CN110574884A - Oyster peptide oral liquid and preparation method thereof - Google Patents

Oyster peptide oral liquid and preparation method thereof Download PDF

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Publication number
CN110574884A
CN110574884A CN201911021602.4A CN201911021602A CN110574884A CN 110574884 A CN110574884 A CN 110574884A CN 201911021602 A CN201911021602 A CN 201911021602A CN 110574884 A CN110574884 A CN 110574884A
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oyster
oral liquid
filtration
enzymolysis
oyster peptide
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王卫星
孙智寿
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Yantai Fantai Food Co Ltd
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Yantai Fantai Food Co Ltd
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    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • 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

Abstract

the invention belongs to the technical field of oral liquid, and particularly provides oyster peptide oral liquid and a preparation method thereof. The method has the advantages that by using the specific compound protease, the hydrolysis degree of the oyster protein can be improved, and the hydrolysis effect is improved; the problem of fishy smell of the oyster peptide product is solved by adding the ginger juice; the problem of unstable products is solved by adding the composite colloid. According to the results of the examples, the oyster peptide oral liquid provided by the application has no fishy smell, is stable and is not easy to layer.

Description

Oyster peptide oral liquid and preparation method thereof
Technical Field
The invention relates to the technical field of oral liquid, in particular to oyster peptide oral liquid and a preparation method thereof.
Background
oyster, which is called as tonic food by folk, is a male yang-strengthening Sheng product, and is listed with ginseng and sea cucumber. Oyster can nourish primordial qi, regulate qi and blood, especially nourish yin, tonify kidney, and enhance essence and spirit of human body, which is called as "promoting middle qi" in traditional Chinese medicine, namely, make spirit in good health, and engorge in full of yang and stiffness verve.
The oyster meat is delicious and rich in nutrition, and is called as milk in the sea. Is one of the first health-care and curative foods with homology of medicine and food in China. The protein content of the oyster can reach 50%, and the oyster has complete amino acid composition and is high-quality protein; the free amino acid contains rich taurine which has the functions of diminishing inflammation, detoxifying, protecting liver, benefiting gallbladder, reducing blood fat, promoting the development of infant cerebrum, calming nerves and nourishing brain. In addition, oyster meat is rich in unsaturated fatty acids such as glycogen, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), vitamins, and minerals such as selenium and zinc.
Oyster has high protein content, but its protein molecule is large, and its digestion and absorption rate is low. The macromolecular protein is enzymolyzed into small molecular peptides by specific protease, and simultaneously, a large amount of nutrient substances which are easy to be absorbed by human bodies, such as taurine, arginine, threonine, lysine, zinc, and the like, are generated.
However, since oysters contain more protein and amino acid and have larger fishy smell in processing, oyster peptide powder and oyster peptide tablets are often processed at present. At present, no oyster peptide oral liquid product is produced in the market.
Disclosure of Invention
The oyster peptide oral liquid provided by the invention is convenient to drink, free of fishy smell, fresh and fine in taste and excellent in smooth taste.
In order to achieve the above object, the present invention provides the following technical solutions:
The invention provides a preparation method of oyster peptide oral liquid, which comprises the following steps:
pulping the oyster meat to obtain oyster pulp;
Mixing the obtained oyster slurry with compound protease, performing enzymolysis, and inactivating enzyme to obtain oyster peptidase hydrolysis stock solution; the compound protease comprises bacillus subtilis neutral protease and papain;
Filtering the oyster peptide enzymolysis stock solution to obtain oyster peptide enzymolysis liquid;
Mixing the oyster peptidase hydrolyzed clear liquid, ginger juice, fructo-oligosaccharide, high fructose syrup, apple juice, composite colloid and water, and homogenizing to obtain the oyster peptide oral liquid.
Preferably, the mass ratio of the bacillus subtilis neutral protease to the papain is (1 ~ 5):1, and the mass of the compound protease is 0.3 ~ 0.9.9% of that of the oyster meat.
Preferably, the enzymolysis temperature is 55 ~ 60 ℃, and the time is 1 ~ 5 h.
Preferably, the filtration comprises a primary filtration and a secondary filtration which are sequentially carried out, wherein the primary filtration is filter cloth coarse filtration, and the secondary filtration is diatomite fine filtration.
