WO2020224293A1 - 食用植物油脱胶剂及其制备方法和食用植物油精炼方法 - Google Patents

食用植物油脱胶剂及其制备方法和食用植物油精炼方法 Download PDF

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WO2020224293A1
WO2020224293A1 PCT/CN2020/071071 CN2020071071W WO2020224293A1 WO 2020224293 A1 WO2020224293 A1 WO 2020224293A1 CN 2020071071 W CN2020071071 W CN 2020071071W WO 2020224293 A1 WO2020224293 A1 WO 2020224293A1
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oil
parts
degumming agent
edible vegetable
vegetable oil
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PCT/CN2020/071071
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English (en)
French (fr)
Inventor
姚英政
熊伟
宣朴
梁强
曾诗琴
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四川省农业科学院农产品加工研究所
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Priority to AU2020239775A priority Critical patent/AU2020239775B2/en
Publication of WO2020224293A1 publication Critical patent/WO2020224293A1/zh

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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
    • 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
    • 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
    • C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
    • 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
    • C11B3/10—Refining fats or fatty oils by adsorption

Definitions

  • the invention relates to the technical field of edible oil processing, in particular to an edible vegetable oil degumming agent, a preparation method thereof, and an edible vegetable oil refining method.
  • Edible vegetable oils are usually processed through full refining processes such as crude oil degumming, de-impurity, deacidification, de-solventization, drying, decolorization, deodorization, and winterization and dewaxing to obtain high-purity triglycerides, which are lost while removing harmful substances.
  • the active ingredients and the unique flavor of vegetable oils cause unnecessary energy and material consumption, and it takes a long time, and it also increases the possibility of wastewater discharge.
  • the process of removing phospholipids during oil refining is called degumming.
  • the current degumming processes in the industry include water degumming and enzymatic degumming.
  • Phospholipids can be divided into hydrated phospholipids and non-hydrated phospholipids.
  • the disadvantage of water degumming is that it cannot remove non-hydrated phospholipids, and the removal rate of phospholipids is low; the removal effect of enzymatic degumming is good, but the disadvantage is that the price of enzymes is relatively high. Relatively high production costs.
  • Edible vegetable oils are usually processed through full refining processes such as crude oil degumming, de-impurity, deacidification, de-solventization, drying, decolorization, deodorization, and winterization and dewaxing to obtain high-purity triglycerides, which are lost while removing harmful substances.
  • the active ingredients and the unique flavor of vegetable oils cause unnecessary energy and material consumption, and it takes a long time, and it also increases the possibility of wastewater discharge.
  • the process of removing phospholipids during oil refining is called degumming.
  • the current degumming processes in the industry include water degumming and enzymatic degumming.
  • Phospholipids can be divided into hydrated phospholipids and non-hydrated phospholipids.
  • the disadvantage of water degumming is that it cannot remove non-hydrated phospholipids, and the removal rate of phospholipids is low; the removal effect of enzymatic degumming is good, but the disadvantage is that the price of enzymes is relatively high. Relatively high production costs.
  • the present application provides an edible vegetable oil degumming agent, a preparation method thereof, and an edible vegetable oil refining method; the edible vegetable oil refining method is economical and practical, has a good degumming effect, improves the color of oils, retains the aroma of vegetable oils, and can reduce costs and energy consumption. There is no waste water treatment problem.
  • the technical solution provided by this application is an edible vegetable oil degumming agent, in parts by weight, the degumming agent includes: 1-7 parts of silicon dioxide, 1-7 parts of diatomaceous earth and oil 2 ⁇ 18 servings.
  • the degumming agent is composed of 1-7 parts of silicon dioxide, 1-7 parts of diatomaceous earth, and 2-18 parts of oil.
  • the degumming agent comprises: 2 parts of silicon dioxide, 1 part of diatomaceous earth, and 7 parts of oil dry.
