CN109691645A - A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell - Google Patents
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell Download PDFInfo
- Publication number
- CN109691645A CN109691645A CN201811556895.1A CN201811556895A CN109691645A CN 109691645 A CN109691645 A CN 109691645A CN 201811556895 A CN201811556895 A CN 201811556895A CN 109691645 A CN109691645 A CN 109691645A
- Authority
- CN
- China
- Prior art keywords
- oyster meat
- pearl oyster
- preparation
- triethylamine
- breaking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- ZMANZCXQSJIPKH-UHFFFAOYSA-N Triethylamine Chemical compound CCN(CC)CC ZMANZCXQSJIPKH-UHFFFAOYSA-N 0.000 title claims abstract description 162
- 235000013372 meat Nutrition 0.000 title claims abstract description 84
- 241000490567 Pinctada Species 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 210000000496 pancreas Anatomy 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 18
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 16
- 244000189799 Asimina triloba Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 210000004027 cell Anatomy 0.000 description 37
- 238000010438 heat treatment Methods 0.000 description 18
- 238000002156 mixing Methods 0.000 description 17
- 241000219173 Carica Species 0.000 description 13
- 240000006432 Carica papaya Species 0.000 description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 12
- 238000002474 experimental method Methods 0.000 description 12
- 238000001914 filtration Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 210000002421 cell wall Anatomy 0.000 description 10
- 235000015170 shellfish Nutrition 0.000 description 9
- 238000001514 detection method Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 230000000937 inactivator Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 description 6
- 238000005457 optimization Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 239000011049 pearl Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000021050 feed intake Nutrition 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 229910000831 Steel Inorganic materials 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 238000009313 farming Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- QUSNBJAOOMFDIB-UHFFFAOYSA-N Ethylamine Chemical compound CCN QUSNBJAOOMFDIB-UHFFFAOYSA-N 0.000 description 2
- 108010019160 Pancreatin Proteins 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000010984 cultured pearl Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940055695 pancreatin Drugs 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- WJEIYVAPNMUNIU-UHFFFAOYSA-N [Na].OC(O)=O Chemical compound [Na].OC(O)=O WJEIYVAPNMUNIU-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical group CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Cosmetics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell, include the following steps: that pearl oyster meat slurry is made in pearl oyster meat by S1.；S2. following component is weighed, it is in mass ratio that 40~55:1~1.2:2~3:40~60 is mixed by pearl oyster meat slurry, broken fresh pig pancreas, broken immature pawpaw and purified water, 25~120min is stirred under the conditions of 12~15 DEG C, so that pearl oyster meat breaking-wall cell solution be made.It has in practice been verified that, the present invention is reproducible, and effect is reliable, saves the preparation cost, and reduces preparation time, by pearl oyster meat breaking-wall cell solution produced by the present invention without triethylamine bad smell, for manufacturing beverage or health care product, easy entrance.
Description
Technical field
The invention belongs to technical field of food production.More particularly, to a kind of pearl oyster meat of no triethylamine bad smell
The preparation method of breaking-wall cell solution.
Background technique
Pearl oyster meat is ignored by people always as a kind of marine products processing by-product, is intended only as simple primary food
Product or animal feed, or even be dropped.This not only causes the wasting of resources, also can cause environmental pollution.In fact, it contains
There are amino acid, vitamin and various microelements abundant, there is very high nutritive value.Some of them active ingredient substance tool
There are specific biological function and medicinal curative effect, if energy rational exploitation and utilization, will greatly promote the surcharge of marine product.
