CN1443465A - Production method of fish juice milk beverage - Google Patents
Production method of fish juice milk beverage Download PDFInfo
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- CN1443465A CN1443465A CN 02115590 CN02115590A CN1443465A CN 1443465 A CN1443465 A CN 1443465A CN 02115590 CN02115590 CN 02115590 CN 02115590 A CN02115590 A CN 02115590A CN 1443465 A CN1443465 A CN 1443465A
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Abstract
The production method of fish juice milk beverage uses the silver carp and big head fish as raw material, and includes the following steps: electrical stunning and killing fresh fish, descaling and removing gill, gutting, making the gutted fish into fish muscle pulp liquor, secondary electric shocking said fish muscle pulp liquor, separating it into fish fat pulp and fish protein pulp, adding natural phospholipid protein into fish fat pulp as microcapsule, at the same time zymolyzing fish protein pulp, mixing two pulps, making homogenization and superfine micronization treatment to obtain emulsion liquor, making vacuum flash evaporation, deaeration and sterilization treatment.
Description
Technical field
The present invention relates to the deep processing field of fresh-water fishes, refer to a kind of preparation method of fish juice milk beverage particularly.
Background technology
China be a fishery particularly the fresh water fishery culture one of very flourishing big country, cultured area and the output of fresh-water fishes all occupy first place in the world, account for the world and culture 2/3rds of total output, wherein be low value-added silver carp bighead more than 50%.As everyone knows; in the fresh-water fishes not instrument contain extremely abundant unrighted acid and high-grade protein; but also contain nutritions such as the necessary DHA of a large amount of human bodies (DHA), EPA (eicosapentaenoic acid) and taurine; and the latter elite place of fish just; it has a very important role to optimizing and revising the human food structure, and the increasing achievement in research of fish Nutriology Dept. scholar shows: fish should be the first-selections of human health food.But, the silver carp bighead that natural fresh-water fishes are particularly low value-added is because the dense weakness of the many fishy smell of himself spur, greatly limited giving full play to of fish food nutritional advantage: the infant can't directly eat fish, the teacher of kindergarten, nursery dare not feed fish to child, and children and even many adults are reluctant ichthyophagy.And, the transportation that natural fresh-water fishes exist always and fresh-keeping problem have also further limited the abundant application of fish product: the same with all unrighted acids, fatty,fiss is very easy to oxidation and produces peculiar smell and rancid, even under refrigeration and freezing state, also be so, there are data to show that fresh and alive fresh-water fishes are only can only be in its quality of maintenance in a day even shorter time under 16 ℃ the moderate temperature.This be because fish it is struggled and has almost exhausted all glycogens in the muscle when being hunted down, that promptly oppresses self anticorrosionly increases the bright factor, the residual glycogen that can convert lactic acid thus in the flesh of fish to is few, makes lactic acid suppress vegetative antisepsis and greatly descends.Under the effect of the fish body enzyme in bacterium and fish body of the phospholipid nutritive composition in the fish fats, trimethylamine will split off from phosphatide and produce strong fishlike smell, and glycogen residual in the flesh of fish is few more, and fishlike smell is just heavy more.Above-mentioned just reason makes transportation of fish and refrigeration more cannot say for sure matter than meat, and the processing of fish is more difficult.Owing to there is above-mentioned difficulties, make numerous people particularly the infant abandoned directly replenishing the optimal path of nutritions such as the necessary DHA of human body, EPA by fish food, also cause those silver carp bighead classes that human ecological environment is had a positive effect to face the vicious circle of culturing loss, greatly limited the sustainable development of China's freshwater fish culturing industry.In order to address the above problem, people are making great efforts the particularly finely processed product of high yield low value silver carp bighead of development fresh-water fishes always, and existing at present corresponding surimi product, fish meal goods and fish hydrolyzate goods come out.Surimi product mainly is a general food and drink food such as fish ball, breaded fish stick, paupiette, fish sausage, its processing method is comparatively original coarse, destroy bigger to the effective nutrition component in the flesh of fish, particularly the DHA composition in the flesh of fish is easy to oxidation, fish body utilization rate is very low, and the finished product that is processed also is difficult for preservation under room temperature, and is apt to deteriorate, and its added value is not high, and the infant is also not too adapted to.The fish meal goods are generally processed through thawing by freezing fish, the head, tail, fin, bone and the internal organ mixture that more are the employing fish are that raw material processes, effective component contents such as DHA, EPA are not high in its product, quality is general, and have certain bitter peculiar smell, be primarily aimed at the patient and use as medicine, and should not take for a long time as food, accommodation is narrower.The residual protein that fish hydrolyzate goods are taken in the fish processing waste water more is made oral liquids such as amino acid, its hydrolysis time is generally longer, because just there be going bad to a certain degree in raw material itself, add the pollution of the assorted bacterium of microorganism in the air, very easily produce impurity removal bacterium and residual harmful foreign matter in the hydrolytic process, it is high-quality to make that this product is difficult to assurance, thereby its added value as health products is not high yet, and the degree that approved by people is very limited.