  • the present invention provides a method for preparing the above-mentioned edible vegetable oil degumming agent, which is obtained by mixing 1-7 parts of silicon dioxide, 1-7 parts of diatomaceous earth, and 2-18 parts of oil dry in parts by weight.
  • the present invention also provides a method for refining edible vegetable oil, which is characterized in that it comprises: in parts by weight, mixing 100 parts of crude oil and 0.5-10 parts of degumming agent, stirring, and filtering to obtain refined oil;
  • the degumming agent includes : Silica, diatomaceous earth and oil dry.
  • the crude oil is selected from any one of tea seed oil, rapeseed oil, peanut oil, corn germ oil, soybean oil, okra seed oil, walnut oil, mountain tung oil and linseed oil to be degummed.
  • the temperature condition of the stirring process is 20-50°C.
  • the stirring speed in the stirring process is 30-120 r/min.
  • the stirring time of the stirring process is 5-30 min.
  • the filtration process is secondary filtration.
  • the secondary filtration specifically includes: first-stage filtration: plate and frame filtration; and second-stage filtration: vacuum filtration.
  • the present invention provides an edible vegetable oil degumming agent and a preparation method thereof.
  • the edible vegetable oil degumming agent uses silicon dioxide, diatomaceous earth and oil dry as raw materials, and the raw material cost is low and reduces
  • the cost of the edible vegetable oil refining method adopting the edible vegetable oil degumming agent of the present invention further reduces the production cost of the edible vegetable oil.
  • the edible vegetable oil degumming agent provided by the present invention has a simple preparation method and convenient use.
  • the edible vegetable oil degumming agent has strong adsorption capacity, and the edible vegetable oil refining method is carried out by physical adsorption.
  • the degumming effect is good and the phospholipid removal rate is up to Above 85%, it has a decolorizing effect, can improve the color of oils, and can retain the aroma of vegetable oils.
  • the method for refining the edible vegetable oil degumming agent provided by the present invention does not require additional steps of deacidification, desolvation, drying, decolorization and deodorization.
  • the edible vegetable oil degumming agent of the present invention and the edible vegetable oil refining method of the present invention are economical and practical.
  • the edible vegetable oil degumming agent is mixed with crude oil and the degumming agent, and the degumming and decoloring can be realized by stirring, the process is simple, the degumming effect is good, and the phospholipid removal rate can reach more than 85%.
  • the temperature condition of the stirring process is 20-50°C, the stirring time is 5-30min, no high temperature is needed, and the stirring time is short, which reduces energy consumption and time consumption for degumming. After stirring, only filtration is required, and there is no problem of wastewater treatment.
  • the filtering process is secondary filtering, which fully filters the degumming agent and adsorbents, and improves the quality of vegetable oil.
  • the components and proportions of the edible vegetable oil degumming agent are shown in Table 1. Among them, silicon dioxide, diatomaceous earth and oil are all commercially available products, and the parts are in grams.
  • the preparation method of the edible vegetable oil degumming agent is obtained by mixing silicon dioxide, diatomaceous earth and oil dry according to the ratio of Table 1.
  • the edible vegetable oil refining method includes: mixing crude oil with the degumming agent in Examples 1 to 3, stirring, and filtering to obtain refined oil;
  • the dosage of the crude oil and degumming agent is shown in Table 2, the parts are in grams;
  • the temperature condition is 20-50°C
  • the stirring speed is 30-120 r/min
  • the stirring time is 5-30 min.
  • the filtration process is two-stage filtration, specifically: first-stage filtration: plate-and-frame filtration is performed by using a plate and frame filter; second-stage filtration: vacuum filtration is performed under the condition of a vacuum degree of 0.05-0.09 MPa.
  • the crude oil of the above refining method is a commercially available product. After testing, its phosphorus content and color are shown in Table 2; for the refined oil prepared, the phosphorus content, color, odor and taste are shown in Table 2; the phospholipid removal rate of the above refining method is shown in Table 2. 2.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

本发明公开了一种食用植物油脱胶剂及其制备方法和采用该食用植物油脱胶剂的食用植物油精炼方法；所述脱胶剂包括：二氧化硅、硅藻土和油枯；所述精炼方法包括：以重量份计，将100份毛油和0.5～10份脱胶剂混合，搅拌，过滤，得到精炼油；所述精炼方法脱胶效果好，改善油脂色泽，保留植物油香，可降低成本及能耗时耗，且不存在废水处理问题。

