CN104886690A - Cool fishbone collagen juice with efficacy of reducing internal heat, and preparation method of cool fishbone collagen juice with efficacy of reducing internal heat - Google Patents
Cool fishbone collagen juice with efficacy of reducing internal heat, and preparation method of cool fishbone collagen juice with efficacy of reducing internal heat Download PDFInfo
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- CN104886690A CN104886690A CN201510292808.6A CN201510292808A CN104886690A CN 104886690 A CN104886690 A CN 104886690A CN 201510292808 A CN201510292808 A CN 201510292808A CN 104886690 A CN104886690 A CN 104886690A
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 31
- 108010035532 Collagen Proteins 0.000 title claims abstract description 31
- 229920001436 collagen Polymers 0.000 title claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis 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
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000013618 yogurt Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000251468 Actinopterygii Species 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 18
- 210000000988 bone and bone Anatomy 0.000 claims description 16
- 235000021568 protein beverage Nutrition 0.000 claims description 11
- 239000003507 refrigerant Substances 0.000 claims description 11
- 238000000926 separation method Methods 0.000 claims description 9
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 7
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 6
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 238000002156 mixing Methods 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
- 238000009835 boiling Methods 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
- 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
- 230000000694 effects Effects 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 241000252228 Ctenopharyngodon Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 241000269319 Squalius cephalus Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 239000013505 freshwater Substances 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 241000219109 Citrullus Species 0.000 description 4
- 244000144972 livestock Species 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
- 239000002699 waste material Substances 0.000 description 2
- 241000258955 Echinodermata Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000276701 Oreochromis mossambicus Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 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
- 239000002932 luster Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to cool fishbone collagen juice with the efficacy of reducing internal heat, and a preparation method of the cool fishbone collagen juice with the efficacy of reducing internal heat. The cool fishbone collagen juice is characterized by being prepared from the following raw materials in parts by weight: 150-160 parts of fishbone of fresh chubs, 150-160 fishbone of fresh grass carps, 100-110 parts of fishbone of fresh sharks, 5-7 parts of fresh ginger, 5-7 parts of lemon slices, 30-35 parts of watermelon juice, 10-15 parts of red-jujube yogurt, 15-20 parts of corn flour, 3-5 parts of mint leaves, and an appropriate amount of water. The effective constituents of the cool fishbone collagen juice with the efficacy of reducing internal heat have the effects of restoring consciousness, reducing internal heat, promoting appetite, diminishing inflammation, moistening skin and the like. The cool fishbone collagen juice has the characteristics of being nutritious and healthy, being moderate in color, tasting fresh, being sour, sweet and delicious, and the like.
Description
Technical field
The present invention relates generally to a kind of refrigerant fish bone collagen protein beverage and preparation method thereof that reduces internal heat.
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.Have in recent years and see the report of minority about this respect, but only for the research (there is not yet the research report of fish bone collagen albumen) of mollusk, echinoderm skin and fish scale collagen.
Summary of the invention
The present invention seeks to, in order to provide a kind of refrigerant fish bone collagen protein beverage that reduces internal heat, to enrich the selection of people with this.
The present invention is achieved by the following technical solutions:
A kind of refrigerant fish bone collagen protein beverage that reduces internal heat, 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, lemon tablet 5 ~ 7, watermelon juice 30 ~ 35, Chinese date yoghourt 10 ~ 15, corn flour 15 ~ 20, dried peppermint leaf 3 ~ 5 and water are appropriate.
A preparation method for the refrigerant fish bone collagen protein beverage that reduces internal heat, 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, lemon tablet 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 watermelon juice and dried peppermint leaf mixing, add equivalent poach to boiling, then corn flour mixing is added, stir into homogenate, after being cooled to room temperature, add Chinese date yoghourt again, fresh-keeping in 4 DEG C;
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 homogenate 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 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.
2, the present invention is by adding the composition such as ginger, lemon tablet, makes the bone collagen of extraction reduce fishlike smell, reduces assorted taste, increase the nutrition of plant simultaneously when edible.
3, the refrigerant fish bone collagen protein beverage that reduces internal heat of one of the present invention has nutrient health, the features such as color and luster is gentle, and mouthfeel is pure and fresh, sweet and sour taste.
