CN105495246A - Preparation method of hairy crab protein salty taste beverage and product thereof - Google Patents
Preparation method of hairy crab protein salty taste beverage and product thereof Download PDFInfo
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- CN105495246A CN105495246A CN201610045001.7A CN201610045001A CN105495246A CN 105495246 A CN105495246 A CN 105495246A CN 201610045001 A CN201610045001 A CN 201610045001A CN 105495246 A CN105495246 A CN 105495246A
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- crab
- steamed
- steamed crab
- albumin
- meat
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- 230000002440 hepatic effect Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000002977 intracellular fluid Anatomy 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 238000006241 metabolic reaction Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
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- 150000002894 organic compounds Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 description 1
- 235000019175 phylloquinone Nutrition 0.000 description 1
- 239000011772 phylloquinone Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229960001898 phytomenadione Drugs 0.000 description 1
- 238000001637 plasma atomic emission spectroscopy Methods 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000004400 serine Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000008521 threonine Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000002699 waste material Substances 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of hairy crab protein salty beverage capable of rapidly supplementing human energy and a product thereof, belonging to the field of functional food processing and preparation and comprising the following operation steps: the first step is as follows: pulping crab meat of hairy crab, degreasing, carrying out enzymolysis and centrifuging; the second step is that: drying insoluble precipitate of crab meat albumin and crab cartilage, micronizing, performing enzymolysis, and centrifuging; the third step: concentrating the centrifugate, compounding, filtering, homogenizing, and sterilizing. The hairy crab protein flavored salty beverage prepared by the method is rich in electrolyte components such as sodium, chlorine, potassium, magnesium and calcium and functional nutritional ingredients such as amino acid, choline and phosphate, can effectively regulate osmotic pressure, participate in nerve impulse conduction, enhance muscle activity and endurance, delay fatigue, and has good health care efficacy and market popularization value.
Description
Technical field:
The invention belongs to functional food processing preparation field, relate to preparation method of a kind of salty beverage of steamed crab albumen local flavor of supplementary body energy fast and products thereof.
Background technology:
Steamed crab, formal name used at school Eriocheir sinensis is the cuisines that China has long enjoyed a good reputation, the Eriocheir sinensis of Yangcheng Lake because of water quality better, crab product are excellent.
Yangcheng Lake steamed crab is nutritious, and it contains multivitamin, and wherein vitamin A is higher than other Lu Sheng and aquatic animal, and the 5-6 being meat vitamin B2 doubly, exceeds 6-10 doubly than fish, exceeds 2-3 doubly than eggs.The content of vitamin B1 and phosphorus exceeds 6 to 10 times than general fish.Each hectogram crab edible part contains 17.5 grams, protein, 2.8 grams, fat, 182 milligrams, phosphorus, calcium 126 milligrams and iron 2.8 milligrams.Crab albuminous protein employed content is high, has the effect of nourishing and strengthening vital.Record according to Compendium of Material Medica: crab has relaxing muscles and tendons benefit gas, reason stomach helps digestion, effect of the network that stimulates the menstrual flow, loose all heat, scattered silt blood.Crab meat taste saltiness is trembled with fear, and have heat-clearing, change the merit of silt, enriching yin, crab meat has good curative effect to various cancer.
GB15266-2009 specifies, nutrient and content thereof can adapt to motion or the physilogical characteristics of physical crowd, can keep the skin wet, electrolyte and energy for body, and the beverage that can be rapidly absorbed is sports drink.
In sports drink, main component and effect are respectively:
Water, water is not only a kind of nutrient in human body, and it also plays a part regulate body temperature.During sports, thermic load sharply increases, and is distributed the release being conducive to heat by moisture, thus maintains the stable equilibrium of human body environment.Moisture loss is too much easy to cause human body environment unbalance, causes locomitivity to reduce.
Electrolyte; human body fluid contains electrolyte, they mostly and organic molecule combination be distributed in fluid of inside and outside cell, and to play an important role in human physiological activity; after the electrolyte in body fluid is lost in a large number by sweat, body transfers the electrolyte of storage to alleviate crisis.If the electrolyte of body deposit is not enough, just there will be electrolyte to lack, directly have influence on and rely on these electrolytical function systems, cause the osmotic unbalances of body fluid, in human body fluid and sweat, main electrolyte has sodium, chlorine, potassium, magnesium, calcium, zinc, iron, phosphorus, glucose.
