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Method for extracting crude fish oil in leftovers of tilapia

A technology of leftovers and tilapia, which is applied in the direction of fat oil/fat production and fat generation, can solve the problems of reducing the stability of the emulsion, the destruction of active ingredients, and the low extraction rate of fish oil, so as to improve the extraction rate of fish oil and the efficiency of raw materials Utilization rate, low environmental pollution and low energy consumption

Inactive Publication Date: 2010-07-07
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But all have their own deficiencies: cooking and squeezing method, the active ingredients are destroyed, and the extraction rate of fish oil is low; the light alkali hydrolysis method, the sodium salt content in the wastewater is high, which pollutes the environment; the solvent method, petroleum ether, diethyl ether Volatilization will cause economic loss and environmental pollution
Because during the freezing process, the emulsion reaches a supercooled state, the oil phase crystallizes, and the formed crystals can pierce the interface film, and condensation occurs between oil droplets, which reduces the stability of the emulsion

Method used

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  • Method for extracting crude fish oil in leftovers of tilapia
  • Method for extracting crude fish oil in leftovers of tilapia

Examples

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Effect test

Embodiment 1

[0022] Tilapia processing waste, including viscera, fish maw, and minced meat, after gallbladder removal, sundries removal, cleaning, and meat grinder minced, prepared according to the weight ratio of material to water of 1:2, added to the enzymatic hydrolysis tank Stir at a constant speed of 200r / min, raise the temperature to 50°C, add 1000U / g of Alcalase enzyme for enzymolysis, add acid and alkali solution continuously throughout the enzymolysis process to keep the pH to 7.5, under the optimal enzymolysis conditions of Alcalase enzyme After 2 hours of hydrolysis, Alcalase enzymatic hydrolysis was completed at 90°C, and the enzyme was inactivated for 10 minutes, then the enzymolysis solution was stirred at a constant speed of 200r / min, the temperature was adjusted to 45°C, 1500U / g trypsin was added, and the entire enzymolysis process continued Add acid and alkali solution to keep the pH to 8.0, enzymatically hydrolyze for 2 hours under the best conditions of trypsin enzymolysi...

Embodiment 2

[0024] Tilapia processing waste, including viscera, fish maw, and minced meat, after gallbladder removal, sundries removal, cleaning, and meat grinder minced, prepared according to the weight ratio of material to water of 1:2, added to the enzymatic hydrolysis tank Stir at a constant speed of 250r / min, raise the temperature to 55°C, add 1500U / g of Alcalase enzyme for enzymolysis, add acid and alkali solution continuously throughout the enzymolysis process to keep the pH to 8.0, under the optimal enzymolysis conditions of Alcalase enzyme After 2 hours of hydrolysis, Alcalase enzymatic hydrolysis was completed at 90°C, and the enzyme was inactivated for 10 minutes, then the enzymatic hydrolysis solution was stirred at a constant speed of 250r / min, the temperature was adjusted to 50°C, and 2000U / g trypsin was added, and the entire enzymatic hydrolysis process continued Add acid and alkali solution to keep the pH to 9.0, enzymatically hydrolyze for 2 hours under the best conditions...

Embodiment 3

[0026] Tilapia processing waste, including viscera, fish maw, and minced meat, after gallbladder removal, sundries removal, cleaning, and meat grinder minced, prepared according to the weight ratio of material to water of 1:3, added to the enzymatic hydrolysis tank Stir at a constant speed of 300r / min, raise the temperature to 60°C, add 2000U / g of Alcalase enzyme for enzymolysis, add acid and alkali solution continuously throughout the enzymolysis process to keep the pH to 9.0, under the optimal enzymolysis conditions of Alcalase enzyme After 3 hours of hydrolysis, Alcalase enzyme was deactivated at 95°C for 15 minutes, then the enzymolysis solution was stirred at a constant speed of 300r / min, the temperature was adjusted to 55°C, 2500U / g trypsin was added, and the entire enzymolysis process continued Add acid and alkali solution to keep the pH to 9.5, and enzymatically hydrolyze for 3 hours under the best conditions of trypsin enzymolysis. After the end of trypsin enzymolysis,...

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Abstract

The invention discloses a method for extracting crude fish oil in leftovers of tilapia. The method includes the following steps that at first, the leftovers of the processed tilapia are cleaned and minced after gall bladders are cleared out, and put into an enzymatic vessel, and then Alcalase enzyme and trypsinase are added step by step into the enzymatic vessel for enzymolysis; after the enzymolysis, the enzymatic hydrolysate is centrifuged to produce crude fish oil I; the centrifuged emulsion is frozen, thawed, demulsified, and centrifuged for the second time to produce crude fish oil II. The invention decomposes the protein of the tilapia leftovers by protease, releases fat from protein and degrades the protein combining emulsion with fat and produced in the enzymolysis process; the invention is also combined with the freezing, thawing and emulsion breaking technology, improving the crude fish oil extraction rate of tilapia and the added value of the product.

Description

technical field [0001] The invention relates to the technical field of comprehensive utilization of leftovers from aquatic product processing, in particular to a method for extracting crude fish oil from tilapia leftovers. Background technique [0002] Fish oil has a wide range of applications, such as health care, medicine, food, chemical industry, feed industry, etc. At present, the world's fish oil production reaches 1.15 million tons. However, the production of fish oil in China is very small, about 30,000 tons in recent years, and it is generally only used in chemical industry and breeding industry. Because the extraction rate of domestically produced fish oil is not high, and the quality of the extracted fish oil is not high, and the main raw material resources of domestically produced fish oil have been greatly reduced, the import volume of fish oil has increased significantly in recent years. [0003] Tilapia has the characteristics of fast growth, high yield, less...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00
Inventor 孙忠义白洋杨思华易泽喜王玲罗光炯欧顺明孙宇陆田刘海石君连
Owner BAIYANG INVESTMENT GRP INC
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