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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

Inactive Publication Date: 2018-10-12
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic butter processing methods are relatively extensive, and the quality of the products varies. The main problem is that the peroxide value is too high, the acid value is too high, and it is easy to have bad flavor. The research of domestic Zhang Yusong and Lu Xiaoling on the various stages of butter refinement shows that refined one On the one hand, the type and content of some substances that produce bad, irritating and fat oxidation odors are significantly reduced; on the other hand, it also has a reduction effect on the original good flavor substances of oils and fats. Methods A kind of halal butter was prepared, the taste, aroma, acid value and peroxide value were all lower than the average level of the industry, so improving the refining process of butter is the main way to remove bad odor substances and reduce the loss of good flavor substances and nutrients method

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[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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PUM

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Abstract

The invention discloses baking beef tallow and a preparation method thereof. According to the baking beef tallow, a refining method combining ultrasound and alkali refining is adopted to refine beef tallow, the ultrasound promotes vibration of molecules in a solution to increase an agglomeration effect, and caustic soda can neutralize most of free fatty acids in crude tallow, and the formed sodiumsalt is not easily dissolved in the tallow, and becomes floc to be settled; the formed sodium salt is a surfactant and can bring a considerable quantity of other impurities into a sediment, when theultrasound is combined, suspended solid impurities can be carried down by a flocculent soap group, and the ultrasonic alkali refining has combined action of deacidification, degumming, solid impurityremoval and depigmentation; and a combination of beta-cyclodextrin and lecithin is adopted to remove cholesterol in the beef tallow, an inner diameter of the beta-cyclodextrin can accommodate a cholesterol molecule, so that a removal rate is high, the lecithin has an effect of dissolving the cholesterol, so that the combination of the beta-cyclodextrin and the lecithin increases the removal rate of the cholesterol in the beef tallow and reduces a content of the cholesterol in the beef tallow, and the prepared product is environmentally friendly and healthy.

Description

technical field [0001] The invention belongs to the technical field of oil processing, relates to the technical field of butter, in particular to a baked butter and a preparation method thereof. Background technique [0002] As one of the animal fats widely produced for consumption at present, tallow is generally solid, and its main components are triglycerides composed of palmitic acid and stearic acid. The methods of rough extraction of animal fats include: direct heating method, cooking method, solvent method, enzymolysis method, supercritical fluid extraction method, water-soluble method, etc. Intensive processing of butter can further improve its quality and scope of application. Butter has different physical and chemical properties due to different extraction methods, refining degrees, and storage methods. Domestic butter processing methods are relatively extensive, and the quality of the products varies. The main problem is that the peroxide value is too high, the ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00C11B3/02C11B3/06C11B3/16A23D9/04
CPCA23D9/04C11B3/001C11B3/008C11B3/02C11B3/06C11B3/16
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD
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