CN109880689A - One vegetable oil four step rule low-temperature refining technique - Google Patents
One vegetable oil four step rule low-temperature refining technique Download PDFInfo
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Abstract
The invention discloses a vegetable oil four step rule low-temperature refining techniques comprising following steps: (1) aquation；(2) it purifies；(3) it purifies；(4) winterization.Refinery practice of the present invention is completed at a temperature of being lower than 100 DEG C, is avoided high-temperature oxydation, vitamin loss and phenylpropyl alcohol and is substantially increased oil quality than the formation with trans-fatty acid, while reducing energy consumption；Process flow is short, and high production efficiency, equipment investment is few, and equipment investment reduces nearly 30% compared with common process；Aquation of the present invention uses gradient water feeding method, ensure that fully absorbing and settling for phosphatide and partially protein and colloid, without plus alkali and washing, reduce cost of material；Purification process decolourizes the active carbon of Lipid use after purification, reduces the peroxide value content in grease, can guarantee that the color of vegetable oil is bright in this way, more effectively extends the shelf-life etc. of vegetable oil.
Description
The technical field is as follows:
the invention relates to a vegetable oil refining process, in particular to a four-step low-temperature vegetable oil refining process.
Background art:
the vegetable oil refining is to refine crude oil obtained by squeezing, leaching or water substitution, wherein the crude oil mainly contains a mixture of triglyceride and fatty acid ester, and also contains water, solid impurities, colloid impurities (phospholipid, protein and saccharide), fat-soluble impurities (free fatty acid, pigment, gossypol, bran wax and hydrocarbon), and toxic substances (aflatoxin, polycyclic aromatic hydrocarbon and pesticide). Since the presence of these impurities not only affects the edible value and safe storage of the vegetable oil, but also causes difficulty in further processing, it is necessary to refine the crude oil to remove impurities in the crude oil and obtain a refined vegetable oil.
The existing vegetable oil refining is to pass through a five-removing process or even a six-removing process, and the existing oil refining generally comprises the following steps: firstly, hydrating and degumming to remove peptized impurities; secondly, removing free fatty acid by chemical alkali refining deacidification; thirdly, adsorbing and decoloring at 180 ℃ under normal pressure to remove various pigments; fourthly, performing steam stripping and deodorization at high temperature of 230 ℃ to remove the odor in the grease; fifthly, cooling and crystallizing the grease to remove high melting point wax and high melting point solid grease; according to the procedures of degumming, deacidifying, decoloring, deodorizing, dewaxing and desolventizing. The temperature of the crude oil is from about 55 ℃ to 180 ℃, even from 230 ℃ to 5 ℃. The existing vegetable oil refining process has the following defects: 1. vitamins and long-chain unsaturated fatty acid in the crude oil are damaged, and carcinogens such as phenylpropyl alcohol and trans fatty acid are easily formed by high-temperature refining; 2. the treatment process flow is long, and the input cost of production equipment is high; 3. the decoloring and deodorizing process has high operation temperature and high energy consumption; 4. the chemical alkali refining deacidification needs to consume a large amount of alkali liquor and washing water to remove free fatty acid, so that the production cost is increased; 5. the vegetable oil obtained by the existing refining method is easy to generate turbidity in the storage and sale links due to incomplete removal of the compositions such as wax (fatty acid and fatty alcohol), polymers of the vegetable oil, saturated triglyceride and the like, and the quality of the oil is influenced.
The invention content is as follows:
the invention aims to provide a four-step low-temperature refining process for vegetable oil, which has the advantages of short process flow, high efficiency, low energy consumption and low cost and can obtain high-quality oil.
The invention is implemented by the following technical scheme: a four-step low-temperature refining process for vegetable oil comprises the following steps: (1) hydrating; (2) purifying; (3) purifying; (4) winterization; wherein,
(1) hydration: heating the crude oil to 55-72 ℃, and then adopting a gradient water adding method, wherein the mass of the total added water is 2-3 times of the mass of the glue in the crude oil, and the water temperature is controlled to be 10-13 ℃ higher than the oil temperature, so as to obtain hydrated grease; the hydration method of the invention is used to remove the phosphatide, partial protein and colloid in the crude oil, ensure the quality of the grease and prolong the shelf life of the vegetable oil to a greater extent.
