CN109511936A - A kind of collagen nanometer fish-bone particle thick soup product and preparation method thereof - Google Patents
A kind of collagen nanometer fish-bone particle thick soup product and preparation method thereof Download PDFInfo
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 79
- 108010035532 Collagen Proteins 0.000 title claims abstract description 79
- 229920001436 collagen Polymers 0.000 title claims abstract description 78
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- 235000014347 soups Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000000047 product Substances 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000013409 condiments Nutrition 0.000 claims abstract description 24
- 239000002105 nanoparticle Substances 0.000 claims abstract description 22
- 238000012545 processing Methods 0.000 claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 29
- 239000000284 extract Substances 0.000 claims description 28
- 238000000227 grinding Methods 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
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- 238000010257 thawing Methods 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
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- 238000001035 drying Methods 0.000 claims description 5
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- 238000003828 vacuum filtration Methods 0.000 claims description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
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- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 2
- 239000004833 fish glue Substances 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
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- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000006227 byproduct Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 229940069978 calcium supplement Drugs 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 23
- 229960005069 calcium Drugs 0.000 description 23
- 239000011575 calcium Substances 0.000 description 23
- 229910052791 calcium Inorganic materials 0.000 description 23
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
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- 229910052586 apatite Inorganic materials 0.000 description 1
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- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
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- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
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- 235000011086 calcium lactate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- 238000001962 electrophoresis Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- VSIIXMUUUJUKCM-UHFFFAOYSA-D pentacalcium;fluoride;triphosphate Chemical compound [F-].[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 VSIIXMUUUJUKCM-UHFFFAOYSA-D 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
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin, cold insoluble globulin [CIG]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of collagen nanometer fish-bone particle thick soup products and preparation method thereof, belong to fish processing byproduct technical field of comprehensive utilization and food processing field.Consist of two parts, a part is collagen nanometer fish-bone particle thick soup, rich in collagen content (10-30%) and nanometer fish-bone particle (10-40%), it is that ultra micron crushes preparation nanometer fish-bone particle (100-700nm) first, collagen is extracted from fish-skin again, then tanning obtains collagen nanometer fish-bone particle thick soup together with fish-bone；Another part is nano particle condiment steamed dumping, is water insoluble solid condiment ultra micron to be ground into nano particle (100-700nm), then boil together with water-soluble flavours.It is needed to carry out allotment heating according to eater when edible.It is easy to carry, it is suitble to travel at home, and energy effective calcium-supplement and collagen, is also applied for industrialized production.
Description
Technical field
The invention belongs to fish processing byproduct technical field of comprehensive utilization and food processing fields, specifically, being related to
Be a kind of nutrient calcium supplementing the collagen nanometer fish-bone thick soup product and its system rich in collagen and nanometer fish-bone
Preparation Method.
Background technique
It replenishes the calcium, all particularly important is maintained to infant's skeleton development and middle-aged and the old's skeletal function.Medical field is usually baby
Infancy is known as " critical period replenished the calcium ", has crossed after critical period, even if supplementing calcium more again, can not also human body be made to have already fallen behind
Skeletal tissue be developed to normal level again.For osteoporosis as a kind of age-related disease, disease incidence is higher and is in
Ascendant trend.Osteoporosis is primarily present in mid-aged population, but also rejuvenation increasingly.The complication of osteoporosis is more, wind
Danger is big.Therefore, it replenishes the calcium all particularly important to the middle-aged and the old and infant.
