Stink-free deep sea fish oil and preparation method and application thereof

A deep-sea fish oil and fishy smell technology, which is applied in application, fat oil/fat refining, edible oil/fat, etc., can solve the problems of high energy consumption, heavy pollution, and low yield in the production process, and achieve short heating time and deodorization effect Good, less disruptive effect

Inactive Publication Date: 2010-11-24
广州市至润油脂食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing technology of this kind of deep-sea fish oil is relatively complicated, not only the production process consumes high energy and pollutes, b...

Method used

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  • Stink-free deep sea fish oil and preparation method and application thereof
  • Stink-free deep sea fish oil and preparation method and application thereof
  • Stink-free deep sea fish oil and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Pass the degummed and decolorized deep-sea fish oil (commercially available) through a wiped-film molecular distillation column with a vacuum of 0.01Pa and a temperature of 80°C. The retention time of the degummed and decolorized deep-sea fish oil in the wiped-film molecular distillation column is 5s , that is, deep-sea fish oil without fishy smell.

[0029] (2) Detection:

[0030] A. DHA and EPA content: use GC-MS to detect the DHA and EPA content in deep-sea fish oil, and the test results are as follows: Figure 1~2 As shown in Tables 1-2, it can be seen that the contents of DHA and EPA in the deep-sea fish oil after passing through the column are basically the same as those in the deep-sea fish oil before passing through the column.

[0031] Table 1 The chromatogram of deep-sea fish oil without fishy smell before passing through the column

[0032] Test substance

Peaking t(min)

Mass percentage (%)

EPA

33.608

19.027

DHA ...

Embodiment 2

[0042] (1) Pass the degummed and decolorized deep-sea fish oil (commercially available) through a wiped-film molecular distillation column with a vacuum degree of 10Pa and a temperature of 180°C. The retention time of the degummed and decolorized deep-sea fish oil in the wiped-film molecular distillation column is 10s. That is, deep-sea fish oil without fishy smell is obtained.

[0043] (2) Detection:

[0044] A. DHA and EPA content: use gas chromatography-mass chromatography to detect the DHA and EPA content in the deep-sea fish oil. Through the detection, we can know the DHA and EPA content in the deep-sea fish oil after passing the column and the DHA and EPA content in the deep-sea fish oil before passing the column. basically the same.

[0045] B, sensory evaluation: the deep-sea fish oil without fishy smell prepared by step (1) is evaluated according to the scoring table in Table 1, wherein two control groups are set, one is the degummed and decolorized deep-sea fish oil...

Embodiment 3

[0047] (1) The degummed and decolorized deep-sea fish oil (commercially available) is passed through a wiped-film molecular distillation column with a vacuum degree of 30Pa and a temperature of 200°C. The retention time of the degummed and decolorized deep-sea fish oil in the wiped-film molecular distillation column is 15s. That is, deep-sea fish oil without fishy smell can be obtained.

[0048] (2) Detection:

[0049] A. DHA and EPA content: Use GC-MS to detect the DHA and EPA content in the deep-sea fish oil. Through the detection, it can be known that the DHA and EPA content in the deep-sea fish oil after the column is higher than the DHA and EPA in the deep-sea fish oil before the column. The content decreases by mass percentage 0.24% and 0.15%.

[0050] B, sensory evaluation: the deep-sea fish oil without fishy smell prepared by step (1) is evaluated according to the scoring table in Table 3, wherein two control groups are set, one is the degummed and decolorized deep-se...

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Abstract

The invention discloses stink-free deep sea fish oil and a preparation method and application thereof. The preparation method comprises the following step of: making degumed and discolored deep sea fish oil pass through a molecular distillation column with the vacuum degree of 0.01 to 30 Pa and the temperature of between 80 and 200 DEG C so as to obtain the stink-free deep sea fish oil. The preparation method has the advantages of low damage to the deep sea fish oil and good deodorization effect. The obtained deep sea fish oil has no stink substantially and can be used for table oil for direct eating or seasoning. Compared with high-temperature steam deodorization, the preparation method has the advantages of low cost, better deodorization effect, and contribution to market popularization. The stink-free deep sea fish oil is compounded with an antioxidant to prepare the stable stink-free deep sea fish oil with the storage period of half a year and invariable unsaturated fatty acid content.

Description

technical field [0001] The invention relates to the preparation of fats and oils, in particular to a deep-sea fish oil without fishy smell and its preparation method and application. Background technique [0002] EPA and DHA belong to the omega-3 series of polyunsaturated fatty acids, which are essential fatty acids for the human body. EPA (eicosapentaenoic acid) is known as "the scavenger of human blood vessels", which can effectively reduce the content of cholesterol and triglycerides, prevent blood vessel coagulation, reduce blood viscosity, prevent cerebral hemorrhage, cerebral thrombosis and other diseases, and reduce arteriosclerosis And high blood pressure, promote blood circulation and eliminate fatigue, reduce fat formation, eliminate dark spots, improve skin nutrition, prevent brain cell aging, help memory and other effects. DHA (docosahexaenoic acid), commonly known as "brain gold", is an important component of the human brain, eyes, nervous system and defense sy...

Claims

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Application Information

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IPC IPC(8): C11B3/12A23D9/04A23D9/007
Inventor 温少强温超凡李想梁达文
Owner 广州市至润油脂食品工业有限公司
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