WO2005094618A1

WO2005094618A1 - A process for producing fish milk

Info

Publication number: WO2005094618A1
Application number: PCT/CN2005/000417
Authority: WO
Inventors: Hong Lin Chen; Zhiqing Li; Zhicai Huang; Jing Chen
Original assignee: Wuhan Boda Fish Milk Biotechnology Co. Ltd
Priority date: 2004-03-31
Filing date: 2005-03-30
Publication date: 2005-10-13
Also published as: CN1561855A; CN1276720C

Abstract

A process for producing fish milk from fish protein liquid by enzyme hydrolysis method. The product obtained thus is a fish milk beverage having appearance close to milk, having 1.38-4.5% of protein content, containing richly 21 kinds of amino acids and unsaturated fatty acids necessary for human body, and containing EPA and DHA material to supply nutrition in human's brain as well as several trace elements. The product is a beverage food highly-rich in nutrition.

Description

Production method of fish milk

Technical field

The invention relates to a method for producing fish milk: particularly, to a method for producing fish milk by hydrolyzing fish protein solution.

Background technique

China is one of the countries with a very developed fish industry, especially the freshwater fish industry. The area and production of freshwater fish rank first in the world, accounting for about two-thirds of the world's total aquaculture production, of which more than 50% is low value-added. Catfish. Freshwater fish not only contains extremely rich unsaturated fatty acids and high-grade proteins, but also contains a large amount of EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), and AA (arachid (Acrylic acid) and other nutrients, and many research results by fish nutritionists have shown that: Fish should be the first choice for human health food. However, the natural freshwater fish, especially the low-value-added catfish, has its own bone spurs and many fishy flavors, which greatly limits the full use of the nutritional advantages of fish food. And the natural freshwater fish always has transportation and freshness problems, which further limits the application of fish food in grams. Due to the above difficulties, many people, especially infants and young children, have given up the best way to directly supplement the human body with the necessary EPA, DHA and other nutritional components through fish foods, and also caused those catfish that have a positive effect on the human ecological environment. They face a vicious cycle of aquaculture losses, which has limited the sustainable development of China's freshwater fish breeding industry. In order to solve the above problems, people have been working hard to develop deep-processed products of freshwater fish, especially high-value catfish. At present, corresponding fish health products, fishmeal products and fish hydrolysate products have come out. Surimi products mainly include general catering foods such as fish balls, fish cakes, fish rolls, fish sausages, etc. The processing methods are relatively primitive and rough, and the effective nutritional components in fish meat are damaged, especially the DHA component in fish meat is susceptible to oxidation. The fish body utilization rate is low, and the processed products are not easy to be stored at room temperature, easily deteriorated, and the added value is not high, and it is not suitable for infants and young children. Fishmeal products are generally made by thawing frozen fish, and more are processed by using fish head, tail, fin, bone, and viscera mixtures as raw materials. The content of active ingredients such as EPA and DHA in the product is not high. The quality is average, and it has a certain bitter odor. It is mainly used as medicine for patients, not suitable for long-term use as food, and has a narrow adaptation range. Fish hydrolysate products are mostly taken from oral proteins such as amino acids made from residual protein in fish processing wastewater. The hydrolysis time is longer, because the raw material itself has a certain degree of deterioration, plus microbial bacteria in the air ^; pollution, hydrolysis During the process, it is easy to produce bacteria and residual harmful foreign matter, making it difficult to guarantee high quality of the product, so its added value as a health product is not high, and the degree of recognition by the audience is very limited. SUMMARY OF THE INVENTION The purpose of the present invention is to overcome the problems mentioned above, and provide a method for producing fish milk. The fish milk beverage made by this method is a beverage similar to milk in appearance, and the protein content is

1.38 -4.5%, rich in 21 amino acids and unsaturated fatty acids required by the human body, and contains EPA, DHA substances and some children's elements that supplement human brain nutrition. It adds another nutritious drink to food.

