Production method of fish juice milk beverage

Abstract

The production method of fish juice milk beverage uses the silver carp and big head fish as raw material, and includes the following steps: electrical stunning and killing fresh fish, descaling and removing gill, gutting, making the gutted fish into fish muscle pulp liquor, secondary electric shocking said fish muscle pulp liquor, separating it into fish fat pulp and fish protein pulp, adding natural phospholipid protein into fish fat pulp as microcapsule, at the same time zymolyzing fish protein pulp, mixing two pulps, making homogenization and superfine micronization treatment to obtain emulsion liquor, making vacuum flash evaporation, deaeration and sterilization treatment.

Description

technical field [0001] The invention relates to the field of deep processing of freshwater fish, in particular to a method for making a fish milk drink. Background technique [0002] my country is one of the big countries where the fish industry, especially the freshwater fish farming, is very developed. The aquaculture area and output of freshwater fish rank first in the world, accounting for about two-thirds of the world's total aquaculture production, of which more than 50% are low value-added silver carp and bighead carp. As we all know, freshwater fish not only contains extremely rich unsaturated fatty acids and high-grade protein, but also contains a large amount of DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid) and taurine that are necessary for the human body. The latter is the essence of fish, which plays a very important role in optimizing and adjusting human food structure. More and more research results of fish nutrition scientists s...

AI Technical Summary

Problems solved by technology

Surimi products are mainly general catering foods such as fish balls, fish cakes, fish rolls, fish sausages, etc. The processing methods are relatively primitive and rough, and the effective nutritional components in the fish are greatly damaged, especially the DHA in the fish is easy to oxidize. The utilization rate of fish body is very low, and the processed finished products are not easy to store at room temperature, easy to deteriorate, and its added value is not high, and it is not suitable for infants and young children

Fishmeal products are generally processed from frozen fish after thawing, and most of them are processed from the mixture of fish head, tail, fin, bone and viscera. The content of active ingredients such as DHA and EPA in the product is not high. The quality is average, and it has a certain bitter smell. It is mainly used as medicine for sick patients, and it is not suitable for long-term consumption as food. The scope of application is narrow.

Fish hydrolyzate products mostly use residual protein in fish processing wastewater to make oral liquids such as amino acids, and the hydrolysis time is generally longer. Due to the deterioration of the raw materials themselves to a certain extent, and the pollution of microorganisms and bacteria in the air, the hydrolysis process It is very easy to produce miscellaneous bacteria and residual harmful foreign matter in the environment, which makes it difficult to guarantee high quality of the product, so its added value as a health care product is not high, and the degree of recognition by people is very limited