CN103750419A - 一种天然牡蛎速溶粉的提取方法 - Google Patents
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Abstract
本发明属于海产品深加工技术领域，涉及一种天然牡蛎速溶粉的提取方法，先将牡蛎蒸煮后剥离牡蛎肉，再将牡蛎肉与蒸馏水搅拌成匀浆液，并加入胰蛋白酶水浴进行酶解得酶解液，然后将酶解液进行水浴灭酶制得灭酶匀浆液；将鸡块、水、姜片、葱段和料酒控温浸煮制成鸡汤，冷却后掠去油脂并过滤，再与灭酶匀浆液混合均匀制得混合匀浆液；然后将混合匀浆液进行喷雾干燥，得干品牡蛎速溶粉；最后将胡椒粉添加到干品牡蛎速溶粉中，搅拌均匀后进行真空包装，规格为每袋5克、10克或20克，制得天然牡蛎速溶粉；其工艺路线成熟，加工制备简单，设备易得，生产成本低，其制备的牡蛎速溶粉营养丰富，易于人体吸收，既方便携带又便于饮用。
Description
技术领域：
本发明属于海产品深加工技术领域，涉及一种以海洋产品牡蛎为原料制备天然牡蛎速溶粉的工艺方法，特别是一种天然牡蛎速溶粉的提取方法。
背景技术：
现代社会发展迅速，养生越来越被人们所重视，市场上的保健营养品也是琳琅满目，牡蛎因其营养价值丰富、味道鲜美素有“海底牛奶”的美称，它是一种药食同源的双壳贝类产品，汉代的《伤寒论》、明代的《本草纲目》都有明确的记载，牡蛎的独特价值有滋补强壮、宁心安神、益智健脑、强肝解毒、强筋健骨、细肤美容、延年益寿、补肾壮阳等功能，牡蛎肉中含蛋白质高达45%～57%，脂肪7%～11%，肝糖19%～38%，钙含量接近牛奶的1倍，铁含量是牛奶的21倍，含有18种氨基酸，糖原，牛磺酸，维生素类和微量元素锌、铁、铜、磷、钙等，常食用可提高机体的免疫力，医学上验证牡蛎是含锌最多的天然食品之一，每百克牡蛎肉含锌量高达100毫克，也就是说每天食用2～3个牡蛎就能提供人体全天所需的锌，锌的价值体现在，它是男性生殖系统里至关重要的矿物质，能有效强化男性生殖系统，提高代谢，改善精力不足，尤其年龄稍大的男性更需补充足够的锌；现代社会应酬、聚会名目繁多醉酒是大多数人经常遇到，肝脏功能被提高，当然可以减少酒精的危害，预防宿醉和恶醉，酒精进入体内，被肝脏分解，变成一种叫乙醛的物质，乙醛是造成酒后第二天头昏和恶醉的主要原因，是给肝脏带来损害的主要物质，牡蛎中含有的糖原、氨基酸可以提高肝脏功能促进解毒作用，可使乙醛被迅速分解，变成无毒物质，另外，大量饮酒后肝脏细胞被破坏，氨基酸是修复这些损破细胞的材料，所以牡蛎对饮酒者的肝脏有明显的保护作用，不仅能够保护胃粘膜免受乙醇损伤，降低由酒精所致的胃壁循环量增加，并改善毛细血管微循环，从而明显改善由酒精所致的末梢循环障碍，而且能降低肝组织脂质过氧化物含量，以抵抗乙醇在肝组织中的自由基对脂质过氧化损伤作用，并提高血清和肝组织的超氧化物歧化酶（SOD）活力，同时SOD能清除乙醇在肝细胞代谢过程中产生的超氧阴离子自由基而稳定细胞膜系统，从而起到保护肝细胞的作用，加快酒精在人体内的代谢过程，解除乙醇和甲醛对肝细胞的直接损伤（主要是缩短酒精及其代谢产物在体内的停留时间，减少脏器对这些物质的吸收，降低单位时间内血液中的酒精浓度），从而对酒精中毒有明显的预防和治疗作用，使醉酒现像出现迟缓，醉酒程度减轻，明显缩短醒酒时间，加快酒后运动失调的恢复，降低血清中酒精的浓度。