CN1473481A - Fish milk and its producing process - Google Patents
Fish milk and its producing process Download PDFInfo
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- CN1473481A CN1473481A CNA031316212A CN03131621A CN1473481A CN 1473481 A CN1473481 A CN 1473481A CN A031316212 A CNA031316212 A CN A031316212A CN 03131621 A CN03131621 A CN 03131621A CN 1473481 A CN1473481 A CN 1473481A
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Abstract
Fish milk is milk-like matter comprising fish slurry 10-85 wt%, cow milk 10-85 wt%, emulsifier 1-5 wt%, destinking agent 0.1-5 wt% and corrective 0.1-5 wt%. The fish slurry is prepared with fish without gall bladder and water and through coarse milling and fine milling and fish accounts for 12.5 wt% of the material. The production process includes making fish slurry, blending, emulsifying, correcting taste, instantaneous heating to sterilize, heating and pressurizing to homogenize and packing. Compared with available cow milk, the fish milk has higher calcium and protein content, EPA and DHA content higher than 7 %, similar taste and storage period at normal temperature over 6 months. The present invention makes it possible to utilize fish resource and fish nutrients fully.
Description
Technical field
The present invention relates to a kind of fish milk and production technology thereof.
Background technology
Milk is near the food of the natural needs of human body, according to surveying and determination, per 500 ml milks contain protein 16.5 gram, fat 17.5 grams, sugar 22.5 grams, 600 milligrams of calcium, vitamin A 200 international units, vitamin D 10 international units, can satisfy human body required animal protein every day 50%, heat energy 30%, calcium 50%.But, also lack many useful nutritional labelings for example lecithin, polyunsaturated fatty acid, trace element etc.For this reason, once there was the people that contained fish oil in the fish is extracted, sneaked into the fortified milk (CN1108891) that makes a kind of pufa-containing in the milk.This milk of long-term drinking has significant curative effect to the control cardiovascular and cerebrovascular disease, can also promote infant's brain nervous cell to grow, strengthen immunity of organisms.But weak point of still having: 1. when extracting fish oil, some chemical reagent have been adopted, not only harmful to environment, also might work the mischief because of separating not exclusively to bring in the final products, 2. the extraction process that is adopted, also have certain difficulty during industrialization, 3. the nutritional labeling of fish fails to be fully used, for example contained more lecithin, mineral matter etc. in the fish scale; Contained a large amount of calcium, phosphorus in the fish-bone; DHA (DHA) and EPA (EPA) polyunsaturated fatty acid etc. contained in flake, the fish guts all do not obtain utilizing.Not only wasted fish resource, also made the nutritional labeling of this fortified milk still comprehensive inadequately.
Summary of the invention
The nutritional labeling utilization rate height, the milk nutritional labeling that the purpose of this invention is to provide a kind of fish are strengthened and fish milk and the production technology thereof balanced, that mouthfeel is suitable with milk.Technology is simple and pollution-free.
The technical scheme that realizes above-mentioned purpose is: a kind of fish milk, it by fish slurry, milk, emulsifying agent, remove the milk that raw meat agent and flavouring are formed, each component shared percetage by weight in total amount is:
Fish slurry (butt 12.5%) 10～85%; Milk (butt 6.0%) 10～85%
Emulsifying agent 1～5%; Remove raw meat agent 0.1～5%
Flavouring 0.1～5%; Wherein the fish slurry is the slurry that is formed after corase grind and fine grinding with water at interior whole fish bodies by the flesh of fish, fish-bone, fish scale, flake, fin, the fish gill and all fish guts except that gall bladder, and its butt is 12.5%
In order to make full use of fish resource and to make the nutritional labeling of fish milk balanced more comprehensively, the fish of starching as fish is fresh-water fishes, ocean fish or fresh-water fishes and ocean fish.
The production technology for preparing fish of the present invention milk, comprise make that fish starch, blends, homogeneous, packing are pressurizeed in transient heating sterilization, emulsification, flavoring, heating, concrete steps are as follows:
(1) when making raw material fish slurry, after fish body removal gall bladder is also cleaned, making beating earlier roughly grind to fish body particle less than 2.0mm, again with colloid mill finish grind to fish body particle less than 0.02mm, adding ethanol then carries out the transient heating sterilization and removes raw meat, under agitation add and remove raw meat agent embedding except that raw meat, it is standby to make raw material fish slurry;
(2) after the fish slurry is blent with milk, add emulsifying agent and carry out transient heating sterilization formation milk, add flavouring then and be fish milk semi-finished product;
(3) above-mentioned semi-finished product being sent into homogenizer, add and depress homogeneous, is the even milk of deposit-free and educt until outward appearance;
(4) carry out once more behind the homogeneous sending into immediately in the can basin after the transient heating sterilization, keep at least 70 ℃ of temperature, pressure is 0.2kg/cm
2Pack.
