CN103393191B - Crocodile meat oral liquid and preparation method thereof - Google Patents
Crocodile meat oral liquid and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of crocodile meat oral liquid and preparation method thereof, belong to meat health-care technical field of beverage.This preparation method comprises the following steps: 1) fresh crocodile meat is smashed to pieces and added water, and is that every gram of crocodile meat adds 2000 ~ 8000 unit of activity papains, compound protease and flavor protease by total amount; Described papain, compound protease, the ratio adding unit of activity of flavor protease is 1 ~ 2:1 ~ 5:1 ~ 5; 2) enzymolysis 1 ~ 4h at 45 ~ 65 DEG C, then by enzyme-deactivating, removing solid residue obtains enzymolysis liquid, obtains crocodile meat oral liquid.The crocodile meat oral liquid Determination of Free Amino Acids prepared by the method is high, easily absorb, and mouthfeel is good, without obvious bitter off-flavors.
Description
Technical field
The present invention relates to meat health-care technical field of beverage, particularly relate to a kind of crocodile meat oral liquid and preparation method thereof.
Background technology
Compendium of Material Medica records " crocodile meat is to help ".Crocodile meat is not only delicious, and can enrich blood, strengthens the bone, drives damp evil.All special effect is had to asthma, cough, rheumatism, diabetes.Medically be referred to as " animal gold ".And modern scientific research shows that crocodile meat water extract has obvious anti-inflammatory, relievings asthma, improves the effects such as cellular immune function, hypoxia-bearing capability, raising memory, can be used for that treatment asthma, cough, rheumatism, health are deficient, Xin Fu Disorder lump in the abdomen and dislike sore tumour etc.Research shows, in crocodile meat, protein content is higher, accounts for 16.7%, higher than the common meat such as pork, duck, be low fat, low cholesterol food, its nutritive value surpasses other beast meat of poultris.At present, Shi Yang crocodile big country of Thailand, main product Thailand crocodile (Crocodylus siamensis Schneider), crocodile edible and medicinal comparatively extensive in Thailand, among the peoplely thinks there is strong effect.The commercial exploitation of other country to crocodile focus mostly on leather and edible in, also weaker in the exploitation of China's health care and medical value, lack deep basic research.
If crocodile meat eats the nutritional labeling that can only absorb minute quantity by traditional mode, greatly, adopt biologic enzymolysis method to carry out enzymolysis, crocodile meat enzymolysis is become amino acid, makes crocodile meat Orally taken product, more can be absorbed by human body, effect is better in waste.In the edible research of current crocodile meat, people are well known that and adopt enzyme process to carry out enzymolysis, after crocodile meat is smashed homogenate, add lipase, protease, pancreatin, cellulase, complex enzyme zymohydrolysis lipase enzymolysis, then add the Chinese herbal and crude drugs preparations boiled and make solution or capsule; Or utilize papain and pepsin enzymolysis to obtain crocodile meat oral products, but current also nobody process to the bitter off-flavors material produced after crocodile meat enzymolysis.Therefore solving bitter off-flavors is the difficult problem needing in crocodile meat process to solve, if crocodile meat can be made have effective, delicious, absorb fast, the advantage such as to be easy to carry oral liquid, by the utilization promoting people to crocodile meat greatly.
Summary of the invention
The object of the invention is to overcome prior art defect, provide a kind of crocodile meat oral liquid and preparation method thereof, the crocodile meat oral liquid amino acid content adopting the method to prepare is high, and without obvious bitter off-flavors, mouthfeel is good.
For achieving the above object, the present invention takes following technical scheme:
A preparation method for crocodile meat oral liquid, comprises the following steps:
1) fresh crocodile meat is smashed to pieces and is added water, and is that every gram of crocodile meat adds the papain of 2000 ~ 8000 unit of activity, compound protease and flavor protease by total amount; Described papain, compound protease, the ratio adding unit of activity of flavor protease is 1 ~ 2:1 ~ 5:1 ~ 5;
2) enzymolysis 1 ~ 4h at 45 ~ 65 DEG C, then by enzyme-deactivating, removing solid residue obtains enzymolysis liquid, to obtain final product.
