A kind of method of vegetable oil degumming

A vegetable oil and degumming technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of long precipitation and separation time of hydrated oil feet, high cost of membrane, affecting equipment processing capacity, etc., and achieve low degumming operation temperature and long separation time Short, easy-rinse finish

Active Publication Date: 2021-02-12
HUNAN AGRICULTURAL UNIV
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AI Technical Summary

Problems solved by technology

The advantage of using hydration degumming is that it does not damage the nutrients in the crude oil and does not affect the flavor of vegetable oil products. However, the disadvantages of hydration degumming are: hydration degumming can only remove hydratable phospholipids, so it is not suitable for processing only degumming treatment, and the processing of high-nutrition vegetable oil products with high product quality requirements, and the precipitation of hydration oil feet The separation time is relatively long, which affects the processing capacity of the equipment
However, at present, the high cost of the membrane, cleaning after membrane fouling and other key issues restrict the application of membrane separation technology in vegetable oil degumming. In addition, membrane separation degumming requires the participation of solvents, and subsequent desolvation treatment is required. Therefore, it is not suitable for vegetable oil degumming. Degumming of original ecological vegetable oil that can retain most of the fat-soluble ingredients in flavor

Method used

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  • A kind of method of vegetable oil degumming

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]Seefigure 1The method for degumming the vegetable oil includes the following steps:

[0034](1) Use deionized water to dilute food-grade polyaluminum chloride to a solution with a volume percentage concentration of 0.8%-5%, preferably 1% for use.

[0035](2) Pump the crude rapeseed oil filtered to remove mechanical impurities into the degumming tank, adjust the temperature to 30°C-80°C, preferably 40°C, then add 1% polyaluminum chloride solution, the amount of polyaluminum chloride solution added 1%-5% of the oil weight, preferably 3%-4%, more preferably 4%, stir for 5min-10min to fully mix;

[0036](3) Put the crude oil added with polyaluminum chloride solution to stand, let the colloid in the crude oil fully condense to form larger colloidal particles, so as to facilitate the adsorption of mechanical impurities in the crude oil and sedimentation and separation; After 4h, preferably 3h, the oil feet (gummy) are discharged from the bottom of the degumming tank, or a disc separator or a...

Embodiment 2

[0040]Seefigure 1, The vegetable oil degumming method includes the following steps:

[0041](1) Use deionized water to dilute food-grade polyaluminum chloride to a solution with a volume percentage concentration of 0.8%-5%, preferably 1% for use.

[0042](2) Pump the Camellia oleifera seed oil filtered to remove mechanical impurities into the degumming tank, adjust the temperature to 30℃-80℃, preferably 40℃, and then add 1%-5% polyaluminum chloride solution, preferably 2% -3%, more preferably 2%, stir well for 5min~10min;

[0043](3) Put the tea seed oil added with polyaluminum chloride solution to stand, let the gum in the crude oil fully aggregate to form larger colloidal particles, so as to facilitate the adsorption of mechanical impurities in the crude oil and sedimentation and separation; let stand 1 After -4h, preferably 3h, the oil feet (gummy) are released from the bottom of the degumming tank, or a disc separator or a horizontal screw discharge centrifuge can be used to separate the...

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Abstract

The invention discloses a method for degumming vegetable oil. The method includes adding a certain proportion of food-grade polyaluminum chloride solution to the crude oil that has been filtered to remove large particles of mechanical impurities, and then separating by precipitation (centrifugation) to obtain degummed edible oil from which fine mechanical impurities and colloids have been removed. . The process of the invention is simple, the polyaluminum chloride used is safe and non-toxic, does not affect the nutritional components and flavor of vegetable oil, and can fully retain the nutritional components of vegetable crude oil. The phospholipid removal rate of this method reaches over 95%, which is better than that of hydration degumming. It is very suitable for the degumming process of full-price high-nutrition vegetable oil, and has very wide production and application prospects.

Description

Technical field[0001]The invention belongs to the technical field of agricultural resource utilization. It relates to a method for degumming vegetable oil.Background technique[0002]In addition to triglycerides, the crude oil extracted from the oil also contains peptic, fat-soluble and suspended solid impurities. The presence of peptic impurities and suspended solid impurities in crude oil not only affects the quality, storage stability and sensory of the edible oil, but also produces more smoke during cooking and affects the color of the dishes. The peptic impurities are mainly phospholipids, proteins, sugars, etc. These impurities are not cleanly removed, which will cause a large amount of foam and black precipitation when the fat is cooked, which affects the flavor of stir-fried and fried foods. The higher free fatty acids in fat-soluble impurities will affect the smell and taste of edible oil.[0003]In the production process of edible oil, it is necessary to use corresponding proc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B3/10C11B3/00
Inventor 周玥周建平郭华
Owner HUNAN AGRICULTURAL UNIV
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