WO2005094618A1 - Procede de production d'un lait de poisson - Google Patents

Procede de production d'un lait de poisson Download PDF

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Publication number
WO2005094618A1
WO2005094618A1 PCT/CN2005/000417 CN2005000417W WO2005094618A1 WO 2005094618 A1 WO2005094618 A1 WO 2005094618A1 CN 2005000417 W CN2005000417 W CN 2005000417W WO 2005094618 A1 WO2005094618 A1 WO 2005094618A1
Authority
WO
WIPO (PCT)
Prior art keywords
fish
milk
water
neutral
solution
Prior art date
Application number
PCT/CN2005/000417
Other languages
English (en)
Chinese (zh)
Inventor
Hong Lin Chen
Zhiqing Li
Zhicai Huang
Jing Chen
Original Assignee
Wuhan Boda Fish Milk Biotechnology Co. Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wuhan Boda Fish Milk Biotechnology Co. Ltd filed Critical Wuhan Boda Fish Milk Biotechnology Co. Ltd
Publication of WO2005094618A1 publication Critical patent/WO2005094618A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a method for producing fish milk: particularly, to a method for producing fish milk by hydrolyzing fish protein solution.
  • 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.
  • the natural freshwater fish especially the low-value-added catfish
  • 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.
  • 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.
  • 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
  • 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;
  • 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.
  • 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:
  • the sterilized mixed solution is cooled to 70 ° C, and a prepared ⁇ -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;
  • 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;
  • 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 1 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.
  • UHT ultra-high-temperature instant sterilizer
  • Example 1 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
  • 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
  • Step (9) of Example 1 was changed to: Stir the mixed liquid at 100 ° C for 30 minutes.
  • Step (9) of Example 1 was changed to: Stir the mixed solution at 126 ° C for 15 minutes.
  • ⁇ -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. .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention se rapporte à un procédé de production d'un lait de poisson à partir d'un liquide contenant des protéines de poisson, par hydrolyse enzymatique. Le produit ainsi obtenu est une boisson de type lait de poisson ayant une apparence proche de celle du lait, possédant une teneur en protéines comprise entre 1,38 et 4,5 %, contenant abondamment les 21 types d'acides aminés et les acides gras insaturés nécessaires au corps humain, et contenant une matière à base d'EPA et de DHA permettant de nourrir le cerveau humain et de lui apporter également plusieurs éléments traces. Le produit obtenu est un aliment de type boisson à valeur nutritionnelle très élevée.
PCT/CN2005/000417 2004-03-31 2005-03-30 Procede de production d'un lait de poisson WO2005094618A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200410012948.5 2004-03-31
CNB2004100129485A CN1276720C (zh) 2004-03-31 2004-03-31 一种鱼奶的生产方法

Publications (1)

Publication Number Publication Date
WO2005094618A1 true WO2005094618A1 (fr) 2005-10-13

Family

ID=34478089

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2005/000417 WO2005094618A1 (fr) 2004-03-31 2005-03-30 Procede de production d'un lait de poisson

Country Status (2)

Country Link
CN (1) CN1276720C (fr)
WO (1) WO2005094618A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100418427C (zh) * 2005-09-13 2008-09-17 仙桃市泰尔生物科技开发有限公司 保健型鱼奶加工方法
CN101305751B (zh) * 2008-06-19 2011-02-09 成都大学 一种多肽营养奶的加工方法
CN102669292B (zh) * 2012-06-20 2013-08-28 武汉宝信鱼奶生物有限公司 一种鱼奶粉生产工艺
CN104186667A (zh) * 2014-09-26 2014-12-10 嘉必优生物工程（武汉）有限公司 有机调制乳
CN104757684A (zh) * 2015-04-30 2015-07-08 武汉大学 一种鱼汁饮品的制作方法

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1157694A (zh) * 1996-10-15 1997-08-27 玉环县海天营养源有限公司 一种液化鱼蛋白粉的制作方法
CN1288675A (zh) * 2000-06-14 2001-03-28 湛江海洋大学 鱼类多酶水解方法及生产鱼露的工艺
CN1325646A (zh) * 2001-05-18 2001-12-12 湛江海洋大学 多酶法生产鱼贝类海鲜调味料的工艺
CN1443465A (zh) * 2002-03-11 2003-09-24 刘仲翔 鱼汁奶饮料的制作方法
CN1478423A (zh) * 2002-08-30 2004-03-03 大连轻工业学院 鲍鱼食品及其制备方法
CN1493218A (zh) * 2003-09-05 2004-05-05 国家海洋局第二海洋研究所 生物技术生产营养水产调味品的方法
CN1526329A (zh) * 2003-09-19 2004-09-08 ��ɳ�޾��Ƽ��������޹�˾ 鱼乳制品及其生产工艺
CN1526320A (zh) * 2003-09-19 2004-09-08 长沙巨鲸科技开发有限公司 鱼营养液的生产方法及其水解酶配方
CN1528168A (zh) * 2003-10-21 2004-09-15 蒋培森 一种鱼奶的制备方法
CN1545930A (zh) * 2003-12-15 2004-11-17 龙 张 一种鱼乳的生产工艺

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1157694A (zh) * 1996-10-15 1997-08-27 玉环县海天营养源有限公司 一种液化鱼蛋白粉的制作方法
CN1288675A (zh) * 2000-06-14 2001-03-28 湛江海洋大学 鱼类多酶水解方法及生产鱼露的工艺
CN1325646A (zh) * 2001-05-18 2001-12-12 湛江海洋大学 多酶法生产鱼贝类海鲜调味料的工艺
CN1443465A (zh) * 2002-03-11 2003-09-24 刘仲翔 鱼汁奶饮料的制作方法
CN1478423A (zh) * 2002-08-30 2004-03-03 大连轻工业学院 鲍鱼食品及其制备方法
CN1493218A (zh) * 2003-09-05 2004-05-05 国家海洋局第二海洋研究所 生物技术生产营养水产调味品的方法
CN1526329A (zh) * 2003-09-19 2004-09-08 ��ɳ�޾��Ƽ��������޹�˾ 鱼乳制品及其生产工艺
CN1526320A (zh) * 2003-09-19 2004-09-08 长沙巨鲸科技开发有限公司 鱼营养液的生产方法及其水解酶配方
CN1528168A (zh) * 2003-10-21 2004-09-15 蒋培森 一种鱼奶的制备方法
CN1545930A (zh) * 2003-12-15 2004-11-17 龙 张 一种鱼乳的生产工艺

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Publication number Publication date
CN1561855A (zh) 2005-01-12
CN1276720C (zh) 2006-09-27

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