CN102273706A - Preparation method of oyster protein beverage - Google Patents
Preparation method of oyster protein beverage Download PDFInfo
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- CN102273706A CN102273706A CN201110170114A CN201110170114A CN102273706A CN 102273706 A CN102273706 A CN 102273706A CN 201110170114 A CN201110170114 A CN 201110170114A CN 201110170114 A CN201110170114 A CN 201110170114A CN 102273706 A CN102273706 A CN 102273706A
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Abstract
The invention relates to a preparation method of an oyster protein beverage, and the method comprises the following steps: cleaning fresh oyster meat, removing black edges and internal organs, homogenizing, then adding water, adding an enzyme for enzymolysis so as to get oyster enzymatic hydrolysate, performing deodorization and decolorization treatment on the oyster enzymatic hydrolysate, adding a beverage compound browning inhibitor and a beverage emulsion stabilizer, stirring, uniformly mixing, heating, performing high-pressure homogenization, performing vacuum degassing, then sterilizing, canning, cooling to room temperature and then storing at the temperature of 4 DEG C. The oyster protein beverage has a variety of physiological health care functions; the preparation method is simple, convenient and fast, and deodorization and decolorization effects are obvious; and the problem that the color and luster of the oyster protein beverage are darkened during the storage period is controlled so as to keep the color and luster of the oyster protein drink stable and be in line with the drink standard.
Description
Technical field
The present invention relates to the preparation method of a seed oyster protein beverage.
Background technology
Oyster (Oyster) claims oyster, oyster Huang, oyster, Ke etc. again, is a kind of global shellfish, also is one of China famous four big culturing economic shellfishes.
Protein content is up to 50% (dry weight) in the oyster software, and amino acid forms perfectly, and wherein essential amino acid completeness and mass ratio are better than cow's milk and human milk, have wide value at field of food; Oyster contains multiple important biological material in addition, as glycogen, taurine, EAP, DHA and vitamin Zn, selenium, calcium, iron etc., at field of medicaments very high value is arranged also.Content of glycogen is up to 22.14% (in butt) in the oyster meat, scientific research finds that oyster glycogen has that significantly anti-angiocardiopathy and anticoagulation, reducing blood lipid, antithrombotic, antifatigue, raising body's immunity, anti-leucocyte reduce, biologically active such as antitumor, and have no side effect, the medicinal health product that are developed as can be provided.What more need particularly point out is that the content of taurine and zinc is abundant in the oyster.Content of taurine is up to 250～765mg/100g in the oyster, and taurine is a kind of sulfur-containing amino acid, has effects such as eliminating inflammation and expelling toxin, hepatic cholagogic, promotion child brain development and Anshen Bunao.Oyster also is the preferably source of zinc element, and containing zinc content in the oyster meat is 47mg/100, is 30 times of 76 times of sea cucumber, thin pork, 500 times of apple.Zinc participates in immunity of organism and metabolism, and humans and animals is had the important physical effect.Human body lacks zinc can cause that a series of biochemical metabolism changes, and physiological function is unusual, grows slowly, and intelligence is affected, and the content of zinc is one of leading indicator of oyster health products, is described as " flower of life ".
At present, abroad oneself to develop in a large number with the oyster be the health products of main component or " functional food " that is called as third generation food.The America and Europe, oyster has been developed to the functional food that children's taurine is strengthened.Japan is from the middle period sixties 20th century just begin one's study nutrition and the efficient functional of oyster.In Japan, the kind of oyster functional food and curative effect product reaches kind more than 70 at present, and annual value of production has produced remarkable social benefit and economic benefit more than 20,000,000,000 yen.
