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WO2019041409A1 - 利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法 - Google Patents

利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法 Download PDF

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WO2019041409A1
WO2019041409A1 PCT/CN2017/103073 CN2017103073W WO2019041409A1 WO 2019041409 A1 WO2019041409 A1 WO 2019041409A1 CN 2017103073 W CN2017103073 W CN 2017103073W WO 2019041409 A1 WO2019041409 A1 WO 2019041409A1
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Prior art keywords
fish
surimi
calcium
wet
producing high
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PCT/CN2017/103073
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English (en)
French (fr)
Inventor
张友胜
张业辉
汪婧瑜
程镜蓉
刘学铭
王旭苹
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广东省农业科学院蚕业与农产品加工研究所
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Publication of WO2019041409A1 publication Critical patent/WO2019041409A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/02—Washing or descaling fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/20—Shredding; Cutting into cubes; Flaking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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 high-activity calcium surimi, in particular to a method for simultaneously producing a high-activity calcium surimi by using a wet micro-grinding small fish and fish waste and a controlled fermentation technique; .
  • small fish and fish waste in the aquaculture industry are mainly used to produce fishmeal or directly discarded as waste, resulting in low comprehensive utilization of resources and serious environmental pollution.
  • small fish and fish waste are rich in calcium and collagen and many other nutrients and active ingredients that are beneficial to the human body.
  • Calcium supplementation through diet is a simple and effective solution.
  • Fish gills and related products have always been an important category of fish processing products in China, accounting for more than 35% of all processed products. It plays an important role in stabilizing fish market prices in fish farming and fishing industries. All the small fish and fish waste can be utilized in the production process, which is beneficial for comprehensive utilization of resources, protection of the environment, reduction of production costs of the products, and supplementation of calcium content by means of diet.
  • small fish and fish scraps contain a large amount of calcium, they are generally present in the form of hydroxyapatite crystals, and the hydroxyapatite calcium in the bone is organically combined with the collagen fibers, resulting in a small amount of calcium naturally dissolved. It must also be decomposed by gastric acid before it can be absorbed by the body; that is, the utilization of calcium in the direct consumption of small fish and fish waste is low.
  • Chinese invention patent 201110050666.4 discloses a method for preparing biologically active calcium from an abalone shell, the method comprising: washing and removing the abalone shell, draining and drying in a blast drying oven; adding the dried abalone shell to the muffle
  • the abalone shell ash is prepared by calcination in the furnace; the abalone shell ash is added to the pulverizing equipment for coarse pulverization to obtain the abalone shell ash powder; the abalone shell ash powder is mixed with water to prepare lime milk; the abalone shell lime milk is added to the ultrasonic equipment.
  • the lactic acid solution is added, and the reaction is accelerated by ultrasonic treatment; the mixed solution after the reaction is heated to 60 to 70 ° C, and the impurities are removed by hot filtration to obtain a calcium lactate mother liquor; the calcium lactate mother liquor is heated and concentrated, the crystals are allowed to stand still, and the calcium lactate crystals are separated by filtration; The calcium lactate crystals were washed with anhydrous ethanol and filtered to obtain pure calcium lactate crystals.
  • Chinese invention patent 201210143648.5 discloses a method for preparing active calcium powder by using teleost fish vertebra; using fish spine as raw material, using lipase hydrolysis and degreasing, using plant Chinese medicine to dislocate, crushing and then mixing protein in fish bone powder. Enzymatically catalyzed hydrolysis and finally spray dried. Calcium ions are hydrolyzed from the fish spine by enzymatic hydrolysis of the protein in the fish spine, while calcium ions are mostly present in the form of calcium phosphate, a small part of which is formed by the formation of calcium hydrogen phosphate, and a small part of which forms phosphoric acid. Calcium precipitation.
  • Chinese invention patent 201210179180.5 discloses a processing method for a meat product rich in minerals such as biologically active calcium; the method comprises the following steps: alkali treatment, frying ⁇ acid treatment ⁇ superfine pulverization ⁇ enzymatic hydrolysis after the livestock bone or fish bone is sequentially treated by alkali treatment
  • the bone mud is prepared, and the bone mud is added to the raw meat to mix the meat, and finally the meat is poured into the casing or put into the meat cake mold to form a meat product rich in minerals such as active calcium.
  • the above-mentioned existing conversion technology for active calcium mainly includes calcination, enzymatic hydrolysis, alkali treatment and the like to treat inorganic calcium to convert it into active calcium;
  • the raw materials used are raw materials for livestock and poultry or fish bone, and the raw materials are Strict selectivity, and the production process is also more complicated, more important and these methods can not be directly applied to the mixed materials of fish and fish bone.
  • Chinese invention patent 201310620364.5 discloses a high-calcium composite shrimp cake and a preparation method thereof, using fresh prawn as raw material, using high-precision wet pulverization technology to make whole-shrimp shrimp paste, with surimi, chicken breast and salt , glutinous rice flour, fat diced meat, potato starch, monosodium glutamate, 5'-flavored ribonucleotide disodium, sugar, moisture retaining agent, quality improver, evenly prepared by low temperature mashing, through the molding machine
  • the cake core material is made into a round shape or an elliptical shape, and then a layer of bread flour is coated on the outer surface of the cake core, and the shrimp cake is quickly frozen and shaped, and then fried to a golden appearance to obtain a shrimp cake.
  • the patent actually combines all the raw materials together by wet pulverization technology to produce a high calcium content product, but the calcium therein is inorganic calcium, which is difficult to be directly utilized by the human body.
