CN106635380A - Preparation method of liquid lard oil - Google Patents

Preparation method of liquid lard oil Download PDF

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Publication number
CN106635380A
CN106635380A CN201710079977.0A CN201710079977A CN106635380A CN 106635380 A CN106635380 A CN 106635380A CN 201710079977 A CN201710079977 A CN 201710079977A CN 106635380 A CN106635380 A CN 106635380A
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CN
China
Prior art keywords
lard
liquid
lard oil
temperature
oil
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.)
Pending
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CN201710079977.0A
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Chinese (zh)
Inventor
方庆敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI TIANXIANG GRAIN AND OIL FOOD Co Ltd
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ANHUI TIANXIANG GRAIN AND OIL FOOD Co Ltd
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Priority to CN201710079977.0A priority Critical patent/CN106635380A/en
Publication of CN106635380A publication Critical patent/CN106635380A/en
Pending legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/005—Refining fats or fatty oils by wave energy or electric current, e.g. electrodialysis
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/16—Refining fats or fatty oils by mechanical means

Abstract

The invention relates to edible oil, in particular to a preparation method of liquid lard oil. The preparation method specifically comprises the following steps of smelting of edible lard oil fat, filtering to remove impurities, removing residues, decolorizing by vacuum, deacidifying, deodorizing, performing antioxidation treatment, chilling, enriching nutrients, and boiling, so as to form a finished product. The preparation method of the liquid lard oil has the advantages that long chain fatty acid in the lard oil can be removed, the viscosity of the lard oil is decreased, the low-temperature storage property of the lard oil is improved, the contact interface tension between the lard oil and air is effectively improved, the heat-resistant and antioxidation properties of the lard oil are improved, the final lard oil is rich in short chain fatty acid, the mouth feel is fragrant and tasty, and the fragrance is heavy; the lard oil can be stored for 8 months at normal temperature, and can be stored for 3 months at the temperature higher than 35 DEG C, and the condensing is avoided at the temperature of 0 DEG C or above.

