Flavored beef tallow and method of making same

Abstract

The application discloses a kind of flavor beef tallow and preparation method thereof, it is related to food processing technical field, comprising the following steps: step S10, obtain parachlorella protein extract;Step S20, parachlorella protein extract, reducing sugar and beef tallow are mixed, and Maillard reaction is carried out, to obtain first mixture;Step S30, first mixture is heat treated, to obtain second mixture, i.e. the flavor beef tallow.The parachlorella protein extract and reducing sugar are as core, construct dry method Maillard reaction system, generate a variety of rich flavor substances, produce bioactive polypeptide simultaneously, realize beef tallow flavor enhancement and nutrition upgrade.The flavor beef tallow prepared by the application is rich in bioactive polypeptide and Maillard reaction type antioxidant, with rich and pure flavor, balanced nutrition and excellent antioxidant stability.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a flavored butter and its preparation method. Background Technology

[0002] Butter, as a traditional edible oil, is widely used in various food processing scenarios such as meat processing, hot pot base preparation, and condiment production due to its unique flavor. However, traditional butter has significant technical drawbacks: on the one hand, its flavor components are limited, relying heavily on its inherent flavor, making it difficult to meet consumers' demands for diversified and rich flavors; on the other hand, it is relatively lacking in nutritional components, lacking physiologically active functional ingredients, and has weak antioxidant properties, making it prone to oxidative rancidity during storage and processing, leading to flavor loss and quality degradation, thus limiting its application in the high-end food sector.

[0003] To address the aforementioned issues, existing technologies often employ the Maillard reaction for flavor enhancement and modification of edible oils. This reaction generates various flavor compounds such as aldehydes, ketones, and heterocyclic compounds through the Maillard reaction between proteins and reducing sugars, potentially accompanied by the formation of bioactive peptides. However, current technologies primarily use animal and plant proteins as Maillard reaction substrates, leading to problems such as high raw material costs, high resource dependence, and unstable supply. Furthermore, deficiencies exist in the construction of the reaction system and the matching of process parameters, resulting in incomplete reactions, low yields of flavor compounds, and insignificant improvements in antioxidant activity, making it difficult to achieve synergistic optimization of flavor enhancement and nutritional upgrading.

[0004] Microalgae pseudochlorella, a microalgae resource rich in protein, unsaturated fatty acids, and other nutrients, boasts advantages such as a short growth cycle, strong environmental adaptability, and low cultivation cost. The extracted protein has a balanced amino acid composition, making it an ideal natural protein raw material. Developing a flavored butter and its preparation method to achieve synergistic optimization of flavor enhancement, nutritional upgrading, and antioxidant performance improvement has significant practical implications and application value. Summary of the Invention

[0005] The main objective of this invention is to propose a flavored butter and its preparation method, aiming to solve the problems of single flavor components and lack of nutritional components in existing butter.

[0006] To achieve the above objectives, this invention proposes a method for preparing flavored butter, comprising the following steps: Step S10: Obtain the protein extract of *Micrococcus pseudocarpa*. Step S20: Mix the microalgae protein extract, reducing sugar and butter, and carry out the Maillard reaction to obtain the first mixture; Step S30: Heat-treat the first mixture to obtain the second mixture, namely the flavored butter.

[0007] Optionally, in step S20: The mass ratio of *Micrococcus pluvialis* protein extract to reducing sugar is (2-4):1; and / or, The reducing sugar includes at least one of maltose, galactose, ribose, fructose, lactose, or glucose.

[0008] Optionally, the Maillard reaction in step S20 includes the following steps: adjusting the pH of the reaction system to 9-11 using a pH adjuster, the moisture content of the reaction system to 10%-15%, the stirring speed during raw material mixing to 2500-3500 r / min, the stirring time to 5-8 min, and maintaining a constant temperature of 60℃.

[0009] Optionally, the heat treatment method in step S30 includes the following steps: stirring the first mixture at a stirring rate of 80-220 r / min, controlling the reaction temperature at 80-100℃, and the reaction time at 60-120 min.

[0010] Optionally, after step S30, the following steps are included: Step S40: Degas the second mixture under vacuum.

[0011] Optionally, the vacuum degassing process includes the following steps: cooling the second mixture to 50-60°C at a cooling rate of 2°C / min, followed by vacuum degassing for 15-25 min under a vacuum of 0.06-0.08 MPa; and cooling to room temperature at a cooling rate of 1°C / min after degassing.

