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Degumming method for skipjack crude oil

A degumming method and technology for bonito, which are applied in the direction of oil/fat refining, fat production, etc., can solve the problems of dark color, poor degumming effect of phosphoric acid, and low transparency of bonito oil, etc., and achieve the effect of good transparency and good effect.

Inactive Publication Date: 2014-12-24
ZHEJIANG OCEAN UNIV
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] The purpose of the invention is to provide a degumming method for bonito oil, which solves the problems of poor phosphoric acid degumming effect, low transparency and deep color of bonito oil after degumming

Method used

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  • Degumming method for skipjack crude oil
  • Degumming method for skipjack crude oil
  • Degumming method for skipjack crude oil

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Embodiment Construction

[0009] The present invention will be described in detail below in conjunction with specific embodiments.

[0010] The present invention knows that the optimal temperature of degumming agent action is 50~65 ℃ through prior art, therefore adds 1% degumming agent in the skipjack hair oil through pretreatment and impurity removal, between 50~65 ℃ and Stir the crude oil at a speed of 50r / min for 25min, then centrifuge at 5000r / min for 10min, measure the color of the degummed oil, and calculate the degumming rate. The determination of the color is to take the crude skipjack oil and scan it within the wavelength of 190-1100nm, and take the absorbance value at the maximum absorption wavelength as the color measurement value. Crude skipjack oil was scanned within the wavelength of 190-1100nm, and it was found that there was a maximum absorption peak at 450nm. Degumming rate (%)=colloid precipitation after degumming (g) / sample amount of crude oil (g)×100%.

[0011] By degumming with p...

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Abstract

The invention discloses a degumming method for skipjack crude oil, and belongs to the field of food processing. The degumming method is used for solving the problems that the phosphoric acid degumming effect is poor and the degummed skipjack oil is low in transparency and dark in color. The degumming method for the skipjack crude oil comprises the following steps: compounding and adding citric acid and acetic acid in a ratio of (2:1) to (1:1) into the skipjack crude oil, and stirring at 40-60 DEG C for at least 20 minutes; and then, centrifuging at a speed of 5000r / min for at least 10 minutes, wherein the mass of the added citric acid and acetic acid is 1.5% of that of the oil. The compounding proportion of the citric acid to the acetic acid is preferably 1.5:1, the mass of the added citric acid and the acetic acid is preferably 1.5% of that of the skipjack crude oil, the stirring temperature is preferably 50 DEG C and the degumming time is preferably 25 minutes. According to the technical scheme adopted in the invention, gum in the skipjack oil is removed, so that the degumming efficiency is as high as 3.93%; and the obtained degummed skipjack oil is good in transparency, lighter in color than the crude oil, lighter in fishlike smell than the crude oil, and better in phosphoric acid degumming effect in comparison with that in the prior art.

Description

technical field [0001] The invention relates to a method for degumming bonito crude oil, belonging to the field of food processing. Background technique [0002] Bonito, also known as bonito, belongs to the class of bony fishes, perciformes, scombroids, and bonito genus. It is a low-value tuna. At present, skipjack is one of the most important target fish species in the global tuna fishery. Since 1998, its catch has basically maintained at more than 50% of the total catch of tuna. In addition to being sold fresh, domestic skipjack is mainly exported to foreign countries in the form of frozen skipjack fillets, and a large amount of waste is generated during its processing, such as red meat parts, fish heads, fish skins, viscera, fish fins, etc. These skipjack offals are mainly produced and processed into fishmeal through a wet process (cooking and pressing). However, the crude bonito oil produced with fishmeal is not highly utilized due to its deep color and difficulty in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/04
Inventor 蒋雅美丁伟璐陈小娥陈娜
Owner ZHEJIANG OCEAN UNIV
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