A novel high calcium micro-nano fish bone emulsion and its preparation method

Abstract

The present invention provides a novel high-calcium micro-nano fish bone emulsion and a preparation method thereof, which is prepared by adding an emulsifier to a cod micro-nano fish bone extract. The emulsifier contains an aqueous phase solution of 0.5-0.9% sodium caseinate and 0.25-0.45% sucrose fatty acid ester. The deodorization treatment method of the present invention significantly removes the fishy substances of the cod bones and is easy to remove. The hot extraction method makes up for the lack of fresh fragrance and improves the types of typical and characteristic fish bone flavor compounds. The present invention optimizes and uses sodium caseinate compounded with sucrose ester to stabilize the emulsion, form a delivery system for nutrients and flavor substances, and significantly enhance the storage stability of the micro-nano fish bone seasoning emulsion. The prepared micro-nano fish bone seasoning emulsion has a snow-white luster, a high calcium content, and a rich and fresh fragrance, which greatly improves the added value of the product.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and specifically relates to a novel high-calcium micro-nano fish bone emulsion and a preparation method thereof. Background Art

[0002] Cod bones are easy to obtain and are rich in nutrients such as protein and calcium. They can be used to prepare functional seasoning bases for people with calcium deficiency, to prevent osteoporosis, and to promote bone growth. They are ideal raw materials for high-value development and utilization. Cod bones are also used to prepare fish bone seasoning bases, such as fish bone soup, fish bone calcium peptide chelate, osteoin, osteoporosis, etc. However, cod bones have low product quality and limited application due to their hard texture, strong fishy smell, and poor appearance. The main reason is that there are three bottleneck problems that need to be solved urgently.

[0003] Bottleneck problem 1: Aquatic products have a strong inherent fishy smell and poor consumer acceptance. Through research, it is found that some chemical fishy smell removal technologies such as acid-base salt treatment can achieve significant fishy smell removal effects, but because they are difficult to remove after being dissolved in liquids, they cannot be used in the processing of aquatic condiments. Tea can also be used as a raw material for fish deodorization because its antioxidant components can reduce oil oxidation and fishy smell, but its taste and color are poor, and it has a strange smell, which is difficult for consumers to accept, greatly limiting its application.

[0004] The second bottleneck problem is that the product lacks freshness and fragrance, lacks typical and characteristic fish bone flavor compounds or the detected content of flavor compounds does not meet the requirements. Studies have shown that fish bone soup produces a large number of volatile compounds during the cooking process, such as aldehydes, ketones, alcohols, esters, etc., which are all related to the overall flavor characteristics of fish bone soup. However, the existing preparation methods have problems such as insufficient detection of compounds, insufficient dissolution of flavor components, and incomplete release of volatile flavor substances.

[0005] Bottleneck problem three: poor product stability, the form of calcium that is not conducive to absorption, and the lack of a delivery system for nutrients and flavor substances. People's requirements for condiments have evolved from umami to flavor and fragrance. They not only require good color, fragrance and taste, but also require them to be nutritious, natural and convenient. The common fish bone soup on the market has a low calcium content, dark yellow color, obvious oil-water separation, and is accompanied by precipitation and turbidity, resulting in poor consumer experience. The current soup preparation technologies include mixing and stirring, soup homogenization, etc., but this technology has the problem that the soup is poorly stable during storage and is not conducive to absorption and utilization. Therefore, finding a processing technology method that is stable at room temperature and easy to digest and absorb has become a top priority for cod bone processing. Summary of the invention

[0006] The present invention provides a novel high calcium micro-nano fish bone emulsion and a preparation method thereof, that is, on the basis of solving the above three problems, a fish bone micro-nano emulsion base material is provided which has no fishy smell, is rich in active calcium, has a unique flavor and has high thermal stability.

