Prediction model for ductility of ghee sauce, ghee sauce and preparation method of ghee sauce

Abstract

The invention relates to the field of food, in particular to a prediction model for the ductility of ghee sauce, the ghee sauce and a preparation method of the ghee sauce. The ghee sauce contains 20 to 27.5 g of ghee, 1 to 1.5 g of rock salt and 0.15 to 0.225 g of table salt. The prediction model provided by the invention can accurately predict the ductility under the dosage of each component, does not need specific experimental tests, and greatly saves manpower, material resources and financial resources. The ductility of the ghee sauce provided by the invention is 2mm or above, and preferably, the ductility can reach 2.4 mm or above, so that the smearing property of the ghee sauce is greatly ensured. In addition, in the embodiment of preferably introducing the lactococcus, the content of cholesterol in the ghee sauce can be effectively reduced, and the health attribute of the ghee sauce is improved.

Description

Technical Field

[0001] The present invention relates to the field of food, and particularly to a prediction model for the ductility of ghee paste, a ghee paste and a preparation method thereof. Background Art

[0002] Sauce foods originated in China. Because of their long history, numerous varieties, rich nutrition and various health care functions, they are deeply loved by people and have spread to all over the world. With the development of society, people's love for sauce foods has gradually increased. Especially in recent years, the convenience and variety diversity of compound condiment sauce foods have led to a continuous increase in consumption. Butter has long been used in cooking, as well as in medicine and cosmetics as a dairy product. In recent years, products made from butter into sauce have emerged at home and abroad, but there are few deep-processed foods made from ghee as raw materials.

[0003] Ghee is one of the indispensable foods in the daily diet of Tibetan herdsmen, accounting for 15% - 32% of the fat intake of herdsmen, and plays an important role in the physical health of herdsmen on the Qinghai-Tibet Plateau. The production process of ghee is as follows: first, centrifugally defat the cow milk, ferment the fat obtained by defatting for 48 - 72 hours, then wash and knead it, and finally make the finished ghee. Research has found that unsaturated fatty acids in ghee account for more than 40%, and essential unsaturated fatty acids account for more than 1 / 3 of the total fat. Among them, conjugated linoleic acid, VA, monounsaturated fatty acids, and n-3 long-chain polyunsaturated fatty acids play an important role in anti-cardiovascular diseases, anti-cancer, anti-obesity, and the control of the nervous system. In addition, ghee is rich in linolenic acid, which can generate EPA and DHA with significant physiological activities in the body. EPA has a variety of important physiological functions, including reducing blood lipids, reducing cholesterol, relieving stress, anti-cancer, and enhancing brain nerve function, and has been widely used in the prevention and treatment of cardiovascular and cerebrovascular diseases in the middle-aged and elderly. DHA, that is, docosahexaenoic acid, is known as an important substance for intellectual development. At the same time, it plays a unique role in promoting growth and development and is widely added to infant milk powder and foods as a nutritional fortifier. Ghee also has strong antioxidant activity and has an obvious inhibitory effect on the growth of human breast cancer cells, and can be used as a potential functional food ingredient. There are relatively many colloidal impurities in unrefined ghee. Sun Meiqing et al. studied and analyzed the physical and chemical properties of ghee and found that ghee contains high levels of moisture and long-chain polyene highly unsaturated fatty acids, which indicates that ghee has instability and is prone to hydrolysis, oxidation, and contamination by microorganisms, resulting in spoilage and mildew. Making ghee into sauce products helps to reduce its water content, and at the same time effectively isolates contact with the outside world, thereby improving the quality of ghee, avoiding oxidation and delaying the release of flavor substances during storage. Summary of the Invention

[0004] The purpose of the present invention is to provide a prediction model for the ductility of ghee paste, a ghee paste and a preparation method thereof.

[0005] To achieve the above object, in a first aspect, the present invention provides a prediction model for the ductility of butter sauce, and this model uses the following calculation formula to predict the ductility of butter sauce:

[0006] Calculation formula: Y = -71.7 + 2.43*A + 24.21*B + 103.74*C + 1.42*D - 0.35*A*B + 1.73*A*C + 0.01*A*D + 29.52*B*C + 0.03*B*D - 0.27*C*D - 0.05*A 2 - 9.18*B 2 - 435.4*C 2 - 0.03*D 2 ;

[0007] In the formula: Y - ductility, mm;

[0008] A - butter, g;

[0009] B - rock salt, g;

[0010] C - table salt, g;

[0011] Wherein, the butter sauce contains butter, rock salt and table salt.

[0012] In a second aspect, the present invention provides a butter sauce, and this butter sauce contains 20 - 27.5 g of butter, 1 - 1.5 g of rock salt, and 0.15 - 0.225 g of table salt.

[0013] Preferably, this butter sauce further contains at least one of Lactococcus lactis with the preservation number of CGMCC No. 32756, Lactococcus lactis with the preservation number of CGMCC No. 32757, and Lactococcus lactis with the preservation number of CGMCC No. 32758.

[0014] In a third aspect, the present invention provides a preparation method of butter sauce, and this method includes: uniformly mixing butter, rock salt aqueous solution and table salt aqueous solution;

[0015] Wherein, the temperatures of the rock salt aqueous solution and the table salt aqueous solution are each independently 28 - 42 °C;

[0016] Wherein, the dosage of butter is 20 - 27.5 g, the dosage of rock salt calculated as dry matter is 1 - 1.5 g, and the dosage of table salt calculated as dry matter is 0.15 - 0.225 g.

