CN1268320A - Scaled sardine protein beverage and its production method - Google Patents

Abstract

A prodn. method of scale fish protein beverage utilizes biochemical and physical method to remove the stinking smell of scale fish, and utilizes the fish protease hydrolysis method, concentration technique and additive to retain the eight essential amino acids, vitamin A, D and B, minerals Ca, P and Fe in low-value scale fish to producce health-care beverage suitable for young and aged persons.

Description

Scaled sardine protein beverage is produced and method

The invention belongs to a kind of scaled sardine protein beverage production and method.

At present, utilize the example of living marine resources exploitation health drink or oral liquid a lot, as spirulina oral liquid, sea-tangle and composite beverage thereof, sea-tangle health-care tea beverage, DHA soda, shrimp head height calcium nutrient solution etc.Japanese scholar utilized the bigger mollusk of fishy smell to develop the shellfish beverage in 1994, the same year Bhattalharya S and Bose A N with the bombay duck (Harpodon nehereus) of low value be raw material through processing such as the hydrolysis of thermokalite method, ion-exchange and interpolation sulfur dioxide, worked out the protein beverage of no fishlike smell.For example preparation method of the enzymatic hydrolysis process of 96115272.9 1 kinds of shellfishes of patent, patent 97103968.2 quick-acting nutritious fish proteins and preparation method, 98103017.3 1 kinds of protein functional drinks of patent and products thereof etc. also can solve marine fishes in the end again, particularly the low value fish have the problem of strong stench flavor, though Bhattalharya S and Bose A N utilize 0.1mol.L ^-1NaOH can remove stench flavor well at 90～95 ℃, thereby but also make isomerization such as Met, Lys, Cys, Phe, Tyr reduce nutritive value, also cause simultaneously the loss of some vitamin, therefore make the fish protein beverage lose health care, the sedimentation problem of fish protein beverage, shelf-life problem have also limited large-scale production.The beverage of Bhattalharya S and Bose A N exploitation has produced a large amount of precipitations at duration of storage, and storage period has only 3-8 month simultaneously.Blue or green squama fish contains rich in protein, necessary 8 seed amino acids of human body, vitamin A, D and B family vitamin, therefore also contain mineral elements such as abundant calcium, phosphorus, iron, can think that blue or green squama fish is a kind of nutritious, fish with different physiological roles and bigger potentiality to be exploited.But,, can obtain enough attention for the processing and utilization ends of low value fishes such as blue or green squama fish for a long time because the backwardness of processing Theory, process technology.

The purpose of this invention is to provide a kind of scaled sardine protein beverage production method, utilize the comprehensive means that waits of biochemical and physics can remove the stench flavor of blue or green squama fish well, utilize fish protease hydrolytic method, concentration technology and additive to keep nutritive value and the medical value of low value fishes such as blue or green squama fish, be mineral elements such as necessary 8 seed amino acids of rich in protein and human body, vitamin A, D and B family element, abundant calcium, phosphorus, iron, make all-ages health drink.

The present invention's prescription:

Fish protein beverage stoste 1kg water 19kg granulated sugar 1.4kg stevioside 4g an amount of orange red Huang of citric acid 2-10g and famille rose, both are than being 3: 1 an amount of orange flavors or chocolate essence

The present invention includes following steps:

A, select fresh clear Xian of blue or green squama fish clean, wash blood stains and the material etc. of partly smelling as of rotten fish after removing head and internal organ;

B, be to add running water at 1: 2 by material-water ratio, wear into the meat slurry with fiberizer, 2 times of water mixings that add raw material weight again make the raw meat slurry;

C, hydrolysis are carried out in two steps: the hydrolysis of first step bacillus alkaline protease, with solid sodium hydroxide the raw meat slurry is adjusted pH8.5-9.5 earlier, be preheated to 45-55 ℃, the 2-6% alkali protease that adds raw material is in 45-55 ℃ of constant temperature hydrolysis 90-120min, the one-step hydrolysis liquid of winning; The bacillus subtilis neutral proteinase hydrolysis of second step is adjusted pH7-8 with first step hydrolyzate with citric acid, and the neutral proteinase that adds the 2-4% of raw material makes the second one-step hydrolysis liquid in 45-55 ℃ of constant temperature hydrolysis 90-120min;

D, with the second one-step hydrolysis liquid with citric acid adjust pH5.5-6.0, boil and cool off the back carry out coarse filtration with 120-180 order nylon wire, obtain the coarse filtration liquid of soluble solid content about 10%;

E, in coarse filtration liquid, add 1-2% Sodium isoascorbiate, 0.0001-0.001% ethyl maltol and water-soluble vanillic aldehyde and add the Radix Astragali, Radix Codonopsis, the fleece-flower root that each is concentrated into soluble solid after 1% and reaches 40% and add the 0.5-1.5% cycloheptaamylose again when above, stop to concentrate;

F, be cooled to room temperature after concentrating or in cooling below 10 ℃ quickening influence the material sedimentation of fish protein beverage muddiness, carry out essence with 400-500 order nylon wire or hollow fiber filter device and filter and make the concentrated stoste of fish protein beverage;

G, concentrate stoste 1kg, water 19kg, granulated sugar 1.4kg, stevioside 4g, citric acid 2-10g, an amount of orange red Huang and famille rose making the fish protein beverage through essence filter, the two is than being that 3: 1, an amount of orange flavor or chocolate essence make scaled sardine protein beverage;

H, with the scaled sardine protein beverage can, the beverage after the can respectively is 15min in 95-100 ℃ of sterilization 20min, intensification temperature fall time, but down preservation 12 months of normal temperature condition.