In above-mentioned production technology, the temperature of described transient heating sterilization is 95～125 ℃, 30～45 minutes heat time heating times.Like this, both the sterilizing purpose can be reached, and nutritional labeling contained in fish and the milk can be do not destroyed again.
In above-mentioned production technology, heating-up temperature is 80～95 ℃ during homogeneous in homogenizer, and pressure is 150～300kg/cm
2Under this temperature and pressure, carry out homogeneous, can make that various compositions obtain closer more fully contact in the full fish milk, make the storage period of finished product fish milk longer.
In above-mentioned production technology, when making raw material fish slurry, colloid mill correct grinding back fish body particle is greater than the part of 0.02mm, handle through boiling again, perhaps boiling and enzymolysis processing, after perhaps boiling, enzymolysis and the aching and limpization processing, finish grind once more to fish body particle all less than 0.02mm.Like this, can widen the utilization rate that fish resource also can improve fish resource and nutritional labeling, particularly some fish bodies also can be used as the raw material of making the fish slurry than harder fish products kinds such as big and fish scale, fish-bone, the fish gill, flakes, make the source of fish raw material wider, more help large-scale industrial production.
Technique effect of the present invention: after adopting technical scheme of the present invention, the 1. nutritional labeling utilization rate height of fish.In production technology of the present invention, the fish body is adopted corase grind and correct grinding two procedures, make hard parts such as the fish scale that is dropped in traditional ichthyophagy method, fish-bone, fin, the fish gill wherein contained nutritional labeling be utilized as the fish slurry of preparation fish milk; In the production technology of the present invention, except that in packaging process, the strict sterilization, also having three road disinfection operations: when the first prepares raw material fish slurry, adopt to add edible ethanol and carry out the transient heating sterilization by conventional method; It two is after blending with milk, adopts the transient heating sterilization; It three is to carry out transient heating sterilization behind the homogeneous once more.Like this, when preparation fish when slurry just can be with common ichthyophagy, contained the nutritional labeling that the fish guts that enriches DHA and EPA is used to supply milk by what the lane was abandoned, and in prescription adding preservative agent not, also can reach 6 months the storage period under the final finished normal temperature.2. the milk nutritional labeling is strengthened and is balanced.Adopt the fish slurry of production technology preparation of the present invention, except that the nutritional labeling that contains the fish that people obtain by traditional ichthyophagy method from the flesh of fish, also contain and be dropped part in traditional ichthyophagy method, contained polyunsaturated fatty acid such as DHA and EPA in flake and the fish guts as contained lecithin such as fish-bone, fish scale, mineral matter particularly calcium, phosphorus, iodine.After this fish slurry is blent the formation milk with milk, the nutritional labeling of milk that reinforcement is also balanced.The analysis showed that, fish milk finished product (embodiment 1) calcium content of the present invention is 1500mg/100ml, be about 10 times of milk, also contain the DHA and the EPA that do not have substantially in the milk, its content is greater than 7%, and containing multiple human body essential amino acid, its content (mg/100ml) is respectively: threonine 5 ± 0.01, methionine 4 ± 0.01, valine 8.2 ± 0.01, leucine 8.0 ± 0.02, isoleucine 4.0 ± 0.05, phenylalanine 8.2 ± 0.2, lysine 10.5 ± 0.5, arginine 10.5 ± 0.1, tryptophan 2.2 ± 0.01 also contains the essential histidine of children 3.0 ± 0.3.3. mouthfeel and milk are suitable.Be furnished with an amount of emulsifying agent in the fish milk of the present invention, remove raw meat agent and flavouring, simultaneously in production technology, employing is heated in homogenizer, is pressurizeed, not only make fish slurry and milk form the milk of homogeneous, and through after the homogeneous processing, the affinity of removing raw meat agent and flavouring and fish slurry and milk in the prescription is better, removes raw meat and flavoring effect and improves, in storage period, there are not precipitation and segregation phenomenon.4. technology is simple and pollution-free.Production technology of the present invention is to be raw material with the whole fish bodies except that gall bladder, adopts the physical method of corase grind and correct grinding to obtain the fish slurry, the fish body is managed jointly form branch all to enter during the finished product fish suckles, and not introduced any chemical reagent.So just avoided reaching the pollution of the chemical reagent that is caused thus, also simplified production technology, easier realization suitability for industrialized production for extracting certain nutritional labeling institute must take in the fish body chemical extraction technology.