(2) And (3) purification: pumping the oil with the temperature of 40-50 ℃ after hydration into a scraper evaporator, heating the oil to 90-97 ℃ under the condition of negative pressure vacuum, and carrying out dehydration, deacidification and deoxidation treatment for 0.5-1h to obtain purified oil;
the purification method can separate a large amount of free fatty acid and sterol substances, prevent the oxidation and deacidification of the grease, ensure the quality of the grease and preserve the nutrient contents of the grease to a greater extent.
Working principle of the scraper evaporator: the liquid distributor in the scraper evaporator is utilized to uniformly distribute the grease to the film scraping mechanism, at the moment, the vegetable oil can be uniformly heated to perform Brownian motion, the separation of free fatty acid, moisture, peroxide and the like is completed, and the purification process of the vegetable oil is realized.
(3) Purifying: adding activated carbon which accounts for 0.5-3% of the weight of the purified oil into a mixing tank, adding the purified oil into the mixing tank while stirring, stopping stirring after the oil is added, standing for 2-4h, and then filtering to obtain the purified oil;
(4) winterization: and removing wax from the purified oil by a gradient cooling method to obtain the finished oil.
Further, the gradient water adding method comprises the following specific steps:
the mass of the first water addition is 50-60% of the total water addition mass, stirring is carried out at the speed of 60-70 r/min in the water addition process, stirring is carried out for 20-30 min, the hydrophilic phospholipid rapidly absorbs water to expand, agglutinate and separate, the stirring is stopped after the water addition is finished, and standing is carried out for 2-4 h;
the mass of the second water addition is 30-40% of the total water addition mass, the second water addition is light brine, the salt mass in the light brine is 0.2% of the mass of the crude oil, the water addition is carried out while stirring, the stirring time is 15-25 minutes, the stirring is stopped after the water addition is finished, the standing is carried out for 4-6 hours, the oil contains a part of non-hydrophilic phospholipids (β -phospholipid, calcium, magnesium double salt, lysophospholipid and the like) and a complex combination of protein degradation products besides the hydrophilic phospholipids, the salt water is used as electrolyte to change the hydration degree, promote the non-hydrophilic phospholipids and the protein degradation products to agglutinate and settle, and further remove the phospholipids and the proteins in the oil.
Adding water 10-15 wt% of the total water for the third time, washing, standing for 2 hr, and discharging fructus Gleditsiae Abnormalis;
the sum of the first water adding quality, the second water adding quality and the third water adding quality is the total water adding quality.
Further, in the step (2), the vacuum degree in the purification step is 0.03-0.05 mpa.
Further, the specific operation steps of the gradient cooling method are as follows:
the first step is as follows: reducing the temperature to 35-40 ℃ at the speed of 10-20 ℃/h, and standing for 1-1.5 hours at the temperature;
the second step is that: reducing the temperature to 10-25 ℃ at the speed of 2-4 ℃/h, and standing for 2-2.5 hours at the temperature;
the third step: reducing the temperature to 3-6 ℃ at the speed of 0.5-1 ℃/h;
the fourth step: keeping the temperature of 3-6 ℃ for 24-32h, and then filtering to remove wax to obtain the finished product oil.
Dewaxing vegetable fat has two layers of significance: firstly, vegetable oil and the like containing high melting point wax (fatty acid and fatty alcohol) are removed; the second is to remove all solid components of the vegetable oil which generate turbidity in storage. The invention relates to a gradient cooling method for removing components such as turbid wax (fatty acid and fatty alcohol), vegetable oil polymer and saturated triglyceride in vegetable oil storage and sale links. The gradient temperature reduction is determined according to the difference of the melting point of the removed substances in the vegetable oil and the change of the solubility of the wax in the oil, and the crystal wax is precipitated in stages. The wax removal is more thorough, the vegetable oil storage and sale links are not turbid, and the oil quality is improved.
