CN109527441A - It is a kind of to be starched using the method and manufactured fish-bone of super-voltage micro jet technology production high active calcium fish-bone slurry - Google Patents
It is a kind of to be starched using the method and manufactured fish-bone of super-voltage micro jet technology production high active calcium fish-bone slurry Download PDFInfo
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- 239000011575 calcium Substances 0.000 title claims abstract description 73
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 73
- 239000002002 slurry Substances 0.000 title claims abstract description 67
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000006041 probiotic Substances 0.000 claims abstract description 13
- 235000018291 probiotics Nutrition 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 230000004913 activation Effects 0.000 claims description 11
- 239000003513 alkali Substances 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 230000000529 probiotic effect Effects 0.000 claims description 5
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 235000007983 food acid Nutrition 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 235000013406 prebiotics Nutrition 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract description 12
- 229910001424 calcium ion Inorganic materials 0.000 abstract description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract description 10
- 239000013078 crystal Substances 0.000 abstract description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract description 2
- 235000011613 Pinus brutia Nutrition 0.000 abstract description 2
- 241000018646 Pinus brutia Species 0.000 abstract description 2
- 239000002198 insoluble material Substances 0.000 abstract description 2
- 238000011017 operating method Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 229960005069 calcium Drugs 0.000 description 61
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- 244000068988 Glycine max Species 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 8
- 230000009466 transformation Effects 0.000 description 6
- 241000276707 Tilapia Species 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 241000276701 Oreochromis mossambicus Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 235000021190 leftovers Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 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 2
- 238000002133 sample digestion Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 229910001200 Ferrotitanium Inorganic materials 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 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
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000002699 waste material Substances 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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 belongs to food deep processings, disclose a kind of method and manufactured fish-bone slurry using super-voltage micro jet technology production high active calcium fish-bone slurry.Method includes following operating procedure: raw material cleaning, raw material chopping, raw material rinsing, the production of fish-bone slurry, the pH of adjustment fish-bone slurry and moisture content, super-voltage micro jet homogeneous, strain addition, fish-bone slurry fermentation, to obtain high active calcium fish-bone slurry.Fish-bone is starched before fish-bone slurry fermentation and carries out the pretreatment of super-voltage micro jet homogeneous, be conducive to the thin fish-bone slurry internal organizational structure of pine, keep the generation of the water-insoluble materials such as calcium carbonate, calcium hydroxy apetite crystal soft, be conducive to the conversion that probiotics and relevant enzyme carry out calcium activated to inorganic calcium crystal, improve the content ratio of calcium ion in fish-bone slurry.
Description
Technical field
The invention belongs to food deep processings, in particular to a kind of to produce high active calcium using super-voltage micro jet technology
The method and manufactured fish-bone slurry of fish-bone slurry.
Background technique
Currently, the small fish and fish pomace in marine industry are mainly used to produce fish meal or directly lose as waste
It abandons, causes comprehensive utilization of resources degree low, while seriously polluting environment.In fact, containing abundant in small fish and fish pomace
Calcareous element and many nutrition and active constituent beneficial to human body such as bone collagen.According to the system of the World Health Organization
Meter, calcium deficiency crowd in China's alreadys exceed 1.5 hundred million people at present, wherein there is the number of manifest symptom to reach 50,000,000 people or more, leads to
Crossing diet and replenishing the calcium is the simple and apparent solution of effect.Although containing a large amount of calcium member in small fish and fish pomace
Element, but it exists generally in the form of hydroxylapatite crystal, and calcium hydroxy apetite and collagenous fibres organically combine in bone, cause
Calcium ion nature the amount of dissolution is little, and also must pass through after gastric acid decomposes can just be absorbed by the body；That is, directly eating small miscellaneous
The utilization rate of calcium constituent in fish and fish pomace is low.
