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中国精品科技期刊2020
两段式脱色对大豆油脱色的影响[J]. 食品工业科技, 2012, (20): 296-298. DOI: 10.13386/j.issn1002-0306.2012.20.038
引用本文: 两段式脱色对大豆油脱色的影响[J]. 食品工业科技, 2012, (20): 296-298. DOI: 10.13386/j.issn1002-0306.2012.20.038
Effect of two stages decolonization on soybean oil decolonization[J]. Science and Technology of Food Industry, 2012, (20): 296-298. DOI: 10.13386/j.issn1002-0306.2012.20.038
Citation: Effect of two stages decolonization on soybean oil decolonization[J]. Science and Technology of Food Industry, 2012, (20): 296-298. DOI: 10.13386/j.issn1002-0306.2012.20.038

两段式脱色对大豆油脱色的影响

Effect of two stages decolonization on soybean oil decolonization

  • 摘要: 对油脂脱色工序进行研究,采用两段式脱色方法,即先用再生白土进行预脱色,再生白土添加量为0.7%,除去其中大部分热敏性物质,热敏物质脱除率达到96%;再进行第二步脱色选出最佳脱色条件:白土添加量1.2%,脱色时间30min,搅拌速度250r/min,脱色温度100℃,此条件下得出的脱色油颜色稳定不易返色。 

     

    Abstract: The article aimed to research the oil decoloration process usefully.Used the two-stage bleaching method, the first step was to use renewable clay to pre-bleache, the adding amount of recycled clay was 0.7%, and remove the most heat-sensitive material, the removal rate of thermal material was 96%, then carried out the second step decolorization to select the most best bleaching conditions:the adding amount of clay was 1.2%, bleaching time was 30min, stirring speed was 250r/min, and the bleaching temperature was 100℃.In the end, obtained under these conditions, color was stable and difficult to return color.

     

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