CN114058442A - Processing method of edible chicken oil - Google Patents
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- 238000000605 extraction Methods 0.000 claims abstract description 81
- 238000000034 method Methods 0.000 claims abstract description 37
- 238000004332 deodorization Methods 0.000 claims abstract description 35
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- 238000000194 supercritical-fluid extraction Methods 0.000 claims abstract description 29
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- 230000003064 anti-oxidating effect Effects 0.000 claims abstract description 8
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 35
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- 238000012545 processing Methods 0.000 claims description 15
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 14
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 7
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- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
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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
- 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
- C11B3/006—Refining fats or fatty oils by extraction
-
- 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
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- 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
- C11B3/10—Refining fats or fatty oils by adsorption
-
- 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
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
-
- 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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Edible Oils And Fats (AREA)
- Extraction Or Liquid Replacement (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of edible chicken oil, which comprises the following steps: raw material pretreatment → ultrasonic treatment → CO2Supercritical extraction → decolorization → deodorization → antioxidation → precise filtration, the specific surface area is improved by fully crushing the raw material, so that the contact area between the extracting agent and the material is increased in the extraction process, the extraction effect is improved, the tissue structure and the cell structure of the raw material are further damaged by ultrasonic cell crushing treatment before extraction, the molecular weight and the carbon chain length of the raw material are reduced, the inhibition effect of the dissolution of fatty acid in cells is weakened, the difficulty of supercritical extraction is reduced, and high-efficiency extraction separation can be realized without adding an entrainer; the chicken oil of the invention is processedThe method has the advantages of no solvent in the whole process, simple operation, no organic solvent residue, high oil extraction rate, less phosphorus in the obtained chicken oil and low color, and can avoid oxidation rancidity of the oil.
Description
Technical Field
The invention relates to the technical field of animal fat processing, in particular to a processing method of edible chicken oil.
Background
Animal fat is lipid extracted from raw fat, i.e. pure glyceride obtained by removing connective tissue in raw fat, is mainly used for human eating and is an important source of fat nutrients in dietary fiber structure. The chicken fat contains multiple components such as fatty acid, protein, fat-soluble vitamin, sterol, etc., is rich in nutrients necessary for human growth and development, has special chicken fat fragrance, and has unsaturated fatty acid content of more than 88%, which is far higher than that of other animal fat such as pig, cattle, sheep, etc.
The traditional chicken oil extraction process mainly comprises a solvent method and a high-temperature boiling method, wherein the solvent method not only can bring organic solvent residues to lecithin and protein, but also can cause environmental pollution, and the high-temperature boiling method can easily decompose phospholipid, deepen the color of oil, increase the acid value and reduce the quality of products. Modern technology shows that supercritical CO is adopted2Can effectively extract oil and fat components in animals, and has the advantages of simple process, no organic solvent residue, mild operation conditions and the like which are incomparable with the traditional process. In oil production, the supercritical fluid extraction technology avoids oil oxidation rancidity caused by distillation heating in the separation process of a solvent extraction method, does not have solvent residues, and overcomes the defects of low yield, complex refining process, unsatisfactory product color and the like of the traditional extraction method.
Supercritical CO2The extraction also has its limitations, supercritical CO2The extraction technology can separate fatty acid with different carbon chain lengths, is suitable for extracting substances with smaller relative molecular mass, but has poor extraction efficiency on effective components with larger relative molecular mass.
Disclosure of Invention
In order to solve the problems, the invention provides a processing method of edible chicken oil, which utilizes supercritical extraction to extract the chicken oil, fully pretreats raw materials before extraction, reduces the molecular weight and polarity of the raw materials, and can realize high-efficiency extraction without using any solvent and entrainer.