Preparing functional beverage using pearl oyster meat is a kind of method for recycling pearl oyster meat, this kind of beverage contains
There are amino acid abundant, such as taurine, carbohydrate, minerals nutritional ingredient, but the hydrolysising condition one in preparation process
It is directly technological difficulties, and after hydrolyzed, is easy to produce certain bad smell, the mouth of the influence beverage of this meeting high degree
Sense.In traditional manufacturing method, pearl oyster meat is set in meat grinder rub first, adds SILVER REAGENT pancreatin or papain,
37 DEG C of 14~24 h of enzymatic hydrolysis, are made pearl oyster meat hydrating solution beverage.As a result there is bad smell in beverage, drink rear majority and want to vomit
Spit, at all can not entrance drink.By chemical assay, every 1 mL, 0.011 mg containing triethylamine is found.Triethylamine is that one kind has
The colourless transparent liquid of strong ammonia odor；And this preparation method preparation time is long, at high cost.This seriously constrains pearl oyster meat
Utilization.
Lack a kind of processing and utilization method of good, simple process the pearl oyster meat of palatability at present.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the defect of the prior art and deficiencies, and it is stench to provide a kind of no triethylamine
The preparation method of the pearl oyster meat breaking-wall cell solution of taste.The present invention is reproducible, and effect is reliable, saves the preparation cost, and subtracts
Preparation time, simple process, by pearl oyster meat breaking-wall cell solution produced by the present invention without triethylamine bad smell, for making are lacked
Make beverage or health care product, easy entrance.
The object of the present invention is to provide a kind of preparation methods of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell.
Another object of the present invention is to provide a kind of pearl oyster meat breaking-wall cell solution of no triethylamine bad smell.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell, includes the following steps:
S1. pearl oyster meat slurry is made in pearl oyster meat；
S2. by pearl oyster meat slurry, broken fresh pig pancreas, broken immature pawpaw and purified water be in mass ratio 40~55:1~
1.2:2~3:40~60 is mixed, and 25~120 min are stirred under the conditions of 12~15 DEG C, so that it is molten that pearl oyster meat breaking-wall cell is made
Liquid.
The present invention using the papain in the pancreatin and immature pawpaw in fresh pig pancreas, to pearl oyster meat into
Row composite hydrolysis can save most of nutritional ingredient in pearl oyster meat in hydrolyzate.
Preferably, pearl oyster meat needs first pass through defrostings, select removal of impurities and purified water is clean before step S1.
Preferably, pearl oyster meat described in step S1 slurry be by pearl oyster meat under conditions of 55000~80000 turns/min
Smash 5~10 min to pieces.
It is highly preferred that the slurry of pearl oyster meat described in step S1 is to smash pearl oyster meat to pieces 5 under conditions of 55000 turns/min
min。
Preferably, in step S2, the broken fresh pig pancreas includes the fresh pig pancreas for shredding, blending or smashing to pieces；It is described
Immature pawpaw thin slice, item and the particle that broken immature pawpaw includes chopping, blends or smash to pieces.
Preferably, in step S2, the pearl oyster meat slurry twists fresh pig pancreas, broken immature pawpaw and purified water
Mass ratio is 47~53:1~1.1:2~2.5:40~50.
It is highly preferred that in step S2, the pearl oyster meat slurry twists fresh pig pancreas, broken immature pawpaw and purified water
Mass ratio be 50:1:2:49.
Preferably, the time of stirring described in step S2 is 25~60 min.
It is highly preferred that the time of stirring described in step S2 is 25~30 min.
Preferably, in step S2, pearl oyster meat slurry, broken fresh pig pancreas, broken immature pawpaw and purified water are adjusted
PH is 7.3~7.5.
It is highly preferred that in step S2, adjustment pearl oyster meat slurry, broken fresh pig pancreas, broken immature pawpaw and purified water
PH be 7.2.
Preferably, after pearl oyster meat breaking-wall cell solution being made in step S2, by enzyme-deactivating, water flowing is cooling for heating, packaging,
Heat sterilization.
Preferably, the condition of enzyme-deactivating is 100 DEG C of 5 min or more of heating by heating.
Preferably, the condition of heat sterilization is 100 DEG C of 30 min or more of heating.
Preferably, the coarse filtration is 80 mesh.
Preferably, the refined filtration is 160 mesh.
