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

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'...

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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

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