CN110495498A - A kind of fish protein raw walnut pulp and preparation method thereof - Google Patents
A kind of fish protein raw walnut pulp and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention belongs to food technology fields, and in particular to a kind of preparation method of fish protein raw walnut pulp；Meat albumen raw walnut pulp of the invention is made by the raw material of following mass parts: 10~20 parts of myosin, 0.5~2 part of NaCl, 3~5 parts of arginine, 0.2~0.5 part of phosphate, 15~30 parts of walnut kernel, 1~3 part of multi-vitamins, 0.5~3 part of malic acid, 800~950 parts of water, 10~15 parts of honey, 1~3 part of thickener and 0.5-1 parts of stabilizer；Meat albumen raw walnut pulp prepared by the present invention overcomes traditional enzymatic isolation method and prepares the bad problem of drink mouthfeel；The problems such as method is simple, can be realized technology production, and additionally aids the lactose intolerance for solving part of the consumer group, meets different consumer demands.
Description
Technical field
The present invention relates to aquatic products quality-improving technical fields, and in particular to a kind of preparation side of fish protein raw walnut pulp
Method.
Background technique
The flesh of fish because have the characteristics that high protein, low fat and contained by albumen be easily digested due to deep disappeared by vast
Expense person likes.Fribrillin is the main albumen for forming the flesh of fish, by myosin (55%-60%), actin
(20%-25%) and a small amount of tropomyosin and troponin composition, the present invention select the wherein maximum flesh ball of proportion
Albumen is object.Due to myosin in a heated condition mutability assemble so that formed gel, in the market it is common with
The flesh of fish is that the product of raw material is mainly solid-state based food, such as fish bean curd, fish meat sausage and fish ball.
Exactly because however, myosin has the characteristic of mutability aggregation under the high temperature conditions, and the exploitation of food is most
It needs again by pasteurize or ultra high temperature short time sterilization eventually, therefore limits the exploitation of liquid food fish protein product.With
The crowd of the quick arrival of China's aging society, bradymassesis will be more and more huger, high protein, low fat, it is low in calories, easily disappear
Change, the exploitation of easily intake instant food is extremely urgent and a social concern for needing to pay attention to.Liquid-type food then can
Meet the above dietary requirements, therefore is increasingly taken seriously.Although existing part information is shown, the flesh of fish can be changed by enzymatic isolation method
The problem of albumen Thermogelling, but this method needs strict control hydrolysis degree, otherwise can not only damage the processing of fish protein
Performance can also generate unacceptable bitter taste；Although producing it not in addition, the addition of enzyme can decompose fish protein
The problem of giving birth to gelation, but enzyme itself is also protein, filtration difficulty easily caused after being added in beverage, to cause beverage
It does not clarify, there is the adverse effects such as granular sensation.
Nut is the good food source of antioxidant vitamin E, has the function of delaying cell aging；And fish protein
It is particularly suitable for high-quality protein designed for old people, therefore, prepares the liquid-type food for being easy to edible if the two combined,
It will offer convenience for aging group, push the economic development of China's aging society.
Summary of the invention
In view of the above-mentioned problems, present invention seek to address that one of described problem；The present invention is caused by the amino acid and phosphate
The angle incision for inhibiting myosin heat accumulation, evaluates Assembling Behavior of the myosin in sterilization process, provides a kind of flesh of fish
Pyrenoids method for preparing peach puree.
In order to achieve the goal above, the specific steps of the present invention are as follows:
A kind of fish protein raw walnut pulp, is mainly made by the raw material of following mass parts:
10~20 parts of myosin, 0.5~2 part of NaCl, 3~5 parts of arginine, 0.2~0.5 part of phosphate, walnut kernel 15
~30 parts, 1~3 part of multi-vitamins, 0.5~3 part of malic acid, 800~950 parts of water, 10~15 parts of honey, 1~3 part of thickener
With 0.5-1 parts of stabilizer.
As further preferred technical solution, mainly it is made by the raw material of following mass parts:
15~20 parts of myosin, 1~1.5 part of NaCl, 3~5 parts of arginine, 0.2~0.5 part of phosphate, walnut kernel 20
~30 parts, 1~3 part of multi-vitamins, 2~3 parts of malic acid, 850~950 parts of water, 10~15 parts of honey, 1~3 part of thickener and
0.5-1 parts of stabilizer.
