CN101982114B - Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats - Google Patents
Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats Download PDFInfo
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- CN101982114B CN101982114B CN2010105009644A CN201010500964A CN101982114B CN 101982114 B CN101982114 B CN 101982114B CN 2010105009644 A CN2010105009644 A CN 2010105009644A CN 201010500964 A CN201010500964 A CN 201010500964A CN 101982114 B CN101982114 B CN 101982114B
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Abstract
The invention provides a method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats, which comprises the following steps: pounding the Pinctada martensii dunker meats into pulps by a high-speed tissue blender; adding No.6 light petrol to stir and degrease the pulps for removing fishy smell; carrying out centrifugation on the pulps, removing the No.6 light petrol; collecting the Pinctada martensii dunker meat pulps, and adding water to the meat pulps for even mixing, heating the mixed meat pulps; adding trypsin for enzymolysis according to weight of the martensii meat pulps, and inactivating the trypsin after the enzymolysis finishes; adding papain for enzymolysis according to weight of the martensii meat pulps, and inactivating the papain after the enzymolysis finishes; and adding alkali protease for enzymolysis according to weight of the martensii meat pulps, inactivating the alkali protease after the enzymolysis finishes, and cooling the pulps to the room temperature. Aqueous solution is collected by centrifugation and then is subject to vacuum concentration; the concentrated pulps are diluted with aquae sterilisata to obtain required pulps; and ethyl maltol, citric acid and sodium cyclamate are added to the pulps for dissolution and homogeneous mixing to prepare the products. In the invention, the technology is simple and easy to operate, production cycle is shorter, and the proteins of the Pinctada martensii meats are subject to three-enzyme composite hydrolysis to enhance the amount of the produced amino acid and small peptide obviously, thus being beneficial to improving product quality.
Description
Technical field
The invention belongs to a kind of production method of Pinctada martensii meat antifatigue oral liquid.
Background technology
Fatigue is an outstanding problem that exists in the modern society; Modern society's rhythm of life becomes more and more faster; Brought huge survival pressure to people, tired crowd's ratio constantly enlarges, and many people are because overtired and be in sub-health state; Had a strong impact on operating efficiency and quality of life, resisting fatigue has become a kind of society need.Recover physical efficiency as early as possible, people could accomplish following laborious task and heavy learning tasks.Taking the product with antifatigue effect is an effective way that realizes above-mentioned purpose.
At present, domestic a lot of scholar carried out the antifatigue effect test of peptide." Chinese public health " second phase in 2008 report, Yan Ping etc. adopt homemade soybean small-molecular peptides (relative molecular mass 300～700) through its antifatigue effect of animal experiment study.The result finds, high dose group (9g/Kg.d) the mouse swimming with a load attached to the body time obviously prolongs and has an anti-anoxic ability.And blood lactic acid content and control group relatively have obvious reduction behind the high dose group mouse movement, and erythrocyte Sudismase (SOD) vigor of the rat of high dose group is apparently higher than control group
[1]According to the functional evaluation program and the method for inspection of present China fatigue resistant health food, if the exercise testing that (contains 1) more than 1 and (contain 2) more than 2 biochemical indicator is positive can judge that this is tried thing and has antifatigue effect
[2]Judge that in view of the above the soybean small-molecular peptides has certain antifatigue effect.
" Northeast Agricultural University's journal " the 4th phase in 2005 report; Zhao Yuhong etc. clean silver carp accessory substance (fish head, fish-skin, fish-bone) water, and boiling is 30 minutes in 120 ℃ of autoclaves, high-speed tissue mashing machine's homogenate; Degreasing behind the freeze-day with constant temperature; Get and add suitable quantity of water furnishing solution in right amount,, obtain molecular weight 1 * 10 with alkali protease Alcalase hydrolysis
2～10
5The fish peptide of ku scope molecule.Through the small white mouse evidence, this fish peptide has good antifatigue effect
[3]But, up to the present, the domestic report that does not still have the antifatigue oral liquid production method.
Pinctada martensii is the main shellfish of China's marine pearl feed, propagates developing rapidly of industry in recent years artificially, and Pinctada martensii output is improved year by year.Pearl shell is adopted the shellfish meat that stays behind the pearl and is rich in protein, except a small amount of aquatic foods are eaten, is mainly used in low value-added products such as being processed into feed, can, flavouring at present, makes this valuable natural resources of pearl oyster meat can not get sufficient utilization.