The specific steps of the invention are as follows:

(1) Select live fresh fish, after preliminary cleaning, remove the gills and internal organs, and then wash the blood and impurities with water;

(2) Send the cleaned fish to the mincing machine to fully grind it;

(3) Put the ground fish paste into a sandwich insulation pot, and pour soft water according to the weight ratio of fish paste to water of 1: 1, adjust the water temperature to 50-6Q ° C, and use sodium carbonate or Sodium tripolyphosphate adjusts the pH value to neutral, and puts neutral enzyme, papain and / or flavor enzyme in proportion of 0.5-1.5% of the weight of the fish, and hydrolyzes for 3-10 hours with constant stirring; The neutral enzyme or flavor enzyme was purchased from Nanning Pombo Bioengineering Company.

(4) The fish protein liquid after the enzymolysis is completely filtered through a 100-300 mesh sieve and separated by a high-speed centrifuge to obtain a light yellow fish protein liquid;

(5) 10-40% light yellow fish protein liquid of total fish milk is subjected to sterilization treatment, 0.05-0.3% emulsifier of total fish milk is added, and 0.05-0.1% D-Vc sodium of total fish milk is added , Vc or VE anti-oxidation, after sufficient emulsification and anti-oxidation treatment, reserve; Emulsifier purchased from Shanghai Lihao Food Co., Ltd., for diacetyl tartrate mono- or diglyceride and sucrose fatty acid ester, Tween-20 or Tween-80 emulsifier.

(6) Put the neutral milk stabilizer into 1-10% sucrose and 0.2-1.0% A-K sugar of the total fish milk, mix and dry thoroughly, and pour 10-100 ° C soft water in proportion. Soluble in water for 3-24 hours, where AK sugar is potassium acesulfame; neutral milk stabilizers are purchased from the market.

(7) Mill the water-soluble neutral milk stabilizer solution through colloidal milling 1 to 5 times to fully grind it; (8) Pour the prepared fish protein solution into the water-soluble stabilizer solution and stir well ;

(9) Sterilize the mixed solution in 70-150 ° C for 10-30 minutes;

(10) Cool the sterilized mixture to 10-99 ° C, force the prepared additive solution, formulation and 1.0-10.0ml of emulsion into it, and continuously stir to make it close to Milky white milk, adjust the pH of the prepared fish milk to 6.5-7.0 with sodium carbonate, and make the volume constant; the concentration of the additive solution is 0.1-0.6% β-cyclodextrin solution, and the concentration of the additive is 1-3 % Of creamer, additives, emulsion and creamer were purchased from Shanghai Jianying Food Science and Technology Research Institute.

(11) The prepared fish milk is homogenized by a high-pressure homogenizer, and the secondary pressure is set to 10-25Mpa, The first-stage pressure is set to 20-45Mpa, for full uniform shield emulsification;

(12) Sterilize the homogenized and emulsified fish milk at a sterilization temperature of 25-137 ° C before filling.

The fish milk beverage prepared by the invention keeps the effective components of the fish body intact, has a delicious taste and a balanced nutrition, and has a protein content of 1.38-4.5%. It is rich in 21 amino acids and unsaturated fatty acids required by the human body, and contains supplements to the human brain. The nutritional EPA, DHA shield, and some trace elements are suitable for long-term consumption by any group of men, women, children, and children, adding a very nutritious beverage to people. The invention greatly improves the added value of low-value fish.

detailed description

The present invention further describes the specific implementation steps.

