CN115948199A

CN115948199A - Process for separating oil from high-end liquid edible oil raw material

Info

Publication number: CN115948199A
Application number: CN202211728961.5A
Authority: CN
Inventors: 马腾飞; 马国伟
Original assignee: Fuyang Tianxiang Food Technology Co ltd
Current assignee: Fuyang Tianxiang Food Technology Co ltd
Priority date: 2022-12-30
Filing date: 2022-12-30
Publication date: 2023-04-11

Abstract

The invention discloses a process for separating oil from high-end liquid edible oil raw material, which relates to the technical field of oil separation, wherein the edible oil is subjected to oil separation by dry fractionation twice, and a crystallization aid is added during secondary fractionation, so that the purpose of promoting oil crystallization, accelerating oil crystallization, shortening oil crystallization time, improving solid-state oil separation rate, obtaining clear and transparent high-quality edible oil, and improving the storage stability of the edible oil is achieved; and the solid grease is heated and melted, and then the crystallization aid can be separated by adopting a filtering mode, so that the cyclic utilization of the crystallization aid is realized.

Description

Process for separating oil from high-end liquid edible oil raw material

The technical field is as follows:

the invention relates to the technical field of oil separation, in particular to a process for separating oil from a high-end liquid edible oil raw material.

Background art:

in order to obtain edible oils with different properties, fractionation, hydrogenation, transesterification and the like are often used in the art to modify oils and fats. Wherein, the separation is to separate the triglyceride of different components in the grease by a way of reducing the temperature. At present, on an edible oil production line, the commonly used fractionation methods mainly include the following three methods: 1) And (4) dry fractionation. The method has the advantages of simple process and low cost, and is widely applied to the processing process of the grease; however, the method has high separation difficulty and high liquid oil content of filter cakes. 2) And (4) carrying out solvent fractionation. Compared with dry fractionation, the method adds a certain proportion of solvent into the oil to form mixed oil before cooling, crystallizing and separating the oil. The method has the advantages of good separation effect, high yield and high product purity; the disadvantages are high energy consumption, high cost and the safety problem of solvent residue. 3) Surfactant method. Adding water-soluble surfactant solution into the cooled and crystallized oil, wetting the crystallized solid oil, and separating after the liquid oil is in a dispersed phase. The wetting agent is typically lauryl sulfate and incorporates the electrolyte magnesium sulfate to facilitate centrifugation of the crystal suspended in the aqueous phase. This process has limited application due to the high cost and contamination problems associated with surfactant recovery.

The invention content is as follows:

the technical problem to be solved by the invention is to provide a high-end liquid edible oil raw material oil separation process, which realizes high-efficiency separation of solid-state oil by twice dry fractionation, shortens the separation period and reduces the cost.

The technical problem to be solved by the invention is realized by adopting the following technical scheme:

the invention aims to provide a process for separating oil from high-end liquid edible oil raw materials, which comprises the following steps:

(1) Primary fractionation: heating the edible oil to be completely molten, and then sequentially cooling, keeping the temperature, growing the crystal and carrying out solid-liquid separation to obtain liquid-phase edible oil;

(2) Secondary fractionation: heating the liquid-phase edible oil to be completely melted, adding the crystallization aid, uniformly mixing, and then sequentially cooling, preserving heat, growing crystals and carrying out solid-liquid separation to obtain the high-quality edible oil.

Preferably, the edible oil is one of peanut oil, soybean oil, rapeseed oil, corn oil, sunflower seed oil, sesame oil, tea oil, palm oil, olive oil and linseed oil. The separation process is mainly suitable for vegetable oil and also suitable for animal oil, but has better separation effect on the vegetable oil.

Preferably, the cooling adopts a gradient cooling mode, and the cooling rate is 1-15 ℃/h. The cooling rate in the primary fractionation and the secondary fractionation can be the same or different, and the quality of the edible oil can be regulated and controlled by controlling the cooling rate.

Preferably, the time for heat preservation and crystal growth is 1-8 h. Different crystal growing temperatures are set for different types of edible oil.

Preferably, the solid-liquid separation is performed by filtration, centrifugation or decantation.

Further preferably, the filtration is atmospheric filtration, pressure filtration or reduced pressure filtration.

Preferably, the crystallization aid is chitosan sorbate. The invention creatively uses the chitosan sorbate as the crystallization assistant agent, not only has high safety, but also can promote the high-efficiency separation of solid lipid.

The chitosan sorbate is prepared by esterification reaction of chitosan and sorbic acid, and the molar ratio of the chitosan to the sorbic acid is 1. The hydroxymethyl in the chitosan structure preferentially takes esterification reaction with the carboxyl in the sorbic acid structure to obtain the chitosan sorbate.