[0012] Optionally, step S10, the preparation of the *Micrococcus pluvialis* protein extract, includes the following steps: Step S101: Mix the *Micrococcus pseudocarpa* powder with 15-20 (m / v) times the volume of phosphate buffer, adjust the pH of the system to 8.0-10.0 with a pH adjuster, and break the cell wall under a pressure of 80-120 MPa and a temperature of 5-15℃ to obtain a cell wall broken mixture. Step S102: Add 1%-2% of the weight of *Chlorella pseudocarpa* powder mixed enzyme to the cell wall-breaking mixture obtained in step S101. After hydrolysis at 50-60℃ for 3-12 h, heat in a water bath at 80-90℃ for 15-20 min to inactivate the enzyme. Centrifuge at 4000-5000 r / min for 15-30 min and collect the supernatant. Freeze-dry the supernatant to obtain *Chlorella pseudocarpa* protein extract.

[0013] Optionally, the mixed enzyme includes cellulase and alkaline protease; wherein, in step S102, the mass ratio of cellulase to alkaline protease is 1:(2-4).

[0014] Optionally, the pH adjuster includes at least one of sodium carbonate or sodium bicarbonate.

[0015] In the technical solution of this invention, a *Chlorella vulgaris* protein extract is first obtained; the *Chlorella vulgaris* protein extract, reducing sugar, and butter are mixed and subjected to a Maillard reaction to obtain a first mixture; the first mixture is then heat-treated to obtain a second mixture, namely the flavored butter. Using the *Chlorella vulgaris* protein extract and reducing sugar as the core, a dry Maillard reaction system is constructed to generate a variety of rich flavor substances, while simultaneously producing bioactive peptides, achieving flavor enhancement and nutritional upgrade of the butter. The flavored butter prepared by this invention is rich in bioactive peptides and Maillard-reactive antioxidants, exhibiting a rich and pure flavor, balanced nutrition, and excellent antioxidant stability. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Where the manufacturers of reagents or instruments are not specified, they are all conventional products that can be purchased commercially. Furthermore, the meaning of "and / or" throughout the text includes three parallel solutions; for example, "A and / or B" includes solution A, or solution B, or a solution where both A and B are satisfied simultaneously. In addition, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] Butter, as a traditional edible oil, is widely used in various food processing scenarios such as meat processing, hot pot base preparation, and condiment production due to its unique flavor. However, traditional butter has significant technical drawbacks: on the one hand, its flavor components are limited, relying heavily on its inherent flavor, making it difficult to meet consumers' demands for diversified and rich flavors; on the other hand, it is relatively lacking in nutritional components, lacking physiologically active functional ingredients, and has weak antioxidant properties, making it prone to oxidative rancidity during storage and processing, leading to flavor loss and quality degradation, thus limiting its application in the high-end food sector.

[0018] Beef tallow, a traditional edible oil, is widely used in hot pot, baking, and catering due to its unique milky flavor, making it an indispensable raw material in the food industry. However, traditional beef tallow suffers from a monotonous flavor, lack of nutritional value, and poor oxidative stability. Existing Maillard reaction modification technologies mostly use animal and plant proteins as substrates, which have drawbacks such as high cost, high resource dependence, and unstable supply, resulting in unsatisfactory beef tallow modification effects.

[0019] As a novel and high-quality microbial resource, *Chlorella pseudocarpa* has a short growth cycle and strong environmental adaptability. Its extracted protein is rich in various essential amino acids, exhibits excellent reactivity, and contains a large number of active groups readily involved in the Maillard reaction, making it an ideal substrate for the Maillard reaction. Using *Chlorella pseudocarpa* protein to replace traditional animal and plant proteins not only solves the problems of high raw material costs, resource dependence, and unstable supply associated with traditional proteins, but also enhances Maillard reaction efficiency through its high amino acid content and excellent reactivity.

[0020] In view of this, the present invention provides a method for preparing flavored butter, comprising the following steps: Step S10: Obtain the protein extract of *Micrococcus pseudocarpa*. Step S20: Mix the microalgae protein extract, reducing sugar and butter, and carry out the Maillard reaction to obtain the first mixture; Step S30: Heat-treat the first mixture to obtain the second mixture, namely the flavored butter.

[0021] In the technical solution of this invention, a *Chlorella vulgaris* protein extract is first obtained; the *Chlorella vulgaris* protein extract, reducing sugar, and butter are mixed and subjected to a Maillard reaction to obtain a first mixture; the first mixture is then heat-treated to obtain a second mixture, namely the flavored butter. Using the *Chlorella vulgaris* protein extract and reducing sugar as the core, a dry Maillard reaction system is constructed to generate a variety of rich flavor substances, while simultaneously producing bioactive peptides, achieving flavor enhancement and nutritional upgrade of the butter. The flavored butter prepared by this invention is rich in bioactive peptides and Maillard-reactive antioxidants, exhibiting a rich and pure flavor, balanced nutrition, and excellent antioxidant stability.

