CN101601487A - A kind of shellfish protein beverage and preparation method thereof - Google Patents
A kind of shellfish protein beverage and preparation method thereof Download PDFInfo
- Publication number
- CN101601487A CN101601487A CNA2009100170321A CN200910017032A CN101601487A CN 101601487 A CN101601487 A CN 101601487A CN A2009100170321 A CNA2009100170321 A CN A2009100170321A CN 200910017032 A CN200910017032 A CN 200910017032A CN 101601487 A CN101601487 A CN 101601487A
- Authority
- CN
- China
- Prior art keywords
- shellfish
- liquid
- enzymolysis
- weight
- syrup
- 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.)
- Granted
Links
Abstract
The present invention relates to a kind of shellfish protein beverage and preparation method thereof, it is that to choose shellfish meat be raw material, adopt protease, the two enzymes of flavor protease to carry out enzymolysis after the homogenate, go out and add dusty yeast behind the enzyme and mix all to leave standstill and take off raw meat, add cycloheptaamylose and stir and carry out debitterize and handle, add the processing of decolouring of diatomite and active carbon, get shellfish enzymolysis protein liquid transparent, free from extraneous odour through suction filtration, it is temporary to concentrate back low temperature; Extract plant extraction liquid; The preparation syrup; Weigh shellfish enzymolysis protein liquid 1-10%, syrup 5-20%, plant extraction liquid 75-90% mixes; Can, sterilization, cooling, finished product.The present invention has utilized the nutritional labeling of shellfish enzymolysis protein liquid and the characteristics that easily absorb, and overcome its intrinsic fishy smell, be aided with natural herb plant extraction liquid and syrup and allocate, make nutritious, clear, sour-sweet moderate, good mouthfeel, the good protein beverage that is as good as raw meat of flavor.Its preparation method technology is reasonable, and strong operability is suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of from other other non-alcoholic beverages of marine animals extraction edible protein preparation of compositions, especially a kind of shellfish protein beverage and preparation method thereof.
Background technology
Rich in protein in the shellfish meat, the amino acid of various needed by human is complete, also contains multivitamin and abundant trace element (Mn, Zn, Se, Fe etc.) simultaneously, is high-quality animal protein resource, and abundant physiologically active ingredient, be the desirable feedstock of preparation varieties of food items.The enzymolysis shellfish is produced the existing report of technology of albumen at present.For example, in the disclosed CN1163723A Chinese invention patent ublic specification of application " enzymatic hydrolysis process of a kind of shellfish " disclosed on November 5th, 1997, the method that its complex enzyme that is employing is prepared in 100: 5～100: 50 ratio with protease and lipase is hydrolyzed to the shellfish slurries.Utilize the resulting hydrolyzate of this method to carry out centrifugation again and remove sediment, clear liquid is carried out vacuum concentrate the full nutrition dry powder that makes shellfish with vacuum drying under 60～90 ℃.But, because shellfish itself contains natural fishy smell, utilize its hydrolyzate or its albumen dry powder directly to prepare other food, can cause the food taste of preparation not good.In addition, yet there are no the report that the enzymolysis liquid that utilizes shellfish and other materials prepare beverage.
Summary of the invention
Can cause the food of preparation to sample not good deficiency in order to overcome the fishy smell that shellfish contains in the prior art, the invention provides a kind of shellfish protein beverage and preparation method thereof, the present invention adopts shellfish enzymolysis new technology, and can eliminate the fishy smell of shellfish enzymolysis liquid, the preparation beverage not only clear, sour-sweet moderate, local flavor is natural, and nutritious, and has health care.
The technical solution adopted for the present invention to solve the technical problems is: a kind of shellfish protein beverage, it is characterized in that: form by shellfish enzymolysis protein liquid, syrup and plant extraction liquid, the percentage by weight of its each component is respectively: shellfish enzymolysis protein liquid 1-10%, syrup 5-20%, plant extraction liquid 75-90%, the percentage by weight sum of shellfish enzymolysis protein liquid, syrup and plant extraction liquid is 100%.
