CN1709081A - Method for preparing fish-milk beverage - Google Patents
Method for preparing fish-milk beverage Download PDFInfo
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- CN1709081A CN1709081A CNA2004100133230A CN200410013323A CN1709081A CN 1709081 A CN1709081 A CN 1709081A CN A2004100133230 A CNA2004100133230 A CN A2004100133230A CN 200410013323 A CN200410013323 A CN 200410013323A CN 1709081 A CN1709081 A CN 1709081A
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- 235000013361 beverage Nutrition 0.000 title description 5
- 239000008267 milk Substances 0.000 title description 3
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- 235000021323 fish oil Nutrition 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
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- 239000003995 emulsifying agent Substances 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 17
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- 238000009835 boiling Methods 0.000 claims abstract description 6
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- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000000199 molecular distillation Methods 0.000 claims abstract description 3
- 235000019688 fish Nutrition 0.000 claims description 127
- 239000002002 slurry Substances 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 26
- 235000019634 flavors Nutrition 0.000 claims description 23
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims description 15
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims description 15
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims description 15
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 14
- 238000007664 blowing Methods 0.000 claims description 11
- 210000000991 chicken egg Anatomy 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 210000000496 pancreas Anatomy 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 9
- 235000020995 raw meat Nutrition 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- RXDLGFMMQFNVLI-UHFFFAOYSA-N [Na].[Na].[Ca] Chemical group [Na].[Na].[Ca] RXDLGFMMQFNVLI-UHFFFAOYSA-N 0.000 claims description 6
- 239000013522 chelant Substances 0.000 claims description 6
- 235000020247 cow milk Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 4
- 108010019160 Pancreatin Proteins 0.000 claims description 4
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 4
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 4
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- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
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- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 claims description 3
- 208000010392 Bone Fractures Diseases 0.000 claims description 3
- 102000011632 Caseins Human genes 0.000 claims description 3
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- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 3
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- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 3
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- 230000001276 controlling effect Effects 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
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- 238000010008 shearing Methods 0.000 claims description 3
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- 238000000227 grinding Methods 0.000 claims description 2
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- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 5
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- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
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- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a preparation method of fish milk beverage. Said method includes the following steps: treating pollution less fresh live silver carp or big-head, adding auxiliary material for removing fishy smell and making minced fish meat, steaming and boiling in water, and making fish self-body enzyme be hydrolyzed, extracting fish protein and obtaining fish protein liquor, molecular distillation to make refined fish oil, using fish protein liquor and refined fish oil as base material, using hen egg protein as microcapsule wall material, adding emulsifying agent, stabilizing agent, fresh-keeping agent, flavoring agent, cane sugar and water, homogenizing filling and sterilizing. The auxiliary material for removing fishy smell adopts fresh ginger, fresh garlic and fresh orange juice.
Description
Technical field
The present invention relates to a kind of preparation method of fish milk beverage, specifically a kind of DHA (DHA), eicosapentaenoic acid (EPA) and protein, lecithin etc. of extracting from pollution-free fresh and alive silver carp bighead help the nutritional labeling of health, and are processed into the preparation method of fish milk beverage.
Background technology
Being rich in nutritional labeling that DHA, EPA and protein etc. help health in the fresh-water fishes has obtained science and has confirmed, with its extraction and make and be convenient to the anchovy sauce beverage that people eat, all has positive meaning for the added values that promote that the human physique is healthy and improve fresh-water fishes.For this reason, people have proposed the preparation method of multiple anchovy sauce beverage, the fish milk beverage of blending as various fish protein liquid beverages, fish protein liquid and/or fish oil and milk etc.But still have the following disadvantages: 1) method of existing various extraction DHA and EPA all can not be avoided oxidation, degraded and the polymerization of DHA and EPA, and its activity is damaged; 2) adopt special enzyme reagent to be hydrolyzed and extract fish albumen, not only because enzyme reagent price is expensive, and make the production cost height, and the recovery rate of fish albumen is lower; 3) only adopt microcapsules technology that DHA and EPA are carried out the embedding protection, and fail wherein harmful metal ion etc. is carried out technical finesse, cause product quality to be affected; 4) really do not accomplish to remove completely effectively the stench flavor of fish, this also is the basic reason that various anchovy sauce beverages are not accepted by the consumer.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of fish milk beverage, can from fresh and alive silver carp bighead, rationally extract DHA and EPA and guarantee its natural quality, improve the recovery rate of fish albumen, guarantee that product is not oxidized rotten, really remove the stench flavor of fish effectively.
