CN112940854A - Deodorization treatment process for edible oil - Google Patents
Deodorization treatment process for edible oil Download PDFInfo
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- CN112940854A CN112940854A CN202110386568.1A CN202110386568A CN112940854A CN 112940854 A CN112940854 A CN 112940854A CN 202110386568 A CN202110386568 A CN 202110386568A CN 112940854 A CN112940854 A CN 112940854A
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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
- C11B3/12—Refining fats or fatty oils by distillation
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a deodorization treatment process of edible oil, and belongs to the technical field of edible oil refining. The method comprises the steps of firstly carrying out deoxidization treatment on edible oil which is not subjected to deodorization treatment, and then carrying out distillation treatment on the edible oil subjected to deoxidization twice to obtain the deodorized edible oil. The edible oil is treated by adopting the deodorization process combining low temperature and high temperature steam distillation, the deodorization temperature is low, the deodorization efficiency is high, the odor of the edible oil can be effectively removed, more micronutrients in the edible oil can be retained, more harmful substances in the edible oil can be removed, and the generation of harmful substances such as trans-fatty acid can be reduced, so that the high-quality edible oil is produced.
Description
Technical Field
The invention relates to the technical field of refining of edible oil, in particular to a deodorization treatment process of edible oil.
Background
The oil refining process comprises the important processes of oil degumming, deacidification, decoloration, deodorization and the like, and the oil deodorization is a process for removing odor substances in the oil. After degumming, deacidifying and decoloring the crude oil, the oil still has some bad odors, and the vegetable oil has bad influence on the sensory quality of the edible oil, such as soap taste, white clay taste, bleaching soil taste and the like. Substances causing bad odor are mainly low molecular aldehydes, ketones, unsaturated hydrocarbons, oxides of some free fatty acids and the like, and the boiling point of the substances causing bad odor is low, and the substances affect the flavor, the odor, the color and the stability of the oil and fat.
The oil deodorization is a process of removing odor substances in oil by steam distillation under the conditions of high temperature and high vacuum by utilizing the difference between the volatility of the odor substances and triglyceride in the oil, and in the liquid-gas mass transfer process, steam is saturated by the volatilized odor substances through the contact between steam and liquid to escape the oil, so that the aim of removing the odor substances in the edible oil is fulfilled. The deodorization is only to remove the odor substances in the oil, the smoke point is improved in the process, the flavor of the edible oil is improved, meanwhile, the undesirable substances in the edible oil, including peroxide and decomposition products, protein volatile decomposition products, low molecular weight aromatic hydrocarbons, residual pesticides (such as DDT) and the like are removed, in addition, a part of pigments in the oil can be damaged, and the quality of the oil is improved.
The existing deodorization treatment process can meet the deodorization treatment requirements of most common edible oils, the high temperature is helpful for removing odor substances in the oil and fat and shortening the deodorization time, but for some woody plant oils rich in unsaturated fatty acids (such as linoleic acid), such as camellia oil, idesia oil, olive oil and the like, because the content of the unsaturated fatty acids is higher and the oils have special odor, the oils and fats are possibly oxidized, decomposed, polymerized and the like at higher temperature and longer time of deodorization treatment, so that the trace nutrient components are lost too much, harmful substances such as trans-fatty acids, glycidyl esters and the like are increased, and the nutritional value and the quality of the oils and fats are reduced.
Disclosure of Invention
The invention aims to provide a deodorization treatment process of edible oil, which aims to solve the problems in the prior art, better reserve trace nutrient components and reduce the generation of harmful substances on the premise of removing harmful components, and produce high-quality edible oil.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a deodorization treatment process of edible oil, which comprises the following steps:
(1) deoxidizing the edible oil;
(2) and (3) distilling the deoxidized edible oil at different temperatures twice to obtain the deodorized edible oil.
Further, the edible oil is one of soybean oil, rapeseed oil, peanut oil, corn oil, camellia oil, olive oil, coconut oil, sunflower seed oil, linseed oil, perilla oil, safflower seed oil, idesia oil, walnut oil, palm oil, sesame oil and fish oil.
Further, the temperature of the oxygen removal treatment in the step (1) is 40-70 ℃.
Further, the two-time distillation treatment in the step (2) is low-temperature distillation and high-temperature distillation.
Further, the solvent of the two-time distillation treatment is a low-boiling-point volatile solvent.
Further, the low-boiling-point volatile solvent is absolute ethyl alcohol.