Summary of the invention
Purpose of the present invention be exactly to provide that effective ingredient remains intact in a kind of fish body, self anti-rotten effect is strong and delicious in taste balanced in nutrition, can be suitable for any colony of the men and women, old and young preparation method of edible fish juice milk beverage for a long time.
For realizing this purpose, the preparation method of the fish juice milk beverage that the present invention developed comprises following technical process:
1) it is standby to select the fresh and alive fresh-water fishes in good health, no pathogen contamination that grow;
2) the selected fresh and alive fresh-water fishes fast-pulse electric shock shock that goes out is caused death;
3) fresh-water fishes to electrocution carry out conventional removal squama, the gill and internal organ processing;
4) fresh-water fishes after the conventional treatment are processed into flesh of fish slurries;
5) flesh of fish slurries being carried out one fast-pulse electric shock again handles;
6) flesh of fish slurries that will shock by electricity after handling carry out separating treatment acquisition fish oil fat slurry and fish protein milk;
7) in the fish oil fat slurry that is obtained, add natural phospholipid albumen and carry out anti-oxidant treatment as microcapsules;
8) employing solidification contact zymolysis technique carries out enzymolysis processing to the fish protein milk that is obtained, and dissolves fully until the fish protein milk to be aquosity;
9) will be mixed through the slurry of the fish oil fat after the anti-oxidant treatment with through the fish protein milk after the enzymolysis processing, the processing of homogeneous superfine obtains emulsion liquid;
10) resulting emulsion liquid is carried out the vacuum flashing degassing and handle, carry out sterilization again and handle, can make fish juice milk beverage.
The invention has the advantages that: the processing method to pollution-free fresh and alive fish moment electrocution can make live fish stop as early as possible struggling, effectively keep the glycogen component that can be converted into lactic acid in the fish body, increase the self-preserving effect of the flesh of fish, improve the fresh and tender quality of the flesh of fish, the nutrition that keeps the flesh of fish, and the quick once more electric shock of flesh of fish slurries is handled the tenderization that can further impel the flesh of fish self, and make the enzymolysis of operation under the flesh of fish more smooth.The processing step that adds natural phospholipid albumen in fish oil fat slurry can make phospholipoprotein form many microcapsules parcel fish oil fat, effectively guarantees the not oxidized destructions of nutrient such as DHA in the fish oil fat and EPA.And solidification contact zymolysis technique is to finish in the repeatedly catalase mode in the ultrashort time to the processing of fish protein milk, enzymolysis product is not had smell tasteless, safe and reliable.Produced thus anchovy sauce milk has almost the same with milk outward appearance and delicious mouthfeel, also have comprehensive nutrient compositions such as the peculiar various active dietary fiber of aquatic organism, the DHA that is difficult for oxidation, EPA, alpha-linolenic acid, gamma-Linolenic acid and trace element, its quality is better than milk and suckles near the people, more benefit human body particularly the infant directly absorb, also be suitable for each kind of groups of men and women, old and young and supplement the nutrients for a long time.Simultaneously, the present invention has improved the added value of the particularly cheap silver carp bigheads of fresh-water fishes significantly, can promote fully China's fishery especially the freshwater aquaculture industry of poor benefit rise from the valley bottom, enter at a quick pace benign cycle.