[0017] Preferably, this method further includes inoculating at least one of Lactococcus lactis with the preservation number of CGMCC No. 32756, Lactococcus lactis with the preservation number of CGMCC No. 32757, and Lactococcus lactis with the preservation number of CGMCC No. 32758 into the uniformly mixed butter sauce for fermentation.

[0018] In a fourth aspect, the present invention provides a clarified butter paste prepared by the method as described above.

[0019] The present invention can achieve the following beneficial effects:

[0020] (1) The prediction model provided by the present invention can accurately predict the ductility at the dosage of each component, without the need for specific experimental tests, greatly saving manpower, material resources and financial resources.

[0021] (2) The ductility of the clarified butter paste provided by the present invention is more than 2 mm. In the preferred case, the ductility can reach more than 2.4 mm, greatly ensuring the spreadability of the clarified butter paste.

[0022] (3) In the example where Lactococcus is preferably introduced in the present invention, it can also effectively reduce the cholesterol content in the clarified butter paste and improve the health property of the clarified butter paste.

[0023] Biological preservation

[0024] The Lactococcus 1 provided by the present invention is Lactococcus formosensis, which was deposited at the General Microbiological Center of the China Committee for Culture Collection of Microorganisms on November 25, 2024. Its deposit number is CGMCC No. 32758, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences (abbreviated as CGMCC).

[0025] The Lactococcus 3 provided by the present invention is Lactococcus garvieae, which was deposited at the General Microbiological Center of the China Committee for Culture Collection of Microorganisms on November 25, 2024. Its deposit number is CGMCC No. 32756, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences (abbreviated as CGMCC).

[0026] The Lactococcus 5 provided by the present invention is Lactococcus garvieae, which was deposited at the General Microbiological Center of the China Committee for Culture Collection of Microorganisms on November 25, 2024. Its deposit number is CGMCC No. 32757, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences (abbreviated as CGMCC). Description of the drawings

[0027] In order to make the content of the present invention easier to be clearly understood, the following further describes the present invention in detail according to the specific embodiments of the present invention in combination with the drawings, wherein,

[0028] Figure 1Shows the change in acid value of the best clarified butter sauce during storage.

[0029] Figure 2 Shows the change in peroxide value of the best clarified butter sauce during storage.

[0030] Figure 3 Shows the cholesterol standard curve prepared using cholesterol standard.

[0031] Figure 4 Shows the cholesterol removal effect of Lactococcus and commercial strains provided by the present invention on clarified butter sauce. Detailed implementation mode

[0032] The endpoints and any values within the ranges disclosed herein are not limited to the exact ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, between the endpoint values of each range, between the endpoint values of each range and individual point values, and between individual point values, they can be combined with each other to obtain one or more new numerical ranges, and these numerical ranges should be regarded as specifically disclosed herein.

[0033] In a first aspect, the present invention provides a prediction model for the ductility of clarified butter sauce, and this model uses the following calculation formula to predict the ductility of clarified butter sauce:

[0034] Calculation formula: Y = -71.7 + 2.43*A + 24.21*B + 103.74*C + 1.42*D - 0.35*A*B + 1.73*A*C + 0.01*A*D + 29.52*B*C + 0.03*B*D - 0.27*C*D - 0.05*A 2 -9.18*B 2 -435.4*C 2 -0.03*D 2 ;

[0035] In the formula: Y - ductility, mm;

[0036] A - clarified butter, g;

[0037] B - rock salt, g;

[0038] C - table salt, g;

[0039] Among them, the clarified butter sauce contains clarified butter, rock salt and table salt.

[0040] The prediction model provided by the present invention can accurately predict the ductility of each component of the clarified butter sauce under different dosages, laying a foundation for obtaining clarified butter sauce with excellent ductility at low cost.

[0041] The prediction model provided by the present invention can reliably predict the ghee paste containing ghee, rock salt and table salt. In a preferred embodiment, in order to further improve the reliability of the prediction model, the ghee paste whose ductility is to be predicted contains 20 - 30 g, preferably 21 - 25 g, more preferably 22.5 - 23.5 g of ghee, 0.5 - 1.5 g, preferably 1 - 1.4 g, more preferably 1.2 - 1.3 g of rock salt, and 0.125 - 0.225 g, preferably 0.15 - 0.215 g, more preferably 0.19 - 0.21 g of table salt. In some embodiments, the ghee paste whose ductility is to be predicted contains 21 - 25 g of ghee, 1 - 1.4 g of rock salt, and 0.15 - 0.215 g of table salt. In some embodiments, the ghee paste whose ductility is to be predicted contains 22.5 - 23.5 g of ghee, 1.2 - 1.3 g of rock salt, and 0.19 - 0.21 g of table salt.

[0042] Those skilled in the art can understand that the ductility of the ghee paste will be different at different temperatures, and those skilled in the art can establish different prediction models according to the different temperatures of the ghee paste. In theory, in order to more accurately predict the ductility of the ghee paste, different prediction models should be established at each temperature. However, considering the normal use environment of the ghee paste, the prediction model provided by the present invention is preferably established at 25 °C. During the actual use process, the applicant also found that this prediction model can reliably predict the ghee paste at 20 - 35 °C, preferably 23 - 28 °C, more preferably 24 - 26 °C.

