CN105795005A - Preparation method of edible oil - Google Patents
Preparation method of edible oil Download PDFInfo
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- CN105795005A CN105795005A CN201610215762.2A CN201610215762A CN105795005A CN 105795005 A CN105795005 A CN 105795005A CN 201610215762 A CN201610215762 A CN 201610215762A CN 105795005 A CN105795005 A CN 105795005A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method of edible oil. According to the method, the edible oil is prepared in a sanitary and safe manner, and then the edible oil is more nutritional and healthy through adjustment of the component ratio of the edible oil; silicone oil and succinic acid fatty acid monoglyceride or citric acid fatty acid monoglyceride are added, so that grease composition for heating cooking of oil left in a cooking object can be efficiently reduced; with the adoption of the method for treating edible oil with the ultra-high-magnetic and ultra-high-pressure technology, polyunsaturated fatty acids in the edible oil can be converted into monounsaturated fatty acid, the color is deeper, the aroma is stronger, and the shelf life is longer; natural plant polysaccharides and a bio-enzyme preparation are used as raw materials to remove a trace of plasticizer in the edible oil, no organic solvents are used, and solvent residues are avoided, so that the safety of the edible oil is greatly improved.
Description
Technical field
The invention belongs to grease production field, the preparation method being specifically related to a kind of vegetable edible oil.
Background technology
Fuel beans vinegar tea is the necessary in people's daily life.Wherein, oil refers to the edible oil that people often use when cooking.It is broadly divided into two kinds in the market: vegetable oil and animal oil at the oil sold.In the past, animal oil such as Adeps Sus domestica etc. were extensively liked by people owing to it has orectic fragrance.
Vegetable edible oil, is the compound being bound up by unsaturated fatty acid and glycerol, is distributed widely in nature, is the oils and fats obtained from the fruit of plant, seed, plumule.Such as Oleum Arachidis hypogaeae semen, Oleum Glycines, oleum lini, Oleum Ricini, colza wet goods.Plant main body of oil is straight chain higher fatty acids and the ester of glycerol generation, and fatty acid is except palmitic acid, stearic acid and oleic acid, possibly together with multiple unsaturated acids, such as erucic acid, eleostearic acid, castor oil acid etc..Vegetable oil mainly contains mineral, the fatty acids etc. such as vitamin E, K, calcium, ferrum, phosphorus, potassium.Vegetable oil is one of important foodstuffs indispensable in people's daily life.
But, for the vegetable oil of single variety, such as Oleum Arachidis hypogaeae semen, Oleum Brassicae campestris etc., cannot meet the demand to vegetable oil, because people need to have various plants oil to carry out alternately edible simultaneously, to reach the purpose of health diet.Meanwhile, along with people are day by day strong to healthy demand, people are it is desirable also to the edible oil that will eat every day is healthy, safe and pollution-free.Therefore, the oil quantity reduced in edible oil becomes a problem, and user also is intended to be decoct to fry the edible oil used in culinary art, it is possible to suppress to decoct oil absorption and the excellent flavor of the culinary art object fried in culinary art, and without plasticiser.
Summary of the invention
For solving above technical problem, the preparation method that it is an object of the invention to provide a kind of edible oil.The product that the present invention obtains has the features such as nutrition, safety, health.
For achieving the above object, the preparation method that the present invention provides a kind of edible oil, the method comprises the steps:
(1) make at the beginning of edible oil
According to weight portion, weigh Oleum Arachidis hypogaeae semen 100～150 parts, siritch 30～45 parts, Semen Maydis oil 20～25 parts, soybean oil 10～30 parts, Oleum Vitis viniferae 5～10 parts；
By Oleum Arachidis hypogaeae semen, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae, controlling temperature is 10～15 DEG C, when vacuum is 75～90KPa, and the ultrasonic wave concussion 5～8min using frequency to be 230～245KHZ, obtain just edible oil processed；
(2) edible oil is refined
The kinematic viscosity added in above-mentioned just edible oil processed at 25 DEG C of 1～5 mass ppm is 1500～3000mm2The citric acid mono fatty acid glyceride of the silicone oil of/s and the mono succinate fatty glyceride of 0.05～0.08 mass % or 0.06～0.08 mass %；
Controlling temperature is 10～15 DEG C, when vacuum is 75～90KPa, and the ultrasonic wave concussion 3～5min using frequency to be 230～245KHZ, obtain refined edible oil；
(3) take above-mentioned refined edible oil and carry out superelevation magnetic treatment: refined edible oil is placed in 10000GS (Gauss) superelevation magnetic device, processes 10-12 minute；After superelevation magnetic treatment, carry out ultra high pressure treatment: be placed in high tension unit, apply the pressure of 500～1000MPa, and keep 60～100 minutes；
(4) remove after superelevation magnetic treatment trace plasticiser in edible oil, obtain final products.
