CN112725083A - Deodorization method of edible oil and refined edible oil - Google Patents
Deodorization method of edible oil and refined edible oil Download PDFInfo
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- CN112725083A CN112725083A CN202011452822.5A CN202011452822A CN112725083A CN 112725083 A CN112725083 A CN 112725083A CN 202011452822 A CN202011452822 A CN 202011452822A CN 112725083 A CN112725083 A CN 112725083A
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- edible oil
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- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 48
- 238000004332 deodorization Methods 0.000 title claims abstract description 30
- 229920001661 Chitosan Polymers 0.000 claims abstract description 32
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 239000003463 adsorbent Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000003925 fat Substances 0.000 claims description 44
- 239000003921 oil Substances 0.000 claims description 30
- 235000019198 oils Nutrition 0.000 claims description 30
- 230000001877 deodorizing effect Effects 0.000 claims description 26
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 24
- 235000005687 corn oil Nutrition 0.000 claims description 21
- 239000002285 corn oil Substances 0.000 claims description 21
- 235000019482 Palm oil Nutrition 0.000 claims description 20
- 239000002540 palm oil Substances 0.000 claims description 20
- 239000003549 soybean oil Substances 0.000 claims description 20
- 235000012424 soybean oil Nutrition 0.000 claims description 20
- 238000011282 treatment Methods 0.000 claims description 10
- 230000006196 deacetylation Effects 0.000 claims description 5
- 238000003381 deacetylation reaction Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000007670 refining Methods 0.000 claims description 5
- 235000014593 oils and fats Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 239000002385 cottonseed oil Substances 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 238000004042 decolorization Methods 0.000 claims 1
- 239000006227 byproduct Substances 0.000 abstract description 5
- -1 aldehyde compounds Chemical class 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 12
- 235000019645 odor Nutrition 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 9
- 239000002253 acid Substances 0.000 description 6
- 239000003513 alkali Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000010779 crude oil Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- 238000007664 blowing Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical class OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 description 2
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 125000003055 glycidyl group Chemical group C(C1CO1)* 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 description 1
- NDFKTBCGKNOHPJ-AATRIKPKSA-N (E)-hept-2-enal Chemical compound CCCC\C=C\C=O NDFKTBCGKNOHPJ-AATRIKPKSA-N 0.000 description 1
- RZWHKKIXMPLQEM-UHFFFAOYSA-N 1-chloropropan-1-ol Chemical compound CCC(O)Cl RZWHKKIXMPLQEM-UHFFFAOYSA-N 0.000 description 1
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 description 1
- 239000002262 Schiff base Substances 0.000 description 1
- 150000004753 Schiff bases Chemical class 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960000892 attapulgite Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229940125904 compound 1 Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- SATICYYAWWYRAM-UHFFFAOYSA-N hepta-2,4-dienal Chemical compound CCC=CC=CC=O SATICYYAWWYRAM-UHFFFAOYSA-N 0.000 description 1
- NDFKTBCGKNOHPJ-UHFFFAOYSA-N hex-2-enal Natural products CCCCC=CC=O NDFKTBCGKNOHPJ-UHFFFAOYSA-N 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052625 palygorskite Inorganic materials 0.000 description 1
- 238000011403 purification operation Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a deodorization method of edible oil, which comprises the following steps: the chitosan compound is used as an adsorbent to adsorb edible oil, and then water vapor is used as a deodorization medium to deodorize at the temperature of below 250 ℃. According to the deodorization method disclosed by the invention, the chitosan compound is used as the adsorbent to inhibit the generation of byproducts in the high-temperature deodorization process, so that odor components in the edible oil are effectively removed, and the quality of the edible oil is improved.
Description
Technical Field
The invention relates to the technical field of edible oil and fat, in particular to a deodorization method of edible oil and fat and refined edible oil and fat.
