CN111493324A - An oral liquid containing Margarita meat wall-broken liquid and its preparation method - Google Patents
An oral liquid containing Margarita meat wall-broken liquid and its preparation method Download PDFInfo
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 64
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Classifications
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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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food production, and particularly relates to an oral liquid containing pearl oyster meat wall-breaking liquid and a preparation method thereof. After fresh pearl oyster meat is subjected to enzymolysis wall breaking, pineapple juice is added to adjust the pH value of the solution to 3.2-3.4, the stability of natural taurine can be obviously improved, the oxidation of taurine is reduced by combining vitamin C, the prepared oral liquid can keep the content of taurine more than 90 percent after being placed at normal temperature for 9 months, the stability is good, the sour and sweet taste of the juice is endowed with the unique flavor of the oral liquid, and the sensory evaluation is higher; and the preparation method is simple to operate, easy to control, suitable for large-scale industrial production and has great economic benefit.
Description
Technical Field
The invention belongs to the technical field of food production. More particularly, relates to an oral liquid containing pearl oyster meat wall-breaking liquid and a preparation method thereof.
Background
Taurine is a sulfur-containing amino acid with a non-protein structure, and has effects of resisting atherosclerosis and arrhythmia, improving congestive heart failure, and promoting brain development in aspects of retina, central nervous system, cardiovascular system, liver and gall system, reproduction and development, etc. The human body only can synthesize taurine in a limited way, so that the intake of taurine from diet is very important, and if infants lack taurine, retinal dysfunction, growth and mental retardation can occur.
At present, the price of taurine extracted from natural substances in the international market is far higher than that of synthetic products, the marine organism resources in China are rich, the taurine is rich in fish and shellfish, particularly in mollusks, and the marine organisms can be said to be natural treasury of taurine. For example, the pearl oyster meat cells contain rich natural taurine, and after the cells are broken, the natural taurine can be directly absorbed after drinking in the cell-broken solution. For example, chinese patent application CN1151290A discloses a method for hydrolyzing pearl oyster meat and its analogues and preparing an oral liquid, which comprises hydrolyzing pearl oyster meat with its own enzyme, then performing proteolysis on the pearl oyster meat with natural protease in papaya and pineapple, filtering, flavoring, removing fishy smell, and the like. However, in practical application, the taurine obtained after the pearl oyster meat is subjected to enzymolysis is unstable and can be degraded after being stored at room temperature for about 10 days, the taurine content of the finished product is remarkably reduced from 100% to 89.3% at day 35, and the nutritional value is remarkably reduced.
Therefore, the oral liquid containing the pearl oyster meat wall-breaking liquid with good stability and the preparation method thereof are urgently needed.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defect and the defect of poor stability of taurine in the pearl oyster meat wall-broken liquid prepared by enzymolysis in the prior art, and provides the oral liquid containing the pearl oyster meat wall-broken liquid with good stability.
The invention also aims to provide a preparation method of the oral liquid.
The above purpose of the invention is realized by the following technical scheme:
an oral liquid containing pearl oyster meat wall-breaking liquid comprises the following raw materials and contents: 20-50 vol.% of pearl shell meat wall breaking liquid, 3-10 mg/ml of vitamin C, 30-45 vol.% of pineapple juice and the balance of water; the pH value of the oral liquid is adjusted to 3.2-3.4 by using pineapple juice.
According to the invention, the pearl oyster meat is subjected to wall breaking treatment, taurine in the pearl oyster meat can be fully released into the solution, the pineapple juice is added to adjust the pH value of the solution to 3.2-3.4, the stability of natural taurine can be obviously improved, the oxidation of taurine is reduced by combining with vitamin C, the prepared oral liquid can keep the content of taurine more than 90% after being placed for 9 months at normal temperature, the stability is good, the sour and sweet taste of the juice endows the oral liquid with unique flavor, and the sensory evaluation is higher.
Preferably, the oral liquid comprises the following raw materials and contents thereof: 35-50 vol.% of pearl shell meat wall breaking liquid, 5-10 mg/ml of vitamin C, 40-45 vol.% of pineapple juice and the balance of water.
More preferably, the oral liquid comprises the following raw materials and contents thereof: 50 vol.% of pearl shell meat wall breaking liquid, 10 vol.% of vitamin C10mg/ml, 42.3 vol.% of pineapple juice and the balance of water. In practice, the oral liquid prepared under the proportioning condition has better mouthfeel and better taurine stability.