Preferably, the mass ratio of the oyster peptidase hydrolysate to the ginger juice to the fructo-oligosaccharide to the fructose-glucose-fructose syrup to the apple juice to the composite colloid to the water is (50 ~ 70) to (5 ~ 15) to (5 ~ 15) to (5 ~ 15) to (3 ~ 7) to (2 ~ 7) to (80 ~ 120).
Preferably, the composite colloid comprises gellan gum, xanthan gum and sodium carboxymethyl cellulose, and the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethyl cellulose is (3 ~ 7): (1 ~ 3): (1 ~ 3).
Preferably, the temperature of the homogenization treatment is 60 ~ 70 ℃, and the pressure is 15 ~ 25kg/cm 2.
Preferably, the oyster peptide enzymolysis stock solution is subjected to decolorization treatment and then filtration treatment.
Preferably, the decolorization treatment is activated carbon adsorption decolorization, and the mass of the activated carbon is 0.5 ~ 1% of the mass of the oyster meat.
The invention also provides the oyster peptide oral liquid prepared by the preparation method.
the invention provides an oyster peptide oral liquid and a preparation method thereof. The method has the advantages that by using the specific compound protease, the hydrolysis degree of the oyster protein can be improved, and the hydrolysis effect is improved; the problem of fishy smell of the oyster peptide product is solved by adding the ginger juice; the problem of unstable products is solved by adding the composite colloid. According to the results of the examples, the oyster peptide oral liquid provided by the application has no fishy smell, is stable and is not easy to layer.
Detailed Description
The invention provides a preparation method of oyster peptide oral liquid, which comprises the following steps:
Pulping the oyster meat to obtain oyster pulp;
mixing the obtained oyster slurry with compound protease, performing enzymolysis, and inactivating enzyme to obtain oyster peptidase hydrolysis stock solution; the compound protease comprises bacillus subtilis neutral protease and papain;
Filtering the oyster peptide enzymolysis stock solution to obtain oyster peptide enzymolysis liquid;
Mixing the oyster peptidase hydrolyzed clear liquid, ginger juice, fructo-oligosaccharide, high fructose syrup, apple juice, composite colloid and water, and homogenizing to obtain the oyster peptide oral liquid.
This application carries out the beating treatment to oyster meat, obtains oyster thick liquids. In the present application, the oyster meat is preferably washed before the beating treatment, the washing is performed with clean water, and the washing is preferably performed a plurality of times, such as 3 times, specifically. After the cleaning, the oyster meat is preferably subjected to pulping treatment after being dried. The weight of oyster meat is the oyster meat weight after washing and accuse dry moisture in this application. The present application does not require any particular implementation of the beating process, and can be carried out by a method of beating oyster meat, which is well known to those skilled in the art.
After oyster slurry is obtained, the obtained oyster slurry and compound protease are mixed and then subjected to enzymolysis, and oyster peptidase hydrolysis stock solution is obtained after enzyme deactivation.
In the application, the temperature of the enzymolysis is preferably 55 ~ 60 ℃, more preferably 55 ~ 57%, and the time of the enzymolysis is preferably 1 ~ 5h, more preferably 2 ~ 3 h.
According to the method, the oyster meat is subjected to enzymolysis by taking two specific enzymes, namely bacillus subtilis neutral protease and papain, as composite protease, under the specific mass proportion limit and the enzymolysis condition limit, the oyster protein can be completely subjected to enzymolysis (the hydrolysis rate can reach more than 87%), and an enzymolysis product which is free from peculiar smell, good in flavor and light in color (light gray) is obtained.
In the application, the temperature of the enzyme deactivation is preferably 85 ~ 95 ℃, more preferably 90 ~ 92 ℃, the time of the enzyme deactivation is preferably 15 ~ 25min, more preferably 20 ~ 22min, and after the enzyme deactivation is finished, the system is naturally cooled to the room temperature.
After the oyster peptidase hydrolysis stock solution is obtained, the oyster peptidase hydrolysis stock solution is filtered to obtain oyster peptidase hydrolysis clear solution. In the present application, the filtration preferably comprises a primary filtration and a secondary filtration performed sequentially, the primary filtration preferably being a coarse filtration with filter cloth having a particle size of preferably 200 mesh or less, more preferably 300 mesh or less; the secondary filtration is preferably a fine diatomaceous earth filtration, which may be carried out using a diatomaceous earth filter known to those skilled in the art.
