A kind of preparation method of flavor oil solid decolorizer

A technology for flavor oil and decolorizing agent, applied in the field of preparation of solid decolorizing agent, can solve the problems of evaporation loss of trace fat-soluble nutrients, high operation energy consumption, oil loss and the like, and achieves easy implementation and popularization, simple and effective method, The effect of improving oil color index

Inactive Publication Date: 2016-03-23
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the perspective of the deodorization operation conditions, because it involves high temperature, high vacuum and steam stripping, it brings the following problems: one is the high energy consumption of the operation caused by the harsh operating conditions; the other is some trace fat-soluble nutrients For example, natural vitamin E, phytosterols, etc. are evaporated and lost; the third is the degumming (dephosphorization) process of removing the phospholipids to less than 10ppm before deodorization, which not only causes the refining process The complexity will also cause the loss of oil; the fourth is that all the volatile substances that make up the good flavor of the flavored oil are removed, and the light-colored oil produced has no obvious characteristics
Despite these problems, how to decolorize dark flavor oils and maintain their good flavor has always been a difficult point in the research of refining technology

Method used

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  • A kind of preparation method of flavor oil solid decolorizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of a flavor oil solid decolorizer, comprising the steps of:

[0016] 1) Activated clay alkalization: prepare 0.2mol / L NaOH aqueous solution (i.e. strong alkali dilute solution); take 100 parts by weight of activated clay, stir and disperse in 300 parts by weight of water, heat to 60°C, add 0.2mol The NaOH aqueous solution of / L carries out alkalization, controls the alkalization terminal point to pH7.0 with the pH meter, stops dripping NaOH aqueous solution, continues to stir for 30 minutes;

[0017] 2), solid-liquid separation / drying: Use a centrifuge to separate the solids, spread them out and put them in an oven at 110°C for 2 hours [control the moisture content after drying to no more than 8.0% (mass)] to obtain the decolorized solid flavor oil agent (or alkalized activated clay decolorizer).

[0018] Decolorization effect test: Take 500 parts of pressed fragrant sunflower oil, use Lovibond colorimeter to detect its color index as Y31.1R4.0 (25...

Embodiment 2

[0020] The same method as in Example 1 was used for the preparation of the decolorizing agent and the inspection of the decolorizing effect, except that the alkalization endpoint was controlled to be pH 8.0 during the preparation of the decolorizing agent. Pressed Luzhou-flavored sunflower oil is decolorized. According to sensory evaluation, its flavor is no different from that of Luzhou-flavored pressed sunflower oil. The color index is Y15R2.3 (133mm groove), and the coolness and color of the oil have been significantly improved.

Embodiment 3

[0022] The same method as in Example 1 was used for the preparation of the decolorizing agent and the inspection of the decolorizing effect, except that the alkalization endpoint was controlled to be pH9.0 during the preparation of the decolorizing agent. Pressed Luzhou-flavored sunflower oil is decolorized. According to sensory evaluation, its flavor is no different from that of Luzhou-flavored pressed sunflower oil. The color index is Y15R2.4 (133mm groove), and the coolness and color of the oil have been significantly improved.

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Abstract

The invention relates to a preparation method for a solid decolorizer for decolorizing flavored fat, and belongs to the technical field of edible fat processing. The preparation method for the solid decolorizer for the flavored fat is characterized by comprising the following steps: (1) alkalization of floridin: taking 100 parts by weight of floridin, putting the floridin in a container with a stirring device and a heating device, adding 300 parts by weight of water for suspension and dispersal under the circumstance of stirring the floridin and the water, heating the mixture of the floridin and the water to be 40-70 DEG C, dripping strong alkali dilute solutions for alkalization, controlling floridin suspension liquid to reach a specified pH value, and continuing stirring the floridin suspension liquid for 30-60 minutes; (2) solid-liquid separation / drying: separating the suspension liquid, drying and dehydrating obtained solids so as to obtain the solid decolorizer for the flavored fat. The solid decolorizer which is obtained by the method is used for decolorizing the fat, the purposes of decolorizing the fat and greatly improving the flavor of refined fat are achieved at the same time, the method is simple, convenient and effective, and the method is convenient for implementation and popularization.

Description

technical field [0001] The invention relates to a preparation method of a solid decolorizing agent used for decolorizing flavor oils, and belongs to the technical field of edible oil processing. Background technique [0002] Decolorization is an essential and important process for refining dark oils, not only to meet the good appearance requirements of market products, but also to ensure the internal requirements of food safety. At present, for the decolorization of dark oil, the main method is to use activated clay and oil to mix adsorption reaction under the condition of vacuum degree above 8KPa and temperature at 90-110°C. From long-term production practice experience, activated clay is used to decolorize dark oil with good flavor. Although dark oil can be refined into light-colored oil, it will seriously damage the flavor of oil and produce a strong earthy smell. Therefore After decolorization, no matter whether the oil peroxide value exceeds the standard, vacuum deodor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01J20/12B01J20/30C11B3/10
CPCB01J20/12B01J20/3085B01J2220/4806C11B3/10
Inventor 黄庆德朱正伟邓乾春许继取
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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