Sugar, sugar is topmost energy substance in human motion process, mainly in vivo stores with glycogen form.During motion, sugar energizing quantity increases more than 20 times than usual.During prolonged exercise, muscle can consume glycogen and absorb a large amount of blood sugar.When decomposition of glycogen speed is less than blood sugar picked-up speed, the decline of body blood sugar level can be caused.When strenuous exercise is to exhaustion, muscle glycogen, hepatic glycogen and blood-sugar content can significantly decline, thus cause motility hypoglycemia, can damage, cause central nerve fatigue, bad sensation and locomitivity to decline to the function of brain cell taking sugar as main fuel.
Vitamin, vitamin is a class trace low-molecular-weight organic compound, and body physiological function can be made to maintain normal level, and affects to some extent specific metabolic reaction and locomitivity in cell.Sportsman is relatively many to the demand of vitamin.Sportsman take in vitamin not enough time, locomitivity can be made to decline, and produce tired, resistance against diseases reduces, and easily damages, and rehabilitation after hindering is slower.Due to can not synthetic vitamin in body, and in body, vitamin storage capacity be also few, and external source therefore can only be relied on to supplement.The vitamin relevant to motion mainly contains vitamin C and B family vitamin.
Other nutrients, such as amino acid, choline, Co-Q10, DNA, RNA, creatinine, phosphate and sodium bicarbonate, they have effects such as strengthening muscle vitality, burn fat, raising vigor and endurance.
Chinese invention patent CN101313769 discloses a kind of preparation method of nourishing instant solid beverage of crab, comprise that the pulverizing of swimming crab leftover bits and pieces, oven dry, degreasing, complex enzyme hydrolysis, centrifugal, clear liquid are concentrated, seasoning, the step such as homogeneous, spraying dry, complex enzyme hydrolysis adopts neutral proteinase and flavor protease.The nutritional labeling in swimming crab leftover bits and pieces is effectively extracted in this invention, produce solid beverage, achieve and turn waste into wealth, produce considerable economic benefit, the consumer need of people can be met again, promote health, of the present invention closest to prior art, the present invention is by crab meat albumin and crab cartilage enzymolysis respectively, and centrifuged supernatant mineral electrolyte components and amino acid, choline, phosphate component after raising enzymolysis, improve effect that it supplements body energy fast.
Chinese invention patent CN1692836 relates to the solid beverage of a kind of makeup energy and nutrition, it comprises soybean oligopeptide, soybean protein isolate, lactalbumin, glutamine, Glycerin, mixed triester with caprylic acid capric acid, fructose, shared by each component, parts by weight are: soybean oligopeptide 100-350 part, soybean protein isolate 60-300 part, lactalbumin 60-300 part, glutamine 20-100 part, Glycerin, mixed triester with caprylic acid capric acid 60-300 part, fructose 80-400 part, this invention can quickly supplement energy and nutrition, but component is various, preparation processing cost is high.
Summary of the invention:
The object of the invention is to for the deficiencies in the prior art, there is provided a kind of simple to operation, and the preparation method of the functional drink of the cold stink of raw meat of steamed crab can be alleviated very well, the product prepared is rich in the functional form nutritional labeling such as the electrolyte components such as sodium, chlorine, potassium, magnesium, calcium and amino acid, choline, phosphate, effectively can regulate osmotic pressure, participates in nerve impulse conduction, strengthen muscle vitality and endurance, delay fatigue, and flavor taste is unique, and market popularization value is good.
The invention provides following technical scheme:
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The weight 13-15 times of distilled water making beating of steamed crab crab meat albumin will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.5-0.7%, and enzymolysis time is 15-20 hour;
By centrifugal under 1000-1200rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 25-30 distilled water mixing doubly in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.2-0.5%, enzyme activity 100000u/g, and enzymolysis time is 15-18 hour;
By centrifugal under 1500-1800rpm condition for ultramicro grinding powder enzymolysis liquid, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
The 20-40% of original volume is concentrated into after steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant being mixed according to weight ratio 2:3-6; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, fillingly after composite rear filtration, homogeneous, sterilization obtain finished product.
Preferably, described steamed crab cartilage refers to that fresh steamed crab cooks remaining crab bone parts after rear removal crab lid, crab stomach, Xie Gill, the crab heart, crab intestines, crab cream or crab oil, crab meat albumin.
