Technique for producing edible ethyle ester type chrysalis oil using chrysalis crude-oil
A technology of grade ethyl ester and silkworm chrysalis oil, applied in the directions of edible oil/fat, application, food preparation, etc., can solve the problems of high acid value and peroxide value, unpleasant fishy odor, etc., and achieve high product quality and good sensory indicators , complete deodorization effect
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[0019] (1) Degumming: Take 100 kg of silkworm chrysalis hair oil that has been extracted by organic solvents or mechanically squeezed and separated, heat it to 65--80 °C, add 0.2 kg of food-grade phosphoric acid with a concentration of 85%, and then add 70-90 °C 4 kg of hot water, stir for 15-25 minutes, stand for separation or pump into the separator for separation and degumming;
[0020] (2) Dehydration: Carry out vacuum dehydration to the feed liquid after degumming, the vacuum degree is a negative pressure of 0.05-0.15MPa, and the temperature is 90-98°C;
[0021] (3) Esterification: Add 80 kilograms of dehydrated ethanol and 3 kilograms of concentrated sulfuric acid with a concentration of 98% to the feed liquid after degumming and dehydration, and heat and reflux for transesterification. The transesterification temperature is 65-75° C. 5--6 hours;
[0022] (4) reclaim ethanol: after esterification is finished, distillation reclaims the ethanol of 70-75% of feed intake, a...
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