CN112998267A - 一种牡蛎多肽醋蛋液及其制备方法 - Google Patents
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- 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
本发明公开了一种牡蛎多肽醋蛋液,属于一种醋蛋液,由以下原料制成:食醋、蜂蜜、鸡蛋、鹌鹑蛋、多肽溶液以及中药辅料组成,其包括:所述多肽溶液包含牡蛎肽、大豆肽、大米肽和苦瓜肽;所述中药辅料包括:益智仁、桑葚、黄精、葛根、茯苓、大枣、龙眼肉、枸杞子和重瓣红玫瑰;本发明各组分相互协同、相互作用的结果,并非简单的原料功能的叠加,各原料组分的科学复配和提取,产生的效果远远超过各单一组份功能和效果的叠加,具有较好的先进性和实用性;全部采用食材和天然植物提取物,长期服用无副作用,有利于消费者美容养颜、健康、延寿,加入牡蛎肽、大米肽和重瓣红玫瑰,使成分容易被人体吸收,作用效果好。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种牡蛎多肽醋蛋液及其制备方 法。
背景技术
均衡饮食是指选择多种类和适当分量的食物,以便能提供各种营养素和恰当 热量去维持身体组织的生长,增强抵抗力和达致适中的体重。在进食时,应该按 照“饮食金字塔”的分量比例进食及每天喝充足水分,以促进健康。均衡饮食使 身体正常运作,有助于抵抗疾病,让人时刻感到精力充沛并维持理想体重。如要 达致理想体重,最有效及可持续的方法便是保持健康饮食并进行适量运动。多吃 煎炸和太甜或太咸的食物可能会引致肥胖,高血压,高胆固醇等,有损人们的健 康。
醋与蛋的结合,至少在1800多年前就已经开始了,汉代医圣张仲景所著《伤 寒论》“苦酒(醋)汤”:“半夏十四枚、鸡子一枚,纳半夏著苦酒中,以鸡子壳 安火上,令三沸,去滓,少少含咽之,不瘥,更作三剂”。醋蛋液作为中国民间 传统的食疗饮品,其营养价值和其食疗功效受到广泛的认可,但由于传统的方法 所制作出来的醋蛋液,其产品过于单一,质量难于控制,加工方法不适宜大规模 的工业化生产。其加工工艺过于简单,大部分传统的醋蛋产品采用的是食用醋, 醋的酸度高,导致最终产品中不仅保留着原有的醋酸异感,还有较重的腥味,导 致整体风味差、对喉咙和胃都带来了极大的刺激,不易被人群普遍接受。传统的 醋蛋饮料中仅用蛋醋混合制成醋蛋液,仅用醋对鸡蛋中的蛋白质的有限水解作 用,多肽和氨基酸的产生不足,导致醋蛋液的营养价值不高。
牡蛎首载于《神农本草经》,书中将其列为上品。其中记“牡蛎,味咸平, 主伤寒寒热,温疟洒洒,惊恚怒气,除拘缓鼠瘘,女子带下赤白,久服,强骨节, 杀邪气,延年,具有保肝、增强免疫力、抗肿瘤、延缓衰老、降血糖的作用。牡 蛎肽是将肽分子生物技术运用于牡蛎加工过程,经酶解制成牡蛎肽。这种制作方 法形成的小分子低聚肽,完全保留了牡蛎原有的维生素、微量元素和牛磺酸等营 养成份,使富含核酸的牡蛎在人体摄入后比单一氨基酸或蛋白质吸收更快,更容 易被肌体吸收,在人体代谢方面有着更重要的生物活性,可以有效提高男性血清 睾酮水平。比普通牡蛎制品有更高的生物效价、更重要的生理功能。
传统的醋蛋液中通常加入的多肽是植物肽,但是植物肽重缺乏免疫球蛋白, 谷物缺乏赖氨酸,造成醋蛋液作用效果趋于单一。
