CN108244444A - Oyster Protein small-molecular peptides solid beverage and preparation method thereof - Google Patents
Oyster Protein small-molecular peptides solid beverage and preparation method thereof Download PDFInfo
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 64
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 64
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 64
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 58
- 235000013361 beverage Nutrition 0.000 title claims abstract description 56
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Oyster Protein small-molecular peptides solid beverage and preparation method thereof, which includes following component and its parts by weight：10 20 parts of Oyster Protein small-molecular peptides, 35 parts of trehalose, 35 parts of lentinan, 0.2 3 parts of peach gum, 2 10 parts of glucose, 3 10 parts of fruit vegetable powder, 20 40 parts of soy protein concentrate.The preparation method of Oyster Protein small-molecular peptides solid beverage, including pre-processing, digesting, prepared by deodorant, solid beverage.It has the beneficial effect that：The mutual gain of each ingredient of solid beverage of the present invention can improve memory, anti-oxidant, removing free radical, enhancing immunity of organisms, improve brain blood circulation and the effect of neuron metabolism；The preparation method simple possible of the beverage, in preparation process the yield of Oyster Protein small-molecular peptides it is high, without fishy smell, solid beverage obtained contains various active substance and fishy smell is smaller, sensory evaluation is good.
Description
Technical field
The present invention relates to natural products deep process technology field, more particularly to Oyster Protein small-molecular peptides solid beverage and its
Preparation method.
Background technology
Oyster（oyster）It is to belong to Mollusca Bivalvia pearl shell purpose Qu Li sections and Ostreidae（Ostreidae,
True oyster）Or Yan Ha sections（Aviculidae, pearl oyster）Bivalve also known as oyster, oyster, oyster be yellow, oyster clam
Or male clam.Oyster is the first big cultivated shellfish in the world, worldwide it has been found that oyster kind have 100 kinds or so, it is male
Oyster is also China important marine shellfish, has more than 20 kinds in the oyster of China coast distribution, mainly has the Crassostrea rivularis, Dalian Bay male
Oyster, Pacific oyster（Long oyster）（Crassostrea gigas）And close squama oyster.China is oyster culture big country, and oyster provides
Source electrode horn of plenty.In recent years, growth trend is presented in China oyster yield, however relies solely on conventional machining techniques production oyster production
Oneself can not meet the social development need to oyster industry now to product, and it is even more impossible to meet consumers in general to high-quality oyster product
Demand.Therefore using oyster as raw material, produced using oyster functional sexual health of the advanced machining technology production rich in various active substance
Product or drug have vast potential for future development, oneself becomes the hot spot studied both at home and abroad.Study oyster intensive processing and comprehensive utilization
Technology can not only promote the sound development of oyster secondary industry, while also can be the hair of China's modern times aquatic products intensive processing industry
Exhibition provides certain theoretical foundation, can also be the economic benefit that enterprise creates bigger.
The shell and software of oyster all have higher utility value, make full use of oyster software and oyster shell development function
Oyster product has important social value and economic value.Protein content is up to 50%, and ammonia in oyster software dry matter
Base acid composition is perfect, is good protein.It is worth pointing out that contain abundant taurine in oyster.Taurine is one
Kind sulfur-containing amino acid has the effects that eliminating inflammation and expelling toxin, hepatic cholagogic, reducing blood lipid, promotes child's brain development and Anshen Bunao.
Foreign countries, the oyster curative effect product developed using oyster software as raw material, food additives, flavouring have listed one after another.Wherein, Japan exists
The development level highest in the field, the food and the kind of curative effect product produced using oyster software extract as raw material up to more than 50 kinds,
Development and production have gone out the food of capsule-type, tablet form and liquid-type, curative effect product, and product form has single component product, formula production
Product, additive-based product, annual value of production is at 20,000,000,000 yen or more.And it is less to the exploitation of oyster concerned drink, especially to oyster
Protein micromolecular peptide beverage, and small-molecular peptides are easy to be absorbed by organisms utilization, are suitable for the nutritional need of various crowds, especially
It is suitable for crowd's nutritional needs that intestinal absorption abilities are poor, digestion power is weaker such as high load capacity movement and person in middle and old age and physiology is special
Point provides a kind of new food for having both nutrition and health care function for this kind of crowd.