Preferably, the phosphate is at least one of sodium tripolyphosphate and calgon.
Preferably, the multi-vitamins are at least one of vitamin C, vitamin D, vitamin E and vitamin B.
Preferably, the thickener includes at least one in polydextrose, xanthan gum, carragheen and propylene glycol alginate
Kind.
Preferably, the stabilizer includes sucrose fatty ester, diacetyl tartaric acid monodiglyceride and stearoyl lactylates
Sodium it is one or more.
The present invention also provides a kind of preparation methods of fish protein raw walnut pulp as described above, comprising the following steps:
(1) preparation of myosin: using the flesh of fish as raw material, myosin is prepared；
(2) walnut kernel is subjected to decortication decolorization, is then mixed in a certain ratio with water, carried out at defibrination with colloid mill
It manages, the slurries after defibrination are filtered, and obtain walnut pulp, wherein solid grain size≤400 μm；
(3) according to formula rate, the myosin for taking step (1) to obtain is added in the mixed solution A of NaCl and water, then
Arginine and phosphate are added, stirring and dissolving obtains mixed solution B, then carries out deodorant decolorization, adds again after filtering
Walnut pulp, multi-vitamins, honey, malic acid, emulsifier and the thickener for entering step (2) preparation, under the conditions of certain temperature,
Stirring and dissolving obtains mixed solution C；
(4) gained mixed solution C in (3) is put into homogenizer and carries out second homogenate, filtered after homogeneous, collect filtrate, filled
It sterilizes after dress, obtains fish protein raw walnut pulp after cooling.
Preferably, the ratio of walnut kernel and water is controlled in 1:2~4 when defibrination described in step (2).
Preferably, deodorant described in step (2) decoloration be added active carbon carry out deodorant decolorization, processing the time be
0.5~2h；Wherein the quality of active carbon is the 1~3% of mixed solution B.
Preferably, certain temperature described in step (3) is 75~80 DEG C.
Preferably, be put into described in step (4) homogenizer carry out second homogenate, the time 5-10min of first time homogeneous,
The pressure of matter is 20-25MPa, and temperature is 65-70 DEG C；The time 5-10min of first time homogeneous, the pressure of homogeneous are 35-
40MPa, temperature are 65-70 DEG C.
Preferably, the condition of sterilizing described in step (4) are as follows: 121~125 DEG C, sterilize 15~25min.
Beneficial effects of the present invention:
(1) products of the present invention, the arginine of selection and phosphatic combination, can be preferably to dissolve myosin
Achieve the effect that inhibit myosin heat accumulation；Meanwhile arginine and phosphatic dosage are also most important, it is too low cannot be preferable
Ground inhibits the heat accumulation behavior of myosin, excessively high, and can bring reduces the undesirable consequences such as agreeable to the taste sense；And amino acid and phosphoric acid
Salt is not common food additives in beverage, cannot be gained enlightenment from conventional drink formula.
(2) selecting raw material is the flesh of fish and walnut kernel, and there is the flesh of fish high protein, low fat and contained albumen easily to be disappeared by human body
Change the characteristics of absorbing, is the optimal selection that the elderly takes in high-quality protein, and there has been no using the flesh of fish as the liquid-type drink of raw material
Relevant report；Walnut is a kind of high-quality nut, has the function of anti-oxidant and delaying cell aging, is beneficial to the body of the elderly
Body health.
(3) addition of multi-vitamins, honey and malic acid can be improved stability and the battalion of fish protein raw walnut pulp
The diversity formed point, and the mouthfeel of abundant fish protein raw walnut pulp；The exploitation of fish protein raw walnut pulp simultaneously, can not only
The diversity of enough abundant fish protein product, additionally aids the lactose intolerance for solving part of the consumer group and religious belief etc. and asks
Topic, for vast high-quality protein demander, especially aging group provides more more options, brings preferable economic benefit for society.
Detailed description of the invention
Fig. 1 is the radar map of the fish protein raw walnut pulp sensory test appraisal result of embodiment preparation.