  • Chinese invention patent application 2016111544554 discloses a rapid fermentation method for surimi products, which first enzymatically hydrolyzes the fish gills, and then uses a composite starter to carry out a staged fermentation after enzymatic hydrolysis; the composite starter is a lactic acid bacteria, a yeast, and a bifidobacterium; The stage fermentation is a common fermentation stage and an anaerobic fermentation stage.
  • the application combines enzymatic hydrolysis with fermentation, and the fermentation is carried out in stages.
  • the conventional fermentation method is one-step fermentation of the enema after inoculation, and the fermentation conditions are controlled in two steps to increase the fermentation speed.
  • the fish gill fermented product prepared by the application has good flavor, texture, color and appearance, and has good gel properties, and shortens the fermentation of the surimi product to 6-8 hours.
  • the application only uses the existing fish gizzards produced from fish meat as raw materials, and uses technical measures such as enzymatic hydrolysis and fermentation to improve the surimi.
  • the purpose of the flavor, texture, color and good gel properties of the fermented product is that it has a strong selectivity for the raw material, and the application does not involve the problem of inorganic calcium conversion.
  • the object of the present invention is to provide a high-activity calcium surimi by using wet ultrafine pulverization and controlled fermentation technology with an active calcium content of 1.0-7.0%. method.
  • the invention is based on the current problem of low utilization rate of aquatic resources, polluted environment of waste materials and increasing population of calcium deficiency, and difficulty in absorption of inorganic calcium and low utilization rate of calcium digestion, and ultra-fine crushing of small fish or fish waste by wet method. Based on the use of small fish or fish scraps, the inorganic calcium is converted into active calcium by microbial technology, and a fishy base material with both new flavor and high activity calcium is developed.
  • Wet ultra-fine pulverization is a kind of agricultural and sideline products (such as vegetable skin residue, grain skin residue, water product material skin, etc.) which is developed by the concept of controlled cutting technology and is specially designed for the toughness or gelatinous materials of high moisture content and fluidity.
  • the pulverization solves the problem that the conventional wet pulverizing equipment (such as grinding wheel grinding, colloid grinding and high pressure homogenizing machine) cannot perform wet fine pulverization of fiber or cortical toughness or gel materials.
  • wet pulverizing equipment such as grinding wheel grinding, colloid grinding and high pressure homogenizing machine
  • There are publicly reported methods for ultra-fine pulverization of fruits and vegetables, fruit and vegetable skin residue and food materials by wet method for example, the Chinese invention patent "a method for wet pulverization of bran cells" (Patent No.
  • 201010230142.9 discloses the application of bran and water.
  • the enzyme which degrades the cell wall of the bran is mixed and then subjected to wet ball milling and pulverization to obtain an ultrafine broken wall powder;
  • the Chinese invention patent "a superfine crushed mulberry jam and a production method thereof" discloses an ultrafine A method of pulverizing mulberry jam;
  • Chinese Patent Application No. 201610529465.5 discloses a method for superfine pulverization of tea leaves.
  • a method for producing high activity calcium surimi by wet superfine pulverization and controlled fermentation technology comprising the following steps:
  • Raw material cleaning cleaning fish raw materials at an ambient temperature of 5-10 ° C; the raw materials of the fish are fresh or frozen Small fish or fish scraps;
  • Raw material rinsing the chopped raw materials are rinsed with dilute saline water;
  • Cooling production of fish gizzard at the ambient temperature of 5-10 °C, according to the requirements of the wet superfine grinding machine, the filter screen of 10 ⁇ 60 mesh is assembled at the discharge port, and the fish raw materials and ice water obtained in step 5) are sent. Into the machine feed port, using the wet superfine grinding machine to crush, ice water and fish gills flow out from the discharge port;
  • Controllable fermentation of surimi In the ambient temperature of 5-10 °C, the mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, and the temperature of the fermenter is adjusted to 10-25 °C, anaerobic conditions. Stop fermentation after 2-24 hours of fermentation.
  • the fresh or frozen small fish removes the viscera, blood stains and inedible portions, and is washed 2-3 times with 0 ° C ice water; the fish waste includes the fish head , fish tail and fish bones.
  • the fish material of step 2) is chopped up to a width of 3 - 4 cm x 1-2 cm.
  • the temperature of the rinsing is controlled at 5-10 ° C, the number of times is 4-5 times; the dilute saline water is 0.1% by mass to 0.15% by weight of saline solution and 0.2% to 0.5% of sodium hydrogencarbonate solution. The ratio of 1:1 is mixed; the mass ratio of the chopped raw material to the dilute saline water is 1:4-6.
  • the probiotic species are one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium infantis.
  • the activation is carried out in an MRS liquid medium, shaken at 37 ° C, and cultured at 200 rpm for 24-40 hours.
  • the filter screen is a 10-20 mesh screen; the mass ratio of the ice water to the fish material is 1:5-10.
  • the fermenter temperature is 10-20 ° C, and the fermentation time under anaerobic conditions is 5-8 hours.
  • the impurity removal is performed by using a fine filter to remove a small amount of finely divided fish skin, broken bones and the like from the fermented fish gill; the filter mesh diameter on the fine filter is 0.5 to 1.2 mm.
  • the dehydration is to put the fish gizzard after filtering and removing the impurities into a screw press, press dehydration or centrifugal dehydration in a centrifuge; or the dehydration is to dry a small amount of fish in a bag to dry and dehydrate;
  • the temperature is controlled below -20 °C.