Preferably, the addition of described first step flavor protease is 0.6-0.7%, and enzymolysis time is 18-20 hour, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 53-55 DEG C.
Preferably, after adding powder weight 28-30 times of weight distilled water mixing in ultramicro grinding powder, neutral proteinase water bath with thermostatic control enzymolysis is added in described second step.
Preferably, in described second step, the addition of neutral proteinase is 0.4-0.5%, and enzymolysis time is 17-18 hour.
Preferably, in described 3rd step, steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated according to after weight ratio 2:4-5 mixing.
Preferably, the 30-35% of original volume will be concentrated after steamed crab crab meat albumin centrifuged supernatant and the mixing of ultramicro grinding powder supernatant in described 3rd step.
Preferably, in described 3rd step, the addition of Fresh Cucumber Juice and natrium citricum is 7-10% and 0.05-0.1% of concentrate.
The salty beverage of steamed crab albumen local flavor supplementing body energy fast that said method prepares also is the content of application claims protection.
Moisture loss is on the impact of human body in various degree, moisture loss 1%, feels thirsty; Loss 2%, thirstyly increases the weight of, and loses appetite, does not feel like oneself, and locomitivity declines significantly; Moisture loss 3%-5%, body temperature raises, and cardiac output reduces, and palpitates quickly, decreased attention, and mobility reduces 20% ~ 30%; Moisture loss 6%, is short of breath, and nerve endings has tingle; Loss >=7% may realize collapse, and stupor is even dead.
The content of each nutriment composition in every 100 grams of steamed crab: 1.10 grams, carbohydrate, 1.20 grams, fat, 11.60 grams, protein, vitamin E2 .91 milligram, thiamine 0.03 milligram, 0.09 milligram, riboflavin, 4.30 milligrams, nicotinic acid, 65.00 milligrams, cholesterol, 41.00 milligrams, magnesium, calcium 231.00 milligrams, iron 1.80 milligrams, 2.15 milligrams, zinc, copper 1.33 milligrams, 0.31 milligram, manganese, 214.00 milligrams, potassium, 159.00 milligrams, phosphorus, 270.00 milligrams, sodium, selenium 33.30 microgram.
Cucumber, Curcurbitaceae cucumber plants, also claims cucumber, green cucumber.Fruit color is glossy dark green or emerald green, and there is soft spinule on surface, and its taste is sweet, sweet, cool in nature, bitter, nontoxic, enters spleen, stomach, large intestine; There is heat extraction, sharp water diuresis, clearing heat and detoxicating effect.Every 100g seed of Fructus Cucumidis sativi contains 95.23 grams, water, 0.65 gram, protein, 0.11 gram, fat, 3.63 grams, carbohydrate, fiber 0.5 gram, sugar 1.67 grams, calcium 16 milligrams, iron 0.28 milligram, 13 milligrams, magnesium, 24 milligrams, phosphorus, 147 milligrams, potassium, 2 milligrams, sodium, 0.2 milligram, zinc, Catergen .8 milligram, vitaminB10 .027 milligram, 0.033 milligram, riboflavin, 0.098 milligram, nicotinic acid, folic acid 7 microgram, vitamin A 5 microgram, vitamin E 0.03 milligram, vitamin K1 6.4 microgram, saturated fatty acid 0.037 gram, monounsaturated fatty acids 0.005 gram, polyunsaturated fatty acid 0.032 gram.
Beneficial effect of the present invention:
1. preparation method of the present invention is simple to operation, and raw material is simple and easy to get.
2. composite by by steamed crab crab meat albumen and steamed crab cartilage enzymolysis processing and natrium citricum and Fresh Cucumber Juice respectively of the present invention, alleviate the cold stink of raw meat of steamed crab, natrium citricum, as flavouring agent, stabilizing agent, has good pH simultaneously and regulates and shock-absorbing capacity, safety non-toxic.
3. the salty beverage of steamed crab albumen local flavor for preparing of the present invention, be rich in the functional form nutritional labeling such as the electrolyte components such as sodium, chlorine, potassium, magnesium, calcium and amino acid, choline, phosphate, effectively can regulate osmotic pressure, participate in nerve impulse conduction, strengthen muscle vitality and endurance, delay fatigue, has good health-care efficacy.
