Strong-flavor oil enzymatic-process degumming process

A degumming and enzymatic technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of difficult long-term storage, incomplete degumming, large oil loss, etc., to reduce usage, shorten hydration time, and reduce phospholipids The effect of content

Inactive Publication Date: 2016-04-06
中粮粮油工业(黄冈)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has problems such as large oil loss, high water content, long degumming time, incomplete degumming, high phosphorus content, and difficulty in long-term storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] First, open the oil inlet valve of the hydration tank to enter the crude oil, start the stirring device, stir at a slow speed, and heat the oil at the same time. When the temperature rises to 60-65°C, stop heating up, and measure the amount of oil in the hydration tank to 1000 kg . Then, prepare 25 kg of soft water with a concentration of 1% active phospholipase and 13 kg, then heat the soft water to the hydration temperature ≥ oil temperature of 5-8 degrees, add soft water to the hydration tank at a uniform speed, and when the soft water is added for 5 minutes, stir Reduce the speed to 25HZ, continue to stir and add water, and evenly add the pre-prepared active phospholipase solution, stir for 15min, change the stirring speed to 5-10HZ, continue stirring for 10min, stop stirring, and settle naturally. Finally, settle the oil for 2 to 4 hours, release the oil foot, and turn on the refrigerating unit to cool down the hydration oil, and start filtering the oil when the te...

Embodiment 2

[0013] First, open the oil inlet valve of the hydration tank to enter the crude oil, start the stirring device, stir slowly, and heat the oil at the same time. When the temperature rises to 60-65°C, stop heating up, and measure the amount of oil in the hydration tank to 2000 kg . Then, prepare 45 kg of soft water with a concentration of 22 kg of 1% active phospholipase, and then heat the soft water to the hydration temperature ≥ oil temperature of 5 to 8 degrees, add soft water to the hydration tank at a uniform speed, and when the soft water is added for 5 minutes, stir Reduce the speed to 25HZ, continue to stir and add water, and evenly add the pre-prepared active phospholipase solution, stir for 15min, change the stirring speed to 5-10HZ, continue stirring for 10min, stop stirring, and settle naturally. Finally, settle the oil for 2 to 4 hours, release the oil foot, and turn on the refrigerating unit to cool down the hydration oil, and start filtering the oil when the tempe...

Embodiment 3

[0015] First, open the oil inlet valve of the hydration tank to enter the crude oil, start the stirring device, stir at a slow speed, and heat the oil at the same time. When the temperature rises to 60-65°C, stop heating up, and measure the amount of oil in the hydration tank to 3000 kg . Then, prepare 90 kg of soft water with a concentration of 1% active phospholipase and 52 kg, and then heat the soft water to the hydration temperature ≥ oil temperature of 5-8 degrees, add soft water to the hydration tank at a uniform speed, and when the soft water is added for 5 minutes, stir Reduce the speed to 25HZ, continue to stir and add water, and evenly add the pre-prepared active phospholipase solution, stir for 15min, change the stirring speed to 5-10HZ, continue stirring for 10min, stop stirring, and settle naturally. Finally, settle the oil for 2 to 4 hours, release the oil foot, and turn on the refrigerating unit to cool down the hydration oil, and start filtering the oil when th...

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PUM

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Abstract

The invention discloses a strong-flavor oil enzymatic-process degumming process, is used for solving the problems of relatively large oil product loss, relatively high water content, relatively long degumming time, non-thorough degumming, relatively high phosphorus content, not easy long-term preservation and the like in the prior art, and is characterized in that trace active phospholipase is added in crude oil for degumming, and the process comprises the following specific process steps: measuring the quantity of oil products in a hydration tank with a ruler, calculating the mass of an enzyme required to be added and the mass of soft water required to be added, measuring the temperature of the crude oil, then adding the soft water and the active phospholipase in a stirring heating-up process, stopping stirring, then naturally settling for 2-4 hours, discharging oil foots, starting up a refrigerating unit for cooling hydration oil, starting to filter oil when the temperature is dropped to about 25 DEG C, and completing the process after the oil filtration is completed. The process has the advantages of advanced process, thorough degumming, resource saving, quality improving and the like, and can be widely applied for degumming in a strong-flavor oil production workshop.

Description

technical field [0001] The invention belongs to oil production degumming process, in particular to an enzymatic degumming process of fragrant oil. Background technique [0002] At present, the current degumming enterprises of small press oil generally adopt the hydration degumming process. The process method is: (1) Open the oil inlet valve to enter the oil, start the stirring device, stir at a slow speed, and heat the oil at the same time, rising to 60- At 65°C, stop heating. (2) Start to heat the soft water, start rapid stirring (45HZ), add water evenly while stirring, and add salt water to the crude oil at the same time (the amount of water is 2-6% of the oil weight, and the salt is 0.05-0.2% (oil weight) Heat to hydration temperature (≥ oil temperature 5-8 degrees)). Stir slowly (15HZ) for 20 minutes after adding water, then stop stirring. (3) After 6-12 hours of static precipitation, release the oil foot, and turn on the refrigerating unit to cool down the hydration ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00
CPCC11B3/001C11B3/003
Inventor 李晓荣郑宗张传许刘瑞利王本良刘小毛沈益烈
Owner 中粮粮油工业(黄冈)有限公司
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