[0043] In some embodiments, the temperature of the ghee paste to be predicted is the ghee paste stored at low temperature restored to room temperature, for example, the ghee paste at 20 - 35 °C, preferably 23 - 28 °C, more preferably 24 - 26 °C. In some embodiments, the temperature of the ghee paste to be predicted is the ghee paste cooled to room temperature after high-temperature production, for example, the ghee paste at 20 - 35 °C, preferably 23 - 28 °C, more preferably 24 - 26 °C. In some embodiments, the temperature of the ghee paste to be predicted is exactly at room temperature, for example, the ghee paste at 20 - 35 °C, preferably 23 - 28 °C, more preferably 24 - 26 °C.

[0044] In a second aspect, the present invention provides a ghee paste, which contains 20 - 27.5 g of ghee, 1 - 1.5 g of rock salt, and 0.15 - 0.225 g of table salt.

[0045] In the present invention, unless otherwise specified, the term "ghee" has the broadest meaning in the art and refers to the fat extracted from yak milk, cow milk, or sheep milk. In some embodiments, the ghee is clarified ghee, which refers to the liquid obtained by heating the fat extracted from yak milk, cow milk, or sheep milk at a high temperature. In some embodiments, the ghee refers to the product obtained by fermenting the fat extracted from yak milk, cow milk, or sheep milk. In a specific example, the preparation process of the ghee includes: first centrifuging yak milk / cow milk and / or sheep milk to defat, fermenting the obtained fat for 48 - 72 hours, then washing and kneading it, and finally making the finished ghee. In a preferred example, cow milk is used as the raw material for preparing ghee. In a more preferred example, yak milk is used as the raw material for preparing ghee. The ghee can be obtained commercially. In a specific example of the present invention, the ghee is the ghee refined from yak milk purchased from Gannan Tibetan Autonomous Prefecture, Gansu Province.

[0046] In the present invention, unless otherwise specified, the term "rock salt" is a mineral of sodium chloride, usually also called salt or halite, and rock salt is commonly used to represent the rock composed of halite. Since it is formed by the evaporation of brine in a closed basin to form a salt deposit, it is also called a halide mineral. The halite ore layer is generally several meters to more than 300 meters thick, and in arid regions, it appears in the form of salt frost, as an evaporation product near salt springs, and as a sublimate in volcanic areas. The chemical composition is mainly NaCl, and the theoretical chemical composition (wB%) is: Na 39.34, Cl 60.66. It often contains impurities and various mechanical admixtures, such as Br, Rb, Cs, Sr, and brine, bubbles, clay, and other salt minerals. It is easy to deliquesce and soluble in water. Usually, the aggregate form is granular or massive, hardness: 2 - 2.5, specific gravity: 2.1 - 2.2. When pure, it is white or colorless, and when containing impurities, it shows colors such as pink, yellow, blue, orange-yellow, purple, etc. In some embodiments, the rock salt is food-grade. The rock salt can be obtained commercially. In a specific example of the present invention, the rock salt is the deep-well rock salt purchased from Zhongyan Gansu Salt Industry Co., Ltd.

[0047] In the present invention, unless otherwise specified, the term "table salt" is the edible salt as conventionally understood in the art. Classified, it includes well salt, sea salt, lake salt, rock salt, etc. From the perspective of the components it contains, it includes various nutritional elements such as iron, calcium, zinc, potassium, sodium, iodine, etc. The table salt people use is a kind of salt, which refers to the salt rich in sodium, that is, sodium chloride. In some embodiments, the table salt is food-grade. The table salt can be obtained commercially. In a specific example of the present invention, the table salt is the iodized refined salt purchased from Sichuan Leshan Lianfeng Salt Chemical Co., Ltd.

[0048] In the present invention, the content of the clarified butter is 20 - 27.5 g. For example, it can be 20 g, 20.5 g, 21 g, 21.5 g, 22 g, 22.5 g, 23 g, 23.5 g, 24 g, 24.5 g, 25 g, 25.5 g, 26 g, 26.5 g, 27 g, 27.5 g; the content of the rock salt is 1 - 1.5 g. For example, it can be 1 g, 1.15 g, 1.2 g, 1.25 g, 1.3 g, 1.35 g, 1.4 g, 1.45 g, 1.5 g; the content of the table salt is 0.15 - 0.215 g. For example, it can be 0.15 g, 0.155 g, 0.16 g, 0.165 g, 0.17 g, 0.175 g, 0.18 g, 0.185 g, 0.19 g, 0.195 g, 0.20 g, 0.205 g, 0.21 g, 0.215 g. In a preferred embodiment, the clarified butter paste contains 21 - 25 g of clarified butter, 1 - 1.4 g of rock salt, and 0.15 - 0.215 g of table salt. In a more preferred embodiment, the clarified butter paste contains 22.5 - 23.5 g of clarified butter, 1.2 - 1.3 g of rock salt, and 0.19 - 0.21 g of table salt.

[0049] In a specific embodiment, the clarified butter paste contains 23 g of clarified butter, 1.24 g of rock salt, and 0.2 g of table salt. At this content composition, the ductility of the clarified butter paste can reach 2.786 mm. In this embodiment, the protein content in the clarified butter paste is 1.26% by weight, the fat content is 63.26% by weight, the ash content is 1.1% by weight, and the dry matter content is 81.79% by weight.

