Method for delaying color fading of beef tallow hotpot condiment red oil
By adding compound antioxidants and rosemary to the butter red oil hot pot base, pre-dissolve treatment and packaging of aluminum film bags, the problem of the butter red oil hot pot base is easily faded during storage and sale, and the effect of stable color and flavor preservation is achieved.
Patent Information
- Application Number
- CN202411727814.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-28
- Publication Date
- 2025-03-14
AI Technical Summary
Butter hot pot base or butter red oil products are susceptible to light and temperature during storage and sale, resulting in red oil fading and unstable product quality.
The composite antioxidant is added to the butter red oil products. The composite antioxidant is composed of 0.1% to 0.2% vitamin E and 0.2‰~0.3‰, and is pre-dissolved. Then it is added to the butter red oil, stirred evenly, and finally stored in aluminium film bag that resists light and is low oxygen permeable.
It effectively prevents the fading of the butter red oil hot pot base, maintains the stability of the product's color, delays the rise in acid prices, avoids the generation of unpleasant odors, and ensures the flavor and taste of the product.
Smart Images
Figure CN119605945A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a method for delaying the fading of red oil in beef tallow hot pot base. Background Art
[0002] In recent years, with the rapid development of compound seasonings and hot pot bases, the sales of spicy compound hot pot bases and hot pot red oil have been rising step by step in the market. However, during the storage and sales process of hot pot bases or beef fat red oil products, beef fat red oil is easily faded due to the influence of light and temperature, resulting in unstable product quality. The red substance in beef fat red oil is mainly capsanthin. When capsanthin pigment is extracted from the raw material of pepper, temperature and light will destroy the stability of capsanthin.
[0003] At present, the commonly used methods for delaying the fading of red oil hot pot base mainly include:
[0004] 1. Adding natural pigments: such as adding capsanthin, betalain, curcumin, etc. However, some natural pigments have poor stability and are easily affected by light, temperature and pH value, resulting in fading; and the cost of natural pigments is relatively high, which increases the production cost of the product. Not only that, the solubility of some natural pigments is poor, which may affect the taste and texture of the product.
[0005] 2. Adding antioxidants: such as adding vitamin E, BHT (butylated hydroxytoluene), and BHA (butylated hydroxyanisole). However, if the amount of antioxidant added is too small, the antioxidant effect is not ideal. If the amount of antioxidant added is too large, on the one hand, there may be potential safety risks (there are strict dosage restrictions). On the other hand, a high amount added may also affect the taste and flavor of the product.
[0006] 3. Improve the production process: Use low temperature process in the processing to reduce the damage of high temperature to the pigment, and store it away from light. However, improving the production process requires more equipment and operation steps, which increases the complexity of production; and simply relying on improving the production process has limited effect and may not completely solve the fading problem.
[0007] Therefore, it is urgent to develop a method that can effectively prevent the fading of red oil hot pot soup base, while ensuring that the flavor and taste of the hot pot soup base are not affected. Summary of the invention
[0008] The present invention aims to provide a method for delaying the fading of red oil in beef tallow hot pot base, aiming to effectively prevent the fading of red oil hot pot base, while ensuring that the flavor and taste of the hot pot base are not affected.
[0009] To achieve the above purpose, the present invention adopts the following technical scheme: a method for delaying the fading of red oil in beef tallow hot pot base, adding a composite antioxidant to the beef tallow red oil product, the composite antioxidant consisting of 0.1% to 0.2% VE and 0.2‰ to 0.3‰ rosemary.
[0010] Preferably, as an improvement, 0.1‰ to 0.2‰ TBHQ is added to the butter used; and the composite antioxidant is pre-dissolved before use.
[0011] Preferably, as an improvement, during the pre-dissolution treatment, the composite antioxidant is pre-dissolved in the heated butter red oil.
[0012] Preferably, as an improvement, the mass ratio of the composite antioxidant to the beef tallow oil is 1:30-50.
[0013] Preferably, as an improvement, the pre-dissolution temperature is 70-100°C.