Description

A kind of lard oil preparation method
Technical field
The present invention relates to a kind of edible oil, especially a kind of lard oil preparation method.
Background technology
Lard, Chinese are also referred to as lard or big oil.It is extracted by pork, and original state is to omit yellow half The edible oil of transparency liquid, compared with general vegetable oil, there is irreplaceable peat-reek, can promote the appetite of people.
The shortcoming that at present lard is present mainly has,
（1）The Long carbon chain aliphatic acid contained in lard, to the healthy unfavorable of people, and mouthfeel is not also good；
（2）Lard viscosity is big, and solidification is easy under low-temperature condition；
（3）Lard is oxidizable, become and be difficult under clam, high temperature storage.
The content of the invention
To solve the shortcoming that current lard is present, it is an object of the invention to provide a kind of lard oil preparation method, should Preparation method can reject in the Long carbon chain aliphatic acid in lard, make the good to eat lard oil rich in low-carbon (LC) chain fatty acid of delicate fragrance, And effectively solving lard viscosity is high, low temperature easily solidifies, oxidizable, and high temperature is difficult the shortcoming for preserving.
The technical solution used in the present invention is that a kind of lard oil preparation method is concretely comprised the following steps,
（1）Porker oil and fat melting：Leaf fat is cleaned, diced shape in impregnated in chitin enzyme liquid, is in stir speed (S.S.) 80-85rpm, tank pressure is 8psi, and temperature is 30-32 DEG C, and dissolved oxygen processes 12-15 hours in 22-25% bottom fermentations, dries after taking-up Dry surface moisture, the melting at 130-135 DEG C tentatively obtains lard liquid；
（2）Filter impurity elimination, remove slag：The dregs of fat in lard liquid are filtered, by lard liquid under the centrifugation rate of 3800-4000r/min Centrifugal treating 15-18 minute, standing goes precipitation；
（3）Vacuum decoloration, depickling, deodorization：Lard liquid is pressed into 100 with positive stone flour is played:5 weight is placed in vacuum pressure than mixing For -18 ~ 20KPa, temperature be 60-65 DEG C at the stir speed (S.S.) stir process 30-50 minute of 160-180r/min, by lard liquid The centrifugal treating 20-25 minute under the centrifugation rate of 5000-5200r/min, standing goes precipitation；
（4）Anti-oxidation process：Ratio in lard liquid in 2% adds ubiquinone 10, and at a temperature of 40 DEG C high-voltage pulse electric is placed in 12-14 minutes are processed in, wherein electric-field intensity is 5-7kV/cm；
（5）Quench process：So that lard liquid is heated into 98-100 DEG C, instantaneous temperature reduction treats that lard temperature is down to 2- to -18 ~ -20 DEG C 3 DEG C are a circulation, and lard is processed into 2-3 circulation repeatedly according to above-mentioned circulation；
（6）Abundant nutrition：Add in lard liquid the methyl glycol fatty acid ester of lard weight 0.4%, 0.2% soybean lecithin, 0.2% polyglyceryl fatty acid ester, sends into homogenization 12-15 minutes in 80-90Mpa high pressure homogenizers；
（8）Infusion finished product：Edible oil is heated into 75-80 DEG C in the case where vacuum is -0.08 ~ -0.085mpa, stir process 30- 40 minutes.
Preferably, chitin enzyme activity is 500-800U/ml in chitin enzyme liquid；
Beneficial effect of the present invention is that lard oil preparation method of the present invention can reject in the Long carbon chain aliphatic acid in lard, drop Low lard viscosity, improves lard cryopreservation performance, and is effectively improved lard and air contact interfacial tension, improves lard heat-resisting Antioxygenic property, is rich in low-carbon (LC) chain fatty acid in finally obtained lard, and delicate fragrance is good to eat, aromatic flavour, can store under normal temperature Deposit 8 months, can store during higher than 35 DEG C 3 months, more than 0 DEG C is not in solidification phenomenon.
Wherein, before leaf fat melting, fermentation process in chitin enzyme liquid is impregnated in, can effectively by the Long carbon chain fat in lard Fat acid is rejected, and improves the edible safety of lard；
Wherein, lard liquid and a positive stone flour being mixed into vacuum stirring process can effectively remove lard fishy smell stink and tart flavour, improve The eating mouth feel of lard；
Wherein, ubiquinone 10 is added in lard liquid, is placed in being processed in high-pressure pulse electric, lard and air can be effectively improved Contact interface tension force, makes lard be difficult oxidation by air, improves the shelf characteric of lard；
Wherein, lard liquid is heated into 98-100 DEG C, instantaneous temperature reduction treats that lard temperature is down to 2-3 DEG C for one to -18 ~ -20 DEG C Individual circulation, and iterative cycles process, can effectively improve lard resistance to low temperature, make lard be not in that solidification is existing more than 0 DEG C As；
Wherein, the methyl glycol fatty acid ester of addition lard weight 0.4%, 0.2% soybean lecithin, 0.2% gather sweet in lard liquid Oil and fat acid esters, sends into homogenization in 80-90Mpa high pressure homogenizers, effectively increases the nutritive value of lard.
Specific embodiment
Embodiment 1, a kind of lard oil preparation method, concretely comprise the following steps,
