Study On The Processed Technology Of Oyster Enzymolysis Oral Liquid

In this paper， we used oysters as raw materials and researched the influence of theeffect of six enzyme hydrolysis of，compound enzyme enzymolysis oyster， theconcentration of polypeptide amino acid in oysters， the deodorization of enzymolysisliquid， the flavour of polypeptide oral liquid. The study included the following four parts:1.We used six kinds of protease enzymolysis which were commonly used in enzymatichydrolysis， selected the best protease enzymolysis so that have an enzymolysis effect andgood flavor protease on the basis of amino nitrogen and sensory assessment index.According to the experimental results，we obtained that the highest amino nitrogen contentis neutral protease，its content is6.23mg/g，flavourzyme sensory score was the highest.Inaddition， the conditions of the two kinds of enzymes were basically the same， so wechoosed neutral protease and flavor protease to optimize enzymolysis. For compositeenzymatic hydrolysis， under the conditions that two enzymes dosage was1:1， ratio ofsolid to liquid was1:6， enzymolysis time of3h， using the content of amino nitrogen asresponse index， by means of three factors and three levels of Box-Behnken the responsesurface method，we obtained the optimum enzymolysis condition was51.7℃of enzymetreatment temperature，the amount of enzyme was4.5%， pH7.42， the content of aminonitrogen was8.193mg/g. According to Liquid Analysis of the optimized enzymatichydrolysate，we suggested that in enzymatic hydrolysate the kinds of amino acid wererich， complete， meanwell the content of amino acid seasoningand and peptide were alsoquitely. Taurine content in oyster was rich and existed in the free form.Because its contentwhen doing enzymatic hydrolysis taurine did not increased obviously， we choosed thehot water extraction of peptide amino acid to leach out them， further increased its content.2. Polypeptide Amino acid in the cell or impurities was extracted by exploiting hotwater extraction， then optimized temperature， time， PH. By means of three factors andthree levels of Box-Behnken the response surface method，we obtained the optimumextraction condition was temperature75.28℃，time60.31min，pH6.9，amino nitrogencontent of10.317mg/g.Through the analysis，the content of amino nitrogen increased，andthe content of taurine content rich in oyster was also improved remarkably.3. Enzyme solution existed a certain bitter peptides after deodorization，so we decidedto use sauce seasoning. In this experiment， we choosed sucrose， citric acid， honey assour flavor seasoning. By regarding the addition of three kinds of flavoring agent as factors， the sensory evaluation as indicator， we found the optimum adding amount ofcombination of sucrose added2.5%， honey was1%， the content of citric acid was0.6%.It followed the fragrance with the acid being comfortable， smooth taste， honey aroma，had a touch of seafood flavor after taste.4.By adjusting the PH and adding to clarifier， we made oral liquid moreclear.Regarding the sensory evaluation as indicators， we found the PH5clarificationagent dosage of8%， clarification effect was best.The sterilization technology is very important in oral liquid processing， someresearchers found chemical compositionof oral liquid took place some changes after highpressure steam sterilization:the protein decreased by9.2%，polypeptide also reduced，butdid not significantly decrease. The other components contents were almost invariant.Through the above experiments，we found a small peptides with rich content， freeamino acids and complete， smooth taste， nutrition oral liquid and with a hint of seafoodflavor.