Described plant extraction liquid is to adopt conventional traditional Chinese medicine liquid extraction method to obtain by one or more the combination in hawthorn, red date, honeysuckle, Momordica grosvenori, chrysanthemum, dried orange peel, the almond.
Described syrup is meant that rock sugar is dissolved in the boiling water and forms that the weight ratio of its rock sugar and water is 1: 1.
A kind of preparation method of shellfish protein beverage is characterized in that: through the following step
It is raw material that shellfish meat is chosen in the processing of a, raw material, sends into homogenate in the tissue mashing machine after cleaning;
B, the enzymolysis shellfish meat after with above-mentioned homogenate adds its weight 2-4 water doubly and dilutes, regulating the pH value is 6.0-8.0, add protease, the two enzymes of flavor protease, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2500-3000 enzyme unit (u) alive before every gram dilution, the control temperature is 55-60 ℃, enzymolysis 2-4 hour, get the shellfish enzymolysis liquid; The heating bath of shellfish enzymolysis liquid boiling water was gone out enzyme 10-20 minute;
C, take off raw meat, debitterize, decolouring and handle
The shellfish enzymolysis liquid behind the enzyme of will going out adds the dusty yeast of the 0.3-0.8% of its weight, stirs under 30-50 ℃ of temperature conditions, leaves standstill 30-60 minute, takes off raw meat and handles;
To take off the cycloheptaamylose that shellfish enzymolysis liquid after the raw meat adds the 0.5-1% of its weight, under 45-55 ℃ of condition, evenly stir 5-10 minute, and carry out debitterize and handle;
Shellfish enzymolysis liquid behind the debitterize is added diatomite and the active carbon of the 1-3% of its weight, decolour under 50-70 ℃ condition and handled 30-60 minute, wherein the weight ratio of diatomite and active carbon is 2: 3;
D, suction filtration: the shellfish enzymolysis liquid that will take off after raw meat, the decolouring filters in the equipment in vacuum and filters, the shellfish enzymolysis protein liquid of transparent, free from extraneous odour;
E, concentrated: the shellfish enzymolysis protein liquid after will filtering is by the 1/3-1/5 of vacuum simmer down to original volume, and low temperature is temporary;
The extraction of f, plant extraction liquid
Take by weighing natural plants, clean, add its weight 10-20 water doubly, heating was boiled 15-30 minute, filter plant extraction liquid;
The preparation of g, syrup
The weighing rock sugar is that 1: 1 ratio is dissolved in the boiling water according to weight ratio, and cooling is standby;
H, allotment
The shellfish enzymolysis protein liquid, syrup, the plant extraction liquid that take by weighing after concentrating mix, and the percentage by weight of its each component is: shellfish enzymolysis protein liquid 1-10%, syrup 5-20%, plant extraction liquid 75-90%;
I, can, sterilization
Described deployed mixed liquor is carried out can, sterilization, cooling, finished product.
The described shellfish raw material of choosing is a kind of in scallop, mussel, the oyster.
It is raw material that the present invention selects shellfish meat for use, and by generating a large amount of free amino acid and biologically active polypeptide behind the enzymolysis, its nutritive value improves greatly, and easily by the human body fast Absorption.The present invention has made full use of the nutritional labeling of shellfish enzymolysis protein liquid and the characteristics that easily absorb, and overcome its intrinsic fishy smell, being aided with natural herb plant extraction liquids such as hawthorn, red date, honeysuckle, Momordica grosvenori, chrysanthemum, dried orange peel, almond and syrup allocates, make nutritious, the protein beverage with certain health care functions.This beverage clear, sour-sweet moderate is pale brown look, has peculiar natural plants local flavor, good mouthfeel, and it is good to distinguish the flavor of, and is as good as raw meat.Preparation method's technology of this shellfish protein beverage is reasonable, makes simply, and strong operability is suitable for large-scale production.
