CN109845995A - Oyster slice processing method - Google Patents
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Abstract
The present invention is suitable for food processing technology field, provides a seed oyster slice processing method, comprising the following steps: the fresh oyster meat of A, selection carries out cleaning and desalting processing；B, the amino acid content of the oyster meat pre-processed in step 1 is detected；C, the oyster meat in step B is digested；D, to dry and pulverization process after the enzymolysis liquid progress destroy the enzyme treatment after enzymatic hydrolysis, screening of then looking over so as to check；E, tabletting and drying are carried out after adding auxiliary material in the oyster meat powder screened in step D, forming diameter is 5~8mm, the tablet that water content is 2~8%.Whereby, the present invention can be improved the arginine and lysine content of oyster piece, improve the use value of oyster.
Description
Technical field
The present invention relates to food processing technology field more particularly to a seed oyster slice processing methods.
Background technique
Oyster (Oyster) belongs to Anisomyaria (Anisomyaria), Ostreidae (Ostreidae).It is a kind of nutriture value
It is worth very high marine product.For the yield of Chinese Oysters in 2009 up to 335.4 ten thousand tons, yield in 2014 is more up to 4,350,000 tons.Together
When be that the most abundant animal of zinc content, protein content are up to 54% (dry weight) in the world.This experiment uses Shandong Peninsula prestige
Sea market Rushan mayor oyster.
The study found that the amino acid composition in oyster is abundant.It is arginine (Arginine) that wherein content is highest, is 20
One of kind nature amino acid semi-dispensable amino acid.Arginine is that semi-dispensable amino acid neutral and alkali is strongest, has a variety of lifes
Manage function: energy stimulating growth hormone sensitive lipase gene, anti-aging, raising immunity etc.；In addition to this arginine also participates in a variety of of body
Physiological activity, such as it provides element for the synthesis of NO and the manufacture of polyamines, and arginine also can increase the quantity of T cell
To participate in the physiological activities such as immune response.Lysine (Lysine) is a kind of essential amino acid, and the mankind must absorb from the external world, nothing
Method itself manufacture.It is to the balance of the internal circulation system for maintaining body and improves absorption to grain protein, and it is flat to improve diet
Weighing apparatus, enhancing development are all of great significance.Correlative study discovery, lysine can significantly improve the intelligence of children, youngster
Its memory and the ability accepted the education all are significantly improved after child is edible, to postencephalitis children's intelligence recovery and
Its body capacity all has clear improvement.With being constantly progressive for research means, foreign scholar Civitelli etc. is just confirmed
Lysine has facilitation to the absorption of calcium ion.Also it has been reported that finding there is prevention sclerotin when lysine is tested with rat
Loose effect.In addition lysine has facilitation etc. to the healing of wound.With the progress of science, lysine is more and more
Function is found, significant to the development of the following medicine and pharmacology.In addition, Aged in China population has broken through 200,000,000 at present, it is contemplated that
The year two thousand fifty is up to 4.83 hundred million, while with the aggravation of social work pressure, the sub-health population increasingly grown, improves immune
The healthy food of power will become the replenishers of staple food.But when being digested to it, acquired two kinds of free aminoacid contents
All well below the content that two kinds of enzymes are used alone, to reduce the hydrolysis result of two kinds of enzymes.
In summary, the existing technology has inconveniences and defects in actual use, so it is necessary to be improved.
Summary of the invention
For above-mentioned defect, the purpose of the present invention is to provide a seed oyster slice processing methods, and smart ammonia can be improved
The content of acid and lysine, and then improve the nutritional ingredient of oyster piece.
