CN1309309C - Method for preparing fish milk - Google Patents
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- CN1309309C CN1309309C CNB2003101080467A CN200310108046A CN1309309C CN 1309309 C CN1309309 C CN 1309309C CN B2003101080467 A CNB2003101080467 A CN B2003101080467A CN 200310108046 A CN200310108046 A CN 200310108046A CN 1309309 C CN1309309 C CN 1309309C
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Abstract
The present invention relates to a refined processing technology for aquatic products, particularly to a preparation method of fish milk. First, after pretreatment, fresh fish is enzymolyzed into fish protein hydrolyzed liquid; fishy and bitter flavor is eliminated twice; subsequently, the fish milk is obtained through ingredient compounding, homogenizing, packing and sterilizing. The present invention is mainly characterized in that the fishy and bitter flavor of the hydrolyzed liquid is eliminated twice; in the first time, the hydrolyzed liquid with the pH value regulated to 5.6 to 5.8 is inoculated with activated high-temperature resistance yellow wine yeast and monilia tropicalis (with a ratio of 1/1) at 34 to 38 DEG C for 60 to 90 minutes, the inoculation quantity is between 2 and 3%, and the fishy flavor is basically eliminated; in the second time, the hydrolyzed liquid is diluted into the hydrolyzed liquid with the protein content between 2.8 and 3.5%, 2.5% to 2.7% of maltose and 0.035% to 0.05% mulvital are added into the hydrolyzed liquid to be used as yeast growth accelerating agents, the pH value is regulated to 5.2 to 5.4, the temperature is controlled at 24 to 26 DEG C, the mixture is agitated for 30 minutes, then, the mixture is inoculated with 1% to 1.2% of beer yeast for 12 to 16 hours, and the fishy and bitter flavor is eliminated. When the preparation method of the present invention is used, high-quality fish mild with palatable fish flavor, fermentation fragrance and no fishy or bitter flavor is obtained.
Description
Technical field
The present invention relates to aquatic products intensive processing technology, mainly is a kind of preparation method of fish milk.
Background technology
The quality of fish protein is high, and amino acid contained ratio and human muscle's composition are very approaching, the absorption rate height, and its hydrolysate has certain physiologically active, easily absorb, be easy to utilize, can be widely used in nutraceutical and health food, all many-sides such as clinical nutrition.But the hydrolyzate (acidolysis and alkaline hydrolysis poorer) of fish albumen behind enzymolysis exists heavier bitter off-flavors, and this problem is the difficult problem that people solve by every means always.Milk and soymilk all get consumer reception on market very much, and a large amount of fresh fish all is difficult to be developed as fish milk always, wherein just exists very big technical difficulty.
Looking into Scientific and Technical Information Institute, new consulting unit Zhejiang Province through country-level science and technology looks into newly, (being numbered 1109030) result report: the domestic in sum existing bibliographical information of marine fish exploitation fish protein added milk that utilizes, develop jointly successful mermaid fish protein added milk as institute of oceanography, Guangxi and sea, Beihai power ocean food company.Trust is looked into new projects and is utilized the marine fishes shark to be raw material, makes fish milk, and not seeing in above-mentioned range of search has the open source literature report.(more than look into new look into new for applicant 2001.8.28 number)
Learnt on September 24th, 2002 from Chinese rural power grids: flying happy (Wuhan) bio tech ltd of happiness is raw material to plurality of enzymes, multiple enzymolysis mode with fresh-water fishes, as big head, silver carp, produce " fish milk " through deep processing, and apply for a patent (02115590,9).
In sum, exploitation " fish milk " technology has at home belonged to success, but well-known, and key is the taste problem of fish milk, i.e. the bitter off-flavors problem and the stable emulsifying problem of " fish milk ".This is the wretched insufficiency that exists to present prior art, is just influencing the industrialization process of this product.And make this product slowly lose listing.