[0014] Preferably, as an improvement, a method for delaying the fading of red oil in beef tallow hot pot base comprises the following steps:
[0015] Step 1: Selection of antioxidant and butter: 0.1% to 0.2% VE and 0.2‰ to 0.3‰ rosemary are compounded to form a composite oxidant; 0.1‰ to 0.2‰ TBHQ is added to the butter;
[0016] Step 2: Pre-dissolving the composite antioxidant: pre-dissolving the composite antioxidant in beef tallow oil, the mass ratio of the composite antioxidant to beef tallow oil is 1:30-50, and the dissolution temperature is 70-100°C;
[0017] Step 3, adding the pre-dissolved composite antioxidant to the butter and red oil product to be processed, and stirring evenly;
[0018] Step 4: Use aluminum film bags for packaging and storage.
[0019] Preferably, as an improvement, in step 2, the beef tallow red oil is obtained by frying, filtering and removing residue from beef tallow red oil products.
[0020] The principle and advantages of this solution are: in actual application, in this technical solution, for beef red oil products, based on the traditional thinking of only focusing on the light resistance of pepper red or the antioxidant research of oil, the red value stability in oil and fat are creatively combined with the antioxidant research: the antioxidant TBHQ is added to the beef to delay the oxidation of red oil, and the combination of rosemary extract and VE can ensure that the color of beef red oil products is maintained during storage. At the same time, the light-proof and low-oxygen permeability aluminum film bags are used for packaging, which can greatly reduce the impact of light and oxygen received by the product. During the technical research and development period, the type of antioxidant and the addition strategy are one of the difficulties in the research and development of this technical solution. In the optimization of the type of antioxidant, different antioxidants are used for compounding, and the temperature range of antioxidant addition to oil is between 70℃-100℃, so as to dissolve as much as possible and not produce small particles that cause product quality problems and uneven distribution of antioxidants, and the color of beef red oil will not change due to excessive temperature. In terms of the strategy for adding antioxidants, the inventors found that if antioxidants are added directly to butter red oil, TBHQ and PG cannot be added, but both can be added to butter. In addition, rosemary and VE will be unevenly dissolved in butter red oil due to factors such as the dissolution time, dissolution temperature and stirring method of the antioxidants. Based on this, this solution chooses to first dissolve the antioxidant at 70℃-100℃ with 30-50 times the amount of antioxidant in butter red oil, and then add it to a large amount of butter red oil and stir for 10 minutes, so that the antioxidant can be evenly dissolved in the butter red oil.
[0021] In summary, the excellent effect of the technical solution is that the rosemary and VE used in the solution are natural antioxidants and are safer; the combination of pepper red + butter antioxidant + product antioxidant + light-resistant and low-oxygen-permeable aluminum film bag with good antioxidant effect on the market is selected to achieve the red value in the butter, and also greatly delay the increase in the acid value of the butter red oil, avoiding the obvious color difference between different batches of the butter red oil during storage and use and the generation of unpleasant odors such as rancid oil, so as to achieve the stability of product quality and safety indicators. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] Figure 1 Graph showing the change in red value of butter red oil under different light sources in an embodiment of the present invention.
[0023] Figure 2 This is the change in red value of red chili red from different manufacturers added to beef red oil under sunlight in the embodiments of the present invention.
[0024] Figure 3 The red value changes of different packaging materials under incandescent light in the embodiment of the present invention
[0025] Figure 4 The figure shows the changes in red value when different contents of VE are added under sunlight in the embodiments of the present invention.
[0026] Figure 5 The figure shows the change of acid value when different contents of VE are added under sunlight in the examples of the present invention.
[0027] Figure 6 The figure shows the changes in red value when different amounts of PG are added under sunlight in the embodiments of the present invention.
[0028] Figure 7 The figure shows the change of acid value under sunlight when different contents of PG are added in the embodiments of the present invention.
[0029] Figure 8 The figure shows the change of red value under sunlight when different contents of TBHQ are added in the examples of the present invention.
[0030] Fig. 9 The figure shows the change of acid value under sunlight when different contents of TBHQ are added in the examples of the present invention.
[0031] Fig.10 The figure shows the changes in red value under sunlight when different amounts of rosemary are added in the embodiments of the present invention.
[0032] Fig.11 The figure shows the change of acid value under sunlight when different amounts of rosemary are added in the examples of the present invention.
[0033] Fig.12 The figure shows the changes of red value and acid value under sunlight after treatment with the composite antioxidant in the embodiment of the present invention.