Preferably, the addition amount of the crystallization aid is 0.05-2% of the mass of the liquid-phase edible oil. The crystallization speed of the grease is regulated and controlled by controlling the addition amount of the crystallization promoter, and the crystallization promoter has too little dosage and cannot play a role in obviously promoting the crystallization of the grease; too much crystallization promoter is not beneficial to the crystallization of the grease, and the cost is increased.

Further preferably, the addition amount of the crystallization aid is 0.1-1% of the mass of the liquid-phase edible oil. And a better oil separation effect is obtained with less usage of the crystallization promoter.

The invention has the beneficial effects that: the invention separates the oil from the edible oil by two times of dry fractionation, and adds the crystallization assistant agent during the secondary fractionation, aiming at promoting the crystallization of the oil, accelerating the crystallization speed of the oil, shortening the crystallization time of the oil, improving the separation rate of solid-state fat, obtaining clear and transparent high-quality edible oil, and improving the storage stability of the edible oil; and the solid grease is heated and melted, and then the crystallization aid can be separated by adopting a filtering mode, so that the cyclic utilization of the crystallization aid is realized.

The specific implementation mode is as follows:

in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

The chitosan sorbate in the following examples was prepared using the following method:

heating 1-ethyl-3-methylimidazole acetate to 100 ℃, preserving heat and stirring, adding 0.05mol of chitosan in batches, adding 0.05mol of sorbic acid and 0.25g of concentrated sulfuric acid after the chitosan is completely dissolved, preserving heat, stirring, reacting for 2.5 hours, cooling to room temperature, standing overnight, performing suction filtration, washing filter residues with water, and performing vacuum drying to obtain the chitosan sorbate.

Example 1

(1) Primary fractionation: heating palm oil to 60 ℃ for complete melting, then cooling at the cooling rate of 10 ℃/h, carrying out heat preservation and crystal growth for 3h after cooling to 15 ℃, and filtering at normal pressure to obtain liquid-phase palm oil.

(2) Secondary fractionation: heating the liquid-phase palm oil to 50 ℃ until the liquid-phase palm oil is completely melted, adding chitosan sorbate, wherein the addition amount of the chitosan sorbate is 0.5 percent of the mass of the liquid-phase palm oil, uniformly mixing, then cooling, the cooling rate is 10 ℃/h, keeping the temperature for growing crystals for 3h after cooling to 15 ℃, and filtering under normal pressure to obtain the palm liquid oil.

Example 2

(1) Primary fractionation: heating palm oil to 60 ℃ for complete melting, then cooling at the cooling rate of 15 ℃/h, carrying out heat preservation and crystal growth for 3h after cooling to 15 ℃, and filtering at normal pressure to obtain liquid-phase palm oil.

(2) Secondary fractionation: heating the liquid-phase palm oil to 50 ℃ until the liquid-phase palm oil is completely melted, adding chitosan sorbate, wherein the addition amount of the chitosan sorbate is 0.5 percent of the mass of the liquid-phase palm oil, uniformly mixing, cooling at the rate of 10 ℃/h to 15 ℃, then preserving heat and growing crystals for 3h, and filtering at normal pressure to obtain the palm liquid oil.

Example 3

(2) Secondary fractionation: heating the liquid-phase palm oil to 60 ℃ until the liquid-phase palm oil is completely melted, adding chitosan sorbate, wherein the addition amount of the chitosan sorbate is 1% of the mass of the liquid-phase palm oil, uniformly mixing, cooling at the cooling rate of 15 ℃/h, keeping the temperature for growing crystals for 3h after cooling to 15 ℃, and filtering at normal pressure to obtain the palm liquid oil.

Example 4

(1) Primary fractionation: heating palm oil to 70 ℃ for complete melting, then cooling at the cooling rate of 10 ℃/h to 15 ℃, then carrying out heat preservation and crystal growth for 2h, and centrifuging at 3000rpm for 5min to obtain liquid-phase palm oil.

(2) Secondary fractionation: heating the liquid-phase palm oil to 60 ℃ until the liquid-phase palm oil is completely melted, adding chitosan sorbate, wherein the addition amount of the chitosan sorbate is 1% of the mass of the liquid-phase palm oil, uniformly mixing, cooling at a cooling rate of 10 ℃/h, keeping the temperature for growing crystals for 2h after cooling to 10 ℃, and centrifuging at 3000rpm for 5min to obtain the palm liquid oil.

Example 5

(1) Primary fractionation: heating palm oil to 60 ℃ for complete melting, then cooling at the cooling rate of 15 ℃/h, carrying out heat preservation and crystal growth for 2h after cooling to 15 ℃, and centrifuging at 3000rpm for 5min to obtain liquid-phase palm oil.

