CN106262009A - A kind of preparation method of high calcium fishbone oral liquid - Google Patents
A kind of preparation method of high calcium fishbone oral liquid Download PDFInfo
- Publication number
- CN106262009A CN106262009A CN201610700753.2A CN201610700753A CN106262009A CN 106262009 A CN106262009 A CN 106262009A CN 201610700753 A CN201610700753 A CN 201610700753A CN 106262009 A CN106262009 A CN 106262009A
- Authority
- CN
- China
- Prior art keywords
- fishbone
- oral liquid
- preparation
- enzymolysis
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 63
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 239000011575 calcium Substances 0.000 title claims abstract description 31
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000014347 soups Nutrition 0.000 claims abstract description 31
- 229960005069 calcium Drugs 0.000 claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000706 filtrate Substances 0.000 claims abstract description 21
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000001527 calcium lactate Substances 0.000 claims abstract description 16
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 16
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000001802 infusion Methods 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000014593 oils and fats Nutrition 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000008719 thickening Effects 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 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
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000014666 liquid concentrate Nutrition 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000010129 solution processing Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 238000012545 processing Methods 0.000 abstract description 10
- 239000000047 product Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000470 constituent Substances 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 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 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000010306 acid treatment Methods 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000002159 abnormal effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000003809 water extraction Methods 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)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses the preparation method of a kind of high calcium fishbone oral liquid, relate to aquatic products processing field, low in order to solve fishbone effective rate of utilization in prior art, in fishbone, calcium constituent is difficult to the problem being absorbed by the body.The method includes: fishbone pretreatment；Fishbone soup filtrate enzymolysis；Preparation solubility calcium lactate solution；Fishbone oral liquid is allocated；The fill of fishbone oral liquid.The present invention is by carrying out enzymolysis by fishbone soup filtrate, and fishbone dreg is carried out lactic acid treatment, obtain small-molecular peptides solution and calcium lactate solution, it is more conducive to absorption of human body utilize, sweeting agent and the essence of different taste of metabolism of blood glucose it is not involved in by interpolation, can have the effect improving intestinal microecology while supplementing calcium element concurrently, and there is the selection of various tastes, while reducing fishlike smell and abnormal flavour, expand applicable crowd.
Description
Technical field
The present invention relates to aquatic products processing field, more particularly relate to the preparation method of a kind of high calcium fishbone oral liquid.
Background technology
China is the country that output of aquatic products is maximum in the world, is also the state that unique cultivation amount exceedes amount of fishing in the world
Family, especially freshwater aquaculture industry development is very fast, and fresh-water fishes yield accounts for about the 60% of whole nation aquatic products total amount, at present, water
Product processing is always focus of concern.
Along with the development of domestic fish processing industry, leftover bits and pieces such as fish head, fish skin, fish scale, the fish that aquatic products processing enterprise produces
Bone, fin etc. also will increase year by year, but the level of current domestic comprehensive utilization of aquatic products is relatively low, due to Fish edible part ratio
Example is low, and leftover bits and pieces and other secondary material after flesh of fish processing the most fully recycle, or sell as low value feedstuff, fertilizer, or
Arbitrarily discharge, causes the wasting of resources and pollutes environment.Therefore, make full use of aquatic products processing leftover bits and pieces, to improve mixed economy effect
Benefit, it has also become the problem of Fish processing enterprise growing interest.
Containing abundant calcium and phosphorus and other trace element in fishbone, in fishbone, calcium constituent is many with hydroxylapatite crystal
Form exists, it is impossible to be directly absorbed by the body utilization, and therefore the nutritive value in fishbone and economic worth do not obtain fully
Utilization.
Summary of the invention
The present invention provides the preparation method of a kind of high calcium fishbone oral liquid, effectively utilizes in order to solve fishbone in prior art
Rate is low, and in fishbone, calcium constituent is difficult to problems such as being absorbed by the body.