The technical scheme of the invention is as follows:
the embodiment of the invention provides a processing method of edible chicken oil on one hand, which comprises the following steps:
(1) pretreatment of raw materials: selecting fresh without rotten changeCrushing chicken suet to obtain chicken suet particles with particle size of 0.1-1cm as raw material A, wherein the particle size of the raw material is in proportion to supercritical CO2The extraction has important influence, the particle size of 0.1-1cm can not only improve the specific surface area of the raw materials during extraction, but also prevent the raw materials from aggregating into lumps to hinder the contact effect of the extracting agent and the filler;
(2) ultrasonic treatment: crushing the raw material A for 1-10min by an ultrasonic cell crusher, wherein tissues of the raw material A are damaged after the raw material A passes through the ultrasonic cell crusher, so that the contact area of a solvent and a material during extraction is further increased, and simultaneously, the cell structure is damaged after ultrasonic treatment, so that the whole molecular weight is reduced, the inhibition effect of the inside of a cell on the dissolution of fatty acid is weakened, meanwhile, bacteria or viruses in the raw material can be eliminated by ultrasonic treatment, and the raw material B is obtained after ultrasonic treatment;
(3)CO2supercritical extraction: filling the raw material B into an extractive distillation tower for CO2Supercritical extraction, wherein supercritical carbon dioxide fluid flows through a packing layer from bottom to top in a countercurrent manner from bottom to top, carries an extraction product to enter a separation kettle from an exhaust valve at the top of a tower, the extraction mode can reduce the back mixing phenomenon to the maximum extent, so that a solvent keeps a large concentration difference in the tower, the extraction efficiency is improved, the supercritical fluid is changed into gas after passing through the separation kettle to be separated from the product, and an extraction product C is obtained after separation; reducing the pressure of the carbon dioxide discharged from the separation kettle, removing impurities through a purifier, and returning the carbon dioxide to the storage tank for recycling; the extraction pressure in the extraction rectifying tower is 15-50MPa, the extraction temperature is 55-70 ℃, and in the extraction process, because the boiling points of fatty acid, phospholipid and the like are different, degumming and deacidification can be completed during extraction, so that the subsequent alkali refining and deacidification process is omitted, and a large amount of sewage is avoided;
(4) and (3) decoloring: adding the extraction product C into a decolorizing tower, heating oil to 110 + -10 deg.C, adding decolorizing agent, standing for 17-23min, filtering, and adding CO2Part of decoloring effect can be achieved in the supercritical extraction process, so that the consumption of a decoloring agent is less in the decoloring process of a subsequent decoloring tower;
(5) deodorizing: by CO2Compared with chicken obtained by traditional steaming method and solvent method, the chicken oil obtained by supercritical extraction methodThe odor of the oil is small, the filtered oil is added into a vacuum deodorization tower, the deodorization mode comprises vacuum steam deodorization, odor substances with large volatility in the chicken oil can be separated, the taste of the chicken oil is effectively guaranteed, and the temperature of the vacuum deodorized oil is reduced to 60-80 ℃ through a heat exchanger by a pump;
(6) antioxidation: the refined chicken oil is easy to oxidize, and the most direct method is to add an antioxidant to improve the oxidation resistance of the chicken oil. Adding a natural antioxidant into the deodorized oil and uniformly mixing to obtain a product D, wherein the natural antioxidant is safer than a chemically synthesized antioxidant;
(7) and (3) precise filtration: and filtering the product D by using a filter bag with the aperture not larger than 5 microns, wherein the filtering pressure is 0.01-0.3MPa, thus obtaining the product edible chicken oil, and performing vacuum packaging and warehousing after the product edible chicken oil is qualified by inspection.
According to the processing method of the edible chicken fat, the pretreatment of the chicken fat in the step (1) comprises the following steps: selecting fresh rotten and deteriorated chicken leaf lard, cleaning the chicken leaf lard, airing, crushing the chicken leaf lard into a 7-10cm block raw material by a crusher, processing the block raw material into chicken leaf lard particles with the particle size of 0.1-1cm by a meat grinder, and fully ensuring that the raw material is crushed into the optimum particle size.
According to the processing method of the edible chicken oil, the ultrasonic frequency used for ultrasonic treatment in the step (2) is 10-30KHz, the ultrasonic power is 10-100W, and a treatment mode with higher power or higher frequency is not suitable for the process, so that the phenomenon that the raw materials separate out the oil due to too strong vibration and cavitation in the ultrasonic crushing process is prevented.