Further, the low-temperature distillation temperature is 100-160 ℃, and the time is 40-100 min.
Further, the low-temperature distillation temperature is 100-120 ℃, and the time is 60-100 min.
Further, the temperature of the high-temperature distillation is 160-220 ℃, and the time is 20-60 min.
Further, the high-temperature distillation temperature is 200-220 ℃, and the time is 20-40 min.
The invention discloses the following technical effects:
1. short high-temperature time and high efficiency: the traditional deodorization treatment method has high treatment temperature and long treatment time, and the grease is easy to oxidize, decompose and polymerize under the action of high temperature and long time, so that substances influencing the quality of the grease, such as trans-fatty acid, oxidized triglyceride polymer, 3-chloropropyltriol ester, glycidol and the like are generated. According to the deodorization method, the low-boiling organic solvent ethanol is used as a steam source, the solubility of odorous substances and harmful substances in the edible oil in the ethanol is higher than that in water, the deodorization time of the ethanol double-temperature deodorization is shorter than that of the steam double-temperature deodorization under the double effects of the entrainment of the ethanol steam and the high-temperature distillation, the deodorization temperature is lower, the harmful substances are removed more thoroughly, and less or even no harmful components are generated at low temperature.
2. More retained micronutrients: compared with the ethanol steam deodorization, the double-temperature deodorization adopts lower temperature to remove volatile components in the first deodorization stage, and the temperature is raised again in the second deodorization stage to remove high-boiling-point components which are difficult to remove, so that the adverse effect of continuous high-temperature action on the grease is reduced and avoided. The high temperature time is short, the resources are saved, and more micronutrients can be reserved.
3. The inoxidizability of the edible oil is increased, and the storage time and the shelf life of the edible oil are prolonged: compared with the double-temperature deodorization by water vapor and the single-temperature deodorization by ethanol, the double-temperature deodorization by ethanol keeps more sterol content (the sterol loss rate can be reduced to 4.12-5.87%), total phenols (the total phenol loss rate can be reduced to 26-30%) and tocopherol content (the tocopherol loss rate can be reduced to 4.03-7.56%). Tocopherol is a fat-soluble antioxidant; the phytosterol has LDL-C reducing, antiinflammatory, antibacterial, antifungal, antiulcer and antitumor effects; the phenolic substances in the vegetable oil have antioxidant and antibacterial properties, and can inhibit the decomposition of peroxide by reducing the formation of aldehyde, thereby inhibiting the rancidity of the oil and playing a key role in maintaining the quality of the food. Therefore, the decomposition of peroxide is inhibited by more reservation of trace nutrient components and reduction of the formation of aldehydes, so that the oxidation resistance of the edible oil can be improved, and the storage time and the shelf life of the edible oil can be prolonged.
4. The safety and the functional quality of the edible oil are improved, and the deodorization is more thorough: through double-temperature steam deodorization by ethanol, the high-temperature treatment temperature and time are obviously reduced, and the generation of harmful substances (trans-fatty acid and glycidyl ester) can be obviously reduced; the harmful substances such as polycyclic aromatic hydrocarbon in the edible oil can be obviously reduced by utilizing the double-temperature effect of the ethanol, and the safety quality of the edible oil is improved. In addition, the method has lower deodorization temperature, is favorable for protecting various unsaturated fatty acids in the edible oil, can thoroughly deodorize at low temperature and effectively protect EPA and DHA, and can effectively remove odor substances which are difficult to remove by water vapor deodorization by using an organic solvent, so the deodorization effect of the invention is better.
5. Has better economic benefits: the method utilizes the carrying and entrainment effects of the ethanol steam and uses high and low temperatures to deodorize odor substances with different boiling points, so that the temperature can be obviously reduced, and the energy consumption can be effectively reduced.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
Taking 100g of soybean oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 100 ℃ after removing oxygen, opening a valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 60min, closing the valve, continuing heating to 160 ℃, opening the valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 40min, and obtaining the soybean oil deodorized oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 90%, trans-fatty acid is not detected, the retention rate of tocopherol is 95.8%, the retention rate of sterol is 93.5%, the retention rate of total phenol is 75.0%, the deodorization rate is 95.0%, and the odor is not smelly.
Example 2
Taking 100g of rapeseed oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 120 ℃ after removing the oxygen, opening a valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 50min, closing the valve, continuously heating to 160 ℃, opening the valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, and deodorizing for 40min to obtain the deodorized oil of the rapeseed oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 90%, trans-fatty acid is not detected, the retention rate of tocopherol reaches 96.1%, the retention rate of sterol reaches 92.9%, the retention rate of total phenol reaches 76.1%, the deodorization rate reaches 94.0%, and the odor is not smelly.