[0050] In some embodiments, when the dosages of each component are known, the ductility of the clarified butter paste can be calculated using the prediction model of the first aspect of the present invention. In some embodiments, the ductility of the clarified butter paste can be obtained through texture analysis. Specifically, the texture characteristics of the clarified butter paste are measured using a texture profile analysis (TPA) instrument, the test type is compression type, and the test parameter is ductility. In some embodiments, to ensure the consistency of the ductility of the clarified butter paste predicted by the model and the ductility obtained through texture analysis, it is necessary to ensure that the state of the clarified butter paste to be measured is the same in both methods. For example, temperature, the content of each component, manufacturing process, etc. In some embodiments, the temperature of the clarified butter paste used for measuring ductility is room temperature, for example, 20 - 35°C, preferably 23 - 28°C, more preferably 24 - 26°C.

[0051] In some embodiments, the dry matter is determined by the first direct drying method in GB 5009.3 - 2016 National Food Safety Standard - Determination of Moisture in Foods.

[0052] In some embodiments, the crude protein determination is carried out by the Kjeldahl method in accordance with the national food safety standard GB 5009.5-2016, Determination of Protein in Foods.

[0053] In some embodiments, the crude fat determination is carried out by the Soxhlet extraction method in accordance with the national food safety standard GB 5009.6-2016, Determination of Fat in Foods.

[0054] In some embodiments, the ash determination is carried out by the first method in accordance with the national food safety standard GB 5009.4-2016, Determination of Ash in Foods, Determination of Total Ash in Foods.

[0055] In some embodiments, the clarified butter sauce further contains water. In some preferred embodiments, the water content is 10 - 20 g. For example, it can be 10 g, 11 g, 12 g, 13 g, 14 g, 15 g, 16 g, 17 g, 18 g, 19 g, 20 g. In a preferred embodiment, the water content is 13 - 15 g. In some embodiments, the water is derived from the clarified butter sauce. In some embodiments, the water is from additional added water. In some embodiments, the water is derived from the clarified butter sauce and additional added water. In a preferred embodiment, the water content is from 13 - 15 g of additional added water.

[0056] In some embodiments, in order to make the clarified butter sauce of the present invention have more health properties, the clarified butter sauce is a low-cholesterol clarified butter sauce. The low cholesterol means that compared with the clarified butter sauce prepared from raw materials, the cholesterol content provided by the present invention is significantly reduced. In some preferred embodiments, for every 10 g of the clarified butter sauce, the cholesterol content in the clarified butter sauce is not higher than 60 mg, preferably not higher than 55 mg.

[0057] In some preferred embodiments, in order to obtain a low-cholesterol clarified butter sauce, the clarified butter sauce provided by the present invention further contains at least one of Lactococcus lactis with deposit number CGMCC No. 32756, Lactococcus lactis with deposit number CGMCC No. 32757, and Lactococcus lactis with deposit number CGMCC No. 32758. In some more preferred embodiments, the clarified butter sauce contains Lactococcus lactis with deposit number CGMCC No. 32756. In some preferred embodiments, the clarified butter sauce contains Lactococcus lactis with deposit number CGMCC No. 32756 and Lactococcus lactis with deposit number CGMCC No. 32757, or Lactococcus lactis with deposit number CGMCC No. 32756 and Lactococcus lactis with deposit number CGMCC No. 32758, or Lactococcus lactis with deposit number CGMCC No. 32756, Lactococcus lactis with deposit number CGMCC No. 32757, and Lactococcus lactis with deposit number CGMCC No. 32758.

[0058] In some embodiments, the Lactococcus is introduced by inoculating and fermenting the clarified butter paste whose cholesterol content is to be reduced.

[0059] In the present invention, the content of the Lactococcus is not particularly limited as long as it can reduce the cholesterol content in the clarified butter paste. In some preferred embodiments, based on the inoculation amount, relative to every 10 g of the clarified butter paste, the content of the Lactococcus calculated with an OD value of 1 is 0.4 - 0.6 ml.

[0060] In the present invention, the fermentation time is not particularly limited as long as it can reduce the cholesterol content in the clarified butter paste. In some preferred embodiments, calculated with the above inoculation amount, the fermentation time is not less than 40 h, preferably 45 - 72 hours, more preferably 46 - 50 h. In a specific embodiment, the fermentation time is 48 h.

[0061] In a third aspect, the present invention provides a method for preparing a clarified butter paste, the method comprising: uniformly mixing clarified butter, a rock salt aqueous solution, and a saline solution;

[0062] wherein the temperatures of the rock salt aqueous solution and the saline solution are each independently 28 - 42°C;

[0063] wherein the amount of clarified butter used is 20 - 27.5 g, the amount of rock salt calculated as dry matter is 1 - 1.5 g, and the amount of salt calculated as dry matter is 0.15 - 0.225 g.

[0064] In the present invention, the rock salt aqueous solution can be obtained by adding a predetermined amount of rock salt to water. In a preferred embodiment, the concentration of the rock salt aqueous solution is 9.5 - 14.3 wt%.

[0065] In the present invention, in order to ensure that the prepared clarified butter paste obtains the expected ductility, the temperature of the rock salt aqueous solution is 28 - 42°C. For example, it can be 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, preferably 30 - 40°C. In a more preferred embodiment, the temperature of the rock salt aqueous solution is 30°C. In an even more preferred embodiment, the temperature of the rock salt aqueous solution is 35°C.