Further, according to the processing method of the edible chicken oil, the filling amount of the raw material B in the extraction and rectification tower in the step (3) is 30-50% of the volume of the tower, the extraction efficiency is too low when the filling amount is too small, and the filling particle lumps can not be fully contacted with the extracting agent easily due to too large filling amount, so that the extraction rate is influenced.
Furthermore, according to the processing method of the edible chicken oil, in the extraction and rectification tower in the step (3), a Raschig ring or pall ring is used as a filling mode, and the Raschig ring is theta-shaped or cross-shaped; the filling mode can increase the liquid holdup in the tower, reduce the speed of the reflux, reduce the back mixing phenomenon and improve the extraction efficiency.
According to the processing method of the edible chicken oil, the decoloring agent in the step (4) is neutral or acidic argil, the activated argil has good chemical activity and large adsorption pore volume and has strong adsorption capacity on pigments and impurities, the activated argil also has the characteristics of high decoloring rate, low oil carrying rate, high filtering speed and the like, and partial decoloring effect is achieved in the supercritical extraction process, so that the consumption of the argil in the decoloring step is less than that of other methods, and the consumption of the argil is 0.1-0.5%.
According to the processing method of the edible chicken oil, in the step (5), the vacuum deodorization temperature is 104 +/-2 ℃, the deodorization time is 20-40min, and the vacuum degree is not more than-0.090 Mpa, so that glyceride in the chicken oil is prevented from volatilizing.
According to the processing method of the edible chicken oil, the natural antioxidant in the step (6) is one of vitamin E, rosemary essential oil and tea polyphenol; the addition amount of the natural antioxidant is less than 0.05 g/kg.
According to the processing method of the edible chicken oil, the final product in the step (7) is packaged by adopting a sealed, oxygen-isolated and light-resistant container, so that the deterioration in the shelf life is prevented.
According to the processing method of the edible chicken oil provided by the invention, the carbon dioxide supercritical extraction technology is adopted for extraction, and the raw materials are fully crushed to improve the specific surface area, so that the contact area between an extracting agent and the materials in the extraction process is increased, and the extraction effect is improved; further, the tissue structure and the cell structure of the raw material are damaged through ultrasonic cell disruption treatment before extraction, the molecular weight and the carbon chain length of the raw material are reduced, the inhibition effect of the dissolution of fatty acid in cells is weakened, the difficulty of supercritical extraction is reduced, and high-efficiency extraction separation can be realized without adding an entrainer; according to the processing method of the chicken oil, no solvent is used in the whole process, the operation is simple, no organic solvent is left, the oxidative rancidity of the oil can be avoided, the extraction rate of the oil is high, the obtained chicken oil contains less phosphorus and is low in color, degumming and deacidification processes are omitted, and the post-treatment process is simple; the implementation of the decoloring and deodorizing processes not only ensures the color and taste of the chicken oil, but also eliminates the damage of pigments and other volatile substances in the chicken oil to human bodies, adds an antioxidant to enhance the oxidation resistance, and precisely filters in the last process to further ensure the cleanliness of the chicken oil so as to obtain the edible chicken oil without impurities.
Detailed Description
Features and exemplary embodiments of various aspects of the present invention will be described in detail below, and in order to make objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail below with reference to specific embodiments. It is to be understood that the specific embodiments described herein are merely illustrative of the invention and are not to be construed as limiting the invention, for the purposes of illustrating the principles of the invention.
The "ranges" disclosed herein are in the form of lower and upper limits. There may be one or more lower limits, and one or more upper limits, respectively. The given range is defined by the selection of a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular range. All ranges that can be defined in this manner are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range.
In the present invention, the ranges of the contents of the components of the composition and the preferred ranges thereof may be combined with each other to form a new technical solution, unless otherwise specified.
