CN106819955A - A kind of preparation technology of the stable type fish oil of decoloration deodorization - Google Patents
A kind of preparation technology of the stable type fish oil of decoloration deodorization Download PDFInfo
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- CN106819955A CN106819955A CN201710049806.3A CN201710049806A CN106819955A CN 106819955 A CN106819955 A CN 106819955A CN 201710049806 A CN201710049806 A CN 201710049806A CN 106819955 A CN106819955 A CN 106819955A
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- fish oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
Abstract
A kind of preparation technology of the stable type fish oil for being decoloration deodorization disclosed by the invention, the preparation technology includes step in detail below：The selection and treatment of raw material->Primary enzymolysis->Secondary enzymolysis->Inactivation, purification->Decolourize->Deodorant->Anti-oxidant and separation, is finally obtained the stable type decoloration deodorization fish oil.The present invention can not only prepare the fish oil of decoloration deodorization, and preparation process is simple and convenient, and whole process will not be damaged to the nutritional ingredient in fish oil, simultaneously, the fish oil possesses outstanding inoxidizability, the shelf-life of fish oil is exponentially extended, and improves the quality of fish oil.
Description
Technical field
The present invention relates to marine aquatic product biochemistry deep process technology field, a kind of stable type fish oil of decoloration deodorization
Preparation technology.
Background technology
Fish oil is the general designation of the whole oily substances in fish body, and it includes body oil, liver oil and cerebrol, and fish oil is a kind of from many
The grease that fat fish are extracted, is polyunsaturated fatty acid rich in ω -3（DHA and EPA）, with health benefits such as anti-inflammatory, regulation blood fat
Place.Sensu lato fish oil had both referred to the fish oil preparation of the forms such as capsule, and the fat in fish body is referred to again, and main function composition is wherein
ω -3 be polyunsaturated fatty acid（DHA and EPA）.Contain the fishy smell thing such as pigment and aldehydes, alcohols, ketone in fish oil product
Matter, these impurity directly affects the local flavor of fish oil product, color and luster, therefore decolouring, deodorant turn at fish oil processing subsequent technique
Important component that must be indispensable in reason.
Carry out defishying to fish oil in the prior art typically all carries out negative pressure evaporation treatment at relatively high temperatures, at this
Under the conditions of, higher temperature can make fatty acid oxidation or deterioration in fish oil, cause the loss of the active ingredient.On the other hand, take off
Raw meat fish oil also haves the shortcomings that peroxide value is higher, causes the fish oil to return the raw meat phase shorter.
The content of the invention
A kind of preparation technology of the stable type fish oil for being decoloration deodorization disclosed by the invention, its main purpose is to overcome existing
There are technology above shortcomings and shortcoming, there is provided a kind of fish oil preparation technology, it can not only prepare the fish of decoloration deodorization
Oil, and preparation process is simple and convenient, and whole process will not be damaged to the nutritional ingredient in fish oil, meanwhile, fish oil tool
Standby outstanding inoxidizability, makes returning raw meat it exponentially extending for fish oil, improves the quality of fish oil.
