Study On Technology Of Oyster Lactobacillus Fermented Beverage And Its Immune Activity

In this paper the nutritional content of oyster meat, the preparation of enzymic hydrolysates, technology of oyster lactobacillus fermented beverage and immune activity were studied, the nutritional components of oyster lactobacillus fermented beverage and durability were also investigated.The five parts of content in this study are as follows:1.The nutritional content of oyster meat was studied.Oyster is a low-fat and high-protein food, the contents of fat, ash, total sugar and protein are 2.41%,1.84%,4.02% and 11.5%(wet weight), respectively. In addition, oyster is rich in iron, zinc, calcium, manganese and other minerals; In particularly, the contents of iron and calcium are very high.2.The preparation of oyster enzymic hydrolysates with high conten of 2～10 oligopeptide is researched.Based on the degree of hydrolysis, protein recovery and content of 2～10 oligopeptide in the hydrolysates,the optimal scheme of preparation is studied by single-factor test, orthogonal test and liquid chromatography analysis. The optimal condi- tions of enzymic hydrolysis with Bromelain are:substrate concentration 1:3, the pH6.5, hydrolyzed by Bromelain with the dosage of 600U/g for 4h at 55℃;based on the degree of hydrolysis and protein recovery,heat treatment,ultrasonic treatment and microwave treatment can not promote protein hydrolysis;Taking the effect of desalination and protein recovery as index,the best conditions for desalination a flow rate was 14 times of the column volume / h, volume of enzymic hydralysate was 4.4 times of the column volume.3.The technology of oyster lactobacillus fermented beverage was investigated.Based on the number of lactic acid bacteria, sensory score and 2～10 oligopeptide map content, the best condition was determined by single-factor test and orthogonal test:white sugar 6%, inoculum4%, lactic 2%, the proportion strain Lb:St = 1:2, ferment for 5h at 41℃;Studing the stability and temperature sterilization of oyster lactobacillus fermented beverage found that the addition of 0.1% CMC-Na, sterilization temperature 95℃10min for the best, product color, flavor and stability is effective.4.The immune activity of oyster lactobacillus fermented beverage was investigated. The results showed that oyster lactobacillus fermented beverage can improve immuno- compromised mice spleen index,mouse peritoneal macrophages and serum hemolytic- capacity content,and can promote immunocompromised mice foot significant thickening. The result proved that oyster lactobacillus fermented beverage enhanced the role of immune activity.5.The nutritional composition and storage test were studied.Oyster lactobacillus fermented beverage is nutrient-rich,the contents of protein,fat,ash and total sugar of the oyster lactobacillus fermented beverage are 1.53g/100mL,0.09g/100mL,0.25g/100mL and 5.4g/100mL, respectively;Its amino acid composition is perfect and is rich in 8 essential amino acid and taurine. In addition,the oyster lactobacillus fermented beverage is rich in calcium,iron,zinc and manganese,and other mineral elements,especially calcium.iron and zinc.The storage conditions of oyster lactobacillus fermented beverage are: storage temp- erature 4℃,storage time≤15 days.