| 摘要 |
FIELD: food industry. ^ SUBSTANCE: fish oil production method envisages fish raw material preparation and mincing, fish mince acid hydrolysis by way of treatment with a food acid taken in a quantity sufficient for the mixture pH to be 4.5-5.2 at a temperature no more than 45C and stirring during 30-60 min. Then one isolates a lipid-and-protein, a water and an albumen-and-mineral fractions. The produced water and an albumen-and-mineral fractions are subjected to separation, concentration and drying to produce complex enzyme feed preparations. The lipid-and-protein fraction is subjected to separation with feed preparations produced from the resultant non-fatty incidental substance. The purified lipid fraction with acid value no more than 2.5 mg KOH/g is refined, chilled to 0C and maintained at such temperature during at least 3-4 hours. The one isolates liquid triglyceride fractions in an inert gas current by way of vacuum filtering or layer-by-layer fraction drain of in thermostated batch centrifuges. The obtained liquid triglycerides with peroxide value over 120 O2 milliequivalents/kg, subjected to treatment with an antioxidant, purification by way of vacuum-filtering on silica gel at least 4-6 cm thick Added to the purified product is linseed-oil with the produced oil mixture additionally treated with an antioxidant and packaged in an inert gas current under vacuum conditions. The raw material may be represented by raw fish, live, chilled and frozen fish, chilled and frozen semi-product and wastes of fish dressing for food products manufacture. The food acid may be represented by acetic, hydrochloric and orthophosphoric acid. The antioxidant may be represented by LATL, krill oil or a-tocopherol. The inert gas is represented by CO2. ^ EFFECT: preservation of the native natural properties of the lipid fraction and specific pharmacological activity of fish oil; efficient usage of fish raw material. ^ 12 cl, 1 dwg |