The technical solution adopted by the present invention is as follows：
A kind of preparation technology of the stable type fish oil of decoloration deodorization, the preparation technology includes step in detail below：
A, the selection of raw material and treatment：The fresh Sardinella after thawing is chosen, Sardinella is rinsed using clear water first,
The Sardinella that will be rinsed well again is milled to slurry in being put into colloid mill, obtains grinding homogenate material；
B, primary enzymolysis：The homogenate material that grinds that will be obtained in step A is added in enzymatic vessel, and is expected according to homogenate is ground：Water=
1：3~5 weight adds water to be mixed, and then stirs, and obtains raw material homogenization；Acid regulation PH is reused to 2~3, is connect
The pepsin for being accounted for addition in enzymatic vessel and grinding that homogenate material percentage by weight is 0.5~1.5 %, control feed temperature is 35
~40 DEG C, 2.0~5.0h of enzymolysis is carried out, obtain primary enzymolysis liquid；
C, secondary enzymolysis：The primary enzymolysis liquid NaOH that will be obtained in step B adjusts pH value to neutral 6.5~7.0, obtains
Homogenate, is subsequently adding the neutral proteinase for accounting for that the homogenate percentage by weight is 2.0~3.0%, is well mixed, and controls feed liquid
Temperature carries out 2.0~3.0h of enzyme digestion reaction in 40~50 DEG C of scopes, forms secondary enzymolysis liquid；
D, inactivation, purification：Using acid regulation PH to 4~5 in the secondary enzymolysis liquid obtained in step C, then at 90~100 DEG C
Water-bath is carried out under temperature conditionss to go out 20~30min of enzyme, is reused centrifuge and is centrifuged under conditions of 4000~5000r/min
10~20min is separated, the fish oil layer for then extracting the superiors is just fish oil processed；
E, decolouring：It is right using the activated carbon and the mixture of oyster shell powder that account for the prepared just fish oil weight 0.2~5.0% processed of step D
The fish oil first processed that step D is obtained carries out desolventing technology, and the desolventing technology time is 20~30 min, obtains decolouring fish oil；
F, deodorant：The mixing shitosan for accounting for the decolouring fish oil weight 1~1.5% is added in obtained decolouring fish oil in step E,
Then heating water bath is carried out under 45~55 DEG C of water bath condition, 30~40min is persistently stirred, then bath temperature is reduced to 20
Below DEG C, fish smell-eliminating fish oil is obtained；
G：Anti-oxidant and separation：Addition accounts for the astaxanthin of fish smell-eliminating fish oil weight 0.05~0.08% obtained in step F, lasting stirring
10min, after stratification, the suspension oil reservoir on upper strata is in by low speed centrifuge separation and Extraction, that is, obtain the fish oil that decolourizes.
Further, the mixing shitosan in the step F includes superhigh-density chitosan and chitosan oligomer, both
By weight it is 1：0.3~0.5 mixes setting.
Further, the superhigh-density chitosan is mixed with chitosan oligomer by vibration of ultrasonic wave, obtains mixing equal
Even mixing shitosan.
Further, the superhigh-density chitosan and the weight ratio of chitosan oligomer are 1：0.5.
Further, the mixing shitosan in the step F includes superhigh-density chitosan, carboxymethyl chitosan and low
Chitosan, three is 1 by weight：0.5：0.5 mixes setting.
Further, the superhigh-density chitosan, carboxymethyl chitosan and chitosan oligomer pass through vibration of ultrasonic wave phase
Mixing, obtains well mixed mixing shitosan.
Further, the weight ratio of the activated carbon of the addition in the step E and oyster shell powder is 3：1.
By the above-mentioned description of this invention, compared to the prior art, the advantage of the invention is that：
The present invention carries out defishying by using mixing shitosan and water bath heating to fish oil, by the aldehydes in fish oil,
The fishy smell such as alcohols, ketone material effectively adsorbing separation, not only decolorizing effect is very good, and the nutrition not destroyed in fish oil into
Point, the actual production for being very beneficial for enterprise is used.On the other hand, the present invention is made by adding mixing astaxanthin in fish oil
Fish oil possesses good anti-oxidation function, and extend the fish oil returns the raw meat phase, can typically extend 2 years or so, while in fish oil
DHA and EPA content decline less, improve the quality of fish oil.
