酸法脱胶对大豆油品质的比较研究

Comparative study on the quality of soybean oil by acid degumming

本研究旨在为大豆油酸法脱胶工艺提供参考,分别采用磷酸和柠檬酸对大豆油进行酸法脱胶,在单因素试验的基础上,利用正交试验进行工艺优化,并对两种不同酸处理的脱胶油的理化指标和脱胶率进行比较分析。结果表明:最佳的磷酸酸法脱胶工艺条件为脱胶时间55 min、酸加入量0.6%、加水量4.0%、脱胶温度85℃。在此条件下,大豆油的脱胶率为97.1%、水分为0.1%、过氧化值为0.084 mmol/kg、碘值为139.1 g/100g、酸价为2.54 mg/g;最佳的柠檬酸酸法脱酸工艺条件为:加水量2.0%,酸加入量0.8%,脱胶时间20 min,脱胶温度80℃,酸浓度10.0%。此条件下大豆油的脱胶率为95.4%、水分为0.08%、过氧化值为0.039 mmol/kg、碘值为134.2 g/100g、酸价为2.31 mg/g。磷酸处理的脱胶油具有更好的脱胶率,但柠檬酸处理的脱胶油酸价、过氧化值、水分、碘值和成本的结果更加理想。本实验为大豆油酸法脱胶中酸种类的选择提供了理论依据。

The purpose of this study is to provide guidance for the degumming process of soybean oil.Soybean oil was degummed using phosphoric acid and citric acid,respectively.Based on single factor experiments,the process was optimized using orthogonal experiments.The physiochemical indicators and the rate of oil discharge by two different acids were compared and analyzed.The results showed that the optimal conditions were 55 min,0.6%acid content,4.0%water,and 85℃,in which the degumming rate of soybean oil is 97.1%,water content is 0.1%,peroxide value is 0.084 mmol/kg,iodine value is 139.1g/100g,and acid value is 2.54mg/g.The optimal citric acid degumming technology conditions are:0.8%acid addition,10.0%acid concentration,20 min degumming duration,2.0%water content,and 80℃degumming temperature.The degumming rate of soybean oil is 95.4%,water content is 0.08%,the peroxide value is 0.039 mmol/kg,the iodine value is 134.2g/100g,and the acid value is 2.31mg/g.The phosphoric acid treated gel oil has better gel removal efficiency.The acid value,peroxide value,water content,iodine value and cost are better.This experiment provides a theoretical basis for selecting the type of acids in soybean oil degumming.