The specific embodiment
To be described in further detail at concrete implementation step of the present invention below:
The preparation method of fish juice milk beverage proposed by the invention comprises following technical process:
1) selection is grown in good health, the fresh and alive fresh-water fishes of no pathogen contamination are as processing raw material, generally can preferably culture DHA (DHA) in the fish body of back through algae, EPA (eicosapentaenoic acid), AA (arachidonic acid), the fresh and alive silver carp bighead that alpha-linolenic acid and gamma-linolenic acid content are significantly improved, this is because the silver carp bighead belongs to epipelagic fish, contained DHA in its fish body, EPA, nutrition such as AA and content are relevant with the algae in the water body environment, considerable algae substances all can obviously improve the content of polyunsaturated fatty acid in the fish body: the content that can obviously improve alpha-linolenic acid in the fish body as spirulina, purple ball algae can obviously be improved the content of AA in the fish body, chlorella can obviously be improved the content of EPA in the fish body, little algae can obviously be improved the content of DHA in the fish body, and green glow gold whip algae can obviously be improved the content of interior DHA of fish body and EPA.As long as suitably regulate supply volume and the release time of effective algae in the natural waters, just can impel the edible back of fish to increase the storage level of above-mentioned nutrition, thereby guarantee that final finished product has higher quality, satisfy people the balanced needs that replenish of all kinds of nutritions.And select through after the algal culture, it is that 7～170mg, EPA content are that 2～100mg, AA content are that 2～500mg, alpha-linolenic acid content are that 2～500mg, gamma-linolenic acid content are the silver carp bighead of 2～500mg during as raw material that selective examination detects DHA content in the fish body that every 100g removes squama, the gill and internal organ, and the gained manufactured goods are the most approaching and meet the needs that human body replenishes balanced nutrient.
2) the selected fresh and alive silver carp bighead fast-pulse electric shock shock that goes out is caused death, this operation mainly is to make fresh and alive fish be subjected to the discontinuous high-voltage electric shock before entering production line and death fast, make the preliminary tenderization of the flesh of fish, improve the anti-corrosive fresh-keeping function of the flesh of fish self simultaneously.The voltage of the pulse adopted electric shock treatment facility is 80～600 volts, and the time that the pulse electric shock is handled is 30～120 seconds, with the processing request of the fresh and alive silver carp bighead of satisfying different size, guarantees that fresh and alive fish moment causes death and don't can shock by electricity excessive.
3) the silver carp bighead of electrocution is carried out conventional removal squama, the gill and internal organ and handles, this operation can adopt fishery processing universal machine such as descaler, cut open supporting finishing such as fish machine.
4) select for use existing any or several adopt relevant devices such as meat slurrying, the silver carp bighead after the conventional treatment is processed into flesh of fish slurries.
5) the above-mentioned flesh of fish slurries that make being carried out one fast-pulse electric shock again handles, the pulse electric shock treatment facility that is adopted and electric shock processing parameter and step 2) the same, this operation can further make flesh of fish tenderization, the easier enzymolysis processing of handling through tenderization once more of carrying out of the flesh of fish simultaneously, and can guarantee the quality of enzymolysis.
6) adopt existing any full-automatic grease and Protein Separation equipment, the flesh of fish slurries after electric shock is handled carry out separating treatment, thereby obtain fish oil fat slurry and fish protein milk.
7) add natural phospholipid albumen in the fish oil fat slurry that is obtained, can add natural phospholipid albumen 4～500mg in every 100g fish oil fat slurry, preferred natural phospholipid albumen can adopt egg protein phosphatide, soybean protein phosphatide, corn or wheat-germ oil.Be rich in compositions such as fat-soluble vitamin A and vitamin D in the fish oil fat, this be the Other Meat based food can't be obtained.For human body, fatty,fiss is than the easier absorption of fowl poultry fat, and polyunsaturated fatty acid wherein has many advantages of making us gasp in admiratioing such as the blood cholesterol levels of reduction.But this very easily oxidation of class aliphatic acid, and the residual product after the oxidation has many unpredictalbe toxic actions to human body, therefore takes effective anti-oxidation measure very important to fish oil fat slurry.The above-mentioned preferred natural phospholipid that adds in this operation is rich in anti-oxidant compositions such as vitamin E, and it is distributed in the fish oil fat slurry and forms the microcapsules of countless parcel fish fats acid, thereby has prevented the oxidation of fish oil fat effectively, has guaranteed the quality of final finished.
