Method for eliminating panfasidae catfish oil fishy smell

A technology for removing fishy smell from mango catfish, which is applied in the field of mild hydrogenation to remove fishy smell from mango catfish oil, which can solve problems such as incomplete removal, short storage period, and fishy smell, so as to overcome incomplete fishy smell removal and iodine value The effect of reducing the range is small and increasing the application range

Active Publication Date: 2014-01-22
中海海洋科技股份有限公司
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AI Technical Summary

Problems solved by technology

[0003] Since the highly unsaturated long-chain fatty acids contained in fish oil are unstable to light, oxygen, heat and other factors, they are easily oxidized and decomposed into short-chain carbon-based compounds during processing, storage and heating, such as aldehydes, ketones, Low-molecular-weight fatty acids produce fishy and bitter taste, affect the flavor, quality and nutritional value of fish oil, and even be harmful to human body
And the mango catfish oil after refining and deodorizing will produce fishy smell during cooking and storage, which also restricts its application in cooking oil
In 2010, Wen Shaoqiang and others disclosed "A Deep-sea

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  • Method for eliminating panfasidae catfish oil fishy smell

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Embodiment 1

[0018] The mango catfish oil with the refined iodine value of 64g / 100g is packed into the hydrogenation reactor, and 0.15% nickel catalyst is added. Then react at a reaction temperature of 160°C, a reaction pressure of 0.3MPa, and a stirring rate of 400r / min for 20 minutes to obtain a mildly hydrogenated fish oil; after the reaction, remove the catalyst and decolorize the obtained lightly hydrogenated fish oil at 110°C for 30 minutes with activated clay , Molecular distillation and deodorization, to a completely fish oil product without fishy smell, the obtained product has no fishy smell after heating test, and the iodine value is 55g / 100g.

Embodiment 2

[0020] Put the mango catfish oil with an iodine value of 64g / 100g into the hydrogenation reactor, add a nickel catalyst with a mass percentage of 0.2%, and react for 20min at a reaction temperature of 170°C, a reaction pressure of 0.3MPa and a stirring rate of 350r / min , to obtain mildly hydrogenated fish oil; after the reaction is completed, the obtained mildly hydrogenated fish oil is decolorized at 110°C for 30 minutes by catalyst removal, activated clay for 30 minutes, molecular distillation and deodorization, and finally a fish oil product with no fishy smell is obtained. The obtained product has no fishy smell after a heating test , the iodine value is 56g / 100g.

[0021] Sensory evaluation: the prepared no-odor mans catfish oil is evaluated for fishy smell according to the scoring criteria in Table 1, wherein two control groups are set, one is the mans catfish oil that has been deodorized according to the present invention, and the other is the mans catfish oil that has n...

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Abstract

The invention discloses a method for eliminating a panfasidae catfish oil fishy smell. The method comprises the steps of hydrogen treatment and following treatment, wherein the hydrogen treatment includes the steps that refined panfasidae catfish oil is contained in a hydrogenation reaction kettle, a certain quantity of a hydrogenation catalyst is added, a reaction is generated at a certain reaction temperature, under certain reaction pressure and at a certain stirring rate, and therefore mild hydrogenated fish oil is obtained; the following treatment includes the steps that the catalyst, the color and the fishy smell of the obtained mild hydrogenated fish oil are eliminated, so that a fish oil product totally without the fishy smell is obtained. The method for eliminating the panfasidae catfish oil fishy smell is suitable for industrialized continuous production and capable of saving solvent.

Description

technical field [0001] The invention relates to a method for removing the fishy smell of mango catfish oil, in particular to a method for mild hydrogenation to remove the fishy smell of mango catfish oil. Background technique [0002] Mango catfish (Paugusiushamiltoa) is a scaleless fish and an important freshwater aquaculture species in Southeast Asian countries. It is mainly distributed in the Mekong River Basin in Southeast Asia. In recent years, it has been successfully artificially propagated in China. This kind of fish has the advantages of fast growth, large individual, high yield, high oil quality, wide feeding habits, easy feeding, white and tender meat, delicious taste, rich nutrition, no small spines between muscles, and easy to process. Currently, it is mainly used for processing frozen fish piece. Mans catfish is a unique high-quality economic fish in the Mekong River Basin, because during the growth process of this fish, three large pieces of fat have accumula...

Claims

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Application Information

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IPC IPC(8): C11C3/12C11B3/00C11B3/10C11B3/12A23D9/04
Inventor 金青哲张伟王兴国谢丹金俊
Owner 中海海洋科技股份有限公司
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