CN103054036A - Lactobacillus casei-containing fermented oyster powder - Google Patents
Lactobacillus casei-containing fermented oyster powder Download PDFInfo
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- CN103054036A CN103054036A CN2013100493381A CN201310049338A CN103054036A CN 103054036 A CN103054036 A CN 103054036A CN 2013100493381 A CN2013100493381 A CN 2013100493381A CN 201310049338 A CN201310049338 A CN 201310049338A CN 103054036 A CN103054036 A CN 103054036A
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Abstract
The invention relates to lactobacillus casei-containing fermented oyster powder. The preparation method comprises the following steps of: homogenating oyster and water according to a ratio, adding protease according to the ratio, uniformly stirring, hydrolyzing, performing enzyme deactivation, cooling, centrifuging, taking supernatant, adding activated carbon according to the mass percent of the enzymatic hydrolysate, keeping the temperature to be 30-40 DEG C, filtering by using kieselguhr, and obtaining clarified oyster enzymatic hydrolysate; and inoculating probiotics according to the volume percent of the enzymatic hydrolysate, fermenting at the temperature of 35-40 DEG C for 6-8 hours, fermenting at the temperature of 4 DEG C for 2-4 days, and performing freeze drying on the fermentation liquor to obtain the fermented oyster powder. According to the product production process, the modern biotechnology and freeze drying technology are adopted, and the nutritional ingredients of the oyster are totally converted in the lactic acid fermentation process, so that the fermented oyster powder contains the active ingredients such as amino acids, glycogen, taurine, zinc and selenium in the nutritional ingredients of the oyster and also contains active lactobacillus casei, and the nutrition and health care functions are guaranteed.
Description
Technical field
The present invention relates to a kind of fermented oyster powder, be specifically related to a kind of fermented oyster powder that contains Lactobacillus casei, belong to the health food production technical field.
Background technology
Lactobacillus casei (
Lactobacillus casei) belong to lactobacillus, be a kind of probio, can tolerate organic defense mechanism, comprising the bile acid of low pH value and small intestine in the enzyme in the oral cavity, the gastric juice etc., enter behind the human body can be in enteron aisle large number of viable, play and regulate the intestinal flora balance, promote the effects such as human consumption absorption.Simultaneously, Lactobacillus casei has efficiently hypotensive, norcholesterol, promotes cell division, produces antibody mediated immunity, strengthens the functions such as human immunity and pre-anti-cancer and inhibition tumor growth.In recent years, give birth to effect because Lactobacillus casei has significant benefit to its host's nutrition, immunity, diseases prevention etc., the focus of more and more become people's research, developing, produce is widely used in functional food.There is the probio of unique health care to exist, can helps digest, prevent constipation and cell senescence, antitumor and balance the body function.Therefore, in food today to the development of natural type and functional form, producing the fermented oyster powder is one of developing direction of Lactobacillus casei goods.
Oyster (
Oyster), claim again oyster, oyster Huang, oyster etc., be one of China's four large cultivated shellfishes, oyster output accounts for about 40% of cultivated shellfish, and to 2007, the Chinese Oysters annual production reached more than 350 ten thousand tons, accounted for about 80% of world's oyster output.The shell of oyster and meat, in the history of the existing more than one thousand years of China and are used till today as medicinal.Oyster meat contains rich in protein, active peptide, glycogen, taurine, Timnodonic Acid (EPA), DHA (DHA), and the bioactive ingredients such as vitamin, zinc, calcium, selenium, iron, is referred to as " ocean milk ".Theory of traditional Chinese medical science thinks that the oyster meat flavour is sweet, salty, and property is flat, and the effects such as nourishing yin and nourishing blood, astringe yin checking exuberance of yang, the puckery essence of hidroschesis are arranged.China Ministry of Public Health approved is classified oyster as first and is had the hold concurrently food of health-care efficacy of medical value.Bibliographical information, oyster enzymolysis liquid have the different physiological roles such as very strong anti-oxidant, antifatigue, enhancing are immune, hypotensive, protection liver, therefore the intensive processing of oyster are received day by day people's concern.But in the market in the application example of most oyster products, process mainly with modes such as extracting the oyster nutritional labeling, take the nutritional labeling extracted as additive, the type products such as preparation capsule, nutrient solution and nutrient powder, and it is less to utilize probiotics fermention to prepare the research and development of ostreae testa pulverata.Open (bulletin) number is in the invention of CN102224949A, among the preparation technology of oyster (oyster) complete nourishing powder (peptide), carries out drying with the oyster enzymolysis liquid, there is no zymotechnique; Open (bulletin) number is in the invention of CN101427838, and a kind of preparation technology of fermentation type oyster milk is only take common lactic acid bacteria lactobacillus bulgaricus and streptococcus thermophilus as fermented bacterium, and without probio.Therefore, a kind of fermented oyster powder that contains Lactobacillus casei still has very large market development space.
