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Compound nutrition liquid containing fish fermentation product

A technology of fermented products and nutrient solution, which is applied in the field of compound nutrient solution of fish fermented products, which can solve the problems of incomplete nutrition and regulation of blood lipids

Inactive Publication Date: 2007-07-11
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fish fermented products are widely considered to be a food with high nutritional value, traditional fish fermented products are mostly made by natural fermentation, and the production process is simple, so the nutritional content of the manufactured products is not completely suitable for human beings. The body's need to regulate blood lipids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The compound nutrient solution of fish fermentation products is prepared by adding compound amino acids, polyunsaturated fatty acids, plant flavonoids and seaweed polysaccharides to the anchovy fermentation broth. The compound amino acids include glutamic acid, tryptophan, aminobutyric acid, Lysine, methionine and taurine, the polyunsaturated fatty acid is linolenic acid, the plant flavonoids are hawthorn extract, and the weight ratio after the nutrient solution is formulated is:

[0055] Anchovy fermentation broth 1.00%

[0056] Glutamic acid 0.07%

[0057] Tryptophan 0.04%

[0058] GABA 0.01%

[0059] Lysine 0.06%

[0060] Methionine 0.05%

[0061] Taurine 0.06%

[0062] Linolenic acid 0.02%

[0063] Hawthorn extract 1.6%

[0064] Seaweed polysaccharide 0.04%

[0065] The rest is water.

Embodiment 2

[0067] The compound nutrient solution of fish fermentation products is prepared by adding compound amino acids, polyunsaturated fatty acids, plant flavonoids and seaweed polysaccharides to the fermented broth of dragon head fish. The compound amino acids include tryptophan, aminobutyric acid, lysine, Methionine and taurine, the polyunsaturated fatty acids are linolenic acid and EPA, the plant flavonoids are Ginkgo biloba extract, and the weight ratio after preparation of the nutrient solution is:

[0068] Dragon head fish fermentation broth 15.00%

[0069] Tryptophan 0.05%

[0070] GABA 0.04%

[0071] Lysine 0.01%

[0072] Methionine 0.03%

[0073] Taurine 0.01%

[0074] Linolenic acid 0.01%

[0075] EPA 0.01%

[0076] Ginkgo extract 1.2%

[0077] Seaweed polysaccharide 0.01%

[0078] The rest is water.

Embodiment 3

[0080] The compound nutrient solution of fermented fish products is prepared by adding compound amino acids, polyunsaturated fatty acids, plant flavonoids and seaweed polysaccharides to the fermented broth of mackerel fish. The compound amino acids include glutamic acid, tryptophan, and aminobutyric acid. , Lysine and methionine, the polyunsaturated fatty acid is EPA, the plant flavonoids are hawthorn extract and ginkgo extract, and the weight ratio of the nutrient solution after preparation is:

[0081] Mackerel fermented broth 1.00%

[0082] Glutamic acid 0.02%

[0083] Tryptophan 0.03%

[0084] GABA 0.02%

[0085] Lysine 0.01%

[0086] Methionine 0.05%

[0087] EPA 0.005%

[0088] Hawthorn extract 1.1%

[0089] Ginkgo extract 0.9%

[0090] Seaweed polysaccharide 0.04%

[0091] The rest is water.

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Abstract

Disclosed is a compound nutrient solution comprising (by weight portions) fish fermentation liquor 1. 00-20.0%, compound amino acid 0.01-0.34%, poly-unsaturated fatty acids 0.005-0.040%, plant flavones 0.11-2. 00%, trehalose 0.01-0.50% and balancing water. The nutrient solution can be used for the adjustment of blood fat and cholesterol for the human bodies.

Description

Technical field [0001] The patent of the invention relates to health foods, in particular to a compound nutrient solution of fermented fish products. Background technique [0002] With the changes in the fishery structure, traditional economic fish resources such as large and small yellow croaker, hairtail, and pomfret have been declining, and the output of low-value fish and small trash fish such as anchovy, mackerel, mermaid, and dragon head fish has continued to rise. Makes the development and utilization of these fish products more and more important. It is difficult for consumers to accept small trash fish if they are eaten directly. However, if these fish are used as raw materials and fermented to produce, their products contain a variety of nutrients and taste substances, including peptides, amino acids, unsaturated fatty acids and Lecithin and other substances are important functional factors that regulate human blood lipid levels. Although ferme...

Claims

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Application Information

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IPC IPC(8): A23L1/305A23L1/325A23J3/04A23L33/175
Inventor 洪詠平张虹张燕萍
Owner ZHEJIANG GONGSHANG UNIVERSITY
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