Research on the refining and decolorization process of segmented tallow

Abstract

Using segmented tallow as the experimental material, processed to obtain segmented tallow, and exploring the refining and decolorization process of segmented tallow. Firstly, the orthogonal experimental analysis method was used to investigate the effects of three single factors, namely heating temperature, heating time, and heating speed, on the sensory perception of refined segmented tallow; Secondly, study the decolorization effect of silica gel, activated clay, and attapulgite as decolorizing agents on the segmentation of tallow. The optimal conditions of decolorizing agent for segmenting tallow and oil were systematically investigated from the aspects of decolorizing agent dosage, decolorizing temperature, and decolorizing time. The results showed that under the same conditions, the decolorizing effect of activated clay was the best; Finally, response surface methodology was used to investigate the optimization of three single factors, namely the amount of decolorizing agent, decolorization temperature, and decolorization time, on the decolorization of segmented tallow and fat, in order to obtain the optimal decolorization conditions. The experimental results show that the optimal refining conditions are: heating temperature of 165℃, heating time of 85 minutes, and heating speed of 510 r/min. After sensory evaluation data, the optimal sensory score obtained under these refining conditions is 8.6; Under the conditions of active clay dosage of 3.7%, decolorization temperature of 81℃, and decolorization time of 17 minutes, the decolorization rate of segmented tallow can reach 71.9%.