4. products taste unique flavor of the present invention, has good organoleptic quality.
5. rich choice of products of the present invention functional drink market product diversification, has enriched steamed crab application direction simultaneously, has had good market popularization value and market economy benefit.
Accompanying drawing illustrates:
Below in conjunction with accompanying drawing, the invention will be further described:
Fig. 1 is the inventive method preparation technology flow chart.
Detailed description of the invention:
Be described in detail embodiments of the invention below, the present embodiment is implemented under premised on invention technical scheme, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.The experimental program of unreceipted actual conditions in embodiment, the condition that conveniently condition or manufacturer advise usually is implemented.
Fresh steamed crab is cooked rear separation steamed crab crab meat (the crab meat edible part outside removing crab lid, Xie Gill, crab intestines, the crab heart, crab stomach and crab oil crab cream) and steamed crab cartilage (the crab non-edible part outside removing crab lid, Xie Gill, crab intestines, the crab heart, crab stomach and crab oil crab cream, crab meat) by the present invention;
Room temperature after the making beating of steamed crab crab meat is left standstill after removing upper strata oil reservoir and add flavor protease enzymolysis, centrifugally after enzymolysis obtain the insoluble sediment of steamed crab crab meat albumin centrifuged supernatant and steamed crab crab meat albumin lower floor;
Continue after steamed crab cartilage is mixed with steamed crab crab meat albumin lower floor insoluble sediment to pull an oar, degreasing post-drying, ultramicro grinding; By centrifugal after the enzymolysis that adds water in ultramicro grinding powder, collect ultramicro grinding powder supernatant;
By steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant is composite concentrated adds Fresh Cucumber Juice and natrium citricum afterwards, after the conveniently filtration of beverage processing, homogeneous, sterilisation step, obtain finished product.
Embodiment one
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 13 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.5%, and enzymolysis time is 15 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 53 DEG C;
By centrifugal under 1000rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 25 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.2%, enzyme activity 100000u/g, and enzymolysis time is 15 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1500rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 20% of original volume according to after weight ratio 2:3 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 7% and 0.05% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment two
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 15 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.7%, and enzymolysis time is 20 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 55 DEG C;
By centrifugal under 1200rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 30 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.5%, enzyme activity 100000u/g, and enzymolysis time is 18 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1800rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 40% of original volume according to after weight ratio 1:3 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 10% and 0.1% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment three
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 13 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.7%, and enzymolysis time is 15 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 55 DEG C;
By centrifugal under 1000rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 30 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.2%, enzyme activity 100000u/g, and enzymolysis time is 18 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1500rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 40% of original volume according to after weight ratio 1:3 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 7% and 0.1% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment four
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 15 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.5%, and enzymolysis time is 20 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 53 DEG C;
By centrifugal under steamed crab crab meat albumin enzymolysis liquid 1200rpm centrifugal condition, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 25 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.5%, enzyme activity 100000u/g, and enzymolysis time is 15 hours; By centrifugal under ultramicro grinding powder enzymolysis liquid 1800rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 40% of original volume according to after weight ratio 2:3 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 7% and 0.1% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.Concentrated after 2:4 mixing.35% of concentrated original volume.
Embodiment five
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 13 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.6%, and enzymolysis time is 18 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 53 DEG C;
By centrifugal under 1000rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 28 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.4%, enzyme activity 100000u/g, and enzymolysis time is 17 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1500rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 30% of original volume according to after weight ratio 1:2 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 7% and 0.05% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment six
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 15 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.7%, and enzymolysis time is 20 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 55 DEG C;
By centrifugal under 1200rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 30 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.5%, enzyme activity 100000u/g, and enzymolysis time is 18 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1800rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 35% of original volume according to after weight ratio 2:5 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 10% and 0.1% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment seven
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 14 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.6%, and enzymolysis time is 18 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 54 DEG C;
By centrifugal under 1100rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 28 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.5%, enzyme activity 100000u/g, and enzymolysis time is 17 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1600rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 30% of original volume according to after weight ratio 2:5 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 10% and 0.05% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment eight
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 14 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.6%, and enzymolysis time is 19 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 54 DEG C;
By centrifugal under 1100rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 29 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.4%, enzyme activity 100000u/g, and enzymolysis time is 17 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1700rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 35% of original volume according to after weight ratio 1:2 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 8% and 0.07% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment nine
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 13 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.6%, and enzymolysis time is 20 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 53 DEG C;
By centrifugal under 1100rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 28 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.4%, enzyme activity 100000u/g, and enzymolysis time is 18 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1800rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 30% of original volume according to after weight ratio 2:5 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 8% and 0.06% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Embodiment ten
Supplement a preparation method for the salty beverage of steamed crab albumen local flavor of body energy fast, comprise following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The 14 times of distilled water making beating of steamed crab crab meat albumin weight will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.6%, and enzymolysis time is 18 hours, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 55 DEG C;
By centrifugal under 1000rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 30 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.4%, enzyme activity 100000u/g, and enzymolysis time is 18 hours;
By centrifugal under ultramicro grinding powder enzymolysis liquid 1650rpm centrifugal condition, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
Steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated into 35% of original volume according to after weight ratio 1:2 mixing; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, the addition of Fresh Cucumber Juice and natrium citricum is 8% and 0.07% of concentrate, fillingly after composite rear filtration, homogeneous, sterilization obtains finished product.
