阅读说明：本技术 一种风味动物油脂提取方法 (method for extracting flavor animal fat ) 是由 林峻 杨永青 王忠庆 于 2019-08-28 设计创作，主要内容包括：本发明公开了一种风味动物油脂提取方法,包括破碎、预热和熬制过程,所述提取方法在负压下熬制,物料内水分在负压状态下溶点沸点都随着真空度的提高而降低,同时辅以真空泵间隙抽湿降低水汽含量,使得物料内水等溶液获得足够的动能脱离物料表面。可以节省加热的能耗和时间。采用真空负压提取的方法,在较低温度下对油脂进行加热,加热时间短,保留了风味动物油脂原有的风味；产品的水份、杂质、酸价、过氧化值都符合国家相关规定,并且不易酸败变质,便于存储。(the invention discloses a method for extracting flavor animal fat, which comprises the processes of crushing, preheating and boiling, wherein the extraction method is boiling under negative pressure, the melting point boiling point of water in a material is reduced along with the improvement of vacuum degree under the negative pressure state, and meanwhile, a vacuum pump is used for assisting in gap dehumidification to reduce the water vapor content, so that the water and other solutions in the material obtain enough kinetic energy to be separated from the surface of the material. The energy consumption and time for heating can be saved. The method of vacuum negative pressure extraction is adopted to heat the oil at a lower temperature, the heating time is short, and the original flavor of the flavor animal oil is kept; the water content, impurities, acid value and peroxide value of the product all accord with relevant national regulations, and the product is not easy to rancidity and deteriorate and convenient to store.)

1. A method for extracting flavor animal fat is characterized by comprising the following steps:

After the raw materials are naturally thawed, manually removing the outer package and the inner package, placing the outer package and the inner package on a conveyor belt, conveying the conveyor belt to a crusher to crush the raw materials into blocks, and conveying the blocks to a metal detector through a conveying belt to detect and remove metal foreign bodies;

Step two, the blocky objects with the foreign matters removed in the step one are sent into a preheating pot for preheating;

Step three, feeding the preheated product in the step two into a smelting pot, and decocting under negative pressure to remove water; after the weight of the materials in the pot is not changed, continuously heating, and closing the vacuum system after heating to 100 ℃;

Opening a micro-negative pressure system, wherein the pressure range is 850-950 mbar, simultaneously introducing clean compressed air which takes the raw material mass as a standard and is one thousandth to three thousandth of the raw material mass as a standard, promoting the production of Maillard reaction, improving the flavor, and ensuring that the total volume of ventilation volume is 1.0Nm³-1.5Nm³Boiling for 1-2 hours, continuously heating, and finishing boiling when the temperature in the smelting pot reaches 120-;

Step five, after the boiling is finished, the oil automatically flows into an oil residue separator through gravity, and after the oil and meat residue are subjected to solid-liquid separation, the oil enters a temporary storage tank under the action of a separation oil pump; conveying the meat residue to an oil press through a packing auger to press oil, conveying the pressed liquid grease to an oil pressing temporary storage tank, centrifuging the grease, conveying the grease into the temporary storage tank, cooling the grease in the temporary storage tank through a heat exchanger, filtering the grease through a filter, filtering the grease in a bag filter, cooling the grease through the heat exchanger, and conveying the grease into a tank area for storage; and oil residue generated by the oil press is conveyed into a packing machine through a packing auger to be packed and stacked.

2. The method for extracting the flavor animal fat and oil as claimed in claim 1, wherein in the first step, the size of the crushed block-shaped objects is 4-5 cm.

3. The method for extracting the flavored animal fat and oil according to claim 1, wherein in the second step, the temperature in the preheating pot is 75-85 ℃ and the boiling time is 1-1.5 hours.

4. The method for extracting the flavored animal fat and oil according to claim 1, wherein in the third step, the pressure is 100mbar and the heating is carried out for 0.5-1.5 hours in the boiling process.

5. The method for extracting the flavor animal fat and oil as claimed in claim 4, wherein in the third step, the vacuum system comprises a first saxolone condenser and a vacuum pump in sequence, and the first saxolone condenser and the vacuum pump are connected with the smelting pot through a stainless steel pipeline and a stainless steel flexible connecting pipe fitting; the micro negative pressure system in the fourth step comprises a second sand-dragon and a fan in sequence, wherein the second sand-dragon is connected with the fan through a stainless steel pipeline and is connected with the smelting pot through a stainless steel pipeline and a stainless steel flexible connecting pipe fitting.

6. The method for extracting the flavor animal fat and oil according to claim 1, wherein in the fourth step, the pressure value is 850-950 mbar under the condition of micro negative pressure.

7. The method for extracting the flavor animal oil and fat according to claim 6, wherein in the fourth step, the pressure of the introduced clean compressed air is 5-6.5 kg.

8. the method for extracting flavor animal fat and oil according to claim 1, wherein in the fifth step, the oil content of the oil residue after oil extraction is less than or equal to 12% by weight, and the crude protein content is more than or equal to 70%.

9. The method of claim 1, wherein the animal includes but is not limited to cattle, pigs, sheep, chickens and ducks.

10. the method for extracting the flavor animal oil and fat according to claim 1, wherein in the fifth step, the filter aid adopted by the filter is a perlite filter aid.

Technical Field

The invention belongs to the technical field of oil extraction, and particularly relates to a method for extracting flavor animal oil.

Background

the traditional flavor animal fat extraction process mainly adopts high-temperature fire refining, and the treatment method has the following problems: the environment of the grease processing workshop is hot and humid and has large peculiar smell; the finished oil has high water content and is not suitable for storage; the heat conducting oil is adopted for indirect heating or direct heating, water in the grease is evaporated out, and then Maillard reaction is continuously carried out under normal pressure environment and high temperature environment, so that the animal flavor grease is generated. In the normal pressure boiling production, a large amount of heat is needed for evaporating the water in the flavor animal fat, which is a great waste of energy.

in addition, the temperature for boiling is not suitable to be too high, and the time is not suitable to be too long, otherwise, partial fat is decomposed, and the amount of free fatty acid in the grease is increased. And the animal tissues are easily coked due to overhigh temperature, and the sensory properties and the flavor of the product are influenced.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides a negative-pressure water removal and positive-pressure boiling process, which is used for the extraction process of flavor animal fat and aims to improve boiling efficiency and save the utilization amount of heat energy. In order to achieve the above object, the present invention provides a method for extracting flavored animal fat, comprising the steps of:

The method comprises the following steps that firstly, after raw materials are naturally thawed, an outer package and an inner package are removed, the raw materials are placed on a conveyor belt and conveyed to a crusher to be crushed into blocks, and then the blocks are conveyed to a metal detector through a conveying belt to be detected and metal foreign bodies are removed;

Step two, the blocky objects with the foreign matters removed in the step one are sent into a preheating pot for preheating;

Conveying the product preheated in the step two into a smelting pot through a preheating pump, and decocting under negative pressure, wherein the temperature in the pot is reduced due to volatilization of water in the negative pressure dehydration process; when the weight of the materials in the pot is not changed, weighing modules are arranged below the smelting pot and connected with the pot through an upper transition plate and a lower transition plate, then the temperature is continuously raised, and a vacuum system is closed after the materials are heated to 100 ℃;

and step four, starting a micro negative pressure system, keeping the pressure range of 850-950 mbar, continuously decocting, introducing clean compressed air of which the mass is one to three thousandths of the reference of the raw materials, promoting the production of the Maillard reaction, improving the flavor, introducing the clean compressed air at the pressure of 5-6.5 kilograms, and ensuring that the total volume of ventilation volume is 1.0Nm³-1.5Nm³Decocting for 1-2 hours, continuously heating, and heating to 120 DEG in the smelting potBoiling at 180 ℃; the temperature will not rise until the water has evaporated completely due to heating.

Step five, after the boiling is finished, the oil automatically flows into an oil residue separator through gravity, and after the oil and meat residue are subjected to solid-liquid separation, the oil enters a temporary storage tank under the action of a separation oil pump; conveying the meat residue to an oil press through a packing auger to press oil, conveying the pressed liquid grease to an oil pressing temporary storage tank, centrifuging the grease, conveying the grease into the temporary storage tank, cooling the grease in the temporary storage tank through a heat exchanger, filtering the grease through a filter, filtering the grease in a bag filter, cooling the grease through the heat exchanger, and conveying the grease into a tank area for storage; and oil residue generated by the oil press is conveyed into a packing machine through a packing auger to be packed and stacked.

in the first step, the size of the block-shaped objects is 4-5 cm.

In the second step, the temperature in the preheating process in the preheating pot is 75-85 ℃, and the preheating time is 1-1.5 hours.

In the third step, the pressure is 100mbar and the heating is carried out for 0.5 to 1.5 hours in the boiling process; the temperature will decrease as the heated water evaporates absorbing heat.

