CN106262033A - A kind of sea reef little oyster oyster liquid and preparation technology thereof - Google Patents
A kind of sea reef little oyster oyster liquid and preparation technology thereof Download PDFInfo
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Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sea reef little oyster oyster liquid and preparation technology thereof, Yi Haijiao little oyster oyster is primary raw material, and through pre-treatment, ultrasonic Treatment, defibrination, ferment to obtain finished product.The extra large reef little oyster oyster liquid that the present invention obtains, processes through special process such as defibrinations, simplifies technological process, and, within the shelf-life of same time, color and luster retentivity is more preferable, also will not produce precipitation.
Description
Technical field
The present invention relates to the preparation technology of a kind of sea reef little oyster oyster liquid, and use the extra large reef little oyster oyster of the method acquisition
Liquid.
Background technology
Sea reef little oyster oyster, Mollusca, there are two shells, one is little and flat, and another is big and swells, the concave-convex surface of shell
Injustice, colonizes on Hai Jiao.Sea reef little oyster oyster all it is easily found above all objects such as rock by the sea or Rhizophora apiculata Blume,
They can find sea reef little oyster oyster on the Hermit crab of stick on top, even nautical mile face or raw dead shell.Rise
Lakie tide, sea reef little oyster oyster also can be shifted onto on the bank by sea water, can grow in flakes.Can be edible, delicious, Oyster sauce can be obtained through refining again,
Also can be used as medicine, erysipelas can be controlled, also cry oyster or oyster.Sea reef little oyster oyster, compared with big Concha Ostreae (oysters), volume is little, includes
Oyster meat, the most much smaller, and Semen arachidis hypogaeae is almost big, this little oyster oyster nutritive value is more much higher than oysters, is generally used to boil
Medicated porridge or boil soup, rich in proteins, glycogen, fat and multivitamin, flavour delicate fragrance is delicious, no matter frying, boiling, steaming or as helping
Material, the raw perfume of entrance, leaves a lasting and pleasant impression or aftertaste, is rare flavoring agent invariably.Dry product has again tonifying liver heat clearing away, YIN nourishing improving eyesight, benefit of refreshing oneself essence
Deng medicine effectiveness, enjoy the good reputation of " marine milk ", be that in shellfish, nourishing is worth the highest, replenish the calcium and zinc supplement.
In west, Concha Ostreae is referred to as " milk in sea ", " sea fruit ", and Carnis ostreae is thought that it is " the most expensive among the race of sea in ancient times
Person ", this has affirmed fully the nutritive value of Concha Ostreae.Concha Ostreae contains rich in protein, aminoacid, possibly together with abundant vitamin
Such as VA, VB1、VB2、VB3、VB12、VC、VD2, VH etc., containing inorganic salt and trace element in Carnis ostreae, human body is had important life
Reason effect.It is the aminoacid of needed by human that big oyster contains 19 kinds, and taurine is the peculiar composition of Oyster sauce, and micro-rich in kinds more than 20 such as zinc
Secondary element, is male's preferable kidney tonifying tonic nutrient product and health food.
Along with improving constantly of living standard, the change of people's diet structure, pursue the high food with health care of nutrition,
Become people people's fashion.Such as Chinese patent CN102697043A, disclose a kind of from sea the little oyster of reef sharpen Concha Ostreae meat carry
The method taking amino-acid nutrition liquid, the little oyster of Yi Haijiao sharpens as primary raw material, through pre-treatment, soak, be homogenized, enzymolysis, centrifugal, tune
Join, fill, sterilizing, packaging are made.Chinese patent CN104664536A, discloses a kind of sea reef little oyster oyster nutritional solution and preparation thereof
Method, Yi Haijiao little oyster oyster is primary raw material, process through pre-treatment, high pressure microjet micronizing, soak, be homogenized, ferment,
Post processing obtains.Method made above, the extra large reef little oyster oyster nutritional solution obtained, nutritious, but the some shortcomings of there is also, than
During hydrolysis (fermentation), hydrolyzed solution is it sometimes appear that serious turbid phenomenon, and the appearance of this phenomenon can cause hydrolyzed solution to be stored
During the precipitation of protein, cause the change of protein nutritive value, and then affect product appearance form, affect the shelf-life.