Collagen is a kind of good selection with the supplement that cooperates with of calcium substance.Calcium in bone is heavy with hydroxyapatite
Long-pending mode, is fixed up using ossein as binder, does not have collagen just not Cheng Qiwei bone in bone, is only permitted
The accumulation of polyhydroxy apatite molecule and particle.Collagen plays crucial important role in replenishing the calcium.Currently, mending in the market
Calcium preparation is various, has calcium carbonate, calcium acetate, calcium lactate, calcium gluconate etc., but predominantly with inorganic calcium salts such as calcium carbonate
Position, and using amino acid calcium as the novel soluble organic calcium of representative, it is the hot spot of Recent study, has absorptivity high, nontoxic
The characteristics of side effect.It can use collagen and calcium prepare collagen polypeptide chelating calcium or amino acid chelated calcium.Collagen tool
There are important economic value, nutritive value and edible value, is the functional egg that content is most in the mammalian body, distribution is most wide
It is white.Collagen safety by international organization and most of authorized by state, allows as ordinary food, raw-food material, food
Product additive etc. uses.Therefore exploitation is rich in natural calcareous and natural collagen protein supplementary calcium food increasingly by the height of people
Degree is paid attention to.
A large amount of leftover bits and pieces can be generated during processing of aquatic products, area is not added in leftover bits and pieces by most of current processing enterprise
That divides is used to process the low-value products such as feed, deficiency in economic performance.In these leftover bits and pieces rich in the nutrition such as collagen, calcium at
Point, it is estimated that fish-bone accounts for the 10-15% of fish body weight, the 9%-15% of fish-skin weight containing fish body.1 ton of fish-skin can extract fish glue from skin
0 kilogram of former protein 20.In addition, related domestic animals disease and certain religious beliefs limit people to terrestrial mammalian collagen
And its use of product.Therefore, the fish-bone and collagen in fish processing byproduct are made good use of, exploitation is latent with replenishing the calcium
The natural collagen protein fishbone soup of power can effectively improve aquatic products industrial economy benefit, for promoting the quick hair of aquatic products industry
Exhibition has great importance.
Existing a kind of fishbone soup product and preparation method thereof is boiled at this method is 210 DEG C first after mixing fish-bone and auxiliary material
10min-20min；Then 90 DEG C of cookings 60min-120min, rear 210 DEG C of tannings 5min-20min.The program is only simple
Fish-bone infusion, heating time is too long, energy consumption is high, be easy to cause nutrient component damages and collagen content is low.In addition also have one
Kind of nutritious tonifying tomato gadus fishbone soup and preparation method thereof, this method is using gadus fish-bone particle as major ingredient, by tomato and other
It is filtered after boiling under auxiliary material mixing high temperature and pressure, then is deployed with auxiliary material and be concentrated to get fishbone soup.Fish-bone particle is ground in the program
It is milled to -150 mesh of 80 mesh (i.e. about 100-180 microns), has research to think that nanometer calcium carbonate has higher biology benefit than micron order
Expenditure, thus it is necessary to develop nanometer fishbone soup food to improve availability of replenishing the calcium.Existing a kind of nanometer of fish-bone product and preparation
Method and application by fish-bone autoclaving softening, remove boiling liquid, and fish-bone is being passed through coarse crushing and high energy ball mill powder
It is broken, the lotion of 100-300nm fish-bone particle is prepared, then be added in surimi product with 1% mass ratio.It is made in this method
Nanometer fish-bone content is low in standby surimi product, complex process, and nanometer fish-bone particle is easy to be gathered into product micron even
Mm granules, and collagen content is low.
Summary of the invention
It is for existing micron fish-bone product calcium bioavailability it is an object of the invention to overcome the defect of existing product
It is low, be easy to produce bad mouthfeel (sand type), it is low for content in existing nanometer fish-bone product, be easy aggregation, and current system
The problems such as product collagen-free albumen or low collagen content, provide a kind of nutrient calcium supplementing rich in collagen and nanometer fish-bone
Collagen nanometer fish-bone particle thick soup product and preparation method thereof.This method can be used for food nutrition, field of replenishing the calcium.
