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Method for removing nonhydratable phospholipid in soybean crude oil with saturated steam

A soybean oil and steam technology, applied in the direction of edible oil/fat, oil/fat refining and application, can solve the problems of difficult combination, aggravating the decolorization burden, affecting refining efficiency and product quality, and achieving the effect of short time

Inactive Publication Date: 2011-02-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] The colloid in vegetable oil is mainly a mixture of phospholipids. Degumming is a very important process in vegetable oil refining. The degumming effect will directly affect the refining efficiency and product quality; if the degumming is not complete, it will increase the burden of decolorization and affect the quality of oil and refining. economic benefits
Vegetable oil phospholipids can be divided into hydratable phospholipids and non-hydratable phospholipids. The hydratable phospholipids are hydrophilic and can be removed by hydration methods, while the non-hydratable phospholipids have obvious hydrophobicity and are difficult to combine with water in hydration degumming. Combined, its presence will bring a lot of trouble to oil refining

Method used

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Experimental program
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Effect test

specific Embodiment approach 1

[0015] Specific implementation mode one: the steps of this implementation mode are as follows:

[0016] Step 1: Accurately weigh 300g of soybean crude oil, heat it in a water bath to 80°C, weigh 10% of the oil weight in water, put it into the oil, stir and centrifuge for 20 minutes each to obtain hydrated degummed oil. Put the hydrated degummed oil into the steam generator, adjust the steam pressure, oil temperature, and stirring speed, and measure the phosphorus content of the degummed oil.

[0017] Step 2: Select the temperature of the oil during the degumming process to be 90-130°C, the process is the same as step 1, and determine the temperature of the oil during the degumming process;

[0018] Step 3: Select the amount of steam introduced during the degumming process to be 1% to 3%, the process is the same as step 1, and determine the amount of steam introduced during the degumming process;

[0019] Step 4: Select the stirring speed during the degumming process to be 70-...

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Abstract

The invention relates to a method for degumming grease by introducing saturated steam into hydrated degummed oil. Liquid-state H2O is changed into gas-state H2O by heating; hydrogen bonds among H2O molecules are damaged to expose H atomic nucleuses and achieve proton similar effect and extremely high energy; metallic ions in nonhydratable phospholipid are damaged to dissociate the phospholipid and divalent metal ions; simultaneously, gas-state water is changed into liquid-stage water due to condensation effect and generated alpha-phospholipid can be removed by a hydration degumming method. The nonhydratable phospholipid is removed by a steaming process by the following steps of: heating the hydrated degummed oil at a certain stirring speed; introducing a certain amount of saturated steam; and performing nonhydration degumming, wherein phosphorus content is 17.9 mg / kg after degumming. Compared with other methods, the method has the advantages that: chemical reagents are not added during steam degumming and residues are not produced.

Description

Technical field: [0001] The invention relates to the field of edible oil processing, in particular to saturated steam and a method for removing non-hydratable phospholipids. Background technique: [0002] The colloid in vegetable oil is mainly a mixture of phospholipids. Degumming is a very important process in vegetable oil refining. The degumming effect will directly affect the refining efficiency and product quality; if the degumming is not complete, it will increase the burden of decolorization and affect the quality of oil and refining. economic benefits. Vegetable oil phospholipids can be divided into hydratable phospholipids and non-hydratable phospholipids. The hydratable phospholipids are hydrophilic and can be removed by hydration methods, while the non-hydratable phospholipids have obvious hydrophobicity and are difficult to combine with water in hydration degumming. Combined, its presence can cause a lot of trouble for oil refining. [0003] Non-hydratable phos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04C11B3/00C11B3/14
Inventor 于殿宇江连洲王立琦朱秀清孙博刘晶周晓丹常云鹤王妍陈晓慧
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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