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Method for conjugate modification of crude fat in soy source residues

A crude fat and sauce residue technology, applied in the production of fatty acids, chemical modification of fatty acids, etc., can solve the problems of low peroxide value, difference of peroxide value, and low peroxide value of crude fat, and achieve low peroxide value, conjugated The effect of high conversion rate and few reaction steps

Active Publication Date: 2016-01-27
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Conversely, if the sauce dregs are processed at a low temperature, or at a high temperature for a short time, or without contact with air, the obtained crude fat has a low peroxide value
[0003] At present, as long as the raw material oil used for the conjugation reaction meets the national standard, whether it is animal fat or vegetable oil, it usually has low acid value, low peroxide value and light color.
As for the crude fat of sauce residue, the acid value is as high as 50mgKOH / g, and the color is dark brown. Due to different preparation processes, the peroxide value also varies greatly, ranging from as low as 7.5mmol / kg to as high as 70mmol / kg. limit its use

Method used

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  • Method for conjugate modification of crude fat in soy source residues
  • Method for conjugate modification of crude fat in soy source residues
  • Method for conjugate modification of crude fat in soy source residues

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Take 2000g of sauce residue crude fat, acid value is 72mgKOH / g, peroxide value is 12mmol / kg, add 600gCH 3 OH and 40gH 2 SO 4 , carry out methyl esterification reaction, react at 50°C for 30min, and reduce the acid value to 0.8mgKOH / g. Then add 150g of activated carbon and decolorize at 70°C for 60 minutes to remove 94.6% of the color. Finally, nitrogen gas was introduced, and 2 g of iodine was used as a catalyst to react at 160 ° C for 4 hours to obtain conjugated oil with a conjugation conversion rate of 86.5%.

Embodiment 2

[0038] Take 1000g crude fat of sauce residue, acid value is 81mgKOH / g, peroxide value is 20mmol / kg, add 800gCH 3 OH and 30gH 2 SO 4 , carry out methyl esterification reaction, react at 60°C for 20min, and reduce the acid value to 1.7mgKOH / g. Then add 4g of tin dichloride, react at room temperature for 50min, and reduce the peroxide value to 10mmol / kg. Then add 50g of activated carbon and decolorize at 75°C for 30 minutes to remove 75% of the color. Finally, nitrogen gas was introduced, and 3g of iodine was used as a catalyst to react at 175°C for 3 hours to obtain the conjugated oil with a conjugate conversion rate of 25.2%.

Embodiment 3

[0040] Take 2000g of crude fat with sauce residue, acid value is 76mgKOH / g, peroxide value is 23.2mmol / kg, add 1000gCH 3 OH and 100gH 2 SO 4 , carry out methyl esterification reaction, react at 65°C for 10min, and reduce the acid value to 1.7mgKOH / g. Then add 16g of tin dichloride, react at room temperature for 30min, and reduce the peroxide value to 10mmol / kg. Then add 200g of activated carbon and decolorize at 80°C for 45 minutes to remove 96.2% of the color. Finally, nitrogen gas was introduced, and 10 g of iodine was used as a catalyst to react at 190 ° C for 2 hours to obtain conjugated oil, and the conjugated conversion rate reached 90.4%.

[0041] Table 1 The relationship between the degree of decolorization of crude fat in sauce residue and the conversion rate of conjugation:

[0042]

[0043] Table 1 shows the relationship between the degree of decolorization of crude fat in sauce residue and the conversion rate of conjugation. The value of crude fatty acid in ...

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Abstract

The invention discloses a method for conjugate modification of crude fat in soy source residues. The method comprises steps as follows: the crude fat in the soy source residues is taken as a raw material, and conjugate oil is obtained through acid value reduction, peroxide value reduction, decolorization and conjugate conversion. The method for conjugate modification of the crude fat in the soy source residues has the advantages that reaction steps are few, the operation is simple, the conjugate conversion rate is high, and the obtained conjugate oil is low in peroxide value and acid value, light in color and high in purity. The method recycles the crude fat in the soy sauce residues and has very high economic valve and bright application prospect.

Description

technical field [0001] The invention relates to a method for conjugate modification of sauce residue crude fat. Background technique [0002] Sauce residue refers to the residue after making soy sauce, which is the main by-product of soy sauce production. The fat made from sauce residue is called sauce residue crude fat. The crude fat of sauce residue usually has a high acid value, above 50mgKOH / g, and is dark brown in color. The degree of oxidation of crude fat varies, which is related to the storage environment, storage time and process of preparing crude fat. Usually, the moisture content of fresh sauce dregs is as high as 75% to 80%. In the process of preparing crude fat, in order to remove water, the method of heating and drying is often used. High fat peroxide value. Conversely, if the sauce residue is processed at a low temperature, or at a high temperature for a short time, or without contact with air, the obtained crude fat has a low peroxidation value. [0003...

Claims

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Application Information

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IPC IPC(8): C11C3/00
Inventor 阎杰林海琳肖爱平何海芬景旭东
Owner ZHONGKAI UNIV OF AGRI & ENG