CN101942359A - Decoloration method for producing edible vegetable oil with low content of trans fatty acid at CO2 supercritical state - Google Patents
Decoloration method for producing edible vegetable oil with low content of trans fatty acid at CO2 supercritical state Download PDFInfo
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- CN101942359A CN101942359A CN 201010292325 CN201010292325A CN101942359A CN 101942359 A CN101942359 A CN 101942359A CN 201010292325 CN201010292325 CN 201010292325 CN 201010292325 A CN201010292325 A CN 201010292325A CN 101942359 A CN101942359 A CN 101942359A
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- vegetable oil
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- fatty acid
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Abstract
The invention relates to a decoloration method for producing edible vegetable oil with low content of trans fatty acid at a supercritical CO2 state. The decoloration method of the invention controls the decoloration pressure of the supercritical CO2, the temperature, the carclazyte adding amount, the time and the stirring speed, takes the content of the trans fatty acid as an indicator, and regulates and controls each main parameter to obtain the edible vegetable oil with low content of trans fatty acid finally. In the method of the invention, the decolored carclazyte is utilized to decolor the oil at a supercritical liquid CO2 state; as the active decolored carclazyte has stronger Van der Waals' force at the supercritical liquid CO2 state, the triglyceride polarity is extremely small, and the pigment is larger relative to the polarity, the decolored carclazyt has stronger acting force on the pigment matters in the oil; and at the supercritical liquid state, the liquidity of the pigment is better, reactions, such as oxidation and addition reaction and the like are not easy to occur the oil; and the trans fatty acid content is low.
Description
Technical field:
The present invention relates to a kind of decoloring method of producing low trans fatty acid content edible vegetable oil and fat.
Background technology:
Vegetable oil lipoprotein is in the refining decolorization, and unsaturated fatty acidss such as oleic acid, linolic acid, linolenic acid are forming certain trans hydroperoxide in varying degrees, has further produced trans fatty acid in the reaction at hydroperoxide.Except hydroperoxide transformed, the existence of free radical in the decolorization can form trans fatty acid by the catalysis unsaturated double-bond, under the condition that an acidic catalyst exists, and lipid acid generation trans-isomerismization.The Vegetable oil lipoprotein decolouring has the character of solid acid with adsorptive clay, and decolorization directly influences the content of trans fatty acids in the vegetables oil.Present existing decoloration process is not considered the trans-isomerismization of lipid acid in the decolorization, just from greasy decolorizing effect, for the purpose that reaches effective decolouring and save cost, usually decolouring is fully activated with bleaching clay, the surface adsorption active site of sorbent material is fully activated, adopt the least possible sorbent material to carry out the vegetables oil decolouring.But the active site of carclazyte adsorbent surface has the acid catalysis performance simultaneously except having adsorptivity, activates fully then that the acid catalysis performance strengthens greatly, easily causes forming in the decolorization trans fatty acid.The generation of diseases such as trans fatty acid and human cardiovascular disease, diabetes, senile dementia, cancer, development are proportionate, the trans fatty acid problem has become the focus of grease processing in recent years and the concern of food safety field, and international organization and European and American countries are paid much attention to the meals safety problem of trans fatty acid.Therefore be necessary the content of trans fatty acids in the vegetables oil is carried out strictness control, the angle of content of trans fatty acids is improved decoloration process from vegetables oil, in the active adsorption decolouring, reduces the trans-isomerismization of lipid acid as much as possible.
Supercritical co (SC-CO
2) state reaction down, be the field of up-to-date developing in recent years.SC-CO
2The density that quasi-liquid is arranged like the diffustivity and the viscosity of gas, therefore demonstrates bigger dissolving power and higher transfer characteristic, because triglyceride polarity is minimum, pigment is relatively large, in the supercutical fluid system, and pigment
Flow model better, bleaching clay is at supercritical CO
2Stronger in the fluid to pigment material adsorptive power in the grease, reaction conditions milder under supercritical state, the probability of trans-isomerism generation is lower, and the oxidized degree of grease is lower under the environment of complete starvation.The edible vegetable oil and fat percent of decolourization height that obtains, oxidative stability is good, and content of trans fatty acids is lower.
Thereby reduce resistance to mass transfer greatly, improve speed of reaction, reaction temperature and; In addition, SC-CO
2Nontoxic, not flammable, unreactiveness is good, easily separate with raw material, low price etc.These advantages and characteristics make its application on food service industry have vast potential for future development.
Summary of the invention:
The object of the present invention is to provide a kind of CO
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state.Described method technology is simple, and process is pollution-free, and content of trans fatty acids is low.
The present invention is achieved through the following technical solutions: adopt CO
2Decolour under the supercritical state, raw material edible vegetable oil and fat content of trans fatty acids is 0.6%.
This production method is characterized in that adopting CO
2The method of decolouring under the supercritical state is operated with following processing condition: CO
2Pressure 7.5～11MPa, 70～100 ℃ of bleaching temperatures, bleaching time 10～40min, stirring velocity 160～240rpm, carclazyte consumption 1～4%.
Advantage of the present invention is: technology is simple, simple operation, and speed of reaction is higher; The reaction conditions gentleness, it is lower to produce content of trans fatty acids; Whole process is pollution-free.
