CN104872666A - Low-calorie, high-protein and high-mineral fishbone-bovine bone compound protein beverage and preparation method - Google Patents
Low-calorie, high-protein and high-mineral fishbone-bovine bone compound protein beverage and preparation method Download PDFInfo
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- CN104872666A CN104872666A CN201510274023.6A CN201510274023A CN104872666A CN 104872666 A CN104872666 A CN 104872666A CN 201510274023 A CN201510274023 A CN 201510274023A CN 104872666 A CN104872666 A CN 104872666A
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
The invention discloses a low-calorie, high-protein and high-mineral fishbone-bovine bone compound protein beverage which is characterized by comprising the following components in parts by weight: 100-120 parts of fresh bovine bones, 20-30 parts of fishbones, 10-14 parts of fish scales, 2.4-4 parts of isomalto-oligosaccharide, 1-2 parts of saccharose, 0.8-1 part of polydextrose, 1.4-2 parts of erythritol, 0.6-1 part of alkaline protease, 0.8-1 part of neutral protease and 0.7-0.9 part of saccharomycetes. The low-calorie high-protein high-mineral fishbone-bovine bone compound protein beverage has the advantages that functional sugars are utilized, so that an environmental-friendly effect is realized and less additives are added; meanwhile, the concept of a more natural, nutritional and healthy beverage is realized; besides, through the collocation of the fishbones, fish scales and the bovine bones, high-protein, high-mineral and high-vitamin nutrition is realized, and the low-calorie, high-protein and high-mineral compound beverage is created.
Description
Technical field
The invention belongs to ox bone field of deep, be specifically related to a kind of fish-bone ox bone composite protein beverage and preparation method of high protein high mineral low in calories.
Background technology
Fresh ox bone is a kind of most valuable resource, interior containing abundant nutriment, containing protein 35.7%, fat 10.3%, ash content 45%, moisture 4.8%, and other material 4.2%.People ignore the utilization to ox bone for a long time, and the utilization rate of fresh bone is very low, causes the waste of resource.Because of the soluble protein that SPP1 is comparatively full price, biological availability is high, therefore, at present, conventional extracts the added value such as HAP HAP and peptone compared with high product as the condiment generally used and the raw material producing condiment by ferment treatment, in the process by controlling the palliating degradation degree of protein in ox bone, thus control the color and luster of ox bone protein product, local flavor, mouthfeel and nutritive value, but adopt enzymatic isolation method hydrolysis from fresh bone, obtain HAP HAP and peptone products and only make use of partially protein in fresh bone, still fat is also had in fresh bone, mineral matter is (as phosphorus, calcium, iron etc.), ossein, chondroitin and vitamin A, B1, B2 etc., its new way utilized further is worth doing further research, and the utilization power that the phosphate that in bone, content is very high and marrow Middle nutrition are worth very high phosphatide fat and phosphoprotein etc. more needs improvement badly.
Whole nutrition of ox bone can be utilized can to develop ox bone protein beverage, want the demand of high protein, homovitamin and high mineral, want low fat, without anaphylactogen, low in calories, low sugar or sugar-free, additive-free or anticorrisive agent simultaneously, and want long shelf-life, properties of product stable, only in this way could provide more and more wider selectable range for consumer, meet consumer and adapt to modern allegro lifestyle needs.
Summary of the invention
The present invention is directed to the demand of ox bone comprehensive development and utilization, propose a kind of fish-bone ox bone composite protein beverage and preparation method of high protein high mineral low in calories.
The technical solution used in the present invention is as follows:
A kind of fish-bone ox bone composite protein beverage of high protein high mineral low in calories, it is characterized in that, comprise following parts by weight of component: fresh ox bone 100-120, fish-bone 20-30, fish scale 10-14, oligoisomaltose 2.4-4, sucrose 1-2, polydextrose 0.8-1, antierythrite 1.4-2, alkali protease 0.6-1, neutral proteinase 0.8-1, Sodium isoascorbiate 1-2, ethyl maltol 0.01-0.1, citric acid 0.1-0.3, sodium acid carbonate 0.1-0.2, saccharomycete 0.7-0.9, appropriate ethanolic solution and appropriate water.
