CN112715687A - Preparation process of refined edible oil - Google Patents
Preparation process of refined edible oil Download PDFInfo
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- CN112715687A CN112715687A CN202011400043.0A CN202011400043A CN112715687A CN 112715687 A CN112715687 A CN 112715687A CN 202011400043 A CN202011400043 A CN 202011400043A CN 112715687 A CN112715687 A CN 112715687A
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- oil
- crude oil
- decoloring
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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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- 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
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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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
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- 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
-
- 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
- C11B3/06—Refining fats or fatty oils by chemical reaction with bases
-
- 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
- C11B3/10—Refining fats or fatty oils by adsorption
-
- 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
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
-
- 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
- C11B3/16—Refining fats or fatty oils by mechanical means
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation process of refined edible oil, which comprises the following steps: the method comprises the following steps: mixing the mixed vegetable oil, the salad oil and the blend oil in equal proportion at low temperature for 10-15 minutes; step two: filtering solid impurities of the crude oil, taking out the crude oil, and heating the crude oil; step three: reacting the heated crude oil; step four: putting the reacted crude oil into a centrifuge with a filter aid, separating oil from water, removing impurities, and performing vacuum drying to obtain crude oil; step five: heating the crude oil to 110-115 ℃ by using an oil heat exchanger, putting the crude oil into a decoloring premixing tank, putting a decoloring mixture into the decoloring premixing tank, and performing solid-liquid separation. The beneficial effects are that: vegetable oil and food-grade oil matched with the vegetable oil are used as crude oil, so that harmful impurities in the edible oil are removed to the maximum extent.
Description
Technical Field
The invention relates to the field of edible oil, in particular to a preparation process of refined edible oil.
Background
The oil and fat extracted from the seeds of plants is generally called crude oil, which contains some unwanted impurities including, but not limited to, free fatty acids, phospholipids, pigments, various metal ions, mucilage, plant fine tissue fragments, etc., in addition to triglycerides (neutral oil), diglycerides, which are mainly contained and of interest. Therefore, in order to meet the requirements of production and living, crude oil must be refined and purified, according to the chinese patent document, publication No. CN111117766A, a refining method and a refining system for edible oil are provided, which effectively reduce the deodorization temperature, effectively reduce the content of trans fatty acids in refined oil, simultaneously improve the retention rate of nutritional ingredients, and also reduce energy consumption, according to the chinese patent document, publication No. CN111902522A, an oil refining apparatus is provided, which is used for degrading, decomposing or cracking triglyceride, diglyceride, monoglyceride, and/or oxidation products of fatty acids, but in the above scheme, during the preparation process, no more filtration is performed, to achieve high removal of impurities in the final product oil, in addition, a single vegetable oil is used as a beneficial factor in crude oil refining, and refining by using a single vegetable oil is difficult to increase better effect for the used oil, the quality and function after refining cannot be improved better, and the filtered oil is difficult to be filtered for multiple times by the same process to realize the preparation of the second-level oil of the first level, so that the waste of the total amount is caused.
An effective solution to the problems in the related art has not been proposed yet.
Disclosure of Invention
Aiming at the problems in the related art, the invention provides a preparation process of refined edible oil, which aims to overcome the technical problems in the prior related art.
Therefore, the invention adopts the following specific technical scheme:
a preparation process of refined edible oil comprises the following steps:
the method comprises the following steps: mixing the mixed vegetable oil, the salad oil and the blend oil in equal proportion at low temperature for 10-15 minutes;
step two: filtering solid impurities of the crude oil, taking out the crude oil, and heating the crude oil;
step three: reacting the heated crude oil;
step four: putting the reacted crude oil into a centrifuge with a filter aid, separating oil from water, removing impurities, and performing vacuum drying to obtain crude oil;
step five: heating the crude oil to 110-115 ℃ by using an oil heat exchanger, putting the crude oil into a decoloring premixing tank, putting a decoloring mixture into the decoloring premixing tank, and performing solid-liquid separation;
step six: filtering the separated oil again through a filter, pressing the filtered oil into a storage tank through 0.5MPa saturated dry air, and putting the oil into a decoloring tank again for decoloring;
step seven: heating the decolorized oil liquid to 200-210 ℃ for vacuum deodorization treatment;
step eight: putting the treated mixture into an energy saver, cooling the mixture to 20-30 ℃ by a cooler, filtering the mixture again, and filling the mixture into a finished product tank to finish the preparation.
