermentation type oyster milk, it is characterized in that with the oyster being raw material, oyster meat adds entry after cleaning, making beating, the volume number of water is 2-3 a times of oyster meat weight number, ratio according to 600-800U/g meat adds bromelain, transfer pH to 6-6.5 with NaOH, constant temperature stirred, at 50 ℃ of-55 ℃ of following enzymolysis 3-4 hours, enzyme goes out, cooling, centrifugal, get supernatant through liquid chromatogram (enzymolysis liquid of average molecular weight range at the serial active peptide of 220-1100Da is rich in acquisition), ion exchange column (desalination), enzymolysis liquid after the desalination is 1-3% at the lactose addition, 41 ℃-43 ℃ of temperature, the sucrose addition is 5-7%, inoculum concentration is 3-5%, lactobacillus bulgaricus: streptococcus thermophilus=1:2-2: 1 condition bottom fermentation 5h obtains final fermented oyster milk.This product acid comfortable should, local flavor is pleasant, it is higher at serial active peptide, the active lactic acid bacterial content of 220-1100Da to be rich in the average molecular weight range.

2. ^-Method according to claim 1, it is bromelain at the enzymolysis liquid optimum hydrolysis enzyme of the serial active peptide of 220-1100Da that enzymolysis oyster protein Preparation is rich in the average molecular weight range, optimum hydrolysising condition is that the volume number of water is 2-3 a times of oyster meat weight number, ratio according to 600-800U/g meat adds bromelain, temperature is 50 ℃-55 ℃, and enzymolysis time is 3-4 hour.

3. method according to claim 1, the desalination condition of oyster enzymolysis liquid the best be with the flow velocity of 14 times of column volume/h by anion and cation exchange resin, the enzymolysis liquid of processing is 4.4 times of column volume.

4. method according to claim 1, fermentation type oyster milk optimal conditions of fermentation are lactose addition 1-3%, 41 ℃-43 ℃ of temperature, the sucrose addition is 5-7%, inoculum concentration is 3-5%, lactobacillus bulgaricus: streptococcus thermophilus=1:2-2:1, fermentation time 5h.