Summary of the invention
The purpose of this invention is to provide a kind of fermented oyster powder that has health care, contains Lactobacillus casei, be a kind of fermented oyster powder that comprises unique health care of oyster nutritional labeling and Lactobacillus casei, in order to fill up the market vacancy of the functional ostreae testa pulverata of probio.Health care fermented oyster powder of the present invention is lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus casei to be inoculated in the oyster enzymolysis liquid ferment.
For realizing the purpose of foregoing invention, the technical scheme that the present invention takes is as follows:
A kind of fermented oyster powder that contains Lactobacillus casei, its preparation method comprises the steps:
(1) oyster enzymolysis: get the fresh oyster software that cleans up, add water homogenate by oyster than water 1:3, proportionally add protease, stir,, in the 90-100 ℃ of enzyme 10-15min that goes out, cool off after 3-5 hour 50-60 ℃ of hydrolysis, centrifugal, get supernatant, press the active carbon that the enzymolysis liquid mass percent is added 1-2%, at 30-40 ℃ of insulation 40-60 min, diatomite filtration obtains clarifying the oyster enzymolysis liquid;
(2) probiotics fermention oyster enzymolysis liquid: the oyster enzymolysis liquid by weight percentage add lactose 1-3% and 4-6% sucrose, 90-100 ℃ of sterilization 20-40min, enzymolysis liquid percent by volume inoculation 3-5% probio is pressed in cooling, 35-40 ℃ of fermentation 6-8 hour, put 4 ℃ of after fermentation 2-4 days;
(3) zymotic fluid freeze drying: the oyster zymotic fluid after the after fermentation is carried out pre-freeze, then carry out vacuum drying, obtain the fermented oyster powder;
(4) above-mentioned protease is one or more in microbial protease bacillus subtilis neutral proteinase, animal protease pepsin, the trypsase, and its addition is 1000U/g meat;
(5) above-mentioned centrifugally operated rotating speed is 4000rpm, and centrifugation time is 20-40min;
(6) above-mentioned probio is lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus casei, and three's ratio is 2:1:1.
Adopt the fermented oyster powder of said method preparation compared with prior art; outstanding substantive distinguishing features of the present invention and significant progress are: fermented oyster powder production process of the present invention has adopted modern biotechnology and Freeze Drying Technique; the whole conversions of oyster nutritional labeling at lactic fermentation process have been guaranteed; so that not only comprised amino acid, glycogen, taurine, zinc, selenium isoreactivity composition in the oyster nutritional labeling in the fermented oyster powder; also contain active lactobacillus casei, guaranteed its alimentary health-care function.
The specific embodiment
Below by example the present invention is described in further details, these examples only are used for illustrating the present invention, do not limit the scope of the invention.
Fermented oyster powder of the present invention is with after inoculating lactic acid bacterium lactobacillus bulgaricus, streptococcus thermophilus and the Lactobacillus casei fermentation after the sterilization of oyster enzymolysis liquid, prepares by the freeze drying mode.
Embodiment 1
Take oyster as raw material, the used protease of preparation enzymolysis liquid is bacillus subtilis neutral proteinase, and fermented bacterium is lactobacillus bulgaricus and Lactobacillus casei.Processing step is:
(1) oyster enzymolysis: get the fresh oyster software that cleans up of 5000g and add water homogenate by material-water ratio 1:3, the ratio adding bacillus subtilis neutral proteinase according to 1000U/g meat stirs, 55 ℃ of hydrolysis 4 hours, 90 ℃ of enzyme 10min that go out, cooling, centrifugal (4000rpm, 30min), get supernatant, press the enzymolysis liquid mass percent and add 1.5% active carbon, at 35 ℃ of insulation 50 min, diatomite filtration obtains clarifying the oyster enzymolysis liquid;
(2) probiotics fermention oyster enzymolysis liquid: the oyster enzymolysis liquid by weight percentage add 1% lactose and 5% sucrose, 95 ℃ of sterilization 30min, cooling, inoculate 4% lactobacillus bulgaricus and Lactobacillus casei (both ratios are 1:1) in the enzymolysis liquid percent by volume, 40 ℃ of fermentations 7 hours, put 4 ℃ of after fermentation 2 days;
(3) zymotic fluid freeze drying: the oyster zymotic fluid after the after fermentation is carried out pre-freeze, then carry out vacuum drying, obtain the fermented oyster powder.