[0022] In some embodiments of the present invention, in step S20: The mass ratio of the protein extract of *Micrococcus pluvialis* to the reducing sugar is (2-4):1, and the mass ratio of the protein extract of *Micrococcus pluvialis* to the reducing sugar can be 2:1, 3:1 or 4:1. The reducing sugar includes at least one of maltose, galactose, ribose, fructose, lactose, or glucose. The reducing sugar can be any combination of any one or more of the above, or a combination of all of them.

[0023] In some embodiments of the present invention, the Maillard reaction includes the following steps: adjusting the pH of the reaction system to 9-11 using a pH adjuster, controlling the moisture content of the reaction system to 10%-15%, stirring at a speed of 2500-3500 r / min during raw material mixing, stirring for 5-8 min, and maintaining a constant temperature of 60°C.

[0024] In some embodiments of the present invention, the pH of the system is adjusted to 9-11 by a pH adjuster, wherein the pH can be 9, 10 or 11; the water content of the reaction system is 10%-15%, wherein the water content of the reaction system can be 10%, 12%, 14% or 15%; the stirring speed is 2500-3500 r / min, wherein the stirring speed can be 2500 r / min, 3000 r / min or 3500 r / min; and the stirring time is 5-8 min, wherein the stirring time can be 5 min, 6 min, 7 min or 8 min.

[0025] Micrococcus pseudochlorella protein extract provides a high-quality substrate for the Maillard reaction. Using Micrococcus pseudochlorella protein extract and reducing sugars as the core components, the protein extract contains abundant free amino acids and short peptides, while the reducing sugars contain carbonyl groups. A dry Maillard reaction system is constructed to directionally generate a variety of rich flavor compounds such as pyrazines and furans, while simultaneously producing bioactive peptides, achieving enhanced butter flavor and nutritional upgrade. Butter allows the water-soluble Micrococcus pseudochlorella protein extract and reducing sugars to be evenly dispersed, preventing aggregation and improving contact efficiency. It also provides an oil phase system to reduce excessive water evaporation, maintaining... Maintaining a slightly humid environment (10%-15%) is crucial. A small amount of water promotes the molecular movement of proteins and reducing sugars. Excessive water dilutes the substrate and lowers the reaction temperature, while insufficient water leads to uneven substrate dispersion, both of which inhibit subsequent reactions. This enhances the flavor retention of Maillard reaction products and the production efficiency of antioxidants. The natural aroma of butter blends with the flavor substances generated by the Maillard reaction to form flavored butter. Maintaining the temperature allows for a transition to high-temperature reactions. Premature local Maillard reactions at high temperatures can lead to uneven flavor or even burnt bitterness. Combined with high-speed stirring at 2500-3500 r / min for 5-8 min, the protein extract, reducing sugars, and butter are thoroughly mixed, ensuring uniform substrate dispersion and avoiding local agglomeration or uneven reaction. This lays the foundation for efficient reactions in the subsequent heat treatment stage.

[0026] In some embodiments of the present invention, the pH adjuster includes at least one of sodium carbonate or sodium bicarbonate, and the pH adjuster may be sodium carbonate, sodium bicarbonate, or a combination of the two.

[0027] By adjusting the pH of the Maillard reaction system to an alkaline range of 9-11, the nucleophilic reactivity of the amino groups in the *Micrococcus pseudocarpa* protein extract is significantly enhanced, promoting efficient cross-linking between the amino groups and reducing sugar carbonyl groups. This leads to the directional generation of characteristic and rich flavor compounds such as pyrazines and furans, and increases the yield of bioactive peptides. Sodium carbonate and sodium bicarbonate are mildly alkaline and have strong buffering capacity, effectively preventing excessive damage to protein structures or deterioration of the butter matrix caused by localized excessive alkalinity. Furthermore, they are highly safe in food applications, leaving no off-flavor residue, and can stably maintain the microenvironment of the reaction system, ensuring the uniformity of the Maillard reaction and the consistency of flavor quality.

[0028] In some embodiments of the present invention, the heat treatment method in step S30 includes the following steps: the first mixture is stirred at a speed of 80-220 r / min, and the reaction temperature is controlled at 80-100℃ and the reaction time is controlled at 60-120 min.

[0029] In some embodiments of the present invention, the stirring rate is 80-220 r / min, wherein the stirring rate can be 80 r / min, 120 r / min, 160 r / min or 220 r / min; the reaction temperature is 80-100℃, wherein the reaction temperature can be 80℃, 90℃ or 100℃; and the reaction time is 60-120 min, wherein the reaction time can be 60 min, 80 min, 100 min or 120 min.

