Baking beef tallow and preparation method thereof
A butter and baking technology, applied in the direction of fat oil/fat refining, edible oil/fat, fat production, etc., can solve the problems of reducing the types and content of fat oxidized odor substances, high peroxide value, and high acid value, so as to reduce cholesterol Content, good filtration performance, good decolorization effect
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[0021] A preparation method of roasted butter, the specific steps are as follows:
[0022] 1) Filtration of crude oil: after heating and melting the crude tallow fat at a temperature of 80°C, perform 300-mesh filtration;
[0023] 2) Alkali refining: the filtered crude tallow was subjected to variable frequency ultrasonic treatment at a temperature of 75°C with a citric acid aqueous solution of 5.5% at a power of 200w for 13 minutes and then left to separate. After particles are produced in the solution, the frequency is 15 Hz, and the frequency conversion ultrasonic separation step is repeated twice, and then the separated oil is treated in the frequency conversion ultrasonic state at 85 °C, and the atomized NaOH solution with a concentration of 0.7% is added in 3 times, and ultrasonic The power is 150w and the starting frequency is 30Hz. When fine particles are generated, the frequency is adjusted to 15Hz. The amount of atomized NaOH solution added is 10%, 70% and 20% of the ...
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