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Compreheusive development and use of oyster

A technology of oysters and oyster peptides, applied in the fields of application, food preparation, food science, etc., can solve the problems of deep processing and comprehensive utilization of oysters, and achieve the effect of high comprehensive utilization rate and simple process

Inactive Publication Date: 2004-12-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have certain limitations in the utilization of oysters, and they are only used on a broad level, that is, the rough processing of oysters has not been able to carry out deep processing and comprehensive utilization of oysters.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the preparation of glycogen product

[0020] Fresh oyster meat is homogenized and then steamed with 1 / 2 volume of water for half an hour to dissolve the glycogen completely, then cooled and centrifuged for 15 minutes. Concentrate the supernatant, add a certain concentration of alcohol, centrifuge to collect the precipitate, and dry to obtain the glycogen product.

[0021] Alcohol concentration(%)

[0022] Table 1 shows the effect of different concentrations of alcohol on the yield of glycogen and protein. It can be seen from Table 1 that with the increase of alcohol concentration, the yield of glycogen gradually increases, while the yield of protein gradually decreases. When the alcohol concentration was 80%, the yield of glycogen was 68.2%, and the yield of protein was 85.5%, both of which reached the best.

Embodiment 2

[0023] Example 2: Preparation of oyster peptide powder with degree of hydrolysis (DH=20%)

[0024] Homogenize the fresh oyster meat, add 1 / 2 volume of water and cook for half an hour to dissolve the glycogen completely, cool down, and centrifuge for 15 minutes to obtain the precipitate, that is, oyster dregs. Take 8 liters of oyster dregs, add 8 liters of water, carry out enzymatic hydrolysis reaction with Alcalase enzyme at pH 9.0 and 60°C, and use pH-stat method to control the degree of hydrolysis. After the reaction is completed, heat to inactivate the enzyme, centrifuge, and spray-dry the supernatant to obtain oyster peptide powder. The protein yield after enzymatic hydrolysis is higher than 85%.

[0025] raw material

[0026] The enzymolysis solution is spray-dried, and the drying conditions are: inlet air temperature: 150-220°C, outlet air temperature: 60-90°C.

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PUM

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Abstract

The present invention relates to comprehensive development and application of oyster, and belongs to the field of food biotechnology. Fresh oyster material is steamed to leach out glycogen, centrifugated to obtain supernatant and oyster dregs as precipitate; and the supernatant is processed with alcohol solution of 20-95% concentration and centrifugated to obtain precipitate and the precipitate is dried to obtain glycogen product. The oyster dregs are hydrolyzed at pH 3.0-10 and 30-80 deg.c with proteinase and centrifugated to obtain enzymolyzed liquid, and the enzymolyzed liquid is spray dried to obtain oyster peptide powder. The present invention has high comprehensive utilization and may be used in industrial production.

Description

technical field [0001] The invention relates to the comprehensive development and application of oysters, in particular to a method for extracting glycogen by cooking and alcohol precipitation, and preparing oyster peptides by enzymatically hydrolyzing oyster protein, belonging to the field of food biotechnology. Background technique [0002] Oysters are a type of marine shellfish. Oysters are delicious and have high nutritional value, rich protein content and reasonable amino acid composition, so they have great utilization value in the food field. Oyster meat contains a variety of important biologically active substances, such as taurine, glycogen, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Oysters can be developed into various health foods by utilizing their rich nutrition and high medicinal value. [0003] Oyster meat contains a large amount of glycogen, which is the reserve form of tissue energy and has the effect of anti-fatigue. Supplementing glycog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L29/281
Inventor 杨瑞金王璋汪何雅于娅
Owner JIANGNAN UNIV
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