8) adopting known is safe neutral proteinase, is 1398 neutral proteinase etc. as label, and the fish protein milk that is obtained is carried out the technical finesse of solidification contact enzymolysis, dissolves fully until the fish protein milk to be aquosity.The meat fiber of fish is shorter, and the soft exquisiteness of meat digests easily and absorbs.And protein content is up to 15～20% in the flesh of fish, and the essential amino acids content in its protein is all similar to human body protein with mutual ratio.Simultaneously the flesh of fish in contain abundant vitamin and multi mineral trace element, except nicotinic acid, VC, VB1, VB2, also be rich in VB12, this also be the Other Meat based food can't be obtained.Therefore the nutrition in the complete reservation fish protein milk is also very important.The neutral proteinase of preferred security carries out solidification filtering type contact enzymolysis to the fish protein milk in this operation, the fish protein milk catalase time is short, a few minutes circulation primary, enzymolysis process is easy to control, can use up and prevent to greatest extent or reduce nutrient in the fish albumen and in enzymolysis process, destroy or run off, guarantee final products effective ingredient height, no bitter taste and peculiar smell, safe and reliable, be suitable for the old,weak,sick and disabled colony especially.
9) will be in the same place with being mixed through the slurry of the fish oil fat after the above-mentioned anti-oxidant treatment through the fish protein milk after the enzymolysis processing, adopt equipment homogeneous superfine processing such as existing colloid mill, until obtaining the inferior nanometer milky white liquid of superfine that particle diameter is 500～1000nm.Through the fusion of this operation and the milky white liquid after the particle diameter ultra fine, like the milk shape, its nutrition component to be absorbed performance fabulous, can be directly used in the infant.
10) the rapid resulting milky white shape liquid of previous step is carried out the conventional vacuum flashing degassing and handle, do not have any off-flavors, carry out conventional sterilization and can again and handle, can make fish juice milk beverage further to guarantee emulsion.Certainly, also can select for use combined high-speed centrifugal spray drying equipment that milky white liquid is carried out fresh-keeping processed, make powder product, its function is identical.
Claims (7)
1. the preparation method of a fish juice milk beverage comprises following technical process:
1) it is standby to select the fresh and alive fresh-water fishes in good health, no pathogen contamination that grow;
2) the selected fresh and alive fresh-water fishes fast-pulse electric shock shock that goes out is caused death;
3) fresh-water fishes to electrocution carry out conventional removal squama, the gill and internal organ processing;
4) fresh-water fishes after the conventional treatment are processed into flesh of fish slurries;
5) flesh of fish slurries being carried out one fast-pulse electric shock again handles;
6) flesh of fish slurries that will shock by electricity after handling carry out separating treatment acquisition fish oil fat slurry and fish protein milk;
7) in the fish oil fat slurry that is obtained, add natural phospholipid albumen and carry out anti-oxidant treatment as microcapsules;
8) employing solidification contact zymolysis technique carries out enzymolysis processing to the fish protein milk that is obtained, and dissolves fully until the fish protein milk to be aquosity;
9) will be mixed through the slurry of the fish oil fat after the anti-oxidant treatment with through the fish protein milk after the enzymolysis processing, the processing of homogeneous superfine obtains emulsion liquid;
10) resulting emulsion liquid is carried out the vacuum flashing degassing and handle, carry out sterilization again and handle, can make fish juice milk beverage.
2. the preparation method of fish juice milk beverage according to claim 1, it is characterized in that: in the said step 1), select to culture the fresh and alive silver carp bighead that to improve DHA (DHA), EPA (eicosapentaenoic acid), AA (arachidonic acid), alpha-linolenic acid and gamma-linolenic acid content in the fish body through algae.
3. the preparation method of fish juice milk beverage according to claim 2, it is characterized in that: in the said step 1), selecting through DHA (DHA) content in the fish body that detects every 100g removal squama, the gill and internal organ is that 7～170mg, EPA (eicosapentaenoic acid) content is that 2～100mg, AA (arachidonic acid) content is that 2～500mg, alpha-linolenic acid content are that 2～500mg, gamma-linolenic acid content are the silver carp bighead of 2～500mg.
4. according to the preparation method of claim 1 or 2 or 3 described fish juice milk beverages, it is characterized in that: said step 2) and in the step 5), voltage to live fish or the processing of flesh of fish slurries employing fast-pulse electric shock is 80～600 volts, and the time that the pulse electric shock is handled is 30-120 second.
5. according to the preparation method of claim 1 or 2 or 3 described fish juice milk beverages, it is characterized in that: in the said step 7), can add natural phospholipid albumen 4～500mg as microcapsules in every 100g fish oil fat slurry.
