CN104872725A - Strawberry fishbone collagen sucking milk and making method thereof - Google Patents
Strawberry fishbone collagen sucking milk and making method thereof Download PDFInfo
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- CN104872725A CN104872725A CN201510293043.8A CN201510293043A CN104872725A CN 104872725 A CN104872725 A CN 104872725A CN 201510293043 A CN201510293043 A CN 201510293043A CN 104872725 A CN104872725 A CN 104872725A
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- bone
- fish
- strawberry
- liquid
- solid
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 28
- 108010035532 Collagen Proteins 0.000 title claims abstract description 28
- 229920001436 collagen Polymers 0.000 title claims abstract description 28
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 21
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title abstract description 3
- 235000013336 milk Nutrition 0.000 title abstract 4
- 239000008267 milk Substances 0.000 title abstract 4
- 210000004080 milk Anatomy 0.000 title abstract 4
- 244000307700 Fragaria vesca Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 20
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 8
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 241000251730 Chondrichthyes Species 0.000 claims abstract description 7
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000251468 Actinopterygii Species 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 13
- 210000000481 breast Anatomy 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 238000001354 calcination Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 235000004348 Perilla frutescens Nutrition 0.000 abstract 1
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 239000013505 freshwater Substances 0.000 description 6
- 241000229722 Perilla <angiosperm> Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 4
- 244000144972 livestock Species 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 238000009360 aquaculture Methods 0.000 description 2
- 244000144974 aquaculture Species 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000276701 Oreochromis mossambicus Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to strawberry fishbone collagen sucking milk and a making method thereof. The strawberry fishbone collagen sucking milk is characterized by comprising, by weight, 150-160 parts of silver carp bone, 150-160 parts of fresh grass carp bone, 100-110 parts of shark bone, 5-7 parts of ginger, 7-9 parts of perilla frutescens, 50-60 parts of strawberry, 25-30 parts of skim milk powder, 10-15 parts of coconut pulp and appropriate amount of water. The strawberry fishbone collagen sucking milk contains rich collagen, bioactive peptide, amino acid and various other nutritious elements.
Description
Technical field
The present invention relates generally to a kind of strawberry fish bone collagen albumen and inhales breast and preparation method thereof.
Background technology
In recent years, because collagen is more and more for industrial circles such as medicine, food, the cosmetics of super quality, bio-feritlizers, supply falls short of demand to cause market.At present, industrial collagen is mainly derived from ox, pig etc. and produces animal.Due to the frequent generation of major disease in livestock products animal, as the SE (rabid ox disease) of ox; The aftosa etc. of pig, makes the security of user to collagen throw doubt upon.In fact, the skin, bone, fin etc. of aquatic livestock containing abundant collagen, and are the sources of safe collagen.China is the country that output of aquatic products is maximum in the world, and be also that unique cultivation amount exceedes the country of amount of fishing in the world, especially freshwater aquaculture industry development is very fast, and fresh-water fishes output accounts for about 60% of national aquatic products total output.The fast development of aquaculture will drive the development of fish processing industry, and at present, freshwater product processing is the focus that people pay close attention to always.This also just means that freshwater fish that cultured output is higher is if the ratio of the processed goods such as silver carp, grass carp, Tilapia mossambica is by increasing.Along with the development of domestic fish processing industry, leftover bits and pieces such as fish head, fish-skin, fish scale, fish-bone, fin etc. that aquatic products processing enterprise produces also will increase year by year.The level of current domestic comprehensive utilization of aquatic products is lower, because freshwater fish edible part ratio is low, the leftover bits and pieces after flesh of fish processing and other secondary material are not fully recycled, or sell as low value feed, fertilizer, or arbitrarily discharge, waste resource will be caused and contaminated environment.Therefore, make full use of aquatic products processing leftover bits and pieces, to improve overall economic efficiency, become the problem of fresh-water fishes processing enterprise growing interest.
From aquatic livestock, extract collagen and it is furtherd investigate quite general abroad.About the research of collagen also has many reports, but few about the research report of calcic tissue as collagen in fin, squama, bone.The collagen product of China is produced usually from the slaughtered animals waste material containing connective tissue, the utilization of aquatic livestock collagen suitable backwardness always.Calcareous and micro-containing what enrich in fish-bone, often eat and can prevent osteoporosis, aging the elderly is started to the teenager and bone being in growth period, especially helpful.And through the fish-bone of suitable sofening treatment, the nutritive value of fish-bone is higher, more easily improve human body to the absorptivity of calcium.
