CN113667531A - 一种高油酸花生油及其制备方法 - Google Patents
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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
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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- C11B1/00—Production of fats or fatty oils from raw materials
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Abstract
本发明属于花生油精深加工技术领域,尤其涉及一种高油酸花生油及其制备方法,该花生油中油酸含量为76~82%,亚油酸含量大于31.0%,花生油固脂中油酸含量为26.5%,亚油酸含量为36%,不饱和脂肪酸含量大于20%,长碳链脂肪酸大于16.2%,其制备方法包括清理除杂、破碎、压胚、蒸炒、炒籽、压榨、浸出、毛油精炼、脱脂等处理,制备的花生油油酸含量高,具有比普通食用油更健康、更稳定的优点。
Description
技术领域
本发明属于花生油精深加工技术领域,尤其涉及一种高油酸花生油及其制备方法。
背景技术
花生是我国在国际市场上很有优势的一种油料,我国花生产量占全国油料总产量的一半左右,占世界花生总产量的39.2%,一直稳居全球第一位,据统计,2019年中国花生产量1752万吨,同比增长1.1%。花生不仅含有丰富的营养成分,而且具有促进细胞发育、提高智力、抗老化、防早衰、预防心脑血管疾病和抗凝血多种功能。花生的营养价值、保健功能决定了花生是继大豆之后植物资源利用领域研究的一个重要热点。普通精炼花生油中:棕榈酸(C16:0)-11.389%,硬脂酸(C18:0)-4.211%,油酸(C18:1)-44.965%,亚油酸(C18:2)-30.449%,花生酸(C20:0)-1.959%,二十碳烯酸(C20:1)1.196%,山嵛酸(C22:0)-3.871%,二十四碳酸(C24:0)-1.959%,含有75%以上的不饱和脂肪酸,其中油酸占到44.965%,人体必需脂肪酸亚油酸占到30.449%,两者均为不饱和脂肪酸,对于改善胆固醇的代谢都具有好处,但不饱和脂肪酸更有利于心血管健康;另外,油脂中脂肪酸的不饱和键影响油脂的稳定性,不饱和键越多,越容易氧化变质,油酸仅有一个不饱和键,要比两个不饱和键的亚油酸稳定得多。因此,高油酸花生为原料制得的花生油中,棕榈酸(C16:0)-6.31%,硬脂酸(C18:0)-3.016%,油酸(C18:1)-73.543%,亚油酸(C18:2)-9.288%,花生酸(C20:0)-1.306%,二十碳烯酸(C20:1)1.89%,山嵛酸(C22:0)-2.992%,二十四碳酸(C24:0)-1.656%,其中油酸-73.543%,亚油酸占到9.288%,油中脂肪酸占比严重失调,需要搭配与其它食品或油品进行补充,因此,根据健康和安全优势,由普通花生原料制得的精炼高油酸花生油亟待被人们尤其是城镇居民所认知。
发明内容
本发明的目的是提供一种高油酸花生油,该种花生油油酸含量高达76~82%,具有比普通食用油更健康、更稳定的功效。
为达到上述目的,本发明采用的技术方案是:
一种高油酸花生油,该花生油中油酸含量为76~82%,亚油酸含量大于31.0%,花生油固脂中油酸含量为26.5%,亚油酸含量为36%,不饱和脂肪酸含量大于20%,长碳链脂肪酸大于16.2%。
进一步的,该花生油中脂肪酸由以下物质组成:棕榈酸(C16:0)-11.261%,硬脂酸(C18:0)-4.205%,油酸(C18:1)-46.887%,亚油酸(C18:2)-31.085%,花生酸(C20:0)-1.876%、二十碳烯酸(C20:1)-1.059%、山嵛酸(C22:0)-3.627%。
进一步的,棕榈酸(C16:0)-10.790%,硬脂酸(C18:0)-3.94%,油酸(C18:1)-48.865%,亚油酸(C18:2)-31.043%,花生酸(C20:0)-1.602%、二十碳烯酸(C20:1)-0.943%、山嵛酸(C22:0)-3.117%。
进一步的,棕榈酸(C16:0)-10.638%,硬脂酸(C18:0)-3.623%,油酸(C18:1)-49.262%,亚油酸(C18:2)-31.243%,花生酸(C20:0)-1.519%、二十碳烯酸(C20:1)-0.919%、山嵛酸(C22:0)-3.007%。
一种高油酸花生油的制备方法,包括以下步骤:
(1)清理除杂:通过筛选、去石、色选机,去除原料中夹杂的石子、尘土、铁屑及异色物质;
(2)破碎、压胚:将清理除杂后的花生米送入破碎工序,利用齿辊破碎机将花生米破碎至4~8瓣,然后送入压胚机压胚,以破坏油料的细胞组织,胚片厚度不超过0.5mm;
(3)蒸炒、炒籽:将生胚送入立式蒸炒锅炒成熟胚,进一步破坏油料细胞组织,蒸炒时间为30~40min,蒸炒温度为105~110℃;熟胚送入滚筒炒籽机,直接火炒籽、冷却扬烟后,进入压榨工序;
(4)压榨:将炒籽后的物料送至榨油机中压榨,然后在澄油箱初步沉降过滤,再通过板框滤油机过滤分离得到压榨毛油,榨油机的温度90~105℃,机榨饼残油在7-10%;
(5)浸出:机榨饼经刮板输送、密封绞龙进入浸出器,物料与溶剂逆流浸提,浸提后粕进入蒸脱机脱溶处理,混合油通过蒸发器、闪蒸器、汽提塔脱除溶剂得到浸出毛油;浸出时间90分钟,浸出温度50~55℃;出汽提塔的毛油残溶低于100ppm,温度105℃;
(6)毛油精炼:将压榨毛油或浸出毛油输送至精炼油设备中脱除毛油中的胶质,再经脱色工序降低油中的色泽,最后经脱臭系统、冷冻真空系统脱臭得到精炼花生油;
(7)脱脂:将精炼花生油输送至脱脂罐,自动切换脱脂罐夹套的冷却水、冷冻水将油温从20℃均匀降温至9℃进行结晶、养晶后经隔膜压滤机过滤,脱除高熔点长碳链饱和脂肪酸的油脂,得到0℃澄清透亮、富含油酸的成品油和花生油固脂,脱脂处理的主要目的是:由于油脂是不同脂肪酸组成的甘三酯的混合物,油脂脱脂主要是利用构成油脂组分的熔点差异,在一定温度下结晶形成固、液两相,然后进行物理分离的生产工艺过程,液相中不饱和脂肪酸组成的甘三酯得到富集,固相中饱和脂肪酸组成的甘三酯和长碳链脂肪酸组成的甘三酯含量提高,在固液分离的过程中保证了最后得到的成品油的油酸含量大幅升高,油品质量更加稳定。
进一步的,所述步骤(6)中脱臭系统的真空度100~200pa,温度240~250℃。
进一步的,所述步骤(7)中脱脂用结晶罐的容积和换热面积的比值为1:4,过滤温度为6~9℃。
本发明具有的优点是:由于油脂是不同脂肪酸组成的甘三酯的混合物,油脂脱脂主要是利用构成油脂组分的熔点差异,在一定温度下结晶形成固、液两相,然后进行物理分离的生产工艺过程,液相中不饱和脂肪酸组成的甘三酯得到富集,固相中饱和脂肪酸组成的甘三酯和长碳链脂肪酸组成的甘三酯含量提高,在固液分离的过程中保证了最后得到的成品油的油酸含量大幅升高,油品质量更加稳定,本申请将普通精炼花生油脱脂处理后,油酸含量大于46.5%,亚油酸含量≥31.0%,在由普通花生原料制得的精炼花生油的基础上不添加任何其他辅料将不饱和脂肪酸含量提升到大于77.5%,不饱和脂肪酸含量也在原来的基础上提高2.5~5个百分点,油酸含量提高约2~5个百分点不等,更利于人体健康和油脂稳定性。
附图说明
图1是本发明中涉及高油酸花生油脂肪酸组成的色谱图。
具体实施方式
实施例1
如图所示,一种高油酸花生油,其脂肪酸组成包括以下组分:棕榈酸(C16:0)-11.261%,硬脂酸(C18:0)-4.205%,油酸(C18:1)-46.887%,亚油酸(C18:2)-31.085%,花生酸(C20:0)-1.876%、二十碳烯酸(C20:1)-1.059%、山嵛酸(C22:0)-3.627%。
该花生油通过以下方法步骤制备:
(1)清理除杂:通过筛选、去石、色选机,去除原料中夹杂的石子、尘土、铁屑及异色物质;
(2)破碎、压胚:将清理除杂后的花生米送入破碎工序,利用齿辊破碎机将花生米破碎至4~8瓣,然后送入压胚机压胚,以破坏油料的细胞组织;
(3)蒸炒、炒籽:将生胚送入立式蒸炒锅炒成熟胚,进一步破坏油料细胞组织,蒸炒时间为40min,蒸炒温度为105℃;熟胚送入滚筒炒籽机,直接火炒籽、冷却扬烟后,进入压榨工序;
(4)压榨:将炒籽后的物料送至榨油机中压榨,然后在澄油箱初步沉降过滤,再通过板框滤油机过滤分离得到压榨毛油,榨油机的温度105℃;
(5)浸出:机榨饼经刮板输送、密封绞龙进入浸出器,物料与溶剂逆流浸提,浸提后粕进入蒸脱机脱溶处理,混合油通过蒸发器、闪蒸器、汽提塔脱除溶剂得到浸出毛油;浸出时间90分钟,浸出温度50~55℃;出汽提塔的毛油残溶低于100ppm,温度105℃;
6)毛油精炼:将压榨毛油或浸出毛油输送至精炼油设备中脱除毛油中的胶质,再经脱色工序降低油中的色泽,最后经脱臭系统、冷冻真空系统脱臭得到精炼花生油;
(7)脱脂:将精炼花生油输送至脱脂罐,自动切换冷却水、冷冻水将油温从20℃均匀降温至9℃进行结晶、养晶后经隔膜压滤机过滤,脱除高熔点长碳链饱和脂肪酸的油脂,得到0℃澄清透亮、富含油酸的成品油和花生油固脂,脱脂罐容积和换热面积1:4制作。
实施例2
一种高油酸花生油,该花生油脂肪酸组成包括以下组分:棕榈酸(C16:0)-10.790%,硬脂酸(C18:0)-3.94%,油酸(C18:1)-48.865%,亚油酸(C18:2)-31.043%,花生酸(C20:0)-1.602%、二十碳烯酸(C20:1)-0.943%、山嵛酸(C22:0)-3.117%;
该花生油通过以下步骤制备:
(1)清理除杂:通过筛选、去石、色选机,去除原料中夹杂的石子、尘土、铁屑及异色物质;
(2)破碎、压胚:将清理除杂后的花生米送入破碎工序,利用齿辊破碎机将花生米破碎至4~8瓣,然后送入压胚机压胚,以破坏油料的细胞组织;
(3)蒸炒、炒籽:将生胚送入立式蒸炒锅炒成熟胚,进一步破坏油料细胞组织,蒸炒时间为40min,蒸炒温度为105℃;熟胚送入滚筒炒籽机,直接火炒籽、冷却扬烟后,进入压榨工序;
(4)压榨:将炒籽后的物料送至榨油机中压榨,然后在澄油箱初步沉降过滤,再通过板框滤油机过滤分离得到压榨毛油,榨油机的温度105℃;
(5)浸出:机榨饼经刮板输送、密封绞龙进入浸出器,物料与溶剂逆流浸提,浸提后粕进入蒸脱机脱溶处理,混合油通过蒸发器、闪蒸器、汽提塔脱除溶剂得到浸出毛油;浸出时间90分钟,浸出温度50~55℃;出汽提塔的毛油残溶低于100ppm,温度105℃;
(6)毛油精炼:将压榨毛油或浸出毛油输送至精炼油设备中脱除毛油中的胶质,再经脱色工序降低油中的色泽,最后经脱臭系统、冷冻真空系统脱臭得到精炼花生油;
(7)脱脂:将精炼花生油输送至脱脂罐,自动切换冷却水、冷冻水将油温从20℃均匀降温至8℃进行结晶、养晶后经隔膜压滤机过滤,脱除高熔点长碳链饱和脂肪酸的油脂,得到0℃澄清透亮、富含油酸的成品油和花生油固脂,脱脂罐容积和换热面积1:4制作。
实施例3
一种高油酸花生油,该花生油脂肪酸组成包括以下组分: 棕榈酸(C16:0)-10.638%,硬脂酸(C18:0)-3.623%,油酸(C18:1)-49.262%,亚油酸(C18:2)-31.243%,花生酸(C20:0)-1.519%、二十碳烯酸(C20:1)-0.919%、山嵛酸(C22:0)-3.007%;
该花生油通过以下方法步骤制备:
(1)清理除杂:通过筛选、去石、色选机,去除原料中夹杂的石子、尘土、铁屑及异色物质;
(2)破碎、压胚:将清理除杂后的花生米送入破碎工序,利用齿辊破碎机将花生米破碎至4~8瓣,然后送入压胚机压胚,以破坏油料的细胞组织;
(3)蒸炒、炒籽:将生胚送入立式蒸炒锅炒成熟胚,进一步破坏油料细胞组织,蒸炒时间为40min,蒸炒温度为105℃;熟胚送入滚筒炒籽机,直接火炒籽、冷却扬烟后,进入压榨工序;
(4)压榨:将炒籽后的物料送至榨油机中压榨,然后在澄油箱初步沉降过滤,再通过板框滤油机过滤分离得到压榨毛油,榨油机的温度105℃;