China is as world's oyster culture big country, and all the time, oyster mainly to eat or to make dried product raw, is processed into dried oyster, oyster sauce or other flavouring on a small quantity, only accounts for about 10% of oyster output.Continuous development along with new and high technologies such as biotechnologys, all kinds of physiological functions of oyster constantly are studied discovery, over nearly 10 years, also there is a small amount of dependent merchandise to emerge, such as: " the extra large king's OYSTER EXTRACT CAPSULE " that extra large Wang Jituan produces, adopt biological refinement technique to extract the oyster elite, in conjunction with scientific formula, retrofit forms, and has mediator's body immunity function, alleviates functions such as fatigue, the strong essence of kidney tonifying, anti-ageing U.S. face; The donkey-hide gelatin oyster oral liquid of the red pharmaceutcal corporation, Ltd of Xinjiang generation development is to be the product of replenishing the calcium of designed for children specially, can replenish the calcareous of abundance for children, promotes the formation of ossein, guarantees calcareous effective deposition on bone.Contrast is external, and China more also is in laboratory stage for the research of oyster physiological function and the exploitation of dependent merchandise, does not give full play to the social economic value of oyster as yet.Along with the fast development of oyster culture technology, price drops trend has appearred that drug on the market and in the oyster industry, realizes that the high-valued processing and utilization of oyster is one of prerequisite of oyster culture industry healthy and sustainable development.At present, the consumer understands very few for the health care of oyster, can imagine that in case more consumers have understood nutrition and the health care of oyster, the consumption figure of functional oyster product will increase greatly.Find out that thus exploitation oyster product has huge development prospect.
China's beverage industry is sat the huge consumer groups and the quick characteristics of consuming of beverage of gathering around China's 1,300,000,000 populations, has become one of industry with fastest developing speed in the food industry.National beverage output broke through 8,000 ten thousand tons in 2009, and net profit reaches 60,000,000,000 yuan.Wherein functional beverage is along with the raising of people's living standard, and to the higher pursuit of food value, started the 5th tide of Chinese beverage market after " soda---bottled water---beverage made of fruits or vegetables ".But compare with world developed country, the consumption per head of Chinese drinks only is 0.5 kilogram every year, apart from the whole world per capita 7 kilograms consumption figure still have than large space; Simultaneously, market does not still have leading brand, helps the release of new product.Estimate 2012, China will become world's beverage first big country, and under this background, the functional beverage market potential is huge.If therefore can make full use of oyster nutritive value and physiologically active ingredient, be processed into the beverage that possesses different physiological roles, will be subjected to the market favor, also will promote the benign development of oyster industry greatly.
Some scientific and technical literatures have announced that some are the method that primary raw material prepares drinks with the oyster in recent years, as:
1, the production method of 200910037535.5 1 kinds of oyster amino acid energy drinks of Chinese patent, oyster is got soft body and breaks into pulpous state, add suitable quantity of water and extract solvent naphtha-ethyl acetate mixed liquor stirring except that fishy smell, the centrifuging and taking aqueous solution and precipitation stir, add and add No. 6 light petrols stirrings again except that fishy smell after hydrochloric acid hydrolysis gets the mixed amino aqueous acid, centrifugal collection mixed amino aqueous acid, vacuum concentrate the kilnitamin concentrate.The kilnitamin concentrate adds sterilized water dilution, with the NaOH neutralization, obtains adding behind the mixed amino acid mother liquor sterilized water and is diluted to that amino acid concentration 3～5 ‰ add an amount of calcium lactate, water soluble vitamin D2 makes product.The invention has the beneficial effects as follows that economic benefit is sold than oyster band shell aquatic foods and improved more than 20 times, and the oyster amino acid energy drinks good taste that makes, and is of high nutritive value, production method is simple, cost is low.
2,200810168182.8 1 kinds of oyster-vegetable active lactobacillus beverages of Chinese patent, oyster has the good reputation of " seabed milk ".Not only be rich in protein, glycogen in the oyster, also be rich in other physiological activators such as taurine, zinc, selenium the human body beneficial.Since the preferred diet difference, the fishy smell of a lot of people oysters beyond affordability.Therefore, limited the edible of this part crowd.Oyster enzymolysis liquid or aqueous extract are mixed with vegetable juice, and the material that inoculation contains biodiasmin ferments, and the zymotic fluid of acquisition can be removed the fishy smell of oyster significantly.Simultaneously, the biodiasmin that contains of acquisition beverage or solid beverage reaches 5 * 10
8Individual/the mL zymotic fluid.The present invention is with seafood and vegetables mixed culture fermentation, and nutrient replenishes mutually, is a kind of novel new and high technology of exploitation ocean food production.Raw material is easy to get, and technology is simple, invests very for a short time, is beneficial to enforcement, the technological transformation needs of the very suitable beverage of this product, oyster and vegetables processing enterprise.