Further, the pH value of the pineapple juice is 1.9-2.6. The pineapple juice is obtained by squeezing immature pineapple, and the pH value of the obtained pineapple juice is lower than that of common mature pineapple juice.
Furthermore, the preparation method of the pearl oyster meat wall-breaking liquid comprises the following steps:
adding water with the weight-volume ratio of 1 (1-2) g/ml into fresh pearl oyster meat, breaking the wall by using a wall breaking machine, adding trypsin and papain, performing enzymolysis until all cells are hydrolyzed, filtering, inactivating enzymes, and storing at 4-8 ℃ to obtain the pearl oyster meat. In practice, the inventor finds that the taurine in the pearl oyster meat can be better released into the solution without damaging the taste of the pearl oyster meat by using trypsin and papain to carry out enzymolysis wall breaking on the pearl oyster meat.
Further, the adding amount of the trypsin is 0.5-2 wt% of fresh pearl oyster meat.
Preferably, the adding amount of the trypsin is 1-2 wt% of fresh pearl oyster meat.
More preferably, the adding amount of the trypsin is 1 wt% of the fresh pearl oyster meat. The practice shows that the fresh pearl oyster meat can be subjected to enzymolysis more thoroughly under the condition, and the enzymolysis effect is good.
Furthermore, the addition amount of the papain is 0.5-1 wt% of fresh pearl oyster meat.
Preferably, the addition amount of the papain is 0.5-0.8 wt% of fresh pearl oyster meat.
More preferably, the addition amount of the papain is 0.6 wt% of the fresh pearl oyster meat. The practice shows that the fresh pearl oyster meat can be subjected to enzymolysis more thoroughly under the condition, and the enzymolysis effect is good.
Further, the enzymolysis temperature is 33-37 ℃.
Furthermore, the wall breaking machine breaks the wall for 5-10 min under the condition of 50000-55000 revolutions per minute.
Preferably, the wall breaking machine breaks the wall for 5-10 min under the condition of 55000 r/min.
Further, the enzyme inactivation method is boiling for 3-6 min.
The invention also provides a preparation method of the pearl oyster meat wall-breaking liquid-containing oral liquid, which comprises the following steps:
s1, adding water with a weight-volume ratio of 1 (1-2) g/ml into fresh pearl oyster meat, breaking the wall with a wall breaking machine, adding 0.5-2 wt% of trypsin and 0.5-2 wt% of papain into the fresh pearl oyster meat, performing enzymolysis at 33-37 ℃ until all cells are hydrolyzed, filtering, inactivating enzymes, and storing at 4-8 ℃ to obtain a pearl oyster meat wall breaking liquid;
s2, adding vitamin C into the pearl oyster meat wall breaking liquid obtained in the step S1, stirring and dissolving, adding pineapple juice into the mixture in 2-5 batches to adjust the pH, adding water, stirring, uniformly mixing, filtering, filling, covering, sterilizing and detecting to be qualified to obtain the pearl oyster meat wall breaking liquid.
The invention has the following beneficial effects:
(1) according to the oral liquid containing the pearl oyster meat wall-breaking liquid, fresh pearl oyster meat is subjected to enzymolysis wall breaking, pineapple juice is added to adjust the pH value of the solution to 3.2-3.4, the stability of natural taurine can be remarkably improved, the oxidization of taurine is reduced by combining vitamin C, the content of taurine can be kept by more than 90% after the prepared oral liquid is placed at normal temperature for 9 months, the stability is good, the sour and sweet taste of fruit juice is endowed with the unique flavor of the oral liquid, and the sensory evaluation is high.
(2) The preparation method of the pearl oyster meat wall-breaking liquid-containing oral liquid is simple to operate, easy to control, suitable for large-scale industrial production and has great economic benefits.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
The pineapple juice used by the invention is obtained by squeezing immature pineapples, and the pH value is 1.9-2.6 through detection.
Reagents and materials used in the remaining examples were all commercially available unless otherwise specified.
