CN111587972A - Oyster functional beverage and production method thereof - Google Patents
Oyster functional beverage and production method thereof Download PDFInfo
- Publication number
- CN111587972A CN111587972A CN202010399666.4A CN202010399666A CN111587972A CN 111587972 A CN111587972 A CN 111587972A CN 202010399666 A CN202010399666 A CN 202010399666A CN 111587972 A CN111587972 A CN 111587972A
- Authority
- CN
- China
- Prior art keywords
- oyster
- meat
- functional beverage
- shell
- enzymolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 200
- 235000020636 oyster Nutrition 0.000 title claims abstract description 200
- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 111
- 238000004140 cleaning Methods 0.000 claims abstract description 68
- 239000007788 liquid Substances 0.000 claims abstract description 47
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 238000005374 membrane filtration Methods 0.000 claims abstract description 18
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000012466 permeate Substances 0.000 claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 12
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000011701 zinc Substances 0.000 claims abstract description 10
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 229960003080 taurine Drugs 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 102000004190 Enzymes Human genes 0.000 claims description 24
- 108090000790 Enzymes Proteins 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 210000001519 tissue Anatomy 0.000 claims description 14
- 108091005658 Basic proteases Proteins 0.000 claims description 11
- 238000005360 mashing Methods 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 108010007119 flavourzyme Proteins 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 230000002829 reductive effect Effects 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 102000004157 Hydrolases Human genes 0.000 claims description 5
- 108090000604 Hydrolases Proteins 0.000 claims description 5
- 235000021120 animal protein Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007667 floating Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 210000001087 myotubule Anatomy 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 239000000413 hydrolysate Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 13
- 239000002994 raw material Substances 0.000 description 9
- 230000006870 function Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000194108 Bacillus licheniformis Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000003832 immune regulation Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000007830 nerve conduction Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009711 regulatory function Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 230000004382 visual function Effects 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/043—Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/046—Opening or shucking bivalves
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Water Supply & Treatment (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an oyster functional beverage and a production method thereof, wherein the production method of the oyster functional beverage comprises the following steps: (1) adopting a combined treatment technology of ultrahigh pressure treatment and bubble cleaning to remove shells and meat of the oyster with shells and purify the oyster with shells; (2) homogenizing oyster meat; (3) carrying out enzymolysis on the oyster meat homogenate; (4) performing membrane filtration on the enzymolysis liquid, and taking a permeate; (5) blending: adding auxiliary materials into the permeate liquid for blending; (6) and (5) filling and sterilizing. By adopting the production method of the oyster functional beverage, the oyster can be mechanically and automatically shelled and meat can be taken, and the production efficiency of oyster seasoning can be greatly improved; the obtained oyster functional beverage has no fishy smell, is high in protein and zero in fat, is rich in taurine and zinc, and has high nutritional value.
Description
Technical Field
The invention relates to an oyster processing technology, in particular to an oyster functional beverage and a production method thereof.
Background
Oyster meat is an aquatic product with high protein, low fat and delicious taste, has high nutrition and health care functions, is one of the first food listed as homology of medicine and food in China, and is called sea milk as a vegetarian. The protein content of the dried oyster meat substance exceeds 40 percent, the amino acid composition is complete, and according to the evaluation result of the world food and agriculture organization, the completeness and the quality of the essential amino acid in the oyster meat are superior to those of human milk and cow milk. The oyster meat is soft and tender in texture, prominent in delicate flavor, fishy in smell and unique in taste, is a food with high protein and low fat and rich in glycogen, taurine and a large amount of active elements, and is also a medicinal material in the traditional medicine. With the progress of modern medical research, oyster is found to have various biological activities, such as improving the immunity of the organism, resisting tumors, protecting the liver and the like, and has attracted the attention of researchers.
The existing oyster meat collection needs manual shelling, wastes time and labor, and needs to be improved by adopting a mechanical automation means. For example, chinese patent CN1666778B discloses an antioxidant and antiaging oyster product and its preparation method, which comprises homogenizing fresh oyster at low temperature, standing and extracting the oyster homogenate at low temperature, or freezing it into solid, grinding into powder, and dissolving to fully mix the nutrient components in the oyster with water. Separating active components from the Concha Ostreae homogenate by freeze centrifugation or low temperature filtration, and freeze drying the active extractive solution. The raw material of the fresh oyster is to wash the oyster with the shell clean with water, remove the shell and take the fresh oyster meat to drain, and the step depends on manual shelling, thus greatly limiting the deep processing treatment of the oyster.
Disclosure of Invention
The invention aims to solve the problem that the existing oyster with shell is difficult to process and separate shell meat, and provides an oyster functional beverage and a production method thereof, so that the oyster can be processed and treated fully automatically to obtain a nutritional and healthy oyster functional beverage without fishy smell.
