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Preparation process of enzymolysis beef tallow

A preparation process and enzymatic hydrolysis technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of low enzymatic hydrolysis efficiency and rapid loss of nutritive components of butter, so as to improve the enzymatic hydrolysis effect, reduce the enzymatic hydrolysis time, The effect of strengthening the effect of refining

Pending Publication Date: 2022-01-14
GUANGHAN MAIDELE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation process of enzymatically hydrolyzed butter, which solves the problems of low enzymolysis efficiency and rapid loss of nutritional components of butter in the prior art

Method used

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  • Preparation process of enzymolysis beef tallow

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] S1. Niu Sheng fat treatment, the bullying fats divided from the animal cattle body were grounded to obtain a small piece of fatty fat; S2. Into the tank treatment, pour the grease and liquid that have been grounded into the enzymatic solution In a tank, there is 0.5 copies of the stranded fat and liquid parts: 6 serviles, while the temperature of the tank is 45 ° C; S3. Mixed enzymatic hydrolysis, in the temperature stable fat, add content of 0.6%. Compoundase, continuous enzymatic solution to obtain primary enzymatic hydrolysis, S4. Refine, the primary enzymatic hydrazine fat solution is added to the smelting kettle to obtain a processed oil; S5. Refining treatment After the intermediate enzymatic hydrolysis is refined, an enzymatic hydrolyte is obtained by an enzymatic agglutination; S6. Circulating the S2-S5 step, the direct processing finished process ends.

[0025] Among them, the step S1 is specifically: the bulk fat is cut into a small piece, a bulk size of 1 mm × 1 ...

Embodiment 2

[0027] S1. Niu Sheng fat treatment, the bullying fats divided from the animal cattle body were grounded to obtain a small piece of fatty fat; S2. Into the tank treatment, pour the grease and liquid that have been grounded into the enzymatic solution In a tank, there is 1 part ratio of stranded fat and liquid parts: 7 serviles, and the temperature of the tank is 50 ° C; S3. Mixed enzymatic hydrolysis, in the temperature stable fat, add content of 0.8% The compound enzyme, continuous enzymatic hydrolysis, resulting in primary enzymatic hydrolysis, s4. Refine, the primary enzymatic hydrazine fat solution is added to the smelting kettle to obtain a process refining, to obtain a intermediate enzymatic hydrazine fat liquid; S5. Refining treatment After the intermediate enzymatic hydrolysis is refined, an enzymatic hydrolyte is obtained by an enzymatic agglutination; S6. Circulating the S2-S5 step, the direct processing finished process ends.

[0028] Among them, the step S1 is specifica...

Embodiment 3

[0030] S1. Niu Sheng fat treatment, the bullying fats divided from the animal cattle body were grounded to obtain a small piece of fatty fat; S2. Into the tank treatment, pour the grease and liquid that have been grounded into the enzymatic solution In a tank, there is 1 part ratio of stranded fat and liquid parts: 8 serviles, and the temperature of the tank is 50 degrees Celsius; S3. Mixed enzymatic hydrolysis, in the temperature stable fat, add content of 1.0% Compoundase, continuous enzymatic solution to obtain primary enzymatic hydrolysis, S4. Refine, the primary enzymatic hydrazine fat solution is added to the smelting kettle to obtain a processed oil; S5. Refining treatment After the intermediate enzymatic hydrolysis is refined, an enzymatic hydrolyte is obtained by an enzymatic agglutination; S6. Circulating the S2-S5 step, the direct processing finished process ends.

[0031] Wherein, the step S1 is specifically: the bulldone is cut into a small piece, a bulk size of 1 mm ...

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Abstract

The invention relates to the technical field of enzymolysis preparation, in particular to a preparation process of enzymolysis beef tallow. The preparation process comprises the following steps: S1, raw beef fat treatment; S2, treatment in a tank; S3, mixed enzymolysis; S4, refining; S5, refining treatment; and S6, circulating the steps S2-S5 until the finished product processing procedure is finished. In the prior art, in the beef tallow enzymolysis preparation process, a single enzyme is generally adopted for continuous enzymolysis, meanwhile, the temperature and the solution dosage change are adopted in an auxiliary mode for enzymolysis, and then the problems that the enzymolysis efficiency is low, and beef tallow nutrient loss is fast are solved.

Description

Technical field [0001] The present invention relates to the field of essence, and more particularly to an enzymatic hydrazine preparation process. Background technique [0002] The conventional processing method of oil grease is to first utilize high-temperature melting of bovine fat, then obtained by filtration, dehydration, decolorization, dehydration, deodorization and other processed oils. However, there are some disadvantages of the above process: First, high temperature melt practice is easy to lose the loss of nutrients in the butter, the extraction rate of oil is not high; two, will also make the flavor, produce the harmful substance harmful to the human body, the acid price of the final product And the peroxidation value is also high, the sensory evaluation results of oil fat are not ideal; the volatile flavor ingredients in the avocium will be significant in the process of oil refining, leading to insufficient aroma of the butter. Inventive content [0003] It is an ob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00
CPCC11B3/003C11B3/001
Inventor 杨礼学王俏君赵谋明苏国万马国丽王冲
Owner GUANGHAN MAIDELE FOOD CO LTD
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