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Method for removing colloidal matters in tuna raw oil

A technology of tuna and crude oil, which is applied in food science, edible oil/fat, fat oil/fat refining, etc. It can solve the problems of dark color, low transparency of tuna oil, poor phosphoric acid degumming effect, etc., and achieve light color, good transparency, good effect

Inactive Publication Date: 2014-12-24
ZHEJIANG OCEAN UNIV
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Problems solved by technology

[0003] The purpose of the present invention is to provide a method for removing colloidal substances in tuna crude oil to solve the problems of poor phosphoric acid degumming effect, low transparency and deep color of tuna oil after degumming

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  • Method for removing colloidal matters in tuna raw oil

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Embodiment Construction

[0008] The present invention will be described in detail below in conjunction with specific embodiments.

[0009] The present invention knows that the optimum temperature of degumming agent action is 50~65 ℃ through prior art, therefore adds 1% degumming agent in the tuna crude oil through pretreatment and impurity removal, between 50~65 ℃ and 50r Stir the crude oil at a speed of 25 min, then centrifuge at 5000r / min for 10 min, measure the color of the degummed oil, and calculate the degumming rate. The determination of the color is to take the crude tuna oil and scan it within the wavelength of 190-1100nm, and take the absorbance value at the maximum absorption wavelength as the color measurement value. The crude tuna oil was scanned within the wavelength of 190-1100nm, and it was found that there was a maximum absorption peak at 450nm. Degumming rate (%)=colloid precipitation after degumming (g) / sample amount of crude oil (g)×100%.

[0010] By using phosphoric acid, sulfur...

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Abstract

The invention relates to a method for removing colloidal matters in tuna raw oil, belonging to the field of food processing. The method aims to solve the problems of poor phosphoric acid colloid removal effect, and low transparency and deep color of the tuna oil subjected to colloid removal. The method comprises the following steps: compounding citric acid, acetic acid and phytic acid in a ratio of 2:1:3-1:1:1 (v / v), adding into tuna raw oil, stirring at 40-60 DEG C for at least 20 minutes, and centrifuging at the rate of at least 5000 r / min for at least 10 minutes, wherein the total mass of the citric acid, acetic acid and phytic acid at least accounts for 1.5% of the oil. The compounding ratio of the citric acid, acetic acid and phytic acid is preferably 1.5:1:2 (v / v), the addition amount is preferably 1.5 wt% of the crude tuna oil, the stirring temperature is preferably 60 DEG C, and the colloid removal time is preferably 30 minutes. By using the method, the colloid removal ratio is up to 4.63%; and the obtained tuna oil has the advantages of favorable transparency, lighter color than the crude oil, less fishiness than the crude oil, and better phosphoric acid colloid removal effect than the prior art.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for removing colloidal substances in tuna crude oil. Background technique [0002] Currently, crude tuna fish oil contains impurities such as phospholipids, water, trace metals, free fatty acids, protein breakdown products, and fat oxidation products. In the prior art, phosphoric acid degumming is mostly used or no degumming treatment is carried out, and colloid is an important factor affecting the quality of fish oil. If direct alkali refining is performed without degumming treatment, foaming phenomenon will easily occur in subsequent operations, and it will increase alkali The amount of alkali used for refining and the amount of clay added. In addition, colloidal substances are easy to coke and deepen the color of the product, and some impurities and metals (such as Ca 2+ , M 2+ g. Fe 2+ 、Cu 2+ ) are easy to form coordination compounds or salts, which wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/04C11B3/00A23D9/04
Inventor 余辉童璐雯方旭波陈小娥
Owner ZHEJIANG OCEAN UNIV
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