Summary of the invention
It is an object of the invention to provide the preparation technology of a kind of sea reef little oyster oyster liquid, long shelf-life, color and luster retentivity is good,
Precipitation will not be produced, and use the extra large reef little oyster oyster liquid of the method acquisition.
The preparation technology of a kind of sea reef little oyster oyster liquid, comprises the steps:
1) pre-treatment: collect fresh extra large reef little oyster oyster oyster meat, isolate the shell of residual, clean up oyster with pure water
Meat, smashes as below 2mm；
2) ultrasonic Treatment: by step 1) the oyster meat that obtains, the pure water of the weights such as addition, ultrasonic Treatment 5-10min, make
By temperature 40-50 DEG C, power is 300W；
3) defibrination: by step 2) treatment fluid that obtains enters fiberizer, the place of electrical conductivity 25-35us/cm of the weights such as addition
Reason water mill slurry, obtains serosity；
4) fermentation: by step 3) serosity that obtains, sterilizing, it is cooled to 25 DEG C, by volume percentage ratio is that 10-15% accesses training
Form ripe bacillus subtilis liquid spawn, put into fermentation cylinder for fermentation, fermentation tank is passed through filtrated air, be stirred sending out
Ferment, after fermentation ends, rises to temperature rapidly 50-60 DEG C of inactivation, keeps 1.5-2.0h, then proceed to intensification and carry out UHT sterilizing,
Centrifugal, supernatant sterile filling obtains finished product.
Oyster meat of the present invention refers to the software part of sea reef little oyster oyster, the i.e. smart ovum part of sea reef little oyster oyster.
Step 2) described in high-temp extracting, preferably 105 DEG C, extraction 2h.
Step 3) described in the defibrination that adds water, preferably 2 times.
Step 4) described in sterilizing, preferably 80-100 DEG C carries out sterilizing 20-30min, the preferred 250r/min of speed of agitator, institute
Stating fermentation, preferable temperature keeps 35-37 DEG C, and fermentation time is 3-4h；
The cultural method of described bacillus subtilis liquid spawn is: uses triangular flask strain cultivation, below attaches most importance to
Amount percent, albumen slurry 30.0-35.0% that will process, KH2PO41.0%, MgS042.0%, NaCl 0.5% puts into
In triangular flask, stir, regulate pH to 5.6,125 DEG C of sterilizing 10min, be cooled to 25 DEG C, access withered through slant culture
Grass Bacillus, 28 DEG C of shaking tables are cultivated 60-100h, are inoculated for fermentation tank.
Technical study:
1, different quality refining effect compares
Water used is to use the process water mill through first-stage reverse osmosis membrane filtration, electrical conductivity 25-35us/cm to starch, nothing
Opinion be protein dissolution, serosity concentrated, stable, color and luster and concentrate rear slurry mobility everyway be much better than tap water,
Other pure water defibrinations, by contrast experiment, the color and luster of final products is had an impact by the defibrination water of different electrical conductivity, electrical conductivity
Color and luster is kept by the process water of 25-35us/cm.
The invention still further relates to the extra large reef little oyster oyster liquid using preparation technology of the present invention to obtain, the little oyster of extra large reef that the present invention obtains
Oyster liquid can also coordinate with the adjuvant such as sweeting agent, acidic flavoring agent, to obtain more preferable mouthfeel.The extra large reef little oyster oyster that the present invention obtains
Liquid, has the oyster due abnormal smells from the patient of oyster meat, and taste is sweet, micro-raw meat, free from extraneous odour, total dissoluble solid >=5%, and amino-acid nitrogen >=
1.2mg/ml。
Compared to the prior art, it is an advantage of the current invention that:
1, prior art processes sea reef little oyster oyster oyster meat, is usually process such as directly smashing rear enzymolysis or homogenate, does not examines
Considering to the research to oyster meat process water, the present invention is by the research to different electrical conductivity oyster meat process water, in conjunction with defibrination work
Skill, solves oyster meat serosity color and luster dark, by the problem such as poor heat stability, easy cohesion.