The prior art such as Authorization Notice No. is the Chinese invention patent of CN102090692B, discloses a seed oyster polypeptide and resists
Tired beverage and preparation method thereof is using oyster meat as raw material, through being homogenized, digesting, deodorant, de- bitter, decoloration, filters, concentration
Prepare oyster polypeptide liquid；Using antifatigue plant as raw material, antifatigue plant extraction liquid is obtained using conventional traditional Chinese medicine liquid extraction method；
Weigh by weight percentage oyster polypeptide liquid 1~15%, composite sweetener 5~15%, antifatigue plant extraction liquid 5~30%,
Antifatigue confactor 0.01~0.05% and water are deployed into 100% mixed liquor, through filling and sterilization, cooling to get finished product.
Above-mentioned beverage is full of nutrition, clear, it is sour-sweet it is moderate, color is natural, peculiar natural plants flavor, good mouthfeel, taste are good, and
With significant anti-fatigue effect.Preparation method rational technology, making is simple, strong operability, is suitable for large-scale production.But
It is that fishy smell substance cannot remove completely in the preparation method, the deodorization effect of oyster polypeptide is bad, and obtained oyster polypeptide liquid
The content of middle oyster polypeptide is low.
Invention content
One of the objects of the present invention is to provide a kind of each mutual gains of ingredient, can improve memory, anti-oxidant, removing certainly
By base, enhancing immunity of organisms, the Oyster Protein small-molecular peptides solid drink for improving brain blood circulation and the effect of neuron metabolism
Material.
The second object of the present invention is to provide a kind of preparation method simple possible, Oyster Protein small molecule in preparation process
The yield of peptide is high, without fishy smell, and solid beverage obtained contains various active substance and fishy smell is smaller, the good oyster of sensory evaluation
The preparation method of protein micromolecular peptide solid beverage.
The problem of present invention in above-mentioned technology for mentioning, the technical solution taken is：
Oyster Protein small-molecular peptides solid beverage, including following component and its parts by weight：Oyster Protein small-molecular peptides 10-20
Part, 3-5 parts of trehalose, 3-5 parts of lentinan, 0.2-3 parts of peach gum, 2-10 parts of glucose, 3-10 parts of fruit vegetable powder, soybean concentrate egg
It is 20-40 parts white.The molecular weight of above-mentioned Oyster Protein small-molecular peptides is concentrated mainly on 153-1500Da, occupation rate 83.21%,
Each mutual gain of ingredient, can not only pass through blood-brain barrier rapidly and enter in cranial nerve cell in above-mentioned solid beverage, improve brain
Cell metabolism is beneficial to corticocerebral growth and development, improves memory, and can promote nervous system growth and development, proliferation
Differentiation has and cooperates with work that is anti-oxidant, removing free radical, enhance immunity of organisms, improving brain blood circulation and neuron metabolism
With ability of learning and memory being promoted to improve, slow down aging, available for improving adult's failure of memory and promoting skeletal immature children
Intellectual development, be expected to develop into the clinical nutrition food of old dementia patients.