Background
At present, edible oil and fat are usually refined by sequentially carrying out degumming, deacidification, decoloration and deodorization procedures. Although edible oils and fats with less impurities, low acid value, no coloration, and no odor can be obtained to some extent by these oil and fat purification steps, some impurities still remain in the edible oils and fats: for example, during the high-temperature purification operation, the by-product components produced thereby cannot be sufficiently removed in the purification step.
In the entire process of refining fats and oils, deodorization is known as a step of removing volatile odor components in raw fats and oils by heating the raw fats and oils in the presence of steam. However, the high temperature conditions of the conventional deodorization process are likely to increase the amount of by-products, which generate new odor, thereby deteriorating the quality of the obtained oil and fat.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a deodorization method of edible oil and refined edible oil, and the deodorization method uses a chitosan compound as an adsorbent to inhibit the generation of byproducts in the high-temperature deodorization process, thereby effectively removing odor components in the edible oil and improving the quality of the edible oil.
The invention provides a deodorization method of edible oil, which comprises the following steps: the chitosan compound is used as an adsorbent to adsorb edible oil, and then water vapor is used as a deodorization medium to deodorize at the temperature of below 250 ℃.
Preferably, the edible oil and fat is one or more of palm oil, corn oil, soybean oil, rice oil, tea seed oil, cottonseed oil or linseed oil.
Preferably, the chitosan compound is used in an amount of 0.1-10 wt% of the edible oil and fat.
Preferably, the chitosan compound is prepared by mixing a colloidal solution of chitosan with activated carbon and then drying; preferably, the amount of activated carbon is 5-22 wt% of chitosan.
Preferably, the chitosan is chitosan with the weight-average molecular weight of 30-80 ten thousand and the deacetylation degree of more than 80%, and the activated carbon is activated carbon with the particle size of 10-100 mu m.
Preferably, the temperature of the adsorption treatment is 70-80 ℃ and the time is 30-60 min.
Preferably, the deodorization treatment is carried out under vacuum, preferably, the vacuum degree is not higher than 2500Pa, and the deodorization time is 30-90 min.
The invention also provides a refining method of the edible oil, which comprises degumming, deacidification, decoloration and deodorization, wherein the deodorization is carried out by the deodorization method.
The invention also provides a refined edible oil and fat which is obtained by the oil and fat deodorization method or the refining method.
The deodorization method of edible oil and fat of the invention is based on the traditional method that the volatile odor components in the raw oil and fat are removed by heating the raw oil and fat in the presence of steam, and in order to overcome the defect that the byproduct is easily generated in the oil and fat under the high temperature condition (usually 220-. The amino group of the chitosan compound can perform Schiff base reaction with odor components (particularly aldehyde compounds) in the oil and fat to form adsorption, so that the odor components (particularly the aldehyde compounds) in the raw oil and fat can be effectively removed in advance, the odor components are prevented from being converted into other odor molecules, other odors contained in the oil and fat can be more effectively removed by water vapor analysis at a higher temperature (particularly 3-MCPD ester and glycidyl ester), and the quality and the flavor of the oil and fat are improved.
Detailed Description
Hereinafter, the technical solution of the present invention will be described in detail by specific examples, but these examples should be explicitly proposed for illustration, but should not be construed as limiting the scope of the present invention.
The deodorization method of the edible oil can directly use crude oil, or deodorize by using decolored oil which can be purchased from the market or obtained by conventional refining technology. When the edible oil is crude oil, the crude oil can be subjected to conventional degumming, deacidification, decoloration and other treatments in the field.
