Nano fishbone product as well as preparation method and application of nano fishbone product

A technology for fish bones and products, which is applied in the field of nano-fish bones and its preparation, can solve the problems of reducing the gel strength of surimi products, the particle size of easy agglomeration of fish bone powder, and low calcium bioavailability, so as to achieve enhanced gel strength and grinding High efficiency, effect of improving texture properties

Active Publication Date: 2014-04-02
湖北土老憨生态农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects of the prior art, aiming at the problems such as low calcium bioavailability of existing micron fish bones, easy to produce bad mouthfeel (gravel feeling) and reducing the gel strength of surimi products, and existing The fishbone powder prepared by the dry method is easy to agglomerate and the particle size is uneven, and a new nano-scale fishbone product with better function and its preparation method and application in surimi products are provided. The present invention adopts a high-energy ball milling wet method Preparation of nano-fishbone products, its appearance is milky milky white liquid, no fishy smell, the average particle size (D50) of fishbone particles in the emulsion is 100-300nm, and the content in the finished product is as follows according to the dry basis mass percentage: crude Protein 20%-25%, crude fat 3%-5%, ash 70-75; mineral content according to dry basis: calcium 200-250mg / g, phosphorus 140-160mg / g, magnesium 2-3mg / g, sodium 1-2mg / g, copper 5-10mg / kg, iron 3-mg / kg, zinc 75-79mg / kg, selenium 65-70mg / kg, chlorine 2-3mg / kg, fluorine 1.31.6mg / kg kg, iodine 0.51mg / kg

Method used

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  • Nano fishbone product as well as preparation method and application of nano fishbone product

Examples

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Effect test

Embodiment 1

[0041] First cut the cleaned fish bones (preferably fish bones, or thawed fish bones or fish spines) into long sections of about 3cm, then add 3 times the total amount of clean water to immerse the fish bones, turn Put it into a high-pressure cooking pot and cook and soften at a temperature of 120°C and a pressure of 0.2MPa for 1 hour; after cooking, pour the cooking liquid, then rinse with clean water for 3 times, and then drain the water to remove grease; use a sieve A meat grinder with a plate hole diameter of 10mm is used to crush fish bones, and then wet crushing is carried out with a bone mud machine. First, it is crushed once at a grinding disc gap of 1mm and a rotating speed of 1500rpm, and then at a grinding disc gap of 0.5mm and a rotating speed of 3000rpm. Grinding once, the obtained fish bone mud passes through a 140-mesh sieve; adjust the water content of the fish bone mud to 90%, and transfer it to a high-energy ball mill for grinding. The grinding conditions are:...

Embodiment 2

[0046] First, cut the cleaned fish bones (or thawed fish bones) into long sections of about 3 cm, then add 2 times the total weight of clean water to immerse the fish bones, transfer them to a high-pressure cooking pot and cook them at a temperature of 120°C and a pressure of Cook and soften for 0.5h under the condition of 0.2MPa; after cooking, dump the cooking liquid, then rinse with clean water for 3 times, then drain the water to remove grease; use a meat grinder with a sieve plate aperture of 2mm to break the fish bones, and then Carry out wet crushing with a bone mud machine, first crush once under the condition of a millstone gap of 0.5mm and a rotating speed of 1000rpm, and then crush once under the condition of a millstone gap of 0.1mm and a rotating speed of 2000rpm, and pass the obtained fish bone mud through 140 Purpose sampling sieve; adjust fish bone mud moisture to 90%, transfer to high-energy ball mill for pulverization, grinding conditions are: rotating speed 2...

Embodiment 3

[0048] First, cut the cleaned fish bones (or thawed fish bones) into long sections of about 3 cm, then add 2 times the total weight of clean water to immerse the fish bones, transfer them to a high-pressure cooking pot and cook them at a temperature of 110°C and a pressure of Cook and soften for 1 hour under the condition of 0.14MPa; after cooking, dump the cooking liquid, then rinse with clean water for 3 times, and then drain the water to remove the grease; use a meat grinder with a sieve plate aperture of 5mm to break the fish bones, and then use The bone slime machine performs wet crushing, first crushing once at a grinding disc gap of 1 mm and a rotating speed of 1500 rpm, and then at a grinding disc gap of 0.1 mm and a rotating speed of 2000 rpm. Sample sieve; adjust the water content of the fish bone mud to 90%, and transfer it to a high-energy ball mill for crushing. The grinding conditions are: rotating speed 2500rpm, grinding medium size 2cm, medium filling volume 75%...

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Abstract

The invention discloses a nano fishbone product as well as a preparation method and application of the nano fishbone product, and belongs to the field of functional food. The preparation method of the nano fishbone product comprises the following steps of immersing cleaned fishbones in proper amount of water, stewing and softening the fishbones in a high-pressure digester, pouring out stewing liquid, adding water and rinsing, and draining off; breaking the fishbones with a meat grinder with the screen plate pore diameter of 2-10mm, drying, carrying out coarse grinding, and sieving by a 140-mesh sample separation sieve, thereby obtaining fishbone powder or fishbone paste with the particle size of less than 105 microns; and adding water into the fishbone powder or fishbone paste, regulating the water content of a dispersion liquid to 60-90%, and grinding by a high-energy ball mill at the speed of 2,000-3,000 rpm for 0.5-2 hours, wherein the size of the grinding medium is 0.5-5cm, and the filling content of the medium reaches 60%-80%. The nano fishbone product provided by the invention is emulsion which has no fishy smell, has the fishbone particle diameter of 100-300nm and has the calcium content of 30-50mg / g; the nano fishbone can be stably dispersed into the emulsion, has no gravel sense, and can be used for enhancing calcium in minced fish products and improving the texture property of the minced fish products.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to a nano-fish bone, a preparation method thereof and an application in minced fish products. Background technique [0002] Calcium is a very important and most abundant mineral in the human body. The content of calcium in the normal human body accounts for about 1.5% to 2.0% of the body weight, of which 99% exists in the bones and teeth. In addition, most of the 1% calcium exists in the soft tissue, extracellular fluid and blood in the form of ions, and maintains a dynamic balance with bone calcium. Calcium in the body, on the one hand, constitutes bones and teeth, on the other hand, it can participate in various physiological functions and metabolic processes, and affect the activities of various organs and tissues (Cashman, K.D. Calcium intake, calcium bioavailability and bone health. British Journal of Nutrition ( 2002), 87:169-177). my country'...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/326A23L17/00A23L17/10
CPCA23L17/00A23L17/10
Inventor 熊善柏尹涛赵思明刘友明刘茹荣建华
Owner 湖北土老憨生态农业科技股份有限公司
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