Fat degumming method

Fat degumming method

  • CN 1,935,964 A
  • Filed: 09/30/2006
  • Published: 03/28/2007
  • Est. Priority Date: 09/30/2006
  • Status: Active Grant
First Claim
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1. the method for a fat degumming, it is characterized in that:

  • crude oil is cooled to 60 ℃

    -70 ℃

    , the phosphoric acid or the citric acid that add the heavy 0.05%-0.2% of oil, under stirring action, oil is fully contacted with acid, afterwards grease is cooled to 40 ℃

    -45 ℃

    , enter the acid-respons jar reaction of belt stirrer, stirring velocity is 60-70r/min, and controlling reaction time is 60-90 minute, and the transformation efficiency of nonhydratable phosphatide is reached more than 98%, add the heavy 1%-2% of oil, phospholipids content is 1;

    1 a soft water, add the heavy 1%-3% of oil simultaneously, concentration is 2%-3% flocculation agent and neutralization reaction alkali lye, makes oil, water fully contacts with alkali, be warmed up to 85 ℃

    -90 ℃

    then, enter the hydration reaction neutralization tank, hydration reaction neutralization tank belt stirrer, stirring velocity is 60-70r/min, the control hydration time is 20-30 minute, centrifugation then, the degummed oil after the separation are dewatered after being heated to 100 ℃

    -110 ℃

    , and the oil of generation makes oily temperature drop to 40 ℃

    -50 ℃

    through interchanger.

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