The application the two-stage filtration method of specific setting can carry out fine filtration to oyster peptide enzymolysis stoste, obtains the higher filtrate of clarity. In general filtration methods, however, the filtration result is not preferable due to reasons such as stickiness of the oyster viscera.
in the application, the decolorization treatment is preferably carried out by activated carbon adsorption, the mass of the activated carbon is preferably 0.5 ~ 1% of the mass of the oyster meat, and is further preferably 0.6 ~ 0.8.8%, and the time of the decolorization treatment is preferably 20 ~ 30 hours, and is further preferably 24 ~ 26 hours.
in the present application, the filtrate obtained after the filtration treatment is preferably subjected to a sterilization treatment at a temperature of 85 ~ 95 ℃, more preferably 90 ~ 92 ℃, for a time of 15 ~ 25min, more preferably 20 ~ 22 min.
The oyster peptide enzymolysis clear liquid is preferably filled in a plastic barrel to be frozen for standby, and the freezing temperature is preferably-15 ~ -20 ℃, and more preferably-18 ℃.
After obtaining the oyster peptide enzymolysis clear liquid, the ginger juice, the fructo-oligosaccharide, the high fructose syrup, the apple juice, the composite colloid and water are mixed and then are homogenized to obtain the oyster peptide oral liquid.
The method comprises the following steps of preferably adding oyster peptidase hydrolysate clear liquid, ginger juice, fructo-oligosaccharide, high fructose syrup and apple juice into a mixing tank, and heating the mixing tank to a homogenizing treatment temperature; then mixing the water and the compound colloid and adding the mixture into a batching tank. In the present application, the water is preferably demineralized water, the temperature of which is preferably hot water at 70 ℃.
In the present application, the mass ratio of the oyster peptidase hydrolysate to the ginger juice to the fructo-oligosaccharide to the fructose-glucose-fructose syrup to the apple juice to the composite colloid to the water is preferably (50 ~ 70): 5 ~ 15): 5 ~ 15): 5 ~ 15): 3 ~ 7): 2 ~ 7): 80 ~ 120, more preferably (55 ~ 65): 8 ~ 12): 7 ~ 12): 8 ~ 13): 4 ~ 6): 3 ~ 6): 90 ~ 110, and still more preferably 60:10:10: 5:5: 100.
In the application, the ginger juice has the function of removing fishy smell, and can remove the fishy smell of a product obtained by enzymolysis of oysters.
In the application, the composite colloid preferably comprises gellan gum, xanthan gum and sodium carboxymethylcellulose, the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethylcellulose is preferably (3 ~ 7): (1 ~ 3): (1 ~ 3), and further preferably 5:2:2, the oyster protein is poor in stability after being subjected to enzymolysis to obtain small molecular polypeptides, and the ginger juice is also poor in stability.
In the present application, the temperature of the homogenization treatment is preferably 60 ~ 70 ℃, more preferably 65 ~ 68 ℃, and the pressure of the homogenization treatment is preferably 15 ~ 25kg/cm2More preferably 18~20kg/cm2。
In practical production application, preferably, after the homogenization treatment, the obtained product after the homogenization treatment is sequentially sterilized (UHT ultra-high temperature instantaneous sterilization is adopted, 140 ℃ and 3 ~ 4 s), filled (ultra-clean medium-temperature filling), sterilized (spray type three-section sterilization is adopted, the temperature is increased for 15min, the sterilization temperature is 85 ℃, the sterilization time is 15min, cooling is carried out for 15 min), blow-drying (air knife type drying), labeling (automatic labeling), code spraying (production batch number spraying), boxing (packaging according to packaging requirements), detection (detection of physical and chemical indexes and microbial detection), detection is qualified, and the product is delivered after the national standard is reached.
the application also provides the oyster peptide oral liquid prepared by the preparation method in the technical scheme.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The preparation of oyster peptidase lysate comprises the following steps:
1. Cleaning: the oyster meat is washed for three times by clear water and drained.
2. Pulping: and pulping the oyster meat by using a pulping machine to obtain oyster peptide pulp.
3. Enzymolysis: adding compound protease into the oyster peptide slurry for enzymolysis.
The compound protease is a mixture of bacillus subtilis neutral protease and papain, the mass ratio of the bacillus subtilis neutral protease to the papain is 3:1, and the mass of the compound protease is 0.7% of that of the oyster meat.
the temperature of enzymolysis is 57 ℃, and the enzymolysis time is 2 h.
