CN101253952A - Technological process of fish oil low-temperature the smell of fish removing - Google Patents
Technological process of fish oil low-temperature the smell of fish removing Download PDFInfo
- Publication number
- CN101253952A CN101253952A CNA2007100615631A CN200710061563A CN101253952A CN 101253952 A CN101253952 A CN 101253952A CN A2007100615631 A CNA2007100615631 A CN A2007100615631A CN 200710061563 A CN200710061563 A CN 200710061563A CN 101253952 A CN101253952 A CN 101253952A
- Authority
- CN
- China
- Prior art keywords
- fish oil
- raw meat
- fishy smell
- removes
- ethyl ester
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021323 fish oil Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 title description 2
- 238000006243 chemical reaction Methods 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 10
- 125000004494 ethyl ester group Chemical group 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 102000004882 Lipase Human genes 0.000 claims abstract description 5
- 108090001060 Lipase Proteins 0.000 claims abstract description 5
- 239000004367 Lipase Substances 0.000 claims abstract description 5
- 235000011187 glycerol Nutrition 0.000 claims abstract description 5
- 235000019421 lipase Nutrition 0.000 claims abstract description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 5
- 235000020995 raw meat Nutrition 0.000 claims description 40
- 239000002304 perfume Substances 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009886 enzymatic interesterification Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 11
- 238000007670 refining Methods 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 150000001299 aldehydes Chemical class 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000194 fatty acid Substances 0.000 abstract description 4
- 150000002576 ketones Chemical class 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract description 4
- 239000010775 animal oil Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 239000000383 hazardous chemical Substances 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 238000009884 interesterification Methods 0.000 abstract 1
- 238000006116 polymerization reaction Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010504 bond cleavage reaction Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention provides a method for removing a fishy smell from fish oil at a low temperature, belongs to the animal oil finery processing technology field, and aims to solve the problem that the prior method for removing the fishy smell from the fish oil at a high temperature can destroy the inner structure of the fish oil. The method for removing the fishy smell from the fish oil at a low temperature comprises the steps of mixing ethyl ester fish oil, glycerin and lipase in a hermetically sealed reaction vessel; subjecting the mixture to enzyme catalyzed interesterification; adding a fragrant fishy smell removing agent, the weight of which accounts for 0.1%-0.2% of that of ethyl ester; stirring for reaction for 24-33hr with pressure of 100-11300Pa in the vessel at the temperature of 60-80 DEG C; terminating the reaction; nitrogen filled packing after inspection; and refining to get the fish oil free of fishy smell. The method with significant effect of removing the fishy smell does not produce trans-fatty acid and polymerized hazardous substances, such as ketone and aldehyde, is applicable to manufacturing triglyceride fish oil by removing the fishy smell from the ethyl ester fish oil, and processing and refining other fish oil by removing the fishy smell.
Description
Technical field
What the invention belongs to a kind of fish oil in the animal oil processing and refining technical field removes the raw meat process.
Background technology
The main component of fish oil is EPA and DHA, is rich in omega-3 polyunsaturated fatty acids, has the active and abundant nutrition of important physical, thereby extensive use in medicine, health food.But because mostly the intrinsic fishlike smell of fish oil self is to make capsule and pill, make to use to be restricted, therefore need remove raw meat usually.In known technology, it mainly is to adopt to stir neutralization reaction with adding food acids in the fish oil under 125 ℃ and above hot conditions that existing fish oil removes raw meat, decolour again, operation such as filtration processes processing, its technology is loaded down with trivial details, especially under 125 ℃ and above high temperature, remove the raw meat reaction, destroy the fish oil immanent structure, because the main nutrient composition of fish oil is a unrighted acid, harmful substances such as the ketone that makes molecular scission that fish oil has produce trans-fatty acid and polymerization to generate, aldehyde have side effects to human body on the contrary after edible even damage.
Summary of the invention
In order to overcome the deficiency that prior art exists, solve the existing high-temperature technology that adopts and carry out fish oil destroys the fish oil immanent structure except that raw meat problem, the invention provides a kind of modern design, do not produce harmful substances such as ketone that trans-fatty acid and polymerization generate, aldehyde, it is obvious that it removes the raw meat effect, the new-type raw meat process of removing that technology is simple and easy to do.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of fish oil low temperature removes the process of raw meat, it is to remove the raw meat agent ethyl ester type fish oil, glycerine, lipase being entered in the closed reaction vessel 0.1～0.2% the perfume base that carries out adding in the enzymatic interesterification procedure process ethyl ester type fish oil weight after mixing, under temperature is 60～80 ℃, the condition of still internal pressure 100～11300Pa, stirring reaction 24～33 hours, cessation reaction, after check, nitrogen-filled packaging, the promptly refining fish oil that becomes except that raw meat.
