Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Biological enzyme method for extracting fish oil from leftovers of sardine

A bio-enzymatic and scrap technology, which is applied in the production of fat, fat oil/fat, etc., can solve the problems of low extraction rate and poor quality of fish oil, and achieve the effect of clear and transparent quality, low cost and good quality of fish oil.

Inactive Publication Date: 2016-03-16
广西钦州市绿源天然食品加工有限公司
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for extracting fish oil from sardine leftovers by biological enzyme method, so as to obtain fish oil with higher extraction rate and fish oil quality, so as to overcome the technical problems of low extraction rate and poor quality of fish oil at present

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Biological enzyme method for extracting fish oil from leftovers of sardine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) After removing debris such as the fish head, fish tail, viscera of the sardines, clean them, grind them with a meat grinder, and form a homogenate of the leftovers;

[0022] (2) The weight ratio of the leftovers homogenate and water is 1:0.5 for deployment, and added to the enzymolysis tank, the temperature rises to 40 ° C, and the weight of the sardine leftovers is used as a standard to add alkaline protease at 300U / g. Adjust the acid-base to keep the pH at 6.0, stir at a constant speed of 100r / min, keep warm for 1 hour, and inactivate the enzyme at 90°C for 15 minutes;

[0023] (3) Centrifuge the enzymolysis solution at 5000r / min for 10 minutes while it is hot. After centrifugation, the enzymolysis solution is divided into three layers, which are the enzymolysis solution in the lower layer, the insoluble matter in the middle layer, and the fish oil in the upper layer. The fish oil is obtained by absorbing the upper layer.

Embodiment 2

[0025] (1) After removing debris such as the fish head, fish tail, viscera of the sardines, clean them, grind them with a meat grinder, and form a homogenate of the leftovers;

[0026] (2) Prepare the leftovers homogenate and water at a weight ratio of 1:1, add it to the enzymolysis tank, raise the temperature to 45°C, add alkaline protease at 450U / g based on the weight of the sardine leftovers, and use Adjust the acid-base to keep the pH at 6.5, stir at a constant speed of 150r / min, keep warm for 2 hours, and inactivate the enzyme at 92°C for 16 minutes;

[0027] (3) Centrifuge the enzymolysis solution at 5500r / min for 12 minutes while it is hot. After centrifugation, the enzymolysis solution is divided into three layers, which are respectively the enzymolysis solution in the lower layer, the insoluble matter in the middle layer, and the fish oil in the upper layer. The fish oil is obtained by absorbing the upper layer.

Embodiment 3

[0029] (1) After removing debris such as the fish head, fish tail, viscera of the sardines, clean them, grind them with a meat grinder, and form a homogenate of the leftovers;

[0030] (2) The weight ratio of the leftovers homogenate and water is 1:1.5 for deployment, and added to the enzymolysis tank, the temperature rises to 50 ° C, and the weight of the sardine leftovers is used as a standard to add alkaline protease at 600U / g. Adjust the acid-base to keep the pH at 7.0, stir at a constant speed of 180r / min, keep warm for 3 hours, and inactivate the enzyme at 93°C for 18 minutes;

[0031] (3) Centrifuge the enzymolysis liquid at 6000r / min for 13 minutes while it is still hot. After centrifugation, the enzymolysis liquid is divided into three layers, which are respectively the enzymatic hydrolysis liquid in the lower layer, the content in the middle layer and the fish oil in the upper layer. The fish oil is obtained by absorbing the upper layer.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a biological enzyme method for extracting fish oil from leftovers of sardine. The method comprises the following steps: adjusting the pH value of the leftovers of sardine; carrying out enzymatic hydrolysis with alkali protease; then carrying out heating to kill enzyme; and carrying out centrifugation to allow enzymatic hydrolysis liquid to be divided into three layers and sucking up fish oil at the upper layer. With the method, the enzymatic hydrolysis liquid can be fully utilized in the process of preparation of the fish oil, e.g., products like functional polypeptide and flavorings for marine products can be produced; so protein and grease in the leftovers of sardine are fully utilized, the added value of the industry of sardine is increased, and environmental pollution is mitigated. The method has mild reaction conditions and low cost, is simple to operate and can be extensively applied to industrial production.

Description

technical field [0001] The invention relates to the technical field of deep processing of fish products, in particular to a method for extracting fish oil from sardine leftovers by a biological enzyme method. Background technique [0002] Deep-sea fish oil is rich in polyunsaturated fatty acids such as EPA and DHA, and has various physiological activities such as enhancing nervous system function, improving intelligence and brain, preventing senile dementia, inhibiting platelet aggregation, reducing thrombus formation, preventing cardiovascular and cerebrovascular diseases, and anti-aging. Inflammation, anti-cancer, enhance self-immunity, protect eyesight, etc. Some commodities based on the nutritional and medicinal value of fish oil are gradually increasing, and the extraction and development of fish oil has become a hot spot in the development and utilization of food resources. [0003] The production methods of fish oil mainly include pressing method, light alkali hydrol...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C11B1/00
CPCC11B1/025
Inventor 刘月伟
Owner 广西钦州市绿源天然食品加工有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com