A method for reducing cholesterol in beef tallow and its application
By using β-cyclodextrin complexes with pectin or chitosan to absorb cholesterol from beef tallow, the method achieves significant cholesterol reduction while preserving flavor and texture, addressing the inefficacy of existing methods.
Patent Information
- Application Number
- CN202411222467.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-02
- Publication Date
- 2025-07-15
- Estimated Expiration
- 2044-09-02
AI Technical Summary
Current methods for reducing cholesterol in food, particularly in beef tallow, are not effective enough, especially those using β-cyclodextrin derivatives, which struggle to achieve significant cholesterol removal while maintaining food quality and safety.
A method involving the use of β-cyclodextrin derivatives, specifically β-cyclodextrin complexes with pectin or chitosan, is employed to absorb cholesterol from beef tallow by adding these complexes to melted beef tallow under controlled conditions, followed by centrifugation to separate the cholesterol-rich phase.
The method effectively reduces cholesterol in beef tallow by up to 73.43%, while maintaining or improving the flavor and texture, thus expanding its usability and safety for consumption.
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Figure CN118813338B_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food engineering, and particularly relates to a method for reducing cholesterol in beef tallow and its application. Background Art
[0002] Compared with vegetable oils, although beef tallow contains rich nutrients, has a relatively high melting point and smoke point, is relatively stable and not easily oxidized and deteriorated, the cholesterol content in beef tallow is too high. While endowing hot pot with a mellow and unique taste, excessive intake may increase the risk of developing related cardiovascular diseases such as obesity, hypertension, heart disease and atherosclerosis.
[0003] Currently, the methods for removing cholesterol in food are mainly divided into three categories: physical methods (such as adsorbent adsorption method, distillation method, supercritical extraction method), chemical methods (such as inclusion method, solvent extraction method) and biological methods (such as lipoxygenase method, microbial method). The method of using β-cyclodextrin (β-CD) adsorption or inclusion method to remove cholesterol has attracted much attention due to its advantages such as low cost, food safety, non-toxicity, and simple operation, and has been widely used in industries such as beef tallow, lard and dairy products. JIA et al. synthesized a zein-grafted-β-CD film with β-CD as the host, and the maximum adsorption capacity for cholesterol was only 5.70 mg / g. It is difficult to apply in actual food engineering, and there has been no very effective method for reducing cholesterol in the prior art. Summary of the Invention
[0004] In view of the above deficiencies of the prior art, the present invention provides a method for reducing cholesterol in beef tallow and its application, which can effectively adsorb cholesterol in beef tallow.
[0005] To achieve the above invention purpose, the technical solution adopted by the present invention is as follows:
[0006] Provide a method for reducing cholesterol in beef tallow, which comprises the following steps:
[0007] S1: Melt the beef tallow in a water bath at 80 °C, slowly add water to the melted beef tallow, and keep the beef tallow at 80 °C during the addition of water;
[0008] S2: Add β-cyclodextrin, chitosan cross-linked β-cyclodextrin complex or pectin cross-linked β-cyclodextrin complex to the mixed solution of beef tallow and water, and stir at 50 °C for 1 h;
[0009] S3: After the stirring is completed, centrifuge and extract the upper oil sample to complete the reduction of cholesterol in beef tallow.
[0010] Further, the ratio of beef tallow to water is 50 g∶180 mL, and the water is preheated to the same temperature as the beef tallow before adding it to the beef tallow.
[0011] Furthermore, the mass ratio of β-cyclodextrin, chitosan crosslinked β-cyclodextrin complex or pectin crosslinked β-cyclodextrin complex added in step S2 to beef tallow is 3:100.
