棕榈油

THEWORLDOFPALMOIL棕榈油的世界棕榈油棕榈生长知识OilPalmCultivation&FFBProduction1.Plantation园丘2.PalmOilMills棕榈榨油厂3.Refineries精炼厂4.SpecialtyFatFractionation特种油分提厂5.Interesterification&Hydrogenation脂交换与氢化6.Oleochemical棕榈酸化学提炼厂7.Tocopherol-Vitamin维生素EOilPalmIndustry棕榈油在中国食品方面应用的潜能棕榈油的理化性质利用棕榈油产品作为食品加工的原料及其配方－烹调油与煎炸油－人造奶油与涂抹油－盒装餐用人造奶油－袋装餐用人造奶油－工业用人造奶油、起酥油－膨化食品用人造奶油－奶油－棕榈油混合油特殊脂：对称类、代可可脂仿乳制品其他用途结论棕榈油精炼过程CrudePalmOil原棕油Storage储藏(100%FeedCPO)热能热能回收回收(1%)(3%-5%)Loss蒸馏脂肪酸高压蒸气PalmFatty蒸气加热AcidDistillate加热真空纯油蒸气干燥回收除酸酸量Phosphoric磷酸脱臭处置CitricAcid柠檬酸脱色Re-cycle再循环热能回收BleachingEarth漂白土过滤Filteraids过滤助土冷却SpentEarth土喳备用精炼棕榈油RBDPalmOil槽储藏或Storageorto送往分解厂Fractionation(94%-96%)PlantHeatRecoverySteamHeatingDe-aerationAcidtreatmentBleach-ingFiltrationBufferTankHeatRecoveryHPsteamHeatingPre-strippingDe-odorizingHeatRecoveryCoolingScrubbingSomePictureInOurFactoryDRYFRACTIONATION干燥-分提RBDPalmOil精炼棕榈油(100%33度)蒸气加热冷却控制Re-cycle再循环Second过滤SecondFractionationFractionation第二度分解第二度分解空气挤压RBDPalmStearinRBDPalmOleinToStorageToStorage(Solidphaseat(Liquidphaseatfiltrationtemperature)filtrationtemperature)(20%-22%44度)(78%-80%24度)精炼棕榈硬脂精炼棕榈液油储藏储藏(过滤温度下成固体状)(过滤温度下成液体状)SteamHeatingControlledCoolingFiltrationAirSqueezing棕榈系列产品（PO,POL,PST,PKO,PKE………）毛棕榈油就是毛33℃，精炼后就是精33℃（RPO）各种产品的缩写：毛棕榈油CPOcrudepalmoil精棕榈油RPOrefinedpalmoil精24℃RPLrefinedpalmolein精44℃(工棕)RPSrefinedpalmstearin棕油酸PFADpalmfattyaciddistillate精棕仁油RPKOcrudepalmkernelstearin精棕仁液油RPKLrefinedpalmkernelolein精棕仁固体油RPKSrefinedpalmkernelstearin所谓的33℃，44℃，24℃，仅仅是熔点这个范围内浮动的多种油的混合物棕榈产品用途简介A．棕榈油-------餐饮a.营养价值高b.适于煎炸------食品制造业a.在制造起酥油，b.人造奶油等特种油脂方面的优势------油脂化工a.肥皂B.棕仁油------特种油脂其溶点容易控制在人体所需的范围内C.棕仁粕-------饲料价格低廉，纤维含量高，蛋白低健康油脂-1:1:10%10%20%30%40%50%60%70%80%90%100%人造奶油深炸油调和油不饱和人造奶油多不饱和人造奶油棕榈油棉子油花生油豆油一般油脂橄榄油红花油葵花子油卡诺拉饱和脂肪酸不饱和脂肪酸多元饱和脂肪酸多元不饱和脂肪酸QUESTIONSANDANSWERSFROMCONSUMERS’COMPLAINTS有关客户投诉的答复-WhatisthebesttemperatureinusingRPOforfryingnoodle?利用33度棕榈油(RPO)炸制面条时的最佳温度？-Whatistemperaturetomaintainintanksandtruckssoasnottoaffectthequalityofoil?为保障在贮藏和运输时油的质量，温度应如何控制？-Whatshouldonedoifoilturnsoff-specs?油的特性发生变化后应该如何处理？-IsitpossibletouseSSTforinstantnoodlesinceMPbetweenSSTandRPOisonlyfewdegdifferenceandtherestofspecscanbesame是否可以利用软440度(SST)做方便面，因为软44度(SST)和330度棕榈油(RPO)的溶点相差无几，并且其余的特性相同？-WhatisthedurationoffreshRPOqualitybeforeitbecomesoff-specsandhowtominimizequalityproblem(thisisimportantbecauseblendedRPOwillbetransfertorentedshoretanksinotherareasforbettersalespurposes)新鲜的33度棕榈油(RPO)多久会变质？如何降低变质的可能？(因为销售的原因，混合33度棕榈油(RPO)常常经过运输并且贮藏在租用的储存罐内，这个问题尤为重要)Herearetheanswerstoabovequestions:-以下是上述问题的答复:-a)Thebesttemperatureforfryingnoodleis130-140°Cofwhichthemoistureofnoodleisremoved.炸制面条的最佳温度是130°-140°C，炸制过程能将面条的湿气去除。b)Tominimizeddeterioration,thelowesttemperaturetokeeptheoilinliquidformis10°Caboveitsmeltingpoint.为降低油变坏的可能，液态油应具有的温度是不低于其溶点10°C。c)Ifseriouslyoffspec.theoilhastobere-refined,forslightlyoffspec.,oroneortwoitemoffspec.itcanbecommingledwithfreshoilaslongasthefinalfoodproductwithinacceptablequality.如果变质严重，油应当重新回炼；如果只是少量指标变化，如一到两项指标偏离标准，可以将它同新鲜的油混合，只要最终的食品达到可接受的质量。d)SSTcanmixedmorewithpalmoilthanRST.Suggesttrying10-15%ormoreaslongasthefinishproductwhichdoesnotgivewaxytaste.软44度(SST)相比硬44度(RST)更适合与棕榈油混合使用。为避免最终产品有蜡味，建议尝试10－15％或更高的比例。e)GenerallyspeakingtheRPOfromgoodqualityCPOcanstoreforlongperiodatleasetwo-threemonths.WithadditivelikeTBHQtheoilcanstandforlongerperiodlikethreemonthormoredependongoodoperationcontrolofabove(1)-(6).通常来说，从高质量CPO中提取的33度棕榈油(RPO)可以存放较长时间，至少二至三个月。添加TBHQ以及采用上述的操作控制，则可存放长达三个月或久。AERATION吸气FOOD食物Oxygen氧气OXIDATION氧化hydroperoxidesconjugateddienesFISSIONAlcohols酒精aldehydesAcids酸hydrocarbonsABSORPTION吸附SOLUBILIZATION溶解coloredcompounds色素foodlipids食物液体VAPORIZATION蒸发steam蒸汽Volatiles可挥发物Antioxidants过氧化物STEAM蒸汽FFA'sdigyceridesmonoglyceridesDEHYDRATION干燥dimerstrimersepoxidesalcoholshydrocarbonsHEATING加热dimerscycliccompoundsHYDROLYSIS水解FREERADICALSFritsch,C.W.-JAOCS1981棕榈油-美好食品的伴侣