2, prior art processes sea reef little oyster oyster, typically uses enzymolysis, owing to protease has the highest specificity, a kind of
Enzyme can only hydrolyze specific peptide bond, and the free amino acid that its hydrolyzate obtains is less, for improving sea reef little oyster oyster hydrolyzate
The content of middle free amino acid can use two or more enzymes to be hydrolyzed raw material, to Hai Jiao under the optimal condition of various enzymes
Little oyster oyster carries out double enzyme and three enzyme hydrolysiss, but the optimum temperature of different enzyme is different, the when of double enzymes or three enzymes
Thermophilic degree is difficult to unified, and the optimum pH of different enzymes also has difference, and some enzymes are expensive, causes production cost high；Also have
Using lactic acid bacteria to ferment, but use lactic acid bacteria fermentation, reach same technical specification, sweat is long, causes
Whole production process time lengthening.Bacillus subtillis, is the one of Bacillus, and bacillus subtilis thalline self synthesizes
The enzymes such as α-amylase, protease, lipase, cellulase, are just equivalent to compound enzyme, for the enzymolysis of sea reef little oyster oyster,
Use fermentation of bacillus subtilis, fermentation time can be shortened.And produce during bacillus subtilis thalli growth
Subtilin, polymyxin, nystatin, Gramicidin isoreactivity material, promote that useful anaerobe grows, and produce lactic acid etc.
Organic acid, these active substances have obvious inhibitory action to the conditioned pathogen of pathogenic bacterium or autogenous infection.
3, the extra large reef little oyster oyster liquid that the present invention obtains, processes through special process such as defibrinations, simplifies technological process, and
And, within the shelf-life of same time, color and luster retentivity is more preferable, also will not produce precipitation.
Detailed description of the invention
With embodiment, the present invention will be described below, but the invention is not limited in these embodiments.
Embodiment 1
The preparation technology of a kind of sea reef little oyster oyster liquid, comprises the steps:
1) pre-treatment: collect fresh extra large reef little oyster oyster oyster meat, isolate the shell of residual, clean up oyster with pure water
Meat, smashes as below 2mm；
2) ultrasonic Treatment: by step 1) the oyster meat that obtains, the pure water of the weights such as addition, ultrasonic Treatment 5min, effect
Temperature 50 C, power is 300W；
3) defibrination: by step 2) treatment fluid that obtains enters fiberizer, the process water of electrical conductivity 25us/cm of the weights such as addition
Defibrination 2 times, obtains serosity；
4) fermentation: by step 3) serosity that obtains, 80 DEG C carry out sterilizing 30min, are cooled to 25 DEG C, and by volume percentage ratio is
10% accesses the bacillus subtilis liquid spawn cultivating maturation, puts into fermentation cylinder for fermentation, is passed through filtrated air in fermentation tank,
Being stirred fermentation, temperature keeps 35 DEG C, and fermentation time is 3h, speed of agitator 250r/min, after fermentation ends, rapidly by temperature
Rising to 50 DEG C of inactivations, keep 1.5h, then proceed to intensification and carry out UHT sterilizing, centrifugal, supernatant sterile filling obtains finished product.
Embodiment 2
The preparation technology of a kind of sea reef little oyster oyster liquid, comprises the steps:
1) pre-treatment: collect fresh extra large reef little oyster oyster oyster meat, isolate the shell of residual, clean up oyster with pure water
Meat, smashes as below 2mm；
2) ultrasonic Treatment: by step 1) the oyster meat that obtains, the pure water of the weights such as addition, ultrasonic Treatment 10min, effect
Temperature 40 DEG C, power is 300W；
3) defibrination: by step 2) treatment fluid that obtains enters fiberizer, the process water of electrical conductivity 35us/cm of the weights such as addition
Defibrination 2 times, obtains serosity；
4) fermentation: by step 3) serosity that obtains, 100 DEG C carry out sterilizing 20min, are cooled to 25 DEG C, by volume percentage ratio
It is that ripe bacillus subtilis liquid spawn is cultivated in 12% access, puts into fermentation cylinder for fermentation, fermentation tank is passed through aseptic sky
Gas, is stirred fermentation, and temperature keeps 36 DEG C, and fermentation time is 3.5h, speed of agitator 250r/min, after fermentation ends, rapidly
Temperature rising to 60 DEG C of inactivations, keeps 2.0h, then proceed to intensification and carry out UHT sterilizing, centrifugal, supernatant sterile filling must become
Product.