[0030] Below 80℃, the molecular motion rate is slow, the reaction rate is extremely low, and the amount of flavor substances generated is small; above 100℃, the reaction is excessive, which will generate burnt and bitter substances (such as polycyclic aromatic hydrocarbons), and the butter is prone to thermal oxidation, destroying the base flavor; within 60 min, the reaction only stays in the intermediate stage, and the generation of flavor substances and antioxidant products is insufficient; after 120 min, the substrate in the system is almost completely consumed, and the product is prone to excessive polymerization, resulting in the butter being too dark in color and bitter in flavor; avoid high-speed stirring to prevent excessive evaporation of water in the system, ensure uniform dispersion of substrate and product during the reaction process, prevent local over-reaction caused by local high temperature, and ensure uniform flavor and quality of the final butter.

[0031] In some embodiments of the present invention, after step S30, the following is included: Step S40: Degas the second mixture under vacuum.

[0032] In some embodiments of the present invention, the vacuum degassing process includes the following steps: cooling the second mixture to 50-60°C at a cooling rate of 2°C / min, and then vacuum degassing for 15-25 min under a vacuum of 0.06-0.08 MPa; after degassing, cooling to room temperature at a cooling rate of 1°C / min.

[0033] First, cool the butter at a rate of 2℃ / min to 50-60℃ to stably terminate the Maillard reaction and avoid flavor deterioration. Then, degas the system under vacuum to remove volatile impurities, dissolve air and microbubbles, improve flavor purity and reduce oxidation risk. Finally, cool the butter slowly at 1℃ / min to room temperature to allow it to crystallize evenly, lock in flavor and antioxidant active ingredients, and ensure that the finished product has a delicate texture and stable properties.

[0034] In some embodiments of the present invention, the static cooling is carried out to 50-60°C, wherein the static cooling can be 50°C, 55°C or 60°C; the vacuum degree is 0.06-0.08 MPa, wherein the vacuum degree can be 0.06 MPa, 0.07 MPa or 0.08 MPa; and the vacuum degassing is carried out for 15-25 min, wherein the vacuum degassing can be 15 min, 20 min or 25 min.

[0035] In some embodiments of the present invention, step S10, the preparation of the *Micrococcus pseudocarpa* protein extract, includes the following preparation steps: S101. Mix the *Micrococcus pseudocarpa* powder with 15-20 (m / v) times the volume of phosphate buffer, adjust the pH of the solution to 8.0-10.0 using a pH adjuster, and perform cell disruption under a pressure of 80-120 MPa and a temperature of 5-15℃ to obtain a cell-disrupted mixture. S102. Add 1%-2% of the weight of *Chlorella pseudocarpa* powder mixed enzyme to the cell wall-breaking mixture obtained in step S101. Hydrolyze at 50-60℃ for 3-12 h, then heat in a water bath at 80-90℃ for 15-20 min to inactivate the enzyme. Centrifuge at 4000-5000 r / min for 15-30 min and collect the supernatant. Freeze-dry the supernatant to obtain *Chlorella pseudocarpa* protein extract. In step S101, *Micrococcus pseudocarpa* powder is mixed with 15-20 (m / v) times its volume of phosphate buffer. The *Micrococcus pseudocarpa* powder can be mixed with 15 (m / v) times its volume of phosphate buffer, 17 (m / v) times its volume of phosphate buffer, or 20 (m / v) times its volume of phosphate buffer. A pH adjuster is used to adjust the solution pH to 8.0-10.0. The pH of the adjusted solution can be 8.0, 9.0, or 10.0. The pressure is 80-120 MPa. The pressure can be 80 MPa, 100 MPa, or 120 MPa. The temperature is 5-15℃. The temperature can be 5℃, 10℃, or 15℃. In step S102, 1%-2% of the weight of *Chlorella vulgaris* algal powder is added as a mixed enzyme, which can be 1%, 1.5%, or 2%; after hydrolysis at 50-60℃ for 3-12 hours, the hydrolysis temperature can be 50℃, 55℃, or 60℃, and the hydrolysis time can be 3 hours, 5 hours, 8 hours, or 12 hours; the enzyme is inactivated by heating in a water bath at 80-90℃ for 15-20 minutes, the heating temperature can be 80℃, 85℃, or 90℃, and the heating time can be 15 minutes, 18 minutes, or 20 minutes; the supernatant is collected by centrifugation at 4000-5000 r / min for 15-30 minutes, the centrifugation speed can be 4000 r / min, 4500 r / min, or 5000 r / min, and the centrifugation time can be 15 minutes, 20 minutes, 25 minutes, or 30 minutes.