[0066] In the present invention, the amount of clarified butter used is 20 - 27.5 g. For example, it can be 20 g, 20.5 g, 21 g, 21.5 g, 22 g, 22.5 g, 23 g, 23.5 g, 24 g, 24.5 g, 25 g, 25.5 g, 26 g, 26.5 g, 27 g, 27.5 g; the amount of rock salt based on dry matter is 1 - 1.5 g. For example, it can be 1 g, 1.15 g, 1.2 g, 1.25 g, 1.3 g, 1.35 g, 1.4 g, 1.45 g, 1.5 g; the amount of table salt based on dry matter is 0.15 - 0.225 g. For example, it can be 0.15 g, 0.155 g, 0.16 g, 0.165 g, 0.17 g, 0.175 g, 0.18 g, 0.185 g, 0.19 g, 0.195 g, 0.20 g, 0.205 g, 0.21 g, 0.215 g. In a preferred embodiment, the amount of clarified butter used is 21 - 25 g, the amount of rock salt based on dry matter is 1 - 1.4 g, and the amount of table salt based on dry matter is 0.15 - 0.215 g. In a more preferred embodiment, the amount of clarified butter used is 22.5 - 23.5 g, the amount of rock salt based on dry matter is 1.2 - 1.3 g, and the amount of table salt based on dry matter is 0.19 - 0.21 g. In a specific embodiment, the amount of clarified butter used is 23 g, the amount of rock salt based on dry matter is 1.24 g, and the amount of table salt based on dry matter is 0.2 g.

[0067] In the present invention, there is no particular limitation on the order of mixing the clarified butter, the rock salt aqueous solution, and the table salt aqueous solution. For example, in some embodiments, the rock salt aqueous solution is first added to the clarified butter and mixed evenly, and then the table salt aqueous solution is added and mixed evenly. In some embodiments, the table salt aqueous solution is first added to the clarified butter and mixed evenly, and then the rock salt aqueous solution is added and mixed evenly. In some embodiments, the table salt aqueous solution and the rock salt aqueous solution are simultaneously added to the clarified butter and mixed evenly. The time for mixing evenly is not particularly limited. For example, the components to be stirred can be fused by stirring. The standard for fusion can be that the material to be stirred becomes soft or thick until it becomes smooth. In some embodiments, before adding the rock salt aqueous solution or the table salt aqueous solution to the clarified butter, it further includes the step of washing the clarified butter and / or the step of stirring the clarified butter to make it smooth. In a specific embodiment, the washed clarified butter is stirred until it becomes soft and smooth, then the rock salt aqueous solution is poured into the melted clarified butter and stirred until the clarified butter becomes thick and smooth, and then the table salt aqueous solution is poured in and stirring continues until fusion occurs.

[0068] In the present invention, the table salt aqueous solution can be obtained by adding a predetermined amount of table salt to water. In a preferred embodiment, the concentration of the table salt aqueous solution is 4.25 - 6.43 wt%.

[0069] In the present invention, in order to ensure that the prepared ghee paste obtains the expected ductility, the temperature of the saline solution is 28 - 42 °C. For example, it can be 28 °C, 29 °C, 30 °C, 31 °C, 32 °C, 33 °C, 34 °C, 35 °C, 36 °C, 37 °C, 38 °C, 39 °C, 40 °C, 41 °C, 42 °C, and preferably 30 - 40 °C. In a more preferred embodiment, the temperature of the saline solution is 30 °C. In a more preferred embodiment, the temperature of the saline solution is 35 °C.

[0070] In some embodiments, the temperatures of the rock salt solution and the saline solution are the same or different. In some preferred embodiments, the temperatures of the rock salt solution and the saline solution are the same.

[0071] In some preferred embodiments, in order to obtain a ghee paste with low cholesterol, the method for preparing the ghee paste provided by the present invention further includes the step of inoculating and fermenting Lactococcus into the ghee paste to be reduced in cholesterol, and the Lactococcus is selected from at least one of Lactococcus with preservation numbers CGMCC No. 32756, CGMCC No. 32757, and CGMCC No. 32758. In a more preferred embodiment, the ghee paste contains Lactococcus with preservation number CGMCC No. 32756. In some preferred embodiments, the ghee paste contains Lactococcus with preservation number CGMCC No. 32756 and Lactococcus with preservation number CGMCC No. 32757, or Lactococcus with preservation number CGMCC No. 32756 and Lactococcus with preservation number CGMCC No. 32758, or Lactococcus with preservation number CGMCC No. 32756, Lactococcus with preservation number CGMCC No. 32757, and Lactococcus with preservation number CGMCC No. 32758.

[0072] In the present invention, the inoculation amount of the Lactococcus is not particularly limited as long as it can reduce the cholesterol content in the ghee paste. In some preferred embodiments, relative to every 10 g of the ghee paste, the inoculation amount of the Lactococcus calculated based on an OD value of 1 is 0.4 - 0.6 ml.

[0073] In the present invention, the fermentation time is not particularly limited as long as it can reduce the cholesterol content in the ghee paste. In some preferred embodiments, calculated based on the above inoculation amount, the fermentation time is not less than 40 h, preferably 45 - 72 hours, and more preferably 46 - 50 h. In a specific embodiment, the fermentation time is 48 h.

[0074] Fourthly, the present invention provides a ghee paste prepared by the method as described above.

[0075] Examples

[0076] The butter was purchased from Gannan Tibetan Autonomous Prefecture, Gansu Province and was well-preserved during transportation. It was placed in a refrigerator at -18°C for standby.

[0077] Deep well rock salt, food grade, was purchased from Zhongyan Gansu Salt Industry Co., Ltd.

[0078] Iodized refined salt, food grade, was purchased from Sichuan Leshan Lianfeng Salt Chemical Co., Ltd.

[0079] The texture analyzer, model TMS-PRO, was purchased from Shaoxing Shangyu Daoxu Yanguang Instrument and Equipment Factory.

