AU2020239775A1

AU2020239775A1 - Edible vegetable oil degumming agent and preparation method thereof and refining method of edible vegetable oil

Info

Publication number: AU2020239775A1
Application number: AU2020239775A
Authority: AU
Inventors: Qiang LIANG; Wei Xiong; Pu XUAN; Ying Zheng YAO; Shi Qin ZENG
Original assignee: Institute Of Agro Products Processing Science And Technology Sichuan Academy Of Agricultural Science
Current assignee: Institute Of Agro Products Processing Science And Technology Sichuan Academy Of Agricultural Sciences
Priority date: 2019-05-09
Filing date: 2020-01-09
Publication date: 2020-11-26
Anticipated expiration: 2040-01-09
Also published as: AU2020239775B2; CN110016387A; WO2020224293A1

Abstract

An edible vegetable oil degumming agent and a preparation method thereof and a refining method of the edible vegetable oil degumming agent are provided. The degumming agent includes: silicon dioxide, diatomite and oilseed residue. The refining method includes: in parts by weight, mixing 100 parts of crude oil with 0.5~10 parts of degumming agent, and then stirring and filtering a mixture of the crude oil and the degumming agent to obtain refined oil. The refining method of the present disclosure can have a good degumming effect, improve oil color, retain aroma of the vegetable oil and reduce a cost and energy consumption rather than needing waste water treatment. 13

Description

EDIBLE VEGETABLE OIL DEGUMMING AGENT AND PREPARATION METHOD THEREOF AND REFINING METHOD OF EDIBLE VEGETABLE OIL BACKGROUND

1. Technical Field

[0001] The present disclosure generally relates to edible oil processing

technology fields, and especially relates to an edible vegetable oil degumming

agent and a preparation method thereof and a refining method of edible vegetable

oil.

2. Description of Related Art

[0002] Edible vegetable oil is usually processed by crude oil through full

refining processes such as degumming, demixing, deacidification, desolventizing,

drying, decolorizing, deodorizing and winterizing and dewaxing to obtain

triglycerides with high purity. However, while removing harmful substances,

both active ingredients and unique flavor of the vegetable oil are also lost, which

causes unnecessary energy and material consumption and long time-consuming so

as to possibly increase sewage disposal.

[0003] The technique that phospholipids are removed in an oil and fat

refining process is called as a degumming way. A conventional degumming

process in the industry includes a water degumming way and an enzymatic degumming way, and the phospholipids can be classified as hydrated phospholipids and non-hydrated phospholipids. However, the non-hydrated phospholipids can't be removed by the water degumming way so that it has a low removal rate. While, although the enzymatic degumming way has a good removing effect, but a relative high production cost is produced due to a high price of enzyme.

SUMMARY

[0004] Edible vegetable oil is usually processed by crude oil through full

drying, decolorizing, deodorizing and winterizing and dewaxing to obtain

triglycerides with high purity. However, while removing harmful substances,

causes unnecessary energy and material consumption and long time-consuming so

as to possibly increase sewage disposal.

[0005] The technique that phospholipids are removed in an oil and fat

refining process is called as a degumming way. A conventional degumming

process in the industry includes a water degumming way and an enzymatic

degumming way, and the phospholipids can be classified as hydrated phospholipids

and non-hydrated phospholipids. However, the non-hydrated phospholipids can't

be removed by the water degumming way so that it has a low removal rate. While,

although the enzymatic degumming way has a good removing effect, but a relative high production cost is produced due to a high price of enzyme.

[0006] The technical problems to be solved: in view of the shortcomings of

the related art, the present disclosure relates to an edible vegetable oil degumming

oil which is economical and practical, and good degumming effect, and further can

improve oil color, retain aroma of the vegetable oil and reduce a cost and energy

consumption without needing waste water treatment.

[0007] The technical solution adopted for solving technical problems of the

present disclosure is to provide an edible vegetable oil degumming agent including:

in parts by weight, 1~7 parts of silicon dioxide, 1~7 parts of diatomite and 2~18

parts of oilseed residue.

[0008] Preferably, wherein the degumming agent includes: in parts by weight,

2 parts of silicon dioxide, 1 part of diatomite and 7 parts of oilseed residue.

[0009] A preparation method of edible vegetable oil of the present disclosure

includes: in parts by weight, mixing 1-7 parts of silicon dioxide, 1~7 parts of

diatomite with 2~18 parts of oilseed residue together.

[0010] A refining method of edible vegetable oil of the present disclosure

includes: in parts by weight, the refining method comprising: mixing 100 parts of

crude oil with 0.5~10 parts of degumming agent, and then stirring and filtering the

mixture of the crude oil and the degumming agent to obtain refined oil; and the degumming agent including silicon dioxide, diatomite and oilseed residue.

[0011] Preferably, wherein the crude oil is selected from any one of tea-seed

oil, rapeseed oil, peanut oil, corn germ oil, soybean oil, okra seed oil, walnut oil,

idesia oil and linseed oil to be degummed.

[0012] Preferably, wherein a temperature range of the stirring process is

~50 .

[0013] Preferably, wherein a stirring speed range of the stirring process is

~120r/min.

[0014] Preferably, wherein a stirring time range of the stirring process is

~30min.

[0015] Preferably, wherein the filtering process is a secondary filtration

comprising a first filtering process of a plate-frame filtering way and a second

filtering process of a vacuum filtering way.

[0016] The present disclosure provides the advantages as below.

[0017] Compared to the related art, details of the present disclosure are as

follows: the present disclosure provides an edible vegetable oil degumming agent

and a preparation method thereof, and silicon dioxide, diatomite and oilseed residue

are provided as raw materials of the edible vegetable oil degumming agent so that it

has a low raw material cost so as to reduce a cost of the refining method and a

production cost of the edible vegetable oil.

