CN101683175B - Oyster-vegetable active lactobacillus beverage - Google Patents
Oyster-vegetable active lactobacillus beverage Download PDFInfo
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- CN101683175B CN101683175B CN200810168182A CN200810168182A CN101683175B CN 101683175 B CN101683175 B CN 101683175B CN 200810168182 A CN200810168182 A CN 200810168182A CN 200810168182 A CN200810168182 A CN 200810168182A CN 101683175 B CN101683175 B CN 101683175B
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- oyster
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- active lactobacillus
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 20
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 20
- 241000237502 Ostreidae Species 0.000 claims abstract description 40
- 235000020636 oyster Nutrition 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 239000004365 Protease Substances 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 235000019419 proteases Nutrition 0.000 claims description 6
- 108010004032 Bromelains Proteins 0.000 claims description 5
- 235000019835 bromelain Nutrition 0.000 claims description 5
- 235000019985 fermented beverage Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000015190 carrot juice Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 239000001963 growth medium Substances 0.000 claims 2
- 239000012452 mother liquor Substances 0.000 claims 2
- 238000011218 seed culture Methods 0.000 claims 2
- 230000003068 static effect Effects 0.000 claims 2
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 1
- 241000238631 Hexapoda Species 0.000 claims 1
- 241000607479 Yersinia pestis Species 0.000 claims 1
- 230000004913 activation Effects 0.000 claims 1
- 238000005352 clarification Methods 0.000 claims 1
- 239000002054 inoculum Substances 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 229960003080 taurine Drugs 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 3
- 235000014102 seafood Nutrition 0.000 abstract 2
- 239000013543 active substance Substances 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 7
- 235000021110 pickles Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 4
- 235000013882 gravy Nutrition 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 3
- 238000012859 sterile filling Methods 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000011497 sour milk drink Nutrition 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000002912 waste gas Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
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Abstract
The invention discloses a preparation method of an oyster-vegetable active lactobacillus beverage, belonging to the field of food biotechnology. Oyster has the reputation of submarine milk and is rich of physiological active substances, such as protein, hepatin, taurine, zinc, selenium and the like which are beneficial to the human body. Since many people are hard to accept the fishy smell of the oyster due to different dietary favors, such people are limited to eating the oyster. The fishy smell of the oyster can be obviously eliminated by a fermentation liquid which is prepared by mixing an oyster enzyme solution or a water extracting solution with vegetable juice and then inoculating substances containing active lactobacillus to ferment. Meanwhile, the fermentation liquid of a beverage or a solid beverage is obtained, and 1 mL of the fermentation liquid contains 5*108 active lactobacillus. In the method, seafood and vegetables are mixed and fermented, and nutrients are in mutual complementation, thereby the method is an innovative and high technology for developing seafood production. The invention has the advantages of easily obtained raw materials, simple process, small investment and easy implementation; and the oyster-vegetable active lactobacillus beverage is very suitable for the technical reform requirement for beverage, oyster and vegetable processing enterprises.
Description
Technical field
The present invention relates to a kind of preparation method of oyster-vegetable active lactobacillus beverage, belong to technical field of food biotechnology.
Background technology
It is many to supply the kind of the sour milk beverage that people drink to have in the market, and that sells on the market has an active sour milk beverage, and on request, the quantity of every milliliter of active Ruzhong live lactobacillus should not be less than 10
6Individual.
Oyster is nutritious, and the good reputation of " seabed milk " is arranged.Oyster is rich in the trace element to the human body beneficial such as glycogen, taurine and zinc, selenium, and oyster albumen has improved the digestibility of albumen through protease hydrolytic, has also produced a certain amount of peptide with physiologically active.Oyster flavor raw meat, because preferred diet is different, the taste of much human oyster beyond affordability.Therefore, limited the edible of this part crowd.The oyster enzymolysis liquid is mixed with vegetable juice, and the leavening that inoculation contains biodiasmin ferments, and the zymotic fluid of acquisition can be removed the fishy smell of oyster significantly.This liquid beverage biodiasmin is not less than 10
8Individual/the mL zymotic fluid.
