TH15213C3 - Tuna Blood Powder Products and Production Process - Google Patents

Abstract

1 page of the number 1 page summary of the invention Tuna blood powder products according to this invention contain tuna blood. Maltodextrin (maltodextrin), Gum arabic (gum arabic), whey protein (whey protein) and water have the following production processes: tuna blood is sterilized by pasteurization (pasteurization) then add a coating such as maltodextrin (maltodextrin), Gum arabic (gum arabic) and water-soluble whey protein to the desired concentration. Homogeneous The glaze will help mask the dark color and reduce the strong fishy smell of tuna blood. Then the resulting ingredients are dried with a vacuum hot air oven. And ground them into powder. Contains powder in the packaging. It is a tuna blood powder product that looks like a light brown powder, good water soluble. No fishy smell of tuna blood. And still has a high nutritional value, including high iron and zinc content. The invention of tuna blood powder products is also convenient. Can be applied in various food products.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: Page 1 of the number 1 disclaimer 1. Tuna blood powder products contain 15-30 percent tuna blood by weight. Maltodextrin (maltodextrin) 10-20 percent by weight, gum arabic, 10-20 percent by weight, whey protein 10-20 percent by weight, 15-30 percent by water. 2. Production process of tuna blood powder According to claim 1, where the steps are as follows: a. Tuna blood is sterilized by pasteurization process. (Pasteurization) at temperature 63-65 degrees Celsius for a period of 30-35 minutes. b. Prepare the coating. Maltodextrin (maltodexrin) Gum arabic (gum arabic) and whey protein were dissolved with water to homogeneous at 55-65 ° C for a period of 15-30 minutes with the desired concentration levels as follows. Maltodextrin (maltodextrin) at a concentration of 10-20% by weight per volume, gum arabic at a concentration of 10-20% by wt. And whey protein at a concentration of 10-20 percent by weight by volume C. Add the coating obtained from item B to the tuna blood that was sterilized from the blender. Homogenizer (homogenizer) speed. 20,000-25,000 rpm for a period of 5 minutes until the mixture is homogeneous. D. The ingredients obtained from the article C are dried in a vacuum oven, temperature 75-85 ° C, atmospheric pressure 60-80 mbar ( mbar) for a period of 24-30 hours; e. The dried ingredients from the D section are ground to a fine powder, particle size 40-50 mesh (mesh) containing the powder obtained in the package. Is a product of tuna blood powder