Improved vegetable oil enzymatic degumming method

A degumming method and vegetable oil technology, applied in the field of vegetable oil degumming, can solve the problems of prolonged production cycle, increased equipment investment, long enzyme reaction time, etc., and achieve the effect of reducing volume and improving degumming effect.

Active Publication Date: 2012-04-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The enzymatic degumming process mentioned above requires a long enzyme reaction time and the size of the enzyme reaction tank is large, resulting in increased investment in equipment and prolonging the production cycle, which brings great inconvenience in practical applications and has become the main reason for the industrialization of enzymatic degumming. Bottleneck problem

Method used

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  • Improved vegetable oil enzymatic degumming method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh 250g crude soybean oil in a 500ml Erlenmeyer flask, the phosphorus content of crude soybean oil is 128.5mg / kg, heat to 80°C in a water bath, then add 0.30ml 45% citric acid solution, mix homogeneously, put back to Incubate in a water bath at 80°C for 20 minutes of acid reaction, shaking from time to time during the reaction. Cool the sample after the acid reaction to 55°C, then add 1.60ml of 4% NaOH solution and 5mL of distilled water, stir and mix evenly, then add lightly homogenize for 10 seconds, then add about 5ml of water, homogenize for 10 seconds and mix well, then add 0.75 mL of 10-fold diluted Lecitase Ultra (a product of Novozymes, with phospholipase A1 activity) phospholipase, homogeneously mixed.

[0031] Place the triangular flask in a water bath at 50°C, and carry out the enzyme reaction under 300-500rpm mechanical stirring for 6 hours. After the reaction, heat the water bath to 80°C, then centrifuge at 4000 rpm for 5 minutes, and take the upper oil ...

Embodiment 2

[0033] The difference between this embodiment and embodiment 1 is:

[0034]Place the triangular flask in a water bath at 50°C, and carry out the enzyme reaction under mechanical stirring at 300-500rpm for 1.5 hours. After the reaction, heat the water bath to 80°C, then centrifuge at 4000 rpm for 5 minutes, and take the upper oil phase to analyze the phosphorus content. , the results are shown in Table 1.

Embodiment 3

[0036] The difference between this embodiment and embodiment 1 is:

[0037] Place the triangular flask in a water bath at 50°C, and carry out the enzyme reaction for 1.5 hours under mechanical stirring at 300-500 rpm. After the reaction, heat the water bath to 70°C and maintain it for 90 minutes, then centrifuge at 4000 rpm for 5 minutes, and take the upper oil phase for analysis. Phosphorus content, the results are shown in Table 1.

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Abstract

The invention discloses an improved vegetable oil enzymatic degumming method, which comprises the following steps of: (1) adopting phospholipase to carry out degumming reaction on the vegetable oil, wherein the phospholipase at least contains one of phospholipase A1, phospholipase A2 and phospholipase B; (2) raising the temperature of the degummed vegetable oil to 70-100 DEG C, and carrying out heat preservation for 15-90min; and (3) carrying out gum separation to obtain the degummed oil. By adopting the method disclosed by the invention, the enzymatic reaction in the enzymatic degumming can be shortened. The method disclosed by the invention has the advantages that the implementation is easy, and the degumming effect is good.

Description

Technical field [0001] The present invention involves a plant oil dehydration method, especially a improved vegetable oil enzyme removal method. Background technique [0002] The glue in vegetable oil is mainly phospholipids. In the refining processing of vegetable oil, phospholipids are a kind of impurities that need to be removed. Before the oil is removed, it is generally required that the level of phosphorus content is less than 30 mg / kg, preferably less than 10 mg / kg, remove phospholipids to remove phospholipidThe process is usually called "dehydration".Phospholipids and hydrophilic phospholipids and non -hydrophthaphia.Hydrogenifying phospholipids can be removed by simple hydration, and the removal of hydroponic phospholipids is a difficult problem in the oil processing industry. [0003] For non -hydrated phospholipids in grease, people have developed various dehydration methods, such as: (1) Simple Degumming Process; (2) Special Degumming PROCESS;Super / Uni-DegummingProces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00
Inventor 杨博王永华陈华勇王卫飞王小宁
Owner SOUTH CHINA UNIV OF TECH
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