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Preparation method of mutton-smell-free mutton fat oil

A technology for suet oil and mutton smell, which is applied in the direction of fat oil/fat refining and fat production, which can solve the problems of harsh production and operation environment, low sales volume, and restrictions on the development of suet oil, and achieve the effect of reducing free fatty acid content and mutton smell

Pending Publication Date: 2020-08-18
新疆医科大学第四附属医院
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, in the actual production and use process, because suet oil has its unique smell, its sales volume is low and the actual production and operation environment is harsh. The unique smell in suet oil is difficult to be accepted by most people, thereby limiting the suet oil industry. Therefore, how to effectively reduce the mutton smell in suet oil and obtain a "no mutton" or "low mutton" suet oil has become the focus of the study of extracting suet oil

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  • Preparation method of mutton-smell-free mutton fat oil

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preparation example Construction

[0025] Such as figure 1 As shown, the preparation method of the no-smelly suet oil according to the embodiment of the present invention comprises:

[0026] S1. After taking the essential oil as the core material, the composite wall material is used to prepare phase change microcapsule particles;

[0027] S2, loading the phase-change microcapsule particles into the mixed gel liquid prepared by sodium silicate solution and magnesium chloride solution, and preparing modified particles after drying;

[0028] S3. Take the mutton fat and cut it into pieces, mix it with deionized water and raise the temperature to prepare a mixed slurry;

[0029] S4. Continuously heating up the mixed slurry, heat-retaining and refining to produce oil, adding modified particles, cooling and then standing heat-preserved to prepare the odor-free suet oil.

[0030] In other words, first take the essential oil as the core material, embed it and fill it into the wall material to prepare the phase-change ...

Embodiment 1

[0048] In terms of parts by weight, weigh 45 parts of deionized water, 6 parts of gelatin, 10 parts of chitosan and 10 to 15 parts of ginger essential oil, place them in a blender, stir and mix them, and heat them in a water bath at 45°C for 10 minutes to obtain the reaction solution and adjust the pH of the reaction solution to 5.0 with 5% acetic acid by mass fraction, continue the heat preservation reaction for 25min, cool to 10°C in an ice-water bath, and then adjust the pH to 6.0 with 0.1mol / lL sodium hydroxide solution, collect the mixed solution and press The addition amount is 0.2g / g, add glutamine transaminase to the mixture, stir to mix and solidify, and ultrasonically disperse at 200W for 10min to obtain a dispersion suspension;

[0049] According to the mass ratio of 1:5, add the mass fraction of 7.2% sodium silicate to the mass fraction of 5% magnesium chloride solution, and control the dropping rate of the sodium silicate solution to 5mL / min. / L sodium hydroxide s...

Embodiment 2

[0051] In terms of parts by weight, weigh 47 parts of deionized water, 7 parts of gelatin, 12 parts of chitosan and 12 parts of thyme essential oil in a mixer, stir and mix them and place them in a water bath at 47°C for 12 minutes to obtain a reaction solution and After adjusting the pH of the reaction solution to 5.0 with 5% acetic acid by mass fraction, continue the heat preservation reaction for 27 minutes, cool down to 12°C in an ice-water bath, then adjust the pH to 6.0 with 0.1mol / lL sodium hydroxide solution, collect the mixed solution and add it according to the amount added. 0.2g / g, add glutamine transaminase to the mixture, stir to mix and solidify, and ultrasonically disperse at 250W for 12min to obtain a dispersion suspension;

[0052] According to the mass ratio of 1:5, add the mass fraction of 7.2% sodium silicate to the mass fraction of 5% magnesium chloride solution, and control the dropping rate of the sodium silicate solution to 5mL / min. / L sodium hydroxide ...

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Abstract

The invention provides a preparation method of a mutton-smell-free mutton fat oil. The preparation method comprises the following steps: S1, taking essential oil as a core material, and compounding the core material with a wall material to prepare a phase change microcapsule particle; S2, loading the phase change microcapsule particle into a mixed gel solution prepared from a sodium silicate solution and a magnesium chloride solution, and drying to obtain a modified particle; S3, taking mutton fat, dicing the mutton fat, mixing the diced mutton fat with deionized water, and performing programmed heating to prepare mixed slurry; and S4, continuously heating the mixed slurry, carrying out heat preservation to refine oil, adding the modified particle, cooling, carrying out heat preservation,and standing to prepare the mutton-smell-free mutton fat oil. According to the preparation method, the mutton smell of the mutton fat oil is low, the preparation process is convenient and rapid, the operation is simple, and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a method for preparing suet oil without mutton smell. Background technique [0002] Suet oil is the fat of sheep. Suet oil contains more glycerides and a large amount of higher saturated fatty acids, such as palmitic acid, stearic acid, and myristic acid. Suet oil is not only high-quality animal fat for making delicious dishes, but also a good condiment for cooking food. In addition, suet oil is most famous for its powerful medicinal effects. Its oral administration has the effects of invigorating deficiency and promoting blood circulation, moistening dryness, dispelling cold, detoxifying, strengthening muscles and bones, and moisturizing skin, and can prevent abnormal body fluids caused by body cold and dryness, and can also treat fatigue, emaciation, chronic dysentery, and dry mouth. , constipation, chapped skin and other symptoms. [0003] However, i...

Claims

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Application Information

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IPC IPC(8): C11B3/00C11B3/10
CPCC11B3/001C11B3/10
Inventor 李茜聂继红张柏生赵翡翠张刚
Owner 新疆医科大学第四附属医院
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