4. Enzyme deactivation: the temperature is 90 ℃, the time is 20 minutes, and the temperature is cooled to the room temperature after the enzyme deactivation is finished.
5. And (3) decoloring: decolorizing with active carbon (0.6 wt% of Carnis Ostreae) for 24 hr.
6. And (3) filtering: the primary filtration is carried out by a 200-mesh filter bag.
7. Fine filtering: fine filtering with diatomite filter.
8. And (3) sterilization: at 90 ℃ for 20 minutes, cool to room temperature.
9. Freezing: the oyster peptide liquid is filled into a plastic barrel and is frozen for standby.
Example 2
The ratio of 3:1 in step 3 of example 1 was adjusted to 2:1, the enzymolysis temperature was adjusted to 55 ℃, and the rest of the protocol was kept the same as that of example 1.
Example 3
The 5:1 ratio in step 3 of example 1 was adjusted to 2:1, the enzymolysis temperature was adjusted to 59 ℃, and the rest of the protocol was kept the same as example 1.
Comparative example 1
The complex protease in step 3 of example 1 was adjusted to papain, and the rest of the protocol was identical to that of example 1.
Comparative example 2
the complex protease in step 3 of example 1 was adjusted to an acid protease, and the remaining protocol was identical to that of example 1.
Comparative example 3
The complex protease in step 3 of example 1 was adjusted to subtilisin, and the rest of the protocol was identical to example 1.
The product indices of the oyster peptide hydrolysate obtained in example 1 ~ 3 and comparative example 1 ~ 3 are shown in table 1.
TABLE 1 product index of oyster Peptidase supernatant
Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 comparative example 3
rate of oyster protein hydrolysis 87% 85% 86% 50% 60% 53%
color and luster of the product Light grey light grey Light grey Dark grey Dark grey Dark grey
Example 4
The preparation of oyster peptide oral liquid includes the following steps:
60 parts of oyster peptide enzymatic hydrolysate, 10 parts of ginger juice, 10 parts of fructo-oligosaccharide, 10 parts of high fructose corn syrup and 5 parts of apple juice in example 1 are added into a mixing tank, and the temperature is raised to 65 ℃.
5 parts of softened water at 70 ℃ and 100 parts of composite colloid are mixed, stirred uniformly and dissolved for 30 minutes, and then the mixture is added into a batching tank and stirred for 15 minutes after complete dissolution. The composite colloid is a mixture of gellan gum, xanthan gum and sodium carboxymethyl cellulose, and the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethyl cellulose is 5:2: 2.
Homogenizing at 65 deg.C and 20Kg/cm to obtain Concha Ostreae peptide oral liquid.
Comparative example 4
The addition of ginger juice was omitted and the rest was the same as in example 4.
Comparing the tastes of the products obtained in example 4 and comparative example 4 by randomly selecting 30 persons, 30 persons all agree that the oyster peptide oral liquid obtained in example 4 has no or almost no fishy smell, while the oyster peptide oral liquid obtained in comparative example 4 has a strong fishy smell and even feels pungent.
Comparative example 5
The addition of complex colloid was omitted, and the rest was the same as in example 4.
The product obtained in example 5 has a delamination phenomenon, while the oyster peptide oral liquid obtained in example 4 is very uniform and has no delamination phenomenon, which indicates that the addition of the composite colloid can bring excellent product stability.
Comparative example 6
The reducing agent in the composite colloid was omitted, and the rest was the same as in example 4.
Comparative example 7
The mass ratio of gellan gum to xanthan gum to sodium carboxymethylcellulose was adjusted to 17:2:2, and the remainder was the same as in example 4.
The delamination occurred in the product obtained in comparative example 6, and the delamination occurred slightly in the product obtained in comparative example 7, but was not so significant. The surface compound must have a specific composition to function.
example 5
The preparation of oyster peptide oral liquid includes the following steps:
60 parts of oyster peptide enzymatic hydrolysate, 8 parts of ginger juice, 10 parts of fructo-oligosaccharide, 13 parts of high fructose corn syrup and 5 parts of apple juice in example 2 are added into a mixing tank, and the temperature is raised to 65 ℃.