The invention has the advantages that:
(1) the refining process is completed at the temperature lower than 100 ℃, so that high-temperature oxidation, vitamin loss and the formation of styrene-acrylic ratio and trans-fatty acid are avoided, the quality of the grease is greatly improved, and the energy consumption is reduced;
(2) the method has the advantages of short process flow, high production efficiency and less equipment investment, and the equipment investment is reduced by nearly 30 percent compared with the conventional process;
(3) the invention adopts a gradient water adding method for hydration, ensures the full absorption and sedimentation of phospholipid, partial protein and colloid, does not need to add alkali and wash, and reduces the cost of raw materials;
(4) according to the purification process, the purified oil is decolorized by using active carbon, so that low-molecular aldehydes, ketones, free fatty acids, unsaturated hydrocarbons and polycyclic aromatic hydrocarbons with small molecular weight in the oil are removed, the smoke point of the oil is improved, and the flavor and stability of the edible oil are improved. The foreign flavor, impurities, color, polycyclic aromatic hydrocarbon and pesticide residue are removed, the peroxide value content in the grease is reduced, so that the color of the vegetable oil is ensured to be transparent, and the shelf life of the vegetable oil is prolonged more effectively due to the reduction of peroxide;
(5) the winterization adopts a gradient cooling method, and the crystal wax is separated out by stages, so that the full separation and agglomeration of the wax and the fatty alcohol substances are ensured, the wax is removed more thoroughly, the vegetable oil is not turbid in the storage and sale links, and the oil quality is further improved.
The specific implementation mode is as follows:
example 1: a four-step low-temperature refining process for vegetable oil comprises the following steps: (1) hydrating; (2) purifying; (3) purifying; (4) winterization; wherein,
(1) hydration: heating the crude oil to 55 ℃, and then adopting a gradient water adding method, wherein the mass of the total added water is 2 times of the mass of the glue in the crude oil, and the water temperature is controlled to be 10 ℃ higher than the oil temperature, so as to obtain hydrated grease; the hydration method of the invention is used to remove the phosphatide, partial protein and colloid in the crude oil, ensure the quality of the grease and prolong the shelf life of the vegetable oil to a greater extent.
The gradient water adding method comprises the following specific steps:
the mass of the first water addition is 50 percent of the total water addition mass, the stirring is carried out at the speed of 60 revolutions per minute during the water addition process for 20 minutes, so that the hydrophilic phospholipid quickly absorbs water to swell, agglutinates and separates, the stirring is stopped after the water addition is finished, and the standing is carried out for 2 hours;
the mass of the second water addition is 40 percent of the total water addition mass, the second water addition is light brine, the salt mass in the light brine is 0.2 percent of the mass of the crude oil, the water addition is carried out while stirring, the stirring time is 15 minutes, the stirring is stopped after the water addition is finished, the standing is carried out for 4 hours, the grease also contains a part of complex combination of non-hydrophilic phospholipid (β -phospholipid, calcium, magnesium double salt, lysophospholipid and the like) and protein degradation products besides the hydrophilic phospholipid, the salt water is used as electrolyte to change the hydration degree, promote the non-hydrophilic phospholipid and protein degradation products to agglutinate and settle, and further remove the phospholipid and protein in the grease.
Adding water 10 wt% of the total water for the third time, washing, standing for 2 hr, and discharging fructus Gleditsiae Abnormalis;
the sum of the first water adding quality, the second water adding quality and the third water adding quality is the total water adding quality.
(2) And (3) purification: pumping the oil with the temperature of 40 ℃ after hydration into a scraper evaporator, raising the temperature of the oil to 90 ℃ under the condition of negative pressure and vacuum and with the vacuum degree of 0.03mpa, and carrying out dehydration, deacidification and deoxidation treatment for 0.5h to obtain purified oil;
the purification method can separate a large amount of free fatty acid and sterol substances, prevent the oxidation and deacidification of the grease, ensure the quality of the grease and preserve the nutrient contents of the grease to a greater extent.
Working principle of the scraper evaporator: the liquid distributor in the scraper evaporator is utilized to uniformly distribute the grease to the film scraping mechanism, at the moment, the vegetable oil can be uniformly heated to perform Brownian motion, the separation of free fatty acid, moisture, peroxide and the like is completed, and the purification process of the vegetable oil is realized.
(3) Purifying: adding activated carbon accounting for 0.5% of the weight of the purified oil into a mixing tank, adding the purified oil into the mixing tank while stirring, stopping stirring after the oil is added, standing for 2 hours, and filtering to obtain the purified oil;
(4) winterization: and removing wax from the purified oil by a gradient cooling method to obtain the finished oil.
