CN102585994A - Method for preparing Antarctic krill shrimp sauce with high content of phospholipid - Google Patents
Method for preparing Antarctic krill shrimp sauce with high content of phospholipid Download PDFInfo
- Publication number
- CN102585994A CN102585994A CN2012100387439A CN201210038743A CN102585994A CN 102585994 A CN102585994 A CN 102585994A CN 2012100387439 A CN2012100387439 A CN 2012100387439A CN 201210038743 A CN201210038743 A CN 201210038743A CN 102585994 A CN102585994 A CN 102585994A
- Authority
- CN
- China
- Prior art keywords
- shrimp sauce
- krill
- normal hexane
- temperature
- phospholipid
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing Antarctic krill shrimp sauce with high content of phospholipid. The method comprises the following steps: taking frozen Antarctic krill as a raw material, firstly adopting ethanol for extraction and concentration, adopting normal hexane to extract a concentrated solution and removing impurities to obtain a normal hexane solution, carrying out evaporation and concentration to remove the normal hexane to obtain a red shrimp sauce liquid, standing for more than 40-55 hours at a temperature of 4-6 DEG C, and keeping the temperature and pouring the black-red thin shrimp sauce at the upper part to obtain the cardinal red thick shrimp sauce which is uneasy to flow at the lower part, namely the shrimp sauce with the content of phospholipid more than or equal to 40 percent. According to the method disclosed by the invention, the operation and the process flow are simple, the adopted solvents, namely, ethanol and normal hexane, are safe relative to other organic solvents, and the obtained shrimp sauce is high in content of phospholipid and good in quality.
Description
Technical field
The present invention relates to food technology field, relate to a kind of method for preparing the krill shrimp sauce of high phospholipid content more specifically.
Background technology
Krill is the resource overseas of China's fishery, and after the research completion is caught in exploration, China will fish in nearly one or two years in a large number, and the deep process technology of krill has been the problem that urgently will solve.Krill is lived in the waters, the Antarctica of Antarctic Ocean, and the mode of trooping is lived, nearly 500,000,000 tons.Annual about 100,000 tons of whole world krill fishery now, main fishery country is a Japan and Polish, other countries also fish for like Canada, Norway, Russia.In Japan, this product is mainly as cooking, and other countries also have country then the oil in the krill to be extracted the raw material as healthcare products as Norway and Canada then mainly as animal-feed and bait.The krill shrimp sauce is a red phospholipids content nearly approximately 40%; Other is mainly glyceryl ester and unsaturated fatty acids.Red and phospholipids content is the main index of krill oil, and it is the sign that complete processing is perfect, processing technology is advanced.At present the such krill shrimp sauce of per kilogram is 2000 yuans; Cost an arm and a leg; The small-sized krill shrimp sauce source mill of 100 tons of annual products; Sales volume reaches 200,000,000 yuans, and the krill powder of treated oil still can be used as animal-feed and bait, and especially also further deep processing goes out other products.Thereby that the deep processing of krill has is potential, remarkable economic efficiency and social benefit.
Krill contains abundant phospholipid composition, and phosphatide is biologically active substance, and bio-surfactant is the natural nutrient with peculiar physiological function, also is the basic substance of life.In human body and the animal body, organ, human body cells such as brain, neural system, liver, the heart, lung, kidney all contain phosphatide, and phosphatide is participated in the formation of cytolemma, nuclear membrane, plastid film.Phosphatide contains 30% approximately in brain, contain 37% in the cranial nerve approximately, contain 40% in the heart approximately, contain 33% in the kidney approximately, contain 41% in the spleen approximately, contain 47% in the lung approximately, contain 34% in the red corpuscle approximately, contain 38% in the thrombocyte approximately, contain 30% in the aorta approximately, contain 38% in the hypophysis approximately, contain 55% approximately in the Skelettmuskel.The major function of phosphatide comprises: 1. the important component of human body cell film; 2. cranial nerve cell transmits the biologically active substance of information; 3. synthetic fat albumen, the biologically active substance of fat metabolism; 4. lipid emulsifying agent, but emulsification blood plasma promote the metabolic active substance of hematopoiesis; 5. parents' tensio-active agent, the good carrier of phospholipid liposome---medicine.
