CN104432283A - High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof - Google Patents
High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof Download PDFInfo
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- CN104432283A CN104432283A CN201410675562.6A CN201410675562A CN104432283A CN 104432283 A CN104432283 A CN 104432283A CN 201410675562 A CN201410675562 A CN 201410675562A CN 104432283 A CN104432283 A CN 104432283A
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- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 40
- 235000014347 soups Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 14
- 108090000765 processed proteins & peptides Proteins 0.000 title abstract description 7
- 235000015097 nutrients Nutrition 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- 239000012138 yeast extract Substances 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 101710159104 Flavor peptide Proteins 0.000 claims description 37
- 239000000463 material Substances 0.000 claims description 24
- 210000000988 bone and bone Anatomy 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 20
- 239000002374 bone meal Substances 0.000 claims description 20
- 229940036811 bone meal Drugs 0.000 claims description 20
- 241000251468 Actinopterygii Species 0.000 claims description 19
- 238000000227 grinding Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 230000000050 nutritive effect Effects 0.000 claims description 13
- 238000004108 freeze drying Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000003337 fertilizer Substances 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 238000003672 processing method Methods 0.000 claims description 6
- 108010005094 Advanced Glycation End Products Proteins 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000006227 byproduct Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims 2
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 238000003912 environmental pollution Methods 0.000 description 3
- 239000000796 flavoring agent Chemical class 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a high-calcium fishbone taste-active peptide nutrient soup base. The nutrient soup base is composed of the following ingredients in parts by weight: 2-4 parts of fishbone taste-active peptide, 2-4 parts of high-calcium fishbone powder, 0.2-0.8 part of maltodextrin, 0.5-1 part of a yeast extract, 0.04-0.1 part of I+G, 1-2 parts of freeze-dried eggs, 2-4 parts of freeze-dried vegetables, 1-3 parts of table salt and 0.5-2 parts of monosodium glutamate. The nutrient soup is prepared from the following steps: preparing fishbone taste-active peptide and high-calcium fishbone powder; simply packaging fishbone taste-active peptide, high-calcium fishbone powder and other ingredients respectively according to the weight proportion to obtain the nutrient soup base. The nutrient soup base fully utilizes fishbone leftovers, and increases additional value of fishbone; the prepared nutrient soup base has the characteristics of being reasonable in nutrition arrangement, high in absorption rate, convenient to eat and the like.
Description
Technical field
The present invention relates to a kind of high calcium fish-bone flavor peptide nutritive soup blend and processing method thereof, belong to technical field of aquatic product processing.
Background technology
Fish-bone is the accessory substance of fish processing industry, with other leftover bits and pieces is together dropped usually, or only as fertilizer, feed, added value is low in process.Containing a large amount of calcium, iron, zinc, magnesium, phosphorus and collagen component in fish-bone, and be attached to the flesh of fish on fish-bone, containing a large amount of protein, these compositions, as insufficient utilization, had both caused the serious wasting of resources, also brought environmental pollution.How fully utilizing fish-bone leftover bits and pieces, avoid environmental pollution, find the new way of high added value, and then realize " zero discards " of utilization of resources hope, is bite problem to be solved.
Along with growth in the living standard, people have had higher requirement to the color, smell and taste of food and nutritional labeling, the product of the taste dullnesses such as traditional product fishbone dust, fish-bone paste can not meet the pursuit of people to " perfection " diet, on the road of fishbone food exploitation, applicant is in line with the attitude comprehensively making full use of fish-bone resource, improve the value of fish body, invent nutrition, delicious food, easily fish-bone product.
Summary of the invention
For above-mentioned prior art, for the fish-bone utilization rate existed in solution prior art is low, cause the problem such as the wasting of resources, environmental pollution, and fish-bone product taste is single, trace element does not effectively utilize, the defects such as people's demand can not be met, the invention provides a kind of high calcium fish-bone flavor peptide nutritive soup blend, and its processing method.