Specifically, shown in technical scheme is as follows:
The collagen nanometer fish-bone particle thick soup product consists of two parts, a part be it is packed, box-packed or
The bottled collagen nanometer fish-bone particle thick soup of person, is rich in collagen content, and concentration is 10-30% (mass volume ratio)；
Rich in nanometer fish-bone particle, concentration is 10-40% (mass volume ratio), and nanometer fish-bone particle size range is 100-700nm, and
Particle size range is controllable；The mass ratio of collagen and nanometer fish-bone particle is 1:4-2:1；Contain jujube, green onion, Radix Angelicae Sinensis, Chinese holly
The substance of the tonics such as Qi tanning；Another part is nano particle condiment steamed dumping, by appropriate ginger (0-40 parts), dried orange peel (0-20
Part), cassia bark (0-20 part), illiciumverum (0-10 parts), Chinese prickly ash (0-10 parts), capsicum (0-10 parts), chickens' extract (0-10 parts), monosodium glutamate (0-
10 parts), the flavouring such as salt (0-10 parts) boil.
In order to realize that above-mentioned technical proposal, the present invention are realized by following steps:
(1) preparation of nanometer fish-bone particle: the fish-bone by fresh fish-bone or after thawing cleans up, and water is added in saucepan
Fish-bone is not crossed, boils and after five minutes removes water, rejects the flesh of fish on fish-bone, rinsing is put into 50-70 DEG C of drying in baking oven, is put into
High speed disintegrator carries out coarse crushing, then is ground into 100-700nm nano particle using ultra microns such as wet ball grindings；
(2) preparation of collagen: the disposal from fishery product processing fish-skin after fresh fish-skin or defrosting is cleaned
Completely, about 0.5cm*0.5cm fritter is shredded into, is drained, is that 1:20 (W:V) extracts fat by fish-skin and dehydrated alcohol solid-liquid ratio
For 24 hours, remaining ethyl alcohol is washed away for 3 times wash with distilled water, is drained by filtering (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation),
0.5-1.0mol/L acetum, 1-2% sodium hydroxide solution, 80-90 DEG C of hot water or seed solution are added to going grease removal
In the disposal from fishery product processing fish-skin of fat, the solid-liquid ratio of fish-skin and solution is 1:10-1:30, and extraction reagent is 12-36h, will
The solution extracted is filtered (vacuum filtration), and the rear bag filter for being packed into 2000 or 8000~14000 specifications is dialysed 3 days,
Solution is subjected to vacuum freeze drying again, collagen solid is prepared；
(3) tanning of collagen nanometer fish-bone particle thick soup: the fish-bone by fresh fish-bone or after thawing cleans
Completely, in saucepan 6-10 times of fish-bone weight water, be added fish-bone weight 10%-40% nanometer fish-bone particle, be added fish-bone
The jujube of fish-bone weight 2-20%, the green onion of fish-bone weight 2-20%, fish-bone is added in the collagen of weight 10%-40%
The tonics such as the fructus lycii of the Radix Angelicae Sinensis of weight 2-20%, fish-bone weight 2-20%, boil 10-120min, then stew 10- at 90 DEG C
120min is refiltered (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation), and filtrate is sterilized 30-60min at 115-121 DEG C,
It is packed in the form of packed, box-packed or bottled；
(4) preparation of nano particle condiment steamed dumping: ginger (0-40 parts), dried orange peel (0-20 parts), cassia bark (0-20 parts), illiciumverum
The water insoluble solids condiment such as (0-10 parts), Chinese prickly ash (0-10 parts), capsicum (0-10 parts) carries out coarse powder using high speed disintegrator machine
Broken, the ultra microns such as wet ball grinding are ground into 100-700nm nano particle, are put into saucepan, the 6-10 times of above-mentioned condiment weight in saucepan
The water of amount is added the water-soluble flavours such as chickens' extract (0-10 parts), monosodium glutamate (0-10 parts), salt (0-10 parts), boils 10-120min, connect
Stew 10-120min at 90 DEG C, (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation) is refiltered, by filtrate at 115-121 DEG C
Lower sterilizing 30-60min, is packed in the form of packed.
