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Preparation method of liquid lard oil

A production method and technology of lard, which are applied in the field of edible oil, can solve problems such as easy solidification, poor taste, and unfavorable health, and achieve the effects of improving heat resistance and anti-oxidation performance, improving contact interfacial tension, and improving low-temperature storage performance

Inactive Publication Date: 2017-05-10
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The long carbon chain fatty acids contained in lard are not good for people's health, and the taste is not good;
[0005] (2) Lard oil has high viscosity and is easy to solidify at low temperature;
[0006] (3) Lard oil is easy to oxidize, become clam, and it is difficult to store at high temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of liquid lard preparation method, concrete steps are,

[0024] (1) Edible lard fat smelting: Wash the lard, cut it into cubes, and immerse it in the chitin enzyme solution. The stirring speed is 80rpm, the tank pressure is 8psi, the temperature is 30°C, and the dissolved oxygen is at 22%. Under fermentation for 12 hours, take it out, dry the surface moisture, and smelt at 130°C to initially obtain lard liquid;

[0025] (2) Filter to remove impurities and residues: filter out the oil residue in the lard liquid, centrifuge the lard liquid at a centrifugal rate of 3800r / min for 15 minutes, and let it stand to remove precipitation;

[0026] (3) Vacuum decolorization, deacidification, and deodorization: Mix lard liquid and yang stone powder at a weight ratio of 100:5, and place them under a vacuum pressure of -18KPa and a temperature of 60°C at a stirring rate of 160 / min. For 30 minutes, the lard liquid was centrifuged at a centrifugal rate of 5000r / mi...

Embodiment 2

[0031] Embodiment 2, a kind of liquid lard preparation method, concrete steps are,

[0032] (1) Edible lard fat smelting: Wash the lard, cut it into cubes, and immerse it in the chitin enzyme solution. The stirring speed is 85rpm, the tank pressure is 8psi, the temperature is 32°C, and the dissolved oxygen is at 25%. Ferment for 15 hours, take it out, dry the surface moisture, and smelt at 135°C to initially obtain lard liquid;

[0033] (2) Filter to remove impurities and residues: filter out the oil residue in the lard liquid, centrifuge the lard liquid at a centrifugal rate of 4000r / min for 18 minutes, and let it stand to remove precipitation;

[0034] (3) Vacuum decolorization, deacidification, and deodorization: Mix lard liquid and yang stone powder at a weight ratio of 100:5, and place them under a vacuum pressure of -20KPa and a temperature of 65°C at a stirring rate of 180r / min. For 50 minutes, the lard liquid was centrifuged at a centrifugal rate of 5200r / min for 25 m...

Embodiment 3

[0039] Embodiment 3, a kind of liquid lard preparation method, concrete steps are,

[0040] (1) Edible lard fat smelting: Wash the lard, cut it into cubes, and immerse it in the chitin enzyme solution. The stirring speed is 82rpm, the tank pressure is 8psi, the temperature is 31°C, and the dissolved oxygen is 23%. Under fermentation for 13 hours, take it out and dry the surface moisture, and smelt at 132°C to initially obtain lard liquid;

[0041] (2) Filter to remove impurities and residues: filter out the oil residue in the lard liquid, centrifuge the lard liquid at a centrifugal rate of 3900r / min for 16 minutes, and let it stand to remove precipitation;

[0042] (3) Vacuum decolorization, deacidification, and deodorization: Mix lard liquid and yang stone powder at a weight ratio of 100:5, and place them under a vacuum pressure of -19KPa and a temperature of 63°C at a stirring rate of 170r / min. For 40 minutes, the lard liquid was centrifuged at a centrifugal rate of 5100r / m...

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Abstract

The invention relates to edible oil, in particular to a preparation method of liquid lard oil. The preparation method specifically comprises the following steps of smelting of edible lard oil fat, filtering to remove impurities, removing residues, decolorizing by vacuum, deacidifying, deodorizing, performing antioxidation treatment, chilling, enriching nutrients, and boiling, so as to form a finished product. The preparation method of the liquid lard oil has the advantages that long chain fatty acid in the lard oil can be removed, the viscosity of the lard oil is decreased, the low-temperature storage property of the lard oil is improved, the contact interface tension between the lard oil and air is effectively improved, the heat-resistant and antioxidation properties of the lard oil are improved, the final lard oil is rich in short chain fatty acid, the mouth feel is fragrant and tasty, and the fragrance is heavy; the lard oil can be stored for 8 months at normal temperature, and can be stored for 3 months at the temperature higher than 35 DEG C, and the condensing is avoided at the temperature of 0 DEG C or above.

Description

technical field [0001] The invention relates to an edible oil, in particular to a method for preparing liquid lard. Background technique [0002] Lard, also known as lard or big oil in Chinese. It is extracted from pork. The initial state is a slightly yellow translucent liquid edible oil. Compared with ordinary vegetable oil, it has an irreplaceable special fragrance, which can increase people's appetite. [0003] At present, the main disadvantages of lard are: [0004] (1) The long carbon chain fatty acids contained in lard are not good for people's health, and the taste is not good; [0005] (2) Lard oil has high viscosity and is easy to solidify at low temperature; [0006] (3) Lard oil is easy to oxidize, become clam, and it is difficult to store under high temperature. Contents of the invention [0007] In order to solve the shortcomings of the current lard, the object of the present invention is to provide a method for producing liquid lard, which can remove the...

Claims

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Application Information

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IPC IPC(8): C11B1/02C11B3/00C11B3/16A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04C11B1/02C11B1/025C11B3/001C11B3/003C11B3/005C11B3/16
Inventor 方庆敏
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
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