Degumming process of non-foaming beef tallow for hot pot

A butter and degumming technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of large loss of butter flavor, large loss of neutral oil, low yield of finished oil, etc., to achieve significant degumming effect and high yield , the effect of low flavor loss

Inactive Publication Date: 2019-12-27
GUANGHAN MAIDELE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a degumming process for non-foaming hot pot butter, which is used to solve the problem that the degumming process in the prior art has a large loss of flavor of the butter and neutral Large oil loss, low yield of refined oil, high cost of additives, complex process technical problems

Method used

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  • Degumming process of non-foaming beef tallow for hot pot
  • Degumming process of non-foaming beef tallow for hot pot
  • Degumming process of non-foaming beef tallow for hot pot

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A degumming process for non-foaming hot pot butter, comprising the following steps:

[0034] S1 heat-treat tallow and keep it at 60°C to 100°C, and perform subsequent steps.

[0035] S2 adds degumming adsorbent to S1, and forms a mixed solution after fully stirring with tallow;

[0036] The degumming adsorbent includes silica, perlite and diatomaceous earth, wherein the degumming adsorbent accounts for 1.2% of the total weight of tallow, silicon dioxide accounts for 0.7% of the total weight of tallow, and perlite accounts for 0.3% of the total weight of tallow , diatomaceous earth accounts for 0.2% of the total weight of the butter; the stirring time is 30min to 60min, and the stirring speed is 20r / min to 30r / min.

[0037] S3 filters the mixed liquid in S2 to obtain non-foaming butter product; the filtering equipment is a leaf filter, the filter mesh of the leaf filter is 120 mesh, and the operating pressure is 0MPa-0.06MPa.

[0038] In this example, perlite and diato...

Embodiment 2

[0040] A degumming process for non-foaming hot pot butter, comprising the following steps:

[0041] S1 heat-treat tallow and keep it at 60°C to 100°C, and perform subsequent steps.

[0042] S2 adds degumming adsorbent to S1, and forms a mixed solution after fully stirring with tallow;

[0043] The degumming adsorbent includes silica, perlite and diatomaceous earth, wherein the degumming adsorbent accounts for 1.2% of the total weight of tallow, silicon dioxide accounts for 0.7% of the total weight of tallow, and perlite accounts for 0.3% of the total weight of tallow , diatomaceous earth accounts for 0.2% of the total weight of the butter; the stirring time is 30min to 60min, and the stirring speed is 20r / min to 30r / min.

[0044] S3 filters the mixed liquid in S2 to obtain non-foaming butter product; the filtering equipment is a leaf filter, the filter mesh of the leaf filter is 200 mesh, and the operating pressure is 0MPa-0.06MPa.

[0045] In this example, perlite and diato...

Embodiment 3

[0047] A degumming process for non-foaming hot pot butter, comprising the following steps:

[0048] S1 heat-treat tallow and keep it at 60°C to 100°C, and perform subsequent steps.

[0049] S2 adds degumming adsorbent to S1, and forms a mixed solution after fully stirring with tallow;

[0050] The degumming adsorbent includes silica, perlite and diatomaceous earth, wherein the degumming adsorbent accounts for 1.2% of the total weight of tallow, silicon dioxide accounts for 0.7% of the total weight of tallow, and perlite accounts for 0.3% of the total weight of tallow , diatomaceous earth accounts for 0.2% of the total weight of the butter; the stirring time is 30min to 60min, and the stirring speed is 20r / min to 30r / min.

[0051] S3 filters the mixed solution in S2 to obtain a non-foaming butter product;

[0052] The filter equipment is a plate and frame filter, the filter cloth of the plate and frame filter has a filter aperture of 1um, and the operating pressure is 0MPa ~ ...

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Abstract

The invention provides a degumming process for non-foaming beef tallow for a hot pot. The process comprises the following steps: S1, heating beef tallow, keeping the temperature at 60-100 DEG C, and carrying out subsequent steps; S2, adding a degumming adsorbent into the beef tallow obtained in the step S1, and fully stirring the adsorbent with the beef tallow to form a mixed solution; and S3, filtering the mixed solution obtained in the step S2 to obtain a non-foaming beef tallow finished product. In the step S2, the degumming adsorbent comprises silicon dioxide and a filter aid, and the filter aid comprises perlite and/or kieselguhr. The process has the advantages of low cost and high yield, the degumming process is simple, and the degumming effect is remarkable; the beef tallow obtainedthrough degumming is high in yield and low in flavor loss, and the original flavor of the beef tallow is kept.

Description

technical field [0001] The invention belongs to the technical field of oil preparation, and in particular relates to a degumming process of tallow. 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 preparations, etc.) make...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/10C11B3/00
CPCC11B3/10C11B3/008C11B3/001
Inventor 刘贇
Owner GUANGHAN MAIDELE FOOD CO LTD
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