鳗油脱臭及其在食品中应用的研究

Study on Deodorization of Eel Oil and the Application in Foods

探讨了用碱性乙醇溶剂脱除鳗油腥味的工艺。结果表明 ,较适脱臭条件为 :溶剂与鳗油配比 6∶1(V/V) ,溶剂的乙醇浓度为 4 5% ,KOH0 6 % (W /V)。脱臭温度和时间分别为 70℃ ,30min ,脱臭鳗油收率达 93%。将脱臭鳗油纯化精制后添加于酸乳和植物蛋白饮料制成DHA和EPA强化食品 ,其营养、风味和稳定性俱佳。

The fishy smell in eel oil could be removed effectively treating with alkaline thinning ethanol.The experimental result showed that the suitable deodorizations were as follows KOH 0.6%(W/V),the ethanol concentration was 45%,the ratio between solvent and eel oil was 6∶1(V/W),the temperature and time were 70℃ and 30min respectively.The yield of deodorized oil reachen 93.1%.And then the deodorized eel oil was purified and refined,the refined eel oil was added to the yoghourt and vegetable protein beverage.In this way,the DHA and EPA fortified foods with stable quality,nice flavor and high nutrition were developed.