[0080] Example 1 is used to illustrate the preparation of butter sauce

[0081] At room temperature, the butter was washed with clean cold water. The washed butter was put into a proper container and stirred until it became soft and smooth. Rock salt was melted into a salt solution by adding it to 10.5 ml of pure water, and at the same time, table salt was stirred and melted into a salt solution by adding it to 3.5 ml of water. The rock salt solution was poured into the melted butter and stirred until the butter became thick and smooth, and then the table salt solution was poured in and stirred continuously until they were fused. Among them, the dosages of butter, rock salt and table salt are shown in Table 1, and the temperatures of the rock salt aqueous solution and the table salt aqueous solution are shown in Table 1.

[0082] The actual value of the ductility of the butter sauce was measured by texture analysis, and the predicted value of the butter sauce was calculated through the prediction model to verify the reliability of the model. The results are shown in Table 1.

[0083] Measured ductility: Texture analysis: The texture properties of the butter sauce were measured by a texture profile analysis (TPA) instrument. The test type was compression type, and the test parameter was ductility. Referring to the method of Bai Jian, the cylindrical probe P / 25 was selected for texture profile analysis (TPA) test. The instrument speed was set at 2 mm / s. The compression distance was set at 10 mm (50% compression), and the measurement of each sample was repeated 3 times.

[0084] Predicted ductility: Y = -71.7 + 2.43*A + 24.21*B + 103.74*C + 1.42*D - 0.35*A*B + 1.73*A*C + 0.01*A*D + 29.52*B*C + 0.03*B*D - 0.27*C*D - 0.05*A 2 -9.18*B 2 -435.4*C 2 -0.03*D 2 ;

[0085] In the formula: Y - ductility, mm;

[0086] A——Ghee, g;

[0087] B——Rock salt, g;

[0088] C——Table salt, g.

[0089] Table 1

[0090]

[0091] As can be seen from Table 1, when the ghee paste contains 20 - 27.5 g of ghee, 1 - 1.5 g of rock salt, and 0.15 - 0.225 g of table salt, the ductility obtained can reach more than 2 mm. When it contains 21 - 25 g of ghee, 1 - 1.4 g of rock salt, and 0.15 - 0.215 g of table salt, the ductility can reach more than 2.4 mm. When the dosage of ghee, rock salt or table salt is not within the scope of the present invention, the ductility of the ghee paste decreases and is lower than 2 mm. And from the comparison between the measured values and the predicted values, it can be seen that the prediction model provided by the present invention can reliably reflect the measured values.

[0092] In order to further verify the accuracy of the prediction model, based on the good fitting results of the prediction model, the optimal experimental conditions were predicted. The result was that the best ductility of 2.745 mm could be obtained when the ghee was 23.057 g, the rock salt was 1.244 g, the table salt was 0.198 g, and the salt solution was 29.64 °C. The experimental conditions of the predicted best ductility were verified. When the ghee was 23 g, the rock salt was 1.24 g, the table salt was 0.2 g, and the salt solution was 30 °C, the actual verified ductility was 2.786 mm. The error was low and close to the predicted value, which proved that the model was reasonable, accurate and effective. It shows that the optimal process conditions of the ghee paste obtained by optimizing through the response surface method are feasible.

[0093] In order to further obtain more data, the applicant further made the following predictions using the prediction model:

[0094] Interaction between ghee and rock salt: When the dosage of ghee is 21 - 25 g and the dosage of rock salt is 1.1 - 1.4, the ductility is above 2.5 mm;

[0095] Interaction between ghee and table salt: When the dosage of ghee is 21.5 - 24.5 g and the dosage of table salt is 0.18 - 0.215 g, the ductility is above 2.5 mm;

[0096] Interaction between rock salt and table salt: When the dosage of rock salt is 1.1 - 1.4 g and the dosage of table salt is 0.18 - 0.21 g, the ductility is above 2.6 mm.

[0097] From the above, it can be seen that within the preferred scope of the present invention, the ductility can reach above 2.4 mm.

[0098] Example 2 is used to illustrate the analysis of the index measurement results under the optimal process

[0099] Select 23 g of butter, 1.24 g of rock salt, 0.2 g of table salt, and the butter paste prepared under the process conditions of 30 °C of the salt solution for the following tests.

[0100] (1) Microbiological indicators

[0101] Determination of total number of colonies: GB 4789.2-2022 National Food Safety Standard Microbiological Examination of Foods - Determination of Total Number of Colonies was adopted, and the results are shown in Table 2.

[0102] Determination of coliform group: GB 4789.3-2016 National Food Safety Standard Microbiological Examination of Foods - Enumeration of Coliforms - Plate Count Method was adopted, and the results are shown in Table 2.

[0103] Determination of molds and yeasts: GB 4789.15-2016 National Food Safety Standard was adopted, and the results are shown in Table 2.

[0104] Table 2 Microbiological indicators of the product

[0105] Ghee Ghee paste Total number of colonies / (CFU / g) 347 <100 Escherichia coli / (MPN / 100g) 7 4 Molds / (CFU / g) 18 10

[0106] The test results of the microbiological detection of butter and butter paste meet the national safety indicators. However, the total number of colonies, the number of Escherichia coli, and the number of molds in the butter paste are all lower than those in the butter, and are also lower than the test results of the microbiological content of butter from different sources in Tibet by Dawa Zhuoma. This is because microorganisms are easily bred in butter due to the presence of moisture and impurities, accelerating rancidity, while the moisture content of the butter paste added with rock salt and table salt is reduced, the impurities are reduced, and the growth and reproduction of microorganisms are inhibited.

