Preparation method of flavored beef tallow

Abstract

The invention discloses a preparation method of flavored beef tallow. In preparation method, beef tallow and apple pulp are kept warm under alkaline and ultrasonic conditions, and polyphenols rich inapples is precipitated to the beef tallow, so that the peroxide value of the beef tallow can be obviously lowered due to the antioxidant action of the apple polyphenols, and the beef tallow is effectively prevented from being excessively oxidized and deteriorated; through measurement, the peroxide value of the flavored beef tallow is 0.17-0.12 g / 100g, before the apple pulp is added into the beef tallow, enzymolysis processes of pectinase and amylase are performed, so that nutrient substances such as saccharides, organic acids, proteins, calcium, phosphorus, potassium, iron and vitamins in theapples can be better precipitated to the beef tallow, the nutritional ingredients of the beef tallow are further enriched, the apple pulp is prepared by thinning and dropping apples, and thus the production cost of the beef tallow is reduced.

Description

technical field [0001] The invention relates to the technical field of edible oil or animal fat processing, in particular to a preparation method of flavored butter. Background technique [0002] Butter is the fat of bovine animals. It is an oil product made after refining and processing. It is solid at room temperature. Its main component is triglyceride composed of palmitic acid and stearic acid, which has a special fragrance. Crude tallow is mostly used as industrial raw materials for soap, fatty acid, lubricating grease and other products. High-quality butter is yellowish-white in color, delicate in texture, rich in vitamins that are easily absorbed, and rich in various trace elements. The ingredients such as butyric acid, chain fat, lauric acid, and conjugated linoleic acid contained in it have good antibacterial properties. And anti-mold effect, it can be seen that butter is a nutritious health food. It can be used for direct consumption, and can also be used for fry...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of flavored butter, which solves the following technical problems: (1) by keeping butter and apple slurry under alkaline and ultrasonic conditions, polyphenols rich in apples can be separated out In butter, because apple polyphenols have anti-oxidation effects, they can significantly reduce the peroxide value of butter, effectively preventing excessive oxidation and deterioration of butter. According to the measurement, the peroxide value of this flavored butter is 0.17- 0.12g / 100g, before the apple pulp is added to the butter, it has undergone the enzymatic hydrolysis process of pectinase and amylase, and the sugars, organic acids, proteins, calcium, phosphorus, potassium, iron, vitamins and other nutrients in apples Substances can be better separated into butter, which further enriches the nutritional content of butter. Apple pulp is made by thinning and falling apples, which reduces the production cost of butter. The extract of onion and leek seeds, adding the extract to the refined butter, makes the prepared flavored butter better in appearance, taste and aroma; (2) The processing equipment uses three stirring rollers to mix the raw materials in the mixing cylinder Efficient stirring is carried out, and the mixing cylinder can be turned over at the same time, so that the mixed raw materials can enter the sub-packing chamber for filling, which solves the problem that the feeding hopper on the mixing cylinder is facing upwards and it is difficult to take out the mixed raw materials; (3) The processing equipment meets the requirements of simultaneous Carry out filling operation on two filling bottles, and clamp the mouth of the filling bottle during filling at the same time to ensure that the butter can be accurately filled into the filling bottle

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