Method for preparing fish milk

A technology of fish milk and fish protein, which is applied in fish protein components, protein food processing, food science, etc. It can solve the problems of heavy bitter smell, affect the process of product industrialization, and the delay in product listing, so as to reduce the bitter taste , considerable economic benefits, obvious effect of deodorization

Inactive Publication Date: 2004-09-15
蒋培森 +1
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Problems solved by technology

However, the hydrolyzate of fish protein after enzymatic hydrolysis (acid hydrolysis and alkaline hydrolysis are worse) has a relatively heavy bitter smell. This problem has always been a difficult problem that people try to solve.
This is a serious deficiency in the current existing technology, which is affecting the industrialization process of this product
The product has been delayed in the market

Method used

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  • Method for preparing fish milk

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Embodiment 1

[0022] One, embodiment 1 is a kind of preparation method that adopts grass carp to be the fish milk of raw material:

[0023] Pretreat the commercially available live grass carp, mince the white meat to make surimi, adjust the pH value to 7.2, make the meat-water ratio 1:1.2, add trypsin and pineapple according to 5% of the protein content in the surimi The protease (enzyme ratio: 1:15) was hydrolyzed at a temperature controlled at 45°C for 7 hours, and the temperature was raised to 48°C for another 2 hours until the hydrolysis was basically completed. After enzymolysis, heat for 15 minutes to inactivate the enzyme, and sieve through a 40-mesh sieve to remove the residue. The filtrate is separated by a centrifuge to remove the fish oil to obtain the grass carp hydrolyzate. The hydrolyzate is treated with 1.2% activated carbon at 45°C for 45 minutes to remove the bitterness and fishy smell, and the clear liquid is obtained by filtration. The average peptide chain length is 3....

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Abstract

The present invention relates to a preparation method of fish milk. Said preparation method includes the following steps: pretreating fresh fish, making enzymolysis to obtain fish protein hydrolyzate, removing fishy-bitter smell at twice, adding flavouring material, homogenizing, packaging and sterilizing to obtain the invented fish milk with fish delicate flavour and frementation fragrance. Its technical key lies in that making the fish protein hydrolyzate undergo the process of removing fishy-bitter smell at twice. Said invention provides the detailed and concrete steps of said process and points for attention.

Description

technical field [0001] The invention relates to deep processing technology of aquatic products, and mainly relates to a preparation method of fish milk. Background technique [0002] The quality of fish protein is extremely high, the ratio of amino acids contained in it is very close to the composition of human muscle, and the absorption and utilization rate is high, and its hydrolyzate has certain physiological activity, easy to absorb and use, and can be widely used in nutritional food and health food, clinical Nutrition and many other aspects. However, the hydrolyzate of fish protein after enzymatic hydrolysis (acid hydrolysis and alkali hydrolysis are worse) has a heavier bitter smell, and this problem has always been a difficult problem that people try to solve. Cow's milk and soybean milk are very popular with consumers in the market, but it has been difficult to develop a large amount of fresh fish into fish milk, which involves great technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/34
Inventor 蒋培森李忠勇
Owner 蒋培森
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