[0007] The present invention first provides an emulsifier for preparing fish bone emulsion derived from cod bones, which is an aqueous solution containing 0.5-0.9% sodium caseinate and 0.5-0.9% sucrose fatty acid ester;

[0008] As a specific description of the embodiment, a solution containing 0.5-0.9% sodium caseinate and 0.5-0.9% sucrose fatty acid ester is included.

[0009] The provided emulsifier is used for adding into the codfish micro-nano fishbone extract to prepare the fishbone emulsion.

[0010] A specific preparation method of the codfish micro-nano fishbone extract is as follows:

[0011] 1) After cleaning, the cod bones are crushed;

[0012] 2) removing the fishy smell from the crushed cod bones;

[0013] The deodorization treatment comprises placing the cod bones after coarse crushing in a salt water with a concentration of 1.5-2.0%, heating the salt water to 60-70° C. and soaking the salt water in a solid-liquid ratio of (cod bones: salt water=1:5 (w / v)), and then rinsing the cod bones with running water; adding a yeast solution with a concentration of 1.0-2.0% to the washed cod bones in a solid-liquid ratio of (cod bones: yeast solution=1:3 (w / v)), and deodorizing the cod bones at 35-45° C. for 20-30 minutes, and then washing away the yeast solution and fishy substances remaining on the cod bones;

[0014] Mix cod bones and water in a ratio of 1:4 (w / v), add ethanol to a final concentration of 1.0-1.8%, introduce high-density carbon dioxide to a final concentration of 2.0-3.0%, and perform deodorization at 4-10°C for 5.0-30.0 minutes. After deodorization, heat at 50-60°C for 15-20 minutes to remove carbon dioxide and fishy substances; rinse the deodorized cod bones with running water for 3-5 times. Compared with conventional methods, the deodorization effect of the present invention is significant, and fishy compounds such as aldehydes, ketones, amines, and nitrogen in cod bones are significantly removed;

[0015] 3) The deodorized cod bones are leached at 95-100°C, at a liquid-to-solid ratio of 4:1-8:1 (v / w) for 120-210 minutes, and the extract is filtered to obtain a fish bone extract; further, the filtered residue is crushed, and then leached once again, and all extracts are combined to increase the content of flavor substances such as umami; the fish bone extract prepared by this method has a calcium ion content of 1.55 times that of the ordinary cooking method, a 5'-AMP content in the flavor nucleotide is 4.87 times that of other fish bone soups, and a total amount of free amino acids is 12.77% higher than that of conventionally cooked fish bone soups. The optimized fish bone extract has a strong umami flavor, and 41 typical volatile compounds are detected.

[0016] 4) When the fish bone extract is cooled to 50-60° C., an oil phase is added, wherein one of the oil phases is corn oil; the ratio of corn oil: extract is set to 1:9 (w / v), and the mixture is evenly dispersed in a disperser, and then sodium caseinate and sucrose fatty acid ester are added to the oil-water two-phase dispersion system for dispersion, and then high-pressure homogenization is performed to obtain a fish bone emulsion.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] (1) The deodorization treatment method of the present invention significantly removes the fishy odor substances of cod bones.

[0019] (2) The present invention adopts an optimized hot-infusion extraction method to make up for the lack of fresh flavor and increase the types of typical and characteristic fish bone flavor compounds.

[0020] (3) The present invention uses sodium caseinate and sucrose ester to stabilize the emulsion, forming a delivery system for nutrients and flavor substances, and significantly enhancing the storage stability of the micro-nano fish bone seasoning emulsion.

[0021] (4) The micro-nano fish bone seasoning emulsion produced by this method is milky white and shiny, has a high calcium content, and is fresh and fragrant, greatly increasing the added value of the product.

[0022] (5) The product enriches the types of functional aquatic seasonings and provides a new method for high-calcium micro-nano fish bone emulsion. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The diagram is a sensory evaluation result diagram of fish bones obtained by the composite deodorization of the present invention and fish bones obtained by other deodorization methods.

