Steam explosion production method of animal fat emulsion

Abstract

The invention relates to the technical field of steam explosion of animal fat emulsion, in particular to a steam explosion production method of animal fat emulsion, which comprises the following steps: selecting fresh leaf fat without deterioration, unstacking, unboxing and removing a packaging film; the selected leaf fat is placed in a crusher, the raw materials are crushed, and the crushed raw materials are placed in a meat mincer to be subjected to coarse mincing treatment; the pretreated raw materials are weighed according to 80% of the volume of a steam explosion tank and loaded into the steam explosion tank, the pressure in the tank rises to 2.0-2.5 MPa, the internal raw materials are heated to 1.0-1.5 MPa and 210 DEG C or above, and then explosion is conducted; the mixture obtained after blasting passes through a centrifugal filter with the diameter ranging from 0.1 mm to 1.0 mm, and slag is removed; carrying out homogenization strengthening on the material without the dregs through a pipeline type emulsification pump; the system can be applied to food enterprises, catering enterprises and families, is low in equipment investment, simple in process, energy-saving, environment-friendly, high in automation and intelligence degree and capable of greatly improving the production efficiency and the product standardization.

Description

Technical Field

[0001] The invention relates to the technical field of steam explosion of animal fat emulsion, in particular to a steam explosion production method of animal fat emulsion. Background Art

[0002] Animal fat emulsion is a stable emulsion system formed by evenly dispersing animal fat in an aqueous phase. In many industries, animal fat emulsion is mostly used to make food taste better and help the flavor substances in animal fat to be better dispersed in the food.

[0003] The existing production of animal fat emulsions requires mixing and emulsifying the fat and water, which generally requires complex equipment such as high-pressure homogenization, high-shear homogenization, and ultrasonic emulsification. The equipment investment is large, the emulsification time is long, the emulsification stability is poor, the oil content of the emulsion is limited, and even various emulsifiers need to be added to increase the effect, which not only directly affects the production efficiency, but also affects the stability of the product.

[0004] Therefore, in order to address the problems of large equipment investment, long emulsification time, poor emulsification stability, limited oil content of the emulsion, and even the need to add various emulsifiers to increase the effect, which not only directly affects production efficiency but also affects product stability, a steam explosion production method for animal fat emulsion can be designed. Summary of the invention

[0005] In order to overcome the problems of large equipment investment, long emulsification time, poor emulsification stability, and limited oil content of the emulsion, it is even necessary to add various emulsifiers to increase the effect, which not only directly affects the production efficiency, but also affects the stability of the product.

[0006] The technical solution of the present invention is: a steam explosion production method of animal fat emulsion, comprising the following steps:

[0007] S1: Select fresh, non-deteriorated suet, use a forklift to move the fat or raw material stack to the designated unstacking position, take out a box of raw materials, use tools to open the raw material box, take out the materials inside, and the operator opens the packaging film with hands or scissors to cut the raw materials;

[0008] S2: The selected suet is placed in a crusher, and a coarse crushing device is started to crush the raw material. After the crushing, the raw material is placed in a meat grinder for coarse grinding;

[0009] S3: Weigh the pre-treated raw materials according to 80% of the volume of the steam explosion tank, put them into the steam explosion tank, open the steam valve, and quickly pass the steam into the steam explosion tank at a pressure of 2.0-2.5MPa, heat the internal raw materials to 1.0-1.5MPa, above 210℃, accurately adjust the steam introduction through the automatic control system, so that the temperature and pressure in the tank remain stable within the set range, perform constant temperature treatment, and then perform explosion;

[0010] S4: The mixture after blasting is passed through a centrifugal filter with a diameter of 0.1 to 1.0 mm to remove the slag; the material without slag is then homogenized and strengthened by a pipeline emulsification pump; the emulsion is stored in a mixing tank for storage.

[0011] Preferably, the raw material cutting specification is 10-20 cm, the raw material crushing specification is 3-5 cm, and the mincing specification is 0.5-1 cm.

[0012] Preferably, the crusher has a rotation speed of 50 to 100 rpm, and the mincer has a rotation speed of 50 to 200 rpm.

[0013] Preferably, the constant temperature time is 3 to 5 minutes and the storage temperature is 40 to 55°C.

[0014] Preferably, the centrifugal filter has a rotation speed of 300 to 500 rpm and a centrifugal temperature of 40 to 50°C.

[0015] Preferably, the specific step of explosion is to quickly open the pressure relief valve of the steam explosion tank after the constant temperature time reaches a predetermined value, so that the pressure in the tank drops sharply in an instant, and the moisture in the material is instantly vaporized and exploded under the sudden pressure environment.

[0016] Preferably, the mixture is passed through a centrifugal filter to remove the slag; the material without slag is then passed through a pipeline emulsifier pump at a line speed of 25±2 m / s for homogenization and strengthening; the emulsion is transferred to a clean storage container, and the collected emulsion is inspected.