A fish-bone ox bone composite protein beverage preparation method for high protein high mineral low in calories, is characterized in that, comprise the following steps:
(1), after fish-bone and fish scale water being cleaned up, put into the heating using microwave of micro-wave oven 150W to shortcakeization, take out and pulverize, cross 300 orders, obtain fish meal for subsequent use;
(2) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, put into pressure cooker, to add and after gross weight 3-7 water doubly, under high pressure 18-22KPa effect, boiling 3-4h at 90 DEG C, is separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(3) get ox bone section and adopt the dry 8-10h of Freeze Drying Technique, put into pulverizer afterwards, crossing 100 orders after pulverizing, to obtain ox bone particle for subsequent use; Ox bone particle, fish meal and gross weight 5-7 water doubly will be added in Galbitang, add sodium acid carbonate afterwards and regulate PH to 8.8-9, add alkali protease and stir enzymolysis 2-3h with the speed of 100r/min at 36-38 DEG C, add citric acid again and regulate PH to 7-7.4, add that neutral proteinase stirs enzymolysis 1.5-2h with the speed of 100r/min at 30-34 DEG C, centrifugal filtration afterwards obtains complex enzyme hydrolysis liquid and compound residue is for subsequent use;
(4) get after compound residue adopts 1500W heating using microwave 5-10min in vacuum microwave, put into ethanolic solution heat-activated 1-2min at 150 DEG C, putting into ball mill ultramicro grinding afterwards, to be that below particle diameter 90um must activate mineral powder for subsequent use;
(5) get complex enzyme hydrolysis liquid, oligoisomaltose, sucrose mixes and add after gross weight 5-6 water doubly stirs, go out enzyme 2-3min at 95-98 DEG C, accesses saccharomycete lucifuge fermentation 10-14d at 38-40 DEG C afterwards, obtain zymotic fluid for subsequent use;
(6) deodorization, degassed mixed liquor will be carried out after zymotic fluid, activation mineral powder, polydextrose, antierythrite, Sodium isoascorbiate, ethyl maltol mixing under 30-34kPa vacuum, and mixed liquor is cooled to 30-36 DEG C, at 40-45MPa, 3-5 homogeneous is carried out to mixed liquor with high pressure homogenizer, filling and get final product after carrying out pasteurize.
Beneficial effect of the present invention is embodied in:
The present invention, by using function sugar, achieves environmental protection and adds less, and meanwhile, the oligoisomaltose used not only good water solubility, viscosity is low, and has good stability, without bad smell, can keep original local flavor of beverage; Polydextrose can increase the denseness of protein beverage, solves the thin volume problem of beverage mouthfeel, and then reduces the addition of the thickener such as sodium cellulose glycolate, and polydextrose also has low sugariness, low in calories, effect of not causing blood glucose fluctuation; Erythrite sugar is a kind of natural sweetener, has very strong non-oxidizability, can strengthen beverage volume stability, increases the sugariness of beverage.These functional sugars achieve that beverage is more natural, more nutrition, more healthy theory.Person, by the collocation of fish-bone, fish scale and ox bone, achieve the nutrition of high protein, high mineral, homovitamin, create low in calories, high protein, high mineral composite beverage.
Detailed description of the invention
Embodiment
The fish-bone ox bone composite protein beverage of the high protein high mineral low in calories described in the present embodiment, it is characterized in that, comprise following parts by weight of component: fresh ox bone 110, fish-bone 25, fish scale 12, oligoisomaltose 3.2, sucrose 1.5, polydextrose 0.9, antierythrite 1.7, alkali protease 0.8, neutral proteinase 0.9, Sodium isoascorbiate 1.5, ethyl maltol 0.05, citric acid 0.2, sodium acid carbonate 0.15, saccharomycete 0.8, appropriate ethanolic solution and appropriate water.