The present invention is achieved by the following technical solutions:
A kind of high calcium fish-bone flavor peptide nutritive soup blend, be made up of the component of following weight portion: fish-bone flavor peptide 2 ~ 4 parts, high-calcium fish bone meal 2 ~ 4 parts, maltodextrin 0.2 ~ 0.8 part, yeast extract 0.5 ~ 1 part, I+G 0.04 ~ 0.1 part, 1 ~ 2 part, freeze-drying egg, freeze-dried vegetable 2 ~ 4 parts, salt 1 ~ 3 part, monosodium glutamate 0.5 ~ 2 part.
Further, be made up of material bag one, material bag two, material bag three, wherein, material bag one is made up of fish-bone flavor peptide, high-calcium fish bone meal, maltodextrin, yeast extract and I+G, material bag two is made up of freeze-drying egg and freeze-dried vegetable, and material bag three is made up of salt and monosodium glutamate.
Described fish-bone flavor peptide is (following described number is weight portion) that prepare by the following method:
(1) get the steck of 100 ~ 200 parts, flowing water thaws, cleaning, and smash to pieces, add the water of 500 ~ 1000 parts, homogenate 1min, obtains slurries;
(2) regulate the pH value to 7 of slurries, be warming up to 37 DEG C, add compound fertilizer production 1 ~ 2 part and papain 0.3 ~ 0.5 part, enzymolysis 3 ~ 5 hours under 50 ~ 60 DEG C of stirring in water bath, enzymolysis liquid goes out enzyme 10 ~ 30min in boiling water bath;
(3) centrifugal for enzymolysis liquid (4800r/min) be separated, remove upper-layer fat, extract supernatant, filter residue is for subsequent use;
(4) in supernatant, add glucose 5 ~ 10 parts, carry out autoclaving, autoclaving is Sterilization Kettle sterilizing, and temperature is 100 ~ 130 DEG C, and the time is 80 ~ 90min, prepares maillard reaction product;
(5) by product spraying drying powder-forming, fish-bone flavor peptide is obtained.
Described high-calcium fish bone meal prepares by the following method:
(1) cleaned up by the filter residue in above-mentioned fish-bone flavor peptide preparation method step (3), high temperature high pressure process, temperature is 100 ~ 130 DEG C, 0.1 ~ 0.3MPa, and the time is 40 ~ 70min, obtains bone slag;
(2) by bone slag at 80 ~ 120 DEG C of drying 3 ~ 6h;
(3) carry out fine powder with fresh bone processing powder crushing device to bone slag broken, pulverizing parameter is: feed size is 0.2 ~ 3cm, and feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 300 orders;
(4) carry out ultramicro grinding, pulverizing parameter is: feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 600 orders; In crushing process, functions/drying starts, and temperature is 80 ~ 120 DEG C; After ultramicro grinding, obtain high-calcium fish bone meal.