Preferably, pearl oyster meat breaking-wall cell solution described in step S2 needs to filter off residue, and heats 5 at 100 DEG C
Min is by enzyme-deactivating, using 80 mesh coarse filtration, 160 mesh refined filtrations and 100 DEG C of 30 min of heating sterilizings, so that it is thin to obtain pearl oyster meat
Born of the same parents' broken wall solution finished product.
In addition, as a kind of specific preferred implementable solution, the pearl oyster meat cell of the no triethylamine bad smell is broken
The preparation method of wall solution, includes the following steps:
S1. pearl oyster meat is smashed to pieces 5 min in the breaking-wall cell machine that revolving speed is 55000 turns/min, obtain pearl oyster meat slurry；
S2. in mass ratio by the slurry of pearl oyster meat described in step S1, broken fresh pig pancreas, broken immature pawpaw and purified water
It is mixed for 50:1:2:49,25~30 min is stirred under the conditions of 12~15 DEG C, it is thin to which pearl oyster meat be made to filter off the residues such as pawpaw
Born of the same parents' broken wall solution.
Preferably, in step S2, when whipping temp is 13 DEG C, mixing time is 120 min；When whipping temp is 14 DEG C
When, mixing time is 60 min；When whipping temp is 15 DEG C, mixing time is 30 min；When temperature is 15 DEG C, when stirring
Between be 25 min.
The pearl oyster meat breaking-wall cell solution of no triethylamine bad smell prepared by the preparation method is also in this hair
Within bright protection scope.
The invention has the following advantages:
The breaking-wall cell of pearl oyster meat is allowed a variety of amino acid such as intracellular nutrition especially natural taurine by the present invention
It dissolves in breaking-wall cell solution, beverage or health care product is made, can absorb rapidly, and improve absorption rate.Repeatability of the invention
Good, effect is reliable, simple process, saves preparation cost, preparation time is reduced, by pearl oyster meat breaking-wall cell produced by the present invention
Solution is free of triethylamine, and no bad smell can be used to manufacture beverage or health care product, and easy entrance is worth being widely applied and answer
With.
Detailed description of the invention
Fig. 1 is pearl oyster meat hydrolysis process flow chart.
Specific embodiment
The present invention is further illustrated below in conjunction with Figure of description and specific embodiment, but embodiment is not to the present invention
It limits in any form.Unless stated otherwise, the present invention uses reagent, method and apparatus routinely try for the art
Agent, method and apparatus.
Unless stated otherwise, following embodiment agents useful for same and material are commercially available.
Following embodiment is tested by taking still immature papaya tablet as an example.
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell of embodiment 1
Marine cultured pearl shellfish meat (cuing open the byproduct after shellfish takes pearl) 30 is bought back from Hepu County Guangxi on December 20th, 2017
Kg smashs 5 min to pieces under conditions of 55000 revs/min per minute using high speed bruisher, keeps cell wall broken, pearl is made
Shellfish meat slurry, adds 29.4 L of purified water, 0.6 kg of fresh pig pancreas of rubbing, still immature 1.2 kg of papaya tablet, uses carbonic acid
Sodium solution tune pH value sets to 7.2 and keeps the temperature 15 DEG C of stirrings 25 minutes in stainless cylinder of steel, filter off papaya tablet, and heat 5 points at 100 DEG C
Clock is by enzyme-deactivating, and water flowing is cooled to 33 DEG C, and refined filtration is filling, and 100 DEG C sterilize for heating 30 minutes.1 day, 3 days, 6 are placed in room temperature
Day, 9 days survey sample, and as a result drink no bad smell, detection triethylamine is feminine gender.
The optimization of the preparation method of pearl oyster meat breaking-wall cell solution of the embodiment 2 without triethylamine bad smell
Before heuristic approach, breaking cell wall machine is smashed to pieces with 55000 revs/min of high speed and smashs pearl oyster meat to pieces, although as a result without three
Ethamine bad smell, but the molecule and individual cells of multiple cell aggregations together are remained in solution.So this high speed is smash
The purpose of complete breaking cell wall can only be not achieved in the breaking-wall cell of part by broken method.