Specific embodiment
Comparative example:
(1) preparation of myosin:
Reagent A: 0.1M potassium chloride, 20mM Tris, with salt acid for adjusting pH to 7.5；
Reagent B:0.45M potassium chloride, 0.2M magnesium acetate, 1mM EGTA, 20mM Tris, 5mM beta -mercaptoethanol use Malaysia
Acid for adjusting pH is to 6.8；
Reagent C: 0.5M potassium chloride, 20mM Tris, 5mM beta -mercaptoethanol, with salt acid for adjusting pH to 7.5；
By fresh variegated carp decaptitating, internal organ, peeling are removed, back plain boiled pork is taken, bones, cleans, be cut into meat gruel shape, 10 times of bodies are added
Long-pending reagent A, with homogenizer at 11000r/min 3~5min of homogeneous, react 15min at 4 DEG C, centrifugation (3000 × g, 5min,
4 DEG C), the reagent B of 5 times of volumes is added in taking precipitate, and adenosine-5'-triphosphate disodium salt hydrate is added into suspension
(ATP), it is allowed to final concentration of 10mM, after mixing, 90min is stood at 4 DEG C, be then centrifuged (11000 × g,
13min, 4 DEG C), supernatant is taken, the 1mM saleratus of 5 times of volumes is added, 20min is placed at 4 DEG C, be centrifuged (11000 × g,
13min, 4 DEG C), the reagent C of 2.5 times of volumes is added in taking precipitate, and the 1mM carbon of 5 times of volumes of addition after 10min is reacted at 4 DEG C
Potassium hydrogen phthalate, then magnesium chloride is added into mixture, make the final concentration of 10mM of mixed liquor, stands overnight (12- under the conditions of 4 DEG C
18h)；It is centrifuged (11000 × g, 25min, 4 DEG C) within second day, obtains myosin particle, be added to 0.5M NaCl-20mM
In Tris-HCl (pH 7.0) buffer, it is centrifuged (5000 × g, 10min, 4 DEG C), takes supernatant to be placed in spare in 4 DEG C of refrigerators, and
It is used in 3 days；
(2) preparation of myosin solution: the myosin obtained to step (1) is added in the NaCl solution of 0.1M,
Until being completely dissolved；
(3) gained myosin solution in (2) is subjected to high-temperature sterilization, in 121 DEG C of heating 15min.The experimental results showed that
Myosin solution has flocculent deposit generation, solution is muddy, so not carrying out subsequent dispensing operation after high-temperature heating sterilization.
Embodiment 1:
A kind of fish protein raw walnut pulp, is mainly made by the raw material of following mass parts:
15 parts of myosin, 0.5 part of NaCl, 3 parts of arginine, 0.2 part of phosphate, 18 parts of walnut kernel, multi-vitamins 1
Part, including vitamin C and vitamin E, 0.5 part of malic acid, 950 parts of water, 10 parts of honey, 1 part of carragheen and sucrose fatty ester
0.8 part；
The preparation method of fish protein raw walnut pulp as described above, comprising the following steps:
(1) preparation of myosin:
Reagent A: 0.1M potassium chloride, 20mM Tris, with salt acid for adjusting pH to 7.5；
Reagent B:0.45M potassium chloride, 0.2M magnesium acetate, 1mM EGTA, 20mM Tris, 5mM beta -mercaptoethanol use Malaysia
Acid for adjusting pH is to 6.8；
Reagent C: 0.5M potassium chloride, 20mM Tris, 5mM beta -mercaptoethanol, with salt acid for adjusting pH to 7.5；
By fresh variegated carp decaptitating, internal organ, peeling are removed, back plain boiled pork is taken, bones, cleans, be cut into meat gruel shape, 10 times of bodies are added
Long-pending reagent A, with homogenizer at 11000r/min 3~5min of homogeneous, react 15min at 4 DEG C, centrifugation (3000 × g, 5min,
4 DEG C), the reagent B of 5 times of volumes is added in taking precipitate, and adenosine-5'-triphosphate disodium salt hydrate is added into suspension
(ATP), it is allowed to final concentration of 10mM, after mixing, 90min is stood at 4 DEG C, be then centrifuged (11000 × g,
13min, 4 DEG C), supernatant is taken, the 1mM saleratus of 5 times of volumes is added, 20min is placed at 4 DEG C, be centrifuged (11000 × g,