Example 3
Taking 100g of peanut oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 130 ℃ after removing the oxygen, opening a valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 60min, closing the valve, continuously heating to 170 ℃, opening the valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 38min, and obtaining the deodorized peanut oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 91%, trans-fatty acid is not detected, the retention rate of tocopherol reaches 95.9%, the retention rate of sterol reaches 93.0%, the retention rate of total phenol reaches 76.3%, the deodorization rate reaches 94.0%, and the odor is not smelly.
Example 4
Taking 100g of corn oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 140 ℃ after removing oxygen, opening a valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 60min, closing the valve, continuously heating to 180 ℃, opening the valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 42min, and obtaining the corn oil deodorized oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 92%, trans-fatty acid is not detected, the retention rate of tocopherol is 96.0%, the retention rate of sterol is 92.8%, the retention rate of total phenol is 76.0%, the deodorization rate is 95.0%, and the odor is not smelly.
Example 5
Taking 100g of idesia oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 140 ℃ after removing oxygen, opening a valve, enabling the air flow of ethanol steam to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 50min, closing the valve, continuing heating to 185 ℃, opening the valve, enabling the air flow of the ethanol steam to be maximum and the flow to be constant under the condition of not causing oil splashing, and deodorizing for 40min to obtain the deodorized oil of the idesia oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 93.1%, trans-fatty acid is not detected, the retention rate of tocopherol is 96.3%, the retention rate of sterol is 92.7%, the retention rate of total phenol is 76.2%, the deodorization rate is 93.2%, and the odor is not smelly.
Example 6
Taking 100g of sunflower seed oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 135 ℃ after removing oxygen, opening a valve, enabling the ventilation volume of ethanol steam to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 50min, closing the valve, continuing heating to 220 ℃, opening the valve, enabling the ventilation volume of the ethanol steam to be maximum and the flow to be constant under the condition of not causing the oil splashing, and deodorizing for 43min to obtain the deodorized sunflower seed oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 94%, trans-fatty acid is not detected, the retention rate of tocopherol reaches 96.1%, the retention rate of sterol reaches 92.9%, the retention rate of total phenol reaches 75.9%, the deodorization rate reaches 97.1%, and the odor is not smelly.
Example 7
Taking 100g of olive oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 145 ℃ after removing oxygen, opening a valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 40min, closing the valve, continuing heating to 180 ℃, opening the valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, and deodorizing for 40min to obtain the deodorized olive oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 95.2%, trans-fatty acid is not detected, the retention rate of tocopherol is 96.0%, the retention rate of sterol is 93.1%, the retention rate of total phenol is 75.8%, the deodorization rate is 96.0%, and the odor is not smelly.
Example 8
Taking 100g of linseed oil, carrying out nitrogen blowing at 40 ℃ for 15min to remove oxygen, heating to 140 ℃ after removing oxygen, opening a valve, enabling the ethanol steam ventilation to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 60min, closing the valve, continuing heating to 180 ℃, then opening the valve, enabling the ethanol steam ventilation to be maximum and the flow to be constant under the condition of not causing oil splashing, and deodorizing for 45min to obtain the linseed oil deodorized oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 97%, trans-fatty acid is not detected, the retention rate of tocopherol is 96.2%, the retention rate of sterol is 93.0%, the retention rate of total phenol is 75.9%, the deodorization rate is 95.9%, and the odor is not smelly.
Example 9
Taking 100g of camellia oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 160 ℃ after removing oxygen, opening a valve, enabling the ventilation volume of ethanol steam to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 50min, closing the valve, continuing heating to 210 ℃, opening the valve, enabling the ventilation volume of the ethanol steam to be maximum and the flow to be constant under the condition of not causing oil splashing, and deodorizing for 60min to obtain the camellia oil deodorized oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 96.3%, trans-fatty acid is not detected, the retention rate of tocopherol is 96.0%, the retention rate of sterol is 93.2%, the retention rate of total phenol is 76.2%, the deodorization rate is 95.3%, and the odor is not smelly.
Example 10
Taking 100g of sesame oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 160 ℃ after removing oxygen, opening a valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 60min, closing the valve, continuously heating to 200 ℃, opening the valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 40min, and obtaining the sesame oil deodorized oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 95.1%, trans-fatty acid is not detected, the retention rate of tocopherol is 96.1%, the retention rate of sterol is 93.3%, the retention rate of total phenol is 76.1%, the deodorization rate is 95.4%, and the odor is not smelly.