In the present invention, all embodiments and preferred embodiments mentioned herein may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, specific numerical values and specific substances in the examples herein may be combined with other features of the parts described herein, if not specifically stated. For example, where the temperature of the reaction is 55-70 ℃ as mentioned in the description section and 60 ℃ as mentioned in the examples, it is to be understood that the range of 55-60 ℃ or the range of 60-70 ℃ has been specifically disclosed herein and that this range may be combined with other features of the description section to form new embodiments.
The invention will be further illustrated with reference to specific examples:
example 1
The embodiment provides a processing method of edible chicken oil, which comprises the following steps:
(1) pretreatment of raw materials: the raw material pretreatment comprises two processes of raw material selection and pretreatment:
a: selecting raw materials: selecting fresh, non-rotten and non-deteriorated chicken suet which meets the inspection standard, and if the raw materials need to be stored, storing the raw materials to the low temperature of-18 ℃.
B: pretreatment: cleaning and airing the chicken suet, crushing the chicken suet into a block raw material with the particle size of 7-10cm by a crusher, and processing the block raw material into chicken suet particles with the particle size of 0.1-1cm by a meat grinder to serve as a raw material A;
(2) ultrasonic treatment: crushing the raw material A for 3min by an ultrasonic cell crusher, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 50W, so as to obtain a raw material B;
(3)CO2supercritical extraction: placing the raw material B in an extraction rectifying tower by adopting a theta-shaped Raschig ring packing mode for CO2Supercritical extraction, wherein supercritical carbon dioxide fluid flows through a packing layer from bottom to top in a countercurrent manner, carries an extraction product to enter a separation kettle from an exhaust valve at the top of the tower, and is separated by the separation kettle to obtain an extraction product C, and the extraction rate is 97%; CO in the extraction rectification tower2Supercritical extraction time of 100min with CO2The flow is 120ml/min, the extraction pressure is 30MPa, and the extraction temperature is 60 ℃;
(4) and (3) decoloring: adding the extraction product C into a decoloring tower, heating the oil to 110 ℃, adding 0.1% of activated clay, standing for 20min, and filtering;
(5) deodorizing: adding the filtered oil into a vacuum deodorization tower, wherein the deodorization mode is vacuum steam deodorization, the vacuum deodorization temperature is controlled at 104 ℃, the deodorization time is 30min, the vacuum degree is not more than-0.090 MPa, and the temperature of the deodorized oil is reduced to 70 ℃ by a heat exchanger through a pump;
(6) antioxidation: adding natural vitamin E into the deodorized oil and uniformly mixing to obtain a product D;
(7) and (3) precise filtration: and filtering the product D by using a filter bag with the aperture not larger than 5 microns, wherein the filtering pressure is 0.2MPa to obtain the edible chicken oil product, inspecting the physical and chemical indexes of the product, packaging the qualified product by using a sealed, oxygen-isolated and light-proof container, and warehousing the packaged product.
Example 2
The embodiment provides a processing method of edible chicken oil, which comprises the following steps:
(1) pretreatment of raw materials: the raw material pretreatment comprises two processes of raw material selection and pretreatment:
a: selecting raw materials: selecting fresh, non-rotten and non-deteriorated chicken suet which meets the inspection standard, and if the raw materials need to be stored, storing the raw materials to the low temperature of-18 ℃.
