CN104664536A - 一种海礁小蚝蛎营养液及其制备方法 - Google Patents
一种海礁小蚝蛎营养液及其制备方法 Download PDFInfo
- Publication number
- CN104664536A CN104664536A CN201510146023.8A CN201510146023A CN104664536A CN 104664536 A CN104664536 A CN 104664536A CN 201510146023 A CN201510146023 A CN 201510146023A CN 104664536 A CN104664536 A CN 104664536A
- Authority
- CN
- China
- Prior art keywords
- oyster
- nutrient solution
- little
- extra large
- reef
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 94
- 235000020636 oyster Nutrition 0.000 title claims abstract description 54
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 35
- 238000000227 grinding Methods 0.000 claims abstract description 15
- 238000002203 pretreatment Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 235000013372 meat Nutrition 0.000 claims description 38
- 230000008569 process Effects 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 239000011260 aqueous acid Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000010813 municipal solid waste Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 238000012805 post-processing Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 241001608472 Bifidobacterium longum Species 0.000 claims description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 2
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 2
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 2
- 210000004681 ovum Anatomy 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 6
- 239000011575 calcium Substances 0.000 abstract description 6
- 229910052791 calcium Inorganic materials 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241001463014 Chazara briseis Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 240000003793 Rhizophora mangle Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种海礁小蚝蛎营养液及其制备方法,以海礁小蚝蛎为主要原料,经过前处理、高压微射流超微粉碎处理、浸泡、匀浆、发酵、后处理得成品。本发明得到的海礁小蚝蛎营养液,可全面补充钙、氨基酸和微量元素,对开发儿童智力,增加身高有显著作用,具有益智、消食开胃、增高、增强免疫力的作用。
Description
技术领域
本发明涉及一种海礁小蚝蛎营养液的制备方法,以及采用该方法获得的海礁小蚝蛎营养液。
背景技术
海礁小蚝蛎,软体动物,有两个贝壳,一个小而平,另一个大而隆起,壳的表面凹凸不平,寄生在海礁上。在海边的岩石或者是红树等一切物体上面都很容易找到海礁小蚝蛎,他们都会粘在上面,甚至海里面的寄居蟹或者是生的死的贝壳上都能找到海礁小蚝蛎。涨潮退潮,海礁小蚝蛎也会被海水推到岸上,会成片生长。可供食用,味鲜美,又能提制蚝油,也可入药,能治丹毒,也叫蚝或海蛎子。海礁小蚝蛎,与大牡蛎(生蚝)相比,体积要小,内含的蚝肉,也小很多,和花生米差不多大,这种小蚝蛎营养价值要比生蚝高很多,一般用来煮粥或者煮汤,富含蛋白质、肝糖、脂肪及多种维生素,滋味清香鲜美,不论炒、煮、蒸或作为佐料,无不入口生香,余味无穷,是难得的调味品。干品又具有补肝清热、滋阴明目、提神益精等医药效用,享有“海上牛奶”的美誉,是贝类中滋养价值最高的,补钙又补锌。
在西方,牡蛎被称为“海之奶”、“海之果”,牡蛎肉在古代曾认为是“海族之中最贵者”,这充分肯定了牡蛎的营养价值。牡蛎含有丰富的蛋白质、氨基酸,还含有丰富的维生素如VA、VB1、VB2、VB3、VB12、VC、VD2、VH等,牡蛎肉中含有无机盐及微量元素,对人体有重要的生理作用。大蚝含有19种是人体必需的氨基酸,牛磺酸是蚝油特有成份,并富含锌等20多种微量元素,是男性理想的强肾固本营养品和保健食品。
随着生活水平的不断提高,人们膳食结构的改变,追求营养高和保健功能的食品,已成为人们人时尚。例如中国专利CN102697043A,公开了一种从海礁小蚝砺的牡砺肉中提取氨基酸营养液的方法,以海礁小蚝砺为主要原料,经过前处理、浸泡、匀浆、酶解、离心、调配、灌装、灭菌、包装制成。大蚝水产品深受广大消费者的欢迎,市场前景巨大。
发明内容
本发明的目的在于提供一种海礁小蚝蛎营养液的制备方法,以及采用该方法获得的海礁小蚝蛎营养液。
