Production method of fish juice milk beverage

A production method and technology for milk beverages, which are applied to the protein components of fish, dairy products, milk substitutes, etc., can solve the problems of low added value of health care products, rough processing methods, and harmful bacteria and foreign matter, and increase their own Preservative effect, improving freshness and tenderness, and maintaining the effect of nutrients

A production method and technology for milk beverages, which are applied to the protein components of fish, dairy products, milk substitutes, etc., can solve the problems of low added value of health care products, rough processing methods, and harmful bacteria and foreign matter, and increase their own Preservative effect, improving freshness and tenderness, and maintaining the effect of nutrients

CN1443465AInactive Publication Date: 2003-09-24WUHAN JIANSHEN BIOTECH
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Embodiment Construction

[0016] Further detailed description will be made below for the specific implementation steps of the present invention:

[0017] The preparation method of the fish juice milk beverage proposed by the present invention comprises the following technological process:

[0018] 1) Select freshwater fish with healthy growth and development and no bacterial contamination as raw materials for processing. Generally, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) in fish after freshwater algae culture are preferred. , AA (arachidonic acid), α-linolenic acid and γ-linolenic acid content have significantly increased fresh silver carp and bighead carp, this is because silver carp and bighead carp belong to the upper layer fish, and the DHA and EPA contained in the fish body , AA and other nutrients and their content are related to the algae in the water environment. A considerable amount of algae can significantly increase the content of polyunsaturated fatty acids in fish: for ...

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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 beverage. 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 scientist...

Claims

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Application Information

Patent Timeline
24 Sep 2003
Publication
CN1443465A
IPC
A23C11/02; A23J1/04
Inventors
刘仲翔; 肖晓春