Summary of the invention
The purpose of this invention is to provide a kind of Pinctada martensii meat antifatigue oral liquid production method; With the Pinctada martensii meat shape that reduces to pulp; Through removing raw meat, heating, enzymolysis, cooling, concentrating, dilute with sterilized water; Add an amount of sucrose and citric acid and process product, reach the purpose of the economic benefit that has improved Pinctada martensii meat.
The present invention is the Pinctada martensii meat shape that reduces to pulp, utilize No. 6 light petrol abstraction technique degreasings to remove fishy smell after, add water and stir into turbid solution; Heating; With trypsase, papain, alkali protease successively enzymolysis, cooling is after the centrifugal filtering liquid vacuum concentrates; With the sterilized water dilution, add an amount of sucrose and citric acid and process product.
It is that Pinctada martensii meat passes through high-speed tissue mashing machine and makes a call to 5 times that described raw material removes fishy smell, after each 3min becomes pulpous state, adds No. 6 light petrols extractions of 4 times of amounts; Room temperature, 300r/min continuous stirring 120min is to remove the material that fishy smell is wherein arranged; Afterwards; The centrifugal 30min of 4800r/min removes No. 6 light petrols, collects the Pinctada martensii meat slurry, claims that quality is subsequent use.
Described enzymolysis is with after removing pulpous state Pinctada martensii meat behind the fishy smell and adding 5 times of water and stir into suspension by quality; Be heated to 50 ℃, constant temperature, the quality of pressing pulpous state shellfish meat; Every gram adds 5000 unit of activity trypsase; Be warming up to 100 ℃ rapidly behind the 300r/min continuous stirring 240min, keep 10min, get enzymolysis liquid 1 with deactivation trypsase.Enzymolysis liquid 1 is cooled to 55 ℃, constant temperature.In enzymolysis liquid 1, press the quality of pulpous state shellfish meat then, every gram adds 3000 unit of activity papains, is warming up to 100 ℃ rapidly behind the 300r/min continuous stirring 180min, keeps 10min with the deactivation papain, gets enzymolysis liquid 2.Enzymolysis liquid 2 is cooled to 55 ℃, constant temperature, the quality of in enzymolysis liquid 2, pressing pulpous state shellfish meat then; Every gram adds 6000 unit of activity alkali proteases; Be warming up to 100 ℃ rapidly behind the 300r/min continuous stirring 240min, keep 10min, get enzymolysis liquid 3 with the deactivation alkali protease.Compared with prior art, outstanding substantive distinguishing features of the present invention and obvious improvement are:
1, the leftover bits and pieces Pinctada martensii meat with pearl processing is that primary raw material is produced the antifatigue oral liquid in batches, the product good taste that makes, and also technology is simple; With short production cycle, output is big, and is with low cost; Economic benefit is high, and animal test results shows that product antifatigue effect is remarkable.
What the technology that 2, adopts No. 6 light petrols extractions to remove fishy smell can significantly be removed Pinctada martensii meat is the fishy smell material, and raw material and extract easy separation reach the scale that can manufacture.
3, adopt three enzyme composite hydrolysis can significantly improve the degree of hydrolysis of Pinctada martensii meat protein, produce more branched chain amino acid and little peptide, product quality is significantly improved.
4, Pinctada martensii meat antifatigue oral liquid carries out the antifatigue effect test with Kunming kind small white mouse, and the mean value of test data and standard deviation are used the Excel2003 software processes, and the result is with (x ± s) expression; Relatively with the t check, data are with Origan v6.1 software processes between group.The result shows through the animal anti-fatigue test; Compare with control group; The oral fluid power of Pinctada martensii meat antifatigue of high dose group (9g/Kg.d) obviously prolongs Kunming kind small white mouse swimming with a load attached to the body and low pressure hypoxia endurance time; Blood lactic acid, serum urea nitrogen content obviously reduce, and hepatic glycogen content obviously increases, and red blood cell (Hb) and liver superoxide dismutase (SOD) activity obviously increase.Result of the test such as following table 1～5.