Preparation method of the present invention may further comprise the steps:
(1) pollution-free fresh and alive silver carp bighead fast-pulse electric shock is caused dusk after, remove the gill, internal organ and fish belly wall black film, and the full fish body that will remain with fish head, fish-skin and fish scale is cleaned;
(2) with full fish body and go the raw meat auxiliary material together by broken bone meat mincer, bone mud mill, the gruel of mixer processing adult fish;
(3) dry blowing is carried out in the fish gruel after, obtain Steamed fish slurry and thick fish pomace by squeezing;
(4) will carry out poach after the thick fish pomace fine grinding, obtain Boiled fish slurry and thin fish pomace by centrifugation;
(5) the Steamed fish slurry is mixed the back with the Boiled fish slurry and obtain fish slurry and crude fish oil by centrifugation;
(6) adopt fish body self enzyme that thin fish pomace is hydrolyzed, the hydrolyzate after filtering is mixed obtaining the fish protein liquid with the fish slurry;
(7) adopt molecularly distilled that crude fish oil is made refined fish oil;
(8) be base-material with fish protein liquid and refined fish oil, chicken egg protein is a microcapsule wall material, adds emulsifying agent, stabilizing agent, antistaling agent, flavor enhancement, sucrose and water, obtains white emulsion liquid behind the homogeneous;
(9) fish milk beverage will promptly be made after white emulsion liquid can, the sterilization.
Silver carp bighead in the above-mentioned steps (1) is selected for use through microorganism and feeds the silver carp bighead that can improve DHA (DHA), eicosapentaenoic acid (EPA) equal size in the fish body.
The raw meat auxiliary material that goes in the said step (2) adopts fresh ginger, the bright head of garlic and fresh orange-juice, and the granularity after milling by bone mud mill is 40um.
Dry blowing in said step (3) and (4) and poach temperature are 100 ℃, time is 45 minutes, and wherein, dry blowing is to feed steam to carry out in steamer, poach is thick fish pomace to be finely ground to its granularity through colloid mill reach 20um and be placed in the saucepan, and adding waits water gaging and feeds steam to be carried out.
Fish self enzyme in the said step (6) adopts the fish pancreas slurry that contains pancreatin, and by weight being thin fish pomace: the ratio of fish pancreas slurry=100: 20 joins the fish pancreas slurry that rubs in the thin fish pomace, adding waits water gaging again, regulating and controlling pH value is 6.8---7, temperature is 50 ℃---under 55 ℃ the condition, continuous stirring 2 hours with 95 ℃ or 10 minutes enzymatic activitys of going out of boiling, is starched the fish that obtains in the hydrolyzate after filtering and the said step (5) and is mixed.
Molecularly distilled pressure in the said step (7) is the vacuum molecular distillation of 0.013Pa.
White emulsion liquid in the said step (8) is to make by following mode:
A, will place chicken egg protein in the kettle and water boil to stir after, be cooled to 70 ℃ with cold water, add fish protein liquid and stabilizing agent again and continue stirring and dissolving;
B, will place refined fish oil and emulsifying agent in the oil cauldron to be warmed to 70 ℃, and stir emulsifying agent is dissolved in the refined fish oil, and pour in the aforementioned kettle again and add antistaling agent, flavor enhancement and sucrose, by carrying out homogeneous with homogenizer after the high-shearing dispersion emulsifying machine effect.
The said consumption of fresh ginger in the raw meat auxiliary material, the bright head of garlic and fresh orange-juice that goes is by weight: fish body: fresh ginger: the bright head of garlic: fresh orange-juice=10: 0.1: 0.05: 0.2.
Said each amounts of components is (%) by weight percentage:
Fish protein liquid 10---20 refined fish oil 1---3
Chicken egg protein 8---10 emulsifying agent 0.1---0.3
Stabilizing agent 0.1---0.5 antistaling agent 0.02---0.06
Flavor enhancement 0.01---0.08 sucrose 4---6
Water surplus
Said emulsifying agent is sucrose fatty ester, fatty acid polyglycerol ester, stabilizing agent is xanthans, carragheen, Sodium Caseinate, antistaling agent is calcium disodium chelate, butylated hydroxy anisole, dibutyl hydroxy toluene, Tea Polyphenols, flavor enhancement is cow's milk essence, egg essence, honey essence, cream jasmin france, and water is pure water.