Specific embodiment
Embodiment one
A kind of preparation technology of the stable type fish oil of decoloration deodorization, the preparation technology includes step in detail below：
A, the selection of raw material and treatment：The fresh Sardinella after thawing is chosen, Sardinella is rinsed using clear water first,
The Sardinella that will be rinsed well again is milled to slurry in being put into colloid mill, obtains grinding homogenate material；
B, primary enzymolysis：The homogenate material that grinds that will be obtained in step A is added in enzymatic vessel, and is expected according to homogenate is ground：Water=
1：3~5 weight adds water to be mixed, and then stirs, and obtains raw material homogenization；Acid regulation PH is reused to 2~3, is connect
The pepsin for being accounted for addition in enzymatic vessel and grinding that homogenate material percentage by weight is 0.5~1.5 %, control feed temperature is 35
~40 DEG C, 2.0~5.0h of enzymolysis is carried out, obtain primary enzymolysis liquid；
C, secondary enzymolysis：The primary enzymolysis liquid NaOH that will be obtained in step B adjusts pH value to neutral 6.5~7.0, obtains
Homogenate, is subsequently adding the neutral proteinase for accounting for that the homogenate percentage by weight is 2.0~3.0%, is well mixed, and controls feed liquid
Temperature carries out 2.0~3.0h of enzyme digestion reaction in 40~50 DEG C of scopes, forms secondary enzymolysis liquid；
D, inactivation, purification：Using acid regulation PH to 4~5 in the secondary enzymolysis liquid obtained in step C, then at 90~100 DEG C
Water-bath is carried out under temperature conditionss to go out 20~30min of enzyme, is reused centrifuge and is centrifuged under conditions of 4000~5000r/min
10~20min is separated, the fish oil layer for then extracting the superiors is just fish oil processed；
E, decolouring：It is right using the activated carbon and the mixture of oyster shell powder that account for the prepared just fish oil weight 0.2~5.0% processed of step D
The fish oil first processed that step D is obtained carries out desolventing technology, and the desolventing technology time is 20~30 min, obtains decolouring fish oil；
F, deodorant：The mixing shitosan for accounting for the decolouring fish oil weight 1~1.5% is added in obtained decolouring fish oil in step E,
Then heating water bath is carried out under 45~55 DEG C of water bath condition, 30~40min is persistently stirred, then bath temperature is reduced to 20
Below DEG C, fish smell-eliminating fish oil is obtained；
G, anti-oxidant and separation：Addition accounts for the astaxanthin of fish smell-eliminating fish oil weight 0.05~0.08% obtained in step F, lasting stirring
10min, after stratification, the suspension oil reservoir on upper strata is in by low speed centrifuge separation and Extraction, that is, obtain the fish oil that decolourizes.
Further, the mixing shitosan in the step F includes superhigh-density chitosan and chitosan oligomer, both
By weight it is 1：0.5 mixes setting.
Further, the superhigh-density chitosan is mixed with chitosan oligomer by vibration of ultrasonic wave, obtains mixing equal
Even mixing shitosan.
Further, the weight ratio of the activated carbon of the addition in the step E and oyster shell powder is 3：1.
Embodiment two
A kind of preparation technology of the stable type fish oil of decoloration deodorization, the preparation technology includes step in detail below：
A, the selection of raw material and treatment：The fresh Sardinella after thawing is chosen, Sardinella is rinsed using clear water first,
The Sardinella that will be rinsed well again is milled to slurry in being put into colloid mill, obtains grinding homogenate material；
B, primary enzymolysis：The homogenate material that grinds that will be obtained in step A is added in enzymatic vessel, and is expected according to homogenate is ground：Water=
1：3~5 weight adds water to be mixed, and then stirs, and obtains raw material homogenization；Acid regulation PH is reused to 2~3, is connect
The pepsin for being accounted for addition in enzymatic vessel and grinding that homogenate material percentage by weight is 0.5~1.5 %, control feed temperature is 35
~40 DEG C, 2.0~5.0h of enzymolysis is carried out, obtain primary enzymolysis liquid；
C, secondary enzymolysis：The primary enzymolysis liquid NaOH that will be obtained in step B adjusts pH value to neutral 6.5~7.0, obtains
Homogenate, is subsequently adding the neutral proteinase for accounting for that the homogenate percentage by weight is 2.0~3.0%, is well mixed, and controls feed liquid
Temperature carries out 2.0~3.0h of enzyme digestion reaction in 40~50 DEG C of scopes, forms secondary enzymolysis liquid；
D, inactivation, purification：Using acid regulation PH to 4~5 in the secondary enzymolysis liquid obtained in step C, then at 90~100 DEG C
Water-bath is carried out under temperature conditionss to go out 20~30min of enzyme, is reused centrifuge and is centrifuged under conditions of 4000~5000r/min
10~20min is separated, the fish oil layer for then extracting the superiors is just fish oil processed；
E, decolouring：Desolventing technology is carried out to the fish oil first processed that step D is obtained using 0.2~5.0% activated carbon, during desolventing technology
Between be 20~30 min, obtain decolouring fish oil；
F, deodorant：The mixing shitosan for accounting for the decolouring fish oil weight 1~1.5% is added in obtained decolouring fish oil in step E,
Then heating water bath is carried out under 45~55 DEG C of water bath condition, 30~40min is persistently stirred, then bath temperature is reduced to 20
Below DEG C, fish smell-eliminating fish oil is obtained；
G, anti-oxidant and separation：Addition accounts for the astaxanthin of fish smell-eliminating fish oil weight 0.05~0.08% obtained in step F, lasting stirring
10min, after stratification, the suspension oil reservoir on upper strata is in by low speed centrifuge separation and Extraction, that is, obtain the fish oil that decolourizes.