Example 1 an oral liquid containing pearl oyster meat wall-breaking liquid
The oral liquid containing the pearl oyster meat wall-breaking liquid is prepared by adopting the following method:
s1, adding purified water with a weight-volume ratio of 1:1g/ml into fresh pearl oyster meat, breaking the wall for 5min by a wall breaking machine 55000 r/min, adding 1 wt% of trypsin and 0.6 wt% of papain into the fresh pearl oyster meat, performing enzymolysis for 3h at 35 ℃, sampling and checking every 30min in the enzymolysis process, dyeing an enzymolysis solution smear, performing microscopic examination, moving 10 visual fields, completely hydrolyzing and breaking the wall of cells without cell clusters or single cells, filtering, boiling for 5min to inactivate enzyme, and storing at 4 ℃ to obtain pearl oyster meat wall breaking liquid;
s2, adding 1000g of vitamin C into the pearl oyster meat wall breaking liquid 50L obtained in the step S1, stirring and dissolving, adding 42.3L f pineapple juice into 3 batches to adjust the pH to 3.36, adding 7.3L water to enable the total volume to be 100L, stirring and mixing uniformly, rechecking the pH to 3.37, filtering, filling with nitrogen, capping, sterilizing, detecting leakage, checking appearance, printing bags, and passing total inspection to obtain 4816 pearl oyster oral liquid 20 ml/pearl.
Example 2 an oral liquid containing pearl oyster meat wall-breaking liquid
The oral liquid containing the pearl oyster meat wall-breaking liquid is prepared by adopting the following method:
s1, adding purified water with a weight-volume ratio of 1:1g/ml into fresh pearl oyster meat, breaking the wall for 5min by a wall breaking machine 55000 r/min, adding 1 wt% of trypsin and 0.6 wt% of papain into the fresh pearl oyster meat, performing enzymolysis for 3h at 35 ℃, sampling and checking every 30min in the enzymolysis process, dyeing an enzymolysis solution smear, performing microscopic examination, moving 10 visual fields, completely hydrolyzing and breaking the wall of cells without cell clusters or single cells, filtering, boiling for 5min to inactivate enzyme, and storing at 4 ℃ to obtain pearl oyster meat wall breaking liquid;
s2, adding 500g of vitamin C into the pearl oyster meat wall breaking liquid 50L obtained in the step S1, stirring and dissolving, adding 40L f pineapple juice into 3 batches to adjust the pH to 3.38, adding 9.7 f 9.7L water to enable the total volume to be 100L, stirring and uniformly mixing, rechecking the pH to 3.39, filling after filtering, filling with nitrogen, capping, sterilizing, detecting leakage, detecting appearance, packaging, and passing the total inspection, and preparing 4821 oral liquids with the volume of 20ml per 4821.
Example 3 an oral liquid containing pearl oyster meat wall-breaking liquid
The oral liquid containing the pearl oyster meat wall-breaking liquid is prepared by adopting the following method:
s1, adding purified water with a weight-volume ratio of 1:1g/ml into fresh pearl oyster meat, breaking the wall for 5min by a wall breaking machine 55000 r/min, adding 1 wt% of trypsin and 0.6 wt% of papain into the fresh pearl oyster meat, performing enzymolysis for 3h at 35 ℃, sampling and checking every 30min in the enzymolysis process, dyeing an enzymolysis solution smear, performing microscopic examination, moving 10 visual fields, completely hydrolyzing and breaking the wall of cells without cell clusters or single cells, filtering, boiling for 5min to inactivate enzyme, and storing at 4 ℃ to obtain pearl oyster meat wall breaking liquid;
s2, adding 750g of vitamin C into the pearl oyster meat wall breaking liquid 50L obtained in the step S1, stirring and dissolving, adding 45L f pineapple juice into 3 batches to adjust the pH to 3.28, adding 4.6L water to enable the total volume to be 100L, stirring and uniformly mixing, rechecking the pH to 3.29, filling after filtering, filling with nitrogen, capping, sterilizing, detecting leakage, inspecting appearance, packaging, and passing total inspection to obtain 4819 pearl oyster oral liquid 20 ml/pearl.