(2) Secondary fractionation: heating the liquid-phase palm oil to 50 ℃ until the liquid-phase palm oil is completely melted, adding chitosan sorbate, wherein the addition amount of the chitosan sorbate is 0.8 percent of the mass of the liquid-phase palm oil, uniformly mixing, cooling at the cooling rate of 10 ℃/h to 15 ℃, then carrying out heat preservation and crystal growth for 2h, and centrifuging at 3000rpm for 5min to obtain the palm liquid oil.

Example 6

(1) Primary fractionation: heating palm oil to 70 ℃ for complete melting, then cooling at the cooling rate of 10 ℃/h to 15 ℃, then carrying out heat preservation and crystal growth for 2h, and filtering at normal pressure to obtain liquid-phase palm oil.

(2) Secondary fractionation: heating the liquid-phase palm oil to 60 ℃ until the liquid-phase palm oil is completely melted, adding chitosan sorbate, wherein the addition amount of the chitosan sorbate is 0.5 percent of the mass of the liquid-phase palm oil, uniformly mixing, cooling at the speed of 10 ℃/h, cooling to 25 ℃, then carrying out heat preservation and crystal growth for 1h, continuously cooling to 15 ℃, carrying out heat preservation and crystal growth for 1h, and filtering at normal pressure to obtain the palm liquid oil.

Example 7

(1) Primary fractionation: heating palm oil to 70 ℃ for complete melting, then cooling at the cooling rate of 10 ℃/h, firstly cooling to 25 ℃, then carrying out heat preservation and crystal growth for 1h, continuously cooling to 15 ℃, carrying out heat preservation and crystal growth for 1h, and filtering at normal pressure to obtain liquid-phase palm oil.

Comparative example 1

Comparative example 1 was obtained by replacing the chitosan sorbate in example 1 with the same amount of chitosan.

Comparative example 2

The chitosan sorbate in example 1 was deleted, i.e., no seeding aid was added, yielding comparative example 2.

The raw palm oil in the above examples and comparative examples was from the same batch of palm oil from the same manufacturer.

The iodine values of the palm oil in the previous and the fractionated phases in the above examples and comparative examples were measured, respectively, and the results are shown in Table 1.

TABLE 1

	Iodine value of palm oil before fractionation	Iodine value of fractionated palm oil
			Example 1	52	58
Example 2	52	58
			Example 3	52	63
Example 4	52	64
			Example 5	52	60
Example 6	52	60
			Example 7	52	59
Comparative example 1	52	55
			Comparative example 2	52	55

As can be seen from table 1, the examples of the present invention can significantly increase the iodine value of palm oil by using chitosan sorbate as a crystallization promoter, and chitosan itself does not have this effect.

The weight m of the palm oil in advance in the above examples and comparative examples was weighed ₀ And weight m of the resulting solid fat ₁ The solid fat yield was calculated, and the results are shown in Table 2.

Solid fat yield = (m) ₁ /m ₀ )×100％。

TABLE 2

As can be seen from table 2, in the embodiment of the present invention, the solid lipid yield of palm oil can be significantly increased by using chitosan sorbate as the crystallization promoter, and the separation of the solid lipid from the liquid lipid can be efficiently achieved.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. A process for separating oil from high-end liquid edible oil raw materials is characterized by comprising the following steps:

(1) Primary fractionation: heating the edible oil to be completely molten, and then sequentially carrying out cooling, heat preservation and crystal growth and solid-liquid separation to obtain liquid-phase edible oil;

2. The separation process of claim 1, wherein: the edible oil is one of peanut oil, soybean oil, rapeseed oil, corn oil, sunflower seed oil, sesame oil, tea oil, palm oil, olive oil and linseed oil.

3. The separation process of claim 1, wherein: the cooling adopts a gradient cooling mode, and the cooling rate is 1-15 ℃/h.

4. The separation process of claim 1, wherein: the time for heat preservation and crystal growth is 1-8 h.

5. The separation process of claim 1, wherein: the solid-liquid separation adopts a filtration, centrifugation or decantation mode.

6. The separation process of claim 5, wherein: the filtration is normal pressure filtration, filter pressing or reduced pressure filtration.

7. The separation process of claim 1, wherein: the crystallization assistant agent is chitosan sorbate.

8. The separation process of claim 7, wherein: the chitosan sorbate is prepared by esterification reaction of chitosan and sorbic acid, and the molar ratio of the chitosan to the sorbic acid is 1.

9. The separation process of claim 1, wherein: the addition amount of the crystallization aid is 0.05-2% of the mass of the liquid-phase edible oil.

10. The separation process of claim 9, wherein: the addition amount of the crystallization aid is 0.1-1% of the mass of the liquid-phase edible oil.