The gradient cooling method comprises the following specific operation steps:
the first step is as follows: reducing the temperature to 35 ℃ at the speed of 10 ℃/h, and standing for 1 hour at the temperature;
the second step is that: reducing the temperature to 10 ℃ at the speed of 2 ℃/h, and standing for 2 hours at the temperature;
the third step: the temperature is reduced to 3 ℃ at the speed of 0.5 ℃/h;
the fourth step: and keeping the temperature at 3 ℃ for 24 hours, and filtering to remove wax to obtain the finished product oil.
Dewaxing vegetable fat has two layers of significance: firstly, vegetable oil and the like containing high melting point wax (fatty acid and fatty alcohol) are removed; the second is to remove all solid components of the vegetable oil which generate turbidity in storage. The invention relates to a gradient cooling method for removing components such as turbid wax (fatty acid and fatty alcohol), vegetable oil polymer and saturated triglyceride in vegetable oil storage and sale links. The gradient temperature reduction is determined according to the difference of the melting point of the removed substances in the vegetable oil and the change of the solubility of the wax in the oil, and the crystal wax is precipitated in stages. The wax removal is more thorough, the vegetable oil storage and sale links are not turbid, and the oil quality is improved.
Example 2: a four-step low-temperature refining process for vegetable oil comprises the following steps: (1) hydrating; (2) purifying; (3) purifying; (4) winterization; wherein,
(1) hydration: heating the crude oil to 72 ℃, and then adopting a gradient water adding method, wherein the mass of total water added is 3 times of the mass of glue in the crude oil, and the water temperature is controlled to be 13 ℃ higher than the oil temperature, so as to obtain hydrated grease; the hydration method of the invention is used to remove the phosphatide, partial protein and colloid in the crude oil, ensure the quality of the grease and prolong the shelf life of the vegetable oil to a greater extent.
The gradient water adding method comprises the following specific steps:
the mass of the first water addition is 60 percent of the total water addition mass, stirring is carried out at the speed of 70 r/min in the water addition process for 30 minutes to ensure that the hydrophilic phospholipid quickly absorbs water to swell, agglutinates and separates, the stirring is stopped after the water addition is finished, and standing is carried out for 4 hours;
the mass of the second water addition is 30 percent of the total water addition mass, the second water addition is light brine, the salt mass in the light brine is 0.2 percent of the mass of the crude oil, the water addition is carried out while stirring, the stirring time is 25 minutes, the stirring is stopped after the water addition is finished, the standing is carried out for 6 hours, the grease also contains a part of complex combination of non-hydrophilic phospholipid (β -phospholipid, calcium, magnesium double salt, lysophospholipid and the like) and protein degradation products besides the hydrophilic phospholipid, the salt water is used as electrolyte to change the hydration degree, promote the non-hydrophilic phospholipid and protein degradation products to agglutinate and settle, and further remove the phospholipid and protein in the grease.
Adding water 10 wt% of the total water for the third time, washing, standing for 2 hr, and discharging fructus Gleditsiae Abnormalis;
the sum of the first water adding quality, the second water adding quality and the third water adding quality is the total water adding quality.
(2) And (3) purification: pumping the oil with the temperature of 50 ℃ after hydration into a scraper evaporator, heating the oil to 97 ℃ under the condition of negative pressure and vacuum and the vacuum degree of 0.05mpa, and performing dehydration, deacidification and deoxidation treatment for 1h to obtain purified oil;
the purification method can separate a large amount of free fatty acid and sterol substances, prevent the oxidation and deacidification of the grease, ensure the quality of the grease and preserve the nutrient contents of the grease to a greater extent.
Working principle of the scraper evaporator: the liquid distributor in the scraper evaporator is utilized to uniformly distribute the grease to the film scraping mechanism, at the moment, the vegetable oil can be uniformly heated to perform Brownian motion, the separation of free fatty acid, moisture, peroxide and the like is completed, and the purification process of the vegetable oil is realized.
(3) Purifying: adding activated carbon accounting for 3% of the weight of the purified oil into a mixing tank, adding the purified oil into the mixing tank while stirring, stopping stirring after the oil is added, standing for 4 hours, and filtering to obtain the purified oil;
(4) winterization: and removing wax from the purified oil by a gradient cooling method to obtain the finished oil.