Steamed crab cartilage described in above-described embodiment one to ten refers to that fresh steamed crab cooks remaining crab bone parts after rear removal crab lid, crab stomach, Xie Gill, the crab heart, crab intestines, crab cream or crab oil, crab meat albumin.
Fresh Cucumber Juice described in above-described embodiment is that after fresh cucumber peeling, stripping and slicing making beating filters the cucumber fruit juice obtained, the micro-green clear of juice color.
The salty beverage of steamed crab albumen local flavor supplementing body energy fast method described in above-described embodiment prepared carries out sensory evaluation, Microorganism Evaluation and physics and chemistry evaluation and zoopery checking respectively.
Sensory evaluation:
Be contained in transparent conical flask by sample and seal, ask 20 veteran subjective appreciation persons to mark to its outward appearance, smell, flavour respectively, sensory evaluation scores standard and sensory evaluation scores result are respectively in table one and table two.
Table one: sensory evaluation scores standard
Table two: sensory evaluation scores result
Described data are all expressed in the mode of average ± variance.
Embodiment product all has good organoleptic quality scoring, has good organoleptic quality.
Physical and chemical index and microbiological indicator evaluation:
Moisture: GB5009.3 direct drying method measures;
Ash content: GB5009.4 dry ashing method measures;
Protein: GB5009.5 Kjeldahl nitrogen determination;
Crude fat: chloroform-methanol method;
Calcium, iron, zinc, sodium, potassium, magnesium, aluminium, copper: measure with reference to inductance coupled plasma atomic emission spectrometry in GB541321;
Amino acid analysis: automatic amino acid analyzer measures.
Total plate count measures: the method that GB4789.2 specifies measures;
Coliform measures: the method that GB4789.3 specifies measures;
Other pathogenic bacteria measure: the method that GB4789.10, GB4789.31 specify measures;
Mould, saccharomycete measure: the method that GB4789.15 specifies measures.
Table three: physical and chemical index evaluation result
Described data are all expressed in the mode of average ± variance.
Table four: embodiment product mineral matter electrolyte content
| Content (μ g/ml) | Embodiment product |
| Calcium | 39.25-42.24 |
| Iron | 51.42-53.21 |
| Zinc | 19.63-22.46 |
| Sodium | 778.61-795.34 |
| Potassium | 274.12-280.54 |
| Magnesium | 28.41-29.33 |
| Aluminium | 2.70-3.04 |
| Copper | 1.05-1.14 |
Described data are all expressed in the mode of average ± variance.
Electrolyte has important function in human body fluid, and wherein calcium ion promotes contraction of muscle, has nervous function composition; Iron ion is the important component of globulin and myoglobin, participates in the transport of oxygen; Zinc ion is the important component of enzyme; Sodium is the dominant cation of extracellular fluid, can regulate osmotic pressure, participates in the conduction of nerve impulse; Potassium ion is the important cation of intracellular fluid, can regulate osmotic pressure, and the conduction of nerve impulse is drunk in the transmission participating in glucose; Magnesium ion participates in energetic supersession and contraction of muscle etc.
Product of the present invention is rich in several mineral materials electrolyte ingredient, is beneficial to fast quick-recovery energy, regains one's strength of body.
