油炸方便面废面渣毛油的精炼研究

Refining of Crude Palm Oil from Fried Instant Noodle Residue

经压榨的方法从废面渣中提取的毛棕榈油 ,其气味、酸值、色泽、过氧化值均超标。采用水化、碱炼、脱色、异味去除等方法对其进行加工。实验结果表明 :用碱炼 (温度 6 0℃ ,11%NaOH)—脱色 (温度 70℃ ,6 %的白土 ,时间 30min)的方法是可行的。得到的成品油质量基本上达到有关国家标准。同时 ,也对其成品油的氧化稳定性采用烘箱作了进一步研究。

The flavor、acid value、color、peroxide value of crude palm oil by expelling of instant noodle residue are all exceed the standard. In the our experiments, the process of degumming、alking refining、decoloring and de flavored is used. The results show that it’s available by neutralizing (at 60℃ temperature, 11% caustic soda solution) bleaching(6%(W/W) bleaching clay,at 70℃ temperature, treatment time is 30 min). The quality of the final oil basically conform to the nation standard. At the same time, the oxidative stability of the final oil is further studied by oven teat.