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| 棕榈仁油干法分提工艺实践 |
| Dry fractionation practice of palm kernel oil |
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| DOI： |
| 中文关键词: 棕榈仁油 棕榈仁硬脂 干法分提 油盘冷房结晶 高压膜压滤机 代可可脂 |
| 英文关键词:palm kernel oil palm kernel stearin dry fractionation oil pan-cold room crystallization high pressure membrane filter cocoa butter substitute |
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| 中文摘要: |
| 为开发代可可脂系列产品，介绍了采用油盘冷房结晶-高压膜压滤机过滤的精炼棕榈仁油干法分提生产棕榈仁硬脂工艺。对该工艺操作控制要点进行了说明，并对生产中的一些问题进行了讨论，将该工艺制备的棕榈仁硬脂及其氢化硬脂与天然可可脂和商业氢化棕榈仁硬脂代可可脂产品质量进行了对比。原料油主要质量指标为酸值(KOH)≤0.3 mg/g、碘值(I)16~19 g/100 g、熔点25~28 ℃和固体脂肪含量(25 ℃)≥18%。适合的工艺条件为预冷温度29~30 ℃，预冷时间3 h，冷房温度17~19 ℃，冷房结晶时间6~8 h，油结晶温度25~27 ℃，过滤压力0~0.3 MPa、挤压压力1.6~1.8 MPa。产品主要质量指标为酸值(KOH)≤0.3 mg/g、碘值(I)5.6~7.5 g/100 g、熔点30~34 ℃、固体脂肪含量(30 ℃) 34%~44%。采用该工艺所得棕榈仁硬脂的熔点和固体脂肪含量与天然可可脂相当，氢化后产品在25~30 ℃的固体脂肪含量高于商业氢化棕榈仁硬脂代可可脂。 |
| 英文摘要: |
| In order to develop cocoa butter substitute series products,the process of dry fractionation of refined palm kernel oil using oil pan-cold room crystallization and high pressure membrane filter pressing to produce palm kernel stearin products was introduced. The operational control points of the process were described, and some problems in production were discussed. The quality of palm kernel stearin and its hydrogenated stearin prepared by the process was compared with that of natural cocoa butter and commercial hydrogenated palm kernel stearin cocoa butter substitute products.The main quality indicators of refined palm kernel oil were as follows: acid value≤0.3 mgKOH/g,iodine value 16-19 gI/100 g,melting point 25-28 ℃ and solid fat content(25 ℃)≥18%. The suitable process conditions were obtained as follows: precooling temperature 29-30 ℃，precooling time 3 h，cold room temperature 17-19 ℃，cold room crystallization time 6-8 h,oil crystallization temperature 25-27 ℃，filtration pressure 0-0.3 MPa and pressing pressure 1.6-1.8 MPa.The main quality indicators of product were as follows: acid value≤0.3 mgKOH/g,iodine value 5.6-7.5 gI/100 g,melting point 30-34 ℃ and solid fat content (30 ℃)34%-44%. The melting point and solid fat content of palm kernel stearin obtained by the process were comparable to those of natural cocoa butter, and the solid fat content of its hydrogenated product was higher than that of commercial palm kernel stearin cocoa butter substitute at 25-30 ℃. |
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