Chinese invention patent 201710760348.4 " produces high active calcium using soybean dietary fiber and controlling fermentation technology
The method of minced fillet " discloses the method using soybean dietary fiber and controlling fermentation technology production high active calcium minced fillet: this method
The first clean fish raw material under 5-10 DEG C of environment temperature；It is chopped into the feed inlet requirement size of suitable soybean dietary fiber machine；Drift
It washes, adds single probiotics or compound probiotic adds；Add lactic acid；It is crushed using soybean dietary fiber machine, by minced fillet and ice
Aqueous mixtures are placed in fermentor, are adjusted fermentation jar temperature and are arrived 10-25 DEG C, and stopping is sent out after ferment 2-24 hours under anaerobic condition
Ferment, removal of impurities；It is dehydrated to obtain high active calcium minced fillet；The present invention is simultaneously by inorganic calcareous member rich in small fish and fish pomace
The nutrition and active constituent beneficial to human body such as element and bone collagen is all retained in minced fillet, improves the matter of surimi products
Amount；Using minced fillet controlling fermentation, calcium lactate isoreactivity calcium component is converted by inorganic calcium prime element therein, improves the absorption of calcium
Rate.This patent discloses the methods that can convert organic calcium (calcium activated) for the inorganic calcium in fish-bone using fermentation, for effective
It is of great significance using the calcium in fish-bone, but transformation efficiency is relatively low, the inorganic calcium transformation efficiency in method is generally 20%
Left and right, therefore need can be further improved the technology and methods of calcium activated transformation efficiency in actual production.
Super-voltage micro jet technology is grown up on the basis of superhigh pressure technique, collection conveying, mixing, Ultramicro-powder
A variety of units such as broken, Pressurized-heated, extruding operate the technology being integrated, and operating pressure is up to 200Mpa.It is micro- with super-pressure
What fluidics generated is superelevation Microfluidizer, it is a kind of technical equipment of the functions such as the crushing for realizing material, homogeneous.
Its high pressure generated using the hydraulic pump being driven by motor makes fluid be divided into two strands or more threads in impact cavity, so
Violent high-speed impact is carried out in extremely small space afterwards, during shock simultaneously abrupt release major part energy,
It is crushed to make liquid particles obtain height.
Summary of the invention
In order to solve above-mentioned the shortcomings of the prior art, the primary purpose of the present invention is that providing a kind of utilization
The method that super-voltage micro jet technology produces high active calcium fish-bone slurry.
Another object of the present invention is to provide the slurries of fish-bone made of a kind of above-mentioned above method.
The purpose of the present invention is realized by following technical proposals:
A method of it is starched using super-voltage micro jet technology production high active calcium fish-bone, including following operating procedure:
1) the clean fish raw material under 5-10 DEG C of environment temperature；The fish raw material is fresh or freezing small fish or fish offal
Material；
2) under 5-10 DEG C of environment temperature, the feed inlet that the fish raw material after cleaning is chopped into suitable fish-bone disintegrator device is wanted
Seek size；
3) the fish raw material after chopping is rinsed with dilute saline-alkali water；
4) under 5-10 DEG C of environment temperature, the fish raw material after rinsing is ground into fish-bone slurry, the crushing mesh number of fish-bone slurry is
60-100 mesh；
5) fish-bone slurry pH value is adjusted to 3.5-4.5 with food acids；During fish-bone is starched by the method for addition water simultaneously
Biodiversity content is adjusted to 85-90%；
6) fish-bone adjusted slurry is directly subjected to microjet homogeneous by super-voltage micro jet homogenizer, homogenization pressure is
80-160MPa；Homogenizing time 10-20min；
7) it will be placed in fermentor by the fish-bone slurry after super-voltage micro jet homogeneous, be 1 by with fish-bone slurry mass ratio:
The ratio of 100-1000, by after activation single probiotics or compound probiotic be added to fish-bone slurry in and be uniformly mixed；It is described
Single probiotics or compound probiotic be can at a temperature of 20-30 DEG C normal growth prebiotic strain；
8) it adjusts fermentation jar temperature and arrives 20-30 DEG C, stopping is fermented after ferment 2-24 hours under anaerobic condition, obtains high activity
Calcium fish-bone slurry, is placed in -20 DEG C of frozen storehouses and saves backup.
Step 1) the small fish is to eliminate internal organ, blood stains and the part that cannot be eaten, and clean 2-3 with 0 DEG C of ice water
It is secondary；The fish pomace includes fish head, fish tail and fish-bone.