Preferably, in step (1), the described Oleum Arachidis hypogaeae semen in raw material, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae are all prepared according to following steps:
(11) seed selection: select color and luster normal, without going mouldy, free from admixture and full raw material, dry；
(12) coarse crushing: step (11) gained raw material crushes with disintegrating machine；
(13) dry: step (12) gained raw material is put into frying pan, stir-fry under 60～65 DEG C of conditions to material moisture be 9%；
(14) finely crush: step (13) gained material is broken for the powder of 20 ~ 100 orders；Then in raw material weight, in material, the alkaline matter of 0.5%～1.0% is uniformly added；Selectable alkaline matter includes the innocuous substance such as calcium bicarbonate or sodium carbonate；
(15) bran cake is steamed: be placed in food steamer by step (14) gained material, with steam steaming and decocting 0.5～1 hour then cake processed；
(16) squeezing: step (15) gained material cake is put into hydraulic oil press, squeezes to without fuel-displaced at 28kPa pressure；
(17) filter: according to the part by weight of crude oil after squeezing, add the activated carbon of 0.1%～0.2% and stir ,-2 DEG C of freezings 4 hours, it is filtered obtaining product oil by kieselguhr filtration tank.
Preferably, step (4) specifically includes following steps:
(41) in edible oil after superelevation magnetic treatment, add sugar-enzymatic solution, heat up and stir, carry out absorption enzyme digestion reaction, obtain edible oil emulsion；
(42) the edible oil emulsion that step (41) obtained stands, carry out vacuum emulsion breaking process after cooling, separates aqueous phase solution, obtains intermediate product；
(43) intermediate product step (42) obtained heats up, and adds the water of identical temperature, stirring, the polysaccharide of residual in eluting edible oil；After standing, cooling, vacuum emulsion breaking, separate aqueous phase solution, obtain the edible oil after the de-polysaccharide of aquation；
(44) edible oil after de-for the aquation of gained in described step (43) polysaccharide is warming up to 90～95 ° of C, under vacuum dehydration 0.5～3h, cooling, centrifugal, namely obtain the final edible oil without plasticiser.
Preferably, described sugar-enzymatic solution, the sugar wherein used is galactomannan, the enzyme wherein used is tannase, described galactomannan is galactose: the galactomannan of mannan=1:1.2～1:4, it is 9:1～8:2 that the enzyme of described tannase is lived as mass ratio sugared in 3000u/g～100000u/g, edible oil described in step (41) and sugar-enzymatic solution, enzyme.
Preferably, in step (41), edible oil is 40～60 ° of C with the temperature of enzyme sugar mixed liquor stirring reaction, and the time is 30～120min；Mixing speed is 60rpm～200rpm, vacuum emulsion breaking in step (42) and step (43), vacuum is-0.04MPa～-0.03MPa, in step (43), the temperature of eluting polysaccharide is 70～90 ° of C, mixing speed is 40rpm～120rpm, elution time is 30～60min, and the mass ratio of edible oil and water is 9:1～8:2；Washing steps is 2～3 times.
Beneficial effect
(1) the preparation health of raw oil, safety, again through adjust edible oil composition proportion so that edible oil more nutrition and health.
(2) by adding silicone oil and mono succinate fatty glyceride or citric acid mono fatty acid glyceride, it is possible to reduce the heating cooking fat or oil composition that the oil remained in culinary art object divides expeditiously.
(3) method utilizing superelevation magnetic, superhigh pressure technique to process edible oil, can make the polyunsaturated fatty acid in edible oil be converted into monounsaturated fatty acid, and color is deeper, and fragrance is richer, and the shelf-life is longer
(4) present invention removes the trace plasticiser in edible oil with natural plant polyose and biological enzyme formulation for raw material, does not use organic solvent, it is to avoid dissolvent residual, greatly increases the safety of edible oil.