The present invention is than other basic hydrolysis technology, mild condition, avoided the particularly destruction of amino acid and vitamin of nutrition, the biological value and the digestibility of fish protein have been improved, go stench flavor effective, make fish protein beverage stoste and be beneficial to storage, transportation and prepare production, saved production cost in area away from the places of origin of raw materials.

In the present invention, with low value fishes such as blue or green squama fish decaptitate earlier internal organ, clear Xian, homogenate, hydrolysis, coarse filtration, concentrate, smart filter makes fish protein beverage Normal juice, gets fish protein beverage stoste 1kg again, water 19kg, granulated sugar 1.4kg, stevioside 4g, citric acid 2-10g, an amount of orange red Huang and famille rose, the two is than being 3: 1, reach an amount of orange flavor or chocolate essence and be mixed with scaled sardine protein beverage, can again, sterilization just become product.The present invention replaces the basic hydrolysis technology of Bhattalharya S and Bose A N with bacillus alkaline protease and bacillus subtilis neutral proteinase technology for hydrolyzing, mild condition, avoid the particularly destruction of amino acid and vitamin of nutrition, improved biological value and the digestibility of protein.Added protease is all by raw material in hydrolysis.Be cooled to room temperature after smart filter concentrates, influence the material sedimentation of fish protein beverage muddiness in case of necessity in cooling below 10 ℃ with acceleration.Adopt the complex art and the means of biochemical, physics and chemistry to remove stench flavor simultaneously, the protease hydrolytic technology of carrying out under alkali condition makes most stench flavor obtain removing.When concentration technology is handled, lower boiling stench flavor material is removed, the Radix Astragali, Radix Codonopsis etc. have also adsorbed a large amount of stench materials when being endured out effective ingredient, beta-cyclodextrin plays the embedding effect to stench material, and ethyl maltol and vanillic aldehyde play the stench flavor of trace and shelter and coordinative role; Behind 12 months room temperature storages, steady quality, there is 60% consumer not feel fishlike smell fully through the investigation of city's field boundary, there is 40% consumer to feel faint fishy smell, there is not problem of environmental pollution substantially in present technique, it is a kind of health food of health, again can be to being the additive that raw material is made beverage, oral liquid, nutrient solution, electuary and other food with other fish, or concentrate stoste or make the additive of beverage, oral liquid, nutrient solution, electuary and other food with the spray-dried solid of stoste with fish protease method hydrolyzate or with the fish protein beverage all.After the scaled sardine protein hydrolysis, its contained protein, amino acid, the rope of supporting one's family, mineral matter etc. are absorbed by the body easily, improve body immunity, particularly the scaled sardine protein beverage of stench flavor is not liked by people more, make people absorb more nutrition, avoid the stench flavor of marine products such as fish, shellfish to disturb on the living conditions.

Claims (3)

1, a kind of scaled sardine protein beverage, its prescription is: fish protein beverage stoste 1kg water 19kg granulated sugar 1.4kg stevioside 4g an amount of orange red Huang of citric acid 2～10g and famille rose, both are than being 3: 1 an amount of orange flavors or chocolate essence;

2, a kind of scaled sardine protein beverage production method, it comprises the steps:

A, select fresh clear Xian of blue or green squama fish clean, wash blood stains and the material etc. of partly smelling as of rotten fish after removing head and internal organ;

B, be to add running water at 1: 2 by material-water ratio, wear into the meat slurry with fiberizer, 2 times of water mixings that add raw material weight again make the raw meat slurry;

C, hydrolysis are carried out in two steps: the hydrolysis of first step bacillus alkaline protease, with solid sodium hydroxide the raw meat slurry is adjusted pH8.5-9.5 earlier, be preheated to 45-55 ℃, the 2-6% alkali protease that adds the Normal juice material is in 45-55 ℃ of constant temperature hydrolysis 90-120min, the one-step hydrolysis liquid of winning; The bacillus subtilis neutral proteinase hydrolysis of second step is adjusted pH7-8 with first step hydrolyzate with citric acid, and the neutral proteinase that adds the 2-4% of stoste material makes the second one-step hydrolysis liquid in 45-55 ℃ of constant temperature hydrolysis 90-120min;

D, the second one-step hydrolysis liquid is adjusted pH5.5-6.0 with citric acid, boil and cool off the back and carry out coarse filtration, obtain the coarse filtration liquid of soluble solid content about 10% with 120-180 order nylon wire;

E, in coarse filtration liquid, add 1-2% Sodium isoascorbiate, 0.0001-0.001% ethyl maltol and water-soluble vanillic aldehyde and add the Radix Astragali, Radix Codonopsis, the fleece-flower root that each is concentrated into soluble solid after 1% and reaches 40% and add the 0.5-1.5% cycloheptaamylose again when above, stop to concentrate;

F, be cooled to room temperature after concentrating or in cooling below 10 ℃ quickening influence the material sedimentation of fish protein beverage muddiness, carry out essence with 400-500 order nylon wire or hollow fiber filter device and filter and make the concentrated stoste of fish protein beverage;

G, concentrate stoste 1kg, water 19kg, granulated sugar 1.4kg, stevioside 4g, citric acid 2-10g, an amount of orange red Huang and famille rose making the fish protein beverage through essence filter, the two is than being that 3: 1, an amount of orange flavor or chocolate essence make scaled sardine protein beverage;

H, with the scaled sardine protein beverage can, the beverage after the can respectively is 15min in 95-100 ℃ of sterilization 20min, intensification temperature fall time, but down preservation 12 months of normal temperature condition.

3, according to claim 1 or 2 described scaled sardine protein beverage production and methods, it is characterized in that: solid that can scaled sardine protein stoste is spray-dried, make oral liquid, nutrient solution, electuary and other food additives.