油脂返色机理分析和防止对策  

Reasons Analysis and Treatment of Oil Color Reversion

作　　者：左青[1] 高轶群[2] 

机构地区：[1]广东东凌集团有限公司,广州增城永和汽车工业城东路511356 [2]安徽省九成监狱管理分局,安徽省安庆市246220

出　　处：《中国油脂》2003年第11期26-29,共4页China Oils and Fats

摘　　要：大豆油和菜籽油返色现象是精炼生产中经常遇到的问题。为了进一步探讨油脂返色机理 ,防止油脂返色给销售环节带来不必要的麻烦 ,结合在色拉油生产中的认识 ,分析了油脂返色机理 ,返色主要由油脂自动氧化造成的。通过采取降低脱胶油含磷量、使用低活性白土、降低脱臭温度及严格各段过滤等措施 ,可减缓色拉油返色速率 ,使大豆色拉油色泽控制在Y4、R0 .1,6h加热实验色泽从R0 .1升到R0 .3;菜籽油储存 10d后色泽回升值在R0 .3、Y3 5。通过生产工艺的调整 。Refined soybean oil and rapeseed oil color are easy to reverse, the salad oil which color reverse can not be made for bottle oils and bring economic loss and market loss. The reasons of vegetable oil color reversion were analyzed, and the main reason is that the oils are automatically oxidized.By reducing the phosphorus content in degumming oil and selecting low activated bleaching earth, controlling the temperature in deodorizer less than 245℃ and the filter oil in each section ,the speed of the salad oil color reversion can be decelerated. The results show that soybean salad oil is controlled at Y4,R0.1 in refinery and color value rise to R0.3 after the oil acceleration test within 6 h, the color value of the rapeseed oil only rise R0.3, Y3.5 after stored 10 days later.

关 键 词：大豆油 菜籽油 返色机理 防止措施 精炼生产 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]