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Method for preparing fish oil ethyl ester microcapsule from fish pomace

A technology of fish oil ethyl ester and fish waste, applied in food preparation, edible oil/fat, application, etc., can solve the problems of high price of wall materials, heavy fish oil smell, low embedding efficiency, etc., and achieve good quality, masking Fishy smell and the effect of extending the shelf life of products

Active Publication Date: 2011-01-12
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In recent years, some studies have been done on the microencapsulation of fish oil at home and abroad, but most of them have disadvantages such as high wall material price, easy mildew, short shelf life, complicated process, low embedding efficiency, and heavy fish oil smell.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] After removing the sundries, the internal organs of the fish are cleaned and mashed. Take 4kg of mashed viscera and add 4L of water to mix, add 4g of pepsin (enzyme activity 2.3×10 5 U / g), at 35 ℃ and pH 2.5 conditions, after incubation for 2 hours, adjust the pH to 7 with 10% (w / v) sodium hydroxide, then add 20g neutral protease (enzyme activity 6 × 10 5 U / g), keep warm at 45°C for 6 hours, inactivate the enzyme at 100°C for 10 minutes, adjust the pH to 5 with 5% (w / v) hydrochloric acid, add absolute ethanol accounting for 40% of the liquid volume, and let it stand for 3 hours. Centrifuge at 10000r / min for 15min, absorb the fish oil in the upper layer. After the fish oil is decolorized with 0.2% (w / v) activated carbon, it is centrifuged to obtain 180 g of refined fish oil product.

Embodiment 2

[0037] After removing the sundries, the internal organs of the fish are cleaned and mashed. Take 4kg of mashed internal organs and add 8L of water to mix, add 40g of pepsin (enzyme activity 2.3×10 5 U / g), after incubation and enzymolysis at 37°C and pH 2 for 6 hours, adjust the pH to 7 with 10% (w / v) sodium hydroxide, then add 4g neutral protease (enzyme activity 6×10 5 U / g), keep warm at 55°C for 2 hours, inactivate the enzyme at 100°C for 10 minutes, adjust the pH to 5 with 5% (w / v) hydrochloric acid, add absolute ethanol accounting for 40% of the liquid volume, and let it stand for 3 hours. Centrifuge at 10000r / min for 15min, absorb the fish oil in the upper layer. After the fish oil was decolorized with 1% (w / v) activated carbon, it was centrifuged to obtain 169 g of refined fish oil.

[0038]Take 100g of refined fish oil, add 200mL of absolute ethanol, mix well, add ethanol solution containing 4% NaOH, adjust to pH = 10, place in a water bath at 55°C and stir, blow in n...

Embodiment 3

[0040] After removing the sundries, the internal organs of the fish are cleaned and mashed. Take 4kg of mashed internal organs and add 6L of water to mix, add 15g of pepsin (enzyme activity 2.3×10 5 U / g), after 2 hours of incubation and enzymolysis at 40°C and pH 3, the pH was adjusted to 7 with 10% (w / v) sodium hydroxide, and then 25g of neutral protease (enzyme activity 6×10 5 U / g), heat at 55°C for 5 hours, inactivate the enzyme at 100°C for 10 minutes, adjust the pH to 5.5 with 5% (w / v) hydrochloric acid, add 40% of the liquid volume of absolute ethanol, and let it stand for 2 hours. Centrifuge at 10000r / min for 15min, absorb the fish oil in the upper layer. After the fish oil was decolorized with 3% (w / v) activated carbon, it was centrifuged to obtain 191 g of refined fish oil.

[0041] Take 100g of refined fish oil, add 250mL of absolute ethanol, mix well, add ethanol solution containing 4% NaOH, adjust to pH = 10, place in a water bath at 55°C and stir, blow in nitrog...

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PUM

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Abstract

The invention relates to a method for preparing a fish oil ethyl ester microcapsule from fish pomace, which mainly comprises the extraction of fish oil, the preparation of fish fatty acid ethyl ester, the purification of fish oil ethyl ester and the preparation of a fish oil ethyl ester microcapsule, wherein the extraction of fish oil comprising the following steps: eliminating foreign matters from fish viscus, cleaning, mashing, adding pepsin and neutral protease for enzymolysis, then adding anhydrous alcohol, standing to stratify, and centrifuging to obtain the fish oil; the preparation of fish fatty acid ethyl ester comprising the following steps: mixing the fish oil with ethanol, making the mixture to be subject to an esterification reaction under the catalysis of sodium ethylate, vaporizing the ethanol, washing with water, and then centrifuging to obtain the fish oil ethyl ester; in the purification process, supercritical CO2 extraction is adopted, the purified fish oil ethyl ester is a golden yellow transparent liquid, and EPA ethyl ester and DHA ethyl ester contents thereof are more than 50%; and the preparation of a fish oil ethyl ester microcapsule comprises the following steps: mixing sodium alginate, maltodextrin and sodium caseinate, dissolving in water, adding the purified fish oil ethyl ester, and adopting a spray drying method to obtain the powdered fish oil ethyl ester microcapsule which can hide the fishy smell of the fish oil ethyl ester, improve the mouth feel and be beneficial to packaging and storage.

Description

technical field [0001] The invention belongs to the technical field of oil recovery from fish waste, and relates to the method of using acid and alkali, and the method of supercritical extraction to obtain refined fish oil. Simultaneously, the present invention also relates to the preparation method of the microcapsule of refined fish oil ethyl ester. Background technique [0002] Fish is one of the important aquatic resources in my country, and its output ranks first in the world. However, many fish processing processes are limited to the utilization of fish body muscles, while the processing and utilization of by-products such as fish viscera, fish bones, and fish heads are seldom used, and are generally treated as waste. The overall level of comprehensive utilization of fish scraps in my country is not high, and the by-products that often contain high protein and fat content have not been used reasonably and effectively, which not only causes waste of resources, but also...

Claims

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Application Information

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IPC IPC(8): A23D9/02A23L1/327A23L1/29A23L17/20A23L33/00
Inventor 朱蓓薇董秀萍秦磊李冬梅孙黎明刘兆芳杨静峰佟蕾金文刚刘贵洋
Owner DALIAN POLYTECHNIC UNIVERSITY
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