The specific scheme is as follows:
a production method of an oyster functional beverage comprises the following steps:
(1) removing shells of the oyster with shells, taking meat and purifying: carrying out ultrahigh pressure treatment on the oyster with the shell, conveying the oyster with the shell after the ultrahigh pressure treatment into a bubble cleaning machine for bubble cleaning, floating oyster meat on the water surface of the bubble cleaning machine, fishing out the oyster meat, and draining to obtain purified oyster meat;
(2) homogenizing oyster meat: taking the purified oyster meat, adding water, and mashing the tissues into oyster meat homogenate;
(3) enzymolysis: adding a complex enzyme preparation into the oyster meat homogenate for enzymolysis to obtain an enzymolysis liquid;
(4) membrane filtration: filtering the enzymolysis liquid by adopting ultrafiltration membrane equipment to obtain a permeate;
(5) blending: adding auxiliary materials into the permeation solution for blending;
(6) filling and sterilizing: heating the blended liquid for hot filling, sealing, sterilizing and cooling to obtain the oyster functional beverage.
Furthermore, the ultrahigh pressure treatment is to denature protein in the oysters under a high pressure condition, so that muscle fiber and shell adhesion tissue are loosened, shellfish closure muscles are completely separated from shells without any tools, and the effect of separating meat from shells is achieved; preferably, the ultrahigh pressure treatment is to place the oyster with the shell into ultrahigh pressure equipment, take water as a medium, treat the oyster at the temperature of 0-8 ℃ and under the pressure of 400-600 MPa for 20-30 min.
Further, the bubble cleaning is to convey the oyster with the shell after the ultrahigh pressure treatment into a bubble cleaning machine for cleaning for 5-10 min, wherein the cleaning temperature is 0-8 ℃, so that the oyster meat is purified; preferably, the mesh diameter of bubble cleaning machine bottom is 50 ~ 100mm, and the power of bubble cleaning machine 3 ~ 5KW for oyster meat floats on the washing liquid level of bubble cleaning machine, and the washing liquid is preferably water.
Further, the oyster meat homogenate is prepared by taking purified oyster meat, adding water in an amount which is 1-4 times of the weight of the oyster meat, and mashing the tissue into the oyster meat homogenate.
Further, the enzymolysis is to add a complex enzyme preparation with the dosage of 0.05-0.15% of the weight of the oyster meat into the oyster meat homogenate, wherein the complex enzyme preparation consists of 40-60 wt% of alkaline protease, 20-30 wt% of flavourzyme and 20-30 wt% of animal protein hydrolase;
optionally, the conditions of the enzymatic hydrolysis are as follows: and carrying out enzymolysis for 0.5-2 h at the temperature of 45-55 ℃ to obtain an enzymolysis liquid.
Furthermore, the molecular weight cut-off of the membrane filtration is 8-12KDa, so that components with molecular weight higher than 8-12KDa in the enzymolysis liquid are cut off, fishy smell substances in the permeation liquid are reduced, the solubility of active components is improved, and the permeation liquid is clear and transparent light yellow liquid.
Further, the method also comprises a pulse strong light treatment step, wherein the permeation liquid obtained in the step (4) is subjected to the pulse strong light treatment, and the permeation liquid subjected to the pulse strong light treatment is subjected to a blending treatment.
Further, the conditions of the pulse high light treatment are 800-1000 flashes, and the intensity of each flash is 1.5-2mJ/cm2。
Further, in the blending step, the auxiliary materials are sugar and citric acid, and the addition amount of the auxiliary materials is 5-15% of the mass of the permeation solution; preferably, the mass ratio of the sugar to the citric acid is (8-9) to (1-2);
optionally, the sterilization is high temperature and high pressure sterilization.
The invention also protects the oyster functional beverage produced by the method for preparing the oyster functional beverage, the fat content of the oyster functional beverage is 0, and the protein content in every 100g of the oyster functional beverage is more than or equal to 10 g; the taurine content is more than or equal to 25 mg; the content of zinc element is more than or equal to 10 mg.
Has the advantages that:
(1) the invention adopts the combined treatment technical means of 'ultrahigh pressure treatment and bubble cleaning' of the oyster with the shell, can play the roles of shelling and meat taking of the oyster and purification, realizes mechanical and automatic shelling and meat taking of the oyster, and can greatly improve the production efficiency of oyster seasoning.
(2) Preferably, the ultrafiltration membrane permeate of the oyster enzymolysis liquid is treated by intense pulse light to remove fishy smell, compared with the maillard reaction and biological fermentation fishy smell removal technology, the technology is a mild fishy smell removal technology with short treatment time, and no odor of maillard reaction or biological fermentation is generated after fishy smell removal. The strong pulse light treatment is adopted for sterilization and enzyme deactivation, the time is short, the energy consumption is low, and the operation is simple.