The specific embodiment
The present invention will be further described below in conjunction with embodiment
Embodiment 1 scallop protein beverage
A, raw material are handled
Select for use fresh or freezing and the cleaning of scallop flowing water, the draining that thaw, weigh, use tissue mashing machine's homogenate, standby;
B, enzymolysis
The water that scallop after the above-mentioned homogenate is added 3 times of its weight dilutes, regulating the pH value is 7.0, add protease, the two enzymes of flavor protease, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2770 enzymes unit (u) alive before every gram dilution, the control temperature is 57 ℃, enzymolysis 4 hours gets the scallop enzymolysis liquid; With go out enzyme 15 minutes of scallop enzymolysis liquid boiling water heating bath;
C, take off raw meat, debitterize, decolouring and handle
The scallop enzymolysis liquid behind the enzyme of will going out adds 0.5% dusty yeast of its weight, stirs, and leaves standstill 60 minutes under 40 ℃ of temperature conditions, takes off raw meat and handles;
To take off 0.8% the cycloheptaamylose that scallop enzymolysis liquid after the raw meat adds its weight, under 55 ℃ of conditions, evenly stir 5 minutes, and carry out debitterize and handle;
Scallop enzymolysis liquid behind the debitterize is added 2% diatomite and active carbon of its weight, decolour under 65 ℃ condition and handled 1 hour, wherein the weight ratio of diatomite and active carbon is 2: 3;
D, suction filtration
To take off enzymolysis liquid after the raw meat decolouring and filter in the equipment in vacuum and filter, vacuum 0.09MPa by 120 order filter membranes, promptly gets scallop enzymolysis protein liquid transparent, free from extraneous odour;
E, concentrated: the scallop enzymolysis protein liquid after will filtering is by 1/4 of vacuum simmer down to original volume, and low temperature is temporary;
The extraction of f, plant extraction liquid
Produce hawthorn extract, jujube extract according to following method.
Hawthorn extract: 1 part of hawthorn+15 part water, boil 20min, filter, get extract;
Jujube extract: 1 part of red date+15 part water, boil 20min, filter, get extract;
The preparation of g, syrup
Syrup: 1 part of rock sugar+1 part water, boiling water dissolving
H, allotment
Be respectively scallop enzymolysis protein liquid 5.5% according to weight ratio, syrup 16.7%, hawthorn extract 55.5%, jujube extract 22.3% mixes it;
I, can, sterilization
Above-mentioned deployed mixed liquor is carried out the can of branch bottle, sterilization mode: 10 minutes, sterilization 20 minutes (115 ℃ were kept 20 minutes), the cooling 10 minutes that heat up is cooled to central temperature with it and is lower than 40 ℃, the finished product storage.
The beverage organoleptic indicator color and luster of the present invention's preparation: pale brown look; Structural state: clear; Local flavor: sour-sweet moderate, have peculiar natural herb plant local flavor, be as good as raw meat.
Embodiment 2 mussel protein beverages
A, raw material are handled
Selecting mussel fresh or freezing and that thaw for use is raw material, cleans, goes byssus, draining, weighs, uses tissue mashing machine's homogenate, standby.
B, enzymolysis
The water that mussel meat after the above-mentioned homogenate is added 4 times of its weight dilutes, regulating the pH value is 6.5, add protease, the two enzymes of flavor protease, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 3000 enzymes unit (u) alive before every gram dilution, the control temperature is 55 ℃, enzymolysis 2 hours gets the mussel enzymolysis liquid; With go out enzyme 20 minutes of mussel enzymolysis liquid boiling water heating bath;
C, take off raw meat, debitterize, decolouring and handle
The mussel enzymolysis liquid behind the enzyme of will going out adds 0.8% dusty yeast of its weight, stirs, and leaves standstill 50 minutes under 30 ℃ of temperature conditions, takes off raw meat and handles;
To take off 1% the cycloheptaamylose that mussel enzymolysis liquid after the raw meat adds its weight, under 45 ℃ of conditions, evenly stir 10 minutes, and carry out debitterize and handle;
Mussel enzymolysis liquid behind the debitterize is added 1.5% diatomite and active carbon of its weight, decolour under 70 ℃ condition and handled 50 minutes, wherein the weight ratio of diatomite and active carbon is 2: 3.
D, suction filtration
The mussel enzymolysis liquid that will take off after raw meat, the decolouring filters in the equipment in vacuum and filters, and vacuum 0.09MPa by 120 order filter membranes, promptly gets mussel enzymolysis protein liquid transparent, free from extraneous odour;
E, concentrated
By 1/3 of vacuum simmer down to original volume, low temperature is temporary with the mussel enzymolysis protein liquid after filtering.