Summary of the invention
The present invention seeks to, in order to provide a kind of strawberry fish bone collagen albumen to inhale breast, to enrich the selection of people with this.
The present invention is achieved by the following technical solutions:
Strawberry fish bone collagen albumen inhales a breast, it is characterized in that it is made up of following weight parts raw material:
Fresh silver carp fish-bone 150 ~ 160, fresh grass carp fish-bone 150 ~ 160, fresh shark fish-bone 100 ~ 110, ginger 5 ~ 7, purple perilla 7 ~ 9, strawberry 50 ~ 60, skimmed milk power 25 ~ 30, coconut meat 10 ~ 15 and water are appropriate.
Strawberry fish bone collagen albumen inhales a preparation method for breast, comprises the following steps:
1), by fresh silver carp fish-bone, fresh grass carp fish-bone and fresh shark fish-bone through ultraviolet sterilization, more fully pulverize with pulverizer, add ginger, purple perilla and 3 ~ 5 times of water gagings, autoclaving 3.5 ~ 5 hours, Separation of Solid and Liquid, is polished into pureed by solid;
2), by the 0.05 ~ 0.10mol/L hydrochloric acid solution of step 1 gained material by 2 ~ 3 times amount soak 1 ~ 3 day in 15 ~ 20 DEG C, constantly stir simultaneously, make it fully mix, then leave standstill 30 ~ 50 minutes, siphon away oil slick, and retain the fat lump of condensation;
3), step 2 gained feed liquid is carried out Separation of Solid and Liquid by centrifugal fast, remove solution, then remaining solid content is ossein, clean with clear water, and with saleratus solution, its PH is adjusted to neutrality, more centrifugal 20 ~ 25 minutes of 8000r/min, remove supernatant, and then add 1 ~ 2 times amount clear water and 0.3 ~ 0.5% compound protease, keep 3 ~ 4 hours in 50 ~ 60 DEG C, carry out enzymolysis;
4), by strawberry clean up, add equivalent poach after squeezing the juice and open, then mix with skimmed milk power and stir evenly, and coconut meat is cut into fine granularity and adds wherein;
5), the enzymolysis liquid of step 3 is taken out after in 80 ~ 100 DEG C of enzymes 15 ~ 30 minutes of carrying out going out, then centrifugally make it Separation of Solid and Liquid, solid carried out calcining 20 ~ 25 minutes, 100 ~ 120 orders are ground to after cooling, fully mix with the mixture of liquid and step 4 again, be packaged into bag, be quickly cooled to 2 ~ 6 DEG C.
Advantage of the present invention is:
1, the present invention decreases the process of acid-base pair bone class on the whole, makes some active nutrient component in ossein product avoid being destroyed.
2, the present invention contains abundant collagen, active peptide, amino acid and other various nutrient elements.
3, the present invention utilizes the feature that in paddy, namely fat start to condense lower than 20 DEG C, is cleared up preferably by fat in bone by physical method, easy and simple to handle, does not have chemistry and other materials to remain.
4, a kind of strawberry fish bone collagen albumen of the present invention inhales breast, not only containing high-quality bone collagen, also retains a large amount of sclerotin element, not only reduces the wasting of resources, add the value of mouthfeel and nutrition simultaneously.
5, the present invention is by adding the composition such as ginger, purple perilla, makes the bone collagen of extraction reduce fishlike smell, reduces assorted taste, increase the nutrition of plant simultaneously when edible.
Detailed description of the invention
The present invention is further illustrated below by specific embodiment.
embodiment one
Strawberry fish bone collagen albumen inhales a breast, it is characterized in that it is made up of following weight parts raw material:
Fresh silver carp fish-bone 150 ~ 160, fresh grass carp fish-bone 150 ~ 160, fresh shark fish-bone 100 ~ 110, ginger 5 ~ 7, purple perilla 7 ~ 9, strawberry 50 ~ 60, skimmed milk power 25 ~ 30, coconut meat 10 ~ 15 and water are appropriate.
