ABSTRACT
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 degrees C, 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.