The gradient cooling method comprises the following specific operation steps:
the first step is as follows: reducing the temperature to 40 ℃ at the speed of 20 ℃/h, and standing for 1.5 hours at the temperature;
the second step is that: the temperature is reduced to 25 ℃ at the speed of 4 ℃/h and is kept stand for 2.5 hours at the temperature;
the third step: the temperature is reduced to 6 ℃ at the speed of 1 ℃/h;
the fourth step: and keeping the temperature at 6 ℃ for 32 hours, and filtering to remove wax to obtain the finished product oil.
Dewaxing vegetable fat has two layers of significance: firstly, vegetable oil and the like containing high melting point wax (fatty acid and fatty alcohol) are removed; the second is to remove all solid components of the vegetable oil which generate turbidity in storage. The invention relates to a gradient cooling method for removing components such as turbid wax (fatty acid and fatty alcohol), vegetable oil polymer and saturated triglyceride in vegetable oil storage and sale links. The gradient temperature reduction is determined according to the difference of the melting point of the removed substances in the vegetable oil and the change of the solubility of the wax in the oil, and the crystal wax is precipitated in stages. The wax removal is more thorough, the vegetable oil storage and sale links are not turbid, and the oil quality is improved.
Example 3: a four-step low-temperature refining process for vegetable oil comprises the following steps: (1) hydrating; (2) purifying; (3) purifying; (4) winterization; wherein,
(1) hydration: heating the crude oil to 60 ℃, and then adopting a gradient water adding method, wherein the mass of the total added water is 2.5 times of the mass of the glue in the crude oil, and the water temperature is controlled to be 12 ℃ higher than the oil temperature, so as to obtain hydrated grease; the hydration method of the invention is used to remove the phosphatide, partial protein and colloid in the crude oil, ensure the quality of the grease and prolong the shelf life of the vegetable oil to a greater extent.
The gradient water adding method comprises the following specific steps:
the mass of the first water addition is 55 percent of the total water addition mass, the stirring is carried out at the speed of 65 revolutions per minute during the water addition process, the stirring is carried out for 25 minutes, the hydrophilic phospholipid is rapidly subjected to water absorption expansion, agglutination and separation, the stirring is stopped after the water addition is finished, and the standing is carried out for 3 hours;
the mass of the second water addition is 30 percent of the total water addition mass, the second water addition is light brine, the salt mass in the light brine is 0.2 percent of the mass of the crude oil, the water addition is carried out while stirring, the stirring time is 20 minutes, the stirring is stopped after the water addition is finished, the standing is carried out for 5 hours, the grease also contains a part of complex combination of non-hydrophilic phospholipid (β -phospholipid, calcium, magnesium double salt, lysophospholipid and the like) and protein degradation products besides the hydrophilic phospholipid, the salt water is used as electrolyte to change the hydration degree, promote the non-hydrophilic phospholipid and protein degradation products to agglutinate and settle, and further remove the phospholipid and protein in the grease.
Adding water 15% of the total water for the third time, washing, standing for 2 hr, and discharging fructus Gleditsiae Abnormalis;
the sum of the first water adding quality, the second water adding quality and the third water adding quality is the total water adding quality.
(2) And (3) purification: pumping the grease with the temperature of 45 ℃ after hydration into a scraper evaporator, heating the oil to 94 ℃ under the condition of negative pressure and vacuum and the vacuum degree of 0.04mpa, and performing dehydration, deacidification and deoxidation treatment for 0.8h to obtain purified grease;
the purification method can separate a large amount of free fatty acid and sterol substances, prevent the oxidation and deacidification of the grease, ensure the quality of the grease and preserve the nutrient contents of the grease to a greater extent.
Working principle of the scraper evaporator: the liquid distributor in the scraper evaporator is utilized to uniformly distribute the grease to the film scraping mechanism, at the moment, the vegetable oil can be uniformly heated to perform Brownian motion, the separation of free fatty acid, moisture, peroxide and the like is completed, and the purification process of the vegetable oil is realized.
(3) Purifying: adding activated carbon accounting for 2% of the weight of the purified oil into a mixing tank, adding the purified oil into the mixing tank while stirring, stopping stirring after the oil is added, standing for 3 hours, and filtering to obtain the purified oil;
(4) winterization: and removing wax from the purified oil by a gradient cooling method to obtain the finished oil.