The preparation method of Oyster Protein small-molecular peptides solid beverage, including pre-processing, digesting, deodorant, solid beverage prepare,
Its specific steps are：
Pretreatment：It is 1 that solid-liquid ratio will be pressed in oyster fresh meat:3-5（g/mL）Distilled water is added in, is 8000-12000r/ in rotating speed
Then the equal slurries of oyster are heat-treated 5-10min at 95-110 DEG C, are cooled to room temperature by homogenate 1-3min under conditions of min, then
It is homogenate 1-3min under conditions of 8000-12000r/min to get oyster homogenate in rotating speed, it is spare, contain in above-mentioned distilled water
0.02-0.03mM taurines and 0.01-0.03mM semicarbazides, taurine and semicarbazides can assist in heating and destroy Protein requirement
The secondary key and disulfide bond of higher structure can be unfolded the compact texture of globulin molecule, while can dissociate the subunit of albumen, increase
Enzyme and restriction enzyme site close to chance, the activity of enzyme is improved, and then improve the yield of small-molecular peptides, in addition, taurine and ammonia
The presence of base urea can improve beta sheet structure in albumen and improve albumen to the sensibility of enzyme, can finally make enzymolysis product degree of hydrolysis
It greatly improves, which changes the space structure of protein by pretreatment, and protein structure becomes sparse, softening protein rigidity
Structure makes part weak bond fracture, and inner apolar group is exposed to molecular surface, increases the contact site of enzyme, helps enzyme hair
The effect of waving improves the efficiency of enzymatic protein, while can also remove the substance unrelated with target product, such as grease, small molecule
Water-soluble substances, trace element etc., and then improve the purity of enzymolysis liquid；
Enzymolysis：Oyster homogenate is adjusted into pH to 6.0-7.0, is added in 1000-1500U/g bromelains and 500-1000U/g
Property protease, digests 3-5h under conditions of 45-55 DEG C after mixing, is subsequently placed in enzyme deactivation 8-15min in boiling water, then
8-15min is centrifuged under conditions of 5000-8000r/min, supernatant is enzymolysis liquid, and the Oyster Protein after denaturation is predominantly insoluble
Property albumen, in the enzyme hydrolysis of insoluble substrate protein, enzyme absorption hydrolyzes sparse combination not on insoluble protein surface first
Then pdef polypeptide on dissolubility albumen slowly hydrolyzes the peptide bond at center, thorough enzymolysis again, hence it is evident that improve enzymolysis liquid small molecular peptide
Content, which is easily absorbed by the body, and with a variety of biological functions, plays a significant role in functional food；
Deodorant：The active dry yeast of 0.5-1% is added in into enzymolysis liquid, 20-40min is cultivated at 25-35 DEG C, is then added
The activated carbon of 1-2%, the stir process 20-40min at 35-45 DEG C, filtering, dry to get small-molecular peptides, active dry yeast is dredged
The structure of pine has stench substance suction-operated, while active dry yeast contains there are many enzyme, and stench substance is converted into without stench
Substance, the substance such as macromolecular substances such as aldehyde, ketone of smelling as of rotten fish are by cell accumulation, and activated carbon has porous expansion cavity structure, energy
It is enough effectively to adsorb fishy smell small-molecule substance, and the combination of steps active dry yeast and activated carbon be the fishy smell that removes enzymolysis liquid,
Activated carbon also remaining taste after the fermentation of removal activity dry ferment while fishy smell is adsorbed, to reach more preferably except raw meat effect, and
The color and luster of enzymolysis liquid can be purified；
It is prepared by solid beverage：Oyster Protein small-molecular peptides, trehalose, lentinan, peach gum, glucose, fruits and vegetables are measured by formula
Powder, soy protein concentrate are uniformly mixed, sterilize to get solid beverage.The preparation method simple possible of the solid beverage, is easy to
Industrialized production, in preparation process the yield of Oyster Protein small-molecular peptides it is high, without fishy smell, solid beverage obtained contains that there are many living
Property substance and fishy smell is smaller, sensory evaluation is good, is easy to be esthetically acceptable to the consumers.