Detailed description of the invention
Embodiment one
According to weight portion, weigh Oleum Arachidis hypogaeae semen 100 parts, siritch 30 parts, Semen Maydis oil 20 parts, soybean oil 10 parts, Oleum Vitis viniferae 5 parts.
Described Oleum Arachidis hypogaeae semen in raw material, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae are all prepared according to following steps:
Seed selection: select color and luster normal, without going mouldy, free from admixture and full raw material, dry；
Coarse crushing: gained raw material crushes with disintegrating machine；
Dry: gained raw material is put into frying pan, stir-fry under 60～65 DEG C of conditions to material moisture be 9%；
Fine broken: gained material is broken for the powder of 20 ~ 100 orders；Then in raw material weight, in material, the alkaline matter of 0.5% is uniformly added；Selectable alkaline matter includes the innocuous substance such as calcium bicarbonate or sodium carbonate；
Steam bran cake: be placed in food steamer by gained material, with steam steaming and decocting 0.5 hour then cake processed；
Squeezing: gained material cake is put into hydraulic oil press, squeezes to without fuel-displaced at 28kPa pressure；
Filter: according to the part by weight of crude oil after squeezing, add the activated carbon of 0.1% and stir ,-2 DEG C of freezings 4 hours, it is filtered obtaining product oil by kieselguhr filtration tank.
By Oleum Arachidis hypogaeae semen, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae, controlling temperature is 10 DEG C, when vacuum is 75KPa, and the ultrasonic wave concussion 5min using frequency to be 230KHZ, obtain just edible oil processed.
The kinematic viscosity added in above-mentioned just edible oil processed at 25 DEG C of 1 mass ppm is 1500mm2The silicone oil of/s and the mono succinate fatty glyceride of 0.05 mass %；Controlling temperature is 10 DEG C, when vacuum is 75KPa, and the ultrasonic wave concussion 3min using frequency to be 230KHZ, obtain refined edible oil.
Take above-mentioned refined edible oil and carry out superelevation magnetic treatment: refined edible oil is placed in 10000GS (Gauss) superelevation magnetic device, process 10 minutes；After superelevation magnetic treatment, carry out ultra high pressure treatment: be placed in high tension unit, apply the pressure of 500MPa, and keep 60 minutes.
After removal superelevation magnetic treatment, trace plasticiser in edible oil, obtains final products, and detailed process is as follows:
Edible oil adds sugar-enzymatic solution after superelevation magnetic treatment, heats up and stir, carry out absorption enzyme digestion reaction, obtain edible oil emulsion；The temperature of edible oil and enzyme sugar mixed liquor stirring reaction is 40 ° of C, and the time is 30min；Mixing speed is 60rpm；Described sugar-enzymatic solution, the sugar wherein used is galactomannan, the enzyme wherein used is tannase, described galactomannan is galactose: the galactomannan of mannan=1:1.2, the enzyme of described tannase is lived as 3000u/g, described in the mass ratio of edible oil and sugar in sugar-enzymatic solution, enzyme be 9:1.
After the edible oil emulsion obtained standing, cooling, carry out vacuum emulsion breaking process, separate aqueous phase solution, obtain intermediate product；The intermediate product obtained heats up, and adds the water of identical temperature, stirring, the polysaccharide of residual in eluting edible oil；After standing, cooling, vacuum emulsion breaking, separate aqueous phase solution, obtain the edible oil after the de-polysaccharide of aquation；Edible oil after de-for the aquation of described gained polysaccharide is warming up to 90 ° of C, under vacuum dehydration 0.5h, cooling, centrifugal, namely obtain the final edible oil without plasticiser.
The vacuum of vacuum emulsion breaking is-0.04MPa, and the temperature of eluting polysaccharide is 70 ° of C, and mixing speed is 40rpm, and elution time is 30, and the mass ratio of edible oil and water is 9:1；Washing steps is 2 times.
Embodiment two
According to weight portion, weigh Oleum Arachidis hypogaeae semen 150 parts, siritch 45 parts, Semen Maydis oil 25 parts, soybean oil 30 parts, Oleum Vitis viniferae 10 parts.