Example 4 an oral liquid containing pearl shell meat wall-breaking liquid
The oral liquid containing the pearl oyster meat wall-breaking liquid is prepared by adopting the following method:
s1, adding purified water with a weight-volume ratio of 1:1g/ml into fresh pearl oyster meat, breaking the wall for 10min at 50000 r/min by using a wall breaking machine, adding 1.5 wt% of trypsin and 0.5 wt% of papain into the fresh pearl oyster meat, performing enzymolysis for 2h at 37 ℃, performing sampling inspection every 30min during the enzymolysis process, dyeing enzymolysis liquid smears, performing microscopic examination by using a microscope, moving 10 visual fields, performing complete hydrolysis wall breaking on cells without cell clustering or single cells, filtering, inactivating enzymes after boiling for 5min, and storing at 4 ℃ to obtain pearl oyster meat wall breaking liquid;
s2, adding 1000g of vitamin C into the pearl oyster meat wall breaking liquid 100L obtained in the step S1, stirring and dissolving, adding 79.65L of pineapple juice into 4 batches to adjust the pH value to 3.31, adding 19.9L of water to enable the total volume to be 200L, stirring and mixing uniformly, rechecking the pH value to 3.33, filtering, filling with nitrogen, capping, sterilizing, detecting leakage, checking appearance, printing bags, and passing total inspection to obtain 3977 oral liquid of 50 ml/oral liquid.
Example 5 an oral liquid containing pearl shell meat wall-breaking liquid
The oral liquid containing the pearl oyster meat wall-breaking liquid is prepared by adopting the following method:
s1, adding purified water with a weight-volume ratio of 1:1g/ml into fresh pearl oyster meat, breaking the wall for 8min by a wall breaking machine 55000 r/min, adding 2 wt% of trypsin and 1 wt% of papain into the fresh pearl oyster meat, performing enzymolysis for 4h at 33 ℃, performing sampling inspection every 30min during the enzymolysis process, dyeing an enzymolysis solution smear, performing microscopic examination, moving 10 visual fields, performing complete hydrolysis wall breaking on cells without cell clusters or single cells, filtering, boiling for 5min to inactivate enzyme, and storing at 4 ℃ to obtain pearl oyster meat wall breaking liquid;
s2, adding 1200g of vitamin C into the pearl oyster meat wall breaking liquid 200L obtained in the step S1, stirring and dissolving, adding 132L f pineapple juice into 5 batches to adjust the pH to 3.27, adding 67.4L water to enable the total volume to be 400L, stirring and uniformly mixing, rechecking the pH to be 3.30, filling after filtering, filling with nitrogen, capping, sterilizing, detecting leakage, inspecting appearance, packaging, and passing total inspection to obtain 100ml of oral liquid 3933 per branch.
Comparative example 1 an oral liquid containing pearl oyster meat wall-breaking liquid
Except for the difference from example 1 in that pH was adjusted to 3.1 using pineapple juice in step S2 of comparative example 1, and the rest of parameters and operation refer to example 1.
Comparative example 2 an oral liquid containing pearl oyster meat wall-breaking liquid
Except for the difference from example 1 in that the pH was adjusted to 3.5 with pineapple juice in step S2 of comparative example 2, and the rest of the parameters and operation refer to example 1.
Comparative example 3 an oral liquid containing pearl oyster meat wall-breaking liquid
Except for the difference from example 1 in that the pH was adjusted with acetic acid in step S2 of comparative example 3, and the rest of the parameters and operation refer to example 1.
Comparative example 4 an oral liquid containing pearl oyster meat wall-breaking liquid
The difference from example 1 is that the pH is adjusted by lemon juice in step S2 of comparative example 4, and the rest of the parameters and operations refer to example 1.
Experimental example 1 stability experiment of oral liquid taurine
The oral liquid prepared in the examples 1 to 5 and the comparative examples 1 to 4 are placed at a temperature of 25 +/-2 ℃ and a relative humidity of 60 +/-10% for 9 months, the taurine content of the oral liquid is detected every 3 months, the detection method refers to a method for measuring the taurine content in the second part of the Chinese pharmacopoeia (2015 edition), the taurine content of each 1ml of the pearl shell meat wall-broken liquid prepared in the example 1 is 100% at 0 month, the rest is compared with the taurine content, and the experimental results are shown in the table 1.