The extraction of f, plant extraction liquid
Produce Flos Lonicerae extractive solution, Momordica grosvenori extract, chrysanthemum extract liquid according to following method.
Flos Lonicerae extractive solution: 1 part of honeysuckle+10 part water, boil 15min, filter, get extract;
The Momordica grosvenori extract: 1 part of Momordica grosvenori+10 part water, boil 15min, filter, get extract;
Chrysanthemum extract liquid: 1 part of chrysanthemum+10 part water, boil 15min, filter, get extract;
The preparation of g, syrup
Syrup: 1 part of rock sugar+1 part water, boiling water dissolving
H, allotment
Be respectively according to weight ratio: mussel enzymolysis protein liquid 8%, syrup 12%, Momordica grosvenori extract 28.6%, chrysanthemum extract liquid 30%, Flos Lonicerae extractive solution 21.4% mix;
I, can, sterilization
Above-mentioned deployed mixed liquor is carried out the can of branch jar, sterilization mode: 10 minutes, sterilization 20 minutes (115 ℃ were kept 20 minutes), the cooling 10 minutes that heat up is cooled to central temperature less than 40 ℃ with it, the finished product storage.
Embodiment 3 oyster protein beverages
A, raw material are handled
Selecting freezing oyster meat for use is raw material, and flowing water thaws, cleaning, draining, weigh, and uses tissue mashing machine's homogenate, standby.
B, enzymolysis
The water that oyster meat after the above-mentioned homogenate is added 2 times of its weight dilutes, regulating the pH value is 8.0, add protease, the two enzymes of flavor protease, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2500 enzymes unit (u) alive before every gram dilution, the control temperature is 60 ℃, enzymolysis 3 hours gets the oyster enzymolysis liquid; With go out enzyme 10 minutes of oyster enzymolysis liquid boiling water heating bath;
C, take off raw meat, debitterize, decolouring and handle
The oyster enzymolysis liquid behind the enzyme of will going out adds 0.4% dusty yeast of its weight, stirs, and leaves standstill 40 minutes under 50 ℃ of temperature conditions, takes off raw meat and handles;
To take off 0.5% the cycloheptaamylose that oyster enzymolysis liquid after the raw meat adds its weight, under 50 ℃ of conditions, evenly stir 8min, and carry out debitterize and handle;
Oyster enzymolysis liquid behind the debitterize is added 3% diatomite and active carbon of its weight, decolour under 50 ℃ condition and handled 30 minutes, wherein the weight ratio of diatomite and active carbon is 2: 3.
D, suction filtration
To take off oyster enzymolysis liquid after the raw meat decolouring and filter in the equipment in vacuum and filter, vacuum 0.09MPa by 120 order filter membranes, promptly gets oyster enzymolysis protein liquid transparent, free from extraneous odour;
E, concentrated
By 1/5 of vacuum simmer down to original volume, low temperature is temporary with the oyster enzymolysis protein liquid after filtering.
The extraction of f, plant extraction liquid
Produce dried orange peel extract, Fructus Schisandrae Chinensis extractive solution, almond extract, rhizoma zingiberis extract according to following method.
The dried orange peel extract: 1 part of dried orange peel+20 part water, boil 30min, filter and make extract;
Fructus Schisandrae Chinensis extractive solution: the 1 part of fruit of Chinese magnoliavine+20 part water, boil 30min, filter and make extract;
The almond extract: 1 part of almond+20 part water, boil 30min, filter and make extract;
The rhizoma zingiberis extract: 1 part of rhizoma zingiberis+20 part water, boil 30min, filter and make extract;
The preparation of g, syrup
Syrup: 1 part of rock sugar+1 part water, boiling water dissolving;
H, allotment
Be respectively according to weight ratio: oyster enzymolysis protein liquid 3%, syrup 7%, dried orange peel extract 24.3%, Fructus Schisandrae Chinensis extractive solution 20.3%, almond extract 26%, rhizoma zingiberis extract 19.4% mix;
I, can, sterilization
Above-mentioned deployed mixed liquor is carried out the can of branch bottle, sterilization mode: 10 minutes, sterilization 20 minutes (115 ℃ were kept 20 minutes), the cooling 10 minutes that heat up is cooled to central temperature with it and is lower than 40 ℃, the finished product storage.