  • the invention adjusts the feed rate and the feed quantity of the raw material according to the production capacity and the discharge speed of the wet superfine pulverizing machine, and ensures the basic balance of the feed speed and the quantity, the discharge speed and the quantity; the inorganic in the fish gill of the invention
  • Most of the calcium is converted into active calcium (calcium lactate); after dehydration, the moisture content of the surimi is less than 80%; the surimi can be further produced by smashing and mixing to produce fish balls, fish sausages and other surimi products.
  • the content of inorganic calcium (total calcium) in the surimi products produced according to the present invention can reach 5.0-20.0%, and the content of active calcium can reach 1.0-7.0%.
  • the principle of the invention the wet superfine pulverization technology is applied to fully utilize the small fish and the fish waste, which reduces the cost of the product, and at the same time, the small fish and the fish waste are rich in inorganic calcium elements and collagen.
  • the nutrients and active ingredients that are beneficial to the human body are all retained in the surimi, which improves the quality of the surimi product;
  • the controlled fermentation of the surimi is used to convert the inorganic calcareous elements into active calcium components such as calcium lactate to increase calcium.
  • the absorption rate at the same time the use of controlled flavor fermentation process to produce new flavor substances, the development of a new flavor and high activity calcium fish gill base.
  • the present invention has the following advantages and beneficial effects:
  • the ambient temperature of the laboratory during the experiment was 8-10 °C.
  • the dilute saline water used for rinsing the fish pieces is prepared by mixing 0.1% by mass aqueous salt solution and 0.25% sodium hydrogen carbonate solution in a mass ratio of 1:1.
  • the wet superfine pulverizer is the HOP ⁇ 03 cutting type wet superfine pulverizer produced by Wuxi Hepu Light Industry Equipment Technology Co., Ltd., with a production capacity of 50 kg/hour, and is made of titanium steel with different meshes. Discharge screen.
  • Fine filter is “GY ⁇ JL ⁇ 200 Jinyun Fish Fine Filter” produced by Zhangzhou Jinyun Food Machinery Factory;
  • Centrifuge is the “3 ⁇ 5N low-speed normal temperature centrifuge” produced by Hunan Hengnuo Instrument Equipment Co., Ltd.
  • strain and lactic acid are from the Guangdong Institute of Microbiology.
  • Method for activating the strain Take 0.5-1.0 ml of the glycerol-preserved strain, place it in 1 L of MRS liquid medium, and incubate at 200 °C for 24-40 hours at 37 °C.
  • the determination method of calcium content is carried out according to the national food safety standard “Determination of calcium in food” (GB 5009.92 ⁇ 2016); wherein the inorganic calcium content is the calcium content determined after the sample is “sample digestion”, and the active calcium content is sample. The calcium content measured directly without “sample digestion”.
  • the gel strength of surimi is carried out according to the Fishery Industry Standard of the People's Republic of China, “Frozen Fish Rod” (SC/T3702 ⁇ 2014); the moisture is carried out according to the National Food Safety Standard “Determination of Moisture in Food” (GB 5009.3 ⁇ 2016).
  • the fish strips are rinsed 4 times in dilute saline water and drained, the mass ratio of fish strips to dilute saline water is 1:4;
  • Lactobacillus acidophilus activation method 1.0 ml of the glycerol-preserved strain was taken, placed in 1 L of MRS liquid medium, and cultured at 37 ° C for 24 hours under a shaker (200 rpm).
  • the mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, the temperature of the fermenter is adjusted to 20 ° C, and the fermentation is stopped after 5 hours of fermentation under anaerobic conditions;
  • the squid surimi after passing the fine filter is placed in a centrifuge for centrifugal dehydration (rotation speed of 2000 rpm) for 10 min; after dehydration, the moisture content of the surimi is 77.1%;
  • the content of inorganic calcium (total calcium) in the squid surimi product is 9.71%, the active calcium content is 1.97%, the gel strength of the surimi is 320g.cm, and the moisture content is 77.1%.
  • SC/T3702 ⁇ 2014 standard, the product belongs to the AA level.
  • the fresh squid is completely pulverized by wet superfine pulverization, and the small squid resources are fully utilized to produce carp carp products which are not currently available on the market (due to the small squid meat, it is difficult to produce according to the traditional squid production method).
  • the other product contains 1.97% active calcium, which is conducive to consumers to enjoy the squid fish meal while getting calcium supplement.
  • Method for activating Bifidobacterium infantis 1.0 ml of the glycerol-preserved strain was placed in 1 L of MRS liquid medium and incubated at 37 ° C for 24 hours under a shaker (200 rpm).
  • the mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, the temperature of the fermenter is adjusted to 20 ° C, and the fermentation is stopped after 10 hours of fermentation under anaerobic conditions;
  • the tilapia crumbs after passing the fine filter are placed in a centrifuge for centrifugal dehydration (rotation speed of 2000 rpm) for 10 min; after dehydration, the moisture content of the surimi is 77.1%.
  • inorganic calcium (total calcium) in the tilapia fish meal product is 16.71%
  • the active calcium content is 3.97%
  • the gel strength of the surimi is 110g.cm
  • the moisture content is 77.1%.
  • Frozen fish gills (SC/T3702 ⁇ 2014) standard the product belongs to the AB level.
  • the tilapia scraps are completely pulverized by wet ultrafine pulverization, and Luo Fei is fully utilized.
  • the fish waste material resources have improved the comprehensive utilization of tilapia.
  • the product contains 3.97% active calcium, which is beneficial for consumers to enjoy the supplement of calcium while enjoying the tilapia fish meal.
  • the fish strips are rinsed 3 times in dilute saline water, the mass ratio of fish strips to dilute saline water is 1:4;
  • Lactobacillus bulgaricus activation method Take 0.5ml of glycerol-preserved strains, place them in 1L MRS liquid medium, shake at 37°C under shaking (200 rpm) 30 hours.
