CN115433631B - Dispersing process and device for removing mutton smell and deodorizing of sheep tail grease - Google Patents
Dispersing process and device for removing mutton smell and deodorizing of sheep tail grease Download PDFInfo
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- 239000004519 grease Substances 0.000 title claims abstract description 87
- 241001494479 Pecora Species 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 31
- 230000001877 deodorizing effect Effects 0.000 title claims abstract description 23
- 238000007664 blowing Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000246358 Thymus Species 0.000 claims abstract description 12
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000005485 electric heating Methods 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 23
- 238000010521 absorption reaction Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 7
- 239000010865 sewage Substances 0.000 claims description 6
- 238000004332 deodorization Methods 0.000 claims description 5
- 210000000577 adipose tissue Anatomy 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 230000001678 irradiating effect Effects 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 241000283707 Capra Species 0.000 claims 1
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 abstract description 34
- 239000000126 substance Substances 0.000 abstract description 19
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 abstract description 17
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 abstract description 17
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 8
- 239000000194 fatty acid Substances 0.000 abstract description 8
- 229930195729 fatty acid Natural products 0.000 abstract description 8
- 150000004665 fatty acids Chemical class 0.000 abstract description 7
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 abstract description 5
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 41
- 235000019198 oils Nutrition 0.000 description 41
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 239000000341 volatile oil Substances 0.000 description 5
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000021588 free fatty acids Nutrition 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 2
- 230000009172 bursting Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- -1 carbon chain fatty acid Chemical class 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009875 water degumming Methods 0.000 description 1
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
- C11B3/008—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
- C11B3/12—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention relates to a dispersing process and a device for removing the smell of mutton and deodorizing, which belong to a separating method and a device, and are characterized in that the mutton and deodorizing are poured into a closed container, the adding amount of the mutton and deodorizing is not more than 1/2 of that of the container, and the container is vacuumized to maintain the vacuum degree of the container at 1-2 mmHg; heating the oil to 180-250 deg. and blowing water vapor into the oil in the weight ratio of 100-200: 1, a step of; adding 3-5% of dehydrated, dried and sterilized thyme into the mutton tail grease subjected to the mutton smell removal treatment, and carrying out light stirring at 60-105 ℃ for 5-15 minutes, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent finished product of the mutton tail grease. The dispersing process for removing the mutton smell and deodorizing the sheep tail grease can effectively remove fatty acid, indole and other substances in the sheep tail grease, thoroughly solve the sources of the mutton smell and the odor of the sheep tail grease, improve the nitrogen-containing substances of main aroma components, greatly improve the quality of the sheep tail grease and strengthen the antioxidation performance.
Description
Technical Field
The invention belongs to a separation method and a separation device, and particularly relates to a technology and a device for deodorizing and dispersing mutton smell of sheep tail grease.
Background
The sheep tail oil is fat tissue of sheep tail balm. The sheep tail oil is spherical grease ball, is obtained by heating and decocting sheep tails, is thicker than other sheep oils, and is rich in colloid and has a unique flavor. The sheep tail oil contains various fatty acids, and the content of saturated fatty acids and unsaturated fatty acids is equivalent, so that the sheep tail oil has a certain nutritional value, can be eaten, and also relates to the fields of skin care products and medical ointment for external application. The existing sheep tail grease extraction methods include a direct refining method, a hot water refining method, a chemical solvent extraction method, a microwave preparation method and the like, for example, the publication number is CN109207246A, the method for preparing high-quality animal grease by microwaves is disclosed, but the prepared sheep tail grease has large smell and stink, the main smell-causing fatty acid in the sheep tail grease is low-grade volatile fatty acid, wherein decanoic acid is a main substance affecting the smell of the sheep tail grease, indole substances in the sheep tail grease are sources of stink, the indole substances are related to the feeding mode of sheep and the fed feed, and the indole substances in the sheep tail grease exist due to the fact that the indole substances are together with excrement during feeding. For the reasons, the use experience of a user is affected no matter the skin care product is prepared or the medical external application paste is prepared, and meanwhile, the grease prepared by the method has relatively high viscosity and is not easy to be absorbed when the skin care product and the external application paste are coated.