发明内容
有鉴于此,本发明提供了一种具易吸收、营养价值高、补益气血、美容养颜、 降血糖等功效牡蛎多肽醋蛋液及其制备方法。
一方面,为了实现上述目的,本发明采用了如下技术方案:一种牡蛎多肽醋 蛋液,由以下原料制成:食醋、蜂蜜、鸡蛋、鹌鹑蛋、多肽溶液以及中药辅料组 成,其包括:所述多肽溶液包含牡蛎肽、大豆肽、大米肽和苦瓜肽;所述中药辅 料包括:益智仁、桑葚、黄精、葛根、茯苓、大枣、龙眼肉、枸杞子和重瓣红玫 瑰。
作为上述技术方案的进一步描述:
所述原料按以下重量份制成:食醋90~140份、蜂蜜65~110份、鸡蛋40~ 55份、鹌鹑蛋25~35份、所述多肽溶液70~140份、所述中药辅料25~45份。
作为上述技术方案的进一步描述:
所述多肽溶液中牡蛎肽∶大豆肽∶大米肽∶苦瓜肽=2∶1∶2∶1。
作为上述技术方案的进一步描述:
所述中药辅料中益智仁∶桑葚∶黄精∶葛根∶茯苓∶大枣∶龙眼肉∶枸杞子∶ 重瓣红玫瑰=1∶1∶1∶1∶1∶1∶1∶1∶2。
另一方面,为了实现上述目的,本发明采用了如下步骤,一种多肽醋蛋液的 制备方法,其包括以下步骤:
1)制备醋蛋液:将鸡蛋和鹌鹑蛋清洗干净后并灭菌杀毒处理,将鸡蛋和鹌 鹑蛋浸没在食醋中浸泡,设定浸泡时间和浸泡温度,鸡蛋或鹌鹑蛋的蛋壳、蛋膜 衣、蛋白和蛋黄醋化,初步形成醋蛋液,浸泡结束并充分搅匀,再向初步形成的 醋蛋液中加入蜂蜜并充分搅匀;
2)制备中药辅料液;按比例将益智仁、桑葚、黄精、葛根、茯苓、大枣、 龙眼肉、枸杞子和重瓣红玫瑰分别加入食醋中浸泡,设定浸泡时间和浸泡温度, 浸泡结束后并充分搅匀,然后将液体进行过滤获得中药辅料液;
3)制备牡蛎多肽醋蛋液:按比例将醋蛋液和中药辅料液混合并充分搅匀, 再按一定比例加入含有牡蛎肽、大豆肽、大米肽和苦瓜肽的多肽溶液并充分搅匀, 完成牡蛎多肽醋蛋液的制备。
作为上述技术方案的进一步描述:
所述步骤1)中的浸泡时间为6~7天,浸泡温度为23~30℃。
作为上述技术方案的进一步描述:
所述步骤2)中的浸泡时间为4~6天,浸泡温度为20~30℃。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
本发明中,各组分相互协同、相互作用的结果,并非简单的原料功能的叠加, 各原料组分的科学复配和提取,产生的效果远远超过各单一组份功能和效果的叠 加,具有较好的先进性和实用性。另外,本发明的配伍全部采用食材和天然植物 提取物,因此可以长期服用,没有副作用,有利于消费者美容养颜、健康、延寿, 加入牡蛎肽、大米肽和重瓣红玫瑰,使成分容易被人体吸收,作用效果好。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述 的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实 施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施 例,都属于本发明保护的范围。
实施例1:
按照下列重量份选取原料:食醋95份、蜂蜜80份、鸡蛋50份、鹌鹑蛋30 份;所述多肽溶液90份,其中,牡蛎肽30份、大豆肽15份、大米肽30份、苦 瓜肽15份;所述中药辅料36份,其中,桑葚、黄精、葛根、茯苓、大枣、龙眼 肉、枸杞子各4份,重瓣红玫瑰8份。
