CN109652208A - A kind of method of vegetable fat degumming - Google Patents
A kind of method of vegetable fat degumming Download PDFInfo
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- CN109652208A CN109652208A CN201910101142.XA CN201910101142A CN109652208A CN 109652208 A CN109652208 A CN 109652208A CN 201910101142 A CN201910101142 A CN 201910101142A CN 109652208 A CN109652208 A CN 109652208A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/04—Refining fats or fatty oils by chemical reaction with acids
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
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- Engineering & Computer Science (AREA)
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Abstract
The present invention relates to a kind of methods of vegetable fat degumming, belong to edible oil processing technique field.Method includes the following steps: crude oil is heated to 72~90 DEG C by (1), adds phosphoric acid or citric acid carries out acidification reaction, acidification reaction carries out high-intensitive the step of mixing after being included in addition phosphoric acid or citric acid；The high intensity is mixed into be mixed under conditions of revolving speed is 2900~14000 turns/min；(2) water is added to carry out hydration reaction after acidification reaction；(3) be centrifuged after the completion of hydration reaction, obtained light phase decolourized, be deodorized to get.Method of the invention does not need that lye is added, process flow is simplified, the added value of byproduct is high, and the oil yield of vegetable oil is improved while reducing production cost, the residual phosphorus amount of degummed oil can reach 10ppm hereinafter, can satisfy the needs for being directly entered decolorization refining process completely.
Description
Technical field
The present invention relates to a kind of methods of vegetable fat degumming, belong to edible oil processing technique field.
Background technique
By all containing certain colloid in the vegetable fat of squeezing or leaching method production, main component is phosphatide, phosphorus
Rouge content is determined by the phosphorus content of detection grease.The presence of phosphatide can make grease darken at high temperature and generate cotton-shaped sink
Form sediment, influence the appearance and preservation of product, so produce high-quality edible oil and fat when, it is necessary to by degumming and refining technique by its
Removal.Phosphatide in vegetable oil can be divided into hydrated phospholipid and non-hydratable phospholipid, hydrated phospholipid is due to having parent according to its hydrophily
It is aqueous, in scouring processes by add water be mixed can water swelling be precipitated, then by centrifuge separation removed from oil；It is non-aqueous
Changing phosphatide does not have water imbibition, and phosphoric acid or citric acid reactions are generally first added, and transforms into after hydrated phospholipid again by centrifugation point
It is removed from method.
There are two types of existing degumming tech: the first technique (process flow is as shown in Figure 1) be crude oil is heated to 70~
It 85 DEG C, is separated again by centrifuge after adding water to react, heavy phase is the oil foot that degumming generates, and can be used to produce feed grade dense
Contracting phosphatide, light phase are degummed oil (also containing the phosphatide of 200ppm or so)；Then a certain amount of phosphoric acid is added in degummed oil
Or react certain time in sour reactor tank after citric acid mixing, after adding the mixing of a certain amount of lye, by centrifuge into
Row separation, heavy phase are the mixture of colloid and soap, referred to as soap stock, and light phase is that de- soap oil adds a certain amount of deionized water mixing
Afterwards, it is separated by centrifuge, heavy phase is the residual soap in water and oil after washing, and light phase is to neutralize oil, under light phase enters
One of bleaching process.
Second of technique (process flow is as shown in Figure 2) is that crude oil is heated to 70~85 DEG C, and a certain amount of phosphoric acid is added
Or react certain time in sour reactor tank after citric acid mixing, after adding the mixing of a certain amount of lye, by centrifuge into
Row separation, heavy phase are the mixture of colloid and soap, referred to as soap stock, and light phase is de- soap oil, and light phase adds a certain amount of deionization
It after water mixing, is separated by centrifuge, heavy phase is the residual soap in water and oil after washing, and light phase is to neutralize oil, light phase
Into lower one of bleaching process.
Above two prior art has certain defect: (1) phosphoric acid or citric acid mostly use after being added in prior art
Blade mixer, mixing intensity is low, and sour dosage is big, high production cost, and the conversion ratio of non-hydratable phospholipid is low；(2) scouring processes need
Lye is added, on the one hand will increase cost；Lye, which is added, in another aspect makes grease form saponification loss, reduces obtaining for product oil
Rate, furthermore lye must wash the residual soap of removal after being added, and increase the usage amount of water, while can generate intractable production waste water,
Increase cost of sewage disposal；(3) a part of phosphatide in oil has been produced into soap stock, and free fatty acid also produces soap stock, by-product
The added value of product is relatively low；(4) complex process needs equipment to be used more, and the investment of fixed assets is big, and power consumption is also more.