3, the manufacture method of 200910037533.6 1 kinds of oyster functional oral liquids of Chinese patent, get the oyster soft body and break into pulpous state, add suitable quantity of water and stir, add papain, neutral proteinase, bromelain hydrolyzate successively and obtain the material that branched-chain amino acid and little peptide etc. have antifatigue effect.After adding No. 6 extraction solvent naphtha-ethyl acetate mixed liquors stirring degreasings, centrifugal collection branched-chain amino acid-little peptide mixed liquor mother liquor.Branched-chain amino acid-little peptide mixed liquor mother liquor adds branched-chain amino acid-little peptide mixed diluting liquid that sterilized water dilution obtains and adds honey mixing, packing, sterilization, detection, packing in proportion and promptly can be made into product.The invention has the beneficial effects as follows that the mouthfeel of oyster functional oral liquid is good, be of high nutritive value, manufacture method is simple, cost is low; Economic benefit is sold than oyster band shell aquatic foods and is improved more than 50 times.
4, the preparation technology of a Chinese patent 200710114144.X fermentation type oyster milk, the oyster meat making beating, water volume is 3: 1 with the ratio of the weight of oyster meat, ratio according to 600U/g meat adds bromelain, transfer pH to 6.5 with NaOH, constant temperature stirs, and 55 ℃ of following enzymolysis 4 hours, enzyme went out, cooling, centrifugal, get supernatant through liquid chromatogram (enzymolysis liquid of average molecular weight range at the serial active peptide of 220-1100Da is rich in acquisition), ion exchange column (desalination), enzymolysis liquid is at lactose addition 2%, 41 ℃ of temperature, sucrose addition 6%, inoculum concentration 4%, lactobacillus bulgaricus: streptococcus thermophilus=1: 2 condition bottom fermentation 5h obtains fermented oyster milk.The present invention is raw material with the oyster, prepare enzymolysis liquid with the bromelain enzymolysis, enzymolysis liquid is through the resin desalination, then through lactobacillus-fermented, product acid comfortable should, local flavor is pleasant, be rich in the average molecular weight range at the serial active peptide of 220-1100Da, active lactic acid bacterial content up to 2.1 * 10
9
5, Chinese patent 200810158956.9 utilizes ultrasonic emulsification to produce the method for oyster liquid, is to utilize ultrasonic emulsification to produce the method for oyster liquid.The present invention is to be raw material with bright oyster, makes through cleaning processing steps such as rubbing, colloid defibrination, ultrasonic emulsification, filtration, filling and sealing, sterilization.Technology of the present invention is simple, production cost is low, mouthfeel is good, be easy to the absorption of human body utilization, is convenient to suitability for industrialized production.
Recognize that from above-mentioned retrieval at present the oyster drink preparation technology of report has direct making beating production, alkali lye hydrolysis to extract and enzyme-added enzymolysis and extraction etc., fishy smell elimination process has fermentation method to take off raw meat or adds organic solvent and takes off raw meat etc.The enzymolysis preparation back dusty yeast fermentation of the present invention's research is taken off a series of related process such as raw meat, decolorizing with activated carbon, the compound browning inhibitor of adding and compound stabilizer and is not reported as yet.
Summary of the invention
The preparation method who the purpose of this invention is to provide a seed oyster protein beverage, utilize the dusty yeast fermentation of enzymolysis preparation back to take off a series of related process such as raw meat, decolorizing with activated carbon, the compound browning inhibitor of adding and compound stabilizer, and solved the brown stain problem in beverage fishy smell and beverage processing and the storage.