  • Method for activating Bifidobacterium infantis 0.5 ml of the glycerol-preserved strain was placed in 1 L of MRS liquid medium and incubated at 37 ° C for 4 hours under a shaker (200 rpm).
  • the mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, the temperature of the fermenter is adjusted to 18 ° C, and the fermentation is stopped after 10 hours of fermentation under anaerobic conditions;
  • the dehydrated small fish bream is packaged in a clean plastic bag and stored in a -20 °C freezer for storage, which is a small fish carp product with high activity calcium.
  • the inorganic calcium (total calcium) content of the small miscellaneous fish surimi product is 8.89%, the active calcium content is 2.01%, the surimi gel strength is 310g.cm, and the moisture content is 78.1%. ⁇ " (SC/T3702 ⁇ 2014) Standard, the product belongs to the AA level.
  • all fresh small fish are used as raw materials to fill the market blank of small fish and fish products, the raw material cost is low, and the product contains 2.01% active calcium, and the product has greater market competitiveness.

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Abstract

一种利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法；该方法先在5-10℃环境温度下清洗鱼原料；切碎成适合湿法超微粉碎机器的进料口要求大小；漂洗，添加单一益生菌或复合益生菌添；添加乳酸；利用湿法超微粉碎机器粉碎，将鱼糜和冰水混合物置于发酵罐中，调节发酵罐温度到10-25℃，厌氧条件下发酵2-24小时后停止发酵，除杂；脱水得高活性钙鱼糜；同时将小杂鱼和鱼下脚料中含有丰富的无机钙质元素和骨胶原蛋白等对人体有益的营养和活性成分全部保留在鱼糜中，提高了鱼糜产品的质量；应用鱼糜可控发酵，将其中的无机钙质元素转化为乳酸钙等活性钙成分，提高钙的吸收率。

Description

利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法 技术领域
本发明涉及一种高活性钙鱼糜，特别是涉及一种同时利用湿法超微粉碎小杂鱼及鱼下脚料和可控发酵技术生产高活性钙鱼糜的方法；属于水产品加工技术领域。
背景技术
目前，水产行业中的小杂鱼和鱼下脚料主要用来生产鱼粉或者作为废物直接丢弃，导致资源综合利用程度低，同时严重污染环境。实际上，小杂鱼和鱼下脚料中含有丰富的钙质元素和骨胶原蛋白等许多对人体有益的营养和活性成分。根据世界卫生组织的统计，目前我国钙缺乏人群已经超过1.5亿人，其中有明显症状的人数达到5000万人以上，通过饮食补钙是一个简单且效果明显的解决办法。鱼糜及其相关产品一直是我国鱼加工产品的一个重要品类，占所有加工产品份额的35％以上，在鱼养殖和捕捞产业中对于稳定鱼的市场价格起着重要的作用，如果在鱼糜生产过程中能全部利用小杂鱼和鱼下脚料，这对于资源综合利用、保护环境、降低产品生产成本以及通过饮食的方法补充钙质含量等大有益处。
不过，小杂鱼和鱼下脚料中尽管含有大量的钙元素，但其一般以羟基磷灰石结晶形式存在，且骨中羟基磷灰石钙与胶原纤维有机结合，导致钙自然溶出量甚微，还必需通过胃酸分解后才能被人体吸收；也就是说，直接食用小杂鱼和鱼下脚料中的钙元素的利用率低。
中国发明专利201110050666.4公开了一种鲍鱼壳制备生物活性钙的方法，该方法包括：将鲍鱼壳洗净除杂，沥干后置于鼓风干燥箱中干燥；将干燥后的鲍鱼壳加入马弗炉中进行煅烧，制备鲍鱼壳灰分；将鲍鱼壳灰分加入粉碎设备中进行粗粉碎，制得鲍鱼壳灰分粉；将鲍鱼壳灰分粉与水混合调制成石灰乳；将鲍鱼壳石灰乳加入超声波设备中，加入乳酸溶液，超声波处理加速反应；将反应后的混合液加热到60～70℃，趁热过滤除去杂质得到乳酸钙母液；加热浓缩乳酸钙母液、静置结晶，过滤分离乳酸钙晶体；加入无水乙醇洗涤乳酸钙晶体，过滤，得纯乳酸钙晶体。