Embodiment 3
The preparation technology of a kind of sea reef little oyster oyster liquid, comprises the steps:
1) pre-treatment: collect fresh extra large reef little oyster oyster oyster meat, isolate the shell of residual, clean up oyster with pure water
Meat, smashes as below 2mm；
2) ultrasonic Treatment: by step 1) the oyster meat that obtains, the pure water of the weights such as addition, ultrasonic Treatment 8min, effect
Temperature 45 C, power is 300W；
3) defibrination: by step 2) treatment fluid that obtains enters fiberizer, the process water of electrical conductivity 30us/cm of the weights such as addition
Defibrination 2 times, obtains serosity；
4) fermentation: by step 3) serosity that obtains, 90 DEG C carry out sterilizing 25min, are cooled to 25 DEG C, and by volume percentage ratio is
15% accesses the bacillus subtilis liquid spawn cultivating maturation, puts into fermentation cylinder for fermentation, is passed through filtrated air in fermentation tank,
Being stirred fermentation, temperature keeps 37 DEG C, and fermentation time is 4h, speed of agitator 250r/min, after fermentation ends, rapidly by temperature
Rising to 55 DEG C of inactivations, keep 1.5h, then proceed to intensification and carry out UHT sterilizing, centrifugal, supernatant sterile filling obtains finished product.
Comparative example 1
1), pre-treatment: collect fresh extra large reef little oyster oyster oyster meat, remove the shell of residual, clean up with pure water, by oyster
Meat is temporarily stored in the frozen water having added trash ice, frozen water temperature 8 DEG C, temporary storage time 15 minutes；
2), soak: oyster meat is taken out from frozen water, is immersed in containing 1.5% sodium chloride, 0.3% polymeric phosphate and 0.15%
Fructus Citri Limoniae aqueous acid soaks 15min；
3), homogenate: the oyster meat after soaking puts into washes clean in pure water, by clean oyster meat 10kg and pure water
After 5kg mixing, smashing homogenate to pieces with high-speed tissue mashing machine, the rotating speed of homogenate is 10000 revs/min, and the time is 12 minutes；
4), enzymolysis: collect the serosity after homogenate, add the mixture of Protamex and PTN 6.0S enzyme, wherein
What Protamex and PTN 6.0S accounted for the total consumption of enzyme respectively 30% and 70% carries out enzymolysis, and the consumption of enzyme is 0.20g enzyme/100g slurry
Liquid, hydrolysis temperature is 45 DEG C, and the time is 10h；
5), centrifugal: the serosity after enzymolysis to be heated to 80 DEG C, allows enzyme inactivate, then take supernatant with centrifuge, turn
Speed is 4500 revs/min, and the time is 15 minutes；
6), adjust: collect the supernatant obtained after being centrifuged, by concentrating, adjust crude protein weight content therein and arrive
3.0%, obtain amino-acid nutrition liquid 8.4kg；
7), canned, pasteurization, pack to obtain finished product.
Comparative example 2
1) pre-treatment: collect fresh extra large reef little oyster oyster oyster meat, isolate the shell of residual, clean up with pure water, will
Oyster meat is temporarily stored in the frozen water having added trash ice, and the temperature of frozen water maintains 8 DEG C, and the temporary time is 10min；
2) high pressure microjet micronizing processes: add pure by isolated sea reef little oyster oyster shell according to the weight ratio of 1:8
Water purification, processes 12min with high-speed shearing emulsion machine, and rotating speed is 10000r/min, then with high pressure microjet Ultra-Micro Grinding Equipment
Processing in 25 DEG C, processing pressure is 100MPa, and number of processes is 4 times, obtains paste serous material；
3) soak: oyster meat is taken out from frozen water, is immersed in containing 2.0% sodium chloride, 0.2% polymeric phosphate and 0.15% lemon
Lemon aqueous acid soaks 20min；
4) homogenate: the oyster meat after soaking puts into washes clean in pure water, by clean oyster meat and pure water by 1:
After the mixing of 0.5-1.0 weight ratio, smashing homogenate to pieces with bruisher, the rotating speed of homogenate is 12000r/min, and the time is 8min；
5) fermentation: by step 4) homogenate that obtains through instantaneous ultrahigh-temperature sterilization, then adjust pH7.5, by volume hundred
Proportion by subtraction is that ripe bifidobacterium bifidum liquid spawn is cultivated in 15% access, puts into fermentation cylinder for fermentation, and fermentation temperature is at 35-37
DEG C, fermentation time 10h；
6) post processing: by step 2) and step 5) serosity that obtains and fermentation liquid mixing, centrifugal, supernatant superhigh temperature is instantaneous
Sterilizing, sterile filling obtains finished product.