Wherein:
High speed disintegrator in (1) and (4), which carries out coarse crushing, to be done using common high speed medicinal herb grinder
Method crushes, grinding time 3-15min；
The crushing of the ultra microns such as the wet ball grinding in (1) and (4) is using high energy ball mill or ultra micron pulverizer
Wet pulverizing is carried out, wet process high energy ball mill operating condition is revolving speed 500-3000rpm, and abrasive media is situated between having a size of 0.5-5cm
Matter loading is 30-80%, Ball-milling Time 0.5-12h；Wet process ultra micron pulverizer operating condition is using diamond mill, turns
Speed is 1000-3000rpm, grinding time 6-12h；
Seed solution in (2) is prepared by following methods, by bacillus subtilis streak inoculation in slant medium
On (beef extract 0.5g/L, peptone 1g/L, sodium chloride 0.5g/L, pH 7.2-7.4, agar 15g/L), 37 DEG C are cultivated 24 hours,
1 ring strain is taken to be inoculated into seed culture medium (glucose 2g/L, beef extract 1g/L, peptone 1g/L, sodium chloride 0.5g/L, pH
7.2-7.4), 37 DEG C, 10~20h is cultivated under 150-300rpm.Obtaining density is (7-9) × 108The seed solution of CFU/mL.
Collagen and calcareous collagen nanometer fish-bone are rich in the present invention provides a kind of nutrient calcium supplementing
Grain thick soup product and preparation method thereof, preparation-obtained collagen nanometer fish-bone particle thick soup and condiment steamed dumping can bases
Eater carries out allotment heating and eats again, easy to carry, simply eaten, is suitble to travel at home, and can effective calcium-supplement and glue
Former albumen, is also applied for industrialized production.Compared with existing fish-bone particle thick soup product and preparation method thereof, without bad mouthfeel
(sand type) has high nanometer fish-bone granule content and high collagen content, and simple process, and low energy consumption, can
Replenishing collagen simultaneously can effectively improve calcium bioavailability by collaboration collagen.
Detailed description of the invention:
Attached drawing 1: the process flow chart of collagen nanometer fish-bone particle thick soup product.
Attached drawing 2: collagen sample drawing in part prepared by the present invention, the collagen egg that AAM- acetum extracts
Collagen white, that HWM-80-90 DEG C of hot water extracts, the collagen that SHM-1-2% sodium hydroxide solution extracts.
Attached drawing 3: collagen electrophoretogram in part prepared by the present invention, the collagen egg that AAM- acetum extracts
Collagen white, that HWM-80-90 DEG C of hot water extracts, the collagen that SHM-1-2% sodium hydroxide solution extracts.
Attached drawing 4: part collagen prepared by the present invention is totally reflected Fourier transform infrared spectrogram, and AAM- acetic acid is molten
The collagen that liquid extracts, the collagen that HWM-80-90 DEG C of hot water extracts, SHM-1-2% sodium hydroxide solution
Extract obtained collagen.
Attached drawing 5: collagen nanometer fish-bone particle thick soup products appearance figure prepared by the present invention.A- fish skin collagen egg
The outside drawing of white nanometer fish-bone particle thick soup；The outside drawing of B- nano particle condiment steamed dumping；C- collagen nanometer fish-bone
Particle thick soup and the mixed outside drawing of nano particle condiment soup.
