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Control method for heavy fragrant plant oil acid value

A technology of plant oleic acid and control method, which is applied in the direction of fat oil/fat refining, fat oil/fat production, fat production, etc. It can solve the problems of oil quality decline, affecting sales, oil cake color depth, etc., and achieve lower acid value and high selectivity , The effect of simplifying the process

Inactive Publication Date: 2005-05-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the traditional alkaline washing process is adopted, the excess sodium hydroxide or sodium oleate generated by the neutralization reaction will remain in the vegetable oil, resulting in a decline in the quality of the oil, and the by-product oil cake is dark in color and has a bad taste. Fragrant vegetable oils have affected sales, so new methods must be adopted to control the acid value of strong-flavored vegetable oils

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Fully moisten 600g peanut kernels with 18g aqueous solution containing 0.03% compound antioxidant. Among them, vitamin E in compound antioxidant: 60%, tea polyphenol: 30%, carotenoid: 10%, steam and stir-fry after fully moisturizing , Press to obtain 59.7g crude oil with an acid value of 1.24mgKOH / g. Under the same conditions, the acid value of squeezed crude oil from peanut kernels that have not been treated with antioxidants is 3.4 mgKOH / g.

[0024] Take 50ml of the above fragrant peanut crude oil and put it into a 100ml small round bottom flask with stirring, add 65% alumina, 10% ferric oxide, 5% calcium carbonate, 5% zinc oxide, 5 6.5 g of solid alkali adsorbent composed of 5% magnesium oxide, 5% zirconia and 5% basic anion exchange resin. Stir at room temperature for 1 hour, filter, and collect the filtrate to obtain 49.1 ml of aromatic peanut oil, with an acid value of 0.36 mgKOH / g.

Embodiment 2

[0026] Fully moisten 20 kg of rapeseed with 600g aqueous solution containing 0.02% compound antioxidant. Among them, vitamin E in compound antioxidant: 80%, tea polyphenol: 15%, carotenoid: 5%, steam and stir-fry after fully moisturizing , Press to obtain 1.94kg crude oil with an acid value of 1.82mgKOH / g.

[0027] Take 700ml of the above crude coriander seed oil and put it into a 1000ml round bottom flask with stirring, add 40% alumina, 25% ferric oxide, 10% calcium carbonate, 10% zinc oxide, 5 112g of solid alkali adsorbent composed of 5% magnesium oxide, 5% zirconia and 5% basic anion exchange resin. Stir at room temperature for 1 hour, filter, and collect the filtrate to obtain 680 ml of coriander seed oil, with an acid value of 0.39 mgKOH / g.

Embodiment 3

[0029] Fully moisten 20 kg of peanut kernels with 700 kg of an aqueous solution containing 0.03% compound antioxidant. The compound antioxidant contains vitamin E: 40%, tea polyphenols: 40%, and carotenoids: 20%. After fully moisturizing, steam and fry , Press to obtain 1.86kg crude oil with an acid value of 2.15mgKOH / g.

[0030] Take 700ml of the above fragrant peanut crude oil and put it into a 1000ml round-bottomed flask with stirring, add 40% alumina, 30% iron trioxide, 10% calcium carbonate, 5% zinc oxide, 5% 100g of solid alkali adsorbent composed of magnesium oxide, 5% zirconia and 5% basic anion exchange resin, stirred at room temperature for 1h, filtered, and collected the filtrate to obtain 685ml of peanut oil with an acid value of 0.37. mgKOH / g.

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Abstract

The present invention is control method for acid value of strong fragrant vegetable oil. The technological process includes fully moistening vegetable oil seed with composite antioxidant aqua comprising with vitamin E, tea polyphenol, carotenoid, etc.; steaming or frying and squeezing; processing obtained vegetable oil with solid processing agent for 0.5-2 hr, and filtering to obtain strong fragrant vegetable oil. The process can lower the acid value extremely, simplify the vegetable oil refining process, maintain the original flavor and color and maintain the natural product characteristic of strong fragrant vegetable oil.

Description

Technical field [0001] The invention relates to a method for controlling the acid value in the squeezing process of vegetable oil, in particular to the acid value control technology in the squeezing process of aromatic vegetable oil. Background technique [0002] In order to improve the quality of oil products in our country, enhance the competitiveness of oil products in the market, and provide consumers with a high-quality, nutritious, hygienic and safe edible vegetable oil, in recent years, the National Standardization Administration of my country and the State Food Administration have organized scientific research institutes , Grain and oil inspection agencies and some large-scale oil production enterprises, carry out 8 national standards for edible vegetable oils, including soybean oil, peanut oil, rapeseed oil, sunflower oil, camellia seed oil, rice bran oil, cottonseed oil, and corn oil, as well as relevant inspection method standards. Revised. Among them, sunflower oil, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B3/10
Inventor 刘自力李万伟
Owner GUANGXI UNIV
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