So we are making on the basis of fish milk (be the raw material technical difficulty that makes fish milk certainly with the shark be than big head, the silver carp of mermaid system fish protein added milk and fresh-water fishes resource that raw material is produced " fish milk " through deep processing difficult many).We mainly be solve " fish milk " with microbial project secondary debitterize and to take off fishy smell and simplify the fish proteolysis be that the hydrolyzate problem is declared patent, make the really industrialization early of this technology, creation society and economic benefit bring benefit to the people.
Summary of the invention
The preparation method who the objective of the invention is to overcome above-mentioned shortcoming and provide a kind of fish to suckle has solved the debitterize fishy smell problem of fish milk, thereby effectively solves the sensory issues of " fish milk " for a long time.
The technical solution adopted for the present invention to solve the technical problems.The preparation method of this fish milk, earlier fresh fish is carried out pre-treatment and obtain full dissolubility fish albumen hydrolysis solution, carry out microbial fermentation then and take off processing of raw meat bitter taste and spice processing, after emulsification and homogeneous processing, carry out packaging sterilizing Processing of Preparation fish dairy products at last again.Described microbial fermentation takes off the processing of raw meat bitter taste and spice is handled, and emulsification and homogeneous are handled and comprised the steps:
1), two kinds of thermotolerant yeasts of inoculation: yellow wine yeast and candida tropicalis, 34 ℃～38 ℃ of fermentation temperatures and a kind of brewer's yeast, 24～26 ℃ of fermentation temperatures activate and enlarge cultivation;
2), carrying out for the first time, microbial fermentation takes off the processing of raw meat bitter taste: adjust the pH value of fish albumen hydrolysis solution to 5.4-5.6 with lactic acid, yellow wine yeast and two kinds of thermotolerant yeasts of candida tropicalis that inoculation has activated and spread cultivation, ratio is 1: 1, inoculum concentration adds up to 2-3%, technological condition for fermentation is controlled to be 34-38 ℃, and the time was controlled at 60-90 minute;
3), carrying out the microbial fermentation secondary takes off the raw meat bitter taste and handle: to be diluted to protein content be 2.8%-3.5% once taking off fish albumen hydrolysis solution after the raw meat, and the maltose and the 0.035%-0.05% B B-complex that add 2.5%-2.7% therein are growth of microorganism promoter, pH value is 5.2-5.4, be cooled to 24 ℃-26 ℃, stirred 30 minutes; Inoculate the brewer's yeast that activates and spread cultivation, inoculum concentration is 1%-1.2%, and fermentation time was controlled at 12-16 hour.
4), emulsification and homogeneous: add 3.4-3.6% β-CD and the composite use of 0.06-0.08% sodium phosphate trimer in the hydrolyzate, and add emulsifying agent such as sucrose fat therein, lecithin is 50～65 ℃ of basic demands of stirring 30～35 minutes down and can reach emulsification after colloid mill and high pressure homogenizer carry out homogeneous.
Described pre-treatment comprises the steps: 1), earlier fresh fish is carried out preliminary treatment, clean, adopt meat, Minced Steak and boiling again and handle; Fresh fish is generally selected grass carp, black carp, crucian, silver carp, bighead of white meat fish such as fresh-water fishes resource etc. for use, or the seawater fish resource in the white meat fish.They are delicious meat not only, and meat white, and it is considerable to make fish milk color and luster, gets consumer reception, and market potential is big.The freshness of fish has direct relation to fish milk quality, and in general, fish struggled few before death, and the fish milk quality after the processing is also good.And struggle through violent, the consumption of fish energy i (in vivo) is too much, and freshness is just poor, and the fish milk quality after the processing is also poor.3), select for use trypsase and bromelain to be hydrolyzed 2), lower the temperature and add water and transfer pH value:, enzyme amount ratio is 1: 15, wherein must be noted that the optimum temperature that enzyme hydrolysis is required, 45-55 ℃, pH value 7-7.5, and control time 6-9 hour of enzyme hydrolysis, making the flesh of fish simultaneously is 1: 1.2～1: 1.5 than water, the adding of enzyme amount should be 5～6% of fish protein content, and heating made enzyme deactivation in 10-15 minute after enzyme hydrolysis was finished substantially; 4), sieve and separating treatment: remove residue with 40 mesh sieve screen analysises, filtrate is separated through centrifuge, removes fish oil, promptly gets full dissolubility fish albumen hydrolysis solution.