Experimental example:
The product that embodiment 3 and comparative example obtain is compared by guaranteeing the quality of Acceleration study
Claims (5)
1. the preparation technology of an extra large reef little oyster oyster liquid, it is characterised in that comprise the steps:
1) pre-treatment: collect fresh extra large reef little oyster oyster oyster meat, isolate the shell of residual, clean up oyster meat with pure water, beat
Broken for below 2mm；
2) ultrasonic Treatment: by step 1) the oyster meat that obtains, the pure water of the weights such as addition, ultrasonic Treatment 5-10min, action temperature
Spending 40-50 DEG C, power is 300W；
3) defibrination: by step 2) treatment fluid that obtains enters fiberizer, the process water of electrical conductivity 25-35us/cm of the weights such as addition
Defibrination, obtains serosity；
4) fermentation: by step 3) serosity that obtains, sterilizing, it is cooled to 25 DEG C, by volume percentage ratio is that 10-15% accesses and is trained
Ripe bacillus subtilis liquid spawn, puts into fermentation cylinder for fermentation, is passed through filtrated air in fermentation tank, is stirred fermentation,
After fermentation ends, rapidly temperature is risen to 50-60 DEG C of inactivation, keep 1.5-2.0h, then proceed to intensification and carry out UHT sterilizing, from
The heart, supernatant sterile filling obtains finished product.
The most according to claim 1 a kind of sea reef little oyster oyster liquid preparation technology, it is characterised in that: step 2) described in height
Warm macerating carries, and is 105 DEG C of extraction 2h.
The most according to claim 1 a kind of sea reef little oyster oyster liquid preparation technology, it is characterised in that: step 3) described in add
Water mill is starched, and is 2 times.
The most according to claim 1 a kind of sea reef little oyster oyster liquid preparation technology, it is characterised in that: step 4) described in go out
Bacterium, temperature 80-100 DEG C, time 20-30min, described speed of agitator is 250r/min, described fermentation, and temperature is 35-37
DEG C, the time is 3-4h.
5. the extra large reef little oyster oyster liquid that method according to any one of claim 1-4 obtains.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1370451A (en) * | 2001-12-30 | 2002-09-25 | 深圳海王药业有限公司 | Prepn of oyster oral liquid |
| CN104664536A (en) * | 2015-03-31 | 2015-06-03 | 广西还珠海洋生物科技有限公司 | Nutrient solution of small oyster in ocean reef and preparation method of nutrient solution |
| JP2015177780A (en) * | 2013-07-05 | 2015-10-08 | 富士男 後藤 | Bacterial fermentation liquid using mushrooms such as pleurotus citrinopileatus |
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2016
- 2016-08-16 CN CN201610673722.2A patent/CN106262033A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1370451A (en) * | 2001-12-30 | 2002-09-25 | 深圳海王药业有限公司 | Prepn of oyster oral liquid |
| CN1199586C (en) * | 2001-12-30 | 2005-05-04 | 深圳海王药业有限公司 | Prepn of oyster oral liquid |
| JP2015177780A (en) * | 2013-07-05 | 2015-10-08 | 富士男 後藤 | Bacterial fermentation liquid using mushrooms such as pleurotus citrinopileatus |
| CN104664536A (en) * | 2015-03-31 | 2015-06-03 | 广西还珠海洋生物科技有限公司 | Nutrient solution of small oyster in ocean reef and preparation method of nutrient solution |
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