Production technology for reducing flavor loss in beef tallow preparation process

Abstract

The invention relates to the technical field of beef tallow preparation, in particular to a production process for reducing flavor loss in the beef tallow preparation process, which comprises the following steps: step 1, crushing; step 2, checking foreign matters; step 3, pre-melting; step 4, boiling; step 5, filtering; step 6, centrifuging; step 7, squeezing; 8, heating in a hydration pot, and standing and settling; step 9, water is completely removed, and qualified grease is delivered to a tank area; according to the requirement for the flavor of the beef tallow, the flavor of the beef tallow is reserved to the maximum extent, flavor loss is reduced, the pre-melting technology is added, only one device is needed for raw fat input in the whole production line, too many conveying devices or personnel do not need to be added, meanwhile, device cleaning is reduced, the food safety risk is more conveniently controlled, and the production efficiency is improved. By using the flat plate centrifuge, the loss of flavor can be avoided, too large blocky raw fat is avoided, the problem that the raw fat is not thoroughly cooked in the cooking process can be effectively reduced, and the half-cooked flavor of the beef tallow is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of butter preparation, and in particular to a production process for reducing flavor loss in the process of preparing butter. Background Art

[0002] Butter refers to the oil refined from the fresh and clean fat tissue of healthy cows after they are slaughtered. Butter is generally white or light yellow in color and has a delicate taste. Butter is widely used in the food industry due to its unique flavor and high stability. Compared with traditional vegetable oils, butter not only has an irreplaceable special aroma, but also contains nutrients needed by the human body, which can promote the body's metabolism and facilitate absorption and utilization.

[0003] The existing production process of butter generally includes the steps of raw material preparation and unpacking and crushing, transportation, negative pressure smelting, vacuum dehydration and deodorization, oil residue separation and crude oil filtration. The equipment used includes crushers, smelting pots, centrifuges, oil residue scrapers, oil presses and filters. Multiple conveying equipment is required to realize the transportation of materials between different equipment. The large number of equipment used increases the workload of equipment cleaning, and the safety and hygiene of food cannot be guaranteed. In addition, with the high-speed rotation of the centrifuge, the physical and chemical properties of the butter may be affected, thereby changing its taste and flavor, reducing the quality of the butter, and the oil loss during filtration is large, which reduces the output. In addition, the existing process does not include a pre-melting step, which reduces the subsequent smelting efficiency and cannot retain the beneficial ingredients in the raw materials.

[0004] Therefore, in order to solve the problem of large flavor loss in the above-mentioned production process, a production process can be designed to reduce the flavor loss in the process of producing butter. Summary of the invention

[0005] In order to overcome the problem of large flavor loss during the production process.

[0006] The technical solution of the present invention is: a production process for reducing flavor loss in the process of producing butter, the steps of which are as follows:

[0007] Step 1: Use a crusher to crush the raw butter fat. The size of the crushed raw butter fat should be uniform.

[0008] Step 2: The crushed raw fat falls at a uniform speed onto a food-grade metal inspection conveyor. The metal inspection conveyor is equipped with a metal detector to check and manually remove large foreign objects in the material;

[0009] Step 3: The raw fat enters the pre-melting pot, and the material in the pre-melting pot is heated with heat-conducting oil. The pre-melting pot is equipped with a stirring mechanism, and the stirring speed and target temperature are set. A fan is used for exhaust. When the material reaches the set temperature, it is directly discharged into the refining pot;

[0010] Step 4: The pre-melted material enters the smelting pot, and the material is heated with heat transfer oil. The smelting pot is stirred, and the stirring speed is controlled at 10-15 rpm. The oil outlet temperature is controlled at 140℃±5℃. When the oil temperature is below 120℃, a vacuum negative pressure system consisting of a second hydrocyclone, a third cooler and a vacuum unit is used to quickly remove moisture from the material. When the oil temperature is above 120℃, the vacuum system is turned off and the exhaust is exhausted with an induced draft fan. After the oil temperature reaches 140℃, the oil is drained, and the draining time is controlled within 10 minutes.