Further, the mixing shitosan in the step F includes superhigh-density chitosan, carboxymethyl chitosan and low
Chitosan, three is 1 by weight：0.5：0.5 mixes setting.
Further, the superhigh-density chitosan, carboxymethyl chitosan and chitosan oligomer pass through vibration of ultrasonic wave phase
Mixing, obtains well mixed mixing shitosan.
The activated carbon of the addition in the step E and the weight ratio of oyster shell powder are 3：1.
Fish oil to various embodiments above is measured, and is compared with the fish oil for not carrying out deodorant, in each embodiment
Deodorant after fish oil moisture content, peroxide value, acid value and iodine value value be shown in Table 1：
| Fish oil | Moisture content % | Peroxide value is mmol/K | Acid value（KOH）(mg/g) | Iodine value g/100 | Sense organ |
| Before processing | 1% | 7.8 | 1.78 | 119 | Dense fishlike smell |
| After the treatment of embodiment one | 0.2% | 1.7 | 0.12 | 148 | It is tasteless |
| After the treatment of embodiment two | 0.1% | 1.3 | 0.08 | 150 | It is tasteless |
The present invention carries out defishying by using mixing shitosan and water bath heating to fish oil, by the aldehydes in fish oil,
The fishy smell such as alcohols, ketone material effectively adsorbing separation, not only decolorizing effect is very good, and the nutrition not destroyed in fish oil into
Point, the actual production for being very beneficial for enterprise is used.On the other hand, the present invention is made by adding mixing astaxanthin in fish oil
Fish oil possesses good anti-oxidation function, and extend the fish oil returns the raw meat phase, can typically extend 2 years or so, while in fish oil
DHA and EPA content decline less, improve the quality of fish oil.
Specific embodiment of the invention is above are only, but design concept of the invention is not limited merely to this, every profit
The present invention is improved with carrying out unsubstantiality with this design, should belong to the behavior for invading the scope of the present invention.
Claims (7)
1. the preparation technology of the stable type fish oil of a kind of decoloration deodorization, it is characterised in that；The preparation technology is included in detail below
Step：
A, the selection of raw material and treatment：The fresh Sardinella after thawing is chosen, Sardinella is rinsed using clear water first,
The Sardinella that will be rinsed well again is milled to slurry in being put into colloid mill, obtains grinding homogenate material；
B, primary enzymolysis：The homogenate material that grinds that will be obtained in step A is added in enzymatic vessel, and is expected according to homogenate is ground：Water=
1：3~5 weight adds water to be mixed, and then stirs, and obtains raw material homogenization；Acid regulation PH is reused to 2~3, is connect
The pepsin for being accounted for addition in enzymatic vessel and grinding that homogenate material percentage by weight is 0.5~1.5 %, control feed temperature is 35
~40 DEG C, 2.0~5.0h of enzymolysis is carried out, obtain primary enzymolysis liquid；
C, secondary enzymolysis：The primary enzymolysis liquid NaOH that will be obtained in step B adjusts pH value to neutral 6.5~7.0, obtains
Homogenate, is subsequently adding the neutral proteinase for accounting for that the homogenate percentage by weight is 2.0~3.0%, is well mixed, and controls feed liquid
Temperature carries out 2.0~3.0h of enzyme digestion reaction in 40~50 DEG C of scopes, forms secondary enzymolysis liquid；
D, inactivation, purification：Using acid regulation PH to 4~5 in the secondary enzymolysis liquid obtained in step C, then at 90~100 DEG C
Water-bath is carried out under temperature conditionss to go out 20~30min of enzyme, is reused centrifuge and is centrifuged under conditions of 4000~5000r/min
10~20min is separated, the fish oil layer for then extracting the superiors is just fish oil processed；
E, decolouring：It is right using the activated carbon and the mixture of oyster shell powder that account for the prepared just fish oil weight 0.2~5.0% processed of step D
The fish oil first processed that step D is obtained carries out desolventing technology, and the desolventing technology time is 20~30 min, obtains decolouring fish oil；
F, deodorant：The mixing shitosan for accounting for the decolouring fish oil weight 1~1.5% is added in obtained decolouring fish oil in step E,
Then heating water bath is carried out under 45~55 DEG C of water bath condition, 30~40min is persistently stirred, then bath temperature is reduced to 20
Below DEG C, fish smell-eliminating fish oil is obtained；
G：Anti-oxidant and separation：Addition accounts for the astaxanthin of fish smell-eliminating fish oil weight 0.05~0.08% obtained in step F, lasting stirring
10min, after stratification, the suspension oil reservoir on upper strata is in by low speed centrifuge separation and Extraction, that is, obtain the fish oil that decolourizes.