Concrete, the preparation method of high calcium fishbone oral liquid, comprise the following steps:
Fishbone pretreatment: fishbone is rinsed, drains, decocting in water, after skimming surface oils and fats, filter, the fish after filtering
Bone adds water and carries out infusion, and the fishbone soup after infusion is cooled to room temperature, filters the fishbone soup after cooling, obtains fishbone soup filtrate
And fishbone dreg；
Fishbone soup filtrate enzymolysis: add alkaline protease in fishbone soup filtrate or compound protease carries out enzymolysis,
Fishbone soup filtrate after enzymolysis is heated at 90-100 DEG C 5-15min, obtains fishbone enzymolysis solution；
Preparation solubility calcium lactate solution: fishbone dreg be placed in 50-70 DEG C of baking oven, dries to constant weight, after drying
Fishbone dreg is pulverized, and obtains fishbone powder, adds water and lactic acid mixes, obtain fishbone powder solution in fishbone powder, utilizes
Calcareous rear and lactic acid in water extraction fishbone powder reacts, and wherein, fishbone powder is 1:30 with the mass ratio of water, fishbone powder and breast
The mass ratio of acid is 1:2-3, and Extracting temperature is 90-100 DEG C, and extraction time is 2-3h, is then centrifuged by fishbone powder solution
Process, take the supernatant, obtain solubility calcium lactate solution；
Fishbone oral liquid is allocated: be the proportioning of 3-4:1 by fishbone enzymolysis solution and solubility calcium lactate solution according to volume ratio
Mixing, obtains fishbone oral liquid through centrifugal filtration；
The fill of fishbone oral liquid is standby: concentrated by fishbone oral liquid, then carries out constant volume, sterilizing, and fill processes, and obtains
The fishbone oral liquid that fill is complete.
Preferably, in the fill step of fishbone oral liquid, after fishbone oral liquid concentrates, also can add acidity adjustment
Agent, sweeting agent and essence, stirring and dissolving, then carry out constant volume, sterilizing, fill processes, i.e. can get filled whole Fruity type fish
Bone oral liquid.
Preferably, acidity regulator includes one or more in malic acid, citric acid, sodium citrate, and sweeting agent includes
One or more in xylitol, Oligomeric maltose.
Preferably, in fishbone pretreatment, fishbone is 1.:5-7 with the mass ratio of water, and infusion temperature is 90-100 DEG C, infusion
Time is 1.5-2h.
Preferably, in fishbone soup filtrate enzymolysis, hydrolysis temperature is 50-60 DEG C, and enzymolysis pH value is 6.5-9.5, enzymolysis time
For 2-3h.
Preferably, in preparation solubility calcium lactate solution, use 100 mesh sieves that fishbone powder is screened.
Preferably, in the preparation of high calcium fishbone oral liquid, fishbone oral liquid concentration ratio is 1:3-4, and thickening temperature is 50-
60℃。
In the present invention, fishbone is preferably cleared up by physical method infusion, easy to operate, do not have chemistry and other
Material remains, and by fishbone soup filtrate carries out enzymolysis, and fishbone dreg is carried out lactic acid treatment, obtains small-molecular peptides solution and breast
Acid calcium solution, more conducively absorption of human body utilize, and are not involved in sweeting agent and the essence of different taste of metabolism of blood glucose by interpolation,
Can have the effect improving intestinal microecology while supplementing calcium element concurrently, and there is the selection of various tastes, reduce fish
Applicable crowd is expanded while fishy smell and miscellaneous taste.
Accompanying drawing explanation
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
In having technology to describe, the required accompanying drawing used is briefly described, it should be apparent that, the accompanying drawing in describing below is only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, it is also possible to
Other accompanying drawing is obtained according to these accompanying drawings.
The high calcium fishbone oral liquid preparation technology flow chart that Fig. 1 provides for the embodiment of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Describe, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments wholely.Based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under not making creative work premise
Embodiment, broadly falls into the scope of protection of the invention.