To achieve the goals above, the present invention provides a seed oyster slice processing method, comprising the following steps:
A, it chooses fresh oyster meat to be cleaned, the oyster meat that cleaning is completed is put into deionized water, carry out desalination
Processing, and timing detects salinity, the salinity measuring method is precipitating method of silver nitrate；
B, the amino acid content of the oyster meat pre-processed in step 1 is detected, thus according to amino acid content pair
Oyster meat is chosen, which uses HPLC detection method or external standard method；
C, oyster meat is digested using enzymatic isolation method, forms it into enzymolysis liquid, and by centrifugal device it is carried out from
Heart processing, the enzymatic isolation method use papain, bromelain, neutral proteinase, papain complex enzyme, pineapple egg
White enzyme complex enzyme, neutral proteinase complex enzyme it is one or more；
D, destroy the enzyme treatment is carried out to the enzymolysis liquid after enzymatic hydrolysis, the enzyme-removal temperature is 90~115 DEG C, and the enzyme deactivation time is
Then 10~30min enzymolysis solution after enzyme deactivation is dried and pulverization process, screening of then looking over so as to check；
E, auxiliary material is added in the oyster meat powder screened in step D, the auxiliary material includes filler, adhesive, collapses
Solve agent and lubricant, be stirred mixing to it after having added auxiliary material, then using tablet press machine to mixture progress tabletting with
Dry, forming diameter is 5~8mm, the tablet that water content is 2~8%.
Oyster slice processing method according to the present invention, precipitating method of silver nitrate uses following formula in the step A:
X --- NaCI content in every 100mL sample, g (g/V)；
C --- silver nitrate concentration of standard solution, mol/L；
V --- the volume for the sample drawn, mL；
V0--- consumed silver nitrate titer volume, mL in blank test；
V1--- the silver nitrate titer volume of sample consumption, mL.
Oyster slice processing method according to the present invention uses in the step B and needs to carry out sample when HPLC detection method
It is derivative, amino acid derived method the following steps are included:
(1) the standard mixed solution containing a variety of amino acid is placed in the volumetric flask of 10mL, dilutes constant volume with ultrapure water, shakes
Even sampling 2mL；
(2) deriving method: hydrochloric acid solution, each 1mL of sodium tetraborate buffer is added in accurate measuring standard items 2mL, and concussion is shaken
It is even, test tube sealing is placed into after heating 45min in 50 DEG C of water-baths and is taken out；Sodium hydroxide solution 4mL is added, concussion shakes up, quiet
Clear lowest level liquid 2mL is taken after setting 30min, sample introduction uses after 0.45 μm of organic membrane filter；
(3) testing conditions: for amino acid chromatographic column, specification 4.6*250mm, column temperature is 40 DEG C, and Detection wavelength is
254nm, sample volume 10uL, flow 1.0mL/min；
(4) configuration of mobile phase: mobile phase A: 0.1moL sodium acetate solution and acetonitrile and are adjusted according to the proportional arrangement of 93:7
Saving pH is accurately 6.5 ± 0.1；Mobile phase B: water and acetonitrile according to 20:80 proportional arrangement.
Oyster slice processing method according to the present invention, when detected in the step B using external standard method, external standard is smart
Propylhomoserin, content >=98%, calculation formula are as follows:
In formula: AR --- it is the peak area or peak height of reference substance；
CR --- it is the concentration of reference substance；
AX --- it is the peak area or peak height of test sample；
CX --- it is the concentration of test sample.
Oyster slice processing method according to the present invention, it is 1~3:2~5 that when enzymatic hydrolysis, which takes solid-liquid ratio, cleans desalination,
Smashed to pieces with tissue mashing machine, addition enzyme content be 2500~4500u/g, the water of addition, in 40~55 DEG C of water-bath digest 2~
It is primary that mixing just fullys shake at interval of 15min by 4h.
Oyster slice processing method according to the present invention, it is 1:3, enzyme concentration 4000u/g that the enzymatic hydrolysis condition, which is solid-liquid ratio,
Hydrolysis temperature is 45 DEG C, and the time of enzymatic hydrolysis is 3h, and digesting enzyme used is bromelain.
Oyster slice processing method according to the present invention, enzyme-removal temperature is 105 DEG C in the step D, and the enzyme deactivation time is
20min sieves with 100 mesh sieve choosing.
Oyster slice processing method according to the present invention, filler uses sugar in the step E, and adhesive uses distillation
Water, disintegrating agent use dried starch, lubricant talcum powder, and the tabletting drying temperature is 60 DEG C, and the tablet diameters are
7mm, water content 5%.
