CN107446665A - 一种食品级抑菌防腐润滑脂及其制备方法 - Google Patents

一种食品级抑菌防腐润滑脂及其制备方法 Download PDF

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CN107446665A
CN107446665A CN201710691092.6A CN201710691092A CN107446665A CN 107446665 A CN107446665 A CN 107446665A CN 201710691092 A CN201710691092 A CN 201710691092A CN 107446665 A CN107446665 A CN 107446665A
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朱剑
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Abstract

一种食品级抑菌防腐润滑脂，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂10~15份、复合抑菌防腐剂5~12份、纤维素醚类添加剂3~6份、聚甘油脂肪酸酯3~6份、硫代二丙酸双月桂酯0.3~0.8份、有机硼化合物SW‑2 2~6份、苯甲基硅油0.2~0.8份、乙烯丙烯共聚物1~3份、医用级碳酸丙烯酯0.2~0.6份、植酸0.2~0.8份、硬脂酸1~3份。本发明的润滑脂用于食品机械时，不仅具备优良的耐磨性和润滑性，而且抑菌、防腐性能优良，有助于保持润滑环境的清洁及保持润滑性能的持续性，而且工艺简单，便于大规模工业化生产和使用。同时，本发明的润滑剂能够满足食品行业加工过程中的机械设备的润滑需求，符合食品级润滑剂的安全卫生要求。