[0024] Figure 2 The sensory evaluation results of the fish bone extract prepared in Example 1 of the present invention and the fish bone extracts prepared at other extraction times are shown in FIG.

[0025] Figure 3This is a graph showing the calcium content determination results of the fish bone extract obtained in Example 1 of the present invention and other extracts.

[0026] Figure 4 The figure is a schematic diagram of the apparent morphology of the micro-nano fishbone emulsion prepared in Example 1 of the present invention and the micro-nano fishbone emulsion prepared in Example 2 during storage after accelerated destruction.

[0027] Figure 5 This is a graph showing the emulsification index measurement results of the micro-nano fishbone emulsion prepared in Example 1 of the present invention and the micro-nano fishbone emulsion prepared in Example 2 during storage. DETAILED DESCRIPTION

[0028] The invention optimizes the deodorization, extraction conditions, types of emulsifiers and homogenization emulsification parameters, selects emulsifiers with the best emulsification effect for compound use, thereby significantly improving the stability of the micro-nano fish bone emulsion.

[0029] The present invention performs a composite deodorization treatment on cod bones, which can significantly reduce the fishy smell of cod bones, solving the difficulty that aquatic products have a strong fishy smell and poor consumer acceptance; and the step-by-step extraction technology used allows the fish bone extract to produce more volatile compounds and dissolve more calcium ions, solving the difficulty that the product lacks fresh and fragrant flavor and lacks typical and characteristic fish bone flavor compounds. The present invention also optimizes the homogenization process and the type of emulsifier, and the obtained fish bone micro-nano emulsion base material is snow-white without dyeing, shiny, free of impurities, good fluidity, non-sticky, rich in fresh and fragrant flavor, without fishy smell, good storage stability at room temperature, and not easy to stratify, solving the difficulty that the product has poor stability, the existence form of calcium is not conducive to absorption, and lacks a delivery system for nutrients and flavor substances.

[0030] The method of the present invention, a specific operation is as follows:

[0031] The codfish micro-nano fishbone extract is prepared by the following method:

[0032] 1) After cleaning, the cod bones are crushed;

[0033] One way is to select fresh cod bones, remove the black film and blood stains, cut the cod bones into small pieces of about 5 cm with scissors, and rinse them with tap water and distilled water several times.

[0034] 2) subjecting the crushed cod bones to a composite deodorizing treatment;

[0035] The composite deodorization treatment, as a specific record of an embodiment of the present invention, is to place the cod bones in a tissue crusher and process them at 5000r / min for 2-5min, and the cod bones after coarse crushing are placed in a dilute brine with a concentration of 1.5-2.0% and heated to 60-70°C for soaking, and the material-liquid ratio is (cod bones: brine = 1:5 (w / v)), stirring every 2 minutes, soaking for 10-30 minutes and then rinsed with running water, and the washed cod bones are deodorized.

[0036] Odor absorption and masking: Add 1.0-2.0% yeast solution to the cleaned cod bones, with a material-liquid ratio of (cod bones: yeast solution = 1:3 (w / v)), and deodorize at 35-45°C for 20-30 minutes. Use clean water to wash off the yeast solution remaining on the cod bones by centrifugation and filtration.

[0037] Fishy smell dissolution: After washing the cod bones, mix them in a ratio of cod bones: water = 1:4 (w / v), then add ethanol to a final concentration of 1.0-1.8%, and introduce high-density carbon dioxide to a final concentration of 2.0-3.0%. Deodorization treatment is carried out at a temperature of 4-10°C for 5.0-30.0 minutes. After deodorization, heat at 50-60°C for 15-20 minutes to remove carbon dioxide and fishy substances; rinse the deodorized cod bones with running water for 3-5 times, and the ethanol residue is less than 0.01%. Compared with conventional methods, the deodorization effect of the present invention is significant, and fishy smell compounds such as aldehydes, ketones, amines, and nitrogen in cod bones are significantly removed;