5 parts of softened water at 70 ℃ and 105 parts of composite colloid are mixed and stirred uniformly for 30 minutes, and then the mixture is added into a batching tank and stirred for 15 minutes after complete dissolution. The composite colloid is a mixture of gellan gum, xanthan gum and sodium carboxymethyl cellulose, and the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethyl cellulose is 5:2: 2.
Homogenizing at 65 deg.C and 20Kg/cm to obtain Concha Ostreae peptide oral liquid.
The oyster peptide oral liquid obtained in the embodiment has no fishy smell.
example 6
The preparation of oyster peptide oral liquid includes the following steps:
57 parts of oyster peptide enzymatic hydrolysate, 8 parts of ginger juice, 10 parts of fructo-oligosaccharide, 13 parts of high fructose corn syrup and 5 parts of apple juice in example 3 are added into a mixing tank, and the temperature is raised to 63 ℃.
5 parts of softened water at 70 ℃ and 105 parts of composite colloid are mixed and stirred uniformly for 30 minutes, and then the mixture is added into a batching tank and stirred for 15 minutes after complete dissolution. The composite colloid is a mixture of gellan gum, xanthan gum and sodium carboxymethyl cellulose, and the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethyl cellulose is 5:2: 2.
Homogenizing at 68 deg.C and 20Kg/cm to obtain Concha Ostreae peptide oral liquid.
The oyster peptide oral liquid obtained in the embodiment has no fishy smell.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. The preparation method of the oyster peptide oral liquid is characterized by comprising the following steps:
Pulping the oyster meat to obtain oyster pulp;
Mixing the obtained oyster slurry with compound protease, performing enzymolysis, and inactivating enzyme to obtain oyster peptidase hydrolysis stock solution; the compound protease comprises bacillus subtilis neutral protease and papain;
Filtering the oyster peptide enzymolysis stock solution to obtain oyster peptide enzymolysis liquid;
Mixing the oyster peptidase hydrolyzed clear liquid, ginger juice, fructo-oligosaccharide, high fructose syrup, apple juice, composite colloid and water, and homogenizing to obtain the oyster peptide oral liquid.
2. The preparation method according to claim 1, wherein the mass ratio of the subtilisin to the papain is (1 ~ 5):1, and the mass of the composite protease is 0.3 ~ 0.9.9% of the oyster meat.
3. The method of claim 1 or 2, wherein the enzymolysis is carried out at 55 ~ 60 ℃ for 1 ~ 5 h.
4. The method according to claim 1, wherein the filtration comprises a primary filtration and a secondary filtration performed in sequence, the primary filtration being a coarse filter cloth filtration, and the secondary filtration being a fine diatomaceous earth filtration.
5. The method of claim 1, wherein the weight ratio of oyster peptidase hydrolysate to ginger juice to fructooligosaccharide to high fructose corn syrup to apple juice to complex colloid to water is (50 ~ 70): 5 ~ 15): 5 ~ 15): 5 ~ 15): 3 ~ 7): 2 ~ 7): 80 ~ 120.
6. The method according to claim 1 or 5, wherein the composite colloid comprises gellan gum, xanthan gum and sodium carboxymethyl cellulose, and the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethyl cellulose is (3 ~ 7) (1 ~ 3) to (1 ~ 3).
7. The method according to claim 6, wherein the homogenization treatment is carried out at a temperature of 60 ~ 70 ℃ and a pressure of 15 ~ 25kg/cm2。
8. The method according to claim 1 or 4, wherein the oyster peptide hydrolysate is decolorized and then filtered.
9. the preparation method according to claim 8, wherein the decolorization treatment is activated carbon adsorption decolorization, and the mass of the activated carbon is 0.5 ~ 1% of the mass of the oyster meat.
10. An oyster peptide oral liquid prepared by the process according to any one of claims 1 ~ 9.
CN201911021602.4A 2019-10-25 2019-10-25 Oyster peptide oral liquid and preparation method thereof Pending CN110574884A (en)

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Application publication date: 20191217