It is found based on the studies above, first pearl oyster meat is slurried through smashing to pieces in high speed breaking-wall cell bruisher, keep part thin
Born of the same parents elder generation broken wall；The molecule that the individual cells and a small amount of cell aggregation for failing broken wall are formed together, increase cell and enzyme
Contact area is conducive to accelerate hydrolysis, in the case where reducing whipping temp and shortening mixing time, it is possible to which acquisition both avoids producing
Raw triethylamine, and the production method of energy breaking cell wall completely.Specific optimization process is as follows:
1, the optimization of mixing time
1.1 experimental procedure
Whipping temp is revised as 37 DEG C, mixing time be respectively 12 h, 10 h, 8 h, 6 h, 4 h, 2 h,
1 h, feeds intake and other experimental procedures are referring to embodiment 1, and triethylamine content is measured after stirring.
1.2 experimental result
It after testing, is 37 DEG C, when mixing time is respectively 12 h, 10 h, 8 h, 6 h, 4 h, 2 h, 1 h in whipping temp,
The content of triethylamine is respectively 0.0091 mg/mL, 0.0084 mg/mL, 0.0078 mg/mL, 0.0071 mg/mL, 0.0061
mg/mL,0.0031 mg/mL,0.0018 mg/mL.Although triethylamine content is fewer and fewer, hydrolysis effect worse and worse, is stirred
It mixes the hydrolyzation sample that the time is 4 h and remains pearl oyster meat particle, mixing time is that the hydrolyzation sample of 1 h has numerous particles.
2, the optimization of whipping temp
2.1 experimental procedure
Mixing time is revised as 14 h, temperature is respectively 32 DEG C, 27 DEG C, 22 DEG C, 17 DEG C, 12 DEG C, 7 DEG C when stirring, feed intake and
Other experimental procedures measure triethylamine content referring to embodiment 1 after stirring.
2.2 experimental result
After testing, upon agitation between be 14 h, when whipping temp is respectively 32 DEG C, 27 DEG C, 22 DEG C, 17 DEG C, 12 DEG C, 7 DEG C, three
Ethamine content is respectively 0.0090 mg/mL, 0.0083 mg/mL, 0.0062 mg/mL, 0.0045 mg/mL, 0.0026 mg/
Although triethylamine significantly reduces, but the purpose for not generating triethylamine is not achieved in mL, 0.0009 mg/mL.In 7 DEG C of Shi Sanyi
Amine content is very low, tries out the bad smell of imperceptible triethylamine, but hydrolysis effect is very poor.
3, mixing time and whipping temp while, optimize
On the basis of test is separately optimized in mixing time and whipping temp, reduce whipping temp and shorten mixing time simultaneously into
Row.
3.1 experimental procedure
Design four combinations: 1. 12 DEG C × 4 h, 2. 13 DEG C × 2 h, 3. 14 DEG C × 1 h, 4. 15 DEG C × 0.5 h, feed intake and other
Experimental procedure measures triethylamine content referring to embodiment 1 after stirring.
3.2 experimental result
As a result, it has been found that remaining 3 groups are free of in addition to 1. experiment contains 0.0001 mg/mL of triethylamine (mouthfeel is without triethylamine bad smell)
Still there are a large amount of tissue particles and do not hydrolyze, hydrolysis effect is poor in triethylamine.
4, it smashs to pieces, the optimization of mixing time and whipping temp
4.1 experimental program
(1) pearl oyster meat first is smashed to pieces wall-breaking machine with 55000 revs/min of cell to smash to pieces 5 minutes, feed intake and other experimental procedures
It referring to embodiment 1, sets and stirs 0.5 h at 15 DEG C, triethylamine content is measured after stirring.
