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Fish milk product and its production process

A technology of fish dairy products and production technology, applied in the field of food biology, to achieve the effects of easy digestion and absorption, high taste and prevention of adverse effects

Inactive Publication Date: 2004-09-08
CHANGSHA JUJING SCI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present there is no utilization of biotechnology to process and manufacture fish dairy products and its technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0022] Take 70 parts of soy milk base, add 30 parts of fish nutrient solution, 1 part of polyglycerol monostearate, and add 8 parts of sucrose, sodium alginate + 0.16 parts of xanthan gum, stir the above evenly, and then go into vacuum degassing and deodorization Treat at 55°C for 15 minutes, control the pressure at 22.5-30Mpa, and homogenize the mixture at 55°C, then perform high-temperature instantaneous sterilization above 135°C for a few seconds, and cool to room temperature for aseptic filling. Finally, after passing the inspection, it is the finished product. The protein content of the finished product is 4.83%, the sugar content is 8.9%, the acid content is 0.51%, the color is milky white or yellowish, the soluble solid content is 7.3%, the performance is stable, the taste is soft, and the sweet and sour is moderate.

preparation Embodiment 2

[0024] Take 65 parts of soy milk base, add 35 parts of fish nutrient solution, 1 part of polyglycerol monostearate, add 10 parts of sucrose, sodium alginate + 0.16 parts of xanthan gum, stir the above evenly, and then carry out vacuum degassing and deodorization Treat at 50°C for 10 minutes, control the pressure at 22.5-30Mpa, and homogenize the mixture at 50°C, then perform high-temperature instantaneous sterilization above 135°C, and cool to room temperature for aseptic filling. Finally, after passing the inspection, it is the finished product. The protein content of the finished product is 4.65%, the sugar content is 8.8%, the acid content is 0.59%, the color is milky white or yellowish, the soluble solid content is 7.8%, the performance is stable, the taste is soft, and the sweet and sour is moderate.

preparation Embodiment 3

[0026] Take 60 parts of soy milk base, add 40 parts of fish nutrient solution, 1 part of polyglycerol monostearate, add 9 parts of sucrose, sodium alginate + 0.16 parts of xanthan gum, stir the above evenly, and then go into vacuum degassing and deodorization Treat at 60°C for 20 minutes, control the pressure at 22.5-30Mpa, and homogenize the mixed liquid at 60°C, then conduct instant sterilization at a high temperature above 135°C for a few seconds, cool to room temperature for aseptic filling. Finally, after passing the inspection, it is the finished product. The protein content of the finished product is 4.38%, the sugar content is 8.4%, the acid content is 0.52%, the color is milky white or light yellow, the soluble solid content is 7.3%, the performance is stable, the taste is soft, and the sweet and sour is moderate.

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Abstract

The fish milk products, including fish milk, fermented fish milk and fish beverage, are produced with nutritive fish liquid, cane sugar and bean milk. The nutritive fish liquid is produced through the following steps: cutting fish, eliminating internal organ and scales, washing, beating into pulp, adding drinking water in 1-4 times the weight of fish material and regulating pH value to 6-8; adding neutral proteinase, lipase and papain to enzymolyze at 40-60 deg.c for 5-6 hr; killing enzyme in boiling water bath for 8-12 min, plate-frame separating to obtain enzymolyzed liquid, regulating pH to 4-5, adding active carbon in 2 % and filtering to obtain the nutritious fish liquid. The fish milk includes the nutritious fish liquid in 30-40 weight portions, bean milk in 60-70 weight portions and cane sugar in 8-12 weight portions. The said fish milk products have comprehensive nutritive components, delicious taste, high nutritive value and other features.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a fish dairy product processed with fish nutritional ingredients as main components and a production process thereof. Background technique [0002] There are many kinds of foods and beverages produced by biotechnology, such as yogurt produced by using milk as the main raw material and fermented by lactic acid bacteria. But still there is no utilization of biotechnology to process and manufacture fish dairy products and techniques thereof at present. Contents of the invention [0003] The object of the present invention is to provide a series of fish dairy products with rich nutrition and good taste and the production process thereof. [0004] The object of the present invention is achieved in the following ways: [0005] The series of fish milk products of the present invention include fish milk, fermented fish milk and fish drink. [0006] The main ingredients of the above...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L2/38A23L2/66A23L11/50A23L11/60A23L17/20
Inventor 夏兴衡兰时乐
Owner CHANGSHA JUJING SCI TECH DEV
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