Oyster slice processing method according to the present invention also includes solid bridge in the tabletting, and the tablet technique uses
Wet granulation.
Oyster slice processing method according to the present invention, the wet granulation the following steps are included: be pulverized and mixed-softwood-processed
Granulation-drying-tabletting-coating.
The present invention provides a seed oyster slice processing methods, comprising the following steps:
A, it chooses fresh oyster meat to be cleaned, the oyster meat that cleaning is completed is put into deionized water, carry out desalination
Processing, and timing detects salinity, the salinity measuring method is precipitating method of silver nitrate；
B, the amino acid content of the oyster meat pre-processed in step 1 is detected, thus according to amino acid content pair
Oyster meat is chosen, which uses HPLC detection method or external standard method；
C, oyster meat is digested using enzymatic isolation method, forms it into enzymolysis liquid, and by centrifugal device it is carried out from
Heart processing, the enzymatic isolation method use papain, bromelain, neutral proteinase, papain complex enzyme, pineapple egg
White enzyme complex enzyme, neutral proteinase complex enzyme it is one or more；
D, destroy the enzyme treatment is carried out to the enzymolysis liquid after enzymatic hydrolysis, the enzyme-removal temperature is 90~115 DEG C, and the enzyme deactivation time is
Then 10~30min enzymolysis solution after enzyme deactivation is dried and pulverization process, screening of then looking over so as to check；
E, auxiliary material is added in the oyster meat powder screened in step D, the auxiliary material includes filler, adhesive, collapses
Solve agent and lubricant, be stirred mixing to it after having added auxiliary material, then using tablet press machine to mixture progress tabletting with
Dry, forming diameter is 5~8mm, the tablet that water content is 2~8%.
Beneficial effects of the present invention: arginine and lysine recovery rate in oyster are substantially increased, is the 20 of material content
Times, auxiliary material is added after enzymatic hydrolysis, freeze-drying in oyster liquid, and a kind of oyster rich in arginine, bad amino acid is made in tabletting
Piece is a kind of easy absorption full of nutrition, can promote the functional food of microcirculation, improves the service efficiency of oyster, and increase
Nutritional ingredient after strong oyster film-making, improves the utilization rate of oyster.
Detailed description of the invention
Fig. 1 is oyster and oyster product protein content comparison diagram in the present invention；
Fig. 2 is that the salinity that ice water impregnates oyster process soak in the present invention changes over time figure；
Fig. 3 is external standard normal property coefficient measurement chart in the present invention；
Fig. 4 is two kinds of free aminoacid content comparison diagrams in the present invention；
Fig. 5 is tablet forming technique flow chart in the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to the accompanying drawings and embodiments, right
The present invention is further elaborated, it should be understood that and the specific embodiments described herein are merely illustrative of the present invention, and
It is not used in the restriction present invention.
Referring to Fig. 1, the present invention provides a seed oyster slice processing methods, comprising the following steps:
A, it chooses fresh oyster meat to be cleaned, the oyster meat that cleaning is completed is put into deionized water, carry out desalination
Processing, and timing detects salinity, the salinity measuring method is precipitating method of silver nitrate；
B, the amino acid content of the oyster meat pre-processed in step 1 is detected, thus according to amino acid content pair
Oyster meat is chosen, which uses HPLC detection method or external standard method；
C, oyster meat is digested using enzymatic isolation method, forms it into enzymolysis liquid, and by centrifugal device it is carried out from
Heart processing, the enzymatic isolation method use papain, bromelain, neutral proteinase, papain complex enzyme, pineapple egg
White enzyme complex enzyme, neutral proteinase complex enzyme it is one or more；
D, destroy the enzyme treatment is carried out to the enzymolysis liquid after enzymatic hydrolysis, the enzyme-removal temperature is 90~115 DEG C, and the enzyme deactivation time is
Then 10~30min enzymolysis solution after enzyme deactivation is dried and pulverization process, screening of then looking over so as to check；
E, auxiliary material is added in the oyster meat powder screened in step D, the auxiliary material includes filler, adhesive, collapses
Solve agent and lubricant, be stirred mixing to it after having added auxiliary material, then using tablet press machine to mixture progress tabletting with
Dry, forming diameter is 5~8mm, the tablet that water content is 2~8%.