中国发明专利201210143648.5公开了利用硬骨鱼类鱼脊骨制取活性钙粉的方法；以鱼脊骨为原料，采用脂肪酶水解脱脂，利用植物中药脱腥，粉碎后再对鱼骨粉中蛋白质用混合酶催化水解，最后喷雾干燥。通过把鱼脊骨中的蛋白质酶解，从而从鱼脊骨中水解出钙离子，而钙离子大部分以氨基酸钙形式存在，少部分以磷酸氢钙的形成存在，还有少部分形成了磷酸钙沉淀。
中国发明专利201210179180.5公开了一种富含生物活性钙等矿物质的肉制品的加工方法；该方法将畜禽骨或鱼骨依次经碱处理→油炸→酸处理→超微粉碎→酶解后制得骨泥，再将骨泥在原料肉斩拌时加入制得肉馅，最后将肉馅灌入肠衣或放入肉饼模具中成形制得富含活性钙等矿物质的肉制品。
上述现有的对活性钙的转化技术主要包括煅烧、酶解、碱处理等方法对无机钙进行处理，使其转变为活性钙；使用的原料均为畜禽骨或鱼骨原料，对原料有严格的选择性，同时生产工艺也比较复杂，更主要的且这些方法都不能直接应用到鱼肉和鱼骨混合原料之中。
中国发明专利201310620364.5公开了一种高钙复合虾饼及其制作方法，以新鲜的毛虾为原料，利用高精密湿法粉碎技术制成的全毛虾虾浆，与鱼糜、鸡胸肉、盐、谷朊粉、肥肉丁、马铃薯淀粉、味精、5’‐呈味核糖核苷酸二钠、糖、水分保持剂、品质改良剂，经低温斩拌均匀制得饼芯料，通过成型机将饼芯料制成圆型或椭圆型，然后在饼芯外表面沾裹一层面包粉，将虾饼速冻定型后，油炸熟至外表金黄，制得虾饼。该专利实际上是通过湿法粉碎技术将所有原料混合在一起，从而产生高钙含量产品，但其中的钙为无机钙，难以被人体直接利用。
中国发明专利申请2016111544554公开了一种鱼糜制品的快速发酵法，对鱼糜先进行酶解，酶解后利用复合发酵剂进行分阶段发酵；复合发酵剂为乳酸菌、酵母菌、双歧杆菌；分阶段发酵为普通发酵阶段和厌氧发酵阶段。该申请将酶解与发酵相结合，并将发酵分阶段进行，常规发酵方法为接种后灌肠一步发酵，分两步分别控制发酵条件，提升发酵速度。该申请制备的鱼糜发酵制品风味、质地、色泽、外观良好，具有良好的凝胶特性，将鱼糜制品发酵缩短至6‐8h。但该申请只是应用现有的通过鱼肉生产而来的鱼糜作原料，利用酶解和发酵等技术措施，达到改进鱼糜 发酵制品风味、质地、色泽以及良好的凝胶特性的目的，对原料有很强的选择性，而且该申请也不涉及无机钙转化的问题。
发明内容
为了解决上述现有技术中存在的不足之处，本发明的目的在于提供一种活性钙质量含量可达1.0‐7.0％的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法。
本发明基于目前水产资源利用率低、下脚料污染环境和钙缺乏人群日渐增多的现实问题以及无机钙难以吸收、钙消化利用率低的难题，通过湿法超微粉碎小杂鱼或鱼下脚料，在全部利用小杂鱼或鱼下脚料的基础上，同时利用微生物技术将其中的无机钙转化为活性钙，开发兼具新型风味和高活性钙的鱼糜基料。
湿法超微粉碎是采用受控切割技术理念开发的专门针对含水率高、具有流动性的农副产品(如果蔬皮渣、谷物皮渣、水产物料皮骨等)韧性或胶性物料的超细粉碎，解决了传统湿法粉碎设备(如砂轮磨、胶体磨和高压均质机)无法对纤维类、皮质类韧性或胶性物料进行湿法微细粉碎的难题。利用湿法超微粉碎果蔬、果蔬皮渣以及粮食类原料有公开的方法报道；如中国发明专利“一种麸皮细胞湿法粉碎破壁方法”(专利号201010230142.9)公开了将麸皮、水、降解麸皮细胞壁的酶混合后进行湿法球磨粉碎，得到超细破壁粉体；中国发明专利“一种超细粉碎桑果酱及其生产方法”(专利号201310278816.6)公开了一种超细粉碎桑果酱的方法；申请号为201610529465.5的中国发明专利申请公开了一种茶叶的超微粉碎方法。但上述现有技术都是都针对果蔬和茶叶；对水产资源尚未见利用湿法超微粉碎方法直接粉碎水产原料的方法报道，其主要原因一是由于前期制造的切割设备硬度不够，难以将骨头粉碎；二是本领域技术人员认为粉碎过程中有摩擦生热而引起蛋白变性，从而影响蛋白含量较高的水产品加工质量；三是因为产品中含有大量的钙质元素，有可能影响口感，另外产品中的钙为无机钙，难以吸收利用。
本发明目的通过如下技术方案实现：
利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，包括以下步骤：
1)原料清洗：在5‐10℃环境温度下清洗鱼原料；所述鱼原料为新鲜或冷冻的 小杂鱼或鱼下脚料；
2)原料切碎：在5‐10℃环境温度下，将鱼原料切碎成适合湿法超微粉碎机器的进料口要求大小；
3)原料漂洗：将切碎后的原料用稀盐碱水漂洗；
4)菌种添加：按与鱼原料质量比为1:100‐1000的比例，将活化后的单一益生菌或复合益生菌添加到漂洗干净的原料中并混合均匀；所述单一益生菌或复合益生菌为能在10‐25℃温度下正常生长的益生菌种；
5)乳酸添加：按与鱼原料质量比为1:500‐2000，将食用乳酸添加到漂洗干净并添加了菌种的原料中并混合均匀；