Example 11
Taking 100g of fish oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 120 ℃ after removing oxygen, opening a valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 50min, closing the valve, continuously heating to 160 ℃, opening the valve, enabling the ethanol steam ventilation volume to be maximum and the flow to be constant under the condition of not causing oil splashing, deodorizing for 30min, and obtaining the fish oil deodorized oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 94.9%, trans-fatty acid is not detected, the retention rate of tocopherol is 95.8%, the retention rate of sterol is 93.5%, the retention rate of total phenol is 78.1%, the deodorization rate is 95.0%, and the odor is not smelly.
Comparative example 1
Taking 100g of soybean oil, blowing nitrogen for 15min at 40 ℃ to remove oxygen, heating to 120 ℃ after removing oxygen, opening a valve, keeping the maximum ventilation capacity and the constant flow of water vapor under the condition of not causing oil splashing, deodorizing for 60min, closing the valve, continuously heating to 170 ℃, opening the valve, keeping the maximum ventilation capacity and the constant flow of water vapor under the condition of not causing oil splashing, deodorizing for 30min, and obtaining the deodorized soybean oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 70.1%, trans-fatty acid is not detected, the retention rate of tocopherol is 93.8%, the retention rate of sterol is 91.2%, the retention rate of total phenol is 74.2%, and the deodorization rate is 73%.
Comparative example 2
Taking 100g of soybean oil, blowing nitrogen at 40 deg.C for 15min to remove oxygen, heating to 250 deg.C after removing oxygen, opening valve, keeping ethanol vapor flow constant and maximum ventilation amount under the condition of no oil splash, and deodorizing for 90min to obtain soybean oil deodorized oil. The removal rate of benzopyrene in polycyclic aromatic hydrocarbon is 87%, trans-fatty acid is increased suddenly, the retention rate of tocopherol is 80.0%, the retention rate of sterol is 81.2%, the retention rate of total phenol is 50.2%, and the deodorization rate is 89%.
Compared with the comparative example 1, the method adopts the low-boiling organic solvent ethanol as a steam source, the solubility of odorous substances and harmful substances in the edible oil in the ethanol is higher than that of the odorous substances and the harmful substances in the ethanol in water, and the deodorization time of the double-temperature deodorization of the ethanol is shorter than that of the double-temperature deodorization of water vapor under the double actions of the entrainment of the ethanol steam and the high-temperature distillation, the deodorization temperature is lower, and the harmful substances are removed more completely.
Compared with the comparative example 2, the double-temperature deodorization of the invention in the embodiment 1 adopts lower temperature to remove volatile components in the first stage of deodorization, and then heats up to remove components with high boiling points and difficult removal in the second stage, thereby reducing and avoiding the adverse effect of continuous high-temperature action on grease.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (10)
1. A deodorization treatment process for edible oil is characterized by comprising the following steps:
(1) deoxidizing the edible oil;
(2) and (3) distilling the deoxidized edible oil at different temperatures twice to obtain the deodorized edible oil.
2. The process of claim 1, wherein the edible oil is one of soybean oil, rapeseed oil, peanut oil, corn oil, camellia oil, olive oil, coconut oil, sunflower seed oil, linseed oil, perilla oil, safflower seed oil, idesia oil, walnut oil, palm oil, sesame oil and fish oil.
3. The deodorization process for edible oil according to claim 1, wherein the temperature of the oxygen removal process in the step (1) is 40-70 ℃.
4. The process of claim 1, wherein the two-stage distillation in step (2) is low-temperature distillation or high-temperature distillation.
5. The process of claim 1 or 4, wherein the solvent of the two distillations is a low boiling point volatile solvent.
6. The process of claim 5, wherein the low-boiling volatile solvent is absolute ethanol.
7. The deodorization process for edible oil according to claim 4, wherein the low-temperature distillation temperature is 100-160 ℃ and the time is 40-100 min.
8. The deodorization process for edible oil according to claim 7, wherein the low-temperature distillation temperature is 100-120 ℃ and the time is 60-100 min.
9. The deodorization process for edible oil according to claim 4, wherein the temperature of the high-temperature distillation is 160-220 ℃ and the time is 20-60 min.
10. The deodorization process for edible oil according to claim 9, wherein the temperature of the high-temperature distillation is 200-220 ℃ and the time is 20-40 min.
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