| 闫雪峰.牛油真空熔炼工艺与实践[J].中国油脂,2021,46(9):129~131.[YAN Xuefeng.Technology and practice of vacuum melting of beef tallow[J].China Oils and Fats,2021,46(9):129~131.] |
| 牛油真空熔炼工艺与实践 |
| Technology and practice of vacuum melting of beef tallow |
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| DOI： |
| 中文关键词: 牛油 动物油 真空熔炼 双轴差速搅拌罐 |
| 英文关键词:beef tallow animal fat vacuum melting dual shaft differential stirring tank |
| 基金项目:食品新型压榨与微细化加工技术研究与装备开发（2016YFD0400305） |
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| 中文摘要: |
| 介绍了牛油真空熔炼工艺及实践。实践表明：牛油真空熔炼工艺包括原料处理、破碎、预熔、真空熔炼、油渣分离、离心分离、压榨、饼冷却；双轴差速搅拌预溶罐、卧式密闭搅拌槽及卧螺离心机均可应用于牛油真空熔炼工艺。牛油真空熔炼工艺可大大提高生产线产能，单条生产线加工量从35 t/d提高到70 t/d,产品酸值（KOH）低于1.5 mg/g，过氧化值低于3 mmol/kg，油品外观澄清透明、淡黄，具有牛油特有的香味，天然气消耗从48 Nm3/t降至42 Nm3/t。 |
| 英文摘要: |
| The vacuum melting technology and practice of beef tallow was introduced. The practice results showed that the vacuum melting process of beef tallow included raw material treatment, crushing, premelting, vacuum melting, oil residue separation, centrifugal separation, pressing and cake cooling. Dual shaft differential stirring predissolving tank, horizontal closed stirring tank and horizontal screw centrifuge could be used in vacuum melting process of beef tallow. The processing capacity of a single production line increased from 35 t/d to 70 t/d. The acid value of the product was lower than 1.5 mg KOH/g, the peroxide value was lower than 3 mmol/kg, the appearance was clear, transparent, light yellow, and had the unique flavor of beef tallow. The natural gas consumption reduced from 48 Nm3/t to 42 Nm3 /t. |
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