1)制备醋蛋液:将上述重量份鸡蛋和鹌鹑蛋清洗干净后并灭菌杀毒处理, 将鸡蛋和鹌鹑蛋浸没在上述重量份的食醋中浸泡,在浸泡温度23~30℃下浸泡时 间6天,鸡蛋或鹌鹑蛋的蛋壳、蛋膜衣、蛋白和蛋黄醋化,初步形成醋蛋液,浸 泡结束并充分搅匀,再向初步形成的醋蛋液中加入蜂蜜并充分搅匀;
2)制备中药辅料液;按上述重量份将益智仁、桑葚、黄精、葛根、茯苓、 大枣、龙眼肉、枸杞子和重瓣红玫瑰分别加入上述重量份的食醋中浸泡,在浸泡 温度20~30℃下浸泡时间5天,浸泡结束后并充分搅匀,然后将液体进行过滤获 得中药辅料液;
3)制备牡蛎多肽醋蛋液:按比例将醋蛋液和中药辅料液混合并充分搅匀, 再按一定比例加入含有上述重量份的牡蛎肽粉末、大豆肽粉末、大米肽粉末和苦 瓜肽粉末调制成的多肽溶液并充分搅匀,完成牡蛎多肽醋蛋液的制备。
实施例2:
按照下列重量份选取原料:食醋100份、蜂蜜100份、鸡蛋55份、鹌鹑蛋 35份;所述多肽溶液120份,其中,牡蛎肽40份、大豆肽20份、大米肽40份、 苦瓜肽20份;所述中药辅料45份,其中,桑葚、黄精、葛根、茯苓、大枣、龙 眼肉、枸杞子各5份,重瓣红玫瑰10份。
1)制备醋蛋液:将上述重量份鸡蛋和鹌鹑蛋清洗干净后并灭菌杀毒处理, 将鸡蛋和鹌鹑蛋浸没在上述重量份的食醋中浸泡,在浸泡温度23~30℃下浸泡时 间7天,鸡蛋或鹌鹑蛋的蛋壳、蛋膜衣、蛋白和蛋黄醋化,初步形成醋蛋液,浸 泡结束并充分搅匀,再向初步形成的醋蛋液中加入蜂蜜并充分搅匀;
2)制备中药辅料液;按上述重量份将益智仁、桑葚、黄精、葛根、茯苓、 大枣、龙眼肉、枸杞子和重瓣红玫瑰分别加入上述重量份的食醋中浸泡,在浸泡 温度20~30℃下浸泡时间6天,浸泡结束后并充分搅匀,然后将液体进行过滤获 得中药辅料液;
3)制备牡蛎多肽醋蛋液:按比例将醋蛋液和中药辅料液混合并充分搅匀, 再按一定比例加入含有上述重量份的牡蛎肽粉末、大豆肽粉末、大米肽粉末和苦 瓜肽粉末调制成的多肽溶液并充分搅匀,完成牡蛎多肽醋蛋液的制备。
实施例3:
按照下列重量份选取原料:食醋90份、蜂蜜65份、鸡蛋40份、鹌鹑蛋30 份;所述多肽溶液90份,其中,牡蛎肽30份、大豆肽15份、大米肽30份、苦 瓜肽15份;所述中药辅料36份,其中,桑葚、黄精、葛根、茯苓、大枣、龙眼 肉、枸杞子各4份,重瓣红玫瑰8份。
1)制备醋蛋液:将上述重量份鸡蛋和鹌鹑蛋清洗干净后并灭菌杀毒处理, 将鸡蛋和鹌鹑蛋浸没在上述重量份的食醋中浸泡,在浸泡温度23~30℃下浸泡时 间6天,鸡蛋或鹌鹑蛋的蛋壳、蛋膜衣、蛋白和蛋黄醋化,初步形成醋蛋液,浸 泡结束并充分搅匀,再向初步形成的醋蛋液中加入蜂蜜并充分搅匀;
2)制备中药辅料液;按上述重量份将益智仁、桑葚、黄精、葛根、茯苓、 大枣、龙眼肉、枸杞子和重瓣红玫瑰分别加入上述重量份的食醋中浸泡,在浸泡 温度20~30℃下浸泡时间4天,浸泡结束后并充分搅匀,然后将液体进行过滤获 得中药辅料液;
3)制备牡蛎多肽醋蛋液:按比例将醋蛋液和中药辅料液混合并充分搅匀, 再按一定比例加入含有上述重量份的牡蛎肽粉末、大豆肽粉末、大米肽粉末和苦 瓜肽粉末调制成的多肽溶液并充分搅匀,完成牡蛎多肽醋蛋液的制备。