The processing method of described high calcium fish-bone flavor peptide nutritive soup blend, step is as follows:
(1) preparation of fish-bone flavor peptide:
(1) get the steck of 100 ~ 200 parts, flowing water thaws, cleaning, and smash to pieces, add the water of 500 ~ 1000 parts, homogenate 1min, obtains slurries;
(2) regulate the pH value to 7 of slurries, be warming up to 37 DEG C, add compound fertilizer production 1 ~ 2 part and papain 0.3 ~ 0.5 part, enzymolysis 3 ~ 5 hours under 50 ~ 60 DEG C of stirring in water bath, enzymolysis liquid goes out enzyme 10 ~ 30min in boiling water bath;
(3) centrifugal for enzymolysis liquid (4800r/min) be separated, remove upper-layer fat, extract supernatant, filter residue is for subsequent use;
(4) in supernatant, add glucose 5 ~ 10 parts, carry out autoclaving, autoclaving is Sterilization Kettle sterilizing, and temperature is 100 ~ 130 DEG C, and the time is 80 ~ 90min, prepares maillard reaction product;
(5) by product spraying drying powder-forming, fish-bone flavor peptide is obtained;
(2) preparation of high-calcium fish bone meal:
(1) cleaned up by the filter residue in above-mentioned fish-bone flavor peptide preparation method step (3), high temperature high pressure process, temperature is 100 ~ 130 DEG C, 0.1 ~ 0.3MPa, and the time is 40 ~ 70min, obtains bone slag;
(2) by bone slag at 80 ~ 120 DEG C of drying 3 ~ 6h;
(3) carry out fine powder with fresh bone processing powder crushing device to bone slag broken, pulverizing parameter is: feed size is 0.2 ~ 3cm, and feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 300 orders;
(4) carry out ultramicro grinding, pulverizing parameter is: feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 600 orders; In crushing process, functions/drying starts, and temperature is 80 ~ 120 DEG C; After ultramicro grinding, obtain high-calcium fish bone meal;
(3) pack:
(1) fish-bone flavor peptide, high-calcium fish bone meal, maltodextrin, yeast extract and I+G are packaged into material bag one;
(2) freeze-drying egg and freeze-dried vegetable are packaged into material bag two;
(3) salt and monosodium glutamate are packaged into material bag three.
High calcium fish-bone flavor peptide nutritive soup blend of the present invention, time edible, mix material bag one, material bag two, material bag three, pours boiling water, i.e. edible, have following beneficial effect:
(1) containing several amino acids, flavour nucleotide and micromolecule polypeptide in the steck enzymolysis liquid prepared by biodegradation technique, polypeptide molecular weight is between 3000Da ~ 5000Da, be easy to absorption of human body, the Maillard reaction of generation makes flavor peptide maintain former perfume (or spice) and the deliciousness of fish.
(2) after measured in fish-bone containing the abundant trace element such as calcium, iron, zinc, magnesium, phosphorus, the fishbone dust particle diameter adopting superfine communication technique to prepare after high pressure reaches 23 ~ 25 μm, is conducive to the biological effectiveness improving mineral matter.Fishbone dust is thinner, and solubility of Ca is wherein higher, and calcium phosphorus ration is close to the calcium phosphorus ration (2:1) become in human organism, is conducive to calcium and is absorbed and utilized by the body.
(3) the high calcium fish-bone flavor peptide soup stock be made into is nutritious, improves the health.Instant, with boiling water one punching and edible, delicious flavour.
In a word, the present invention takes full advantage of fish-bone leftover bits and pieces, adds the added value of fish-bone, and the soup stock prepared has the features such as nutrition arrangement is reasonable, absorptivity is high, instant.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.The raw material, reagent, method etc. of not detailed description in following embodiment, unless otherwise noted, be convenient source of the prior art, reagent, method.Described compound fertilizer production, papain, maltodextrin, yeast extract, I+G etc. are the conventional product bought on market, repeat no more.
Embodiment 1 prepares high calcium cod bone flavor peptide nutritive soup blend
Component forms: by the cod bone flavor peptide of 2 parts, the high calcium cod bone meal of 2 parts, the maltodextrin of 0.6 part, the yeast extract of 0.6 part, the I+G of 0.04 part, the freeze-drying egg of 2 parts, the freeze-drying laver of 2 parts, the Preparation of Frozen-dried Carrot Pieces of 1 part, the salt of 1.2 parts, the monosodium glutamate composition of 0.6 part, each component by weight.
Concrete processing method is as follows:
(1) preparation of cod bone flavor peptide
(1) get 100 parts of cod steaks, flowing water thaws, clean, smash to pieces and add distilled water 500 parts, homogenate 1min.
(2) adjust ph is 7, is warming up to 37 DEG C, adds food flavor enzyme 1 part, papain 0.5 part, and 56.2 DEG C of stirring in water bath enzymolysis 4 hours, enzymolysis liquid went out enzyme 20min in boiling water bath.
(3) centrifugal for enzymolysis liquid (4800r/min) be separated, remove upper-layer fat, extract supernatant, filter residue is for subsequent use.
