CN102640805A - Method for deodorization, deacidification, and benzopyrene removal of edible vegetable oil - Google Patents
Method for deodorization, deacidification, and benzopyrene removal of edible vegetable oil Download PDFInfo
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- CN102640805A CN102640805A CN2011100403988A CN201110040398A CN102640805A CN 102640805 A CN102640805 A CN 102640805A CN 2011100403988 A CN2011100403988 A CN 2011100403988A CN 201110040398 A CN201110040398 A CN 201110040398A CN 102640805 A CN102640805 A CN 102640805A
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Abstract
A method for deodorization, deacidification, and benzopyrene removal of edible vegetable oil comprises the following steps: A. selecting a molecular distillation device; B. setting working conditions of the molecular distillation device; C. performing deodorization of the vegetable oil; D. performing deacidification of the vegetable oil; and E. removing benzopyrene from the vegetable oil. Molecular distillation is new technology for liquid-liquid separation in high vacuum, and has the advantages of less material heat loss and good separation effect. The invention adopts a three-level falling-film molecular distillation device with a vacuum degree of 0.2-20 Pa and an adjustable heating temperature of 0-300 DEG C, and a method for deodorization, deacidification, and benzopyrene removal of edible vegetable oil is developed. The method has the advantages of energy saving, water saving, no pollution during the processing process, no damage to the nutritional components of the oil, and capability of continuous automatic production. The method is low-carbon and clean production technology.
Description
The present invention relates to the method for edible vegetable oil and fat deodorization, depickling, removal BaP.Molecular distillation is a kind of liquid-liquid isolation technics under high vacuum, and it is few that it has a material thermal losses, the advantage of good separating effect.This method uses three grades of falling film type molecular distillation equipment to reach the effect of deodorization, depickling, removal BaP.
BaP (B (a) P) is a kind of polycyclic arene compound, is a kind of highly active carcinogenic substance, and people's health is had significant damage; Various countries have all made strict regulations to BaP in the edible vegetable oil.Contain BaP in the grease owing to following reason is prone to make: 1. oil crops plantation the time be subject in soil, the water residual benzopyrene pollution; 2. the airing of oil plant seed is in the pollution that contains the BaP bituminous paving, 3. high-temperature baking and steam and fry in the grease process, and extracting residually in the solvent for use has a BaP.Because BaP is water insoluble, and good dissolubility is arranged in grease, boiling point is higher than grease, and therefore, traditional oil refining process is difficult to remove fully BaP contained in the grease.
Reasons such as the oil plant seed is improper because of storing, high temperature squeezing make the free fatty that existence is prone to become sour in the grease; Grease-decolor adopts remarkable, the inexpensive atlapulgite of decolorizing effect mostly, behind the activated decoloration in grease residual peculiar smell, influence the grease local flavor; Edible vegetable oil needs depickling, deodorization after slightly carrying the decolouring crude oil.It is many that traditional lipin deacidifying, the refinery practice of deodorization exist power consumption, water wasting, waste liquid, and refining process not only can not effectively be removed Benzpyrene, and chemical deacidification also can produce new pollutant one sodium soap and oil-polluted water.
Applied molecular distillation technology of the present invention under high vacuum environment, is separated free fatty, stink composition, Benzpyrene from grease; Effectively remove free aliphatic acid, peculiar smell composition and Benzpyrene in the grease; Make the grease after the refining limpid bright, do not contain Benzpyrene, acid number, peroxide etc. and meet the edible oil national standard, the aliphatic acid of in deacidification, collecting also can be recycled; The water saving of this technology, economize on electricity do not produce any pollution to environment.
