Method and special device for removing chlorophyll in vegetable oil

Abstract

The invention discloses a method and a special device for removing chlorophyll in vegetable oil. The device comprises a steam heater, a static mixer, a high shear mixer, a vacuum reactor and a stirrer arranged in the vacuum reactor, wherein the steamer heater, the static mixer, the high shear mixer and the vacuum reactor are sequentially connected; vegetable crude oil heated to 130-160 DEG C by virtue of the steam heater enters into the static mixer to be pre-mixed with 85% phosphoric acid in the static mixer, and is then conveyed to the high shear mixer to be fully mixed and then conveyed to the vacuum reactor to be reacted for 10-20 minutes under stirring of the stirrer. Vegetable oil in the upper layer of the reactor is extracted to enter into the next step. Compared with the prior art, the method disclosed by the invention further can be used for reducing the consumption of caustic soda and activated clay while being suitable for producing first-level oil products and fourth-level oil products of national standard, so that the production yield is improved, the quality of the oil products is improved and the discharge of solid wastes is reduced.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to a method for removing chlorophyll in vegetable oil and a special device thereof. Background technique [0002] Chlorophyll is a compound necessary for plant metabolism and exists to a certain extent in oilseeds. During the leaching process, chlorophyll is transferred to the crude oil. If the content is too high, the crude oil will appear green, and the chlorophyll can be thermally decomposed into pheophytin, which shows that the crude oil is dark in color and has a peculiar smell, and at the same time accelerates the oxidation of the oil and reduces the stability of the oil. [0003] However, oilseeds always contain a certain amount of chlorophyll, especially after early frost in rapeseed, the chlorophyll content will increase significantly, usually the chlorophyll content in soybean oil is less than 1PPM, and the chlorophyll content in rapeseed oil is usually 13 to 30PPM. ...

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Problems solved by technology

[0005] Alkali refining removal: by adding food-grade caustic soda to the vegetable oil to react with the free fatty acid in the oil to form sodium fatty acid, commonly known as soapstock; because soapstock itself has strong adsorption, it can remove part of the chlorophyll in the vegetable oil It is removed together with soapstock through adsorption; the disadvantage of this process is that when producing quaternary oil, it will affect the production yield of oil and thus affect the production cost

[0006] Adsorption and removal of white clay: Since the above-mentioned alkali refining process can only remove part of the chlorophyll, it cannot meet the quality requirements for the production of first-grade oil

Most manufacturers will add activated clay to vegetable oil to remove chlorophyll in vegetable oil through the adsorption of activated clay; the disadvantage of this process is that there is more residual oil in waste clay, which affects the yield and increases solid waste emissions, affecting the environment, the inorganic acid in the activated clay will enter the vegetable oil, affecting the quality of the final oil

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