The gradient cooling method comprises the following specific operation steps:
the first step is as follows: the temperature is reduced to 38 ℃ at the speed of 15 ℃/h and is kept stand for 1.2 hours at the temperature;
the second step is that: the temperature is reduced to 20 ℃ at the speed of 3 ℃/h, and the mixture is kept stand for 2.2 hours at the temperature;
the third step: the temperature is reduced to 4 ℃ at the speed of 0.8 ℃/h;
the fourth step: and keeping the temperature at 4 ℃ for 28 hours, and filtering to remove wax to obtain the finished product oil.
Dewaxing vegetable fat has two layers of significance: firstly, vegetable oil and the like containing high melting point wax (fatty acid and fatty alcohol) are removed; the second is to remove all solid components of the vegetable oil which generate turbidity in storage. The invention relates to a gradient cooling method for removing components such as turbid wax (fatty acid and fatty alcohol), vegetable oil polymer and saturated triglyceride in vegetable oil storage and sale links. The gradient temperature reduction is determined according to the difference of the melting point of the removed substances in the vegetable oil and the change of the solubility of the wax in the oil, and the crystal wax is precipitated in stages. The wax removal is more thorough, the vegetable oil storage and sale links are not turbid, and the oil quality is improved.
Example 4: the conventional vegetable oil refining process comprises the following steps:
hydration degumming to remove peptized impurities: heating the oil to 50-60 deg.C, adding water 2-3 times of phospholipid, and standing for at least 8 hr. The operation condition is controlled to be proper, so that a satisfactory effect can be obtained; the gum in the oil comes from the seeds of the raw materials, comprises water-solubility and fat-solubility, increases the subsequent processing difficulty if not removed, and leads the processed finished product to have dark color, high peroxide value and acid value and easy rancidity.
(II) removing free fatty acid by chemical alkali refining deacidification: adding alkali solution into the degummed oil, reacting the alkali solution with Free Fatty Acid (FFA), precipitating FFA in the form of fructus Gleditsiae Abnormalis, and discharging fructus Gleditsiae Abnormalis after precipitating for 8 hr. Adding water with the temperature of 85 ℃ which is 10 to 15 percent of the weight of the grease for washing, adding water, standing for 1 to 2 hours, and discharging washing water. The caustic refining loss is twice as high as (FFA); if the ripeness of the raw material seeds is not high or the existing time is too long, the acid value of the squeezed oil is higher, and if the raw material seeds are not removed, the acid value of the processed finished product is high and the product is easy to rancidity.
And (III) adsorbing and decoloring at 180 ℃ under normal pressure to remove various pigments: transferring the decolorized oil into a decolorization tank, heating at 180 ℃ under vacuum, drying, fully contacting with an adsorbent sucked from an adsorbent tank under stirring, completely adsorbing and balancing, and then cooling and pumping into a filter press by a pump to separate the adsorbent; the decolorization is to make the finished product meet the national standard.
And (IV) stripping, deodorizing at high temperature of 230 ℃ to remove the odor in the grease: the grease subjected to deodorization pretreatment is input into a deodorization tank in vacuum for about 60 percent, a heating device is started, steam stripping direct steam is started when the oil temperature reaches 100 ℃, and the steam stripping deodorization process is started when the oil temperature reaches 230-250 ℃. The operating pressure is below 5 mmHg and the time is generally 4-8 hours (with 4 hours at the maximum temperature). Deodorizing loss is 1.05-1.2%; on one hand, the odor in the oil comes from the raw material seeds, the raw material seeds can bring the odor carried by the raw material seeds into the oil, and on the other hand, the free fatty acid in the oil can be rancid and become odor.
And (V) cooling and crystallizing the grease to remove high melting point wax and high melting point solid grease. Dewaxing is due to the fact that the seeds of the raw materials are waxy, and the appearance of an oil product is affected if the seeds are not removed, so that the smoke point of the oil product is low.
(VI) desolventizing; if the oil is extracted by a leaching method, 6-extraction oil (solvent) is needed, and the 6-extraction oil has the risks of causing cancer and being controlled within 20ppm and is necessary to be desolventized, so that the oil is not easy to be dissolved. This step is not required if the oil is extracted by pressing.
Firstly, the detection comparison data of the oil obtained after hydration treatment in the step (1) of the invention and the oil obtained by hydration alkali refining treatment in the conventional vegetable oil refining process are shown in the following table:
note: 1. the grease is obtained after conventional hydration alkali refining treatment;
2. the grease is obtained after hydration treatment in the step (1).