Preferably, precipitating method of silver nitrate uses following formula in step A of the invention:
X --- NaCI content in every 100mL sample, g (g/V)；
C --- silver nitrate concentration of standard solution, mol/L；
V --- the volume for the sample drawn, mL；
V0--- consumed silver nitrate titer volume, mL in blank test；
V1--- the silver nitrate titer volume of sample consumption, mL.
It needs to derive sample when HPLC detection method in addition, using in step B of the invention, amino acid derived method
The following steps are included:
(1) the standard mixed solution containing a variety of amino acid is placed in the volumetric flask of 10mL, dilutes constant volume with ultrapure water, shakes
Even sampling 2mL；
(2) deriving method: hydrochloric acid solution, each 1mL of sodium tetraborate buffer is added in accurate measuring standard items 2mL, and concussion is shaken
It is even, test tube sealing is placed into after heating 45min in 50 DEG C of water-baths and is taken out；Sodium hydroxide solution 4mL is added, concussion shakes up, quiet
Clear lowest level liquid 2mL is taken after setting 30min, sample introduction uses after 0.45 μm of organic membrane filter；
(3) testing conditions: for amino acid chromatographic column, specification 4.6*250mm, column temperature is 40 DEG C, and Detection wavelength is
254nm, sample volume 10uL, flow 1.0mL/min；
(4) configuration of mobile phase: mobile phase A: 0.1moL sodium acetate solution and acetonitrile and are adjusted according to the proportional arrangement of 93:7
Saving pH is accurately 6.5 ± 0.1；Mobile phase B: water and acetonitrile according to 20:80 proportional arrangement.
Further, when being detected in step B of the invention using external standard method, external standard arginine, content >=
98%, calculation formula is as follows:
In formula: AR --- it is the peak area or peak height of reference substance；
CR --- it is the concentration of reference substance；
AX --- it is the peak area or peak height of test sample；
CX --- it is the concentration of test sample.
Preferably, it is 1~3:2~5 that solid-liquid ratio is taken when enzymatic hydrolysis of the invention, cleans desalination, is smashed to pieces with tissue mashing machine,
Addition enzyme content is 2500~4500u/g, and the water of addition digests 2~4h, just at interval of 15min in 40~55 DEG C of water-bath
It is primary that mixing fullys shake.
The present invention is in implementation process:
Machining experiment is carried out using sample and comparison product, determines high-quality oyster, sample uses fresh oyster, and comparison product use
The raw peptide piece of oyster freeze-dried powder, oyster, oyster extract piece or oyster piece on existing market.The fresh oyster meat of 100g is taken, 400ml is added
4 DEG C of deionized water is impregnated, and salinity is measured by sampling every 15min, continues to impregnate every the ice water that a hour renews, until
Salinity no longer changes.Salinity measurement uses precipitating method of silver nitrate.Salt content calculates as follows:
In formula: X --- NaCI content in every 100mL sample, g (g/V)；
C --- silver nitrate concentration of standard solution, mol/L；
V --- the volume for the sample drawn, mL；
V0--- consumed silver nitrate titer volume, mL in blank test；
V1--- the silver nitrate titer volume of sample consumption, mL；
Free aminoacid content measurement:
When carrying out determined amino acid using HPLC, need to derive sample, amino acid derived method:
(1) the standard mixed solution containing a variety of amino acid is placed in the volumetric flask of 10mL, dilutes constant volume with ultrapure water, shakes
Even sampling 2mL.
(2) deriving method: it is each that hydrochloric acid solution, sodium tetraborate buffer is added in accurate measuring standard items and reference substance 2mL
1mL, concussion shake up, and test tube sealing are placed into after heating 45min in 50 DEG C of water-baths and are taken out.Sodium hydroxide solution 4mL, shake is added
It swings and shakes up, take clear lowest level liquid 2mL after standing 30min, sample introduction uses after 0.45 μm of organic membrane filter.
