FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 287-289.

Previous Articles     Next Articles

Soybean Oil Refining by Enzymatic Degumming Physical Refining

 LUO  Shu-Nian, YU  Dian-Yu, HAN  Feng, WANG  Ming-Yi, WANG  Li-Qi   

  1. 1.School of Food Science and Technology, Northeast Agricultural University, Harbin 150030, China; 2.Fu Kang Fat and Oil Co.Ltd., Harbin 150038, China; 3.Harbin University of Science and Technology, Harbin 150080, China
  • Online:2007-10-15 Published:2011-11-22

Abstract: In this paper, the response optimum condition of phospholipase was determined in laboratory, the optimum enzyme dosage 30 mg/kg, temperature 52 ℃, pH5.1 and reaction time 5 h. And the deodorization temperature was 240 ℃. The phosphorus content and acid value decreases steadily to 4 mg/kg and 0.90 mg KOH/g. On this basis, the production scale was expanded, the technological parameters were adjusted and the committed steps were control in the actual production. The residual phosphorus content decreases steadily to 4.2 mg/kg and acid value was 0.92 mg KOH/g. And the refined oil rate was enhanced 0.5%.

Key words: physical refining, enzymatic degumming, soybean oil