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Dry fractionation method for palm oil

A palm oil and dry technology, applied in the field of food science, can solve the problems of inconvenience, freezing, affecting use, etc., and achieve the effect of low melting point, strong freezing resistance and enriching the market.

Inactive Publication Date: 2010-04-28
FUJIAN YINFU OILS & FATS INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

24-degree soft fat, it will become solid or semi-solid when the temperature is low in winter, which is inconvenient to use
In winter, the temperature in our country is around 0 degrees for many days. In Fujian, the temperature in winter is less than 5 degrees for a long time. The liquid oil products above 8 degrees that are conventionally extracted will freeze, which will affect the use.

Method used

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  • Dry fractionation method for palm oil
  • Dry fractionation method for palm oil

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Embodiment Construction

[0017] A kind of palm oil dry type fractionation method of the present invention, its processing method is divided into following several steps:

[0018] Step 1, homogenization: Stir the palm olein to be fractionated evenly;

[0019] Step 2. Crystal breaking: The oil will destroy the naturally formed uneven crystal nuclei before freezing. During the refining, transportation, and storage of oil, crystals will be precipitated because the oil temperature is lower than the freezing point of the solid fat; Precipitated during the cooling process, the crystal forms are different, and the crystal size is different. When it is transferred to the freezing crystallization stage, it will not be conducive to the uniform growth and maturation of lipid crystals, causing defects in the crystal itself, affecting oil fractionation, and breaking crystals. Melt the oil and heat it up to above the melting point of the solid fat, and keep it for 20-30 minutes;

[0020] Step 3. Freeze crystallizat...

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Abstract

The invention relates to a dry fractionation method for palm oil, and the manufacture process flow comprises the following steps: 1: homogenizing; 2. breaking crystal; 3. freezing for crystallizing; 4. nourishing crystal; and 5. filtering. The dry fractionation method for palm oil divides palm oil into super liquid oil of which the slide melting point is lower than 6 degrees with a freezing method by using melting point difference of various glycerol trimester of palm grease and different solubility. The method of the invention adds no additives in the fractionation process; the obtained product is natural and pure and can be directly used as edible grease; because the liquid oil obtained by fractionation has low melting point, the liquid oil has strong freezing resistance, can be in liquid state in winter in South China, can be used as blend oil and can change the situation that palm oil stops selling in winter, thus enriching the grease market.

Description

technical field [0001] The invention relates to the field of food science, in particular to a method for dry fractionation of palm oil. Background technique [0002] Palm oil is a kind of vegetable oil, which can partially replace other fats and oils, such as soybean oil, peanut oil, sunflower oil, coconut oil, lard and tallow. Palm oil is an important component of the world oils and fats market. Palm oil is widely used in cooking and food manufacturing in the world, it is used as cooking oil, crunchy oil and creamer. Currently commercially available palm oil is mostly fractionated products, including stearin, soft fat and middle part. The melting point of hard fat is about 50 degrees, and that of soft fat is about 24 degrees. The 24-degree soft fat will become solid or semi-solid when the temperature is low in winter, which is inconvenient to use. In recent years, my country has introduced many fractionation equipment from abroad to fractionate 24°C palm olein to obtain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
Inventor 杨仪
Owner FUJIAN YINFU OILS & FATS INDAL
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