[0038] 3) extracting the deodorized cod bones step by step at 95-100° C., and filtering the extract to obtain a fish bone extract;

[0039] The step-by-step extraction is to place the deodorized cod bones in a tissue grinder and add a small amount of clean water to grind them into a mud state, set the cod bone mud: water = 1:4 (w / v), the hot extraction temperature is 95-100°C, the hot extraction time is 120-210min, and filter (double-layer 200-mesh gauze) after completion as the first extract. After fine grinding the filter residue, add a small amount of clean water, set the cod bone mud: water = 1:1 (w / v), the hot extraction temperature is 95-100°C, the secondary extraction time is 30-35min, and filter (double-layer 200-mesh gauze) after completion as the secondary extract.

[0040] The two extracts were mixed as fish bone extracts prepared by step-by-step extraction technology of cod bones. The micro-nano fish bone extract prepared by step-by-step extraction technology has a strong fresh aroma and typical and characteristic fish bone flavor compounds. A total of 41 volatile compounds were detected, including a variety of hydrocarbons, aldehydes, ketones, esters, pyrazines, acids and other compounds. The overall flavor compound detection rate was 19.5% higher than that of the conventional method (33 types). Among the 41 volatile compounds detected in the micro-nano fish bone extract, the types of aldehyde compounds (12 types) are richer than those in the fish bone soup prepared by the conventional method (8 types), which is also one of the reasons why the micro-nano fish bone extract prepared by step-by-step extraction technology has a better flavor. The fish bone extract prepared by this method has a calcium ion content of 1.55 times that of the ordinary steaming method, and the content of 5'-AMP in the flavor nucleotide is 4.87 times that of other fish bone soups. The total amount of free amino acids is 12.77% higher than that of conventionally boiled fish bone soup.

[0041] 4) When the fish bone extract is cooled to 50-60° C., an oil phase is added, wherein the oil phase is corn oil selected from corn oil, peanut oil, soybean oil, linseed oil, and palm oil, and the ratio of corn oil: extract is set to 1:9 (w / v), and the mixture is evenly dispersed in a disperser. Then, the selected composite emulsifiers sodium caseinate and sucrose fatty acid ester are added to the oil-water two-phase dispersion system for dispersion, and then homogenization is performed to obtain the fish bone emulsion.

[0042] The emulsification and homogenization: the sensory index, microstructure, particle size and potential size, rheological properties, emulsification index and the like of the emulsion are used as the main evaluation indexes to screen the emulsifier, and finally 0.9% sodium caseinate and 0.9% sucrose fatty acid ester are selected for compound use.

[0043] 0.9g of sodium caseinate and 0.9g of sucrose fatty acid ester were added to 100mL of oil-water two-phase dispersion system, and evenly dispersed in a disperser for 20min; transferred to a high-pressure homogenizer for gradient pressure circulation homogenization, the first-level homogenization pressure was set to 15Mpa, homogenized once, the second-level homogenization pressure was set to 25Mpa, circulated homogenization, and sealed and sterilized to obtain a new high-calcium micro-nano fishbone emulsion. This homogenization method can make the prepared fishbone micro-nano emulsion system more uniform and stable, the emulsion particle size is smaller, and the calcium existence form is more conducive to absorption through gradient pressure increase.

[0044] The fish bone micro-nano emulsion prepared by the invention is milky white in color, shiny, free of impurities, good in fluidity, non-sticky to the wall, rich in fresh fragrance, free of fishy smell, good in room temperature storage stability, and not easy to delaminate, thus solving the difficulties of poor stability of existing products, the existence form of calcium being unfavorable for absorption, and lacking a delivery system for nutrients and flavor substances.

[0045] The present invention is described in detail below in conjunction with embodiments and drawings.

