摘要
以淡水鱼内脏为原料,比较了提取方法、蒸煮时间、干燥条件、脱臭处理等工艺对提取鱼油品质的影响.结果表明,原料经高压隔水蒸煮1 5h、酸洗、中和、真空干燥、脱臭和冷却等工艺处理,可提取出色泽鲜黄、气味柔和、腥味清淡的鱼油;其中以0 01mol/L的柠檬酸按20mL/L(鱼油)对鱼油进行酸洗可去除鱼油的腥味.
With the fish entrails as raw material, the effects of different process such as cooking time, drying condition, deodorizing treatment on the quality of the extracting fish oil were studied. The best results can be obtained by the process of boiling 1.5 h, acid washing, counteracting, vacuuming desiccation, deodorizing and cooling, and it was found that fishy smell can be eliminated by acid washing in 20 mL/L of total amount of fish oil with 0.01 mol/L citric acid.
出处
《仲恺农业技术学院学报》
2004年第4期39-43,共5页
Journal of Zhongkai Agrotechnical College
关键词
淡水鱼
鱼油
腥味
fresh water fish
fish oil
fishy smell
