食用煎炸油净化剂Ⅱ型

8食用煎炸油净化剂型煎炸油产生的危害油炸食品是人们所喜爱的食品，它赋予食品香脆的风味。油炸方便面含油率为18 20 ，一些含油较高的方便食品如油炸薯条、薯片、锅巴及麻辣条含油率为25 35。油脂在高温状态下长时间煎炸使用，会发生一系列的物理、化学变化,如水解、氧化、分解和聚合等复杂反应，使油脂黏度增大、色泽逐渐变深， 产生如酮基、醛基、羟基等具有刺激性气味的物质，这些变化降低了油脂的营养价值，也形成了一些对人体有害的物质，影响食品口感。油脂煎炸过程中游离脂肪酸含量升高，易发生酸败。酸败改变油脂的感官性状，使油脂产生强烈的不愉快气味，从而影响食品的感官质量。总之，油脂在高温煎炸状态下反复使用，使油的酸价，过氧化值升高，色泽变深，油脂品质大幅降低。常用煎炸油处理方法对煎炸油存在的危害问题，目前普遍存在的处理方法如下：1、碱炼脱酸：传统的间歇式碱炼采用烧碱脱酸法，脱酸效率高， 但精炼过程中需要大量的水洗涤过量烧碱，易产生大量废水，中性油皂化率也高，油脂损失大，工艺复杂。2、过滤处理采用滤膜、过滤纸、助滤剂来精密过滤油脂的方法可以滤除煎炸过程中残留在油脂中的极微小的固体杂质，如食品碎屑、面粉或淀粉颗粒等，但无法去除油溶性杂质。且过滤过程中会有损失，很多企业使用煎炸油过滤机滤除油脂中的杂质等，煎炸油过滤机的使用受条件限制。3、改变煎炸油的性质油脂氢化或者添加抗氧化剂可以改变煎炸油的性质，延缓油脂氧化变质，从而延长煎炸油使用寿命。但氢化会导致食品风味的改变，同时产生对人体有害的反式脂肪酸。4、清理油中残渣同时添加新油的办法不仅不能彻底解决油质劣化的问题，还会增加对将要加工食品的污染。食用煎炸油净化剂型经过多年的研究，课题组开发了食用煎炸油净化剂型，专门用于解决油炸食品企业煎炸油的高酸价问题，其主要特点：1、能够直接切入煎炸油产生高酸价的根源，选择性地脱除油脂中的游离脂肪酸，反映温和，不会皂化中性油，省去了烧碱法的水洗过程，简化工艺。2、 能够利用物理吸附的方法吸附煎炸油中的极性物质、聚合物和小分子物质，在一定程度上降低煎炸油的色度，同时对煎炸油的过氧化值也有降低作用。3、 使用方便、安全。本净化剂使用方法是直接将本品添加在一定温度的高酸价的煎炸油中，通过定时搅拌后，再通过离心或过滤得到纯净的油品，通过离心的办法可以去除杂质和净化剂残留。4、原料成本低廉，易于购买，添加量为油品的1.11.8（根据酸价的高低确定）5、 净化剂型使用工艺简单，操作方便。高酸价的煎炸油加热到温度为8595边搅拌(速度200300r/s)边加入本净化剂搅拌作时间为35-60min离心纯净油品；处理后煎炸油酸价变化明显、达到精制棕榈油原油标准，油品的色度和过氧化值得到改善，煎炸油品质大幅提升。6、配套的设备如搅拌机、离心机有成熟设计方案，便于制作。总之，本煎炸油净化剂型原料成本低廉、安全可靠、工艺简单、耗能低、出品率高能达到96以上，适合大中小型食品企业使用。联系单位：西北农林科技大学食品科学与工程学院、理学院电话:肖老王老mail：W地址：中国.杨凌.西农路28号附不同厂家煎炸油净化前后对照 A厂煎炸油净化前后对照 B厂煎炸油净化前后对照 A厂煎炸油样品 与 净化后样品对照B厂煎炸油样品 与 净化后样品对照Clarificant type for frying oilHazards in frying oilFried food is well accepted by people. Frying makes foods crisp and gives them a favorite flavor. Oil in fried instant noodles is about from 18 to 20 in content. It is even higher up to about 2535 in more oil containing convenience food such as French fries, potato chips, crispy rice and spicy sticks. Chemical and physical changes which make oil hydrolyze, oxidize, decompose and polymerize will occur in frying oil after being used long time. Pungent substances with ketone, aldehyde or hydroxyl groups will be generated. Viscosity of the oil will be increased and the color becomes deepened. Content of dissociated fatty acid in oil will increase during frying, which makes the oil easier to become rancid. Rancidity changes sensory characters of oil, generates strong unpleasant odor and therefore influence organoleptic qualities of food. These changes decrease nutrient value of oil and simultaneously produce substances harmful to health, as well as affect food palate. In conclusion, frying oil would severely degrade in quality attribute to increased acid and peroxide value and deepened color after frying repeatedly at high temperature. The usual treatments to frying oilMethods commonly used now for treating frying oil to eliminate hazards are indicated as follows. 1. Alkali refining deacidificationTraditional intermittent alkali refining in which caustic soda is adopted is efficient in deacidificating. But large quantities of water are needed to wash away excessive caustic soda. So it is inclined to produce mass of waste water. Furthermore, neutral oil saponification rate is high and the oil refining loss is great, besides the complicated process.2. Precision filtration with membrane, filter paper or filter aidFiltration can leach away minor solid admixtures such as food scraps, flour or starch grains etc. which were leftovers in oil after frying. But it cannot eliminate oil soluble contaminants and oil loss in filtration would be inevitable. Although frying oil filtrating machines are applied in many corporations, their applications are limited by the conditions of the plants. 3. Changing characters of frying oil Hydrogenation or antioxidant additive could alter characters of frying oil, which would defer denaturing of oxidation and so prolong the working time of the oil. But hydrogenation would also lead to flavor change of the food and at the same time generate trans fatty acid which was harmful to health.4. Cleaning up residues and simultaneously adding fresh oilThis method is not only incapable of solving the problem of deterioration of oiliness but also increase contamination of the food processed.Clarificant typefor frying oilAfter years of research, we have developed the agent of clarificant type for frying oil and the way to completely settle the problem of high acid value in used frying oil that is present in fried food plants. The main characters of the method are as follows.1. The method directly penetrates the root point of high acid value of frying oil. It can selectively remove dissociative fatty acid in used oil. The reaction is moderate and in which neutral oil will not be saponified. Also it leaves out washing process required in caustic soda refining. So the processes are simplified. 2. Polymers, polar and some small molecule substances in frying oil can be physically absorbed with the clarificant. So it can lower the chromaticity of the used oil to a certain degree and simultaneously reduce peroxide value as well.3. The clarificant is safe and convenient to use. It is directly added in frying oil with high acid value and with certain tenprature. After being stirred at certain times, the mixture is centrifuged or filtrated. And then the clean oil will be obtained. Centrifuged can remove all impurities and the residue of the clarificant.4. Materials for producing the clarificant are cheap in cost and easy to buy. The addition of the clarificant, which is determined by the acid value of frying oil, is from 1.1% to 1.8% by weight (volume). 5. Application process of the clarificant is simple and easy to operate. Frying oil with high acid value heated to about 8595 adding the clarificant as stirring stirring for about 3560 min centrifuging purified oil.The frying oil processed decreased obviously in acid value. It attained to the standard of refined fresh palm oil. The chromaticity and peroxide value were also meliorated and quality of the oil was greatly improved.6. Design plans for the matching facilities such as blender and centrifuge etc. are all mature and the equipments are easy to be made. On all accounts, the clarificant type for frying oil is cheap in material cost and safe in application. Processing frying oil with the clarificant is uncomplicated and the energy cost is relatively low. Moreover, the productivity of purified oil could be up to above 96%. So it is very suitable for food plants to apply whether they are little, middle or big in size. For more information, please c