CN107586591A - A kind of preparation method of fish oil - Google Patents
A kind of preparation method of fish oil Download PDFInfo
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- CN107586591A CN107586591A CN201710865782.9A CN201710865782A CN107586591A CN 107586591 A CN107586591 A CN 107586591A CN 201710865782 A CN201710865782 A CN 201710865782A CN 107586591 A CN107586591 A CN 107586591A
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Abstract
The present invention provides a kind of preparation method of fish oil, belongs to fish oil preparing technical field, preparation process is as follows：1）Feedstock treating：The discarded internal organ of fish processing are taken, is cleaned, is rubbed, add water, must be homogenized, ultrasonication；2）Fish oil coarse extraction：Slurry pH value is mixed well, stirs and heats, salt is added, stirring homogenate, filtering, squeezes filter residue, merging filtrate and pressed liquor obtain and slightly carry fish oil；3）Ichthyol extracts：Take and slightly carry fish oil, add tert-butylhydroquinone and aminoglucose sulfate, heating water bath, stirring adds degumming agent and hot water, stirs, centrifugation, take upper strata degumming fish oil, depickling, decolourize, deodorization, cooling, fish oil smart must be carried, fish oil prepared by the present invention avoids unsaturated fat acid oxidase, recovery rate is improved on the premise of DNA purity is ensured.
Description
Technical field
The invention belongs to fish oil preparing technical field, and in particular to a kind of preparation method of fish oil.
Background technology
Fish oil is the main source of aliphatic acid, and aliphatic acid has a variety of benefits to human body, as people are to Omega-3 aliphatic acid
The continuous improvement of understanding of importance, fish oil consumption market scale expands steadily, in the past few years, with more and more
People the fish oil product containing -3 aliphatic acid is added in diet, exponentially state increases the demand of fish oil.
Current global fish oil market value is up to 1,100,000,000 dollars, from 2015 to 2018, in terms of 5.05% compound annual growth rate
Calculate, it is contemplated that by 2018, global fish oil market value was up to 1,700,000,000 dollars.
However, global fish oil market development also faces some restraining factors, as yield stagnates the even underproduction, it is difficult to prediction
EI Nino phenomenon causes fishing output to reduce, and brings negative influence to fish oil market, allows fish oil market development to be further limited.
The extraction process that current fish oil uses remains the relatively low waste problem so as to raw material of recovery rate, and carries
The higher method of rate is taken purity relatively low the problem of causing subsequent technique complexity to be present.
The content of the invention
It is an object of the invention to provide one kind to avoid unsaturated fat acid oxidase, is carried on the premise of DNA purity is ensured
A kind of fish oil preparation method of high extraction.
The scheme taken to achieve the above object of the present invention is：A kind of preparation method of fish oil, is comprised the following steps that：
1）Feedstock treating：The discarded internal organ of fish processing are taken, cleans 2-3 times, rubs, add the water for rubbing 0.5-1 times of thing, must be homogenized,
Ultrasonication；
2）Fish oil coarse extraction：Slurry pH value is mixed well to 8.6 ~ 9.1, stirs and heats, add salt, stirring homogenate, filtering, squeezing filter
Slag, merging filtrate and pressed liquor, which obtain, slightly carries fish oil；
3）Ichthyol extracts：Take and slightly carry fish oil, add the thick 0.03-0.04% tert-butylhydroquinones for putting forward fish oil weight and slightly carry
Fish oil weight 0.002-0.003% aminoglucose sulfates, for heating water bath to 72-77 DEG C, stirring adds degumming agent and hot water,
Stir 3-5min, centrifugation, take upper strata degumming fish oil, depickling, decolourize, be deodorized, cooling, obtain it is smart carry fish oil, the above method is in raw material
Fish oil yield slightly is put forward to being effectively increased after homogenate progress ultrasonication in processing procedure, final essence is substantially increased and carries fish oil
Yield, and new degumming tech is used in degumming tech, avoids unsaturated fat acid oxidase, for example, coarse extraction it
Preceding addition tert-butylhydroquinone and aminoglucose sulfate coordinate new technology for degumming, effectively prevent as antioxidant
Unsaturated fat acid oxidase produces stink substance, has been obviously improved the fish oil quality prepared.