[0017] Preferably, the pore size of the filter mesh is 0.1-1.0 mm, and the suet raw material is pig fat raw material, beef tallow raw material, and chicken fat raw material.

[0018] The beneficial effects of the present invention are as follows: through the steam explosion method, the internal energy of animal fat molecules can be increased and the intermolecular forces can be weakened. In this state, the fat molecules are more easily broken up, and the emulsifier can be more effectively adsorbed on the surface of the fat molecules, reducing the interfacial tension between the fat and the water phase. At the same time, the strong impact force and drastic physical changes generated by the explosion cause the fat to be divided into smaller droplets, which can be evenly dispersed in the water phase to form a more stable and delicate emulsion, thereby improving the emulsification effect; steam explosion production greatly shortens the production cycle, and rapid heating and explosion can quickly release the fat in the raw materials and fully mix and emulsify it with other ingredients, thereby improving the efficiency of the entire production process, and the emulsion product obtained by the steam explosion method is suitable for use by food companies, catering companies, families, etc., with low equipment investment, simple process, energy saving and environmental protection, and high automation and intelligence. It can not only greatly improve production efficiency and product standardization, but also greatly reduce manufacturing costs, realize the exhaustion of raw materials, and improve the economic and social benefits of enterprises. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Shown is a schematic diagram of the process for producing the animal fat emulsion by steam explosion according to the present invention. DETAILED DESCRIPTION

[0020] The present invention will be further described below in conjunction with the embodiments.

[0021] Example 1

[0022] Select fresh, non-spoiled pig fat raw materials, use a forklift to move the fat or the pile containing the raw materials to the designated unpacking position, take down a box of raw materials, use tools to open the raw material box, take out the internal materials, and the operator uses hands or scissors to peel off the packaging film and cut the raw materials into 5 cm in size; the selected lard is placed in a crusher, and the coarse crushing device is started to crush the raw materials at a speed of 100 rpm. The size of the pig fat after crushing is 1 cm. After the crushing, the raw materials are placed in a meat grinder at a speed of 200 rpm for coarse grinding. The size of the raw materials after grinding is 0.5 cm; weigh the pre-treated raw materials according to 80% of the volume of the steam explosion tank, put them into the steam explosion tank, open the steam valve, and pass steam into the steam explosion tank at a stable flow rate. The pressure in the tank is The pressure rises to 2.5MPa, and the internal raw materials are heated to 1.5MPa, above 210℃. The steam is accurately adjusted through the automatic control system to keep the temperature and pressure in the tank stable within the set range. The constant temperature treatment is carried out for 5 minutes. After the constant temperature time reaches the preset value, the pressure relief valve of the steam explosion tank is quickly opened to make the pressure in the tank drop sharply in an instant. The water in the material is instantly vaporized and exploded under the sudden change of pressure environment; the mixture after the explosion is removed from the slag through a centrifugal filter with a diameter of 1.0 mm; the material without slag is then homogenized and strengthened through a pipeline emulsification pump (linear speed 25±2 m / s); the emulsion is transferred to a clean storage container, and the collected emulsion is inspected; the emulsion is stored at a temperature of 10℃.

[0023] Example 2

[0024] Select fresh, non-deteriorated butter raw materials, use a forklift to move the fat or the pile containing raw materials to the designated unpacking position, take down a box of raw materials, use tools to open the raw material box, take out the internal materials, and the operator uses hands or scissors to open the packaging film and cut the raw materials into 5 cm in size; the selected suet is placed in a crusher, and the coarse crushing device is started to crush the raw materials at a speed of 75 rpm. The size of the crushed pig fat is 1 cm. After the crushing, the raw materials are placed in a meat grinder at a speed of 150 rpm for coarse grinding. The size of the ground raw materials is 0.5 cm; weigh the pre-treated raw materials according to 80% of the volume of the steam explosion tank, put them into the steam explosion tank, open the steam valve, and pass steam into the steam explosion tank at a stable flow rate. The pressure in the tank rises to 2 .5MPa, heat the internal raw materials to 1.5MPa, above 210℃, and accurately adjust the steam introduction through the automatic control system to keep the temperature and pressure in the tank stable within the set range, and perform constant temperature treatment for 4 minutes. After the constant temperature time reaches the preset value, quickly open the pressure relief valve of the steam explosion tank to make the pressure in the tank drop sharply in an instant, and the water in the material is instantly vaporized and exploded under the sudden change of pressure environment; the mixture after the explosion is removed from the slag through a centrifugal filter with a diameter of 0.5 mm; the material without slag is then homogenized and strengthened through a pipeline emulsification pump (linear speed 25±2 m / s); the emulsion is transferred to a clean storage container, and the collected emulsion is inspected; the emulsion is stored in a mixing tank at a temperature of 20℃.

