Preparation method of functional beef tallow

A functional, butter technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of loss of nutrients, high peroxide value of butter products, etc., to reduce peroxide value, reduce bacterial pollution, prevent The effect of over-oxidation

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

[0003] The technical problem to be solved by the present invention is to provide a preparation method of functional butter to solve technical problems such as high peroxide value of existing butter products, loss of nutrients during processing, etc.

Method used

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  • Preparation method of functional beef tallow

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Preparation of tea extract: select 3 parts of fresh tea leaves as raw materials, chopped or smashed, add 3% ginger flakes powder of fresh tea mass, stir thoroughly, and let stand; then steam the obtained product in water, The temperature of the water-isolated cooking is 70℃, and the water-isolated cooking for 10 minutes; then microwave heating, microwave heating for 10 minutes, and after cooling to 50℃, add cellulase with 0.5% mass fraction of the solution. After enzymatic hydrolysis at constant temperature for 3 hours, it will be quenched at 90℃. Enzyme, solid-liquid separation to obtain tea extract;

[0018] (2) Prepare starch solution: take 10 parts of amylose and 5 parts of water and heat at 82℃, stir while heating, heat for 20 minutes until it is evenly stirred, then add tea extract and continue stirring until the solution is uniform in color Consistent, get starch solution;

[0019] (3) Preparation of an emulsion: 100 parts of tallow and 0.12 parts of sucrose fatt...

Embodiment 2

[0023] (1) Preparation of tea extract: select 4 parts of fresh tea leaves as raw materials, chopped or smashed, add 5% ginger flakes powder of the quality of fresh tea leaves, stir thoroughly, and let stand; then steam the obtained product in water. The temperature of the water-isolated cooking is 100℃, and the water-isolated cooking for 30 minutes; then microwave heating, microwave heating for 30 minutes, cool to 70℃, add cellulase with 3% solution mass fraction, constant temperature enzymatic hydrolysis for 12h, then kill at 110℃ Enzyme, solid-liquid separation to obtain tea extract;

[0024] (2) Prepare starch solution: Take 10 parts of amylose and 6 parts of water and heat at 85℃, stir while heating, heat for 40 minutes until it is evenly stirred, then add tea extract and continue stirring until the color of the solution is uniform Consistent; get starch solution;

[0025] (3) Preparation of emulsified liquid: mix tallow and sucrose fatty acid ester at 66°C to form an emulsifi...

Embodiment 3

[0029] (1) Preparation of tea extract: select 4 parts of fresh tea leaves as raw materials, chopped or smashed, add 4% ginger flakes powder by mass of fresh tea leaves, stir thoroughly, and let stand; then steam the obtained product in water. The temperature of the water-isolated cooking is 80℃, and the water-isolated cooking for 20 minutes; then microwave heating, microwave heating for 20 minutes, and after cooling to 60℃, add cellulase with 2% mass fraction of the solution. After enzymatic hydrolysis at constant temperature for 5 hours, it will be quenched at 100℃. Enzyme, solid-liquid separation to obtain tea extract;

[0030] (2) Prepare starch solution: Take 10 parts of amylose and 5 parts of water and heat at 83℃, stir while heating, heat for 30 minutes until it is evenly stirred, then add tea extract and continue to stir until the solution is uniform in color Consistent, get starch solution;

[0031] (3) Preparation of emulsified liquid: mix tallow and sucrose fatty acid es...

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Abstract

The invention relates to the technical field of animal oil and fat, in particular to a preparation method of functional beef tallow. The preparation method comprises the steps of preparing a tea leafextract, preparing a starch solution, preparing emulsion, performing homogenizing and performing freeze drying. According to the method, pigment which dissolves out from tea leaves is reserved, so that the product namely the functional beef tallow has unique light kelly, and the acid value and the peroxide value of the functional beef tallow are all lower than the average level of the trade, so that the functional beef tallow has broad market prospects.

Description

Technical field [0001] The invention relates to the technical field of animal fats and oils, in particular to a method for preparing functional tallow. Background technique [0002] Butter is a fat 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. Butter is rich in vitamins, minerals, fatty acids and other substances and is rich in nutrients. Although tallow has high nutritional value and can balance the dietary structure of the human body, the tallow prepared by traditional technology needs to be heated at a high temperature for a long time, which will easily cause the quality of the oil to be reduced, and the flavor will be worse. There is also less research on oil refinement processing, so the production form is relatively extensive, and the product quality is also uneven. The problems that are prone to occur are excessive peroxide valu...

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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