(3) testing conditions: for amino acid chromatographic column, specification 4.6*250mm, column temperature is 40 DEG C, and Detection wavelength is
254nm, sample volume 10uL, flow 1.0mL/min.
(4) configuration of mobile phase: mobile phase A: 0.1moL sodium acetate solution and acetonitrile and are adjusted according to the proportional arrangement of 93:7
Saving pH is accurately 6.5 ± 0.1.Mobile phase B: water and acetonitrile according to 20:80 proportional arrangement.
(5) condition of gradient elution is as shown in the table:
Gradient elution time and mobile phase ratio
Standard amino acid is tested and analyzed under the above conditions, determines sequence and the time of appearance, record standard ammonia
The peak height and retention time of base acid.And the content for seeking two kinds of amino acid is measured according to arginic external standard linearity curve.
When being detected in the step B of invention using external standard method, external standard arginine, content >=98%, calculation formula
It is as follows:
In formula: AR --- it is the peak area or peak height of reference substance；
CR --- it is the concentration of reference substance；
AX --- it is the peak area or peak height of test sample；
CX --- it is the concentration of test sample.
The determination of enzymatic hydrolysis condition:
30g oyster meat is taken, desalination is cleaned, is smashed to pieces with tissue mashing machine, add different types of enzyme, the water of 90mL is added,
4h is digested in 50 DEG C of water-bath, it is primary that mixing just fullys shake at interval of 15min.
The different types of enzyme chosen is as shown in the table:
The kind and usage of enzyme
Orthogonal measurement optimum enzymolysis condition:
The horizontal factor table of orthogonal experiment
| Factor level | Hydrolysis temperature (DEG C) | Enzyme dosage (u/g) | Solid-to-liquid ratio | Enzymolysis time (h) |
| 1 | 45 | 2000 | 1:2 | 2 |
| 2 | 50 | 3000 | 1:3 | 3 |
| 3 | 55 | 4000 | 1:4 | 4 |
Orthogonal design table
| Experiment number | A | B | C | D |
| 1 | 1 | 1 | 1 | 1 |
| 2 | 1 | 2 | 2 | 2 |
| 3 | 1 | 3 | 3 | 3 |
| 4 | 2 | 1 | 2 | 3 |
| 5 | 2 | 2 | 3 | 1 |
| 6 | 2 | 3 | 1 | 2 |
| 7 | 3 | 1 | 3 | 2 |
| 8 | 3 | 2 | 1 | 3 |
| 9 | 3 | 3 | 2 | 1 |
By Micro-kjoldahl method, to oyster and on the market, the protein content of other several oyster products is surveyed
It is fixed, as a result as follows:
Oyster and oyster product protein content
| Type | Content (g/100g) | Content (g/100g) |
| Oyster | 8.44 (wet basis) | (49.58 butt) |
| Oyster piece | 3.41 | 3.41 |
| Ostreae testa pulverata | 26.52 | 26.52 |
| Oyster gives birth to peptide piece | 11.24 | 11.24 |
Oyster and oyster product protein content comparison diagram are as shown in Figure 1, the protein content of oyster reaches after measured
The reason of 49.58% (butt), the content than general oyster product is all high, remaining may be containing other additives.Certain
The minimum oyster piece content of brand is because the auxiliary material proportion of film-making is too high.
Desalinating process processing:
As shown in Fig. 2, the salt content without desalting processing oyster reaches 4.1g/100g.In desalination processes, ice water is added
The salinity of oyster soak is in rising trend after immersion, is not further added by after reaching balance, indicates the salinity exudation in oyster
Reach balance with the salinity in ice water afterwards.As time increases, salt impregnates precipitation rate and is gradually decreasing, and 200
Salinity after minute in ice water no longer changes, and salinity maintains essentially in the level of 0.01mol/L in soak.