13min, 4 DEG C), the reagent C of 2.5 times of volumes is added in taking precipitate, and the 1mM carbon of 5 times of volumes of addition after 10min is reacted at 4 DEG C
Potassium hydrogen phthalate, then magnesium chloride is added into mixture, make the final concentration of 10mM of mixed liquor, stands overnight (18h) under the conditions of 4 DEG C；
It is centrifuged (11000 × g, 25min, 4 DEG C) within second day, obtains myosin particle, be added to 0.5M NaCl-20mM
In Tris-HCl (pH 7.0) buffer, it is centrifuged (5000 × g, 10min, 4 DEG C), takes supernatant to be placed in spare in 4 DEG C of refrigerators, and
It is used in 3 days；
(2) walnut kernel is subjected to decortication decolorization, is then mixed with water in the ratio of 1:2, carry out defibrination with colloid mill
It handles, the slurries after defibrination are filtered, and obtain walnut pulp, wherein solid grain size≤400 μm；
(3) according to formula rate, the myosin for taking step (1) to obtain is added in the mixed solution A of NaCl and water, then
Arginine and phosphate are added, stirring and dissolving obtains mixed solution B；Active carbon is added and carries out deodorant decolorization, when processing
Between be 0.5h；Wherein the quality of active carbon is the 1.5% of mixed solution B；The walnut of step (2) preparation is added after filtering
Slurry, vitamin C and vitamin E, honey, malic acid, carragheen and sucrose fatty ester stir molten under the conditions of 75 DEG C of temperature
Solution, obtains mixed solution C；
(4) gained mixed solution C in (3) is put into homogenizer and carries out second homogenate, the time 5min of first time homogeneous,
The pressure of matter is 20MPa, and temperature is 65 DEG C；The time 10min of first time homogeneous, the pressure of homogeneous are 35MPa, temperature 65
DEG C, it is filtered after homogeneous, collects filtrate, sterilize after filling, obtain fish protein raw walnut pulp after cooling.
Embodiment 2:
A kind of fish protein raw walnut pulp, is mainly made by the raw material of following mass parts:
10 parts of myosin, 2 parts of NaCl, 5 parts of arginine, 0.5 part of phosphate, 15 parts of walnut kernel, 1 part of multi-vitamins,
Including vitamin C, vitamin D and vitamin E, 1.5 parts of malic acid, 948 parts of water, 15 parts of honey, 1 part of carragheen and sucrose fat
1 part of acid esters；
The preparation method of fish protein raw walnut pulp as described above, comprising the following steps:
(1) preparation of myosin: identical as (1) operation the step of embodiment 1
(2) walnut kernel is subjected to decortication decolorization, mixes so and with water in the ratio of 1:3, carries out defibrination with colloid mill
It handles, the slurries after defibrination are filtered, and obtain walnut pulp, wherein solid grain size≤400 μm；
(3) according to formula rate, the myosin for taking step (1) to obtain is added in the mixed solution A of NaCl and water, then
Arginine and phosphate are added, stirring and dissolving obtains mixed solution B；Active carbon is added and carries out deodorant decolorization, when processing
Between be 1.5h；Wherein the quality of active carbon is the 1% of mixed solution B；Add after filtering step (2) preparation walnut pulp,
Vitamin C, vitamin D and vitamin E, honey, malic acid, carragheen and sucrose fatty ester stir under the conditions of 75 DEG C of temperature
Dissolution is mixed, mixed solution C is obtained；
(4) gained mixed solution C in (3) is put into homogenizer and carries out second homogenate, the time 10min of first time homogeneous,
The pressure of homogeneous is 25MPa, and temperature is 65 DEG C；The time 10min of first time homogeneous, the pressure of homogeneous are 35MPa, temperature 70
DEG C, it is filtered after homogeneous, collects filtrate, sterilize after filling, obtain fish protein raw walnut pulp after cooling.