[0034] Fig.13 The red value changes of the samples combined with the antioxidant and the aluminum film bag under natural conditions in the examples of the present invention are shown.
[0035] Fig.14 The figure shows the change of acid value of the sample combined with the antioxidant and the aluminum film bag under natural conditions in the example of the present invention. DETAILED DESCRIPTION
[0036] The following is further described in detail through specific implementations, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the technical means used in the following implementations are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; the materials, reagents, etc. used can all be obtained from commercial channels.
[0037] Example 1
[0038] A method for delaying the fading of red oil in beef tallow hot pot base, comprising the following steps:
[0039] Step 1: Selection of antioxidants: 0.1% to 0.2% VE and 0.2‰ to 0.3‰ rosemary are compounded to form a composite oxidant; 0.1‰ to 0.2‰ TBHQ is added to butter;
[0040] Step 2: Pre-dissolving the composite oxidant: pre-dissolving the composite oxidant in beef tallow red oil, the mass ratio of the composite oxidant to beef tallow red oil is 1:30-50, and the dissolution temperature is 70-100°C;
[0041] Step 3, adding the pre-dissolved composite oxidant to the batch of butter red oil to be processed, and stirring evenly;
[0042] Step 4: Store away from light.
[0043] Experimental Example 1 Effects of different factors on the color of butter red oil
[0044] 1. The influence of different factors on the color of butter red oil
[0045] Test sample: 1kg butter + 2.2g capsicum red.
[0046] 1.1 Effect of different light and temperature on the color of butter red oil
[0047] Test method: Choose three light sources: no light, incandescent light (LED light 15W, 20cm away), and sunlight to illuminate the sample, and test the color of the sample at different time periods to determine the effect of different light sources on the fading of butter red oil. The changes in the red value of the sample at different time periods are shown in Figure 1 As shown. Under light-proof conditions, the color difference of the red value of butter red oil within 40 days is 0.4; under incandescent light, the color difference of the red value of butter red oil within 40 days is 1.3; under sunlight, the color difference of the red value of butter red oil within 10 days is 6.0; compared with light-proof conditions and incandescent light conditions, sunlight has the greatest impact on the color of butter red oil. Within 10 days, the red value of butter red oil drops to 2.0, and the sensory senses basically do not show red. This shows that sunlight has the greatest impact on the fading of butter red oil.
[0048] 1.2 Effect of chili red from different manufacturers on the fading of red beef oil
[0049] Considering the differences in the light resistance and antioxidant properties of capsicum red from different manufacturers, we selected 5 different capsicum red samples and added the same amount to the red oil sample. The samples were then placed under the summer sun for 10 days to determine the effect of capsicum red from different manufacturers on the fading of red oil. The changes in the red value of the samples at different time periods are shown in Figure 2All samples showed a significant downward trend within 10 days of illumination, and samples ② and ③ showed a smaller downward trend than other samples; and the downward trend of sample ③ was smaller than that of sample ② in the later period of sunlight illumination. This shows that the light resistance and antioxidant properties of capsanthin from different manufacturers are different, and sample ③ is the best capsanthin sample in this patent.
[0050] 1.3 Effect of different packaging materials on the fading of butter red oil
[0051] Considering the differences in light resistance and antioxidant properties of different packaging materials, four different packaging materials were selected to package the butter red oil samples, and then placed under the summer sun for 10 days to determine the effect of different packaging materials on the fading of the butter red oil. The changes in the red value of the samples at different time periods are shown in Figure 3 Compared with transparent PE bags, the red value of samples packaged in red or green PE bags decreased more slowly during the experiment, indicating that colored packaging bags have a certain light resistance. The red value of samples packaged in light-resistant and low-oxygen permeable aluminum film bags decreased the slowest during the experiment, indicating that light-resistant and low-oxygen permeable aluminum film bags can help slow down the fading of butter red oil.
[0052] Selecting pepper red samples with strong antioxidant properties and light-resistant and low oxygen permeability aluminum film bags can help slow down the fading of butter red oil, but the slowing effect still needs to be further strengthened compared to the long shelf life of butter red oil of 10 or 12 months.