The specific embodiment
The present invention is further detailed explanation below in conjunction with embodiment, but be not limited thereto.
Raw material
1, fish: adopt commercially available or the edible various fresh-water fishes directly fished for such as silver carp, crucian, grass carp; Various ocean fishes such as yellow croaker, hairtail, crust fish;
2, milk: cow produces fresh milk;
3, emulsifying agent: delicatessen food usefulness emulsifying agent such as fatty glyceride, fatty acid cane sugar ester, soybean lecithin, CSL, sorbitan carboxylic esters;
4, remove the raw meat agent: commercially available edible cycloheptaamylose;
5, flavouring: delicatessen food essence such as creamy, cocoa perfume (or spice), various fruit flavouring;
6, water: the running water, pure water or the phreatic water that meet national drinking water standard.
Embodiment 1
A, prescription
Fish slurry (butt 12.5%) 1000 grams account for 48.66% of gross weight
Milk (butt 6.0%) 1000 grams account for 48.66% of gross weight
Emulsifying agent (fatty glyceride) 30 grams account for 1.46% of gross weight
Remove raw meat agent (cycloheptaamylose) 20 grams and account for 0.97% of gross weight
Flavouring (butter essence) 5 grams account for 0.24%B, the production technology of gross weight and 1. make raw material fish slurry
After removing fresh water silver carp 5000 grams that remove fish excrement, fish food, fish gall bladder and cleaning, be placed in the Weight type beater, its sieve diameter transferred to 2.0mm, then making beating roughly grind to fish body particle all by screen cloth, pulping process constantly adds water and washes the beater cavity;
Above-mentioned fish slurry through corase grind is squeezed into ultra micro formula colloid mill and adjusted its sieve diameter is 0.02mm, finish grind and be the emulsus fluid, its fish body particle is less than 0.02mm, sampling 200 grams, and measuring the butt that contents on dry basis and water transfer to correct grinding fish slurry 100～115 ℃ of oven dry is 12.5%;
Getting above-mentioned fish slurry 1000 grams sends in the Stinking eliminating can, edible ethanol 20 grams of adding 75% keep carrying out in 40 minutes the transient heating sterilization and remove raw meat at 95 ℃, and adding under agitation removes raw meat agent cycloheptaamylose 20 grams again, stir embedding in 30 minutes and remove raw meat, it is standby to be raw material fish slurry after evenly; 2. getting raw material fresh milk 100 restrains in 125 ℃ of oven dry, measure its contents on dry basis, transferring to contents on dry basis then is 6.0%, get this fresh milk (butt is 6.0%) 1000 grams and above-mentioned whole raw material fish slurry, suction is blent in the jar, add emulsifying agent fatty glyceride 30 grams and be heated to 95 ℃ and keep and carried out the transient heating sterilization in 35 minutes and form milk, add flavouring butter essence 5 grams then, stir again and be fish milk semi-finished product in 30 minutes; 3. with in the above-mentioned fish milk semi-finished product suction homogenizer, be heated to 80 ℃ and keep-up pressure and be at least 150kg/cm
2, after 2 hours, sampling detects by an unaided eye, and outward appearance keeps carrying out in 35 minutes sending into immediately in the can basin after the transient heating sterilization at 95 ℃ for there not being the milk of precipitation and educt again; 4. in the can basin, keep at least 70 ℃ of temperature, pressure 0.2kg/cm
2And inspection by sampling, qualified back pack a mouthful tinning with the ultraviolet lamp irradiation and is packed and be the finished product fish and suckle.C, product quality analysis be outward appearance 1.: milky, nothing precipitate, are emulsus; 2. solid content: 240 grams account for 11.7% of gross weight; 3. organoleptic indicator: stiff, milk, stay mouthful property strong; 4. sanitary index: Escherichia coli≤2/100ml; Pathogenic bacteria do not have; Content of beary metal meets the milk GB; 5. storage period: be no less than 6 months under the normal temperature 6. nutritional labeling: see Table 1 and table 2
Embodiment 2A, prescription
Fish slurry (butt 12.5%) 1500 grams account for 58.14% of gross weight
Milk (butt 6.0%) 1000 grams account for 38.76% of gross weight
Emulsifying agent (sorbitan carboxylic esters) 40 grams account for 1.55% of gross weight
Remove raw meat agent (cycloheptaamylose) 30 grams and account for 1.16% of gross weight
Flavouring (fruit flavouring essence) 10 grams account for 0.39%B, the production technology of gross weight
