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Safe and healthy functional beef tallow deodorization treatment method

A processing method and functional technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of poor removal of fishy substances and low processing efficiency, achieve complete removal of fishy smell, and improve processing efficiency. , a wide range of effects

Pending Publication Date: 2019-08-20
界首市玉兔食用油脂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a safe and healthy functional beef tallow deodorization treatment method, which solves the technical problems such as poor removal effect and low processing efficiency of existing butter products

Method used

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  • Safe and healthy functional beef tallow deodorization treatment method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Weigh 10 parts of tea powder through a 400-mesh sieve and add it to 100 parts of water to disperse evenly to obtain a tea powder suspension, which is sterilized and then added 3 wt % of subtilisine protease, after 12 minutes of shaking culture, the tea powder loaded with Bacillus subtilis alkaline protease was obtained;

[0018] Add 10 parts of the tea powder loaded with Bacillus subtilis alkaline protease to 100 parts of chitosan suspension for cross-linking coating, stir for 0.5h, centrifuge to take the precipitate, and then vacuum dry to obtain Bacillus subtilis Alkaline protease composite carrier, wherein the concentration of chitosan is 1wt%;

[0019] (2) adding the Bacillus subtilis alkaline protease composite carrier into water to prepare a mixed solution with a concentration of 3wt%, adding sodium bicarbonate-potassium dihydrogen phosphate buffer to the mixed solution to adjust the pH value to 7.8 to prepare the fishy liquid;

[0020] (3) Take 100 parts of...

Embodiment 2

[0023] (1) Weigh 10 parts of tea powder that has passed through a 600 mesh sieve and add it to 100 parts of water to disperse evenly to obtain a tea powder suspension, sterilize the tea powder suspension, and then add 5 wt% of subtilisine protease, after 20min shaking culture, the tea powder loaded with Bacillus subtilis alkaline protease was obtained;

[0024] Add 10 parts of the tea powder loaded with Bacillus subtilis alkaline protease to 100 parts of chitosan suspension for cross-linking coating, stir for 1 hour, centrifuge to take the precipitate, and then vacuum-dry to obtain subtilisine Protease composite carrier, wherein the concentration of chitosan is 1.2wt%;

[0025] (2) adding the Bacillus subtilis alkaline protease composite carrier into water to prepare a mixed solution with a concentration of 7wt%, and adding sodium bicarbonate-potassium dihydrogen phosphate buffer to the mixed solution to adjust the pH value to 8.2 to prepare the fishy liquid;

[0026] (3) Ta...

Embodiment 3

[0029] (1) Weigh 10 parts of tea powder that has passed through a 500 mesh sieve and add it to 100 parts of water to disperse evenly to obtain a tea powder suspension, sterilize the tea powder suspension, and then add 4wt% of subtilisine protease, after shaking and culturing for 16 minutes, the tea powder loaded with Bacillus subtilis alkaline protease was obtained;

[0030] Add 10 parts of the tea powder loaded with Bacillus subtilis alkaline protease to 100 parts of chitosan suspension for cross-linking coating, stir for 0.5h, centrifuge to take the precipitate, and then vacuum dry to obtain Bacillus subtilis Alkaline protease composite carrier, wherein the concentration of chitosan is 1.1wt%;

[0031] (2) adding the Bacillus subtilis alkaline protease composite carrier into water to prepare a mixed solution with a concentration of 4wt%, adding sodium bicarbonate-potassium dihydrogen phosphate buffer to the mixed solution to adjust the pH value to 8.0 to prepare the fishy l...

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Abstract

The present invention relates to the technical field of animal fats and oils, and particularly relates to a safe and healthy functional beef tallow deodorization treatment method. The treatment methodcomprises the following steps: bacillus subtilis alkaline protease composite carrier preparing, deodorization solution preparing, deodorization treatment by a supergravity rotating bed, etc. The deodorization treatment method is complete in a deodorization effect, flavor of the beef tallow is greatly improved, and the deodorization treatment method has a promotion function on promotion and application of beef tallow products.

Description

technical field [0001] The invention relates to the technical field of animal fats, in particular to a safe and healthy functional beef tallow deodorization treatment method. Background technique [0002] Butter is oil extracted from the fat tissue of cattle. It is solid at room temperature. Its main component is triglycerides composed of palmitic acid and stearic acid. It has a special fragrance and smell, but it also has a strong fishy smell. It affects its edible taste to a large extent, so it needs to be deodorized before being made into a finished product. [0003] The current deodorization methods mainly include physical methods, chemical methods, etc. The physical method is to absorb the fishy smell substances or cover up the fishy smell with other substances, the effect is general, and cannot remove the fishy smell substances in essence; the chemical method is to add reducing Although the effect of reducing and removing the fishy smell by the substance is good, it w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 曹文博
Owner 界首市玉兔食用油脂有限公司
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