[0107] (2) Nutrient content

[0108] Determination of dry matter: GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Foods - First Method - Direct Drying Method was adopted, and the results are shown in Table 3.

[0109] Determination of crude protein: GB 5009.5-2016 National Food Safety Standard Determination of Protein in Foods - Kjeldahl Method was adopted, and the results are shown in Table 3.

[0110] Determination of crude fat: GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods - Soxhlet Extraction Method was adopted, and the results are shown in Table 3.

[0111] Determination of ash: GB 5009.4-2016 National Food Safety Standard Determination of Ash in Foods - First Method - Determination of Total Ash in Foods was adopted, and the results are shown in Table 3.

[0112] Determination of the Nutritional Component Content of the Product in Table 3

[0113] Test items Protein % Fat % Ash % Dry matter % Optimal ghee paste 1.26 63.26 1.10 81.79 Ghee 1.90 80.30 1.20 94.45

[0114] As can be seen from Table 3, compared with the nutritional components of butter and butter sauce, the main difference is that the protein, fat, ash, and dry matter content of the butter sauce are slightly lower. This may be due to the addition of a salt solution to the butter sauce. Compared with the nutritional substances of the butter studied by Ma Yanqing et al., the impurities are less. This is because after adding rock salt and table salt, the solubility of protein in the butter sauce increases, the heteroprotein decreases, and the total protein content decreases.

[0115] Example 3 is used to illustrate the sensory evaluation of the best butter sauce

[0116] According to the sensory descriptors created by Kiwanuka et al., a sensory evaluation form was drawn up. A panel of 10 food professional students who had systematically studied sensory evaluation was formed to conduct a sensory evaluation of the final product. The sensory evaluation form is shown in Table 4.

[0117] The final evaluation results were averaged, and the evaluation results are shown in Table 5.

[0118] Table 4 Sensory Evaluation Form of Butter Sauce

[0119]

[0120]

[0121] Table 5 Product Sensory Evaluation Form

[0122]

[0123] The members of the sensory panel generally agreed that the butter sauce had good appearance and odor, a soft texture, a salty taste, and a high overall score. Compared with the sensory evaluation of butter, due to the addition of a salt solution and stirring, the texture of the butter sauce is smoother, the color is cream-colored, the appearance effect is better, it looks more appetizing, the odor is similar to that of cream, the overall taste is salty, and the butter flavor is not obvious. Because of the addition of table salt and rock salt to neutralize the greasiness of the butter, its taste is better.

[0124] Example 4 is used to illustrate the shelf-life prediction of the best butter sauce

[0125] The butter sauce was stored in a 4°C refrigerator, and the peroxide value and acid value were used as evaluation indicators to predict the shelf life of the final product. It was detected once every 7 days for 28 consecutive days. The peroxide value was determined by the indicator titration method of the national food safety standard GB 5009.227-2023, and the acid value was determined by the cold solvent indicator titration method of the national food safety standard GB 5009.229-2016.

[0126] The change in acid value is asFigure 1 As shown by Figure 1 it can be seen that within 28 days of continuous tracking and monitoring, the initial acid value of butter stored at 4°C is higher than that of butter sauce. Due to the presence of moisture and impurities during the storage of butter, a higher temperature is conducive to the reproduction of microorganisms, promoting the hydrolysis of fat, increasing the content of fatty acids, and accelerating the rancidity of butter. The presence of unsaturated fatty acids is also a factor leading to an increase in acid value. Butter itself contains a relatively large amount of unsaturated fatty acids, and there may be acidic substances in the products obtained after oxidation, resulting in an increase in acid value. The change in acid value of butter sauce at 4°C is relatively slow compared to butter. The reason may be that the rock salt and table salt added to the butter sauce weaken the hydrolysis of fat and delay the time of rancidity. The results show that the rock salt and table salt added to the butter sauce can play a certain protective role in butter and extend its shelf life.

[0127] The change in peroxide value is as Figure 2 shown by Figure 2 it can be seen that within 28 days of continuous tracking and monitoring, the peroxide value of butter placed in a 4°C refrigerator shows an overall upward trend. In the first 14 days, the change in the peroxide value of butter is not significant, basically remaining at about 0.016 g / 100 g, without obvious increase. During the period from the 14th day to the 21st day, the peroxide value shows a sharp increase followed by a slow increase. The reason is that the relatively high content of unsaturated fatty acids in butter undergoes auto-oxidation, and the primary reaction product peroxides formed in the initial stage of oxidation increase. Then the peroxides decompose into secondary products such as aldehydes and ketones, resulting in a decrease in the rate of increase in peroxide value. The peroxide value of butter sauce shows an overall gentle upward trend within 28 days, and the increase amplitude is significantly smaller than that of butter under the same conditions. This may be because the butter sauce is sealed and placed, isolating air, and the rock salt and table salt added to it inhibit the growth of microorganisms, thus slowing down the auto-oxidation of unsaturated fatty acids in the butter sauce, reducing the peroxidation rate, and decreasing the peroxide value.

[0128] Example 5 is used to illustrate the preparation of butter sauce with low cholesterol content

[0129] Lactococcus 1 is Lactococcus formosensis, which was deposited at the China General Microbiological Culture Collection Center on November 25, 2024. Its deposit number is CGMCC No. 32758, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences (abbreviated as CGMCC).