For example, crude oils include, but are not limited to, palm oil, corn oil, soybean oil, rice oil, tea seed oil, cottonseed oil, or linseed oil;
the degumming treatment can be that acid solution is added into the crude oil, the mixture is stirred and subjected to solid-liquid separation, and oil phase is taken; degumming at 80-90 deg.C for 30-60min, wherein the acid solution is phosphoric acid and/or citric acid solution; further, the acid solution is 10-90 wt% of solution, and the acid amount is 0.05-10 wt% of the oil weight;
the deacidification treatment can be carried out by adding alkali liquor into the oil phase obtained by degumming, washing with hot water to remove soap, carrying out solid-liquid separation, and taking the oil phase; deacidifying at 80-90 deg.C for 20-40 min; total purity in alkali liquorThe alkali dosage satisfies W (total soda amount) ═ 7.13 × 10-4X oil weight x acid value x (1+ excess alkali), alkali liquor is 5-15 wt% alkali liquor;
the decoloring treatment can be that a decoloring agent is added into the oil phase obtained by deacidification, the temperature is controlled to be 90-110 ℃, decoloring is carried out under the reduced pressure condition, and a decolored oil phase is obtained after the decoloring agent is removed; the decolorizing agent is activated clay, activated carbon and attapulgite;
in the following examples of the present invention, the above-mentioned decolorized oil phase is used for deodorization, and the specific operations are as follows:
example 1
A method for deodorizing edible oil and fat comprises deodorizing edible oil and fat,
the method comprises the following steps: degumming, deacidifying and decolorizing palm crude oil by the conventional method to obtain decolorized palm oil, adding chitosan compound 1 wt% of the oil weight into the decolorized palm oil, heating to 80 ℃, stirring for 40min, and filtering to obtain pre-deodorized palm oil;
introducing steam into the pre-deodorized palm oil as a deodorizing medium, heating to 220 deg.C under 500Pa vacuum, contacting the pre-deodorized palm oil with steam for 60min, wherein the steam is blown into the palm oil at a rate of about 2.5% (w/w), cooling, and recovering palm oil to obtain refined palm oil;
in this example, the chitosan complex was prepared by the following method: adding chitosan (with the weight-average molecular weight of 60 ten thousand and the deacetylation degree of more than 80%) into 2 wt% acetic acid solution for dissolving to prepare colloidal solution, adding activated carbon (with the particle size of 50 mu m) accounting for 20 wt% of the weight of the chitosan into the colloidal solution, stirring and mixing for 30min, and drying at 120 ℃ to obtain the chitosan compound.
Comparative example 1
A method for deodorizing edible oil and fat comprises deodorizing edible oil and fat,
the palm oil was obtained by decolorizing as described in example 1, then directly introducing steam as a deodorizing medium into the decolorized palm oil, heating the decolorized palm oil to 220 ℃ under a vacuum condition of 500Pa, and then subjecting the decolorized palm oil and steam to a contact treatment for 60 minutes while blowing an amount of steam of about 2.5% (w/w) based on the amount of palm oil, and then recovering the palm oil after cooling, thereby obtaining refined palm oil.
The content of aldehyde compounds, 3-MCPD esters and glycidyl esters in the refined palm oil obtained in the above examples and comparative examples were measured by GC-MS, and the results are shown in table 1 below:
table 1 results of refined palm oil test of example 1 and comparative example 1
Example 2
A method for deodorizing edible oil and fat comprises deodorizing edible oil and fat,
the method comprises the following steps: degumming, deacidifying and decolorizing crude corn oil by the conventional method to obtain decolorized corn oil, adding chitosan compound with the oil weight of 3 wt% into the decolorized corn oil, heating to 70 deg.C, stirring for 30min, and filtering to obtain deodorized corn oil;
introducing steam as deodorizing medium into the pre-deodorized corn oil, heating to 230 deg.C under 1000Pa vacuum, contacting the pre-deodorized corn oil with steam for 80min, wherein steam is blown into the corn oil at a rate of about 3.0% (w/w), cooling, and recovering corn oil to obtain refined corn oil;
in this example, the chitosan complex was prepared by the following method: adding chitosan (with the weight-average molecular weight of 30 ten thousand and the deacetylation degree of more than 80%) into 2 wt% acetic acid solution for dissolving to prepare colloidal solution, adding activated carbon (with the particle size of 50 mu m) accounting for 10 wt% of the weight of the chitosan into the colloidal solution, stirring and mixing for 40min, and drying at 120 ℃ to obtain the chitosan compound.
