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Deodorization treatment process for edible oil

A treatment process and technology for edible oil, applied in the field of deodorization treatment process of edible oil, can solve the problems of reducing the nutritional value and quality of oil, increase of harmful substances, loss of trace nutrients, etc., and achieve increased antioxidant properties, low deodorization temperature, The effect of extending the shelf life

Inactive Publication Date: 2021-06-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing deodorization treatment process can meet the deodorization treatment requirements of most common edible oils. High temperature helps to remove the odorous substances in the oil and shorten the deodorization time. Woody vegetable oils, such as camellia oil, kale seed oil, olive oil, etc., have a high content of unsaturated fatty acids and special odor, so deodorization at higher temperature and longer time may cause Oxidation, decomposition and polymerization of oils, etc., cause excessive loss of micronutrients, increase of harmful substances such as trans fatty acids and glycidyl esters, thereby reducing the nutritional value and quality of oils

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take 100g of soybean oil, and blow nitrogen at 40°C for 15 minutes to remove oxygen, then raise the temperature to 100°C after removing oxygen, open the valve, and make the ethanol vapor ventilation reach the maximum and keep the flow rate constant without causing oil splash, and deodorize After 60 minutes, close the valve, continue to heat up to 160°C, and then open the valve to maximize the aeration of ethanol vapor and keep the flow rate constant without causing oil splashing, and deodorize for 40 minutes to obtain deodorized soybean oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbons is 90%, the trans fatty acid is not detected, the retention rate of tocopherol is 95.8%, the retention rate of sterol is 93.5%, the retention rate of total phenol is 75.0%, the deodorization rate is 95.0%, and it is odorless .

Embodiment 2

[0033] Take 100g of rapeseed oil, and blow nitrogen at 40°C for 15 minutes to remove oxygen, then raise the temperature to 120°C after removing oxygen, open the valve, and make the ethanol vapor ventilation reach the maximum and keep the flow rate constant without causing oil splash. Deodorize for 50 minutes, close the valve, continue to heat up to 160°C, open the valve, and make the ethanol vapor ventilation reach the maximum and keep the flow rate constant without causing oil splash, and deodorize for 40 minutes to obtain deodorized rapeseed oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbons is 90%, the trans fatty acid is not detected, the retention rate of tocopherol is 96.1%, the retention rate of sterol is 92.9%, the retention rate of total phenol is 76.1%, the deodorization rate is 94.0%, and it is odorless.

Embodiment 3

[0035] Take 100g of peanut oil, blow with nitrogen at 40°C for 15 minutes to remove oxygen, then raise the temperature to 130°C after removing oxygen, open the valve, and make the ethanol vapor ventilation reach the maximum and keep the flow rate constant without causing oil splash, and carry out deodorization for 60 minutes , close the valve, continue to heat up to 170°C, and then open the valve to maximize the aeration of ethanol vapor and keep the flow rate constant without causing oil splashing, and deodorize for 38 minutes to obtain deodorized peanut oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbons is 91%, the trans fatty acid is not detected, the retention rate of tocopherol is 95.9%, the retention rate of sterol is 93.0%, the retention rate of total phenol is 76.3%, the deodorization rate is 94.0%, and it is odorless .

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PUM

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Abstract

The invention discloses a deodorization treatment process for edible oil, and belongs to the technical field of edible oil refining. The process comprises the following steps: deoxidizing edible oil which is not deodorized, and distilling the deoxidized edible oil twice to obtain the deodorized edible oil. The edible oil is treated by adopting a deodorization process combining low-temperature steam distillation and high-temperature steam distillation, the deodorization temperature is low, the deodorization efficiency is high, the odor of the edible oil can be effectively removed, more micronutrients in the edible oil can be reserved, more harmful substances in the edible oil can be removed, meanwhile, generation of harmful substances such as trans-fatty acid can be reduced, and high-quality edible oil is made.

Description

technical field [0001] The invention relates to the technical field of edible oil refining, in particular to a deodorization treatment process of edible oil. Background technique [0002] The oil refining process includes important processes such as oil degumming, deacidification, decolorization, and deodorization. Oil deodorization is the process of removing odorous substances in oil. After the crude oil has been degummed, deacidified, and decolorized, there are still some bad odors in the oil, such as soap, clay, and bleaching earth in vegetable oils, which have a bad impact on the sensory quality of edible oil. The substances that cause bad odor are mainly low molecular aldehydes, ketones, unsaturated hydrocarbons and some free fatty acid oxides, etc. These odorous substances have a low boiling point and affect the flavor, smell, color and stability of oil sex. [0003] Oil deodorization is the process of using the difference between the odorous substances in the oil an...

Claims

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Application Information

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IPC IPC(8): C11B3/00C11B3/12
CPCC11B3/001C11B3/12
Inventor 王承明戴易祎刘石林彭露湫郑润敏谢其辉高洁芬
Owner HUAZHONG AGRI UNIV