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Method for separating milk fat based on melting layer crystallizing technology

A technology of milk fat and molten layer, applied in the direction of producing fat, fat oil/fat separation, etc., can solve the problems of difficult solid-liquid separation operation, prolonged oil production cycle, difficult temperature control, etc., to improve separation efficiency and avoid solid-liquid separation. Centrifugation and filtration operation, the effect of short cycle

Active Publication Date: 2014-12-17
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The separation of industrial oils and fats generally adopts dry fractionation, but the fractionation and crystallization time of this method is as long as 20 hours or more, and the production efficiency is low. Scaling phenomenon caused by overcooling, resulting in increased energy consumption, difficult solid-liquid separation operation, prolonging the oil production cycle and increasing production costs

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  • Method for separating milk fat based on melting layer crystallizing technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0030] A method for separating milk fat based on melting layer crystallization technology, including the following steps:

[0031] (1) Prepare a crystallization device with a double jacket;

[0032] (2) Weigh 250g of anhydrous milk fat, raise the temperature to 60℃ with stirring, keep the temperature at constant temperature for 40 minutes, and put it into a crystallization tank with a double-jacketed crystallization device (the volume of the crystallization tank is 500ML), and control the outer layer The temperature of the circulating water in the jacket is 42°C, and the temperature of the inner jacket is reduced to 34°C within 45 minutes and maintained for 30 minutes;

[0033] (3) Decrease the temperature of the inner jacket to 26°C within 90 minutes, and maintain it at 26°C for 120 minutes, so that the outer surface of the inner jacket will grow a crystal layer, and the mother liquor will be discharged from the mother liquor outlet. The temperature of the jacket is increased to 37...

Embodiment 2

[0035] A method for separating milk fat based on melting layer crystallization technology, including the following steps:

[0036] (1) Prepare a crystallization device with a double jacket;

[0037] (2) Weigh 250g of anhydrous milk fat, raise the temperature to 60°C under stirring, keep it at constant temperature for 60 minutes, and put it into a crystallization tank with a double-jacketed crystallization device (the volume of the crystallization tank is 500ML), and control the outer layer The temperature of the circulating water in the jacket is 40°C, and the temperature of the inner jacket is reduced to 33°C within 30 minutes and maintained for 30 minutes;

[0038] (3) Reduce the temperature of the inner jacket to 24°C within 60 minutes, and maintain it at 24°C for 120 minutes, so that the outer surface of the inner jacket will grow a crystal layer, and the mother liquor will be discharged from the mother liquor outlet. The temperature of the jacket is raised to 35℃, the crystalli...

Embodiment 3

[0040] A method for separating milk fat based on melting layer crystallization technology, including the following steps:

[0041] (1) Prepare a crystallization device with a double jacket;

[0042] (2) Weigh 250g of anhydrous milk fat, raise the temperature to 63℃ under stirring, keep the temperature at constant temperature for 30 minutes, and put it into a crystallization tank with a double-jacketed crystallization device (the volume of the crystallization tank is 500ML), and control the outer layer The temperature of the circulating water in the jacket is 45°C, and the temperature of the inner jacket is reduced to 35°C within 60 minutes and maintained for 35 minutes;

[0043] (3) Decrease the temperature of the inner jacket to 27°C within 120 minutes, and maintain it at 27°C for 150 minutes, so that the outer surface of the inner jacket will grow a crystal layer, and the mother liquor will be discharged from the mother liquor outlet. The temperature of the jacket is increased to ...

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Abstract

The invention discloses a method for separating milk fat based on a melting layer crystallizing technology. The method comprises the following steps of heating anhydrous milk fat to 60-63 DEG C while stirring, keeping a constant temperature for 30-60 minutes, placing the anhydrous milk fat into a crystallizing tank of a crystallizing device with double layers of jackets, controlling the temperature of the jacket at the outer layer at 40-45 DEG C, reducing the temperature of the jacket at the inner layer to 33-35 DEG C within 30-60 minutes, and maintaining the temperature for 30-35 minutes; reducing the temperature of the jacket at the inner layer to 24-27 DEG C within 60-120 minutes, and maintaining the temperature at 24-27 DEG C for 120-150 minutes to ensure that crystal layers grow on the outer and inner surfaces of the jackets at the inner layer and the outer layer; discharging a mother solution, heating the jacket at the inner layer to 35-40 DEG C within 30-60 minutes, and reducing the pressure of the crystallizing tank to remove sweat; and collecting crystals to obtain milk fat with a high melting point. The method disclosed by the invention is high in separation efficiency as well as simple and easily-controlled to operate; and milk fat with a narrow melting point range can be obtained according to different actual demands.

Description

Technical field [0001] The invention belongs to the food industry and relates to a method for separating milk fat. Background technique [0002] Milk fat is one of the most important ingredients in milk. It provides nutritional value, improves flavor and physical properties, and enhances economic value in milk and dairy products. Milk fat gives many dairy products the fine texture and flavor, and cannot be replaced by other fats. [0003] Milk fat is the fat derived from animal milk. It is the main ingredient of edible butter and cream. It is white to light yellow soft solid at room temperature. Milk fat is a kind of fat. Natural fat is a mixture of various triglycerides. Due to the different types and distribution of fatty acids in the composition, such as carbon chain length, degree of unsaturation, double bond configuration and position, in glycerol The distribution and arrangement on the base, etc., formed the difference in the mutual solubility or melting point of each comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B7/00
Inventor 王占忠党乐平李帅方文质
Owner TIANJIN UNIV
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