Oyster and oyster product essence rely amino acid content:
The measurement of external standard method linear coefficient, series is as shown in Figure 3.The gradient lysate of arginine standard product is configured, is carried out
It is measured after derivative, as shown in the table:
The measurement of arginine linear coefficient
| Type | No. 1 | No. 2 | No. 3 |
| Area | 514420.9 | 257205.3 | 103004.2 |
| Content g | 0.000332 | 0.000116 | 0.0000664 |
Calibration curve equation y=-192808x+663760, related coefficient 0.9912 are obtained according to upper table and Fig. 3.
Oyster and the free essence of other health care products rely amino acid content as shown in the table:
The free essence of oyster relies amino acid content
| Type | Time (t/min) | Area | Content (g/100g) |
| Arginine | 18.625 | 37960.2 | 0.0830 |
| Lysine | 37.698 | 70067.8 | 0.1305 |
Preliminary enzymatic hydrolysis result: the enzymolysis liquid clarity of bromelain and papain is preferable after enzymatic hydrolysis, smell compared with
It is good.But the enzymolysis liquid smell containing neutral proteinase is difficult to endure, and clarity is very poor, after 1200r/min is centrifuged 3min
It is still muddy.Peculiar smell cost is industrially clarified and goes to reduce, this experiment is using bromelain, papain and pineapple wood
Melon complex enzyme is digested.
Different types of hydrolysis result
Pawpaw bromelain complex enzyme zymohydrolysis as seen from the above table, acquired two kinds of free aminoacid contents are all well below list
The content of two kinds of enzymes is solely used, reason may be the inhibitor that a kind of enzyme is another enzyme, in the active site of another enzyme
It combines, to reduce the hydrolysis result of two kinds of enzymes.The free arginine content of bromelain is higher than papain, but
Be papain free lysine content it is higher, comprehensively considered by efficiency and production cost etc., it is final to determine pineapple egg
White enzyme is best enzyme.
It is as shown in the table to digest orthogonal result:
Orthogonal experiment results
It is most preferably bromelain with enzyme known to orthogonal experiment；Optimal enzymatic hydrolysis condition: solid-liquid ratio 1:3, enzyme concentration
For 4000u/g, hydrolysis temperature is 45 DEG C, and the time of enzymatic hydrolysis is 3h.
Oyster enzymolysis liquid content balance:
As shown in figure 4, the content of the free amino acid after enzymatic hydrolysis increases considerably, incrementss are all at nearly 20 times
More than.It can be seen that small polypeptide chain is broken down into free amino acid.Macro-molecular protein is also digested into small polypeptide and small simultaneously
The protein of molecular weight improves the utilization rate of protein.
Tablet forming technique:
Tabletting is a kind of technique for making tablet, tablet be all suppressed with tablet press machine will not be dissipated come, release be because
Added binder there are also between particle in tablet binding force and electrostatic adsorption force there are also solid bridges.Tablet is now with wet process system
The Different Preparations such as grain, dry granulation, direct powder compression.Classical is wet granulation, and main flow is as shown in figure 5, originally
Tabletting in application uses wet process film-making, first digests oyster according to optimum enzymolysis condition, 105 DEG C is carried out after enzymatic hydrolysis, 20min goes out
Enzyme enzymolysis solution after enzyme deactivation is dried, pulverization process, is finally sieved with 100 mesh sieve choosing.Auxiliary material: filler uses sugar, glues
Mixture uses distilled water, and disintegrating agent uses dried starch, lubricant talcum powder.Tabletting is after the completion using 60 DEG C of drying, most
The tablet of diameter 7mm water content 5% or so is made afterwards.
The content of protein accounts for the 49.58% of butt in oyster.Using the high feature of protein content, using mild enzyme
Solution method extracts a large amount of free amino acid,
Because oyster belongs to common marine product, and marine product has the characteristics of high sodium, and excessive sodium ion is to have to body
Harmful, so carrying out desalting processing before being digested.This desalination impregnates balancing method using ice water, and this mode is at low cost,
It is high-efficient, it can apply on a large scale in the industry, and in order to guarantee the fresh of raw material, it is both full in this way using 4 DEG C of ice water
The foot needs of desalination, while also ensure that the freshness of material to greatest extent.The fresh oyster salt content just picked reaches
4.1g/100g.By desalting processing, finally in 0.078g/100g or so, it is seen that its effect is very significant.