Technical scheme of the present invention is following: the method for a kind of edible vegetable oil and fat deodorization, depickling, removal BaP, and its characteristic may further comprise the steps:
A. choose molecular distillation equipment:
Choose three grades of falling film type molecular distillation equipment, require the equipment operating temperature adjustable between 50 ∽, 300 degree, vacuum is adjustable between 0.2 ∽ 20Pa, the knifing rotating speed: 0 ∽ 300r/min is adjustable;
B. molecular distillation equipment condition of work:
Temperature at different levels and vacuum: the first order: 80 ∽, 100 degree, 10 ∽ 20Pa, the second level: 170 ∽, 200 degree, 1 ∽ 2Pa, the third level: 170 ∽, 300 degree, 0.2 ∽ 1Pa;
C. vegetable fat deodorizing:
To import molecular distillation equipment through the grease after the decolouring, be 10Pa in vacuum, and heating-up temperature is that the first order of 90 degree is removed the stink in the grease;
D. vegetable fat depickling:
In the grease input molecular distillation equipment second level after the deodorization processing, be 2Pa in vacuum, heating-up temperature is that 180 degree are isolated the free fatty in the grease down; The vegetable fat after the depickling;
E. vegetable fat is removed stupid and pyrene:
Grease after the depickling is input in the molecular distillation equipment third level, is 0.2Pa in vacuum, and heating-up temperature is that 280 degree are isolated down stupid and pyrene and the residual pigment in the grease, is clarified, the edible vegetable oil of BaP content≤2PPb.
The present invention compares with existing edible vegetable oil and fat depickling, deodour method; Advantage is arranged: owing under high vacuum, work; The material heated time is short; The nutrition of grease can not be destroyed, and this method is specially adapted to unsaturated fatty acid content height, very easily deodorization, the depickling of the grease of oxidation; This method does not need steam, does not need chemicals, deodorization, depickling, go that the BaP process is energy-conservation, water saving, pollution-free generation, meet the mode of production of " low-carbon (LC) cleaning " that 21 century advocates; It is residual not contain chemicals in this method finished product, makes the product edible safety; Of the present invention method is simple, can realize producing automatically continuously, is beneficial to and applies.
With embodiment the present invention is specified below:
Embodiment one: the method for a kind of edible vegetable oil and fat deodorization, depickling, removal BaP
1. per hour selecting treating capacity is three grades of falling film type molecular distillation equipment of 5 liters, and it is following to set heating-up temperature and vacuum at different levels: the first order: 90 degree, 10Pa, the second level: 170 degree, 2Pa, the third level: 280 degree, 0.2Pa; The knifing rotating speed is 300r/min;
2. take by weighing the Purple Perilla Seed Oil 30KG that has decoloured and be placed in the head tank, this oily alpha-linolenic acid content is 63%, and acid number is 8.2KoHmg/g, and peroxide value is 8meq/kg, and BaP content is 15PPb/KG; Preheating molecular distillation equipment is opened cooling water, after temperature at different levels and vacuum reach setting value; With the speed of 5L/h with in the Purple Perilla Seed Oil input equipment, the first order will be light, heavy ends separate, light component is a stink; The second level is imported in the heavy ends of removing stink automatically; Be respectively under 170 degree and the 2Pa in heating-up temperature and vacuum, free fatty is separated with grease, do not contained the grease of free fatty; This grease is input to the third level that heating-up temperature and vacuum are respectively 280 degree and 0.2Pa, high boiling components such as BaP are separated with grease, must not contain BaP and pigment, limpid bright Purple Perilla Seed Oil 29.1KG.Through measuring, its acid number of the Purple Perilla Seed Oil after the processing is 0.3KoHmg/g: peroxide value is 5meq/kg, and alpha-linolenic acid content is 64.2%, and BaP content is 1.8PPb/KG;
Embodiment two: the method for a kind of edible vegetable oil and fat deodorization, deodorization, removal BaP
1. per hour selecting treating capacity is three grades of falling film type molecular distillation equipment of 5 liters, and it is following to set temperature and vacuum at different levels: the first order: 90 degree, 10Pa, the second level: 170 degree, 2Pa, the third level: 280 degree, 0.2Pa; The knifing rotating speed is 300r/min;
2. take by weighing the grape-kernel oil 30KG that has decoloured and be placed in the head tank, this oily acid number is 16.5KoHmg/g, and peroxide value is 9.1meq/kg; Secondary before the preheating molecular distillation equipment, after the temperature of this secondary and vacuum reach setting value, with the speed of 5L/h with in the grape-kernel oil input equipment; In the first order weight component is separated; Light component is a stink, and the heavy component of removing stink is imported the second level automatically, is respectively under 170 degree and the 2Pa in temperature and vacuum; Free fatty is separated with fatty glyceride, do not contained the grape-kernel oil 28.8KG of free fatty; Through measuring, its acid number of the grape-kernel oil after the processing is 0.5KoHmg/g: peroxide value is 5meq/kg.