The beverage organoleptic indicator color and luster of the present invention's preparation: pale brown look; Structural state: clear; Local flavor: sour-sweet moderate, have peculiar natural herb plant local flavor, be as good as raw meat.
Claims (5)
1, a kind of shellfish protein beverage, it is characterized in that: form by shellfish enzymolysis protein liquid, syrup and plant extraction liquid, the percentage by weight of its each component is respectively: shellfish enzymolysis protein liquid 1-10%, syrup 5-20%, plant extraction liquid 75-90%, the percentage by weight sum of shellfish enzymolysis protein liquid, syrup and plant extraction liquid is 100%.
2, a kind of shellfish protein beverage according to claim 1 is characterized in that: described plant extraction liquid is to adopt conventional traditional Chinese medicine liquid extraction method to obtain by one or more the combination in hawthorn, red date, honeysuckle, Momordica grosvenori, chrysanthemum, dried orange peel, the almond.
3, a kind of shellfish protein beverage according to claim 1 and 2 is characterized in that: described syrup is meant that rock sugar is dissolved in the boiling water and forms that the weight ratio of its rock sugar and water is 1:1.
4, the preparation method of a kind of shellfish protein beverage according to claim 1 is characterized in that: through the following step
The processing of a, raw material
Choosing shellfish meat is raw material, sends into homogenate in the tissue mashing machine after cleaning;
B, enzymolysis
Shellfish meat after the above-mentioned homogenate is added its weight 2-4 water doubly to be diluted, regulating the pH value is 6.0-8.0, add protease, the two enzymes of flavor protease, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2500-3000 enzyme unit (u) alive before every gram dilution, the control temperature is 55-60 ℃, enzymolysis 2-4 hour, get the shellfish enzymolysis liquid; The heating bath of shellfish enzymolysis liquid boiling water was gone out enzyme 10-20 minute;
C, take off raw meat, debitterize, decolouring and handle
The shellfish enzymolysis liquid behind the enzyme of will going out adds the dusty yeast of the 0.3-0.8% of its weight, stirs under 30-50 ℃ of temperature conditions, leaves standstill 30-60 minute, takes off raw meat and handles;
To take off the cycloheptaamylose that shellfish enzymolysis liquid after the raw meat adds the 0.5-1% of its weight, under 45-55 ℃ of condition, evenly stir 5-10 minute, and carry out debitterize and handle;
Shellfish enzymolysis liquid behind the debitterize is added diatomite and the active carbon of the 1-3% of its weight, decolour under 50-70 ℃ condition and handled 30-60 minute, wherein the weight ratio of diatomite and active carbon is 2: 3;
D, suction filtration
The shellfish enzymolysis liquid that will take off after raw meat, the decolouring filters in the equipment in vacuum and filters, the shellfish enzymolysis protein liquid of transparent, free from extraneous odour;
E, concentrated
With the 1/3-1/5 of the shellfish enzymolysis protein liquid after filtering by vacuum simmer down to original volume, low temperature is temporary;
The extraction of f, plant extraction liquid
Take by weighing natural plants, clean, add its weight 10-20 water doubly, heating was boiled 15-30 minute, filter plant extraction liquid;
The preparation of g, syrup
The weighing rock sugar is that 1: 1 ratio is dissolved in the boiling water according to weight ratio, and cooling is standby;
H, allotment
The shellfish enzymolysis protein liquid, syrup, the plant extraction liquid that take by weighing after concentrating mix, and the percentage by weight of its each component is: shellfish enzymolysis protein liquid 1-10%, syrup 5-20%, plant extraction liquid 75-90%;
I, can, sterilization
Described deployed mixed liquor is carried out can, sterilization, cooling, finished product.