In the third step, the vacuum system comprises a first saxolone condenser and a vacuum pump in sequence, and is connected with the smelting pot through a stainless steel pipeline and a stainless steel flexible connecting pipe fitting; the micro negative pressure system in the fourth step comprises a second sand-dragon and a fan in sequence, wherein the second sand-dragon is connected with the fan through a stainless steel pipeline, and is connected with the smelting pot through a stainless steel pipeline and a stainless steel flexible connecting pipe fitting.

In the fourth step, under the condition of micro negative pressure, the pressure value is 850-950 mbar.

And in the fourth step, the pressure of the introduced clean compressed air is 5-6.5 kg.

In the fifth step, the oil content of the oil residue after oil extraction is less than or equal to 12 percent, and the crude protein is more than or equal to 70 percent.

In the fifth step, the filter is precoated by using a filter aid, and by utilizing the characteristics of micro-pore channels formed after the filter aid forms a filter layer on the surface of a screen mesh of the filter and the adsorption characteristic of the pore volume of the filter aid, adsorbable substances in a product are removed, so that the purpose of grease clarification is achieved; the repeated cleaning characteristic of the filter aid increases the operability of the system.

In the fifth step, the filter aid adopted by the filter is perlite filter aid.

In the method for extracting the flavor animal oil, the preheating pot, the smelting pot and the pipeline of the whole system are closed, and all the extracted gas and water are conveyed in the closed pipeline through wind power and electric power, so that the phenomenon of overflow is avoided.

Compared with the prior art, the invention has the beneficial effects that:

1. The process adopts negative pressure dewatering, the water is placed under the vacuum negative pressure condition to reduce the boiling point of water, the boiling point of water under one atmosphere is 100 ℃, the boiling point of water can be reduced to 80 ℃ under the vacuum negative pressure condition, the evaporation is started at 60 ℃ or 50 ℃, the melting point boiling point of water in the material is reduced along with the improvement of the vacuum degree under the negative pressure state, meanwhile, a vacuum pump is assisted, the vacuum pump is connected with a smelting pot through a stainless steel pipeline, the vacuum pump is installed on one side of the smelting pot and connected with the smelting pot through a pipeline, the vacuum pump and the smelting pot are separated through a valve, the water pumping part in a gap is realized through the automatic opening and closing of the valve to reduce the water vapor content, so that the solutions such as water in the material obtain enough kinetic energy to be separated from the surface of the material, the energy.

2. The invention adopts the vacuum negative pressure extraction method, the oil is heated at a lower temperature, the heating time is short, and the original flavor of the animal oil is kept; the water content, impurities, acid value and peroxide value of the product all accord with relevant national regulations, and the product is not easy to rancidity and deteriorate and convenient to store.

3. The traditional flavor animal fat refining equipment has no vacuum degree, and has the defects that the processing time is long and is 4-6 hours, and waste gas, waste water and peculiar smell directly enter the environment to cause environmental pollution; the whole system of the grease extracting system provided by the invention is closed, the smelting pot is vacuumized, and waste gas, waste water and peculiar smell volatilized after vacuumization are conveyed in a pipeline and cannot be emitted into the environment to cause environmental pollution.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.

FIG. 1 is a flow chart of a method for extracting the flavor animal fat provided by the invention.

Detailed Description

It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.

In the published patent application "an extraction process method of flavor animal fat" (application number: CN201510061482.6), a process for extracting oil under the condition of medium-low temperature negative pressure is disclosed, and the oil is heated to 80-110 ℃ under the condition of low-temperature negative pressure of 60-95 Kpa. The technology of the application is different from the following steps: the contrast documents mainly adopt negative pressure dewatering cooking, so that the flavor of the extracted oil cannot be guaranteed, the application firstly uses lower negative pressure to quickly dewater, and then mainly adopts micro negative pressure cooking to promote Maillard reaction so as to improve the flavor of the oil.

The devices and sources used in this example are as follows:

a metal detector, type OMK-900D, available from Austemar electric Co., Ltd, Shanghai;

A melting pot, model 2.5T, purchased from mechanical equipment, Inc. of Youyi City, Youth;

the vertical plate filter is a NYB-30 model and is purchased from Jiangsu giant energy machinery Co.

In this embodiment, a vacuum system is formed by one of the shakelons, the condenser and the vacuum pump, and a micro-negative pressure system is formed by the other of the shakelons and the fan.