Embodiment:
Edible vegetable oil and fat 100g after will coming unstuck earlier puts into the decoloring reaction device, adds 1～4% bleaching clay, and sealing is taken a breath two to three times, removes the air in the reaction unit to guarantee thoroughly displacement.Charge into 7.5～11MPa pressure CO
2, make reaction system reach supercritical state.Leak test in water, confirm airtight airtight after, under 70～100 ℃, carry out decoloring reaction, bleaching time 10～40min, stirring velocity 160～240rpm.Finally obtain the lower decolouring edible vegetable oil and fat of content of trans fatty acids.
Above embodiment, the content of trans fatty acids of decolouring back the finished product obtains the edible vegetable oil and fat of low trans fatty acid content less than 0.8%.
Claims (10)
1. CO
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that its step is as follows:
Step 1: the edible vegetable oil and fat 100g after will coming unstuck puts into the decoloring reaction device, adds 1～4% bleaching clay, sealing;
Step 2: take a breath two to three times, remove the air in the reaction unit to guarantee thoroughly displacement;
Step 3: charge into 7.5～11MPa pressure CO
2, make reaction system reach supercritical state;
Step 4: leak test in water, confirm airtight airtight after, carry out decoloring reaction.
Step 5: best CO
2Determining of pressure condition decolours with 7.5～11MPa pressure respectively, determines best CO according to content of trans fatty acids in the Vegetable oil lipoprotein of decolouring back
2Pressure condition.
Step 6: determining of best bleaching time, decolour with 10～40min respectively, determine best bleaching time according to content of trans fatty acids in the Vegetable oil lipoprotein of decolouring back.
Step 7: determining of best bleaching temperature, decolour with 70～100 ℃ respectively.Determine best bleaching temperature according to content of trans fatty acids in the Vegetable oil lipoprotein of decolouring back.
Step 8: determining of best stirring velocity, decolour with 160～240rpm respectively.Determine best stirring velocity according to content of trans fatty acids in the Vegetable oil lipoprotein of decolouring back.
Step 9: determining of best carclazyte addition, decolour with carclazyte addition 1～4% respectively.Determine best carclazyte addition according to content of trans fatty acids in the Vegetable oil lipoprotein of decolouring back.
2. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, the edible vegetable oil and fat 100g after it is characterized in that will coming unstuck in the step 1 puts into the decoloring reaction device, adds 2～4% bleaching clays, sealing.
3. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that taking a breath two to three times in the step 2, remove the air in the reaction unit to guarantee thoroughly displacement.
4. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that charging in the step 3 7.5～11MPa pressure CO
2, make reaction system reach supercritical state.
5. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that in the step 4 leak test in water, confirm airtight airtight after, carry out decoloring reaction.
6. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that CO in the step 5
2Pressure condition is 8～10MPa.
7. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that bleaching time is 20～30min in the step 6.
8. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that bleaching temperature is 80～95 ℃ in the step 7.
9. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that stirring velocity is 180～220rpm in the step 8.
10. a kind of CO according to claim 1
2Produce the decoloring method of low trans fatty acid content edible vegetable oil and fat under the supercritical state, it is characterized in that the carclazyte addition is 2～4% in the step 9.
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| CN 201010292325 CN101942359A (en) | 2010-09-27 | 2010-09-27 | Decoloration method for producing edible vegetable oil with low content of trans fatty acid at CO2 supercritical state |
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| CN 201010292325 CN101942359A (en) | 2010-09-27 | 2010-09-27 | Decoloration method for producing edible vegetable oil with low content of trans fatty acid at CO2 supercritical state |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102766479A (en) * | 2012-07-24 | 2012-11-07 | 中国石油化工股份有限公司 | Method for decolorizing and refining lubricating oil basic oil |
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| EP1270710A1 (en) * | 2001-06-19 | 2003-01-02 | Feyecon Development & Implementation B.V. | A method of processing lipid materials |
| CN101422199A (en) * | 2008-09-04 | 2009-05-06 | 东北农业大学 | Wheat germ oil hydrogenation method using supercritical CO2 as dissolvent |
| WO2009090413A2 (en) * | 2008-01-17 | 2009-07-23 | Pharma Marine As | Lipid purification process |
| CN101691521A (en) * | 2009-09-09 | 2010-04-07 | 北京化工大学 | Decoloration technology of biological diesel oil |
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2010
- 2010-09-27 CN CN 201010292325 patent/CN101942359A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1270710A1 (en) * | 2001-06-19 | 2003-01-02 | Feyecon Development & Implementation B.V. | A method of processing lipid materials |
| WO2009090413A2 (en) * | 2008-01-17 | 2009-07-23 | Pharma Marine As | Lipid purification process |
| CN101422199A (en) * | 2008-09-04 | 2009-05-06 | 东北农业大学 | Wheat germ oil hydrogenation method using supercritical CO2 as dissolvent |
| CN101691521A (en) * | 2009-09-09 | 2010-04-07 | 北京化工大学 | Decoloration technology of biological diesel oil |
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| 《中国油脂》 19971231 王兴国 等 油脂精炼过程中影响脱色效果因素的探讨 14-16 1-10 第22卷, 第1期 2 * |
| 《生物质能源利用技术》 20090331 张建安 等 超临界流体在生物质液化中的应用 化学工业出版社 87-88 1-10 , 第1版 1 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102766479A (en) * | 2012-07-24 | 2012-11-07 | 中国石油化工股份有限公司 | Method for decolorizing and refining lubricating oil basic oil |
| CN102766479B (en) * | 2012-07-24 | 2014-08-06 | 中国石油化工股份有限公司 | Method for decolorizing and refining lubricating oil basic oil |
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Application publication date: 20110112 |