Above-mentioned fish oil low temperature removes the process of raw meat, and the described YA060801 perfume base that preferably adopts Yilun (Shanghai) Essence ﹠ Perfume Co., Ltd. to produce except that the raw meat agent removes the raw meat agent or perfume base removes raw meat agent I number, perfume base removes raw meat agent II number.
The present invention is a characteristic of utilizing the restriction or checking relation in five elements of relevant animals and plants smell to coordinate, at the contained awake composition of fish oil mainly is rudimentary carbonyls, carry out adding in the enzymatic interesterification procedure process quantitative perfume base at fish oil and remove the raw meat agent, rudimentary carbonyls is cemented out, thereby reach the purpose of not returning raw meat except that raw meat again.Through research experiment repeatedly for several times, optimized and above-mentionedly utilized perfume base to remove the raw meat agent to carry out the process technology scheme that fish oil removes raw meat, solved effectively that existing employing high-temperature technology carries out that fish oil removes raw meat and the problem of destroying the fish oil immanent structure.Show through the overtesting result on trial, it compared with prior art, have the process novelty, design innovation, low temperature removes raw meat, do not destroy the immanent structure of fish oil, do not produce harmful substances such as ketone that trans-fatty acid and polymerization generate, aldehyde, and advantage such as it is obvious to remove the raw meat effect, and technology is simple and easy to do, be applicable to the triglyceride type fish oil of ethyl ester type Preparation fish, and other fish oil processing and refining removes raw meat technology except that raw meat.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1
With 500kg ethyl ester type fish oil with addition of 50kg glycerine and 48kg lipase join mix in the closed reactor after, in the course of reaction of carrying out enzymic transesterification technology, in reactor, add the YA060801 perfume base of 0.9kg Yilun (Shanghai) Essence ﹠ Perfume Co., Ltd. production except that the raw meat agent, under temperature is 68 ℃, still internal pressure 800Pa condition, stirring reaction 24 hours, after check is carried out nitrogen-filled packaging according to every barrel of 50kg, the refining triglyceride type fish oil that becomes except that raw meat.
Embodiment 2
100kg fish oil is added in the retort, in retort, add the YA060801 perfume base of 0.16kg Yilun (Shanghai) Essence ﹠ Perfume Co., Ltd. production except that the raw meat agent, under temperature is 66 ℃, still internal pressure 600Pa condition, stirring reaction 26 hours, after check, packing are made for the fish oil except that raw meat.
Embodiment 3:
With the refining ethyl ester type fish oil 1000g that selects for use with addition of pharmaceutical grade glycerine 120g, after 435 type lipase 87g join and mix in the closed reactor, in the course of reaction of carrying out ester exchange process, in reactor, add the perfume base of 1.8g Yilun (Shanghai) Essence ﹠ Perfume Co., Ltd. production except that raw meat agent II number, under temperature is 70 ℃, still internal pressure 200Pa condition, stirring reaction 25 hours, cessation reaction, after check, nitrogen-filled packaging are made for the triglyceride type fish oil except that raw meat.
Claims (2)
1. a fish oil low temperature removes the process of raw meat, it is characterized in that, it is after ethyl ester type fish oil, glycerine, lipase being gone in the closed reaction vessel to mix, 0.1～0.2% of adding ethyl ester type fish oil weight perfume base removes the raw meat agent in carrying out the enzymatic interesterification procedure process, under temperature is 60～80 ℃, the condition of still internal pressure 100～11300Pa, stirring reaction 24～33 hours, cessation reaction, after check, nitrogen-filled packaging are the fish oil except that raw meat.