Description

一种食品级抑菌防腐润滑脂及其制备方法
技术领域
本发明涉及润滑油脂技术领域，具体涉及一种食品级抑菌防腐润滑脂及其制备方法。
背景技术
食品加工设备作为食品生产的必要和基础设施被广泛使用，当前，食品加工过程中广泛使用的各种机械装置设备，这些设备的内部和外部的机械装置和传动部分在运转和工作过程中，为防止机械部件的磨损、腐蚀或降低摩擦产生的热量，都要使用到润滑油脂。润滑油脂对于食品加工设备正常运转极其重要，在某些食品加工企业中是必不可少的，但是如果使用不当则会导致交叉污染，产生食品安全问题。
当今食品加工行业面临着严峻的挑战。一方面食品需求量在不断增长，需要增加产量；另一方面，基于目前的食品安全形势，食品质量也亟待进一步提高。食品生产企业必须在经济紧缩的背景下确保产品安全、保护品牌声誉、提高公司产能并扩大利润空间。鉴于食品加工及包装在整个产业链中处于极其重要的地位，如果要同时提高食品的质量和产量，做到绿色、安全、环保、节能，就必须从技术体系对食品生产加工及包装方案进行彻底改进。润滑油脂就是其中潜在的一个重要因素。食品生产企业使用食品级润滑油脂在保护广大消费者生命和健康的同时，也是保护食品生产企业自身的利益。企业使用食品级润滑油脂不仅延长了更换周期，降低了设备损耗，满足了企业追求成本控制和利益最大化的要求；而且提升了企业自身的品牌形象和市场竞争力。因此，使用食品级润滑油脂对食品生产企业来说是及其重要的。
现有的食品机械用润滑脂在使用过程中，由于使用环境的高营养性，往往容易导致腐败滋生，严重影响了润滑脂的润滑功能，继而影响加工效率，并难以保持食品加工对加工环境的严苛要求。
发明内容
针对现有技术不足，本发明提供了一种食品级抑菌防腐润滑脂及其制备方法。
为解决上述的技术问题，本发明采用的技术方案为：一种食品级抑菌防腐润滑脂，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂10~15份、复合抑菌防腐剂5~12份、纤维素醚类添加剂3~6份、聚甘油脂肪酸酯3~6份、硫代二丙酸双月桂酯0.3~0.8份、有机硼化合物SW-2 2~6份、苯甲基硅油0.2~0.8份、乙烯丙烯共聚物1~3份、医用级碳酸丙烯酯0.2~0.6份、植酸0.2~0.8份、硬脂酸1~3份。
进一步地，所述的食品级基础油为食品级白油、合成油PAO或两者的混合，而且其40℃的运动粘度值在100-1000mm2/s。
进一步地，所述的复合抑菌防腐剂为尼泊金酯、2,3-二羟基丙醇十二酸酯和辛癸酸甘油酯的混合，其质量份比为1:2~4:15~20。
进一步地，所述的纤维素醚类添加剂为羟甲基纤维素、羟乙基纤维素、羟丙基纤维素、羟丙基甲基纤维素、羟乙基甲基纤维素中的一种或多种的混合。
所述的一种食品级抑菌防腐润滑脂的制备方法，包括以下步骤：
将复合铝皂稠化剂和60~80%量的食品级基础油加入皂化釜中混合，加热至90~120℃皂化反应1~3小时，然后加热至140~160℃后加入剩余食品级基础油，升温至180~200℃转移至调和釜冷却回流，冷却至90~120℃并于15~20MPa下进行均化处理，于60~90℃下加入其余原料，均化研磨、脱气处理后得到本发明的润滑脂。
与现有技术相比，本发明具备的优点为：本发明的润滑脂用于机械减磨部位时，不仅具备优良的耐磨性和润滑性，而且抑菌、防腐性能优良，有助于保持润滑环境的清洁及保持润滑性能的持续性，而且工艺简单，便于大规模工业化生产和使用。同时，本发明的润滑脂能够满足食品行业加工过程中的机械设备的润滑需求，符合食品级润滑油脂的安全卫生要求。
具体实施方式
下面结合具体实施例对本发明做进一步的说明，但下述的实施例并不构成对本发明权利的限制。
实施例1：一种食品级抑菌防腐润滑脂，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂12份、复合抑菌防腐剂8份、纤维素醚类添加剂5份、聚甘油脂肪酸酯4份、硫代二丙酸双月桂酯0.6份、有机硼化合物SW-2 4份、苯甲基硅油0.5份、乙烯丙烯共聚物2份、医用级碳酸丙烯酯0.4份、植酸0.5份、硬脂酸2份。
进一步地，所述的食品级基础油为食品级白油和合成油PAO的混合；所述的复合抑菌防腐剂为尼泊金酯、2,3-二羟基丙醇十二酸酯和辛癸酸甘油酯的混合，其质量份比为1:3:18；所述的纤维素醚类添加剂为羟甲基纤维素和羟丙基甲基纤维素的混合。
所述的一种食品级抑菌防腐润滑脂的制备方法，包括以下步骤：
将复合铝皂稠化剂和60~80%量的食品级基础油加入皂化釜中混合，加热至105℃皂化反应2小时，然后加热至150℃后加入剩余食品级基础油，升温至190℃转移至调和釜冷却回流，冷却至105℃并于18MPa下进行均化处理，于75℃下加入其余原料，均化研磨、脱气处理后得到本发明的润滑脂。
实施例2：一种食品级抑菌防腐润滑脂，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂10份、复合抑菌防腐剂5份、纤维素醚类添加剂3份、聚甘油脂肪酸酯3份、硫代二丙酸双月桂酯0.3份、有机硼化合物SW-2 2份、苯甲基硅油0.2份、乙烯丙烯共聚物1份、医用级碳酸丙烯酯0.2份、植酸0.2份、硬脂酸1份。
进一步地，所述的食品级基础油为食品级白油；所述的复合抑菌防腐剂为尼泊金酯、2,3-二羟基丙醇十二酸酯和辛癸酸甘油酯的混合，其质量份比为1:4: 20；所述的纤维素醚类添加剂为羟乙基纤维素。
所述的一种食品级抑菌防腐润滑脂的制备方法，包括以下步骤：
将复合铝皂稠化剂和60~80%量的食品级基础油加入皂化釜中混合，加热至90℃皂化反应3小时，然后加热至140℃后加入剩余食品级基础油，升温至180℃转移至调和釜冷却回流，冷却至90℃并于15MPa下进行均化处理，于60℃下加入其余原料，均化研磨、脱气处理后得到本发明的润滑脂。
实施例3：一种食品级抑菌防腐润滑脂，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂15份、复合抑菌防腐剂12份、纤维素醚类添加剂6份、聚甘油脂肪酸酯6份、硫代二丙酸双月桂酯0.8份、有机硼化合物SW-2 6份、苯甲基硅油0.8份、乙烯丙烯共聚物3份、医用级碳酸丙烯酯0.6份、植酸0.8份、硬脂酸3份。
进一步地，所述的食品级基础油为合成油PAO；所述的复合抑菌防腐剂为尼泊金酯、2,3-二羟基丙醇十二酸酯和辛癸酸甘油酯的混合，其质量份比为1:2:15；所述的纤维素醚类添加剂为羟丙基纤维素、羟丙基甲基纤维素及羟乙基甲基纤维素的混合。
所述的一种食品级抑菌防腐润滑脂的制备方法，包括以下步骤：
将复合铝皂稠化剂和80%量的食品级基础油加入皂化釜中混合，加热至120℃皂化反应1小时，然后加热至160℃后加入剩余食品级基础油，升温至200℃转移至调和釜冷却回流，冷却至120℃并于20MPa下进行均化处理，于90℃下加入其余原料，均化研磨、脱气处理后得到本发明的润滑脂。
实施例4：一种食品级抑菌防腐润滑脂，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂15份、复合抑菌防腐剂5份、纤维素醚类添加剂6份、聚甘油脂肪酸酯6份、硫代二丙酸双月桂酯0.3份、有机硼化合物SW-2 2份、苯甲基硅油0.8份、乙烯丙烯共聚物1份、医用级碳酸丙烯酯0.6份、植酸0.2份、硬脂酸3份。
进一步地，所述的食品级基础油为食品级白油；所述的复合抑菌防腐剂为尼泊金酯、2,3-二羟基丙醇十二酸酯和辛癸酸甘油酯的混合，其质量份比为1:2: 20；所述的纤维素醚类添加剂为羟乙基甲基纤维素。
所述的一种食品级抑菌防腐润滑脂的制备方法，其具体步骤同实施例1。
实施例5：一种食品级抑菌防腐润滑脂，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂14份、复合抑菌防腐剂10份、纤维素醚类添加剂4份、聚甘油脂肪酸酯5份、硫代二丙酸双月桂酯0.6份、有机硼化合物SW-2 3份、苯甲基硅油0.3份、乙烯丙烯共聚物2份、医用级碳酸丙烯酯0.5份、植酸0.5份、硬脂酸1.5份。
进一步地，所述的食品级基础油为食品级白油和合成油的混合；所述的复合抑菌防腐剂为尼泊金酯、2,3-二羟基丙醇十二酸酯和辛癸酸甘油酯的混合，其质量份比为2:5:35；所述的纤维素醚类添加剂为羟甲基纤维素。
所述的一种食品级抑菌防腐润滑脂的制备方法，其具体步骤同实施例1。
取相同量的上述实施例1-5的润滑脂在相同条件下做性能测试，结果如下表所示：
性能 实施例1 实施例2 实施例3 实施例4 实施例5 测定标准
滴点 ℃ 289 277 297 280 285 GB/T 3498
工作锥入度 0.1mm 281 274 288 283 276 GB/T 269
氧化安定性* 0.009 0.015 0.013 0.010 0.012 SH/T 0325
抗磨性能（四球法） mm 0.46 0.55 0.51 0.49 0.47 SH/T 0204
防腐性能（52℃，48h） 级 1 1 1 1 1 GB/T 5018
*氧化安定性（99℃，100h，0.760Mpa）压力降/Mpa。
从测试结果可以看出，本发明的润滑脂为一种润滑性能优良的产品，而且在使用过程中的防腐性能较佳，抑菌率高达98%以上，有助于保持润滑环境的清洁及保持润滑性能的持续性。
当然，上述说明并非对本发明的限制，本发明也并不限于上述实施例，本技术领域的技术人员，在本发明的实质范围内，所作出的变化、改型、添加或替换，都应属于本发明的保护范围。