Preferably, deodorant step is microwave-modified activated-carbon with activated carbon, preparation method is：Activated carbon is placed in dense
It spends in the phosphoric acid solution for 4-6% and boils, and keep 30-60min, rinsed repeatedly up to neutral, then with deionized water after filtering
20-30h is dried in 100-120 DEG C of baking oven, is then microwave radiation 3- under conditions of 500-700 in power by activated carbon
For 7min to get microwave-modified activated-carbon, above-mentioned phosphoric acid solution contains 0.02-0.03mM di-p-methoxies benzoyltartaric acid, and
In di-p-methoxy benzoyltartaric acid L- di-p-methoxy benzoyltartaric acid and D- di-p-methoxies benzoyltartaric acid
Ratio is 1:0.03-0.05, the phosphoric acid solution can not only carry out activated carbon load hetero atom and be modified, and it is hydrophobic that activated carbon can be changed
Property, dispersibility of the activated carbon in enzymolysis liquid is improved, and acidic functionality can be introduced into activated carbon surface, and then improve
The quantity of surface acidity functional group improves the adsorption effect and the rate of adsorption of activated carbon, while L- di-p-methoxy benzoyl wine
The rational proportion of stone acid and D- di-p-methoxies benzoyltartaric acid can be to avoid the hetero atoms such as oxygen, the hydrogen in activated carbon and fragrance
Key between chip breaks to form the fragrant chip of bigger, and then activated carbon is avoided to be crystallized and be graphitized in microwave treatment, protects
The absorption property for demonstrate,proving activity is unaffected, the final deodorization effect for improving activated carbon, and microwave radiation can occlude activated carbon half
It is opened with the aperture of occlusion, open new bore, improves aperture ratio, improve the camber on surface, while activated carbon surface can be increased
Basic functionality, adsorption effect and the rate of adsorption are improved, so the deodorant of the microwave-modified activated-carbon and purification luster effect
It is good.
Compared with prior art, the advantage of the invention is that：1）Each mutual gain of ingredient, can change in solid beverage of the present invention
Kind brain cell metabolism, is beneficial to corticocerebral growth and development, improves memory, and can promote nervous system growth and development,
Proliferation, Differentiation has and cooperates with anti-oxidant, removing free radical, enhancing immunity of organisms, improves brain blood circulation and neuron metabolism
Effect；2）The solid beverage can be used for improving adult's failure of memory and promote the intellectual development of skeletal immature children, be expected to
Develop into the clinical nutrition food of old dementia patients；3）The preparation method simple possible of solid beverage of the present invention, is easy to work
Industry metaplasia is produced, in preparation process the yield of Oyster Protein small-molecular peptides it is high, without fishy smell, solid beverage obtained contains various active
Substance and fishy smell is smaller, sensory evaluation is good, is easy to be esthetically acceptable to the consumers.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
Oyster Protein small-molecular peptides solid beverage, including following component and its parts by weight：20 parts of Oyster Protein small-molecular peptides, sea
3 parts of algae sugar, 5 parts of lentinan, 0.2 part of peach gum, 10 parts of glucose, 3 parts of fruit vegetable powder, 40 parts of soy protein concentrate.Above-mentioned oyster
The molecular weight of protein micromolecular peptide is concentrated mainly on 153-1500Da, occupation rate 83.21%, in above-mentioned solid beverage respectively into
The mutual gain of split-phase can not only pass through blood-brain barrier rapidly and enter in cranial nerve cell, improve brain cell metabolism, be beneficial to brain
The growth and development of cortex improves memory, and can promote nervous system growth and development, Proliferation, Differentiation, have cooperate with it is anti-oxidant,
It removes free radical, enhancing immunity of organisms, improve brain blood circulation and the effect of neuron metabolism, ability of learning and memory can be promoted
It improves, slow down aging, available for improving adult's failure of memory and promoting the intellectual development of skeletal immature children, be expected to develop into
Clinical nutrition food for old dementia patients.
