Fermented sturgeon cartilage chewable tablets and preparation method thereof

A chewable tablet and sturgeon technology, which is applied in the field of fermented sturgeon cartilage chewable tablet and its preparation, can solve the problems of poor taste coordination, incompatibility of dairy raw materials, and restrictions on blending, etc., and achieves the effect of high calcium content

Inactive Publication Date: 2016-11-09
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 chewable tablets and preparation method thereof
  • Fermented sturgeon cartilage chewable tablets and preparation method thereof
  • Fermented sturgeon cartilage chewable tablets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1 Preparation of Fermented Sturgeon Cartilage Chewable Tablets (1)

[0044] 1. Prepare the seed liquid of the starter strain. The starter strain Lactobacillus casei is stored in freeze-dried bacterial powder, and the Lactobacillus casei is inoculated into the MRS medium, cultured statically at 37° C. for 24 hours, and continued to be subcultured until the vitality is restored. Transfer to MRS medium and store at 4°C.

[0045] 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 w...

Embodiment 2

[0049] Example 2 Preparation of Fermented Sturgeon Cartilage Chewable Tablets (2)

[0050] 1. Prepare the seed liquid of the starter strain. The starter strain Lactobacillus casei is stored in freeze-dried bacterial powder, and the Lactobacillus casei is inoculated into the MRS medium, cultured statically at 37° C. for 24 hours, and continued to be subcultured until the vitality is restored. Transfer to MRS medium and store at 4°C.

[0051] 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 dry in the shade; after drying, use a pulverizer to grind for 1 min, repeat 3-5 times; pass through a 160-mesh sieve to obtain sturgeon cartilage powder with a particl...

Embodiment 3

[0055] Example 3 Preparation of Fermented Sturgeon Cartilage Chewable Tablets (3)

[0056] 1. Prepare the seed liquid of the starter strain. The starter strain Lactobacillus casei is stored in freeze-dried bacterial powder, and the Lactobacillus casei is inoculated into the MRS medium, cultured statically at 37° C. for 24 hours, and continued to be subcultured until the vitality is restored. Transfer to MRS medium and store at 4°C.

[0057] 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; pass through a 60-mesh sieve to obtain sturgeon cartilage powder with a par...

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Abstract

The invention provides fermented sturgeon cartilage chewable tablets and a preparation method thereof. The preparation method of the fermented sturgeon cartilage chewable tablets comprises the following steps: (1) preparing a seed solution of a leavening agent strain; (2) preparing sturgeon cartilage powder; (3) preparing a sturgeon cartilage powder nutrient solution; (4) performing inoculation and constant-temperature fermentation; (5) preparing the fermented sturgeon cartilage chewable tablets. The method has lower cost, and the prepared fermented sturgeon cartilage chewable tablets have excellent health care performance such as calcium supplement and the like and have substantial economic benefit and social benefit.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing and the technical fields of nutrition and health care and food engineering, in particular, the invention relates to a fermented sturgeon cartilage chewable tablet 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 i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00
Inventor 李平兰张璐桂萌刘蕾武瑞赟
Owner CHINA AGRI UNIV
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