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Method for preparing idesia polycarpa edible vegetable oil by immobilized enzyme and hot brine treatment process

A technology of edible vegetable oil and immobilized enzyme, which is applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of high acid value, achieve the effect of low equipment requirements, complete debittering and high yield

Inactive Publication Date: 2011-05-04
四川省毛叶山桐子科技股份有限公司 +1
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Problems solved by technology

The method utilizes Jatropha jatropha crude oil to refine edible vegetable oil. By solving the problems of its high acid value and bitter taste, it meets the requirements of edible vegetable oil in my country, and it has low equipment requirements, mild production conditions, and strong process operability. Suitable for large-scale production

Method used

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Embodiment Construction

[0017] The following examples will further illustrate the method provided by the invention.

[0018] Implementation example

[0019] 1. Heat 100g of crude oil to 60°C, add 0.35ml of 85% phosphoric acid, keep it warm in a water bath, stir at 60rpm for 15 minutes, let it stand for 30 minutes, add dilute lye with a concentration of 1% to 3%, and cool down to 40°C , let it stand for 60 minutes, centrifuge at 3000 rpm for 10 minutes, and separate the water layer to obtain degummed oil.

[0020] 2. Add 7g of immobilized lipase preparation (Lipozyme RM IM, derived from Rhizomucor miehei, physically adsorbed on macroporous anion exchange resin) and 1.6g glycerol to the degummed oil, stir at 200rpm at 55-60°C for 8h, and keep 1200Pa vacuum degree; filter to remove enzyme particles after reaction, and obtain enzyme-treated oil.

[0021] 3. Heat the enzyme-treated oil to 60-65°C, add 0.1% super-alkaline 12°Be'NaOH (stir quickly at the beginning of addition, and stir slowly after soap p...

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Abstract

The invention discloses a method for preparing idesia polycarpa edible vegetable oil by an immobilized enzyme and hot brine treatment process, belonging to the field of food. The method comprises the following steps: raw oil degumming, acidity reduction by immobilized enzyme, alkali refining, water washing, debitterizing by hot brine, and vacuum deodorization. The invention is characterized in that the immobilized enzyme is utilized to treat degummed oil, thereby lowering the acidity and reducing the alkali consumption and the amount of the formed saponin; the hot brine is utilized to treat the alkali-refined oil and thoroughly remove the bitter principles from the oil to finally obtain the high-quality edible vegetable oil, thereby saving the removal time and the water consumption; and meanwhile, the invention has the advantages of simple technological process, mild operating conditions, low requirements for equipment, high safety and environmental protection, and has wide application prospects in the production of idesia polycarpa edible oil.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for producing edible vegetable oil by using jatropha tomentosa crude oil as a raw material. Background technique [0002] Jatropha Maoye is a unique woody oil plant species in my country. It has the characteristics of wide distribution, low requirements on soil and climate, and strong adaptability. It is suitable for planting in low-quality, barren slopes, tidal flats, and mountains. , easy to promote, and easy to popularize". At the same time, its fruit has a high oil content and is a high-yield, high-value economic crop with great application value and development potential. According to data reports: Jatropha jatropha has a fruit-producing period of up to 70-100 years, the fruit has a high oil content, and the oil yield per plant can reach 200-300kg, especially its oily unsaturated fatty acid is as high as 82% and is rich in linseed oil acid (up to 68-80%) and vitamin...

Claims

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Application Information

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IPC IPC(8): C11B3/00C11B3/04C11B3/06C11B3/10A23D9/02
Inventor 郑旗涂杰张驰松郭奇亮秦丹肖雄
Owner 四川省毛叶山桐子科技股份有限公司
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