The preparation method of Oyster Protein small-molecular peptides solid beverage, including pre-processing, digesting, deodorant, solid beverage prepare,
Its specific steps are：
1）Pretreatment：It is 1 that solid-liquid ratio will be pressed in oyster fresh meat:3（g/mL）Distilled water is added in, in the item that rotating speed is 12000r/min
Then the equal slurries of oyster are heat-treated 5min at 110 DEG C, are cooled to room temperature by homogenate 1min under part, then rotating speed be 12000r/
Homogenate 1min is spare to get oyster homogenate under conditions of min, and 0.03mM taurines and 0.01mM ammonia are contained in above-mentioned distilled water
Base urea, taurine and semicarbazides can assist in the secondary key and disulfide bond that heating destroys Protein requirement higher structure, can make ball
The compact texture expansion of protein molecular, while can dissociate the subunit of albumen, increase enzyme and restriction enzyme site close to chance, improve enzyme
Activity, and then improve small-molecular peptides yield, in addition, the presence of taurine and semicarbazides can improve beta sheet knot in albumen
Structure improves albumen to the sensibility of enzyme, finally can greatly improve enzymolysis product degree of hydrolysis, which changes egg by pretreatment
The space structure of white matter, protein structure become sparse, softening protein rigid structure, make part weak bond fracture, inner apolar
Group is exposed to molecular surface, increases the contact site of enzyme, helps enzyme and play a role, improves the efficiency of enzymatic protein,
The substance unrelated with target product, such as grease, micromolecular water soluble substance, trace element can also be removed simultaneously, and then are improved
The purity of enzymolysis liquid；
2）Enzymolysis：Oyster homogenate is adjusted into pH to 7.0, adds 1000U/g bromelains and 1000U/g neutral proteinases, is mixed
5h is digested under conditions of 45 DEG C after closing uniformly, is subsequently placed in enzyme deactivation 8min in boiling water, then centrifuged under conditions of 8000r/min
8min, supernatant are enzymolysis liquid, and the Oyster Protein after denaturation is mainly insoluble protein, in the enzyme water of insoluble substrate protein
Xie Zhong, enzyme are adsorbed on insoluble protein surface, hydrolyze the pdef polypeptide on the insoluble protein of sparse combination first, then again slowly
The peptide bond at hydrolysis center, thorough enzymolysis, hence it is evident that improve the content of enzymolysis liquid small molecular peptide, which is easy to be inhaled by human body
It receives, and with a variety of biological functions, plays a significant role in functional food；
3）Deodorant：1% active dry yeast is added in into enzymolysis liquid, 40min is cultivated at 25 DEG C, then adds 1% activity
Charcoal, the stir process 20min at 45 DEG C, filtering, dry to get small-molecular peptides, the loose structure of active dry yeast is to object of smelling as of rotten fish
Matter has suction-operated, while active dry yeast contains there are many enzyme, and stench substance is converted into without stench substance, smells as of rotten fish substance such as
The macromolecular substances such as aldehyde, ketone are by cell accumulation, and activated carbon has porous expansion cavity structure, can effectively adsorb fishy smell
Small-molecule substance, and the combination of steps active dry yeast and activated carbon be come the fishy smell for removing enzymolysis liquid, activated carbon is in absorption fishy smell
While also remaining taste after the fermentation of removal activity dry ferment, to reach more preferably except raw meat effect, and the color of enzymolysis liquid can be purified
Pool；
4）It is prepared by solid beverage：Oyster Protein small-molecular peptides, trehalose, lentinan, peach gum, glucose, fruit are measured by formula
Vegetable powder, soy protein concentrate are uniformly mixed, sterilize to get solid beverage.The preparation method simple possible of the solid beverage, easily
In industrialized production, preparation process the yield of Oyster Protein small-molecular peptides it is high, without fishy smell, there are many solid beverage obtained contains
Active material and fishy smell is smaller, sensory evaluation is good, is easy to be esthetically acceptable to the consumers.
