CN113528234A - Steam countercurrent deodorization process for edible oil - Google Patents
Steam countercurrent deodorization process for edible oil Download PDFInfo
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- CN113528234A CN113528234A CN202010323884.XA CN202010323884A CN113528234A CN 113528234 A CN113528234 A CN 113528234A CN 202010323884 A CN202010323884 A CN 202010323884A CN 113528234 A CN113528234 A CN 113528234A
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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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Abstract
The invention discloses a steam countercurrent deodorization process for edible oil, which comprises the following steps of selecting the edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing; in the first step, the non-deodorized edible oil is manually selected, weighed, placed in a shade place, and kept standing for 1-2 hours; the steam countercurrent deodorization process for the edible oil has low cost, and the adopted steam is cheap, easily available and easy to separate; the operation is simple, heating to high temperature is not needed, and more energy sources are not consumed; the invention has low heating temperature, and the steam outlet is vacuumized, thus effectively preventing the oxidation, decomposition and polymerization of grease and having better economic benefit; deodorization is thorough, through design atomizer and steam nozzle, can make grease and steam totally against the current, realizes more abundant contact, shortens the time of grease deodorization simultaneously, practices thrift the production energy of steam, reduces the manufacturing cost of concise deodorization, and the deodorization is effectual.
Description
Technical Field
The invention relates to the technical field of edible oil, in particular to a steam countercurrent deodorization process for edible oil.
Background
The edible oil is also called edible oil, which means animal or vegetable oil used in the process of making food is liquid at normal temperature, the traditional edible oil has high deodorization cost, needs to be heated to high temperature, and consumes more energy; moreover, because the heating temperature is high, the oxidation, decomposition and polymerization of the grease can not be effectively prevented, the deodorization is not thorough, the deodorization efficiency is reduced, the grease deodorization time is prolonged, the production energy of steam is wasted, and the production cost of refining deodorization is increased; in view of these drawbacks, it is necessary to design a steam countercurrent deodorization process for edible oil.
Disclosure of Invention
The invention aims to provide a steam countercurrent deodorization process for edible oil, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting non-deodorized edible oil, weighing, placing in a shade place, opening, and standing for 1-2 h;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the edible oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 40-70 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized edible oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 1% -5% steam from a steam inlet, and deodorizing for 20-60min to obtain deodorized edible oil;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized edible oil into a cooler, and slowly stirring the deodorized edible oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized edible oil for 1-2 hr, pouring out the deodorized edible oil, and standing in shade for 20 min;
and step five, manually weighing the deodorized edible oil, bottling and storing the deodorized edible oil, and ensuring that the weight of each bottle is the same.
According to the above technical scheme, in the third step, the deodorization tank is composed of a tank body, a bottom wall oil outlet, a wall built-up oil outlet, a temperature control switch, an oil inlet, a steam outlet, a baffle, a heat preservation layer, a steam inlet, an atomizer, a steam nozzle and a recovery tank, wherein the bottom wall oil outlet is arranged at the center of the bottom of the tank body, the recovery tank is arranged at the top of the inner wall of the tank body, the wall built-up oil outlet is arranged at one side of the tank body, the temperature control switch is arranged on the surface of the tank body, the oil inlet is arranged at one side of the top of the tank body, the atomizer is arranged at the top of the oil inlet and positioned in the tank body, the steam outlet is sleeved at the top of the tank body, the baffle is welded at the bottom of the steam outlet and positioned on the inner wall of the top of the tank body, the steam inlet is arranged at the other side of the bottom of the tank body, the steam nozzle is sleeved in the tank body and connected with the steam inlet, and the outer side of the tank body is sleeved with a heat insulation layer.
According to the technical scheme, the edible oil in the first step is one or a mixture of more of soybean oil, rapeseed oil, peanut oil, corn oil, camellia oil, olive oil, coconut oil, idesia oil, sunflower seed oil, linseed oil, perilla oil, safflower seed oil, walnut oil, palm oil and sesame oil.
According to the technical scheme, the deoxidation temperature in the step two 1) is 40-70 ℃.
The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: and vacuumizing a steam outlet in the step three 1).
According to the technical scheme, the contact mode of the edible oil and the steam in the step three 2) is complete countercurrent.
According to the technical scheme, the temperature of the deodorization treatment in the step three 2) is 120-190 ℃.
According to the technical scheme, the weighing data in the fifth step are compared with the data in the first step.
