A kind of preparation method of salmon offal fish oil

A salmon and viscera technology is applied in the field of preparation of salmon viscera fish oil, which can solve the problems of reducing oil extraction rate, oil body turbidity, obvious fishy smell, etc., so as to improve sensory properties and quality, reduce the degree of oxidative rancidity, and overcome incomplete extraction. Effect

A salmon and viscera technology is applied in the field of preparation of salmon viscera fish oil, which can solve the problems of reducing oil extraction rate, oil body turbidity, obvious fishy smell, etc., so as to improve sensory properties and quality, reduce the degree of oxidative rancidity, and overcome incomplete extraction. Effect

CN110982854BActive Publication Date: 2020-06-23SHANDONG ORIENTAL OCEAN SCI TECH
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  • A kind of preparation method of salmon offal fish oil
  • A kind of preparation method of salmon offal fish oil
  • A kind of preparation method of salmon offal fish oil

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Effect test

Embodiment 1

[0033] A preparation method of salmon offal fish oil, the steps are as follows:

[0034] (1) Raw material pretreatment: Take about 2 kg of fresh salmon viscera to remove the gallbladder and swim bladder, squeeze out the feces in the fish intestines, cut them into small pieces of 1-3 cm, weigh 1.82 kg, and set aside.

[0035] (2) One stage of enzymatic hydrolysis: mix the visceral tissue obtained in step (1) with water at a mass ratio of 1:0.5, add 1.0wt% calcium chloride based on the mass of water added, and the amount of lipase added is based on the mass of the reaction system Measure 100u / g, enzymolysis temperature is 40°C, pH 7.0, let stand for 2 hours, then heat at 90°C for 10 minutes to inactivate the enzyme, cool to below 25°C, centrifuge at 6000r / min for 15min, collect the crude fish oil in the upper layer.

[0036] (3) Two-stage enzymatic hydrolysis: The remaining reaction system after collecting fish oil in step (2) is subjected to proteolysis. Add animal protease to...

Embodiment 2

[0039] A preparation method of salmon offal fish oil, the steps are as follows:

[0040] (1) Raw material pretreatment: Take 1.5Kg of frozen salmon viscera, thaw, remove the gallbladder and swim bladder, squeeze out the feces in the fish intestines, weigh 1.3Kg, and set aside.

[0041](2) One stage of enzymatic hydrolysis: mix the visceral tissue obtained in step (1) with water at a mass ratio of 1:2, add 1.3wt% calcium chloride based on the mass of water added, and the amount of lipase added is based on the mass of the reaction system Total 160u / g, enzymolysis temperature is 55°C, enzymolysis is 1h at pH 8.5, stirring continuously during enzymolysis, stirring speed is 80r / min; Centrifuge at 6000r / min for 15min to collect the crude fish oil in the upper layer.

[0042] (3) Two-stage enzymatic hydrolysis: The remaining reaction system after collecting fish oil in step (2) is subjected to proteolysis. Add animal protease to the reaction system, the addition amount is 2500 u / g ...

Embodiment 3

[0045] A preparation method of salmon offal fish oil, the steps are as follows:

[0046] (1) Raw material pretreatment: Take 1.5Kg of frozen salmon viscera, thaw, remove the gallbladder and swim bladder, squeeze out the feces in the fish intestines, weigh 1.25Kg, and set aside.

[0047] (2) One stage of enzymatic hydrolysis: Mix the visceral tissue obtained in step (1) with water at a mass ratio of 1:2, add 1.2wt% calcium chloride based on the mass of water added, and the amount of lipase added is based on the mass of the reaction system Total 160u / g, enzymolysis temperature is 55°C, enzymolysis is 1h at pH 8.5, stirring is continued during the enzymolysis process, stirring speed is 100r / min; after enzymolysis, heat at 95°C for 5min to inactivate the enzyme, and cool within 20min After reaching below 25°C, centrifuge at 6000r / min for 15min to collect the crude fish oil in the upper layer.

[0048] (3) Two-stage enzymatic hydrolysis: The remaining reaction system after collect...

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Abstract

The invention discloses a method for preparing salmon visceral fish oil, which includes raw material pretreatment, one-stage enzymatic hydrolysis, and two-stage enzymatic hydrolysis; the first-stage enzymatic hydrolysis is mainly lipase enzymatic hydrolysis, and at the same time, it assists in enhancing the enzymatic hydrolysis process of autolytic enzymes. Calcium chloride is added during the process; the second stage of enzymatic hydrolysis is protease enzymatic hydrolysis. The method of the present invention can significantly shorten the extraction time of fish oil, significantly increase the extraction rate of fish oil, and at the same time, the prepared crude fish oil with viscera has a bright orange-yellow color, basically no fishy smell and no peculiar smell, the quality is significantly improved, and the rancidity degree in the extraction process of fish oil is effectively reduced. The acceptability of visceral fish oil is improved, its application path is expanded, and its processing applicability is improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing salmon visceral fish oil. Background technique [0002] As a treasure in water, salmon has high nutritional value and is rich in high-quality protein, vitamin D and n-3 unsaturated fatty acids. Among them, the unsaturated fatty acid content in fish oil reaches more than 60%. Clinical studies have confirmed that n-3 type polyunsaturated Fatty acids have physiological effects such as promoting brain development, reducing the risk of cardiovascular disease, anti-inflammatory and anti-tumor. [0003] The consumption of salmon in my country is increasing day by day, and large-scale farming has been formed in China. Because a large amount of viscera leftovers produced in the process of slaughtering salmon are rich in oil, they can be used as raw materials for the production of high-quality fish oil. Fish intestines and other interna...

Claims

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Application Information

Patent Timeline
23 Jun 2020
Publication
CN110982854B
IPC
C12P7/64; C11B1/02
CPC
C11B1/025; C12P7/6436
Inventors
衣美艳; 郭红