Embodiment 1
Shown in Fig. 1, the embodiment of the present invention 1 provides the preparation method of high calcium fishbone oral liquid, comprises the following steps:
Fishbone pretreatment: rinsed by fishbone, drain, decocting in water 20min, after skimming surface oils and fats, filter, after filtering
Fishbone add water and carry out infusion, fishbone is 1:7 with the mass ratio of water, and infusion temperature is 100 DEG C, and the infusion time is 2h, by infusion
The fishbone soup obtained is cooled to room temperature, filters the fishbone soup after cooling, obtains fishbone soup filtrate and fishbone dreg.
Fishbone soup filtrate enzymolysis: adding alkaline protease in fishbone soup filtrate and carry out enzymolysis, addition is 1900-
2600U/g, during enzymolysis, temperature is 60 DEG C, reaches 9.5 by adding the citric acid regulation enzymolysis pH value that mass concentration is 25%, enzyme
The solution time is 3h, the fishbone soup filtrate after enzymolysis is heated at 95 DEG C 10min, obtains fishbone enzymolysis solution, during this, albumen
Matter dissolution rate is 43.1, and after enzymolysis, in fishbone soup, total amino acid content is 16.3mg/ml.
Preparation solubility calcium lactate solution: fishbone dreg be placed in 50 DEG C of baking ovens, dries to constant weight, the fishbone after drying
Slag is pulverized, and obtains fishbone powder, and fishbone powder uses 100 mesh sieves screen, in the fishbone powder after screening add water and
Lactic acid mixes, and main purpose is to extract the calcium in fishbone powder, and wherein, fishbone powder is 1:30 with the mass ratio of water, fishbone powder
Being 1:2 with the mass ratio of lactic acid, Extracting temperature is 90 DEG C, and extraction time is 2h, and the fishbone powder solution after extracting is centrifuged
Processing, take the supernatant, obtain solubility calcium lactate solution, in this step, the extraction ratio of calcium is 86.3%.
Fishbone oral liquid is allocated: mixed according to the proportioning that volume ratio is 3:1 with solubility calcium lactate solution by fishbone enzymolysis solution
Close, obtain fishbone oral liquid through centrifugal filtration.
The fill of fishbone oral liquid: carry out being concentrated into solid content 65% by fishbone oral liquid, thickening temperature is 50 DEG C,
Carrying out constant volume, sterilizing after concentration again, fill processes, obtains the fishbone oral liquid that fill is complete.
As needed the taste of fishbone oral liquid more preferably, can be in the preparation process of fill fishbone oral liquid, at fishbone oral liquid
After being concentrated into the 65% of solid content, addition malic acid, citric acid, sodium citrate, xylitol and essence, stirring and dissolving, then
Carrying out constant volume, sterilizing, fill processes, and obtains Fruity type fishbone oral liquid, and wherein, according to parts by weight, fishbone oral liquid concentrates
Liquid 5000 parts, malic acid 4 parts, citric acid 3 parts, sodium citrate 2 parts, xylitol 8 parts and 0.3 part of essence.
Wherein, the essence of essence choosing multiple Fruity type, to prepare different Fruity type, the fishbone of various tastes is administered orally
Liquid.
Detect according to GB GB/T5009.92-2003 " mensuration of Calcium In Food " titrimetry (EDTA method), every vial
Dress 5mL, detects gained every oral liquid calcic 163mg.
Embodiment 2
The embodiment of the present invention 2 provides the preparation method of high calcium fishbone oral liquid, comprises the following steps:
Fishbone pretreatment: rinsed by fishbone, drain, decocting in water 30min, after skimming surface oils and fats, filter, after filtering
Fishbone add water and carry out infusion, fishbone is 1:5 with the mass ratio of water, and infusion temperature is 90 DEG C, and the infusion time is 2h, infusion is obtained
To fishbone soup be cooled to room temperature, filter the fishbone soup after cooling, obtain fishbone soup filtrate and fishbone dreg.
Fishbone soup filtrate enzymolysis: adding compound protease in fishbone soup filtrate and carry out enzymolysis, addition is 2000-
2300U/g, during enzymolysis, temperature is 50 DEG C, is 6.5 by adding the calcium hydroxide alkali regulation enzymolysis pH value that mass concentration is 5%,
Enzymolysis time is 2h, the fishbone soup filtrate after enzymolysis is heated at 90 DEG C 15min, obtains fishbone enzymolysis solution, during this, egg
White matter dissolution rate is 48.6, and after enzymolysis, in fishbone soup, total amino acid content is 18.3mg/ml.