[0012] Furthermore, the preparation method of the pectin crosslinked β-cyclodextrin complex is as follows:
[0013] A1: Dissolve pectin in HCl solution with a concentration of 1.0 mol / L, and the ratio of pectin to HCl solution is 1 g:120 mL;
[0014] A2: Add β-cyclodextrin to the mixed solution and heat to 85 °C for 20 min;
[0015] A3: Add glutaraldehyde solution with a mass percentage concentration of 50%, and continuously stir and react at 60 °C with a stirring speed of 350 rpm for 5 h to obtain an orange-yellow solution;
[0016] A4: Add absolute ethanol to the orange-yellow solution to form a precipitate, and dry the precipitate after centrifugation to obtain the pectin crosslinked β-cyclodextrin complex.
[0017] Furthermore, the mass ratio of β-cyclodextrin to pectin is 10:1.
[0018] Furthermore, the volume ratio of absolute ethanol to HCl solution is 4:1.
[0019] Furthermore, the preparation method of the chitosan crosslinked β-cyclodextrin complex is as follows:
[0020] B1: Add β-cyclodextrin to acetic acid solution with a volume fraction of 1%, stir to dissolve and then add chitosan powder, and stir and react for 45 min;
[0021] B2: Dropwise add the reacted solution into the mixed solution of NaOH and ethanol, let it stand and solidify for 1 h, and then filter to obtain spherical particles;
[0022] B3: Dry the spherical particles at 40 °C for 6 h to obtain the chitosan crosslinked β-cyclodextrin complex.
[0023] Furthermore, the ratio of β-cyclodextrin to acetic acid solution is 4 g:100 mL, and the mass ratio of β-cyclodextrin to chitosan powder is 4:3.
[0024] Furthermore, the mixed solution of NaOH and ethanol is obtained by mixing 1.00 mol / L NaOH solution and 26% ethanol solution in a volume ratio of 1:1.
[0025] Low-cholesterol beef tallow prepared according to the above method for reducing cholesterol in beef tallow.
[0026] The beneficial effects of the present invention are as follows:
[0027] By using β-cyclodextrin and the complex cross-linked by β-cyclodextrin and pectin or chitosan to adsorb cholesterol in beef tallow, the content of cholesterol in beef tallow can be effectively reduced. In terms of flavor performance, after the beef tallow is treated with the pectin cross-linked β-cyclodextrin complex, it is significantly better than the beef tallow without cholesterol-lowering treatment and the beef tallow treated with the chitosan cross-linked β-cyclodextrin complex.
[0028] Using the complex cross-linked by β-cyclodextrin and pectin or chitosan can adjust the hardness of beef tallow, and the prepared beef tallow can be applied to more scenarios during use. Description of the Drawings
[0029] Figure 1 It is a graph of the cholesterol determination result of the treated beef tallow in Example 5;
[0030] Figure 2 It is a radar schematic diagram of the volatile substance analysis of the treated beef tallow in Example 7;
[0031] Figure 3 It is a radar schematic diagram of the sensory evaluation of the treated beef tallow in Example 7;
[0032] Figure 4 It is a broken line schematic diagram of the shear rate and viscosity of the treated beef tallow in Example 8. Detailed Embodiments
[0033] The following describes the detailed embodiments of the present invention to facilitate those skilled in the art of the present technology to understand the present invention. However, it should be clear that the present invention is not limited to the scope of the detailed embodiments. For those of ordinary skill in the art of the present technology, as long as various changes are within the spirit and scope of the present invention defined and determined by the appended claims, these changes are obvious, and all inventions and creations using the concept of the present invention are within the scope of protection.
