Method for reducing trans fatty acid content in vegetable oil grease by two-stage type deodorization tower

A technology of trans fatty acid and vegetable oil, which is applied in the direction of fat oil/fat refining and fat production, can solve the problems of reducing the content of trans fatty acid, reducing the heating time, and high content of trans fatty acid, so as to reduce the content of trans fatty acid and reduce The effect of high temperature heating time

Inactive Publication Date: 2011-03-30
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
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Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of high trans fatty acid content after deodorization. By improving the structure of the deodorization tower and adopting a two-stage deodorization process, most of the substances with higher vapor pressure such as ketones and aldehydes are in the upper plate tower. Then the grease is heated to a high temperature under the ul

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

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

[0016] Step 1: Take a certain amount of decolorized soybean oil and refined oil respectively, and measure the content of trans fatty acid; the decolorized soybean oil enters the double-helix heat exchanger, and the temperature is respectively increased to 170°C, 180°C, 190°C, 200°C, 210°C °C, enter the upper plate tower, enter the lower plate tower after preliminary deodorization, fix the deodorization conditions of the lower plate tower, measure the content of trans fatty acids in the refined oil, and determine the deodorization temperature of the upper stage.

[0017] Step 2: In the upper plate tower, use direct steam with a steam volume of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% respectively to carry out upper-stage stripping, and enter the lower plate tower after preliminary deodorization, and fix the deodorization of the lower plate tower. Conditions, measure the content of trans fat...

Example Embodiment

[0023] Embodiment 2: This embodiment differs from Embodiment 1 in that the deodorization temperature is controlled at 170° C. to 200° C. in Step 1, and other components and steps are the same as Embodiment 1.

Example Embodiment

[0024] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in Step 1, the deodorization temperature of the upper stage is controlled at 170° C. to 180° C., and other components and steps are the same as Embodiment 1.

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Abstract

The invention relates to a method for reducing trans fatty acid content in vegetable oil grease by a two-stage type deodorization tower, belonging to the technical field of food safety. The method comprises the following steps of: using decolored soybean oil as a raw material, selecting a heating-type stripping distillation deodorization tower, using the two-stage deodorization process so that most materials with higher vapour pressure of ketone, aldehydes, and the like are removed in an upper-segment plate-type tower, and heating the oil grease to high temperature under the limited vacuum state so that the fatty acid and hydrocarbon with high boiling point are removed in a lower-segment plate-type tower. Compared with the traditional plate-type decoloration tower, the invention reduces the heating time of the oil grease under the condition of not reaching limited vacuum state, reduces the content of trans fatty acid, decreases the transisomer, improves the quality of refined oil product and ensures that the content of trans fatty acid in the refined oil product is controlled below 1.0%.

Description

Technical field: [0001] The invention discloses a method for reducing the content of trans fatty acid in vegetable oil by a two-stage deodorization tower, which belongs to the technical field of food safety. Background technique [0002] Trans fatty acids (TFA) are a class of unsaturated fatty acids that are commonly found in dairy products, oils and oily foods of anti-young animals. Years of research on the potential harm of trans fatty acids have shown that increasing the intake of trans fatty acids will not only increase the concentration of low-density lipoprotein cholesterol (LDL-C), which is harmful to the human body, but also reduce the beneficial high cholesterol in the serum. The concentration of high-density lipoprotein cholesterol (HDL-C) increases the concentration of α-lipoprotein, which causes arteriosclerosis, and significantly increases the risk of cardiovascular disease. In July 2003, the U.S. FDA announced that since January 1, 2006, the content of trans f...

Claims

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Application Information

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IPC IPC(8): C11B3/14C11B3/00
Inventor 于殿宇梁单琼江连洲朱秀清李振岚陈晓慧王妍周晓丹刘晶孙博
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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