Described Oleum Arachidis hypogaeae semen in raw material, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae are all prepared according to following steps:
Seed selection: select color and luster normal, without going mouldy, free from admixture and full raw material, dry；
Coarse crushing: gained raw material crushes with disintegrating machine；
Dry: gained raw material is put into frying pan, stir-fry under 65 DEG C of conditions to material moisture be 9%；
Fine broken: gained material is broken for the powder of 100 orders；Then in raw material weight, in material, the alkaline matter of 1.0% is uniformly added；Selectable alkaline matter includes the innocuous substance such as calcium bicarbonate or sodium carbonate；
Steam bran cake: general material is placed in food steamer, with steam steaming and decocting 1 hour then cake processed；
Squeezing: gained material cake is put into hydraulic oil press, squeezes to without fuel-displaced at 28kPa pressure；
Filter: according to the part by weight of crude oil after squeezing, add the activated carbon of 0.2% and stir ,-2 DEG C of freezings 4 hours, it is filtered obtaining product oil by kieselguhr filtration tank.
By Oleum Arachidis hypogaeae semen, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae, controlling temperature is 15 DEG C, when vacuum is 90KPa, and the ultrasonic wave concussion 8min using frequency to be 245KHZ, obtain just edible oil processed.
The kinematic viscosity added in above-mentioned just edible oil processed at 25 DEG C of 5 mass ppm is 3000mm2The silicone oil of/s and the citric acid mono fatty acid glyceride of 0.08 mass %；Controlling temperature is 15 DEG C, when vacuum is 90KPa, and the ultrasonic wave concussion 5min using frequency to be 245KHZ, obtain refined edible oil.
Take above-mentioned refined edible oil and carry out superelevation magnetic treatment: refined edible oil is placed in 10000GS (Gauss) superelevation magnetic device, process 12 minutes；After superelevation magnetic treatment, carry out ultra high pressure treatment: be placed in high tension unit, apply the pressure of 1000MPa, and keep 100 minutes.
After removal superelevation magnetic treatment, trace plasticiser in edible oil, obtains final products, and detailed process is as follows:
Edible oil adds sugar-enzymatic solution after superelevation magnetic treatment, heats up and stir, carry out absorption enzyme digestion reaction, obtain edible oil emulsion；The temperature of edible oil and enzyme sugar mixed liquor stirring reaction is 60 ° of C, and the time is 120min；Mixing speed is 200rpm；Described sugar-enzymatic solution, the sugar wherein used is galactomannan, the enzyme wherein used is tannase, described galactomannan is galactose: the galactomannan of mannan=1:4, the enzyme of described tannase is lived as 100000u/g, described in the mass ratio of edible oil and sugar in sugar-enzymatic solution, enzyme be 8:2.
After the edible oil emulsion obtained standing, cooling, carry out vacuum emulsion breaking process, separate aqueous phase solution, obtain intermediate product；The intermediate product obtained heats up, and adds the water of identical temperature, stirring, the polysaccharide of residual in eluting edible oil；After standing, cooling, vacuum emulsion breaking, separate aqueous phase solution, obtain the edible oil after the de-polysaccharide of aquation；Edible oil after de-for the aquation of described gained polysaccharide is warming up to 95 ° of C, under vacuum dehydration 3h, cooling, centrifugal, namely obtain the final edible oil without plasticiser.
The vacuum of vacuum emulsion breaking is-0.03MPa, and the temperature of eluting polysaccharide is 90 ° of C, and mixing speed is 120rpm, and elution time is 60min, and the mass ratio of edible oil and water is 8:2；Washing steps is 3 times.
Embodiment three
According to weight portion, weigh Oleum Arachidis hypogaeae semen 120 parts, siritch 40 parts, Semen Maydis oil 23 parts, soybean oil 20 parts, Oleum Vitis viniferae 7 parts.