[0034] Preparation of Pectin Cross-Linked β-Cyclodextrin Complex in Example 1
[0035] The preparation method of the pectin cross-linked β-cyclodextrin complex is as follows:
[0036] A1: Dissolve 1 g of pectin in 120 mL of HCl solution with a concentration of 1.0 mol / L; specifically, use a constant temperature magnetic stirrer to stir at a speed of 300 rpm for 1.5 h until there are no lumps in the solution;
[0037] A2: Add 10 g of β-cyclodextrin to the mixed solution, and use a digital display constant temperature water bath (HH-2, Shanghai Hongxing Instrument Co., Ltd.) to heat to 85 °C and maintain for 20 min until the solution becomes transparent;
[0038] A3: Add 3 mL of glutaraldehyde solution with a mass percentage concentration of 50%, and continuously stir and react at a stirring speed of 350 rpm in a water bath at 60 °C for 5 h to obtain an orange-yellow solution;
[0039] A4: Add 480 mL of absolute ethanol to the orange-yellow solution to form a precipitate. After centrifuging at a speed of 8000 rpm / min for 15 min, place the precipitate in a constant-temperature drying oven at 40 °C and dry for 1 h to obtain the pectin crosslinked β-cyclodextrin complex.
[0040] Example 2: Reduction of cholesterol in beef tallow by pectin crosslinked β-cyclodextrin complex
[0041] The specific method is as follows:
[0042] S1: Melt 50 g of beef tallow in a water bath at 80 °C, and slowly add 180 mL of water to the melted beef tallow. Before adding the water to the beef tallow, preheat the water to the same temperature as the beef tallow, and keep the beef tallow at 80 °C during the addition of water;
[0043] S2: Add 1.5 g of the pectin crosslinked β-cyclodextrin complex prepared in Example 1 to the mixed solution of beef tallow and water, and stir at a speed of 500 r / min at 50 °C for 1 h;
[0044] S3: After the stirring is completed, centrifuge at a speed of 1000 r / min for 10 min, and use a spatula to scrape the upper oil sample to complete the reduction of cholesterol in beef tallow. After drying the upper oil sample, store it in a low-temperature sealed and light-proof manner to obtain beef tallow (Pctin-β-CD) treated with the pectin crosslinked β-cyclodextrin complex to reduce cholesterol.
[0045] Example 3: Preparation of chitosan crosslinked β-cyclodextrin complex
[0046] The preparation method of the chitosan crosslinked β-cyclodextrin complex is as follows:
[0047] B1: Add 4 g of β-cyclodextrin to 100 mL of acetic acid solution with a volume fraction of 1%, stir until the β-cyclodextrin is fully dissolved, then add 3 g of chitosan powder, and use a constant-temperature magnetic stirrer (Feb-85, Zhengzhou Great Wall Scientific and Industrial Co., Ltd.) to stir and react for 45 min;
[0048] B2: Use a syringe to dropwise add the solution after the reaction is completed into the mixed solution of NaOH and ethanol, let it stand and solidify for 1 h, and then filter to obtain spherical particles; the mixed solution of NaOH and ethanol is obtained by mixing 1.00 mol / L NaOH solution and 26% ethanol solution in a volume ratio of 1:1.
[0049] B3: The spherical particles were dried in a constant-temperature drying oven (FB204, Shanghai Youke Instrument Co., Ltd.) at 40 °C for 6 h to obtain the chitosan-crosslinked β-cyclodextrin complex.
[0050] Example 4: Cholesterol reduction in beef tallow by chitosan-crosslinked β-cyclodextrin complex
[0051] The specific method was similar to that of Example 2, except that in step S2, 1.5 g of the chitosan-crosslinked β-cyclodextrin complex prepared in Example 3 was used to replace 1.5 g of the pectin-crosslinked β-cyclodextrin complex prepared in Example 1; beef tallow (CS-β-CD) treated with cholesterol reduction by the chitosan-crosslinked β-cyclodextrin complex was obtained.