[0011] Step 5: The refined material enters the filter oil tank, which is equipped with a filter screen to effectively separate most of the oil residue. The oil residue is promptly transported to the oil residue press through the scraper on the screen, and the filtered oil is transported to the second buffer tank through the first extraction pump;

[0012] Step 6: The material in the second buffer tank is cooled or heated according to the temperature requirements, and enters the plate centrifuge through the third extraction pump and the first cooler to remove the remaining oil residue in the oil. The speed of the plate centrifuge is set, and the separated oil residue is sent to the oil residue oil press through the oil residue auger conveyor, and is combined with the oil residue in the filter oil tank for pressing, and the remaining oil is clear without visible impurities;

[0013] Step 7: The oil residue oil press presses the oil residue separated from the production line, controls the residual oil in the oil residue to less than 12%, cools and bags it, and the squeezed oil is buffered in the first buffer tank and transported by the second production pump, and then backfilled into the filter oil tank;

[0014] Step 8: The oil separated by the plate centrifuge is cooled to 85°C in the third buffer tank, and then transported to the hydration pot by the fourth extraction pump. The 90°C hot water from the high-level water tank is added to the hydration pot for heating. The stirring is turned on when the hydration pot is fed, and the speed is 60-70rpm. After all the materials and auxiliary materials are added, the speed is adjusted to 30rpm, the stirring time is 30-50min, and the oil is allowed to stand and settle for 4-8 hours. The standing time is controlled according to the material situation. After the standing is completed, the oil feet and water at the bottom of the tank are discharged until the oil is clear, and then the fifth extraction pump is used to transport it to the heater for heating and then enter the negative pressure drying tank;

[0015] Step 9: The negative pressure drying tank sprays the material evenly through the spray port. After passing through the filler, the moisture in the material is removed. The water vapor and oil droplets taken away by the vacuum are separated by the first hydrocyclone separator and then collected and discharged in the collection tank. The qualified grease at the bottom of the negative pressure drying tank is sent to the second cooler by the shielded pump to cool down to 65°C and then go to the tank area.

[0016] Preferably, the size of the crushed fat particles is controlled between 5 and 10 cm.

[0017] Preferably, the premelting pot volume does not exceed 6m 3 , the material quantity is controlled at 65%±1%; 10%~20% of base oil is added when the pre-melting pot is started for the first time.

[0018] Preferably, the stirring speed of the pre-melting pot is controlled at 6-10 rpm, and the target temperature is set at 50°C-60°C.

[0019] Preferably, the boiling pot volume does not exceed 6m 3 , the material quantity is controlled below 85%.

[0020] Preferably, the rotation speed of the plate centrifuge is controlled at 1200 rpm to 1400 rpm.

[0021] Preferably, the amount of hot water added is 5% of the material; the hot water can also be replaced by the same amount of brine with a concentration of 3% to 5%.

[0022] Preferably, the temperature of the oil after being heated by the heater is 105°C to 110°C.

[0023] The beneficial effects of the present invention are as follows: according to the demand for butter flavor, the flavor of the butter itself is retained to the greatest extent, and the flavor loss is reduced. The addition of the pre-melting process allows the entire production line to be invested in fat production with only one device, without the need to add too much conveying equipment or personnel, while reducing equipment cleaning, making it more convenient to control food safety risks. The use of a flat centrifuge can avoid the flavor loss caused by using a high-speed centrifuge, and can also avoid the flavor change and oil loss caused by using a blade filter. The raw materials are crushed and there is no excessively large block fat production, which can effectively reduce the problem of incomplete fat production and refining during the refining process and reduce the raw taste of butter. Through metal detection, large foreign matter in the material can be checked and manually removed, which plays a corresponding protective role for the equipment used in the subsequent production line. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 Shown is a production process flow chart of reducing flavor loss in the process of producing butter according to the present invention.