Above-mentioned deodorant step is microwave-modified activated-carbon with activated carbon, and preparation method is：Activated carbon is placed in a concentration of
It is boiled in 6% phosphoric acid solution, and keeps 30min, rinsed repeatedly up to neutral, then at 120 DEG C with deionized water after filtering
20h is dried in baking oven, is then microwave radiation 3min under conditions of 700 to get microwave-modified activated-carbon in power by activated carbon,
Above-mentioned phosphoric acid solution contains 0.03mM di-p-methoxies benzoyltartaric acid, and L- bis- is right in di-p-methoxy benzoyltartaric acid
The ratio of methoxybenzoyl tartaric acid and D- di-p-methoxies benzoyltartaric acid is 1:0.03, which not only can be right
Activated carbon carries out load hetero atom and is modified, and activated carbon hydrophobicity can be changed, and improves dispersibility of the activated carbon in enzymolysis liquid, and
Acidic functionality can be introduced into activated carbon surface, and then improve the quantity of surface acidity functional group, improve the suction of activated carbon
Attached effect and the rate of adsorption, at the same L- di-p-methoxy benzoyltartaric acid and D- di-p-methoxies benzoyltartaric acid it is reasonable
Ratio can break to form the fragrant chip of bigger to avoid the key between the hetero atoms such as oxygen, the hydrogen in activated carbon and fragrant chip, into
And activated carbon is avoided to be crystallized and be graphitized in microwave treatment, ensure that the absorption property of activity is unaffected, final improve is lived
Property charcoal deodorization effect, and microwave radiation can occlude activated carbon half and the aperture of occlusion is opened, open new bore, improve aperture ratio
Example, improves the camber on surface, while can increase the basic functionality of activated carbon surface, improves adsorption effect and the rate of adsorption,
So the deodorant of the microwave-modified activated-carbon and purification luster effect are good.
Embodiment 2：
Oyster Protein small-molecular peptides solid beverage, including following component and its parts by weight：10 parts of Oyster Protein small-molecular peptides, sea
5 parts of algae sugar, 3 parts of lentinan, 3 parts of peach gum, 2 parts of glucose, 10 parts of fruit vegetable powder, 20 parts of soy protein concentrate.Above-mentioned oyster egg
The molecular weight of white small-molecular peptides is concentrated mainly on 153-1500Da, occupation rate 83.21%.
The preparation method of Oyster Protein small-molecular peptides solid beverage, including pre-processing, digesting, deodorant, solid beverage prepare,
Its specific steps are：
1）Pretreatment：It is 1 that solid-liquid ratio will be pressed in oyster fresh meat:5（g/mL）Distilled water is added in, in the item that rotating speed is 8000r/min
Then the equal slurries of oyster are heat-treated 10min at 95 DEG C, are cooled to room temperature by homogenate 3min under part, then rotating speed be 8000r/
Homogenate 3min is spare to get oyster homogenate under conditions of min, and 0.02mM taurines and 0.03mM ammonia are contained in above-mentioned distilled water
Base urea；
2）Enzymolysis：Oyster homogenate is adjusted into pH to 6.0, adds 1500U/g bromelains and 500U/g neutral proteinases, mixing
3h is digested under conditions of 55 DEG C after uniformly, is subsequently placed in enzyme deactivation 15min in boiling water, then centrifuged under conditions of 5000r/min
15min, supernatant are enzymolysis liquid；
3）Deodorant：0.5% active dry yeast is added in into enzymolysis liquid, 20min is cultivated at 35 DEG C, then adds 2% work
Property charcoal, the stir process 40min at 35 DEG C, filtering is dry to get small-molecular peptides；
4）It is prepared by solid beverage：Oyster Protein small-molecular peptides, trehalose, lentinan, peach gum, glucose, fruit are measured by formula
Vegetable powder, soy protein concentrate are uniformly mixed, sterilize to get solid beverage.
Above-mentioned deodorant step is microwave-modified activated-carbon with activated carbon, and preparation method is：Activated carbon is placed in a concentration of
It is boiled in 4% phosphoric acid solution, and keeps 60min, rinsed repeatedly up to neutral, then at 100 DEG C with deionized water after filtering
30h is dried in baking oven, is then microwave radiation 7min under conditions of 500 to get microwave-modified activated-carbon in power by activated carbon,
Above-mentioned phosphoric acid solution contains 0.02mM di-p-methoxies benzoyltartaric acid, and L- bis- is right in di-p-methoxy benzoyltartaric acid
The ratio of methoxybenzoyl tartaric acid and D- di-p-methoxies benzoyltartaric acid is 1:0.05.