Technical scheme of the present invention realizes as described below:
Oyster enzymolysis liquid preparation: black surround and internal organ, homogenate are cleaned, removed to fresh oyster meat, be made into the oyster homogenate in 1: 2～1: 5 by material-water ratio then, add composite animal albumen enzyme 400～1200U/g at 45 ℃～60 ℃ following enzymolysis 3-8h, enzyme 10min goes out under 96 ℃, centrifugal (4000rpm, 10min) remove insoluble matter, obtain the oyster enzymolysis liquid;
The oyster enzymolysis liquid takes off raw meat decolouring to be handled: adopt and take off that the raw meat method is taken off raw meat to the oyster enzymolysis liquid and decolouring is handled uniting of culture propagation and charcoal absorption, concrete technology is as follows: elder generation's addition 0.4%～2.0% dusty yeast in the oyster enzymolysis liquid, after cultivating 0.5h～2h under 20 ℃～30 ℃ conditions, it is centrifugal that (4000rpm 10min) removes insoluble matter, adds 0.5%～2.0% active carbon again, under 25 ℃～40 ℃ conditions, stir 30～60min, it is centrifugal that (4000rpm 10min), gets supernatant; Has the ability of adsorpting pigment owing to active carbon when the oyster enzymolysis liquid being taken off raw meat with these process conditions, make the oyster enzymolysis liquid when removing fishy smell, also improve the enzymolysis liquid color and luster, the essentially no fishy smell of oyster enzymolysis liquid that this technology obtains, and have one seafood delicate fragrance, the color and luster clear;
The preparation of the compound browning inhibitor of beverage: add 3 kinds and have the inhibiting inhibitor of beverage brown stain, 0.02%～0.1% bamboo-leaves flavones, 0.01%～0.05% neutral sodium phytate, 0.005%～0.02% compound stabilizer;
The preparation of beverage emulsifying stabilizer: pectin 0.05%～0.20%, carboxymethyl cellulose 0.05%～0.20%, sodium alginate 0.02%～0.08%, xanthans 0.001%～0.004%;
The allotment of beverage and homogeneous are handled: compound browning inhibitor and emulsion stabilizer are added in the oyster enzymolysis liquid that takes off after raw meat decolours, and stirring and evenly mixing is heated to 50～80 ℃, pressure 25～30Mpa homogeneous;
The degassing: adopt the vacuum outgas method to remove owing to homogeneous is handled the bubble that is present in the beverage;
Sterilization, tinning: adopt ultra high temperature short time sterilization technology with the oyster protein beverage 135 ℃ of directly tinnings behind the insulation 5s down, be cooled to room temperature after, 4 ℃ of storages.
The present invention is to be feedstock production oyster protein beverage with seashells resource oyster, with degree of hydrolysis, sensory evaluation is index, adopt nerve network system to optimize oyster protein digestion process conditions, directional enzymatic, each seed amino acid and oligopeptides are rich in acquisition, have the oyster protein enzymatic hydrolyzate of multiple physiological hygiene function;
Adopt the associating fishy-removing-method of saccharomycetes to make fermentation and charcoal absorption, with deodorization effect subjective appreciation and protein recovery is that index is taken off the raw meat processing easily, unite take off raw meat in charcoal absorption again to the processing of decolouring synchronously of oyster enzymolysis liquid, the method is simple and convenient, and it is obvious to take off the raw meat decolorizing effect;
Adopt and add compound brown stain inhibition control oyster protein beverage duration of storage color and luster intensification problem,, meet the beverage standard to keep oyster protein beverage color and luster stable.
The specific embodiment
Embodiment 1
Homogenate behind black surround and the internal organ is cleaned, removed to fresh oyster meat, be made into the oyster homogenate at 1: 5 by material-water ratio, adding composite animal albumen enzyme 500U/g is at 50 ℃ of following enzymolysis 3h, enzyme 10min goes out under 96 ℃, it is centrifugal that (4000rpm 10min) removes insoluble matter, obtains the oyster enzymolysis liquid.Addition 1.2% dusty yeast in the oyster enzymolysis liquid, after cultivating 60min under 28 ℃ of conditions, centrifugal (4000rpm, 10min) remove insoluble matter, add 0.5% active carbon again, under 45 ℃ of conditions, stir 60min, it is centrifugal that (4000rpm 10min), obtains to take off raw meat decolouring oyster protein enzymatic hydrolyzate.With 0.02% bamboo-leaves flavones, 0.02% neutral sodium phytate, 0.015% compound stabilizer and pectin 0.05%, carboxymethyl cellulose 0.20%, sodium alginate 0.03%, xanthans 0.004% are added in the oyster enzymolysis liquid that takes off after raw meat decolours, and stirring and evenly mixing is heated to 70 ℃ of high-pressure homogeneous (pressure 25～30MPa), vacuum outgas, adopt ultra high temperature short time sterilization equipment, with the oyster protein beverage 135 ℃ of directly tinnings behind the insulation 5s down, be cooled to room temperature after, 4 ℃ of storages are the oyster protein beverage.