[0036] This method combines homogenization and enzymatic hydrolysis to achieve efficient extraction of proteins from *Micrococcus pluvialis*. An alkaline environment promotes cell wall swelling and increases protein solubility, while low-temperature, high-pressure homogenization efficiently breaks down algal cell walls through mechanical shearing and cavitation effects. Simultaneously, conditions at 5-15℃ effectively inhibit endogenous enzyme activity and protein oxidation, maximizing the preservation of the protein's natural structure and reactivity. In step S102, 1%-2% of a mixed enzyme (cellulase and alkaline protease) is added, and hydrolysis is performed at 50-60℃ for 3-12 hours. Cellulase directionally hydrolyzes residual cellulose in the cell wall to release intracellular proteins, while alkaline protease specifically cleaves large protein molecules into free amino acids and short peptides. The synergistic effect of both significantly improves the protein extraction rate and the content of active groups. The hydrolysis reaction is then terminated by heating in an 80-90℃ water bath for 15-20 minutes to inactivate the enzymes, followed by centrifugation at 4000-5000 r / min for 15-30 seconds. Cell debris and insoluble matter were removed by filtration, and finally freeze-drying was performed to obtain a high-purity, high-activity *Micrococcus pseudocarpa* protein extract, which provides a high-quality amino acid donor substrate for subsequent Maillard reactions.

[0037] In some embodiments of the present invention, the mixed enzyme includes cellulase and alkaline protease; wherein the mass ratio of cellulase to alkaline protease is 1:(2-4), and the mass ratio of cellulase to alkaline protease can be 1:2, 1:3 or 1:4; the enzyme activity of cellulase can be 500 U / mg, and the enzyme activity of alkaline protease can be 200 U / mg.

[0038] Understandably, the cell walls of *Chlorella vulgaris* are rich in polysaccharide components such as cellulose. Cellulase can specifically hydrolyze the cellulose skeleton, disrupting cell wall integrity and promoting the full release of intracellular proteins. Alkaline protease, on the other hand, exhibits optimal hydrolytic activity in an alkaline environment of pH 8.0-10.0, directionally cleaving large protein molecules into free amino acids and short peptides. This increases the extraction rate of soluble proteins and provides a large number of active amino groups for the subsequent Maillard reaction. A higher proportion of alkaline protease is beneficial for generating more small peptides and amino acids, significantly enhancing the reactivity of the protein extract as a substrate for the Maillard reaction. If the proportion of cellulase is too high, although the cell wall is easily broken, protein hydrolysis is insufficient, resulting in a lack of amino acid donors. If the proportion of alkaline protease is too high, the cell wall hinders substrate release, limiting the overall extraction rate. The synergistic effect of both avoids the problem of insufficient efficiency of single enzymatic hydrolysis.

[0039] In some embodiments of the present invention, the pH adjuster includes at least one of sodium carbonate or sodium bicarbonate, and the pH adjuster may be sodium carbonate, sodium bicarbonate, or a combination of both.

[0040] Understandably, pH adjusters can be sodium carbonate, sodium bicarbonate, or a combination of both, which can promote the swelling of cellulose and hemicellulose in the cell wall of *Chlorella vulgaris*, increase cell wall permeability, and thus synergize with subsequent high-pressure homogenization and cellulose enzymatic hydrolysis to significantly improve the release efficiency of intracellular proteins. At the same time, an alkaline environment can enhance protein solubility, allowing more protein molecules to dissolve from cell debris and enter the liquid phase, thereby increasing the protein extraction rate.

[0041] The present invention also provides a flavored butter, which includes all the technical solutions of the flavored butter and therefore has all the beneficial effects brought about by the above technical solutions, which will not be described in detail here.

[0042] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the following embodiments are only used to explain the present invention and are not intended to limit the present invention.

[0043] Example 1 A method for preparing flavored butter, comprising the following steps: S101. Mix the *Micrococcus pseudocarpa* powder with 18 (m / v) times the volume of phosphate buffer, adjust the pH of the solution to 9.0, and perform low-temperature high-pressure homogenization and cell disruption under a pressure of 100 MPa and a temperature of 10℃ to obtain a cell-disrupted mixture. S102. Add 1.5% by weight of *Chlorella pseudocarpa* powder mixed enzyme to the cell wall-breaking mixture obtained in step S101, wherein the ratio of cellulase to alkaline protease is 1:3 (enzyme activity of cellulase is 500 U / mg, and enzyme activity of alkaline protease is 200 U / mg). After hydrolysis at 55℃ for 8 h, heat at 85℃ for 18 min to inactivate the enzyme, centrifuge at 4500 r / min for 20 min and collect the supernatant. Collect the supernatant and freeze-dry it to obtain *Chlorella pseudocarpa* protein extract. Step S20: Mix the microchlorella protein extract, reducing sugar and butter, wherein the mass ratio of microchlorella protein extract to ribose is 2:1, and carry out Maillard reaction. The reaction conditions are: adjust the pH of the system to 10 with 1% sodium carbonate solution, control the water content of the system to 12%, stir at 3000 r / min for 6 min, and keep the temperature stable at 60℃ to obtain the first mixture. Step S30: The first mixture is stirred at a speed of 150 r / min, and the reaction temperature is controlled at 90℃ for 90 min to obtain the second mixture, namely the flavored butter. Step S40: Cool the second mixture to 55°C at a cooling rate of 2°C / min, then degas it under vacuum at 55°C and 0.07 MPa for 20 min. After degassing, cool it to room temperature at a cooling rate of 1°C / min.

[0044] According to the test results, the flavored butter prepared in this embodiment scored 95 points in sensory evaluation and had a DPPH free radical scavenging rate of 71.8%.

[0045] Example 2 A method for preparing flavored butter, which differs from Example 1 in that, in step S20, the mass ratio of *Micrococcus pseudocarpa* protein extract to maltose is 2:1.

[0046] According to the test results, the flavored butter prepared in this embodiment scored 84 points in sensory evaluation and had a DPPH free radical scavenging rate of 61.2%.

[0047] Example 3 A method for preparing flavored butter, which differs from Example 1 in that, in step S20, the mass ratio of the microphylla protein extract to galactose is 2:1.

[0048] According to the test results, the flavored butter prepared in this embodiment scored 85 points in sensory evaluation and had a DPPH free radical scavenging rate of 63.5%.

[0049] Example 4 A method for preparing flavored butter, which differs from Example 1 in that, in step S20, the mass ratio of *Micrococcus pseudocarpa* protein extract to fructose is 2:1.

[0050] The flavored butter prepared in this embodiment scored 86 points in sensory evaluation and had a DPPH free radical scavenging rate of 64.3%.

[0051] Example 5 A method for preparing flavored butter, which differs from Example 1 in that, in step S20, the mass ratio of the microalgae protein extract to lactose is 2:1.

[0052] According to the test results, the flavored butter prepared in this embodiment scored 85 points in sensory evaluation and had a DPPH free radical scavenging rate of 60.5%.

[0053] Example 6 A method for preparing flavored butter, which differs from Example 1 in that, in step S20, the mass ratio of the microalgae protein extract to glucose is 2:1.

[0054] According to the test results, the flavored butter prepared in this embodiment scored 87 points in sensory evaluation and had a DPPH free radical scavenging rate of 65.7%.

[0055] Example 7 A method for preparing flavored butter, which differs from Example 1, is that in step S20, the mass ratio of *Micrococcus pseudocarpa* protein extract to ribose is 3:1.

[0056] According to the test results, the flavored butter prepared in this embodiment scored 96 points in sensory evaluation and had a DPPH free radical scavenging rate of 73.5%.

[0057] Example 8 A method for preparing flavored butter, which differs from Example 1 in that, in step S20, the mass ratio of the microalgae protein extract to ribose is 4:1.

[0058] According to the test results, the flavored butter prepared in this embodiment scored 94 points in sensory evaluation and had a DPPH free radical scavenging rate of 72.1%.

[0059] Example 9 A method for preparing flavored butter, which differs from Example 1, is that in step S30, the first mixture is stirred at a speed of 150 r / min, the reaction temperature is controlled at 80°C, and the reaction is carried out for 90 min to obtain the second mixture, namely the flavored butter.

[0060] According to the test results, the flavored butter prepared in this embodiment scored 90 points in sensory evaluation and had a DPPH free radical scavenging rate of 70.5%.

[0061] Example 10 A method for preparing flavored butter, which differs from Example 1, is that in step S30, the first mixture is stirred at a speed of 150 r / min, the reaction temperature is controlled at 100℃, and the reaction is carried out for 90 min to obtain the second mixture, namely the flavored butter.

[0062] According to the test results, the flavored butter prepared in this embodiment scored 95 points in sensory evaluation and had a DPPH free radical scavenging rate of 73.2%.

[0063] Example 11 A method for preparing flavored butter, which differs from Example 1, is that in step S30, the first mixture is stirred at a speed of 150 r / min, the reaction temperature is controlled at 90°C, and the reaction is carried out for 60 min to obtain the second mixture, namely the flavored butter.

[0064] According to the test results, the flavored butter prepared in this embodiment scored 91 points in sensory evaluation and had a DPPH free radical scavenging rate of 70.8%.

[0065] Example 12 A method for preparing flavored butter, which differs from Example 1, is that in step S30, the first mixture is stirred at a speed of 150 r / min, the reaction temperature is controlled at 90°C, and the reaction is carried out for 120 min to obtain the second mixture, which is the flavored butter.

