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Technological process of fish oil low-temperature the smell of fish removing

A process method and technology of fish oil, applied in edible oil/fat, food preparation, food science, etc., can solve the problem of destroying the internal structure of fish oil

Inactive Publication Date: 2008-09-03
河北康睿达脂质有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies of the existing technology and solve the problem of destroying the internal structure of fish oil due to the high-temperature process for fish oil deodorization, the present invention provides a novel design that does not produce trans fatty acids and harmful substances such as ketones and aldehydes generated by polymerization. , Its deodorization effect is obvious, and the process is simple and easy to implement.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Add 500kg of ethyl ester type fish oil, 50kg of glycerin and 48kg of lipase into the closed reaction kettle and mix them. During the reaction process of enzymatic transesterification, add 0.9kg of Yilun (Shanghai) Flavors and Fragrances Co., Ltd. into the reaction kettle No. YA060801 fragrance-based deodorant produced by the company was stirred and reacted for 24 hours at a temperature of 68°C and a pressure of 800Pa in the kettle. Finally, after inspection, it was packed with nitrogen in a barrel of 50kg, and refined into triglycerides for deodorization. type fish oil.

Embodiment 2

[0012] Put 100kg of fish oil into the reaction tank, add 0.16kg of No. YA060801 scent-based deodorant produced by Yilun (Shanghai) Flavors and Fragrances Co., Ltd. into the reaction tank, and stir and react for 26 Hours, finally through inspection, packaging, made into deodorized fish oil.

Embodiment 3

[0014] Add 1000g of refined ethyl ester type fish oil, 120g of pharmaceutical grade glycerin, 87g of 435 type lipase into the closed reactor, stir and mix, and add 1.8g of Ellen (Shanghai) Flavors and Fragrances Co., Ltd. produces fragrance-based deodorizer II. Under the condition of temperature of 70°C and pressure of 200Pa in the kettle, it is stirred and reacted for 25 hours, and the reaction is terminated. Fishy triglyceride fish oil.

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PUM

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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 [0001] The invention belongs to the technical field of animal oil processing and refining and a fish oil deodorization process. Background technique [0002] The main components of fish oil are EPA and DHA, rich in omega-3 polyunsaturated fatty acids, which have important physiological activities and rich nutrition, so they are widely used in medicine and health food. However, due to the inherent fishy smell of fish oil itself, most of them are made into capsules, which limits the application, so it usually needs to be deodorized. In the known technology, the existing fish oil deodorization mainly adopts the method of adding edible acid to the fish oil to carry out stirring neutralization reaction under the high temperature condition of 125 ℃ and above, and then carries out decolorization, filtration and other processes for processing, and the process is cumbersome. Especially at high temperatures of 125°C and above, the deodorization reaction will destroy t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23D9/04A23L1/327A23L1/30A23L29/00A23L33/10
Inventor 苑洪德孙秀云苑海鹏苑海祥
Owner 河北康睿达脂质有限公司
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