[0052] Example 5: Cholesterol determination of treated beef tallow
[0053] Set untreated beef tallow (Blank) as control group 1; and adopt a method similar to that of Example 2, except that 1.5 g of β-cyclodextrin was used to replace 1.5 g of the pectin-crosslinked β-cyclodextrin complex prepared in Example 1 to obtain beef tallow (β-CD) treated with cholesterol reduction by β-cyclodextrin, and use it as control group 2;
[0054] The cholesterol contents of untreated beef tallow (Blank), beef tallow (β-CD) treated with cholesterol reduction by β-cyclodextrin, beef tallow (Pctin-β-CD) prepared in Example 2, and beef tallow (CS-β-CD) prepared in Example 4 were detected respectively, and the cholesterol removal rate was calculated; the specific method for cholesterol content determination was as follows: accurately weigh 3 mg (accurate to 0.0001 g) of solid beef tallow and place it in a 50 mL iodine flask, melt it in a 65 °C water bath, then add 4 mL of anhydrous ethanol and 0.5 mL of 50% potassium hydroxide solution in sequence, vortex and mix well, and place it in a 65 °C constant-temperature water bath for saponification for 1 h. During the saponification process, shake it once every 20 min to ensure complete saponification. After saponification is completed, take out the iodine flask and cool it with running water. Then continue to add 3 mL of 5% sodium chloride solution and 10 mL of petroleum ether, stopper the iodine flask, vortex and shake for 120 s, and then let it stand for layering for 60 min. Pipette 2 mL of the upper-layer petroleum ether liquid into a 10 mL stoppered glass test tube, place it in a 65 °C water bath to volatilize the petroleum ether and dry it with nitrogen, then add 4 mL of glacial acetic acid solution and 2 mL of ferric alum color-developing solution, mix well and let it stand for 15 min, and then measure its absorbance at a wavelength of 560 nm. The measured absorbance value was used to calculate the corresponding cholesterol content (Cholesterol content) through the cholesterol standard curve, and the cholesterol removal rate (Cholesterol removal rate) of the sample was calculated.
[0055] The measured results are as Figure 1As shown, by Figure 1 It can be seen that using β-cyclodextrin, pectin-crosslinked β-cyclodextrin complex, and chitosan-crosslinked β-cyclodextrin complex can all significantly reduce the cholesterol content in beef tallow. Moreover, the cholesterol content of beef tallow CS-β-CD treated with chitosan-crosslinked β-cyclodextrin complex is 80.08 mg / 100 g, and the cholesterol removal rate is 61.67%. The cholesterol content of beef tallow β-CD treated with β-cyclodextrin is 91.01 mg / 100 g, and the cholesterol removal rate is 56.46%. The cholesterol content of beef tallow Pctin-β-CD treated with pectin-crosslinked β-cyclodextrin complex is 55.51 mg / 100 g, and the cholesterol removal rate is 73.43%.
[0056] The pectin-crosslinked β-cyclodextrin complex has a significantly better cholesterol removal effect on beef tallow than other beef tallow. The present invention is significantly superior to the method disclosed in the prior art "Analysis of the Interaction between β-Cyclodextrin and Its Derivatives and Cholesterol and Its Application in Removing Cholesterol from Beef Tallow [D]. Southwest University, 2023.", which uses HP-β-CD to remove cholesterol from beef tallow, and the cholesterol removal rate is 51.39%.
[0057] Moreover, the cholesterol removal method adopted by the present invention is superior to the method disclosed in "Preparation of Low-Cholesterol Beef Tallow and Analysis of Its Physicochemical Properties, Food and Fermentation Industries, 2020, 46(22): 187-195". After treating beef tallow with β-cyclodextrin, the cholesterol removal rate is 47.23%.
[0058] In summary, the pectin-crosslinked β-cyclodextrin complex or chitosan-crosslinked β-cyclodextrin complex adopted by the present invention has a better cholesterol removal effect than low-cholesterol beef tallow treated with β-CD and its derivatives. And the cholesterol removal method adopted by the present invention is also superior to the prior art.