In the prior art, the bulletin number is CN 105273830A, the name is a non-mutton-smell monosodium glutamate refined mutton fat, and steam is introduced after microwaves in a reduced pressure environment, so that the mutton fat can be deodorized to a certain extent, but the mutton fat cannot be deodorized, so that the mutton fat has an mutton smell which is fatty acid and an indole substance causing odor, and the odor still exists; the method for removing the mutton smell of the mutton fat is disclosed as CN109892412A, wherein full milk powder, peanut salad oil, cold-pressed olive oil, monoglyceride, phospholipid and lemon essential oil are added into the mutton fat, the smell of the mutton is covered by spice, the source for producing the smell of the mutton fat is not removed fundamentally, and meanwhile, the purity of the mutton fat is influenced by adding the spice; the method for preparing the mutton fat oil with the publication number of CN 111548856A is characterized in that essential oil is prepared into a coating material, the coating material is added when the mutton fat oil is refined, the microcapsules are broken due to the temperature rise, the essential oil loaded in the microcapsule is released, the essential oil material coated with free fatty acid is quickly volatilized due to higher volatility of the essential oil, other parts of the free fatty acid are adsorbed and separated by the silica-magnesia gel, the odor is removed, the odor problem is not solved, and the purity of the mutton fat is influenced by the addition of the perfume.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a technology and a device for deodorizing and dispersing the mutton smell of sheep tail grease.
The invention relates to a mutton smell removal and deodorization dispersing process of sheep tail grease, which is realized by the following steps:
a. pouring sheep tail grease into a closed container, wherein the adding amount of the sheep tail grease does not exceed 1/2 of the container, and vacuumizing the container to maintain the vacuum degree at 1-2 mmHg; heating the grease to 180-250 degrees, and blowing water vapor into the grease for 3-4 hours; the weight ratio of the blowing amount of the water vapor to the oil is 50-200: 1, a step of;
b. adding 3-5% of dehydrated, dried and sterilized thyme into the mutton tail grease subjected to the mutton smell removal treatment, and carrying out light stirring at 60-105 ℃ for 5-15 minutes, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent finished product of the mutton tail grease.
As a further improvement of the invention, this can be achieved by the following steps:
a. pouring sheep tail grease into a closed container, wherein the adding amount of the sheep tail grease does not exceed 1/2 of the container, and vacuumizing the container to maintain the vacuum degree at 1-2 mmHg; heating the grease to raise the temperature to 200-220 deg.c and blowing water vapor into the grease for 3-4 hr; the weight ratio of the blowing amount of the water vapor to the oil is 100-200: 1, a step of;
b. adding 3-5% of dehydrated, dried and sterilized thyme with the weight of oil into the deodorized sheep tail oil, slightly stirring at 60-105 ℃ for 5-15 minutes, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent sheep tail oil finished product.
The invention relates to a device for removing the smell of mutton and deodorizing and dispersing the tail oil of sheep, which consists of an electric heating tank, wherein the top of the electric heating tank is provided with a raw material inlet, the lower part of the electric heating tank is provided with a liquid outlet I, the bottom of the electric heating tank is provided with a sewage outlet II, the upper part of the electric heating tank is provided with an air inlet and an air outlet, a steam pipeline extends to the bottom of the electric heating tank through the air inlet, the air outlet pipeline is connected with the air inlet of a cooling tower, the outlet pipeline of the cooling tower is connected with a liquid collecting tank, the upper opening pipeline of the liquid collecting tank is connected with an absorption tower, and the pipeline at the top of the absorption tower is connected with a vacuum pump.