Described Oleum Arachidis hypogaeae semen in raw material, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae are all prepared according to following steps:
Seed selection: select color and luster normal, without going mouldy, free from admixture and full raw material, dry；
Coarse crushing: gained raw material crushes with disintegrating machine；
Dry: gained raw material is put into frying pan, stir-fry under 62 DEG C of conditions to material moisture be 9%；
Fine broken: gained material is broken for the powder of 20 ~ 100 orders；Then in raw material weight, in material, the alkaline matter of 0.7% is uniformly added；Selectable alkaline matter includes the innocuous substance such as calcium bicarbonate or sodium carbonate；
Steam bran cake: be placed in food steamer by gained material, with steam steaming and decocting 1 hour then cake processed；
Squeezing: gained material cake is put into hydraulic oil press, squeezes to without fuel-displaced at 28kPa pressure；
Filter: according to the part by weight of crude oil after squeezing, add the activated carbon of 0.15% and stir ,-2 DEG C of freezings 4 hours, it is filtered obtaining product oil by kieselguhr filtration tank.
By Oleum Arachidis hypogaeae semen, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae, controlling temperature is 12 DEG C, when vacuum is 85KPa, and the ultrasonic wave concussion 7min using frequency to be 240KHZ, obtain just edible oil processed.
The kinematic viscosity added in above-mentioned just edible oil processed at 25 DEG C of 3 mass ppm is 2000mm2The silicone oil of/s and the mono succinate fatty glyceride of 0.08 mass %；Controlling temperature is 12 DEG C, when vacuum is 80KPa, and the ultrasonic wave concussion 4min using frequency to be 240KHZ, obtain refined edible oil.
Take above-mentioned refined edible oil and carry out superelevation magnetic treatment: refined edible oil is placed in 10000GS (Gauss) superelevation magnetic device, process 11 minutes；After superelevation magnetic treatment, carry out ultra high pressure treatment: be placed in high tension unit, apply the pressure of 750MPa, and keep 90 minutes.
After removal superelevation magnetic treatment, trace plasticiser in edible oil, obtains final products, and detailed process is as follows:
Edible oil adds sugar-enzymatic solution after superelevation magnetic treatment, heats up and stir, carry out absorption enzyme digestion reaction, obtain edible oil emulsion；The temperature of edible oil and enzyme sugar mixed liquor stirring reaction is 50 ° of C, and the time is 60min；Mixing speed is 100rpm；Described sugar-enzymatic solution, the sugar wherein used is galactomannan, the enzyme wherein used is tannase, described galactomannan is galactose: the galactomannan of mannan=1:1.2～1:4, the enzyme of described tannase is lived as 20000u/g, described in the mass ratio of edible oil and sugar in sugar-enzymatic solution, enzyme be 9:1.
After the edible oil emulsion obtained standing, cooling, carry out vacuum emulsion breaking process, separate aqueous phase solution, obtain intermediate product；The intermediate product obtained heats up, and adds the water of identical temperature, stirring, the polysaccharide of residual in eluting edible oil；After standing, cooling, vacuum emulsion breaking, separate aqueous phase solution, obtain the edible oil after the de-polysaccharide of aquation；Edible oil after de-for the aquation of described gained polysaccharide is warming up to 95 ° of C, under vacuum dehydration 2h, cooling, centrifugal, namely obtain the final edible oil without plasticiser.
The vacuum of vacuum emulsion breaking is-0.03MPa, and the temperature of eluting polysaccharide is 80 ° of C, and mixing speed is 100rpm, and elution time is 45min, and the mass ratio of edible oil and water is 8:2；Washing steps is 3 times.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all any amendment, equivalent replacement and improvement etc. made within the spirit and principles in the present invention, all should include within protection scope of the present invention.
Claims (5)
1. a preparation method for edible oil, the method comprises the steps:
(1) make at the beginning of edible oil
According to weight portion, weigh Oleum Arachidis hypogaeae semen 100～150 parts, siritch 30～45 parts, Semen Maydis oil 20～25 parts, soybean oil 10～30 parts, Oleum Vitis viniferae 5～10 parts；
By Oleum Arachidis hypogaeae semen, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae, controlling temperature is 10～15 DEG C, when vacuum is 75～90KPa, and the ultrasonic wave concussion 5～8min using frequency to be 230～245KHZ, obtain just edible oil processed；
(2) edible oil is refined
The kinematic viscosity added in above-mentioned just edible oil processed at 25 DEG C of 1～5 mass ppm is 1500～3000mm2The citric acid mono fatty acid glyceride of the silicone oil of/s and the mono succinate fatty glyceride of 0.05～0.08 mass % or 0.06～0.08 mass %；
Controlling temperature is 10～15 DEG C, when vacuum is 75～90KPa, and the ultrasonic wave concussion 3～5min using frequency to be 230～245KHZ, obtain refined edible oil；
(3) take above-mentioned refined edible oil and carry out superelevation magnetic treatment: refined edible oil is placed in 10000GS (Gauss) superelevation magnetic device, processes 10-12 minute；After superelevation magnetic treatment, carry out ultra high pressure treatment: be placed in high tension unit, apply the pressure of 500～1000MPa, and keep 60～100 minutes；
(4) remove after superelevation magnetic treatment trace plasticiser in edible oil, obtain final products.