5, the preparation method of a kind of shellfish protein beverage according to claim 4 is characterized in that: the described shellfish raw material of choosing is a kind of in scallop, mussel, the oyster.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100170321A CN101601487B (en) | 2009-07-09 | 2009-07-09 | Shellfish protein beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100170321A CN101601487B (en) | 2009-07-09 | 2009-07-09 | Shellfish protein beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101601487A true CN101601487A (en) | 2009-12-16 |
| CN101601487B CN101601487B (en) | 2012-07-18 |
Family
ID=41467509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100170321A Expired - Fee Related CN101601487B (en) | 2009-07-09 | 2009-07-09 | Shellfish protein beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101601487B (en) |
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090684A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Marine collagen peptide beverage and preparation method thereof |
| CN102090606A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Seafood seasoner and preparation method thereof |
| CN102090693A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide healthcare beverage and preparation method thereof |
| CN102090692A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide anti-fatigue beverage and preparation method thereof |
| CN102771621A (en) * | 2011-05-13 | 2012-11-14 | 浙江海洋学院 | Enzymolysis method of mussel protein |
| CN103393191A (en) * | 2013-07-09 | 2013-11-20 | 广州中医药大学 | Crocodile meat oral liquid and preparation method thereof |
| CN103494293A (en) * | 2013-09-24 | 2014-01-08 | 兰欣 | Preparation method for marine shellfish beverage |
| CN103535825A (en) * | 2013-10-10 | 2014-01-29 | 荣成宏业实业有限公司 | Tumor postoperation healthy drink prepared by utilizing enzymolysis for extracting scallop glycoprotein |
| CN103689746A (en) * | 2013-12-12 | 2014-04-02 | 青岛职业技术学院 | Processing method of shellfish solid drinks |
| CN104041869A (en) * | 2014-06-11 | 2014-09-17 | 渤海大学 | High-calcium seafood flavor soup base and preparation method thereof |
| CN104351897A (en) * | 2014-10-31 | 2015-02-18 | 集美大学 | Natural functional beverage and preparation method thereof |
| CN104887713A (en) * | 2015-06-23 | 2015-09-09 | 广西北部湾海皇生物科技有限公司 | Preparing method of oyster active extract having functions of producing sperm to tonify the kidney and improving sexual function |
| CN104886583A (en) * | 2015-06-23 | 2015-09-09 | 青岛浩大海洋保健食品有限公司 | Composite scallop and holothurin liquid with blood fat regulating efficacy |
| CN105982123A (en) * | 2015-11-29 | 2016-10-05 | 山东建筑大学 | Preparation method of earthworm protein beverage and product obtained by preparation method |
| CN106923245A (en) * | 2017-01-10 | 2017-07-07 | 大连工业大学 | A kind of preparation method of mussel polypeptide oral liquor |
| CN108576522A (en) * | 2018-01-06 | 2018-09-28 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of Pinctada martensii beverage and preparation method thereof |
| CN108823270A (en) * | 2018-05-17 | 2018-11-16 | 金华市艾力生物科技有限公司 | A kind of extracting method of oyster peptide |
| CN108823269A (en) * | 2018-05-17 | 2018-11-16 | 金华市艾力生物科技有限公司 | The preparation method of fish collagen oligopeptide |
| CN108935719A (en) * | 2018-08-31 | 2018-12-07 | 广东环境保护工程职业学院 | Shellfish enzymolysis liquid beans custard and preparation method thereof |
| CN109198152A (en) * | 2018-08-09 | 2019-01-15 | 中国热带农业科学院农产品加工研究所 | The Rofe fish protein powder and application that a kind of fishy-removing-method of Rofe fish protein powder, this method obtain |
| CN109874952A (en) * | 2019-03-28 | 2019-06-14 | 广西中医药大学 | A kind of shellfish meat Anti-fatigue drink and preparation method thereof |
| CN112205626A (en) * | 2020-08-28 | 2021-01-12 | 荣鼎(广东)生物科技有限公司 | Production process of protein powder convenient to store |