(4) add glucose 5 parts in supernatant, carry out autoclaving, autoclaving is Sterilization Kettle sterilizing, and temperature is 110 DEG C, and the time is 90min, prepares maillard reaction product.
(5) by product spraying drying powder-forming, packaging, for subsequent use.
(2) preparation of high calcium cod bone meal
(1) cleaned up by filter residue, high temperature high pressure process, temperature is 125 DEG C, and pressure is 0.15MPa, and the time is 60min.
(2) by bone slag complete for high pressure at 110 DEG C of dry 5h.
(3) carry out fine powder with fresh bone processing powder crushing device to bone slag broken, pulverizing parameter is: feed size is 0.5cm, and feed time is spaced apart 20s, and grinding time is 6min, and order number is 300 orders.
(4) change parts and carry out ultramicro grinding, pulverizing parameter is: feed time is spaced apart 40s, and grinding time is 8min, and order number is 600 orders; In crushing process, functions/drying starts, and temperature is 110 DEG C.
(5) pack, for subsequent use.
(3) pack
(1) fish-bone flavor peptide, high-calcium fish bone meal, maltodextrin, yeast extract, I+G are packaged into material bag one by each ingredients weight parts.
(2) freeze-drying egg, freeze-drying laver, Preparation of Frozen-dried Carrot Pieces are packaged into material bag two by each ingredients weight parts.
(3) salt, monosodium glutamate are packaged into material bag three by each ingredients weight parts.
In the present embodiment, it is 25.63% that cod row enzymolysis liquid obtains solable matter yield (accounting for dry), and wherein protein content is 87.32%, and amino acid classes and content are as table 1, and cod bone meal Mineral Elements composition and content are as table 2.
Amino acid content in table 1 cod row enzymolysis liquid
Table 2 cod bone meal Mineral Element Contents
Claims (6)
1. a high calcium fish-bone flavor peptide nutritive soup blend, it is characterized in that: be made up of the component of following weight portion: fish-bone flavor peptide 2 ~ 4 parts, high-calcium fish bone meal 2 ~ 4 parts, maltodextrin 0.2 ~ 0.8 part, yeast extract 0.5 ~ 1 part, I+G 0.04 ~ 0.1 part, 1 ~ 2 part, freeze-drying egg, freeze-dried vegetable 2 ~ 4 parts, salt 1 ~ 3 part, monosodium glutamate 0.5 ~ 2 part.
2. high calcium fish-bone flavor peptide nutritive soup blend according to claim 1, it is characterized in that: be made up of material bag one, material bag two, material bag three, wherein, material bag one is made up of fish-bone flavor peptide, high-calcium fish bone meal, maltodextrin, yeast extract and I+G, material bag two is made up of freeze-drying egg and freeze-dried vegetable, and material bag three is made up of salt and monosodium glutamate.
3. high calcium fish-bone flavor peptide nutritive soup blend according to claim 1, it is characterized in that: be made up of the component of following weight portion: the cod bone flavor peptide of 2 parts, the high calcium cod bone meal of 2 parts, the maltodextrin of 0.6 part, the yeast extract of 0.6 part, the I+G of 0.04 part, the freeze-drying egg of 2 parts, the freeze-drying laver of 2 parts, the Preparation of Frozen-dried Carrot Pieces of 1 part, the salt of 1.2 parts, the monosodium glutamate of 0.6 part.
