Fermented sturgeon cartilage milk beverage and preparation method thereof

A milk drink and sturgeon technology, which is applied in the field of fermented sturgeon bone juice milk drink and its preparation, can solve the problems of blending restrictions, incompatibility of milk raw materials, poor taste coordination, etc., and achieve low cost, good social benefits, Finished product color milky white effect

Inactive Publication Date: 2016-09-28
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the process of sturgeon processing, in addition to the smell, its taste adjustment is also a difficult technical problem to solve, because fish raw materials are different from other plant products, fish meat has a unique fishy smell, and the coordination of taste is poor, and It is difficult to be compatible with other dairy raw materials, so its deployment is greatly restricted

Method used

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  • Fermented sturgeon cartilage milk beverage and preparation method thereof
  • Fermented sturgeon cartilage milk beverage and preparation method thereof
  • Fermented sturgeon cartilage milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 Preparation of Fermented Sturgeon Bone Milk Beverage (1)

[0043] 1. Preparation of the seed solution of the starter strain The starter strain Lactobacillus casei was stored in freeze-dried bacterial powder, inoculated into the MRS medium, cultured statically at 37°C for 24 hours, and continued to be subcultured until the vitality was restored. Transfer to MRS medium and store at 4°C.

[0044] 2. Preparation of sturgeon cartilage powder Take the skull and spine of the sturgeon and wash them with flowing water; boil the sturgeon cartilage for 30 minutes, and take out the cartilage when the fish becomes soft; continue to boil for 10 minutes to remove the minced meat; wash with running water until No oil slick; pre-dry in a constant temperature drying oven at 40°C and then dry in the shade; after drying, use a pulverizer to grind for 1 min, repeat 3-5 times; sieve with 80 mesh to obtain sturgeon cartilage with a particle size of 100-200 μm pink.

[0045] 3. ...

Embodiment 2

[0048] Example 2 Preparation of Fermented Sturgeon Bone Milk Beverage (2)

[0049] 1. Preparation of the seed solution of the starter strain The starter strain Lactobacillus casei was stored in freeze-dried bacterial powder, inoculated into the MRS medium, cultured statically at 37°C for 24 hours, and continued to be subcultured until the vitality was restored. Transfer to MRS medium and store at 4°C.

[0050] 2. Preparation of sturgeon cartilage powder Take the skull and spine of the sturgeon and wash them with flowing water; boil the sturgeon cartilage for 30 minutes, and take out the cartilage when the fish becomes soft; continue to boil for 10 minutes to remove the minced meat; wash with running water until No oil slick; pre-dried in a constant temperature drying oven at 40°C and then placed in a cool place to dry; after drying, use a pulverizer to grind for 1 min, repeat 3-5 times; pass through a 100-mesh sieve to obtain sturgeon cartilage with a particle size of 100-250 ...

Embodiment 3

[0054] Example 3 Preparation of Fermented Sturgeon Bone Milk Beverage (3)

[0055] 1. Preparation of the seed solution of the starter strain The starter strain Lactobacillus casei was stored in freeze-dried bacterial powder, inoculated into the MRS medium, cultured statically at 37°C for 24 hours, and continued to be subcultured until the vitality was restored. Transfer to MRS medium and store at 4°C.

[0056] 2. Preparation of sturgeon cartilage powder Take the skull and spine of the sturgeon and wash them with flowing water; boil the sturgeon cartilage for 30 minutes, and take out the cartilage when the fish becomes soft; continue to boil for 10 minutes to remove the minced meat; wash with running water until There is no oil slick; pre-dry in a constant temperature drying oven at 40°C and then dry in the shade; after drying, use a pulverizer to grind for 1 min, repeat 3-5 times; sieve to obtain sturgeon cartilage powder of corresponding mesh.

[0057] 3. Preparation of stur...

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PUM

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Abstract

The invention provides a fermented sturgeon cartilage milk beverage and a preparation method thereof. The preparation method of the fermented sturgeon cartilage milk beverage comprises the following steps: (1) preparing a leaven strain seed solution; (2) utilizing sturgeon cartilage to prepare sturgeon cartilage powder; (3) preparing a nutrient solution of the sturgeon cartilage powder: (4) performing inoculation and constant temperature fermentation; (5) utilizing fermentation liquor to prepare the fermented sturgeon cartilage milk beverage. The method provided by the invention is relatively low in cost, and the prepared sturgeon cartilage milk beverage has excellent calcium supplement and other health-care properties, so that the sturgeon cartilage milk beverage has considerable economic benefits and social benefits.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing and the technical field of nutrition and health care engineering. Specifically, the invention relates to a fermented sturgeon bone milk drink and a preparation method thereof. Background technique [0002] Sturgeons belong to the class Acipenseroides, subclasses Radix, Sclerophyta, and Acipenseriformes. They are one of the earliest extant vertebrates, and they are also among the fish with the longest lifespan and the largest body size in the world. First, it is known as "living fossil in water". China is one of the countries with the most species of sturgeon, the widest distribution and the richest resources in the world. As of 2008, the output of Chinese sturgeon aquaculture reached 21,400 tons, accounting for 83.3% of the world's total output of sturgeon aquaculture, and it is the largest in the world. Sturgeon farming countries. [0003] Sturgeon bone is the main waste prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/10
Inventor 李平兰张璐桂萌武瑞赟刘蕾
Owner CHINA AGRI UNIV
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