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Fishbone fermented milk and preparation method thereof

A fermented milk and fish bone technology, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of simple taste, single type, and incomplete nutrition, so as to increase calcium concentration and bone fluid acidity, prevent precipitation, The effect of promoting the absorption of calcium

Inactive Publication Date: 2016-01-13
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fermented milk has problems such as single type, simple taste, and incomplete nutrition, which seriously restrict the development of the fermented milk industry. Therefore, how to obtain products with rich nutrition, unique flavor and strong functionality has become an important issue in the production of fermented milk products

Method used

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  • Fishbone fermented milk and preparation method thereof
  • Fishbone fermented milk and preparation method thereof
  • Fishbone fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Softening and homogenization

[0032] After adding the grass carp bone by-products remaining in the processing process to 5 times the volume of the grass carp bone water, it was treated under high pressure at 121°C for 20 minutes to soften the fish bone. Remove the fish meat remaining on the softened fish bones, add 12 times the volume of the fish bones, and then homogenize.

[0033] (2) Enzymatic hydrolysis

[0034] The prepared fish bone homogenate was added with a flavor protease of 2.5% by weight of the fish bone homogenate, and enzymatically hydrolyzed at 50°C for 2.5 hours, the temperature was raised to 95°C, and heated for 15 minutes to inactivate the enzyme to obtain a fish bone enzymatic hydrolysis solution.

[0035] (3) Fermentation

[0036] Add 1.25% glucose by weight of the enzymatic hydrolysate to the prepared fish bone enzymatic hydrolysate, sterilize at 121°C for 20 minutes, cool to room temperature and mix with cow milk at a mass ratio of 9:1, and 1% by weigh...

Embodiment 2

[0050] After adding the grass carp bone by-products remaining in the processing process to 5 times the volume of the grass carp bone water, it was treated under high pressure at 121°C for 20 minutes to soften the fish bone. Remove the fish meat remaining on the softened fish bones, add 12 times the volume of the fish bones, and then homogenize. The prepared fish bone homogenate was added with a flavor protease of 2.5% by weight of the fish bone homogenate, and enzymatically hydrolyzed at 50°C for 2.5 hours, the temperature was raised to 95°C, and heated for 15 minutes to inactivate the enzyme to obtain a fish bone enzymatic hydrolysis solution.

[0051] Add 1% glucose of the enzymatic hydrolysate to the prepared fish bone enzymatic hydrolysate, sterilize at 121°C for 20 minutes, cool to room temperature and mix with milk at a mass ratio of 3:5, and the mixed solution has activated 1% by weight. The fermented Streptococcus thermophilus, Lactobacillus bulgaricus and Leuconostoc mes...

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Abstract

The invention aims at providing fishbone fermented milk and a preparation method thereof. Fishbones are subjected to enzymolysis through protease, then hydrolysate and milk are mixed, and lactic acid bacteria are introduced for fermentation so that the fishbone fermented milk can be prepared. The fishbone fermented milk is pure white or light yellow in luster, has the special fresh aroma of aquatic products and milk and is free of odors making people unpleasant; the saline taste, the sweet taste and the delicate flavor are palatable, and the requirements of the popular taste are met; the fishbone fermented milk is uniform and free of suspended solids and flocculent precipitate and contains functional peptide, vitamins, mineral substances, trace elements and other rich nutrient substances. According to another large characteristic of the fishbone fermented milk, the fishbone fermented milk has the calcium supplement function. Close relationship exists among absorption and utilization of calcium, the form of intake calcium, a proper calcium and phosphate ratio and existence of amino acid. Fishbones contain rich calcium and phosphate and other substances, fishbone calcium is converted into precipitate calcium, amio acid calcium, calcium lactate and the types of various kinds of organic calcium, the concentration of soluble calcium and the acidity of bone liquid are increased, calcium is prevented from being precipitated in the intestinal tract, and absorption of a human body to calcium is promoted.

Description

[0001] Research areas [0002] The invention belongs to the technical field of dairy product processing, and specifically relates to a fish bone fermented milk and a preparation method thereof. Background technique [0003] my country is the world's largest producer of aquatic raw materials. There are many aquatic product processing enterprises and large processing output. A large number of by-products such as fish bones will be produced during the processing. Fish bones are rich in nutrition, high in protein, and rich in minerals such as calcium and phosphorus. Compared with other raw materials, they are closer to the ideal calcium-phosphorus ratio of 2:1 recommended by the United States. If fish bones and other by-products are randomly discarded without being used, it will cause great environmental pollution and waste of resources. Therefore, it is of great significance to apply fish bones by-products to the preparation of fermented dairy products. [0004] Fermented milk is an ac...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23L1/325
Inventor 赵元晖曾名湧陈铭张密陈坤刘尊英董士远吴浩浩
Owner OCEAN UNIV OF CHINA
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