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8-10的重量比加入纯净水,用高速剪切乳化机处理10-20min,转速为8000-12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80-120MPa,处理次数为2-4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5-2.0%氯化钠、0.2-0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡15-20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000-12000r/min,时间为8-15min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH6.5-8.0,按体积百分比为10-15%接入培养成熟的乳酸菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间8-10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
本发明所述的蛎肉是指海礁小蚝蛎的软体部分,即海礁小蚝蛎的精卵部分。
所述的前处理步骤中,冰水的温度维持在8-12℃,暂存的时间为10-15min。
所述的乳酸菌优选保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、乳脂链球菌、两歧双歧杆菌、婴儿双歧杆菌、长双歧杆菌。
所述的离心,转速为4500-5000r/min,时间为8-15分钟,步骤2)和步骤5)得到的浆液和发酵液混合会形成过饱和溶液,通过离心去除沉淀和不稳定物质。
本发明还涉及采用本发明制备方法得到的海礁小蚝蛎营养液,本发明得到的海礁小蚝蛎营养液还可以和甜味剂、酸味剂等辅料配合,以获得更好的口感。
本发明得到的海礁小蚝蛎营养液,可全面补充钙、氨基酸和微量元素,对开发儿童智力,增加身高有显著作用,具有益智、消食开胃、增高、增强免疫力的作用。
和现有技术相比,本发明的优点在于:
1、本发明通过使用高压微射流超微粉碎技术处理海礁小蚝蛎残留壳,利用高压微射流超微粉碎设备产生挤压力、剪切力、冲击力,经过液-液、液-固之间的高速撞击、高剪切、空穴作用等,使物料的分子结构发生变化。高压微射流超微粉碎设备可以做到纳米分散,细化效果可达0.1um甚至以下,压力高达120MPa,得到的钙粉具有颗粒粒径分布均匀,具有操作简单、无污染、可在线清洁消毒、可高效率进行细胞破壁等诸多优点。
2、现有技术中,由于牡蛎的外壳较硬一般不作为直接食用的材料,在进行加工的过程中通常将去除。制备海礁小蚝蛎营养液,一般采用新鲜的海礁小蚝蛎蛎肉,并去除残留的壳。本发明通过对海礁小蚝蛎残留壳的处理,增加了海礁小蚝蛎营养液的钙、镁等营养成分,含量比现有技术提高两倍以上,且更加易于吸收。
3、现有技术对海礁小蚝蛎蛎肉的处理一般是采用酶解,酶解只能处理蛋白,而本发明通过乳酸菌来处理,具有促进蛋白质、单糖的分解,以及促进钙、镁等营养物质的吸收,产生维生素B族等大量有益物质,还可以增加肠道有益菌群,改善人体胃肠道功能,恢复人体肠道内菌群平衡,形成抗菌生物屏障,抑制胆固醇吸收,降血脂、降血压作用,免疫调节作用,增强人体免疫力和抵抗力等作用。
具体实施方式
下面以实施例对本发明进行说明,但本发明并不局限于这些实施例。
实施例1
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在8℃,暂存的时间为15min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8的重量比加入纯净水,用高速剪切乳化机处理10min,转速为12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为120MPa,处理次数为4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含2.0%氯化钠、0.2%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为12000r/min,时间为15min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH6.5,按体积百分比为15%接入培养成熟的保加利亚乳杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
实施例2
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在12℃,暂存的时间为12min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:10的重量比加入纯净水,用高速剪切乳化机处理15min,转速为8000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为100MPa,处理次数为3次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5%氯化钠、0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡15min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000r/min,时间为12min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH8.0,按体积百分比为10%接入培养成熟的嗜酸乳杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间9h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
实施例3
