Baking beef tallow and preparation method thereof

Abstract

The invention discloses baking beef tallow and a preparation method thereof. According to the baking beef tallow, a refining method combining ultrasound and alkali refining is adopted to refine beef tallow, the ultrasound promotes vibration of molecules in a solution to increase an agglomeration effect, and caustic soda can neutralize most of free fatty acids in crude tallow, and the formed sodiumsalt is not easily dissolved in the tallow, and becomes floc to be settled; the formed sodium salt is a surfactant and can bring a considerable quantity of other impurities into a sediment, when theultrasound is combined, suspended solid impurities can be carried down by a flocculent soap group, and the ultrasonic alkali refining has combined action of deacidification, degumming, solid impurityremoval and depigmentation; and a combination of beta-cyclodextrin and lecithin is adopted to remove cholesterol in the beef tallow, an inner diameter of the beta-cyclodextrin can accommodate a cholesterol molecule, so that a removal rate is high, the lecithin has an effect of dissolving the cholesterol, so that the combination of the beta-cyclodextrin and the lecithin increases the removal rate of the cholesterol in the beef tallow and reduces a content of the cholesterol in the beef tallow, and the prepared product is environmentally friendly and healthy.

Description

technical field [0001] The invention belongs to the technical field of oil processing, relates to the technical field of butter, in particular to a baked butter and a preparation method thereof. Background technique [0002] As one of the animal fats widely produced for consumption at present, tallow is generally solid, and its main components are triglycerides composed of palmitic acid and stearic acid. The methods of rough extraction of animal fats include: direct heating method, cooking method, solvent method, enzymolysis method, supercritical fluid extraction method, water-soluble method, etc. Intensive processing of butter can further improve its quality and scope of application. Butter has different physical and chemical properties due to different extraction methods, refining degrees, and storage methods. Domestic butter processing methods are relatively extensive, and the quality of the products varies. The main problem is that the peroxide value is too high, the ac...

AI Technical Summary

Problems solved by technology

Domestic butter processing methods are relatively extensive, and the quality of the products varies. The main problem is that the peroxide value is too high, the acid value is too high, and it is easy to have bad flavor. The research of domestic Zhang Yusong and Lu Xiaoling on the various stages of butter refinement shows that refined one On the one hand, the type and content of some substances that produce bad, irritating and fat oxidation odors are significantly reduced; on the other hand, it also has a reduction effect on the original good flavor substances of oils and fats. Methods A kind of halal butter was prepared, the taste, aroma, acid value and peroxide value were all lower than the average level of the industry, so improving the refining process of butter is the main way to remove bad odor substances and reduce the loss of good flavor substances and nutrients method