Preferably, the ultrasonication in step 1 is 300-500w ultrasonication 10-15s under the conditions of 40-45 DEG C,
30-40s is stood, 100-200w ultrasonication 20-26s under the conditions of 52-55 DEG C repeat aforesaid operations 2-3 times.In Feedstock treating
During ultrasonication is carried out to homogenate, crush fish tissues, it is even after processing and using interim ultrasonication
Crude fish oil extracted amount in slurry has reached unexpected nonlinear raising, and reduces the freezing point of coarse extraction fish oil, leads to
Cross and improve the extracted amount of crude fish oil and carry the extracted amount and purity of fish oil further to lift essence.
Preferably, homogenate is stirred and heated to 82 ~ 88 DEG C after adjusting pH value in step 2,35 ~ 48min is kept, adds homogenate
The salt of liquid quality 4% ~ 6%, stirring homogenate 12-18min, the raw material that the present invention uses is whole fish or fish processing fent, former material
Expect it is fresh, by extract solution be transferred to alkalescence and heat and add salt, extract solution stickiness can be made to diminish, impurity cohesion, be homogenized easy mistake
Filtering pressure is squeezed, and aforesaid operations have deemulsification, beneficial to water-oil separating, can fully extract fish oil, improve the utilization rate of raw material, and
And the above-mentioned parameter condition used is during coarse extraction fish oil, fish oil will not saponification, the thick quality for carrying fish oil is effectively ensured.
Preferably, the addition of degumming agent is slightly to carry the 2.2-3% of fish oil weight in step 3, the addition of hot water is thick
The 10-13% of fish oil weight is carried, hot water temperature is 68-70 DEG C, and degumming agent is citric acid, acetic acid, diiodo-acetic acid, phytic acid by 2:1:
0.2~0.4：2（V/V）Ratio compounding form, not only add tert-butylhydroquinone and Glucosamine sulfuric acid in step 3
Salt is as antioxidant and uses specifically configured degumming agent, coordinates new technology for degumming, to the albumen in fish oil, mucus, glue
There is significant effect its precipitation is removed from fish oil for matter, pigment, and the degumming fish oil obtained using above-mentioned parameter condition is transparent
Degree is high, and color and luster is light, no fishy smell, and for degumming rate up to 5.68%, and compared with existing phosphoric acid degumming, this degumming cost is low.
Preferably, after stirring adds degumming agent and hot water in step 3,3- is stirred to solution with the stirring rod with electrode
5min, stirring container also have electrode, and the voltage between stirring rod and stirring container is 1-2v, is taken in degumming whipping process
Stirring rod with electrode and stirring container promote the effect of degumming agent, and degumming rate has reached unexpected and nonlinear carried
Rise, and stirring rod and stirring container have to the albumen in fish oil, mucus, colloid, pigementation speed and be obviously improved.
Preferably, depickling step is in step 3：It is 15 ~ 22%NaOH solution that concentration is added in degumming fish oil, stirring
And 61-66 DEG C is warming up to, standing sedimentation, take thick 5 ~ 8% light salt brines for putting forward 0.2-0.3 times of fish oil weight to wash 1-2 times, be heated to
Vacuum dehydration at 115 ~ 121 DEG C, obtain depickling fish oil, take above-mentioned condition parameter and depickling fish oil that processing step obtains, color and luster,
The indexs such as transparency, smell, flavour, permanence, aliphatic acid composition and nutritional ingredient are superior to the fish that existing extraction process obtains
Oil.
Preferably, decolorization process is in step 3：Depickling fish oil is heated to 58-61 DEG C and is added and slightly carries fish oil weight 2-
3% activated carbon and the thick fish oil weight 1-2% atlapulgites that carry stir 20-30min, and addition slightly puies forward 2-3 times of deionized water of fish oil volume
It is well mixed, centrifugation, decolouring fish oil is obtained, the positive effect decolourized using activated carbon atlapulgite to fish oil is better than using it
The effect that a kind of middle material decolourizes, takes above-mentioned condition parameter and depickling fish oil, color and luster, transparency, gas that processing step obtains
The indexs such as taste, flavour, permanence, aliphatic acid composition and nutritional ingredient are superior to the fish oil that existing extraction process obtains.
Preferably, deodorising step is in step 3：By decolouring fish oil supercritical propane extraction, operating temperature 115-120
DEG C, operating pressure 14-15Mpa, extraction time 15-20min, using supercritical propane fluid temperature (F.T.) and pressure, it is allowed to for sweet
The solubility of oily three esters is not high, and has the dissolving property selected well for the volatile ingredient in fish oil, at normal temperatures will not
The gas extraction needed comes out, and using the deodorized fish oil that above-mentioned condition parameter obtains without anti-taste phenomenon, and fish oil quality is high.