As a further improvement of the invention, a temperature sensor is arranged on the electric heating tank, an electric heating wire is buried in the inner wall, and a temperature control box is arranged on the outer wall.
As a further improvement of the invention, the lower part of the liquid collecting tank is provided with a liquid outlet II, and the bottom is provided with a sewage outlet II; the bottom of the absorption tower is provided with an outlet.
The pipeline from the liquid collecting tank to the absorption tower is further improved by the invention, and the pipeline is provided with a pressure gauge.
The dispersing process for removing the mutton smell and deodorizing the sheep tail grease can effectively remove substances such as low carbon chain fatty acid, indole and the like in the sheep tail grease, thoroughly solve the sources of the mutton smell and the odor of the sheep tail grease, improve the nitrogen-containing substances of main aroma components, greatly improve the quality of the sheep tail grease and strengthen the antioxidation performance.
Drawings
FIG. 1 is a schematic structural view of a device for deodorizing and dispersing mutton smell of sheep tail grease;
fig. 2 to 3 are graphs showing comparison between the use of the sheep tail oil before and after the dispersion treatment.
Detailed Description
The sheep tail oil used in the invention is prepared by the following steps: taking out frozen grassland Mongolian sheep tail adipose tissue, thawing until the surface is free of white frost, cleaning to remove surface moisture, and cutting into slices with thickness not more than 2 cm. Placing the sliced adipose tissue on a microwave net-shaped oil leakage device, and arranging a microwave container below the oil leakage device; and irradiating for 10-60 min under the microwave with the output power of 10-1000W, and collecting the liquid in the microwave container to obtain the finished product of the sheep tail oil. Under the microwave irradiation technology, the destruction of fat tissue, the dissolution of fat components and the like are simultaneously carried out; the moisture is removed by evaporation, so that protein solidification is avoided to prevent grease from deteriorating; the processing operation is simple, and the processing is completed in a short time. The technology for refining the grease by microwaves can ensure that the nutritional ingredients of the sheep tail grease are not damaged, so that the sheep tail grease has a stable beta' crystal form, and is favorable for being used as skin care products and biological preparations.
The sheep tail oil prepared in the above manner has an effect on trans fatty acid content and lipid metabolism of mouse liver and blood by hydrogenated soybean oil using Jian Luyang, wang, liang Shuai, etc., university of Dai's university journal of industry, 2019, 38 (01): 29-31, fatty acid determination: the capric acid content is 0.11+/-0.01%.
The sheep tail oil prepared in the above manner was used for measuring indole substances by a method using a liquid phase mass spectrometry (LC-MS) method and a method using Thermo Scientific ™ Q exact ™ to detect indole content: the content of indole substances is 155.13 +/-14.27 mg/100g.
Example 1
The invention relates to a mutton smell removal and deodorization dispersing process of sheep tail grease, which is realized by the following steps:
a. pouring sheep tail grease into a closed container, wherein the adding amount of the sheep tail grease does not exceed 1/2 of the container, and vacuumizing the container to maintain the vacuum degree at 1-2 mmHg; heating the grease to 180-250 degrees, and slowly blowing water vapor into the grease for 3-4 hours, wherein the weight ratio of the blowing amount of the water vapor to the oil is 50-200: 1. at the moment, the water vapor is in contact with the grease in a countercurrent mode without stirring, the bubble surface area of the grease is enlarged when the grease passes through an oil layer, meanwhile, the splashing effect is generated by bursting, so that the oil is circulated to generate a larger free surface, the components such as low-carbon-chain free fatty acid, low-molecular aldehyde and ketone are fully gasified to extract, the main capric acid which generates the smell of mutton in the tail fat of Mongolia sheep is effectively reduced, the smoke point of the grease is improved, and the stability, chromaticity, flavor and quality of animal grease are improved;
b. adding 3-5% of dehydrated, dried and sterilized thyme into the mutton tail grease subjected to the mutton smell removal treatment, controlling the temperature at 60-105 ℃, slightly stirring, maintaining for 5-15 minutes, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent finished product of the mutton tail grease. The thyme can be used for removing odorous substances such as indole and the like in sheep tail fat produced by the environment and feed in the growth and living process of animals.