众所周知，肝脏的重要作用，就是合成、分解和解毒，它像一个大的化学厂，能够分解体内的毒素并将其运输到体外，所以将牡蛎制作成携带方便、随时食用的食品受到广大消费者的大力关注，目前的牡蛎制品品种杂多，例如有牡蛎活性肽、牡蛎牛磺酸和肝糖原等备受人们好评的产品，但现有的这些提取物主要是为了满足一部分人的单独需求，缺少牡蛎全面营养成分，特别是在制备工艺方法上也比较复杂，工艺成本高，原材料浪费严重。
发明内容：
本发明的目的在于克服现有技术存在的缺点，寻求设计一种以牡蛎肉为原料，物理方法制备一种具有保健和营养双重功能的速溶牡蛎粉，再进一步制成随时可食用的牡蛎速溶保健饮料。
为了实现上述目的，本发明的制备工艺包括清洗、蒸煮、匀浆酶解、灭酶、制作鸡汤、喷雾干燥和调配七个步骤；清洗是选取新鲜牡蛎先用清水洗掉牡蛎壳上的泥沙和菌类等杂质；蒸煮是将洗好的牡蛎放入温度为95-100℃的蒸炉中蒸煮2～4分钟，取出自然冷却后将牡蛎肉剥离；匀浆酶解是将牡蛎肉与蒸馏水按1:3～5的重量比混合后放入搅拌机内高速搅拌成匀浆液，制浆液温度控制在40～50℃，再将匀浆液加入胰蛋白酶，胰蛋白酶的添加重量为匀浆液的1～2%，然后用功率为60W-80W的超声波控制温度为40～50℃水浴进行酶解30～45分钟得酶解液；灭酶，将酶解液放入90～100℃水浴灭酶10～20分钟得灭酶匀浆液；制作鸡汤，鸡汤是牡蛎最好的去腥配料汤，能够将牡蛎的腥味转成鲜味，两者配伍使得牡蛎肉与鸡肉的味道和营养相得益彰，先将清洗干净的整鸡切成块状，称取重量为牡蛎1/2的鸡块，加入鸡块重量5-8倍的水，再放入鸡块重量5-10%的姜片、葱段和料酒，控温100℃以上浸煮60-80分钟制成鸡汤，将浸煮的鸡汤冷却至15-20℃过滤去除油脂和固体物质后与灭酶匀浆液混合均匀制得混合匀浆液；喷雾干燥，将混合匀浆液利用普通的喷雾干燥装置控制热风温度为180℃，出口温度为80℃，滴下速度为每分钟30mL进行喷雾干燥，制得干品牡蛎速溶粉；调配，将胡椒制作成胡椒粉，按重量比为0.1～0.2%添加到牡蛎速溶粉中，搅拌均匀后再进行真空包装，最后将牡蛎速溶粉包装成每袋5克、10克或20克制得牡蛎速溶粉成品；本产品在喝酒前后用水冲服可起到保健解酒功效，易可强化男性精力提高代谢，更适合平时的自我保健。
本发明与现有技术相比，其工艺路线成熟，加工制备简单，设备易得，生产成本低，其制备的牡蛎速溶粉营养丰富，易于人体吸收，既方便携带又便于饮用。
具体实施方式：
下面通过实施例对本发明作进一步描述。
实施例：
本发明的制备工艺包括清洗、蒸煮、匀浆酶解、灭酶、制作鸡汤、喷雾干燥和调配七个步骤：
（1）清洗：选取新鲜牡蛎先用清水洗掉牡蛎壳上的泥沙和菌类等杂质；
（2）蒸煮：将洗好的牡蛎放入温度为95-100℃的蒸炉中蒸煮2～4分钟，取出自然冷却后将牡蛎肉剥离；
（3）匀浆酶解：将牡蛎肉与蒸馏水按1:3～5的重量比混合后放入搅拌机内高速搅拌成匀浆液，匀浆温度控制在40～50℃，再将匀浆液加入胰蛋白酶，胰蛋白酶的添加重量为匀浆液的1～2%，然后用功率为60W-80W的超声波控制温度为40～50℃水浴进行酶解30～45分钟得酶解液；