At present the related patent U.S. Patent No. of relevant oyster meat as: 200310105716.X starches the oyster slurry to mix with vegetables, the adding flavoring carries out frying.01130182.1 the preparation method of oyster oral liquid has been described, comprehensive utilization treatment measures such as papain enzymolysis, sugaring and acid and heating and reduce the peculiar fishy smell of oyster, and pass through the bin stability that protein degradation increases oral liquid.200510046334.3 relate to the preparation method of oyster meat through a kind of brain-tonifying nutrient oyster peptide of enzymolysis ultrafiltration acquisition.Add the preparation method of the supernatant of papain or neutral protease enzymolysis 200510047583.4 relate to oyster homogenate through the dry a kind of antioxidation health-caring oyster product that obtains of ultrafiltration.And the lactacidase fermenting beverage of the production of oyster enzymolysis liquid and vegetable juice inoculating lactic acid bacterium fermentation is not seen patent report at present.In the vegetables pickles, add the local flavor that an amount of oyster can be promoted pickles, therefore adopt the lactic acid bacteria that derives from pickles, produce the oyster-vegetable lactacidase fermenting beverage, but do not see the patent of invention report at present as yet as leavening.
Summary of the invention
One of the object of the invention is to overcome the deficiency of prior art, and a kind of preparation method who removes the oyster-vegetable active lactobacillus beverage of oyster fishy smell is provided.
Another object of the present invention is to promote deep processing and the higher value application of oyster and vegetables.
The preparation method 1
The preparation method of oyster enzymolysis liquid and vegetable juice mixed liquor inoculating lactic acid bacterium leavening agent: with oyster through compound protein enzyme hydrolyzate and solid content greater than 0.001% radish Juice, press arbitrary proportion and mix homogeneous; After the sterilization, inoculate lactobacteria-containing pure culture seed liquor, heat-preservation fermentation; During to certain pH, stop fermentation, promptly obtain zymotic fluid; Add allotments such as stabilizing agent, essence, sterile purified water, make oyster-vegetable active lactobacillus beverage.
The preparation method 2
The preparation method of oyster extract and vegetable juice mixed liquor inoculation pickles thick gravy: with oyster through aqueous extract and solid content greater than 0.001% radish Juice, press the arbitrary proportion mixing, homogeneous; After the sterilization, inoculation contains the lactic acid bacteria pickles thick gravy greater than 1/ml, natural pH; Heat-preservation fermentation during to certain pH, stops fermentation; Promptly obtain zymotic fluid, add allotments such as stabilizing agent, essence, sterile purified water, make oyster-vegetable active lactobacillus beverage.
The preparation method 3
The preparation method of oyster enzymolysis liquid and vegetable juice mixed liquor inoculating lactic acid bacterium freeze-dried powder: oyster is mixed by arbitrary proportion greater than 0.001% radish Juice with solid content through the compound protein enzyme hydrolyzate; After 60～125 ℃ of sterilizations, inoculation is greater than the lactic acid bacteria freeze drying powder of 1/ml, when heat-preservation fermentation arrives certain pH; Stop fermentation; Promptly obtain zymotic fluid, add allotments such as stabilizing agent, essence, sterile purified water, make oyster-vegetable active lactobacillus beverage.
Production process of the present invention does not have waste gas, contaminated wastewater environment, and raw material is easy to get, and technology is simple, invests distinguishing features such as very little, therefore not only is fit to the technological transformation needs of existing beverage manufacturers, increases the benefit, and can medium-sized and small enterprises produce and be applicable in the rural area.
