CN104130857A - Preparation method of refined lard - Google Patents
Preparation method of refined lard Download PDFInfo
- Publication number
- CN104130857A CN104130857A CN201410320122.9A CN201410320122A CN104130857A CN 104130857 A CN104130857 A CN 104130857A CN 201410320122 A CN201410320122 A CN 201410320122A CN 104130857 A CN104130857 A CN 104130857A
- Authority
- CN
- China
- Prior art keywords
- lard
- preparation
- refined
- weight
- steps
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a preparation method of refined lard. The method is characterized in that unprocessed lard is subjected to operation steps such as degumming, decolorizing, deodorizing, cooling, blending, chilling, and kneading, such that the refined lard can be prepared. In the degumming step, the lard is heated to a temperature of 50-60 DEG C, and is mixed with 200+/-50ppm phosphoric acid; the mixture is placed in a first tank with an in-body temperature of 65-70 DEG C and the status is maintained for 100+/-5min. During the decolorizing step, 6-8% clay is added into degummed lard, and the mixture is placed in an environment with a vacuum degree of 40-80Torr for 30+/-5min; and the clay is removed by filtering by using a filtering machine. The method has the following advantages: after preparation, the lard acid value and peroxide value both reach a relatively low level; and the prepared lard has good stability. With the method, continuous industrialized production can be carried out, such that production cost can be reduced.
Description
Technical field
The present invention relates to a kind of preparation method's of lard technical field, especially, relate to a kind of preparation method's of refined lard technical field.
Background technology
At present, the lard processing of China is in the starting stage, and there is no the regulation of production technique, and producing of live pig oil has high temperature wet to temper and two kinds of low temperature dry method squeezings conventionally.High temperature wet tempers that the live pig oil colours pool obtaining is dark, moisture content is high, local flavor is poor, it is rotten easily to become sour, cholesterol level is high; Low temperature dry method squeeze the live pig oil colours pool that obtains compared with shallow, moisture content is little, but suspension impurity, bits, pig blood content are larger, and oil yield is lower.Because there is the characteristic of a lot of drawbacks and lard itself on method of making oil, make live pig oil be very easy at normal temperatures oxidative rancidity, have a strong impact on the quality of product, even give out strong acid smell, this not only affects the healthy of people, also brings serious financial loss to enterprise simultaneously.Meanwhile, the lard acid number after refining and peroxide value all reach higher; Lard stability after refining is also unstable; Can not carry out continuous suitability for industrialized production, can not reduce production costs.
The technical problem solving
The present invention, in order to overcome the defect of prior art, discloses a kind of preparation method of refined lard,
An object is, lard acid number and peroxide value after refining all reach lower level;
Another object is, the lard stability after refining is better;
Another object is, the method for this refined lard can be carried out continuous suitability for industrialized production, has reduced production cost.
Technical scheme of the present invention
A preparation method for refined lard, is characterized in that, comprises the following steps,
Come unstuck: will not be heated to after 50-60 DEG C through the lard of processing, after being mixed together with the phosphoric acid of 200 ± 50ppm, put into body temperature and be first tank body of 65-70 DEG C, lasting 100 ± 5min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and be placed under the environment that vacuum tightness is 40-80Torr and continue, after 30 ± 5min, to re-use filter and filter;
Wherein, described phosphoric acid weight be described in through the 0.1-0.3% of lard weight of processing, described carclazyte weight come unstuck described in being after the 6-8% of lard weight.
Preferably, the preparation method of refined lard of the present invention, is characterized in that, after described decolouring step, also have the following steps,
Deodorization: the lard after described glue look step is placed in the second tank body that vacuum tightness is 0-10Torr, and is simultaneously the water vapor of 245-255 DEG C to continuing implantation temperature in described the second tank body, and keep 20-25min.
Preferably, the preparation method of refined lard of the present invention, is characterized in that, after described deodorization step, also have the following steps,
Cooling: the lard after described deodorization step to be placed under 72-78 DEG C of environment, in described lard, to add the citric acid of 175 ± 25ppm and the vitamin-E of 20 ± 5ppm;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.1-0.3% and the 0.01-0.03% of lard weight after described deodorization step.
Preferably, the preparation method of refined lard of the present invention, is characterized in that, also comprises, after described cooling step, also have the following steps,
Allotment: it is to stir under the environment of 40-50 DEG C that the lard after described cooling step is placed in to temperature.
