CN104130857B - The preparation method of a kind of refined lard - Google Patents
The preparation method of a kind of refined lard Download PDFInfo
- Publication number
- CN104130857B CN104130857B CN201410320122.9A CN201410320122A CN104130857B CN 104130857 B CN104130857 B CN 104130857B CN 201410320122 A CN201410320122 A CN 201410320122A CN 104130857 B CN104130857 B CN 104130857B
- Authority
- CN
- China
- Prior art keywords
- lard
- preparation
- weight
- tank body
- temperature
- 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.)
- Active
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention discloses the preparation method of a kind of refined lard, it is characterised in that, by the lard without processing through coming unstuck, decolour, deodorization, cooling, allotment, Quench and kneading step operation, lard is prepared. In degumming step, after lard is heated to 50-60 DEG C, after being mixed together with the phosphoric acid of 200 �� 50ppm, put into the first tank body that body temperature is 65-70 DEG C, continue 100 �� 5min; In decolorization process, in the lard after coming unstuck, add the carclazyte of 6%-8%, and after continuing 30 �� 5min under being placed in the environment that vacuum tightness is 40-80Torr, re-use filter and carclazyte is filtered out. The useful effect of the present invention is: lard acid number after preparation and peroxide value all reach lower level; Lard stability after preparation is better; This preparation method, it is possible to carry out continuous print suitability for industrialized production, reduce production cost.
Description
Technical field
The present invention relates to the technical field of the preparation method of a kind of lard, especially, it relates to the technical field of the preparation method of a kind of refined lard.
Background technology
At present, the processing of the lard of China is in the starting stage, and does not have the regulation of production technique, and the producing of live pig oil has high temperature wet to temper to squeeze two kinds with low-temperature dry usually. High temperature wet tempers that the live pig oil colours pool obtained is dark, moisture content height, local flavor are poor, easily become sour rotten, cholesterol level height; The live pig oil colours pool that obtains of low-temperature dry squeezing compared with shallow, moisture content is little, but suspension impurity, bits, pig blood content are relatively big, and oil yield is lower. Because method of making oil exists a lot of drawback and the characteristic of lard itself, make live pig oil be very easy to oxidative rancidity at normal temperatures, seriously affect 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, lard acid number after refining and peroxide value all reach higher; Lard stability after refining is also unstable; Continuous print suitability for industrialized production can not be carried out, production cost can not be reduced.
The technical problem solved
The present invention, in order to overcome the defect of prior art, discloses the preparation method of a kind of refined lard,
An object is, lard acid number after refining and peroxide value all reach lower level;
Another object is, the lard stability after refining is better;
Another object is, the method for this refined lard, it is possible to carries out continuous print suitability for industrialized production, reduces production cost.
The technical scheme of the present invention
The preparation method of a kind of refined lard, it is characterised in that, comprise the following steps,
Come unstuck: after being heated to 50-60 DEG C without the lard of processing, after being mixed together with the phosphoric acid of 200 �� 50ppm, put into the first tank body that body temperature is 65-70 DEG C, continue 100 �� 5min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and after continuing 30 �� 5min under being placed in the environment that vacuum tightness is 40-80Torr, re-use filter and filter;
Wherein, described phosphoric acid weight is the 0.1-0.3% of the described lard weight without processing, described carclazyte weight be described in come unstuck after the 6-8% of lard weight.
Preferably, the preparation method of the refined lard of the present invention, it is characterised in that, after described decolorization process, also have the following steps,
Deodorization: the lard after described decolorization process is placed in the 2nd tank body that vacuum tightness is 0-10Torr, and in described 2nd tank body, lasting implantation temperature is the water vapor of 245-255 DEG C simultaneously, and keep 20-25min.
Preferably, the preparation method of the refined lard of the present invention, it is characterised in that, after described deodorising step, also have the following steps,
Cooling: under the lard after described deodorising step is placed in 72-78 DEG C of environment, add the citric acid of 175 �� 25ppm and the vitamin-E of 20 �� 5ppm in described lard;
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 deodorising step.
Preferably, the preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described cooling step, also have the following steps,
Allotment: it is carry out under the environment of 40-50 DEG C stirring evenly that the lard after described cooling step is placed in temperature.
Preferably, the preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described adaptation step, also have the following steps,
Being placed in body by the lard after described adaptation step initial temperature and be in the 3rd tank body of 3-5 DEG C, and keep 15-25min, when temperature is increased to 12-16 DEG C in described 3rd tank body, carry out lard in tank stirring evenly, the frequency of stirring is 90-150r/min.
Preferably, the preparation method of the refined lard of the present invention, it is characterised in that, in described decolorization process, the filter membrane aperture of filter is 10 ��m.
The useful effect of the present invention
Instant invention overcomes the defect of prior art, disclose the preparation method of a kind of refined lard, reach, lard acid number after preparation and peroxide value all reach lower level; Lard stability after preparation is better; This prepares the method for lard, it is possible to carries out continuous print suitability for industrialized production, reduces production cost.
Accompanying drawing explanation
Fig. 1 is whole technical process and other concerned process steps flow process of refined lard preparation method of the present invention.
Embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment one
As shown in Figure 1, the preparation method of the refined lard of the present invention, it is characterised in that, comprise the following steps,
Come unstuck: after being heated to 50 DEG C without the lard of processing, after being mixed together with the phosphoric acid of 150ppm, put into the first tank body that body temperature is 65 DEG C, continue 95min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and after continuing 25min under being placed in the environment that vacuum tightness is 40Torr, re-use filter and filter;
Wherein, described phosphoric acid weight is the 0.1% of the described lard weight without processing, described carclazyte weight be described in come unstuck after lard weight 6%.
The preparation method of the refined lard of the present invention, it is characterised in that, after described decolorization process, also have the following steps,
Deodorization: the lard after described glue look step is placed in the 2nd tank body that vacuum tightness is 1Torr, and in described 2nd tank body, continue the water vapor that implantation temperature is 245 DEG C simultaneously, and keep 20min.
The preparation method of the refined lard of the present invention, it is characterised in that, after described deodorising step, also have the following steps,
Cooling: under the lard after described deodorising step is placed in 72 DEG C of environment, add the citric acid of 150ppm and the vitamin-E of 15ppm in described lard;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.1% and 0.01% of lard weight after described deodorising step.
The preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described cooling step, also have the following steps,
Allotment: it is carry out under the environment of 40 DEG C stirring evenly that the lard after described cooling step is placed in temperature.
The preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described adaptation step, also have the following steps,
Being placed in body by the lard after described adaptation step initial temperature and be in the 3rd tank body of 3 DEG C, and keep 15min, when temperature is increased to 12 DEG C in described 3rd tank body, carry out lard in tank stirring evenly, the frequency of stirring is 90r/min.
The preparation method of the refined lard of the present invention, it is characterised in that, in described decolorization process, the filter membrane aperture of filter is 10 ��m.
Embodiment two
As shown in Figure 1, the preparation method of the refined lard of the present invention, it is characterised in that, comprise the following steps,
Come unstuck: after being heated to 60 DEG C without the lard of processing, after being mixed together with the phosphoric acid of 250ppm, put into the first tank body that body temperature is 70 DEG C, continue 105min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and after continuing 35min under being placed in the environment that vacuum tightness is 80Torr, re-use filter and filter;
Wherein, described phosphoric acid weight is the 0.3% of the described lard weight without processing, described carclazyte weight be described in come unstuck after lard weight 8%.
The preparation method of the refined lard of the present invention, it is characterised in that, after described decolorization process, also have the following steps,
Deodorization: the lard after described glue look step is placed in the 2nd tank body that vacuum tightness is 10Torr, and in described 2nd tank body, continue the water vapor that implantation temperature is 255 DEG C simultaneously, and keep 25min.
The preparation method of the refined lard of the present invention, it is characterised in that, after described deodorising step, also have the following steps,
Cooling: under the lard after described deodorising step is placed in 78 DEG C of environment, add the citric acid of 200ppm and the vitamin-E of 25ppm in described lard;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.3% and 0.03% of lard weight after described deodorising step.
The preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described cooling step, also have the following steps,
Allotment: carry out under the lard after described cooling step is placed in the environment of temperature 50 DEG C stirring evenly.
The preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described adaptation step, also have the following steps,
In the 3rd tank body being placed in body by the lard after described adaptation step initial temperature 5 DEG C, and keeping 25min, when temperature is increased to 16 DEG C in described 3rd tank body, carry out lard in tank stirring evenly, the frequency of stirring is 150r/min.
The preparation method of the refined lard of the present invention, it is characterised in that, in described decolorization process, the filter membrane aperture of filter is 10 ��m.
Embodiment three
As shown in Figure 1, the preparation method of the refined lard of the present invention, it is characterised in that, comprise the following steps,
Come unstuck: after being heated to 55 DEG C without the lard of processing, after being mixed together with the phosphoric acid of 230ppm, put into the first tank body that body temperature is 68 DEG C, continue 103min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and after continuing 30min under being placed in the environment that vacuum tightness is 60Torr, re-use filter and filter;
Wherein, described phosphoric acid weight is the 0.2% of the described lard weight without processing, described carclazyte weight be described in come unstuck after lard weight 7%.
The preparation method of the refined lard of the present invention, it is characterised in that, after described decolorization process, also have the following steps,
Deodorization: the lard after described glue look step is placed in the 2nd tank body that vacuum tightness is 5Torr, and in described 2nd tank body, continue the water vapor that implantation temperature is 250 DEG C simultaneously, and keep 23min.
The preparation method of the refined lard of the present invention, it is characterised in that, after described deodorising step, also have the following steps,
Cooling: under the lard after described deodorising step is placed in 75 DEG C of environment, add the citric acid of 175ppm and the vitamin-E of 20ppm in described lard;
Wherein, the weight of described citric acid and described vitamin-E is respectively 0.2% and 0.02% of lard weight after described deodorising step.
The preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described cooling step, also have the following steps,
Allotment: it is carry out under the environment of 45 DEG C stirring evenly that the lard after described cooling step is placed in temperature.