The present invention is directed to silver carp bighead in the fresh-water fishes, to have the output high added value low, but the characteristics that can have a positive effect to ecological environment, the silver carp bighead after microorganism is fed, is improved DHA and EPA content in its body, thereby provide abundant material base for finally extracting DHA and EPA; Jump to struggle or fish body when sustaining damage turning over strongly at live fish, can accelerate that it is stiff, adopt pulse electric shock mode that live fish is caused dusk fast, thereby postpone the stiff time of beginning of fish body; Produce the stench flavor that volatile aldehyde and trimethylamine etc. bring at fish body work in-process, adopt fresh ginger, the bright head of garlic and fresh orange-juice to shelter, not only can remove stench flavor, and can make product have a kind of special flavor with sweet and sour flavor; In view of the characteristics that molecularly distilled has high vacuum, operating temperature is low and heated time is short, for separating of higher boiling and thermal sensitivity and readily oxidizable substance, compare with conventional method and to have tangible advantage, the present invention adopts molecularly distilled that crude fish oil is made refined fish oil, DHA and EPA separate being lower than under its boiling point condition, can guarantee its natural quality admirably, avoid its oxidation, degraded and polymerization, keep its activity; In order to improve the recovery rate of fish albumen, the present invention is except adopting conventional enzymatic hydrolysis process, also adopted the method for dry blowing and poach to carry out multistage extraction, facts have proved, the recovery rate of fish albumen can reach nearly 80%, and the collagen that is rich in lecithin that is rich in fish head and the fish scale and the fish-skin (fish glue), by dry blowing and poach, make in the fish slurry and also be rich in this type of nutriment, especially adopting fish self enzyme---the fish pancreas slurry that promptly contains pancreatin replaces expensive enzyme reagent to carry out enzyme hydrolysis, not only realize refuse reclamation, and greatly reduced production cost, be beneficial to suitability for industrialized production; The present invention carries out the embedding protection DHA and EPA except adopting conventional microcapsules technology; also be aided with the effect (as the calcium disodium chelate in the antistaling agent) of chelating agent; make the harmful metal ion in the product form metal complex; metal ion is stablized; eliminate the influence of metal ion to product quality; Oxidation of Fat and Oils is suppressed; flavor of dairy products is stablized; the effect of fat-soluble in addition and water soluble antioxidant is (as butylated hydroxy anisole in the antistaling agent and dibutyl hydroxy toluene; and Tea Polyphenols); make product really accomplish to remove completely effectively the stench flavor of fish, thereby obtain being similar to cow's milk but not the pure fish protein beverage of cow's milk---fish milk.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
Embodiment 1:
1, raw material:
(1) fresh-water fishes: silver carp, bighead;
(2) remove the raw meat auxiliary material: fresh ginger, the bright head of garlic, fresh orange-juice;
(3) microcapsule wall material: chicken egg protein;
(4) emulsifying agent: sucrose fatty ester;
(5) stabilizing agent: carragheen;
(6) antistaling agent: calcium disodium chelate (0.02 gram) and Tea Polyphenols (0.04 gram);
(7) flavor enhancement: cow's milk essence (0.01 gram), honey essence (0.03 gram) and cream jasmin france (0.04 gram);
(8) sucrose;
(9) water: pure water.