[0066] According to the test results, the flavored butter prepared in this embodiment scored 94 points in sensory evaluation and had a DPPH free radical scavenging rate of 73.6%.

[0067] Example 13 A method for preparing flavored butter, which differs from Example 1, involves adjusting the pH of the system to 9 using a 1% sodium carbonate solution in step S20.

[0068] The flavored butter prepared in this embodiment was tested and scored 91 in sensory evaluation, with a DPPH free radical scavenging rate of 72.8%.

[0069] Example 14 A method for preparing flavored butter, which differs from Example 1, involves adjusting the pH of the system to 11 using a 1% sodium carbonate solution in step S20.

[0070] According to the test results, the flavored butter prepared in this embodiment scored 93 points in sensory evaluation and had a DPPH free radical scavenging rate of 73.4%.

[0071] Example 15 A method for preparing flavored butter, which differs from Example 1, involves stirring at 2500 r / min for 8 min in step S20 and maintaining the temperature at 60°C to obtain a first mixture.

[0072] According to the test results, the flavored butter prepared in this embodiment scored 90 points in sensory evaluation and had a DPPH free radical scavenging rate of 71.5%.

[0073] Example 16 A method for preparing flavored butter, which differs from Example 1, involves stirring at 3500 r / min for 5 min in step S20 and maintaining the temperature at 60°C to obtain a first mixture.

[0074] According to the test results, the flavored butter prepared in this embodiment scored 93 points in sensory evaluation and had a DPPH free radical scavenging rate of 72.9%.

[0075] Example 17 A method for preparing flavored butter, which differs from Example 1 in that the moisture content of the system is controlled to be 10% in step S20.

[0076] According to the test results, the flavored butter prepared in this embodiment scored 91 points in sensory evaluation and had a DPPH free radical scavenging rate of 72.5%.

[0077] Example 18 A method for preparing flavored butter, which differs from Example 1 in that the moisture content of the system is controlled at 15% in step S20.

[0078] According to the test results, the flavored butter prepared in this embodiment scored 93 points in sensory evaluation and had a DPPH free radical scavenging rate of 73.2%.

[0079] Comparative Example 1 A method for preparing flavored butter, which differs from Example 1, involves adding 1.5% by weight of alkaline protease of *Micrococcus pseudocarpa* powder to the cell wall-breaking mixture obtained in step S102.

[0080] The flavored butter prepared in this comparative example was tested and scored 79 points in sensory evaluation, with a DPPH free radical scavenging rate of 65.2%.

[0081] Comparative Example 2 A method for preparing flavored butter, which differs from Example 1 in that, in step S20, soybean protein, reducing sugar and butter are mixed.

[0082] According to the test results, the flavored butter prepared in this comparative example scored 80 points in sensory evaluation and had a DPPH free radical scavenging rate of 62.5%.

[0083] Comparative Example 3 A method for preparing flavored butter, which differs from Example 1, is that in step S20, ribose and butter are mixed, and no Micrococcus pseudospiral protein extract is added.

[0084] The flavored butter prepared in this comparative example was tested and scored 78 points in sensory evaluation, with a DPPH free radical scavenging rate of 60.2%.

[0085] Comparative Example 4 A method for preparing flavored butter, which differs from Example 1, involves adjusting the pH of the system to neutral using hydrochloric acid in step S20.

[0086] The flavored butter prepared in this comparative example was tested and scored 79 points in sensory evaluation, with a DPPH free radical scavenging rate of 63.5%.

[0087] Comparative Example 5 A method for preparing flavored butter, which differs from Example 1, is that in step S30, the reaction temperature is controlled at 70°C and the reaction time is 90 min.

[0088] The flavored butter prepared in this comparative example was tested and scored 72 points in sensory evaluation, with a DPPH free radical scavenging rate of 65.2%.

[0089] Comparative Example 6 A method for preparing flavored butter, which differs from Example 1, is that in step S30, the reaction temperature is controlled at 110°C and the reaction time is 90 min.

[0090] The flavored butter prepared in this comparative example was tested and scored 74 points in sensory evaluation, with a DPPH free radical scavenging rate of 65.1%.

[0091] Comparative Example 7 A method for preparing flavored butter, differing from Example 1 in that step S40 is omitted. The flavored butter prepared in this comparative example received a sensory score of 75 points and a DPPH free radical scavenging rate of 65.8%.

[0092] Performance testing Sensory evaluation and DPPH scavenging rate calculation were performed on the flavored butters obtained in Examples 1-18 and Comparative Examples 1-7. A comprehensive score was calculated based on the sensory evaluation and DPPH scavenging rate to obtain an overall evaluation of the obtained flavored butters. The sensory evaluation criteria for the flavored butters are shown in Table 1, and the evaluation results are shown in Table 2. DPPH scavenging rate: determined using the DPPH free radical scavenging ability test kit BC4750 (Solarbio). Comprehensive score = DPPH scavenging rate (%) × 50% + sensory score × 50%. The above are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the patent protection scope of the present invention.