Preparation solubility calcium lactate solution: fishbone dreg be placed in 70 DEG C of baking ovens, dries to constant weight, the fishbone after drying
Slag is pulverized, and obtains fishbone powder, and fishbone powder uses 100 mesh sieves screen, in the fishbone powder after screening add water and
Lactic acid mixes, and for extracting the calcium in fishbone powder, fishbone powder is 1:30 with the mass ratio of water, fishbone powder and the quality of lactic acid
Ratio is 1:3, and Extracting temperature is 100 DEG C, and extraction time is 3h, and the fishbone powder solution after extracting is centrifuged processing, and takes upper strata
Clear liquid, obtains solubility calcium lactate solution, and in this step, the extraction ratio of calcium is 89.3%.
Fishbone oral liquid is allocated: mixed according to the proportioning that volume ratio is 4:1 with solubility calcium lactate solution by fishbone enzymolysis solution
Close, obtain fishbone oral liquid through centrifugal filtration.
The fill of high calcium fishbone oral liquid: carry out being concentrated into solid content 75% by fishbone oral liquid, thickening temperature is
60 DEG C, carrying out constant volume, sterilizing after concentration again, fill processes, obtains the fishbone oral liquid that fill is complete.
As needed the taste of fishbone oral liquid more preferably, can be in the preparation process of fill fishbone oral liquid, at fishbone oral liquid
After being concentrated into the 65% of solid content, addition malic acid, citric acid, sodium citrate, xylitol and essence, stirring and dissolving, then
Carrying out constant volume, sterilizing, fill processes, obtains Fruity type fishbone oral liquid,
Wherein, according to parts by weight, fishbone oral liquid concentrated solution 5000 parts, malic acid 8 parts, citric acid 4 parts, sodium citrate
4 parts, xylitol 5 parts, Oligomeric maltose 5 parts and 1 part of essence.
Wherein, the essence of essence choosing multiple Fruity type, to prepare different Fruity type, the fishbone of various tastes is administered orally
Liquid.
The high calcium fishbone oral liquid of preparation in embodiment 1 and embodiment 2 is analyzed detection, result such as table 1-table 3 institute
Show:
The basis of table 1 fishbone
Mineral composition after table 2 fishbone enzymolysis
Aminoacid composition after table 3 fishbone enzymolysis
Continuous upper table:
Note: band * is essential amino acids, after fishbone enzymolysis, essential amino acids content accounts for 27.63%, non-essential amino acid content
72.37%.
Being found out by table 1-table 3, in fishbone, calcium content is up to 185.32mg/g, the oral liquid calcium content every of preparation up to
To 163mg, the most also rich in several amino acids and mineral, can have concurrently while supplementing calcium element and improve intestinal microecology
Effect, and sweeting agent can be added, acidity regulator and essence form the oral liquid of various tastes, are reducing fishlike smell and miscellaneous taste
Expand applicable crowd simultaneously
Although preferred embodiments of the present invention have been described, but those skilled in the art once know basic creation
Property concept, then can make other change and amendment to these embodiments.So, claims are intended to be construed to include excellent
Select embodiment and fall into all changes and the amendment of the scope of the invention.
Obviously, those skilled in the art can carry out various change and the modification essence without deviating from the present invention to the present invention
God and scope.So, if these amendments of the present invention and modification belong to the scope of the claims in the present invention and equivalent technologies thereof
Within, then the present invention is also intended to comprise these change and modification.