2. the preparation technology of the stable type fish oil of a kind of decoloration deodorization according to claim 1, it is characterised in that：The step
Mixing shitosan in rapid F includes superhigh-density chitosan and chitosan oligomer, and both are 1 by weight：0.3~0.5 mutually mixes
Close and set.
3. the preparation technology of the stable type fish oil of a kind of decoloration deodorization according to claim 2, it is characterised in that：It is described super
High density chitosan is mixed with chitosan oligomer by vibration of ultrasonic wave, obtains well mixed mixing shitosan.
4. the preparation technology of the stable type fish oil of a kind of decoloration deodorization according to claim 2, it is characterised in that：It is described super
High density chitosan is 1 with the weight ratio of chitosan oligomer：0.5.
5. the preparation technology of the stable type fish oil of a kind of decoloration deodorization according to claim 1, it is characterised in that：The step
Mixing shitosan in rapid F includes superhigh-density chitosan, carboxymethyl chitosan and chitosan oligomer, and three is by weight
1：0.5：0.5 mixes setting.
6. the preparation technology of the stable type fish oil of a kind of decoloration deodorization according to claim 5, it is characterised in that：It is described super
High density chitosan, carboxymethyl chitosan and chitosan oligomer are mixed by vibration of ultrasonic wave, obtain well mixed mixing
Shitosan.
7. the preparation technology of the stable type fish oil of a kind of decoloration deodorization according to claim 1, it is characterised in that：The step
The activated carbon of the addition in rapid E and the weight ratio of oyster shell powder are 3：1.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106753755A (en) * | 2017-01-23 | 2017-05-31 | 石狮市华宝海洋生物医药有限公司 | A kind of preparation technology of isoamyl ester type fish oil |
| CN107400559A (en) * | 2017-08-10 | 2017-11-28 | 福建海富特生物科技股份有限公司 | A kind of method in semi continuous feed fish oil refinery practice addition antioxidant |
| CN107699334A (en) * | 2017-09-22 | 2018-02-16 | 浙江海洋大学 | A kind of method that ultrasonic wave added aqueous enzymatic method extracts Squid Oil from sleeve-fish-processing waste |
| CN108085141A (en) * | 2017-12-24 | 2018-05-29 | 广西南宁秀珀生物科技有限公司 | The preparation method of tuna oil |
| CN113249170A (en) * | 2021-05-11 | 2021-08-13 | 大连理工大学 | Method for reducing acid value and fluorine content of antarctic krill oil |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753755A (en) * | 2017-01-23 | 2017-05-31 | 石狮市华宝海洋生物医药有限公司 | A kind of preparation technology of isoamyl ester type fish oil |
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| CN107699334A (en) * | 2017-09-22 | 2018-02-16 | 浙江海洋大学 | A kind of method that ultrasonic wave added aqueous enzymatic method extracts Squid Oil from sleeve-fish-processing waste |
| CN108085141A (en) * | 2017-12-24 | 2018-05-29 | 广西南宁秀珀生物科技有限公司 | The preparation method of tuna oil |
| CN108085141B (en) * | 2017-12-24 | 2021-03-02 | 中港（福建）水产食品有限公司 | Preparation method of tuna fish oil |
| CN113249170A (en) * | 2021-05-11 | 2021-08-13 | 大连理工大学 | Method for reducing acid value and fluorine content of antarctic krill oil |
| CN113249170B (en) * | 2021-05-11 | 2022-12-13 | 大连理工大学 | Method for reducing acid value and fluorine content of antarctic krill oil |
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Application publication date: 20170613 |
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