(5)浸出:机榨饼经刮板输送、密封绞龙进入浸出器,物料与溶剂逆流浸提,浸提后粕进入蒸脱机脱溶处理,混合油通过蒸发器、闪蒸器、汽提塔脱除溶剂得到浸出毛油;浸出时间90分钟,浸出温度50~55℃;出汽提塔的毛油残溶低于100ppm,温度105℃;
6)毛油精炼:将压榨毛油或浸出毛油输送至精炼油设备中脱除毛油中的胶质,再经脱色工序降低油中的色泽,最后经脱臭系统、冷冻真空系统脱臭得到精炼花生油;
(7)脱脂:将精炼花生油输送至脱脂罐,自动切换冷却水、冷冻水将油温从20℃均匀降温至7℃进行结晶、养晶后经隔膜压滤机过滤,脱除高熔点长碳链饱和脂肪酸的油脂,得到0℃澄清透亮、富含油酸的成品油和花生油固脂,脱脂罐容积和换热面积1:4制作。
Claims (7)
1.一种高油酸花生油,其特征在于:该花生油中油酸含量为76~82%,亚油酸含量大于31.0%,花生油固脂中油酸含量为26.5%,亚油酸含量为36%,不饱和脂肪酸含量大于20%,长碳链脂肪酸大于16.2%。
2.如权利要求1所述的高油酸花生油,其特征在于:该花生油中脂肪酸由以下物质组成:该花生油中脂肪酸由以下物质组成:棕榈酸(C16:0)-11.261%,硬脂酸(C18:0)-4.205%,油酸(C18:1)-46.887%,亚油酸(C18:2)-31.085%,花生酸(C20:0)-1.876%、二十碳烯酸(C20:1)-1.059%、山嵛酸(C22:0)-3.627%。
3.如权利要求1所述的高油酸花生油,其特征在于:该花生油中脂肪酸由以下物质组成:棕榈酸(C16:0)-10.790%,硬脂酸(C18:0)-3.94%,油酸(C18:1)-48.865%,亚油酸(C18:2)-31.043%,花生酸(C20:0)-1.602%、二十碳烯酸(C20:1)-0.943%、山嵛酸(C22:0)-3.117%。
4.如权利要求1所述的高油酸花生油,其特征在于:该花生油中脂肪酸由以下物质组成:棕榈酸(C16:0)-10.638%,硬脂酸(C18:0)-3.623%,油酸(C18:1)-49.262%,亚油酸(C18:2)-31.243%,花生酸(C20:0)-1.519%、二十碳烯酸(C20:1)-0.919%、山嵛酸(C22:0)-3.007%。
5.如权利要求1-4任一所述的高油酸花生油的制备方法,其特征在于,包括以下步骤:
(1)清理除杂:通过筛选、去石、色选机,去除原料中夹杂的石子、尘土、铁屑及异色物质;
(2)破碎、压胚:将清理除杂后的花生米送入破碎工序,利用齿辊破碎机将花生米破碎至4~8瓣,然后送入压胚机压胚,以破坏油料的细胞组织,胚片厚度不超过0.5mm;
(3)蒸炒、炒籽:将生胚送入立式蒸炒锅炒成熟胚,进一步破坏油料细胞组织,蒸炒时间为30~40min,蒸炒温度为105~110℃;熟胚送入滚筒炒籽机,直接火炒籽、冷却扬烟后,进入压榨工序;
(4)压榨:将炒籽后的物料送至榨油机中压榨,然后在澄油箱初步沉降过滤,再通过板框滤油机过滤分离得到压榨毛油,榨油机的温度90~105℃,机榨饼残油在7-10%;
(5)浸出:机榨饼经刮板输送、密封绞龙进入浸出器,物料与溶剂逆流浸提,浸提后粕进入蒸脱机脱溶处理,混合油通过蒸发器、闪蒸器、汽提塔脱除溶剂得到浸出毛油,浸出时间90分钟,浸出温度50~55℃,出汽提塔的毛油残溶低于100ppm,温度105℃;
(6)毛油精炼:将压榨毛油或浸出毛油输送至精炼油设备中脱除毛油中的胶质,再经脱色工序降低油中的色泽,最后经脱臭系统、冷冻真空系统脱臭得到精炼花生油;
(7)脱脂:将精炼花生油输送至脱脂罐,自动切换脱脂罐夹套的冷却水、冷冻水将油温从20℃均匀降温至9℃进行结晶、养晶后经隔膜压滤机过滤,脱除高熔点长碳链饱和脂肪酸的油脂,得到0℃澄清透亮、富含油酸的成品油和花生油固脂。
6.如权利要求5所述的高油酸花生油的制备方法,其特征在于:所述步骤(6)中脱臭系统的真空度100~200pa,温度240~250℃。
7.如权利要求5所述的高油酸花生油的制备方法,其特征在于:所述步骤(7)中脱脂用结晶罐的容积和换热面积的比值为1:4,过滤温度为6~9℃。
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