Embodiment 2
Homogenate behind black surround and the internal organ is cleaned, removed to fresh oyster meat, be made into the oyster homogenate at 1: 4 by material-water ratio, adding composite animal albumen enzyme 1000U/g is at 55 ℃ of following enzymolysis 4.5h, enzyme 10min goes out under 96 ℃, it is centrifugal that (4000rpm 10min) removes insoluble matter, obtains the oyster enzymolysis liquid.Addition 1.6% dusty yeast in the oyster enzymolysis liquid, after cultivating 40min under 23 ℃ of conditions, centrifugal (4000rpm, 10min) remove insoluble matter, add 1.0% active carbon again, under 45 ℃ of conditions, stir 60min, it is centrifugal that (4000rpm 10min), obtains to take off raw meat decolouring oyster protein enzymatic hydrolyzate.With 0.05% bamboo-leaves flavones, 0.03% neutral sodium phytate, 0.01% compound stabilizer and pectin 0.08%, carboxymethyl cellulose 0.10%, sodium alginate 0.04%, xanthans 0.001% are added in the oyster enzymolysis liquid that takes off after raw meat decolours, and stirring and evenly mixing is heated to 60 ℃ of high-pressure homogeneous (pressure 25～30MPa), vacuum outgas, adopt ultra high temperature short time sterilization equipment, with the oyster protein beverage 135 ℃ of directly tinnings behind the insulation 5s down, be cooled to room temperature after, 4 ℃ of storages are the oyster protein beverage.
Embodiment 3
Homogenate behind black surround and the internal organ is cleaned, removed to fresh oyster meat, be made into the oyster homogenate at 1: 3 by material-water ratio, adding composite animal albumen enzyme 800U/g is at 58 ℃ of following enzymolysis 5h, enzyme 10min goes out under 96 ℃, it is centrifugal that (4000rpm 10min) removes insoluble matter, obtains the oyster enzymolysis liquid.Addition 0.8% dusty yeast in the oyster enzymolysis liquid, after cultivating 60min under 28 ℃ of conditions, centrifugal (4000rpm, 10min) remove insoluble matter, add 0.5% active carbon again, under 45 ℃ of conditions, stir 60min, it is centrifugal that (4000rpm 10min), obtains to take off raw meat decolouring oyster protein enzymatic hydrolyzate.With 0.06% bamboo-leaves flavones, 0.04% neutral sodium phytate, 0.02% compound stabilizer and pectin 0.10%%, carboxymethyl cellulose 0.10%, sodium alginate 0.05%, xanthans 0.002% are added in the oyster enzymolysis liquid that takes off after raw meat decolours, and stirring and evenly mixing is heated to 75 ℃ of high-pressure homogeneous (pressure 25～30MPa), vacuum outgas, adopt ultra high temperature short time sterilization equipment, with the oyster protein beverage 135 ℃ of directly tinnings behind the insulation 5s down, be cooled to room temperature after, 4 ℃ of storages are the oyster protein beverage.
Embodiment 4
Homogenate behind black surround and the internal organ is cleaned, removed to fresh oyster meat, be made into the oyster homogenate at 1: 2 by material-water ratio, adding composite animal albumen enzyme 1200U/g is at 60 ℃ of following enzymolysis 3h, enzyme 10min goes out under 96 ℃, it is centrifugal that (4000rpm 10min) removes insoluble matter, obtains the oyster enzymolysis liquid.Addition 0.6% dusty yeast in the oyster enzymolysis liquid, after cultivating 60min under 28 ℃ of conditions, centrifugal (4000rpm, 10min) remove insoluble matter, add 1.5% active carbon again, under 45 ℃ of conditions, stir 60min, it is centrifugal that (4000rpm 10min), obtains to take off raw meat decolouring oyster protein enzymatic hydrolyzate.With 0.08% bamboo-leaves flavones, 0.04% neutral sodium phytate, 0.005% compound stabilizer and pectin 0.05%%, carboxymethyl cellulose 0.15%, sodium alginate 0.06%, xanthans 0.003% is added in the oyster enzymolysis liquid that takes off after raw meat decolours, stirring and evenly mixing is heated to 65 ℃ of high-pressure homogeneous (pressure 25～30MPa), vacuum outgas, adopt ultra high temperature short time sterilization equipment, with the directly tinning behind insulation 5s under 135 ℃ of oyster protein beverage, after being cooled to room temperature, 4 ℃ of storages are the oyster protein beverage.
Claims (7)
1. the preparation method of a seed oyster protein beverage, it is characterized in that black surround and internal organ are cleaned, removed to fresh oyster meat, add the enzyme-added enzymolysis of water after the homogenate and obtain the oyster enzymolysis liquid, the oyster enzymolysis liquid is taken off the raw meat decolouring to be handled, and adding compound browning inhibitor of beverage and beverage emulsifying stabilizer, stirring and evenly mixing heating high-pressure homogeneous, sterilization after the vacuum outgas, tinning, after being cooled to room temperature, 4 ℃ of storages.