Comparative example 2
A method for deodorizing edible oil and fat comprises deodorizing edible oil and fat,
after obtaining the decolorized corn oil according to the procedure of example 2, steam was directly introduced into the decolorized corn oil as a deodorizing medium, the decolorized corn oil was heated to 230 ℃ under a vacuum condition of 1000Pa, the pre-deodorized corn oil was contacted with steam at a steam blowing amount of about 3.0% (w/w) with respect to the corn oil for 80min, and the corn oil was recovered after cooling, thereby obtaining a refined corn oil.
The content of aldehyde compounds, 3-MCPD ester and glycidyl ester in the refined corn oil obtained in the above examples and comparative examples were measured by GC-MS method, and the results are shown in the following Table 2:
TABLE 2 refined corn oil test results of example 2 and comparative example 2
| Example 2 | Comparative example 2 | |
| Aldehydes (relative values) | 0.67 | 1 |
| 3-MCPD ester, ppm | 0.17 | 1.60 |
| Glycidyl ester, ppm | 0.39 | 2.46 |
Example 3
A method for deodorizing edible oil and fat comprises deodorizing edible oil and fat,
the method comprises the following steps: degumming, deacidifying and decolorizing crude soybean oil by the conventional method to obtain decolorized soybean oil, adding chitosan compound with the weight of 5 wt% of the oil into the decolorized soybean oil, heating to 80 ℃, stirring for 60min, and filtering to obtain the soybean oil subjected to pre-deodorization treatment;
introducing steam into the pre-deodorized soybean oil as a deodorizing medium, heating to 240 deg.C under 1000Pa, contacting the pre-deodorized soybean oil with steam for 80min, cooling, and recovering soybean oil to obtain deodorized refined soybean oil;
in this example, the chitosan composite adsorbent was prepared by the following method: adding chitosan (with the weight-average molecular weight of 80 ten thousand and the deacetylation degree of more than 80%) into 2 wt% acetic acid solution for dissolving to prepare colloidal solution, adding activated carbon (with the particle size of 50 mu m) accounting for 5 wt% of the weight of the chitosan into the colloidal solution, stirring and mixing for 60min, and drying at 120 ℃ to obtain the chitosan compound.
Comparative example 3
A method for deodorizing edible oil and fat comprises deodorizing edible oil and fat,
the method comprises the following steps: after obtaining decolorized soybean oil by the procedure described in example 3, steam was directly introduced into the decolorized soybean oil as a deodorizing medium, the decolorized soybean oil was heated to 240 ℃ under a vacuum condition of 500Pa, and the pre-deodorized soybean oil was brought into contact with steam at a steam blowing amount of about 2.5% (w/w) relative to the soybean oil for 80 minutes, during which time the soybean oil was recovered after cooling, to obtain refined soybean oil.
The content of aldehyde compounds and 3-MCPD esters and glycidyl esters in the refined soybean oils obtained in the above examples and comparative examples were measured by GC-MS, and the results are shown in the following table 3:
table 3 results of testing refined soybean oil of example 3 and comparative example 3
| Example 3 | Comparative example 3 | |
| Aldehydes (relative values) | 0.42 | 1 |
| 3-MCPD ester, ppm | 0.12 | 1.11 |
| Glycidyl ester, ppm | 0.19 | 1.38 |
In tables 1 to 3, the aldehyde compounds (relative values) were analyzed by gas chromatography-mass spectrometry (GC-MS) for volatile components, and specifically, the AREA value of the total ion flow chromatogram of the aldehyde compounds (for example, acrolein, hexanal, octanal, heptenal, nonanal, octenal, heptadienal, decadienal) in the oils and fats was calculated, and the aldehyde compound content in tables 1 to 3 was the relative value, specifically, the oil and fat AREA value of the comparative example was regarded as the relative value when "1".