Described preliminary treatment mainly is that fresh fish is washed, scales, decaptitates, dissects and remove internal organ, water cleans again, to remove Intraabdominal remaining internal organ or blood stains and black film etc., to adopt meat is that the osteoderm of fish body is removed and the flesh of fish is separated, and can take to operate by hand, also available flesh separator carries out, boiling and cooling are carry out boiling after will the flesh of fish rubbing, with killing microorganisms and make the histaminase inactivation, cooling then, the optimum temperature that makes temperature reduce to the enzyme effect is advisable, and transfers pH value.
Carrying out first time microbial fermentation takes off during fishy smell handles, the pH value of adjusting the fish protein hydrolyzate with lactic acid is 5.4, yellow wine yeast and two kinds of thermotolerant yeasts of candida tropicalis that inoculation has activated and spread cultivation, ratio is 1: 1, inoculum concentration adds up to 2%, technological condition for fermentation is controlled to be 34 ℃, and the time was controlled at 60 minutes.
To be diluted to protein content be 2.8% once taking off fish albumen hydrolysis solution after the raw meat, and to add 2.5% maltose and 0.035 B B-complex therein be growth of microorganism promoter, pH value is 5.2, be cooled to 24 ℃, stirred 30 minutes, inoculate brewer's yeast, inoculum concentration is 1%, and fermentation time was controlled at 12 hours.In general, fishy smell is mainly derived from raw material itself and hydrolytic process, and chemical composition is an ammonia, dimethylamine, trimethylamine, piperidine, indoles, the amino acid of volatility, low molecular aldehyde, ketone etc.The using microbe fermentation method is a kind of biologic fishy smell removing technology, and effect is better, and is practical.
Add 3.4% β-CD and the composite use of 0.06% sodium phosphate trimer in the hydrolyzate, and add emulsifier lecithin therein, after stirring 30 minutes under 50 ℃, can reach the preliminary requirement of emulsification.
Described homogeneous and sterilization processing: described homogeneous and sterilization processing: with the feed liquids such as hydrolyzate that mix, through colloid mill pre-grinding, feed liquid is preheated to 70 ℃ then, homogeneous twice under the pressure of 25 MPas, makes fat globule diameter in the feed liquid reach 98% below 2 microns; With the ultra high temperature sterilization device of the feed liquid behind the homogeneous, carry out ultra high temperature short time sterilization, be cooled to 10 ℃-12 ℃ then rapidly.Use earlier colloid mill, can finish the manufacturing technique requirent of fish milk again through homogenizer substantially.Effect is preferable.Because the broken homogenizing effect of colloid mill is good, but the emulsification homogenizing effect is poor, and good fluidity, it is good that agranular feed liquid is then carried out the emulsification homogenizing effect with homogenizer, and both are in conjunction with using better effects if.The fish dairy products must sterilize and pack in order to preserve the long period, so that form product, squeeze into the market, creates society and economic effect.
The effect that the present invention is useful is: 1, there is heavier bitter off-flavors in the hydrolysate of fish albumen behind enzymolysis, behind some kinds of microbial fermentations, microorganism contains plurality of enzymes with stench material, bitter peptide class is a substrate, be converted into and do not have stench material, flavor substance such as ethanol as the culture propagation generation, acids and other alcohols material form distinctive wine flavour, give comfortable sensation, thereby also alleviated original bitter taste, deodorization effect behind the microbial fermentation is obvious, and is more satisfactory, and that de-bittering effect does not take off raw meat is obvious, and the more comparative maturity of the method for debitterize, if obvious with the masking method de-bittering effect, its principle is fairly simple, and is simple as the sweet principle that becomes the spiced salt of the adding of salt.2, adopt high-new biochemical technology, fresh fish is developed as fish milk, and nutrition is more perfect than milk and soymilk in many aspects, its nutritional labeling is approaching, even surpasses high-quality people's milk.Therefore the market sale potentiality are inevitable huge, and economic benefit is considerable.3, fish are generally liked eating in daily life, but it is processed as fish milk, and slough the raw meat bitter taste and can be welcome by consumers in general, then should be still unexampled revolutionary approach.