B: pretreatment: cleaning and airing the chicken suet, crushing the chicken suet into a block raw material with the particle size of 7-10cm by a crusher, and processing the block raw material into chicken suet particles with the particle size of 0.1-1cm by a meat grinder to serve as a raw material A;
(2) ultrasonic treatment: crushing the raw material A for 6min by an ultrasonic cell crusher, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 50W, so as to obtain a raw material B;
(3)CO2supercritical extraction: placing the raw material B in an extraction rectifying tower by adopting a theta-shaped Raschig ring packing mode for CO2Supercritical extraction, wherein supercritical carbon dioxide fluid flows through a packing layer from bottom to top in a countercurrent manner, carries an extraction product to enter a separation kettle from an exhaust valve at the top of the tower, and is separated by the separation kettle to obtain an extraction product C, wherein the extraction rate is 96%; CO in the extraction rectification tower2Supercritical extraction time of 100min with CO2The flow is 120ml/min, the extraction pressure is 30MPa, and the extraction temperature is 60 ℃;
(4) and (3) decoloring: adding the extraction product C into a decoloring tower, heating the oil to 110 ℃, adding 0.1% of activated clay, standing for 20min, and filtering;
(5) deodorizing: adding the filtered oil into a vacuum deodorization tower, wherein the deodorization mode is vacuum steam deodorization, the vacuum deodorization temperature is controlled at 104 ℃, the deodorization time is 30min, the vacuum degree is not more than-0.090 MPa, and the temperature of the deodorized oil is reduced to 70 ℃ by a heat exchanger through a pump;
(6) antioxidation: adding natural vitamin E into the deodorized oil and uniformly mixing to obtain a product D;
(7) and (3) precise filtration: and filtering the product D by using a filter bag with the aperture not larger than 5 microns, wherein the filtering pressure is 0.2MPa to obtain the edible chicken oil product, inspecting the physical and chemical indexes of the product, packaging the qualified product by using a sealed, oxygen-isolated and light-proof container, and warehousing the packaged product.
Example 3
The embodiment provides a processing method of edible chicken oil, which comprises the following steps:
(1) pretreatment of raw materials: the raw material pretreatment comprises two processes of raw material selection and pretreatment:
a: selecting raw materials: selecting fresh, non-rotten and non-deteriorated chicken suet which meets the inspection standard, and if the raw materials need to be stored, storing the raw materials to the low temperature of-18 ℃.
B: pretreatment: cleaning and airing the chicken suet, crushing the chicken suet into a block raw material with the particle size of 7-10cm by a crusher, and processing the block raw material into chicken suet particles with the particle size of 0.1-1cm by a meat grinder to serve as a raw material A;
(2) ultrasonic treatment: crushing the raw material A for 8min by an ultrasonic cell crusher, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 50W, so as to obtain a raw material B;
(3)CO2supercritical extraction: placing the raw material B in an extraction rectifying tower by adopting a theta-shaped Raschig ring packing mode for CO2Supercritical extraction, wherein supercritical carbon dioxide fluid flows through a packing layer from bottom to top in a countercurrent manner, carries an extraction product to enter a separation kettle from an exhaust valve at the top of the tower, and is separated by the separation kettle to obtain an extraction product C with the extraction rate of 95%; CO in the extraction rectification tower2Supercritical extraction time of 100min with CO2The flow is 120ml/min, the extraction pressure is 30MPa, and the extraction temperature is 60 ℃;
(4) and (3) decoloring: adding the extraction product C into a decoloring tower, heating the oil to 110 ℃, adding 0.1% of activated clay, standing for 20min, and filtering;
(5) deodorizing: adding the filtered oil into a vacuum deodorization tower, wherein the deodorization mode is vacuum steam deodorization, the vacuum deodorization temperature is controlled at 104 ℃, the deodorization time is 30min, the vacuum degree is not more than-0.090 MPa, and the temperature of the deodorized oil is reduced to 70 ℃ by a heat exchanger through a pump;
(6) antioxidation: adding natural vitamin E into the deodorized oil and uniformly mixing to obtain a product D;
(7) and (3) precise filtration: and filtering the product D by using a filter bag with the aperture not larger than 5 microns, wherein the filtering pressure is 0.2MPa to obtain the edible chicken oil product, inspecting the physical and chemical indexes of the product, packaging the qualified product by using a sealed, oxygen-isolated and light-proof container, and warehousing the packaged product.
Example 4
(1) Pretreatment of raw materials: the raw material pretreatment comprises two processes of raw material selection and pretreatment:
a: selecting raw materials: selecting fresh, non-rotten and non-deteriorated chicken suet which meets the inspection standard, and if the raw materials need to be stored, storing the raw materials to the low temperature of-18 ℃.