[0046] Example 1

[0047] Fresh cod bones are selected, black film and blood stains are removed, and the bones are cut into small pieces of about 5 cm. The deodorization treatment is to place the cod bones after coarse crushing in a dilute salt water with a concentration of 2.0%, heat to 65°C, and soak them. The material-liquid ratio is (cod bones: salt water = 1:5 (w / v)), and then rinse them with running water; the washed cod bones are added with a yeast solution with a concentration of 2.0%, and the material-liquid ratio is (cod bones: yeast solution = 1:3 (w / v)). After the deodorization treatment at 40°C for 25 minutes, the yeast solution and fishy substances remaining on the cod bones are washed off;

[0048] Mix cod bones and water in a ratio of 1:4 (w / v), add ethanol to a final concentration of 1.0%, introduce high-density carbon dioxide to a final concentration of 2.5%, and perform deodorization at 4°C for 15 minutes. After deodorization, heat at 50-60°C for 20 minutes to remove carbon dioxide and fishy substances; rinse the deodorized cod bones with running water 3 times. Compared with conventional methods, the deodorization effect of the present invention is significant, and the fishy smell compounds such as aldehydes, ketones, amines, and nitrogen in cod bones are significantly removed, and the sensory fishy smell value is 58.8% lower than that of conventional methods;

[0049] After deodorization, extraction was performed at a temperature of 100°C for 210 minutes, and the extract was filtered (through a double layer of 200 mesh gauze) as an extract. A 0.9% compound emulsifier (sodium caseinate: sucrose fatty acid ester = 1:1, w / w) was dissolved in the cod bone extract, and corn oil was added to make an emulsion with an oil content of 10%. The emulsion was placed in a disperser and evenly dispersed for 20 minutes, and then transferred to a high-pressure homogenizer for gradient pressure circulation homogenization. The first-level homogenization pressure was set to 15Mpa, homogenized once, and the second-level homogenization pressure was set to 25Mpa, and circulated homogenization. After sealing and sterilization, a stable new high-calcium micro-nano fish bone emulsion was obtained.

[0050] Example 2

[0051] Fresh cod bones are selected, black film and blood stains are removed, and the bones are cut into small pieces of about 5 cm. The deodorization treatment is to place the cod bones after coarse crushing in a dilute salt water with a concentration of 2.0%, heat to 65°C, and soak them. The material-liquid ratio is (cod bones: salt water = 1:5 (w / v)), and then rinse them with running water; the washed cod bones are added with a yeast solution with a concentration of 2.0%, and the material-liquid ratio is (cod bones: yeast solution = 1:3 (w / v)). After the deodorization treatment at 40°C for 25 minutes, the yeast solution and fishy substances remaining on the cod bones are washed off;

[0052] Mix cod bones and water in a ratio of 1:4 (w / v), add ethanol to a final concentration of 1.0%, introduce high-density carbon dioxide to a final concentration of 2.5%, and perform deodorization at 4°C for 15 minutes. After deodorization, heat at 50-60°C for 20 minutes to remove carbon dioxide and fishy substances; rinse the deodorized cod bones with running water 3 times. Compared with conventional methods, the deodorization effect of the present invention is significant, and the fishy smell compounds such as aldehydes, ketones, amines, and nitrogen in cod bones are significantly removed, and the sensory fishy smell value is 58.8% lower than that of conventional methods;

[0053] After the deodorization treatment, the extracting is carried out at a temperature of 100°C and a time of 210 minutes, and the extracting is filtered (through a double-layer 200-mesh gauze) as an extracting solution. An emulsifier (sodium caseinate, sucrose fatty acid ester, propylene glycol fatty acid ester or diacetyl tartaric acid monoglyceride fatty acid ester) with a concentration of 0.9% is dissolved in the cod bone extracting solution, corn oil is added to prepare an emulsion with an oil content of 10%, the emulsion is placed in a disperser and uniformly dispersed for 20 minutes, and then transferred to a high-pressure homogenizer for gradient pressure circulation homogenization, the first-level homogenization pressure is set to 15Mpa, homogenization is performed once, and the second-level homogenization pressure is set to 25Mpa, and circulation homogenization is performed. After sealing and sterilization, a stable new high-calcium micro-nano fish bone emulsion is obtained.

