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Recombinant fat as well as preparation method and application thereof

A fat, weight percent technology, applied in the application, edible oil/fat, food ingredients as taste improver, etc., can solve the problem of high unsaturated fatty acid content, difficult application of liquid lard, recombinant fat saturated fatty acid, cholesterol content Low and other problems, to achieve the effect of lowering cholesterol and saturated fatty acids

Inactive Publication Date: 2016-03-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a kind of recombined fat meat and its preparation method and application. The content of saturated fatty acid and cholesterol in the restructured fat meat is low, and the content of unsaturated fatty acid is high, which solves the problem that liquid lard is difficult to apply in the processing of meat products. For the preparation of a variety of functional meat products with different needs

Method used

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  • Recombinant fat as well as preparation method and application thereof
  • Recombinant fat as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A preparation method of recombined fat meat, the specific steps are as follows:

[0047] (1) Fractional extraction: beat fresh pork fat into a paste, add 2.5 times the weight of pig fat slurry and isopropanol with a mass concentration of 94%, stir and extract at 70°C for 60 minutes, filter, To obtain the pig fat extract; cool the pig fat extract to 16°C and keep it warm for 12 hours, and collect the supernatant; heat the supernatant to above 83°C to completely evaporate the isopropanol to obtain liquid lard I.

[0048] (2) Cholesterol removal: take the quality of liquid lard 1 as a benchmark, add 1.5% β-cyclodextrin and 20% water in liquid lard, heat to 60°C, keep stirring for 70min, centrifuge to obtain low Cholesterol in Liquid Lard II.

[0049] (3) Emulsification: Based on the quality of liquid lard II, in the low-cholesterol liquid lard II, add 2.2% acetylated mono-diglyceride fatty acid esters, 1.8% citric acid fatty acid glycerides, 40% Starch sodium octenyl suc...

Embodiment 2

[0054] A preparation method of recombined fat meat, the specific steps are as follows:

[0055] (1) Fractional extraction: beat fresh pork fat into a paste, add 1.5 times the weight of pig fat slurry and isopropanol with a mass concentration of 100%, stir and extract at 70°C for 60 minutes, filter, To obtain the pig fat extract; cool the pig fat extract to 16°C and keep it warm for 12 hours, and collect the supernatant; heat the supernatant to above 83°C to completely evaporate the isopropanol to obtain liquid lard I.

[0056] (2) Cholesterol removal: Based on the quality of liquid lard I, add 4% β-cyclodextrin and 40% water to liquid lard I, heat to 60°C, keep stirring for 70min, and centrifuge to obtain Low Cholesterol Liquid Lard II.

[0057] (3) Emulsification: Based on the quality of liquid lard II, add 2% acetylated mono-diglyceride fatty acid esters, 2% citric acid fatty acid glycerides, 50% octene to low-cholesterol liquid lard II Sodium starch succinate, 1.2% xantha...

Embodiment 3

[0062] A preparation method of recombined fat meat, the specific steps are as follows:

[0063] (1) Fractional extraction: heat the lard made from pork fat to above 60°C, and then cool it to 24°C. Insulation, crystallization, and separation; in this way, the temperature is lowered by 3°C each time, heat preservation, crystallization, and separation, and the supernatant is always cooled to 15°C. After the heat preservation produces crystallization, the separated supernatant is liquid lard I.

[0064] (2) Cholesterol removal: Based on the quality of liquid lard I, add 2.5% β-cyclodextrin and 30% water to liquid lard I, heat to 60°C, keep stirring for 70min, and centrifuge to obtain Low Cholesterol Liquid Lard II.

[0065] (3) Emulsification: Based on the quality of liquid lard II, in the low-cholesterol liquid lard II, add 1.8% acetylated mono-diglyceride fatty acid esters, 2.2% citric acid fatty acid glycerides, 60% Starch sodium octenyl succinate, 1.6% xanthan gum, and 4 tim...

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Abstract

The invention discloses a preparation method of recombinant fat. The recombinant fat is prepared by using liquid lard as a raw material and is prepared through the steps of cholesterol removal, emulsifying, curing and dehydrating treatment, wherein the cholesterol removal is performed by a beta-cyclodextrin clathration technology; ACETEM and CITREM are used as main components of an emulsifying agent for emulsifying; gellan gum and agar are used as a curing agent for curing. According to the preparation method disclosed by the invention, the liquid lard is extracted from pig fat, and the liquid lard is used as the raw material to be prepared into the solid-state recombinant fat through the steps of cholesterol removal, emulsifying, curing and dehydrating treatment, so that the solid-state recombinant fat can be conveniently applied to various meat products, and the problem that the liquid lard and powder grease are difficult to apply in the processing of the meat products in the prior art is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a recombined fatty meat and its preparation method and application. Background technique [0002] Pork products contain high pig fat, which provides rich nutrition, strong flavor and juicy and tender taste for meat products. However, pig fat contains more saturated fatty acids and cholesterol, and excessive consumption can easily cause diseases such as hyperlipidemia, coronary heart disease, atherosclerosis and hypertension. Therefore, low-fat meat products that can meet the nutritional needs of the human body while improving dietary structure and reducing the occurrence of hypertension and hyperlipidemia emerge as the times require, and have become a focus of attention of food science and technology workers and consumers. [0003] At present, the method of reducing fat in meat products is to use fat substitutes to replace part of the fat. There are three types of fat su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23L13/40A23L13/60
CPCA23D9/04A23V2002/00A23V2200/14A23V2200/15A23V2250/18
Inventor 陈有亮毛文敏
Owner ZHEJIANG UNIV
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