摘要
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 prepare an oral nutritional liquid for protecting liver and antialcoholic from defatted oyster powder. Methods: The orthogonal design was used to determine the optimal enzymatic hydrolytic condition and the enzymolysis liquid from oyster was deodorized and seasoned. Results: The optimum hydrolytic conditions were determined as follows: defatted oyster powder added concentration of 2%, ratio of enzyme to base material 10% , enzymatic hydrolytic time 90 min, temperature 50 ℃, pH 6. 2. The content of glycogen, crude protein and amino acids in the oral nutritional liquid were 461 mg/100 mL, 381 mg/100 mL and 294. 5 mg/100 mL, respectively . Conclusions : The processing conditions are stable and reliable and can be used to provide reference for further pilot scale production.
出处
《中药材》
CAS
CSCD
北大核心
2010年第3期445-448,共4页
Journal of Chinese Medicinal Materials
关键词
脱脂牡蛎粉
酶解
除腥
牡蛎口服液
Defatted oyster powder
Enzymatic hydrolysis
Deodorization
Oysters oral liquid