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Beef tallow deslagging and drying system and production process

A drying system and tallow technology, applied in the production of fat, fat oil/fat refining, etc., can solve the problems of long residence time of oil at high temperature, low utilization rate of steam introduction, and impact on oil quality, etc., and achieve a simple and easy-to-understand operation process. , Prevent bad by-products, the effect of stable equipment operation

Pending Publication Date: 2021-04-13
GUANGHAN HANGJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In traditional equipment and processes, due to the low utilization rate of steam, in order to achieve the standard of removing free fatty acids, the high temperature residence time of oil is long, accompanied by adverse reactions such as oil oxidation and decomposition of some active ingredients, such as trans fatty acid ( TFA) increased significantly, and oil quality was affected
At the same time, in addition to the basic raw materials, the consumption of water, electricity, steam, etc. is also an important part of deslagging and drying. Among them, the consumption of water vapor accounts for the largest proportion, and the system has a large workload, so its energy consumption is also high. There are many influencing factors in the whole production process and it is not easy to control

Method used

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  • Beef tallow deslagging and drying system and production process
  • Beef tallow deslagging and drying system and production process
  • Beef tallow deslagging and drying system and production process

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Such as figure 1 As shown, a kind of tallow deslagging and drying system includes a deodorization tank 1 connected with vacuum equipment, and the deodorization tank 1 is connected with subsequent fine filtration equipment. The vacuum equipment is a cyclone 2 and a high water level jet pump 3, and the cyclone The device 2 is connected to the air outlet of the deodorization tank 1, the high water level jet pump 3 is connected to the outlet of the cyclone 2, and the diversion pipe 5 of the deodorization tank 1 is provided with a distribution cap 4.

[0030] The pumping capacity of the high water level jet pump 3 is 300L / min.

[0031] The pipe diameter of the guide pipe 5 of the deodorization tank 1 is 375mm.

[0032] Such as figure 2 As shown, the nozzle of the Mammoth pump 6 is a 6mm straight hole, the nozzle opening is enlarged by 20-45°, and the diameter of the nozzle opening is 11mm.

Embodiment 2

[0034] 1) Transport the semi-finished butter into the deodorizing tank 1, turn on the steam, start the cyclone 2 and the high water level jet pump 3 at the same time, and form a high vacuum and high temperature environment with a temperature of 120-150°C;

[0035] 2) The high-temperature steam is injected into the guide pipe 5 through the mammoth pump 6, and the impurities of the semi-finished butter evaporate quickly and are sucked away under the thrust of the steam and the vacuum condition, and the deodorizing tank 1 continues to run for 30 minutes;

[0036] 3) The deslagging-dried butter is sent to the follow-up fine filtration equipment for filtration, and finally the finished butter with acid value ≤ 0.06 (KOH) mg / g, peroxide value ≤ 0.2g / 100g, and moisture ≤ 0.5g / 100g is obtained .

[0037] To sum up, the present invention provides a butter deslagging and drying system and production process with high yield, good deodorization effect, pure smell and taste of finished oil...

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Abstract

The invention discloses a beef tallow deslagging and drying system which comprises a deodorization tank connected with vacuum equipment, the deodorization tank is connected with follow-up fine filtering equipment, the vacuum equipment comprises a cyclone and a high-water-level jet pump, a steam inlet in the bottom of the deodorization tank is connected with a mammoth pump with an improved nozzle, and the mammoth pump is connected with a flow guide pipe with an enlarged pipe diameter. A diffusion cap is arranged at the top of the flow guide pipe. The invention further provides a beef tallow deslagging and drying production process. According to the system, impurities and water are thoroughly removed, the yield in unit time is high, the odor removal time is only 30 min, the efficiency is improved, and energy is saved; the deodorizing, impurity-removing and drying effects are good, the finished product oil is pure in smell and taste and free of peculiar smell, and bad byproducts are prevented from being generated; the operation process is simple and easy to understand, no special requirements are needed for operators, equipment operation is stable, and the system is an important guarantee for obtaining high-quality deodorized finished beef tallow.

Description

technical field [0001] The invention belongs to the technical field of animal fat food processing, and in particular relates to a butter deslagging drying system and a production process thereof. Background technique [0002] The principle of deslagging and drying of tallow oil is to use the characteristics of the large difference in volatility between the components to be removed and tallow. Under high temperature and high vacuum conditions, water, light components, free fatty acids, The process of removing the smell of mutton is an important part of the refining process of tallow. In traditional equipment and processes, due to the low utilization rate of steam, in order to achieve the standard of removing free fatty acids, the high temperature residence time of oil is long, accompanied by adverse reactions such as oil oxidation and decomposition of some active ingredients, such as trans fatty acid ( TFA) increased significantly, and the oil quality was affected. At the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00
CPCC11B3/00
Inventor 李著芳张泽兵邓维泽张杰刘德才宋召婷
Owner GUANGHAN HANGJIA FOOD CO LTD
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