Compared with prior art, beneficial effects of the present invention are：Ultrasound is carried out to homogenate during Feedstock treating of the present invention
Effectively increased after ripple processing and slightly put forward fish oil yield, carrying for fish oil is carried further to lift essence by improving the extracted amount of crude fish oil
Taken amount and purity, and new degumming tech is used in degumming tech, it is smelly to effectively prevent the generation of unsaturated fat acid oxidase
Taste material, has been obviously improved the fish oil quality prepared, and the present invention improves fish oil on the premise of fish oil DNA purity is ensured and carried
The index such as rate, fish oil, color and luster, transparency, smell, flavour, permanence, aliphatic acid composition and the nutritional ingredient of preparation is taken to be superior to
Industry provides.
Embodiment
Technical scheme is described in further detail with reference to embodiments：
Embodiment 1：
A kind of preparation method of fish oil, is comprised the following steps that：
1）Feedstock treating：The discarded internal organ of fish processing are taken, cleans 2 times, rubs, add the water for rubbing 0.6 times of thing, must be homogenized, ultrasound
Ripple processing, 380w ultrasonication 12s under the conditions of 42 DEG C stand 35s, 150w ultrasonication 22s under the conditions of 54 DEG C, in repetition
State operation 3 times；
2）Fish oil coarse extraction：Slurry pH value is mixed well to 8.7,85 DEG C is stirred and heated to, keeps 40min, add homogenate quality 5%
Salt, stirring homogenate 15min, filtered with double gauze or nylon cloth, squeeze filter residue, merging filtrate and pressed liquor obtain and slightly carry fish
Oil；
3）Ichthyol extracts：Take and slightly carry fish oil, add thick 0.035% tert-butylhydroquinone for putting forward fish oil weight and slightly carry fish oil
The aminoglucose sulfate of weight 0.0026%, heating water bath to 74 DEG C, stirring add thick 2.8% degumming agent for putting forward fish oil weight and
Thick 12% hot water for putting forward fish oil weight, hot water temperature are 70 DEG C, 3min are stirred to solution with the stirring rod with electrode, stirring is held
Device also has electrode, and the voltage between stirring rod and stirring container is 1v, 4000rpm centrifugation 11min, takes upper strata degumming fish oil,
It is 18%NaOH solution that concentration is added in degumming fish oil, stirs and is warming up to 62 DEG C, standing sedimentation, takes and slightly put forward fish oil weight 0.2
6% light salt brine again washs 2 times, is heated to vacuum dehydration at 118 DEG C, obtains depickling fish oil, and heating depickling fish oil to 60 DEG C and adds
It is thick carry the activated carbon of fish oil weight 3% and it is thick carry the atlapulgite of fish oil weight 2% stirring 25min, add it is thick carry fish oil volume 2 go again from
Sub- water is well mixed, and 4500rpm centrifugation 14min, decolouring fish oil is obtained, by decolouring fish oil supercritical propane extraction, operating temperature 115
DEG C, operating pressure 15Mpa, extraction time 20min, cooling, obtain and smart carry fish oil；
Jelly is citric acid, acetic acid, diiodo-acetic acid, phytic acid by 2:1:0.25：2（V/V）Ratio compounding form.
Embodiment 2：
A kind of preparation method of fish oil, specific preferred steps are as follows：
1）Feedstock treating：The discarded internal organ of fish processing are taken, cleans 2 times, rubs, add the water for rubbing 1 times of thing, must be homogenized, ultrasonic wave
Processing, 500w ultrasonication 12s under the conditions of 43 DEG C stand 38s, 200w ultrasonication 24s under the conditions of 55 DEG C, repeat above-mentioned
Operation 2 times；
2）Fish oil coarse extraction：Slurry pH value is mixed well to 9.0,85 DEG C is stirred and heated to, keeps 42min, add homogenate quality 5%
Salt, stirring homogenate 15min, filtered with double gauze or nylon cloth, squeeze filter residue, merging filtrate and pressed liquor obtain and slightly carry fish
Oil；
3）Ichthyol extracts：Take and slightly carry fish oil, add thick 0.03% tert-butylhydroquinone for putting forward fish oil weight and slightly carry fish oil weight
0.002% aminoglucose sulfate is measured, for heating water bath to 75 DEG C, stirring adds thick 2.5% degumming agent for putting forward fish oil weight and thick
13% hot water of fish oil weight is carried, hot water temperature is 70 DEG C, and 4min, stirring container are stirred to solution with the stirring rod with electrode
Also there is electrode, the voltage between stirring rod and stirring container is 2v, 4300rpm centrifugation 12min, takes upper strata degumming fish oil,
It is 20%NaOH solution that concentration is added in degumming fish oil, stirs and is warming up to 65 DEG C, standing sedimentation, takes and slightly put forward fish oil weight 0.22
7% light salt brine again washs 1 time, is heated to vacuum dehydration at 121 DEG C, obtains depickling fish oil, and heating depickling fish oil to 58 DEG C and adds
It is thick carry the activated carbon of fish oil weight 3% and it is thick carry the atlapulgite of fish oil weight 2% stirring 24min, add it is thick carry fish oil volume 3 go again from
Sub- water is well mixed, and 4400rpm centrifugation 12min, decolouring fish oil is obtained, by decolouring fish oil supercritical propane extraction, operating temperature 116
DEG C, operating pressure 14.5Mpa, extraction time 18min, cooling, obtain and smart carry fish oil；
Jelly is citric acid, acetic acid, diiodo-acetic acid, phytic acid by 2:1:0.34：2（V/V）Ratio compounding form.