The method is used for removing the mutton smell and deodorizing the sheep tail oil, the indole content is reduced to 124.47 +/-6.36 mg/100g, and the reduction is 20%, which shows that the thyme has obvious effect on removing indole substances; the content of the decanoic acid is reduced to 0.06+/-0.02 percent, 45 percent is reduced, and simultaneously, the nitrogen-containing substances are increased by 0.49 percent, so that the antioxidation of the sheep tail oil and the delicate fragrance of the oil are improved.
Example 2
The invention relates to a mutton smell removal and deodorization dispersing process of sheep tail grease, which is realized by the following steps:
a. pouring sheep tail grease into a closed container, wherein the adding amount of the sheep tail grease does not exceed 1/2 of the container, and vacuumizing the container to maintain the vacuum degree at 1-2 mmHg; heating the grease to raise the temperature to 200-220 deg.c and blowing water vapor into the grease for 3-4 hr; the weight ratio of the blowing amount of the water vapor to the oil is 100-150: 1, a step of;
b. adding 4% of dehydrated, dried and sterilized thyme by weight of oil into the deodorized sheep tail oil, slightly stirring at 75-90 ℃ for 10-15 minutes, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent sheep tail oil finished product.
The method is used for removing the mutton smell and deodorizing the sheep tail oil, the indole content is reduced to 122.54 +/-6.36 mg/100g, and 21% is reduced; the content of the decanoic acid is reduced to 0.055+/-0.02 percent, 50 percent is reduced, and the content of the nitrogenous substance is increased by 0.52 percent.
Example 3
The invention relates to a mutton smell removal and deodorization dispersing process of sheep tail grease, which is realized by the following steps:
a. removing the smell of mutton: pouring sheep tail grease into a closed container, wherein the adding amount of the sheep tail grease does not exceed 1/2 of the container, and vacuumizing the container to maintain the vacuum degree at 1-2 mmHg; heating the grease to raise the temperature to 200-210 deg.c and blowing water vapor into the grease for 3-4 hr; the weight ratio of the blowing amount of the water vapor to the oil was 150:1, a step of;
b. deodorizing: adding dehydrated, dried and sterilized thyme leaves accounting for 4 percent of the weight of the oil into the deodorized sheep tail oil, controlling the temperature at 75-80 degrees, slightly stirring, maintaining for 12 minutes, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent sheep tail oil finished product;
c. dispersing: introducing air or oxygen into the mutton tail grease for stirring at 55-65 ℃ at the rotating speed of 600-700 rpm for 1.5-2 hours, wherein the dispersed mutton tail grease can promote the permeability of skin cells, as shown in figures 2 and 3; in fig. 2 and 3, the left hand is smeared with the sheep tail grease which is not ventilated and dispersed, and the right hand is smeared with the sheep tail grease which is ventilated and stirred and dispersed, and the right hand is finer than the left hand, which indicates that the dispersed sheep tail grease has better absorption effect.
The method is used for removing the mutton smell and deodorizing the sheep tail oil, the indole content is reduced to 120.58 +/-6.36 mg/100g, and the content is reduced by 22%; the content of the decanoic acid is reduced to 0.05 plus or minus 0.02 percent, 54 percent is reduced, and the content of the nitrogenous substance is increased by 0.52 percent.
