CN106566638A - 一种食品机械用润滑剂及其制备方法 - Google Patents
一种食品机械用润滑剂及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种食品机械用润滑剂及其制备方法。制备方法如下:(1)将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;(2)将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至50‑60℃搅拌;(3)加入溶液A,在转速500‑700r/min下搅拌;(4)加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠继续搅拌;(5)加热至100‑110℃,在转速100‑130r/min下搅拌稠化;(6)降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨即得。本发明的食品机械用润滑剂具有优良的抗磨性能,卓越的润滑效果,同时具有很高的氧化稳定性。
Description
技术领域
本发明涉及精细化工材料领域,具体涉及一种食品机械用润滑剂及其制备方法。
背景技术
随着当今世界经济的快速发展,人们对食品安全的要求越来越高,而食品机械行业是直接为食品工业服务的行业,它以农副产品为原料,加工出可食用的产品。在食品、啤酒、乳制品、家禽屠宰和肉类加工等食品工业中都有相应的加工设备,其正常运转均离不开润滑,它能够有效减少摩擦、磨损,延长机械的使用寿命,而使用食品机械用润滑剂就是其中一种方式。普通的工业润滑剂由于基础油精制程度不够,且一般都含有毒物,如铅、萊、砷及芳香烃等物质,其生理毒性较大,不能直接用于食品机械的润滑。目前,食品级润滑剂虽然不与人体皮肤直接接触,也不是人们的直接消费品,但用在食品加工机械中,必须符合相应的法规规定,不能对食品产生不利的影响,能长时间耐用,稳定性佳,满足机械负荷的运作等,为食品的安全提供重要保障。
发明内容
要解决的技术问题:本发明的目的是提供一种食品机械用润滑剂,具有优良的抗磨性能,卓越的润滑效果,同时具有很高的氧化稳定性。
技术方案:一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油10-30份、环氧棕榈油50-70份、蔗糖聚酯3-7份、高油酸葵花籽油5-10份、硅胶粉15-30份、酪朊酸钠2-4份、聚甘油脂肪酸酯3-7份、蔗糖脂肪酸酯1-3份、山梨醇酐单硬脂酸酯2-5份、硫化烯烃棉籽油0.5-1份、柠檬酸钠0.2-0.5份、氢氧化锂3-5份、蒸馏水10-20份。
进一步优选的,所述的一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油15-25份、环氧棕榈油55-65份、蔗糖聚酯4-6份、高油酸葵花籽油6-9份、硅胶粉20-25份、酪朊酸钠2.5-3.5份、聚甘油脂肪酸酯4-6份、蔗糖脂肪酸酯1.5-2.5份、山梨醇酐单硬脂酸酯3-4份、硫化烯烃棉籽油0.6-0.9份、柠檬酸钠0.3-0.4份、氢氧化锂3.5-4.5份、蒸馏水12-18份。
上述食品机械用润滑剂的制备方法包括以下步骤:
(1) 将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;
(2) 将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至50-60℃搅拌2-5分钟;
(3) 加入溶液A,在转速500-700r/min下搅拌10-20分钟;
(4) 加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌30-40分钟;
(5) 加热至100-110℃,在转速100-130r/min下搅拌稠化;
(6) 降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨20-30分钟即得。
进一步的,所述的一种食品机械用润滑剂的制备方法,所述的步骤(2)中加热至55℃,搅拌时间为3-4分钟。
进一步的,所述的一种食品机械用润滑剂的制备方法,所述的步骤(3)中转速为550-650r/min,搅拌时间为15分钟。
进一步的,所述的一种食品机械用润滑剂的制备方法,所述的步骤(5)中加热至105℃,转速为110-120r/min。
进一步的,所述的一种食品机械用润滑剂的制备方法,所述的步骤(6)中研磨时间为25分钟。
有益效果:本发明的食品机械用润滑剂具有优良的抗磨性能,其摩擦因数和磨痕宽度最小分别仅为0.173和0.49mm,具有卓越的润滑效果,同时称取3g润滑剂于反应管中,空气流量设为15L/h,在 110℃温度下,用氧化稳定性分析仪测定诱导时间,其诱导时间最多为56.5小时,具有很高的氧化稳定性。
具体实施方式
实施例1