Phosphatide is because its peculiar function and effect are described as " great nutritionist ", " patron saint of cell ", " food of brain ", " street cleaner of blood vessel ", " edible makeup ", " longevity factor " etc. by international community.Phosphatide rises international phosphatide health care new trend with its fashionable whole world of comprehensive physiological action to human body since the nineties in 20th century.One of nutrient substance that the human body that the phosphatide international conference of holding at U.S. Seattle in May, 1997 is classified phosphatide as U.S. food and the nutrition council recommend should replenish every day.U.S. natural medicine research consultant center originator Tang Nuo doctor Blang claims: " in fact, do not have any nutrient substance can aspect so much, play so much health and youthful vigor that is used for promoting, keeping people as phosphatide." United States Medical Doctor, doctor of pharmacy professor Shi Diwenzeseer point out: " sum up all achievements in research of Yelkin TTS, we should the ad hoc proposal pregnant woman take an amount of Yelkin TTS, and this intelligence growth to their baby is very important." the U.S. food drug control council (FDA) regulation, all to replenish Yelkin TTS in right amount in all baby's recipes.
In view of the phosphatide that pufas is formed that enriches that contains in the krill, it plays an important role in human body and animal body, so it is significant to be rich in the grease of phosphatide in the exploitation krill.At present, the process for extracting of krill shrimp sauce is few, and has the problems such as reagent is removed not exclusively, environmental pollution is serious of extracting.In addition, krill is fished for back chilled storage mostly, transportation disembarkation back reprocessing; Some countries also have is processed into powdery (lyophilize) aboard ship, and a lot of because of consuming energy, cost of material is high; The present invention is a raw material with freezing krill; Directly extract shrimp sauce, can simplified processing process, energy-conservation, reduce investment, also can reduce cost.
Summary of the invention
The object of the invention is intended to overcome the deficiency of prior art, provides a kind of complete processing simple, easy handling, the method for the krill shrimp sauce of the preparation high phospholipid content of energy-saving safe.
The object of the invention can be realized through following technical measures:
This method is carried out as follows:
A. getting freezing krill and thaw, is that the proportioning of 90～100% ethanol liquid joins krill in the ethanol liquid according to 1 kilogram of krill and 2～5 liter weight concentration then, stir down and extract 2～4 times, and each 4 ~ 6h, united extraction liquid also filters, and must filtrate;
B. the filtrating of a step is 60～80 ℃ in temperature and be-0.07 with pressure～-be concentrated into 8～12% of merging filtrate volume under the 0.09Mpa condition, must liquid concentrator;
C, in the liquid concentrator of b step, add normal hexane with volume; Mixing, the quiet 0.5-1.5h of putting gets supernatant and with sedimentation and filtration; Merge supernatant and filtrating and be 50～70 ℃ in temperature be-0.07 with pressure～-the 0.09MPa condition under the evaporative removal normal hexane, must red shrimp sauce;
D, be 4 ~ 6 ℃ of quiet heavy 40-55h down in temperature, again the top shrimp sauce separated that the bottom is the krill shrimp sauce product of high phospholipid content with the red shrimp sauce of c step.
The object of the invention also can be realized through following technical measures:
Described normal hexane can use cyclohexane, n-propane, normal butane, Skellysolve A, normal heptane, octane, 6# gasoline to replace.
The present invention is a raw material with freezing krill, adopts extraction using alcohol earlier, concentrates, and liquid concentrator is used normal hexane extraction again; Remove impurity and get normal hexane solution; Evaporation concentration is removed the normal hexane solvent and is got red shrimp sauce liquid, under 4～6 ℃ of conditions, leaves standstill more than 40～55h, and keeps this temperature; Pour out the rare shrimp sauce of top dark red, acquisition bottom bright red, thickness, not runny shrimp sauce are the shrimp sauce of phospholipids content >=40%.The inventive method is simple to operate, and technical process is simple, adopts etoh solvent and normal hexane with respect to other organic solvent safety, and the shrimp sauce phospholipids content of acquisition is high, quality better.And, because raw material adopts freezing krill directly to extract, simplified complete processing, energy-conservation and reduce cost.