Step 2) the chopping is that fish raw material is cut into long 3-4cm and width 1-2cm specification size.
At 5-10 DEG C, number is 4-5 times for the temperature control of the step 3) rinsing；Dilute saline-alkali water is by mass fraction
The sodium bicarbonate solution 1:1 in mass ratio mixing of 0.1%~0.15% common salt aqueous solution and mass fraction 0.2%~0.5%
It forms；The mass ratio of fish raw material and dilute saline-alkali water after chopping is 1:4~6.
Step 3) the food acids are lactic acid, acetic acid or citric acid.
Homogenization pressure described in step 6) is 100-120MPa；The homogenizing time 10-15min.
Prebiotic strain described in step 7) is one of lactobacillus acidophilus, lactobacillus bulgaricus and bifidobacterium infantis
More than；The activation is placed in strain in MRS fluid nutrient medium, shaking table under the conditions of 37 DEG C, and it is small that 200 turns/min cultivates 24-40
When.
The temperature of the step 8) fermentor is adjusted to 20-25 DEG C, and the time fermented under anaerobic condition is 5-8 hours.
A kind of high active calcium fish-bone slurry being prepared by above-mentioned method, it is characterised in that: the high active calcium fish-bone
Active calcium content accounts for the 25-50% of inorganic calcium total amount in slurry.
The principle of the present invention is: first is that adjusting the pH that fish-bone is starched to 3.5-4.5 before extrusion, being conducive to fish
Calcium carbonate in bone, the calcium constituent (inorganic calcium) in calcium hydroxy apetite are discharged into from crystal in the form of calcium ion (organic calcium)
In fish slurry；Second is that super-voltage micro jet technology can be such that the hydroxylapatite crystal calcium contained in small fish and fish pomace obtains
It crushes, while cutting off the combination of calcium hydroxy apetite and collagenous fibres, increase the natural dissolution ratio of calcium ion；Make fish-bone simultaneously
Slurry raw material internal organizational structure becomes loose thin, raw material surface area and increases, and especially makes the water such as calcium carbonate, calcium hydroxy apetite crystal
Insoluble substance generation is soft, not only improves probiotics and enters the breeding of fish-bone slurry, and be conducive to conversion of the enzyme to inorganic calcium, both
Strain dosage can be reduced, and the transformation efficiency that inorganic calcium is converted into calcium activated (calcium ion) can be improved, can both accelerate course of fermentation,
Shorten fermentation time, and may make product special flavour to be strengthened, the raising of product volume density, product color bleaches.
The present invention compared with the prior art, have the following advantages and the utility model has the advantages that
(1) pH in adjustment fish-bone slurry is conducive to improve calcium carbonate in fish-bone slurry, the calcium in calcium hydroxy apetite to acidity
Element (inorganic calcium) is automatically discharged into the ratio in fish slurry from crystal in the form of calcium ion (organic calcium)；
(2) fish-bone is starched before the fermentation of fish-bone slurry and carries out the pretreatment of super-voltage micro jet homogeneous, be conducive in the thin fish-bone slurry of pine
Portion's institutional framework keeps the generation of the water-insoluble materials such as calcium carbonate, calcium hydroxy apetite crystal soft, is conducive to probiotics and correlation
Enzyme carries out the conversion of calcium activated (calcium ion) to inorganic calcium crystal, improves the content ratio of calcium ion in fish-bone slurry；
(3) calcium ion content ratio improves in the fish-bone slurry after fermenting, and is conducive to consumer food fish pulp or related production
Calcium ion is directly quickly absorbed when product, without that could absorb after digesting by gastric acid, to improve the absorption rate of calcium.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Each raw material and equipment source and detection method used in following embodiment are as follows:
1, small fish purchase is in the local market of farm produce；Fish pomace be production Tilapia Fillet after remaining Tilapia mossambica fish head,
Fish tail and fish-bone and the flesh of fish of attachment derive from Guangzhou Peng Run Food Co., Ltd.Red bulging fish-bone frame is after red bulging carp fillets
Remaining red bulging fish fish head, fish tail and fish-bone and the flesh of fish of attachment derive from the sincere Huifeng Food Co., Ltd in Guangdong Zhuhai.