[0054] Table 1: Orthogonal test factors and levels

[0055]

[0056] Table 2: Orthogonal experimental design and results table

[0057]

[0058]

[0059] According to the results of the previous single factor test, the protein dissolution rate in the micro-nano fish bone emulsion was used as an indicator, and the extraction time (A), extraction temperature (B), and material-liquid ratio (C) were selected to conduct L9 (3 3 ) orthogonal test was performed to determine the optimal process conditions for micro-nano fishbone extract, and the factor level table is shown in Table 1.

[0060] Table 2 is the results of orthogonal test analysis. As shown in Table 2, the factors affecting the effect of micro-nano fish bone extract are A>C>B, that is, extraction time>solid-liquid ratio>extraction temperature. Comparing the mean k, the best combination of micro-nano fish extract is A3B3C1, that is, the extraction time is 210min, the solid-liquid ratio is 1:4, and the extraction temperature is 100℃. Three verification tests were carried out under the optimal conditions, and the protein dissolution rate was measured to be (7.96±0.01)g / 100g fish bone, which is better than the orthogonal test group.

[0061] Depend on Figure 1 The sensory evaluation results show that the cod bones deodorized by the yeast solution combined with high-density carbon dioxide used in Example 1 of the present invention are significantly superior to the cod bones treated with yeast solution, seasoning, baking soda and citric acid-calcium chloride in Example 2 in terms of color, flavor, taste and mouthfeel.

[0062] Depend on Figure 2 The sensory evaluation results show that the fresh and sweet taste of the extract prepared in Example 1 of the present invention is significantly better than that of the extracts prepared in other extraction times. Aldehydes and ketones are the main components of the volatile flavor substances in the extract. With the increase of extraction time, the content of aldehyde substances gradually increases, and the number of types shows an increasing trend. The content and number of hydrocarbon and ester substances gradually increase. With the increase of thermal reaction time, alcohols and acids generate esters during the reaction process, which further enhances the flavor of the extract, and no amine odor substances are detected, which once again proves that its deodorization effect is good.

[0063] A total of 41 volatile compounds were detected in the micro-nano fish bone extract prepared in Example 1 of the present invention, including 12 aldehydes, 7 ketones, 6 alcohols, 7 esters, 2 pyrazines and 2 acids, and also included compounds such as linalool oxide and toluene. Aldehyde compounds are prone to overlapping flavor effects with other substances. Even if the long-chain aldehydes are not detected to have fragrance, they can still be combined with aromatic compounds as partial flavor precursors and have a certain effect on the aroma. The rich variety of aldehyde compounds in the micro-nano fish bone extract prepared by the present invention is one of the reasons for its better flavor. Hydrocarbon compounds may be generated by the lipid auto-oxidation process of alkyl free radicals or the decomposition of carotenoids, which may help to improve the overall aroma effect of the extract. Nonanal and heptanal are ketones formed by the oxidation of unsaturated fatty acids or the thermal decomposition of lipids in food, especially 2-ketones, which are considered to have a great influence on the aroma of meat and meat products because they have a special smell and can make a great contribution to the flavor of fish bone soup. Esters are obtained by the esterification reaction of alcohols and carboxylic acids in fish bones, and usually have a fruity aroma. The calcium ion content of the extract in Example 1 of the present invention is also significantly higher than that of the extracts prepared by other methods, reaching up to 9.9 mg / L ( Figure 4 ).