Further, in the fourth step, the fat is hydrated by steam or hot water, the steam is introduced into the fat, and the free fatty acids are distilled out with the steam, condensed, and removed.
Furthermore, the impurity content of the filtered crude oil is not more than 0.18 percent, the hydration temperature is 80-85 ℃, the hydration time is 30-35in, the sedimentation separation time is 4h, and the drying temperature is not lower than 85 ℃.
Further, in the seventh step, the vacuum degree in the vacuum deodorization treatment is 0.08Mpa, the material liquid temperature is 140 ℃, and the treatment time is 0.5 h.
Further, in the second step, the crude oil is put into an oleic acid mixer, reacted for 30 minutes at a low temperature, then put into an alkali reaction tank, heated and reacted for 20 minutes, and put into a neutralization reaction tank to react for 30 minutes.
Furthermore, the mass concentration of phosphoric acid in the oleic acid mixer is 40-60%, and the mass concentration of alkali liquor in the alkali reaction tank is 4-7.5%.
Further, in the fifth step, the decolorizing mixture is bentonite, clay and diatomite, wherein the clay and the diatomite account for 1% of the weight of the crude oil, and the bentonite accounts for 2% of the weight of the crude oil.
Further, the blended oil comprises palmitic acid, oleic acid and linoleic acid, wherein the ratio of the palmitic acid to the oleic acid to the linoleic acid is 1: 1: 1.
further, the mixed vegetable oil is a mixture of peanut oil and soybean oil, the mixing ratio of the peanut oil to the soybean oil is 6:4, and the peroxide value is 0.5-8 meq/kg.
Furthermore, the absolute operating pressure in the preparation process is 3.5kPa, and the filtering temperature of the finished oil is 0-65 ℃.
The invention has the beneficial effects that: the vegetable oil and the food-grade oil matched with the vegetable oil are used as the crude oil, the beneficial characteristics of the interior of the raw material of the crude oil can be further exerted, the preparation process can use phosphoric acid to react with the non-hydrated phospholipid in the oil to convert the non-hydrated phospholipid into the hydrated phospholipid to form hydrated phospholipid groups which are easy to separate, the liquid alkali and the free fatty acid in the oil are utilized to carry out neutralization reaction to generate characteristics, then the separation is carried out by a centrifuge to achieve the aim of removing the phospholipid and the free fatty acid in the oil, the pigment, residual phosphorus, residual soap and the like in the oil are removed through the adsorption of media such as argil, bentonite, diatomite and the like, the heat-sensitive pigment in the oil can be damaged through high-temperature and high-vacuum environment, the substances which influence the flavor such as residual free fatty acid, sterol, hydrocarbon and the like can be removed, and the prepared edible oil can be filtered for a plurality of times in the whole preparation engineering to be more pure, in addition, the filtered oil can be processed by a secondary process, so that the consumption is reduced, and harmful impurities in the edible oil are removed to the maximum extent through various fine process steps.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
Fig. 1 is a flow chart illustrating the steps of a process for producing a refined edible oil according to an embodiment of the present invention.
Detailed Description
For further explanation of the various embodiments, the drawings which form a part of the disclosure and which are incorporated in and constitute a part of this specification, illustrate embodiments and, together with the description, serve to explain the principles of operation of the embodiments, and to enable others of ordinary skill in the art to understand the various embodiments and advantages of the invention, and, by reference to these figures, reference is made to the accompanying drawings, which are not to scale and wherein like reference numerals generally refer to like elements.
According to an embodiment of the present invention, there is provided a process for preparing a refined edible oil.