| CN112867404A (en) * | 2018-11-19 | 2021-05-28 | 雀巢产品有限公司 | Beverages with clear appearance, shelf stability, high protein and neutral pH |
| CN112868957A (en) * | 2021-01-27 | 2021-06-01 | 武汉名实生物医药科技有限责任公司 | Compound hydrolyzed peptide beverage for enhancing immunity and resisting fatigue |
| CN114246305A (en) * | 2021-12-29 | 2022-03-29 | 蛤老大（福建）食品有限公司 | Oral liquid containing clam enzymolysis liquid |
| CN114982880A (en) * | 2022-05-18 | 2022-09-02 | 阳江职业技术学院 | Functional protein beverage of gramineous insect and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058140A (en) * | 1990-07-12 | 1992-01-29 | 张世轩 | The natural additive of health food and production method |
| CN1058889A (en) * | 1990-08-16 | 1992-02-26 | 于宗亮 | Health-care beverage series prescription and processing technology |
| CN1163723A (en) * | 1996-04-30 | 1997-11-05 | 中国科学院大连化学物理研究所 | Enzyme hydrolysis method for shellfish |
| CN101347460A (en) * | 2007-07-16 | 2009-01-21 | 青岛啤酒股份有限公司 | Oyster extract and method of preparing the same |
-
2009
- 2009-07-09 CN CN2009100170321A patent/CN101601487B/en not_active Expired - Fee Related
Cited By (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090606A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Seafood seasoner and preparation method thereof |
| CN102090693A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide healthcare beverage and preparation method thereof |
| CN102090692A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide anti-fatigue beverage and preparation method thereof |
| CN102090692B (en) * | 2010-09-06 | 2013-09-11 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide anti-fatigue beverage and preparation method thereof |
| CN102090684A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Marine collagen peptide beverage and preparation method thereof |
| CN102771621A (en) * | 2011-05-13 | 2012-11-14 | 浙江海洋学院 | Enzymolysis method of mussel protein |
| CN103393191B (en) * | 2013-07-09 | 2015-08-12 | 广州中医药大学 | Crocodile meat oral liquid and preparation method thereof |
| CN103393191A (en) * | 2013-07-09 | 2013-11-20 | 广州中医药大学 | Crocodile meat oral liquid and preparation method thereof |
| CN103494293A (en) * | 2013-09-24 | 2014-01-08 | 兰欣 | Preparation method for marine shellfish beverage |
| CN103535825B (en) * | 2013-10-10 | 2015-05-20 | 荣成宏业实业有限公司 | Tumor postoperation healthy drink prepared by utilizing enzymolysis for extracting scallop glycoprotein |
| CN103535825A (en) * | 2013-10-10 | 2014-01-29 | 荣成宏业实业有限公司 | Tumor postoperation healthy drink prepared by utilizing enzymolysis for extracting scallop glycoprotein |
| CN103689746A (en) * | 2013-12-12 | 2014-04-02 | 青岛职业技术学院 | Processing method of shellfish solid drinks |
| CN103689746B (en) * | 2013-12-12 | 2015-05-06 | 青岛职业技术学院 | Processing method of shellfish solid drinks |
| CN104041869A (en) * | 2014-06-11 | 2014-09-17 | 渤海大学 | High-calcium seafood flavor soup base and preparation method thereof |
| CN104351897A (en) * | 2014-10-31 | 2015-02-18 | 集美大学 | Natural functional beverage and preparation method thereof |
| CN104887713A (en) * | 2015-06-23 | 2015-09-09 | 广西北部湾海皇生物科技有限公司 | Preparing method of oyster active extract having functions of producing sperm to tonify the kidney and improving sexual function |
| CN104886583A (en) * | 2015-06-23 | 2015-09-09 | 青岛浩大海洋保健食品有限公司 | Composite scallop and holothurin liquid with blood fat regulating efficacy |
| CN105982123A (en) * | 2015-11-29 | 2016-10-05 | 山东建筑大学 | Preparation method of earthworm protein beverage and product obtained by preparation method |
| CN106923245A (en) * | 2017-01-10 | 2017-07-07 | 大连工业大学 | A kind of preparation method of mussel polypeptide oral liquor |
| CN108576522A (en) * | 2018-01-06 | 2018-09-28 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of Pinctada martensii beverage and preparation method thereof |