Description of drawings
Fig. 1: the technological process of the preparation fish milk of patent of the present invention;
The specific embodiment
The invention will be further described below in conjunction with embodiment.
One, to adopt grass carp be the preparation method of the fish milk of raw material for a kind of for embodiment 1:
With commercially available live grass carp preliminary treatment, adopt and make the fish gruel after white meat rubs, transfer pH value to 7.2, making meat water ratio is 1: 1.2, add trypsase and bromelain (enzyme amount ratio is 1: the 15) temperature that is hydrolyzed by 5% of protein content in the fish gruel and be controlled under 45 ℃ of conditions reaction 7 hours, be warming up to 48 ℃ of continuous hydrolysis 2 hours again, finish substantially to hydrolysis.Heating made enzyme deactivation in 15 minutes behind the enzymolysis, can remove residue through 40 mesh sieve screen analysises.Filtrate is separated through centrifuge, removes fish oil, gets the grass carp hydrolyzate.Hydrolyzate adopts 1.2% activated carbon through 45 ℃, and 45 minutes debitterizes take off raw meat to be handled, filter clear liquid.The average peptide chain length is 3.2, and nitrogen use efficiency is 68%.
Hydrolyzate takes off the raw meat bitter taste with the microbial project secondary: microbial project is taken off fishy smell for the first time: the pH value of adjusting hydrolyzate with lactic acid is 5.4, inoculate two kinds of yellow wine yeast, candida tropicalises (ratio is 1: 1) activated and that spread cultivation, inoculum concentration adds up to 2%, technological condition for fermentation is controlled to be 34 ℃, 65 minutes time, then hydrolyzate fishy smell removes substantially.For the second time microbial project is taken off the raw meat bitter taste: to be diluted to protein content be 2.8% once taking off grass carp protein hydrolyzate after the raw meat substantially, and add 2.5% maltose therein and 0.035% B B-complex is a growth of microorganism promoter, pH value is 5.2, be cooled to 24 ℃, 12 hours time, then grass carp protein hydrolyzate raw meat bitter taste removes.Effect is more satisfactory.
Two, embodiment 2 is the fish milk preparation method of raw material for a kind of carp:
1, the carp proteolysis is hydrolyzate embodiment: with commercially available live carp preliminary treatment, adopt and make the fish gruel after white meat rubs, transfer PH to 7.5, making meat water ratio is 1: 1.4, add trypsase and bromelain (enzyme amount ratio is 1: the 15) temperature that is hydrolyzed by 5.1% of protein content in the fish gruel and be controlled under 44 ℃ of conditions reaction 7.5 hours, be warming up to 49 ℃ of continuous hydrolysis 2 hours again, finish substantially to hydrolysis.Heating made enzyme deactivation in 15 minutes behind the enzymolysis, can remove residue through 40 mesh sieve screen analysises.Filtrate is separated through centrifuge, removes fish oil, gets the carp protein hydrolyzate.
2, the carp protein hydrolyzate takes off raw meat bitter taste embodiment with the microbial project secondary: microbial project is taken off fishy smell for the first time: the pH value of adjusting hydrolyzate with lactic acid is 5.5, inoculate two kinds of thermotolerant yeasts (ratio is 1: 1) activated and that spread cultivation, inoculum concentration adds up to 2.5%, technological condition for fermentation is controlled at 35 ℃, 70 minutes, then hydrolyzate fishy smell removed substantially.
For the second time microbial project is taken off the raw meat bitter taste: to be diluted to protein content be 2.9% once taking off grass carp protein hydrolyzate after the raw meat substantially, and add 2.6% maltose therein and 0.04% B B-complex is a growth of microorganism promoter, pH value is 5.3, be cooled to 25 ℃, stirred 30 minutes, and inoculated brewer's yeast (inoculum concentration is 1.1%), zymotechnique is controlled at 25 ℃ of temperature, 13 hours time, then carp protein hydrolyzate raw meat bitter taste removes.Effect is more satisfactory.