In above-mentioned enzymolysis process, papain belongs to thiol protease, has wider substrate specificity, is a kind of endopeptidase, can cut the polypeptide that whole-egg protein matter intramolecule peptide chain generates molecular weight.Compound protease (protamex) is produced by hay bacillus (Bsubtilis) deep fermentation, refine through concentration extraction and be composited, it is the Bacillus protease complex developed for aminosal, different from other endo proteases many, even if compound protease output can not have the protein hydrolyzate of bitter taste when Lower degrees of hydrolysis yet, be applicable to the hydrolysis of animal protein, animal blood; Flavor protease is the protease and the compound of peptase produced through submerged fermentation, containing endo protease and exoproteinase two kinds of activity, can effectively by hydrophobic amino acid from proline Bottoming, contribute to enzymolysis formation excellent flavor.These three kinds of enzyme actings in conjunction, well crocodile meat protein enzymolysis can be become the amino acid easily absorbed, make enzymolysis product free aminoacid content high, mouthfeel is better.
Wherein in an embodiment, in step 1), the total amount that adds of described papain, compound protease and flavor protease is every gram of crocodile meat 5500 ~ 6500 unit of activity, described papain, compound protease, the ratio of the unit of activity that flavor protease adds is 1 ~ 1.5:2 ~ 4:1 ~ 3.
Wherein in an embodiment, the total amount that adds of described papain, compound protease and flavor protease is every gram of crocodile meat 6000 unit of activity, and described papain, compound protease, the ratio of the unit of activity that flavor protease adds is 1:3:2.
Wherein in an embodiment, step 2) in, be also included in enzymolysis liquid the step adding cyclodextrin encapsulated debitterize; Described cyclodextrin consumption is 1 ~ 3g/100mL, and the condition of described inclusion is 40 ~ 60 DEG C, 30 ~ 60min.By by bitter off-flavors material inclusion in the hydrophobicity tubbiness cavity of cyclodextrin, reduce bitter off-flavors material and taste bud contact to reach better except bitter off-flavors effect.
Wherein in an embodiment, described cyclodextrin is beta-schardinger dextrin-, and consumption is 2g/100mL, and the condition of described inclusion is 50 ~ 60 DEG C, 45 ~ 60min.
Wherein in an embodiment, step 2) in, also comprise after inclusion step and add yeast-leavened step; The consumption of described yeast is 0.8 ~ 1.5g/100mL, and the condition of fermentation is 40 ~ 60 DEG C, 0.5 ~ 2h.Fermentation method takes off structure that raw meat may loosen with yeast to the suction-operated of stench material, and can utilize bitter raw meat material (as aldehyde, ketone etc.) in yeast metabolism, and the multiple enzyme then contained by yeast is translated into that other is relevant without factors such as stench materials.What wherein the amount of yeast added is more, and deodorization effect is better, but can produce yeast peculiar smell when consumption is excessive, affects mouthfeel.
Wherein in an embodiment, the consumption of described yeast is 1g/100mL, and the condition of fermentation is 40 ~ 50 DEG C, 0.5 ~ 1h.This yeast addition has best deodorization effect.
Wherein in an embodiment, step 2) in, also comprise the step adding flavor enhancement seasoning after fermentation step; The glycine of described flavor enhancement to be addition be 0.5 ~ 1.0g/100mL, the addition at least one that to be the sucrose of 5 ~ 10g/100mL or addition be in the citric acid of 0.2 ~ 0.7g/100mL.Further the local flavor of this crocodile meat oral liquid is adjusted, to adapt to the demand of drinking person.By the taste made for adjusting this crocodile meat oral liquid of sweetener and acid.
Wherein in an embodiment, the addition of described glycine is the mass volume ratio of 1%, and described flavor enhancement is glycine, sucrose and citric acid; The addition of described glycine is 1g/100mL, and the addition of described sucrose is 5g/100mL, and the addition of described citric acid is 0.2g/100mL.
The present invention also provides a kind of crocodile meat oral liquid adopting above-mentioned preparation method to obtain.
Principle of the present invention is as follows:
Native protein did not have bitter taste originally, and the main cause producing bitter taste after causing zymyhydrolyzed protein matter is that the sour-sweet taste amino acid produced in enzymolysis process is less, and bitter taste small peptide or amino acid increase.Therefore the key reducing proteolysis solution bitter taste is to increase the wherein amino acid whose amount of sour-sweet taste, or reduces wherein bitter taste small peptide or amino acid whose content.
