Production method of low-ethylether insoluble food grade soybean concentrated phospholipid

A technology of soybean concentrated phospholipids and production methods, which is applied in the direction of edible phospholipid composition, application, food science, etc., can solve the problems of high investment and operating costs of membrane separation equipment, and achieve the effect of getting rid of import dependence

Active Publication Date: 2010-08-04
SHANGHAI LIANGYOU GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many researches and patents in China to produce high-quality soybean concentrated phospholipids using membrane technology (Wang Xingguo and others invented the method of "solvent system decolorization-membrane filtration-vacuum evaporation" to produce high-quality soybean concentrated phospholipids, Chinese Patent Publication No. CN101006824A, Wang Yong etc. "Research on Preparation of Food-grade Soybean Concentrated Phospholipids by Inorganic Ceramic Membrane Microfiltration", China Oils and Fats, 2007, 22(3), 50-54), but at present, the investment and operation costs of membrane separation equipment are very high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The production of embodiment 1 low ethyl ether insoluble matter edible grade soybean concentrated phospholipids

[0022] Dissolve high-quality feed-grade soybean concentrated phospholipids in n-hexane, the mass ratio of high-quality feed-grade soybean concentrated phospholipids to n-hexane is about 3:2, and the centrifugal sedimentation process is centrifuged at a separation factor of 980 for 30 minutes, which is equivalent to 2500rpm Stay for 30 minutes, then add food-grade hydrogen peroxide to decolorize the phospholipids while retaining the solvent. According to the actual situation of domestic phospholipids and the requirements for the product, the amount of adding 30% hydrogen peroxide is 4% of the mass of concentrated phospholipids. The reaction was carried out at ℃ for 60 minutes for decolorization. The decolorized phospholipid solution is separated and recovered by secondary evaporation to recover the solvent. The primary evaporation condition is 80°C and normal...

Embodiment 2

[0023] The production of embodiment 2 low ethyl ether insoluble matter edible grade soybean concentrated phospholipids

[0024] Feed grade soybean concentrated phospholipids are dissolved in n-hexane, the mass ratio of feed grade soybean concentrated phospholipids to normal hexane is about 4: 1, the centrifugal sedimentation process is centrifuged for 30 minutes under the separation factor 950, and then under the condition of retaining the solvent, Add food-grade hydrogen peroxide to decolorize phospholipids, add 30% hydrogen peroxide in an amount of 5% of the mass of concentrated phospholipids, and react at ~30°C for 40 minutes to decolorize. The decolorized phospholipid solution is separated and recovered by secondary evaporation. The primary evaporation condition is 74°C and normal pressure, and about 90% of the solvent is recovered. The secondary evaporation condition is 85°C and the residual pressure is 0.15kPa. Bake in a vacuum oven at 100°C for about 2 hours until the m...

Embodiment 3

[0025] The production of embodiment 3 low ethyl ether insoluble matter edible grade soybean concentrated phospholipids

[0026] Feed-grade soybean concentrated phospholipids are dissolved in n-hexane, the mass ratio of feed-grade soybean concentrated phospholipids to normal hexane is about 3: 1, the centrifugal sedimentation process is centrifuged for 15 minutes under separation factor 6200, and then under the condition of retaining the solvent, Add food-grade hydrogen peroxide to decolorize phospholipids, add 30% hydrogen peroxide in an amount of 2% of the mass of concentrated phospholipids, and react at ~40°C for 80 minutes to decolorize. The decolorized phospholipid solution is separated and recovered by secondary evaporation to recover the solvent. The primary evaporation condition is 78°C and normal pressure, and about 90% of the solvent is recovered. The secondary evaporation condition is 95°C and the residual pressure is 0.2kPa. Bake in a vacuum oven at 100°C for about ...

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Abstract

The invention relates to a production method of low-ethylether insoluble food grade soybean concentrated phospholipid. The food grade soybean concentrated phospholipid prepared by the method contains no more than 0.05% of ethylether insoluble. The production method of the invention comprises the following key steps: dissolving feed grade concentrated soybean phospholipid with solvent to reduce the viscosity, removing ethylether insoluble impurity through centrifugal settling, then adding food grade hydrogen peroxide to decolor phospholipid under the condition of maintaining the solvent, and finally adopting two-stage evaporation to separate and recycle the solvent and obtain the finished product. The method of the invention solves the problems in the original production of the food grade soybean concentrated phospholipid, overcomes the defect that partial fine particles can not be removed in the filtration method for purification and obtains the low-ethylether insoluble food grade soybean concentrated phospholipid.

Description

technical field [0001] The invention relates to the technical field of comprehensive utilization of oil processing by-products—soybean lecithin processing, in particular to a production method of low-ether-insoluble edible-grade soybean concentrated lecithin. Background technique [0002] my country is the birthplace of soybean. Soybean is one of the largest oil crops in the world, and it is also the most consumed oil crop in my country, with an extremely huge consumption. During the processing of soybean oil, a certain amount of oil residues - phospholipids will inevitably be produced, and its main components are lecithin (PC), cephalin (PE), phosphatidylinositol (PI) and so on. Because lecithin has a series of health-care physiological functions such as softening blood vessels and protecting the liver, it has long been a very popular nutritious food in developed countries, and it has become increasingly well-known in my country. The development of phospholipid industry pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J7/00
Inventor 郑伟陈慧谈黎明瞿俊勇张晖
Owner SHANGHAI LIANGYOU GRP
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