| 摘要 |
A method of producing edible fats and oils with a high content of tocopherol produced by using supercritical carbon dioxide and ethanol are provided. The method remarkably increases the tocopherol content and reduces the bitter taste of edible oil while enhancing the flavor as compared with conventional manufacturing methods. Raw material for edible fats and oils is crushed into less than 1.25mm in diameter and extracted in an extractor containing 90 to 95% by weight of supercritical carbon dioxide and 5 to 10% by weight of ethanol at 35 to 80deg.C and 100 to 900bar. Then the supercritical carbon dioxide is separated from the edible oil mixture in a vacuum separator to give separated edible fats and oils and recycled after pressurization with a pump. The edible fats and oils are any one separated from the group consisting of sesame oil, perilla oil, rape oil, rice bran oil, safflower oil, sunflower oil, cotton seed oil, peanut oil, olive oil, palm oil, coconut oil and red pepper seed oil. |