The present invention passes through lot of experiments, multiple enzyme is selected to carry out enzymolysis, because different enzyme action sites is different, the hydrolysate produced can be variant, and then evaluate from subjective appreciation and free aminoacid content two aspects, subjective appreciation and the good enzyme of hydrolysis result is selected to carry out enzymolysis, the sour-sweet taste amino acid content that enzymolysis is produced is higher, find the papain adopting enzyme activity than 1 ~ 2:1 ~ 5:1 ~ 5: compound protease: flavor protease is hydrolyzed, the amino acid whose content of sour-sweet taste produced in crocodile meat enzymolysis process can be improved, improve the mouthfeel of crocodile meat hydrolyzate.And used by the collocation of restriction endonuclease and excision enzyme, not only can improve the content of total amino acid in enzymolysis liquid, also can enrich amino acid whose kind composition.
Compared with prior art, the present invention has following beneficial effect:
The invention provides a kind of crocodile meat oral liquid and preparation method thereof, the crocodile meat oral liquid obtained by this preparation method, has amino acid content high, easily absorbs, and mouthfeel is good, without the advantage of obvious bitter off-flavors.
And in the present invention through testing preferably, draw papain, compound protease, after flavor protease coordinates with 1:3:2 ratio, the crocodile meat oral liquid free aminoacid content that enzymolysis obtains is higher, mouthfeel is better.
Detailed description of the invention
The present invention is described in detail below by way of specific embodiment.
The screening of enzyme in the preparation method of embodiment 1 crocodile meat oral liquid
1 experiment material
Key instrument: assay balance, acidometer, magnetic stirring apparatus (Hangzhou instrument appliance Co., Ltd), electric-heated thermostatic water bath (HH, SII-NI4B Beijing essence Ke Huarui Co., Ltd), DS-1 high-speed tissue mashing machine (Shanghai Sample Model Factory), TDZ5-WS centrifuge (Changsha Xiang Zhi centrifuge Instrument Ltd.), high performance liquid chromatograph, UV-vis detector, data workstation, ultrasonic cleaner.
Reagent: fresh crocodile meat 2 jin of (Thailand crocodiles, Crocodylus siamensis Schneider, be purchased from crocodile park, Guangzhou), papain (enzyme activity 400U/mg, biotech firm of National Olympic sigma), flavor protease (enzyme activity 20U/mg, Hua Qisheng bio tech ltd, Guangzhou Amresco), pepsin (10U/mg, sigma), compound protease (120U/mg, LOT#KY201202, Qi Yun bio tech ltd, Guangzhou), AS1398 neutral proteinase (100U/mg, Guangzhou and Sheng Yuan bio tech ltd), formaldehyde (Guangzhou Chemical Reagent Factory).
The screening of 2 single enzymes
2.1 process route
Crocodile meat → smash to pieces (10000r/min, 2min) → add water (meat: water=1:3) → enzymolysis (55 DEG C, 2h) → the enzyme that goes out (90 DEG C, 15min) → centrifugal (4000r/min, 20min) → supernatant
Fresh crocodile meat is got in the preparation of 2.2 enzymolysis raw materials, removes bone, skin and fatty more meat, is placed in high-speed tissue mashing machine through 10000r/min process 2min, makes meat gruel, preserve in-30 DEG C of refrigerators.
2.3 enzymolysis process
Take 5g crocodile meat gruel 5 parts, move in triangular flask respectively and also add 15ml distilled water respectively, add different protease (4000U/g) respectively, stir, put into thermostat water bath 55 DEG C of enzymolysis 2h, enzymolysis terminates rear 90 DEG C of enzyme 15min that go out, the stopping of reaction, after cooling under 4000 revs/min centrifugal 20min, collect supernatant, gained supernatant is enzymolysis liquid, gets enzymolysis liquid and carries out analysis mensuration.
2.4 evaluation method
2.4.1 the mensuration of free amino acid
Adopt formaldehyde potentiometric titration, get above-mentioned sample 5ml, be placed in 100ml volumetric flask, adding distil water is to scale, draw 10ml after mixing, be placed in 250ml beaker, add water 60ml, insert acidometer, start magnetic stirring apparatus, be titrated to acidometer pH=8.2 with 0.05mol/NaOH titer, add 10ml formalin, be titrated to pH=9.2 with NaOH again, record now consumes the milliliter number of NaOH titer.Do a blank test simultaneously.By the mass concentration of following formulae discovery free amino acid.
Mass concentration/(g/100ml)=(V1-V0) × C × 0.014 × 100//[5 × (V/100)] of free amino acid be wherein: the volume (ml) of pipette samples dilution when V-measures
The concentration (mol/L) of C-NaOH standard liquid
The instruction of V1-pH meter becomes the milliliter number (ml) of 9.2 consumption standard solution of sodium hydroxide from 8.2
The milliliter number (ml) of standard solution of sodium hydroxide is consumed in V0-blank test
2.4.2 the sensory evaluation of hardship, fishy smell
Sensory evaluation standard in bibliography " research of shrimp head protein hydrolysate debitterize fishy-removing-method ", chooses 10 fixing panelists and carries out sensory evaluation according to the sensory evaluation standard of following table 1 to the enzymolysis liquid that different enzyme hydrolysis obtains.
Table 1. sensory evaluation standard
2.5 experimental result
Evaluate the hydrolysis result of various enzyme according to above-mentioned evaluation method, result is as following table 2.
The different enzyme hydrolysis result of table 2. compares
Note: experiment institute score value is by the mean value of 10 fixing panelists according to the standards of grading gained of table 1.
As can be seen from above-mentioned table 2, the sensory evaluation score of flavor protease is higher, free aminoacid content is high, illustrate that bitter off-flavors is little, hydrolysis result good, but its cost is higher, and enzymolysis liquid fishy smell after pepsin enzymolysis is heavier, and sensory evaluation score is low, hydrolysis result is poor, although neutral proteinase is close with compound protease in sensory evaluation scores, the free amino acid amount after its enzymolysis is far away from compound protease.So select flavor protease, compound protease and papain three kinds of enzymes to carry out enzymolysis.
3. the screening of enzyme ratio
Can show that the hydrolysis result of compound protease is better than papain by above-mentioned experiment, so the ratio of papain and compound protease is decided to be 1:1,1:2,1:3.With reference to after lot of documents, find that the total amount of setting papain and compound protease is that 4000U/g is advisable, consider the consumption of total enzyme, the amount arranging flavor protease is 2000U/g, and carry out the screening of enzyme ratio, experimental result is as shown in table 3 below.
Table 3. enzyme ratio the selection result
As can be seen from upper table 3, the best proportion of papain and compound protease is 1:3.
The screening of 4 enzyme combinations
4.1 experiment material
4.1.1 the preparation of enzymolysis liquid
Take 5g meat gruel 5 parts, move in triangular flask respectively and also add 15ml distilled water respectively, add the protease of variety classes and amount (specifically seeing the following form 4) respectively, stir, put into water-bath 55 DEG C of enzymolysis 2h, 90 DEG C of enzyme 15min that go out are warmed up to after enzymolysis terminates, the stopping of reaction, after cooling under 4000 revs/min centrifugal 20min, collect supernatant, gained supernatant is enzymolysis liquid, gets enzymolysis liquid and carries out analysis mensuration.
The protease species that table 4. adds and amount
4.1.2 the preparation of reference substance solution is mixed
Precision takes the 18 seed amino acid reference substances such as aspartic acid in measuring bottle, every 100mL is mixed with respectively containing asparatate 0.0031g with 0.1mol/L hydrochloric acid solution, glutamic acid 0.0030g, proline 0.0025g, serine 0.0034g, glycine 0.0043g, histidine 0.0029g, threonine 0.0014g, alanine 0.0040g, arginine 0.0029g, tyrosine 0.0029g, valine 0.0023g, methionine 0.0027g, isoleucine 0.0031g, leucine 0.0031g, phenylalanine 0.0036g, lysine hydrochloride 0.0036g, tryptophan 0.0030g, the mixing reference substance solution of cysteine 0.0030g.
4.1.3 phenyl isothiocyanate derives the preparation of compound
Get above-mentioned 18 seed amino acid mixing reference substance solution and each 1mL of need testing solution, put respectively in 5mL centrifuge tube, add 0.1mol/L phenyl isothiocyanate (PITC) acetonitrile solution 0.5mL, 1mol/L triethylamine acetonitrile solution 0.5mL, whirlpool mixing 1min, after placing 1h, add 2mL normal hexane, after whirlpool mixing 1min, place 10min, take off a layer solution, filter, to obtain final product.
4.2 experimental technique
4.2.1 determined amino acid condition
Adopt Liquid Chromatographic Determination of Amino content, condition determination is as follows:
Mobile phase: mobile phase A 0.1mol/L SAS (get anhydrous sodium acetate 8.2g, the 900ml that adds water dissolves, and adjusts pH to 6.5, then add water to 1000ml with glacial acetic acid)-acetonitrile (93:7);
Mobile phase B acetonitrile-water (8:2);
Gradient elution program is in table 5.
Table 5. gradient program
Chromatographic column: octadecylsilane chemically bonded silica post (4.6 × 250mm, 5 μm);
Flow velocity: 1.0ml per minute;
Column temperature: 40 DEG C;
Determined wavelength: 254nm;
Sample size: 3ul.
4.2.2 result
With reference to " Chinese agronomy circular " 29 phase documents " the amino acid analysis research of Anguilla marmorata fish body muscle " in 2012, known sweet taste amino acid mainly contains glycine, alanine, proline, threonine, serine, lysine, glutamic acid, the amino acid of tart flavour has histidine, aspartic acid, glutamic acid, but histidine is tart flavour and bitter taste not to be included in sour-sweet taste amino acid.Sour-sweet taste total amino acid content is summed up, obtains measurement result as shown in table 6 below.
The various amino acid content of table 6.
| Amino acid classes | Contrast experiment | Enzyme combination experiment 1 of the present invention | Enzyme combination experiment 1 of the present invention |
| Aspartic acid ☆ | 0.0069 | 0.0082 | 0.0040 |
| Glutamic acid ☆ | 0.0113 | 0.0161 | 0.0171 |
| Serine ☆ | 0.0130 | 0.0116 | 0.0075 |
| Glycine ☆ | 0.0125 | 0.0079 | 0.0064 |
| Histidine | 0.0169 | 0.0217 | 0.0022 |
| Arginine | 0.0279 | 0.0388 | 0.0101 |
| Threonine ☆ | 0.0011 | 0.0009 | 0.0076 |
| Alanine ☆ | 0.0556 | 0.0643 | 0.0589 |
| Proline ☆ | 0.0200 | 0.0287 | 0.0089 |
| Tyrosine | 0.0469 | 0.0771 | 0.0694 |
| Valine | 0.0330 | 0.0440 | 0.0421 |
| Methionine | 0.0251 | 0.0302 | 0.0260 |
| Cysteine | 0.0126 | 0.0117 | 0.0106 |
| Isoleucine | 0.0326 | 0.0379 | 0.0338 |
| Leucine | 0.0858 | 0.0970 | 0.0900 |
| Phenylalanine | 0.0531 | 0.0806 | 0.0705 |
| Tryptophan | 0.0180 | 0.0352 | 0.0277 |
| Lysine ☆ | 0.0428 | 0.0367 | 0.0556 |
| Sour-sweet taste amino acid content | 0.1632 | 0.1744 | 0.1660 |
| Total amount | 0.5151 | 0.6486 | 0.5484 |
Note: ☆ is sour-sweet taste amino acid.
Finally determine that optimum enzymolysis condition is: the protease selected is papain, compound protease and flavor protease, each addition of these three kinds of enzymes is respectively 1000U/g, 3000U/g, 2000U/g.Hydrolysis temperature is 55 DEG C, and enzymolysis time is 2h.
Inclusion conditional filtering in the preparation method of embodiment 2 crocodile meat oral liquid
1 experiment material
Experiment reagent: beta-schardinger dextrin-
Key instrument: electric-heated thermostatic water bath, assay balance
2 experimental techniques
Experiments of single factor
2.1 temperature are on the impact of inclusion effect
The crocodile meat enzymolysis liquid that Example 1 optimum enzymolysis condition enzymolysis obtains, utilize its bitter off-flavors of sensory evaluation standard evaluation in embodiment 1, its bitter taste is 4.9 points, fishy smell is 5.0 points, in enzymolysis liquid, add 2%(w/v) β-cyclodextrin, the fixing inclusion time is 1h, investigates temperature to the impact of its debitterize deodorization effect.
Table 7. β-cyclodextrin encapsulated temperature is on the impact of effect
| Temperature (DEG C) | Bitter taste | Fishy smell |
| 40 | 5.4 | 5.0 |
| 50 | 5.7 | 5.2 |
| 60 | 6.0 | 5.4 |
As can be seen from Table 7, within the scope of 40 ~ 60 DEG C, carry out inclusion, the bitter off-flavors scoring of crocodile meat enzymolysis liquid is all higher than before inclusion, and under this condition is described, inclusion can reach the effect that debitterize takes off raw meat.And when temperature is 60 DEG C, the scoring of its bitter off-flavors is the highest, illustrate that best inclusion temperature is 60 DEG C.
