酶法制备魁蚶口服液生产工艺探讨

Technology Research of Oral Liquid in Arca inflata Reeve by Enzymatic Method

研究以新鲜的魁蚶为原料,先将新鲜的魁蚶肉切片并真空冷冻干燥,干燥后将魁蚶肉粉碎至100目以下,再选用中性蛋白酶酶解处理,酶解液过滤后添加0.25%的β-环状糊精掩盖腥味和苦味,再复配后制得了富含魁蚶多肽和铁元素的魁蚶口服液产品。研究中对魁蚶的营养成分和魁蚶口服液产品分别进行了测定,测得魁蚶冻干粉中的灰分含量为12.17%,铁含量为126.39 mg/100 g,蛋白质含量高达76.25%;魁蚶口服液中小分子肽含量为2.16%,铁含量为8.02 mg/100 mL。

Use fresh Arca inflata Reeve as raw materials, it were processed with sliced and vacuum freeze drying technique, And then it were crushed and screened through mesh size of 100 when dried. Finally, choose a neutral protease enzyme to deal with it and added 0.25% β-cyclodextrin to conceal the smell and bitter taste, At last we got a kind of oral liquid product which were rich in Arca inflata Reeve peptides and iron. Also design to analyse the nutrient components ofArca inflata Reeve and the oral liquid products. The results show that contents of ash, iron, and protein in lyophilized powder ofArca inflata Reeve were 12.17%, 126.39 mg/100 g and 76.25%, when the contents of small molecule peptide and iron in oral liquid products were 2.16% and 8.02 mg/100 mL.