[0053] 2. Effects of different antioxidants on the fading of butter red oil
[0054] In view of the fact that red butter oil is very easy to fade under sunlight, and considering the oxidative effect of light on red butter oil, fat-soluble antioxidants such as vitamin E (VE), propyl gallate (PG), tertiary butyl hydroquinone (TBHQ), and rosemary were selected, and different amounts were added in accordance with GB 2760-2024 "National Food Safety Standard for the Use of Food Additives". The samples were placed in a sunlight temperature of 36-40℃ and a sunlight time of 9h / day. The red value, yellow value, and acid value of the samples were tested every 2 days to evaluate the effects of different antioxidants on product color and acid value. (Red value is an indicator of product color, and acid value is a measure of the degree of oxidation of oils and fats, which is a food safety indicator).
[0055] 2.1 Effect of VE on the fading of butter red oil
[0056] For the red butter oil with different VE contents, the red value and acid value of the samples were tested after 0, 2, 4, 6, 8 and 10 days of sunlight exposure. Figure 4 and Figure 5: The red value decreased in the same trend when adding different contents of VE during 0-4 days of sunlight. During 6-10 days of sunlight, the red value of 0.05% decreased the fastest, even lower than the control group; the red value of 0.10% decreased the slowest. On the 10th day, the red value of 0.10% was the highest and significantly higher than other groups. The acid value increased slowly when adding different contents of VE during 0-4 days of sunlight, and increased rapidly when adding 6-10 days of sunlight. The surface acid value increased faster in the later stage of sunlight than in the early stage, and on the 10th day of sunlight, the acid value of 0.10% was significantly lower than other groups. In summary, the addition of 0.10% VE has the greatest impact on the red value and acid value of beef red oil under sunlight, and has the best light resistance effect.
[0057] 2.2 The effect of PG on the fading of butter red oil
[0058] Different amounts of PG were added to butter to make butter red oil. The redness and acid value of the samples were tested after 0, 2, 4, 6, 8, and 10 days of sunlight exposure. Figure 6 and Figure 7 : The red value of the oil with different PG contents decreased faster than that of the control group during the 0-10 days of sunlight exposure, indicating that the addition of PG could not delay the decrease of the red value of the oil. The acid value also showed an obvious growth trend. The acid value of each test group was higher than that of the control group on the 10th day, indicating that the addition of PG could not delay the increase of the acid value of the oil.
[0059] 2.3 Effect of TBHQ on the Fading of Butter Red Oil
[0060] Different amounts of TBHQ were added to butter to make red butter oil. The red value and acid value of the samples were tested after 0, 2, 4, 6, 8, and 10 days of sunlight exposure. Figure 8 and Fig. 9 : The red value of adding different contents of TBHQ decreased significantly slower than that of the control group during 4-10 days of sunlight exposure, indicating that the use of TBHQ can effectively delay the decline of the red value of beef tallow red oil, and on the 10th day, the red value of the groups with an addition of 0.15‰ and 0.20‰ was significantly higher than that of the groups with an addition of 0.05‰ and 0.10‰. The acid value of adding different contents of TBHQ increased slower than that of the control group during 2-10 days of sunlight exposure, and on the 8th to 10th day, the acid value of the experimental group was significantly lower than that of the control group. In summary, adding different contents of TBHQ can effectively delay the decline of the red value of beef tallow red oil and the rise of the acid value, and the optimal addition amount is 0.20‰.
[0061] 2.4 Effect of rosemary on the fading of butter red oil
[0062] Different amounts of rosemary were added to the red oil, and the red value and acid value of the samples were tested after 0, 2, 4, 6, 8, and 10 days of sunlight exposure. Fig.10 and Fig.11 : The red value of adding different contents of rosemary in the sunlight for 2-10 days decreased significantly slower than that of the control group, and on the 10th day, the red value of the group with an addition of 0.3‰ was significantly higher than that of other groups, indicating that the use of rosemary can effectively delay the decline of the red value of butter red oil. The acid value of adding different contents of rosemary in the sunlight for 2-10 days increased slower than that of the control group, indicating that adding rosemary can effectively delay the increase of the acid value of butter red oil, and on the 8th-10th day, the acid value of the groups with an addition of 0.2‰ and 0.3‰ was significantly lower than that of other groups. In summary, adding different contents of rosemary can effectively delay the decline of the red value of butter red oil and delay the increase of acid value, and the addition amount of 0.3‰ is optimal.