一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油10份、环氧棕榈油50份、蔗糖聚酯3份、高油酸葵花籽油5份、硅胶粉15份、酪朊酸钠2份、聚甘油脂肪酸酯3份、蔗糖脂肪酸酯1份、山梨醇酐单硬脂酸酯2份、硫化烯烃棉籽油0.5份、柠檬酸钠0.2份、氢氧化锂3份、蒸馏水10份。
上述食品机械用润滑剂的制备方法为:(1)将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;(2)将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至50℃搅拌2分钟;(3)加入溶液A,在转速500r/min下搅拌10分钟;(4)加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌30分钟;(5)加热至100℃,在转速100r/min下搅拌稠化;(6)降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨20分钟即得。
实施例2
一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油15份、环氧棕榈油55份、蔗糖聚酯4份、高油酸葵花籽油6份、硅胶粉20份、酪朊酸钠2.5份、聚甘油脂肪酸酯4份、蔗糖脂肪酸酯1.5份、山梨醇酐单硬脂酸酯3份、硫化烯烃棉籽油0.6份、柠檬酸钠0.3份、氢氧化锂3.5份、蒸馏水12份。
上述食品机械用润滑剂的制备方法为:(1)将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;(2)将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至55℃搅拌3分钟;(3)加入溶液A,在转速550r/min下搅拌15分钟;(4)加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌35分钟;(5)加热至105℃,在转速120r/min下搅拌稠化;(6)降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨25分钟即得。
实施例3
一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油20份、环氧棕榈油60份、蔗糖聚酯5份、高油酸葵花籽油7.5份、硅胶粉22.5份、酪朊酸钠3份、聚甘油脂肪酸酯5份、蔗糖脂肪酸酯2份、山梨醇酐单硬脂酸酯3.5份、硫化烯烃棉籽油0.75份、柠檬酸钠0.35份、氢氧化锂4份、蒸馏水15份。
上述食品机械用润滑剂的制备方法为:(1)将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;(2)将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至55℃搅拌4分钟;(3)加入溶液A,在转速600r/min下搅拌15分钟;(4)加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌35分钟;(5)加热至105℃,在转速115r/min下搅拌稠化;(6)降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨25分钟即得。
实施例4
一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油25份、环氧棕榈油65份、蔗糖聚酯6份、高油酸葵花籽油9份、硅胶粉25份、酪朊酸钠3.5份、聚甘油脂肪酸酯6份、蔗糖脂肪酸酯2.5份、山梨醇酐单硬脂酸酯4份、硫化烯烃棉籽油0.9份、柠檬酸钠0.4份、氢氧化锂4.5份、蒸馏水18份。
上述食品机械用润滑剂的制备方法为:(1)将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;(2)将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至55℃搅拌4分钟;(3)加入溶液A,在转速650r/min下搅拌15分钟;(4)加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌35分钟;(5)加热至105℃,在转速120r/min下搅拌稠化;(6)降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨25分钟即得。
实施例5
一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油30份、环氧棕榈油70份、蔗糖聚酯7份、高油酸葵花籽油10份、硅胶粉30份、酪朊酸钠4份、聚甘油脂肪酸酯7份、蔗糖脂肪酸酯3份、山梨醇酐单硬脂酸酯5份、硫化烯烃棉籽油1份、柠檬酸钠0.5份、氢氧化锂5份、蒸馏水20份。