Embodiment 3:
A kind of fish protein raw walnut pulp, is mainly made by the raw material of following mass parts:
20 parts of myosin, 2 parts of NaCl, 4 parts of arginine, 0.5 part of phosphate, 25 parts of walnut kernel, 3 parts of multi-vitamins,
Including vitamin C, vitamin D and vitamin E, 2 parts of malic acid, 928 parts of water, 12 parts of honey, 2 parts of polydextrose, carragheen 0.5
Part, 0.5 part of sucrose fatty ester and 0.5 part of stearoyl lactate；
The preparation method of fish protein raw walnut pulp as described above, comprising the following steps:
(1) preparation of myosin: identical as (1) operation the step of embodiment 1
(2) walnut kernel is subjected to decortication decolorization, mixes so and with water in the ratio of 1:3, carries out defibrination with colloid mill
It handles, the slurries after defibrination are filtered, and obtain walnut pulp, wherein solid grain size≤400 μm；
(3) according to formula rate, the myosin for taking step (1) to obtain is added in the mixed solution A of NaCl and water, then
Arginine and phosphate are added, stirring and dissolving obtains mixed solution B；Active carbon is added and carries out deodorant decolorization, when processing
Between be 2h；Wherein the quality of active carbon is the 1.5% of mixed solution B；Add after filtering step (2) preparation walnut pulp,
Vitamin C, vitamin D and vitamin E, honey, malic acid, carragheen and sucrose fatty ester stir under the conditions of 80 DEG C of temperature
Dissolution is mixed, mixed solution C is obtained；
(4) gained mixed solution C in (3) is put into homogenizer and carries out second homogenate, the time 10min of first time homogeneous,
The pressure of homogeneous is 20MPa, and temperature is 65 DEG C；The time 10min of first time homogeneous, the pressure of homogeneous are 35MPa, temperature 65
DEG C, it is filtered after homogeneous, collects filtrate, sterilize after filling, obtain fish protein raw walnut pulp after cooling.
Embodiment 4:
A kind of fish protein raw walnut pulp, is mainly made by the raw material of following mass parts:
18 parts of myosin, 1.5 parts of NaCl, 5 parts of arginine, 0.5 part of phosphate, 30 parts of walnut kernel, multi-vitamins 3
Part, including vitamin C, vitamin D, vitamin B and vitamin E, 3 parts of malic acid, 920 parts of water, 15 parts of honey, polydextrose 1
Part, 2 parts of carragheen, 0.5 part of sucrose fatty ester and 0.5 part of stearoyl lactate；
The preparation method of fish protein raw walnut pulp as described above, comprising the following steps:
(1) preparation of myosin: identical as (1) operation the step of embodiment 1
(2) walnut kernel is subjected to decortication decolorization, is then mixed with water in the ratio of 1:4, carry out defibrination with colloid mill
It handles, the slurries after defibrination are filtered, and obtain walnut pulp, wherein solid grain size≤400 μm；
(3) according to formula rate, the myosin for taking step (1) to obtain is added in the mixed solution A of NaCl and water, then
Arginine and phosphate are added, stirring and dissolving obtains mixed solution B；Active carbon is added and carries out deodorant decolorization, when processing
Between be 2h；Wherein the quality of active carbon is the 3% of mixed solution B；Walnut pulp, the dimension of step (2) preparation are added after filtering
Raw element C, vitamin D and vitamin E, honey, malic acid, carragheen and sucrose fatty ester, under the conditions of 80 DEG C of temperature, stirring
Dissolution, obtains mixed solution C；
(4) gained mixed solution C in (3) is put into homogenizer and carries out second homogenate, the time 10min of first time homogeneous,
The pressure of homogeneous is 20MPa, and temperature is 65 DEG C；The time 5min of first time homogeneous, the pressure of homogeneous are 40MPa, temperature 65
DEG C, it is filtered after homogeneous, collects filtrate, sterilize after filling, obtain fish protein raw walnut pulp after cooling.
Embodiment 5:
In order to probe into the elderly to the acceptance level of this product, selecting the range of age is old group of 50~70 years old to the flesh of fish
Albumen raw walnut pulp carries out sensory test, and assessment number is 100, and evaluation criteria and evaluation result see the table below:
1 fish protein raw walnut pulp subjective appreciation standard of table
By the sensory evaluation scores radar map of Fig. 1 it can be seen that fish protein raw walnut pulp of the invention is most easily connect by consumer
What is received is the product of embodiment 3, and generally speaking, population mean is divided into 86.5, is found by test, and the elderly is also easier to connect
By, illustrate that the present invention can meet old Man's Demands, it can be as a mouthfeel novelty, fish protein walnut full of nutrition
Magma.
The proportion for changing each raw material in fish protein raw walnut pulp, so that the proportion of raw material is not in the scope of protection of the invention
It is interior, or delete, change one such or various ingredients, it can all make the mouthfeel, stability and sense of fish protein raw walnut pulp
Official's effect is deteriorated.