2.2 times are on the impact of inclusion effect
The crocodile meat enzymolysis liquid that Example 1 optimum enzymolysis condition enzymolysis obtains, utilize its bitter off-flavors of sensory evaluation standard evaluation in embodiment 1, its bitter taste is 4.9 points, fishy smell is 5.0 points, in enzymolysis liquid, add 2%(w/v) β-cyclodextrin, fixing inclusion temperature is 60 DEG C, the investigation time is on the impact of its debitterize deodorization effect.
Table 8. β-cyclodextrin encapsulated time is on the impact of effect
| Time (min) | Bitter taste | Fishy smell |
| 30 | 5.0 | 5.2 |
| 45 | 5.6 | 5.2 |
| 60 | 6.0 | 5.4 |
As can be seen from Table 8, within the scope of 30 ~ 60min, carry out inclusion, the bitter off-flavors scoring of crocodile meat enzymolysis liquid is all higher than before inclusion, and under this condition is described, inclusion can reach the effect that debitterize takes off raw meat.And when the time is 60min, the scoring of its bitter off-flavors is the highest, illustrate that the best inclusion time is 60 DEG C.
In sum, β-cyclodextrin encapsulated optimised process is that β-cyclodextrin consumption is 2%, at 60 DEG C, reacts 60min.
Fermentation condition screening in the preparation method of embodiment 3 crocodile meat oral liquid
1 experiment material
Experiment reagent: dusty yeast
Key instrument: electric-heated thermostatic water bath, assay balance
2 experimental techniques
Experiments of single factor
The impact of 2.1 dusty yeast consumptions
The solution after inclusion obtained in Example 2, utilize its bitter off-flavors of sensory evaluation standard evaluation in embodiment 1, its bitter taste is 6.0 points, and fishy smell is 5.4 points, adds the dusty yeast of different amount shown according to the form below 9 respectively, ferment at constant temperature at 40 DEG C, time is 1h respectively, after fermentation ends, and centrifugation supernatant, boiling water bath 5min makes enzyme-deactivating, investigates dusty yeast to the impact of its debitterize deodorization effect.
Table 9. dusty yeast consumption is on the impact of debitterize deodorization effect
| Consumption | Bitter taste | Fishy smell |
| 1% | 7.5 | 8.0 |
| 2% | 7.9 | Peculiar smell |
| 3% | Peculiar smell | Peculiar smell |
As can be seen from Table 9, because yeast itself has denseer taste, when addition is that the taste of dusty yeast is excessive after 2%, start to occur peculiar smell, not easily accepted by people.So determine that the optimum amount of dusty yeast is 1%.
The impact of 2.2 fermentation times
The solution after inclusion obtained in Example 2, adds the dusty yeast of 1% shown according to the form below 10, ferment at constant temperature at 40 DEG C, time is 0.5h, 1h, 2h respectively, after fermentation ends, and centrifugation supernatant, boiling water bath 5min makes enzyme-deactivating, and the time of investigating is on the impact of its debitterize deodorization effect.
Table 10. fermentation time is on the impact of debitterize deodorization effect
| Time | Bitter taste | Fishy smell |
| 0.5h | 7.3 | 8.0 |
| 1h | 8.0 | 8.6 |
| 2h | Peculiar smell | Peculiar smell |
By in upper table 10, we can find out, ferment within the scope of 0.5 ~ 1min, and the scoring of the bitter off-flavors of crocodile meat enzymolysis liquid all higher than before before fermenting, illustrates that this condition bottom fermentation can reach the effect that debitterize takes off raw meat.And when the time is 1h, the scoring of its bitter off-flavors is the highest, illustrate that best fermentation time is 1h.
In sum, the optimised process of dusty yeast fermentation is dusty yeast consumption is 1%, ferment at constant temperature 1h at 40 DEG C.
The preparation method of embodiment 4 crocodile meat oral liquid
A preparation method for crocodile meat oral liquid, comprises the following steps:
1) fresh crocodile meat is smashed to pieces and is added water, and is that every gram of crocodile meat 6000 unit of activity adds papain, compound protease and flavor protease by total amount; Described papain, compound protease, the ratio adding unit of activity of flavor protease is 1:3:2.
2) enzymolysis 2h at 55 DEG C, is then warming up to 90 DEG C, keeps 15min, and by enzyme-deactivating, removing solid residue obtains enzymolysis liquid.