本发明中各成分的作用原理:
食醋:有开胃、养肝、散瘀、止痛的功效。功能主治:散瘀,止血,解毒, 杀虫。治产后血晕,痃癖症瘕,黄疸,黄汗,吐血,衄血,大便下血,阴部瘙痒, 痈疽疮肿,解鱼肉菜毒。还具有杀虫作用和抗菌、抗病毒作用,乙酸对甲型链球 菌、卡他球菌、肺炎链球菌、白色葡萄球菌、流感病毒的多种致病菌,有很好的 抑菌和杀菌作用。
蜂蜜:可以替换为蔗糖、葡萄糖、果糖或木糖醇,但优选使用蜂蜜。区别于 其他成分,蜂蜜味甘,性平,可补中、润燥、止痛、解毒。三者合用,可以滋阴 养肝、补中开胃。
益智仁:常用于脾胃虚寒,呕吐,泄泻,腹中冷痛,口多唾涎,肾虚遗尿, 尿频,遗精,白浊。
桑葚:是桑科桑属多年生木本植物桑树的果实,具有防止血管硬化、健脾胃, 助消化、补充营养、乌发美容、防癌抗癌、治疗贫血等功效。
黄精:又名:鸡头黄精、黄鸡菜、笔管菜、爪子参、老虎姜、鸡爪参。为黄 精属植物,根茎横走,圆柱状,结节膨大。叶轮生,无柄。药用植物,具有补脾, 润肺生津的作用。
葛根:为豆科植物野葛的干燥根,习称野葛。秋、冬二季采挖,趁鲜切成厚 片或小块;干燥。甘、辛,凉。有解肌退热,透疹,生津止渴,升阳止泻之功。 常用于表证发热,项背强痛,麻疹不透,热病口渴,阴虚消渴,热泻热痢,脾虚 泄泻。
茯苓:味甘、淡,性平。具有利水渗湿,健脾,宁心等功效。
大枣:即红枣,甘,温。归脾、胃经。保留枣核、枣皮,全果入药,功能主 治:补脾和胃,补中益气,养血安神,解药毒。用于气血津液不足,脾虚食少, 乏力便溏,心悸怔忡,妇人脏躁。
龙眼肉:去果皮保留果肉和果核入药。甘、平温、无毒。入心、脾、胃。功 能主治:补心脾,益气血,健脾胃,养肌肉。思虑伤脾,头昏,失眠,心悸怔忡, 虚赢,病后或产后体虚,及由于脾虚所致之下血失血症。止血止痛。用于胃痛, 烧烫伤,刀伤出血,疝气痛。桂圆含丰富的葡萄糖、蔗糖和蛋白质,含铁量也比 较高,可在提高热能、补充营养的同时促进血红蛋白再生,从而达到补血的效果。 研究发现,龙眼肉除了对全身有补益作用外,对脑细胞特别有效,能增强记忆, 消除疲劳。
枸杞子:甘,平。归肝、肾经。功能主治:滋补肝肾,益精明目。用于虚劳 精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明。枸杞中含有丰富 的胡萝卜素、多种维生素和钙、铁等健康眼睛的必需营养物质,故有明目之功。 枸杞子富含枸杞多糖,枸杞多糖是一种水溶性多糖,由阿拉伯糖、葡萄糖、半乳 糖、甘露糖、木糖、鼠李糖这6种单糖成分组成,具有生理活性,能够增强非特 异性免疫功能,提高抗病能力,抑制肿瘤生长和细胞突变。
重瓣红玫瑰:味甘。有理气解郁、和血散淤,消肿止痛、美容养颜之功效, 能清暑热、解烦渴、醒脾益胃及止血收敛。
牡蛎肽:牡蛎具有提高男性血清睾酮水平、调节血脂、抑制血小板聚集、改 善高血糖症状、提高人体免疫力、促进新陈代谢等功能,对抗癌和防止癌细胞扩 散也有一定效果。
大豆肽:大豆肽是将大分子的大豆蛋白质,利用生物技术酶成由2到10个 氨基酸组成的小分子片段。大豆肽富含22种氨基酸,其中包含9种人体不能合 成的必需氨基酸。大豆肽为小分子的蛋白质,非常容易被人体吸收,适合蛋白质 消化吸收不佳的人群食用,如中老年人、手术后恢复期病人、肿瘤及放化疗病人、 胃肠功能不佳者等。此外,大豆肽还具有提高免疫力、增强体力、缓解疲劳、降 三高等功效。此外,大豆肽还具有无豆腥味、无蛋白变性、酸性不沉淀、加热不 凝固、易溶于水、流动性好等良好的加工性能,是优良的保健食品配料。
大米肽:大米多肽具有极强的活性和多样性,它不需要消化,直接在小肠近 端吸收,且不消耗人体能量。它充当载体,把人体摄入的钙及其他各种微量元素 运输到人体各个部位,具有易消化和易吸收性、低过敏性、降胆固醇、降血压、 促进脂肪代谢和增强体能和恢复疲劳的作用,将大米肽添加到婴幼儿奶粉、米粉 中,有益于营养吸收,促进婴幼儿生长、发育。
苦瓜肽:从新鲜的专用苦瓜籽胚芽中提炼出来的生物活性成分,由17种166 个氨基酸组成,与胰岛素有相似的结构和理化指标,具有显著的调节血糖效果。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限 于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明 的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之 内。
Claims (7)
1.一种牡蛎多肽醋蛋液,由以下原料制成:食醋、蜂蜜、鸡蛋、鹌鹑蛋、多肽溶液以及中药辅料组成,其特征在于:
所述多肽溶液包含牡蛎肽、大豆肽、大米肽和苦瓜肽;
所述中药辅料包括:益智仁、桑葚、黄精、葛根、茯苓、大枣、龙眼肉、枸杞子和重瓣红玫瑰。
2.根据权利要求1所述的一种牡蛎多肽醋蛋液,其特征在于,所述原料按以下重量份制成:食醋90~140份、蜂蜜65~110份、鸡蛋40~55份、鹌鹑蛋25~35份、所述多肽溶液70~140份、所述中药辅料25~45份。
3.根据权利要求2所述的一种牡蛎多肽醋蛋液,其特征在于,所述多肽溶液中牡蛎肽:大豆肽:大米肽:苦瓜肽=2:1:2:1。
4.根据权利要求2所述的一种牡蛎多肽醋蛋液,其特征在于,所述中药辅料中益智仁:桑葚:黄精:葛根:茯苓:大枣:龙眼肉:枸杞子:重瓣红玫瑰=1:1:1:1:1:1:1:1:2。
5.一种多肽醋蛋液的制备方法,其特征在于,包括以下步骤:
1)制备醋蛋液:将鸡蛋和鹌鹑蛋清洗干净后并灭菌杀毒处理,将鸡蛋和鹌鹑蛋浸没在食醋中浸泡,设定浸泡时间和浸泡温度,鸡蛋或鹌鹑蛋的蛋壳、蛋膜衣、蛋白和蛋黄醋化,初步形成醋蛋液,浸泡结束并充分搅匀,再向初步形成的醋蛋液中加入蜂蜜并充分搅匀;
2)制备中药辅料液;按比例将益智仁、桑葚、黄精、葛根、茯苓、大枣、龙眼肉、枸杞子和重瓣红玫瑰分别加入食醋中浸泡,设定浸泡时间和浸泡温度,浸泡结束后并充分搅匀,然后将液体进行过滤获得中药辅料液;
3)制备牡蛎多肽醋蛋液:按比例将醋蛋液和中药辅料液混合并充分搅匀,再按一定比例加入含有牡蛎肽、大豆肽、大米肽和苦瓜肽的多肽溶液并充分搅匀,完成牡蛎多肽醋蛋液的制备。
6.根据权利要求5所述的一种牡蛎多肽醋蛋液的制备方法,其特征在于,所述步骤1)中的浸泡时间为6~7天,浸泡温度为23~30℃。
7.根据权利要求5所述的一种牡蛎多肽醋蛋液的制备方法,其特征在于,所述步骤2)中的浸泡时间为4~6天,浸泡温度为20~30℃。
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