The fish-bone ox bone composite protein beverage preparation method of the high protein high mineral low in calories described in the present embodiment, is characterized in that, comprise the following steps:
(1), after fish-bone and fish scale water being cleaned up, put into the heating using microwave of micro-wave oven 150W to shortcakeization, take out and pulverize, cross 300 orders, obtain fish meal for subsequent use;
(2) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, put into pressure cooker, to add and after gross weight 3-7 water doubly, under high pressure 18-22KPa effect, boiling 3-4h at 90 DEG C, is separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(3) get ox bone section and adopt the dry 8-10h of Freeze Drying Technique, put into pulverizer afterwards, crossing 100 orders after pulverizing, to obtain ox bone particle for subsequent use; Ox bone particle, fish meal and gross weight 5-7 water doubly will be added in Galbitang, add sodium acid carbonate afterwards and regulate PH to 8.8-9, add alkali protease and stir enzymolysis 2-3h with the speed of 100r/min at 36-38 DEG C, add citric acid again and regulate PH to 7-7.4, add that neutral proteinase stirs enzymolysis 1.5-2h with the speed of 100r/min at 30-34 DEG C, centrifugal filtration afterwards obtains complex enzyme hydrolysis liquid and compound residue is for subsequent use;
(4) get after compound residue adopts 1500W heating using microwave 5-10min in vacuum microwave, put into ethanolic solution heat-activated 1-2min at 150 DEG C, putting into ball mill ultramicro grinding afterwards, to be that below particle diameter 90um must activate mineral powder for subsequent use;
(5) get complex enzyme hydrolysis liquid, oligoisomaltose, sucrose mixes and add after gross weight 5-6 water doubly stirs, go out enzyme 2-3min at 95-98 DEG C, accesses saccharomycete lucifuge fermentation 10-14d at 38-40 DEG C afterwards, obtain zymotic fluid for subsequent use;
(6) deodorization, degassed mixed liquor will be carried out after zymotic fluid, activation mineral powder, polydextrose, antierythrite, Sodium isoascorbiate, ethyl maltol mixing under 30-34kPa vacuum, and mixed liquor is cooled to 30-36 DEG C, at 40-45MPa, 3-5 homogeneous is carried out to mixed liquor with high pressure homogenizer, filling and get final product after carrying out pasteurize.
Claims (2)
1. the fish-bone ox bone composite protein beverage of a high protein high mineral low in calories, it is characterized in that, comprise following parts by weight of component: fresh ox bone 100-120, fish-bone 20-30, fish scale 10-14, oligoisomaltose 2.4-4, sucrose 1-2, polydextrose 0.8-1, antierythrite 1.4-2, alkali protease 0.6-1, neutral proteinase 0.8-1, Sodium isoascorbiate 1-2, ethyl maltol 0.01-0.1, citric acid 0.1-0.3, sodium acid carbonate 0.1-0.2, saccharomycete 0.7-0.9, appropriate ethanolic solution and appropriate water.
