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Moderately processed vegetable oil and preparation method thereof

A processing method and technology of vegetable oil, which are applied in the fields of food science, edible oil/fat, application, etc., can solve the problems of high addition of decolorized clay, high temperature of alkali refining and deacidification, loss of vitamin E, etc., and reduce the content of trans fatty acids. , The effect of increasing the content and relieving the pressure of deodorization

Active Publication Date: 2013-03-27
SHANDONG BOHI INDUSTRY CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the oil refining process of domestic oil companies, there are generally high alkali refining deacidification temperature (75-85 ℃), large amount of alkali addition, serious loss of neutralized oil, and large amount of bleaching clay (10-20kg / T oil). Deodorization mostly adopts disc plate tower, high deodorization temperature (240-250°C or even higher), long deodorization time (1.5-2h) and other problems, so that the trans fatty acid in refined oil can reach between 2% and 4%, vitamin E Loss up to 40%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Crude soybean oil is heated up to 75°C through a heat exchanger, added 0.3% citric acid with a concentration of 50%, reacted in the acidification tank for 25 minutes, added 4 degrees of Baume lye for flocculation, added 3.0% hot soft water, and then React in the hydration tank for 45 minutes, raise the temperature to 85°C and centrifuge to separate the oil bottoms and degummed oil, and dry the degummed oil to remove water and residual solvent.

[0037] The temperature of degummed soybean oil is raised to 75°C through the heat exchanger, add 0.03% phosphoric acid with a concentration of 75%, carry out degumming reaction for 20 minutes, lower the oil temperature to 35°C, and then add 0.45% lye with a concentration of 6% Carry out 50min alkali refining deacidification, raise the temperature to 85°C for centrifugation, add 90°C soft water according to 8% of the oil weight for washing, and centrifuge at 5000r / min.

[0038] Dry the soybean oil after alkali refining and neutra...

Embodiment 2

[0042] Rapeseed crude oil is heated up to 75°C through a heat exchanger, citric acid with a concentration of 0.2% by weight is added to 50%, reacted in an acidification tank for 40 minutes, lye flocculation of 3 degrees Baume is added, and hot soft water with a weight of 3.0% is added. React in the hydration tank for 45 minutes, raise the temperature to 85°C and centrifuge to separate the oil foot and degummed oil, and dry the degummed oil to remove water and residual solvent.

[0043] The degummed rapeseed oil is heated up to 75°C through a heat exchanger, and 0.04% by weight of phosphoric acid with a concentration of 75% is added, and the degumming reaction is carried out for 15 minutes. The liquid is deacidified by alkali refining for 65 minutes, heated to 85°C for centrifugation, added with soft water at 90°C according to 6% of the oil weight for washing, and centrifuged at 5000r / min.

[0044] Dry the rapeseed oil after alkali refining and neutralization at 105°C, pre-deco...

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Abstract

The invention provides a moderately processed vegetable oil and a preparation method thereof. The preparation method comprises the following steps: carrying out degumming twice (first deep degumming and then combining the secondary degumming) to realize efficient degumming and remove high boiling impurities as many as possible, so as to carry out alkali refining and neutralization at low temperature; then pre-decoloring with waste clay used for recycling, adding clay, decoloring under vacuum condition, and removing residual soap, phosphorus, pigment, metal, and the like; and finally carrying out combined deodorization of the plate column and the packed column, carrying out thermal decoloration, and removing fatty acid and micro-molecular stinking material, so as to reduce the generation of trans fatty acid, reduce the loss of vitamin E, save energy, reduce consumption, and improve the oil quality. According to the invention, vegetable oil products with low content of trans fatty acid (less than 1.0 %) and low loss rate of vitamin E can be produced.

Description

technical field [0001] The invention relates to oil refining technology, in particular to a moderately processed vegetable oil and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's requirements for the quality of edible oil, the rich experience in vegetable oil production, the development of automation and mechanization, the processing technology of vegetable oil has been continuously improved, and the degree of refining has been continuously improved. Indicators continue to improve, greatly improving the safety of cooking oil. However, the higher the degree of processing is not the better, too high will result in over-processing. According to statistics, over-processing is common in domestic oil and fat enterprises. Over-processing causes waste of resources and energy, and aggravates environmental pollution. Over-processing also loses most of the beneficial micronutrients naturally present in oils and fats, and p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
Inventor 白长军王兴国刘元法李小兵李玉玲彭亮
Owner SHANDONG BOHI INDUSTRY CO LTD
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