Embodiment 2
(1) oyster enzymolysis: get the fresh oyster software that cleans up of 5000g and add water homogenate by material-water ratio 1:3, ratio according to 1000U/g meat adds the composite animal albumen enzyme: lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus casei, three's ratio is 2:1:1, stir, 60 ℃ of hydrolysis 3 hours, 100 ℃ of enzyme 10min that go out, cooling, centrifugal (4000rpm, 30min) gets supernatant, press the enzymolysis liquid mass percent and add 2% active carbon, at 40 ℃ of insulation 40 min, diatomite filtration obtains clarifying the oyster enzymolysis liquid;
(2) probiotics fermention oyster enzymolysis liquid: the oyster enzymolysis liquid by weight percentage add 2% lactose and 4% sucrose, 95 ℃ of sterilization 30min, cooling, inoculate 4% lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus casei (ratio is 2:1:1) in the enzymolysis liquid percent by volume, 35 ℃ of fermentations 8 hours, put 4 ℃ of after fermentation 2 days;
(3) zymotic fluid freeze drying: the oyster zymotic fluid of after fermentation is carried out pre-freeze, then carry out vacuum drying, obtain the fermented oyster powder.
Embodiment 3
(1) oyster enzymolysis: get the fresh oyster software that cleans up of 5000g and add water homogenate by material-water ratio 1:3, the ratio adding composite animal albumen enzyme according to 1000U/g meat stirs, 50 ℃ of hydrolysis 5 hours, 90 ℃ of enzyme 15min that go out, cooling, centrifugal (4000rpm, 20min), get supernatant, press the enzymolysis liquid mass percent and add 1.0% active carbon, at 30 ℃ of insulation 60min, diatomite filtration obtains clarifying the oyster enzymolysis liquid;
(2) probiotics fermention oyster enzymolysis liquid: the oyster enzymolysis liquid by weight percentage add 3% lactose and 3% sucrose, 95 ℃ of sterilization 30min, cooling, inoculate 4% lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus casei (ratio is 2:1:1) in the enzymolysis liquid percent by volume, 40 ℃ of fermentations 7 hours, put 4 ℃ of after fermentation 2 days;
(3) zymotic fluid freeze drying: the oyster zymotic fluid of after fermentation is carried out pre-freeze, then carry out vacuum drying, obtain the fermented oyster powder.
Embodiment 4
The fermented oyster powder nutritional labeling and the active lactobacillus casei quantity that prepare are analyzed:
1. materials and methods
Sample: the fermented oyster powder in the example 3;
Method:
(1) determination of moisture: press GB 5009.3-2010, adopt 105 ℃ of constant pressure and dries;
(2) mensuration of total sugar content: undertaken by GB GB/T15038-2006;
(3) mensuration of protein content adopts Micro-kjoldahl method;
(4) the Lactobacillus casei number is measured and is undertaken by GB/T4789.35-2010;
2. experimental result
The fermented oyster meal component is as shown in the table:
The basic composition of fermented oyster powder
| Moisture (g/100g) | Protein (g/100g) | Total reducing sugar (g/100g) | Lactobacillus casei number (CFU/g) |
| 8.9~11 | 20.0~23 | 65~67 | 6.0~8.0×10 8 |
3. conclusion
Contain rich in protein in the fermented oyster powder of the present invention, wherein the active lactobacillus casei number is up to 6.0 * 10
8CFU/g.
Claims (7)
1. fermented oyster powder that contains Lactobacillus casei, it is characterized in that: its preparation comprises the steps:
(1) oyster enzymolysis: get the fresh oyster software that cleans up, add water homogenate in oyster and water ratio 1:3, add protease, stir, in 50-60 ℃ of hydrolysis 3-5 hour, the 90-100 ℃ of enzyme 10-15min that goes out, cooling, centrifugal, get supernatant, press the active carbon that the enzymolysis liquid mass percent is added 1-2%, at 30-40 ℃ of insulation 40-60 min, diatomite filtration obtains clarifying the oyster enzymolysis liquid;
(2) probiotics fermention oyster enzymolysis liquid: add 1-3% lactose and 4-6% sucrose by oyster enzymolysis liquid percentage by weight, in 90-100 ℃ of sterilization 20-40min, enzymolysis liquid percent by volume inoculation 3-5% probio is pressed in cooling, 35-40 ℃ of fermentation 6-8 hour, put 4 ℃ of after fermentation 2-4 days;
(3) zymotic fluid freeze drying: the oyster zymotic fluid after the after fermentation is carried out pre-freeze, then carry out vacuum drying, obtain the fermented oyster powder.
2. a kind of fermented oyster powder that contains Lactobacillus casei according to claim 1, it is characterized in that: described protease is bacillus subtilis neutral proteinase or composite animal albumen enzyme.
3. a kind of fermented oyster powder that contains Lactobacillus casei according to claim 1 and 2, it is characterized in that: the addition of described protease is 1000U/g meat.
4. a kind of fermented oyster powder that contains Lactobacillus casei according to claim 1, it is characterized in that: described centrifugal rotational speed is 4000rpm, centrifugation time is 20-40min.