Specific embodiment
Embodiment 1
The preparation of nanometer fish-bone particle: the fish-bone after defrosting is cleaned up, and in saucepan plus water did not had fish-bone, boils 5
Water is gone after minute, rejects the flesh of fish on fish-bone, rinsing is put into 60 DEG C of drying in baking oven, and it is thick to be put into high speed disintegrator progress
Crush, grinding time 10min, then using wet ball grinding crush, operating condition be revolving speed 2000rpm, abrasive media having a size of
1cm, media filler amount are 30%, and nano particle is prepared in Ball-milling Time 12h；
The preparation of collagen: the disposal from fishery product processing fish-skin after fresh fish-skin or defrosting is cleaned dry
Only, about 0.5cm*0.5cm fritter is shredded into, is drained, is that 1:20 (W:V) extracts fat for 24 hours by fish-skin and dehydrated alcohol solid-liquid ratio,
Remaining ethyl alcohol is washed away for 3 times wash with distilled water, is drained by filtering (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation), then plus
Enter 0.5-1.0mol/L acetum into the disposal from fishery product processing fish-skin of removal fat, the solid-liquid ratio of fish-skin and solution is
1:10, extracting reagent is for 24 hours, the solution extracted to be filtered (vacuum filtration), and the rear bag filter for being packed into 2000 specifications is saturating
Analysis 3 days, then solution is subjected to vacuum freeze drying, collagen solid is prepared；
The tanning of collagen nanometer fish-bone particle thick soup: the fish-bone after defrosting is cleaned up, 6 times in saucepan
The nanometer fish-bone particle of fish-bone weight 10% is added in the water of fish-bone weight, and the collagen of fish-bone weight 10% is added, adds
Enter the jujube of fish-bone weight 10%, the green onion of fish-bone weight 4%, the Radix Angelicae Sinensis of fish-bone weight 5%, fructus lycii of fish-bone weight 5% etc. to mend
Medicine boils 20min, then stews 120min at 90 DEG C, refilters (gauze nylon grenadine, 350 mesh are separated by solid-liquid separation), will filter
Liquid sterilizes 30min at 115-121 DEG C, is packed in the form of packed；
The preparation of nano particle condiment steamed dumping: ginger (10 parts), dried orange peel (10 parts), cassia bark (10 parts), octagonal (5 parts), flower
The water insoluble solids condiment such as green pepper (5 parts), capsicum (1 part) carry out coarse crushing using high speed disintegrator machine, and grinding time is
10min, then crushed using wet ball grinding, operating condition is revolving speed 2000rpm, and abrasive media is having a size of 1cm, media filler amount
30%, Ball-milling Time 12h are prepared nano particle, are put into saucepan, the water of 6 times of above-mentioned condiment weight in saucepan, are added
The water-soluble flavours such as chickens' extract (1 part), monosodium glutamate (1 part), salt (2 parts), boil 20min, then stew 40min at 90 DEG C, refilter
Filtrate is sterilized 30min at 115-121 DEG C, is wrapped in the form of packed by (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation)
Dress.
Embodiment 2
The preparation of nanometer fish-bone particle: the fish-bone after defrosting is cleaned up, and in saucepan plus water did not had fish-bone, boils 5
Water is gone after minute, rejects the flesh of fish on fish-bone, rinsing is put into 60 DEG C of drying in baking oven, and it is thick to be put into high speed disintegrator progress
It crushes, grinding time 10min, then wet pulverizing is carried out using ultra micron pulverizer, operating condition is using diamond mill, turns
Speed is 2000rpm, and nano particle is prepared in grinding time 10h；
The preparation of collagen: the disposal from fishery product processing fish-skin after fresh fish-skin or defrosting is cleaned dry
Only, about 0.5cm*0.5cm fritter is shredded into, is drained, is that 1:20 (W:V) extracts fat for 24 hours by fish-skin and dehydrated alcohol solid-liquid ratio,
Remaining ethyl alcohol is washed away for 3 times wash with distilled water, is drained by filtering (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation), then plus
Entering 2% sodium hydroxide solution into the disposal from fishery product processing fish-skin of removal fat, the solid-liquid ratio of fish-skin and solution is 1:20,
Extracting reagent is for 24 hours, the solution extracted to be filtered (vacuum filtration), is packed into the bag filter of 8000~14000 specifications afterwards
Dialysis 3 days, then solution is subjected to vacuum freeze drying, collagen solid is prepared；
The tanning of collagen nanometer fish-bone particle thick soup: the fish-bone after defrosting is cleaned up, 10 in saucepan
The nanometer fish-bone particle of fish-bone weight 20% is added in the water of times fish-bone weight, and the collagen of fish-bone weight 10% is added,
