Adsorption decoloring method for vegetable oil

A technology for adsorption and decolorization and vegetable oil, which is applied in the field of adsorption and decolorization of vegetable oil and can solve problems such as affecting the appearance of oil

Active Publication Date: 2015-08-19
玉山县大成仓食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although most of the pigments are non-toxic and do not affect the edible quality of vegetable oils, they will affect the appearance of oil...

Method used

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  • Adsorption decoloring method for vegetable oil

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Embodiment 1

[0019] An adsorption decolorization method for vegetable oil, comprising the following steps: first micronizing the vegetable oil so that the average particle diameter of the oil droplets of the vegetable oil is less than 200nm;

Embodiment 2

[0021] A method for adsorption and decolorization of vegetable oil, comprising the following steps: firstly, the vegetable oil is micronized with an ultra-high pressure homogenizer, so that the average particle diameter of the oil droplets of the vegetable oil is less than 200nm, and then transferred to a decolorization tank for adsorption and decolorization, after the decolorization is completed filter.

Embodiment 3

[0023] A method for adsorption and decolorization of vegetable oil, comprising the following steps: firstly, the vegetable oil is micronized with a nano collider so that the average particle size of oil droplets of the vegetable oil is less than 200nm, and then transferred to a decolorization tank for adsorption and decolorization, and then filtered after the decolorization is completed .

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Abstract

The invention discloses an adsorption decoloring method for vegetable oil. The method includes the steps of: firstly conducting micronization treatment on vegetable oil, then transferring the treated oil into a decoloring tank to conduct adsorption decoloring, and then carrying out filtering. The method provided by the invention combines the conventional adsorption decoloring method with micronization treatment, i.e. firstly conducts micronization treatment on vegetable oil and then carries out adsorption decoloring, not only can reduce the oil drop size of finished vegetable oil product obtained by further refining after decoloring, but also can further effectively improve the decoloring effect.

Description

technical field [0001] The invention belongs to the field of vegetable oil processing, and in particular relates to an adsorption decolorization method of vegetable oil. Background technique [0002] Pure triglycerides are colorless in liquid state and white in solid state. But common vegetable oils have different colors, which is due to the number and types of pigments contained in vegetable oils. Some pigments in oil are natural, and some are newly formed during oil storage and oil production, such as chlorophyll and carotenoids. Although most of the pigments are non-toxic and do not affect the edible quality of vegetable oil, they will affect the appearance of the oil. In order to meet the needs of medical injection oil, cosmetic raw material oil, high-grade cooking oil, etc., the oil must be decolorized. [0003] The methods of oil decolorization in industrial production include adsorption decolorization, oxidation decolorization, chemical reagent decolorization and so...

Claims

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Application Information

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IPC IPC(8): C11B3/00C11B3/10
CPCC11B3/001C11B3/008C11B3/10
Inventor 吴越车丽
Owner 玉山县大成仓食品有限公司
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