（1）Porker oil and fat melting：Leaf fat is cleaned, diced shape in impregnated in chitin enzyme liquid, is in stir speed (S.S.) 80rpm, tank pressure is 8psi, and temperature is 30 DEG C, and dissolved oxygen is processed 12 hours in 22% bottom fermentation, takes out post-drying surface moisture, Melting at 130 DEG C tentatively obtains lard liquid；
（2）Filter impurity elimination, remove slag：The dregs of fat in lard liquid are filtered, by lard liquid at centrifugation under the centrifugation rate of 3800r/min Reason 15 minutes, standing goes precipitation；
（3）Vacuum decoloration, depickling, deodorization：Lard liquid is pressed into 100 with positive stone flour is played:5 weight is placed in vacuum pressure than mixing It is with the stir speed (S.S.) stir process 30 minutes of 160/min at 60 DEG C, by lard liquid 5000r/min's for -18KPa, temperature Centrifugal treating 20 minutes under centrifugation rate, standing goes precipitation；
（4）Anti-oxidation process：Ratio in lard liquid in 2% adds ubiquinone 10, and chitin enzyme activity is in chitin enzyme liquid 500U/ml, is placed in high-pressure pulse electric at a temperature of 40 DEG C and processes 12 minutes, and wherein electric-field intensity is 5kV/cm；
（5）Quench process：So that lard liquid is heated into 98 DEG C, instantaneous temperature reduction treats that lard temperature is down to 2 DEG C for one to -18 DEG C Circulation, 2 circulations are processed by lard repeatedly according to above-mentioned circulation；
（6）Abundant nutrition：Add in lard liquid the methyl glycol fatty acid ester of lard weight 0.4%, 0.2% soybean lecithin, 0.2% polyglyceryl fatty acid ester, sends into homogenization 12 minutes in 80Mpa high pressure homogenizers；
（8）Infusion finished product：Edible oil is heated into 75 DEG C in the case where vacuum is -0.08mpa, stir process 30 minutes.
Embodiment 2, a kind of lard oil preparation method, concretely comprise the following steps,
（1）Porker oil and fat melting：Leaf fat is cleaned, diced shape in impregnated in chitin enzyme liquid, is in stir speed (S.S.) 85rpm, tank pressure is 8psi, and temperature is 32 DEG C, and dissolved oxygen is processed 15 hours in 25% bottom fermentation, takes out post-drying surface moisture, Melting at 135 DEG C tentatively obtains lard liquid；
（2）Filter impurity elimination, remove slag：The dregs of fat in lard liquid are filtered, by lard liquid at centrifugation under the centrifugation rate of 4000r/min Reason 18 minutes, standing goes precipitation；
（3）Vacuum decoloration, depickling, deodorization：Lard liquid is pressed into 100 with positive stone flour is played:5 weight is placed in vacuum pressure than mixing It is with the stir speed (S.S.) stir process 50 minutes of 180r/min at 65 DEG C, by lard liquid 5200r/min's for -20KPa, temperature Centrifugal treating 25 minutes under centrifugation rate, standing goes precipitation；
（4）Anti-oxidation process：Ratio in lard liquid in 2% adds ubiquinone 10, and chitin enzyme activity is in chitin enzyme liquid 800U/ml, is placed in high-pressure pulse electric at a temperature of 40 DEG C and processes 14 minutes, and wherein electric-field intensity is 7kV/cm；
（5）Quench process：So that lard liquid is heated into 100 DEG C, instantaneous temperature reduction treats that lard temperature is down to 3 DEG C for one to -20 DEG C Circulation, 3 circulations are processed by lard repeatedly according to above-mentioned circulation；
（6）Abundant nutrition：Add in lard liquid the methyl glycol fatty acid ester of lard weight 0.4%, 0.2% soybean lecithin, 0.2% polyglyceryl fatty acid ester, sends into homogenization 15 minutes in 90Mpa high pressure homogenizers；
（8）Infusion finished product：Edible oil is heated into 80 DEG C in the case where vacuum is -0.085mpa, stir process 40 minutes.
Embodiment 3, a kind of lard oil preparation method, concretely comprise the following steps,
（1）Porker oil and fat melting：Leaf fat is cleaned, diced shape in impregnated in chitin enzyme liquid, is in stir speed (S.S.) 82rpm, tank pressure is 8psi, and temperature is 31 DEG C, and dissolved oxygen is processed 13 hours in 23% bottom fermentation, takes out post-drying surface moisture, Melting at 132 DEG C tentatively obtains lard liquid；
（2）Filter impurity elimination, remove slag：The dregs of fat in lard liquid are filtered, by lard liquid at centrifugation under the centrifugation rate of 3900r/min Reason 16 minutes, standing goes precipitation；
（3）Vacuum decoloration, depickling, deodorization：Lard liquid is pressed into 100 with positive stone flour is played:5 weight is placed in vacuum pressure than mixing It is with the stir speed (S.S.) stir process 40 minutes of 170r/min at 63 DEG C, by lard liquid 5100r/min's for -19KPa, temperature Centrifugal treating 22 minutes under centrifugation rate, standing goes precipitation；
（4）Anti-oxidation process：Ratio in lard liquid in 2% adds ubiquinone 10, and chitin enzyme activity is in chitin enzyme liquid 600U/ml, is placed in high-pressure pulse electric at a temperature of 40 DEG C and processes 13 minutes, and wherein electric-field intensity is 6kV/cm；
（5）Quench process：So that lard liquid is heated into 99 DEG C, instantaneous temperature reduction treats that lard temperature is down to 2.5 DEG C for one to -19 DEG C Individual circulation, 2 circulations are processed by lard repeatedly according to above-mentioned circulation；
（6）Abundant nutrition：Add in lard liquid the methyl glycol fatty acid ester of lard weight 0.4%, 0.2% soybean lecithin, 0.2% polyglyceryl fatty acid ester, sends into homogenization 13 minutes in 85Mpa high pressure homogenizers；
（8）Infusion finished product：Edible oil is heated into 78 DEG C in the case where vacuum is -0.083mpa, stir process 35 minutes.