The jujube of fish-bone weight 50%, the green onion of fish-bone weight 5%, the Radix Angelicae Sinensis of fish-bone weight 5%, fructus lycii of fish-bone weight 3% etc. is added
Tonic boils 20min, then stews 120min at 90 DEG C, refilters (gauze nylon grenadine, 350 mesh are separated by solid-liquid separation), will
Filtrate sterilizes 60min at 115-121 DEG C, is packed in the form of box-packed；
The preparation of nano particle condiment steamed dumping: ginger (30 parts), dried orange peel (30 parts), cassia bark (30 parts), octagonal (30 parts), flower
The water insoluble solids condiment such as green pepper (10 parts), capsicum (10 parts) carry out coarse crushing using high speed disintegrator machine, and grinding time is
10min, then wet pulverizing is carried out using ultra micron pulverizer, operating condition is to use diamond mill, revolving speed 2000rpm, powder
The broken time is 10h, and nano particle is prepared, is put into saucepan, the water of 10 times of above-mentioned condiment weight in saucepan, and chickens' extract (5 is added
Part), monosodium glutamate (2 parts), the water-soluble flavours such as salt (5 parts), boil 30min, then stew 60min at 90 DEG C, refilter (gauze
Nylon grenadine, 350 mesh are separated by solid-liquid separation), filtrate is sterilized 60min at 115-121 DEG C, is packed in the form of packed.
Embodiment 3
The preparation of nanometer fish-bone particle: fresh fish-bone is cleaned up, and in saucepan plus water did not had fish-bone, is boiled 5 minutes
Water to be gone afterwards, rejects the flesh of fish on fish-bone, rinsing is put into 50 DEG C of drying in baking oven, and it is put into high speed disintegrator and carries out coarse crushing,
Grinding time is 15min, then is crushed using wet ball grinding, and operating condition is revolving speed 2000rpm, abrasive media having a size of 0.5cm,
Media filler amount is 50%, and nano particle is prepared in Ball-milling Time 12h；
The preparation of collagen: the disposal from fishery product processing fish-skin after fresh fish-skin or defrosting is cleaned dry
Only, about 0.5cm*0.5cm fritter is shredded into, is drained, is that 1:20 (W:V) extracts fat for 24 hours by fish-skin and dehydrated alcohol solid-liquid ratio,
Remaining ethyl alcohol is washed away for 3 times wash with distilled water, is drained by filtering (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation)；It will be withered
Careless bacillus streak inoculation is in slant medium (beef extract 0.5g/L, peptone 1g/L, sodium chloride 0.5g/L, pH 7.2-
7.4, agar 15g/L) on, 37 DEG C are cultivated 24 hours, and 1 ring strain is taken to be inoculated into seed culture medium (glucose 2g/L, beef extract
1g/L, peptone 1g/L, sodium chloride 0.5g/L, pH 7.2-7.4), 37 DEG C, 10~20h is cultivated under 150-300rpm.It obtains close
Degree is (7-9) × 108The seed solution of CFU/mL.Add the seed solution disposal from fishery product processing fish-skin fatty to removal
In, the solid-liquid ratio of fish-skin and solution is 1:20, and extraction reagent is 36h, the solution extracted is filtered (vacuum filtration), after
The bag filter for being packed into 8000~14000 specifications is dialysed 3 days, then solution is carried out vacuum freeze drying, and fish skin collagen is prepared
Protein solid；
The tanning of collagen nanometer fish-bone particle thick soup: the fish-bone by fresh fish-bone or after thawing cleans dry
Only, in saucepan 10 times of fish-bone weight water, the nanometer fish-bone particle of fish-bone weight 40% is added, fish-bone weight 40% is added
The jujube of fish-bone weight 16%, the green onion of fish-bone weight 15%, the Radix Angelicae Sinensis of fish-bone weight 10%, fish-bone is added in collagen
The tonics such as the fructus lycii of weight 6% boil 30min, then stew 120min at 90 DEG C, refilter (gauze nylon grenadine, 350
Mesh is separated by solid-liquid separation), filtrate is sterilized 60min at 115-121 DEG C, is packed in the form of bottled；
The preparation of nano particle condiment steamed dumping: ginger (25 parts), dried orange peel (10 parts), cassia bark (5 parts), octagonal (5 parts), Chinese prickly ash
The water insoluble solids condiment such as (3 parts), capsicum (8 parts) using high speed disintegrator machine carry out coarse crushing, grinding time 15min,
It is crushed again using wet ball grinding, operating condition is revolving speed 2000rpm, and abrasive media is having a size of 0.5cm, media filler amount
50%, Ball-milling Time 12h are prepared nano particle, are put into saucepan, and the water of 10 times of above-mentioned condiment weight, adds in saucepan
Enter the water-soluble flavours such as 10 parts of chickens' extract, 2 parts of monosodium glutamate, 10 parts of salt, boils 20min, then stew 120min at 90 DEG C, refilter
Filtrate is sterilized 40min at 115-121 DEG C, is wrapped in the form of packed by (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation)
Dress.