2, the environment temperature in laboratory is 8-10 DEG C when experiment carries out.
3, dilute saline-alkali water used in fish block is rinsed by 0.25% carbon of common salt aqueous solution and mass fraction of mass fraction 0.1%
Sour hydrogen sodium solution is mixed by the mass ratio of 1:1.
4, pulverizer used in experiment is soybean dietary fiber machine, raw for Wuxi He Pu light equipment Technology Co., Ltd.
The HOP-03 cutting-type soybean dietary fiber machine of production, output are 50 kgs/hour, are configured with being manufactured by titanium steel for different meshes
Discharging sieve.
5, Microfluidizer is the mono- 110EH Microfluidizer of M of U.S. Mierofluidies company production.
6, strain and lactic origin are in Guangdong Microbes Inst.
7, actication of culture method: the strain for taking 0.5-1.0ml to save through glycerol is placed in 1L MRS fluid nutrient medium, 37
It is cultivated 24-40 hours for (200 turns/min) of shaking table under the conditions of DEG C.
8, determination of calcium content method is according to national food safety standard " measurement of Calcium In Food " (GB5009.92-2016)
It carries out；Wherein, inorganic calcium content is the calcium content that measures by " sample digestion " after of sample, active calcium content for sample without
The calcium content that " sample digestion " directly measures.
Embodiment 1:
1) 50 kilograms of Tilapia mossambica manufacturers are bought and produces remaining leftovers of tilapia after Tilapia Fillets, in 10 DEG C of environment
At a temperature of, remove internal organ, blood stains and the other parts that cannot be eaten of raw material fish and is cleaned 2 times with 0 DEG C of ice water；
2) under 5-10 DEG C of environment temperature, by the broken fish-bone block that 3-4cm is grown into raw material chopping and width is 1-2cm；
3) broken fish-bone block is placed in and rinses 3 times and drains away the water in dilute saline-alkali water, the quality of broken fish-bone block and dilute saline-alkali water
Than for 1:4；
4) under 5-10 DEG C of environment temperature, using soybean dietary fiber machine by above-mentioned steps 3) rinsed broken fish-bone block powder
It is broken into fish-bone slurry, smashing fineness is 60 mesh；
5) fish-bone slurry pH value is adjusted to 4.5 with the lactic acid solution of mass fraction 5%；It simultaneously will by the method for addition water
Biodiversity content in fish-bone slurry is adjusted to 85%；
6) fish-bone slurry is divided into 2 two parts of sample 1 and sample, 1 fish-bone of sample slurry by super-voltage micro jet homogenizer into
Row microjet homogeneous (homogenization pressure 160MPa；Homogenizing time 10min) afterwards addition strain ferment；2 fish-bone of sample is starched not
By super-voltage micro jet homogeneous process, directly adds strain and ferment, verifying super-voltage micro jet homogeneous process with this is
The no transformation efficiency that can increase calcium activated in fermentation process (calcium ion)；
8) strain adds: by the fish-bone slurry samples 1 after super-voltage micro jet homogeneous and without penetrating by super-pressure is micro-
Fish-bone slurry samples 2 after stream homogeneous are respectively placed in two fermentors, are in mass ratio the 1:1000 (bacterium after activation by strain
Kind: raw material fish) ratio, by 0.0125 kilogram activation after lactobacillus acidophilus and 0.0125 kilogram of bifidobacterium infantis add respectively
It is added in sample 1 and sample 2 and is uniformly mixed；The activation method of lactobacillus acidophilus: the strain for taking 1.0ml to save through glycerol is set
In 1L MRS fluid nutrient medium, cultivated 40 hours for (200 turns/min) of shaking table under the conditions of 37 DEG C.The activation side of bifidobacterium infantis
Method: the strain for taking 1.0ml to save through glycerol is placed in 1L MRS fluid nutrient medium, (200 turns/min) of shaking table trainings under the conditions of 37 DEG C
It supports 24 hours.
9) fermentation jar temperature is adjusted to 20 DEG C, stops fermentation after fermenting 8 hours under anaerobic condition；
10) the fish-bone slurry after above-mentioned fermentation fish-bone slurry storage: is placed in well -20 DEG C of jellies with clean plastic bag packaging respectively
Library saves backup.
