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Processing process of anchovy protein milk

A processing technology, anchovy technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of waste, not being able to be processed and utilized well, and achieve the effect of expanding utilization channels

Inactive Publication Date: 2019-04-05
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the 1980s, the output of anchovy has increased year by year, but because it cannot be processed and utilized well, it has caused serious waste and

Method used

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  • Processing process of anchovy protein milk
  • Processing process of anchovy protein milk
  • Processing process of anchovy protein milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment relates to a processing technology of anchovy protein milk, comprising the following steps:

[0025] (1) Wash and divide the anchovies, remove the head, tail, fish bones, fish scales, keep the fish meat and viscera, mix the fish meat and viscera in a mass ratio of 5:1, grind them into surimi, add 2 times the weight of pure water , cook for 50 minutes, then keep the material temperature at 30°C, inoculate microorganisms, the microorganisms are Bifidobacterium and Lactobacillus casei, mix well, then add raw milk, the mass ratio of raw milk and anchovy fish meat is 3:10; 30°C , fermented for 5 days.

[0026] (2) Warm up the fermented material in step (1) to 65°C, keep it for 3 hours, cool to 45°C, add compound enzyme for enzymolysis; the dosage of compound enzyme is 1200U per milliliter of fermented material, and use malic acid or lemon for fermented material Acid to adjust the pH to 5, compound enzymes are cathepsin and pepsin; enzymatic hydrolysis for 6h...

Embodiment 2

[0034] This embodiment relates to a processing technology of anchovy protein milk, comprising the following steps:

[0035] (1) Wash and divide the anchovies, remove the head, tail, fish bones and fish scales, keep the fish meat and viscera, mix the fish meat and viscera in a mass ratio of 2:1, grind them into surimi, and add 2 times the weight of pure water , cook for 30 minutes, then keep the material temperature at 25°C, inoculate microorganisms, the microorganisms are Bifidobacterium and Lactobacillus casei, mix well, then add raw milk, the mass ratio of raw milk and anchovy fish meat is 1:10; 25°C , fermented for 3 days.

[0036] (2) Warm up the fermentation material in step (1) to 50°C, maintain it for 1 hour, cool to 42°C, add compound enzyme for enzymolysis; the dosage of compound enzyme is 500U per milliliter of fermentation material, and use malic acid or lemon for fermentation material Acid to adjust the pH to 3.5, compound enzymes are cathepsin and pepsin; enzymat...

Embodiment 3

[0044] The sensory identification of the filtrate of embodiment 3 steps (4)

[0045] The mouthfeel of the anchovy hydrolyzed protein liquid of the present invention was evaluated by sensory. The higher the score, the better the effect. The specific evaluation criteria are shown in the table below, and the sum of the scores is the average value.

[0046]

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PUM

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Abstract

The invention discloses a processing process of anchovy protein milk. The process comprises the following steps of (1) primary fermentation; (2) enzymolysis; (3) secondary fermentation; (4) filteringand still standing; (5) compounding. The anchovy hydrolyzed protein is used for preparing a novel milk beverage for the first time by the invention; the hydrolyzed protein has rich nutrition and is agood protein source in aquatic products; the milk is an animal protein source with rich nutrition. The hydrolyzed protein and the milk are combined to prepare a novel aquatic product food; the utilization path of the anchovy is expanded.

Description

technical field [0001] The invention relates to a processing technology of anchovy protein milk, belonging to the technical field of deep processing of aquatic products. Background technique [0002] Anchovy is a small fish that lives in the middle and upper layers of temperate oceans. It is widely distributed in the Bohai Sea, Yellow Sea, and East China Sea in my country. It is a bait organism for other economic fish. Warm-water pelagic fish have strong phototaxis, and juvenile fish are more obvious. Small fish, spawning fish have a group length of 75-140 mm and a weight of 5-20 grams. Mainly distributed in the temperate waters of the northern and southern hemispheres, it is a low-value pelagic fish with strong clustering and obvious vertical movement day and night. Anchovy resources are abundant in the East and Yellow Seas of my country. [0003] The nutritional value of anchovies is very high, and its protein content accounts for 15% to 20% of the total weight, and all k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1322
Inventor 苏来金徐仰丽叶剑林胜利戴璐怡
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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