Claims (7)
1. the preparation method of a high calcium fishbone oral liquid, it is characterised in that comprise the following steps:
Fishbone pretreatment: rinsed by fishbone, drain, decocting in water, after skimming surface oils and fats, filter, the fishbone after filtering adds
Water carries out infusion, and the fishbone soup after infusion is cooled to room temperature, filters the fishbone soup after cooling, obtains fishbone soup filtrate and fish
Bone slag；
Fishbone soup filtrate enzymolysis: add alkaline protease in fishbone soup filtrate or compound protease carries out enzymolysis, by enzyme
Fishbone soup filtrate after solution heats 5-15min at 90-100 DEG C, obtains fishbone enzymolysis solution；
Preparation solubility calcium lactate solution: fishbone dreg be placed in 50-70 DEG C of baking oven, dries to constant weight, the fishbone after drying
Slag is pulverized, and obtains fishbone powder, adds water and lactic acid mixes, obtain fishbone powder solution, utilize water to carry in fishbone powder
The calcareous rear and lactic acid taken in fishbone powder reacts, and wherein, fishbone powder is 1:30 with the mass ratio of water, fishbone powder and lactic acid
Mass ratio is 1:2-3, and Extracting temperature is 90-100 DEG C, and extraction time is 2-3h, is then centrifuged fishbone powder solution processing,
Take the supernatant, obtain solubility calcium lactate solution；
Fishbone oral liquid is allocated: mixed according to the proportioning that volume ratio is 3-4:1 with solubility calcium lactate solution by fishbone enzymolysis solution,
Fishbone oral liquid is obtained through centrifugal filtration；
The fill of fishbone oral liquid: fishbone oral liquid is concentrated, then carry out constant volume, sterilizing, fill processes, obtains filled
Whole fishbone oral liquid.
The preparation method of high calcium fishbone oral liquid the most according to claim 1, it is characterised in that the fill of fishbone oral liquid
In step, after fishbone oral liquid concentrates, also can add acidity regulator, sweeting agent and essence, stirring and dissolving, then carry out
Constant volume, sterilizing, fill processes, i.e. can get filled whole Fruity type fishbone oral liquid.
The preparation method of high calcium fishbone oral liquid the most according to claim 2, it is characterised in that described acidity regulator bag
Include one or more in malic acid, citric acid, sodium citrate, sweeting agent include the one in xylitol, Oligomeric maltose or
Multiple.
The preparation method of high calcium fishbone oral liquid the most according to claim 1, it is characterised in that in fishbone pretreatment, fish
Bone is 1:5-7 with the mass ratio of water, and infusion temperature is 90-100 DEG C, and the infusion time is 1.5-2h.
The preparation method of high calcium fishbone oral liquid the most according to claim 1, it is characterised in that fishbone soup filtrate enzymolysis
In, hydrolysis temperature is 50-60 DEG C, and enzymolysis pH value is 6.5-9.5, and enzymolysis time is 2-3h.
The preparation method of high calcium fishbone oral liquid the most according to claim 1, it is characterised in that preparation solubility calcium lactate
In solution, use 100 mesh sieves that fishbone powder is screened.
The preparation method of high calcium fishbone oral liquid the most according to claim 1, it is characterised in that the fill of fishbone oral liquid
In, fishbone oral liquid concentration ratio is 1:3-4, and thickening temperature is 50-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610700753.2A CN106262009A (en) | 2016-08-22 | 2016-08-22 | A kind of preparation method of high calcium fishbone oral liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610700753.2A CN106262009A (en) | 2016-08-22 | 2016-08-22 | A kind of preparation method of high calcium fishbone oral liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262009A true CN106262009A (en) | 2017-01-04 |
Family
ID=57662070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610700753.2A Pending CN106262009A (en) | 2016-08-22 | 2016-08-22 | A kind of preparation method of high calcium fishbone oral liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262009A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125770A (en) * | 2017-05-10 | 2017-09-05 | 烟台开发区绿源生物工程有限公司 | A kind of method that utilization fish-bone produces fish-bone peptide |