(2) pearl oyster meat first is smashed to pieces wall-breaking machine with 55000 revs/min of cell to smash to pieces 10 minutes, feed intake and other realities
Step is tested referring to embodiment 1, sets and stirs 1 h at 15 DEG C, triethylamine content is measured after stirring.
4.2 experimental result
As a result, it has been found that scheme (1) and scheme (2) the complete broken wall of energy, and be free of triethylamine.
5, whipping temp advanced optimizes
5.1 experimental procedure
Pearl oyster meat is first smashed to pieces 5 minutes with 55000 revs/min of breaking-wall cell machine, setting mixing time is 0.5 h, stirring
Temperature is 10 DEG C, 11 DEG C, 12 DEG C, 13 DEG C, 14 DEG C, 15 DEG C, 16 DEG C, 17 DEG C, feeds intake and other experimental procedures are referring to embodiment 1,
Triethylamine content is measured after stirring.
5.2 experimental result
As a result, it has been found that 12 DEG C, 13 DEG C, 14 DEG C and 15 DEG C can make the complete broken wall of cell, and without triethylamine, 11 DEG C of discoveries are a small amount of micro-
Grain, particle increases at 10 DEG C.Individual batch sample discovery triethylamine contents are 0.0001 mg/mL at 17 DEG C.
6. mixing time advanced optimizes
6.1 experimental procedure
Pearl oyster meat is first smashed to pieces 5 minutes with 55000 revs/min of breaking-wall cell machine, temperature is 15 DEG C when stirring, mixing time
For 25 min, feeds intake and other experimental procedures are referring to embodiment 1, triethylamine content is measured after stirring.
6.2 experimental result
As a result, it has been found that cell whole broken wall, and be free of triethylamine.
It is practiced through trial-production, it was demonstrated that this method is reproducible, feasible.
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell of embodiment 3
Marine cultured pearl shellfish meat (cuing open the byproduct after shellfish takes pearl) 30 is bought back from Hepu County Guangxi on October 16th, 2017
Kg, smashs breaking cell wall machine to pieces through 55000 revs/min of high speed per minute and smashs to pieces and be slurried, addition 29.4 L of purified water, rubbing it is new
Fresh 0.6 kg of pig pancreas, still immature 1.2 kg of papaya tablet are set in stainless cylinder of steel and are protected with sodium carbonate liquor tune pH value to 7.2
12.1~13.8 DEG C of temperature are stirred 41 seconds 29 minutes, and papaya tablet, 100 DEG C of heating, 5 minutes inactivators are filtered off, and water flowing is cooled to 33 DEG C,
Refined filtration, filling, 100 DEG C sterilize for heating 30 minutes.It places 1,3,6,9 and surveys sample in room temperature, as a result drink no raw meat
Stink, detection triethylamine is feminine gender.
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell of embodiment 4
60 kg of pearl oyster meat is suddenly frozen on November 3rd, 2017, the sea-farming purchased from the Guangdong Leizhou City town Qin Dou, is thawed, is clear
It washes, clean, select 50 kg, smash to pieces through 55000 revs/min of breaking cell wall machine of smashing to pieces and be slurried, add 49 L of purified water, rub
1 kg of fresh pig pancreas, still immature 2 kg of papaya tablet sets in tank and adjusted the temperature to sodium carbonate liquor tune pH to 7.2
15 DEG C, the insulated and stirred 25 minutes in 15~14.4 DEG C of temperature filters off papaya tablet, and 5 minutes inactivators are boiled in heating, and water flowing is cooling
To 38 DEG C, refined filtration is filling, 100 DEG C heating 30 minutes sterilize to get.Trace detection on the 1st, 3,6,9, as a result without triethylamine raw meat
Stink, detection triethylamine is feminine gender.
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell of embodiment 5
It on December 8th, 2017 buys back just from Hepu County Guangxi from the work pearl shell of sea harvest, cuts open shellfish and take fresh 25 kg of shellfish meat,
Breaking cell wall machine first smashed to pieces with 55000 revs/min per minute smash to pieces and be slurried, in the tank of 13.8 DEG C of investment, add 24.5 L of purified water,
500 g of fresh pig pancreas, still immature 1 kg of pawpaw thin slice rubbed, with sodium carbonate liquor tune pH value to 7.2, while stirring
13.8~14.1 DEG C of heat preservation are stirred 26.6 minutes, and papaya tablet, 100 DEG C of heating, 5 minutes inactivators are filtered off, and water flowing is cooled to 36 DEG C,
Refined filtration, filling, 100 DEG C sterilize for heating 30 minutes, are stored at room temperature, survey sample respectively at the 1st, 3,6,9 day, triethylamine is yin
Property.Sample is drunk also without bad smell.
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell of embodiment 6
60 kg of pearl oyster meat is suddenly frozen on November 12nd, 2017, the sea-farming purchased from the Guangdong Leizhou City town Qin Dou, is thawed, is clear
It washes, clean, select 30 kg, smash breaking cell wall machine to pieces through 55000 revs/min of high speed per minute and smash to pieces and be slurried, add purified water
29.4 L, 0.6 kg of fresh pig pancreas of rubbing, still immature 1.2 kg of papaya tablet, with sodium carbonate liquor tune pH value to 7.2,
It sets and keeps the temperature 12 DEG C of stirrings 25 minutes in stainless cylinder of steel, filter off papaya tablet, 100 DEG C of heating, 5 minutes inactivators, water flowing is cooled to 33
DEG C, refined filtration is filling, and 100 DEG C sterilize for heating 30 minutes.It places 1,3,6,9 and surveys sample in room temperature, as a result drink nothing
Bad smell, detection triethylamine is feminine gender.
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell of embodiment 7
It on November 23rd, 2017 buys back just from Hepu County Guangxi from the work pearl shell of sea harvest, cuts open shellfish and take fresh shellfish meat 50
Kg smashs to pieces and is slurried through 55000 revs/min of breaking cell wall machine of smashing to pieces, adds 49 L of purified water, the fresh pig pancreas 1 of rubbing
Kg, still immature 2 kg of papaya tablet is set with sodium carbonate liquor tune pH to 7.2 and is adjusted the temperature to 12 DEG C in tank, in 12 DEG C of temperature
Middle insulated and stirred 120 minutes filters off papaya tablet, and 5 minutes inactivators are boiled in heating, and water flowing is cooled to 38 DEG C, and coarse filtration, refined filtration fills
Dress, 100 DEG C heating 30 minutes sterilize to get.Trace detection on the 1st, 3,6,9 detects triethylamine as a result without triethylamine bad smell
It is feminine gender.
A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell of embodiment 8
60 kg of pearl oyster meat is suddenly frozen on December 1st, 2017, the sea-farming purchased from the Guangdong Leizhou City town Qin Dou, is thawed, is clear
It washes, clean, select 25 kg, first smash breaking cell wall machine to pieces with 55000 revs/min per minute and smash to pieces and be slurried, the tank of 13.8 DEG C of investment
In, add 24.5 L of purified water, 500 g of fresh pig pancreas of rubbing, still immature 1 kg of pawpaw thin slice, with sodium carbonate liquor tune
PH value keeps the temperature 15 DEG C and stirs 120 minutes to 7.2, filters off papaya tablet, 100 DEG C of heating, 5 minutes inactivators, and water flowing is cooled to 36 DEG C,
Refined filtration, filling, 100 DEG C sterilize for heating 30 minutes, are stored at room temperature, survey sample respectively at the 1st, 3,6,9 day, triethylamine is yin
Property.Sample is drunk also without bad smell.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (8)
1. a kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell, which is characterized in that including as follows
Step:
S1. pearl oyster meat slurry is made in pearl oyster meat；
S2. by pearl oyster meat slurry, broken fresh pig pancreas, broken immature pawpaw and purified water be in mass ratio 40~55:1~
1.2:2~3:40~60 is mixed, and 25~120 min are stirred under the conditions of 12~15 DEG C, so that it is molten that pearl oyster meat breaking-wall cell is made
Liquid.
2. preparation method according to claim 1, which is characterized in that the slurry of pearl oyster meat described in step S1 is by pearl shell
Meat smashs 5~10 min to pieces under conditions of 55000~80000 turns/min.
3. preparation method according to claim 1, which is characterized in that the slurry of pearl oyster meat described in step S1 is by pearl shell
Meat smashs 5 min to pieces under conditions of 55000 turns/min.
4. preparation method according to claim 1, which is characterized in that in step S2, pearl oyster meat slurry, rub it is fresh
The mass ratio of pig pancreas, the immature pawpaw of chopping and purified water is 47~53:1~1.1:2~2.5:40~50.
5. preparation method according to claim 1, which is characterized in that in step S2, pearl oyster meat slurry, rub it is fresh
The mass ratio of pig pancreas, the immature pawpaw of chopping and purified water is 50:1:2:49.
6. preparation method according to claim 1, which is characterized in that the time of stirring described in step S2 is 25~60
min。
7. preparation method according to claim 1, which is characterized in that the time of stirring described in step S2 is 25~30
min。
8. the pearl oyster meat breaking-wall cell solution without triethylamine bad smell of any preparation method preparation of claim 1~7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811556895.1A CN109691645A (en) | 2018-12-19 | 2018-12-19 | A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811556895.1A CN109691645A (en) | 2018-12-19 | 2018-12-19 | A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109691645A true CN109691645A (en) | 2019-04-30 |
Family
ID=66232790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811556895.1A Pending CN109691645A (en) | 2018-12-19 | 2018-12-19 | A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109691645A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111493324A (en) * | 2020-04-03 | 2020-08-07 | 广东能生生物科技有限公司 | An oral liquid containing Margarita meat wall-broken liquid and its preparation method |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140563A (en) * | 1995-07-19 | 1997-01-22 | 中山大学 | Antioxygenic fishy removing method for sea-product extraction liquid |
| CN1151290A (en) * | 1996-02-14 | 1997-06-11 | 林其溪 | Hydrolized pearl shellfish meat and similar livings and method of making them into oral liquid |
| JP2001136912A (en) * | 1999-11-18 | 2001-05-22 | Mikimoto Pharmaceut Co Ltd | Food material and food formulated therewith |
| CN1370451A (en) * | 2001-12-30 | 2002-09-25 | 深圳海王药业有限公司 | Prepn of oyster oral liquid |
| CN1666673A (en) * | 2005-04-06 | 2005-09-14 | 湖南洞庭水殖股份有限公司 | Pearl beverage raw material and preparation method thereof |
| CN1891066A (en) * | 2005-07-08 | 2007-01-10 | 上海博安生物工程有限公司 | Freshwater (seawter) fish meat hydrolysis and smell removal method |
| CN101244084A (en) * | 2008-01-16 | 2008-08-20 | 广东海洋大学 | Sobering-up agent of pearl oyster meat and preparation thereof |
| CN101756237A (en) * | 2009-11-27 | 2010-06-30 | 广东海洋大学 | Method for producing Pinctada martensii meat antihypertensive functional nutrient solution |
| CN101982114A (en) * | 2010-09-26 | 2011-03-02 | 广东海洋大学 | Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats |
| CN105361019A (en) * | 2015-09-22 | 2016-03-02 | 中国广州分析测试中心 | Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate |
-
2018
- 2018-12-19 CN CN201811556895.1A patent/CN109691645A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140563A (en) * | 1995-07-19 | 1997-01-22 | 中山大学 | Antioxygenic fishy removing method for sea-product extraction liquid |
| CN1151290A (en) * | 1996-02-14 | 1997-06-11 | 林其溪 | Hydrolized pearl shellfish meat and similar livings and method of making them into oral liquid |
