Method for dry degumming and refining of edible rice bran oil

A technology for rice bran oil and rice bran crude oil, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of poor flavor, oily feet, low yield of finished products, etc., achieve less wax content, good color and luster, and increase deodorization. The effect of the process

Inactive Publication Date: 2010-08-18
ANHUI SIRUN GRAIN OIL REFINERY
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to hydration degumming in the prior art, the yield of the finished product is low, there is oil foot, and a certain amount of waste water is produced; moreover, the finished oil has blue color and poor flavor

Method used

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Examples

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Effect test

Embodiment Construction

[0015] 1. Crude oil pretreatment: rice bran crude oil is filtered to remove solid impurities; 2. Dry degumming: heat the depurified crude oil to 80°C, and add 5% decolorized waste clay and 0.5% phosphoric acid of oil weight at the same time , stirred for 30 minutes and filtered; 3. Pre-dewaxing: the degummed oil enters the dewaxing crystallization tank, cools down to 25°C and grows the crystal for 24 hours to filter; 4: Primary decolorization: the pre-dewaxed oil heats up to 110°C and enters vacuum decolorization Tank (vacuum degree above 700mmHg), add 0.3% citric acid of oil weight and 3% clay of oil weight for decolorization at the same time; 5. Physical deacidification: the decolorized oil is heated to 110°C by oil-oil heat exchange and enters the vacuum degasser Precipitate the air, and then heat it to 250°C through the oil heater and enter the high vacuum (residual pressure below 3mmHg) packed deacidification tower for deacidification; 6. Secondary decolorization: the deac...

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Abstract

The invention belongs to the field of edible oil processing, in particular to a method for dry degumming and refining of edible rice bran oil. The dry degumming utilizes the mixing and flocculation of phosphoric acid and gum impurities to form larger particles so as to facilitate to remove out of oil by filter after the larger particles are mixed with waste clay. The secondary decolorization absorbs and removes pigments formed in physical deacidification and original pigments in oil by utilizing the adsorption of the clay to the pigments. The deordorization utilizes a steam distillation principle, i.e., under high vacuum and certain temperature, direct steam is pumped into the oil to reduce the partial pressure of odor substances in the oil, so that the substances are gasified and discharged from the oil along with the steam, and thereby, the oil has no peculiar smell. The invention has no water adding hydration process and no oil sediment and waste water, and the product yield can be increased by more than 3%; the secondary decolorization is adopted, and the color is good; the deodorization process is added, the oil has no peculiar smell; and the second dewaxing process is adopted, the wax content in the oil is extremely low, and the oil quality is improved.

Description

【Technical field】 [0001] The invention belongs to the field of edible oil processing, and more specifically relates to a method for refining edible rice bran oil by dry degumming. 【Background technique】 [0002] Rice bran oil Foreign oil workers have studied the refining process of rice bran oil and pointed out that the main reason for the difficulty in degumming rice bran oil and the large loss of neutral oil in the alkali refining process of rice bran oil is that rice bran oil contains a special class of lipids-phosphorous sugars These colloids are not only difficult to remove by conventional glue methods, but also have the surface activity of "amphiphile molecules", which have emulsifying and solubilizing properties in oil / water solutions, resulting in greater water holding capacity of crude rice bran oil. Much neutral oil is lost in the by-products (such as soapstock, gum, etc.) during the refining process. At present, low-grade rice bran edible oil is mostly obtained b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00C11B3/10C11B3/04C11B3/14C11B3/16
Inventor 付成良洪根生
Owner ANHUI SIRUN GRAIN OIL REFINERY
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