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Low-cholesterol and low-acid value beef tallow and preparation method thereof

A low-cholesterol, low-acid value technology, applied in the direction of fat oil/fat refining, fatty acid esterification, fat oil/fat production, etc., can solve the problems of high cholesterol and acid value, loss of flavor, etc. , The effect of nutrient loss is not easy

Pending Publication Date: 2019-09-27
GUANGHAN HANGJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of the above-mentioned prior art by providing a low-cholesterol and low-acid-value butter and a preparation method thereof, so as to solve the serious loss of flavor during the high-temperature boiling process of the butter. Problems encountered in the production process such as high cholesterol and acid value

Method used

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  • Low-cholesterol and low-acid value beef tallow and preparation method thereof
  • Low-cholesterol and low-acid value beef tallow and preparation method thereof
  • Low-cholesterol and low-acid value beef tallow and preparation method thereof

Examples

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Embodiment 1

[0034] A kind of low-cholesterol and low-acid value tallow provided by the preferred embodiment of the present invention, the specific method of its preparation is as follows:

[0035] (1) Use beef fat that has passed the inspection as raw material, wash and dry it with water that meets food safety, and perform quick freezing at a temperature of -21°C to -19°C, and use a grinder to chop the beef fat to obtain Beef fat cubes.

[0036] (2) Gradient temperature cooking: Boil the beef fat block obtained by crushing at an initial temperature of 100°C, raise the temperature every 15 minutes, increase the temperature to 10°C each time, and finally heat up to 200°C and boil for 30 minutes. Liquid separation to obtain boiled wool butter.

[0037] (3) Lower cholesterol: lower the temperature of the crude butter oil obtained in the above step (2) to 50°C to 60°C, add immobilized cholesterol oxidase, the amount of cholesterol oxidase added is 3% of the mass of butter, and the enzymatic h...

Embodiment 2

[0045] A kind of low-cholesterol and low-acid value tallow provided by the preferred embodiment of the present invention, the specific method of its preparation is as follows:

[0046] (1) Use beef fat that has passed the inspection as raw material, wash and dry it with water that meets food safety, and perform quick freezing at a temperature of -21°C to -19°C, and use a pulverizer to cut and pulverize the beef fat to obtain Beef fat cubes.

[0047] (2) Gradient temperature cooking: Boil the beef fat block obtained by crushing at an initial temperature of 100°C, raise the temperature every 15 minutes, increase the temperature to 10°C each time, and finally heat up to 200°C and boil for 30 minutes. Liquid separation to obtain boiled wool butter.

[0048] (3) Lower cholesterol: lower the temperature of the crude butter oil obtained in the above step (2) to 50°C to 60°C, add immobilized cholesterol oxidase, the amount of cholesterol oxidase added is 2% of the mass of butter, and t...

Embodiment 3

[0056] A kind of low-cholesterol and low-acid value tallow provided by the preferred embodiment of the present invention, the specific method of its preparation is as follows:

[0057] (1) Use beef fat that has passed the inspection as raw material, wash and dry it with water that meets food safety, and perform quick freezing at a temperature of -21°C to -19°C, and use a pulverizer to cut and pulverize the beef fat to obtain Beef fat cubes.

[0058] (2) Gradient temperature cooking: Boil the beef fat block obtained by crushing at an initial temperature of 100°C, raise the temperature every 15 minutes, increase the temperature to 10°C each time, and finally heat up to 200°C and boil for 30 minutes. Liquid separation to obtain boiled wool butter.

[0059] (3) Lower cholesterol: reduce the temperature of the crude butter oil obtained in the above step (2) to 50°C to 60°C, add immobilized cholesterol oxidase, the amount of cholesterol oxidase added is 4% of the mass of butter, an...

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Abstract

The invention discloses low-cholesterol and low-acid value beef tallow and a preparation method thereof. The preparation method comprises the following steps: decocting a beef fat raw material through gradient temperature rise, and performing the steps of enzymolysis treatment of cholesterol oxidase and lipase and the like to prepare the high-quality beef tallow with low cholesterol and low acid value . The beef tallow is decoted by adopting gradient temperature rise, so that the beef tallow is prevented from being uniformly heated in the decotion process, and being easily oxidized under the high-temperature state for a long time. According to the invention, the beef tallow is refined by adopting gradient decotion and a biological enzymolysis method; the safe and non-toxic cholesterol oxidase rapidly reduces the cholesterol content in the beef tallow; the acid value of the beef tallow is reduced through the enzymolysis of the lipase; the advantages of low cost, convenient operation, health and free of pollution, no loss of flavor, relatively high product quality and the like are realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to butter with low cholesterol and low acid value and a preparation method thereof. Background technique [0002] Butter refers to animal fats that have been processed and refined from beef fat that has passed the inspection. It is off-white or light yellow in color, delicate in taste, and authentic in flavor. Butter is rich in various fatty acids, vitamins A, E and other nutrients and various trace elements, and has high nutritional and economic value. Widely used in the production of hot pot bases, dairy products, shortening, bakery products, seasoning sauce packets, etc., especially in the production of hot pot bases, the hot pot made with butter as the base material is spicy but not dry, mild but not delicious Fire, mellow taste, fragrant but not greasy, has a broad application market. [0003] At present, the method commonly used to prepare edible butter i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/12C11B3/00C11C3/06
CPCC11B1/12C11B3/003C11C3/06
Inventor 张泽兵李著芳邓维泽刘义孙伟峰
Owner GUANGHAN HANGJIA FOOD CO LTD
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