2. the preparation method of oyster protein beverage according to claim 1, the oyster after it is characterized in that handling adds 1: 2～and 1: 5 water is made into homogenate.
3. the preparation method of oyster protein beverage according to claim 1 is characterized in that described enzymatic hydrolysis condition is:
The kind of described adding enzyme is the composite animal albumen enzyme;
Described enzymolysis enzyme concentration is 200～2000U/g albumen;
Described hydrolysis temperature is 45 ℃～60 ℃; Enzymolysis time is 3-8 hour.
4. the preparation method of oyster protein beverage according to claim 1 is characterized in that taking off raw meat decoloration process condition and is:
Describedly take off raw meat decolouring and adopt and take off that the raw meat method is taken off raw meat to the oyster enzymolysis liquid and decolouring is handled uniting of culture propagation and charcoal absorption;
Described dusty yeast takes off the raw meat condition: addition is 0.4%～2.0%, cultivates 0.5h～2h down at 20 ℃～30 ℃;
Described active carbon takes off the raw meat decolorization condition: addition 0.5%～2.0%, and 25 ℃～40 ℃ are stirred 30～60min down;
5. the preparation method of oyster protein beverage according to claim 1 is characterized in that institute with compound browning inhibitor kind of beverage and addition is:
Described compound browning inhibitor is bamboo-leaves flavones, neutral sodium phytate and compound stabilizer;
Described browning inhibitor addition is: bamboo-leaves flavones 0.02%～0.1%, neutral sodium phytate 0.01%～0.05%, compound stabilizer 0.005%～0.02%.
6. the preparation method of oyster protein beverage according to claim 1, it is characterized in that add beverage emulsifying stabilizer kind and addition be:
The kind of described beverage emulsifying stabilizer is pectin, carboxymethyl cellulose, sodium alginate and xanthans;
Described stabilizing agent addition is a pectin 0.05%～0.20%, carboxymethyl cellulose 0.05%～0.20%, sodium alginate 0.02%～0.08%, xanthans 0.001%～0.004%.
7. the preparation method of oyster protein beverage according to claim 1 is characterized in that described processing condition is 50～80 ℃, pressure 25～30MPa homogeneous.
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| CN103494293A (en) * | 2013-09-24 | 2014-01-08 | 兰欣 | Preparation method for marine shellfish beverage |
| CN103932267A (en) * | 2014-04-30 | 2014-07-23 | 徐海菊 | Processing technique for preparing oyster meat nutritious powder by enzymolysis with assistance of ultrasound |
| CN104687051A (en) * | 2015-03-20 | 2015-06-10 | 广西北部湾海皇生物科技有限公司 | Marine organism nutrient solution and preparation method thereof |
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| CN103932267A (en) * | 2014-04-30 | 2014-07-23 | 徐海菊 | Processing technique for preparing oyster meat nutritious powder by enzymolysis with assistance of ultrasound |
| CN104687051A (en) * | 2015-03-20 | 2015-06-10 | 广西北部湾海皇生物科技有限公司 | Marine organism nutrient solution 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 |
| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
| CN106666309A (en) * | 2016-12-30 | 2017-05-17 | 天津百利食品有限公司 | Sandworm protein fermented beverage and preparation method thereof |
| CN107410801A (en) * | 2017-08-02 | 2017-12-01 | 江苏省农业科学院 | A kind of Animal Liver protolysate drink and preparation method thereof |
| CN108354101A (en) * | 2018-02-08 | 2018-08-03 | 舟山海研食品科技有限公司 | Oyster fermented beverage and preparation method thereof |
| CN108244444A (en) * | 2018-02-08 | 2018-07-06 | 舟山海研食品科技有限公司 | Oyster Protein small-molecular peptides solid beverage and preparation method thereof |
| CN108378261A (en) * | 2018-02-08 | 2018-08-10 | 舟山海研食品科技有限公司 | Oyster protein sports drink and preparation method thereof |
| CN110574884A (en) * | 2019-10-25 | 2019-12-17 | 烟台梵太食品有限公司 | Oyster peptide oral liquid and preparation method thereof |
| CN111587972A (en) * | 2020-05-12 | 2020-08-28 | 厦门海济食品科技有限公司 | Oyster functional beverage and production method thereof |
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Application publication date: 20111214 |