11) through detecting, it is 16.71% that leftovers of tilapia fish-bone, which starches inorganic calcium (total calcium) content in product, 1 activity of sample
Calcium content is 7.62%, and the active calcium content of sample 2 is 1.79%, and as a result proving can be bright using super-voltage micro jet homogeneous technology
The aobvious active calcium content improved in fish-bone slurry.
Embodiment 2:
1,50 kilograms of Hong Gu fish manufacturers are bought and produces remaining red bulging fish pomace after red bulging fillet, in 10 DEG C of environment
At a temperature of, remove internal organ, blood stains and the other parts that cannot be eaten of raw material fish and is cleaned 2 times with 0 DEG C of ice water；
2, under 5-10 DEG C of environment temperature, by the broken fish-bone block that 3-4cm is grown into raw material chopping and width is 1-2cm；
3, broken fish-bone block is placed in and rinses 3 times and drains away the water in dilute saline-alkali water, the quality of broken fish-bone block and dilute saline-alkali water
Than for 1:6；
4) under 5-10 DEG C of environment temperature, using soybean dietary fiber machine by above-mentioned steps 3) rinsed broken fish-bone block powder
It is broken into fish-bone slurry, smashing fineness is 100 mesh；
5) fish-bone slurry pH is adjusted to 3.5 with the lactic acid solution of mass fraction 10%；Fish-bone is starched using dewaterer simultaneously
In biodiversity content adjust to 90%；
6) fish-bone slurry is divided into 2 two parts of sample 1 and sample, 1 fish-bone of sample slurry by super-voltage micro jet homogenizer into
Row microjet homogeneous (homogenization pressure 80MPa；Homogenizing time 20min) afterwards addition strain ferment；2 fish-bone of sample slurry without
Super-voltage micro jet homogeneous process is crossed, strain is directly added and ferments, whether super-voltage micro jet homogeneous process is verified with this
It can increase the transformation efficiency of calcium activated in fermentation process (calcium ion)；
7) strain adds: by the fish-bone slurry samples 1 after super-voltage micro jet homogeneous and without penetrating by super-pressure is micro-
Fish-bone slurry samples 2 after stream homogeneous are respectively placed in two fermentors, are in mass ratio the 1:1000 (bacterium after activation by strain
Kind: raw material fish) ratio, the lactobacillus acidophilus after 0.025 kilogram of activation is respectively added in sample 1 and sample 2 and mixes
Uniformly；The activation method of lactobacillus acidophilus: the strain for taking 1.0ml to save through glycerol is placed in 1L MRS fluid nutrient medium, 37 DEG C
Under the conditions of (200 turns/min) of shaking table cultivate 40 hours.
9) fermentation jar temperature is adjusted to 25 DEG C, stops fermentation after fermenting 5 hours under anaerobic condition；
10) the fish-bone slurry after above-mentioned fermentation fish-bone slurry storage: is placed in well -20 DEG C of jellies with clean plastic bag packaging respectively
Library saves backup.