[0064] The storage stability experiment was conducted on the micro-nano fishbone emulsion stabilized by the composite emulsifier (sodium caseinate and sucrose fatty acid ester) prepared in Example 1 and the emulsion stabilized by the single emulsifier (sodium caseinate CS, sucrose fatty acid ester SE, propylene glycol fatty acid ester PGME, mono- and di-glycerol fatty acid ester SDGF) prepared in Example 2. After being stored in a water bath at 80°C for 3 days, it was found that the emulsions of the mono- and di-glycerol fatty acid ester group, the propylene glycol fatty acid ester group, the sucrose fatty acid ester group, and the sodium caseinate group all showed slight stratification, while the emulsion stabilized by the composite emulsifier showed no stratification. After being stored in a water bath at 80°C for 7 days, the mono- and di-glycerol fatty acid ester group showed slight stratification. After 11 days of storage in a water bath at 80°C, the emulsions in the mono- and di-glycerol fatty acid esters group, the propylene glycol fatty acid esters group, the sucrose fatty acid esters group, and the sodium caseinate group showed stratification, while the emulsion stabilized by the compound emulsifier showed no stratification. After 14 days of storage in a water bath at 80°C, the emulsions in the mono- and di-glycerol fatty acid esters group and the propylene glycol fatty acid esters group showed significant stratification, while the sodium caseinate group and the sucrose fatty acid esters group showed obvious stratification, while the emulsion stabilized by the compound emulsifier showed slight stratification ( Figure 4 ).

[0065] The above results show that the emulsion stabilized by the compound emulsifier can significantly increase the storage stability of the micro-nano fish emulsion while ensuring a high sensory acceptance, and improve the storage period of the micro-nano fish bone seasoning emulsion. The emulsion prepared according to Example 1 and the emulsion used in Example 2 were tested for stability using the emulsification index as a physical and chemical index. It can be found that compared with the other four groups of emulsions, the emulsification index of the micro-nano fish bone emulsion stabilized by the compound emulsifier (sodium caseinate: sucrose fatty acid ester = 1:1) was still 100% on the first day and 98.46% on the 14th day. Because of its best storage stability ( Figure 5 ).

[0066] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A fish bone emulsion, characterized in that: The fish bone emulsion is prepared by adding an emulsifier to a fish bone extract, wherein the emulsifier is an aqueous solution containing 0.5-0.9% sodium caseinate and 0.5-0.9% sucrose fatty acid ester; the preparation method of the fish bone emulsion is as follows: 1) After cleaning, the cod bones are crushed; 2) deodorizing the crushed cod bones, wherein the crushed cod bones are placed in a 1.5-2.0% diluted salt water heated to 60-70° C. and then rinsed with running water; a 1.0-2.0% yeast solution is added to the washed cod bones, and the mixture is deodorized at 35-45° C. for 20-30 minutes to wash away the yeast solution remaining on the cod bones; The washed cod bones are crushed into a paste, and then ethanol is added to a final concentration of 1.0-1.8%. At the same time, high-density carbon dioxide is introduced to perform deodorization treatment at a temperature of 4-10°C for 5.0-30.0 minutes. High-density carbon dioxide is added to the solution every 1 minute to a final concentration of carbon dioxide of 2.0-3.0%. After deodorization, the solution is placed in a water bath for heating to remove carbon dioxide. 3) extracting the deodorized cod bones in steps at 95-100° C., firstly extracting the cod bones and water at a solid-liquid ratio of 1:8-1:4 for 120-210 min, and filtering the extract to obtain the first extract of the fish bones; The cod bone residue after the primary extraction treatment is leached at 95-100° C. and a liquid-to-solid ratio of cod bone to water of 1:1 for 30-35 minutes, and the extract is filtered to obtain a secondary fish bone extract; The first fish bone extract and the second fish bone extract are combined to obtain a fish bone extract; 4) When the fish bone extract is cooled to 50-60°C, it is added to the oil phase and evenly dispersed in a disperser. Then, sodium caseinate and sucrose fatty acid ester are added to the oil-water two-phase dispersion system for dispersion, and then homogenized to obtain the fish bone emulsion; The volume mass ratio v / w of the oil phase and the extract is 1:9; the oil phase is corn oil.

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