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

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 ω-3 polyunsaturated fatty acids, with important physiological activity and rich nutrition, so it is 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 the internal str...

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.