Application publication number is that the Chinese invention patent application of CN102533441A discloses a kind of food plant degumming of oil work
Skill, the technique the following steps are included: (1) convert: by temperature be 50~70 DEG C crude oil and account for crude oil weight 0.05%~0.5%
Citric acid, phosphoric acid, malic acid or oxalic acid mixing after, be stirred to react 15~30min in sour reactor tank, obtain conversion mixing
Object；(2) aquation: after transformation mixture is mixed with 1.5~2 times of the soft water that 20~50 DEG C of weight are phosphatide weight in crude oil,
Temperature adjustment is stirred to react 45~150min to 20~45 DEG C in hydration reaction tank, completes hydration reaction, obtains hydrated mixt；
(3) it is centrifugated: being centrifugated after hydrated mixt is heated to 75~90 DEG C, obtained light phase isolate is through vacuum desolvation
Degummed oil is obtained after drying.The method of the degumming tech need in process of production cool down heats up again, complex process, energy consumption compared with
Height, higher cost.
Summary of the invention
The present invention provides a kind of method of vegetable fat degumming.This method is easy to operate, before guaranteeing that oil yield is higher
Production cost can be reduced by putting.
To achieve the above object, the technical scheme is that
A kind of method of vegetable fat degumming, includes the following steps:
(1) crude oil is heated to 72~90 DEG C, adds phosphoric acid or citric acid carries out acidification reaction, the acidification reaction packet
Include the step of high-intensitive mixing is carried out after phosphoric acid or citric acid is added；The high intensity be mixed into revolving speed be 2900~
It is mixed under conditions of 14000 turns/min；
(2) water is added to carry out hydration reaction after acidification reaction；
(3) light phase is centrifuged to obtain after the completion of hydration reaction, obtained light phase decolourized, be deodorized to get.
Crude oil, which is heated to 72~90 DEG C, in this method can accelerate non-hydratable phospholipid in phosphoric acid or citric acid and crude oil
Reaction speed, furthermore fat degumming method of the invention does not need that lye is added, and simplifies process flow, the added value of byproduct
Height, improves the oil yield of vegetable oil while reducing production cost, and the residual phosphorus amount of degummed oil can reach 10ppm hereinafter, complete
It can satisfy the requirement for being directly entered decolorization refining process entirely.
Acidification reaction described in step (1) is stirred again instead after phosphoric acid or the high-intensitive mixing of citric acid progress is added
It answers, the speed of agitator being stirred to react is 40~80 turns/min.
Phosphoric acid or citric acid and the non-hydratable phospholipid in crude oil can be made abundant under the speed of agitator of 40~80 turns/min
Contact, guarantees that the conversion ratio of non-hydratable phospholipid is higher.
The time being stirred to react is 1~45min.The reaction time can make phosphoric acid or citric acid and crude oil sufficiently anti-
It answers, improves conversion ratio.
The additional amount of phosphoric acid or citric acid is the 0.02~0.1% of crude oil weight in step (1).The phosphoric acid or citric acid
Usage amount can guarantee that the conversion ratio of non-hydratable phospholipid is higher.
In step (2) plus the amount of water is the 1.5~2.5% of crude oil weight.Amount of water, can be effectively 1.5~2.5%
Hydrated phospholipid is precipitated thoroughly, improves separation and degumming effect.
Adding coolant-temperature gage used in water is 90~95 DEG C.Water temperature can make hydration reaction more abundant at 90~95 DEG C.
The time of hydration reaction is 20~60min in step (2).Hydration reaction time can make aquation in 20~60min
Phosphatide fully absorbs water and then is expanded during degumming and is precipitated.
It is stirred when hydration reaction in step (2), the revolving speed of stirring is 30~80 turns/min.During hydration reaction into
Row revolving speed is that the stirring of 30~80 turns/min can make hydration reaction more abundant, and then effectively separate light phase and heavy phase.
Detailed description of the invention
Fig. 1 is a kind of process flow chart of vegetable fat Degumming method in the prior art；
Fig. 2 is the process flow chart of another vegetable fat Degumming method in the prior art；
Fig. 3 is the process flow chart of the vegetable fat Degumming method of the embodiment of the present invention 2.
Specific embodiment
Specific embodiments of the present invention will be further explained with reference to the accompanying drawing.