Compared with the prior art, the invention has the following beneficial effects: the steam countercurrent deodorization process for the edible oil has low cost, and the adopted steam is cheap, easily available and easy to separate; the operation is simple, heating to high temperature is not needed, and more energy sources are not consumed; the invention has low heating temperature, effectively prevents the oxidation, decomposition and polymerization of grease, and has better economic benefit; deodorization is thorough, through design atomizer and steam nozzle, can make grease and steam completely against the current, realizes more abundant contact, has effectively improved the efficiency of deodorization, shortens the time of grease deodorization simultaneously, practices thrift the production energy of steam, reduces the manufacturing cost of concise deodorization, and the deodorization is effectual.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of a method of the present invention;
fig. 2 is a sectional view of the structure of the deodorizing tank of the present invention;
FIG. 3 is a top view of the atomizer structure of the present invention;
FIG. 4 is a top view of the vapor nozzle structure of the present invention;
FIG. 5 is a top view of the recovery tank structure of the present invention;
in the figure: 1. a tank body; 2. a bottom wall oil outlet; 3. a wall built-up oil outlet; 4. a temperature control switch; 5. an oil inlet; 6. a steam outlet; 7. a baffle plate; 8. a heat-insulating layer; 9. a steam inlet; 10. an atomizer; 11. a steam spray head; 12. a recovery tank.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-5, the present invention provides a technical solution: a steam countercurrent deodorization process for edible oil comprises the following steps:
example 1:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized idesia oil, weighing the undeodorized idesia oil, placing the idesia oil in a shade place, opening the place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring idesia oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 50 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized idesia oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 2% steam from steam inlet, deodorizing for 30min at 190 deg.C to obtain deodorized idesia oil, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized idesia oil into a cooler, and slowly stirring the deodorized idesia oil for 20-30 min;
2) injecting cooling water into the cooler, cooling deodorized idesia oil for 1-2 hr, pouring out deodorized idesia oil, and standing in shade for 20 min;
and in the fifth step, the deodorized idesia oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorizesia oil is bottled and stored to ensure that the weight of each bottle is the same.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 2:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized rapeseed oil, weighing the rapeseed oil, placing the rapeseed oil in a shady and cool place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the rapeseed oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 60 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized rapeseed oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 3% steam from a steam inlet, deodorizing for 40min at 160 deg.C to obtain deodorized rapeseed oil, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized rapeseed oil into a cooler, and slowly stirring the deodorized rapeseed oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized rapeseed oil for 1-2h, and then pouring out the deodorized rapeseed oil and standing in a cool place for 20 min;
and in the fifth step, the deodorized rapeseed oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorized rapeseed oil is bottled and stored, so that the same weight of each bottle is ensured.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 3:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of non-deodorized perilla oil, weighing the oil, placing the oil in a shade place, opening the place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the perilla oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 70 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized perilla herb oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 4% steam from steam inlet, deodorizing for 50min at 140 deg.C to obtain deodorized Perilla oil, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized perilla herb oil into a cooler, and slowly stirring the deodorized perilla herb oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized Perilla oil for 1-2 hr, pouring out the deodorized Perilla oil, and standing in shade for 20 min;
and in the fifth step, the deodorized perilla herb oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorized perilla herb oil is bottled and stored, so that the same weight of each bottle is ensured.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 4:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized olive oil, weighing the olive oil, placing the olive oil in a shady and cool place, and standing for 1-2 h;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the olive oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 60 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized olive oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 5% steam from steam inlet, deodorizing for 60min at 120 deg.C to obtain deodorized olive oil, wherein the contact mode of edible oil and steam is complete countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized olive oil into a cooler, and slowly stirring the deodorized olive oil for 20-30 min;
2) injecting cooling water into the cooler, cooling deodorized olive oil for 1-2 hr, pouring out deodorized olive oil, and standing in shade for 20 min;
and in the fifth step, the deodorized olive oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorized olive oil is bottled and stored, so that the same weight of each bottle is ensured.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 5:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized sunflower seed oil, weighing the sunflower seed oil, placing the sunflower seed oil in a shade place, opening the place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the sunflower seed oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 50 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized sunflower seed oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 2% steam from steam inlet, deodorizing for 20min at 180 deg.C to obtain deodorized oleum Helianthi, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized sunflower seed oil into a cooler, and slowly stirring the deodorized sunflower seed oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized oleum Helianthi for 1-2 hr, pouring out deodorized oleum Helianthi, and standing in shade for 20 min;