5. a kind of fermented oyster powder that contains Lactobacillus casei according to claim 1, it is characterized in that: described protease is one or more in microbial protease bacillus subtilis neutral proteinase, animal protease pepsin, the trypsase, and its addition is 1000U/g meat.
6. a kind of fermented oyster powder that contains Lactobacillus casei according to claim 1, it is characterized in that: described probio is lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus casei, three's ratio is 2:1:1.
7. a kind of fermented oyster powder that contains Lactobacillus casei claimed in claim 1, it is characterized in that: described fermented oyster powder contains active lactobacillus casei 2.0 ~ 5.0 * 10
9CFU/g.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544077A (en) * | 2015-01-09 | 2015-04-29 | 沈阳皇冠蓝莓生物科技有限公司 | Blueberry probiotic chewable tablet and preparation method thereof |
| CN104664536A (en) * | 2015-03-31 | 2015-06-03 | 广西还珠海洋生物科技有限公司 | Nutrient solution of small oyster in ocean reef and preparation method of nutrient solution |
| CN104687057A (en) * | 2015-03-31 | 2015-06-10 | 广西还珠海洋生物科技有限公司 | Small reef oyster de-alcoholic medicine and preparation method thereof |
| CN104687058A (en) * | 2015-03-31 | 2015-06-10 | 广西还珠海洋生物科技有限公司 | Ostrea rivularis nutrient solution and preparation method thereof |
| CN104705479A (en) * | 2015-03-31 | 2015-06-17 | 广西还珠海洋生物科技有限公司 | Squid active peptide extracting method |
| CN106690140A (en) * | 2016-12-12 | 2017-05-24 | 钦州学院 | Preparation method of oyster powder |
| CN110226638A (en) * | 2019-07-03 | 2019-09-13 | 邵阳学院 | One seed oyster bean curd and preparation method thereof |
| CN110403019A (en) * | 2019-07-03 | 2019-11-05 | 邵阳学院 | A kind of scallop bean curd and preparation method thereof |
| CN111109364A (en) * | 2020-01-03 | 2020-05-08 | 中国海洋大学 | Preparation method of novel oyster goat yogurt |
| CN114712400A (en) * | 2022-04-13 | 2022-07-08 | 济南瑞隆安生物技术有限公司 | Probiotic fermented clam powder composition capable of reducing blood sugar and blood pressure and preparation method thereof |
| CN114717287A (en) * | 2022-05-07 | 2022-07-08 | 广东还珠海洋生物科技有限公司 | Process for extracting peptide from shellfish |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104544077A (en) * | 2015-01-09 | 2015-04-29 | 沈阳皇冠蓝莓生物科技有限公司 | Blueberry probiotic chewable tablet and preparation method thereof |
| CN104544077B (en) * | 2015-01-09 | 2017-02-01 | 沈阳皇冠蓝莓生物科技有限公司 | Blueberry probiotic chewable tablet and preparation method thereof |
| CN104664536A (en) * | 2015-03-31 | 2015-06-03 | 广西还珠海洋生物科技有限公司 | Nutrient solution of small oyster in ocean reef and preparation method of nutrient solution |
| CN104687057A (en) * | 2015-03-31 | 2015-06-10 | 广西还珠海洋生物科技有限公司 | Small reef oyster de-alcoholic medicine and preparation method thereof |
| CN104687058A (en) * | 2015-03-31 | 2015-06-10 | 广西还珠海洋生物科技有限公司 | Ostrea rivularis nutrient solution and preparation method thereof |
| CN104705479A (en) * | 2015-03-31 | 2015-06-17 | 广西还珠海洋生物科技有限公司 | Squid active peptide extracting method |
| CN106690140A (en) * | 2016-12-12 | 2017-05-24 | 钦州学院 | Preparation method of oyster powder |
| CN110226638A (en) * | 2019-07-03 | 2019-09-13 | 邵阳学院 | One seed oyster bean curd and preparation method thereof |
| CN110403019A (en) * | 2019-07-03 | 2019-11-05 | 邵阳学院 | A kind of scallop bean curd and preparation method thereof |
| CN111109364A (en) * | 2020-01-03 | 2020-05-08 | 中国海洋大学 | Preparation method of novel oyster goat yogurt |
| CN111109364B (en) * | 2020-01-03 | 2022-04-05 | 中国海洋大学 | Preparation method of novel oyster goat yogurt |
| CN114712400A (en) * | 2022-04-13 | 2022-07-08 | 济南瑞隆安生物技术有限公司 | Probiotic fermented clam powder composition capable of reducing blood sugar and blood pressure and preparation method thereof |
| CN114717287A (en) * | 2022-05-07 | 2022-07-08 | 广东还珠海洋生物科技有限公司 | Process for extracting peptide from shellfish |
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Application publication date: 20130424 |