[0025] Example 3

[0026] Select fresh, non-deteriorated chicken fat raw materials, use a forklift to move the fat or the pile containing raw materials to the designated unpacking position, take out a box of raw materials, use tools to open the raw material box, take out the internal materials, and the operator uses hands or scissors to open the packaging film and cut the raw materials into 10cm in size; the selected suet is placed in a crusher, and the coarse crushing device is started to crush the raw materials at a speed of 50 rpm. The size of the crushed pig fat is 3cm. The raw materials after crushing are placed in a meat grinder at a speed of 200 rpm for coarse grinding. The size of the ground raw materials is 1cm; weigh the pre-treated raw materials according to 80% of the volume of the steam explosion tank, put them into the steam explosion tank, open the steam valve, and pass steam into the steam explosion tank at a stable flow rate. The pressure in the tank rises to 2. 5MPa, heat the internal raw materials to 1.5MPa, above 210℃, and accurately adjust the steam introduction through the automatic control system to keep the temperature and pressure in the tank stable within the set range. Perform constant temperature treatment for 3 minutes. After the constant temperature time reaches the preset value, quickly open the pressure relief valve of the steam explosion tank to make the pressure in the tank drop sharply in an instant. The water in the material is instantly vaporized and exploded under the sudden change of pressure environment; the mixture after the explosion is filtered out by a centrifugal filter with a diameter of 0.1 mm to remove the slag; the material without slag is then homogenized and strengthened by a pipeline emulsification pump (linear speed 25±2 m / s); the emulsion is transferred to a clean storage container, and the collected emulsion is inspected; the emulsion is stored in a mixing tank at a temperature of 25℃.

[0027] The steam explosion production method of an animal fat emulsion using embodiments 1, 2, and 3 can be applicable to food companies, catering companies, and households. It requires little equipment investment, has a simple process, is energy-saving and environmentally friendly, and has a high degree of automation and intelligence. It can greatly improve production efficiency and product standardization, and can greatly reduce manufacturing costs, thereby achieving the goal of using up all raw materials and improving the economic and social benefits of the enterprise.

[0028] 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 purpose of the present invention.

Claims

1. A steam explosion production method for animal fat emulsion, comprising the following steps: S1: Select fresh, non-deteriorated suet, use a forklift to move the fat or raw material stack to the designated unstacking position, take out a box of raw materials, use tools to open the raw material box, take out the materials inside, and the operator opens the packaging film with hands or scissors to cut the raw materials; S2: The selected suet is placed in a crusher, and a coarse crushing device is started to crush the raw material. After the crushing, the raw material is placed in a meat grinder for coarse grinding; S3: Weigh the pre-treated raw materials according to 80% of the volume of the steam explosion tank, put them into the steam explosion tank, open the steam valve, and quickly pass the steam into the steam explosion tank at a pressure of 2.0-2.5MPa, heat the internal raw materials to 1.0-1.5MPa, above 210℃, accurately adjust the steam introduction through the automatic control system, so that the temperature and pressure in the tank remain stable within the set range, perform constant temperature treatment, and then perform explosion; S4: The mixture after blasting is passed through a centrifugal filter with a diameter of 0.1 to 1.0 mm to remove the slag; the material without slag is then homogenized and strengthened by a pipeline emulsification pump; the emulsion is stored in a mixing tank for storage.

2. The steam explosion production method of animal fat emulsion according to claim 1, characterized in that: The raw material cutting specifications are 10-20cm, the raw material crushing specifications are 3-5cm, and the mincing specifications are 0.5-1cm.

3. The steam explosion production method of animal fat emulsion according to claim 1, characterized in that: The speed of the crusher is 50-100 rpm, and the speed of the mincer is 50-200 rpm.

4. The steam explosion production method of animal fat emulsion according to claim 1, characterized in that: The constant temperature time is 3 to 5 minutes, and the storage temperature is 40 to 55°C.

5. The steam explosion production method of animal fat emulsion according to claim 1, characterized in that: The rotation speed of the centrifugal filter is 300-500 rpm, and the centrifugal temperature is 40-50°C.

6. The steam explosion production method of animal fat emulsion according to claim 1, characterized in that: The specific steps of explosion are as follows: after the constant temperature time reaches a preset value, the pressure relief valve of the steam explosion tank is quickly opened, so that the pressure in the tank drops sharply in an instant, and the moisture in the material is instantly vaporized and exploded under the sudden pressure environment.

7. The steam explosion production method of animal fat emulsion according to claim 1, characterized in that: The mixture is passed through a centrifugal filter to remove the slag; the material without slag is then passed through a pipeline emulsification pump at a linear speed of 25±2 m / s for homogenization and strengthening; the emulsion is transferred to a clean storage container and the collected emulsion is inspected.

8. The steam explosion production method of animal fat emulsion according to claim 1, characterized in that: The pore size of the filter mesh is 0.1-1.0 mm, and the suet raw materials are pig fat raw materials, beef tallow raw materials, and chicken fat raw materials.

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