Strawberry fish bone collagen albumen inhales a preparation method for breast, comprises the following steps:
1), by fresh silver carp fish-bone, fresh grass carp fish-bone and fresh shark fish-bone through ultraviolet sterilization, more fully pulverize with pulverizer, add ginger, purple perilla and 3 ~ 5 times of water gagings, autoclaving 3.5 ~ 5 hours, Separation of Solid and Liquid, is polished into pureed by solid;
2), by the 0.05 ~ 0.10mol/L hydrochloric acid solution of step 1 gained material by 2 ~ 3 times amount soak 1 ~ 3 day in 15 ~ 20 DEG C, constantly stir simultaneously, make it fully mix, then leave standstill 30 ~ 50 minutes, siphon away oil slick, and retain the fat lump of condensation;
3), step 2 gained feed liquid is carried out Separation of Solid and Liquid by centrifugal fast, remove solution, then remaining solid content is ossein, clean with clear water, and with saleratus solution, its PH is adjusted to neutrality, more centrifugal 20 ~ 25 minutes of 8000r/min, remove supernatant, and then add 1 ~ 2 times amount clear water and 0.3 ~ 0.5% compound protease, keep 3 ~ 4 hours in 50 ~ 60 DEG C, carry out enzymolysis;
4), by strawberry clean up, add equivalent poach after squeezing the juice and open, then mix with skimmed milk power and stir evenly, and coconut meat is cut into fine granularity and adds wherein;
5), the enzymolysis liquid of step 3 is taken out after in 80 ~ 100 DEG C of enzymes 15 ~ 30 minutes of carrying out going out, then centrifugally make it Separation of Solid and Liquid, solid carried out calcining 20 ~ 25 minutes, 100 ~ 120 orders are ground to after cooling, fully mix with the mixture of liquid and step 4 again, be packaged into bag, be quickly cooled to 2 ~ 6 DEG C.
Claims (2)
1. a strawberry fish bone collagen albumen inhales breast, it is characterized in that it is made up of following weight parts raw material:
Fresh silver carp fish-bone 150 ~ 160, fresh grass carp fish-bone 150 ~ 160, fresh shark fish-bone 100 ~ 110, ginger 5 ~ 7, purple perilla 7 ~ 9, strawberry 50 ~ 60, skimmed milk power 25 ~ 30, coconut meat 10 ~ 15 and water are appropriate.
2. a kind of strawberry fish bone collagen albumen according to claim 1 inhales breast, it is characterized in that being made up of the following step:
1), by fresh silver carp fish-bone, fresh grass carp fish-bone and fresh shark fish-bone through ultraviolet sterilization, more fully pulverize with pulverizer, add ginger, purple perilla and 3 ~ 5 times of water gagings, autoclaving 3.5 ~ 5 hours, Separation of Solid and Liquid, is polished into pureed by solid;
2), by the 0.05 ~ 0.10mol/L hydrochloric acid solution of step 1 gained material by 2 ~ 3 times amount soak 1 ~ 3 day in 15 ~ 20 DEG C, constantly stir simultaneously, make it fully mix, then leave standstill 30 ~ 50 minutes, siphon away oil slick, and retain the fat lump of condensation;
3), step 2 gained feed liquid is carried out Separation of Solid and Liquid by centrifugal fast, remove solution, then remaining solid content is ossein, clean with clear water, and with saleratus solution, its PH is adjusted to neutrality, more centrifugal 20 ~ 25 minutes of 8000r/min, remove supernatant, and then add 1 ~ 2 times amount clear water and 0.3 ~ 0.5% compound protease, keep 3 ~ 4 hours in 50 ~ 60 DEG C, carry out enzymolysis;
4), by strawberry clean up, add equivalent poach after squeezing the juice and open, then mix with skimmed milk power and stir evenly, and coconut meat is cut into fine granularity and adds wherein;
5), the enzymolysis liquid of step 3 is taken out after in 80 ~ 100 DEG C of enzymes 15 ~ 30 minutes of carrying out going out, then centrifugally make it Separation of Solid and Liquid, solid carried out calcining 20 ~ 25 minutes, 100 ~ 120 orders are ground to after cooling, fully mix with the mixture of liquid and step 4 again, be packaged into bag, be quickly cooled to 2 ~ 6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510293043.8A CN104872725A (en) | 2015-06-02 | 2015-06-02 | Strawberry fishbone collagen sucking milk and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510293043.8A CN104872725A (en) | 2015-06-02 | 2015-06-02 | Strawberry fishbone collagen sucking milk and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872725A true CN104872725A (en) | 2015-09-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510293043.8A Withdrawn CN104872725A (en) | 2015-06-02 | 2015-06-02 | Strawberry fishbone collagen sucking milk and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527439A (en) * | 2018-11-15 | 2019-03-29 | 韶关市华工高新技术产业研究院 | A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof |
-
2015
- 2015-06-02 CN CN201510293043.8A patent/CN104872725A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527439A (en) * | 2018-11-15 | 2019-03-29 | 韶关市华工高新技术产业研究院 | A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20150902 |