Using HPLC method measurement essence, rely free aminoacid content.Arginine content is 0.0830g/100g, lysine content
For 0.130g/100g.Free amino acid carries out raising trip using enzymatic isolation method compared to for stable state amino acid plus being easy to absorb
The content of isolated amino acid.Because the condition of enzymatic hydrolysis is milder, the original nutriment of oyster will not be destroyed.It is measured by HPLC
From the point of view of amino acid content bromelain be better than > papain is better than > pawpaw bromelain, clarified to reduce in industry
And the step of deodorization, cost is reduced, by being comprehensively compared, has finally been determined that bromelain is most preferably to use enzyme.
In conclusion the present invention provides a seed oyster slice processing methods, comprising the following steps:
A, it chooses fresh oyster meat to be cleaned, the oyster meat that cleaning is completed is put into deionized water, carry out desalination
Processing, and timing detects salinity, the salinity measuring method is precipitating method of silver nitrate；
B, the amino acid content of the oyster meat pre-processed in step 1 is detected, thus according to amino acid content pair
Oyster meat is chosen, which uses HPLC detection method or external standard method；
C, oyster meat is digested using enzymatic isolation method, forms it into enzymolysis liquid, and by centrifugal device it is carried out from
Heart processing, the enzymatic isolation method use papain, bromelain, neutral proteinase, papain complex enzyme, pineapple egg
White enzyme complex enzyme, neutral proteinase complex enzyme it is one or more；
D, destroy the enzyme treatment is carried out to the enzymolysis liquid after enzymatic hydrolysis, the enzyme-removal temperature is 90~115 DEG C, and the enzyme deactivation time is
Then 10~30min enzymolysis solution after enzyme deactivation is dried and pulverization process, screening of then looking over so as to check；
E, auxiliary material is added in the oyster meat powder screened in step D, the auxiliary material includes filler, adhesive, collapses
Solve agent and lubricant, be stirred mixing to it after having added auxiliary material, then using tablet press machine to mixture progress tabletting with
Dry, forming diameter is 5~8mm, the tablet that water content is 2~8%.
Beneficial effects of the present invention: arginine and lysine recovery rate in oyster are substantially increased, is the 20 of material content
Times, auxiliary material is added after enzymatic hydrolysis, freeze-drying in oyster liquid, and a kind of oyster rich in arginine, bad amino acid is made in tabletting
Piece is a kind of easy absorption full of nutrition, can promote the functional food of microcirculation, improves the service efficiency of oyster, and increase
Nutritional ingredient after strong oyster film-making, improves the utilization rate of oyster.
Certainly, the present invention can also have other various embodiments, without deviating from the spirit and substance of the present invention, ripe
It knows those skilled in the art and makes various corresponding changes and modifications, but these corresponding changes and change in accordance with the present invention
Shape all should fall within the scope of protection of the appended claims of the present invention.
Claims (10)
1. a seed oyster slice processing method, which comprises the following steps:
A, it chooses fresh oyster meat to be cleaned, the oyster meat that cleaning is completed is put into deionized water, carry out desalting processing,
And timing detects salinity, the salinity measuring method is precipitating method of silver nitrate；
B, the amino acid content of the oyster meat pre-processed in step 1 is detected, thus according to amino acid content to oyster
Meat is chosen, which uses HPLC detection method or external standard method；
C, oyster meat is digested using enzymatic isolation method, forms it into enzymolysis liquid, and carry out at centrifugation to it by centrifugal device
Reason, the enzymatic isolation method use papain, bromelain, neutral proteinase, papain complex enzyme, bromelain
Complex enzyme, neutral proteinase complex enzyme it is one or more；
D, to after enzymatic hydrolysis enzymolysis liquid carry out destroy the enzyme treatment, the enzyme-removal temperature be 90~115 DEG C, the enzyme deactivation time be 10~
Then 30min enzymolysis solution after enzyme deactivation is dried and pulverization process, screening of then looking over so as to check；
E, auxiliary material is added in the oyster meat powder screened in step D, the auxiliary material includes filler, adhesive, disintegrating agent
And lubricant, it is stirred mixing to it after having added auxiliary material, tabletting and drying then are carried out to the mixture using tablet press machine,
Formation diameter is 5~8mm, the tablet that water content is 2~8%.