Claims (3)

1. a kind of lard oil preparation method, it is characterised in that concretely comprise the following steps,
（1）Porker oil and fat melting：Leaf fat is cleaned, diced shape in impregnated in chitin enzyme liquid, is in stir speed (S.S.) 80-85rpm, tank pressure is 8psi, and temperature is 30-32 DEG C, and dissolved oxygen processes 12-15 hours in 22-25% bottom fermentations, dries after taking-up Dry surface moisture, the melting at 130-135 DEG C tentatively obtains lard liquid；
（2）Filter impurity elimination, remove slag：The dregs of fat in lard liquid are filtered, by lard liquid under the centrifugation rate of 3800-4000r/min Centrifugal treating 15-18 minute, standing goes precipitation；
（3）Vacuum decoloration, depickling, deodorization：Lard liquid is pressed into 100 with positive stone flour is played:5 weight is placed in vacuum pressure than mixing For -18 ~ 20KPa, temperature be 60-65 DEG C at the stir speed (S.S.) stir process 30-50 minute of 160-180r/min, by lard liquid The centrifugal treating 20-25 minute under the centrifugation rate of 5000-5200r/min, standing goes precipitation；
（4）Anti-oxidation process：Ubiquinone 10 is added in lard liquid, is placed at a temperature of 40 DEG C in high-pressure pulse electric and is processed 12- 14 minutes, wherein electric-field intensity was 5-7kV/cm；
（5）Quench process：So that lard liquid is heated into 98-100 DEG C, instantaneous temperature reduction treats that lard temperature is down to 2- to -18 ~ -20 DEG C 3 DEG C are a circulation, and lard is processed into 2-3 circulation repeatedly according to above-mentioned circulation；
（6）Abundant nutrition：Add in lard liquid the methyl glycol fatty acid ester of lard weight 0.4%, 0.2% soybean lecithin, 0.2% polyglyceryl fatty acid ester, sends into homogenization 12-15 minutes in 80-90Mpa high pressure homogenizers；
（8）Infusion finished product：Edible oil is heated into 75-80 DEG C in the case where vacuum is -0.08 ~ -0.085mpa, stir process 30- 40 minutes.
2. a kind of lard oil preparation method according to claim 1, it is characterised in that
Chitin enzyme activity is 500-800U/ml in chitin enzyme liquid.
3. a kind of lard oil preparation method according to claim 1, it is characterised in that
It is 2% that ubiquinone 10 adds weight ratio.
CN201710079977.0A 2017-02-15 2017-02-15 Preparation method of liquid lard oil Pending CN106635380A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107494774A (en) * 2017-09-04 2017-12-22 安徽天祥粮油食品有限公司 A kind of direct-edible sheep oil and preparation method thereof
CN107509823A (en) * 2017-09-04 2017-12-26 安徽天祥粮油食品有限公司 A kind of mediation preparation technology of mixing edible oil
CN107660619A (en) * 2017-09-04 2018-02-06 安徽天祥粮油食品有限公司 A kind of edible mixing animal oil and preparation method thereof
CN108271872A (en) * 2017-12-19 2018-07-13 安徽牧洋油脂有限公司 A kind of mellowness lard and preparation method thereof
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
CN112931634A (en) * 2019-12-11 2021-06-11 重庆市帅克食品有限公司 Efficient beef tallow refining method

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CN105394122A (en) * 2015-10-31 2016-03-16 安徽天祥粮油食品有限公司 Yunnan-style mooncake oil and making method thereof
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107494774A (en) * 2017-09-04 2017-12-22 安徽天祥粮油食品有限公司 A kind of direct-edible sheep oil and preparation method thereof
CN107509823A (en) * 2017-09-04 2017-12-26 安徽天祥粮油食品有限公司 A kind of mediation preparation technology of mixing edible oil
CN107660619A (en) * 2017-09-04 2018-02-06 安徽天祥粮油食品有限公司 A kind of edible mixing animal oil and preparation method thereof
CN108271872A (en) * 2017-12-19 2018-07-13 安徽牧洋油脂有限公司 A kind of mellowness lard and preparation method thereof
CN112931634A (en) * 2019-12-11 2021-06-11 重庆市帅克食品有限公司 Efficient beef tallow refining method
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

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Application publication date: 20170510