[0063] 3. Effect of compound antioxidants on the fading of butter red oil
[0064] On the basis of the above experiment 2, 0.2‰ TBHQ was added to edible butter, 0.1%-0.2% antioxidant VE and 0.2‰-0.3‰ rosemary were selected for compounding, and the red value and acid value of the samples were tested at 0 days, 2 days, 4 days, 6 days, 8 days and 10 days of sunlight exposure to explore the effect on the fading of butter red oil under sunlight. See below for details. Fig.12 . By adding two antioxidants reasonably, the red value and acid value of beef red oil have significantly slowed down compared with a single antioxidant, indicating that the combination of two antioxidants can better slow down the decline of the red value of beef red oil, slow down the rise of acid value, and effectively delay the fading of beef red oil. The sensory comparison of the beef red oil and beef hot pot base is that there is no obvious change in the taste, and the color of the improved sample is brighter and more shiny.
[0065] 4. Effect of aluminum film bag packaging + compound antioxidant on the fading of butter red oil
[0066] On the basis of the above experiments 1-3, edible butter with 0.2‰ TBHQ added, No. ③ chili red was added, 0.1%-0.2% antioxidant VE and 0.2‰-0.3‰ rosemary were selected for compounding, and after frying, they were packaged in light-resistant and low-oxygen-permeable aluminum film bags and placed under natural conditions indoors. The red value and acid value of the samples were tested at 30 days, 60 days, 90 days, 120 days, 150 days, 180 days, 210 days, and 240 days, respectively. See below for details. Figure 13-14 . Compared with the samples before improvement, the downward trend of the red value of the samples after improvement slowed down significantly within 240 days, and the downward trend of the acid value also slowed down significantly. It shows that through the improvement of the present invention, the decline of the red value of beef red oil during the shelf life can be greatly improved, and the present invention comprehensively improves the stability of beef red oil through the antioxidant effect of raw oil + antioxidant effect of the process + improvement of packaging materials; not only does it not affect the flavor of the product itself in terms of sensory perception, but also due to the stability of the red value and acid value, the appearance and sensory flavor of the product are improved.
[0067] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.
Claims
1. A method for delaying the fading of red oil in beef tallow hot pot base, characterized by: The compound antioxidant is added into the butter and red oil products, wherein the compound antioxidant is composed of 0.1% to 0.2% VE and 0.2‰ to 0.3‰ rosemary.
2. The method for delaying the fading of the red oil of beef tallow hot pot base according to claim 1, characterized in that: The used butter is added with 0.1‰ to 0.2‰ TBHQ; the composite antioxidant is pre-dissolved before use.
3. The method for delaying the fading of the red oil of beef tallow hot pot base according to claim 2, characterized in that: During the pre-dissolution treatment, the composite antioxidant is pre-dissolved in the heated butter red oil.
4. The method for delaying the fading of the red oil of beef tallow hot pot base according to claim 3, characterized in that: The mass ratio of the composite antioxidant to the butter red oil is 1:30-50.
5. The method for delaying the fading of the red oil of beef tallow hot pot base according to claim 4, characterized in that: The pre-dissolution temperature is 70-100°C.
6. A method for delaying the fading of red oil in beef tallow hot pot seasoning according to any one of claims 1 to 5, characterized in that: The steps include: Step 1: Selection of antioxidant and butter: 0.1% to 0.2% VE and 0.2‰ to 0.3‰ rosemary are compounded to form a composite oxidant; 0.1‰ to 0.2‰ TBHQ is added to the butter; Step 2: Pre-dissolving the composite antioxidant: pre-dissolving the composite antioxidant in beef tallow oil, the mass ratio of the composite antioxidant to beef tallow oil is 1:30-50, and the dissolution temperature is 70-100°C; Step 3, adding the pre-dissolved composite antioxidant to the butter and red oil product to be processed, and stirring evenly; Step 4: Use aluminum film bags for packaging and storage.
7. The method for delaying the fading of the red oil of beef tallow hot pot base according to claim 6, characterized in that: In step 2, the beef tallow red oil is obtained by frying, filtering and removing residues from beef tallow red oil products.