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
CN112646658APending Publication Date: 2021-04-13GUANGHAN HANGJIA FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
GUANGHAN HANGJIA FOOD CO LTD
Publication Date
2021-04-13

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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.
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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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