Description

食用植物油脱胶剂及其制备方法和食用植物油精炼方法 技术领域
本发明涉及食用油加工技术领域，具体涉及食用植物油脱胶剂及其制备方法和食用植物油精炼方法。
背景技术
食用植物油通常通过毛油脱胶、脱杂、脱酸、脱溶、干燥、脱色、脱臭及冬化脱蜡等全精炼工序进行加工，得到高纯度的甘油三酯，在去除有害物质的同时也损失了活性成分和植物油特有风味，造成了不必要的能源与物资消耗，且耗时较长，还会增加废水排污的可能性。
油脂精炼过程中除去磷脂的工艺称之为脱胶。当前行业内存在的脱胶工艺包括水脱胶及酶法脱胶。磷脂可分为水化磷脂和非水化磷脂，而水脱胶的缺陷在于无法脱除非水化磷脂，磷脂去除率较低；酶法脱胶的脱除效果好，但缺陷在于酶的价格偏高，相对生产成本高。
发明概述
技术问题
食用植物油通常通过毛油脱胶、脱杂、脱酸、脱溶、干燥、脱色、脱臭及冬化脱蜡等全精炼工序进行加工，得到高纯度的甘油三酯，在去除有害物质的同时也损失了活性成分和植物油特有风味，造成了不必要的能源与物资消耗，且耗时较长，还会增加废水排污的可能性。
油脂精炼过程中除去磷脂的工艺称之为脱胶。当前行业内存在的脱胶工艺包括水脱胶及酶法脱胶。磷脂可分为水化磷脂和非水化磷脂，而水脱胶的缺陷在于无法脱除非水化磷脂，磷脂去除率较低；酶法脱胶的脱除效果好，但缺陷在于酶的价格偏高，相对生产成本高。
有鉴于此，本申请提供食用植物油脱胶剂及其制备方法和食用植物油精炼方法；所述食用植物油精炼方法经济、实用，脱胶效果好，改善油脂色泽，保留植物油香气，可降低成本及能耗时耗，且不存在废水处理问题。
问题的解决方案
技术解决方案
为解决以上技术问题，本申请提供的技术方案是一种食用植物油脱胶剂，以重量份计，所述脱胶剂包括：二氧化硅1～7份、硅藻土1～7份和油枯2～18份。
优选的，以重量份计，所述脱胶剂由二氧化硅1～7份、硅藻土1～7份和油枯2～18份组成。
优选的，以重量份计，所述脱胶剂包括：二氧化硅2份、硅藻土1份和油枯7份。
本发明提供了上述食用植物油脱胶剂的制备方法，以重量份计，将二氧化硅1～7份、硅藻土1～7份和油枯2～18份混合，既得。
本发明还提供了一种食用植物油精炼方法，其特征在于，包括：以重量份计，将100份毛油和0.5～10份脱胶剂混合，搅拌，过滤，得到精炼油；所述脱胶剂包括：二氧化硅、硅藻土和油枯。
优选的，所述的毛油选自待脱胶处理的茶籽油、菜籽油、花生油、玉米胚芽油、豆油、秋葵籽油、核桃油、山桐子油和亚麻油中任意一种。
优选的，所述搅拌过程的温度条件为20～50℃。
优选的，所述搅拌过程的搅拌速度为30～120r/min。
优选的，所述搅拌过程的搅拌时间为5～30min。
优选的，所述过滤过程为二级过滤。
优选的，所述二级过滤具体包括：第一级过滤：板框过滤；第二级过滤：真空过滤。
发明的有益效果
有益效果
本申请与现有技术相比，其详细说明如下：本发明提供了食用植物油脱胶剂及其制备方法，食用植物油脱胶剂采用二氧化硅、硅藻土和油枯为原料，原料成本低，降低采用本发明食用植物油脱胶剂的食用植物油精炼方法成本，进而降低食用植物油生产成本。
本发明提供的食用植物油脱胶剂制备方法简单，使用便捷，采用该食用植物油 脱胶剂吸附能力强，采用其进行的食用植物油精炼方法，通过物理吸附方式进行脱胶，脱胶效果好，磷脂去除率可达85％以上，具有脱色效果，能够改善油脂色泽，且能够保留植物油香气。进一步的，使用本发明提供的食用植物油脱胶剂的精炼方法，无需额外的脱酸、脱溶、干燥、脱色、脱臭步骤，本发明食用植物油脱胶剂及本发明食用植物油精炼方法，经济、实用。
本发明食用植物油精炼方法中将食用植物油脱胶剂将毛油和脱胶剂混合，搅拌即实现脱胶，脱色，工艺简单，脱胶效果佳，磷脂去除率可达85％以上。搅拌过程温度条件为20～50℃，搅拌时间为5～30min，无需高温，且搅拌时间短，降低脱胶能耗时耗。搅拌后仅需过滤即可，不存在废水处理的问题。
本发明采用过滤过程为二级过滤，充分滤除脱胶剂及吸附物，提升植物油品质。
发明实施例
本发明的实施方式
为了使本领域的技术人员更好地理解本发明的技术方案，下面结合具体实施例对本发明作进一步的详细说明。
实施例1
食用植物油脱胶剂组分及配比见表1，其中，二氧化硅、硅藻土和油枯均为市售产品，份以克计。
表1
Figure PCTCN2020071071-appb-000001
上述食用植物油脱胶剂的制备方法，按表1配比将二氧化硅、硅藻土和油枯混合，既得。
实施例4
食用植物油精炼方法，包括：将毛油和实施例1～3中脱胶剂混合，搅拌，过滤，得到精炼油；
其中，所述毛油和脱胶剂用量见表2，份以克计；
所述搅拌过程，温度条件为20～50℃，搅拌速度为30～120r/min，搅拌时间为5～30min。
所述过滤过程为二级过滤，具体为：第一级过滤：采用板框过滤机进行板框过滤；第二级过滤：真空度0.05-0.09MPa条件下进行真空过滤。
上述精炼方法毛油为市售产品，经检测，其含磷量、色泽见表2；制备得到的精炼油，含磷量、色泽、气味、滋味见表2；上述精炼方法磷脂去除率见表2。
表2
Figure PCTCN2020071071-appb-000002
以上实施方式不应视为对本发明的限制，本发明的保护范围应当以权利要求所 限定的范围为准。对于本技术领域的普通技术人员来说，在不脱离本发明的精神和范围内，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。