The embodiment 1 of the method for vegetable fat degumming
The method of the vegetable fat degumming of the present embodiment, comprising the following steps:
(1) crude oil is heated to 72 DEG C, the phosphoric acid that crude oil weight 0.02% is then added carries out acidification reaction, acidification reaction
It is carried out using high intensity mixer (centrifugal mixer), the revolving speed of centrifugal mixer is 2900 turns/min, and the acidification reaction time is
0.1min；
(2) deionized water that crude oil weight 2% is added after acidification reaction carries out hydration reaction, and when hydration reaction is stirred
It mixes, the revolving speed of stirring is 30 turns/min, and the temperature of the deionized water of addition is 90 DEG C, and the time of hydration reaction is 30min；
(3) it is centrifuged after hydration reaction, the revolving speed of centrifuge separation is 4750 turns/min, and centrifugation time is
0.5min；The heavy phase obtained after centrifugation is colloid, referred to as oil foot, and the main component of colloid is phosphatide, oil, water and impurity, oil foot
It can be further produced into feed grade concentrated phosphatide, light phase is degummed oil；
(4) degummed oil is heated to 105 DEG C, adds the carclazyte of crude oil weight 1.0%, mixed 30min, be obtained by filtration de-
Color oil；
(5) bleached oil is warming up to 250 DEG C again, carries out deodorization reaction in the case where vacuum degree is 1mbar, the deodorization reaction time is
60min obtains primary oil using water-cooled cooling by the multiple heat exchange of hot oil and cold oil.
It in the embodiment, is centrifuged after step (3) hydration reaction, the revolving speed of centrifuge separation is 3000~5000
Turn/min.
It in the embodiment, is centrifuged after step (3) hydration reaction, the time of centrifuge separation is 0.1~0.5min
?.
In the embodiment, after the heating of step (4) degummed oil and carclazyte mixes 20~30min.
In the embodiment, bleached oil is warming up to 235~250 DEG C by step (5).
The embodiment 2 of the method for vegetable fat degumming
The method of the vegetable fat degumming of the present embodiment, the process flow chart of this method as shown in figure 3, this method include with
Lower step:
(1) crude oil is heated to 80 DEG C, the phosphoric acid that crude oil weight 0.025% is then added, which carries out acidification reaction, to be mixed
Object, acidification reaction are carried out using high intensity mixer (centrifugal mixer), and the revolving speed of centrifugal mixer is 10000 turns/min, acid
The change reaction time is 0.1min；
(2) mixture after acidification reaction is placed in sour reactor tank and is stirred to react to obtain acidizing product, and what is be stirred to react stirs
Mixing revolving speed is 40 turns/min, and the time being stirred to react is 45min；
(3) acidizing product after being stirred to react is placed in mixer, then going for crude oil weight 2.5% is added into mixer
Ionized water is mixed, and is transferred in hydration reaction tank after mixing and is carried out hydration reaction, and when hydration reaction is stirred, stirring
Revolving speed is 50 turns/min, and the temperature of the deionized water of addition is 93 DEG C, and the time of hydration reaction is 60min；
(4) it is centrifuged after hydration reaction, the revolving speed of centrifuge separation is 3000 turns/min, and centrifugation time is
0.1min；The heavy phase obtained after centrifugation is colloid, referred to as oil foot, can further be produced into feed grade concentrated phosphatide, light phase is de-
Glue oil；
(5) degummed oil is heated to 105 DEG C, adds the carclazyte of crude oil weight 1.0%, mixed 25min, be obtained by filtration de-
Color oil；
(6) bleached oil is warming up to 240 DEG C again, carries out deodorization reaction in the case where vacuum degree is 1mbar, the deodorization reaction time is
60min obtains primary oil using water-cooled cooling by the multiple heat exchange of hot oil and cold oil.
It in the embodiment, is centrifuged after step (4) hydration reaction, the revolving speed of centrifuge separation is 3000~5000
Turn/min.
It in the embodiment, is centrifuged after step (4) hydration reaction, the time of centrifuge separation is 0.1~0.5min
?.
In the embodiment, after the heating of step (5) degummed oil and carclazyte mixes 20~30min.
In the embodiment, bleached oil is warming up to 235~250 DEG C by step (6).