3-MCPD ester and glycidyl ester in tables 1-3 were measured by the method described in GB 5009.191-2016 (determination of chloropropanol and fatty acid ester content in food).
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. A method for deodorizing an edible oil or fat, comprising: the chitosan compound is used as an adsorbent to adsorb edible oil, and then water vapor is used as a deodorization medium to deodorize at the temperature of below 250 ℃.
2. The method for deodorizing an edible oil or fat according to claim 1, wherein the edible oil or fat is one or a combination of palm oil, corn oil, soybean oil, rice oil, tea seed oil, cotton seed oil, or linseed oil.
3. The method for deodorizing an edible oil or fat according to claim 1 or 2, wherein the amount of the chitosan complex is 0.1 to 10 wt% of the edible oil or fat.
4. The method for deodorizing an edible oil or fat according to any one of claims 1 to 3, wherein the chitosan complex is prepared by mixing a colloidal solution of chitosan with activated carbon and then drying; preferably, the amount of activated carbon is 5-22 wt% of chitosan.
5. The method for deodorizing an edible oil or fat according to claim 4, wherein the chitosan has a weight average molecular weight of 30 to 80 ten thousand and a degree of deacetylation of more than 80%, and the activated carbon is an activated carbon having a particle size of 10 to 100 μm.
6. A method for deodorising an edible oil or fat according to any one of claims 1 to 5, wherein the temperature of the adsorption treatment is 70 to 80 ℃ and the time is 30 to 60 minutes.
7. The method for deodorizing an edible fat or oil according to any one of claims 1 to 6, wherein the deodorizing treatment is carried out under vacuum, preferably at a vacuum level of not higher than 2500Pa, for a deodorizing time of 30 to 90 min.
8. A process for refining edible oils and fats, comprising degumming, deacidification, decolorization and deodorization, wherein the deodorization is carried out by the deodorization process according to any one of claims 1 to 7.
9. A purified edible oil or fat obtained by the deodorization method according to any one of claims 1 to 7 or the purification method according to claim 8.
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| CN102666823A (en) * | 2009-12-15 | 2012-09-12 | 花王株式会社 | Method for manufacturing refined fat or oil |
| CN103421603A (en) * | 2013-09-11 | 2013-12-04 | 四川国为制药有限公司 | Method for removing dioxin and analogues thereof in fish oil |
| JP2014189628A (en) * | 2013-03-27 | 2014-10-06 | Kao Corp | Method for producing refined oils and fats |
| CN110496605A (en) * | 2019-08-26 | 2019-11-26 | 南京大学 | A kind of chitosan-biology carbon composite and application method |
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2020
- 2020-12-11 CN CN202011452822.5A patent/CN112725083A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0586394A (en) * | 1991-09-27 | 1993-04-06 | Snow Brand Milk Prod Co Ltd | Decorization of edible oil with chitosan and chitosan member |
| KR980008307A (en) * | 1996-07-20 | 1998-04-30 | 안호근 | Chitosan Impregnated Activated Carbon Carrying Chitosan on Activated Carbon and Its Preparation Method |
| JP2003041288A (en) * | 2001-07-27 | 2003-02-13 | Komeisha:Kk | Regenerating treatment agent for waste edible oil and process for regenerating treatment of waste edible oil |
| CN101720821A (en) * | 2008-10-10 | 2010-06-09 | 花王株式会社 | Process for producing oil and fat rich in diacylglycerol |
| CN102666823A (en) * | 2009-12-15 | 2012-09-12 | 花王株式会社 | Method for manufacturing refined fat or oil |
| JP2014189628A (en) * | 2013-03-27 | 2014-10-06 | Kao Corp | Method for producing refined oils and fats |
| CN103421603A (en) * | 2013-09-11 | 2013-12-04 | 四川国为制药有限公司 | Method for removing dioxin and analogues thereof in fish oil |
| CN110496605A (en) * | 2019-08-26 | 2019-11-26 | 南京大学 | A kind of chitosan-biology carbon composite and application method |
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