Embodiment
Embodiment 1:
A. getting freezing krill and thaw, is that the proportioning of 100% ethanol liquid joins krill in the ethanol liquid according to 1000g krill (moisture about 80%, dried shrimps weighs about 20%) and 2 liter weight concentration then; Stir down and extract 2 times; Each 6h, united extraction liquid also filters, and must filtrate;
B. the filtrating of a step is 60 ℃ in temperature and is concentrated into 8% of merging filtrate volume under-0.09Mpa the condition with pressure, liquid concentrator;
C, in the liquid concentrator of b step, add normal hexane with volume, mixing, the quiet 0.5h of putting gets supernatant and with sedimentation and filtration, merge supernatant and filtrating and in temperature be 70 ℃ with pressure for evaporative removal normal hexane under the-0.07MPa condition, get red shrimp sauce;
D, be 6 ℃ of quiet heavy 40h down in temperature, again the top shrimp sauce separated that the bottom is 40% krill shrimp sauce product for the high phospholipid weight content with the red shrimp sauce of c step.
Embodiment 2:
A. getting freezing krill and thaw, is that the proportioning of 90% ethanol liquid joins krill in the ethanol liquid according to 1000g krill (moisture about 80%, dried shrimps weighs about 20%) and 5 liter weight concentration then; Stir down and extract 4 times; Each 2h, united extraction liquid also filters, and must filtrate;
B. the filtrating of a step is 80 ℃ in temperature and is concentrated into 12% of merging filtrate volume under-0.07Mpa the condition with pressure, liquid concentrator;
C, in the liquid concentrator of b step, add normal hexane with volume, mixing, the quiet 1.5h of putting gets supernatant and with sedimentation and filtration, merge supernatant and filtrating and in temperature be 50 ℃ with pressure for evaporative removal normal hexane under the-0.07MPa condition, get red shrimp sauce;
D, be 4 ℃ of quiet heavy 55h down in temperature, again the top shrimp sauce separated that the bottom is 43% krill shrimp sauce product for the high phospholipid weight content with the red shrimp sauce of c step.
Embodiment 3:
A. getting freezing krill and thaw, is that the proportioning of 95% ethanol liquid joins krill in the ethanol liquid according to 1000g krill (moisture about 80%, dried shrimps weighs about 20%) and 4 liter weight concentration then; Stir down and extract 3 times; Each 5h, united extraction liquid also filters, and must filtrate;
B. the filtrating of a step is 70 ℃ in temperature and is concentrated into 10% of merging filtrate volume under-0.08Mpa the condition with pressure, liquid concentrator;
C, in the liquid concentrator of b step, add normal hexane with volume, mixing, the quiet 1.0h of putting gets supernatant and with sedimentation and filtration, merge supernatant and filtrating and in temperature be 60 ℃ with pressure for evaporative removal normal hexane under the-0.08MPa condition, get red shrimp sauce;
D, be 5 ℃ of quiet heavy 45h down in temperature, again the top shrimp sauce separated that the bottom is 42% krill shrimp sauce product for the high phospholipid weight content with the red shrimp sauce of c step.
Embodiment 4:
Replace normal hexane with cyclohexane, other are with embodiment 1～3.
Embodiment 5:
Replace normal hexane with 6# gasoline, other are with embodiment 1～3.
Embodiment 6:
Replace normal hexane with n-propane, other are with embodiment 1～3.
Embodiment 7:
Replace normal hexane with normal butane, other are with embodiment 1～3.
Embodiment 8:
Replace normal hexane with Skellysolve A, other are with embodiment 1～3.
Embodiment 9:
Replace normal hexane with normal heptane, other are with embodiment 1～3.
Embodiment 10:
Replace normal hexane with octane, other are with embodiment 1～3.