[0025] Explanation of the reference numerals: 1. Crusher; 2. Metal inspection conveyor; 3. Pre-melting pot; 4. Refining pot; 5. Filter oil tank; 6. First production pump; 7. Oil residue oil press; 8. First buffer tank; 9. Second production pump; 10. Oil residue auger conveyor; 11. Second buffer tank; 12. Third production pump; 13. First cooler; 14. Plate centrifuge; 15. Third buffer tank; 16. Fourth production pump; 17. Hydration pot; 18. High-level water tank; 19. Fifth production pump; 20. Heater; 21. Negative pressure drying tank; 22. Shielded pump; 23. Second cooler; 24. First hydrocyclone; 25. Collecting tank; 26. Second hydrocyclone; 27. Third cooler; 28. Vacuum unit. DETAILED DESCRIPTION

[0026] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0027] Example 1

[0028] See also Figure 1 The present invention provides an embodiment: a production process for reducing flavor loss in the process of producing butter, the steps of which are as follows:

[0029] Step 1: Use a crusher 1 to crush the raw butter fat. The size of the crushed raw fat should be uniform, and the particle size of the crushed raw fat should be controlled between 5 and 10 cm.

[0030] Step 2: The crushed raw fat falls at a uniform speed onto the food-grade metal inspection conveyor 2, which is equipped with a metal detector to check and manually remove large foreign objects in the material;

[0031] Step 3: The raw fat enters the pre-melting pot 3, and the material in the pre-melting pot 3 is heated by heat transfer oil. The pre-melting pot 3 is provided with a stirring mechanism, and the stirring speed is controlled at 8 rpm. The target temperature is set at 55°C, and the volume of the pre-melting pot 3 does not exceed 6m 3 , the material quantity is controlled at 65%±1%, 15% of base oil is added back when the pre-melting pot 3 is started for the first time, and a fan is used for exhaust. After the material reaches the set temperature, it is directly discharged into the refining pot 4;

[0032] Step 4: The pre-melted material enters the refining pot 4, the volume of which does not exceed 6m 3, the material quantity is controlled below 85%, the material is heated by heat transfer oil, the refining pot 4 is stirred, the stirring speed is controlled at 12 rpm, the oil outlet temperature is controlled at 140°C ± 5°C, when the oil temperature is below 120°C, a vacuum negative pressure system composed of a second hydrocyclone 26, a third cooler 27 and a vacuum unit 28 is used to quickly remove moisture from the material, when the oil temperature is above 120°C, the vacuum system is turned off, and the exhaust is exhausted by an induced draft fan, and the oil is drained after the oil temperature reaches 140°C, and the oil draining time is controlled within 10 minutes;

[0033] Step 5: The refined material enters the filter oil tank 5, and a filter screen is installed in the filter oil tank 5, which can effectively separate most of the oil residues. The oil residues are promptly transported to the oil residue press 7 through the scraper on the screen, and the filtered oil is transported to the second buffer tank 11 through the first extraction pump 6;

[0034] Step 6: The material in the second buffer tank 11 is cooled or heated according to the temperature requirement, and enters the plate centrifuge 14 through the third extraction pump 12 and the first cooler 13 to remove the remaining oil residue in the oil. The rotation speed of the plate centrifuge 14 is set to 1300 rpm. The separated oil residue is sent to the oil residue oil press 7 through the oil residue auger conveyor 10, and is combined with the oil residue in the filter oil tank 5 for pressing, and the remaining oil is clear without visible impurities.

[0035] Step 7: The oil residue press 7 presses the oil residue separated from the production line, controls the residual oil in the oil residue to below 12%, cools and bags it, and the pressed oil is buffered in the first buffer tank 8 and transported by the second extraction pump 9, and then backfilled into the filter oil tank 5;

[0036] Step 8: The oil separated by the plate centrifuge 14 is cooled to 85°C in the third buffer tank 15, and is transported to the hydration pot 17 by the fourth extraction pump 16. The 90°C hot water from the high-level water tank 18 is added to the hydration pot 17 for heating. The amount of hot water added is 5% of the material. The hydration pot 17 is stirred when feeding, and the speed is 65rpm. After all the materials and auxiliary materials are added, the speed is adjusted to 30rpm, the stirring time is 40min, and the oil is allowed to stand and settle for 6 hours. The standing time is controlled according to the material situation. After the standing is completed, the oil feet and water at the bottom of the tank are discharged until the oil product is clear, and then the fifth extraction pump 19 is used to transport it to the heater 20 to heat it to 108°C and then enter the negative pressure drying tank 21;

[0037] Step nine: The negative pressure drying tank 21 sprays the material evenly through the spray port. After passing through the filler, the moisture in the material is removed. The water vapor and oil droplets taken away by the vacuum are separated by the first hydrocyclone 24 and then collected and discharged in the collection tank 25. The qualified grease at the bottom of the negative pressure drying tank 21 is sent to the second cooler 23 through the shielded pump 22 to cool down to 65°C and then go to the tank area.