| CN107361317A (en) * | 2017-08-30 | 2017-11-21 | 广东省农业科学院蚕业与农产品加工研究所 | Utilize soybean dietary fiber and the method for controlling fermentation technology production high active calcium minced fillet |
| CN109221974A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of preparation method of river Puffer fish high calcium enzymatic hydrolysis thick soup |
| CN110140877A (en) * | 2019-06-25 | 2019-08-20 | 江西师范大学 | A kind of high calcium flesh of fish rice cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551111A (en) * | 2012-03-08 | 2012-07-11 | 天津工业大学 | Preparation method for fish bone organic acid calcium peptide powder |
| CN102726599A (en) * | 2012-06-28 | 2012-10-17 | 江苏天福莱集团有限公司 | Preparation process for novel bone meal |
| CN103610157A (en) * | 2013-12-06 | 2014-03-05 | 合肥工业大学 | Method for producing fishbone enzymatic pottage by utilizing fishbone |
| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
-
2016
- 2016-08-22 CN CN201610700753.2A patent/CN106262009A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551111A (en) * | 2012-03-08 | 2012-07-11 | 天津工业大学 | Preparation method for fish bone organic acid calcium peptide powder |
| CN102726599A (en) * | 2012-06-28 | 2012-10-17 | 江苏天福莱集团有限公司 | Preparation process for novel bone meal |
| CN103610157A (en) * | 2013-12-06 | 2014-03-05 | 合肥工业大学 | Method for producing fishbone enzymatic pottage by utilizing fishbone |
| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125770A (en) * | 2017-05-10 | 2017-09-05 | 烟台开发区绿源生物工程有限公司 | A kind of method that utilization fish-bone produces fish-bone peptide |
| CN107125770B (en) * | 2017-05-10 | 2020-11-03 | 烟台蓝兴生物科技有限公司 | Method for producing fishbone peptide by utilizing fishbone |
| CN107361317A (en) * | 2017-08-30 | 2017-11-21 | 广东省农业科学院蚕业与农产品加工研究所 | Utilize soybean dietary fiber and the method for controlling fermentation technology production high active calcium minced fillet |
| CN109221974A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of preparation method of river Puffer fish high calcium enzymatic hydrolysis thick soup |
| CN110140877A (en) * | 2019-06-25 | 2019-08-20 | 江西师范大学 | A kind of high calcium flesh of fish rice cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106262009A (en) | A kind of preparation method of high calcium fishbone oral liquid | |
| CN104886525B (en) | A kind of bolete Mei Lade delicate flavour peptides and preparation method thereof | |
| CN104012935B (en) | Processing method of fish sauce | |
| CN103598570A (en) | Novel fish sauce processing method | |
| CN102150817B (en) | Processing method of abalone sauce | |
| CN102805378B (en) | Method for processing instant flavored catfish fillets | |
| CN104824595A (en) | A process of preparing a liquid flavouring by utilization of a clam enzymolysis product | |
| CN104305273A (en) | Hemoglobin-rich livestock blood product and processing method thereof | |
| CN104041869A (en) | High-calcium seafood flavor soup base and preparation method thereof | |
| CN104305131A (en) | Method for preparing meat spice by using sleeve-fish skin | |
| CN102754819A (en) | Kelp sauce base stock and production method and application thereof | |
| CN106072304A (en) | A kind of preparation technology of liquorice watermelon seeds | |
| JP6125097B2 (en) | Shrimp sauce processing method using whole shrimp | |
| CN103519113A (en) | Preparation method of ginger oyster sauce | |
| CN102246951A (en) | Spicy bone sauce | |
| CN105410841A (en) | Method for preparing oyster sauce through enzymolysis | |
| CN107801974A (en) | A kind of preparation method of sea cucumber peptide salt | |
| KR20100090084A (en) | Manufacturing method of marine products sauce using anchovy sauce byproducts | |
| CN103960646B (en) | A kind of plum sauce and preparation method thereof | |
| CN104012918A (en) | Pineapple chicken flavor and preparation method thereof | |
| CN103666998A (en) | Preparation method of plum vinegar | |
| CN102038042A (en) | Technology for extracting bone oil and processing edible seasoning bone oil | |
| CN104223089A (en) | Paeonia ostii flower petal steamed stuffed buns, stuffing for dumplings and preparation method thereof | |
| CN103584047A (en) | Seasoner without synthesized flavor enhancer and preparation method of seasoner | |
| CN105995285A (en) | Sour-sweet-flavor polypeptide-blueberry beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |