CN113122378A - Oil degumming and dewaxing method - Google Patents
Oil degumming and dewaxing method Download PDFInfo
- Publication number
- CN113122378A CN113122378A CN201911399130.6A CN201911399130A CN113122378A CN 113122378 A CN113122378 A CN 113122378A CN 201911399130 A CN201911399130 A CN 201911399130A CN 113122378 A CN113122378 A CN 113122378A
- Authority
- CN
- China
- Prior art keywords
- oil
- cooling
- crude oil
- temperature
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 41
- 238000001816 cooling Methods 0.000 claims abstract description 61
- 239000010779 crude oil Substances 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000019476 oil-water mixture Nutrition 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 51
- 235000019198 oils Nutrition 0.000 claims description 51
- 239000000203 mixture Substances 0.000 claims description 23
- 239000008157 edible vegetable oil Substances 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 15
- 235000004426 flaxseed Nutrition 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 238000004332 deodorization Methods 0.000 claims description 8
- 240000006240 Linum usitatissimum Species 0.000 claims description 6
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 6
- 238000010583 slow cooling Methods 0.000 claims description 6
- 240000002791 Brassica napus Species 0.000 claims description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000020551 Helianthus annuus Species 0.000 claims description 3
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract description 7
- 239000004519 grease Substances 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 235000021388 linseed oil Nutrition 0.000 description 45
- 239000000944 linseed oil Substances 0.000 description 45
- 238000003756 stirring Methods 0.000 description 40
- 230000001276 controlling effect Effects 0.000 description 24
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 10
- 230000003647 oxidation Effects 0.000 description 10
- 238000007254 oxidation reaction Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 8
- 239000003513 alkali Substances 0.000 description 7
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 7
- 229960004488 linolenic acid Drugs 0.000 description 7
- 230000035943 smell Effects 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000003825 pressing Methods 0.000 description 6
- 238000007670 refining Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 238000009874 alkali refining Methods 0.000 description 3
- 230000001360 synchronised effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- ZVQOOHYFBIDMTQ-UHFFFAOYSA-N [methyl(oxido){1-[6-(trifluoromethyl)pyridin-3-yl]ethyl}-lambda(6)-sulfanylidene]cyanamide Chemical compound N#CN=S(C)(=O)C(C)C1=CC=C(C(F)(F)F)N=C1 ZVQOOHYFBIDMTQ-UHFFFAOYSA-N 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 230000003930 cognitive ability Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000011552 falling film Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000030363 nerve development Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
Abstract
The invention relates to a method for degumming and dewaxing grease, which comprises the steps of contacting crude oil with water at the temperature of 20-40 ℃ to obtain an oil-water mixture, and cooling the oil-water mixture, wherein the addition amount of the water is 0.1-0.5% of the weight of the crude oil; the addition of water is obviously reduced, and the hydrolysis reaction degree and the subsequent dehydration and drying steps are reduced.
Description
Technical Field
The invention relates to the field of oil refining, in particular to oil degumming and dewaxing.
Background
The unsaturated fatty acid content of the linseed oil is up to more than 80 percent, particularly the linseed oil contains very rich n-3 fatty acid alpha-linolenic acid, the content is up to 50 to 70 percent, the linseed oil is far higher than the existing popular oil seeds in the market, and the linseed oil has extremely high nutritional value. A plurality of researches show that the alpha-linolenic acid has beneficial effects on the brain and nerve development of infants, the brain and vision development of teenagers, adult metabolic syndrome, the cognitive ability of middle-aged and elderly people, senile dementia and the like, and the important nutritional value of the alpha-linolenic acid runs through the whole life of human beings. However, because linolenic acid contains many unsaturated double bonds, is easy to oxidize and generates strong oxidation taste and fishy smell, the shelf quality and flavor stability of the linseed oil are always difficult problems for processing the grease.
The domestic edible linseed oil is not a lot of people, the edible linseed oil is mainly concentrated in northwest areas of Gansu, Ningxia, Xinjiang and the like, in the areas with severe consumption of the linseed oil, most of the consumed linseed oil (commonly called as linseed oil) is prepared by high-temperature seed frying and squeezing, although the linseed oil is fried to be fragrant and has rich burnt flavor, the oxidation taste and the fishy smell generated by oxidation of linolenic acid can be covered at the initial stage of a goods shelf, the oxidation taste and the fishy smell generated by oxidation are difficult to cover, and the consumers are difficult to accept.
With the acceptance of the public on the nutritional quality of the linseed oil, the demand of the national market on the linseed oil is gradually increased in recent years. In the market, except for the linseed oil, production enterprises mainly control the quality of the linseed oil by refining, and reduce initial values of quality control indexes such as acid value, peroxide value and the like to the lowest level. However, the conventional refining process cannot prevent the refined linseed oil from being rapidly oxidized in the shelf life process, the strong oxidation smell and fishy smell generated by the oxidation are still very objectionable to consumers, and although the oxidation can be delayed by adding an exogenous antioxidant, the effect is not ideal. And the deodorization procedure included in the conventional refining enables linolenic acid in the linseed oil to be converted into trans-form under the high-temperature deodorization condition to form high-content trans-fatty acid, and the investigation data shows that the trans-acid content of the commercially available conventional refined linseed oil can be as high as 3-10%, which greatly exceeds the trans-acid content of other popular oil species. In recent years, trans-fatty acid has been a focus of attention, and numerous studies show that trans-fatty acid is positively correlated with cardiovascular diseases such as human coronary heart disease. WHO legislation ensures that artificial fatty acids are totally forbidden worldwide by 2023.
Therefore, the linseed oil with stable shelf life flavor is obtained through a green accurate and proper processing technology of the linseed oil, and the linseed oil does not need to be refined traditionally, has very low trans-acid content and high nutritional value.
Disclosure of Invention
In a first aspect, the invention provides a synchronous degumming and dewaxing method, which comprises the steps of contacting crude oil with water to obtain an oil-water mixture, and reducing the temperature of the oil-water mixture, wherein the weight of the water is 0.1-0.5% of the weight of the crude oil, and the contact temperature is 20-40 ℃.
In one or more embodiments, the contact time of the crude oil with water is from 20 to 50 hours.
In one or more embodiments, the crude oil is selected from one or more of soybean crude oil, corn crude oil, sunflower crude oil, rapeseed crude oil, and linseed crude oil.
In one or more embodiments, the crude oil is linseed crude oil.
In one or more embodiments, the temperature reduction treatment is at least two stages of temperature reduction.
In one or more embodiments, the cooling treatment is two-stage cooling, the first stage cooling in the cooling treatment is rapid cooling, the second stage cooling is slow cooling, the rate of rapid cooling is 2-5 ℃/h, and the rate of slow cooling is 0.5-1 ℃/h.
In one or more embodiments, after the temperature of the first section is reduced to 8-10 ℃, stirring is carried out for 10-20h at the rotating speed of 10-20 r/min.
In one or more embodiments, after the temperature of the second section is reduced to 0-3 ℃, the second section is stirred for 10-20h at the rotating speed of 5-10 r/min.
In one or more embodiments, the cooling treatment further comprises a filtration step.
In a second aspect, the invention provides a method for processing edible oil, wherein the processing technology of the edible oil comprises the method related to the first aspect of the invention.
In one or more embodiments, the processing further comprises at least one selected from degumming, deacidification, decolorization, dewaxing, deodorization.
In a third aspect, the present invention provides an edible oil prepared by the method according to the first aspect of the present invention or the method according to the second aspect of the present invention.
In one or more embodiments, the phosphorus content of the edible oil is no greater than 10 ppm.
In a fourth aspect of the present invention, there is provided a fat or oil composition comprising the fat or oil produced by the method of the first aspect of the present invention or comprising the edible oil produced by the method of the second aspect of the present invention or comprising the edible oil of the third aspect of the present invention.
In a fifth aspect, the present invention provides a food product comprising the oil or fat produced by the method of the first aspect of the present invention or comprising the edible oil produced by the method of the second aspect of the present invention or comprising the edible oil of the third aspect of the present invention or comprising the oil or fat composition of the fourth aspect of the present invention.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) can be combined with each other to constitute a preferred technical solution.
The invention aims to provide a method for simultaneously degumming and dewaxing, which comprises the steps of contacting crude oil with water to obtain an oil-water mixture, and cooling the oil-water mixture, wherein the weight of the water is 0.1-0.5% of the weight of the crude oil, the contact temperature is 20-40 ℃, the step does not involve solid-liquid separation operation, and the solid-liquid separation comprises filtration, centrifugation and decantation.
In certain embodiments, the contact time of the crude oil and water is 20 to 50 hours.
Preparation method of crude oil in the invention
The crude oil of the present invention can be obtained by processing according to any known crude oil processing technique, such as pressing method, leaching method, supercritical method, aqueous enzymatic method, etc., wherein the pressing method can be cold pressing or hot pressing. For example, dried flaxseed is pressed to produce crude oil; or, the dried oil is pressed in sections to prepare crude oil.
In certain embodiments, the crude oil is dried and/or stored and then pressed once or in stages to produce a crude oil.
In certain embodiments, the drying may be by drying methods conventional in the art, such as hot air drying, low temperature drying, vacuum drying, low temperature vacuum drying, and the like.
In certain embodiments, the staged pressing is a low temperature staged pressing, i.e., pressing the oil at 20-80 ℃.
In certain embodiments, the oil is flaxseed. The invention provides a synchronous degumming and dewaxing method, which comprises the steps of contacting crude oil with water to obtain an oil-water mixture, and cooling the oil-water mixture, wherein the weight of the water is 0.1-0.5% of the weight of the crude oil, and the contact temperature is 20-40 ℃.
In certain embodiments, the weight of water is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, or any range therebetween, of the weight of the crude oil.
In certain embodiments, the contact temperature is 20 ℃, 21 ℃, 22 ℃, 23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃, 40 ℃ or any range between the above values.
In certain embodiments, the crude oil is selected from one or more of soybean crude oil, corn crude oil, sunflower crude oil, rapeseed crude oil, and linseed crude oil.
In certain embodiments, the crude oil is linseed crude oil.
In certain embodiments, the temperature reduction treatment is at least two stages of temperature reduction.
In the invention, after the crude oil is contacted with the water, the crude oil can be stirred for a period of time, such as 0.1h-2h, and the oil and the water can be fully contacted by adopting a stirring mode and the amount of the oil and the water; the conditions of stirring speed, temperature, etc. can be determined by those skilled in the art according to the actual situation, and as a non-limiting example, the stirring can be performed under the following conditions: the stirring speed is 10-1000 rpm, the temperature is 20-40 ℃, and the stirring time is 0.1-2 h. The treatment may be carried out by leaving the mixture to stand so as to sufficiently contact the oil and water, but the time required for the treatment is usually longer than that for the stirring treatment.
In some embodiments, the cooling treatment is two-stage cooling, the first stage cooling in the cooling treatment is rapid cooling, the second stage cooling is slow cooling, the rate of the rapid cooling is 2-5 ℃/h, and the rate of the slow cooling is 0.5-1 ℃/h.
In certain embodiments, the rapid cooling rate is 2 ℃/h, 3 ℃/h, 4 ℃/h, 5 ℃/h, or any range therebetween.
In certain embodiments, the rapid cooling rate is 0.5 ℃/h, 0.6 ℃/h, 0.7 ℃/h, 0.8 ℃/h, 0.9 ℃/h, 1.0 ℃/h, or any range therebetween.
In some embodiments, the first stage cooling is carried out to 8-10 ℃, and then the mixture is stirred for 10-20h at the rotating speed of 10-20 r/min.
In some embodiments, the second stage is stirred at a speed of 5-10r/min for 10-20h after the temperature is reduced to 0-3 ℃.
In certain embodiments, the temperature reduction treatment further comprises a filtration step.
In certain embodiments, the filtration may employ filtration methods conventional in the art, such as: plate-frame filtration, vacuum filtration and leaf filter filtration.
The invention also provides a processing method of the edible oil, and the processing technology of the edible oil comprises the synchronous degumming and dewaxing method of any embodiment of the invention and at least one of degumming, deacidification, decoloration, dewaxing and deodorization.
The main purpose of deacidification is to remove free fatty acids from the crude oil and to remove some impurities such as pigments, phospholipids, hydrocarbons and mucilage. Physical deacidification methods may be used for deacidification. For example, the crude oil may be treated at a pressure of 0.02 to 0.6kPa and a temperature of 180 ℃ and 250 ℃ to obtain a deacidified oil. Alternatively, deacidification may be carried out by an alkali refining (neutralization) process. For example, at 80-90 deg.C, adding appropriate amount of alkaline solution into the oil to be deacidified, and reacting for 10-60 min. Usually, the amount of alkali added is 7.13X 10-4xM oil xAV (1+ excess alkali), the excess alkali can be 0-20%, alkali liquor amount is alkali adding amount/alkali liquor concentration, wherein, M oil refers to oil weight, AV refers to acid value. And centrifuging after the reaction is finished to obtain the neutralized oil.
If the deacidification is carried out by adopting an alkali refining mode, the alkali refined oil (neutralized oil) can be washed and dried by water after the alkali refining is finished so as to carry out the soaping removal, and the soaped oil is obtained. For example, the neutralized oil can be heated to 80-90 deg.C, washed with hot water at a weight of less than 5 wt% (e.g., 1-3 wt%) of the oil, centrifuged, and vacuum dried at 90-120 deg.C to obtain the desaponified oil. It is understood that physical deacidification may be followed by caustic refining, if desired.
An exemplary deodorization process comprises deodorizing at a vacuum of 25mbar or less at 180 ℃ and 240 ℃ for 30-150 minutes. The deodorization can be carried out in a deodorizing medium such as nitrogen. In other embodiments, the deodorization comprises pumping the grease to be deodorized into a falling-film evaporator for circulation treatment, wherein the system pressure is 0.2-0.6kPa, and the temperature is 180-.
The invention has the following advantages:
compared with the traditional degumming process, the degumming temperature is obviously reduced, the generation of the initial oxidation free radical of the linolenic acid under the conditions of high temperature and temperature fluctuation is avoided, and the occurrence of the oxidation chain reaction in the shelf life is delayed; the addition of water is obviously reduced, the hydrolysis reaction degree and the subsequent dehydration and drying steps are reduced, and the increase of acid value and the increase of drying temperature and the fluctuation of cooling temperature are favorably inhibited; dewaxing can be completed without the aid of a filter aid.
The present invention will be illustrated below by way of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the present invention.
The following detection methods were used in the examples:
the phosphorus content detection method refers to the determination of phospholipid content in GB/T5537-2008. grain and oil inspection
Reference is made to GB/T22501-2008 gas chromatography for determining wax content in animal and vegetable oil olive oil
The materials and other methods used in the examples are, unless otherwise indicated, those conventional in the art.
The preparation method of the crude flax oil comprises the following steps: drying and storing flax seeds, and squeezing at 60 deg.C to obtain flax seed crude oil.
Example 1
And (2) carrying out low-temperature micro-water one-step degumming and dewaxing on crude flax oil, wherein the contact temperature is 20 ℃, water accounting for 0.1 percent of the oil weight is added into the crude flax oil at a speed of 100 revolutions/min, uniformly mixing, keeping the mixture for 1 hour at a speed of 20 revolutions/min, controlling the stirring speed to be 20 revolutions/min, then cooling to 8 ℃ at a cooling speed of 2 ℃/h, controlling the stirring speed to be 20 revolutions/min, keeping the mixture for 10 hours, then cooling to 0 ℃ at a cooling speed of 1 ℃/h, controlling the stirring speed to be 8 revolutions/min, keeping the mixture for 10 hours, and filtering and separating by.
Example 2
And (2) carrying out low-temperature micro-water one-step degumming and dewaxing on crude flax oil, wherein the contact temperature is 30 ℃, water accounting for 0.3 percent of the oil weight is added into the crude flax oil at a speed of 100 revolutions/min, uniformly mixing, keeping the mixture at a speed of 30 revolutions/min for 1h, controlling the stirring speed to be 30 revolutions/min, then cooling to 10 ℃ at a cooling speed of 5 ℃/h, controlling the stirring speed to be 10 revolutions/min, keeping the mixture for 20h, then cooling to 2 ℃ at a cooling speed of 0.5 ℃/h, controlling the stirring speed to be 10 revolutions/min, keeping the mixture for 20h, and carrying out plate-.
Example 3
And (2) carrying out low-temperature micro-water one-step degumming and dewaxing on crude flax oil, wherein the contact temperature is 40 ℃, water accounting for 0.5 percent of the oil weight is added into the crude flax oil at a speed of 100 revolutions/min, uniformly mixing, keeping for 1h at 25 revolutions/min, controlling the stirring speed to be 25 revolutions/min, then cooling to 9 ℃ at a cooling speed of 3 ℃/h, controlling the stirring speed to be 15 revolutions/min, keeping for 10h, then cooling to 3 ℃ at a cooling speed of 0.6 ℃/h, controlling the stirring speed to be 5 revolutions/min, keeping for 15h, and carrying out plate-frame filtration separation to obtain the degummed.
Example 4
And (2) carrying out low-temperature micro-water one-step degumming and dewaxing on crude flax oil, wherein the contact temperature is 35 ℃, water accounting for 0.2 percent of the oil weight is added into the crude flax oil at a speed of 100 revolutions/min, uniformly mixing, keeping the mixture at a speed of 30 revolutions/min for 1h, controlling the stirring speed to be 30 revolutions/min, then cooling to 8 ℃ at a cooling speed of 4 ℃/h, controlling the stirring speed to be 10 revolutions/min, keeping the mixture for 15h, then cooling to 1 ℃ at a cooling speed of 0.8 ℃/h, controlling the stirring speed to be 10 revolutions/min, keeping the mixture for 20h, and carrying out plate-.
Comparative example 1
The contact temperature is 20 ℃, water accounting for 1 percent of the weight of the crude oil is added into the crude oil at a speed of 100 revolutions per minute, the mixture is uniformly mixed and then kept for 1 hour at a speed of 20 revolutions per minute, the stirring speed is controlled to be 20 revolutions per minute, then the temperature is reduced to 9 ℃ at a speed of 3 ℃/h, the stirring speed is controlled to be 10 revolutions per minute, the mixture is kept for 10 hours, then the temperature is reduced to 2 ℃ at a speed of 0.5 ℃/h, the stirring speed is controlled to be 5 revolutions per minute, the mixture is kept for 20 hours, and the degummed.
Comparative example 2
The contact temperature is 30 ℃, water accounting for 0.05 percent of the weight of the crude oil is added into the crude oil at a speed of 100 revolutions per minute, the mixture is uniformly mixed and kept for 1 hour at a speed of 25 revolutions per minute, the stirring speed is controlled to be 25 revolutions per minute, then the temperature is reduced to 8 ℃ at a speed of 5 ℃/h, the stirring speed is controlled to be 15 revolutions per minute, the mixture is kept for 10 hours, then the temperature is reduced to 0 ℃ at a speed of 0.5 ℃/h, the stirring speed is controlled to be 10 revolutions per minute, the mixture is kept for 15 hours, and the degumming and dewaxing oil.
Comparative example 3
Heating crude flax oil to 45 ℃, adding hot water with the same temperature of 0.4 percent of the weight of the oil at 100 r/min, uniformly mixing, keeping for 1h at 30 r/min, controlling the stirring speed to be 30 r/min, then cooling to 10 ℃ at the cooling speed of 4 ℃/h, controlling the stirring speed to be 15 r/min, keeping for 10h, then cooling to 0 ℃ at the cooling speed of 0.7 ℃/h, controlling the stirring speed to be 5 r/min, keeping for 10h, and filtering and separating by using a plate frame to obtain the degummed dewaxing oil.
Comparative example 4
Adding water with the weight of 0.5% of the oil into crude flax oil at the contact temperature of 40 ℃ at 100 r/min, uniformly mixing, degumming for 1h, centrifuging at 8000r/min for 15min to separate colloid, and vacuum drying at 95 ℃ to obtain degummed oil; heating the degummed oil to 60 ℃, controlling the stirring speed to be 20r/min, then cooling to 8 ℃ at the cooling speed of 2 ℃/h, adding diatomite accounting for 0.3 percent of the weight of the oil, controlling the stirring speed to be 20r/min, keeping for 10h, then cooling to 0 ℃ at the cooling speed of 1 ℃/h, controlling the stirring speed to be 8 r/min, keeping for 10h, and filtering and separating by using a plate frame to obtain the degummed and dewaxed oil.
Comparative example 5
Heating crude flax oil to 75 deg.C, adding hot water at the same temperature of 2% of oil weight at 100 r/min, uniformly mixing, degumming for 1h, centrifuging at 8000r/min for 15min to separate colloid, and vacuum drying at 105 deg.C to obtain degummed oil; heating the degummed oil to 60 ℃, controlling the stirring speed to be 20r/min, then cooling to 8 ℃ at the cooling speed of 2 ℃/h, adding diatomite accounting for 0.3 percent of the weight of the oil, controlling the stirring speed to be 20r/min, keeping for 10h, then cooling to 0 ℃ at the cooling speed of 1 ℃/h, controlling the stirring speed to be 8 r/min, keeping for 10h, and filtering and separating by using a plate frame to obtain the degummed and dewaxed oil.