[0038] Experimental example

[0039] 1. Appearance inspection

[0040] Conduct preliminary identification of the color, aroma and texture of butter;

[0041] 2. Fat content detection

[0042] The steps are as follows:

[0043] 1. Sample preparation: First, a representative portion of the butter sample needs to be taken to ensure the uniformity and representativeness of the sample;

[0044] 2. Extract fat: Use an appropriate solvent (such as petroleum ether) to extract fat from the sample by Soxhlet extraction or other appropriate extraction methods to separate the fat from other non-fat components for subsequent analysis.

[0045] 3. Measure fat content: Measure the extracted fat content by gas chromatograph or other appropriate instrument. Gas chromatograph can accurately determine the content and composition of fat.

[0046] 4. Data analysis: Analyze the measurement results and calculate the specific fat content.

[0047] 3. Routine testing

[0048] (1) Acid value test

[0049] 1. Preparation of test samples:

[0050] Accurately weigh 3.00 g to 5.00 g of butter sample, place it in a dry 250 mL conical flask, add 50 mL of ethanol-ether (1:2) mixture, shake to completely dissolve the butter, cool to room temperature, and add 2-3 drops of phenolphthalein indicator solution.

[0051] 2. Titration:

[0052] Use potassium hydroxide standard titrant (0.050 mol / L) for titration. During the titration, pay attention to the initial appearance of a slightly reddish color that does not fade within 30 seconds, which is the end point. Record the volume of potassium hydroxide titrant consumed.

[0053] At the same time, a blank test was performed by taking the same volume of ethanol-ether mixture, titrating according to the same steps, and recording the volume of titrant consumed.

[0054] 3. Calculate acid value:

[0055] Acid value refers to the number of milligrams of potassium hydroxide consumed per gram of butter. The volume of potassium hydroxide consumed per gram of butter can be calculated by subtracting the volume of potassium hydroxide consumed in the blank test from the volume of potassium hydroxide consumed in the titration of the test sample.

[0056] The acid value is calculated based on the volume of potassium hydroxide consumed and the weight of butter. The calculation formula for the acid value is: acid value = (V1-V2)*C*56.1 / m, where V1 and V2 are the volumes of potassium hydroxide consumed by the test sample and the blank test, respectively, C is the concentration of the potassium hydroxide standard titration solution, 56.1 is the millimolar mass of potassium hydroxide, and m is the weight of butter.

[0057] (2) Peroxide value detection

[0058] 1. Prepare reagents and solutions:

[0059] Saturated potassium iodide solution: weigh 14g potassium iodide, add 10ml water to dissolve, heat slightly to dissolve if necessary, and store in a brown bottle after cooling;

[0060] Chloroform-glacial acetic acid mixture: Measure 40 ml of chloroform, add 60 ml of glacial acetic acid, and mix well;

[0061] 0.02 mol / L sodium thiosulfate standard solution: weigh 5 g sodium thiosulfate (Na2S2O3·5H2O) or 3 g anhydrous sodium thiosulfate, dissolve in 1000 ml water, boil slowly for 10 minutes, cool; filter after standing for two weeks;

[0062] 10g / L starch indicator: weigh 0.50g of soluble starch, add a little water to make a paste, pour into 50ml boiling water, mix well, boil, and prepare before use;

[0063] 2. Determination steps:

[0064] Weigh 23g of oil sample (accurate to 0.0002g) into an iodine volumetric flask (for solid samples, the oil in the sample should be extracted using a Soxhlet extractor first), add 30ml of chloroform-glacial acetic acid mixture to completely dissolve the sample;

