| 杨晓健.食品级湿法磷酸在植物油脱胶中的应用[J].中国油脂,2020,45(8):14~16.[YANG Xiaojian.Application of food grade wet phosphoric acid in degumming of vegetable oil[J].China Oils and Fats,2020,45(8):14~16.] |
| 食品级湿法磷酸在植物油脱胶中的应用 |
| Application of food grade wet phosphoric acid in degumming of vegetable oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.08.004 |
| 中文关键词: 湿法磷酸 热法磷酸 植物油 脱胶 |
| 英文关键词:wet phosphoric acid thermal phosphoric acid vegetable oil degumming |
| 基金项目: |
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| 摘要点击次数: 1309 |
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| 中文摘要: |
| 以市售常见菜籽毛油、葵花籽毛油、大豆毛油、花生毛油为实验对象，进行酸化-水化脱胶实验，并比较食品级湿、热法磷酸（85%）对4种植物毛油的脱胶效果。结果表明,4种植物毛油的最佳脱胶工艺条件分别为：菜籽毛油，脱胶温度50 ℃，加酸量0.3%（油质量），酸化时间10 min，加水量6%（油质量），水化时间20 min；葵花籽毛油，脱胶温度65 ℃，加酸量0.4%（油质量），酸化时间20 min，加水量4%（油质量），水化时间40 min；大豆毛油，脱胶温度50 ℃，加酸量0.3%（油质量），酸化时间15 min，加水量4%（油质量），水化时间30 min；花生毛油，脱胶温度75 ℃，加酸量0.4%（油质量），酸化时间10 min，加水量3%（油质量），水化时间30 min。采用食品级湿法磷酸对菜籽毛油、葵花籽毛油、大豆毛油、花生毛油进行脱胶，得到的平均脱胶率分别为95.95%、64.04%、8359%、66.29%，而采用食品级热法磷酸其平均脱胶率分别为95.99%、63.12%、83.30%、6668%。食品级湿法磷酸与食品级热法磷酸对4种植物毛油的脱胶率不存在显著差异，因此食品级湿法磷酸与食品级热法磷酸对植物毛油脱胶的效果基本一致。 |
| 英文摘要: |
| Acidification-hydration degumming experiments were carried out with commercially available common crude rapeseed oil, crude sunflower seed oil, crude soybean oil and crude peanut oil as experimental objects, and the degumming effects of food grade wet and thermal phosphoric acid (85%) on four vegetable oils were compared. The results showed that the optimal conditions for the degumming of vegetable oils were obtained as follows: degumming temperature 50 ℃, dosage of phosphoric acid 0.3% (oil mass), acidification time 10 min, dosage of water 6% (oil mass) and hydration time 20 min for crude rapeseed oil; degumming temperature 65 ℃, dosage of phosphoric acid 0.4% (oil mass), acidification time 20 min, dosage of water 4% (oil mass) and hydration time 40 min for crude sunflower seed oil; degumming temperature 50 ℃, dosage of phosphoric acid 0.3% (oil mass), acidification time 15 min, dosage of water 4% (oil mass) and hydration time 30 min for crude soybean oil; degumming temperature 75 ℃, dosage of phosphoric acid 0.4% (oil mass), acidification time 10 min, dosage of water 3% (oil mass) and hydration time 30 min for crude peanut oil. Under the optimal conditions, the average degumming rates of crude rapeseed oil, crude sunflower seed oil, crude soybean oil and crude peanut oil degummed by food grade wet phosphoric acid were 95.95%, 64.04%, 83.59% and 6629%, respectively, while they were 95.99%, 63.12%, 83.30% and 66.68% respectively by food grade thermal phosphoric acid. There was no significant difference in the degumming rates of the four vegetable oils between wet phosphoric acid and thermal phosphoric acid. Therefore, the effect of food grade wet and thermal phosphoric acid on the degumming of vegetable oil was basically the same. |
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