Example 4
The invention relates to a device for removing the mutton smell and deodorizing and dispersing sheep tail grease, which consists of an electric heating tank 1, wherein the top of the electric heating tank 1 is provided with a raw material inlet 2, the lower part of the electric heating tank 1 is provided with a liquid outlet I3, the bottom of the electric heating tank is provided with a sewage outlet II 4, a temperature sensor 11 is arranged on the electric heating tank 1, an electric heating wire 15 is buried in the inner wall of the electric heating tank, the outer wall of the electric heating tank is provided with a temperature control box 16, the upper part of the electric heating tank 1 is provided with an air inlet and an air outlet, a steam pipeline 5 extends to the bottom of the tank through the air inlet, the air outlet pipeline is connected with the air inlet of a cooling tower 6, the outlet pipeline of the cooling tower 6 is connected to a liquid collecting tank 7, the lower part of the liquid collecting tank 7 is provided with a liquid outlet II 12, and the bottom of the liquid collecting tank is provided with a sewage outlet II 13; an outlet 14 is arranged at the bottom of the absorption tower 8, an upper opening pipeline of the liquid collecting tank 7 is connected to the absorption tower 8, and a top pipeline of the absorption tower 8 is connected to the vacuum pump 9; the pipeline from the liquid collecting tank 7 to the absorption tower 8 is provided with a pressure gauge 10.
When the mutton tail grease is used, the mutton tail grease is poured into the electric heating tank 1 from the raw material inlet 2, the oil quantity does not exceed 1/2 of the electric heating tank, the vacuum pump 9 is started, the vacuum degree is slowly regulated through the pressure gauge 10 and maintained to be 1-2mmHg, the electric heating tank 1 is started for heating, when the grease is heated to 190-240 ℃, the steam is slowly introduced from the bottom extending to the electric heating tank 1 through the steam pipe 5, and the ratio of the steam blowing amount to the oil in the mutton smell removal process is 100:1. when the steam is introduced, the steam is in contact with grease in a countercurrent mode without stirring, the surface area of bubbles is enlarged when the steam passes through an oil layer, and meanwhile, the splash effect is generated by bursting, so that the oil is circulated to generate a larger free surface, and the components such as low carbon chain free fatty acid, low molecular aldehyde and ketone are fully gasified and recycled to the liquid collecting tank 7 through a cooling tower. Finishing the mutton smell removal project after 3-4 hours, stopping the vacuum pump, opening the liquid outlet I3, and removing the grease in the electric heating tank;
placing the vessel filled with the grease on a heating and heat preserving device, adding 3% -5% of dehydrated, dried and sterilized thyme, keeping the temperature at 60-105 degrees, slightly stirring during the period of time, after maintaining for 5-15 minutes, filtering the grease, throwing away the thyme adsorbed with indole substances, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent finished product of sheep tail grease. By the thyme treatment and adsorption operation, the odor-producing components generated in livestock living environment such as indole and feed and the low-molecular-weight capric acid content of the mutton smell are reduced, and simultaneously, the oxidation resistance and the delicate fragrance of the grease are improved.
Claims (5)
1. The mutton smell removal and deodorization dispersing process for the sheep tail oil is characterized by comprising the following steps of:
a. pouring sheep tail grease into a closed container, wherein the adding amount of the sheep tail grease does not exceed 1/2 of the container, and vacuumizing the container to maintain the vacuum degree at 1-2 mmHg; heating the grease to raise the temperature to 200-220 ℃, and blowing water vapor into the grease for 3-4 hours; the weight ratio of the blowing amount of the water vapor to the oil is 100-150: 1, a step of;
b. adding 3-5% of dehydrated, dried and sterilized thyme by weight of oil into the sheep tail oil subjected to the mutton smell removal treatment, and slightly stirring at 60-105 ℃ for 5-15 minutes, and filtering by using a 10000-mesh filter screen to obtain a pure and transparent sheep tail oil finished product;
c. dispersing the sheep tail oil product at 55-65 deg.c, and stirring at 600-700 rpm for 1.5-2 hr;
the sheep tail oil in the step a is prepared by the following steps: taking out frozen grassland Mongolian sheep tail adipose tissue, thawing until no white frost exists on the surface, cleaning to remove surface moisture, cutting into slices with the thickness not exceeding 2cm, placing the slice adipose tissue on a microwave net-shaped oil leakage device, and arranging a microwave container below the oil leakage device; and irradiating for 10-60 min under the microwave with the output power of 10-1000W, and collecting the liquid in the microwave container.