6)鱼糜降温生产：在5‐10℃环境温度下，按湿法超微粉碎机器的要求，在出料口装配10‐60目的过滤筛网，将步骤5)所得鱼原料和冰水送入机器进料口，利用湿法超微粉碎机器粉碎，冰水与鱼糜从出料口流出；
7)鱼糜可控发酵：在5‐10℃环境温度下，将从出料口自动流出的鱼糜和冰水混合物置于发酵罐中，调节发酵罐温度到10‐25℃，厌氧条件下发酵2‐24小时后停止发酵，
8)鱼糜过滤除杂：在5‐10℃环境温度下除杂；
9)鱼糜脱水：在5‐10℃环境温度下，将过滤除杂之后的鱼糜脱水；脱水后鱼糜水分质量含量小于80％；冻库保存备用。
为进一步实现本发明目的，优选地，所述的新鲜或冷冻的小杂鱼去掉了内脏、血污和不能食用的部分，并用0℃冰水清洗2‐3次；所述鱼下脚料包括鱼头、鱼尾和鱼骨。
优选地，步骤2)所述的鱼原料切碎成长×宽为3‐4cm×1‐2cm大小。
优选地，所述漂洗的温度控制在5‐10℃，次数为4‐5次；所述稀盐碱水由质量百分比0.1％～0.15％食盐水溶液和0.2％～0.5％碳酸氢钠溶液按1:1的比例混合而成；切碎后的原料与稀盐碱水的质量比为1:4～6。
优选地，所述的益生菌种为嗜酸乳杆菌、保加利亚乳杆菌和婴儿双歧杆菌中的一种或多种。
优选地，所述活化将菌种置于MRS液体培养基中，37℃条件下摇床，200转/min培养24‐40小时。
优选地，所述过滤筛网为10‐20目筛网；所述冰水与鱼原料的质量比为1:5-10。
优选地，所述发酵罐温度为10‐20℃，厌氧条件下发酵的时间为5‐8小时。
优选地，所述除杂是用精滤机将发酵结束的鱼糜中的少量细碎鱼皮、碎骨头等杂质除去；精滤机上的过滤网孔直径为0.5～1.2毫米。
优选地，所述脱水是将过滤除杂之后的鱼糜放入螺旋压榨机中压榨脱水或者离心机中离心脱水；或者所述脱水是将少量鱼肉放在布袋里绞干脱水；所述冻库的温度控制在‐20℃以下。
本发明根据湿法超微粉碎机器的生产能力和出料速度，调整原料的进料速度和进料数量，保证进料速度与数量和出料速度、数量基本平衡；本发明鱼糜中的无机钙大部分转化为活性钙(乳酸钙)；脱水后鱼糜水分含量要求小于80％；鱼糜可经进一步的擂溃、斩拌后生产鱼丸、鱼香肠等鱼糜制品。根据生产原料的不同，按本发明生产的鱼糜产品中无机钙(总钙)含量可达5.0‐20.0％、活性钙质量含量可达1.0‐7.0％。
本发明的原理：应用湿法超微粉碎技术，将小杂鱼和鱼下脚料全部利用起来，降价了产品成本，同时将小杂鱼和鱼下脚料中含有丰富的无机钙质元素和骨胶原蛋白等对人体有益的营养和活性成分全部保留在鱼糜中，提高了鱼糜产品的质量；应用鱼糜可控发酵，将其中的无机钙质元素转化为乳酸钙等活性钙成分，提高钙的吸收率；同时利用可控发酵过程中产生新的风味物质，开发兼具新型风味和高活性钙的鱼糜基料。
本发明相对现有技术，具有如下的优点及有益效果：
(1)充分利用了资源中含有的丰富钙质元素和骨胶原蛋白等对人体有益的营养和活性成分，降低了鱼糜生产成本，提高了资源综合利用程度，减少了环境污染；
(2)应用可控发酵，将鱼糜中的无机钙质转化为乳酸钙等活性钙成分，提高了钙的吸收率；
(3)利用可控发酵过程中产生新的风味物质，可以开发兼具具有新型风味和 高活性钙的鱼糜基料，为下一步开发具有新型风味的高活性钙鱼糜制品奠定了基础。
具体实施方式
为更好地支持本发明，下面结合实施例对本发明作进一步的描述，但本发明的实施方式不限于此。以下实施例所使用的各原料和设备来源以及检测方法如下：
1、小杂鱼购买于本地农贸市场；鱼下脚料为生产罗非鱼片后余下的罗非鱼鱼头、鱼尾和鱼骨以及附着的鱼肉，来源于广州鹏润食品有限公司。
2、实验进行时实验室的环境温度为8‐10℃。
3、漂洗鱼块所用的稀盐碱水由质量百分比0.1％的食盐水溶液和0.25％碳酸氢钠溶液按1:1的质量比例混合而成。
4、湿法超微粉碎机为无锡赫普轻工设备技术有限公司生产的HOP‐03切割型湿法超微粉碎机，生产量为50公斤/小时，配套有不同目数的由钛钢制造的出料筛网。
5、精滤机为赣州市赣云食品机械厂生产的“GY‐JL‐200赣云牌鱼肉精滤机”；
6、离心机为湖南恒诺仪器设备有限公司生产的“3‐5N低速常温离心机”。
7、菌种和乳酸来源于广东省微生物研究所。
8、菌种活化方法：取0.5‐1.0ml经甘油保存的菌种，置于1L MRS液体培养基中，37℃条件下摇床(200转/min)培养24‐40小时。
9、钙含量测定方法按照食品安全国家标准“食品中钙的测定”(GB 5009.92‐2016)进行；其中，无机钙含量为样品经过“试样消解”后测定的钙含量，活性钙含量为样品不经过“试样消解”直接测定的钙含量。
10、鱼糜凝胶强度按中华人民共和国水产行业标准“冷冻鱼糜”(SC/T3702‐2014)进行；水分按食品安全国家标准”食品中水分的测定”(GB 5009.3‐2016)进行。
实施例1
1、购买20公斤每条重量不超过0.25公斤重量的新鲜小鲫鱼，在8‐10℃的环境温度下，去掉原料鱼的内脏、血污和其它不能食用的部分并用0℃冰水清洗2次；
2、将原料切碎成长×宽为3‐4cm×1‐2cm的鱼条；
3、将鱼条置于稀盐碱水中漂洗4次并沥干水分，鱼条与稀盐碱水的质量比为1:4；