[0059] Determination of the hardness of beef tallow in Example 6
[0060] The hardness of the four kinds of butter in Example 5 was measured using a texture analyzer (TA.XTC-18, Shanghai Baosheng Industrial Development Co., Ltd.). A wedge-shaped probe was selected, and the following parameters were set: the probe moving speeds before, during, and after the test were 1.00, 1.00, and 3.0055 / s respectively, the time interval between two tests of the probe was 5 s, the trigger load force was 55, the compression deformation was 20%, the probe was wiped clean after each measurement, and the measurement was repeated 3 times. The measured results are shown in Table 1. As can be seen from Table 1, after treating butter with cholesterol reduction using chitosan cross-linked β-cyclodextrin complex, the hardness of the butter can be increased; while after treating butter with cholesterol reduction using pectin cross-linked β-cyclodextrin complex, the hardness of the butter can be reduced, which to a certain extent improves the situation that it is inconvenient to take butter when eating due to its high hardness. The change in hardness expands the usage scenarios of butter.
[0061] Table 1
[0062] Blank β-CD CS-β-CD Pectin-β-CD Hardness (5) <![CDATA[652.96±87.63 b > <![CDATA[663.57±45.29 b > <![CDATA[810.69±32.78 a > <![CDATA[628.65±66.19 b >
[0063] Superscript a-b Indicates significant difference within the same row (p < 0.05).
[0064] Sensory Evaluation and Volatile Substance Analysis of Butter in Example 7
[0065] The four kinds of butter in Example 5 were analyzed using an electronic nose (cNose-6, Shanghai Baosheng Industrial Development Co., Ltd.). The sensors of the electronic nose consisted of S1-S6 sensors, and the sensor types and response substance types are shown in Table 2. Accurately weigh 35 (±0.0015) of each of the 4 samples and place them in a headspace bottle. Heat them to melt (205 in) in an 80°C water bath to fully fill the headspace bottle with the sample gas. Insert the electronic nose probe and suck the air at the top for measurement. Electronic nose test conditions: sample test time 350 s, sampling interval 1 s, cleaning time 100 s. Each sample was detected 3 times.
[0066] Table 2
[0067] Sensor type Type of responsive substance S1 Short-chain alkanes, nitrogen oxides, carbides S2 Sensitive to irritant substances such as aldehydes, ketones, alcohols, nitrogen oxides, and carbides S3 Mainly selective to ammonia, sensitive to sulfides and benzene aromatic components S4 Sensitive to organic sulfides and short-chain alkane substances S5 Sensitive to ammonia aromatic components S6 Selective to benzene aromatic components, and at the same time sensitive to aldehydes, ketones, and alcohols
[0068] The measurement results were plotted as a radar chart as Figure 2 shown, by Figure 2It can be seen that the response value of butyric Pectin-β-CD (Pectin-β-cyclodextrin) to the S6 signal is significantly higher than that of other sensors, indicating that it is selective for benzene aromatic components and is also sensitive to aldehydes, ketones, and alcohols. Secondly, it is selective for nitrogen oxides, carbides (S2), and ammonia, and has a relatively high response value to sulfides, benzene aromatic components (S3), organic sulfides, and short-chain alkanes (S4). In addition, the response value trends of the other three groups of oil samples - blank butter (Blank), butter CS-β-CD (Chitosan-β-cyclodextrin), and butter β-CD (β-cyclodextrin) - are almost the same, proving that the other three groups of oil samples are similar in terms of aroma composition.
[0069] A panel of 17 sensitive individuals was also selected to form a review group and participate in the aroma evaluation after training. The butter was sensory evaluated in terms of eight typical aroma types, namely the smell of mutton (Thes5ell of 5utton), fishy smell (Fishy s5ell), mushroom flavor (Mushroo5 flavor), greasy taste (Greasytaste), the aroma of stewed meat (The stew is fira5rant), roast smell (Roast s5ell), milk flavor (Milkflavor), and toasted nutty flavor, and the four samples were scored. The results are as Figure 3 shown. It can be concluded that the blank butter (Blank) is mainly characterized by the smell of mutton and fishy smell. The smell of mutton and fishy smell of butter CS-β-CD (Chitosan-β-cyclodextrin) is basically the same as that of the blank butter (Blank), but the greasy taste is prominent. The milk flavor of butter β-CD (β-cyclodextrin) is more obvious. The toasted nutty flavor, milk flavor, roast smell, and mushroom flavor of butter Pectin-β-CD (Pectin-β-cyclodextrin) are significantly higher than those of the other three groups of oil samples, and the smell of mutton and fishy smell has decreased. Thus, it can be seen that the pectin-crosslinked β-cyclodextrin complex effectively improves the quality of butter.
