Vegetable oil degumming method

A degumming method and vegetable oil technology are applied in the field of vegetable oil degumming technology, which can solve the problems of inability to achieve physical refining, high phospholipid content in degummed oil, and difficulty in achieving separation effect, and achieve continuous separation, high degummed oil yield, and reduced gum The effect of qualitative separation difficulty

Active Publication Date: 2015-05-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the stronger hydrophilicity of the phospholipid hydrolyzate, its emulsifying ability is also significantly improved, which makes it difficult to achieve an ideal separation effect when performing continuous centrifugal separation of the enzyme reaction product, resulting in the phospholipid content in the degummed oil being still relatively high. High, unable to meet the requirements of physical refining

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The phosphorus content is 500 tons of crude soybean oil of 718ppm, adopts continuous feeding method, flow rate is 20 tons / h and is heated to 80 ℃ through heat exchanger, and every ton of oil adds 1.2L concentration and is 45% citric acid solution, average Then enter the acidification reaction tank. The crude soybean oil after acidification adopts the method of continuous feeding and discharging, while ensuring that its retention time in the acidizing reaction tank is 30 minutes. After the acidified crude soybean oil comes out of the acidification reaction tank, it is cooled to 50-55°C through a heat exchanger, and then 6.4L of 4% sodium hydroxide solution is added per ton of oil, while 20L of per ton of oil is added. Add soft water whose temperature is below 55°C, and then add 3L of 10-fold diluted phospholipase lecitase Ultra (product of Novozymes, with phospholipase A1 activity 8200U / ml) per ton of oil, and add 3L of phospholipase A1 activity per ton of oil with a mas...

Embodiment 2

[0026] The phosphorus content is 500 tons of crude soybean oil of 158ppm, adopts continuous feed method, and flow rate is 20 tons / h and is heated to 80 ℃ through heat exchanger, and every ton of oil adds 1.2L concentration and is the citric acid solution of 45%. Then enter the acidification reaction tank. The crude soybean oil after acidification adopts the method of continuous feeding and discharging, while ensuring that its retention time in the acidizing reaction tank is 30 minutes. After the acidified crude soybean oil comes out of the acidification reaction tank, it is cooled to 50-55°C through a heat exchanger, and then 6.4L of 4% sodium hydroxide solution is added per ton of oil, while 20L of per ton of oil is added. Add soft water whose temperature is below 55°C, and then add 3L of 10-fold diluted phospholipase lecitase Ultra (product of Novozymes, with phospholipase A1 activity 8200U / ml) per ton of oil, and add 3L of phospholipase A1 activity per ton of oil with a mas...

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Abstract

The invention discloses a vegetable oil degumming method. The method comprises the following steps: (1) simultaneously carrying out degumming reaction on vegetable oil with phospholipase and partial glyceride lipase, wherein the phospholipase at least contains one of phospholipase A1, phospholipase A2 and phospholipase B; (2) heating the degummed vegetable oil to 80-90 DEG C and carrying out heat preservation for 30-45 minutes; and (3) separating a reaction product and recovering an oil phase to obtain the degummed vegetable oil. The degumming treatment is carried out by phospholipase under the assistance of the partial glyceride lipase, so that a reaction product is easy to separate, and the degummed oil is high in yield, and has the advantages of continuous operation and good degumming effect.

Description

technical field [0001] The invention relates to a vegetable oil degumming process, which is characterized in that the vegetable oil is degummed simultaneously by using phospholipase and partial glyceride lipase. Background technique [0002] Unprocessed vegetable oil raw materials contain a certain amount of phospholipids, which are generally removed during the refining process. The process of reducing or removing phospholipids in oils is called oil degumming. In the physical refining process of vegetable oil, the degumming effect has an important influence on the subsequent refining process. Traditional degumming methods mainly include hydration degumming, special degumming (acid refining) and enzymatic degumming. Enzymatic degumming is a degumming technology that began to appear in the 1990s. Its principle is to use phospholipase to hydrolyze some groups in phospholipids, thereby turning phospholipids into more hydrophilic molecules, or hydrolyzing the polar groups of pho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/02C11B3/00
CPCC11B3/003C11B3/04
Inventor 王卫飞王永华杨博严慧玲蓝东明李志刚陈华勇
Owner SOUTH CHINA UNIV OF TECH
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