Embodiment 3：
A kind of preparation method of fish oil, is comprised the following steps that：
1）Feedstock treating：The discarded internal organ of fish processing are taken, cleans 3 times, rubs, add the water for rubbing 0.7 times of thing, must be homogenized, ultrasound
Ripple processing, 400w ultrasonication 15s under the conditions of 44 DEG C stand 40s, 200w ultrasonication 25s under the conditions of 53 DEG C, in repetition
State operation 3 times；
2）Fish oil coarse extraction：Slurry pH value is mixed well to 8.8,86 DEG C is stirred and heated to, keeps 40min, add homogenate quality 5%
Salt, stirring homogenate 15min, filtered with double gauze or nylon cloth, squeeze filter residue, merging filtrate and pressed liquor obtain and slightly carry fish
Oil；
3）Ichthyol extracts：Take and slightly carry fish oil, add thick 0.035% tert-butylhydroquinone for putting forward fish oil weight and slightly carry fish oil
The aminoglucose sulfate of weight 0.003%, heating water bath to 75 DEG C, stirring add thick 2.5% degumming agent for putting forward fish oil weight and
Thick 11% hot water for putting forward fish oil weight, hot water temperature are 70 DEG C, 5min are stirred to solution with the stirring rod with electrode, stirring is held
Device also has electrode, and the voltage between stirring rod and stirring container is 1v, 4200rpm centrifugation 12min, takes upper strata degumming fish oil,
It is 22%NaOH solution that concentration is added in degumming fish oil, stirs and is warming up to 64 DEG C, standing sedimentation, takes and slightly put forward fish oil weight 0.2
8% light salt brine again washs 2 times, is heated to vacuum dehydration at 119 DEG C, obtains depickling fish oil, and heating depickling fish oil to 59 DEG C and adds
Thick to carry the activated carbon of fish oil weight 2.1% and slightly carry the atlapulgite of fish oil weight 1.7% stirring 24min, addition slightly puies forward 2 times of fish oil volume
Deionized water is well mixed, and 4500rpm centrifugation 15min, obtains decolouring fish oil, by decolouring fish oil supercritical propane extraction, work temperature
119 DEG C, operating pressure 15Mpa, extraction time 15min of degree, cooling, obtain and smart carry fish oil；
Jelly is citric acid, acetic acid, diiodo-acetic acid, phytic acid by 2:1:0.4：2（V/V）Ratio compounding form.
Fish oil prepared by 1-3 of the embodiment of the present invention carries out Experimental comparison with fish oil prepared by conventional method, and situation is as follows：
The fish oil index that as seen from the above table prepared by the present invention is superior to industry setting, and the fish oil prepared better than conventional method.
Routine operation in above-described embodiment 1,2,3 is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
Claims (8)
- A kind of 1. preparation method of fish oil, it is characterised in that following steps：1）Feedstock treating：The discarded internal organ of fish processing are taken, cleans 2-3 times, rubs, add the water for rubbing 0.5-1 times of thing, must be homogenized, Ultrasonication；2）Fish oil coarse extraction：Slurry pH value is mixed well to 8.6 ~ 9.1, stirs and heats, add salt, stirring homogenate, filtering, squeezing filter Slag, merging filtrate and pressed liquor, which obtain, slightly carries fish oil；3）Ichthyol extracts：Take and slightly carry fish oil, add the thick 0.03-0.04% tert-butylhydroquinones for putting forward fish oil weight and slightly carry Fish oil weight 0.002-0.003% aminoglucose sulfates, for heating water bath to 72-77 DEG C, stirring adds degumming agent and hot water, 3-5min is stirred, centrifugation, takes upper strata degumming fish oil, depickling, is decolourized, is deodorized, cooling, obtains and smart carries fish oil.