In embodiment product, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine content enrich, and wherein essential amino acid accounts for the 42.23-48.36% of total amino acid content.
Amino acid has important function for raising muscle vitality, can supplement needed by human body energy fast, improves tolerance.
Table five: microbiological indicator measures
| Content | Embodiment product |
| Total plate count (CFU/ml) | 40-50 |
| Coliform (CFU/ml) | Do not detect |
| Mould, saccharomycete | Do not detect |
| Other pathogenic bacteria | Do not detect |
Embodiment of the present invention product has good Microorganism Evaluation result, and coliform, mould, saccharomycete and other pathogenic bacteria are and detect.
Zoopery:
Experimental design: SPF level Kunming mouse 50, male, body weight 18-22g, adopts week age to conform: freely ingest and drink water, raising temperature is 25 DEG C, and humidity is that day alternates with night in 60%, 12 hours.Swim to all chmice acute 2d adaptability after one week: depth of water 30cm, water temperature is 25 DEG C, after rejecting not natatory mouse, residue mouse is divided into 4 groups at random, often organizes 10.
Swimming with a load attached to the body tolerance group group 1 gavage physiological saline, group 2, organize 3 gavage embodiments ten, beverage that embodiment nine prepares, organize the commercially available red drink heavily material of 4 gavage, gavage amount is 0.1mg/10g, in continuous 2 week of gavage, freely ingest and drink water, mice group situation is in table six:
Table six: swimming with a load attached to the body tolerance group is tested, mice group gavage situation
By the mouse gavage every day test food of swimming with a load attached to the body tolerance group, have a rest and train swimming 30 minutes after 30 minutes, continuously training 14 days.At random being divided into two group by often organizing mouse in last gavage after 30 minutes, carrying out two groups of experiments respectively.
Swimming with a load attached to the body power exhausts tolerance test:
After 30 minutes, mouse is placed in the swimming trunk of water temperature 25 DEG C the iron wire swimming of body weight 4% of bearing a heavy burden in last gavage, records in swimming starts to submerge water to head 8 seconds and time that can not emerge is swimming time.
Table seven: mouse swimming time
| Group | Swimming time (min) |
| Group 1: physiological saline | 336.25±25.36 |
| Group 2: product described in embodiment ten | 527.16±34.76 |
| Group 3: product described in embodiment nine | 532.29±41.57 |
| Group 4: red ox | 415.20±53.29 |
Described data are all expressed in the mode of average ± variance.
Negative G exhausts swimming test and is often used as the animal model evaluating anti-fatigue effect, and the length of swimming time is relevant with exercise tolerance, and swimming time is longer, illustrates that antifatigue effect is better.As can be seen from table seven we, embodiment of the present invention product effectively can extend the swimming time of mouse, has certain anti-fatigue effect.
Loaned swimming test:
Mouse is placed in the swimming trunk of water temperature 25 DEG C the iron wire swimming of body weight 4% of bearing a heavy burden, swim, after 100 minutes, mouse is taken out gavage gavage, have a rest 100 minutes after gavage, carry out negative G and exhaust swimming test, record have a rest after second time swimming start to submerge water to head in 8 seconds and time that can not emerge is swimming time.
Table eight: mouse swimming time after the gavage of midway
| Group | Swimming time ' (min) | Reducing amount |
| Group 1: physiological saline | 235.14±36.51 | 30.07％ |
| Group 2: product described in embodiment ten | 427.36±42.14 | 18.93％ |
| Group 3: product described in embodiment nine | 446.27±29.88 | 16.16％ |
| Group 4: red ox | 314.26±37.26 | 24.31％ |
Described data are all expressed in the mode of average ± variance, wherein said reducing amount is compared with table seven, the percentage that swimming time reduces, after swimming in 100 minutes and gavage are had a rest, mouse swimming time significantly reduces, it is less that the mouse swimming time of gavage embodiment product reduces, and can be mouse recovery energy faster, and improve its tolerance.