Illustrate: above embodiments are only to illustrate the present invention and not limit the technical scheme described by the invention；Therefore,
Although this specification is referring to above-mentioned each embodiment, the present invention has been described in detail, the common skill of this field
Art personnel should be appreciated that and still can modify to the present invention or equivalent replacement；And all do not depart from spirit of the invention and
The technical solution and its improvement of range, should all cover in scope of the presently claimed invention.
Claims (10)
1. a kind of fish protein raw walnut pulp, which is characterized in that be made by the raw material of following mass parts:
10~20 parts of myosin, 0.5~2 part of NaCl, 3~5 parts of arginine, 0.2~0.5 part of phosphate, walnut kernel 15~30
Part, 1~3 part of multi-vitamins, 0.5~3 part of malic acid, 900~950 parts of water, 10~15 parts of honey, 1~3 part of thickener and steady
Determine 0.5-1 parts of agent.
2. a kind of fish protein raw walnut pulp according to claim 1, which is characterized in that by the raw material system of following mass parts
: 15~20 parts of myosin, 1~1.5 part of NaCl, 3~5 parts of arginine, 0.2~0.5 part of phosphate, walnut kernel 20~30
Part, 1~3 part of multi-vitamins, 2~3 parts of malic acid, 920~950 parts of water, 10~15 parts of honey, 1~3 part of thickener and stabilization
0.5-1 parts of agent.
3. fish protein raw walnut pulp according to claim 1 or 2, which is characterized in that the phosphate is tripolyphosphate
At least one of sodium and calgon；The multi-vitamins are in vitamin C, vitamin D, vitamin E and vitamin B
At least one.
4. fish protein raw walnut pulp according to claim 1 or 2, which is characterized in that the thickener includes poly- grape
At least one of sugar, xanthan gum and carragheen；The stabilizer includes one kind of sucrose fatty ester and stearoyl lactate
Or it is a variety of.
5. the preparation method of fish protein raw walnut pulp according to claim 1 or 2, which is characterized in that including following step
It is rapid:
(1) preparation of myosin: using the flesh of fish as raw material, myosin is prepared；
(2) walnut kernel is subjected to decortication decolorization, is then mixed in a certain ratio with water, carry out defibrination process with colloid mill,
Slurries after defibrination are filtered, and obtain walnut pulp, wherein solid grain size≤400 μm；
(3) according to formula rate, the myosin for taking step (1) to obtain is added in the mixed solution A of NaCl and water, is then added again
Enter arginine and phosphate, stirring and dissolving obtains mixed solution B, then carries out deodorant decolorization, adds step after filtering
Suddenly the walnut pulp, multi-vitamins, honey, malic acid, emulsifier and thickener of (2) preparation, under the conditions of certain temperature, stirring
Dissolution, obtains mixed solution C；
(4) gained mixed solution C in (3) is put into homogenizer and carries out second homogenate, filtered after homogeneous, filtrate is collected, after filling
It sterilizes, obtains fish protein raw walnut pulp after cooling.
6. a kind of preparation method of fish protein raw walnut pulp according to claim 5, which is characterized in that in step (2)
The control of the ratio of walnut kernel and water is in 1:2~4 when the defibrination.
7. a kind of preparation method of fish protein raw walnut pulp according to claim 5, which is characterized in that in step (2)
The deodorant decoloration is that active carbon is added to carry out deodorant decolorization, and the processing time is 0.5~2h；Wherein the quality of active carbon is
The 1~3% of mixed solution B.
8. a kind of preparation method of fish protein raw walnut pulp according to claim 5, which is characterized in that in step (3)
The certain temperature is 75~80 DEG C.
9. a kind of preparation method of fish protein raw walnut pulp according to claim 5, which is characterized in that in step (4)
The homogenizer that is put into carries out second homogenate, the time 5-10min of first time homogeneous, and the pressure of homogeneous is 20-25MPa, temperature
It is 65-70 DEG C；The time 5-10min of first time homogeneous, the pressure of homogeneous are 35-40MPa, and temperature is 65-70 DEG C.
10. a kind of preparation method of fish protein raw walnut pulp according to claim 5, which is characterized in that in step (4)
The condition of the sterilizing are as follows: 121~125 DEG C, sterilize 15~25min.
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| CN112369586A (en) * | 2020-10-16 | 2021-02-19 | 江苏大学 | Method for improving stability and quality of fish head soup based on amino acid and compound phosphate |
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