Embodiment 3：
Oyster Protein small-molecular peptides solid beverage, including following component and its parts by weight：15 parts of Oyster Protein small-molecular peptides, sea
4 parts of algae sugar, 4 parts of lentinan, 2 parts of peach gum, 6 parts of glucose, 6 parts of fruit vegetable powder, 30 parts of soy protein concentrate.Above-mentioned Oyster Protein
The molecular weight of small-molecular peptides is concentrated mainly on 153-1500Da, occupation rate 83.21%.
The preparation method of Oyster Protein small-molecular peptides solid beverage, including pre-processing, digesting, deodorant, solid beverage prepare,
Its specific steps are：
1）Pretreatment：It is 1 that solid-liquid ratio will be pressed in oyster fresh meat:4（g/mL）Distilled water is added in, in the item that rotating speed is 10000r/min
Then the equal slurries of oyster are heat-treated 8min at 100 DEG C, are cooled to room temperature by homogenate 2min under part, then rotating speed be 10000r/
Homogenate 2min is spare to get oyster homogenate under conditions of min, and 0.025mM taurines and 0.02mM ammonia are contained in above-mentioned distilled water
Base urea；
2）Enzymolysis：Oyster homogenate is adjusted into pH to 6.5, adds 1200U/g bromelains and 800U/g neutral proteinases, mixing
4h is digested under conditions of 50 DEG C after uniformly, is subsequently placed in enzyme deactivation 12min in boiling water, then centrifuged under conditions of 6000r/min
10min, supernatant are enzymolysis liquid；
3）Deodorant：0.8% active dry yeast is added in into enzymolysis liquid, 30min is cultivated at 30 DEG C, then adds 1.5%
Activated carbon, the stir process 30min at 40 DEG C, filtering are dry to get small-molecular peptides；
4）It is prepared by solid beverage：Oyster Protein small-molecular peptides, trehalose, lentinan, peach gum, glucose, fruit are measured by formula
Vegetable powder, soy protein concentrate are uniformly mixed, sterilize to get solid beverage.
Above-mentioned deodorant step is microwave-modified activated-carbon with activated carbon, and preparation method is：Activated carbon is placed in a concentration of
It is boiled in 5% phosphoric acid solution, and keeps 45min, rinsed repeatedly up to neutral, then at 110 DEG C with deionized water after filtering
It is dried in baking oven for 24 hours, is then microwave radiation 5min under conditions of 600 to get microwave-modified activated-carbon in power by activated carbon,
Above-mentioned phosphoric acid solution contains 0.025mM di-p-methoxies benzoyltartaric acid, and L- bis- in di-p-methoxy benzoyltartaric acid
Ratio to methoxybenzoyl tartaric acid and D- di-p-methoxies benzoyltartaric acid is 1:0.04.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. Oyster Protein small-molecular peptides solid beverage, it is characterised in that：The solid beverage includes following component and its parts by weight：
10-20 parts of Oyster Protein small-molecular peptides, 3-5 parts of trehalose, 3-5 parts of lentinan, 0.2-3 parts of peach gum, 2-10 parts of glucose, fruit
3-10 parts of vegetable powder, 20-40 parts of soy protein concentrate, the molecular weight of the Oyster Protein small-molecular peptides are concentrated mainly on 153-
1500Da, occupation rate 83.21%.
2. the preparation method of Oyster Protein small-molecular peptides solid beverage, including pre-processing, digesting, deodorant, solid beverage prepare,
It is characterized in that：The pre-treatment step is：Distilled water will be added in oyster fresh meat, then the equal slurries of oyster are heat-treated by homogenate,
It is cooled to room temperature, homogenate contains taurine and semicarbazides to get oyster homogenate in the distilled water.