Claims (6)
1. the method for an edible vegetable oil and fat deodorization, depickling, removal BaP, its characteristic may further comprise the steps:
A. choose molecular distillation equipment:
Choose three grades of falling film type molecular distillation equipment, require the equipment operating temperature adjustable between 50 ∽, 300 degree, vacuum is adjustable between 0.2 ∽ 30Pa, the knifing rotating speed: 0 ∽ 300r/min is adjustable;
B. set molecular distillation equipment condition of work:
Temperature at different levels and vacuum: the first order: 80 ∽, 100 degree, 10 ∽ 20Pa, the second level: 170 ∽, 200 degree, 1 ∽ 2Pa, the third level: 170 ∽, 300 degree, 0.2 ∽ 1Pa;
C. vegetable fat deodorizing:
To be 10Pa in vacuum through the grease input molecular distillation equipment first order after the decolouring, heating-up temperature be that the first order of 90 degree is separated light component stink from grease, removes stink in the grease, the grease after the deodorization;
D. vegetable fat depickling:
In the grease input molecular distillation equipment second level after the deodorization processing, be 2Pa in vacuum, heating-up temperature is that 170 degree are isolated the free fatty in the grease down; The vegetable fat after the depickling;
E. vegetable fat is removed BaP:
Grease after the depickling is input in the molecular distillation equipment third level, is 0.5Pa in vacuum, and heating-up temperature is that 280 degree are isolated down BaP and the residual pigment in the grease, is clarified, the edible vegetable oil of BaP content≤2PPb.
2. according to the method for the said edible vegetable oil and fat deodorization of claim 1, depickling, removal BaP, it is characterized in that the molecular distillation equipment of choosing in the steps A is three grades of falling film type molecular distillation equipment;
3. according to the method for the said a kind of edible vegetable oil and fat deodorization of claim 1, depickling, removal BaP, it is characterized in that molecular distillation equipment conditions of work at different levels do among the step B; Temperature at different levels and vacuum: the first order: 80 ∽, 100 degree, 10 ∽ 20Pa, the second level: 170 ∽, 200 degree, 1 ∽ 2Pa, the third level: 170 ∽, 300 degree, 0.2 ∽ 1Pa;
4. according to the method for the said a kind of edible vegetable oil and fat deodorization of claim 1, depickling, removal BaP, the condition that it is characterized in that vegetable fat deodorizing among the step C is a vacuum: 10Pa, heating-up temperature: 90 degree;
5. the method for a kind of edible vegetable oil and fat deodorization according to claim 1, depickling, removal BaP, the condition that it is characterized in that vegetable fat depickling among the step D is a vacuum: 2Pa, heating-up temperature: 170 degree;
6. the method for a kind of edible vegetable oil and fat deodorization according to claim 1, depickling, removal BaP is characterized in that the condition of vegetable fat removal BaP in the step e is a vacuum: 0.2Pa, heating-up temperature: 280 degree.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110040398.8A CN102640805B (en) | 2011-02-18 | 2011-02-18 | Method for deodorization, deacidification, and benzopyrene removal of edible vegetable oil |
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| CN201110040398.8A CN102640805B (en) | 2011-02-18 | 2011-02-18 | Method for deodorization, deacidification, and benzopyrene removal of edible vegetable oil |
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| CN102640805B CN102640805B (en) | 2014-12-10 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733803A (en) * | 2014-12-26 | 2016-07-06 | 丰益(上海)生物技术研发中心有限公司 | Method of treating grease |
| CN115475400A (en) * | 2022-09-30 | 2022-12-16 | 湘南学院 | Method for removing polycyclic aromatic hydrocarbon in tea oil by molecular distillation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733803A (en) * | 2014-12-26 | 2016-07-06 | 丰益(上海)生物技术研发中心有限公司 | Method of treating grease |
| CN105733803B (en) * | 2014-12-26 | 2020-02-18 | 丰益(上海)生物技术研发中心有限公司 | Method for treating grease |
| CN115475400A (en) * | 2022-09-30 | 2022-12-16 | 湘南学院 | Method for removing polycyclic aromatic hydrocarbon in tea oil by molecular distillation |
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