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在10℃,暂存的时间为10min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:9的重量比加入纯净水,用高速剪切乳化机处理20min,转速为10000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80MPa,处理次数为2次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5%氯化钠、0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡18min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000r/min,时间为10min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH7.0,按体积百分比为12%接入培养成熟的嗜热链球菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间8h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
实施例4
一种海礁小蚝蛎营养液的制备方法,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中,冰水的温度维持在8℃,暂存的时间为10min;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8的重量比加入纯净水,用高速剪切乳化机处理12min,转速为10000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为100MPa,处理次数为4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含2.0%氯化钠、0.2%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为12000r/min,时间为8min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH7.5,按体积百分比为15%接入培养成熟的两歧双歧杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
Claims (5)
1.一种海礁小蚝蛎营养液的制备方法,其特征在于,包括如下步骤:
1)前处理:收集新鲜的海礁小蚝蛎蛎肉,分离出残留的壳,用纯净水清洗干净,将蛎肉暂存在加了碎冰的冰水中;
2)高压微射流超微粉碎处理:将分离出的海礁小蚝蛎壳按照1:8-10的重量比加入纯净水,用高速剪切乳化机处理10-20min,转速为8000-12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80-120MPa,处理次数为2-4次,得到膏状浆液;
3)浸泡:将蛎肉从冰水中取出,浸在含1.5-2.0%氯化钠、0.2-0.3%聚合磷酸盐和0.15%柠檬酸的水溶液中浸泡15-20min;
4)匀浆:将浸泡后的蛎肉投入纯净水中洗涤干净,将干净的蛎肉和纯净水按1:0.5-1.0重量比混合后,用捣碎机捣碎匀浆,匀浆的转速为10000-12000r/min,时间为8-15min;
5)发酵:将步骤4)得到的匀浆液经过超高温瞬时灭菌,然后调整pH6.5-8.0,按体积百分比为10-15%接入培养成熟的乳酸菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间8-10h;
6)后处理:将步骤2)和步骤5)得到的浆液和发酵液混合,离心,上清液超高温瞬时灭菌,无菌灌装得成品。
2.根据权利要求1所述的一种海礁小蚝蛎营养液的制备方法,其特征在于:所述的蛎肉是指海礁小蚝蛎的软体部分,即海礁小蚝蛎的精卵部分。
3.根据权利要求1所述的一种海礁小蚝蛎营养液的制备方法,其特征在于:所述的前处理步骤中,冰水的温度维持在8-12℃,暂存的时间为10-15min。
4.根据权利要求1所述的一种海礁小蚝蛎营养液的制备方法,其特征在于:所述的乳酸菌为保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、乳脂链球菌、两歧双歧杆菌、婴儿双歧杆菌、长双歧杆菌。
5.权利要求1-4中任一项所述方法得到的海礁小蚝蛎营养液。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510146023.8A CN104664536A (zh) | 2015-03-31 | 2015-03-31 | 一种海礁小蚝蛎营养液及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510146023.8A CN104664536A (zh) | 2015-03-31 | 2015-03-31 | 一种海礁小蚝蛎营养液及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104664536A true CN104664536A (zh) | 2015-06-03 |
Family
ID=53300541
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510146023.8A Pending CN104664536A (zh) | 2015-03-31 | 2015-03-31 | 一种海礁小蚝蛎营养液及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104664536A (zh) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106235091A (zh) * | 2016-08-16 | 2016-12-21 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其制备方法 |
CN106262015A (zh) * | 2016-08-16 | 2017-01-04 | 广西还珠海洋生物科技有限公司 | 一种海礁小蚝蛎液及其制备方法 |
CN106262033A (zh) * | 2016-08-16 | 2017-01-04 | 广西还珠海洋生物科技有限公司 | 一种海礁小蚝蛎液及其制备工艺 |
