玉米油精炼工段的回色机理及控制措施  

The control measures of color reversion in corn oil refining processing

作　　者：董济萱 顾茂 田晶 Dong Jixuan;Gu Mao;Tian Jing(COFCO Excel Joy(Tianjin)Co.,Ltd.,Tianjin 300452)

机构地区：[1]中粮佳悦(天津)有限公司,天津300452

出　　处：《粮食与食品工业》2020年第6期23-27,共5页Cereal & Food Industry

摘　　要：玉米油在应用领域一直面临着回色这一难题。本文阐述了玉米油回色机理,包括生育酚氧化变色、自由基导致油脂异构化,以及磷脂、蛋白质、糖类等易氧化分解物质导致颜色加深,并结合回色理论基础与实际生产经验,对玉米油生产过程中,毛油分类储存、中和工段短混工艺、白土活性及添加量、脱蜡养晶温度及过滤工艺、脱臭工序的脱臭温度及汽提压力等工艺参数进行改进。经生产实践表明,该工艺条件下玉米油回色现象有所降低。Corn oil is facing the problem of oil color reversion in the field of application.This paper introduced the mechanism of color reversion,including the oxidation discoloration of tocopherol,isomerization of oil caused by free radicals,and color deepening caused by phospholipids,proteins,sugars and so on.At the same time,this paper combined with the theoretical basis of color reversion and practical production experience,the storage of crude oil,the short mixing process of neutralization section,the activity and addition of clay,dewaxing processing parameters,deodorization temperature and stripping pressure of deodorization process were improved.The production practice showed that the color reversion of corn oil was reduced.

关 键 词：玉米油 回色 精炼 参数控制 

分 类 号：TS201[轻工技术与工程—食品科学]