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Method for preparing easily-digestible sturgeon active calcium powder by two-step fermentation and calcium powder prepared by method

An active calcium powder and easy-to-digest technology, which is applied in the field of food processing, can solve the problems of restricting the sustainable development of the sturgeon industry, low breeding profits, increasing production without increasing income, etc., to achieve low calcium utilization rate, good product quality, and save production The effect of time and cost

Active Publication Date: 2018-06-15
GUANGZHOU CITY POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the development and utilization of sturgeon products in our country is still at the initial stage of consumption, mainly selling fresh and frozen sturgeon meat. The profit of breeding is low, and there is a phenomenon of increasing production but not increasing income, which seriously restricts Sustainable development of the sturgeon industry

Method used

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  • Method for preparing easily-digestible sturgeon active calcium powder by two-step fermentation and calcium powder prepared by method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) After preliminarily chopping the fish skin and fish bone of the sturgeon, pass through a 200-mesh sieve through a wet method of superfine grinding;

[0022] (2) Add 1.0wt% trypsin (20000U / g) and 0.5wt% lipolytic enzyme (5000U / g) at a temperature of 10°C, stir for 60 minutes to promote proteolysis and lipolysis, and centrifuge at 5000g / min to remove impurities and purify Sturgeon paste.

[0023] (3) First fermentation: adjust the pH value of the sturgeon paste to 4.5, add the activated Lactobacillus acidophilus and Rhizopus fermentation broth at a temperature of 22°C, and ferment for 3 hours;

[0024] (4) The second variable temperature fermentation: add calcium gluconate (0.05wt%) and whey protein powder (5wt%) to the sturgeon paste, fully stir evenly, gradually heat up to 30°C during the stirring process, maintain 30min, and cool down Add Karl's yeast at 25°C and ferment for 1 hour until the concentration of bacteria in the surimi paste reaches 10 4 CFU / mL, stop ...

Embodiment 2

[0027] (1) After preliminarily chopping the fish skin and fish bone of the sturgeon, pass through a 200-mesh sieve through a wet method of superfine grinding;

[0028] (2) Add 0.8wt% trypsin (20000U / g) and 0.3wt% lipolytic enzyme (5000U / g) at 15°C, stir for 50min to promote proteolysis and lipolysis, and centrifuge at 2000g / min to remove impurities and purify the sturgeon pulp.

[0029] (3) First fermentation: adjust the pH value of the sturgeon paste to 4.7, add the activated Lactobacillus acidophilus and Rhizopus fermentation broth at 20° C., and ferment for 4 hours.

[0030] (4) The second temperature-variable fermentation: add calcium gluconate (0.10wt%) and whey protein powder (4wt%) to the sturgeon paste, stir well, gradually heat up to 34°C during the stirring process, maintain 20min, and cool down Add Karl's yeast to 25°C and ferment for another 1.25 hours.

[0031] (5) Add 2.5wt% maltodextrin to the surimi paste and then spray dry it, add 100 international units of ...

Embodiment 3

[0033] (1) After preliminarily chopping the fish skin and fish bone of the sturgeon, pass through a 200-mesh sieve through a wet method of superfine grinding;

[0034] (2) Add 1.2wt% trypsin (20000U / g) and 0.4wt% lipolytic enzyme (5000U / g) at 12°C, stir for 70min to promote proteolysis and lipolysis, and centrifuge at 3500g / min to remove impurities and purify the sturgeon pulp.

[0035] (3) First fermentation: adjust the pH value of the sturgeon paste to 5.0, add the activated Lactobacillus acidophilus and Rhizopus fermentation broth at 18° C., and ferment for 5 hours.

[0036] (4) The second variable temperature fermentation: add calcium gluconate (0.15wt%) and whey protein powder (3wt%) to the sturgeon paste, stir well, gradually heat up to 32°C during the stirring process, maintain 40min, and cool down Add Karl's yeast to 25°C and ferment for another 1.5 hours.

[0037] (5) Add 3.5wt% maltodextrin to the surimi slurry and then spray dry it. Add 100 international units of ...

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Abstract

The invention belongs to the technical field of food processing and discloses a method for preparing easily-digestible sturgeon active calcium powder by two-step fermentation and calcium powder prepared by the method. The method comprises the following steps of: after preliminarily cutting up the skin and bones of a sturgeon, performing wet ultrafine crushing and performing sieving; adding 0.8-1.2wt% of trypsin and 0.3-0.5wt% of lipolytic enzyme at the temperature of 10-15 DEG C, and performing centrifugation to remove impurities; adjusting the pH of sturgeon paste, adding activated lactobacillus acidophilus and rhizopus fermentation liquor at the temperature of 18-22 DEG C, and performing fermentation for 3-5 hours; then adding 0.05-0.15wt% of calcium gluconate and 3-5wt% of whey proteinpowder; performing thorough and uniform stirring; performing heating to 30-34 DEG C in the stirring process and maintaining the temperature for 20-40min; performing cooling to 25 DEG C; adding saccharomyces carlsbergensis and performing fermentation for 1-1.5 hours to obtain minced sturgeon paste; and after adding maltodextrin in the minced sturgeon paste, performing spray-drying, and adding vitamin D to obtain the calcium powder.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing easily digestible active calcium powder of sturgeon by two-step fermentation and the prepared calcium powder. Background technique [0002] Sturgeons, like sharks, are the oldest and most primitive cartilaginous fish species on the earth. They are the largest and longest-lived fish in freshwater fish, and have high economic and scientific value. Because the whole body of sturgeon is cartilage, it is known as "shark fins and sturgeon bones, eating them can improve eyesight and strengthen yang, and prolong life". In recent years, the output of artificial breeding of sturgeon in my country has increased rapidly, and China has become the world's largest sturgeon breeding country, with an annual output of more than 50,000 tons of sturgeon. At present, most of the development and utilization of sturgeon products in our country is still at the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/16A23P10/40
CPCA23V2002/00A23L33/16A23P10/40A23V2250/1578
Inventor 黄利华贾强谭龙飞梁兰兰
Owner GUANGZHOU CITY POLYTECHNIC
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