Table 1: for the partial size of nanometer fish-bone particle prepared by embodiment 1,2,3, data are obtained by laser particle size analyzer, n
=6.
Table 2: the condiment partial size in nano particle condiment steamed dumping prepared for embodiment 1,2,3, data are by laser particle size point
Analyzer obtains, n=6.
It is discussed in detail although the contents of the present invention have passed through above preferred embodiment, but it should be appreciated that above-mentioned
Description is not considered as limitation of the present invention.After those skilled in the art have read above content, for of the invention
A variety of modifications and substitutions all will be apparent.Therefore, protection scope of the present invention should be limited to the appended claims.
Claims (4)
1. a kind of collagen nanometer fish-bone particle thick soup product and preparation method thereof, which is characterized in that the fish glue from skin
Former protein nano fish-bone particle thick soup product consists of two parts, and a part is that packed, box-packed or bottled collagen is received
Rice fish-bone particle thick soup, is rich in collagen content, and concentration is 10-30% (mass volume ratio)；It is dense rich in nanometer fish-bone particle
Degree is 10-40% (mass volume ratio), and nanometer fish-bone particle size range is 100-700nm, and particle size range is controllable；Glue
The mass ratio of former albumen and nanometer fish-bone particle is 1:4-2:1；Substance containing the tanning of the tonics such as jujube, green onion, Radix Angelicae Sinensis, fructus lycii；
Another part is nano particle condiment steamed dumping, by appropriate ginger (0-40 parts), dried orange peel (0-20 parts), cassia bark (0-20 parts), illiciumverum
The seasoning such as (0-10 parts), Chinese prickly ash (0-10 parts), capsicum (0-10 parts), chickens' extract (0-10 parts), monosodium glutamate (0-10 parts), salt (0-10 parts)
Product boil.