[0070] In summary, combined with the sensory evaluation results, it can be concluded that the aroma components of the butter treated with the pectin-crosslinked β-cyclodextrin complex have been improved.
[0071] Determination of the Viscosity of Butter in Example 8
[0072] The relationship between the shear rate and viscosity of the four kinds of butter in Example 5 at 50 °C was measured, and the results are as Figure 4 shown, where Figure 4 B is Figure 4 the shear rate of 0 - 600 s in A-1 Magnification diagram at Figure 4 It can be seen from -1 that the rheological properties of Blank butter and the three processed butters are almost the same. When the shear rate is in the range of 0-100 s it shows obvious non-Newtonian fluid rheological behavior, and as the shear rate increases, the viscosity gradually decreases and finally stabilizes. This is because the increase in shear rate is beneficial for the oil sample to form a more stable and uniform fluid state. Also, as the temperature increases, the thermal motion of the internal molecules of the grease speeds up, which in turn increases the fluidity between molecules, reduces the intermolecular force, and lowers the viscosity of the oil sample. The viscosity of Pectin-β-CD butter is slightly lower than that of the butter obtained by other treatment methods and Blank butter. This indicates that the treatment with pectin cross-linked β-cyclodextrin complex can reduce the adhesion amount of butter to a certain extent, and is expected to reduce the adhesion amount of grease in the human body when consuming butter, thus being beneficial to a healthy diet.
Claims
1. Use of a pectin-crosslinked β-cyclodextrin complex for reducing the cholesterol in beef tallow, while reducing the hardness of beef tallow, improving the aroma, fragrance of beef tallow and reducing the viscosity of beef tallow, characterized in that, It includes the following steps: S1: Melt the beef tallow in a water bath at 80°C, slowly add water to the melted beef tallow, and keep the beef tallow at 80°C during the water addition process; S2: Add the pectin-crosslinked β-cyclodextrin complex to the mixed solution of beef tallow and water, and stir at 50°C for 1 h; S3: After stirring, centrifuge and extract the upper oil sample to complete the reduction of cholesterol in beef tallow, while reducing the hardness of beef tallow, improving the aroma, flavor and reducing the viscosity of beef tallow; the aroma of the beef tallow contains benzene aromatic components, aldehydes and ketones, alcohols and nitrogen oxides; the flavor contains roasted nut flavor, milk flavor, roasted meat flavor and mushroom flavor.
2. The use according to claim 1, characterized in that, The ratio of the beef tallow to water is 50 g∶180 mL, and the water is preheated to the same temperature as the beef tallow before adding it to the beef tallow.
3. The use according to claim 1, characterized in that, The preparation method of the pectin-crosslinked β-cyclodextrin complex is as follows: A1: Dissolve pectin in a HCl solution with a concentration of 1.0 mol / L, and the ratio of pectin to the HCl solution is 1 g∶120 mL; A2: Add β-cyclodextrin to the mixed solution, heat to 85°C and keep it for 20 min; A3: Add a glutaraldehyde solution with a mass percentage concentration of 50%, and continuously stir and react at 60°C at a stirring speed of 350 rpm for 5 h to obtain an orange-yellow solution; A4: Add anhydrous ethanol to the orange-yellow solution to form a precipitate, and after centrifugation, dry the precipitate to obtain the pectin-crosslinked β-cyclodextrin complex.
4. The use according to claim 3, wherein, The mass ratio of the β-cyclodextrin to pectin is 10∶1.
5. The use according to claim 3, characterized in that, The volume ratio of the anhydrous ethanol to the HCl solution is 4∶1.