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Storage method of enzymolysis beef tallow

A storage method and technology of butter, which is applied in the direction of essential oil/spices, edible oil/fat, fat production, etc., can solve the problems of loss of flavor substances of butter, discount of actual effect of butter, etc., so as to improve storage cycle and preservation period , to avoid the effect of oxidation reaction

Pending Publication Date: 2022-02-18
GUANGHAN MAIDELE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing butter storage method makes the butter lose the flavor substances in the butter as the storage time prolongs. When the storage time is over, the flavor of the butter becomes less strong, which greatly reduces the actual effect of the butter.

Method used

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  • Storage method of enzymolysis beef tallow

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Embodiment Construction

[0022] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0023] Such as figure 1 Shown, a kind of storage method of enzymolysis tallow of the present invention comprises the following steps:

[0024] S1: Weigh a certain weight of butter, and heat the butter to 38-48°C. During the heating process, keep stirring the butter until the butter is completely liquefied;

[0025] S2: Use water, NaOH and HCl, and configure the pH of tallow to be 7.2-7.6;

[0026] S3: Weigh a certain amount of tallow enzyme and tallow and stir and mix, the ratio of tallow enzyme and tallow is 1:60 to 1:120;

[0027] S4: placing the mixture of tallow enzyme and tallow in a storage tank, setting the temperature of the storage tank at 10 to 15° C. to refrigerate the mixture;

[0028] S5: Fill nitrogen into the storage tank, ...

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Abstract

The invention discloses a storage method of enzymolysis beef tallow, beef tallow in a storage tank is stored while being subjected to after-ripening enzymolysis, the enzymolysis degree of the beef tallow is deepened and flavor substances are richer along with the prolonging of the storage time, and when the beef tallow is taken out of the storage tank, the beef tallow is subjected to enzymolysis to generate enough fresh flavor substances. According to the beef tallow storage mode, the beef tallow is subjected to after-ripening by utilizing the storage time, so that the flavor of the beef tallow is just subjected to enzymolysis when the beef tallow is taken out for use, and the problems that in a traditional beef tallow storage mode, flavor substances of the beef tallow are continuously lost along with the prolonging of the storage time, and the flavor of the beef tallow is not rich any more after the storage time ends are solved; therefore, the actual use effect of the beef tallow is greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of butter storage, and in particular relates to a storage method for enzymatically hydrolyzing butter. Background technique [0002] Butter is the fat oil of bovine cattle or buffalo, which is white solid or semi-solid. The composition ratio of the three fatty acids in the butter is 61.5% saturated fatty acid, 34.0% monounsaturated fatty acid, and 4.5% polyunsaturated fatty acid. The enzymatic hydrolysis of butter will produce special flavor substances, among which small molecules such as aldehydes and ketones will make the aroma of butter more intense. The existing butter storage method makes the butter lose the flavor substances in the butter as the storage time prolongs. When the storage time is over, the flavor of the butter becomes less strong, which greatly reduces the actual effect of the butter. . Contents of the invention [0003] In view of the problems raised by the above-mentioned background ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23D9/06C11B9/02
CPCA23D9/007A23D9/04A23D9/06C11B9/02
Inventor 杨礼学王冲王俏君马国丽杨滔刘赟祝强
Owner GUANGHAN MAIDELE FOOD CO LTD
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