11) through detecting, inorganic calcium (total calcium) content is 18.31% in red bulging fish pomace fish-bone slurry product, 1 activity of sample
Calcium content is 8.22%, and the active calcium content of sample 2 is 2.21%, and as a result proving can be bright using super-voltage micro jet homogeneous technology
The aobvious active calcium content improved in red bulging fish fish-bone slurry.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (9)
1. a kind of method using super-voltage micro jet technology production high active calcium fish-bone slurry, it is characterised in that including following operation
Step:
1) the clean fish raw material under 5-10 DEG C of environment temperature；The fish raw material is fresh or the small fish or fish pomace of freezing；
2) under 5-10 DEG C of environment temperature, the feed inlet requirement that the fish raw material after cleaning is chopped into suitable fish-bone disintegrator device is big
It is small；
3) the fish raw material after chopping is rinsed with dilute saline-alkali water；
4) under 5-10 DEG C of environment temperature, the fish raw material after rinsing is ground into fish-bone slurry, the crushing mesh number of fish-bone slurry is 60-
100 mesh；
5) fish-bone slurry pH value is adjusted to 3.5-4.5 with food acids；Simultaneously by addition water method by fish-bone starch in moisture
Mass content is adjusted to 85-90%；
6) fish-bone adjusted slurry is directly subjected to microjet homogeneous, homogenization pressure 80- by super-voltage micro jet homogenizer
160MPa；Homogenizing time 10-20min；
7) it will be placed in fermentor by the fish-bone slurry after super-voltage micro jet homogeneous, be 1:100- by with fish-bone slurry mass ratio
1000 ratio, by after activation single probiotics or compound probiotic be added to fish-bone slurry in and be uniformly mixed；It is described single
Probiotics or compound probiotic be can at a temperature of 20-30 DEG C normal growth prebiotic strain；
8) it adjusts fermentation jar temperature and arrives 20-30 DEG C, stopping is fermented after ferment 2-24 hours under anaerobic condition, obtains high active calcium fish
Pulp is placed in -20 DEG C of frozen storehouses and saves backup.
2. according to the method described in claim 1, it is characterized by: the step 1) small fish be eliminate internal organ, blood stains and
The part that cannot be eaten, and cleaned 2-3 times with 0 DEG C of ice water；The fish pomace includes fish head, fish tail and fish-bone.
3. according to the method described in claim 1, it is characterized by: the step 2) chopping is that fish raw material is cut into long 3-4cm
With wide 1-2cm specification size.
4. according to the method described in claim 1, it is characterized by: the step 3) rinsing temperature control at 5-10 DEG C, it is secondary
Number is 4-5 times；Dilute saline-alkali water by mass fraction 0.1%~0.15% common salt aqueous solution and mass fraction 0.2%~
0.5% sodium bicarbonate solution 1:1 in mass ratio is mixed；The mass ratio of fish raw material and dilute saline-alkali water after chopping is 1:4
~6.
5. according to the method described in claim 1, it is characterized by: the step 3) food acids are lactic acid, acetic acid or citric acid.
6. according to the method described in claim 1, it is characterized by: homogenization pressure described in step 6) is 100-120MPa；Institute
The homogenizing time 10-15min stated.
7. according to the method described in claim 1, it is characterized by: prebiotic strain described in step 7) is lactobacillus acidophilus, protects
Add one or more of Leah lactobacillus and bifidobacterium infantis；The activation is placed in strain in MRS fluid nutrient medium, 37
Shaking table under the conditions of DEG C, 200 turns/min are cultivated 24-40 hours.
8. according to the method described in claim 1, it is characterized by: the step 8) fermentor temperature adjust to 20-25 DEG C,
The time fermented under anaerobic condition is 5-8 hours.
9. a kind of high active calcium fish-bone slurry being prepared by the described in any item methods of claim 1-8, it is characterised in that: institute
State the 25-50% that active calcium content in high active calcium fish-bone slurry accounts for inorganic calcium total amount.
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| CN110101033A (en) * | 2019-05-30 | 2019-08-09 | 泉州师范学院 | A kind of preparation method of the instant fishbone dust of nanometer |
| CN110419688A (en) * | 2019-06-28 | 2019-11-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of instant fish ball of high calcium peptide and its production method based on soybean dietary fiber |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110063350A (en) * | 2019-05-30 | 2019-07-30 | 泉州师范学院 | A kind of dry cake of high calcium fishbone dust and preparation method thereof |
| CN110101034A (en) * | 2019-05-30 | 2019-08-09 | 泉州师范学院 | The method that a kind of nanometer of high calcium fishbone dust strengthens minced fish gel characteristic |
| CN110101033A (en) * | 2019-05-30 | 2019-08-09 | 泉州师范学院 | A kind of preparation method of the instant fishbone dust of nanometer |
| CN110419688A (en) * | 2019-06-28 | 2019-11-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of instant fish ball of high calcium peptide and its production method based on soybean dietary fiber |
| CN110419688B (en) * | 2019-06-28 | 2023-02-10 | 广东省农业科学院蚕业与农产品加工研究所 | High-calcium peptide instant fish ball and production method thereof based on wet-process superfine grinding |
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