With 500 gram fresh water grass carps and 1000 gram crust fishes (ocean fish) replace the fresh-water fishes among the embodiment 1 and press regulation in embodiment 2 prescriptions emulsifying agent, remove raw meat agent and flavouring and consumption and replace corresponding emulsifying agent among the embodiment 1, remove raw meat agent and flavouring, all the other all make the fish finished product of suckling by embodiment 1 identical production technology.C, product quality analysis be outward appearance 1.: milky, nothing precipitate, are emulsus; 2. solid content: 327.5 grams account for 12.69% of gross weight; 3. organoleptic indicator: stiff, fruit perfume (or spice), stay mouthful property strong; 4. sanitary index: Escherichia coli≤2/100ml; Pathogenic bacteria do not have, and content of beary metal meets the milk GB; 5. storage period: be no less than 6 months under the normal temperature; 6. nutritional labeling: see Table 1 and table 2
Table 1 main nutrient composition content (weight %)
| Fat | Protein | ????EPA | ????DHA | ||
| Fish milk | Embodiment 1 | ????3.0 | ????7.0 | ????3.0 | ????4.0 |
| Embodiment 2 | ????3.5 | ????6.0 | ????8.0 | ????6.0 | |
| Milk | ????3.5 | ????3.3 | Trace | Trace | |
Table 2 micronutrient levels (mg/100ml)
| Calcium | Selenium | Zinc | Potassium | Sodium | Iron | Phosphorus | Strontium | Iodine | |
| Embodiment 1 | ?1500 | ?0.01 | ?0.2 | ?350 | ?200 | ?0.8 | ?30 | ?0.5 | ?0.005 |
| Embodiment 1 | ?1600 | ?0.015 | ?0.3 | ?500 | ?400 | ?1.0 | ?30 | ?0.5 | ?0.008 |
By table 1 and table 2 as can be seen, adopting ocean fish is the fish milk (embodiment 2) of raw material, and its protein content, iodine, potassium, sodium element content are higher.Therefore, can adjust the kind of raw material fish according to the market demand.
In embodiment 1 and 2, behind the ultra micro formula colloid mill correct grinding, if still have fish body particle greater than 0.02mm, in order to improve the utilization rate of fish resource and nutritional labeling, can make fish body particle all less than 0.02mm by a kind of production technology among the following embodiment 3～5, raw material fish body is utilized except that gall bladder fully.
Embodiment 3
Collect the part of the ultra micro formula colloid mill correct grinding back fish body particle of some, put into boiling vessel, add the water of equivalent weight, directly logical steam heated to 125 ℃ and boiling 1 hour greater than 0.02mm.Squeezing in the ultra micro formula colloid mill then and adjusting its sieve diameter is 0.02mm, finish grindes to fish body particle promptly to can be used as correct grinding fish slurry less than 0.02mm.
Embodiment 4
Adopt the method for embodiment 3, if boiling and correct grinding back still have the part of fish body particle greater than 0.02mm, put into enzymatic vessel after being collected into some, make catabolic enzyme with papain, its consumption be treating material weight 1% and be made into 1: 1 water slurry, be added in the enzymatic vessel and heating, placed 3 hours at 40～45 ℃, remove catabolic enzyme with the clear water flushing, squeezing in the ultra micro formula colloid mill then and adjusting its sieve diameter is 0.02mm, finish grindes to fish body particle promptly to can be used as correct grinding fish slurry less than 0.02mm.
Embodiment 5
Adopt the method for embodiment 4, if enzymolysis and correct grinding back still have the part of fish body particle greater than 0.02mm, put into aching and limpization jar after being collected into some, add 1% chemical pure HCL, its consumption is 10% of a pending thing weight, and soak at room temperature is after 5 hours, extremely neutral with the clear water flushing, squeezing in the ultra micro formula colloid mill then and adjusting its sieve diameter is 0.02mm, and correct grinding back fish body particle promptly can be used as correct grinding fish slurry all less than 0.02mm.
Claims (7)
1, a kind of fish milk is characterized in that, it by fish slurry, milk, emulsifying agent, remove the milk that raw meat agent and flavouring are formed, each component shared percetage by weight in total amount is:
Fish slurry (butt 12.5%) 10～85%; Milk (butt 6.0%) 10～85%
Emulsifying agent 1～5%; Remove raw meat agent 0.1～5%
Flavouring 0.1～5%; Wherein the fish slurry is the slurry that is formed after corase grind and fine grinding with water at interior whole fish bodies by the flesh of fish, fish-bone, fish scale, flake, fin, the fish gill and all fish guts except that gall bladder, and its butt is 12.5%
2, fish milk according to claim 1 is characterized in that the fish of starching as fish is fresh-water fishes, ocean fish or fresh-water fishes and ocean fish.
