CN101601487B - Shellfish protein beverage and preparation method thereof - Google Patents
Shellfish protein beverage and preparation method thereof Download PDFInfo
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- CN101601487B CN101601487B CN2009100170321A CN200910017032A CN101601487B CN 101601487 B CN101601487 B CN 101601487B CN 2009100170321 A CN2009100170321 A CN 2009100170321A CN 200910017032 A CN200910017032 A CN 200910017032A CN 101601487 B CN101601487 B CN 101601487B
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Abstract
The invention relates to a shellfish protein beverage and a preparation method thereof. Shellfish meat is chosen as raw material; protease and flavourzyme are adopted to carry out enzymolysis after homogenate; after enzyme destruction, yeast powder is added to evenly stir and stand for deodorization; beta-cyclodextrine is added to stir for debitterizing; kieselguhr and active carbon are added for decoloration; transparent shellfish enzymolysis protein liquid free from extraneous odour can be obtained after filtration; and the shellfish enzymolysis protein liquid is temporarily stored in low temperature after concentration; plant extracting solution is extracted; sweet water is prepared; 1-10% of the shellfish enzymolysis protein liquid, 5-20% of the sweet water and 75-90% of the plant extracting solution are weighted to be mixed; and the mixture is filled, sterilized and cooled to obtain the finished products. The invention utilizes the nutrient components and the characteristic of easy absorption of the shellfish enzymolysis protein liquid, overcomes the inherent fishy smell of the shellfish enzymolysis protein liquid, and also uses natural herb extracting solution and sweet water for blending to prepare the protein beverage with abundant nutrient, transparency, moderate sweet and sour flavor, favourable taste, good flavour and no fishy smell. The preparation method of the invention has reasonable method and technology and strong operability, and 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 centrifugalize 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, also do not meet at present 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 present 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 beverage of preparation 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 be obtained with conventional traditional Chinese medicine liquid extraction method by one or more the combined 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, flavor protease pair enzymes, 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, and 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, under 30-50 ℃ of temperature conditions, stirs, and 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, under 50-70 ℃ condition, decolour 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 through 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, heated and boiled 15-30 minute, cross and 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 subsequent use;
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
The mixed liquor that said allotment is good carries out can, sterilization, cooling, finished product.
The said 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 through generating a large amount of free amino acid and biologically active polypeptide behind the enzymolysis, its nutritive value improves greatly, and is prone to by the human body fast Absorption.The characteristics that the present invention has made full use of the nutritional labeling of shellfish enzymolysis protein liquid and has been prone to 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; Process 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
Below in conjunction with embodiment the present invention is further specified
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, subsequent use;
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, flavor protease pair enzymes, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2770 enzymes unit (u) alive before every gram dilution, and 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 under 40 ℃ of temperature conditions, leaves standstill 60 minutes, 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, under 65 ℃ condition, decolour 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 through 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 through 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
The mixed liquor that above-mentioned allotment is good carries 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, subsequent use.
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, flavor protease pair enzymes, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 3000 enzymes unit (u) alive before every gram dilution, and 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 under 30 ℃ of temperature conditions, leaves standstill 50 minutes, 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, under 70 ℃ condition, decolour 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 through 120 order filter membranes, promptly gets mussel enzymolysis protein liquid transparent, free from extraneous odour;
E, concentrated
Through 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
The mixed liquor that above-mentioned allotment is good carries 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, subsequent use.
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, flavor protease pair enzymes, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2500 enzymes unit (u) alive before every gram dilution, and 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 under 50 ℃ of temperature conditions, leaves standstill 40 minutes, 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, under 50 ℃ condition, decolour 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 through 120 order filter membranes, promptly gets oyster enzymolysis protein liquid transparent, free from extraneous odour;
E, concentrated
Through 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
The mixed liquor that above-mentioned allotment is good carries 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 (3)
1. 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%, and the percentage by weight sum of shellfish enzymolysis protein liquid, syrup and plant extraction liquid is 100%;
Wherein, described shellfish enzymolysis protein liquid is that to choose shellfish meat be raw material, sends into homogenate in the tissue mashing machine after cleaning; 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, flavor protease pair enzymes, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2500-3000 the enzyme u of unit alive before every gram dilution, and 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; The shellfish enzymolysis liquid behind the enzyme of will going out adds the dusty yeast of the 0.3-0.8% of its weight, under 30-50 ℃ of temperature conditions, stirs, and leaves standstill 30-60 minute, takes off raw meat and handles; To take off the beta-schardinger dextrin-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, under 50-70 ℃ condition, decolour and handled 30-60 minute, wherein the weight ratio of diatomite and active carbon is 2: 3; The shellfish enzymolysis liquid that will take off after raw meat, debitterize, the decolouring filters in vacuum filtration equipment, the shellfish enzymolysis protein liquid of transparent, free from extraneous odour; With the 1/3-1/5 of the shellfish enzymolysis protein liquid behind the suction filtration, make through vacuum simmer down to original volume;
Described plant extraction liquid is that one or more the combination in hawthorn, red date, honeysuckle, Momordica grosvenori, chrysanthemum, dried orange peel, the almond is cleaned, and adds its weight 10-20 water doubly, heated and boiled 15-30 minute, filter, and make;
Described syrup is to be that 1: 1 ratio is dissolved in the boiling water with rock sugar according to weight ratio, and cooling makes.
2. 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, flavor protease pair enzymes, its protease, the two enzyme dosages of flavor protease are that shellfish slurry weight adds 2500-3000 the enzyme u of unit alive before every gram dilution, and 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, under 30-50 ℃ of temperature conditions, stirs, and leaves standstill 30-60 minute, takes off raw meat and handles;
To take off the beta-schardinger dextrin-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, under 50-70 ℃ condition, decolour 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, debitterize, the decolouring filters in vacuum filtration equipment, 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 behind the suction filtration through 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, heated and boiled 15-30 minute, cross and 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 subsequent use;
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
The mixed liquor that said allotment is good carries out can, sterilization, cooling, finished product.
3. the preparation method of a kind of shellfish protein beverage according to claim 2 is characterized in that: the said shellfish raw material of choosing is a kind of in scallop, mussel, the oyster.
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| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020104192A1 (en) * | 2018-11-19 | 2020-05-28 | Société des Produits Nestlé S.A. | Beverages having clear appearance, shelf stability, high protein, and neutral ph |
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