and step five, manually weighing the deodorized sunflower seed oil, comparing the weighing data with the data in the step one, and bottling and storing the data to ensure that the weight of each bottle is the same.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 6:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized idesia oil, weighing the undeodorized idesia oil, placing the idesia oil in a shade place, opening the place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring idesia oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 70 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized idesia oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 3% steam from steam inlet, deodorizing for 30min at 160 deg.C to obtain deodorized idesia oil, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized idesia oil into a cooler, and slowly stirring the deodorized idesia oil for 20-30 min;
2) injecting cooling water into the cooler, cooling deodorized idesia oil for 1-2 hr, pouring out deodorized idesia oil, and standing in shade for 20 min;
and in the fifth step, the deodorized idesia oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorizesia oil is bottled and stored to ensure that the weight of each bottle is the same.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 7:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of non-deodorized walnut oil, weighing the non-deodorized walnut oil, placing the non-deodorized walnut oil in a cool place, opening the place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the walnut oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 60 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized walnut oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 5% steam from steam inlet, deodorizing for 50min at 130 deg.C to obtain deodorized oleum Juglandis, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized walnut oil into a cooler, and slowly stirring the deodorized walnut oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized walnut oil for 1-2 hr, pouring out the deodorized walnut oil, and standing in shade for 20 min;
and in the fifth step, the deodorized walnut oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorized walnut oil is bottled and stored, so that the same weight of each bottle is ensured.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 8:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized rapeseed oil, weighing the rapeseed oil, placing the rapeseed oil in a shady and cool place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the rapeseed oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 50 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized rapeseed oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 2% steam from a steam inlet, deodorizing for 30min at 170 deg.C to obtain deodorized rapeseed oil, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized rapeseed oil into a cooler, and slowly stirring the deodorized rapeseed oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized rapeseed oil for 1-2h, and then pouring out the deodorized rapeseed oil and standing in a cool place for 20 min;
and in the fifth step, the deodorized rapeseed oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorized rapeseed oil is bottled and stored, so that the same weight of each bottle is ensured.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 9:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized olive oil, weighing the olive oil, placing the olive oil in a shady and cool place, and standing for 1-2 h;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the olive oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 70 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized olive oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 3% steam from steam inlet, deodorizing for 40min at 150 deg.C to obtain deodorized olive oil, wherein the contact mode of edible oil and steam is complete countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized olive oil into a cooler, and slowly stirring the deodorized olive oil for 20-30 min;
2) injecting cooling water into the cooler, cooling deodorized olive oil for 1-2 hr, pouring out deodorized olive oil, and standing in shade for 20 min;
and in the fifth step, the deodorized olive oil is manually weighed, the weighing data is compared with the data in the first step, and the deodorized olive oil is bottled and stored, so that the same weight of each bottle is ensured.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
Example 10:
a steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing;
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting 100g of undeodorized sunflower seed oil, weighing the sunflower seed oil, placing the sunflower seed oil in a shade place, opening the place, and standing for 1-2 hours;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the sunflower seed oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 60 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized sunflower seed oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 5% steam from steam inlet, deodorizing for 60min at 130 deg.C to obtain deodorized oleum Helianthi, wherein the edible oil and steam contact completely in countercurrent;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized sunflower seed oil into a cooler, and slowly stirring the deodorized sunflower seed oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized oleum Helianthi for 1-2 hr, pouring out deodorized oleum Helianthi, and standing in shade for 20 min;
and step five, manually weighing the deodorized sunflower seed oil, comparing the weighing data with the data in the step one, and bottling and storing the data to ensure that the weight of each bottle is the same.
Wherein, the deodorization tank is composed of a tank body 1, a bottom wall oil outlet 2, a wall built-up oil outlet 3, a temperature control switch 4, an oil inlet 5, a steam outlet 6, a baffle 7, a heat preservation layer 8, a steam inlet 9, an atomizer 10, a steam nozzle 11 and a recovery tank 12, the bottom wall oil outlet 2 is arranged at the center of the bottom of the tank body 1, the recovery tank 12 is arranged at the top of the inner wall of the tank body 1, the wall built-up oil outlet 3 is arranged at one side of the tank body 1, the temperature control switch 4 is arranged on the surface of the tank body 1, the oil inlet 5 is arranged at one side of the top of the tank body 1, the atomizer 10 is arranged at the top of the oil inlet 5, the atomizer 10 is arranged inside the tank body 1, the steam outlet 6 is sleeved at the top of the tank body 1, the baffle 7 is welded at the bottom of the steam outlet 6, the baffle 7 is arranged at the inner wall of the top of the tank body 1, the other side of the bottom of the tank body 1 is provided with a steam inlet 9, the steam nozzle 11 is sleeved inside the tank body 1, and the steam nozzle 11 is connected with the steam inlet 9, the outer side of the tank body 1 is sleeved with a heat-insulating layer 8.
The properties of the examples are compared in the following table:
based on the above, the invention has the advantages that the cost is low, the adopted water vapor is cheap, the source is easy, and the separation is easy; the operation is simple, heating to high temperature is not needed, and more energy sources are not consumed; the invention has low heating temperature, effectively prevents the oxidation, decomposition and polymerization of grease, and has better economic benefit; deodorization is thorough, through design atomizer 10 and steam nozzle 11, can make grease and steam totally against the current, realizes more abundant contact, has effectively improved the efficiency of deodorization, shortens the time of grease deodorization simultaneously, practices thrift the production energy of steam, reduces the manufacturing cost of concise deodorization, and deodorization effect is good.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A steam countercurrent deodorization process for edible oil comprises the steps of selecting edible oil; step two, deoxidation treatment; step three, performing steam deodorization; step four, cooling treatment; step five, bottling and storing; the method is characterized in that:
wherein in the first step, the edible oil selection comprises the following steps:
1) manually selecting non-deodorized edible oil, weighing, placing in a shade place, opening, and standing for 1-2 h;
2) detecting the smell, temperature and color of the edible oil, and recording and archiving;
wherein in the second step, the deoxidation treatment comprises the following steps:
1) pouring the edible oil into a vacuum deoxygenator, and manually stirring for 1-2 h;
2) starting a vacuum deoxygenator, heating to 40-70 ℃, and deoxygenating for 1-2 h;
wherein in the third step, the steam deodorization comprises the following steps:
1) introducing the deoxidized edible oil from an oil inlet at the top of the deodorization tank, sealing the deodorization tank, and vacuumizing a steam outlet;
2) simultaneously introducing 1% -5% steam from a steam inlet, and deodorizing for 20-60min to obtain deodorized edible oil;
wherein in the fourth step, the cooling treatment comprises the following steps:
1) manually pouring the deodorized edible oil into a cooler, and slowly stirring the deodorized edible oil for 20-30 min;
2) injecting cooling water into the cooler, cooling the deodorized edible oil for 1-2 hr, pouring out the deodorized edible oil, and standing in shade for 20 min;
and step five, manually weighing the deodorized edible oil, bottling and storing the deodorized edible oil, and ensuring that the weight of each bottle is the same.
2. The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: in the third step, the deodorization tank consists of a tank body (1), a bottom wall oil outlet (2), a wall built-up oil outlet (3), a temperature control switch (4), an oil inlet (5), a steam outlet (6), a baffle (7), a heat preservation layer (8), a steam inlet (9), an atomizer (10), a steam spray head (11) and a recovery tank (12), wherein the bottom wall oil outlet (2) is arranged at the center of the bottom of the tank body (1), the recovery tank (12) is arranged at the top of the inner wall of the tank body (1), the wall built-up oil outlet (3) is arranged at one side of the tank body (1), the temperature control switch (4) is arranged on the surface of the tank body (1), an oil inlet (5) is arranged at one side of the top of the tank body (1), the atomizer (10) is arranged at the top of the oil inlet (5), the atomizer (10) is positioned inside the tank body (1), the steam outlet (6) is sleeved at the top of the tank body (1), the steam outlet (6) bottom welding has baffle (7), and baffle (7) are located jar body (1) top inner wall, jar body (1) bottom opposite side is provided with steam inlet (9), jar body (1) inside cup joints steam nozzle (11), and steam nozzle (11) are connected with steam inlet (9), heat preservation (8) have been cup jointed in the jar body (1) outside.
3. The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: the edible oil in the first step is one or more of soybean oil, rapeseed oil, peanut oil, corn oil, camellia oil, olive oil, coconut oil, idesia oil, sunflower seed oil, linseed oil, perilla oil, safflower seed oil, walnut oil, palm oil or sesame oil.
4. The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: the deoxidation temperature in the step two 1) is 40-70 ℃.
5. The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: and vacuumizing a steam outlet in the step three 1).
6. The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: the contact mode of the edible oil and the steam in the step three 2) is complete countercurrent.
7. The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: the temperature of the deodorization treatment in the step three 2) is 120-190 ℃.
8. The steam counter-current deodorization process for edible oil according to claim 1, characterized in that: and comparing the weighing data in the fifth step with the data in the first step.
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