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Antioxidative refined lard oil

A technology of refining lard and anti-oxidation, which is applied in the direction of fat oil/fat refining and fat production, which can solve the problems of greatly reduced lard nutrition, poor anti-oxidation ability of lard, and easy acidification and corruption, so as to improve the anti-oxidation performance, The oil is clear and bright, and the effect of increasing the oil yield after pressing

Inactive Publication Date: 2016-01-13
CHUZHOU YINSHI GREASE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is extracted from pork. The initial state is slightly yellow and translucent liquid edible oil. The color of lard is white or yellowish white. It has a special fragrance of lard. The special fragrance can increase people's appetite, especially when matched with radish, vermicelli and bean products, it can obtain delicious taste that is difficult to achieve with other seasonings. Lard contains a variety of fatty acids, and the content of saturated fatty acids and unsaturated fatty acids is almost equal. , has certain nutrition, and can provide extremely high heat. At present, there are many disadvantages in the method of making lard in our country. The main method of refining lard is through high-temperature frying. The lard produced by this method is resistant to The oxidation ability is poor, and it is easy to be acidified and corrupted at room temperature, and the lard obtained by high-temperature frying is not only greatly reduced in nutrition, but also easily produces harmful substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1, a kind of antioxidant refining lard, comprises the following steps:

[0011] Crush the pork suet to 30 mesh, keep it under the microwave power of 18W / g and the pressure of 0.12MPa for 30 minutes, and then drop it to the vacuum state for 10 minutes;

[0012] The pig suet was pressed repeatedly for 20 minutes at a temperature of 80°C and a pressure of 70 MPa to obtain crude oil and pressing residue;

[0013] Mix the crushed residue and Zanthoxylum bungeanum powder in a weight ratio of 1:0.01 and pass it into the steam generator. Distill at a steam temperature of 100°C and a pressure of 0.083MPa. Stop distillation when the effluent has no obvious oil droplets. , to obtain distilled oil;

[0014] Mix the crude oil with the distilled oil, add pepper at a weight ratio of 1:0.05, pass it into the steam generator, and carry out distillation at a steam temperature of 105°C and a pressure of 0.08MPa until the effluent has no obvious oil drops , stop the distillati...

Embodiment 2

[0015] Embodiment 2, a kind of antioxidant refined lard, comprises the following steps:

[0016] Crush the pork suet to 40 mesh, keep it under the microwave power of 20W / g and the pressure of 0.126MPa for 32 minutes, and then drop it to the vacuum state for 15 minutes;

[0017] The pig suet was pressed repeatedly for 30 minutes at a temperature of 90°C and a pressure of 75 MPa to obtain crude oil and pressing residue;

[0018] Mix the crushed residue and Zanthoxylum bungeanum powder in a weight ratio of 1:0.01, then pass it into the steam generator, and carry out distillation at a steam temperature of 115°C and a pressure of 0.085MPa, and stop the distillation when there is no obvious oil drop out of the effluent , to obtain distilled oil;

[0019] Mix the crude oil with the distilled oil, add pepper according to the weight ratio of 1:0.05, pass it into the steam generator, and carry out distillation at a steam temperature of 110°C and a pressure of 0.082MPa until the effluen...

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PUM

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Abstract

The invention relates to the technical field of edible oil processing, and concretely relates to antioxidative refined lard oil. Pie leaf lard is crushed to 30-40 mesh, is kept for 30-32 min under the conditions that the microwave power is 18-20 W / g and the pressure is 0.12-0.126 Mpa, is kept for 10-15 min after the pressure is instantly reduced to form a vacuum state, and then is repeatedly squeezed for 20-30 min, so that crude oil and squeezing residue are obtained; the squeezing residue is mixed with pericarpium zanthoxyli powder according to the weight ratio of 1:0.01, and the mixture is introduced into a steam generator, distillation is performed at a steam temperature of 100-115 DEG C under a pressure of 0.083-0.085 MPa, and distillation is stopped until the effluent does not generate obvious oil beads, so that a distillation oil liquid is obtained; and the distillation oil liquid is mixed with the crude oil, the mixture is added with piper nigrum according to the weight ratio of 1:0.05, then the obtained mixture is introduced into a steam generator, distillation is performed at a steam temperature of 105-110 DEG C under a pressure of 0.08-0.082 MPa, and distillation is stopped until the effluent does not generate obvious oil beads.

Description

technical field [0001] The invention relates to the technical field of edible oil processing, in particular to an antioxidant refined lard. Background technique [0002] Lard, also known as lard or big oil in Chinese. It is extracted from pork. The initial state is slightly yellow and translucent liquid edible oil. The color of lard is white or yellowish white. It has a special fragrance of lard. The special fragrance can increase people's appetite, especially when matched with radish, vermicelli and bean products, it can obtain delicious taste that is difficult to achieve with other seasonings. Lard contains a variety of fatty acids, and the content of saturated fatty acids and unsaturated fatty acids is almost equal. , has certain nutrition, and can provide extremely high heat. At present, there are many disadvantages in the method of making lard in our country. The main method of refining lard is through high-temperature frying. The lard produced by this method is resist...

Claims

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Application Information

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IPC IPC(8): C11B3/00C11B3/12C11B3/16
Inventor 尹成飞
Owner CHUZHOU YINSHI GREASE CO LTD