一种食用油锁养保鲜生产工艺

Abstract

为了解决食用油在储存过程中因发生各种变化而造成的品质下降问题，介绍了一种食用油的锁养保鲜生产工艺，包括全工段恒温灌装、充氮灌装和抗紫外瓶包装。实践证明，全工段恒温灌装有效避免了灌装油温过高产生负压造成的瓶内缩吸瘪，减少了标签不平整情况的发生；充氮灌装使食用油包装瓶内顶空残氧量低于6％，产品残氧量指标稳定；以色母为抗紫外助剂，制成的食品级食用油包装瓶可防止紫外线对食用油品质的影响。采用此生产工艺，可以有效提高食用油的品质并延长储存期。 In order to solve the problem of degradation of the quality of edible oil due to various changes that occur during the storage process, a fresh-keeping production technology of edible oil was introduced, including constant temperature filling in the whole section, nitrogen filling and UV resistant bottle packaging. The practice showed that the constant temperature filling in the whole section could effectively avoid the bottle shrinkage caused by the high filling oil temperature and negative pressure, and reduce the occurrence of uneven labels. Nitrogen filling could make the residual oxygen content in the processed edible oil bottle less than 6%, and the product residual oxygen index stable. The food grade edible oil packaging bottle made of color masterbatch as an anti-ultraviolet additive could prevent the influence of ultraviolet rays on the quality of edible oil. The use of this production process can effectively improve the quality of edible oil and extend the storage period.

Keywords

• 食用油；恒温灌装；充氮灌装；抗紫外瓶包装
• edible oil; constant temperature filling; nitrogen filling; uv resistant bottle packaging