| CN108823270A (en) * | 2018-05-17 | 2018-11-16 | 金华市艾力生物科技有限公司 | A kind of extracting method of oyster peptide |
| CN108823269A (en) * | 2018-05-17 | 2018-11-16 | 金华市艾力生物科技有限公司 | The preparation method of fish collagen oligopeptide |
| CN109198152A (en) * | 2018-08-09 | 2019-01-15 | 中国热带农业科学院农产品加工研究所 | The Rofe fish protein powder and application that a kind of fishy-removing-method of Rofe fish protein powder, this method obtain |
| CN108935719A (en) * | 2018-08-31 | 2018-12-07 | 广东环境保护工程职业学院 | Shellfish enzymolysis liquid beans custard and preparation method thereof |
| CN112867404A (en) * | 2018-11-19 | 2021-05-28 | 雀巢产品有限公司 | Beverages with clear appearance, shelf stability, high protein and neutral pH |
| JP7465263B2 (en) | 2018-11-19 | 2024-04-10 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | A beverage having a clear appearance, shelf stability, high protein and neutral pH |
| CN109874952A (en) * | 2019-03-28 | 2019-06-14 | 广西中医药大学 | A kind of shellfish meat Anti-fatigue drink and preparation method thereof |
| CN112205626A (en) * | 2020-08-28 | 2021-01-12 | 荣鼎(广东)生物科技有限公司 | Production process of protein powder convenient to store |
| CN112868957A (en) * | 2021-01-27 | 2021-06-01 | 武汉名实生物医药科技有限责任公司 | Compound hydrolyzed peptide beverage for enhancing immunity and resisting fatigue |
| CN114246305A (en) * | 2021-12-29 | 2022-03-29 | 蛤老大（福建）食品有限公司 | Oral liquid containing clam enzymolysis liquid |
| CN114982880A (en) * | 2022-05-18 | 2022-09-02 | 阳江职业技术学院 | Functional protein beverage of gramineous insect and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101601487B (en) | 2012-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101601487B (en) | Shellfish protein beverage and preparation method thereof | |
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| CN101081089B (en) | Seaweed beverage preparing method | |
| CN102090693A (en) | Oyster polypeptide healthcare beverage and preparation method thereof | |
| CN105851734B (en) | Clarify purple Yam beverage and preparation method thereof | |
| CN103271157B (en) | Health preserving cereal milk and preparation method thereof | |
| CN103540470A (en) | Method for preparing sweet potato wine | |
| CN101904508A (en) | Starfish oral solution and preparation method thereof | |
| CN105724995B (en) | Clarify the preparation method of Yam beverage | |
| CN101564188B (en) | Production process for corbicula fluminea solid beverage | |
| CN106360239A (en) | Fig powder drink with effect of dispelling effects of alcohol | |
| CN106720371A (en) | A kind of fern fiber crops yak milk tea and preparation method thereof | |
| CN101248864B (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN104106651A (en) | Onion flavor pork liver bean curd and preparation method thereof | |
| CN103393185B (en) | Application of cynura bicolor water solution in sugarcane juice | |
| CN113243511A (en) | Gold soup compound seasoning and preparation method thereof | |
| CN106418082A (en) | Olive and green plum fermentation beverage | |
| CN109329678A (en) | A kind of preparation method of ginseng vinegar egg small-molecular peptides drink | |
| KR101287065B1 (en) | Preparing method for Salicornia herbacea powder with improved sanitary property and digestabilty | |
| CN105995315A (en) | Nutritious beverage containing peanut short-chain polypeptides | |
| CN102334711A (en) | Method for producing health care drinks by utilizing sweet potato cell sap | |
| CN105861269A (en) | Making method of common selfheal fruit-spike and herba hyperici sampsonii vinegar | |
| CN105962277A (en) | Tooth-strengthening, fire-clearing and inflammation-diminishing chafing dish fish-rice juice and preparing method thereof | |
| CN105105263A (en) | Herba cistanches drink and preparation method | |
| CN104982865A (en) | Deficiency-tonifying qi-benefiting pumpkin sweet potato fruit and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120718 Termination date: 20180709 |