CN106262032A (zh) * | 2016-08-16 | 2017-01-04 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其制备工艺 |
CN106333285A (zh) * | 2016-08-16 | 2017-01-18 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其加工方法 |
CN107149072A (zh) * | 2017-06-28 | 2017-09-12 | 大连海洋大学 | 牡蛎寡糖饮料 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102579497A (zh) * | 2012-02-27 | 2012-07-18 | 福建省泉州恒达制药有限公司 | 蚝贝钙片的制备工艺 |
CN102697043A (zh) * | 2012-06-07 | 2012-10-03 | 广西还珠海洋生物科技有限公司 | 从海礁小蚝蛎的牡蛎肉中提取氨基酸营养液的方法及产品 |
CN103054036A (zh) * | 2013-02-07 | 2013-04-24 | 广东海洋大学 | 一种含干酪乳杆菌的发酵牡蛎粉 |
-
2015
- 2015-03-31 CN CN201510146023.8A patent/CN104664536A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102579497A (zh) * | 2012-02-27 | 2012-07-18 | 福建省泉州恒达制药有限公司 | 蚝贝钙片的制备工艺 |
CN102697043A (zh) * | 2012-06-07 | 2012-10-03 | 广西还珠海洋生物科技有限公司 | 从海礁小蚝蛎的牡蛎肉中提取氨基酸营养液的方法及产品 |
CN103054036A (zh) * | 2013-02-07 | 2013-04-24 | 广东海洋大学 | 一种含干酪乳杆菌的发酵牡蛎粉 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106235091A (zh) * | 2016-08-16 | 2016-12-21 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其制备方法 |
CN106262015A (zh) * | 2016-08-16 | 2017-01-04 | 广西还珠海洋生物科技有限公司 | 一种海礁小蚝蛎液及其制备方法 |
CN106262033A (zh) * | 2016-08-16 | 2017-01-04 | 广西还珠海洋生物科技有限公司 | 一种海礁小蚝蛎液及其制备工艺 |
CN106262032A (zh) * | 2016-08-16 | 2017-01-04 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其制备工艺 |
CN106333285A (zh) * | 2016-08-16 | 2017-01-18 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其加工方法 |
CN107149072A (zh) * | 2017-06-28 | 2017-09-12 | 大连海洋大学 | 牡蛎寡糖饮料 |
CN107149072B (zh) * | 2017-06-28 | 2020-07-17 | 大连海洋大学 | 牡蛎寡糖饮料 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104664536A (zh) | 一种海礁小蚝蛎营养液及其制备方法 | |
CN106901195A (zh) | 一种茶香味猪肉干的制备方法 | |
CN104000233A (zh) | 一种药膳海参罐头及其加工方法 | |
CN103734443B (zh) | 一种菌种发酵制备菊芋果脯的方法及所得产品和产品的应用 | |
CN103750419B (zh) | 一种天然牡蛎速溶粉的提取方法 | |
CN106901115A (zh) | 一种山楂蓝莓汁饮料及其制备方法 | |
CN104706567A (zh) | 一种从珍珠母贝的珍珠胎囊中提取珍珠胎囊液的方法及产品 | |
CN102697043A (zh) | 从海礁小蚝蛎的牡蛎肉中提取氨基酸营养液的方法及产品 | |
CN107373573A (zh) | 一种发酵核桃的制备方法 | |
CN106616443A (zh) | 一种飘香酱牛肉的制备方法 | |
CN109198550A (zh) | 一种燕窝和花胶组合的食物及其制备方法 | |
CN104256814A (zh) | 一种辣木保健饮料的制备生产方法 | |
CN109673899A (zh) | 一种醋蛋多肽饮料的制备方法 | |
CN109329834A (zh) | 一种枸杞抗疲劳保健食品及其制备方法 | |
CN107307241A (zh) | 一种保健复合果蔬饮料及其制备方法 | |
CN105192063A (zh) | 一种百香果酸奶 | |
CN104605020A (zh) | 一种保健复合酸牛奶及其制备方法 | |
CN106820140A (zh) | 一种用于缓解运动性疲劳的功能性食品 | |
CN103609695A (zh) | 降压祛火的酸奶及其制备方法 | |
CN100539857C (zh) | 山药奶茶的生产方法 | |
CN104351759A (zh) | 一种风味杏鲍菇方便食品的制作方法 | |
CN107125609A (zh) | 一种五香兔肉干及其制作方法 | |
CN106479848A (zh) | 一种金花茶山楂酒 | |
CN106666563A (zh) | 一种李子腌制品及其腌制方法 | |
CN106666309A (zh) | 一种沙虫蛋白发酵饮品及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |
|
WD01 | Invention patent application deemed withdrawn after publication |