Health drink containing mantis shrimp head and mantis shrimp shell and preparation method thereof
A technology of health drinks and mantis shrimp shells, which is applied to the health drinks of mantis shrimp shells and its preparation, and the field containing mantis shrimp heads, which can solve the problems of poor flavor, inability to be used as food base materials, and heavy bitter smell of mantis shrimp enzymatic protein powder and other problems, to achieve the effect of rich nutrients, improving human immunity, and obvious health care functions
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Embodiment 1
[0022] 1. Raw material preparation:
[0023] ① Prepare mantis shrimp enzymatic protein solution, collect fresh mantis shrimp heads, wash, pour into the extraction tank, add water 4 times its weight, boil for 15 minutes, filter, collect filter residue, and use a colloid mill to refine the filter residue. Add water 5 times the weight of the filter residue while grinding, adjust the pH to 9, then add trypsin at 0.6% of the weight of the filter residue, enzymolyze at 70°C for 5 hours, inactivate the enzyme at 95°C for 20 minutes, centrifuge, and take the To the supernatant liquid, add 4% of the weight of supernatant grass jelly polysaccharide, 0.12% citric acid and 0.3% glycine to remove bitterness and fishy smell, pass through a 200-mesh sieve, canned, and sterilized to obtain the mantis shrimp enzymatic protein solution;
[0024] ②Preparation of calcium ascorbate: collect fresh mantis shrimp shells, wash, dry, add liquid nitrogen with 1.5% weight of mantis shrimp shells, mix wel...
Embodiment 2
[0033] 1. Raw material preparation:
[0034] ① Prepare mantis shrimp enzymatic protein solution, collect fresh mantis shrimp heads, wash, pour into the extraction tank, add water 5 times its weight, boil for 20 minutes, filter, collect filter residue, and use a colloid mill to refine the filter residue. Add water 4 times the weight of the filter residue while grinding, adjust the pH to 8, then add trypsin at 0.5% of the weight of the filter residue, enzymolyze at 75°C for 3 hours, inactivate the enzyme at 95°C for 20 minutes, centrifuge, and take the To the supernatant liquid, add 3% of the weight of the supernatant grass jelly polysaccharide, 0.18% of citric acid and 0.5% of glycine to remove bitterness and fishy smell, pass through a 200-mesh sieve, pack in cans, and sterilize to obtain the mantis shrimp enzymatic protein solution;
[0035] ②Preparation of calcium ascorbate: Collect fresh mantis shrimp shells, wash, dry, add liquid nitrogen with 1.5% weight of mantis shrimp ...
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