The precious shellfish meat of table 1 Ma Shi antifatigue oral liquid is to the influence of mouse swimming time
The precious shellfish meat of table 2 Ma Shi antifatigue oral liquid is to the influence of the anti-anoxic of mouse low pressure
The precious shellfish meat of table 3 Ma Shi antifatigue oral liquid is to the influence
of mice serum urea nitrogen and blood lactic acid content
The precious shellfish meat of table 4 Ma Shi antifatigue oral liquid is to the influence
of Mouse Liver glycogen content
The precious shellfish meat of table 5 Ma Shi antifatigue oral liquid is to mouse red blood cell (Hb) and the active influence of liver SOD
The functional evaluation program and the method for inspection of present China fatigue resistant health food of introducing with reference to the front are if the exercise testing that (contains 1) more than 1 and (contain 2) more than 2 biochemical indicator is positive can judge that this is tried thing and has antifatigue effect
[2]Among this oral liquid zoopery result, 2 exercise testings and 5 biochemical indicators all are positive, in view of the above, can think that the precious shellfish meat of the Ma Shi antifatigue oral liquid of high dose group has than the obvious anti-fatigue effect.
The specific embodiment
Embodiment 1
1, the precious shellfish meat of fresh Ma Shi impurity elimination, wash clean, draining.Get shellfish meat repeated treatments 5 times in high-speed tissue mashing machine, each 3min, shellfish meat meat slurry, claim quality, the amount volume.
2, the volume by shellfish meat meat slurry adds No. 6 light petrols of 4 times of amounts, and 300r/min stirs 120min, and the centrifugal 30min of 4800r/min removes light petrol No. 6, gets the precious shellfish meat slurry of degreasing Ma Shi.
3, shellfish meat meat slurry adds 5 times of water by quality, and 300r/min continuous stirring 10min becomes turbid solution, be heated to 50 ℃ after, constant temperature.
4, in the turbid solution of above-mentioned 50 ℃ of constant temperature, press the quality of the precious shellfish meat slurry of Ma Shi, every gram adds 5000 unit of activity trypsase, 300r/min continuous stirring enzymolysis 240min.
5, enzymolysis finishes, and is warming up to 100 ℃ rapidly, behind the maintenance 10min deactivation trypsase, gets enzymolysis liquid 1.Constant temperature when being cooled to 55 ℃.
6, in above-mentioned enzymolysis liquid 1, by the quality of shellfish meat meat slurry, every gram adds 3000 unit of activity papains, 300r/min continuous stirring enzymolysis 180min.
7, enzymolysis finishes, and is warming up to 100 ℃ rapidly, behind the maintenance 10min deactivation bromelain, gets enzymolysis liquid 2.Constant temperature when being cooled to 55 ℃.
8, in above-mentioned enzymolysis liquid 2, by the quality of shellfish meat meat slurry, every gram adds 6000 unit of activity alkali proteases, 300r/min continuous stirring enzymolysis 240min.
9, enzymolysis finishes, and is warming up to 100 ℃ rapidly, behind the maintenance 10min deactivation alkali protease, gets enzymolysis liquid 3.Be cooled to room temperature.
10, enzymolysis liquid 3 goes deposition at the centrifugal 30min of 4800r/min, collects filtrating.
11, filtrate in 50～52 ℃ and be concentrated in vacuo to ammonia-nitrogen content 20～22g/L, the precious shellfish meat of Ma Shi antifatigue oral liquid mother liquor.
12, the precious shellfish meat of Ma Shi anti-fatigue effect nutrient solution mother liquor is diluted to ammonia-nitrogen content 15.0g/L with sterilized water; Obtain the precious shellfish meat of Ma Shi antifatigue oral liquid dilution; Quality by dilution adds 1% ethyl maltol, 0.2% citric acid, 0.1% honey element; Dissolving mixes, and gets the precious shellfish meat of Ma Shi antifatigue oral liquid.
13, the anti-tired oral labor liquid packing of the precious shellfish meat of Ma Shi, sterilization, detection, packing can obtain product.
Embodiment 2
1, will take out fusion in the precious shellfish meat of the Ma Shi of-20 ℃ of freezing preservations, wash clean adds water boil 3min, puts and is chilled to room temperature, draining.Repeated treatments 5 times in high-speed tissue mashing machine then, each 3min, shellfish meat meat slurry, claim quality, the amount volume.
2, all the other are with embodiment 1 step 2～13.