- A kind of 2. preparation method of fish oil according to claim 1, it is characterised in that：At ultrasonic wave in the step 1 Manage as 300-500w ultrasonication 10-15s under the conditions of 40-45 DEG C, stand 30-40s, 100-200w surpasses under the conditions of 52-55 DEG C Sonicated 20-26s, repeats aforesaid operations 2-3 times.
- A kind of 3. preparation method of fish oil according to claim 1, it is characterised in that：PH value is adjusted in homogenate in the step 2 After be stirred and heated to 82 ~ 88 DEG C, keep 35 ~ 48min, add the salt of homogenate quality 4% ~ 6%, stirring homogenate 12- 18min。
- A kind of 4. preparation method of fish oil according to claim 1, it is characterised in that：Degumming agent adds in the step 3 It is slightly to carry the 2.2-3% of fish oil weight to enter amount, and the addition of the hot water is slightly to carry the 10-13% of fish oil weight, and hot water temperature is 68-70 DEG C, the degumming agent is citric acid, acetic acid, diiodo-acetic acid, phytic acid by 2:1:0.2~0.4：2（V/V）Ratio compounding and Into.
- A kind of 5. preparation method of fish oil according to claim 1, it is characterised in that：Stirring adds de- in the step 3 After jelly and hot water, 3-5min is stirred to solution with the stirring rod with electrode, stirring container also has electrode, and stirring rod is with stirring It is 1-2v to mix the voltage between container.
- A kind of 6. preparation method of fish oil according to claim 1, it is characterised in that：Depickling step is in the step 3： It is 15 ~ 22%NaOH solution that concentration is added in degumming fish oil, stirs and is warming up to 61-66 DEG C, standing sedimentation, takes and slightly carry fish oil 5 ~ 8% light salt brines of 0.2-0.3 times of weight wash 1-2 times, are heated to vacuum dehydration at 115 ~ 121 DEG C, obtain depickling fish oil.
- A kind of 7. preparation method of fish oil according to claim 1, it is characterised in that：Decolorization process is in the step 3： Depickling fish oil is heated to 58-61 DEG C and adds slightly to carry fish oil weight 2-3% activated carbons and slightly carry fish oil weight 1-2% atlapulgites and is stirred 20-30min is mixed, addition slightly puies forward 2-3 times of deionized water of fish oil volume and is well mixed, and centrifuges, obtains decolouring fish oil.
- A kind of 8. preparation method of fish oil according to claim 1, it is characterised in that：Deodorising step is in the step 3： By decolouring fish oil supercritical propane extraction, 115-120 DEG C of operating temperature, operating pressure 14-15Mpa, extraction time 15-20min.
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Cited By (6)
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| CN108285826A (en) * | 2018-01-30 | 2018-07-17 | 中国海洋大学 | A kind of animal oil extracting method |
| CN109234007A (en) * | 2018-10-16 | 2019-01-18 | 华南理工大学 | A kind of fish oil degumming discoloration method |
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| CN110558499A (en) * | 2019-09-19 | 2019-12-13 | 福建启元堂生物技术有限公司 | Pretreatment method for double-super-extraction of marine nutrients |
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| CN114540116A (en) * | 2022-02-24 | 2022-05-27 | 海南潜龙生物科技有限公司 | Refining method of alligator oil |
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| CN109234007A (en) * | 2018-10-16 | 2019-01-18 | 华南理工大学 | A kind of fish oil degumming discoloration method |
| CN110317672A (en) * | 2019-08-02 | 2019-10-11 | 重庆市三品功能食品研究院有限公司 | A method of fish oil is prepared from rainbow trout fish fats |
| CN110558499A (en) * | 2019-09-19 | 2019-12-13 | 福建启元堂生物技术有限公司 | Pretreatment method for double-super-extraction of marine nutrients |
| CN110575680A (en) * | 2019-09-19 | 2019-12-17 | 福建启元堂生物技术有限公司 | Method for double super-extraction of marine nutrients |
| CN114540116A (en) * | 2022-02-24 | 2022-05-27 | 海南潜龙生物科技有限公司 | Refining method of alligator oil |
| CN114540116B (en) * | 2022-02-24 | 2024-02-13 | 海南潜龙生物科技有限公司 | Crocodile oil refining method |
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Application publication date: 20180116 |