The specific embodiment
Oyster meat is added 0.1%～99.9% water homogenate, add bromelain and flavor protease insulation hydrolysis 4h, the centrifuging and taking supernatant; Pretreated vegetables are pressed into vegetable juice, above-mentioned oyster enzymolysis supernatant is mixed natural pH with vegetable juice; Homogeneous; 70～131 ℃ of sterilization 5～40min, cooling, the ferment-fermented 10～36h of inoculating lactic acid bacterium; Obtain female zymotic fluid, add allotments such as essence, stabilizing agent and make oyster-vegetable active lactobacillus beverage etc.
Embodiment 1
Oyster meat is added 0.1%～99.9% water homogenate, add 250U/g bromelain and 250U/g flavor protease insulation hydrolysis 4h, centrifuging and taking supernatant (1); Selected and clean radish is added entry squeeze the juice, be prepared into radish Juice (2).(1) is mixed natural pH, homogeneous, 70～131 ℃ of sterilization 5～40min, cooling, inoculating lactic acid bacterium pure culture liquid 1～10 with (2)
11Individual/ml 10～36h that ferments obtains female zymotic fluid, adds allotments such as essence, stabilizing agent, and sterile filling makes oyster-vegetable active lactobacillus fermented beverage etc.
Embodiment 2
Oyster meat is added 0.1%～99.9% water homogenate, add 300U/g bromelain and 200U/g flavor protease insulation hydrolysis 4h, centrifuging and taking supernatant (1); Selected and clean radish is added entry squeeze the juice, be prepared into radish Juice (2).(1) is mixed natural pH, homogeneous, 70～131 ℃ of sterilization 5～40min with (2); Cooling, inoculation contains the pickles thick gravy greater than 1/ml, and fermentation 10～36h obtains female zymotic fluid; Add allotments such as essence, stabilizing agent, sterile filling makes oyster-vegetable active lactobacillus fermented beverage etc.
Embodiment 3
Oyster meat is added 0.1%～99.9% water homogenate, add 250U/g bromelain and 300U/g flavor protease insulation hydrolysis 4h, centrifuging and taking supernatant (1); Selected and clean carrot is added entry squeeze the juice, be prepared into carrot juice (2).(1) is mixed natural pH, homogeneous, 70～131 ℃ of sterilization 5～40min with (2); Cooling, inoculation contains the pickles thick gravy greater than 1/ml, and fermentation 10～36h obtains female zymotic fluid; Add allotments such as essence, stabilizing agent, sterile filling makes oyster-vegetable active lactobacillus beverage etc.
Claims (2)
1. an oyster-vegetable active lactobacillus beverage is characterized in that, this beverage is processed through the zymotic fluid of lactobacillus-fermented by oyster enzymolysis liquid and vegetable juice, and the preparation method of said oyster-vegetable active lactobacillus beverage is following:
1) oyster meat adds water homogenate, in homogenate, adds 100～400U/g bromelain and 100～400U/g flavor protease liquid, the insulation enzymolysis, and the centrifugal 5～25min of 2500～4000r/min gets supernatant, is the oyster enzymolysis liquid,
2) select the green vegetables of fresh no insect pest, select clean after, add water homogenate, filter, get the clarification filtered juice, 5min is boiled in preheating, filters preparation vegetable juice filtrating once more,
3) with radish and bean sprouts in proportion mixing and water adding squeeze the juice, sterilization as seed culture medium, after slant activation, is inoculated into lactic acid bacteria in this seed culture medium, static insulation is cultivated 10h for 20～37 ℃, makes the seed fermentation agent, the seed fermentation agent is for containing 10
2-10
10The cfu/ml lactic acid bacteria culture solution,
4) the oyster enzymolysis liquid and step 2 that step 1) are made) vegetable juice that makes mixes homogeneous, heating by a certain percentage; Make fermentation raw material, inoculation step 3) the seed fermentation agent that makes, inoculum concentration is 1～10%; 20～37 ℃ of fermentations of static insulation 20h makes fermentation mother liquor
5) fermentation mother liquor that step 4) is made, adding essence, sweet taste material, acid, stabilizing agent are allocated, preparation oyster-vegetable active lactobacillus fermented beverage.