The embodiment 3 of the method for vegetable fat degumming
The method of the vegetable fat degumming of the present embodiment, comprising the following steps:
(1) crude oil is heated to 90 DEG C, the citric acid that crude oil weight 0.1% is then added, which carries out acidification reaction, to be mixed
Object, acidification reaction are carried out using high intensity mixer (homogenizer), and the revolving speed of centrifugal mixer is 14000 turns/min, and acidification is anti-
It is 0.1min between seasonable；
(2) mixture after acidification reaction is placed in sour reactor tank and is stirred to react, and the speed of agitator being stirred to react is 80
Turn/min, the time being stirred to react is 1min；
(3) deionized water that crude oil weight 1.5% is added after being stirred to react carries out hydration reaction, and when hydration reaction carries out
Stirring, the revolving speed of stirring are 80 turns/min, and the temperature of the deionized water of addition is 95 DEG C, and the time of hydration reaction is 20min；
(4) it is centrifuged after hydration reaction, the revolving speed of centrifuge separation is 5000 turns/min, and centrifugation time is
0.5min；The heavy phase obtained after centrifugation is colloid, referred to as oil foot, can further be produced into feed grade concentrated phosphatide, light phase is de-
Glue oil；
(5) degummed oil is heated to 105 DEG C, adds the carclazyte of crude oil weight 1.0%, mixed 20min, be obtained by filtration de-
Color oil；
(6) bleached oil is warming up to 235 DEG C again, deodorization reaction is carried out in the case where vacuum degree is 1mbar, is deodorized the reaction time
60min obtains primary oil using water-cooled cooling by the multiple heat exchange of hot oil and cold oil.
It in the embodiment, is centrifuged after step (4) hydration reaction, the revolving speed of centrifuge separation is 3000~5000
Turn/min.
It in the embodiment, is centrifuged after step (4) hydration reaction, the time of centrifuge separation is 0.1~0.5min
?.
In the embodiment, after the heating of step (5) degummed oil and carclazyte mixes 20~30min.
In the embodiment, bleached oil is warming up to 235~250 DEG C by step (6).
Comparative example 1
The method of the vegetable fat degumming of this comparative example is as shown in Figure 2, comprising the following steps:
(1) crude oil is heated to 70 DEG C in the heater, the phosphoric acid mixing of crude oil weight 0.03% is then added, after mixing
After reacting by blade mixer, then in sour reactor tank react 20min；
(2) lye for adding crude oil weight 0.4% after the reaction was completed is mixed, after blade mixer, into
Enter neutralization reaction tank and carries out neutralization reaction；
(3) it is separated after neutralization reaction by centrifuge, heavy phase is the mixture of colloid and soap, referred to as soap stock, light phase
To take off soap oil；
(4) the deionized water mixing of crude oil weight 4.5% is added into light phase again, after blade mixer, then passes through
Centrifuge is separated, and heavy phase is the residual soap in water and oil after washing, and light phase is to neutralize oil；
(5) light phase is decolourized, is deodorized to obtain the final product.
Comparative example 2
The method of the vegetable fat degumming of this comparative example is as shown in Figure 2, comprising the following steps:
(1) crude oil is heated to 85 DEG C in the heater, the phosphoric acid mixing of crude oil weight 0.05% is then added, after mixing
After reacting by blade mixer, then in sour reactor tank react 20min；
(2) lye for adding crude oil weight 0.6% after the reaction was completed is mixed, after blade mixer, into
Enter neutralization reaction tank and carries out neutralization reaction；
(3) it is separated after neutralization reaction by centrifuge, heavy phase is the mixture of colloid and soap, referred to as soap stock, light phase
To take off soap oil；
(4) the deionized water mixing of crude oil weight 5% is added into light phase again, after being mixed by blade mixer, then passes through
It crosses centrifuge to be separated, heavy phase is the residual soap in water and oil after washing, and light phase is to neutralize oil；
(5) light phase is decolourized, is deodorized to obtain the final product.
Test example 1
This test example is by taking second of the technique (as shown in Figure 2) of prior art in background technique as an example and technique of the invention
Compare, as shown in table 1, as it can be seen from table 1 technique oil yield of the invention it is high, with acid and water is few, auxiliary material uses
Less, process procedure is few, byproduct added value is high, and general effect is substantially better than prior art.
The comparison of table 1 prior art and present invention process
| Project | Prior art | Technique of the invention |
| Yield (%) | 94.5~95 | 95~95.5 |
| Phosphoric acid or Citric Acid Dosage (kg/tonne) | 0.3~0.5 | 0.2~0.3 |
| Base amount (kg/tonne) | 4~8 | 0 |
| Electric dosage (KWh/ton) | 10 | 6 |
| Water consumption (kg/tonne) | 45~80 | 15~25 |
| Wastewater flow rate (kg/tonne) | 45~80 | 15~25 |
| By-product value (yuan/ton) | 146 | 179 |
| Carclazyte dosage (kg/tonne) | 10 | 12 |
| Fixed assets investment (Wan Yuan) | 1400 | 700 |
Test example 2
This test example carries out degumming to 600 tons of crude oil of soybean in the vegetable oil degumming method in the embodiment of the present invention 1, often
Year producible benefit (being calculated for 300 days with year processing) as shown in table 2, from table 2 it can be seen that preparation process of the invention is always imitated
It is beneficial more preferable.
