Method for preparing fish-milk beverage

A technology for beverages and fish milk, applied in the field of preparation of processed fish milk beverages, can solve the problems of activity destruction, unavoidable oxidation, degradation and polymerization of DHA and EPA, and impact on product quality, etc.

Inactive Publication Date: 2005-12-21
武汉飞喜乐生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But still there are following deficiencies: 1) the existing various methods for extracting DHA and EPA all cannot avoid the oxidation, degradation and polymerization of DHA and EPA, make its activity destroyed; 2) adopt special enzyme reagent to carry out hydrolysis to extract fish protein, Not only is the production cost high due to the high price of enzyme reagents, but also the extraction rate of fish protein is low; 3) only microencapsulation technology is used to embed and protect DHA and EPA, but the harmful metal ions etc. 4) The fishy smell of fish has not been completely and effectively removed, which is also the fundamental reason why various fish juice drinks are not accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Raw materials:

[0034] (1) Freshwater fish: silver carp, bighead carp;

[0035] (2) Auxiliary materials for removing fishy smell: fresh ginger, fresh garlic, fresh orange juice;

[0036] (3) microcapsule wall material: chicken egg protein;

[0037] (4) Emulsifier: sucrose fatty acid ester;

[0038] (5) Stabilizer: carrageenan;

[0039] (6) Antistaling agent: calcium disodium edetate (0.02 grams) and tea polyphenols (0.04 grams);

[0040] (7) Flavoring agents: milk flavor (0.01 g), honey flavor (0.03 g) and jasmine flavor (0.04 g);

[0041] (8) sucrose;

[0042] (9) Water: pure water.

[0043] 2. The amount of each component (grams):

[0044] Fish Protein Liquid 20 Refined Fish Oil 3

[0045] Egg protein 10 Emulsifier 0.3

[0046] Stabilizer 0.5 Preservative 0.06

[0047] Flavoring agent 0.08 Sucrose 6

[0048] Purified water 60.06

[0049] 3. Process steps:

[0050] (1) Put the fresh silver carp and bighead carp that have been fed by microorganisms and ...

Embodiment 2

[0066] Embodiment 2: In the raw material, the emulsifier adopts polyglycerol fatty acid ester, the stabilizer adopts sodium caseinate, and the antistaling agent adopts edetate disodium calcium (0.01 gram), butyl hydroxyanisole (0.005 gram) and dibutyl Hydroxymethyl (0.005 gram), flavoring agent adopts milk essence, and each component consumption is as follows (gram):

[0067] Fish Protein Liquid 10 Refined Fish Oil 1

[0068] Egg protein 8 Emulsifier 0.1

[0069] Stabilizer 0.1 Preservative 0.02

[0070] Flavor 0.01 Sucrose 4

[0071] Purified water 76.77

[0072] Other raw materials and processing steps are with embodiment 1.

Embodiment 3

[0073] Embodiment 3: emulsifier adopts polyglycerol fatty acid ester in the raw material, stabilizer adopts xanthan gum, antistaling agent adopts edetate disodium calcium (0.02 gram) and tea polyphenols (0.02 gram), flavoring agent adopts milk essence (0.01 gram), egg essence (0.02 gram) and honey essence (0.02 gram), each component consumption is as follows (gram):

[0074] Fish Protein Liquid 15 Refined Fish Oil 2

[0075] Egg protein 10 Emulsifier 0.2

[0076] Stabilizer 0.3 Preservative 0.04

[0077] Flavoring agent 0.05 Sucrose 5

[0078] Purified water 67.41

[0079] Other raw materials and processing steps are with embodiment 1.

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PUM

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Abstract

The present invention relates to a preparation method of fish milk beverage. Said method includes the following steps: treating pollution less fresh live silver carp or big-head, adding auxiliary material for removing fishy smell and making minced fish meat, steaming and boiling in water, and making fish self-body enzyme be hydrolyzed, extracting fish protein and obtaining fish protein liquor, molecular distillation to make refined fish oil, using fish protein liquor and refined fish oil as base material, using hen egg protein as microcapsule wall material, adding emulsifying agent, stabilizing agent, fresh-keeping agent, flavoring agent, cane sugar and water, homogenizing filling and sterilizing. The auxiliary material for removing fishy smell adopts fresh ginger, fresh garlic and fresh orange juice.

Description

technical field [0001] The present invention relates to a kind of preparation method of fish milk beverage, specifically a kind of extracting docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and A method for preparing protein, lecithin and other nutritional components beneficial to human health and processing them into a fish milk beverage. Background technique [0002] Freshwater fish is rich in nutrients such as DHA, EPA and protein that are beneficial to human health. It has been scientifically confirmed that extracting them and making them into fish juice beverages that are easy for people to eat will help promote human health and increase the added value of freshwater fish. has a positive meaning. For this reason, people have proposed the preparation method of multiple fish juice drinks, as various fish protein liquid drinks, fish protein liquid and / or the fish milk drink etc. that fish oil and milk are blended. But still there are following deficiencies: 1) th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L17/00
Inventor 潘耀生何菊兰
Owner 武汉飞喜乐生物科技有限公司
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