Method for effectively reducing peroxidation value of nature fats
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A peroxide value and natural oil technology, applied in chemical modification of fatty acids, fatty acid production, etc., can solve the problems of difficult cleaning of residues, long process flow, lack of versatility, etc., and achieve the effect of low cost, simple operation, and increased specific gravity
Active Publication Date: 2010-06-02
GUANGDONG YICHAO BIOLOGICAL
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Problems solved by technology
For a long time, the food industry has been looking for a method to effectively reduce the high peroxide value of oils and fats during storage. Patent documents and scientific magazines have also introduced several methods for reducing the peroxide value of oils and fats, but these methods are all aimed at a certain Specific oil products are not universal, and the residues of some methods are difficult to clean, resulting in a relatively long process
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Embodiment 1
[0014] 1. Processed raw materials: eel oil, acid value 4mg 0.1M KOH / g, peroxide value 0.32%, oil quality is fresh, fishy smell, no foul smell.
[0015] 2. Equipment: 0.8M 3 Multifunctional water washing pot, frame stirring, speed 50-60 rpm, jacket heating, medium is tap water, heat source is electric heating rod.
[0016] 3. Requirements for processing results: acid value ≤ 1mg 0.1M KOH / g, peroxide value < 0.12%.
[0017] 4. Processing process:
[0018] (1) Dissolve 700g NaHSO with filtered water at about 30°C 3 Make an aqueous solution with a mass concentration of 5%, put 350kg of eel oil into a multifunctional pot, turn on the stirring device, heat the oil to 70°C, stop heating, and sprinkle NaHSO under stirring 3 After adding liquid, continue to stir for 6 minutes, then stop, turn on the heating device, let the oil temperature rise to 83°C, stop heating, let it stand for 8 hours, drain the waste liquid, take the supernatant oil to detect its peroxide value, and measure t...
Embodiment 2
[0022] 1. Raw materials to be processed: deep-sea fish oil, acid value 11.2mg 0.1M KOH / g, peroxide value check because the drop bottle is too small to reach the end point, it is unknown, the oil quality is poor, accompanied by odor.
[0023] 2. Equipment: 1.2M 3 Multifunctional water washing pot, frame stirring, speed 60 rpm, coil heating, heat medium is water vapor.
[0024] 3. Requirements for treatment results: acid value ≤ 2.0mg 0.1M KOH / g, peroxide value < 0.15%.
[0025] 4. Processing process:
[0026] (1) Dissolve 1kg NaHSO with filtered water at about 30°C 3 Make an aqueous solution with a mass concentration of 4%, put 500kg of deep-sea fish oil into a multifunctional pot, turn on the stirring device, heat the oil to 72°C, stop heating, and sprinkle NaHSO under stirring 3 Solution, after adding liquid, continue to stir for 10 minutes, then stop, turn on the heating device, let the oil temperature rise to 83°C, stop heating, let it stand for 8 hours, drain the waste ...
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Abstract
The invention provides a method for effectively reducing the peroxidation value of nature fats, such as vegetable fats, animal fats, fish oil, and the like. The method comprises the following steps of: mixing NaHSO3 solution with the mass concentration of 3-5 percent as a reducing agent with the natural fats under the oil temperature of 80-85 DEG C and then standing more than 6 hours, washing by adopting a NaCL and NaOH mixed water solution under the temperature of 83-84 DEG C after waste liquid is discharged, respectively washing once by using a NaCL water solution and filtered water, and dehydrating oil liquid in vacuum to obtain a qualified product. In the method for effectively reducing the peroxidation value of the nature fats, the additive NaHSO3 which is available for food is adopted as the reducing agent so as to generate NaSO4 with good solubility, and the addition amount of the reducing agent is less, thereby being easy to wash; the final product does not contain any additive; the invention is easy and reliable, simple in operation and low in cost, and especially suitable for treating the index rising of peroxide in the fats as unsaturated fatty acid in the fats is oxidized during the storage or the production of the fats; the fats treated by the method has unchangeable property and effective ingredients contained in the fats.
Description
technical field [0001] The invention relates to a method for reducing the peroxide value of oils, in particular to a method for effectively reducing the peroxide value of natural oils such as vegetable oils, animal oils and fish oils. Background technique [0002] Natural oil refers to the oil directly extracted from animals and plants in nature, and natural oil is rich in unsaturated fatty acids. During the production and storage of natural oils, unsaturated fatty acids are easily oxidized and the peroxide value gradually increases, thereby shortening the shelf life of natural oils and causing bad smells in oils. For a long time, the food industry has been looking for a method to effectively reduce the high peroxide value of oils and fats during storage. Patent documents and scientific magazines have also introduced several methods for reducing the peroxide value of oils and fats, but these methods are all aimed at a certain Specific oil products are not universal, and the...
Claims
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Application Information
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