2. a kind of oyster-vegetable active lactobacillus beverage according to claim 1 is characterized in that, described vegetable juice is: radish Juice, bean sprouts juice, carrot juice or cabbage juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810168182A CN101683175B (en) | 2008-09-25 | 2008-09-25 | Oyster-vegetable active lactobacillus beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810168182A CN101683175B (en) | 2008-09-25 | 2008-09-25 | Oyster-vegetable active lactobacillus beverage |
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| Publication Number | Publication Date |
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| CN101683175A CN101683175A (en) | 2010-03-31 |
| CN101683175B true CN101683175B (en) | 2012-09-26 |
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| CN200810168182A Expired - Fee Related CN101683175B (en) | 2008-09-25 | 2008-09-25 | Oyster-vegetable active lactobacillus beverage |
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| CN104757666A (en) * | 2015-04-29 | 2015-07-08 | 合肥康龄养生科技有限公司 | High-calcium seafood and carrot compound drink prepared through fermentation liquor carrying dumpling-type fermentation bodies and preparation method thereof |
| CN105685741A (en) * | 2016-01-22 | 2016-06-22 | 叶芳 | Preparation method of hairy crab flavored muscle-nourishing qi-tonifying compound beverage and product thereof |
| CN105614575A (en) * | 2016-01-22 | 2016-06-01 | 叶芳 | Preparation method of hairy crab flavored compound beverage for regulating stomach and promoting digestion and product thereof |
| CN105495247A (en) * | 2016-01-22 | 2016-04-20 | 叶芳 | Preparation method of hairy crab flavored beverage for relieving postpartum abdominal pain and product of hairy crab flavored beverage |
| CN106262873A (en) * | 2016-09-29 | 2017-01-04 | 福建农林大学 | A kind of compound recipe is planted source property three element meals and is mended the preparation method of ferment |
| CN107149072B (en) * | 2017-06-28 | 2020-07-17 | 大连海洋大学 | Oyster oligosaccharide beverage |
| CN108813250A (en) * | 2018-07-03 | 2018-11-16 | 广东海洋大学 | A kind of Sipunculus nudus fruit-flavored beverage and preparation method thereof containing biodiasmin |
| 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 |
| CN111171986A (en) * | 2019-12-11 | 2020-05-19 | 广东海之源酒业有限公司 | Preparation method of oyster wine |
| CN115363151A (en) * | 2021-05-18 | 2022-11-22 | 海蒂柔化妆品科技(青岛)有限公司 | Oyster glycogen sports body-building beverage |
| CN114343143B (en) * | 2022-01-17 | 2023-06-20 | 厦门元之道生物科技有限公司 | Marine algae fermentation product and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85103334A (en) * | 1983-11-21 | 1986-11-12 | 长野味噌株式会社 | Produce the method for lactic acid fermentation nutriments |
| CN1175366A (en) * | 1996-09-04 | 1998-03-11 | 李振卿 | Process for commerial scale production of fermented vegetable by combined inoculation |
| CN1269166A (en) * | 2000-04-20 | 2000-10-11 | 山西大学 | Slimming gruel of fermented vegetable and its production process |
| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
-
2008
- 2008-09-25 CN CN200810168182A patent/CN101683175B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85103334A (en) * | 1983-11-21 | 1986-11-12 | 长野味噌株式会社 | Produce the method for lactic acid fermentation nutriments |
| CN1175366A (en) * | 1996-09-04 | 1998-03-11 | 李振卿 | Process for commerial scale production of fermented vegetable by combined inoculation |
| CN1269166A (en) * | 2000-04-20 | 2000-10-11 | 山西大学 | Slimming gruel of fermented vegetable and its production process |
| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
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