Example 1: The method for producing fish milk according to the present invention is performed according to the following steps:

(1) Select live catfish raised in green and environmentally friendly fish ponds. After preliminary cleaning, remove the gills and internal organs, and then clean the blood and impurities with water;

(2) Send the cleaned fish to the mincing machine to fully grind it;

(3) Put the ground fish paste into the sandwich insulation pot, and pour soft water according to the weight ratio of fish paste to water of 1: 1. Adjust the water temperature to 55-59 ° C. Sodium adjusts the pH value to neutral, and puts neutral enzyme, papain and flavor enzyme in proportion of 1.5% of the weight of the fish, of which three enzymes are each 0.5%, and under constant stirring, hydrolytic digestion for 6 hours Inch;

(4) The fish protein liquid after enzymolysis is completely filtered through a 200-mesh sieve and separated by a high-speed centrifuge to obtain a light yellow fish protein liquid;

(5) 20% light yellow fish protein liquid of total fish milk is sterilized, and 0.03% of total fish milk is added with diacetyltartaric acid monoglyceride, fish milk, and the amount is 0.15 ° /. Total sucrose fatty acid ester and fish milk 0.1% Tween 80 emulsifier, add 0.1% D-Vc sodium and 0.005 ° / of total fish milk. VE is anti-oxidant, with sufficient emulsification and anti-oxidation treatment, ready for use;

(6) Put the neutral milk stabilizer into 3% sucrose and 0.2% A-K sugar of the total fish milk, and dry mix thoroughly, and then pour 60 ° C soft water according to the ratio, and dissolve in the search and water for 4 hours;

(7) grinding the water-soluble neutral milk stabilizer solution through colloidal milling 3 times and finely grinding it; (8) pouring the fish protein solution into the water-soluble stabilizer solution and stirring thoroughly; (9) Stir the mixed solution in 12 C for 20 minutes;

(10) The sterilized mixed solution is cooled to 70 ° C, and a prepared β-cyclodextrin solution having a concentration of 0.3 ° / », a 2% concentration of vegetable fat, and 7.5 ml of an emulsion are prepared. Add it and stir it continuously to make it milky white close to the milk. 4 Adjust the pH of the prepared fish milk with sodium carbonate to 6.5-7.0 to make the volume;

(11) The prepared fish milk is homogenized by a high-pressure homogenizer, and the secondary pressure is set to 21Mpa, The first-stage pressure is set to 35Mpa for full homogeneous emulsification;

(12) Sterilize the homogenized and emulsified fish milk at a sterilization temperature of 23-40 ° C, sterilization for 3-4 seconds. The sterilization equipment is the equipment reached by patent 00220522. X, and then filled.

The above-prepared fish milk was inspected by the Food Quality Supervision and Inspection Center (Wuhan) of the Ministry of Agriculture and obtained the following report

Example 2

Step (12) of Example 1: Fill the homogenized and emulsified fish milk first, and then send the filled fish milk to the sterilization kettle for sterilization. The sterilization temperature is 121 ° C and sterilization for 20 minutes. And quickly cooled to room temperature.

Example 3

The step (12) of Example 1 was changed to: The homogenized emulsified fish milk was sterilized by an ultra-high-temperature instant sterilizer UHT, sterilized for 3-7 seconds, and the sterilization temperature was 135-137 ° C, and then filled.

Example 4

The step (3) of Example 1 is changed to: Put the ground fish paste into a sandwich heat preservation pot, and pour soft water according to a weight ratio of fish paste to water of 1: 1, and adjust the water temperature to 55-59 ° C, adjust the pH value to neutral with sodium tripolyphosphate, put the neutral enzyme 1.0%, papain 0.5% according to the proportion of 1.5% of the weight of the fish, and hydrolyze with continuous stirring 4 The total amino acid of the fish milk obtained is 1913mg / 100ml _o

Example 5

The step (3) of Example 1 is changed to: Put the ground fish paste into a sandwich heat preservation pot, and pour soft water according to a weight ratio of fish paste to water of 1: 1, and adjust the water temperature to 55-59 ° C, adjust the pH value to neutral with sodium tripolyphosphate, put the flavor enzyme 1.0% and papain 0.5% according to 1.5% of the weight of the fish, and hydrolyze for 4 hours with constant stirring ; The total amino acid of the obtained fish milk is 1899mg / 100ml _o