As shown in fig. 1-1, the process for preparing refined edible oil according to the embodiment of the present invention comprises the following steps:
step S101: mixing the mixed vegetable oil, the salad oil and the blend oil in equal proportion at low temperature for 10-15 minutes;
step S103: filtering solid impurities of the crude oil, taking out the crude oil, and heating the crude oil;
step S105: reacting the heated crude oil;
step S107: putting the reacted crude oil into a centrifuge with a filter aid, separating oil from water, removing impurities, and performing vacuum drying to obtain crude oil;
step S109: heating the crude oil to 110-115 ℃ by using an oil heat exchanger, putting the crude oil into a decoloring premixing tank, putting a decoloring mixture into the decoloring premixing tank, and performing solid-liquid separation;
step S111: filtering the separated oil again through a filter, pressing the filtered oil into a storage tank through 0.5MPa saturated dry air, and putting the oil into a decoloring tank again for decoloring;
step S113: heating the decolorized oil liquid to 200-210 ℃ for vacuum deodorization treatment;
step S115: putting the treated mixture into an energy saver, cooling the mixture to 20-30 ℃ by a cooler, filtering the mixture again, and filling the mixture into a finished product tank to finish the preparation.
For the convenience of understanding the technical solutions of the present invention, the following detailed description will be made on the working principle or the operation mode of the present invention in the practical process.
In one embodiment, in step S107, the fat is hydrated by steam or hot water, the steam is introduced into the fat, and the free fatty acids are distilled off with the steam, condensed, and removed.
In one embodiment, the impurity content of the filtered crude oil is not more than 0.18%, the hydration temperature is 80-85 ℃, the hydration time is 30-35in, the sedimentation separation time is 4h, and the drying temperature is not lower than 85 ℃.
In one embodiment, in step S113, the vacuum degree in the vacuum deodorization treatment is 0.08MPa, the temperature of the feed liquid is 140 ℃, and the treatment time is 0.5 h.
In one embodiment, in step S103, the crude oil is put into an oleic acid mixer, reacted at a low temperature for 30 minutes, then put into an alkali reaction tank, heated and reacted for 20 minutes, and then put into a neutralization reaction tank to react for 30 minutes.
In one embodiment, the mass concentration of the phosphoric acid in the oleic acid mixer is 40-60%, and the mass concentration of the alkali liquor in the alkali reaction tank is 4-7.5%.
In one embodiment, for step S109 above, the decolorizing mixture is bentonite, clay and diatomaceous earth, wherein clay and diatomaceous earth are 1% by weight of the crude oil and bentonite is 2% by weight of the crude oil.
In one embodiment, the blend oil comprises palmitic acid, oleic acid, and linoleic acid, wherein the ratio of palmitic acid, oleic acid, linoleic acid is 1: 1: 1.
in one embodiment, the mixed vegetable oil is a mixture of peanut oil and soybean oil in a 6:4 ratio and having a peroxide value of 0.5meq/kg to 8 meq/kg.
In one embodiment, the absolute pressure of operation during the preparation is 3.5kPa, and the filtration temperature of the finished oil is 0-65 ℃.
In summary, according to the above technical solution of the present invention, the vegetable oil and the food grade oil blended therewith are used as the crude oil, so that the beneficial characteristics of the raw material of the crude oil itself can be further exerted, and the preparation process can be realized by reacting phosphoric acid with the non-hydrated phospholipid in the oil to convert the non-hydrated phospholipid into the hydrated phospholipid to form easily separated hydrated phospholipid groups, neutralizing the liquid alkali and the free fatty acid in the oil to generate the characteristics, and then separating the phospholipid and the free fatty acid in the oil by using a centrifuge, so as to remove the pigment, residual phosphorus, residual soap and the like in the oil by the adsorption of the medium such as clay, bentonite, diatomite and the like, and further, the heat sensitive pigment in the oil can be destroyed by the high temperature and high vacuum environment, so as to remove the residual free fatty acid, sterol, hydrocarbon and other substances which affect the flavor, and in the whole preparation process, the method can filter for many times to enable the prepared edible oil to be more pure, in addition, the filtered oil can be processed by a secondary process, the consumption is reduced, and harmful impurities in the edible oil are removed to the greatest extent through various fine process steps.
