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Process of extracting sturgeon oil

A technology of fish oil and sturgeon, which is applied in the application field of enzymatic hydrolysis technology in the extraction of sturgeon fish oil, which can solve the problems of environmental pollution, fish oil oxidation, and affecting the quality of fish oil, so as to avoid the problem of salt residue and improve the extraction rate.

Inactive Publication Date: 2007-06-06
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the extraction methods of fish oil in our country are mainly ammonia method, potassium method and cooking method. These methods will affect the quality of fish oil to a certain extent, and it is difficult to meet people's needs.
Such as the cooking method is easy to cause the oxidation of fish oil; the by-products of the fish oil extracted by the potassium method contain a large amount of potassium salts, which cause certain pollution to the environment; improve research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take fish maw and fish viscera and mince, add 3 to 4 times of water and 0.01% TBHQ, the amount of subtilisin (specific enzyme activity 480U / g) is 0.4% of the raw material weight, the enzymolysis conditions are pH 7, temperature 40 ℃, the enzymatic hydrolysis time is controlled at 3h. The crude fish oil was separated, and the yield of the crude fish oil was 80.9%, and the peroxide value was 0.13. Crude fish oil is deacidified, deodorized, and degreased to obtain refined fish oil.

Embodiment 2

[0020] Take fish maw and fish viscera and mince, add 3 to 4 times of water and 0.01% tea polyphenols, the amount of subtilisin (specific enzyme activity 480U / g) is 0.5% of the raw material weight, and the enzymolysis condition is pH 7.5, The temperature is 45°C, and the enzymatic hydrolysis time is controlled at 2.5h. The crude fish oil was separated and obtained, wherein the yield of the crude fish oil was 82.3%, and the peroxide value was 0.25. Crude fish oil is deacidified, deodorized, and degreased to obtain refined fish oil.

Embodiment 3

[0022] Take fish maw and fish viscera and mince, add 3 to 4 times of water and 0.01% Vc, the amount of subtilisin (specific enzyme activity 480U / g) is 0.6% of the raw material weight, the enzymolysis conditions are pH 7.5, temperature 50 ℃, the enzymatic hydrolysis time is controlled at 2h. The crude fish oil was separated, and the yield of the crude fish oil was 81.6%, and the peroxide value was 0.19. Crude fish oil is deacidified, deodorized, and degreased to obtain refined fish oil.

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PUM

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Abstract

The process of extracting sturgeon oil includes the following steps: grinding sturgeon maw and internal organs, adding 3-4 times of water and small amount of antioxidant, enzymolysis, stilling to delaminate, separating to obtain coarse sturgeon oil, and deacidifying, deodorizing and defatting coarse sturgeon oil to obtain refined sturgeon oil. The process has high sturgeon oil extracting rate, low peroxide number of the sturgeon oil product, high product quality, capacity of obtaining fish protein enzymolyzing matter also with the enzymolysis liquid, and other advantages.

Description

technical field [0001] The invention relates to a new method for extracting sturgeon oil, in particular to the application of enzymatic hydrolysis technology in the extraction of sturgeon oil. Background technique [0002] Sturgeon, also known as Sturgeon, is the oldest and most primitive cartilaginous fish species on earth like sharks. It is the largest and longest-lived fish among freshwater fishes, and has high economic and scientific value. With the success and popularization of sturgeon artificial breeding and breeding technology, my country's sturgeon farming industry has achieved remarkable results. The breeding area and production of sturgeon are increasing year by year. The comprehensive utilization of sturgeon has become a hot issue that researchers have paid attention to in recent years. . [0003] Sturgeon has white and tender meat, no earthy smell of freshwater fish, and delicious taste. It has been regarded as a treasure in water since ancient times and is favo...

Claims

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Application Information

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IPC IPC(8): C11B1/00C12S3/24C12N9/56
Inventor 郝淑贤李来好杨贤庆岑剑伟石红刁石强吴燕燕陈胜军周婉君戚勃马海霞
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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