Detailed Description
The definitions of some of the terms used in the present invention are given below, and other non-mentioned terms have definitions and meanings known in the art:
oyster with shell: the oyster with the shell is in an original state, can be directly subjected to ultrahigh pressure treatment on the oyster with the shell fished out of the sea, or can be directly subjected to ultrahigh pressure treatment on the original oyster harvested after artificial culture without removing the shell.
Ultrahigh pressure treatment: the treatment under a pressure exceeding 100MPa is generally called ultra-high pressure treatment, which is generally combined with heating conditions to achieve sterilization.
In the invention, the oyster with shell is processed under ultrahigh pressure at 0-8 ℃ and 400-600 MPa for 20-30 min, and preferably water is used as medium. The ultrahigh pressure treatment is a key step for realizing the separation of the shell and the meat of the oyster. The ultrahigh pressure treatment has the effects that the oyster muscle protein and the adhesive protein are denatured, the muscle fiber and the shell body adhesive tissue are relaxed, the shellfish closing muscle is completely separated from the shell without any tool, and the effect of separating meat from the shell is achieved. Meanwhile, microorganisms can be effectively killed in the ultrahigh-pressure shelling process, the fresh quality of the fresh rice can be maintained to the maximum extent, and the shelf life of the rice can be prolonged. The ultrahigh pressure treatment is carried out at the temperature of 0-8 ℃, the loss of nutrient components during ultrahigh pressure treatment can be reduced at low temperature, and the oyster meat subjected to ultrahigh temperature is subjected to thermal denaturation, preferably at the temperature of 0-5 ℃, and more preferably at the temperature of 0-3 ℃; the oyster shell is treated under the pressure of 400-600 MPa for 20-30 min, so that the oyster shell removing effect can be achieved, and the loss of nutritional ingredients is small. Preferably, pressure conditions of 450 to 550MPa are used, more preferably 480 to 530MPa, such as 490MPa, 500MPa, 510 MPa.
In the invention, ultrahigh pressure treatment and bubble cleaning are combined technologies, and the defects are all the right. The meat shell separation cannot be completely achieved by the pure ultrahigh pressure treatment, the main function of the bubble cleaning is to separate the shell from the meat, so that the meat floats above, and the purification function of the bubble cleaning is secondary. The two are combined to realize automatic shelling and meat taking, so that the production process is greatly optimized.
Conveying the oyster with the shell subjected to ultrahigh pressure treatment into a bubble cleaning machine to clean for 5-10 min at the cleaning temperature of 0-8 ℃ so as to purify the oyster meat; preferably, the mesh diameter of bubble cleaning machine bottom is 50 ~ 100mm, and the power of bubble cleaning machine 3 ~ 5KW for oyster meat floats on the washing liquid level of bubble cleaning machine, is convenient for fish out oyster meat, and the washing liquid is preferably water.
Particularly, after the oyster with shell is subjected to ultrahigh pressure treatment, meat is separated from the shell, and then the oyster is conveyed into a bubble cleaning machine to be subjected to bubble cleaning, the weight of the oyster shell is heavier, and during bubble cleaning, the oyster shell can sink to the bottom of the bubble cleaning machine, the weight of the oyster meat is lighter, and during bubble cleaning, the oyster meat floats on the water surface of the bubble cleaning machine, and then the purified oyster meat is obtained by draining after fishing out the oyster meat. The oyster cleaning machine can clean oyster meat for 5-10 min, replaces the existing oyster temporary culture and purification, and is time-saving and labor-saving. The cleaning temperature is 0-8 ℃, and the loss of the nutrient components of the oyster meat during the bubble cleaning treatment can be reduced at a low temperature. The mesh diameter of bubble cleaning machine bottom is 50 ~ 100mm, and the power of bubble cleaning machine 3 ~ 5KW can reach the oyster shell and sink in the bubble cleaning machine bottom, and oyster meat floats the effect on the surface of water of bubble cleaning machine.
The combined treatment technical means of 'ultrahigh pressure treatment and bubble cleaning' of the oyster with the shell can play roles in shelling and meat taking and purification of the oyster, realizes mechanical and automatic shelling and meat taking of the oyster, and can greatly improve the production efficiency of oyster seasoning.
