Process for preparing stable discolored and deodorized fish oil

A preparation process and deodorization technology, which is applied in the field of preparation of stable fish oil, can solve the problems of high peroxide value, short fish oil return period, loss of active ingredients, etc., achieve good anti-oxidation function, good decolorization effect, prolong The effect of the smelly period

Inactive Publication Date: 2017-06-13
石狮市华宝海洋生物医药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the deodorization treatment of fish oil is generally performed at a higher temperature by negative pressure evaporation treatment. Under this condition, the higher temperature will cause the fatty acid in the fish oil to oxidize or deteriorate, resulting in the loss of the active ingredient.
On the other hand, the deodorized fish oil also has the disadvantage of relatively high peroxide value, which leads to a relatively short return period of the fish oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation process for decolorized and deodorized stable fish oil, said preparation process comprising the following specific steps:

[0024] A. Selection and processing of raw materials: select fresh sardines after thawing, first rinse the sardines with clean water, then put the rinsed sardines into a colloid mill and grind them into a slurry to obtain a ground homogeneous slurry;

[0025] B. One-time enzymolysis: add the ground homogenate obtained in step A into the enzymolysis tank, and add water according to the weight of ground homogenate: water = 1:3~5 for mixing, and then stir evenly. Obtain the raw material homogenate; then use acid to adjust the pH to 2-3, then add pepsin accounting for 0.5-1.5% by weight of the ground homogenate to the enzymolysis tank, control the temperature of the feed liquid at 35-40°C, and carry out Enzymatic hydrolysis for 2.0-5.0 hours to obtain an enzymatic hydrolysis solution;

[0026] C. Secondary enzymolysis: adjust the pH value...

Embodiment 2

[0035] A preparation process for decolorized and deodorized stable fish oil, said preparation process comprising the following specific steps:

[0036] A. Selection and processing of raw materials: select fresh sardines after thawing, first rinse the sardines with clean water, then put the rinsed sardines into a colloid mill and grind them into a slurry to obtain a ground homogeneous slurry;

[0037] B. One-time enzymolysis: add the ground homogenate obtained in step A into the enzymolysis tank, and add water according to the weight of ground homogenate: water = 1:3~5 for mixing, and then stir evenly. Obtain the raw material homogenate; then use acid to adjust the pH to 2-3, then add pepsin accounting for 0.5-1.5% by weight of the ground homogenate to the enzymolysis tank, control the temperature of the feed liquid at 35-40°C, and carry out Enzymatic hydrolysis for 2.0-5.0 hours to obtain an enzymatic hydrolysis solution;

[0038] C. Secondary enzymolysis: adjust the pH value...

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PUM

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Abstract

The invention discloses process for preparing stable discolored and deodorized fish oil. The preparation process comprises the following specific steps: selecting and treating raw materials; performing primary enzymolysis; performing secondary enzymolysis; inactivating and purifying; discoloring; deodorizing, performing oxidation resistance and separation, and finally preparing the stable discolored and deodorized fish oil. According to the process disclosed by the invention, the discolored and deodorized fish oil can be prepared, the preparation process is simple and convenient, and nutritional ingredients of the fish oil are not damaged in the whole process. Meanwhile, the fish oil has excellent oxidation resistance, so that the quality guarantee period of the fish oil is prolonged exponentially, and the quality of the fish oil is improved.

Description

technical field [0001] The invention relates to the technical field of biochemical deep processing of marine aquatic products, and relates to a preparation process of decolorized and deodorized stable fish oil. Background technique [0002] Fish oil is a general term for all oils in fish, including body oil, liver oil and brain oil. Fish oil is a kind of oil extracted from fatty fish, rich in omega-3 polyunsaturated fatty acids (DHA and EPA) , has health benefits such as anti-inflammatory and blood lipid regulation. In a broad sense, fish oil refers to not only fish oil preparations in the form of capsules, but also the fat in fish. The main functional ingredients are omega-3 polyunsaturated fatty acids (DHA and EPA). Fish oil products contain pigments, aldehydes, alcohols, ketones and other fishy substances. These impurities directly affect the flavor and color of fish oil products. Therefore, decolorization and deodorization have become indispensable and important compone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/20A23L33/115A23L5/20A23L5/41A23L3/3499
CPCA23L3/3499
Inventor 刘文穗陈郴永
Owner 石狮市华宝海洋生物医药有限公司
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