Preferably, the preparation method of refined lard of the present invention, is characterized in that, also comprises, after described adaptation step, also have the following steps,
It is in the 3rd tank body of 3-5 DEG C that lard after described adaptation step is placed in to initial temperature in body, and keeps 15-25min, in the time that in described the 3rd tank body body, temperature is increased to 12-16 DEG C, lard in tank is stirred, and the frequency of stirring is 90-150r/min.
Preferably, the preparation method of refined lard of the present invention, is characterized in that, in described decolouring step, the filter membrane aperture of filter is 10 μ m.
Beneficial effect of the present invention
The present invention has overcome the defect of prior art, discloses a kind of preparation method of refined lard, has reached, and lard acid number and peroxide value after preparation all reach lower level; Lard stability after preparation is better; This prepares the method for lard, can carry out continuous suitability for industrialized production, has reduced production cost.
Brief description of the drawings
Fig. 1 is refined lard preparation method's of the present invention whole technical process and other concerned process steps flow process.
Embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment mono-
As shown in Figure 1, the preparation method of refined lard of the present invention, is characterized in that, comprise the following steps,
Come unstuck: will not be heated to after 50 DEG C through the lard of processing, after being mixed together with the phosphoric acid of 150ppm, put into body temperature and be first tank body of 65 DEG C, continue 95min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and be placed under the environment that vacuum tightness is 40Torr and continue, after 25min, to re-use filter and filter;
Wherein, described phosphoric acid weight be described in through 0.1% of the lard weight of processing, described carclazyte weight come unstuck described in being after lard weight 6%.
The preparation method of refined lard of the present invention, is characterized in that, after described decolouring step, also has the following steps,
Deodorization: the lard after described glue look step is placed in the second tank body that vacuum tightness is 1Torr, and is simultaneously the water vapor of 245 DEG C to continuing implantation temperature in described the second tank body, and keep 20min.
The preparation method of refined lard of the present invention, is characterized in that, after described deodorization step, also has the following steps,
Cooling: the lard after described deodorization step to be placed under 72 DEG C of environment, in described lard, to add the citric acid of 150ppm and the vitamin-E of 15ppm;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.1% and 0.01% of lard weight after described deodorization step.
The preparation method of refined lard of the present invention, is characterized in that, also comprises, after described cooling step, also have the following steps,
Allotment: it is to stir under the environment of 40 DEG C that the lard after described cooling step is placed in to temperature.
The preparation method of refined lard of the present invention, is characterized in that, also comprises, after described adaptation step, also have the following steps,
It is in the 3rd tank body of 3 DEG C that lard after described adaptation step is placed in to initial temperature in body, and keeps 15min, in the time that in described the 3rd tank body body, temperature is increased to 12 DEG C, lard in tank is stirred, and the frequency of stirring is 90r/min.
The preparation method of refined lard of the present invention, is characterized in that, in described decolouring step, the filter membrane aperture of filter is 10 μ m.
Embodiment bis-
As shown in Figure 1, the preparation method of refined lard of the present invention, is characterized in that, comprise the following steps,
Come unstuck: will not be heated to after 60 DEG C through the lard of processing, after being mixed together with the phosphoric acid of 250ppm, put into body temperature and be first tank body of 70 DEG C, continue 105min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and be placed under the environment that vacuum tightness is 80Torr and continue, after 35min, to re-use filter and filter;
Wherein, described phosphoric acid weight be described in through 0.3% of the lard weight of processing, described carclazyte weight come unstuck described in being after lard weight 8%.
The preparation method of refined lard of the present invention, is characterized in that, after described decolouring step, also has the following steps,
Deodorization: the lard after described glue look step is placed in the second tank body that vacuum tightness is 10Torr, and is simultaneously the water vapor of 255 DEG C to continuing implantation temperature in described the second tank body, and keep 25min.
The preparation method of refined lard of the present invention, is characterized in that, after described deodorization step, also has the following steps,
Cooling: the lard after described deodorization step to be placed under 78 DEG C of environment, in described lard, to add the citric acid of 200ppm and the vitamin-E of 25ppm;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.3% and 0.03% of lard weight after described deodorization step.