4, refrigerant its active ingredient of fish bone collagen protein beverage of reducing internal heat of one of the present invention have produce refreshing effect to the mind, refrigerantly to reduce internal heat, whet the appetite be amusing, the health-care effect such as anti-inflammation, moisturizing.
Detailed description of the invention
The present invention is further illustrated below by specific embodiment.
embodiment one
A kind of refrigerant fish bone collagen protein beverage that reduces internal heat, 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, lemon tablet 5 ~ 7, watermelon juice 30 ~ 35, Chinese date yoghourt 10 ~ 15, corn flour 15 ~ 20, dried peppermint leaf 3 ~ 5 and water are appropriate.
A preparation method for the refrigerant fish bone collagen protein beverage that reduces internal heat, 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, lemon tablet 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 watermelon juice and dried peppermint leaf mixing, add equivalent poach to boiling, then corn flour mixing is added, stir into homogenate, after being cooled to room temperature, add Chinese date yoghourt again, fresh-keeping in 4 DEG C;
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 homogenate of liquid and step 4 again, be packaged into bag, be quickly cooled to 2 ~ 6 DEG C.
Claims (2)
1. the refrigerant fish bone collagen protein beverage that reduces internal heat, 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, lemon tablet 5 ~ 7, watermelon juice 30 ~ 35, Chinese date yoghourt 10 ~ 15, corn flour 15 ~ 20, dried peppermint leaf 3 ~ 5 and water are appropriate.
2. the refrigerant fish bone collagen protein beverage that reduces internal heat of one according to claim 1, 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, lemon tablet 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 watermelon juice and dried peppermint leaf mixing, add equivalent poach to boiling, then corn flour mixing is added, stir into homogenate, after being cooled to room temperature, add Chinese date yoghourt again, fresh-keeping in 4 DEG C;
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 homogenate 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 |
|---|---|---|---|
| CN201510292808.6A CN104886690A (en) | 2015-06-02 | 2015-06-02 | Cool fishbone collagen juice with efficacy of reducing internal heat, and preparation method of cool fishbone collagen juice with efficacy of reducing internal heat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510292808.6A CN104886690A (en) | 2015-06-02 | 2015-06-02 | Cool fishbone collagen juice with efficacy of reducing internal heat, and preparation method of cool fishbone collagen juice with efficacy of reducing internal heat |
Publications (1)
| Publication Number | Publication Date |
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| CN104886690A true CN104886690A (en) | 2015-09-09 |
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| CN201510292808.6A Pending CN104886690A (en) | 2015-06-02 | 2015-06-02 | Cool fishbone collagen juice with efficacy of reducing internal heat, and preparation method of cool fishbone collagen juice with efficacy of reducing internal heat |
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| CN (1) | CN104886690A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868343A (en) * | 2006-05-23 | 2006-11-29 | 大连础明生物科技有限公司 | Beverage contg. full nutrient content of animal bone powder |
| CN101810355A (en) * | 2010-04-27 | 2010-08-25 | 黄学敏 | Eel bone collagen drinking liquor and production method thereof |
| CN102657344A (en) * | 2012-01-13 | 2012-09-12 | 百洋水产集团股份有限公司 | Fishbone soup product and preparation method thereof |
| CN103504400A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Watermelon juice drink |
| CN104387502A (en) * | 2014-12-08 | 2015-03-04 | 张木良 | Chondroitin sulfate preparation process and equipment thereof |
-
2015
- 2015-06-02 CN CN201510292808.6A patent/CN104886690A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868343A (en) * | 2006-05-23 | 2006-11-29 | 大连础明生物科技有限公司 | Beverage contg. full nutrient content of animal bone powder |
| CN101810355A (en) * | 2010-04-27 | 2010-08-25 | 黄学敏 | Eel bone collagen drinking liquor and production method thereof |
| CN102657344A (en) * | 2012-01-13 | 2012-09-12 | 百洋水产集团股份有限公司 | Fishbone soup product and preparation method thereof |
| CN103504400A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Watermelon juice drink |
| CN104387502A (en) * | 2014-12-08 | 2015-03-04 | 张木良 | Chondroitin sulfate preparation process and equipment thereof |
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