2, each amounts of components (gram):
Fish protein liquid 20 refined fish oils 3
Chicken egg protein 10 emulsifying agents 0.3
Stabilizing agent 0.5 antistaling agent 0.06
Flavor enhancement 0.08 sucrose 6
Pure water 60.06
3, processing step:
(1) will feed and pollution-free fresh and alive silver carp bighead places pond, three roads to put in a suitable place to breed to get rid of in the body behind the dirty thing through microorganism, with 200---1000 volts of fast-pulse electric shocks cause dusk, remove the gill, internal organ and fish belly wall black film, the full fish body and function pure water that remains with fish head, fish-skin and fish scale is cleaned;
(2) with full fish body and go raw meat auxiliary material one to reinstate broken bone meat mincer to rub, mill by bone mud mill again, (fish gruel 100 grams after tested contains protein 14 .47 gram with the gruel of mixer processing adult fish after making granularity reach 40um, near bibliographical information), wherein, full fish body weight 10000 grams go the fresh ginger in the raw meat auxiliary material, the bright head of garlic and fresh orange-juice to weigh 100 grams, 50 grams and 200 grams respectively;
(3) the fish gruel is placed in the steamer and to feed after steam carries out dry blowing, obtain Steamed fish slurry and thick fish pomace by the squeezer squeezing, wherein, the dry blowing temperature is 100 ℃, and the time is 45 minutes;
(4) thick fish pomace is finely ground to its granularity through colloid mill and reaches 20um and be placed in the saucepan, add the equivalent pure water and feed steam and carry out poach, separate obtaining Boiled fish slurry and thin fish pomace by the horizontal helical type centrifuge, wherein, the poach temperature is 100 ℃, and the time is 45 minutes;
(5) Steamed fish slurry and Boiled fish slurry being mixed the back separates by three-phase separator and obtains fish slurry and crude fish oil;
(6) adopting the fish pancreas slurry that contains pancreatin to be opposite to the interior thin fish pomace of reaction pot is hydrolyzed, by weight being thin fish pomace: the ratio of fish pancreas slurry=100: 20 joins the fish pancreas slurry that rubs in the thin fish pomace, add the equivalent pure water again, regulating and controlling pH value is 6.8---7, temperature is 50 ℃---under 55 ℃ the condition, continuous stirring 2 hours with 95 ℃ or 10 minutes enzymatic activitys of going out of boiling, is starched the fish of gained in the hydrolyzate after filtering and above-mentioned (5) to mix and is obtained the fish protein liquid;
(7) crude fish oil is placed in the vacuum distilling apparatus, adjusting pressure is that 0.013pa distills, and collects the refined fish oil that distills out;
(8) make white emulsion liquid by following mode:
A, in kettle, chicken egg protein is added to boil in the pure water and stirred 10 minutes, be cooled to 70 ℃, add the fish protein liquid again and stabilizing agent continues stirring and dissolving by each amounts of components with cold water by each amounts of components;
B, refined fish oil is placed in the oil cauldron by each amounts of components, be warmed to 70 ℃ after adding emulsifying agent, stirring is dissolved in the refined fish oil emulsifying agent, pour into again in the aforementioned kettle and and add antistaling agent, flavor enhancement and sucrose by each amounts of components, by high-shearing dispersion emulsifying machine effect 10 minutes, at 70 ℃---carry out homogeneous with homogenizer under 75 ℃, 200 crust conditions;
(9) will promptly make fish milk beverage with sterilization in 121 ℃, 20 minutes after the white emulsion liquid can.
The DHA content of present embodiment gained refined fish oil reaches 4.78%, and the fish milk beverage of making as base-material can satisfy adult's every day 300---needs of 400mg completely; The amino acid content of gained enzyme hydrolyzate is 51.91mg/ml, the lecithin content 274mg% of gained fish protein liquid, protein content 6.26% (i.e. protein content total number conversion in 50 gram Steamed fish slurries, 50 gram Boiled fish slurries and the 80 gram enzyme hydrolyzates that 100 gram fish gruels obtain is the protein content in 100 grams), see Table 1 concrete the composition, and micronutrient levels sees Table 2.
Albumen in the table 1 fish protein liquid is formed
| Dry blowing fish slurry gained albumen | Fish Filets in Hot Chili Oil slurry gained albumen | Enzyme hydrolyzate gained albumen | Add up to and obtain albumen |
| 2.74 gram | 2.13 gram | 6.42 gram | 11.29 gram |
Promptly 100 gram fishes are rotten real that protein 11 .29 restrains, and protein extracting ratio is:
11.29/14.47×100＝78％
Micronutrient levels (mg%) in the table 2 fish protein liquid
| Potassium | Sodium | Calcium | Magnesium | Iron | Manganese | Zinc | Copper | Phosphorus | Selenium |
| ??485.96 | ??100.9 | ??134.4 | ??66.15 | ??2.46 | ??0.16 | ??3.45 | ??0.11 | ??333.33 | ??31.92 |
Embodiment 2: emulsifying agent adopts fatty acid polyglycerol ester in the raw material, stabilizing agent adopts Sodium Caseinate, antistaling agent adopts calcium disodium chelate (0.01 gram), butylated hydroxy anisole (0.005 gram) and butylated hydroxy-a (0.005 gram), flavor enhancement adopts cow's milk essence, each amounts of components following (gram):
Fish protein liquid 10 refined fish oils 1
Chicken egg protein 8 emulsifying agents 0.1
Stabilizing agent 0.1 antistaling agent 0.02
Flavor enhancement 0.01 sucrose 4
Pure water 76.77
Other raw material and processing step are with embodiment 1.