The preparation method of refined lard of the present invention, is characterized in that, also comprises, after described cooling step, also have the following steps,
Allotment: the lard after described cooling step is placed under the environment of temperature 50 C and stirs.
The preparation method of refined lard of the present invention, is characterized in that, also comprises, after described adaptation step, also have the following steps,
Lard after described adaptation step is placed in the 3rd tank body of 5 DEG C of initial temperatures in body, and keeps 25min, in the time that temperature is increased to 16 DEG C in described the 3rd tank body body, lard in tank is stirred, the frequency of stirring is 150r/min.
The preparation method of refined lard of the present invention, is characterized in that, in described decolouring step, the filter membrane aperture of filter is 10 μ m.
Embodiment tri-
As shown in Figure 1, the preparation method of refined lard of the present invention, is characterized in that, comprise the following steps,
Come unstuck: will not be heated to after 55 DEG C through the lard of processing, after being mixed together with the phosphoric acid of 230ppm, put into body temperature and be first tank body of 68 DEG C, continue 103min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and be placed under the environment that vacuum tightness is 60Torr and continue, after 30min, to re-use filter and filter;
Wherein, described phosphoric acid weight be described in through 0.2% of the lard weight of processing, described carclazyte weight come unstuck described in being after lard weight 7%.
The preparation method of refined lard of the present invention, is characterized in that, after described decolouring step, also has the following steps,
Deodorization: the lard after described glue look step is placed in the second tank body that vacuum tightness is 5Torr, and is simultaneously the water vapor of 250 DEG C to continuing implantation temperature in described the second tank body, and keep 23min.
The preparation method of refined lard of the present invention, is characterized in that, after described deodorization step, also has the following steps,
Cooling: the lard after described deodorization step to be placed under 75 DEG C of environment, in described lard, to add the citric acid of 175ppm and the vitamin-E of 20ppm;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.2% and 0.02% of lard weight after described deodorization step.
The preparation method of refined lard of the present invention, is characterized in that, also comprises, after described cooling step, also have the following steps,
Allotment: it is to stir under the environment of 45 DEG C that the lard after described cooling step is placed in to temperature.
The preparation method of refined lard of the present invention, is characterized in that, also comprises, after described adaptation step, also have the following steps,
It is in the 3rd tank body of 34 DEG C that lard after described adaptation step is placed in to initial temperature in body, and keeps 22min, in the time that in described the 3rd tank body body, temperature is increased to 14 DEG C, lard in tank is stirred, and the frequency of stirring is 110r/min.
The preparation method of refined lard of the present invention, is characterized in that, in described decolouring step, the filter membrane aperture of filter is 10 μ m.
In above embodiment mono-to three, the quality results of refined lard product and the contrast of GB (GB/T8937-2006) standard figures are as follows:
Above content described in this specification sheets is only made for the present invention illustrating.Those skilled in the art can make various amendments or supplement or adopt similar mode to substitute described specific embodiment; only otherwise depart from the present invention or surmount this scope as defined in the claims, all should belong to protection scope of the present invention.
Claims (7)
1. a preparation method for refined lard, is characterized in that, comprise the following steps,
Come unstuck: will not be heated to after 50-60 DEG C through the lard of processing, after being mixed together with the phosphoric acid of 200 ± 50ppm, put into body temperature and be first tank body of 65-70 DEG C, lasting 100 ± 5min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and be placed under the environment that vacuum tightness is 40-80Torr and continue, after 30 ± 5min, to re-use filter and filter;
Wherein, described phosphoric acid weight be described in through the 0.1-0.3% of lard weight of processing, described carclazyte weight come unstuck described in being after the 6-8% of lard weight.
2. the preparation method of refined lard as claimed in claim 1, is characterized in that, after described decolouring step, also has the following steps,
Deodorization: the lard after described glue look step is placed in the second tank body that vacuum tightness is 0-10Torr, and is simultaneously the water vapor of 245-255 DEG C to continuing implantation temperature in described the second tank body, and keep 20-25min.
3. the preparation method of refined lard as claimed in claim 2, is characterized in that, after described deodorization step, also has the following steps,
Cooling: the lard after described deodorization step to be placed under 72-78 DEG C of environment, in described lard, to add the citric acid of 175 ± 25ppm and the vitamin-E of 20 ± 5ppm;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.1-0.3% and the 0.01-0.03% of lard weight after described deodorization step.
