Beef tallow substitute fat as well as preparation method and application thereof in hotpot condiment

Abstract

The invention discloses beef tallow substitute fat as well as a preparation method and application thereof in a hotpot condiment, and belongs to the field of foods. The beef tallow substitute fat comprises beef tallow and vegetable fat, the vegetable fat comprises one or more of palm liquid oil, medium-melting-point palm oil and palm stearin. The method comprises the following steps: weighing raw material fat according to a certain proportion, heating until the raw material fat is molten, and uniformly mixing the molten raw material fat to obtain mixed fat; adding immobilized lipase to carry out transesterification, then carrying out solid-liquid separation, and taking out the immobilized lipase; adding lipoxygenase to decompose free fatty acid into flavor substances, and performing enzyme deactivation; and centrifuging, removing slag, filtering for 3-5 times, and cooling. The beef tallow substitute fat prepared by the preparation method disclosed by the invention is applied to the hotpot condiment, has the flavor and taste similar to those of a pure beef tallow pot condiment, and also has lower saturated fat, trans fat and calorie.

Description

technical field

[0001] The invention relates to a butter substitute fat, a preparation method thereof and an application in hot pot bottom material, belonging to the field of food. Background technique

[0002] Butter (beef tallow, BT) is widely used in margarine, shortening, bakery products, dairy products, flavors and fragrances, and seasoning sauces because of its bright color, mellow taste, rich fat flavor, and stable processing performance Various food processing and manufacturing fields such as bags and hot pot bottom materials. Butter, as the main raw material of the traditional hot pot base in Sichuan and Chongqing, can increase the compound fat aroma of the hot pot during the boiling or frying process of the hot pot base, making the raw materials taste better, but it has high calories and cholesterol. The content is high, so the elderly, obese and patients with cardiovascular and cerebrovascular diseases should not eat it. On the other hand, the physical and chemi...

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