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Preparation method of beef tallow substitute fat for chafing dish

A technology for replacing fat and tallow, applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of high cost, insufficient taste and flavor of vegetable oil hot pot base material, and achieve large output, high nutritional value of products, and increased production. The effect of large retention

Active Publication Date: 2022-07-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to solve the above problems, the present invention provides a new method for preparing hot pot butter instead of fat. The invention reduces the amount of butter in the pot bottom, solves the problem of high cost of butter hot pot bottom material, and the taste and flavor of vegetable oil hot pot bottom material. Insufficient problems, improve the quality of hot pot bottom material

Method used

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  • Preparation method of beef tallow substitute fat for chafing dish
  • Preparation method of beef tallow substitute fat for chafing dish
  • Preparation method of beef tallow substitute fat for chafing dish

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A production process for replacing fat with butter for hot pot, comprising the following steps:

[0038] (1) in parts by weight, take by weighing 70 parts of palm stearin and 30 parts of medium-melting palm oil, heat to melting, and mix uniformly;

[0039] (2) Immobilized lipase Novo 435 was added in the ratio of 20000U / g substrate to carry out transesterification reaction, the reaction temperature was 60°C, the reaction time was 5h, and the stirring rate was 800r / min;

[0040] (3) Filtration after centrifugation at 5000 r / min for 10 min, taking out the immobilized lipase, and stopping the reaction to obtain plant-based substitute lipids;

[0041] (4) in parts by weight, weigh 70 parts of tallow and 30 parts of phosphate buffered saline, heat to melting, and mix uniformly;

[0042] (5) Immobilized lipase Novo 435 was added in the ratio of 10000U / g substrate to carry out enzymolysis reaction, the reaction temperature was 60°C, the stirring rate was 800r / min, and the rea...

Embodiment 2

[0047] A production process for replacing fat with butter for hot pot, comprising the following steps:

[0048] (1) in parts by weight, take by weighing 80 parts of palm stearin, 20 parts of mid-melting palm oil, and 20 parts of palm olein is heated to melting, and mixed uniformly;

[0049](2) The immobilized lipase Lipozyme TL IM was added in the ratio of 20000U / g substrate to carry out transesterification reaction, the reaction temperature was 60°C, the reaction time was 7h, and the stirring rate was 800r / min;

[0050] (3) Filtration after centrifugation at 5000 r / min for 10 min, taking out the immobilized lipase, and stopping the reaction to obtain plant-based substitute lipids;

[0051] (4) in parts by weight, take by weighing 80 parts of tallow and 20 parts of phosphate buffered saline, heat to melting, and mix uniformly;

[0052] (5) Immobilized lipase Lipozyme TL IM was added in the ratio of 10000U / g substrate to carry out enzymolysis reaction, the reaction temperature...

Embodiment 3

[0057] A production process for replacing fat with butter for hot pot, comprising the following steps:

[0058] (1) according to parts by weight, take by weighing 90 parts of palm stearin, 10 parts of palm olein and be heated to melting, uniformly mix;

[0059] (2) Immobilized lipase Lipozyme RM IM was added in the ratio of 20000U / g substrate to carry out transesterification reaction, the reaction temperature was 70°C, the reaction time was 4h, and the stirring rate was 800r / min;

[0060] (3) Filtration after centrifugation at 5000 r / min for 10 min, taking out the immobilized lipase, and stopping the reaction to obtain plant-based substitute lipids;

[0061] (4) in parts by weight, take by weighing 60 parts of tallow and 40 parts of phosphate buffered saline, heat to melting, and mix uniformly;

[0062] (5) The immobilized lipase Lipozyme RM IM was added in the ratio of 10000U / g substrate to carry out the enzymatic hydrolysis reaction, the reaction temperature was 80°C, the s...

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Abstract

The invention discloses a preparation method of beef tallow substitute fat for chafing dish, and belongs to the field of food. The beef tallow substitute fat for the chafing dish provided by the invention comprises beef tallow and vegetable fat, and oxidized fat rich in volatile components is obtained by regulating the oxidation degree of fat, so that the product is richer in fragrance and more prominent in characteristic flavor. The use amount of beef tallow in the pot bottom is reduced, the problems that the beef tallow hotpot condiment is high in cost and the vegetable oil hotpot condiment is insufficient in taste and flavor are solved, and the quality of the hotpot condiment is improved.

Description

technical field [0001] The invention relates to a preparation method for replacing fat with butter for hot pot, and belongs to the field of food. Background technique [0002] Hotpot is deeply loved by consumers. Butter hotpot represented by Sichuan and Chongqing is all over the country. The hotpot industry is developing rapidly, and its sales are increasing year by year. Thanks to the development trend of Sichuan-Chongqing hotpot, the hotpot butter industry is also booming. As a representative raw material for traditional hotpot in Chongqing, butter is in huge market demand, and there was a phenomenon of short supply. Therefore, the research on hotpot oil is of great significance. . [0003] Butter is very important to Chongqing hot pot, but there are many problems in the application of butter at present. The yield of butter is low, the price is high, and the quality of butter is uneven due to differences in animal species, growth environment, feeding conditions, selectio...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23L27/10
CPCA23D9/04A23L27/10A23V2002/00A23V2200/15
Inventor 徐勇将舒楠茜刘元法
Owner JIANGNAN UNIV
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