Three, embodiment 3 is that grass carp and shark (ratio 85: 15) are the fish milk preparation method of raw material
1, grass carp and shark protein enzymolysis are hydrolyzate embodiment: with commercially available live grass carp and shark meat preliminary treatment, adopt and make the fish gruel after white meat rubs, transfer PH to 7.5, making meat water ratio is 1: 1.5, add trypsase and bromelain (enzyme amount ratio is 1: the 15) temperature that is hydrolyzed by 5.5% of protein content in the fish gruel and be controlled under 46 ℃ of conditions reaction 7.2 hours, be warming up to 50 ℃ of continuous hydrolysis 2 hours again, finish substantially to hydrolysis.Heating made enzyme deactivation in 15 minutes behind the enzymolysis, can remove residue through 40 mesh sieve screen analysises.Filtrate is separated through centrifuge, removes fish oil, gets grass carp and shark protein hydrolyzate.
2, grass carp and shark protein hydrolyzate take off raw meat bitter taste embodiment with the microbial project secondary: microbial project is taken off fishy smell for the first time: the pH value of adjusting hydrolyzate with lactic acid is 5.6, inoculate two kinds of thermotolerant yeasts (ratio is 1: 1) activated and that spread cultivation, inoculum concentration adds up to 3%, technological condition for fermentation is controlled to be 36 ℃ of temperature, 85 minutes time, then hydrolyzate fishy smell removes substantially.
For the second time microbial project is taken off the raw meat bitter taste: to be diluted to protein content be 3.5% once taking off grass carp after the raw meat and shark protein hydrolyzate substantially, and add 2.7% maltose therein and 0.05% B B-complex is a growth of microorganism promoter, pH value is 5.4, be cooled to 26 ℃, stirred 30 minutes, and inoculated brewer's yeast (inoculum concentration is 1.2%), zymotechnique is controlled at 26 ℃ of temperature, 15 hours time, then grass carp and shark protein hydrolyzate raw meat bitter taste remove.Effect is more satisfactory.
3, emulsification homogeneous and sterilization:
Masking method is adopted in the feed liquid mouthfeel adjustment that mixes, as add 3.5% β-CD and the composite use of 0.08% sodium phosphate trimer to improve mouthfeel, and add emulsifying agent therein, as sucrose fat, lecithin, after stirring 35 minutes under 65 ℃, can reach the preliminary requirement of emulsification, the above feed liquid that mixes is first through colloid mill pre-grinding homogeneous, feed liquid is preheated to 70 ℃ then, under the pressure of 25 MPas,, make fat globule diameter in the feed liquid reach 98% below 2 microns, the feed liquid behind the homogeneous is carried out ultra high temperature short time sterilization with the ultra high temperature sterilization device through high pressure homogenizer homogeneous twice, to play bactericidal effect, be cooled to 10 ℃-12 ℃ then rapidly.
4, pack and put in storage: the fish dairy products must sterilize and pack in order to preserve the long period, so that form product, squeeze into the market, creates society and economic effect.
Illustrate: 1) pH value of hydrolyzate is little to taking off raw meat bitter taste influence in 52.-5.8, but it is influential to suit one's taste, and influential to yeast activity, and pH value is higher should cause assorted bacterium breeding.
2) yeast must activate and spread cultivation, and because of poor activity, even rate 〉=15% o'clock of dying of living, it is influential to take off raw meat bitter taste effect.
3) the yeast amount of inoculation 3% had a small amount of yeast sedimentation after 90% minute, and this is a normal phenomenon, because the poor activity yeast is arranged here, even dead yeast.So select bigger inoculum concentration 2-3%, time 60-90 minute relatively rationally.
4) fermentation temperature of two kinds of thermotolerant yeasts is 34-38 ℃, and a kind of is yellow wine yeast through screening, separation, purifying, and another kind is through screening, separates, the candida tropicalis of purifying, two kinds mixed with 1: 1 ratios, and the two does not have antagonism certainly, and is better to the effect of taking off raw meat like this.