In the present invention, the purpose of mashing the oyster tissue into an oyster homogenate is to facilitate the subsequent enzymatic hydrolysis. The water which is 1-4 times of the weight of the raw oyster meat is added into the oyster meat homogenate to dilute and disperse the oyster meat, so that the oyster meat is conveniently and fully contacted with the complex enzyme preparation, and therefore, the using amount of the water is related to the enzymolysis effect. On the other hand, after water with the weight 1-4 times that of the raw material oyster meat is adopted for homogenate, the pH of the solution does not need to be adjusted, and a complex enzyme preparation can be directly added for enzymolysis reaction.
In the invention, the enzymolysis is to degrade the oyster protein into micromolecular amino acid and peptide, so that the delicate flavor components are more. The compound enzyme preparation used preferably consists of 40-60 wt% of alkaline protease, 20-30 wt% of flavourzyme and 20-30 wt% of animal proteolytic enzyme, more preferably consists of 45-55 wt% of alkaline protease, 22-28 wt% of flavourzyme and 22-28 wt% of animal proteolytic enzyme, for example consists of 50 wt% of alkaline protease, 25 wt% of flavourzyme and 25 wt% of animal proteolytic enzyme.
In the invention, the enzymolysis liquid is filtered by membrane filtration treatment to remove partial fishy smell substances and impurities, so that the smell, the solubility and the color of a finished product are better, specifically, the molecular weight cut-off of the membrane filtration is 8-12KDa, so that the components with the molecular weight exceeding 8-12KDa in the enzymolysis liquid are cut off, the fishy smell substances in the permeation liquid are reduced, the solubility of the active components is improved, and the permeation liquid is clear and transparent light yellow liquid. Preferably, the membrane filtration has a molecular weight cut-off of 9-11kDa, for example 10 kDa.
And (3) pulse strong light treatment: the strong pulse light treatment is a pulse engineering technology utilizing instantaneous discharge and a special inert gas lamp tube, strong white light is excited in a pulse mode, the spectral distribution is similar to sunlight, the light intensity is thousands to tens of thousands of times of the sunlight intensity reaching the earth surface, and the strong pulse light treatment is generally used for sterilization treatment. In the invention, the conditions of the pulsed high light treatment are 800-2。
In the present invention, the effect of the pulsed strong light treatment is as follows: firstly, the fishy smell of the oysters is further reduced, so that the oyster nutrition seasoning finished product has no fishy smell. Secondly, the compound enzyme preparation is inactivated and plays a role in sterilization. The inventor of the invention finds that the strong pulse light treatment can effectively kill the activity of enzyme, has short time, low energy consumption and simple operation compared with the existing high-temperature enzyme killing method, can destroy or volatilize fishy smell substances to play a fishy smell removing role, is a mild fishy smell removing technology with short treatment time compared with the maillard reaction and biological fermentation fishy smell removing technology, does not generate the smell of the maillard reaction or the smell of the biological fermentation after removing the fishy smell, and provides a new idea for removing the weak fishy smell for technicians in the field.
In the invention, the blending function is to make the taste of the finished product better. The auxiliary materials are sugar and citric acid, and the addition amount of the auxiliary materials is 5-15% of the mass of the permeation liquid; preferably, the mass ratio of sugar and citric acid is (8-9): 1-2, for example, sugar and citric acid each account for 90% and 10% of the total weight of the adjuvant.
In the invention, the filling and the sterilization are carried out so as to ensure that the product is sterile and sanitary.
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available. In the following examples, "%" means weight percent, unless otherwise specified.
In a specific example, the alkaline protease may be an alkaline protease obtained from fermentation of bacillus licheniformis, available from pontobo bioengineering, inc. The flavourzyme may be an alkaline protease obtained from fermentation of aspergillus oryzae, available from pontobo bioengineering ltd, southwestern. The animal proteolytic enzyme may be an animal proteolytic enzyme derived from complex enzyme, available from pontobo bioengineering, ltd. The above description is only for the purpose of fully disclosing the requirements of the raw material information adopted in the examples, and does not constitute a limitation to the components of the complex enzyme preparation.
Example 1 method for producing oyster functional drink
(1) Removing shells of the oyster with shells, taking meat and purifying: carrying out ultrahigh pressure treatment on oyster with shell fished out of sea, conveying the oyster with shell after the ultrahigh pressure treatment into a bubble cleaning machine for bubble cleaning, floating oyster meat on the water surface of the bubble cleaning machine, fishing out the oyster meat, and draining to obtain purified oyster meat, wherein the ultrahigh pressure treatment is to put the oyster with shell into ultrahigh pressure equipment, treat the oyster with water as a medium at the temperature of 0-8 ℃ under the pressure of 400MPa for 30min, the bubble cleaning is to convey the oyster with shell after the ultrahigh pressure treatment into the bubble cleaning machine for cleaning for 5min, cleaning liquid is water, the cleaning temperature is 0-8 ℃, the mesh diameter at the bottom end of the bubble cleaning machine is 100mm, and the power of the bubble cleaning machine is 3 KW;
(2) homogenizing oyster meat: taking purified oyster meat, adding water, and mashing the tissues into oyster meat homogenate, wherein the oyster meat homogenate is the oyster meat homogenate obtained by taking purified oyster meat, adding water with the weight of 4 times of the raw materials, and mashing the tissues into oyster meat homogenate;
(3) enzymolysis: adding a complex enzyme preparation into the oyster meat homogenate for enzymolysis to obtain an enzymolysis liquid, wherein the enzymolysis is to add the complex enzyme preparation with the dosage of 0.05 percent of the weight of the raw materials into the oyster meat homogenate, uniformly mixing, and performing enzymolysis for 0.5h at the temperature of 55 ℃ without adjusting the pH value to obtain an enzymolysis liquid, and the complex enzyme preparation consists of 50wt percent of alkaline protease, 25wt percent of flavourzyme and 25wt percent of animal protein hydrolase;
(4) membrane filtration: filtering the enzymolysis liquid by adopting ultrafiltration membrane equipment, and taking a permeate, wherein the intercepted molecular weight of the membrane filtration is 10 KDa;
(5) and (3) pulse strong light treatment: subjecting the permeate to pulsed light treatment under conditions of 1000 flashes of light with an intensity of 1.5mJ/cm per flash2；
(6) Blending: adding auxiliary materials into the permeation solution after the intensive pulse light treatment for blending, wherein the auxiliary materials comprise sugar and citric acid, and the addition amount of the auxiliary materials is 10% of the mass of the permeation solution; specifically, sugar and citric acid respectively account for 90% and 10% of the total weight of the auxiliary materials;
(7) filling and sterilizing: heating the blended liquid for hot filling, sealing, sterilizing and cooling to obtain the product, wherein the sterilization is high-temperature and high-pressure sterilization.
Example 2 method for producing oyster functional drink
(1) Removing shells of the oyster with shells, taking meat and purifying: carrying out ultrahigh pressure treatment on oyster shells fished out of sea, conveying the oyster shells subjected to ultrahigh pressure treatment into a bubble cleaning machine for bubble cleaning, floating oyster meat on the water surface of the bubble cleaning machine, fishing out the oyster meat, and draining to obtain purified oyster meat, wherein the ultrahigh pressure treatment comprises the steps of putting the oyster shells into ultrahigh pressure equipment, treating for 20min at the temperature of 0-8 ℃ under the pressure of 600MPa by taking water as a medium, and conveying the oyster shells subjected to ultrahigh pressure treatment into the bubble cleaning machine for cleaning for 10min by using water as a cleaning liquid, the cleaning temperature is 0-8 ℃, the mesh diameter at the bottom end of the bubble cleaning machine is 50mm, and the power of the bubble cleaning machine is 5 KW;
(2) homogenizing oyster meat: taking purified oyster meat, adding water, and mashing the tissues into oyster meat homogenate, wherein the oyster meat homogenate is the oyster meat homogenate obtained by taking purified oyster meat, adding water with the weight of 1 time of the raw material, and mashing the tissues into oyster meat homogenate;
(3) enzymolysis: adding a complex enzyme preparation into the oyster meat homogenate for enzymolysis to obtain an enzymolysis liquid, wherein the enzymolysis is to add the complex enzyme preparation with the dosage of 0.15% of the weight of the raw materials into the oyster meat homogenate, uniformly mixing, and performing enzymolysis for 2 hours at the temperature of 45 ℃ without adjusting the pH value to obtain an enzymolysis liquid, and the complex enzyme preparation consists of 50 wt% of alkaline protease, 25 wt% of flavourzyme and 25 wt% of animal protein hydrolase;
(4) membrane filtration: filtering the enzymolysis liquid by adopting ultrafiltration membrane equipment, and taking a permeate, wherein the intercepted molecular weight of the membrane filtration is 10 KDa;
(5) and (3) pulse strong light treatment: subjecting the permeate to pulsed light treatment under conditions of 800 flashes with an intensity of 2mJ/cm per flash2；
(6) Blending: adding auxiliary materials into the permeation solution after the intensive pulse light treatment for blending, wherein the auxiliary materials comprise sugar and citric acid, and the addition amount of the auxiliary materials is 5% of the mass of the permeation solution; specifically, sugar and citric acid respectively account for 90% and 10% of the total weight of the auxiliary materials;
(7) filling and sterilizing: heating the blended liquid for hot filling, sealing, sterilizing and cooling to obtain the product, wherein the sterilization is high-temperature and high-pressure sterilization.
Example 3 method for producing oyster functional drink
(1) Removing shells of the oyster with shells, taking meat and purifying: carrying out ultrahigh pressure treatment on oyster with shell fished out of sea, conveying the oyster with shell after the ultrahigh pressure treatment into a bubble cleaning machine for bubble cleaning, floating oyster meat on the water surface of the bubble cleaning machine, fishing out the oyster meat, and draining to obtain purified oyster meat, wherein the ultrahigh pressure treatment is to put the oyster with shell into ultrahigh pressure equipment, treat the oyster with water as a medium at 0-8 ℃ under the pressure of 500MPa for 25min, carry out the bubble cleaning by conveying the oyster with shell after the ultrahigh pressure treatment into the bubble cleaning machine for cleaning for 8min, use cleaning liquid as water, carry out the cleaning at 0-8 ℃, have the mesh diameter at the bottom end of the bubble cleaning machine of 75mm, and have the power of 4 KW;
(2) homogenizing oyster meat: taking purified oyster meat, adding water, and mashing the tissues into oyster meat homogenate, wherein the oyster meat homogenate is the purified oyster meat, and adding 3 times of water by weight of the raw materials, and mashing the tissues into oyster meat homogenate;
(3) enzymolysis: adding a complex enzyme preparation into the oyster meat homogenate for enzymolysis to obtain an enzymolysis liquid, wherein the enzymolysis is to add the complex enzyme preparation with the dosage of 0.1 percent of the weight of the raw materials into the oyster meat homogenate, uniformly mixing, and performing enzymolysis for 1h at the temperature of 50 ℃ without adjusting the pH value to obtain an enzymolysis liquid, and the complex enzyme preparation consists of 50wt percent of alkaline protease, 25wt percent of flavourzyme and 25wt percent of animal protein hydrolase;
(4) membrane filtration: filtering the enzymolysis liquid by adopting ultrafiltration membrane equipment, and taking a permeate, wherein the intercepted molecular weight of the membrane filtration is 10 KDa;
(5) and (3) pulse strong light treatment: subjecting the permeate to pulsed light treatment under conditions of 900 flashes of light with an intensity of 1.75mJ/cm per flash2；
(6) Blending: adding auxiliary materials into the permeation solution after the intensive pulse light treatment for blending, wherein the auxiliary materials comprise sugar and citric acid, and the addition amount of the auxiliary materials is 15% of the mass of the permeation solution; specifically, sugar and citric acid respectively account for 90% and 10% of the total weight of the auxiliary materials;
(7) filling and sterilizing: heating the blended liquid for hot filling, sealing, sterilizing and cooling to obtain the product, wherein the sterilization is high-temperature and high-pressure sterilization.
Test example 1 detection of oyster functional beverage
The oyster functional drinks obtained in examples 1 to 3 were subjected to the detection of the nutritional ingredients of protein, fat, carbohydrate, taurine and zinc by the national standard detection method, and the results are shown in the following table:
TABLE 1 oyster functional beverage test results table
The results in table 1 show that the oyster functional beverage is a nutritional seasoning with high protein, zero fat and high taurine and zinc contents, and has higher nutritional value compared with the functional beverage on the market.
Oysters are the most abundant food in zinc. The nature of zinc widely existing in vivo and high concentration in cells is recorded on page 239 of Chinese resident dietary nutrient reference intake 2013 edition, so that the zinc has three basic functions: catalytic function, structural function and regulatory function. Through these three functions, zinc plays an important role in human development, cognitive behavior, wound healing, taste, and immune regulation.
The content of taurine in the oyster meat is high. On pages 51-52 of the third edition of aquatic food science, taurine has the following main effects on maintaining normal physiological functions of human body: promoting the development of brain tissues and intelligence of infants; improve nerve conduction and visual function; preventing and treating cardiovascular diseases; improving endocrine state, enhancing immunity, etc.
The oyster functional beverage developed by the invention has high contents of zinc and taurine, and has good functional health care efficacy.
Comparative example 1
This comparative example was based on example 1, with the membrane filtration operation removed, i.e.: the enzymolysis liquid is directly subjected to pulse high light treatment, the finished product is found to have fishy smell, the fishy smell can be removed by membrane filtration treatment, and the fishy smell can be completely removed by combining with the pulse high light treatment, the pulse high light treatment is an effective means for removing weak fishy smell, but a large amount of fishy smell cannot be removed.
Comparative example 2
This comparative example was based on example 1, with the pulsed light treatment removed, i.e.: the permeate liquid of the membrane filtration is directly prepared, and the finished product has fishy smell, which indicates that the fishy smell cannot be completely removed by the pure membrane filtration treatment and can be completely removed by combining with the pulsed high light treatment.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (10)
1. The production method of the oyster functional beverage is characterized by comprising the following steps:
(1) removing shells of the oyster with shells, taking meat and purifying: carrying out ultrahigh pressure treatment on the oyster with the shell, conveying the oyster with the shell after the ultrahigh pressure treatment into a bubble cleaning machine for bubble cleaning, floating oyster meat on the water surface of the bubble cleaning machine, fishing out the oyster meat, and draining to obtain purified oyster meat;
(2) homogenizing oyster meat: taking the purified oyster meat, adding water, and mashing the tissues into oyster meat homogenate;
(3) enzymolysis: adding a complex enzyme preparation into the oyster meat homogenate for enzymolysis to obtain an enzymolysis liquid;
(4) membrane filtration: filtering the enzymolysis liquid by adopting ultrafiltration membrane equipment to obtain a permeate;
(5) blending: adding auxiliary materials into the permeation solution for blending;
(6) filling and sterilizing: heating the blended liquid for hot filling, sealing, sterilizing and cooling to obtain the oyster functional beverage.
2. The method for producing oyster functional drink according to claim 1, wherein the ultra-high pressure treatment is that under high pressure, protein in the oysters is denatured, muscle fiber and shell adhesion tissue are loosened, and thus the shellfish closing muscle is completely separated from the shell without any tool, and the effect of separating meat from the shell is achieved; preferably, the ultrahigh pressure treatment is to place the oyster with the shell into ultrahigh pressure equipment, take water as a medium, treat the oyster at the temperature of 0-8 ℃ and under the pressure of 400-600 MPa for 20-30 min.
3. The method for producing the oyster functional beverage according to claim 1, wherein the bubble washing is carried out by conveying the oyster with the shell after the ultrahigh pressure treatment into a bubble washing machine for washing for 5-10 min at the temperature of 0-8 ℃ so as to purify the oyster meat; preferably, the mesh diameter of bubble cleaning machine bottom is 50 ~ 100mm, and the power of bubble cleaning machine 3 ~ 5KW for oyster meat floats on the washing liquid level of bubble cleaning machine, and the washing liquid is preferably water.
4. The method for producing an oyster functional beverage according to claim 1, wherein the oyster meat homogenate is prepared by taking purified oyster meat, adding water in an amount of 1-4 times the weight of the oyster meat, and mashing the tissue into the oyster meat homogenate.
5. The method for producing the oyster functional beverage according to claim 1, wherein the enzymolysis is to add a complex enzyme preparation to the oyster meat homogenate in an amount of 0.05-0.15% by weight of the oyster meat, wherein the complex enzyme preparation consists of 40-60 wt% of alkaline protease, 20-30 wt% of flavourzyme and 20-30 wt% of animal protein hydrolase;
optionally, the conditions of the enzymatic hydrolysis are as follows: and carrying out enzymolysis for 0.5-2 h at the temperature of 45-55 ℃ to obtain an enzymolysis liquid.
6. The method for producing an oyster functional beverage according to claim 1, wherein the molecular weight cut-off of the membrane filtration is 8-12KDa, so that components with molecular weight higher than 8-12KDa in the enzymatic hydrolysate are cut off, fishy smell substances in the permeate are reduced, the solubility of active components is improved, and the permeate is a clear and transparent light yellow liquid.
7. The method for producing an oyster functional beverage according to any one of claims 1 to 6, further comprising a pulsed light treatment, wherein the permeate obtained in the step (4) is subjected to the pulsed light treatment, and the permeate after the pulsed light treatment is subjected to a blending treatment.
8. The method for producing oyster functional beverage according to claim 7, wherein the intensive pulse light treatment is performed under conditions of 800-1000 flashes of light, each flash intensity being 1.5-2mJ/cm2。
9. The method for producing the oyster functional beverage according to any one of claims 1 to 6, wherein in the blending step, the auxiliary materials are sugar and citric acid, and the addition amount of the auxiliary materials is 5 to 15 percent of the mass of the permeate; preferably, the mass ratio of the sugar to the citric acid is (8-9) to (1-2);
optionally, the sterilization is high temperature and high pressure sterilization.
10. The oyster functional beverage produced by the method for producing an oyster functional beverage according to any one of claims 1 to 9, wherein the oyster functional beverage has a fat content of 0 and a protein content of 10g or more per 100g of the oyster functional beverage; the taurine content is more than or equal to 25 mg; the content of zinc element is more than or equal to 10 mg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010399666.4A CN111587972A (en) | 2020-05-12 | 2020-05-12 | Oyster functional beverage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010399666.4A CN111587972A (en) | 2020-05-12 | 2020-05-12 | Oyster functional beverage and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111587972A true CN111587972A (en) | 2020-08-28 |
Family
ID=72180573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010399666.4A Pending CN111587972A (en) | 2020-05-12 | 2020-05-12 | Oyster functional beverage and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111587972A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112876574A (en) * | 2021-01-07 | 2021-06-01 | 北部湾大学 | Raw material pretreatment device for extraction and production of ostrea rivularis glycosaminoglycan |
| CN115363151A (en) * | 2021-05-18 | 2022-11-22 | 海蒂柔化妆品科技(青岛)有限公司 | Oyster glycogen sports body-building beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090693A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide healthcare beverage and preparation method thereof |
| CN102273706A (en) * | 2011-06-20 | 2011-12-14 | 广东海洋大学 | Preparation method of oyster protein beverage |
| CN104068423A (en) * | 2014-06-12 | 2014-10-01 | 渤海大学 | Oyster meat nutrition powder and preparation method thereof |
| CN105361017A (en) * | 2015-11-19 | 2016-03-02 | 荣成石岛广信食品有限公司 | Preparation method of canned smoked oyster |
-
2020
- 2020-05-12 CN CN202010399666.4A patent/CN111587972A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090693A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide healthcare beverage and preparation method thereof |
| CN102273706A (en) * | 2011-06-20 | 2011-12-14 | 广东海洋大学 | Preparation method of oyster protein beverage |
| CN104068423A (en) * | 2014-06-12 | 2014-10-01 | 渤海大学 | Oyster meat nutrition powder and preparation method thereof |
| CN105361017A (en) * | 2015-11-19 | 2016-03-02 | 荣成石岛广信食品有限公司 | Preparation method of canned smoked oyster |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112876574A (en) * | 2021-01-07 | 2021-06-01 | 北部湾大学 | Raw material pretreatment device for extraction and production of ostrea rivularis glycosaminoglycan |
| CN112876574B (en) * | 2021-01-07 | 2022-02-11 | 北部湾大学 | Raw material pretreatment device for extraction and production of ostrea rivularis glycosaminoglycan |
| CN115363151A (en) * | 2021-05-18 | 2022-11-22 | 海蒂柔化妆品科技(青岛)有限公司 | Oyster glycogen sports body-building beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101836687B (en) | Preparation method of instant fresh water fish peptide powder | |
| US11129400B2 (en) | Method of ecological utilization of silver carp | |
| KR100973678B1 (en) | Salted fish using deep sea water and making method those | |
| WO2019119998A1 (en) | Protein-derived, heavy metal removal agent suitable for use in mussels and preparation method therefor | |
| CN111587972A (en) | Oyster functional beverage and production method thereof | |
| Nikoo et al. | Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis | |
| KR101923553B1 (en) | Bass power and manufacturing method thereof | |
| KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
| JP2009207473A (en) | Production method of fish egg skin extract | |
| CN107647385A (en) | A kind of fishbone dust and the preparation method of protein peptide mixture chewable tablets | |
| US7297512B2 (en) | Method for producing amino acid components by enzymatic hydrolysis of fish egg skin | |
| CN109757601B (en) | Sea cucumber peptide and production method thereof | |
| CN107114713A (en) | A kind of biologic fishy smell removing method of snapper seed | |
| KR101002256B1 (en) | Method for drying abalone using fomes formentarius and far infrared rays | |
| KR100775927B1 (en) | Sanitary salicornia herbacea dried yellow corvina and manufacture method thereof | |
| CN112779308A (en) | Preparation method of micromolecular oyster peptide | |
| KR102326403B1 (en) | Processing method of entrails and entrails manufactured by the same | |
| CN111631383A (en) | Oyster nutrition seasoning and production method thereof | |
| CN108396054A (en) | A method of enzymolysis Antarctic Ice fish prepares oligopeptide | |
| CN115403668A (en) | Extraction process of bioactive collagen peptide of channel catfish swim bladder | |
| KR102333548B1 (en) | Animal feed composition comprising bass extract and preparation method thereof | |
| KR100790756B1 (en) | Manufacturing method of salting saury | |
| CN107319486B (en) | Fish roe solid soy sauce and processing method thereof | |
| RU2390252C1 (en) | Method of producing protein additive from animal-origin raw materials | |
| US20190239551A1 (en) | Detoxified animal liver food product suitable for infants and processing methods thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220608 Address after: 361000 first floor, No. 1457-105, Gangzhong Road, Xiamen area, China (Fujian) pilot Free Trade Zone, Huli District, Xiamen City, Fujian Province Applicant after: Fujian youyijia Food Technology Co.,Ltd. Address before: 361000 E031, podium building, No. 496, Xinglinwan Road, Jimei District, Xiamen City, Fujian Province Applicant before: Xiamen Haiji Food Technology Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200828 |