Degumming adsorbent for hotpot beef tallow and application of degumming adsorbent

An adsorbent and degumming technology, applied in other chemical processes, oil/fat refining, fat production, etc., can solve the problems of large loss of butter flavor, low yield of refined oil, difficulty in colloid removal, etc., and achieves remarkable degumming effect. High porosity, the effect of maintaining the original flavor

Inactive Publication Date: 2019-12-10
GUANGHAN MAIDELE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a degumming adsorbent for hot pot butter, which is used to solve the difficulty in removing the colloid after the interaction between the degumming additive and the colloid in the prior art, and requires high equipment , and the technical problems of large loss of flavor of butter, low yield of finished oil, and high cost of additives

Method used

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  • Degumming adsorbent for hotpot beef tallow and application of degumming adsorbent
  • Degumming adsorbent for hotpot beef tallow and application of degumming adsorbent

Examples

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Embodiment 1

[0028] A degumming adsorbent for hot pot butter, the degumming adsorbent includes silicon dioxide, perlite and diatomite, wherein the degumming adsorbent accounts for 1.2% of the total weight of tallow, and silicon dioxide accounts for 0.7% of the total weight of tallow %, perlite accounts for 0.3% of the total weight of tallow, and diatomite accounts for 0.2% of the total weight of tallow. Perlite and diatomite are filter aids in this embodiment.

Embodiment 2

[0030] A degumming adsorbent for hot pot butter, the degumming adsorbent includes silicon dioxide, perlite and diatomite, wherein the degumming adsorbent accounts for 1.3% of the total weight of tallow, and silicon dioxide accounts for 1% of the total weight of tallow %, perlite accounts for 0.1% of the total weight of butter, and diatomite accounts for 0.2% of the total weight of butter. In this example, perlite and diatomaceous earth are filter aids.

Embodiment 3

[0032] A degumming adsorbent for hot pot butter, the degumming adsorbent includes silicon dioxide, perlite and diatomaceous earth, wherein the degumming adsorbent accounts for 3% of the total weight of tallow, and silicon dioxide accounts for 0.3% of the total weight of tallow %, perlite accounts for 1% of the total weight of butter, and diatomaceous earth accounts for 1.7% of the total weight of butter. In this example, perlite and diatomaceous earth are filter aids.

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Abstract

The invention provides a degumming adsorbent for hotpot beef tallow. The degumming adsorbent comprises silicon dioxide and a filter aid, and the filter aid comprises perlite and / or diatomite. The degumming adsorbent can be applied to the degumming technology of the hotpot beef tallow, animal oil and fat and vegetable oil and fat. By adopting the degumming adsorbent, the advantage of low cost is achieved, and the degumming effect is significant; the beef tallow obtained from degumming is light in chrominance, high in yield and low in flavor loss, and the original flavor of the beef tallow is maintained.

Description

technical field [0001] The invention belongs to the technical field of oil preparation, and in particular relates to a degumming adsorbent for oil and its application. Background technique [0002] At present, in the hot pot and condiment industry, butter, chili, watercress, spices, etc. are often used in the production of hot pot bases. The colloidal components in the oil are not completely removed, and the colloidal components contain a large amount of phospholipids, impurities, proteins, mucus, etc. At present, the degumming process in the oil industry is degummed by hydration degumming, acid degumming, enzymatic degumming and super degumming. Using the above degumming process, due to the addition of phosphoric acid or citric acid, water and high temperature and high vacuum during operation Factors such as high loss of butter flavor, large loss of neutral oil, low yield of refined oil, and high cost of additives (such as water, phosphoric acid or citric acid, enzyme prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J20/14B01J20/30C11B3/10
CPCB01J20/14B01J20/103B01J20/106C11B3/10
Inventor 刘贇
Owner GUANGHAN MAIDELE FOOD CO LTD
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