Palm fruit yeast killing technology

Abstract

The invention discloses a palm fruit yeast killing technology. The technology comprises the following steps: 1, feeding a material from a material inlet; 2, opening a movable turnover plate after completing the first material feeding to enable the material to fall into a tank under the movable turnover plate, continuously feeding the material from the material inlet, and closing the movable turnover plate after completing the second material feeding; 3, continuously feeding the material from the material inlet, and closing the fast opening door of the material inlet after completing the third material feeding; 4, letting steam in the tank until the pressure reaches 0.05-0.35MPa and the temperature reaches 120-350DEG C, and waiting for 3-30min; 5, opening a steam discharge valve, waiting for 3-30min, closing the steam discharge valve, and repeatedly step 4 until yeast killing requirements are reached; 6, opening the steam discharge valve, waiting until the pressure in the tank returns to zero, opening a water discharge valve, and waiting until a deposition liquid in the lower part of the tank is evacuated; and 7, sequentially opening the fast opening doors of material outlets and the movable turnover plate, and closing the movable turnover plate after completing the first material discharge and the second material discharge. According to the technology, the material feeding and the material discharge are carried out in a grading and batch mode, so material bridging and caking are avoided, material unloading is convenient, and destructive impact of the material to the bottom of the tank is prevented.

Description

technical field [0001] The invention belongs to the technical field of palm fruit (FFB) oil production, and in particular relates to a palm fruit bundle fermentation process. Background technique [0002] Palm oil exists in the palm pulp, and the current mature palm fruit oil production method is the pressing method. Palm pulp has a high water content and is rich in lipolytic enzymes. If it is not processed quickly after picking, the acid value of the oil will increase. Cooking palm fruit at high temperature can inhibit the activity of lipolytic enzymes and reduce its hydrolysis rate. At the same time, cooking and fermenting will also make the palm fruit soft, easy to fall off from the fruit room, and easy to mash. The fruit ears that have been fermented can be temporarily stored for 1-2 days. [0003] At present, widely used brake fermentation tanks are in a horizontal cylinder structure and a vertical single-layer structure. The two ends of the brake fermentation tank wi...

AI Technical Summary

Problems solved by technology

Although the fermentation tank with a vertical single-layer structure simplifies the fermentation process and equipment, due to the relatively high height of the fermentation tank with a vertical single-layer structure, the palm fruit is easily broken when it enters the tank, and the fermentation process is difficult. The middle ear is easy to be compacted in the tank, which makes the bridge difficult to discharge; due to the large diameter of the tank, when the steam is sprayed from the outer wall of the tank, the steam injection channel is not smooth, the raw and ripe palm fruit is uneven, and the effect of fermenting and cooking fruit is not smooth. Not good; the height of the brake fermentation tank is relatively high, and there is no discharge channel for steam condensate, which makes the discharge of condensate difficult, causing the palm fruit to be soaked, and the oil content in the wastewater is high, which increases the loss of oil

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