[0093] Table 1 Sensory Evaluation Criteria

[0094] Table 2 Evaluation Results

[0095] Sensory evaluation (flavor) and DPPH scavenging rate (antioxidant) were used as core indicators. A weighted comprehensive score was obtained, verifying the effectiveness of process optimization and key raw material parameters: ribose was the optimal choice, exhibiting significantly better flavor and antioxidant properties than maltose, glucose, and other sugars, making it the best carbonyl donor for the Maillard reaction. A 3:1 mass ratio of *Chlorella pseudocaryophyllum* protein to ribose, combined with a reaction temperature of 90℃ for 90 min, pH 10, and 12% humidity, yielded butter with a sensory score of 96, a DPPH scavenging rate of 73.5%, and a comprehensive score of 84.75, which was optimal. *Chlorella pseudocaryophyllum* protein is a key amino acid donor in the Maillard reaction; replacing it with soy protein or no protein added, deviating from an alkaline environment, using a suitable reaction temperature, or omitting the vacuum degassing process would lead to a significant decline in product flavor and antioxidant properties. The comprehensive scores of all optimized examples were higher than the comparative example, verifying that the process effectively achieved the goals of enhancing the rich flavor and antioxidant properties of butter.

[0096] The above are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the patent protection scope of the present invention.

Claims

1. A method for preparing flavored butter, characterized in that, Includes the following steps: Step S10: Obtain the protein extract of *Micrococcus pseudocarpa*. Step S20: Mix the microalgae protein extract, reducing sugar and butter, and carry out the Maillard reaction to obtain the first mixture; Step S30: Heat-treat the first mixture to obtain the second mixture, namely the flavored butter.

2. The method for preparing flavored butter as described in claim 1, characterized in that: In step S20: The mass ratio of *Micrococcus pluvialis* protein extract to reducing sugar is (2-4):1; and / or, The reducing sugar includes at least one of maltose, galactose, ribose, fructose, lactose, or glucose.

3. The method for preparing flavored butter as described in claim 1, characterized in that, The Maillard reaction described in step S20 includes the following steps: adjusting the pH of the reaction system to 9-11 using a pH adjuster, maintaining the water content of the reaction system at 10%-15%, stirring at a speed of 2500-3500 r / min for 5-8 min during raw material mixing, and keeping the temperature constant at 60℃.

4. The method for preparing flavored butter as described in claim 1, characterized in that, The heat treatment method in step S30 includes the following steps: the first mixture is stirred at a speed of 80-220 r / min, the reaction temperature is controlled at 80-100℃, and the reaction time is 60-120 min.

5. The method for preparing flavored butter as described in claim 1, characterized in that, After step S30, the following is included: Step S40: Degas the second mixture under vacuum.

6. The method for preparing flavored butter as described in claim 5, characterized in that, The vacuum degassing process described in step S40 includes the following steps: cooling the second mixture to 50-60°C at a cooling rate of 2°C / min, then vacuum degassing for 15-25 min under a vacuum of 0.06-0.08 MPa, and finally cooling to room temperature at a cooling rate of 1°C / min after degassing.

7. The method for preparing flavored butter as described in claim 1, characterized in that, Step S10 includes: Step S101: Mix the *Micrococcus pseudocarpa* powder with 15-20 (m / v) times the volume of phosphate buffer, adjust the pH of the system to 8.0-10.0 with a pH adjuster, and break the cell wall under a pressure of 80-120 MPa and a temperature of 5-15℃ to obtain a cell wall broken mixture. Step S102: Add 1%-2% of the weight of *Chlorella pseudocarpa* powder mixed enzyme to the cell wall-breaking mixture obtained in step S101. After hydrolysis at 50-60℃ for 3-12 h, heat in a water bath at 80-90℃ for 15-20 min to inactivate the enzyme. Centrifuge at 4000-5000 r / min for 15-30 min and collect the supernatant. Freeze-dry the supernatant to obtain *Chlorella pseudocarpa* protein extract.

8. The method for preparing flavored butter as described in claim 7, characterized in that: The mixed enzyme in step S102 includes cellulase and alkaline protease; wherein the mass ratio of cellulase to alkaline protease is 1:(2-4).

9. The method for preparing flavored butter as described in claim 3 or 7, characterized in that: The pH adjuster includes at least one of sodium carbonate or sodium bicarbonate.

10. A flavored butter, characterized in that, The flavored butter was prepared using the method described in any one of claims 1-9.

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