4、沥干碎鱼块水分，将菌种按质量比为1:100(活化后的菌种：原料鱼)的比例，将0.2公斤活化后的嗜酸乳杆菌添加到漂洗干净的原料之中并混合均匀；嗜酸乳杆菌活化方法：取1.0ml经甘油保存的菌种，置于1L MRS液体培养基中，37℃条件下摇床(200转/min)培养24小时。
5、将食用乳酸按质量比为1:500(乳酸：原料鱼)的比例将0.04公斤乳酸添加到漂洗干净的原料之中并混合均匀；
6、设置湿法超微粉碎机器的出料筛网为20目，打开湿法超微粉碎机器开关，将切碎的鱼条依次送入机器进料口，在送料的同时陆续从进料口加入5公斤0℃冰水，使冰水和粉碎的鱼糜从出料口一起混合流出，以此降低鱼条粉碎过程中鱼糜的温度；
7、将从出料口自动流出的鱼糜和冰水混合物置于发酵罐中，调节发酵罐温度到20℃，厌氧条件下发酵5小时后停止发酵；
8、设置精滤机上的过滤网孔直径为1.0毫米，将粉碎的鲫鱼鱼糜过精滤机1次；
9、将过精滤机后的鲫鱼鱼糜置于离心机中离心脱水(转速为2000转/次)10min；脱水后鱼糜水分含量为77.1％；
10、将脱水后的鱼糜用干净的塑料袋包装好置于‐20℃冻库保存备用，即得高活性钙的鲫鱼鱼糜产品；
11、经检测，鲫鱼鱼糜产品中无机钙(总钙)含量为9.71％、活性钙含量为1.97％，鱼糜凝胶强度为320g.cm，水分含量为77.1％，按“冷冻鱼糜”(SC/T3702‐2014)标准，产品属于AA级水平。
本实施例利用湿法超微粉碎对新鲜小鲫鱼进行了全部粉碎，充分利用了小鲫鱼资源，生产了目前市场上没有的鲫鱼鱼糜产品(由于小鲫鱼肉少，按传统鱼糜生产方法难以生产出鲫鱼鱼糜)，另外产品中含有1.97％的活性钙，有利于消费者在享受鲫鱼鱼糜美食的同时得到了钙的补充。
实施例2
1、购买50公斤罗非鱼生产厂家生产罗非鱼片后余下的罗非鱼下脚料，在10℃环境温度下，去掉原料鱼的内脏、血污和其它不能食用的部分并用0℃冰水清洗2 次；
2、将原料切碎成长×宽为3‐4cm×1‐2cm的碎鱼块；
3、将碎鱼块置于稀盐碱水中漂洗3次并沥干水分，鱼条与稀盐碱水的质量比为1:5；
4、沥干碎鱼块水分，将菌种按质量比为1:1000(活化后的菌种：原料鱼)的比例，将0.025公斤活化后的嗜酸乳杆菌和0.025公斤婴儿双歧杆菌添加到漂洗干净的碎鱼块之中并混合均匀；嗜酸乳杆菌的活化方法：取1.0ml经甘油保存的菌种，置于1L MRS液体培养基中，37℃条件下摇床(200转/min)培养40小时。婴儿双歧杆菌的活化方法：取1.0ml经甘油保存的菌种，置于1L MRS液体培养基中，37℃条件下摇床(200转/min)培养24小时。
5、将食用乳酸按质量比为1:2000(乳酸：原料鱼)的比例，将0.025公斤乳酸添加到漂洗干净的碎鱼块之中并混合均匀；
6、设置湿法超微粉碎机器的出料筛网为20目，打开机器开关，将碎鱼块依次送入机器进料口，在送料的同时陆续从进料口加入5公斤℃冰水，使冰水和粉碎的鱼糜从出料口一起混合流出，以此降低碎鱼块粉碎过程中生成的鱼糜中的温度；
7、将从出料口自动流出的鱼糜和冰水混合物置于发酵罐中，调节发酵罐温度到20℃，厌氧条件下发酵10小时后停止发酵；
8、设置精滤机上的过滤网孔直径为1.0毫米，将粉碎的罗非鱼下脚料鱼糜过精滤机1次；
9、过精滤机后的罗非鱼下脚料鱼糜置于离心机中离心脱水(转速为2000转/次)10min；脱水后鱼糜水分含量为77.1％。
10、将脱水后的鱼糜用干净的塑料袋包装好置于‐20℃冻库保存备用，即得高活性钙的罗非鱼下脚料鱼糜产品；
11、经检测，罗非鱼下脚料鱼糜产品中无机钙(总钙)含量为16.71％、活性钙含量为3.97％，鱼糜凝胶强度为110g.cm，水分含量为77.1％，按“冷冻鱼糜”(SC/T3702‐2014)标准，产品属于AB级水平。
本实施例利用湿法超微粉碎对罗非鱼下脚料进行了全部粉碎，充分利用了罗非 鱼下脚料资源，提高了罗非鱼综合利用程度，产品中含有3.97％的活性钙，有利于消费者在享受罗非鱼鱼糜美食的同时得到了钙的补充。
实施例3
1、购买20公斤每条重量不超过0.25公斤重量的新鲜小杂鱼，在10℃的环境温度下，去掉原料鱼的内脏、血污和其它不能食用的部分并用0℃冰水清洗3次；
2、将原料切碎成长×宽为3‐4cm×1‐2cm的鱼条；
3、将鱼条置于稀盐碱水中漂洗3次，鱼条与稀盐碱水的质量比为1:4；
4、沥干鱼条水分，将菌种按质量比为1:500(活化后的菌种：原料鱼)的比例，将0.02公斤活化后的保加利亚乳杆菌和0.02公斤婴儿双歧杆菌添加到漂洗干净的碎鱼块之中并混合均匀；保加利亚乳杆菌的活化方法：取0.5ml经甘油保存的菌种，置于1L MRS液体培养基中，37℃条件下摇床(200转/min)培养30小时。婴儿双歧杆菌的活化方法：取0.5ml经甘油保存的菌种，置于1L MRS液体培养基中，37℃条件下摇床(200转/min)培养40小时。
5、将食用乳酸按质量比为1:1000(乳酸：原料鱼)的比例，将0.02公斤乳酸添加到漂洗干净的鱼条之中并混合均匀；
6、设置湿法超微粉碎机器的出料筛网为20目，打开机器开关，将碎鱼块依次送入机器进料口，在送料的同时陆续从进料口加入5公斤℃冰水，使冰水和粉碎的鱼糜从出料口一起混合流出，以此降低碎鱼块粉碎过程中生成的鱼糜中的温度；