2. the method for claim 1, it is characterised in that in step (1), described Oleum Arachidis hypogaeae semen in raw material, siritch, Semen Maydis oil, soybean oil and Oleum Vitis viniferae are all prepared according to following steps:
(11) seed selection: select color and luster normal, without going mouldy, free from admixture and full raw material, dry；
(12) coarse crushing: step (11) gained raw material crushes with disintegrating machine；
(13) dry: step (12) gained raw material is put into frying pan, stir-fry under 60～65 DEG C of conditions to material moisture be 9%；
(14) finely crush: step (13) gained material is broken for the powder of 20 ~ 100 orders；Then in raw material weight, in material, the alkaline matter of 0.5%～1.0% is uniformly added；Selectable alkaline matter includes the innocuous substance such as calcium bicarbonate or sodium carbonate；
(15) bran cake is steamed: be placed in food steamer by step (14) gained material, with steam steaming and decocting 0.5～1 hour then cake processed；
(16) squeezing: step (15) gained material cake is put into hydraulic oil press, squeezes to without fuel-displaced at 28kPa pressure；
(17) filter: according to the part by weight of crude oil after squeezing, add the activated carbon of 0.1%～0.2% and stir ,-2 DEG C of freezings 4 hours, it is filtered obtaining product oil by kieselguhr filtration tank.
3. the method for claim 1, it is characterised in that step specifically includes following steps in (4):
(41) in edible oil after superelevation magnetic treatment, add sugar-enzymatic solution, heat up and stir, carry out absorption enzyme digestion reaction, obtain edible oil emulsion；
(42) the edible oil emulsion that step (41) obtained stands, carry out vacuum emulsion breaking process after cooling, separates aqueous phase solution, obtains intermediate product；
(43) intermediate product step (42) obtained heats up, and adds the water of identical temperature, stirring, the polysaccharide of residual in eluting edible oil；After standing, cooling, vacuum emulsion breaking, separate aqueous phase solution, obtain the edible oil after the de-polysaccharide of aquation；
(44) edible oil after de-for the aquation of gained in described step (43) polysaccharide is warming up to 90～95 ° of C, under vacuum dehydration 0.5～3h, cooling, centrifugal, namely obtain the final edible oil without plasticiser.
4. method as claimed in claim 3, it is characterized in that, described sugar-enzymatic solution, the sugar wherein used is galactomannan, the enzyme wherein used is tannase, described galactomannan is galactose: the galactomannan of mannan=1:1.2～1:4, and it is 9:1～8:2 that the enzyme of described tannase is lived as mass ratio sugared in 3000u/g～100000u/g, edible oil described in step (41) and sugar-enzymatic solution, enzyme.
5. method as claimed in claim 4, it is characterised in that in step (41), edible oil is 40～60 ° of C with the temperature of enzyme sugar mixed liquor stirring reaction, and the time is 30～120min；Mixing speed is 60rpm～200rpm, vacuum emulsion breaking in step (42) and step (43), vacuum is-0.04MPa～-0.03MPa, in step (43), the temperature of eluting polysaccharide is 70～90 ° of C, mixing speed is 40rpm～120rpm, elution time is 30～60min, and the mass ratio of edible oil and water is 9:1～8:2；Washing steps is 2～3 times.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110129125A (en) * | 2019-05-20 | 2019-08-16 | 张玲 | Method for processing edible oil by squeezing and enzymolysis |
| CN112694942A (en) * | 2020-12-02 | 2021-04-23 | 熊涛 | Preparation process of soybean edible oil |
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| CN104719511A (en) * | 2015-03-25 | 2015-06-24 | 江西绿源油脂实业有限公司 | Tea oil capable of regulating blood sugar and preparation method of tea oil |
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