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 (10)
1. The preparation process of the refined edible oil is characterized by comprising the following steps of:
the method comprises the following steps: mixing the mixed vegetable oil, the salad oil and the blend oil in equal proportion at low temperature for 10-15 minutes;
step two: filtering solid impurities of the crude oil, taking out the crude oil, and heating the crude oil;
step three: reacting the heated crude oil;
step four: putting the reacted crude oil into a centrifuge with a filter aid, separating oil from water, removing impurities, and performing vacuum drying to obtain crude oil;
step five: heating the crude oil to 110-115 ℃ by using an oil heat exchanger, putting the crude oil into a decoloring premixing tank, putting a decoloring mixture into the decoloring premixing tank, and performing solid-liquid separation;
step six: filtering the separated oil again through a filter, pressing the filtered oil into a storage tank through 0.5MPa saturated dry air, and putting the oil into a decoloring tank again for decoloring;
step seven: heating the decolorized oil liquid to 200-210 ℃ for vacuum deodorization treatment;
step eight: putting the treated mixture into an energy saver, cooling the mixture to 20-30 ℃ by a cooler, filtering the mixture again, and filling the mixture into a finished product tank to finish the preparation.
2. A process as claimed in claim 1, wherein in step four, the fat is hydrated by steam or hot water, the steam is introduced into the fat, and the free fatty acids are distilled off with the steam, condensed and removed.
3. A refined edible oil as claimed in claim 2, wherein the crude oil after filtration contains no more than 0.18% impurities, the hydration temperature is 80-85 ℃, the hydration time is 30-35in, the settling separation time is 4h, and the drying temperature is not less than 85 ℃.
4. A process for preparing refined edible oil as claimed in claim 1, wherein in step seven, the vacuum degree in vacuum deodorization treatment is 0.08MPa, the temperature of feed liquid is 140 deg.C, and the treatment time is 0.5 h.
5. A process for preparing refined edible oil as claimed in claim 1, wherein in step two, the crude oil is put into an oleic acid mixer, reacted at low temperature for 30 minutes, put into an alkali reaction tank, heated and reacted for 20 minutes, and then put into a neutralization reaction tank to react for 30 minutes.
6. A refined edible oil as claimed in claim 5, wherein the mass concentration of phosphoric acid in said oleic acid mixer is 40-60%, and the mass concentration of alkaline solution in said alkaline reaction tank is 4-7.5%.
7. A process as claimed in claim 1, wherein in step five, the decolorizing mixture is bentonite, clay and diatomaceous earth, wherein clay and diatomaceous earth account for 1% and bentonite accounts for 2% of the crude oil.
8. A process of making a refined edible oil as claimed in claim 1, wherein the blend oil comprises palmitic acid, oleic acid and linoleic acid in a ratio of 1: 1: 1.
9. a process for preparing a refined edible oil as claimed in claim 1, wherein said mixed vegetable oil is a mixture of peanut oil and soybean oil, said peanut oil and said soybean oil being mixed in a ratio of 6:4 and having a peroxide value of 0.5meq/kg to 8 meq/kg.
10. A process according to claim 1, wherein the absolute pressure of the refining process is 3.5kPa and the filtration temperature of the finished oil is 0-65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011400043.0A CN112715687A (en) | 2021-03-24 | 2021-03-24 | Preparation process of refined edible oil |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011400043.0A CN112715687A (en) | 2021-03-24 | 2021-03-24 | Preparation process of refined edible oil |
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| CN112715687A true CN112715687A (en) | 2021-04-30 |
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| CN202011400043.0A Pending CN112715687A (en) | 2021-03-24 | 2021-03-24 | Preparation process of refined edible oil |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062667A (en) * | 2015-07-17 | 2015-11-18 | 广州市正德生物科技有限公司 | Edible vegetable oil deacidification and deodorization technology |
| CN105176676A (en) * | 2015-07-17 | 2015-12-23 | 广州市正德生物科技有限公司 | Edible plant oil non-soap refining method |
-
2021
- 2021-03-24 CN CN202011400043.0A patent/CN112715687A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062667A (en) * | 2015-07-17 | 2015-11-18 | 广州市正德生物科技有限公司 | Edible vegetable oil deacidification and deodorization technology |
| CN105176676A (en) * | 2015-07-17 | 2015-12-23 | 广州市正德生物科技有限公司 | Edible plant oil non-soap refining method |
Non-Patent Citations (1)
| Title |
|---|
| 王兴国: "《油料科学原理 第2版》", 31 August 2017, 中国轻工业出版社第2版 * |
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