7、将从出料口自动流出的鱼糜和冰水混合物置于发酵罐中，调节发酵罐温度到18℃，厌氧条件下发酵10小时后停止发酵；
8、设置精滤机上的过滤网孔直径为1.2毫米，将粉碎的鲫鱼鱼糜过精滤机1次；
9、将过精滤机后的小杂鱼鱼糜置于离心机中离心脱水(转速为2000转/次)10min；脱水后小杂鱼鱼糜水分含量为78.1％。
10、将脱水后的小杂鱼鱼糜用干净的塑料袋包装好置于‐20℃冻库保存备用，即得高活性钙的小杂鱼鱼糜产品。
11、经检测，小杂鱼鱼糜产品中无机钙(总钙)含量为8.89％、活性钙含量为2.01％，鱼糜凝胶强度为310g.cm，水分含量为78.1％，按“冷冻鱼糜”(SC/T3702‐2014) 标准，产品属于AA级水平。
本实施例全部利用新鲜小杂鱼作为原料，填补了小杂鱼鱼糜产品的市场空白，原料成本低，且产品中含有2.01％的活性钙，产品具有较大的市场竞争力。
本发明的实施方式不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。

Claims (10)

  1. 利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于包括以下步骤：
    1)原料清洗：在5‐10℃环境温度下清洗鱼原料；所述鱼原料为新鲜或冷冻的小杂鱼或鱼下脚料；
    2)原料切碎：在5‐10℃环境温度下，将鱼原料切碎成适合湿法超微粉碎机器的进料口要求大小；
    3)原料漂洗：将切碎后的原料用稀盐碱水漂洗；
    4)菌种添加：按与鱼原料质量比为1:100‐1000的比例，将活化后的单一益生菌或复合益生菌添加到漂洗干净的原料中并混合均匀；所述单一益生菌或复合益生菌为能在10‐25℃温度下正常生长的益生菌种；
    5)乳酸添加：按与鱼原料质量比为1:500‐2000，将食用乳酸添加到漂洗干净并添加了菌种的原料中并混合均匀；
    6)鱼糜降温生产：在5‐10℃环境温度下，按湿法超微粉碎机器的要求，在出料口装配10‐60目的过滤筛网，将步骤5)所得鱼原料和冰水送入机器进料口，利用湿法超微粉碎机器粉碎，冰水与鱼糜从出料口流出；
    7)鱼糜可控发酵：在5‐10℃环境温度下，将从出料口自动流出的鱼糜和冰水混合物置于发酵罐中，调节发酵罐温度到10‐25℃，厌氧条件下发酵2‐24小时后停止发酵，
    8)鱼糜过滤除杂：在5‐10℃环境温度下除杂；
    9)鱼糜脱水：在5‐10℃环境温度下，将过滤除杂之后的鱼糜脱水；脱水后鱼糜水分质量含量小于80％；冻库保存备用。
  2. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述的新鲜或冷冻的小杂鱼去掉了内脏、血污和不能食用的部分，并用0℃冰水清洗2‐3次；所述鱼下脚料包括鱼头、鱼尾和鱼骨。
  3. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼 糜的方法，其特征在于，步骤2)所述的鱼原料切碎成长×宽为3‐4cm×1‐2cm大小。
  4. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述漂洗的温度控制在5‐10℃，次数为4‐5次；所述稀盐碱水由质量百分比0.1％～0.15％食盐水溶液和0.2％～0.5％碳酸氢钠溶液按1:1的比例混合而成；切碎后的原料与稀盐碱水的质量比为1:4～6。
  5. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述的益生菌种为嗜酸乳杆菌、保加利亚乳杆菌和婴儿双歧杆菌中的一种或多种。
  6. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述活化将菌种置于MRS液体培养基中，37℃条件下摇床，200转/min培养24‐40小时。
  7. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述过滤筛网为10‐20目筛网；所述冰水与鱼原料的质量比为1:5-10。
  8. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述发酵罐温度为10‐20℃，厌氧条件下发酵的时间为5‐8小时。
  9. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述除杂是用精滤机将发酵结束的鱼糜中的少量细碎鱼皮、碎骨头等杂质除去；精滤机上的过滤网孔直径为0.5～1.2毫米。
  10. 根据权利要求1所述的利用湿法超微粉碎和可控发酵技术生产高活性钙鱼糜的方法，其特征在于，所述脱水是将过滤除杂之后的鱼糜放入螺旋压榨机中压榨脱水或者离心机中离心脱水；或者所述脱水是将少量鱼肉放在布袋里绞干脱水；所述冻库的温度控制在‐20℃以下。
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