6. according to the preparation method of claim 1 or 2 or 3 described fish juice milk beverages, it is characterized in that: in the said step 8), adopting known is that safe neutral proteinase carries out enzymolysis processing to the fish protein milk.
7. according to the preparation method of claim 1 or 2 or 3 described fish juice milk beverages, it is characterized in that: in the said step 9), the particle diameter of the emulsion liquid of process homogeneous superfine processing is 500～1000nm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021155909A CN1310594C (en) | 2002-03-11 | 2002-03-11 | Production method of fish juice milk beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB021155909A CN1310594C (en) | 2002-03-11 | 2002-03-11 | Production method of fish juice milk beverage |
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| CN1443465A true CN1443465A (en) | 2003-09-24 |
| CN1310594C CN1310594C (en) | 2007-04-18 |
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| CNB021155909A Expired - Fee Related CN1310594C (en) | 2002-03-11 | 2002-03-11 | Production method of fish juice milk beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005094618A1 (en) * | 2004-03-31 | 2005-10-13 | Wuhan Boda Fish Milk Biotechnology Co. Ltd | A process for producing fish milk |
| CN100360042C (en) * | 2004-06-18 | 2008-01-09 | 武汉飞喜乐生物工程发展有限公司 | Method for preparing fish-milk beverage |
| 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 |
| CN102669292A (en) * | 2012-06-20 | 2012-09-19 | 武汉宝信鱼奶生物有限公司 | Production process of fish milk powder |
| CN104757684A (en) * | 2015-04-30 | 2015-07-08 | 武汉大学 | Fish extract beverage production method |
| CN105011310A (en) * | 2015-07-24 | 2015-11-04 | 沈阳天峰生物制药有限公司 | Fish oil and phospholipid milky and concentrated beverage production method |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120933A (en) * | 1994-10-20 | 1996-04-24 | 国家海洋局第三海洋研究所 | Fish oil microcapsule and its prepn. and uses |
| CN2239142Y (en) * | 1995-12-25 | 1996-11-06 | 张人宗 | Fishing device by means of electric shock |
| SE507743C2 (en) * | 1996-11-07 | 1998-07-06 | Alfa Laval Ab | Procedure for continuous production of dry food for seafood |
| CN1195487A (en) * | 1997-04-10 | 1998-10-14 | 毛法根 | Preparation of fish meal and fish oil by solvent method |
| US5972403A (en) * | 1997-08-27 | 1999-10-26 | Trident Seafoods Corporation | Method for producing fish meal |
| GB9904162D0 (en) * | 1999-02-23 | 1999-04-14 | Austevoill Fiskef R As | Process |
-
2002
- 2002-03-11 CN CNB021155909A patent/CN1310594C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005094618A1 (en) * | 2004-03-31 | 2005-10-13 | Wuhan Boda Fish Milk Biotechnology Co. Ltd | A process for producing fish milk |
| CN100360042C (en) * | 2004-06-18 | 2008-01-09 | 武汉飞喜乐生物工程发展有限公司 | Method for preparing fish-milk beverage |
| 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 |
| CN102669292A (en) * | 2012-06-20 | 2012-09-19 | 武汉宝信鱼奶生物有限公司 | Production process of fish milk powder |
| CN104757684A (en) * | 2015-04-30 | 2015-07-08 | 武汉大学 | Fish extract beverage production method |
| CN105011310A (en) * | 2015-07-24 | 2015-11-04 | 沈阳天峰生物制药有限公司 | Fish oil and phospholipid milky and concentrated beverage production method |
| CN105011310B (en) * | 2015-07-24 | 2018-12-28 | 沈阳天峰生物制药有限公司 | A kind of production method of fish oil phosphatide cream beverage concentrate |
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| Publication number | Publication date |
|---|---|
| CN1310594C (en) | 2007-04-18 |
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Effective date of registration: 20090417 Address after: Hubei city of Wuhan province East Lake New Technology Development Zone, Lu Mill Road No. 6 room apartment of Huazhong University of Science and Technology Zi song Patentee after: Wuhan Jin Haitian biological science and Technology Co Ltd Address before: Room 3, No. 801, Xin Yu Cun, Jianghan District, Wuhan, Hubei Patentee before: Liu Zhongxiang |
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