（4）灭酶：将酶解液放入90～100℃水浴灭酶10～20分钟得灭酶匀浆液；
（5）制作鸡汤：将清洗干净的整鸡切成块状，称取重量为牡蛎1/2的鸡块，加入鸡块重量5-8倍的水，再加入鸡块重量5-10%的姜片、葱段和料酒，控温100℃以上浸煮60-80分钟制成鸡汤，冷却至15-20℃时掠去上层油脂并过滤去除大块物质，再与步骤（4）中所得的灭酶匀浆液混合均匀制得混合匀浆液；
（6）喷雾干燥：将步骤（5）中制的的混合匀浆液利用普通的喷雾干燥装置控制热风温度为180℃，出口温度为80℃，滴下速度为每分钟30mL，进行喷雾干燥，得干品牡蛎速溶粉；
（7）调配：为了使牡蛎速溶粉的口感味道更佳，还需要进行调配，胡椒既是一种很好的调味品，又是一种珍贵的药材，胡椒的主要成分是胡椒碱，也含有一定量的芳香油、粗蛋白、粗脂肪及可溶性氮，具有祛腥、解油腻、助消化和防腐抑菌的作用，可解鱼虾肉毒，所以将胡椒制作成胡椒粉后，取与牡蛎速溶粉的重量百分比为0.1～0.2%添加到步骤（6）中制得的干品牡蛎速溶粉中，搅拌均匀后再进行真空包装，最后将牡蛎速溶粉包装成每袋5克、10克或20克制得牡蛎速溶粉成品。
Claims (1)
1.一种天然牡蛎速溶粉的提取方法，其特征在于具体包括以下工艺步骤：
（1）清洗：选取新鲜牡蛎用清水洗掉牡蛎壳上的泥沙和菌类杂质；
（2）蒸煮：将洗好的牡蛎放入温度为95-100℃的蒸炉中蒸煮2～4分钟，取出自然冷却后将牡蛎肉剥离；
（3）匀浆酶解：将牡蛎肉与蒸馏水按1:3～5的重量比混合后放入搅拌机内高速搅拌成匀浆液，匀浆温度控制在40～50℃，再将匀浆液加入胰蛋白酶，胰蛋白酶的添加重量为匀浆液的1～2%，然后用功率为60W-80W的超声波控制温度为40～50℃水浴进行酶解30～45分钟得酶解液；
（4）灭酶：将酶解液放入90～100℃水浴灭酶10～20分钟制得灭酶匀浆液；
（5）制作鸡汤：将清洗干净的整鸡切成块状，称取重量为牡蛎1/2的鸡块，加入鸡块重量5-8倍的水，再加入鸡块重量5-10%的姜片、葱段和料酒，控温100℃以上浸煮60-80分钟制成鸡汤，冷却至15-20℃时掠去上层油脂并过滤去除大块物质，再与步骤（4）中所得的灭酶匀浆液混合均匀制得混合匀浆液；
（6）喷雾干燥：将步骤（5）中制得的混合匀浆液利用普通的喷雾干燥装置控制热风温度为180℃，出口温度为80℃，滴下速度为每分钟30mL，进行喷雾干燥，得干品牡蛎速溶粉；
（7）调配：将胡椒制作成胡椒粉，取与牡蛎速溶粉的重量百分比为0.1～0.2%的胡椒粉添加到步骤（6）中制得的干品牡蛎速溶粉中，搅拌均匀后再进行真空包装，规格为每袋5克、10克或20克，制得天然牡蛎速溶粉。
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| CN109198491A (zh) * | 2018-10-29 | 2019-01-15 | 东山县东盛食品有限公司 | 一种天然牡蛎速溶粉的提取方法 |
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