Claims (9)
1. a preparation method for the salty beverage of steamed crab albumen local flavor, is characterized in that, comprises following operating procedure:
The first step: by steamed crab crab meat making beating, degreasing, enzymolysis, centrifugal:
Strip after fresh steamed crab is cooked and collect steamed crab crab meat albumin and steamed crab cartilage;
The weight 13-15 times of distilled water making beating of steamed crab crab meat albumin will be added in steamed crab crab meat albumin;
By steamed crab crab meat albumin making beating liquid chamber gentle and quiet put removing surperficial oil reservoir after add compound fertilizer production water bath with thermostatic control enzymolysis, the addition of flavor protease is 0.5-0.7%, and enzymolysis time is 15-20 hour;
By centrifugal under 1000-1200rpm centrifugal condition for steamed crab crab meat albumin enzymolysis liquid, collect steamed crab crab meat albumin centrifuged supernatant and the insoluble sediment of steamed crab crab meat albumin lower floor;
Second step: by the insoluble sediment of steamed crab crab meat albumin lower floor and the oven dry of steamed crab cartilage, ultramicro grinding, enzymolysis, centrifugal:
The rear room temperature of the making beating that added water by steamed crab cartilage leaves standstill the surperficial oil reservoir of removing; Liquid of the insoluble sediment of steamed crab crab meat albumin lower floor and the steamed crab cartilage after de-oiling layer being pulled an oar mixes post-drying, ultramicro grinding;
After adding powder weight 25-30 distilled water mixing doubly in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis, the addition of neutral proteinase is 0.2-0.5%, enzyme activity 100000u/g, and enzymolysis time is 15-18 hour;
By centrifugal under 1500-1800rpm condition for ultramicro grinding powder enzymolysis liquid, collect ultramicro grinding powder supernatant;
3rd step: centrifugate is concentrated, composite, filtration, homogeneous, sterilization:
The 20-40% of original volume is concentrated into after steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant being mixed according to weight ratio 2:3-6; In concentrate, add Fresh Cucumber Juice and natrium citricum is composite, fillingly after composite rear filtration, homogeneous, sterilization obtain finished product.
2. the preparation method of the salty beverage of a kind of steamed crab albumen local flavor according to claim 1, is characterized in that: described steamed crab cartilage refers to that fresh steamed crab cooks remaining crab bone parts after rear removal crab lid, crab stomach, Xie Gill, the crab heart, crab intestines, crab cream or crab oil, crab meat albumin.
3. the preparation method of the salty beverage of a kind of steamed crab albumen local flavor according to claim 1, it is characterized in that: the addition of described first step flavor protease is 0.6-0.7%, enzymolysis time is 18-20 hour, and the hydrolysis temperature of water bath with thermostatic control enzymolysis is 53-55 DEG C.
4. the preparation method of the salty beverage of a kind of steamed crab albumen local flavor according to claim 1, is characterized in that: after adding powder weight 28-30 times of weight distilled water mixing in ultramicro grinding powder, add neutral proteinase water bath with thermostatic control enzymolysis in described second step.
5. the preparation method of the salty beverage of a kind of steamed crab albumen local flavor according to claim 1, it is characterized in that: in described second step, the addition of neutral proteinase is 0.4-0.5%, enzymolysis time is 17-18 hour.
6. the preparation method of the salty beverage of a kind of steamed crab albumen local flavor according to claim 1, is characterized in that: steamed crab crab meat albumin centrifuged supernatant and ultramicro grinding powder supernatant are concentrated according to after weight ratio 2:4-5 mixing in described 3rd step.
7. the preparation method of the salty beverage of a kind of steamed crab albumen local flavor according to claim 1, is characterized in that: by the 30-35% of concentrated original volume after steamed crab crab meat albumin centrifuged supernatant and the mixing of ultramicro grinding powder supernatant in described 3rd step.
8. the preparation method of the salty beverage of a kind of steamed crab albumen local flavor according to claim 1, is characterized in that: in described 3rd step, the addition of Fresh Cucumber Juice and natrium citricum is 7-10% and 0.05-0.1% of concentrate.
9. the salty beverage of steamed crab albumen local flavor for preparing of the described method of one of claim 1 to 8.
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| CN103141895A (en) * | 2013-03-20 | 2013-06-12 | 深圳太太药业有限公司 | Natural marine animal peptide beautifying drink |
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| CN106538696A (en) * | 2016-11-22 | 2017-03-29 | 安徽省纽斯康生物工程有限公司 | A kind of protein beverage and preparation method for improving climacteric syndrome |
| CN113498855A (en) * | 2021-07-08 | 2021-10-15 | 江南大学 | Preparation method of hairy crab sauce |
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