Claims (2)
1. method for preparing the krill shrimp sauce of high phospholipid content is characterized in that this method carries out as follows:
A. getting freezing krill and thaw, is that the proportioning of 90～100% ethanol liquid joins krill in the ethanol liquid according to 1 kilogram of krill and 2～5 liter weight concentration then, stir down and extract 2～4 times, and each 4 ~ 6h, united extraction liquid also filters, and must filtrate;
B. the filtrating of a step is 60～80 ℃ in temperature and be-0.07 with pressure～-be concentrated into 8～12% of merging filtrate volume under the 0.09Mpa condition, must liquid concentrator;
C, in the liquid concentrator of b step, add normal hexane with volume; Mixing, the quiet 0.5-1.5h of putting gets supernatant and with sedimentation and filtration; Merge supernatant and filtrating and be 50～70 ℃ in temperature be-0.07 with pressure～-the 0.09MPa condition under the evaporative removal normal hexane, must red shrimp sauce;
D, be 4 ~ 6 ℃ of quiet heavy 40-55h down in temperature, again the top shrimp sauce separated that the bottom is the krill shrimp sauce product of high phospholipid content with the red shrimp sauce of c step.
2. a kind of method for preparing the krill shrimp sauce of high phospholipid content according to claim 1 is characterized in that described normal hexane can use cyclohexane, n-propane, normal butane, Skellysolve A, normal heptane, octane, 6# gasoline to replace.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210038743 CN102585994B (en) | 2012-02-21 | 2012-02-21 | Method for preparing Antarctic krill shrimp sauce with high content of phospholipid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210038743 CN102585994B (en) | 2012-02-21 | 2012-02-21 | Method for preparing Antarctic krill shrimp sauce with high content of phospholipid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102585994A true CN102585994A (en) | 2012-07-18 |
| CN102585994B CN102585994B (en) | 2013-06-12 |
Family
ID=46475235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210038743 Expired - Fee Related CN102585994B (en) | 2012-02-21 | 2012-02-21 | Method for preparing Antarctic krill shrimp sauce with high content of phospholipid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102585994B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102585995A (en) * | 2012-02-21 | 2012-07-18 | 山东师范大学 | Method for preparing shrimp sauce of antarctic krill with high phospholipid content |
| CN103320217A (en) * | 2013-07-11 | 2013-09-25 | 日照海大博远海洋生物科技有限公司 | Method for extracting krill oil rich in phospholipid from euphausia superba |
| CN104498180A (en) * | 2014-12-20 | 2015-04-08 | 中国水产科学研究院黄海水产研究所 | Method for extracting high-purity phospholipid from Antarctic krill oil |
| CN104830525A (en) * | 2015-05-12 | 2015-08-12 | 大连工业大学 | Multi-stage adverse continuous leaching and refining method for euphausia superb oil |
| CN109207247A (en) * | 2018-09-25 | 2019-01-15 | 深圳先进技术研究院 | The preparation method of antarctic krill oil, deodorant antarctic krill oil and its application, food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041166A (en) * | 2011-01-20 | 2011-05-04 | 山东师范大学 | Method for extracting krill oil with high phosphatide content from Antarctic krills |
| CN102071101A (en) * | 2011-01-21 | 2011-05-25 | 山东科芮尔生物制品有限公司 | Method for extracting phospholipid-enriched krill oil from Antarctic krill |
| CN102311868A (en) * | 2011-04-29 | 2012-01-11 | 塞拉斯有限责任公司 | Method for extracting krill oil rich in phospholipids and neutral lipid without using solvent |
-
2012
- 2012-02-21 CN CN 201210038743 patent/CN102585994B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041166A (en) * | 2011-01-20 | 2011-05-04 | 山东师范大学 | Method for extracting krill oil with high phosphatide content from Antarctic krills |
| CN102071101A (en) * | 2011-01-21 | 2011-05-25 | 山东科芮尔生物制品有限公司 | Method for extracting phospholipid-enriched krill oil from Antarctic krill |