[0065] Add 1 ml of saturated potassium iodide solution, tightly seal the bottle cap, and gently shake for 0.5 minutes, then place in the dark for 3 minutes;

[0066] Take out and add 100ml water, shake well, and immediately titrate with 0.02mol / L sodium thiosulfate standard solution using starch test solution as indicator until the blue color disappears as the end point; at the same time, do a blank test;

[0067] 3. Calculation of results:

[0068] Peroxide value (%) = 0.1269C (V-V0) * 100 / m

[0069] Where: C is the concentration of sodium thiosulfate standard solution (mol / L); V is the volume of sodium thiosulfate standard solution consumed by the sample (ml); V0 is the volume of sodium thiosulfate standard solution consumed by the blank (ml); m is the sample mass (g).

[0070] (3) Moisture detection

[0071] The steps for testing butter moisture using a Karl Fischer titrator are as follows:

[0072] 1. Use a laboratory spoon to scoop about 4 grams of butter and apply it on the fiber paper;

[0073] 2. Place the fiber paper upside down on the stainless steel tray and gently press it against the bottom of the tray;

[0074] 3. Set the temperature to 120℃ and press the START button to start the test;

[0075] 4. After the test, the moisture value displayed is the moisture content of the butter.

[0076] (4) Detection of insoluble impurities content

[0077] 1. Fold the filter paper into a fan shape and place it in an aluminum box, then place it in a drying oven at 101℃~105℃, with the aluminum box cover supported at the bottom of the box, heat for 2.0h, take it out, cover it, place it in a dryer to cool for 0.5h, weigh it, and repeat the drying until the difference between the two weights does not exceed 2mg, which is constant weight;

[0078] 2. Weigh about 20g of sample (accurate to 0.01g) into a conical flask, add 50mL of petroleum ether, and shake gently until the sample is dissolved. Filter the dissolved sample in the conical flask through the filter paper in the above step through a glass funnel, and add 15mL of petroleum ether to wash the conical flask twice to ensure that the sample passes through the filter paper completely. After filtration, there is oil stain on the surface of the filter paper;

[0079] 3. Use Soxhlet extractor to extract the oil stains remaining on the filter paper surface. Fold the filter paper surface with oil stains inward into a fan shape and put it into the extraction cylinder with pre-filled absorbent cotton at the bottom. Then fill the top of the filter paper cylinder with absorbent cotton. At the same time, add 80mL of petroleum ether to the extraction cup as eluent to rinse the filter paper. Install the extraction cylinder and extraction cup on the Soxhlet extractor, turn on the instrument, set the corresponding elution conditions, and after the instrument stops working, take out the filter paper and dry it in an oven to constant weight. Weigh and calculate the mass of insoluble impurities. Where x is the content of insoluble impurities in the sample, m0 is the mass of the sample, m1 is the mass of the aluminum box and filter paper, and m2 is the mass of the aluminum box and insoluble impurities.

[0080] The test results are as follows:

[0081]

[0082] It can be seen from the above table that the butter prepared by the present invention has a strong milky and fat aroma, is light yellow to dark yellow, has a uniform color, is free of impurities and sediments, retains the flavor of the butter itself to the greatest extent, and reduces flavor loss.

[0083] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the spirit of the present invention.

