Mutton fat degumming method

A degumming method and lanolin technology are applied in the field of lanolin degumming, which can solve the problems that oil soap cannot be well separated, increase the color of oil, and decrease the quality of lanolin, shorten the enzymatic hydrolysis reaction time, avoid a large amount of waste water, safe effect

Active Publication Date: 2016-06-01
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the high content of colloid in sheep oil, there are a series of adverse effects in the refining and processing of sheep oil. For example, when alkali refining deacidification, oil soap can not be separated well, resulting in refining The consumption increases, and the soap content in sheep oil increases at the same time; when deodorizing, the gum is easy to carbonize, which increases the color of the oil; when decolorizing, it adheres to the surface of the decolorizing agent, reducing the decolorization efficiency, etc., resulting in a decline in the quality of the final product sheep oil

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  • Mutton fat degumming method

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Effect test

Embodiment 1

[0031] Add a citric acid solution with a concentration of 45% to the sheep oil raw material, the addition of the citric acid solution is 0.10% of the quality of the sheep oil raw material, and carry out acidification treatment under the assistance of ultrasound, and control the temperature at 80 ° C during the acidification treatment. The ultrasonic intensity is 1.40W / cm 3 , the ultrasonic time is 25 minutes, and after the acidification treatment is completed, the acidified sheep oil is obtained; wherein, the composition content of the sheep oil raw material includes: a moisture content of 0.31%, an insoluble impurity content of 0.09%, and a phospholipid content of 879.26 mg / kg; Add a certain amount of distilled water to the acidified sheep oil, the addition of the distilled water is 3.4% of the quality of the acidified sheep oil, adjust the pH of the acidified sheep oil to 5.0, and add phospholipase A1 for ultrasonic-assisted enzymolysis, the phospholipid The amount of enzyme...

Embodiment 2

[0033] Add a citric acid solution with a concentration of 45% to the sheep oil raw material, the addition of the citric acid solution is 0.12% of the quality of the sheep oil raw material, and carry out acidification treatment under the assistance of ultrasound, and control the temperature at 75 ° C during the acidification treatment. Ultrasonic intensity is 1.50W / cm 3 , the ultrasonic time is 20 minutes, and after the acidification treatment is completed, the acidified sheep oil is obtained; wherein, the composition content of the sheep oil raw material includes: a moisture content of 0.20%, an insoluble impurity content of 0.25%, and a phospholipid content of 1001.42 mg / kg; Add a certain amount of distilled water to the acidified sheep oil, the addition of the distilled water is 3.6% of the acidified sheep oil quality, adjust the pH of the acidified sheep oil to 4.9, and add phospholipase A1 for ultrasonic-assisted enzymolysis, the phospholipid The amount of enzyme A1 added ...

Embodiment 3

[0035] Add a citric acid solution with a concentration of 45% to the sheep oil raw material, the addition of the citric acid solution is 0.14% of the quality of the sheep oil raw material, and carry out acidification treatment under the assistance of ultrasound, and control the temperature at 85 ° C during the acidification treatment. The ultrasonic intensity is 1.60W / cm 3 , the ultrasonic time is 15 minutes, and after the acidification treatment is completed, the acidified sheep oil is obtained; wherein, the composition content of the sheep oil raw material includes: a moisture content of 0.08%, an insoluble impurity content of 0.17%, and a phospholipid content of 1123.58 mg / kg; Add a certain amount of distilled water to the acidified sheep oil, the addition of the distilled water is 3.2% of the acidified sheep oil quality, adjust the pH of the acidified sheep oil to 5.1, and add phospholipase A1 for ultrasonic-assisted enzymolysis, the phospholipid The amount of enzyme A1 ad...

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Abstract

The invention discloses a mutton fat degumming method which comprises the following steps that a citric acid solution is added to a mutton fat raw material, acidizing is conducted under assistance of ultrasonic waves, and acidized mutton fat is obtained; a certain quantity of distilled water is added to the acidized mutton fat, the pH and the temperature of the acidized mutton fat are adjusted, phospholipase A1 is added for conducting ultrasound-assisted enzymolysis, and the mutton fat obtained after preliminary enzymolysis is obtained; the pH and the temperature of the mutton fat obtained after preliminary enzymolysis are adjusted, phospholipase B is added for conducting ultrasound-assisted enzymolysis, and mutton fat obtained after secondary enzymolysis is obtained; the pH and the temperature of the mutton fat obtained after secondary enzymolysis are adjusted, phospholipase C is added for conducting ultrasound-assisted enzymolysis, and mutton fat obtained after third enzymolysis is obtained, enzyme deactivation processing is conducted on the mutton fat obtained after third enzymolysis, centrifugation is conducted to take fat samples on the upper layer, and mutton fat obtained after enzyme deactivation is conducted is obtained; the mutton fat obtained after enzyme deactivation is conducted is subjected to vacuum drying processing, and degummed mutton fat is obtained. The mutton fat degumming method is safe in process and convenient and fast to operate.

Description

technical field [0001] The invention relates to the technical field of sheep oil, in particular to a method for degumming sheep oil. Background technique [0002] Since the 1990s, my country's meat production has leapt to the first place in the world. In 2009, my country's meat output was 75 million tons, accounting for about 40% of the world's total output, of which mutton production accounted for 6% of the domestic total meat output, accounting for 37% of the world's total. At present, the development direction of the global sheep industry has shifted from pure wool to meat. my country is a big sheep-raising country. The number of sheep and goats and the total production of mutton rank first in the world. Because of its high protein content, low cholesterol content, rich nutrition, high edible value and warm nature, mutton has a warm after eating. With the effects of warming the body, nourishing the body and warming the spleen and stomach, the market share in the inland a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00C11B3/04
CPCC11B3/001C11B3/003C11B3/04
Inventor 何东平胡传荣刘零怡周力
Owner WUHAN POLYTECHNIC UNIVERSITY
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