What 5) take off for the second time the inoculation of raw meat bitter taste is that to removing the raw meat bitter taste, producing pleasant fragrance has good effect through the brewer's yeast of domestication.
6) because of the nutrition of grass carp, carp, shark difference to some extent, thus carry out enzyme hydrolysis, the pH value when taking off the raw meat bitter taste with the microbial project secondary, temperature, the time, yeast-inoculated amount or the like is all changes to some extent within the specific limits, and this belongs to normal phenomenon.
Claims (7)
1, a kind of preparation method of fish milk, earlier fresh fish is carried out pre-treatment and obtain full dissolubility fish albumen hydrolysis solution, carry out microbial fermentation then and take off processing of raw meat bitter taste and spice processing, after emulsification and homogeneous processing, carry out packaging sterilizing Processing of Preparation fish dairy products at last again; It is characterized in that: described microbial fermentation takes off the processing of raw meat bitter taste and spice is handled, and emulsification and homogeneous are handled and comprised the steps:
1), two kinds of thermotolerant yeasts of inoculation: yellow wine yeast and candida tropicalis, 34 ℃～38 ℃ of fermentation temperatures, and brewer's yeast, 24～26 ℃ of fermentation temperatures activate and enlarge cultivation;
2), carrying out for the first time, microbial fermentation takes off the processing of raw meat bitter taste: adjust the pH value of fish albumen hydrolysis solution to 5.4-5.6 with lactic acid, yellow wine yeast and two kinds of thermotolerant yeasts of candida tropicalis that inoculation has activated and spread cultivation, ratio is 1: 1, inoculum concentration adds up to 2-3%, technological condition for fermentation is controlled to be 34-38 ℃, and the time was controlled at 60-90 minute;
3), carrying out the microbial fermentation secondary takes off the raw meat bitter taste and handle: to be diluted to protein content be 2.8%-3.5% once taking off fish albumen hydrolysis solution after the raw meat, and the maltose and the 0.035%-0.05% B B-complex that add 2.5%-2.7% therein are growth of microorganism promoter, pH value is 5.2-5.4, be cooled to 24 ℃-26 ℃, stirred 30 minutes; Inoculate the brewer's yeast that activates and spread cultivation, inoculum concentration is 1%-1.2%, and fermentation time was controlled at 12-16 hour;
4), emulsification and homogeneous: add 3.4-3.6% β-CD and the composite use of 0.06-0.08% sodium phosphate trimer in the hydrolyzate, and add emulsifying agent sucrose fat or lecithin therein, carry out homogeneous 50～65 ℃ of following stirrings 30～35 minutes and through colloid mill and high pressure homogenizer.
2, the preparation method of fish milk according to claim 1, it is characterized in that: described pre-treatment comprises the steps:
1), earlier fresh fish is carried out preliminary treatment, clean, adopt meat, rubbing, boiling again, cooling then, and transfer pH value, make temperature and pH value optimum temperature and optimum PH to the enzyme effect;
2), select for use trypsase and bromelain to be hydrolyzed, enzyme amount ratio is 1: 15, the required optimum temperature of enzyme hydrolysis wherein, 45-55 ℃, pH value 7-7.5, and control time 6-9 hour of enzyme hydrolysis, making the flesh of fish simultaneously is 1: 1.2～1: 1.5 than water, the adding of enzyme amount should be 5～6% of fish protein content, and heating made enzyme deactivation in 10-15 minute after enzyme hydrolysis was finished;
3), sieve and separating treatment: remove residue with 40 mesh sieve screen analysises, filtrate is separated through centrifuge, removes fish oil, promptly gets full dissolubility fish albumen hydrolysis solution.
3, the preparation method of fish milk according to claim 2, it is characterized in that: described preliminary treatment mainly is that fresh fish is washed, scales, decaptitates, dissects and remove internal organ, water cleans again, to remove Intraabdominal remaining internal organ or blood stains and black film, adopting meat is that the osteoderm of fish body is removed and the flesh of fish is separated, boiling and cooling are to carry out boiling after the flesh of fish is rubbed, with killing microorganisms and make the histaminase inactivation, cooling then, the optimum temperature that makes temperature reduce to the enzyme effect is advisable, and transfers pH value.