TABLE 1 stability test results for oral liquids
As can be seen from table 1, after the oral liquid prepared in embodiments 1 to 5 of the present invention is placed at room temperature for 9 months, the taurine content is still maintained at more than 90%, the appearance and taste are not changed, the stability is good, and embodiment 1 is the most preferred; in contrast, the oral liquid prepared in comparative examples 1-4 (with the change of the pH or the pH regulator) showed a trend of significantly decreasing taurine after the 6 th month storage at normal temperature, and after 9 months of storage, although the appearance and the taste were not significantly changed, the taurine content was decreased to 90% or less, and the worst comparative example 3 was decreased from 99.7% to 61.2%, and the stability was poor.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. An oral liquid containing pearl oyster meat wall-breaking liquid is characterized by comprising the following raw materials in parts by weight: 20-50 vol.% of pearl shell meat wall breaking liquid, 3-10 mg/ml of vitamin C, 30-45 vol.% of pineapple juice and the balance of water; the pH value of the oral liquid is adjusted to 3.2-3.4 by using pineapple juice.
2. The pearl oyster meat wall-breaking liquid containing oral liquid as claimed in claim 1, which comprises the following raw materials and contents thereof: 35-50 vol.% of pearl shell meat wall breaking liquid, 5-10 mg/ml of vitamin C, 40-45 vol.% of pineapple juice and the balance of water.
3. The pearl oyster meat wall-breaking liquid containing oral liquid as claimed in claim 2, which comprises the following raw materials and contents thereof: 50 vol.% of pearl shell meat wall breaking liquid, 10 vol.% of vitamin C10mg/ml, 42.3 vol.% of pineapple juice and the balance of water.
4. The oral liquid containing the pearl oyster meat wall-breaking liquid as claimed in any one of claims 1 to 3, wherein the pH of the pineapple juice is 1.9 to 2.6.
5. The oral liquid containing the pearl oyster meat wall-breaking liquid as claimed in any one of claims 1 to 3, wherein the preparation method of the pearl oyster meat wall-breaking liquid comprises the following steps:
adding water with the weight-volume ratio of 1 (1-2) g/ml into fresh pearl oyster meat, breaking the wall by using a wall breaking machine, adding trypsin and papain, performing enzymolysis until all cells are hydrolyzed, filtering, inactivating enzymes, and storing at 4-8 ℃ to obtain the pearl oyster meat.
6. The oral liquid containing the pearl oyster meat wall-breaking liquid as claimed in claim 5, wherein the trypsin is added in an amount of 0.5-2 wt% of fresh pearl oyster meat.
7. The oral liquid containing the pearl oyster meat wall-breaking liquid as claimed in claim 5, wherein the papain is added in an amount of 0.5-1 wt% based on the weight of the fresh pearl oyster meat.
8. The oral liquid containing the pearl oyster meat wall-breaking liquid as claimed in claim 5, wherein the enzymolysis temperature is 33-37 ℃.
9. The oral liquid containing the pearl oyster meat wall-breaking liquid as claimed in claim 5, wherein the wall-breaking machine breaks the wall of the pearl oyster meat at 50000-55000 rpm for 5-10 min.
10. The method for preparing the pearl oyster meat wall-breaking liquid containing oral liquid as claimed in any one of claims 1 to 9, which is characterized by comprising the following steps:
s1, adding water with a weight-volume ratio of 1 (1-2) g/ml into fresh pearl oyster meat, breaking the wall with a wall breaking machine, adding 0.5-2 wt% of trypsin and 0.5-2 wt% of papain into the fresh pearl oyster meat, performing enzymolysis at 33-37 ℃ until all cells are hydrolyzed, filtering, inactivating enzymes, and storing at 4-8 ℃ to obtain a pearl oyster meat wall breaking liquid;
s2, adding vitamin C into the pearl oyster meat wall breaking liquid obtained in the step S1, stirring and dissolving, adding pineapple juice into the mixture in 2-5 batches to adjust the pH, adding water, stirring, uniformly mixing, filtering, filling, covering, sterilizing and detecting to be qualified to obtain the pearl oyster meat wall breaking liquid.
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| 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 |
| 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 |
| CN108576522A (en) * | 2018-01-06 | 2018-09-28 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of Pinctada martensii beverage and preparation method thereof |
| CN109691645A (en) * | 2018-12-19 | 2019-04-30 | 庞雁 | A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell |
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2020
- 2020-05-29 CN CN202010479389.8A patent/CN111493324A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN108576522A (en) * | 2018-01-06 | 2018-09-28 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of Pinctada martensii beverage and preparation method thereof |
| CN109691645A (en) * | 2018-12-19 | 2019-04-30 | 庞雁 | A kind of preparation method of the pearl oyster meat breaking-wall cell solution of no triethylamine bad smell |
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