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Efficient enzymatic refining process of edible vegetable oil

An edible vegetable oil and enzymatic technology, applied in the field of high-efficiency enzymatic refining process of edible vegetable oil, to achieve the effects of increasing product yield, reducing refining loss, and promoting value

Pending Publication Date: 2021-01-22
HEZE ZHONGHEJIANYUAN BIOLOGY TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the traditional methods of degumming, deacidification and deodorization are mainly used in industry, and there are certain limitations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A high-efficiency enzymatic refining process for edible vegetable oil, the specific steps are:

[0024] Crude oil filtration: Centrifugal filtration is carried out with a butterfly centrifuge, the oil and water are separated, and the upper layer of clear oil is pumped into the degumming oil tank through a light liquid centripetal pump. The centrifuge rotates at 5000 rpm.

[0025] Enzymatic degumming: heat edible crude oil to 75°C, add citric acid solution with a weight concentration of 50% for acid reaction, and adjust the pH to 4-6; then cool down to 40°C, and then add water with an oil weight of 1%, Sodium hydroxide with a weight concentration of 0.3% (adjusting the pH to 4-6) and 90 g / ton of Lecitase Ultra phospholipase were subjected to a degumming reaction for 3 hours, and degummed oil was obtained after centrifugation and dehydration; the centrifuge speed was 5000 rpm.

[0026] Water washing and dehydration: add pure water with 20% oil weight to the degummed oil,...

Embodiment 2

[0033] A high-efficiency enzymatic refining process for edible vegetable oil, the specific steps are:

[0034] Crude oil filtration: Centrifugal filtration is carried out with a butterfly centrifuge, the oil and water are separated, and the upper layer of clear oil is pumped into the degumming oil tank through a light liquid centripetal pump.

[0035] Enzymatic degumming: After heating the crude edible oil to 70°C, add a citric acid solution with a weight concentration of 60% for acid reaction, and adjust the pH to 4-6; then cool down to 50°C, and then add water with a weight of 2% of the oil 1. Sodium hydroxide with a weight concentration of 0.6% (adjusting the pH to 4-6) and 100g / ton of Lecitase Ultra phospholipase were subjected to degumming reaction for 5 hours, and degummed oil was obtained after centrifugation;

[0036] Water washing and dehydration: Add pure water with 30% oil weight to the degummed oil, stir for 30 minutes, let stand to separate and release water. The...

Embodiment 3

[0043] A high-efficiency enzymatic refining process for edible vegetable oil, the specific steps are:

[0044] Crude oil filtration: Centrifugal filtration is carried out with a butterfly centrifuge, the oil and water are separated, and the upper layer of clear oil is pumped into the degumming oil tank through a light liquid centripetal pump.

[0045] Enzymatic degumming: heat edible crude oil to 85°C, add citric acid solution with a weight concentration of 40% for acid reaction, and adjust the pH to 4-6; then cool down to 60°C, then add water with an oil weight of 3%, Sodium hydroxide with a weight concentration of 1.0% (adjusting the pH to 4-6) and 110 g / ton of Lecitase Ultra phospholipase were subjected to a degumming reaction for 7 hours, and degummed oil was obtained after centrifugation;

[0046] Water washing and dehydration: Add pure water with 40% oil weight to the degummed oil, stir for 10 minutes, let stand to separate and release water. Then raise the temperature to...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to an efficient enzymatic refining process of edible vegetable oil. The process mainly comprises five steps of centrifugal filtration of crude oil, enzymatic degumming, enzymatic deacidification, enzymatic decolorization and molecular distillation deodorization to finally obtain finished oil. According to the invention, the process is mainly based on an enzymic method, is beneficial to environmental protection and beneficial to operation, reduces the refining loss of oil, improves the product yield and refining efficiency, and has a relatively good popularization value.

Description

technical field [0001] The invention belongs to the field of vegetable oil preparation, in particular to a high-efficiency enzymatic refining process of edible vegetable oil. Background technique [0002] Oil refining usually refers to the refining of crude oil. The impurities in crude oil not only affect the edible value and safe storage of oil, but also bring difficulties to deep processing, but refining does not remove all impurities in the oil. Instead, remove harmful and unhelpful impurities such as gossypol, protein, phospholipids, mucus, water, etc., which are harmful to food, storage, and industrial production, while beneficial impurities such as vitamin E and sterols must be retained. Oil refining process includes: oil degumming, oil deacidification, oil decolorization, oil deodorization, oil dewaxing. [0003] The process of removing peptized magazines in crude oil is called degumming. The main processes of degumming include hydration degumming, acid refining degu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00C11B3/12
CPCC11B3/001C11B3/00C11B3/12C11B3/008
Inventor 储文宾王晓娜储亚稳储明合
Owner HEZE ZHONGHEJIANYUAN BIOLOGY TECH CO LTD
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