| CN102311868A (en) * | 2011-04-29 | 2012-01-11 | 塞拉斯有限责任公司 | Method for extracting krill oil rich in phospholipids and neutral lipid without using solvent |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102585995A (en) * | 2012-02-21 | 2012-07-18 | 山东师范大学 | Method for preparing shrimp sauce of antarctic krill with high phospholipid content |
| CN102585995B (en) * | 2012-02-21 | 2013-09-11 | 山东师范大学 | Method for preparing shrimp sauce of antarctic krill with high phospholipid content |
| CN103320217A (en) * | 2013-07-11 | 2013-09-25 | 日照海大博远海洋生物科技有限公司 | Method for extracting krill oil rich in phospholipid from euphausia superba |
| CN104498180A (en) * | 2014-12-20 | 2015-04-08 | 中国水产科学研究院黄海水产研究所 | Method for extracting high-purity phospholipid from Antarctic krill oil |
| CN104498180B (en) * | 2014-12-20 | 2015-11-18 | 中国水产科学研究院黄海水产研究所 | A kind of method extracting high-purity phospholipid from antarctic krill oil |
| CN104830525A (en) * | 2015-05-12 | 2015-08-12 | 大连工业大学 | Multi-stage adverse continuous leaching and refining method for euphausia superb oil |
| CN109207247A (en) * | 2018-09-25 | 2019-01-15 | 深圳先进技术研究院 | The preparation method of antarctic krill oil, deodorant antarctic krill oil and its application, food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102585994B (en) | 2013-06-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101352249B (en) | Production method for fully using oil-containing micro-algae | |
| CN102041166B (en) | Method for extracting krill oil with high phosphatide content from Antarctic krills | |
| CN102585994B (en) | Method for preparing Antarctic krill shrimp sauce with high content of phospholipid | |
| CN101878849B (en) | Polypeptide powder of crocodile and preparation method and application thereof | |
| CN101828744A (en) | Anti-fatigue total nutrition high activity seacucumber drinking liquid capable of improving immunity and preparation method thereof | |
| CN103725469A (en) | Health dry red wine | |
| CN102293263A (en) | Physical low-temperature cold pressing production technology of refined walnut oil | |
| CN102746941A (en) | Method for enriching phosphatidyl inositol from antarctic krill | |
| CN101928744B (en) | Process for extracting active collagen peptide from salmon trout waste | |
| CN102603790B (en) | Method for manufacturing high-purity phosphatidylcholine from Antarctic krill | |
| CN106172889A (en) | Special Camellia oil and preparation method thereof in pregnant | |
| CN104055180A (en) | High-selenium-and-germanium enzyme beverage | |
| CN102585995B (en) | Method for preparing shrimp sauce of antarctic krill with high phospholipid content | |
| CN102776109A (en) | Formula and preparation method of nutritional healthcare wine | |
| CN105255639A (en) | Selenium-rich mulberry wine | |
| CN102311881B (en) | Method for extracting mixed aliphatic acid from abdominal fat of foie gras | |
| CN102987405B (en) | Method for preparing health food capsules by using cordyceps militaris and cocoon extracts | |
| CN107648287A (en) | A kind of young phoenix cream ointment and its application in puerpera's cracked nipple is treated | |
| CN1850126A (en) | Propolis ganoderma lucidum spore, dried black fungus polysaccharide compounded soft capsule and preparing process therefor | |
| CN104839689A (en) | Health product for invigorating spleen, nourishing stomach, resisting fatigue and enhancing immunity | |
| CN106420429A (en) | Dunaliella salina natural active ingredient facial mask and preparation method thereof | |
| CN106636267A (en) | Extracting method of small-molecular sea cucumber-oyster polypeptide | |
| CN1120906A (en) | Choice seafood essence extract product and its production process and uses | |
| CN101732353A (en) | Oviductus ranae soft capsules and preparation method thereof | |
| RU2631788C2 (en) | Method for spirulina platensis microalgae enrichment with iodine and stabilization of its content in dry mass |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130612 Termination date: 20140221 |