Beef tallow substitute fat as well as preparation method and application thereof in hotpot condiment

A technology to replace fat and butter, applied in the fields of application, edible oil/fat, food science, etc., to achieve the effects of stable ingredients, optimized physical and chemical properties, and improved flavor characteristics

Active Publication Date: 2021-06-11
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above disclosed patents have respectively improved the texture and flavor of butter, but it is a big challenge to restore the texture while taking into account the flavor of butter

Method used

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  • Beef tallow substitute fat as well as preparation method and application thereof in hotpot condiment
  • Beef tallow substitute fat as well as preparation method and application thereof in hotpot condiment
  • Beef tallow substitute fat as well as preparation method and application thereof in hotpot condiment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of production technology of tallow substitute fat, comprises the following steps:

[0038] (1) According to parts by weight, take 50 parts of tallow and 50 parts of mid-melting point palm oil (melting point is 36.6 ° C), heat to melt, and mix evenly;

[0039] (2) Add immobilized lipase Novo 435 at a ratio of 30000U / g substrate to carry out transesterification reaction, the reaction temperature is 60°C, the reaction time is 6h, and the stirring rate is 800r / min;

[0040] (3) Filtrate after centrifugation at 5000r / min for 10min, take out the immobilized lipase, and stop the reaction;

[0041] (4) Add lipoxygenase at the ratio of 20000U / g substrate, the reaction temperature is 40°C, the stirring rate is 800r / min, and the reaction is 3h;

[0042] (5) Inactivate the enzyme at 100°C for 10 minutes;

[0043] (6) Centrifuge at 10,000r / min for 10min, remove residue and filter for 3 times, cool to room temperature, and obtain butter instead of fat.

Embodiment 2

[0045] A kind of production technology of tallow substitute fat, comprises the following steps:

[0046] (1) In parts by weight, weigh 20 parts of tallow, 60 parts of mid-melting point palm oil (36.6° C.) and 20 parts of palm stearin, heat to melt, and mix evenly;

[0047] (2) Adding immobilized lipase Lipozyme TL IM at a ratio of 30000U / g substrate for transesterification reaction, the reaction temperature is 55°C, the reaction time is 9h, and the stirring rate is 800r / min;

[0048] (3) Filtrate after centrifugation at 5000r / min for 10min, take out the immobilized lipase, and stop the reaction;

[0049] (4) Add lipoxygenase according to the ratio of 20000U / g substrate, the reaction temperature is 40°C, the stirring speed is 800r / min, and the reaction is 4h;

[0050] (5) Inactivate the enzyme at 100°C for 10 minutes;

[0051] (6) Centrifuge at 10,000r / min for 10min, remove residue and filter for 3 times, cool to room temperature, and obtain butter instead of fat.

Embodiment 3

[0053] A kind of production technology of tallow substitute fat, comprises the following steps:

[0054] (1) According to parts by weight, take 30 parts of tallow, 30 parts of palm olein and 40 parts of palm stearin, heat to melt, and mix evenly;

[0055] (2) Adding immobilized lipase Lipozyme TL IM at a ratio of 30000U / g substrate for transesterification reaction, the reaction temperature is 55°C, the reaction time is 9h, and the stirring rate is 800r / min;

[0056] (3) Filtrate after centrifugation at 5000r / min for 10min, take out the immobilized lipase, and stop the reaction;

[0057] (4) Add lipoxygenase according to the ratio of 20000U / g substrate, the reaction temperature is 40°C, the stirring speed is 800r / min, and the reaction is 4h;

[0058] (5) Inactivate the enzyme at 100°C for 10 minutes;

[0059] (6) Centrifuge at 10,000r / min for 10min, remove residue and filter for 3 times, cool to room temperature, and obtain butter instead of fat.

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Abstract

The invention discloses beef tallow substitute fat as well as a preparation method and application thereof in a hotpot condiment, and belongs to the field of foods. The beef tallow substitute fat comprises beef tallow and vegetable fat, the vegetable fat comprises one or more of palm liquid oil, medium-melting-point palm oil and palm stearin. The method comprises the following steps: weighing raw material fat according to a certain proportion, heating until the raw material fat is molten, and uniformly mixing the molten raw material fat to obtain mixed fat; adding immobilized lipase to carry out transesterification, then carrying out solid-liquid separation, and taking out the immobilized lipase; adding lipoxygenase to decompose free fatty acid into flavor substances, and performing enzyme deactivation; and centrifuging, removing slag, filtering for 3-5 times, and cooling. The beef tallow substitute fat prepared by the preparation method disclosed by the invention is applied to the hotpot condiment, has the flavor and taste similar to those of a pure beef tallow pot condiment, and also has lower saturated fat, trans fat and calorie.

Description

technical field [0001] The invention relates to a butter substitute fat, a preparation method thereof and an application in hot pot bottom material, belonging to the field of food. Background technique [0002] Butter (beef tallow, BT) is widely used in margarine, shortening, bakery products, dairy products, flavors and fragrances, and seasoning sauces because of its bright color, mellow taste, rich fat flavor, and stable processing performance Various food processing and manufacturing fields such as bags and hot pot bottom materials. Butter, as the main raw material of the traditional hot pot base in Sichuan and Chongqing, can increase the compound fat aroma of the hot pot during the boiling or frying process of the hot pot base, making the raw materials taste better, but it has high calories and cholesterol. The content is high, so the elderly, obese and patients with cardiovascular and cerebrovascular diseases should not eat it. On the other hand, the physical and chemi...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04A23L27/00
CPCA23D9/007A23D9/04A23L27/00Y02W30/74
Inventor 刘元法舒楠茜徐勇将陈伟新翟颖红
Owner JIANGNAN UNIV
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