2. a fish-bone ox bone composite protein beverage preparation method for high protein high mineral low in calories, is characterized in that, comprise the following steps:
(1), after fish-bone and fish scale water being cleaned up, put into the heating using microwave of micro-wave oven 150W to shortcakeization, take out and pulverize, cross 300 orders, obtain fish meal for subsequent use;
(2) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, put into pressure cooker, to add and after gross weight 3-7 water doubly, under high pressure 18-22KPa effect, boiling 3-4h at 90 DEG C, is separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(3) get ox bone section and adopt the dry 8-10h of Freeze Drying Technique, put into pulverizer afterwards, crossing 100 orders after pulverizing, to obtain ox bone particle for subsequent use; Ox bone particle, fish meal and gross weight 5-7 water doubly will be added in Galbitang, add sodium acid carbonate afterwards and regulate PH to 8.8-9, add alkali protease and stir enzymolysis 2-3h with the speed of 100r/min at 36-38 DEG C, add citric acid again and regulate PH to 7-7.4, add that neutral proteinase stirs enzymolysis 1.5-2h with the speed of 100r/min at 30-34 DEG C, centrifugal filtration afterwards obtains complex enzyme hydrolysis liquid and compound residue is for subsequent use;
(4) get after compound residue adopts 1500W heating using microwave 5-10min in vacuum microwave, put into ethanolic solution heat-activated 1-2min at 150 DEG C, putting into ball mill ultramicro grinding afterwards, to be that below particle diameter 90um must activate mineral powder for subsequent use;
(5) get complex enzyme hydrolysis liquid, oligoisomaltose, sucrose mixes and add after gross weight 5-6 water doubly stirs, go out enzyme 2-3min at 95-98 DEG C, accesses saccharomycete lucifuge fermentation 10-14d at 38-40 DEG C afterwards, obtain zymotic fluid for subsequent use;
(6) deodorization, degassed mixed liquor will be carried out after zymotic fluid, activation mineral powder, polydextrose, antierythrite, Sodium isoascorbiate, ethyl maltol mixing under 30-34kPa vacuum, and mixed liquor is cooled to 30-36 DEG C, at 40-45MPa, 3-5 homogeneous is carried out to mixed liquor with high pressure homogenizer, filling and get final product after carrying out pasteurize.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274023.6A CN104872666A (en) | 2015-05-27 | 2015-05-27 | Low-calorie, high-protein and high-mineral fishbone-bovine bone compound protein beverage and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510274023.6A CN104872666A (en) | 2015-05-27 | 2015-05-27 | Low-calorie, high-protein and high-mineral fishbone-bovine bone compound protein beverage and preparation method |
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| CN104872666A true CN104872666A (en) | 2015-09-02 |
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| CN201510274023.6A Pending CN104872666A (en) | 2015-05-27 | 2015-05-27 | Low-calorie, high-protein and high-mineral fishbone-bovine bone compound protein beverage and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262578A (en) * | 2016-07-28 | 2017-01-04 | 山东龙盛食品股份有限公司 | A kind of method preparing bone soup seasoning powder |
| CN113973927A (en) * | 2021-11-05 | 2022-01-28 | 安徽天祥粮油食品有限公司 | Strong-flavor beef tallow for chafing dish and processing technology thereof |
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| CN103039989A (en) * | 2013-01-14 | 2013-04-17 | 新疆农业大学 | Horse bone protein powder rich in active calcium and preparation method thereof |
| CN103734319A (en) * | 2013-12-19 | 2014-04-23 | 华中农业大学 | Peanut milk nutrient solution prepared from peanut meal protein extracting solution |
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2015
- 2015-05-27 CN CN201510274023.6A patent/CN104872666A/en active Pending
Patent Citations (5)
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| CN1793380A (en) * | 2004-12-26 | 2006-06-28 | 陆晓民 | Process and application for producing fermant protein peptide |
| CN101019575A (en) * | 2007-03-27 | 2007-08-22 | 刘变利 | Production process of composite animal and plant protein sour milk |
| CN103039989A (en) * | 2013-01-14 | 2013-04-17 | 新疆农业大学 | Horse bone protein powder rich in active calcium and preparation method thereof |
| CN103734319A (en) * | 2013-12-19 | 2014-04-23 | 华中农业大学 | Peanut milk nutrient solution prepared from peanut meal protein extracting solution |
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Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262578A (en) * | 2016-07-28 | 2017-01-04 | 山东龙盛食品股份有限公司 | A kind of method preparing bone soup seasoning powder |
| CN113973927A (en) * | 2021-11-05 | 2022-01-28 | 安徽天祥粮油食品有限公司 | Strong-flavor beef tallow for chafing dish and processing technology thereof |
| CN113973927B (en) * | 2021-11-05 | 2023-12-15 | 安徽天祥粮油食品有限公司 | Beef tallow for strong fragrance chafing dish and processing technique |
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Application publication date: 20150902 |