4. the preparation method of refined lard as claimed in claim 3, is characterized in that, also comprises, after described cooling step, also have the following steps,
Allotment: it is to stir under the environment of 40-50 DEG C that the lard after described cooling step is placed in to temperature.
5. the preparation method of refined lard as claimed in claim 4, is characterized in that, also comprises, after described adaptation step, also have the following steps,
It is in the 3rd tank body of 3-5 DEG C that lard after described adaptation step is placed in to initial temperature in body, and keeps 15-25min, in the time that in described the 3rd tank body body, temperature is increased to 12-16 DEG C, lard in tank is stirred.
6. the preparation method of refined lard as claimed in claim 1, is characterized in that, in described decolouring step, the filter membrane aperture of filter is 10 μ m.
7. the preparation method of refined lard as claimed in claim 5, is characterized in that, the frequency of described stirring is 90-150r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320122.9A CN104130857B (en) | 2014-07-07 | 2014-07-07 | The preparation method of a kind of refined lard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320122.9A CN104130857B (en) | 2014-07-07 | 2014-07-07 | The preparation method of a kind of refined lard |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104130857A true CN104130857A (en) | 2014-11-05 |
| CN104130857B CN104130857B (en) | 2016-06-08 |
Family
ID=51803715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410320122.9A Active CN104130857B (en) | 2014-07-07 | 2014-07-07 | The preparation method of a kind of refined lard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104130857B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238557A (en) * | 2015-10-26 | 2016-01-13 | 全椒县尹氏油脂有限公司 | Antioxidative refined lard oil |
| CN105296150A (en) * | 2015-11-24 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Lard refining box |
| CN105461553A (en) * | 2016-02-01 | 2016-04-06 | 江苏时空涂料有限公司 | Method for preparing methyl stearate through animal oil and fat |
| CN106635380A (en) * | 2017-02-15 | 2017-05-10 | 安徽天祥粮油食品有限公司 | Preparation method of liquid lard oil |
| CN106701300A (en) * | 2016-12-30 | 2017-05-24 | 浙江金恩食品有限公司 | Lard oil refining process |
| CN109055005A (en) * | 2018-08-28 | 2018-12-21 | 浙江康莱特药业有限公司 | A kind of pure steam deodorization method of refining of coix seed oil |
| CN110079389A (en) * | 2019-04-25 | 2019-08-02 | 安徽牧洋油脂有限公司 | A kind of deep working method of animal fat |
| CN110367342A (en) * | 2019-09-04 | 2019-10-25 | 四川阔海食品科技有限公司 | A kind of flower cake special oil and its preparation process |
| CN111778101A (en) * | 2020-08-13 | 2020-10-16 | 安徽佳源油脂有限公司 | Deep processing method of animal fat |
| CN112195066A (en) * | 2020-09-30 | 2021-01-08 | 河南三山牛油脂有限公司 | Preparation method of edible liquid lard |
| CN114058442A (en) * | 2021-08-26 | 2022-02-18 | 泰安金冠宏油脂工业有限公司 | Processing method of edible chicken oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102311881A (en) * | 2011-08-11 | 2012-01-11 | 青岛农业大学 | Method for extracting mixed aliphatic acid from abdominal fat of foie gras |
| CN103468401A (en) * | 2013-09-27 | 2013-12-25 | 广州市鼍龙生物技术开发有限公司 | Fishy smell removal and deodorization method for alligator oil |
-
2014
- 2014-07-07 CN CN201410320122.9A patent/CN104130857B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102311881A (en) * | 2011-08-11 | 2012-01-11 | 青岛农业大学 | Method for extracting mixed aliphatic acid from abdominal fat of foie gras |
| CN103468401A (en) * | 2013-09-27 | 2013-12-25 | 广州市鼍龙生物技术开发有限公司 | Fishy smell removal and deodorization method for alligator oil |
Non-Patent Citations (2)
| Title |
|---|
| 梁少华等: "脱臭工艺条件对猪油中反式脂肪酸含量的影响", 《中国油脂》, vol. 33, no. 11, 31 December 2008 (2008-12-31), pages 13 - 16 * |
| 胡前等: "猪油的连续精炼工艺与实践", 《中国油脂》, vol. 31, no. 3, 31 December 2006 (2006-12-31), pages 12 - 16 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238557A (en) * | 2015-10-26 | 2016-01-13 | 全椒县尹氏油脂有限公司 | Antioxidative refined lard oil |