3, a kind of preparation production technology of fish milk according to claim 1 is characterized in that, comprise make that fish starch, blends, homogeneous, packing are pressurizeed in transient heating sterilization, emulsification, flavoring, heating, concrete steps are as follows:
(1) when making raw material fish slurry, after fish body removal gall bladder is also cleaned, making beating earlier roughly grind to fish body particle less than 2.0mm, again with colloid mill finish grind to fish body particle less than 0.02mm, adding ethanol then carries out the transient heating sterilization and removes raw meat, under agitation add and remove raw meat agent embedding except that raw meat, it is standby to make raw material fish slurry;
(2) after the fish slurry is blent with milk, add emulsifying agent and carry out transient heating sterilization formation milk, add flavouring then and be fish milk semi-finished product;
(3) above-mentioned semi-finished product being sent into homogenizer, add and depress homogeneous, is the even milk of deposit-free and educt until outward appearance;
(4) carry out once more behind the homogeneous sending into immediately in the can basin after the transient heating sterilization, keep at least 70 ℃ of temperature, pressure is 0.2kg/cm
2Pack.
According to the production technology of the described fish milk of claim 3, it is characterized in that 4, the temperature of described transient heating sterilization is 95～125 ℃, 30～45 minutes heat time heating times.
According to the production technology of the described fish of claim 3 milk, it is characterized in that 5, heating-up temperature is 80～95 ℃ during homogeneous in homogenizer, pressure is 150～300kg/cm
2
6, the production technology of suckling according to the described fish of claim 3, it is characterized in that, when making raw material fish slurry, colloid mill correct grinding back fish body particle is greater than the part of 0.02mm, handle through boiling again, perhaps boiling and enzymolysis processing, after perhaps boiling, enzymolysis and the aching and limpization processing, finish grind once more to fish body particle all less than 0.02mm.
According to the production technology of the described fish milk of claim 6, it is characterized in that 7, it is directly to be heated to 100～125 ℃ with steam also to keep at least 1 hour that described boiling is handled; Described enzymolysis is to place 2～4 hours in 40～45 ℃ in the presence of catabolic enzyme; Described aching and limpization is after soaking 4～5 hours down with hydrochloric acid normal temperature, and be extremely neutral with the clear water flushing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031316212A CN1176594C (en) | 2003-05-28 | 2003-05-28 | Fish milk and its producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031316212A CN1176594C (en) | 2003-05-28 | 2003-05-28 | Fish milk and its producing process |
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| Publication Number | Publication Date |
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| CN1473481A true CN1473481A (en) | 2004-02-11 |
| CN1176594C CN1176594C (en) | 2004-11-24 |
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| CNB031316212A Expired - Fee Related CN1176594C (en) | 2003-05-28 | 2003-05-28 | Fish milk and its producing process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100360042C (en) * | 2004-06-18 | 2008-01-09 | 武汉飞喜乐生物工程发展有限公司 | Method for preparing fish-milk beverage |
| CN100418427C (en) * | 2005-09-13 | 2008-09-17 | 仙桃市泰尔生物科技开发有限公司 | Health type fish milk, and its processing method |
| CN101946929A (en) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | Preparation method of hui fish milk soup |
| CN102960459A (en) * | 2012-11-02 | 2013-03-13 | 长阳清江鹏搏开发有限公司 | Fish milk |
| CN104757684A (en) * | 2015-04-30 | 2015-07-08 | 武汉大学 | Fish extract beverage production method |
| CN109645279A (en) * | 2018-12-24 | 2019-04-19 | 吴贤华 | A kind of processing method of pure fish milk beverage |
-
2003
- 2003-05-28 CN CNB031316212A patent/CN1176594C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100360042C (en) * | 2004-06-18 | 2008-01-09 | 武汉飞喜乐生物工程发展有限公司 | Method for preparing fish-milk beverage |
| CN100418427C (en) * | 2005-09-13 | 2008-09-17 | 仙桃市泰尔生物科技开发有限公司 | Health type fish milk, and its processing method |
| CN101946929A (en) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | Preparation method of hui fish milk soup |
| CN102960459A (en) * | 2012-11-02 | 2013-03-13 | 长阳清江鹏搏开发有限公司 | Fish milk |
| CN104757684A (en) * | 2015-04-30 | 2015-07-08 | 武汉大学 | Fish extract beverage production method |
| CN109645279A (en) * | 2018-12-24 | 2019-04-19 | 吴贤华 | A kind of processing method of pure fish milk beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1176594C (en) | 2004-11-24 |
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