Embodiment 3: emulsifying agent adopts fatty acid polyglycerol ester in the raw material, stabilizing agent adopts xanthans, antistaling agent adopts calcium disodium chelate (0.02 gram) and Tea Polyphenols (0.02 gram), flavor enhancement adopts cow's milk essence (0.01 gram), egg essence (0.02 gram) and honey essence (0.02 gram), each amounts of components following (gram):
Fish protein liquid 15 refined fish oils 2
Chicken egg protein 10 emulsifying agents 0.2
Stabilizing agent 0.3 antistaling agent 0.04
Flavor enhancement 0.05 sucrose 5
Pure water 67.41
Other raw material and processing step are with embodiment 1.
Claims (10)
1, a kind of preparation method of fish milk beverage is characterized in that may further comprise the steps:
(1) pollution-free fresh and alive silver carp bighead fast-pulse electric shock is caused dusk after, remove the gill, internal organ and fish belly wall black film, and the full fish body that will remain with fish head, fish-skin and fish scale is cleaned;
(2) with full fish body and go the raw meat auxiliary material together by broken bone meat mincer, bone mud mill, the gruel of mixer processing adult fish;
(3) dry blowing is carried out in the fish gruel after, obtain Steamed fish slurry and thick fish pomace by squeezing;
(4) will carry out poach after the thick fish pomace fine grinding, obtain Boiled fish slurry and thin fish pomace by centrifugation;
(5) the Steamed fish slurry is mixed the back with the Boiled fish slurry and obtain fish slurry and crude fish oil by centrifugation;
(6) adopt fish body self enzyme that thin fish pomace is hydrolyzed, the hydrolyzate after filtering is mixed obtaining the fish protein liquid with the fish slurry;
(7) adopt molecularly distilled that crude fish oil is made refined fish oil;
(8) be base-material with fish protein liquid and refined fish oil, chicken egg protein is a microcapsule wall material, adds emulsifying agent, stabilizing agent, antistaling agent, flavor enhancement, sucrose and water, obtains white emulsion liquid behind the homogeneous;
(9) fish milk beverage will promptly be made after white emulsion liquid can, the sterilization.
2, by the preparation method of the described a kind of fish milk beverage of claim 1, it is characterized in that: the silver carp bighead in the said step (1) is selected for use through microorganism and feeds the silver carp bighead that can improve DHA (DHA), eicosapentaenoic acid (EPA) equal size in the fish body.
3, by the preparation method of claim 1 or 2 described a kind of fish milk beverages, it is characterized in that: the raw meat auxiliary material that goes in the said step (2) adopts fresh ginger, the bright head of garlic and fresh orange-juice, and the granularity after milling by bone mud mill is 40um.
4, press the preparation method of claim 1 or 2 described a kind of fishes milk beverages, it is characterized in that: dry blowing in said step (3) and (4) and poach temperature are 100 ℃, time is 45 minutes, wherein, dry blowing is to feed steam to carry out in steamer, poach is thick fish pomace to be finely ground to its granularity through colloid mill reach 20um and be placed in the saucepan, and adding waits water gaging and feeds steam to be carried out.
5, press the preparation method of claim 1 or 2 described a kind of fishes milk beverages, it is characterized in that: fish self enzyme in the said step (6) adopts the fish pancreas slurry that contains pancreatin, and by weight being thin fish pomace: the ratio of fish pancreas slurry=100: 20 joins the fish pancreas slurry that rubs in the thin fish pomace, adding waits water gaging again, regulating and controlling pH value is 6.8---7, temperature is 50 ℃---under 55 ℃ the condition, continuous stirring 2 hours, with 95 ℃ or 10 minutes enzymatic activitys of going out of boiling, the fish that obtains in the hydrolyzate after filtering and the said step (5) starched mix.
6, by the preparation method of claim 1 or 2 described a kind of fish milk beverages, it is characterized in that: the molecularly distilled pressure in the said step (7) is the vacuum molecular distillation of 0.013Pa.
7, by the preparation method of claim 1 or 2 described a kind of fish milk beverages, it is characterized in that: the white emulsion liquid in the said step (8) is to make by following mode:
A, will place chicken egg protein in the kettle and water boil to stir after, be cooled to 70 ℃ with cold water, add fish protein liquid and stabilizing agent again and continue stirring and dissolving;
B, will place refined fish oil and emulsifying agent in the oil cauldron to be warmed to 70 ℃, and stir emulsifying agent is dissolved in the refined fish oil, and pour in the aforementioned kettle again and add antistaling agent, flavor enhancement and sucrose, by carrying out homogeneous with homogenizer after the high-shearing dispersion emulsifying machine effect.
