Preparation method for marine shellfish beverage

A shellfish and seafood technology, applied in food preparation, food ingredients containing natural extracts, food ingredients as taste improvers, etc., can solve the problems of complex production process, high cost, long time required, etc., and achieve simple process flow , short cycle, good effect

Inactive Publication Date: 2014-01-08
兰欣
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, domestic enterprises and scientific research institutions have tried some methods of developing shellfish beverages. Chinese patent CN101683175A discloses a preparation method for oyster vegetable active lactic acid bacteria beverages. Strict requirements and high cost; Chinese patent CN101601487A discloses a preparation method of shellfish protein beverage, which adopts enzymatic hydrolysis and yeast fermentation method to remove fishy smell from raw materials, and the enzymatic hydrolysis method takes a long time. A variety of enzyme preparations increase the probability of shellfish contamination and corruption, and the fermentation liquid after yeast fermentation has an unpleasant yeasty smell; Chinese patent CN101601487A discloses a preparation method for anti-hypertensive functional nutrient solution of pearl shellfish meat. Deodorization method and activated carbon adsorption method are used to remove fishy smell from raw materials. The adsorption effect of activated carbon is not good. After the raw material is treated, it is accompanied by nutrient loss and color change, and the adsorbent needs to be removed, which increases the production cost.
Other main methods of removing fishy smell include spice masking method, β-cyclodextrin embedding and other methods. Among them, the spice masking method uses star anise, fennel, ginger and other spices with strong aroma to mask the fishy smell. The disadvantage is that the product has a strong Spice smell, loses the delicious taste of shellfish; β-cyclodextrin embedding cost is high, the effect is average, and β-cyclodextrin has limited use as a food additive

Method used

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  • Preparation method for marine shellfish beverage

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Experimental program
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Effect test

Embodiment approach 1

[0019] Implementation mode 1: if figure 1 as shown,

[0020] Step 1) Pre-treatment of raw materials: Take clams, after desanding and cleaning, steam them, filter out the clam extract with a 100-mesh filter, remove the shells from the remaining steamed clams; take rice and dried lilies, wash them, Soak for 1h;

[0021] Step 2) Deodorization: take 30kg of clam shellfish obtained in step 1), 15kg of clam extract, 30kg of rice, and 4kg of lily, and mix them to obtain raw materials; add 79kg of deionized water to the raw materials, and heat to Keep warm at 95°C for 25 minutes until the rice is gelatinized;

[0022] Step 3) Extraction and filtration: beat the product obtained in step 2) with a colloid mill, filter, and take the filtrate;

[0023] Step 4) Add additives: Add 8kg of sweetener, 0.5kg of compound stabilizer and 0.1kg of emulsifier to the filtrate obtained in step 3), and stir evenly;

[0024] Step 5) Subpackage and sterilize: Subpackage and sterilize the liquid obtai...

Embodiment approach 2

[0026] Step 1) Pre-treatment of raw materials: Take clams, after desanding and cleaning, steam them, filter out the clam extract with a 100-mesh filter, remove the shells from the remaining steamed clams; take rice and dried lilies, wash them, Soak for 1h;

[0027] Step 2) Deodorization: Take 35kg of clam shell meat obtained in step 1), 10kg of clam extract, 35kg of rice, and 3kg of lily, and mix them to obtain raw materials; add 83kg of deionized water to the raw materials, and heat to Keep warm at 95°C for 25 minutes until the rice is gelatinized;

[0028] Step 3) Extraction and filtration: beat the product obtained in step 2) with a colloid mill, filter, and take the filtrate;

[0029] Step 4) Add additives: Add 8kg of sweetener, 0.5kg of compound stabilizer and 0.1kg of emulsifier to the filtrate obtained in step 3), and stir evenly;

[0030] Step 5) Subpackage and sterilize: Subpackage and sterilize the liquid obtained in step 4) to obtain clam shellfish beverage B.

Embodiment approach 3

[0032] Step 1) Pre-treatment of raw materials: Take clams, after desanding and cleaning, steam them, filter out the clam extract with a 100-mesh filter, remove the shells from the remaining steamed clams; take rice and dried lilies, wash them, Soak for 1h;

[0033] Step 2) Deodorization: Take 25kg of clam shellfish obtained in step 1), 15kg of clam extract, 25kg of rice, and 5kg of lily, and mix them to obtain raw materials; add 70kg of deionized water to the raw materials, and heat to Keep warm at 95°C for 25 minutes until the rice is gelatinized;

[0034] Step 3) Extraction and filtration: beat the product obtained in step 2) with a colloid mill, filter, and take the filtrate;

[0035] Step 4) Add additives: Add 8kg of sweetener, 0.5kg of compound stabilizer and 0.1kg of emulsifier to the filtrate obtained in step 3), and stir evenly;

[0036] Step 5) Subpackage and sterilize: Subpackage and sterilize the liquid obtained in step 4) to obtain clam shellfish beverage C.

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Abstract

The invention relates to a preparation method for a marine shellfish beverage. According to the preparation method, grains or potatoes, lily, marine shellfish meat and extracting solutions of the grains or the potatoes, the lily and the marine shellfish meat are homogenized and heated, and fishy and bitter tastes of a clam are removed by embedding and adsorption after rice gelatinization and the fresh and sweet flavors of the lily. The preparation method comprises the following steps: (1) preprocessing raw materials; (2) removing the fishy taste; (3) extracting and filtering; (4) adding additives; and (5) sub-packaging and sterilizing. The preparation method is simple in process, short in cycle, low in cost and good in effect; a shellfish extracting solution is embedded and adsorbed by rice and lily colloid mill slurry to prepare a palatable beverage with delicious flavor of shellfishes, the fragrance of the rice and the fresh and sweet flavors of the lily; in addition, byproducts in a preparation process can be used for producing puffed foods with the fragrance of the shellfishes and the rice as well as foods such as biscuits, breads and noodles, so that the raw materials are fully utilized and cannot be wasted; the preparation method is widely used for industrial production of various shellfish beverages.

Description

technical field [0001] The invention relates to a method for preparing a drink, in particular to a method for preparing a seafood and shellfish drink. Background technique [0002] Seafood and shellfish are rich in protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other nutrients, and low in calories. The beverage developed with it as the main raw material has the function of nutrition and health care. The delicious flavor is also accepted by the public. At present, there are few developments of shellfish beverages in China. The reason is that shellfish extracts have a special fishy and bitter taste, and finding a method for removing fishy smell with simple process, low cost and good effect has become the bottleneck of its development. [0003] In recent years, domestic enterprises and scientific research institutions have tried some methods of developing shellfish beverages. Chinese patent CN101683175A discloses a prepara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L2/52A23L2/70A23L2/72A23L5/27A23V2002/00A23V2200/16A23V2250/21A23V2250/2042A23V2300/14A23V2300/02
Inventor 兰欣
Owner 兰欣
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