Removing method for benzopyrene in edible vegetable oil

Abstract

The invention discloses a method for removing benzopyrene from edible vegetable oil, which specifically includes the following steps: (1) degumming; (2) deacidification; (3) preparing an adsorbent; (4) preparing a mixed adsorbent; (5) decolorizing, Deodorization; (6) Filtration. The invention does not destroy any beneficial components in the edible oil through degumming first, has no influence on the quality of the edible oil, and does not cause loss of the edible oil, and the degumming effect is good; because it works under high vacuum, the heating time of the material is short, and the oil Nutrients will not be destroyed. This method is especially suitable for deodorization and deacidification of oils with high content of unsaturated fatty acids and easy oxidation. In addition, it is a large-pore particle adsorption material with large specific surface area and strong adsorption capacity, which ensures that there is no residue in the oil and can be reused. The removal effect of benzopyrene is good, which greatly improves the quality of the oil and eliminates potential safety hazards. .

Description

technical field [0001] The invention belongs to the technical field of edible oil treatment, in particular to a method for removing benzopyrene from edible vegetable oil. Background technique [0002] Edible vegetable oil Vegetable oil is a natural high molecular compound composed of fatty acid and glycerol, which is widely distributed in nature. All fats extracted from plant seeds, pulp and other parts are collectively referred to as vegetable oils. The types of edible vegetable oils. Currently, household edible vegetable oils include peanut oil, rapeseed oil, soybean oil, cottonseed oil, sesame oil, sunflower oil and many other types. Most edible oil production raw materials, such as camellia seed, olive, sesame, rapeseed, soybean, etc., do not contain benzopyrene. Among them, the excess of benzopyrene in oil must be related to pollution. Most of the oil plants are scattered and grown by farmers. Farmers pick and dry by themselves. Due to the limitation of drying conditi...

AI Technical Summary

Problems solved by technology

Most edible oil production raw materials, such as camellia seed, olive, sesame, rapeseed, soybean, etc., do not contain benzopyrene. Among them, the excess of benzopyrene in oil must be related to pollution. Most of the oil plants are scattered and grown by farmers. Farmers pick and dry by themselves. Due to the limitation of drying conditions, part of the oil is dried on the asphalt road. The asphalt is exposed to high temperature and pollutes the oil. The workshops in various villages press the tea cakes, and the pressed tea cakes are then sent to the factory for leaching. Due to the limitation of production conditions, the workshops often use the method of kang drying to dry the water in the tea seeds. Roasted smoke pollutes camellia oleifera seeds, or repeatedly bakes and steams tea seeds. If the temperature is not well controlled, it is easy to cause scorching and generate benzopyrene.

In addition, if the oil is not dried in time or stored properly, mildew occurs, which will also cause benzopyrene to exceed the standard.

When solvent leaching is used in the production of vegetable oil, the food-grade solvent may not be completely removed, which will also lead to excessive benzopyrene