2. The process for deodorizing and dispersing the sheep tail grease according to claim 1 is characterized in that the process for deodorizing and dispersing the sheep tail grease adopts a device for deodorizing and dispersing the sheep tail grease, the device for deodorizing and dispersing the sheep tail grease is composed of an electric heating tank (1), a raw material inlet (2) is arranged at the top of the electric heating tank (1), a liquid outlet I (3) is arranged at the lower part of the electric heating tank, a sewage outlet II (4) is arranged at the bottom of the electric heating tank, an air inlet and an air outlet are arranged at the upper part of the electric heating tank (1), a steam pipeline (5) extends to the tank bottom through the air inlet, the air outlet is connected with the air inlet of a cooling tower (6), an outlet pipeline of the cooling tower (6) is connected with a liquid collecting tank (7), an opening pipeline at the upper part of the liquid collecting tank (7) is connected with an absorption tower (8), and a pipeline at the top of the absorption tower (8) is connected with a vacuum pump (9).
3. The goat tail grease deodorizing dispersion process according to claim 2, which is characterized in that a temperature sensor (11) is arranged on the electric heating tank (1), an electric heating wire (15) is buried in the inner wall, and a temperature control box (16) is arranged on the outer wall.
4. The sheep tail grease deodorizing dispersion process according to claim 2, which is characterized in that the lower part of the liquid collecting tank (7) is provided with a liquid outlet II (12), and the bottom is provided with a sewage outlet II (13); an outlet (14) is arranged at the bottom of the absorption tower (8).
5. The process for deodorizing and dispersing the sheep tail grease according to claim 2, wherein a pressure gauge (10) is arranged on a pipeline from the liquid collecting tank (7) to the absorption tower (8).
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211001516.9A CN115433631B (en) | 2022-08-19 | 2022-08-19 | Dispersing process and device for removing mutton smell and deodorizing of sheep tail grease |
| CN202410453349.4A CN118121955A (en) | 2022-08-19 | 2022-08-19 | Device for removing mutton smell and deodorizing tail grease |
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| CN202211001516.9A CN115433631B (en) | 2022-08-19 | 2022-08-19 | Dispersing process and device for removing mutton smell and deodorizing of sheep tail grease |
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| CN202410453349.4A Division CN118121955A (en) | 2022-08-19 | 2022-08-19 | Device for removing mutton smell and deodorizing tail grease |
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| CN202211001516.9A Active CN115433631B (en) | 2022-08-19 | 2022-08-19 | Dispersing process and device for removing mutton smell and deodorizing of sheep tail grease |
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| CN109722334A (en) * | 2019-01-25 | 2019-05-07 | 中国农业科学院农产品加工研究所 | The processing method of liquid sheep tail oil |
| CN109892412A (en) * | 2019-04-09 | 2019-06-18 | 滁州学院 | A kind of sheep oil goes the method having a strong smell |
| CN212697060U (en) * | 2020-06-08 | 2021-03-16 | 谢惠萍 | Yellow butter deodorization equipment |
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2022
- 2022-08-19 CN CN202410453349.4A patent/CN118121955A/en active Pending
- 2022-08-19 CN CN202211001516.9A patent/CN115433631B/en active Active
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| GB580338A (en) * | 1944-01-27 | 1946-09-04 | American Chem Paint Co | Improvements in or relating to the refining of crude wool grease |
| SE7613115L (en) * | 1975-11-25 | 1977-05-26 | Intrep De Blanarie Vidra Orast | KIT AND DEVICE FOR MANUFACTURE OF LANOLIN |
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| Publication number | Publication date |
|---|---|
| CN115433631A (en) | 2022-12-06 |
| CN118121955A (en) | 2024-06-04 |
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