3) in above-mentioned enzymolysis liquid, add the beta-cyclodextrin inclusion compound debitterize that consumption is 2g/100mL, the condition of described inclusion is 60 DEG C, 60min.
4) add the culture propagation that consumption is 1g/100mL in the solution after above-mentioned inclusion, the condition of fermentation is 40 DEG C, 1h, after fermentation ends, and centrifugation supernatant.
5) in above-mentioned supernatant, add flavor enhancement seasoning, described flavor enhancement is glycine, sucrose and citric acid; The addition of described glycine is 1g/100mL, and the addition of described sucrose is 5g/100mL, and the addition of described citric acid is 0.2g/100mL.
6) solution obtained after seasoning is crocodile meat oral liquid.
The above embodiment only have expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (8)
1. a preparation method for crocodile meat oral liquid, is characterized in that comprising the following steps:
1) fresh crocodile meat is smashed to pieces and is added water, and is that every gram of crocodile meat adds the papain of 6000 unit of activity, compound protease and flavor protease by total amount; Described papain, compound protease, the ratio adding unit of activity of flavor protease is 1:3:2;
2) enzymolysis 1 ~ 4h at 45 ~ 65 DEG C, then by enzyme-deactivating, removing solid residue obtains enzymolysis liquid, to obtain final product.
2. the preparation method of crocodile meat oral liquid according to claim 1, is characterized in that, step 2) in, be also included in enzymolysis liquid the step adding cyclodextrin encapsulated debitterize; Described cyclodextrin consumption is 1 ~ 3g/100mL, and the condition of described inclusion is 40 ~ 60 DEG C, 30 ~ 60min.
3. the preparation method of crocodile meat oral liquid according to claim 2, is characterized in that, described cyclodextrin is beta-schardinger dextrin-, and consumption is 2g/100mL, and the condition of described inclusion is 50 ~ 60 DEG C, 45 ~ 60min.
4. the preparation method of crocodile meat oral liquid according to claim 2, is characterized in that, step 2) in, also comprise after inclusion step and add yeast-leavened step; The consumption of described yeast is 0.8 ~ 1.5g/100mL, and the condition of fermentation is 40 ~ 60 DEG C, 0.5 ~ 2h.
5. the preparation method of crocodile meat oral liquid according to claim 4, is characterized in that, the consumption of described yeast is 1g/100mL, and the condition of fermentation is 40 ~ 50 DEG C, 0.5 ~ 1h.
6. the preparation method of crocodile meat oral liquid according to claim 4, is characterized in that, step 2) in, also comprise the step adding flavor enhancement seasoning after fermentation step; The glycine of described flavor enhancement to be addition be 0.5 ~ 1.0g/100mL, the addition at least one that to be the sucrose of 5 ~ 10g/100mL or addition be in the citric acid of 0.2 ~ 0.7g/100mL.
7. the preparation method of crocodile meat oral liquid according to claim 6, is characterized in that, described flavor enhancement is glycine, sucrose and citric acid; The addition of described glycine is 1g/100mL, and the addition of described sucrose is 5g/100mL, and the addition of described citric acid is 0.2g/100mL.
8. the crocodile meat oral liquid that obtains of the preparation method of any one of claim 1-7.
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| CN103610195A (en) * | 2013-11-22 | 2014-03-05 | 蔡建中 | Making method for crocodile meat enzymolysis extracting solution |
| CN103767031A (en) * | 2014-01-24 | 2014-05-07 | 蔡建中 | Crocodile beverage |
| CN104644794A (en) * | 2015-01-23 | 2015-05-27 | 广州善康生物科技有限公司 | Drug for treating lumps |
| CN105147973A (en) * | 2015-10-28 | 2015-12-16 | 广州善康生物科技有限公司 | Asthma-resistant crocodile extractive composite and preparation method thereof |
| CN105325937A (en) * | 2015-12-03 | 2016-02-17 | 蔡建中 | Crocodile oral solution and preparing method thereof |
| CN105639383A (en) * | 2016-01-15 | 2016-06-08 | 北京百生康生物科技有限公司 | Crocodile drink capable of enhancing immunity |
| CN109797184A (en) * | 2019-03-29 | 2019-05-24 | 集美大学 | A kind of crocodile peptide and its production method |
| CN112300888A (en) * | 2020-10-20 | 2021-02-02 | 正大食品研发有限公司 | Crocodile small-molecule peptide health wine and preparation method thereof |
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