Preparation method is made of according to following step:
(1) preparation of nanometer fish-bone particle: the fish-bone by fresh fish-bone or after thawing cleans up, and in saucepan plus water did not had
Fish-bone boils and after five minutes removes water, rejects the flesh of fish on fish-bone, and rinsing is put into 50-70 DEG C of drying in baking oven, is put into high speed
Pulverizer carries out coarse crushing, then is ground into 100-700nm nano particle using ultra microns such as wet ball grindings；
(2) preparation of collagen: the disposal from fishery product processing fish-skin after fresh fish-skin or defrosting is cleaned up,
About 0.5cm*0.5cm fritter is shredded into, is drained, is that 1:20 (W:V) extracts fat for 24 hours by fish-skin and dehydrated alcohol solid-liquid ratio, mistake
Remaining ethyl alcohol is washed away for 3 times wash with distilled water, drains, add by filter (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation)
The water of 0.5-1.0mol/L acetum, 1-2% sodium hydroxide solution, 80-90 DEG C of hot water or seed solution to removal fat
In product processing fent fish-skin, the solid-liquid ratio of fish-skin and solution is 1:10-1:30, and extraction reagent is 12-36h, will be extracted
Solution be filtered (vacuum filtration), the rear bag filter for being packed into 2000 or 8000~14000 specifications is dialysed 3 days, then will be molten
Liquid carries out vacuum freeze drying, and collagen solid is prepared；
(3) tanning of collagen nanometer fish-bone particle thick soup: the fish-bone by fresh fish-bone or after thawing cleans up,
The nanometer fish-bone particle of fish-bone weight 10%-40% is added in the water of 6-10 times of fish-bone weight in saucepan, and fish-bone weight is added
The jujube of fish-bone weight 2-20%, the green onion of fish-bone weight 2-20%, fish-bone weight is added in the collagen of 10%-40%
The tonics such as the fructus lycii of the Radix Angelicae Sinensis of 2-20%, fish-bone weight 2-20%, boil 10-120min, then stew 10- at 90 DEG C
120min is refiltered (gauze nylon grenadine, 350 mesh, be separated by solid-liquid separation), and filtrate is sterilized 30-60min at 115-121 DEG C,
It is packed in the form of packed, box-packed or bottled；
(4) preparation of nano particle condiment steamed dumping: ginger (0-40 parts), dried orange peel (0-20 parts), cassia bark (0-20 parts), illiciumverum (0-
10 parts), Chinese prickly ash (0-10 parts), the water insoluble solids condiment such as capsicum (0-10 parts) coarse crushing carried out using high speed disintegrator machine,
The ultra microns such as wet ball grinding are ground into 100-700nm nano particle, are put into saucepan, 6-10 times of above-mentioned condiment weight in saucepan
Water is added the water-soluble flavours such as chickens' extract (0-10 parts), monosodium glutamate (0-10 parts), salt (0-10 parts), boils 10-120min, then exist
90 DEG C stew 10-120min, refilter (gauze nylon grenadine, 350 mesh are separated by solid-liquid separation), filtrate is gone out at 115-121 DEG C
Bacterium 30-60min, is packed in the form of packed.
2. a kind of collagen nanometer fish-bone particle thick soup product according to claim 1 and preparation method thereof, institute
Stating high speed disintegrator and carrying out coarse crushing is to carry out dry pulverization process, grinding time 3- using common high speed medicinal herb grinder
15min。
3. a kind of collagen nanometer fish-bone particle thick soup product according to claim 1 and preparation method thereof, institute
The crushing of the ultra microns such as the wet ball grinding stated is to carry out wet pulverizing, wet process high energy using high energy ball mill or ultra micron pulverizer
Ball mill operating condition is revolving speed 500-3000rpm, and for abrasive media having a size of 0.5-5cm, media filler amount is 30-80%, ball
Time consuming is 0.5-12h；Wet process ultra micron pulverizer operating condition is to use diamond mill, revolving speed 1000-3000rpm, powder
The broken time is 6-12h.
4. a kind of collagen nanometer fish-bone particle thick soup product according to claim 1 and preparation method thereof, institute
The seed solution stated is prepared by following methods, by bacillus subtilis streak inoculation slant medium (beef extract 0.5g/L,
Peptone 1g/L, sodium chloride 0.5g/L, pH 7.2-7.4, agar 15g/L) on, 37 DEG C are cultivated 24 hours, and 1 ring strain is taken to be inoculated with
To seed culture medium (glucose 2g/L, beef extract 1g/L, peptone 1g/L, sodium chloride 0.5g/L, pH 7.2-7.4), 37 DEG C,
10~20h is cultivated under 150-300rpm.Obtaining density is (7-9) × 108The seed solution of CFU/mL.
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| IT201900025696A1 (en) * | 2019-12-30 | 2021-06-30 | De Ra Do Srl | Innovative method of production and certification of functional nutraceutical fish comics |
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