| CN105296150A (en) * | 2015-11-24 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Lard refining box |
| CN105461553A (en) * | 2016-02-01 | 2016-04-06 | 江苏时空涂料有限公司 | Method for preparing methyl stearate through animal oil and fat |
| CN106701300A (en) * | 2016-12-30 | 2017-05-24 | 浙江金恩食品有限公司 | Lard oil refining process |
| CN106635380A (en) * | 2017-02-15 | 2017-05-10 | 安徽天祥粮油食品有限公司 | Preparation method of liquid lard oil |
| CN109055005A (en) * | 2018-08-28 | 2018-12-21 | 浙江康莱特药业有限公司 | A kind of pure steam deodorization method of refining of coix seed oil |
| CN110079389A (en) * | 2019-04-25 | 2019-08-02 | 安徽牧洋油脂有限公司 | A kind of deep working method of animal fat |
| CN110079389B (en) * | 2019-04-25 | 2022-08-30 | 安徽牧洋油脂有限公司 | Deep processing method of animal fat |
| CN110367342A (en) * | 2019-09-04 | 2019-10-25 | 四川阔海食品科技有限公司 | A kind of flower cake special oil and its preparation process |
| CN111778101A (en) * | 2020-08-13 | 2020-10-16 | 安徽佳源油脂有限公司 | Deep processing method of animal fat |
| CN112195066A (en) * | 2020-09-30 | 2021-01-08 | 河南三山牛油脂有限公司 | Preparation method of edible liquid lard |
| CN114058442A (en) * | 2021-08-26 | 2022-02-18 | 泰安金冠宏油脂工业有限公司 | Processing method of edible chicken oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104130857B (en) | 2016-06-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104130857A (en) | Preparation method of refined lard | |
| CN102533441B (en) | Degumming process for edible vegetable oil and application thereof | |
| CN101984028B (en) | High-oryzanol rice bran oil two-phase extraction de-acidification refining technology | |
| AU2020239775B2 (en) | Edible vegetable oil degumming agent and preparation method thereof and refining method of edible vegetable oil | |
| EP2716746A1 (en) | Method for producing palm oil comprising step of removing free chlorine | |
| CN102204597B (en) | Health-care corn oil and preparation process thereof | |
| CN111349515B (en) | Zero-reflection green precise moderate-processing grease composition and preparation method thereof | |
| CN104651040A (en) | Method for degumming fragrant rap oil through enzymic process | |
| CN107245375B (en) | Rapeseed oil hydration degumming method | |
| CN105087155B (en) | A kind of method of refining of level Four rapeseed oil | |
| US5248799A (en) | Process for refining glyceride oil | |
| CN104498182A (en) | Refining process of acer-truncatum seed oil | |
| CN110804496A (en) | Method for retaining vitamin E in sunflower seeds by ultra-short-time low-temperature deodorization | |
| EP2592133B1 (en) | Enzymatic degumming | |
| CN107299001A (en) | A kind of production technology of low oil smoke sunflower oil | |
| CN105936844A (en) | Rapeseed oil hydration degumming and phosphoric acid degumming combined refining method | |
| CN109161438B (en) | Rice bran oil refining method | |
| JPH08283773A (en) | Production of salad oil not containing chemically synthesized additive | |
| CN110699178B (en) | Method for extracting unsaturated fatty acid from rapeseed oil | |
| CN110655977A (en) | Method for removing plasticizer from edible oil | |
| CN104987945B (en) | A kind of technical method that rapeseed oil residue viscosity is reduced using ultrasonic assistant | |
| CN107201270A (en) | A kind of processing method for improving peanut oil oxidation stability | |
| JP7239908B2 (en) | Manufacturing method of physically refined palm oil (RBDPO) | |
| CN106947592A (en) | It is a kind of to reduce the physicochemical processes that corn oil returns color | |
| JPH02214799A (en) | Production of fats and oils for frying |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220119 Address after: Room 320, floor 3, building 49, yard 2, Yuanmingyuan West Road, Haidian District, Beijing 100193 Patentee after: Beijing Zhongnong taste detection technology Co.,Ltd. Address before: 100193 No.2 Yuanmingyuan West Road, Haidian District, Beijing Patentee before: INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES |