Fish milk and its producing process

Abstract

Fish milk is milk-like matter comprising fish slurry 10-85 wt%, cow milk 10-85 wt%, emulsifier 1-5 wt%, destinking agent 0.1-5 wt% and corrective 0.1-5 wt%. The fish slurry is prepared with fish without gall bladder and water and through coarse milling and fine milling and fish accounts for 12.5 wt% of the material. The production process includes making fish slurry, blending, emulsifying, correcting taste, instantaneous heating to sterilize, heating and pressurizing to homogenize and packing. Compared with available cow milk, the fish milk has higher calcium and protein content, EPA and DHA content higher than 7 %, similar taste and storage period at normal temperature over 6 months. The present invention makes it possible to utilize fish resource and fish nutrients fully.

Description

technical field [0001] The invention relates to a fish milk and a production process thereof. Background technique [0002] Milk is the food closest to the natural needs of the human body. According to measurements, every 500 ml of milk contains 16.5 grams of protein, 17.5 grams of fat, 22.5 grams of sugar, 600 mg of calcium, 200 international units of vitamin A, and 10 international units of vitamin D, which can meet the daily needs of the human body. 50% of the required animal protein, 30% of the heat energy, and 50% of the calcium. However, many beneficial nutrients such as lecithin, polyunsaturated fatty acids, trace elements, etc. are still lacking. For this reason, once someone extracts fish oil contained in fish, mixes in the milk and makes a kind of fortified milk (CN1108891) that contains polyunsaturated fatty acids. Drinking this kind of milk for a long time has a significant effect on the prevention and treatment of cardiovascular and cerebrovascular diseases, a...

AI Technical Summary

Problems solved by technology

However, there are still deficiencies: 1. When extracting fish oil, some chemical reagents are used, which are not only harmful to the environment, but may also be brought into the final product due to incomplete separation to cause harm. 2. The extraction process adopted also exists during industrialization. Certain difficulty, ③The nutritional components of fish have not been fully utilized, such as more lecithin and minerals contained in fish scales; a large amount of calcium and phosphorus contained in fish bones; Dicosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) polyunsaturated fatty acids are not utilized

Not only wasting fish resources, but also the nutritional content of this fortified milk is still not comprehensive enough