上述食品机械用润滑剂的制备方法为:(1)将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;(2)将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至60℃搅拌5分钟;(3)加入溶液A,在转速700r/min下搅拌20分钟;(4)加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌40分钟;(5)加热至110℃,在转速130r/min下搅拌稠化;(6)降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨30分钟即得。
对比例1
本实施例与实施例2的区别在于不含有蔗糖聚酯和高油酸葵花籽油。具体地说是:
一种食品机械用润滑剂,由以下成分以重量份制备而成:环氧大豆油15份、环氧棕榈油55份、硅胶粉20份、酪朊酸钠2.5份、聚甘油脂肪酸酯4份、蔗糖脂肪酸酯1.5份、山梨醇酐单硬脂酸酯3份、硫化烯烃棉籽油0.6份、柠檬酸钠0.3份、氢氧化锂3.5份、蒸馏水12份。
上述食品机械用润滑剂的制备方法为:(1)将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;(2)将环氧大豆油和环氧棕榈油混合,加热至55℃搅拌3分钟;(3)加入溶液A,在转速550r/min下搅拌15分钟;(4)加入硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌35分钟;(5)加热至105℃,在转速120r/min下搅拌稠化;(6)降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨25分钟即得。
本发明材料的部分性能指标见下表1,我们可以看到,本润滑剂具有优良的抗磨性能,其摩擦因数和磨痕宽度最小分别仅为0.173和0.49mm,具有卓越的润滑效果,同时称取3g润滑剂于反应管中,空气流量设为15L/h,在 110℃温度下,用氧化稳定性分析仪测定诱导时间,其诱导时间最多为56.5小时,具有很高的氧化稳定性。
表1 食品机械用润滑剂的润滑和稳定性指标
产品名称 | 摩擦因数 | 磨痕宽度(mm) | 诱导时间(h) |
实施例1 | 0.178 | 0.52 | 55.1 |
实施例2 | 0.178 | 0.51 | 55.4 |
实施例3 | 0.176 | 0.49 | 56.0 |
实施例4 | 0.173 | 0.49 | 56.5 |
实施例5 | 0.175 | 0.48 | 56.2 |
对比例1 | 0.207 | 0.63 | 55.2 |
Claims (7)
1.一种食品机械用润滑剂,其特征在于:由以下成分以重量份制备而成:环氧大豆油10-30份、环氧棕榈油50-70份、蔗糖聚酯3-7份、高油酸葵花籽油5-10份、硅胶粉15-30份、酪朊酸钠2-4份、聚甘油脂肪酸酯3-7份、蔗糖脂肪酸酯1-3份、山梨醇酐单硬脂酸酯2-5份、硫化烯烃棉籽油0.5-1份、柠檬酸钠0.2-0.5份、氢氧化锂3-5份、蒸馏水10-20份。
2.根据权利要求1所述的一种食品机械用润滑剂,其特征在于:由以下成分以重量份制备而成:环氧大豆油15-25份、环氧棕榈油55-65份、蔗糖聚酯4-6份、高油酸葵花籽油6-9份、硅胶粉20-25份、酪朊酸钠2.5-3.5份、聚甘油脂肪酸酯4-6份、蔗糖脂肪酸酯1.5-2.5份、山梨醇酐单硬脂酸酯3-4份、硫化烯烃棉籽油0.6-0.9份、柠檬酸钠0.3-0.4份、氢氧化锂3.5-4.5份、蒸馏水12-18份。
3.权利要求1至2任一项所述的一种食品机械用润滑剂的制备方法,其特征在于:包括以下步骤:
(1) 将氢氧化锂和蒸馏水混合搅拌溶解得溶液A;
(2) 将环氧大豆油、环氧棕榈油和高油酸葵花籽油混合,加热至50-60℃搅拌2-5分钟;
(3) 加入溶液A,在转速500-700r/min下搅拌10-20分钟;
(4) 加入蔗糖聚酯、硅胶粉、酪朊酸钠、聚甘油脂肪酸酯、蔗糖脂肪酸酯、山梨醇酐单硬脂酸酯和柠檬酸钠,继续搅拌30-40分钟;
(5) 加热至100-110℃,在转速100-130r/min下搅拌稠化;
(6) 降至室温,加入硫化烯烃棉籽油硫,置于研磨机中进行研磨20-30分钟即得。
4.根据权利要求3所述的一种食品机械用润滑剂的制备方法,其特征在于:所述步骤(2)中加热至55℃,搅拌时间为3-4分钟。
5.根据权利要求3所述的一种食品机械用润滑剂的制备方法,其特征在于:所述步骤(3)中转速为550-650r/min,搅拌时间为15分钟。
6.根据权利要求3所述的一种食品机械用润滑剂的制备方法,其特征在于:所述步骤(5)中加热至105℃,转速为110-120r/min。
7.根据权利要求3所述的一种食品机械用润滑剂的制备方法,其特征在于:所述步骤(6)中研磨时间为25分钟。
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