4. the high calcium fish-bone flavor peptide nutritive soup blend according to any one of claims 1 to 3, is characterized in that: described fish-bone flavor peptide prepares by the following method:
(1) get the steck of 100 ~ 200 parts, flowing water thaws, cleaning, and smash to pieces, add the water of 500 ~ 1000 parts, homogenate 1min, obtains slurries;
(2) regulate the pH value to 7 of slurries, be warming up to 37 DEG C, add compound fertilizer production 1 ~ 2 part and papain 0.3 ~ 0.5 part, enzymolysis 3 ~ 5 hours under 50 ~ 60 DEG C of stirring in water bath, enzymolysis liquid goes out enzyme 10 ~ 30min in boiling water bath;
(3) by enzymolysis liquid centrifugation, remove upper-layer fat, extract supernatant, filter residue is for subsequent use;
(4) in supernatant, add glucose 5 ~ 10 parts, carry out autoclaving, autoclaving is Sterilization Kettle sterilizing, and temperature is 100 ~ 130 DEG C, and the time is 80 ~ 90min, prepares maillard reaction product;
(5) by product spraying drying powder-forming, fish-bone flavor peptide is obtained.
5. high calcium fish-bone flavor peptide nutritive soup blend according to claim 4, is characterized in that: described high-calcium fish bone meal prepares by the following method:
(1) cleaned up by the filter residue in fish-bone flavor peptide preparation method step (3), high temperature high pressure process, temperature is 100 ~ 130 DEG C, 0.1 ~ 0.3MPa, and the time is 40 ~ 70min, obtains bone slag;
(2) by bone slag at 80 ~ 120 DEG C of drying 3 ~ 6h;
(3) carry out fine powder with fresh bone processing powder crushing device to bone slag broken, pulverizing parameter is: feed size is 0.2 ~ 3cm, and feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 300 orders;
(4) carry out ultramicro grinding, pulverizing parameter is: feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 600 orders; In crushing process, functions/drying starts, and temperature is 80 ~ 120 DEG C; After ultramicro grinding, obtain high-calcium fish bone meal.
6. the processing method of the high calcium fish-bone flavor peptide nutritive soup blend according to any one of Claims 1 to 5, is characterized in that: step is as follows:
(1) preparation of fish-bone flavor peptide:
(1) get the steck of 100 ~ 200 parts, flowing water thaws, cleaning, and smash to pieces, add the water of 500 ~ 1000 parts, homogenate 1min, obtains slurries;
(2) regulate the pH value to 7 of slurries, be warming up to 37 DEG C, add compound fertilizer production 1 ~ 2 part and papain 0.3 ~ 0.5 part, enzymolysis 3 ~ 5 hours under 50 ~ 60 DEG C of stirring in water bath, enzymolysis liquid goes out enzyme 10 ~ 30min in boiling water bath;
(3) by enzymolysis liquid centrifugation, remove upper-layer fat, extract supernatant, filter residue is for subsequent use;
(4) in supernatant, add glucose 5 ~ 10 parts, carry out autoclaving, autoclaving is Sterilization Kettle sterilizing, and temperature is 100 ~ 130 DEG C, and the time is 80 ~ 90min, prepares maillard reaction product;
(5) by product spraying drying powder-forming, fish-bone flavor peptide is obtained;
(2) preparation of high-calcium fish bone meal:
(1) cleaned up by the filter residue in above-mentioned fish-bone flavor peptide preparation method step (3), high temperature high pressure process, temperature is 100 ~ 130 DEG C, 0.1 ~ 0.3MPa, and the time is 40 ~ 70min, obtains bone slag;
(2) by bone slag at 80 ~ 120 DEG C of drying 3 ~ 6h;
(3) carry out fine powder with fresh bone processing powder crushing device to bone slag broken, pulverizing parameter is: feed size is 0.2 ~ 3cm, and feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 300 orders;
(4) carry out ultramicro grinding, pulverizing parameter is: feed time is spaced apart 10 ~ 60s, and grinding time is 4 ~ 10min, and order number is 600 orders; In crushing process, functions/drying starts, and temperature is 80 ~ 120 DEG C; After ultramicro grinding, obtain high-calcium fish bone meal;
(3) pack:
(1) fish-bone flavor peptide, high-calcium fish bone meal, maltodextrin, yeast extract and I+G are packaged into material bag one;
(2) freeze-drying egg and freeze-dried vegetable are packaged into material bag two;
(3) salt and monosodium glutamate are packaged into material bag three.
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