[0130] Lactococcus 3, which is Lactococcus garvieae, was deposited at the General Microbiological Center of the China National Culture Collection of Microorganisms on November 25, 2024. Its deposit number is CGMCC No. 32756, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences (abbreviated as CGMCC).

[0131] Lactococcus 5, which is Lactococcus garvieae, was deposited at the General Microbiological Center of the China National Culture Collection of Microorganisms on November 25, 2024. Its deposit number is CGMCC No. 32757, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences (abbreviated as CGMCC).

[0132] The determination of cholesterol content was carried out with reference to the method of GB / T 5009.128—2016 "Determination of Cholesterol in Foods".

[0133] Absorb 0.0 mL, 0.5 mL, 1.0 mL, 1.5 mL, and 2.0 mL of cholesterol standard working solution and place them in 10-mL test tubes respectively. Add glacial acetic acid to each tube to make the total volume reach 4 mL. Add 2 mL of ferric alum color-developing solution along the tube wall, mix well, and perform colorimetry at a wavelength of 560 nm - 575 nm within 15 min - 90 min. Make a standard curve with the cholesterol standard concentration as the abscissa and the absorbance as the ordinate. The results are as Figure 3 shown.

[0134] Inoculate Lactococcus 1, Lactococcus 3, Lactococcus 5, commercial bacteria, and mixed bacterial solution (equal proportion mixture of Lactococcus 1, Lactococcus 3, and Lactococcus 5) into MRS liquid medium respectively, place them in a shaker and culture at 37 °C and 150 r / min for 8 - 12 h for bacteria expansion. Adjust the bacterial solution concentration to OD600 = 1. Inoculate 0.5 ml of different bacterial solutions into 10 g of sterilized butter sauce respectively, stir for 3 min to mix evenly, and ferment at 37 °C for 24 h, 48 h, and 72 h respectively. Use the colorimetric method in the national standard "GB 5009.128 - 2016 Determination of Cholesterol in Foods" to determine the cholesterol content of the original product and the products after different fermentation times. Each group of bacterial solutions was repeatedly measured 3 times at each fermentation time, and the cholesterol removal rate was calculated. The cholesterol determination results are shown in Table 6 and Figure 4 shown.

[0135] Table 6 Cholesterol Determination Results

[0136]

[0137] From Table 6 and Figure 4It can be seen that the cholesterol removal efficiency of Lactococcus 3 (Lactococcus garvieae) strain is the highest, and the removal rate no longer changes significantly after 48 h of fermentation. The optimal fermentation time for cholesterol removal is 48 h.

[0138] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited thereto. Within the technical concept scope of the present invention, various simple modifications can be made to the technical solutions of the present invention, including any other suitable combination of each technical feature. These simple modifications and combinations should also be regarded as the content disclosed by the present invention and fall within the protection scope of the present invention.

Claims

1. A prediction model for the extensibility of butter sauce, characterized in that: The model uses the following calculation formula to predict the extensibility of ghee sauce: Calculation formula: Y = -71.7 + 2.43*A + 24.21*B + 103.74*C + 1.42*D - 0.35*A*B + 1.73*A*C + 0.01*A*D + 29.52*B*C + 0.03*B*D - 0.27*C*D - 0.05*A 2 -9.18*B 2 -435.4*C 2 -0.03*D 2 ; Where: Y——ductility, mm; A——ghee, g; B——rock salt, g; C——salt, g; The butter sauce contains butter, rock salt and table salt.

2. The prediction model according to claim 1, wherein: The ghee sauce contains 20-30 g of ghee, 0.5-1.5 g of rock salt and 0.125-0.225 g of table salt.

3. The prediction model according to claim 1 or 2, wherein: When the prediction model is used to predict the extensibility, the temperature of the butter sauce is 20-35°C, preferably 23-28°C, and more preferably 24-26°C.

4. A butter sauce, characterized in that: This ghee paste contains: 20-27.5 g, preferably 21-25 g, more preferably 22.5-23.5 g of ghee; 1-1.5 g, preferably 1-1.4 g, more preferably 1.2-1.3 g of rock salt; 0.15-0.225 g, preferably 0.15-0.215 g, more preferably 0.19-0.21 g of table salt.

5. The butter sauce according to claim 4, wherein The ghee sauce also contains 10-20g of water.

6. The butter sauce according to claim 4 or 5, wherein: The butter sauce also contains at least one of lactococci with a preservation number of CGMCC No.32756, lactococci with a preservation number of CGMCC No.32757 and lactococci with a preservation number of CGMCC No.32758.

7. The butter sauce according to any one of claims 4 to 6, wherein The cholesterol content in the butter sauce is not higher than 60 mg, preferably not higher than 55 mg, relative to every 10 g of the butter sauce.

8. A method for preparing butter sauce, characterized in that: The method comprises: uniformly mixing ghee, rock salt aqueous solution and common salt water solution; Wherein, the temperature of the rock salt aqueous solution and the salt water aqueous solution is independently 28-42°C; Among them, the amount of ghee used is 20-27.5g, the amount of rock salt used based on dry matter is 1-1.5g, and the amount of table salt used based on dry matter is 0.15-0.225g.

9. The method according to claim 8, wherein: The method further comprises inoculating at least one of lactococcus with a preservation number of CGMCC No. 32756, lactococcus with a preservation number of CGMCC No. 32757 and lactococcus with a preservation number of CGMCC No. 32758 into the uniformly mixed butter sauce for fermentation; Preferably, the fermentation time is not less than 40 hours.

10. Shortcrust sauce prepared by the method described in claim 8 or 9.

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