| 摘要 |
FIELD: food industry.SUBSTANCE: method involves separation into fractions by way of an activating agent addition, the mixture stirring and settlement; for production of a hydrofuse batch, one determines the hydrofuse volume, water saturation ratio, pH index of source hydrofuse and source hydrofuse proteins isoelectric state value. If pH index of source hydrofuse pH<3.7, an activating agent is introduced into hydrofuse represented by crystalline culinary salt, its weight determined from the formula:where V- hydrofuse volume, m; R- hydrofuse water saturation ratio, unit fractions; pH- pH index of source hydrofuse; pH- source hydrofuse proteins isoelectric state value; ? - specific weight of culinary salt, kg/m. The mixture components are stirred in the reactor, then heated to a temperature of 85 - 90°C and poured over into a broad large volume vessel. . One proceeds with settlement during 2-18 h for natural progress of the reaction of separation into oil, water and phosphatide concentrate. Oil, water and phosphatide concentrate are partly isolated. In subsequent volumes of source hydrofuses one determines the required parameters in the same way. The process of separation of subsequent hydrofuse volumes (pH index of source hydrofuse pH<3.7) into oil, water and phosphatide concentrate proceeds recurrently in the same vessel with a residue amounting to at least 50% of the previous fracture separation mixture quantity. For all subsequent separation operations the mixture settlement time is 2÷6 h.EFFECT: invention allows to enhance efficiency of phosphatides isolation from hydrofuse, reduce energy costs as well as improve the production environmental safety due to exclusion of chemical reagents represented by acids and alkalis. |