4, the preparation method of fish milk according to claim 1, it is characterized in that: described homogeneous is handled and packaging sterilizing is handled: with the hydrolyzate feed liquid that mixes, through colloid mill pre-grinding, feed liquid is preheated to 70 ℃ then, homogeneous twice under the pressure of 25 MPas, makes fat globule diameter in the feed liquid reach 98% below 2 microns; With the ultra high temperature sterilization device of the feed liquid behind the homogeneous, carry out ultra high temperature short time sterilization, be cooled to 10 ℃-12 ℃ then rapidly.
5, the preparation method of fish milk according to claim 1, it is characterized in that: carry out first time microbial fermentation and take off during fishy smell handles, the pH value of adjusting the fish protein hydrolyzate with lactic acid is 5.4, yellow wine yeast and two kinds of thermotolerant yeasts of candida tropicalis that inoculation has activated and spread cultivation, ratio is 1: 1, inoculum concentration adds up to 2%, and technological condition for fermentation is controlled to be 34 ℃, and the time was controlled at 65 minutes.
6, the preparation method of fish milk according to claim 1, it is characterized in that: to be diluted to protein content be 2.8% once taking off fish albumen hydrolysis solution after the raw meat, and to add 2.5% maltose and 0.035 B B-complex therein be growth of microorganism promoter, pH value is 5.2, be cooled to 24 ℃, stirred 30 minutes, inoculate brewer's yeast, inoculum concentration is 1%, and fermentation time was controlled at 12 hours.
7, the preparation method of fish milk according to claim 1, it is characterized in that: add 3.4% β-CD and the composite use of 0.06% sodium phosphate trimer in the hydrolyzate, and add emulsifier lecithin therein, after stirring 30 minutes under 50 ℃, can reach the preliminary requirement of emulsification.
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| CNB2003101080467A CN1309309C (en) | 2003-10-21 | 2003-10-21 | Method for preparing fish milk |
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| CNB2003101080467A CN1309309C (en) | 2003-10-21 | 2003-10-21 | Method for preparing fish milk |
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| CN1309309C true CN1309309C (en) | 2007-04-11 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1276720C (en) * | 2004-03-31 | 2006-09-27 | 武汉博大鱼奶生物科技有限公司 | Method for producing fish milk |
| CN100418427C (en) * | 2005-09-13 | 2008-09-17 | 仙桃市泰尔生物科技开发有限公司 | Health type fish milk, and its processing method |
| CN101803762A (en) * | 2010-03-25 | 2010-08-18 | 杨华 | Biologic fishy smell removing method for marine fish flesh |
| CN102406047A (en) * | 2011-10-25 | 2012-04-11 | 浙江大学舟山海洋研究中心 | Method for reducing free ammonia in anchovy protein hydrolysate |
| CN102499318A (en) * | 2011-12-19 | 2012-06-20 | 西华大学 | Fresh water fish hydrolyzed protein powder and preparation method thereof |
| CN111493292B (en) * | 2020-04-27 | 2023-02-17 | 荣成海的故事调味食品有限公司 | A method for preparing refined paste from marine organism and/or marine product processing waste |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3547652A (en) * | 1967-02-06 | 1970-12-15 | Floyd Gee | Fpc process |
| CN1288675A (en) * | 2000-06-14 | 2001-03-28 | 湛江海洋大学 | Multienzyme fish hydrolyzing method and fish beverage producing process |
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2003
- 2003-10-21 CN CNB2003101080467A patent/CN1309309C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3547652A (en) * | 1967-02-06 | 1970-12-15 | Floyd Gee | Fpc process |
| CN1288675A (en) * | 2000-06-14 | 2001-03-28 | 湛江海洋大学 | Multienzyme fish hydrolyzing method and fish beverage producing process |
Non-Patent Citations (1)
| Title |
|---|
| 鲐鱼蛋白水解液脱苦脱腥的研究 食品科学，第22卷第5期 2001 * |
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