Comparative example 6
According to the technology of calcium chloride treatment and degumming and dewaxing of the linseed oil in the same time in the study of native of white pretty girl on waxy removal of the linseed oil, crude linseed oil is heated and stirred at 75 ℃, then 6% of water is added and stirred for 70min, then 10% of calcium chloride solution is added and stirred, then cooling crystallization is carried out, and low-temperature centrifugation is carried out, thus obtaining the degummed and dewaxed linseed oil.
Comparative example 7
The crude flax oil is contacted with water at a temperature of 25 ℃, the crude flax oil is added with water with a weight of 0.3 percent of the weight of the crude flax oil at a speed of 100 revolutions per minute, the mixture is uniformly mixed and then kept for 1 hour at a speed of 20 revolutions per minute, then a 10 percent calcium chloride solution is added for stirring, the temperature is reduced to 8 ℃ at a speed of 2 ℃/h, the stirring speed is controlled to 10 revolutions per minute and kept for 10 hours, then the temperature is reduced to 1 ℃ at a speed of 0.6 ℃/h, the stirring speed is controlled to 5 revolutions per minute and kept for 10 hours, and the degummed dewaxed oil is obtained by plate-frame filtration separation.
Comparative example 8
And (2) carrying out low-temperature micro-water one-step degumming and dewaxing on crude flax oil, wherein the contact temperature is 30 ℃, water accounting for 0.3 percent of the oil weight is added into the crude flax oil at 100 revolutions/min, uniformly mixing, keeping the temperature for 1 hour at 30 revolutions/min, controlling the stirring speed to be 30 revolutions/min, then cooling to 10 ℃ at the cooling speed of 1 ℃/h, controlling the stirring speed to be 10 revolutions/min, keeping the temperature for 10 hours, then cooling to 0 ℃ at the cooling speed of 2 ℃/h, controlling the stirring speed to be 10 revolutions/min, keeping the temperature for 10 hours, and carrying out plate-frame filtration separation to obtain the.
Shelf test: and subpackaging the linseed oil into 12 bottles of 900mL PET bottles, sealing and placing the bottles on a shelf, and carrying out shelf experiment tracking for one year.
Flavor evaluation: the linseed oil evaluation group 10 professional sensory evaluators performed flavor acceptability evaluation on the 12 th-month shelf samples. Evaluation rules: each oil sample was evaluated for acceptability against the respective standard sample (i.e. the respective fresh sample, frozen for storage). Scoring by a seven-grade score of-3 to 3, wherein 3 points represent a strong like, 2 points represent a general like, 1 point represents a little like, 0 points represent neither like nor dislike, -1 point represents a little dislike, -2 points represent a general dislike, and-3 points represent a strong dislike, and the acceptability of each standard sample is set to 3 points. And taking a median value as a final result. The score is more than or equal to 0 and is set as stable in shelf-life flavor, and the score is less than 0 and indicates that the shelf-life flavor is unstable and has oxidized flavor and fishy smell of different degrees.
The examples and comparative examples and flavor evaluation results are shown in table 1.
As can be seen from the flavor evaluation results, at a limited shelf life of 12 months, the flavors of examples 1 to 4 were stable and the degumming and dewaxing effects were good, whereas the flavors of comparative examples 1 to 7 were unstable, and different degrees of oxidized and fishy smells appeared, and the degumming and dewaxing effects were inferior to those of the examples. The degumming and dewaxing effects of the low-temperature micro-water one-step dewaxing and degreasing process are good, and the shelf-life flavor stability of the linseed oil is facilitated.
TABLE 1 examples and comparative examples
Claims (10)
1. The method for synchronously degumming and dewaxing is characterized by comprising the steps of contacting crude oil with water to obtain an oil-water mixture, and reducing the temperature of the oil-water mixture, wherein the weight of the water is 0.1-0.5% of the weight of the crude oil, the contact temperature is 20-40 ℃, and preferably, the contact time of the crude oil and the water is 20-50 hours.
2. The method according to claim 1, wherein the crude oil is selected from one or more of soybean crude oil, corn crude oil, sunflower crude oil, rapeseed crude oil, and linseed crude oil, and preferably the crude oil is linseed crude oil.