The annual producible benefit of table 2
| Serial number | Project | Quantity | Benefit (member) | Remarks |
| 1 | Fuel-displaced incrementss | 900 tons | 4950000 | 5500 yuan/ton of price of oil |
| 2 | Consume sour reduction amount | 18 tons | 90000 | 5000 yuan/ton of price of acid |
| 3 | Consume alkali reduction amount | 720 tons | 936000 | 1300 yuan/ton of the price of alkali |
| 4 | Power consumption reduction amount | 720000 degree | 576000 | 0.8 yuan of price/degree of electricity |
| 5 | Water consumption reduction amount | 3600 tons | 14400 | 4 yuan/ton of the price of water |
| 6 | Go out wastewater flow rate less | 3600 tons | 36000 | 10 yuan/ton of cost for wastewater treatment |
| 7 | More consumption carclazyte amounts | 360 tons | -900000 | 2500 yuan/ton of the price of carclazyte |
| 8 | Byproduct price differential | 5940000 | ||
| It is total | 11642400 |
Claims (8)
1. a kind of method of vegetable fat degumming, characterized by the following steps:
(1) crude oil is heated to 72~90 DEG C, adds phosphoric acid or citric acid carries out acidification reaction, the acidification reaction is included in
High-intensitive the step of mixing is carried out after phosphoric acid or citric acid is added；The high intensity be mixed into revolving speed be 2900~14000 turns/
It is mixed under conditions of min；
(2) water is added to carry out hydration reaction after acidification reaction；
(3) light phase is centrifuged to obtain after the completion of hydration reaction, obtained light phase decolourized, be deodorized to get.
2. the method for vegetable fat degumming according to claim 1, it is characterised in that: acidification described in step (1) is anti-
Should be stirred to react again after phosphoric acid or the high-intensitive mixing of citric acid progress is added, the speed of agitator being stirred to react is 40~80
Turn/min.
3. the method for vegetable fat degumming according to claim 2, it is characterised in that: the time being stirred to react is 1
~45min.
4. the method for vegetable fat degumming according to claim 1, it is characterised in that: phosphoric acid or citric acid in step (1)
Additional amount be crude oil weight 0.02~0.1%.
5. the method for vegetable fat degumming according to claim 1, it is characterised in that: in step (2) plus the amount of water is hair
The 1.5~2.5% of oily weight.
6. the method for vegetable fat degumming according to claim 1 or 5, it is characterised in that: add the coolant-temperature gage used in water to be
90~95 DEG C.
7. the method for vegetable fat degumming according to claim 1, it is characterised in that: in step (2) hydration reaction when
Between be 20~60min.
8. the method for vegetable fat degumming according to claim 1, it is characterised in that: in step (2) when hydration reaction into
Row stirring, the revolving speed of stirring are 30~80 turns/min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111349514A (en) * | 2020-03-30 | 2020-06-30 | 益海嘉里(岳阳)粮油工业有限公司 | Method for degumming and refining rapeseed oil based on deep acid method |
| CN111635823A (en) * | 2020-05-12 | 2020-09-08 | 大海粮油工业（防城港）有限公司 | Preparation method of edible oil |
| CN111909780A (en) * | 2020-08-03 | 2020-11-10 | 四川中海茂农业开发有限公司 | Co-production method for extracting idesia polycarpa oil and phospholipid |
| WO2021109835A1 (en) * | 2019-12-04 | 2021-06-10 | 佛山市正德机械设备有限公司 | Vegetable oil continuous soap-free degumming and refining processes and device thereof |
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| US6172248B1 (en) * | 1998-11-20 | 2001-01-09 | Ip Holdings, L.L.C. | Methods for refining vegetable oils and byproducts thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021109835A1 (en) * | 2019-12-04 | 2021-06-10 | 佛山市正德机械设备有限公司 | Vegetable oil continuous soap-free degumming and refining processes and device thereof |
| CN111349514A (en) * | 2020-03-30 | 2020-06-30 | 益海嘉里(岳阳)粮油工业有限公司 | Method for degumming and refining rapeseed oil based on deep acid method |
| CN111635823A (en) * | 2020-05-12 | 2020-09-08 | 大海粮油工业（防城港）有限公司 | Preparation method of edible oil |
| CN111909780A (en) * | 2020-08-03 | 2020-11-10 | 四川中海茂农业开发有限公司 | Co-production method for extracting idesia polycarpa oil and phospholipid |
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Application publication date: 20190419 |