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Method for preparing concentrated fish oil by virtue of squid waste

A technology of leftovers and fish oil, which is applied in the fields of fat oil/fat refining, fat oil/fat production, fat production, etc. It can solve the problems of easily damaged ingredients, high sodium salt content of the product obtained by light alkali hydrolysis, and narrow application range, etc., to achieve The effect of simple operation, reasonable process and scientific steps

Inactive Publication Date: 2016-05-04
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantages of the existing steaming method for extracting fish oil from squid liver that the components are easily destroyed, and the sodium salt content of the product in the light alkali hydrolysis method is high, resulting in a narrow application range, the invention provides a method with reasonable process, mild reaction conditions, and simple and convenient operation. Method for preparing refined fish oil from squid leftovers with scientific steps, non-destructive components and high purity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of method that utilizes squid leftovers to prepare refined fish oil, through the following process steps:

[0017] (1) Extraction of fish oil: select squid viscera as raw material, after cleaning, add pure water according to the ratio of material to liquid 1:9 (w / v), adjust the pH value to 7.5 with sodium hydroxide solution, and add trypsin to the final concentration 10000U / g (E / S), after enzymatic hydrolysis at 45°C for 4 hours, nitrogen gas was flushed into the system for 8 minutes, then 0.01% tert-butyl hydroquinone (w / w%) was added, and the temperature was controlled in a pressure cooker 110°C, pressure 0.4Mpa, processing time 20 minutes; then use a centrifuge to control the speed of 5000r / min, centrifuge for 30 minutes, and take the floating oil in the upper layer to obtain crude fish oil;

[0018] (2) Degumming: heat the crude fish oil obtained in step (1) to 65°C in a water bath, add 1.5% (v / v) phosphoric acid with stirring, the mass fraction of the phosph...

Embodiment 2

[0024] A method for preparing refined fish oil from squid leftovers is characterized in that: through the following process steps:

[0025] (1) Extraction of fish oil: select squid viscera as raw material, after cleaning, add pure water according to the ratio of material to liquid 1:10 (w / v), adjust the pH value to 8.0 with sodium hydroxide solution, and add trypsin to the final concentration 10000U / g (E / S), after enzymatic hydrolysis at 50°C for 3 hours, nitrogen gas was flushed into the system for 10 minutes, then 0.05% tert-butylhydroquinone (w / w%) was added, and the temperature was controlled in a pressure cooker 120°C, pressure 0.5Mpa, processing time 15min; then use a centrifuge to control the speed of 5000r / min, centrifuge for 30min, and take the floating oil in the upper layer to obtain crude fish oil;

[0026] (2) Degumming: heat the crude fish oil obtained in step (1) to 70°C in a water bath, add 2% (v / v) phosphoric acid with stirring, the mass fraction of the phosph...

Embodiment 3

[0032] A method for preparing refined fish oil from squid leftovers is characterized in that: through the following process steps:

[0033] (1) Extraction of fish oil: select squid viscera as raw material, after cleaning, add pure water according to the ratio of material to liquid 1:8 (w / v), adjust the pH value to 7.0 with sodium hydroxide solution, and add trypsin to the final concentration 10000U / g(E / S), after enzymolysis at 40°C for 5h, nitrogen gas was flushed into the system for 5min, then 0.002% tert-butyl hydroquinone (w / w%) was added, and the temperature was controlled in a pressure cooker 100°C, pressure 0.3Mpa, processing time 30 minutes; then use a centrifuge to control the speed of 5000r / min, centrifuge for 30 minutes, and take the floating oil in the upper layer to obtain crude fish oil;

[0034] (2) Degumming: heat the crude fish oil obtained in step (1) to 60°C in a water bath, add 1% (v / v) phosphoric acid with stirring, the mass fraction of the phosphoric acid is...

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PUM

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Abstract

The invention discloses a method for preparing concentrated fish oil by virtue of squid waste, and mainly overcomes the shortcomings of high ingredient damage rate of an existing cooking method for extracting fish oil from squid livers and narrow application range caused by high sodium salt content of a product obtained by a low-alkali-content decomposition method. The method comprises the following steps of extracting fish oil by virtue of an enzymic method and then performing degumming, deacidification, decolorization and deodorization to finally obtain the concentrated fish oil. The method is reasonable in process, mild in reaction condition, convenient to operate, low in ingredient damage rate, high in product purity and wide in application range, and pollution caused by emission of squid processing waste is reduced.

Description

technical field [0001] The invention relates to the treatment of other edible oils characterized by production or processing, especially a method for preparing refined fish oil from squid leftovers. Background technique [0002] Deep-sea fish oil is rich in polyunsaturated fatty acids (PUFA), the main components of which are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Polyunsaturated fatty acids have a variety of physiological activities, such as enhancing nervous system function, improving intelligence and brain, preventing senile dementia, inhibiting platelet aggregation, reducing thrombosis, preventing cardiovascular and cerebrovascular diseases, anti-inflammatory, anti-cancer, enhancing autoimmunity, Protect eyesight etc. Therefore, the demand for marine fish oil as an additive for medicines, health products and feed is increasing. Therefore, the extraction and development of fish oil has become a hot spot in the development and utilization of food resou...

Claims

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Application Information

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IPC IPC(8): C11B1/10C11B3/00C11B3/04C11B3/06C11B3/16C11B1/02
CPCC11B1/025C11B1/108C11B3/00C11B3/001C11B3/003C11B3/04C11B3/06C11B3/16
Inventor 刘新张绵松孙永军袁文鹏鞠文明唐晓波夏雪奎贾爱荣史亚萍乔若瑾赵博刘润华
Owner SHANDONG HOMEY AQUATIC DEV
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