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Control method for reducing content of 3-chloropropanol ester in beef tallow

A control method and technology of chloropropanol esters, which are applied in the direction of fat oil/fat refining, fat oil/fat production, fat production, etc., can solve the problems of human health hazards and high content of 3-chloropropanol esters

Pending Publication Date: 2021-04-02
TIANJIN NANQIAO FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The embodiment of the present application discloses a control method for reducing the content of 3-chloropropanol in tallow, so as to solve the problem of high content of 3-chloropropanol in animal fats and potential harm to human health

Method used

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  • Control method for reducing content of 3-chloropropanol ester in beef tallow
  • Control method for reducing content of 3-chloropropanol ester in beef tallow

Examples

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Effect test

Embodiment 1

[0075] The present embodiment provides a control method for reducing the content of 3-chloropropanol in tallow, comprising the following steps:

[0076] Melting, washing and grinding the minced raw fat, and preheating the raw fat at 75°C, and then transporting the raw fat to the smelting kettle to heat and melt the raw fat at 125°C for 2 hours, and during the melting process, through a weak The water vapor generated during the raw fat smelting process is pumped away under the vacuum condition; the smelted fat is transported to the centrifuge for liquid slag separation, and then transported to the anti-stratification tank for precipitation to obtain smelted butter;

[0077] Degumming, transport the smelted butter to the degumming tank, first control the temperature of the smelted butter at 65°C, then add 65°C dechlorinated soft water and solid citric acid, and stir at 40r / min for 20min Remove the colloid, after standing for 2 hours, centrifuge the colloid to obtain the degummed...

Embodiment 2

[0086] The present embodiment provides a control method for reducing the content of 3-chloropropanol in tallow, comprising the following steps:

[0087] Melting, washing and grinding the minced raw fat, and preheating the raw fat at 75°C, and then transporting the raw fat to the smelting kettle to heat and melt the raw fat at 118°C for 3 hours, and during the melting process, through a weak The water vapor generated during the raw fat smelting process is pumped away under the vacuum condition; the smelted fat is transported to the centrifuge for liquid slag separation, and then transported to the anti-stratification tank for precipitation to obtain smelted butter;

[0088]Degumming, transport the smelted butter to the degumming tank, first control the temperature of the smelted butter at 65°C, then add 65°C dechlorinated demineralized water and solid citric acid, and stir at 40r / min for 20min Remove the colloid, after standing for 2 hours, centrifuge the colloid to obtain the ...

Embodiment 3

[0098] The present embodiment provides a control method for reducing the content of 3-chloropropanol in tallow, comprising the following steps:

[0099] Smelting, cleaning the minced raw fat, preheating the raw fat at 75°C, and then transporting the raw fat to a melting kettle for heating and melting at 120°C for 2.7 hours, and during the melting process, through the The weak vacuum condition removes the water vapor generated during the raw fat smelting process; the smelted fat is transported to the centrifuge for separation of liquid slag, and then transported to the anti-stratification tank for precipitation to obtain smelted butter;

[0100] Degumming, transport the smelted butter to the degumming tank, first control the temperature of the smelted butter at 65°C, then add 65°C dechlorinated soft water and solid citric acid, and stir at 40r / min for 20min Remove the colloid, after standing for 2 hours, centrifuge the colloid to obtain the tallow after degumming; wherein, the ...

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Abstract

The invention relates to the technical field of animal fat, in particular to a control method for reducing the content of 3-chloropropanol ester in beef tallow, which comprises the following steps: smelting and centrifuging raw fat at the temperature of lower than 180 DEG C, and carrying out vacuum pumping to remove water vapor generated by the raw fat smelting; adding soft water and citric acid into the smelted beef tallow, and conducting stirring and centrifuging; adding alkali liquor into the degummed beef tallow, and conducting stirring and centrifuging; conducting first decoloring, specifically, controlling the temperature of deacidified beef tallow to be 90-100 DEG C, conducting drying and dehydration, and adding an adsorbent to decolor the deacidified beef tallow, wherein the adsorbent comprises activated clay activated by sulfuric acid and activated carbon according to the mass part ratio of 4:1 to 8:1; and deodorizing the decolored beef tallow for 20 to 45 minutes at the temperature of between 150 and 175 DEG C under the vacuum condition of less than 8 mbar in a water vapor atmosphere.

Description

technical field [0001] The invention relates to the technical field of animal fats, in particular to a control method for reducing the content of 3-chloropropanol in tallow. Background technique [0002] In recent years, the safety risk of 3-Chloro-l,2-Propanediol fatty acidesters (3-MCPDE) in edible oils and fats has attracted much attention. The 3-chloropropanol (3-MCPD) produced by the hydrolysis of 3-chloropropanol ester in the body has potential carcinogenicity, reproductive toxicity and genotoxicity. This hydrolyzate has been reported by the Food and Agriculture Organization of the United Nations / World Health Organization as Substances with renal, reproductive, genetic and neurotoxicity, the International Agency for Research on Cancer classified it as a Class 2B carcinogen after evaluating the toxicity of 3-MCPD, and considered it a non-hereditary possible carcinogen. [0003] Since 3-chloropropanol esters bring great safety risks to the safety of edible oils, how to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/12C11B3/00C11B3/04C11B3/06C11B3/10C11B3/14
CPCC11B1/12C11B3/001C11B3/04C11B3/06C11B3/10C11B3/14
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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