B: pretreatment: cleaning and airing the chicken suet, crushing the chicken suet into a block raw material with the particle size of 7-10cm by a crusher, and processing the block raw material into chicken suet particles with the particle size of 0.1-1cm by a meat grinder to serve as a raw material A;
(2) ultrasonic treatment: crushing the raw material A for 3min by an ultrasonic cell crusher, wherein the ultrasonic frequency is 30KHz, and the ultrasonic power is 100W, so as to obtain a raw material B;
(3)CO2supercritical extraction: placing the raw material B in an extraction rectifying tower by adopting a theta-shaped Raschig ring packing mode for CO2Supercritical extraction, wherein supercritical carbon dioxide fluid flows through a packing layer from bottom to top in a countercurrent manner, carries an extraction product to enter a separation kettle from an exhaust valve at the top of the tower, and is separated by the separation kettle to obtain an extraction product C with an extraction rate of 94%; CO in the extraction rectification tower2Supercritical extraction time of 100min with CO2The flow rate is 120ml/min, extractTaking the pressure of 30MPa and the extraction temperature of 60 ℃;
(4) and (3) decoloring: adding the extraction product C into a decoloring tower, heating the oil to 110 ℃, adding 0.1% of activated clay, standing for 20min, and filtering;
(5) deodorizing: adding the filtered oil into a vacuum deodorization tower, wherein the deodorization mode is vacuum steam deodorization, the vacuum deodorization temperature is controlled at 104 ℃, the deodorization time is 30min, the vacuum degree is not more than-0.090 MPa, and the temperature of the deodorized oil is reduced to 70 ℃ by a heat exchanger through a pump;
(6) antioxidation: adding natural vitamin E into the deodorized oil and uniformly mixing to obtain a product D;
(7) and (3) precise filtration: and filtering the product D by using a filter bag with the aperture not larger than 5 microns, wherein the filtering pressure is 0.2MPa to obtain the edible chicken oil product, inspecting the physical and chemical indexes of the product, packaging the qualified product by using a sealed, oxygen-isolated and light-proof container, and warehousing the packaged product.
Example 5
(1) Pretreatment of raw materials: the raw material pretreatment comprises two processes of raw material selection and pretreatment:
a: selecting raw materials: selecting fresh, non-rotten and non-deteriorated chicken suet which meets the inspection standard, and if the raw materials need to be stored, storing the raw materials to the low temperature of-18 ℃.
B: pretreatment: cleaning and airing the chicken suet, crushing the chicken suet into a block raw material with the particle size of 7-10cm by a crusher, and processing the block raw material into chicken suet particles with the particle size of 0.1-1cm by a meat grinder to serve as a raw material A;
(2)CO2supercritical extraction: placing the raw material A in an extraction rectification tower by adopting a theta-shaped Raschig ring packing mode for CO2Supercritical extraction, wherein supercritical carbon dioxide fluid flows through a packing layer from bottom to top in a countercurrent manner, carries an extraction product to enter a separation kettle from an exhaust valve at the top of the tower, and is separated by the separation kettle to obtain an extraction product B, and the extraction rate is 89%; CO in the extraction rectification tower2Supercritical extraction time of 100min with CO2The flow is 120ml/min, the extraction pressure is 30MPa, and the extraction temperature is 60 ℃;
(4) and (3) decoloring: adding the extraction product B into a decoloring tower, heating the oil to 110 ℃, adding 0.1% of activated clay, standing for 20min, and filtering;
(5) deodorizing: adding the filtered oil into a vacuum deodorization tower, wherein the deodorization mode is vacuum steam deodorization, the vacuum deodorization temperature is controlled at 104 ℃, the deodorization time is 30min, the vacuum degree is not more than-0.090 MPa, and the temperature of the deodorized oil is reduced to 70 ℃ by a heat exchanger through a pump;
(6) antioxidation: adding natural vitamin E into the deodorized oil and mixing uniformly to obtain a product C;
(7) and (3) precise filtration: and filtering the product C by using a filter bag with the aperture not larger than 5 microns, wherein the filtering pressure is 0.2MPa to obtain the edible chicken oil product, inspecting the physical and chemical indexes of the product, packaging the qualified product by using a sealed, oxygen-isolated and light-proof container, and warehousing the packaged product.