Claims (10)

  1. 一种食用植物油脱胶剂，其特征在于，以重量份计，所述脱胶剂包括：二氧化硅1～7份、硅藻土1～7份和油枯2～18份。
  2. 根据权利要求1所述的脱胶剂，其特征在于，以重量份计，所述脱胶剂包括：二氧化硅2份、硅藻土1份和油枯7份。
  3. 权利要求1～2任一项所述食用植物油脱胶剂的制备方法，其特征在于，以重量份计，将二氧化硅1～7份、硅藻土1～7份和油枯2～18份混合，既得。
  4. 一种食用植物油精炼方，其特征在于，包括：以重量份，将100份毛油和0.5～10份脱胶剂混合，搅拌，过滤，得到精炼油；所述脱胶剂包括：二氧化硅、硅藻土和油枯。
  5. 根据权利要求4所述的精炼方法，其特征在于，以重量份计，所述脱胶剂包括：二氧化硅2份、硅藻土1份和油枯7份。
  6. 根据权利要求4所述的精炼方法，其特征在于，所述的毛油选自待脱胶处理的茶籽油、菜籽油、花生油、玉米胚芽油、豆油、秋葵籽油、核桃油、山桐子油和亚麻油中任意一种。
  7. 根据权利要求4所述的精炼方法，其特征在于，所述搅拌过程的温度条件为20～50℃。
  8. 根据权利要求4所述的精炼方法，其特征在于，所述搅拌过程的搅拌速度为30～120r/min。
  9. 根据权利要求4所述的精炼方法，其特征在于，所述搅拌过程的搅拌时间为5～30min。
  10. 根据权利要求4所述的精炼方法，其特征在于，所述过滤过程为二级过滤。优选的，所述二级过滤具体包括：
    第一级过滤：板框过滤；
    第二级过滤：真空过滤。
PCT/CN2020/071071 2019-05-09 2020-01-09 食用植物油脱胶剂及其制备方法和食用植物油精炼方法 WO2020224293A1 (zh)

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CN113088374A (zh) * 2021-04-06 2021-07-09 四川省川海晨洋食品有限责任公司 一种高出油率芝麻油提取工艺及其制备的芝麻油
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