8, by the preparation method of claim 1 or 3 described a kind of fish milk beverages, it is characterized in that: the said consumption of fresh ginger in the raw meat auxiliary material, the bright head of garlic and fresh orange-juice that goes is by weight: fish body: fresh ginger: the bright head of garlic: fresh orange-juice=10: 0.1: 0.05: 0.2.
9, by the preparation method of claim 1 or 7 described a kind of fish milk beverages, it is characterized in that: said each amounts of components is (%) by weight percentage:
Fish protein liquid 10---20 refined fish oil 1---3
Chicken egg protein 8---10 emulsifying agent 0.1---0.3
Stabilizing agent 0.1---0.5 antistaling agent 0.02---0.06
Flavor enhancement 0.01---0.08 sucrose 4---6
Water surplus
10, press the preparation method of claim 1 or 7 or 9 described a kind of fishes milk beverages, it is characterized in that: said emulsifying agent is sucrose fatty ester, fatty acid polyglycerol ester, stabilizing agent is xanthans, carragheen, Sodium Caseinate, antistaling agent is calcium disodium chelate, butylated hydroxy anisole, dibutyl hydroxy toluene, Tea Polyphenols, flavor enhancement is cow's milk essence, egg essence, honey essence, cream jasmin france, and water is pure water.
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| CNB2004100133230A CN100360042C (en) | 2004-06-18 | 2004-06-18 | Method for preparing fish-milk beverage |
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| CNB2004100133230A CN100360042C (en) | 2004-06-18 | 2004-06-18 | Method for preparing fish-milk beverage |
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| CN100360042C CN100360042C (en) | 2008-01-09 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITVI20100011A1 (en) * | 2010-01-26 | 2011-07-27 | Morgan Srl | COMPOSITION FOR FOOD USE AND SYRUP WITH THIS COMPOSITION |
| CN102178278A (en) * | 2011-04-15 | 2011-09-14 | 常熟理工学院 | Processing technology of cow milk fish porridge |
| CN101724677B (en) * | 2009-12-15 | 2012-06-06 | 武汉普赛特膜技术循环利用有限公司 | Method for extracting collagen polypeptide and hydroxyapatite in fish scales by cooking hot extrusion |
| 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 |
| CN102077897B (en) * | 2009-02-25 | 2012-10-03 | 湖北振源生物科技有限公司 | Hydrolyzed fish protein powder and preparation method thereof |
| CN102905560A (en) * | 2010-05-27 | 2013-01-30 | 不二制油株式会社 | Method for Improving Storage Stability of Protein Beverage |
| CN102960459A (en) * | 2012-11-02 | 2013-03-13 | 长阳清江鹏搏开发有限公司 | Fish milk |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1310594C (en) * | 2002-03-11 | 2007-04-18 | 刘仲翔 | Production method of fish juice milk beverage |
| CN1176594C (en) * | 2003-05-28 | 2004-11-24 | 陆巧琴 | Fish milk and its producing process |
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- 2004-06-18 CN CNB2004100133230A patent/CN100360042C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077897B (en) * | 2009-02-25 | 2012-10-03 | 湖北振源生物科技有限公司 | Hydrolyzed fish protein powder and preparation method thereof |
| CN101724677B (en) * | 2009-12-15 | 2012-06-06 | 武汉普赛特膜技术循环利用有限公司 | Method for extracting collagen polypeptide and hydroxyapatite in fish scales by cooking hot extrusion |
| ITVI20100011A1 (en) * | 2010-01-26 | 2011-07-27 | Morgan Srl | COMPOSITION FOR FOOD USE AND SYRUP WITH THIS COMPOSITION |
| CN102905560A (en) * | 2010-05-27 | 2013-01-30 | 不二制油株式会社 | Method for Improving Storage Stability of Protein Beverage |
| CN102178278A (en) * | 2011-04-15 | 2011-09-14 | 常熟理工学院 | Processing technology of cow milk fish porridge |
| 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 |
| CN102960459A (en) * | 2012-11-02 | 2013-03-13 | 长阳清江鹏搏开发有限公司 | Fish milk |
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|---|---|
| CN100360042C (en) | 2008-01-09 |
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