2. oyster slice processing method according to claim 1, which is characterized in that precipitating method of silver nitrate is adopted in the step A
With following formula:
X --- NaCI content in every 100mL sample, g (g/V)；
C --- silver nitrate concentration of standard solution, mol/L；
V --- the volume for the sample drawn, mL；
V0--- consumed silver nitrate titer volume, mL in blank test；
V1--- the silver nitrate titer volume of sample consumption, mL.
3. oyster slice processing method according to claim 1, which is characterized in that use HPLC detection method in the step B
When need to derive sample, amino acid derived method the following steps are included:
(1) the standard mixed solution containing a variety of amino acid is placed in the volumetric flask of 10mL, dilutes constant volume with ultrapure water, shakes up and take
Sample 2mL；
(2) deriving method: hydrochloric acid solution, each 1mL of sodium tetraborate buffer is added in accurate measuring standard items 2mL, and concussion shakes up,
Test tube sealing is placed into after heating 45min in 50 DEG C of water-baths and is taken out；Sodium hydroxide solution 4mL is added, concussion shakes up, and stands
Clear lowest level liquid 2mL is taken after 30min, sample introduction uses after 0.45 μm of organic membrane filter；
(3) testing conditions: for amino acid chromatographic column, specification 4.6*250mm, column temperature is 40 DEG C, Detection wavelength 254nm, into
Sample amount 10uL, flow 1.0mL/min；
(4) configuration of mobile phase: mobile phase A: 0.1moL sodium acetate solution and acetonitrile and adjust pH according to the proportional arrangement of 93:7
Accurate is 6.5 ± 0.1；Mobile phase B: water and acetonitrile according to 20:80 proportional arrangement.
4. oyster slice processing method according to claim 1, which is characterized in that carried out in the step B using external standard method
When detection, external standard arginine, content >=98%, calculation formula is as follows:
In formula: AR --- it is the peak area or peak height of reference substance；
CR --- it is the concentration of reference substance；
AX --- it is the peak area or peak height of test sample；
CX --- it is the concentration of test sample.
5. oyster slice processing method according to claim 1, which is characterized in that taken when the enzymatic hydrolysis solid-liquid ratio be 1~
3:2~5 are cleaned desalination, are smashed to pieces with tissue mashing machine, and addition enzyme content is 2500~4500u/g, the water of addition, 40~55
DEG C water-bath in digest 2~4h, it is primary that mixing just fullys shake at interval of 15min.
6. oyster slice processing method according to claim 5, which is characterized in that the enzymatic hydrolysis condition is that solid-liquid ratio is 1:3,
Enzyme concentration is 4000u/g, and hydrolysis temperature is 45 DEG C, and the time of enzymatic hydrolysis is 3h, and digesting enzyme used is bromelain.
7. oyster slice processing method according to claim 1, which is characterized in that enzyme-removal temperature is 105 in the step D
DEG C, the enzyme deactivation time is 20min, sieves with 100 mesh sieve choosing.
8. oyster slice processing method according to claim 1, which is characterized in that filler uses sugar in the step E,
Adhesive uses distilled water, and disintegrating agent uses dried starch, lubricant talcum powder, and the tabletting drying temperature is 60 DEG C, and institute
Stating tablet diameters is 7mm, water content 5%.
9. oyster slice processing method according to claim 8, which is characterized in that it also include solid bridge in the tabletting, and
The tablet technique uses wet granulation.
10. oyster slice processing method according to claim 9, which is characterized in that the wet granulation the following steps are included:
It is pulverized and mixed-softwood-granulation-drying-tabletting-coating processed.
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| CN110463758A (en) * | 2019-08-20 | 2019-11-19 | 集美大学 | A kind of preparation method of flavour improved oyster tablet |
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Application publication date: 20190607 |