Claims

1. A production process for reducing flavor loss in the process of producing butter, characterized in that: The steps are as follows: Step 1: Use a crusher (1) to crush the raw butter fat, and the size of the crushed raw butter fat should be uniform; Step 2: The crushed raw fat falls at a uniform speed onto a food-grade metal inspection conveyor (2). The metal inspection conveyor (2) is equipped with a metal detector to detect and manually remove large foreign objects in the material; Step 3: The raw fat enters the pre-melting pot (3), and the material in the pre-melting pot (3) is heated by using heat transfer oil. The pre-melting pot (3) is provided with a stirring mechanism, and the stirring speed and target temperature are set. A fan is used for exhausting air, and the material is directly discharged into the refining pot (4) after reaching the set temperature; Step 4: the pre-melted material enters the refining pot (4), and the material is heated by heat transfer oil. The refining pot (4) is stirred, and the stirring speed is controlled at 10 to 15 revolutions per minute. The oil outlet temperature is controlled at 140°C ± 5°C. When the oil temperature is below 120°C, a vacuum negative pressure system composed of a second hydrocyclone (26), a third cooler (27) and a vacuum unit (28) is used to quickly remove moisture from the material. When the oil temperature is above 120°C, the vacuum system is turned off and exhaust is performed by an induced draft fan. When the oil temperature reaches 140°C, the oil is drained, and the oil draining time is controlled within 10 minutes. Step 5: The refined material enters the filter oil tank (5). A filter screen is installed in the filter oil tank (5) to effectively separate the vast majority of oil residues. The oil residues are promptly transported to the oil residue press (7) through the scraper on the screen, and the filtered oil is transported to the second buffer tank (11) through the first extraction pump (6); Step 6: The material in the second buffer tank (11) is cooled or heated according to the temperature requirement, and is sent to the plate centrifuge (14) through the third extraction pump (12) and the first cooler (13) to remove the remaining oil residue in the oil. The rotation speed of the plate centrifuge (14) is set, and the separated oil residue is sent to the oil residue oil press (7) through the oil residue auger conveyor (10), and is combined with the oil residue in the filter oil tank (5) for pressing, and the remaining oil is clear and free of impurities visible to the naked eye; Step 7: The oil residue press (7) presses the oil residue separated from the production line, controls the residual oil in the oil residue to less than 12%, cools and bags it, and the squeezed oil is buffered in the first buffer tank (8) and transported by the second extraction pump (9) and then backfilled into the filter oil tank (5); Step 8: The oil separated by the plate centrifuge (14) is cooled to 85°C in the third buffer tank (15), and is transported to the hydration pot (17) by the fourth extraction pump (16). The 90°C hot water from the high-level water tank (18) is added to the hydration pot (17) for heating. The stirring is turned on when the hydration pot (17) is fed, and the speed is 60-70rpm. After all the materials and auxiliary materials are added, the speed is adjusted to 30rpm, the stirring time is 30-50min, and the oil is allowed to stand and settle for 4-8 hours. The standing time is controlled according to the material conditions. After the standing is completed, the oil feet and water at the bottom of the tank are discharged until the oil product is clear, and then the fifth extraction pump (19) is used to transport the oil to the heater (20) for heating and then enter the negative pressure drying pot (21); Step 9: The negative pressure drying tank (21) sprays the material evenly through the spray port. After passing through the filler, the moisture in the material is removed. The water vapor and oil droplets taken away by the vacuum are separated by the first hydrocyclone (24) and then collected and discharged by the collection tank (25). The qualified grease at the bottom of the negative pressure drying tank (21) is sent to the second cooler (23) through the shielded pump (22) to cool to 65°C and then go to the tank area.

2. The process for reducing flavor loss in the process of producing butter according to claim 1, characterized in that: The size of the crushed fat particles is controlled between 5 and 10 cm.

3. The process for reducing flavor loss in the process of producing butter according to claim 1, characterized in that: Premelting pot (3) with a volume not exceeding 6m 3 , the material quantity is controlled at 65%±1%; when the pre-melting pot (3) is started up for the first time, 10% to 20% of the base oil is added.

4. The process for reducing flavor loss in the process of producing butter according to claim 1, characterized in that: The stirring speed of the pre-melting pot (3) is controlled at 6 to 10 revolutions per minute, and the target temperature is set at 50° C. to 60° C.

5. The process for reducing flavor loss in the process of producing butter according to claim 1, characterized in that: Boiler (4) with a capacity not exceeding 6m 3 , the material quantity is controlled below 85%.

6. The process for reducing flavor loss in the process of producing butter according to claim 1, characterized in that: The rotation speed of the plate centrifuge (14) is controlled at 1200 rpm to 1400 rpm.

7. The process for reducing flavor loss in the process of producing butter according to claim 1, characterized in that: The amount of hot water added is 5% of the material; the hot water can also be replaced by the same amount of salt water, with a salt water concentration of 3% to 5%.

8. The process for reducing flavor loss in the process of producing butter according to claim 1, characterized in that: The temperature of the oil product after being heated by the heater (20) is 105°C to 110°C.

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