3. The method of claim 1, wherein the temperature reduction treatment is at least two stages of temperature reduction; preferably, the temperature reduction treatment is two-stage temperature reduction; more preferably, the first stage of cooling in the cooling treatment is rapid cooling, the second stage of cooling is slow cooling, the rate of rapid cooling is 2-5 ℃/h, and the rate of slow cooling is 0.5-1 ℃/h.
4. The method of claim 3, wherein the first stage cooling is carried out to 8-10 ℃, and then the mixture is stirred at a rotating speed of 10-20r/min for 10-20 h.
5. The method of claim 3, wherein the second stage is stirred at a speed of 5-10r/min for 10-20h after the temperature is reduced to 0-3 ℃.
6. The method according to any one of claims 1 to 5, further comprising a filtration step after the temperature reduction treatment.
7. A method for processing edible oil, wherein the process for processing edible oil comprises the method of any one of claims 1 to 6, and optionally, the process further comprises at least one of degumming, deacidification, decoloration, dewaxing and deodorization.
8. An edible oil prepared by the process of claim 7, wherein the edible oil preferably has a phosphorus content of no greater than 10 ppm.
9. An oil or fat composition comprising the edible oil produced by the method according to claim 7 or the edible oil according to claim 8.
10. A food product comprising the oil or fat produced by the method according to claims 1 to 6, or comprising the edible oil produced by the method according to claim 7, or comprising the edible oil according to claim 8, or comprising the oil or fat composition according to claim 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911399130.6A CN113122378A (en) | 2019-12-30 | 2019-12-30 | Oil degumming and dewaxing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911399130.6A CN113122378A (en) | 2019-12-30 | 2019-12-30 | Oil degumming and dewaxing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113122378A true CN113122378A (en) | 2021-07-16 |
Family
ID=76768980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911399130.6A Pending CN113122378A (en) | 2019-12-30 | 2019-12-30 | Oil degumming and dewaxing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113122378A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082431A (en) * | 2014-06-10 | 2014-10-08 | 丰益(上海)生物技术研发中心有限公司 | Blended oil composition and preparation method thereof |
-
2019
- 2019-12-30 CN CN201911399130.6A patent/CN113122378A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082431A (en) * | 2014-06-10 | 2014-10-08 | 丰益(上海)生物技术研发中心有限公司 | Blended oil composition and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陶瑜主编: "油脂加工工艺与设备", 中国财政经济出版社, pages: 230 - 231 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3388502B1 (en) | Method for reducing the 3-mcpd/glycidyl ester content in oils | |
| WO2010050449A1 (en) | Palm oil, deodorized distillates and manufacturing methods therefor | |
| JP4090143B2 (en) | Production method of cooking oil | |
| CN109609265B (en) | Green and accurate blend oil suitable for processing | |
| JP2008167685A (en) | Method for producing flavored oil and fat | |
| JP2000282080A (en) | Mixed edible oil and its use | |
| JP4294068B2 (en) | Production method of cooking oil | |
| CN112940855B (en) | Sunflower seed oil and preparation method thereof | |
| CN113122378A (en) | Oil degumming and dewaxing method | |
| JPWO2021174226A5 (en) | ||
| CN113122386B (en) | Rice oil and preparation method thereof | |
| CN113214896A (en) | Production method of aromatic rapeseed oil | |
| JP2709126B2 (en) | Method for producing fats and oils for frying | |
| JP2000300176A (en) | Edible oil | |
| CN107603732B (en) | Refining process of sunflower seed oil | |
| KR102639682B1 (en) | Method for Refining Peanut oil | |
| US2746867A (en) | Soybean oil refining process | |
| CN109468169A (en) | A kind of preparation method refining tempered oil | |
| CN114343021B (en) | Application of DHA algae oil for improving fishy smell in edible oil | |
| CN108294121B (en) | Production method of flavor blend oil with low oil smoke and flavor characteristics and flavor blend oil prepared by same | |
| JP7214310B2 (en) | Oil and fat composition for cooking with heat and method for producing the same | |
| JP2012249589A (en) | Fat and oil for roux and roux using the same | |
| US20230089540A1 (en) | Oiliness-reducing agent, edible oil and fat composition, method for manufacturing oiliness-reducing agent, and method for reducing oiliness of food product | |
| CN117720963A (en) | Preparation method of diglyceride-flavored corn oil | |
| US2078428A (en) | Process of obtaining phosphatides from soapstock |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210716 |