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Method for controlling corn oil color reversion

A corn oil and corn germ technology, applied in the direction of fat oil/fat production, fat production, etc., can solve the problems of oil color darkening, color reversion, etc., achieve low color and effect of inhibiting enzymatic oxidation

Active Publication Date: 2016-08-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After degumming, deacidification, decolorization, and deodorization of edible vegetable oil, the color of the oil gradually becomes lighter, and the color of the final product oil is generally light yellow; however, the color of the oil will gradually become darker during storage and circulation, and the phenomenon of color reversion occurs

Method used

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  • Method for controlling corn oil color reversion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 0.5kg of corn germ and grind it in a pulverizer, pass through a 50-mesh sieve after crushing, immediately put the germ particles in a container, spread a layer evenly to make the powder evenly distributed, and then put it into a 0.1kpa high-pressure sterilization pot , set the temperature at 110°C, and set the time for 5 minutes. After the enzyme is inactivated, take out the germ granules, cool to 60°C at room temperature, and put them in a 60°C oven to reduce the moisture to 9% by mass.

[0022] Extract the crude oil from the germ granules obtained in Example 1, and find that the crude oil has the lightest color, which is 7.3R, 70.0Y, and then refine the crude oil, store the resulting refined oil, and carry out storage experiments. The color change of the oil after the sample is stored at 20±5°C and normal indoor light for 6 months, the change of Lovibond red value |ΔR|<0.3, it can be considered that the above enzyme inactivation method is effective and inhibits th...

Embodiment 2

[0024] Take 0.5kg of corn germ and grind it in a grinder, pass through a 50-mesh sieve after crushing, immediately put the germ particles in a container, spread a layer evenly to make the powder evenly distributed, and then put it into a 0.2kpa high-pressure sterilization pot , set the temperature at 120°C for 5 minutes, after the enzyme inactivation is completed, take out the germ granules, cool them to about 60°C at room temperature, and put them in a 60°C oven to reduce the moisture to 10%. Crude oil was extracted from the germ granules obtained in Example 2, and the color of the crude oil was found to be 8.0R, 70.0Y.

Embodiment 3

[0026] Take 0.5kg of corn germ and grind it in a pulverizer, pass through a 50-mesh sieve after crushing, immediately put the germ particles in a container, spread a layer evenly to make the powder evenly distributed, and then put it into a 0.1kpa high-pressure sterilization pot , set the temperature at 110°C, and set the time for 1min. After the enzyme is inactivated, take out the germ granules, cool them to about 60°C at room temperature, and put them in a 60°C oven to reduce the moisture to 12%. The crude oil was extracted from the germ granules obtained in Example 3, and it was found that the crude oil had the darkest color, 9.5R, 72.9Y.

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Abstract

The invention discloses a method for controlling corn oil color reversion. The method includes the steps that corn germs are smashed to obtain corn germ particles; the corn germ particles are treated with high-temperature and high-pressure steam, heated to 105-120 DEG C and kept at the same temperature under a certain pressure condition for 5-10 min; after being cooled to 55-65 DEG C, the corn germ particles are dried with hot air for 25-35 min at the temperature of 55-65 DEG C, and the water content of the corn germ particles is reduced to the mass percent of 8-12%. According to the corn oil extracted from lossless corn germs obtained after enzyme destruction, the maximum red value of refined discolored and deodorized oil (RBD) is small, crude oil and the RBD oil each have high-content tocopherol and other diastereomers, and moreover the content of hydrated phosphorus in the raw material treated with steam and the crude oil is higher than that of equivalent corn oil which is not treated with steam.

Description

technical field [0001] The invention belongs to the technical field of grain and oil processing, and relates to a method for controlling color reversion of corn oil. Background technique [0002] Color reversion refers to the phenomenon that the color of edible oil changes significantly over time during storage and use. After degumming, deacidification, decolorization, and deodorization of edible vegetable oil, the color of the oil gradually becomes lighter, and the color of the final product oil is generally light yellow; however, the color of the oil will gradually become darker during storage and circulation, and color reversion occurs. The time for the oil to return to color is as short as 1 to 2 days, and as long as several months. The color return of corn oil, soybean oil, and rapeseed oil is particularly serious, and the color returns quickly and the color deepens greatly. Experts at home and abroad have conducted a lot of research on the problem of oil color change....

Claims

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Application Information

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IPC IPC(8): C11B1/04
CPCC11B1/04
Inventor 王兴国金青哲黄健花刘睿杰常明纪聪利
Owner JIANGNAN UNIV
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