| JP2001136912A (en) * | 1999-11-18 | 2001-05-22 | Mikimoto Pharmaceut Co Ltd | Food material and food formulated therewith |
| CN1370451A (en) * | 2001-12-30 | 2002-09-25 | 深圳海王药业有限公司 | Prepn of oyster oral liquid |
| CN1666673A (en) * | 2005-04-06 | 2005-09-14 | 湖南洞庭水殖股份有限公司 | Pearl beverage raw material and preparation method thereof |
| CN1891066A (en) * | 2005-07-08 | 2007-01-10 | 上海博安生物工程有限公司 | Freshwater (seawter) fish meat hydrolysis and smell removal method |
| CN101244084A (en) * | 2008-01-16 | 2008-08-20 | 广东海洋大学 | Sobering-up agent of pearl oyster meat and preparation thereof |
| CN101756237A (en) * | 2009-11-27 | 2010-06-30 | 广东海洋大学 | Method for producing Pinctada martensii meat antihypertensive functional nutrient solution |
| CN101982114A (en) * | 2010-09-26 | 2011-03-02 | 广东海洋大学 | Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats |
| CN105361019A (en) * | 2015-09-22 | 2016-03-02 | 中国广州分析测试中心 | Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate |
Non-Patent Citations (3)
| Title |
|---|
| 王荣泰 等: "《厨艺窍门》", 31 July 2015, 新华出版社 * |
| 陈艳君 等: "黄酮类化合物对大豆脂肪氧合酶的抑制作用研究", 《天然产物研究与开发》 * |
| 龚仆编著: "《饮食宜忌与食物搭配综合大典》", 31 May 2012, 福建科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111493324A (en) * | 2020-04-03 | 2020-08-07 | 广东能生生物科技有限公司 | An oral liquid containing Margarita meat wall-broken liquid and its preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101695334B (en) | Method for extracting rice protein by using rice | |
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN102960749A (en) | Machining method of recombined puffed pigskin | |
| CN103039989A (en) | Horse bone protein powder rich in active calcium and preparation method thereof | |
| CN102389071B (en) | Donkey-hide gelatin raw powder and its preparation method | |
| CN104068423A (en) | Oyster meat nutrition powder and preparation method thereof | |
| CN108157906A (en) | A kind of preparation method of natural sea sedge paste essence | |
| CN108112890B (en) | Enzymolysis fermented bone meal and preparation method thereof | |
| CN103525663A (en) | Making method of purple sweet potato health-care wine | |
| WO2019041409A1 (en) | Method for producing high-activity calcium containing surimi by means of wet superfine pulverization and controlled fermentation techniques | |
| CN104431282A (en) | Method for preparing rice protein powder | |
| CN105995938A (en) | Method for processing abalone visceral sauce | |
| CN109691645A (en) | A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell | |
| CN107400690A (en) | Rice protein preparation method | |
| CN107177655A (en) | A kind of protein of folium mori polypeptide and application | |
| CN103540512B (en) | Crocodile liver healthcare wine and preparation method thereof | |
| CN100469252C (en) | Fish noodle and its production method | |
| CN105661226A (en) | Crab meat antioxidant peptide liquid and crab meat protein-peptide mixed drink | |
| CN109439716A (en) | A kind of preparation method of silver carp fish protein peptide | |
| CN101935608A (en) | Sea cucumber nutritional health wine and preparation method thereof | |
| CN101449737A (en) | Preparation method of scallop pure skirt amino acid nutrient powder | |
| CN1568811A (en) | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish | |
| CN105433087A (en) | Fish noodles and production method thereof | |
| CN101756288A (en) | Method for producing oyster liquid by using ultrasonic emulsification | |
| CN106962870A (en) | A kind of preparation method of ginkgo sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190430 |
|
| RJ01 | Rejection of invention patent application after publication |