2. fish oil low temperature according to claim 1 removes the process of raw meat, it is characterized in that, removing the raw meat agent is that the YA060801 perfume base that Yilun (Shanghai) Essence ﹠ Perfume Co., Ltd. produces removes the raw meat agent, or perfume base removes raw meat agent I number, perfume base removes raw meat agent II number.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100615631A CN101253952B (en) | 2007-03-03 | 2007-03-03 | Technological process of removing smell of fish oil under low-temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100615631A CN101253952B (en) | 2007-03-03 | 2007-03-03 | Technological process of removing smell of fish oil under low-temperature |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101253952A true CN101253952A (en) | 2008-09-03 |
| CN101253952B CN101253952B (en) | 2011-03-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100615631A Expired - Fee Related CN101253952B (en) | 2007-03-03 | 2007-03-03 | Technological process of removing smell of fish oil under low-temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101253952B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102304419A (en) * | 2011-08-01 | 2012-01-04 | 安徽师范大学 | Method for removing fishy smell from alligator oil |
| CN103540415A (en) * | 2013-11-06 | 2014-01-29 | 江南大学 | Method for removing fishy smell of deep sea fish oil |
| CN106085593A (en) * | 2016-06-20 | 2016-11-09 | 威海百合生物技术股份有限公司 | A kind of extracting method of triglyceride type fish oil |
| CN108441315A (en) * | 2018-04-28 | 2018-08-24 | 安徽师范大学 | Chinese alligator deodorant Grease preparation method |
| CN113841826A (en) * | 2020-12-30 | 2021-12-28 | 丰益(上海)生物技术研发中心有限公司 | Rapeseed oil processing technology and application thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1011312B (en) * | 1987-07-10 | 1991-01-23 | 浙江省皮革化工厂 | Technology for removing offensive smell of fish oil |
-
2007
- 2007-03-03 CN CN2007100615631A patent/CN101253952B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102304419A (en) * | 2011-08-01 | 2012-01-04 | 安徽师范大学 | Method for removing fishy smell from alligator oil |
| CN102304419B (en) * | 2011-08-01 | 2013-06-12 | 安徽师范大学 | Method for removing fishy smell from alligator oil |
| CN103540415A (en) * | 2013-11-06 | 2014-01-29 | 江南大学 | Method for removing fishy smell of deep sea fish oil |
| CN106085593A (en) * | 2016-06-20 | 2016-11-09 | 威海百合生物技术股份有限公司 | A kind of extracting method of triglyceride type fish oil |
| CN108441315A (en) * | 2018-04-28 | 2018-08-24 | 安徽师范大学 | Chinese alligator deodorant Grease preparation method |
| CN113841826A (en) * | 2020-12-30 | 2021-12-28 | 丰益(上海)生物技术研发中心有限公司 | Rapeseed oil processing technology and application thereof |
| CN113841826B (en) * | 2020-12-30 | 2024-05-10 | 丰益(上海)生物技术研发中心有限公司 | Rapeseed oil processing technology and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101253952B (en) | 2011-03-09 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: HEBEI KANGRUIDA LIPID CO., LTD. Free format text: FORMER OWNER: YUAN HONGDE Effective date: 20110107 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yuan Hongde Inventor after: Zhou Fadong Inventor after: Sun Xiuyun Inventor after: Yuan Haipeng Inventor after: Yuan Haixiang Inventor before: Yuan Hongde Inventor before: Sun Xiuyun Inventor before: Yuan Haipeng Inventor before: Yuan Haixiang |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: YUAN HONGDE SUN XIUYUN YUAN HAIPENG YUAN HAIXIANG TO: YUAN HONGDE ZHOU FADONG SUN XIUYUN YUAN HAIPENG YUAN HAIXIANG Free format text: CORRECT: ADDRESS; FROM: 061200 HEBEI HAIYUAN HEALTH BIOTECHNOLOGY CO., LTD., ECONOMIC DEVELOPMENT AREA, HAIXING COUNTY, HEBEI PROVINCE TO: 061200 NO. 88, XINJI DEVELOPMENT AREA, HAIXING COUNTY, HEBEI PROVINCE |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20110107 Address after: 061200 Haixing County of Hebei province Xinji Development Zone No. 88 Applicant after: Hebei Kangruida Lipid Co., Ltd. Address before: 061200 Haixing County of Hebei Province Economic and Technological Development Zone Hebei Haiyuan Health Biotechnology Co. Ltd. Applicant before: Yuan Hongde |
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| C14 | Grant of patent or utility model | ||
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110309 Termination date: 20140303 |