Claims (6)

1.一种食品级抑菌防腐润滑脂，其特征在于，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂10~15份、复合抑菌防腐剂5~12份、纤维素醚类添加剂3~6份、聚甘油脂肪酸酯3~6份、硫代二丙酸双月桂酯0.3~0.8份、有机硼化合物SW-2 2~6份、苯甲基硅油0.2~0.8份、乙烯丙烯共聚物1~3份、医用级碳酸丙烯酯0.2~0.6份、植酸0.2~0.8份、硬脂酸1~3份。
2. 根据权利要求1所述的一种食品级抑菌防腐润滑脂，其特征在于，由以下重量份数的原料组成：食品级基础油100份、复合铝皂稠化剂12份、复合抑菌防腐剂8份、纤维素醚类添加剂5份、聚甘油脂肪酸酯4份、硫代二丙酸双月桂酯0.6份、有机硼化合物SW-2 4份、苯甲基硅油0.5份、乙烯丙烯共聚物2份、医用级碳酸丙烯酯0.4份、植酸0.5份、硬脂酸2份。
3.根据权利要求1或2所述的一种食品级抑菌防腐润滑脂，其特征在于：所述的食品级基础油为食品级白油、合成油PAO或两者的混合。
4.根据权利要求1或2所述的一种食品级抑菌防腐润滑脂，其特征在于：所述的复合抑菌防腐剂为尼泊金酯、2,3-二羟基丙醇十二酸酯和辛癸酸甘油酯的混合，其质量份比为1:2~4:15~20。
5.根据权利要求1或2所述的一种食品级抑菌防腐润滑脂，其特征在于：所述的纤维素醚类添加剂为羟甲基纤维素、羟乙基纤维素、羟丙基纤维素、羟丙基甲基纤维素、羟乙基甲基纤维素中的一种或多种的混合。
6.权利要求1或2所述的一种食品级抑菌防腐润滑脂的制备方法，其特征在于，包括以下步骤：
将复合铝皂稠化剂和60~80%量的食品级基础油加入皂化釜中混合，加热至90~120℃皂化反应1~3小时，然后加热至140~160℃后加入剩余食品级基础油，升温至180~200℃转移至调和釜冷却回流，冷却至90~120℃并于15~20MPa下进行均化处理，于60~90℃下加入其余原料，均化研磨、脱气处理后得到本发明的润滑脂。
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