Claims (3)
1. the production method of the precious shellfish meat of Ma Shi antifatigue oral liquid; Comprise the making beating of Ma Shi treasure shellfish meat and remove three enzyme composite hydrolysis of raw meat, the precious shellfish meat slurry of Ma Shi, the concentrated and oral liquid compounding of enzymolysis liquid; It is characterized in that: the precious shellfish meat of Ma Shi breaks into pulpous state, adds No. 6 light petrols of 4 times of volumes and stirs except that fishy smell, removes light petrol No. 6; The precious shellfish meat slurry of centrifugal collection Ma Shi adds 5 times of quality water and stirs; Successively add trypsase, papain, alkali protease enzymolysis and get enzymolysis liquid, the enzymolysis liquid centrifugal filtering liquid is concentrated into ammonia-nitrogen content 20～22g/L in 50～52 ℃ of vacuum, be diluted to ammonia-nitrogen content 15.0g/L with sterilized water; Add 1% ethyl maltol, 0.2% citric acid, 0.1% honey element, process product.
2. the production method of the precious shellfish meat of a kind of Ma Shi according to claim 1 antifatigue oral liquid; It is characterized in that: three enzyme composite hydrolysis are that every gram adds trypsase 5000 unit of activity, papain 3000 unit of activity, alkali protease 6000 unit of activity respectively by the quality of the precious shellfish meat slurry of Ma Shi.
3. the production method of the precious shellfish meat of a kind of Ma Shi according to claim 1 antifatigue oral liquid; It is characterized in that: the trypsase of three enzyme composite hydrolysis is in 50 ℃ of continuous enzymolysis 240min; Papain is in 55 ℃ of continuous enzymolysis 180min, and alkali protease is in 55 ℃ of continuous enzymolysis 240min.
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524645B (en) * | 2012-01-19 | 2013-12-11 | 广西还珠海洋生物科技有限公司 | Method for extracting pearl foetal sac liquid from pearl foetal sac of mother pearl shellfish, product and application of product |
| CN102872446B (en) * | 2012-10-19 | 2015-10-28 | 广东海洋大学 | The preparation method of a kind of thromboembolism preventing, thrombolytic oral liquid |
| CN103549448A (en) * | 2013-10-29 | 2014-02-05 | 上海大学 | Preparation method of amino acid nutrient solution |
| CN105168255A (en) * | 2015-09-08 | 2015-12-23 | 浙江海洋学院 | Zymolytic tuna blood oral liquid for antithrombotic and thrombolytic therapies and preparation method thereof |
| CN105249124A (en) * | 2015-09-08 | 2016-01-20 | 浙江海洋学院 | Tuna blood anti-fatigue electuary and preparation method therefor |
| CN105168256A (en) * | 2015-09-08 | 2015-12-23 | 浙江海洋学院 | Zymolytic tuna tablet for beautifying and fighting against free radicals and preparation method of zymolytic tuna tablet |
| CN109691645A (en) * | 2018-12-19 | 2019-04-30 | 庞雁 | A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell |
| CN109892661A (en) * | 2019-03-27 | 2019-06-18 | 集美大学 | A kind of pearl shell peptide and its production method |
| 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 |
| CN111493324A (en) * | 2020-04-03 | 2020-08-07 | 广东能生生物科技有限公司 | An oral liquid containing Margarita meat wall-broken liquid and its preparation method |
| CN112674174A (en) * | 2021-01-29 | 2021-04-20 | 刘刚 | Milk containing pearl extract and preparation method thereof |
| CN115444924B (en) * | 2022-09-29 | 2023-03-10 | 广东海洋大学 | Pearl oyster protein peptide composition and preparation and application thereof |
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| CN101238867A (en) * | 2008-03-11 | 2008-08-13 | 华南理工大学 | High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid |
| CN101244084A (en) * | 2008-01-16 | 2008-08-20 | 广东海洋大学 | Sobering-up agent of pearl oyster meat and preparation thereof |
| CN101711598A (en) * | 2009-10-28 | 2010-05-26 | 广东海洋大学 | Method for producing ready-to-eat food of Pteria Penguin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101244084A (en) * | 2008-01-16 | 2008-08-20 | 广东海洋大学 | Sobering-up agent of pearl oyster meat and preparation thereof |
| CN101238867A (en) * | 2008-03-11 | 2008-08-13 | 华南理工大学 | High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid |
| CN101711598A (en) * | 2009-10-28 | 2010-05-26 | 广东海洋大学 | Method for producing ready-to-eat food of Pteria Penguin |
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