[00181 The preparation method of edible vegetable oil degumming agent of

the present disclosure is simple and convenient to use, and the edible vegetable oil

degumming agent has a strong adsorption capacity, the refining method of the

edible vegetable oil is degummed by means of physical adsorption so that a good

degumming effect can be obtained and a phospholipid removal rate can be reached

more than 85%, which can have a decolorization effect, improve oil color and

retain aroma of the vegetable oil. Furthermore, the refining method of the present

disclosure can be used without additional steps such as deacidification,

desolventizing, drying, decolorization and deodorization, which is more

economical and practical.

[0019] In the refining method of the present disclosure, the edible vegetable

oil degumming agent is obtained by mixing the crude oil with the degumming

agent and then stirring the mixture to achieve degumming and decolorization,

which has a simply operation and a good degumming effect, and the phospholipid

removal rate can reach more than 85%. Meanwhile, a stirring temperature range

with 20~50 and a stirring time range with 5~30min can be used without needing a

high temperature and long stirring time, thereby energy consumption of the

degumming can be reduced so that refined oil can be obtained only by filtration

being done without needing waste water treatment after it is stirred.

[0020] The present disclosure can provide a filtration process applied as a secondary filtration process to fully filter out the degumming agent and adsorbents so as to improve quality of the vegetable oil.

BRIEF DESCRIPTION OF THE DRAWINGS

[0021] None.

DETAILED DESCRIPTION

[0022] Reference will now be made in detail to embodiments, examples of

which are illustrated in the accompanying drawings in order to make those skilled

in the art more fully understand technical solutions of the present invention.

[0023] A first embodiment of the present invention

[0024] A composition and ratio of the edible vegetable oil degumming agent

are shown in Table 1, wherein silicon dioxide, diatomite and oilseed residue are all

commercially available products in grams.

[0025] Table 1

silicon dioxide diatomite oilseed residue edible vegetable oil in part by weight in part by weight in part by weight degumming agent (parts) (parts) (parts) Embodiment 1 20 10 70 Embodiment 2 5 5 90 Embodiment 3 70 70 20

[0026] The preparation method of the above edible vegetable oil degumming

agent can be obtained by mixing the silicon dioxide, the diatomite and the oilseed

residue in proportion as shown in Table 1.

[00271 A fourth embodiment of the present invention

[0028] The refining method of the edible vegetable oil includes: mixing the

crude oil with the degumming agent of the first, second and third embodiments, and

then stirring and filtering the mixture of the crude oil and the degumming agent to

obtain the refined oil;

[0029] wherein, amounts of the crude oil and the degumming agent are

shown in Table 2, which is measured in grams; and

[0030] a temperature condition of the stirring process is 20~50°C, a stirring

speed range is 30~120r/min, and a stirring time range is 5~30min.

[0031] A filtering process is a secondary filtration process, specifically as

follows: a first filtering process is a plate-frame filtering way by a plate-frame filter,

and a second filtering process is a vacuum filtering way under a condition of

vacuum degree with 0.05-0.09mpa.

[0032] The crude oil used in the above refining method is a commercially

available product. After the refining method is tested, phosphorus content and a

color are shown in Table 2, and the phosphorus content, the color, a smell and a

taste of the refined oil which is prepared are shown in Table 2. Also, the

phospholipid removal rate of the above refining method is also shown in Table 2. .

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[0034] Although the features and elements of the present disclosure are

described as embodiments in particular combinations, each feature or element can

be used alone or in other various combinations within the principles of the present

disclosure to the full extent indicated by the broad general meaning of the terms in

which the appended claims are expressed.

Claims

CLAIMS What is claimed is:

1. An edible vegetable oil degumming agent which is characterized in that: in

parts by weight, the degumming agent comprising: 1~7 parts of silicon

dioxide, 1-7 parts of diatomite and 2~18 parts of oilseed residue.

2. The edible vegetable oil degumming agent as claimed in claim 1, wherein the

degumming agent comprises: in parts by weight, 2 parts of silicon dioxide, 1

part of diatomite and 7 parts of oilseed residue.

3. A preparation method of edible vegetable oil degumming agent as claimed in

claim 1 or claim 2, wherein the preparation method comprises: in parts by

weight, mixing 1~7 parts of silicon dioxide, 1~7 parts of diatomite with 2~18

parts of oilseed residue together.

4. A refining method of edible vegetable oil which is characterized in that: in

parts by weight, the refining method comprising: mixing 100 parts of crude

oil with 0.5-10 parts of degumming agent, and then stirring and filtering the

mixture of the crude oil and the degumming agent to obtain refined oil; and

the degumming agent comprising silicon dioxide, diatomite and oilseed

residue.

5. The refining method as claimed in claim 4, wherein the degumming agent

comprises: in parts by weight, 2 parts of silicon dioxide, 1 part of diatomite and 7 parts of oilseed residue.

6. The refining method as claimed in claim 4, wherein the crude oil is selected

from any one of tea-seed oil, rapeseed oil, peanut oil, corn germ oil, soybean

oil, okra seed oil, walnut oil, idesia oil and linseed oil to be degummed.

7. The refining method as claimed in claim 4, wherein a temperature range of

the stirring process is 20~50 .

8. The refining method as claimed in claim 4, wherein a stirring speed range of

the stirring process is 30~120r/min.

9. The refining method as claimed in claim 4, wherein a stirring time range of

the stirring process is 5-30min.

10.The refining method as claimed in claim 4, wherein the filtering process is a

secondary filtration process comprising a first filtering process of a

plate-frame filtering way, and a second filtering process of a vacuum filtering

way.