From the data in the table above, it can be seen that the phospholipid content in the oil after hydration treatment is obviously less than that of the oil after conventional hydration alkali refining treatment.
Secondly, after the treatment of the steps (1) and (2) of the invention, the detection data of various vegetable oils are shown in the following table:
remarking: 1 is each index of each variety of vegetable oil before being treated by the steps (1) and (2) of the invention;
2, the indexes of the vegetable oil of each variety after being treated by the steps (1) and (2) of the invention.
The data in the table show that the water content, acid value and peroxide value are obviously reduced after the treatment of the steps (1) and (2) of the invention, and a more ideal effect is achieved.
Thirdly, the inspection report of the sunflower seed oil refined by the process of the invention is shown in the following table:
the data in the table show that the detection indexes of the sunflower seed oil refined by the process of the invention reach and far exceed the labeling requirements.
Fourthly, the benefits of the conventional vegetable oil refining process and the vegetable oil refining process of the invention are compared as shown in the following table:
in summary, the vegetable oil refining process avoids high-temperature oxidation, vitamin loss, styrene-acrylic ratio and formation of trans-fatty acid in the aspect of edible safety of oil; the deodorization and alkali refining loss is reduced by 0.3-1% and 4.7% from the aspect of product yield; the investment cost is reduced by nearly 30 percent.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (4)
1. A four-step low-temperature refining process for vegetable oil is characterized by comprising the following steps: (1) hydrating; (2) purifying; (3) purifying; (4) winterization; wherein,
(1) hydration: heating the crude oil to 55-72 ℃, and then adopting a gradient water adding method, wherein the mass of the total added water is 2-3 times of the mass of the glue in the crude oil, and the water temperature is controlled to be 10-13 ℃ higher than the oil temperature, so as to obtain hydrated grease;
(2) and (3) purification: pumping the oil with the temperature of 40-50 ℃ after hydration into a scraper evaporator, heating the oil to 90-97 ℃ under the condition of negative pressure vacuum, and carrying out dehydration, deacidification and deoxidation treatment for 0.5-1h to obtain purified oil;
(3) purifying: adding activated carbon which accounts for 0.5-3% of the weight of the purified oil into a mixing tank, adding the purified oil into the mixing tank while stirring, stopping stirring after the oil is added, standing for 2-4h, and then filtering to obtain the purified oil;
(4) winterization: and removing wax from the purified oil by a gradient cooling method to obtain the finished oil.
2. The four-step low-temperature refining process of vegetable oil according to claim 1, wherein the gradient water adding method comprises the following specific steps:
the mass of the first water addition is 50-60% of the total water addition mass, stirring is carried out at the speed of 60-70 r/min in the water addition process, stirring is carried out for 20-30 min, the hydrophilic phospholipid rapidly absorbs water to expand, agglutinate and separate, the stirring is stopped after the water addition is finished, and standing is carried out for 2-4 h;
adding water for the second time by 30-40% of the total weight of the water, adding light salt water by 0.2% of the weight of the crude oil, stirring while adding water for 15-25 min, stopping stirring after adding water, and standing for 4-6 h;
adding water 10-15 wt% of the total water for the third time, washing, standing for 2 hr, and discharging fructus Gleditsiae Abnormalis;
the sum of the first water adding quality, the second water adding quality and the third water adding quality is the total water adding quality.
3. The four-step low-temperature refining process of vegetable oil according to claim 1, wherein the degree of vacuum in the purification step of step (2) is 0.03mpa to 0.05 mpa.
4. The four-step low-temperature refining process of vegetable oil according to claim 1, wherein the gradient cooling method comprises the following specific operation steps:
the first step is as follows: reducing the temperature to 35-40 ℃ at the speed of 10-20 ℃/h, and standing for 1-1.5 hours at the temperature;
the second step is that: reducing the temperature to 10-25 ℃ at the speed of 2-4 ℃/h, and standing for 2-2.5 hours at the temperature;
the third step: reducing the temperature to 3-6 ℃ at the speed of 0.5-1 ℃/h;
the fourth step: keeping the temperature of 3-6 ℃ for 24-32h, and then filtering to remove wax to obtain the finished product oil.
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