3. the preparation method of Oyster Protein small-molecular peptides solid beverage according to claim 2, it is characterised in that：The steaming
Contain 0.02-0.03mM taurines and 0.01-0.03mM semicarbazides in distilled water.
4. the preparation method of Oyster Protein small-molecular peptides solid beverage according to claim 2, it is characterised in that：It is described male
The solid-liquid ratio of oyster fresh meat and distilled water is 1:3-5（g/mL）, homogenate rotating speed is 8000-12000r/min, time 1-3min.
5. Oyster Protein small-molecular peptides solid beverage according to claim 2, it is characterised in that：The heat treatment temperature is
95-110 DEG C, time 5-10min.
6. the preparation method of Oyster Protein small-molecular peptides solid beverage according to claim 2, it is characterised in that：The enzyme
Solving step is：Oyster homogenate is adjusted into pH to 6.0-7.0, is added in 1000-1500U/g bromelains and 500-1000U/g
Property protease, 3-5h is digested under conditions of 45-55 DEG C after mixing, enzyme deactivation, centrifugation, supernatant is enzymolysis liquid.
7. the preparation method of Oyster Protein small-molecular peptides solid beverage according to claim 2, it is characterised in that：It is described de-
Raw meat step is：The active dry yeast of 0.5-1% is added in into enzymolysis liquid, 20-40min is cultivated at 25-35 DEG C, is then added
The activated carbon of 1-2%, the stir process 20-40min at 35-45 DEG C, filtering are dry to get small-molecular peptides.
8. the preparation method of Oyster Protein small-molecular peptides solid beverage according to claim 7, it is characterised in that：The work
Property charcoal be microwave-modified activated-carbon, preparation method is：Activated carbon is placed in the phosphoric acid solution of a concentration of 4-6% and is boiled, and is protected
30-60min is held, is rinsed repeatedly with deionized water until neutrality, then dries 20- in 100-120 DEG C of baking oven after filtering
Then activated carbon is microwave radiation 3-7min under conditions of 500-700 to get microwave-modified activated-carbon in power by 30h.
9. the preparation method of Oyster Protein small-molecular peptides solid beverage according to claim 8, it is characterised in that：The phosphorus
Acid solution contains 0.02-0.03mM di-p-methoxies benzoyltartaric acid.
10. the preparation method of Oyster Protein small-molecular peptides solid beverage according to claim 9, it is characterised in that：It is described
In di-p-methoxy benzoyltartaric acid L- di-p-methoxy benzoyltartaric acid and D- di-p-methoxies benzoyltartaric acid
Ratio is 1:0.03-0.05.
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| CN110226633A (en) * | 2019-05-17 | 2019-09-13 | 浙江国际海运职业技术学院 | A kind of selenium-rich oyster small molecular protein peptide solid beverage and preparation method thereof |
| CN110628859A (en) * | 2019-11-20 | 2019-12-31 | 烟台源力德海洋生物有限公司 | Glycosylated oyster peptide and preparation method thereof |
| CN111938062A (en) * | 2020-08-19 | 2020-11-17 | 广东海洋大学深圳研究院 | Oyster protein solid beverage rich in biological zinc and preparation method thereof |
| CN112641025A (en) * | 2020-12-01 | 2021-04-13 | 彭百生 | Protein solid brewing particles and preparation method thereof |
| CN113974045A (en) * | 2021-11-12 | 2022-01-28 | 海南华研胶原科技股份有限公司 | Oyster protein micromolecular peptide solid beverage and preparation method thereof |
| CN114794339A (en) * | 2022-05-07 | 2022-07-29 | 广东还珠海洋生物科技有限公司 | Fresh oyster beverage |
| CN116687000A (en) * | 2023-06-28 | 2023-09-05 | 山东天久生物技术有限公司 | Oyster peptide and saussurea involucrata active peptide composition and preparation method thereof |
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