Technical method of deacidifying vegetable fat

A vegetable oil and deacidification technology, applied in the direction of fat oil/fat refining, fat production, etc., to achieve the effect of clear separation interface, shorten deacidification time, and improve deacidification effect

Inactive Publication Date: 2012-12-26
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Abstract
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AI Technical Summary

Problems solved by technology

There is no report on the use of ultrasound in the process of alkali refining and deacidification of vegetable oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of technical method of vegetable oil depickling, comprises the following steps:

[0021] (1) Weigh 50g of crude soybean oil and heat it to a predetermined temperature of 60°C under the action of slow stirring (30r / min).

[0022] (2) Determine the amount of alkali added (that is, the amount of sodium hydroxide).

[0023] Solid total alkali (kg) = theoretical alkali (kg) + excess alkali (kg)

[0024] = crude oil weight (kg) x crude oil acid value (mgKOH / g oil) x 7.13 x 10 -4 +Coarse crude oil weight (kg)×0.2%

[0025] The acid value of the crude soybean oil that adopts in this example is 5.05mgKOH / g, can obtain that the solid alkali total amount that adopts in this example is 2.8 * 10 by calculation -4 kg, add water to prepare sodium hydroxide solution, the concentration is 6 degrees Baume.

[0026] (3) Adjust the stirring speed of soybean oil in step (1) to 60r / min, insert the ultrasonic probe into the crude soybean oil, and adjust the ultras...

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PUM

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Abstract

The invention relates to a technical method of deacidifying fat, in particular to a technical method of deacidifying vegetable fat with ultrasonic waves introduced to a deacidification procedure. The technical method comprises the steps that plant crude oil is heated to a certain temperature; then aqueous alkali with a certain concentration is added to the plant crude oil; the ultrasonic waves are introduced to accelerate reaction and deacidification simultaneously; an obvious oil-soap separating state is presented; and after centrifugal separation, washing, heating, stirring, dehydration and cooling, the deacidified fat is obtained. The traditional alkali refining and deacidification technology is improved by the technical method; the ultrasonic technology is introduced to the deacidification procedure; the deacidification time is shortened, and the deacidification effect is improved effectively through the improvement; during the course of the deacidification, the oil-soap separation phase is good, and the separation interface is obvious, thereby facilitating separation; in addition, the technical method has the advantages of convenience in use, simplicity in operation, low cost, low investment and the like, and is applicable to large and medium-sized fat processing enterprises.

Description

technical field [0001] The invention relates to a technical method for deacidifying oils and fats, in particular to a technical method for deacidifying vegetable oils by introducing ultrasonic waves into the deacidifying process. Background technique [0002] my country's oil industry has entered a stage of rapid development. At this stage, the preparation of vegetable oil is mainly leaching first, and then oil refining to obtain finished oil. Refining is the process of removing non-glyceride components in crude oil through degumming, deacidification, decolorization and deodorization processes. In the production process of this process, the deacidification process is one of the key steps of refining. Its main purpose is to remove free fatty acids in crude oil, and at the same time remove some impurities such as pigments, phospholipids, hydrocarbons and mucus. [0003] Generally, in the traditional intermittent alkali refining deacidification process, only the deacidificati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/06C11B3/16
Inventor 程谦伟孟陆丽易弋黄继伟
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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