Example 6 The step (3) of Example 1 is changed to: Put the ground fish paste into a sandwich insulation pot, and pour soft water according to the weight ratio of fish paste to water of 1: 1, ^! Adjust the water temperature to 55-59 ° C, adjust the pH value to neutral with sodium tripolyphosphate, and add flavor enzymes 1.0% and neutral enzymes 0.5% in proportion to 1.5% of the weight of the fish. Hydrolyzed with water for 8 hours under stirring; the total amino acid of the fish milk obtained was 2332mg / 100mL

Example 7

Step (9) of Example 1 was changed to: Stir the mixed liquid at 100 ° C for 30 minutes. Example 8

Step (9) of Example 1 was changed to: Stir the mixed solution at 126 ° C for 15 minutes. Example 9

0 (5%) β-cyclodextrin solution with a concentration of 1.0. The sterilized mixed solution was cooled to 70 ° C. % Ground fat and 10ml of emulsion were added thereto, and continuously stirred to make it close to milky white, and the prepared fish milk was adjusted to a pH of 6. 5-7. 0 with sodium carbonate, and the volume was adjusted. .

Claims

Claim

1. A method for producing fish milk, which is characterized by the following steps:

(1) Select live fresh fish, after preliminary cleaning, remove the gills and internal organs, and clean the blood and impurities with water;

(2) Send the cleaned fish to the mincing machine to fully grind it;

(3) Put the ground fish paste into the sandwich insulation pot, and pour soft water according to the weight ratio of fish body to water 1: 1, adjust the water temperature to 50-60 ° C, use sodium carbonate or Sodium tripolyphosphate adjusts the pH value to neutral, and puts neutral enzyme, papain and / or flavor enzyme in proportion of 0.5-1.5% of the weight of the fish, and hydrolyzes for 3-10 hours with constant stirring;

(4) filtering the fish protein liquid after complete enzymolysis through a 100-300 sieve and separating by a high-speed centrifugal machine to obtain a light yellow fish protein liquid;

(5) The total amount of fish milk is 10-40 ° /. The light yellow fish protein liquid is sterilized, and 0.05-0.3% of the total amount of fish milk is added as an emulsifier, and 0.05-0.1% of the total amount of fish milk is added. After oxidation treatment

(6) Put the neutral milk stabilizer into fish milk total 1-10% sucrose and 0.2-1.0 ° / oA-K sugar for dry mixing, and pour 10-100 ° C soft water in proportion. Dissolve in water for 3 to 24 hours while stirring, where A-K sugar is potassium acetoamidate;

(7) The water-soluble neutral milk stabilizer solution is ground through colloid mill 1 to 5 times, and fully ground;

(8) Pour the prepared fish protein solution into a water-soluble stabilizer solution and stir well;

(9) Sterilize the mixed liquid in 70-150Ό for 10-30 minutes;

(10) Cool the sterilized mixture to 10-99 ° C, add the prepared additive solution, formulation and 1.0-10.0ml of emulsion, and stir continuously; mix to make it close to Milky white milk, the prepared fish milk with sodium carbonate to adjust the PH value to 6. 5-7.0, for constant volume;

(11) The prepared fish milk is homogenized by a high-pressure homogenizer, the secondary pressure is set to 10-25Mpa, and the primary pressure is set to 20-45Mpa, for full homogeneous emulsification;

(12) Sterilize the homogenized and emulsified fish milk at a sterilization temperature of 25-137 ° C or lower before filling.

The method according to claim 1, wherein the emulsifier is a diacetyltartaric acid mono- or diglyceride and a sucrose fatty acid ester, a Tween-20 or a Tween-80 emulsifier.

3. The method according to claim 1, wherein: the (3-cyclodextrin solution) has a concentration of (10) the additive solution of 0.1 to 0.6%.

4. The method according to claim 1, characterized in that: the concentration of the formulation agent according to (10) is 1-3% vegetable creamer.