Method for refining pressing flaxseed oil through solid adsorption and vacuum filtration

Abstract

The invention relates to a method for refining edible flaxseed oil. The method for refining pressing flaxseed oil through solid adsorption and vacuum filtration is characterized by comprising the following steps of: 1) adsorption: contacting 100 weight parts of pressing flaxseed oil with 0.5 to 10 weight parts of kieselguhr adsorbent calcined by a flux at the temperature of between 30 and 50 DEG C for 30 minutes or more; 2) winterization: cooling to the temperature of between 5 and 10 DEG C, freezing for not less than 3 hours, and filtering to remove solids; 3) vacuum filtration: at the temperature of between 50 and 55 DEG C, performing vacuum filtration on the flaxseed oil of which the solids are removed in an active alumina / silicon oxide filled vacuum filtering machine to obtain the refined clean flaxseed oil; and 4) storage under the protection of inert gas: filling the inert gas into the refined clean flaxseed oil for protective storage. By the method, harmful substances can be removed from the flaxseed oil, the quality grade of the flaxseed oil is improved, and the flavor of the oil cannot be influenced. The method has a simple and effective process and is convenient to implement and apply industrially.

Description

technical field [0001] The invention relates to a refining method of edible linseed oil, which belongs to the technical field of edible oil processing. Background technique [0002] For a long time, the production and consumption of edible linseed oil (commonly known as: flax oil) has been mainly limited to the main flax producing areas. Due to its low degree of commercialization, most of them are processed on a small scale. Pressed oil (pressed linseed oil) is used as a finished edible oil through simple refining such as filtration and sedimentation or even without refining, and few quality inspections due to insufficient conditions. Cold-pressed linseed oil has a fragrance similar to nuts, while hot-pressed linseed oil after hot-frying has a strong aroma of linseed oil. However, once sampling inspections are carried out, there are often problems such as unqualified physical, chemical and hygienic indicators. , especially in the process of processing, some foreign matter o...

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Problems solved by technology

[0003] For some large-scale processing enterprises, because their oil products are listed on the market, they must be refined due to the mandatory technical constraints of national standards and norms. Most of the refining processes are "four degumming" refining processes, that is, hydration degumming , Alkali refining deacidification, adsorption decolorization, high temperature (220 ~ 240 ℃) vacuum deodorization, through this refining process, although the technical requirements are met, it will bring some other problems, such as the loss of the inherent aroma of linseed oil in the finished linseed oil Fragrance and unpleasant fishy smell, this kind of fishy smell is still unacceptable to consumers who eat linseed oil for the first time

Regarding the "four removal" refining process of linseed oil, Wang Changqing [China Oil, 2008 Vol.33 No.3] systematically studied the fatty acid and V in the "four removal" refining process. E According to the study, the content of the functional fatty acid α-linolenic acid in the flax oil dropped from 53.06% to 47.99% after being refined by “four removals”. The natural V E The content was reduced from 57.0mg / 100g to 29.3mg / 100g, indicating that the internal quality of the oil has been seriously damaged after the "four removal" refining process of linseed oil, and the "four removal" process is not suitable for refining linseed oil

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