And (3) comparison test:
the chicken oil prepared in the examples 1 to 5 is compared with the chicken oil sold in the market by observation and physicochemical inspection, and the inspection result is as follows:
table one: physical and chemical index detection result
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or additions or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are also included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. The processing method of the edible chicken oil is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting fresh rotten and deteriorated chicken suet, and crushing to obtain chicken suet particles with the particle size of 0.1-1cm as a raw material A;
(2) ultrasonic treatment: crushing the raw material A for 1-10min by an ultrasonic cell crusher to obtain a raw material B;
(3)CO2supercritical extraction: filling the raw material B into an extractive distillation tower for CO2Supercritical extraction, wherein supercritical carbon dioxide fluid flows through a packing layer from bottom to top in a countercurrent manner, carries an extraction product to enter a separation kettle from an exhaust valve at the top of the tower, and is separated by the separation kettle to obtain an extraction product C; the extraction pressure in the extraction rectifying tower is 15-50MPa, and the extraction temperature is 55-70 ℃;
(4) and (3) decoloring: adding the extraction product C into a decolorizing tower, heating the oil to 110 +/-10 ℃, adding a decolorizing agent, standing for 17-23min, and filtering;
(5) deodorizing: adding the filtered grease into a vacuum deodorization tower, and reducing the temperature of the grease subjected to vacuum deodorization to 60-80 ℃ through a heat exchanger by a pump;
(6) antioxidation: adding a natural antioxidant into the deodorized grease, and uniformly mixing to obtain a product D;
(7) and (3) precise filtration: and filtering the product D by using a filter bag with the aperture not larger than 5 microns, wherein the filtering pressure is 0.01-0.3MPa, thus obtaining the product edible chicken oil, and performing vacuum packaging and warehousing after the product edible chicken oil is qualified by inspection.
2. The method for processing edible chicken fat according to claim 1, wherein the pretreatment of the chicken fat in step (1) comprises: selecting fresh and rotten-free chicken leaf lard, cleaning the chicken leaf lard, airing, crushing the chicken leaf lard into a 7-10cm block raw material by a crusher, and processing the block raw material into chicken leaf lard particles with the particle size of 0.1-1cm by a meat grinder.
3. The method for processing edible chicken fat as claimed in claim 1, wherein the ultrasonic frequency used in the ultrasonic treatment in step (2) is 10-30KHz, and the ultrasonic power is 10-100W.
4. The method for processing edible chicken fat of claim 1, wherein the CO in step (3)2Supercritical extraction time of 30-200min with CO2The flow rate is 100-150 ml/min.
5. The method for processing edible chicken fat as claimed in claim 4, wherein the amount of the raw material B in the extractive distillation column of step (3) is 30-50% of the column volume.
6. The processing method of edible chicken fat as claimed in claim 5, wherein Raschig rings or pall rings are used as the packing in the extractive distillation column in step (3), and the Raschig rings are theta-shaped or cross-shaped.
7. The method for processing edible chicken fat as claimed in claim 1, wherein the decolorizer in step (4) is neutral or acidic clay, and the amount of clay is 0.1-0.5%.
8. The method for processing edible chicken fat as claimed in claim 1, wherein the vacuum deodorization temperature in step (5) is 104 ± 2 ℃, the deodorization time is 20-40min, and the vacuum degree is not more than-0.090 MPa.
9. The method for processing edible chicken oil as claimed in claim 1, wherein the natural antioxidant in step (6) is one of vitamin E, rosemary oil and tea polyphenol; the addition amount of the natural antioxidant is less than 0.05 g/kg.
10. The processing method of edible chicken fat as claimed in claim 1, wherein the final product in step (7) is packaged in a sealed, oxygen-proof and light-proof container.
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| CN104130857A (en) * | 2014-07-07 | 2014-11-05 | 中国农业科学院农产品加工研究所 | Preparation method of refined lard |
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| Title |
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| 李向阳等: ""鸡油的化学成分及制备工艺研究"", 《粮油食品科技》, vol. 25, no. 3, pages 44 - 47 * |
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