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目的:以脱脂牡蛎粉为原料,开发具有保肝解酒功效的牡蛎营养口服液。方法:通过正交实验确定最佳的酶解条件,并对牡蛎酶解液进行除腥、调味。结果:最佳的酶解工艺为:底物的加量为2%,加酶量为10%,酶解时间为90 min,酶解温度50℃,酶解pH6.2。牡蛎口服液中的糖原、粗蛋白质和氨基酸总量分别为461 mg/100 mL、381 mg/100 mL和294.5 mg/100 mL。结论:本法酶解工艺条件可靠,除腥效果好,可为进一步中试生产提供参考。
OBJECTIVE: To develop oyster nutrition oral liquid with the function of protecting the liver and resolving alcohol by using skimmed oyster powder as raw material. Methods: The optimum conditions of enzymolysis were determined by orthogonal experiment, and the oyster hydrolyzate was deodorized and flavored. Results: The best enzymolysis process was as follows: the amount of substrate was 2%, the amount of enzyme was 10%, the enzymolysis time was 90 min, the enzymolysis temperature was 50 ℃ and the pH was 6.2. Oyster orally the total amount of glycogen, crude protein and amino acids were 461 mg / 100 mL, 381 mg / 100 mL and 294.5 mg / 100 mL. Conclusion: The method of enzymatic hydrolysis process conditions are reliable, except the fishy effect is good, can provide reference for further pilot production.