The preparation method of the refined lard of the present invention, it is characterised in that, also comprise, after described adaptation step, also have the following steps,
Being placed in body by the lard after described adaptation step initial temperature and be in the 3rd tank body of 34 DEG C, and keep 22min, when temperature is increased to 14 DEG C in described 3rd tank body, carry out lard in tank stirring evenly, the frequency of stirring is 110r/min.
The preparation method of the refined lard of the present invention, it is characterised in that, in described decolorization process, the filter membrane aperture of filter is 10 ��m.
In above embodiment one to three, the quality results of refined lard product and the contrast of GB (GB/T8937-2006) standard numerical value are as follows:
Above content described in this specification sheets is only illustration made for the present invention. Described specific embodiment can be made various amendment or supplements or adopt similar mode to substitute by those skilled in the art; as long as not deviateing the present invention or surmounting this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (3)
1. the preparation method of a refined lard, it is characterised in that, comprise the following steps,
Come unstuck: after being heated to 50-60 DEG C without the lard of processing, after being mixed together with the phosphoric acid of 200 �� 50ppm, put into the first tank body that body temperature is 65-70 DEG C, continue 100 �� 5min;
Decolouring: add a certain amount of carclazyte in the lard after coming unstuck, and after continuing 30 �� 5min under being placed in the environment that vacuum tightness is 40-80Torr, re-use filter and filter; Wherein, described phosphoric acid weight is the 0.1-0.3% of the described lard weight without processing, described carclazyte weight be described in come unstuck after the 6-8% of lard weight;
Deodorization: the lard after described decolorization process is placed in the 2nd tank body that vacuum tightness is 0-10Torr, and in described 2nd tank body, lasting implantation temperature is the water vapor of 245-255 DEG C simultaneously, and keep 20-25min;
Cooling: under the lard after described deodorising step is placed in 72-78 DEG C of environment, add the citric acid of 175 �� 25ppm and the vitamin-E of 20 �� 5ppm in described lard;
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 deodorising step;
Allotment: it is carry out under the environment of 40-50 DEG C stirring evenly that the lard after described cooling step is placed in temperature;
It is placed in body by the lard after described adaptation step initial temperature and it is in the 3rd tank body of 3-5 DEG C, and keep 15-25min, when temperature is increased to 12-16 DEG C in described 3rd tank body, carry out lard in tank stirring evenly.
2. the preparation method of refined lard as claimed in claim 1, it is characterised in that, in described decolorization process, the filter membrane aperture of filter is 10 ��m.
3. the preparation method of refined lard as claimed in claim 1, it is characterised in that, described when in described 3rd tank body, temperature is increased to 12-16 DEG C, carry out lard in tank stirring evenly, 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 CN104130857A (en) | 2014-11-05 |
| CN104130857B true 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) |
Families Citing this family (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 |
| 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 |
| 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 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102311881B (en) * | 2011-08-11 | 2012-08-15 | 青岛农业大学 | Method for extracting mixed aliphatic acid from abdominal fat of foie gras |
| CN103468401B (en) * | 2013-09-27 | 2015-09-23 | 广州市鼍龙生物技术开发有限公司 | A kind of alligator oil en goes the method for raw meat deodorizing |
-
2014
- 2014-07-07 CN CN201410320122.9A patent/CN104130857B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104130857A (en) | 2014-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104130857B (en) | The preparation method of a kind 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 | |
| CN103005013B (en) | Zero trans fat acid corn oil and refining process thereof | |
| CN111349515B (en) | Zero-reflection green precise moderate-processing grease composition and preparation method thereof | |
| CN102191128B (en) | Method for preparing edible idesia oil | |
| CN107245375B (en) | Rapeseed oil hydration degumming method | |
| CN103045357A (en) | Extraction and refining method for eucommia seed oil | |
| CN103756784A (en) | Thick aroma rapeseed oil cold smelting technological method | |
| CN104312719A (en) | Production technique of tea oil | |
| CN104498182A (en) | Refining process of acer-truncatum seed oil | |
| CN113698988B (en) | Production process of nutritional corn oil | |
| CN105062667A (en) | Edible vegetable oil deacidification and deodorization technology | |
| CN110804496A (en) | Method for retaining vitamin E in sunflower seeds by ultra-short-time low-temperature deodorization | |
| CN112694950B (en) | Production process for extracting neutral oil from soapstock | |
| CN107299001A (en) | A kind of production technology of low oil smoke sunflower oil | |
| CN104745301A (en) | Method for improving quality of tilapia mossambica oil | |
| CN106947592A (en) | It is a kind of to reduce the physicochemical processes that corn oil returns color | |
| CN107586604A (en) | A kind of fundamentals technique | |
| CN110699178B (en) | Method for extracting unsaturated fatty acid from rapeseed oil | |
| CN112080340A (en) | Tea oil with rich flavor and preparation method thereof | |
| CN104830521A (en) | Production method of refined soybean oil | |
| CN110655977A (en) | Method for removing plasticizer from edible oil | |
| CN102399624A (en) | Soybean squeezing method without refining process | |
| CN106674359A (en) | Processing and treatment method for extracting starch from rice |
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 |