CN114806699A - Method for improving hardness of beef tallow based on strengthening internal structure of fat crystal - Google Patents
Method for improving hardness of beef tallow based on strengthening internal structure of fat crystal Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
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- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
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- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
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- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
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- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
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- C11B3/00—Refining fats or fatty oils
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- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
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Abstract
本发明公开了基于强化脂肪晶体内部结构的牛油硬度改良方法，包括以下步骤：S1，预处理；S2，熔炼过滤；S3，精炼；S4，均质：将精制牛油与脂肪结晶改良剂混合引入至反应釜中，在80℃‑90℃的条件下，控制搅拌速度在45‑55r/min下搅拌35min‑50min，得到均匀的精制牛油‑脂肪结晶改良剂混合物，将混合物引至暂存罐，在65℃条件下进行暂存；S5，冷却结晶：将暂存后的精制牛油‑脂肪结晶改良剂混合物导入冷却装置中，通过程序降温后灌装得到固体成品牛油，形成更加紧密有序、空间填充度大的结晶网络，并在相应的剪切力的作用下，与牛油中的脂肪晶体进行充分交联混合，使脂肪晶体相互聚集，并形成具有特定方式排列的三维网络晶体结构，以增加其晶体结构的尺寸，使结晶网络进一步密集化，从而增加牛油的硬度。
The invention discloses a method for improving the hardness of tallow based on strengthening the internal structure of fat crystals, comprising the following steps: S1, pretreatment; S2, smelting and filtering; S3, refining; Introduce into the reaction kettle, under the condition of 80 ℃-90 ℃, control the stirring speed to stir at 45-55r/min for 35min-50min, obtain a uniform refined tallow-fat crystallization modifier mixture, and lead the mixture to temporary storage Tank, temporarily stored at 65°C; S5, cooling crystallization: the temporarily stored refined tallow-fat crystallization modifier mixture is introduced into the cooling device, and the solid finished tallow is obtained by filling after cooling through the program, forming a more compact Ordered and space-filled crystalline network, and under the action of the corresponding shear force, fully cross-linking and mixing with the fat crystals in the tallow, so that the fat crystals aggregate each other and form a three-dimensional network arranged in a specific way crystal structure to increase the size of its crystal structure, further densifying the crystalline network, thereby increasing the hardness of the tallow.
Description
Technical Field
The invention relates to the technical field of edible animal fat processing, in particular to a beef tallow hardness improvement method based on strengthening of an internal structure of a fat crystal.
Background
Tallow, also commonly referred to as tallow, when fed to slaughter weights, adipose tissue accumulates in many parts of their body, mainly including subcutaneous fat (beneath the epidermis, above the muscle surface) and muscle fat (between the muscles), and the fractionated fat is refined before it can be used as edible tallow. Because the edible beef tallow is the main raw material for producing the beef tallow hot pot seasoning, the quality of the beef tallow plays an important role in the quality of the hot pot seasoning. Most of retail beef tallow hotpot seasonings on the market at present have the defects of low hardness and poor formability, are easily influenced by external temperature fluctuation, are easy to soften and separate oil during storage and transportation in summer, cause the problems of poor appearance, poor taste and the like of products and cause complaints of consumers. How to solve the problem of softening and oil separating of the beef tallow hot pot seasoning at about 40 ℃ from the oil end becomes a research hotspot for processing edible beef tallow.
Disclosure of Invention
The present invention aims to provide a method for improving the hardness of beef tallow based on strengthening the internal structure of fatty crystals, which is used for solving the problems in the background art.
The invention is realized by the following technical scheme:
a method for improving the hardness of beef tallow based on strengthening the internal structure of fat crystals comprises the following steps:
s1, preprocessing: selecting high-quality beef fat tissue raw materials, and cutting beef fat into beef fat tissue fragments of 5-7cm by using a mincing machine; s2, smelting and filtering: injecting the beef fat fragments obtained by pretreatment into a horizontal low-temperature vacuum smelting tank, gradually heating to over 145 ℃, smelting at high temperature to obtain grease, and filtering to obtain beef tallow to be refined, which is commonly called as crude oil; s3, refining: introducing the crude oil into a decoloring tower at the temperature of 110-120 ℃, adding 1-3% of activated clay, and stirring for 30min to fully mix the oil and the activated clay for decoloring reaction; pumping the decolorized oil to a leaf filter, filtering under the condition of keeping the pressure at 0.05-0.45MPa, and pumping the filtered oil to a 1-micron column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing the oil with high-pressure and high-temperature water vapor injected from the bottom of the tower under a vacuum environment, controlling the mixing time to be 0.5-1.2 h, the temperature to be 220-280 ℃, and the vacuum range to be 0.07-0.09 MPa; removing free fatty acid and peculiar smell substances in the crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and a fat crystal modifier, introducing the mixture into a reaction kettle, stirring for 35-50 min at the temperature of 80-90 ℃ and at the stirring speed of 45-55r/min to obtain a uniform refined beef tallow-fat crystal modifier mixture, introducing the mixture into a temporary storage tank, and temporarily storing at the temperature of 65 ℃; s5, cooling and crystallizing: and (3) introducing the temporarily stored refined butter-fat crystallization modifier mixture into a quenching kneading cooling device, and cooling by a program to obtain the solid finished butter.
It should be noted here that, when the temperature of most of the traditional beef tallow hot pot seasoning is relatively high, the beef tallow hot pot seasoning is easy to soften and separate out oil, which causes the deterioration of the physicochemical properties of the beef tallow hot pot seasoning, affects the shelf life of the hot pot seasoning and lowers the sensory evaluation of the final eaters, but as is well known, the mechanical properties of the fat can be affected by the fat crystal network structure, specifically, the crystallization behavior of triglyceride affects the fat crystal network structure, most of the prior food industry changes or affects the fat crystal network structure by selecting appropriate oil type, ultrasonic or high pressure treatment, adding emulsifier and other methods, thereby regulating and controlling the quality of the fat-based food, wherein the emulsifier method is widely concerned in the industry due to the characteristics of economy and convenient operation, but in the beef tallow preparation process, the addition of the emulsifier can greatly influence the quality and taste of the beef tallow, and on the basis, after the beef tallow is refined, the palm stearin, the perhydrogenated palm oil and the perhydrogenated soybean oil are added to be mixed for preparation, and the crystallization behavior of the beef tallow fat is promoted through programmed multi-stage cooling, specifically, as the palm stearin and the beef tallow have better compatibility, when triglyceride inside the beef tallow is crystallized, the palm stearin and the triglyceride are firstly crystallized to form specific crystal nuclei under the driving of supercooling and supersaturation degree, then the fat crystals continuously grow on the surfaces of the crystal nuclei to form polycrystal bodies, a more compact and ordered crystal network with large space filling degree is formed, and fully cross-linked and mixed with the fat crystals in the beef tallow under the action of corresponding shearing force, so that the fat crystals are mutually aggregated, and a three-dimensional network crystal structure with a specific mode arrangement is formed, in addition, after the fully hydrogenated soybean oil, the fully hydrogenated palm oil and the beef tallow are mixed, the compatibility is good, the fatty acid types of the beef tallow product can be greatly enriched, the arrangement among the triglyceride is more compact, the crystallization is more exquisite, the hardness and the glossiness of the beef tallow finished product are improved, and meanwhile, after the hydrogenated soybean oil and the hydrogenated palm oil are added, the contents of cholesterol and trans-fatty acid in the beef tallow fat can be effectively reduced, so that the beef tallow product is healthier.
Further, in step S5, the specific procedure of program cooling is as follows: firstly, controlling the cooling rate to be between 15 and 20 ℃/min, and cooling to be between 45 and 55 ℃; then the cooling rate is controlled to be 10-15 ℃/min, the temperature is reduced to 10-20 ℃, and the mixture is kept stand for 15 min.
Further, in the step S4, the total amount of the added fat crystal modifier is not more than 5% of the total amount of the fat.
Furthermore, in the step S4, the added crystal modifier is a compound of palm stearin, edible perhydrogenated palm oil and edible perhydrogenated soybean oil, and the compound proportion is 1:1.3-2.1: 2.2-3.
Preferably, in step S2, the filtering includes a primary filtering and a secondary filtering, wherein the primary filtering employs a slag remover, a plate and frame filter press or a blade filter for filtering oil residue and macromolecular impurities in the grease, and the secondary filtering employs a column filter.
Compared with the prior art, the invention has the following advantages and beneficial effects:
after beef tallow is refined, palm stearin, perhydrogenated palm oil and perhydrogenated soybean oil are added for mixing preparation, after the beef tallow is cooled in multiple stages, the crystallization behavior of the beef tallow fat is promoted by different temperatures, so that when the beef tallow is cooled and crystallized, the beef tallow is crystallized to form specific crystal nuclei, then fat crystals continuously grow on the surfaces of the crystal nuclei to form polycrystal bodies, and further grow to form larger crystal structures, the crystal nuclei are further aggregated into particle clusters under the action of Van der Waals force, and simultaneously the particle clusters are further aggregated under the action of stirring shear force to form a crystal network with compact order and large space filling degree, and the crystal network is fully cross-linked and mixed with the fat crystals in the beef tallow to enable the fat crystals to be aggregated with each other and form a three-dimensional network crystal structure with specific arrangement modes so as to increase the size of the crystal structures, the crystalline network is further densified, thereby increasing the hardness of the tallow.
Drawings
The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention. In the drawings:
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples and accompanying drawings, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not meant to limit the present invention.
Example 1
As shown in fig. 1, this example provides a method for improving the hardness of beef tallow based on strengthening the internal structure of fat crystals, comprising the following steps: s1, preprocessing: selecting high-quality beef fat tissue raw materials, and cutting beef fat into beef fat tissue fragments of 5-7cm by using a mincing machine; s2, smelting and filtering: injecting the beef fat fragments obtained by pretreatment into a horizontal low-temperature vacuum smelting tank, gradually heating to over 145 ℃, smelting at high temperature to obtain grease, filtering to obtain butter to be refined, commonly called crude oil, wherein the filtering specifically comprises primary filtering and secondary fine filtering, wherein the primary filtering adopts a slag dragging machine, a plate and frame filter press or a blade filter and is used for filtering oil residues and macromolecular impurities in the grease, and the secondary fine filtering adopts a column filter; s3, refining: introducing the crude oil into a decoloring tower at the temperature of 110-120 ℃, adding 1-3% of activated clay, and stirring for 30min to fully mix the oil and the activated clay for decoloring reaction; pumping the decolorized oil to a leaf filter, filtering under the condition of keeping the pressure at 0.05-0.45MPa, and pumping the filtered oil to a 1-micron column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing the oil with high-pressure and high-temperature water vapor injected from the bottom of the tower under a vacuum environment, controlling the mixing time to be 0.5-1.2 h, the temperature to be 220-280 ℃, and the vacuum range to be 0.07-0.09 MPa; removing free fatty acid and peculiar smell substances in the crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and a fat crystal modifier accounting for 5 percent of the total amount of the grease, introducing the mixture into a reaction kettle, stirring at 80-90 deg.C and 45-55r/min for 35-50 min to obtain uniform refined butter-fat crystal modifier mixture, introducing the mixture into a temporary storage tank, temporarily storing at 65 deg.C, wherein the added crystal modifier is the compound of palm stearin, edible perhydrogenated palm oil and edible perhydrogenated soybean oil, the compound proportion is 1:1.3-2.1:2.2-3, the crystal modifier is added, can further enrich the content and variety of fatty acid in the grease, reduce the content of unsaturated fatty acid in the beef tallow, so as to lead the arrangement of the triglyceride to be more compact, lead the crystallization to be more exquisite and improve the hardness and the glossiness of the beef tallow finished product; s5, cooling and crystallizing: introducing the temporarily stored refined butter-fat crystal modifier mixture into a quenching, kneading and cooling device, and carrying out program cooling to obtain a solid finished product butter, wherein the program cooling comprises the following specific processes: firstly, controlling the cooling rate to be 15 ℃/min-20 ℃/min, and cooling to 45 ℃ -55 ℃; then the cooling rate is controlled to be 10-15 ℃/min, the temperature is reduced to 10-20 ℃, and the standing is carried out for 15min, so as to construct an internal fat crystallization framework.
It is to be noted that, when the temperature of the traditional beef tallow hot pot seasoning is high, the beef tallow hot pot seasoning is easy to soften and separate out oil, so that the physical and chemical properties of the beef tallow hot pot seasoning are deteriorated, the shelf life of the hot pot seasoning is influenced, and the sensory evaluation of the final eater is degraded, as is well known, the mechanical properties of the grease can be influenced by a fat crystal network structure, namely the crystallization behavior of triglyceride influences the fat crystal network structure, at present, the fat crystal network structure is changed or influenced by methods of selecting a proper oil type, ultrasonic or high-pressure treatment, adding an emulsifier and the like in the food industry, so that the quality of the fat-based food is regulated, wherein the emulsifier method is widely concerned in the industry due to the characteristics of economy and convenient operation, but the addition of the emulsifier method in the beef tallow preparation process can greatly influence the quality and the taste of the beef tallow, based on the technical scheme, after beef tallow is refined, palm stearin, perhydrogenated palm oil and perhydrogenated soybean oil are added for mixing preparation, and the crystallization behavior of the beef tallow fat is promoted after programmed multi-stage temperature reduction, specifically, as the compatibility of the palm stearin and the beef tallow is better, when the internal triglyceride of the beef tallow and palm stearin mixed oil is crystallized, under the driving of supercooling and supersaturation, the triglyceride of the mixed oil is firstly crystallized to form a large amount of extremely unstable alpha crystal forms in a hexagonal crystal system, and then along with the change of the temperature reduction rate, the unstable alpha is promoted to continuously grow on the surface of a crystal nucleus to form more stable beta 'crystal forms, namely, the beta' crystal forms are mixed and crystallized to form beta 'crystal forms simultaneously containing two lamellar structures with double chain length and triple chain length (the beta' crystal forms are in a fine needle shape, have a large surface area and can provide good plasticity of the fat), finally, a more compact and ordered crystal network with large space filling degree is formed, under the action of corresponding shearing force, the palm stearin and the fat crystals in the beef tallow are fully crosslinked and mixed, the fat crystals are mutually aggregated, the size of the crystal structure is increased, the crystal network is further densified, the hardness of the beef tallow is increased, a three-dimensional network crystal structure with a specific mode arrangement is formed, the crystallization of the grease is more uniform, the formed crystals are more regular, the poor crystallization behavior of the beef tallow is adjusted, in addition, the scheme adds the fully hydrogenated palm oil and the fully hydrogenated soybean oil, the grease types in the beef tallow are more abundant, and the corresponding generated fat crystals are more stable.
Preferably, the specific steps of the embodiment 1 are as follows: s1, pretreatment: selecting high-quality bovine adipose tissue raw materials, and cutting bovine adipose into 5cm bovine adipose tissue fragments by using a mincing machine; s2, smelting and filtering: injecting beef fat fragments obtained by pretreatment into a horizontal low-temperature vacuum smelting tank, gradually heating to 150 ℃, smelting at high temperature to obtain grease, filtering to obtain butter to be refined, commonly called crude oil, wherein the filtering specifically comprises primary filtering and secondary fine filtering, wherein the primary filtering adopts a slag dragging machine, a plate and frame filter press or a blade filter and is used for filtering oil residues and macromolecular impurities in the grease, and the secondary fine filtering adopts a column filter; s3, refining: introducing the crude oil into a decoloring tower at 115 ℃, adding 2.8% of activated clay, and stirring for 30min to fully mix the oil and the activated clay for decoloring reaction; pumping the decolorized oil to a leaf filter, filtering under the condition of keeping the pressure at 0.35MPa, and pumping the filtered oil to a 1um column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing the oil with high-pressure and high-temperature water vapor injected from the bottom of the tower under a vacuum environment, controlling the mixing time to be 0.6h, the temperature to be 230 ℃, and the vacuum range to be 0.07-0.09 MPa; removing free fatty acid and peculiar smell substances in the crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and a fat crystal modifier accounting for 4% of the total amount of the beef tallow, introducing the mixture into a reaction kettle, stirring the mixture at 90 ℃ for 35min at a controlled stirring speed of 50r/min to obtain a uniform refined beef tallow-fat crystal modifier mixture, introducing the mixture into a temporary storage tank, temporarily storing the mixture at 65 ℃, wherein the added crystal modifier is the compound of palm stearin, edible fully hydrogenated palm oil and edible fully hydrogenated soybean oil, the compound ratio is 1:1.5:2.4, and the addition of the crystal modifier can further enrich the content and the variety of fatty acids in the beef tallow, reduce the content of unsaturated fatty acids in the beef tallow, enable the arrangement of triglyceride to be more compact, enable the crystallization to be more fine and smooth, and improve the hardness and the glossiness of a beef tallow finished product; s5, cooling and crystallizing: introducing the temporarily stored refined butter-fat crystal modifier mixture into a quenching, kneading and cooling device, and carrying out program cooling to obtain a solid finished product butter, wherein the program cooling comprises the following specific processes: firstly, controlling the cooling rate to be 18 ℃/min, and cooling to 55 ℃; then controlling the cooling rate to be at 15 ℃/min, cooling to 10 ℃, standing for 15min so as to construct an internal fat crystallization framework
Example 2
This example describes only the part different from example 1, in which the specific steps are: s1, preprocessing: selecting high-quality bovine adipose tissue raw materials, and cutting bovine adipose into 6cm bovine adipose tissue fragments by using a mincing machine; s2, smelting and filtering: injecting the beef fat fragments obtained by pretreatment into a horizontal low-temperature vacuum smelting tank, gradually heating to over 155 ℃, smelting at high temperature to obtain grease, filtering to obtain butter to be refined, commonly called crude oil, wherein the filtering specifically comprises primary filtering and secondary fine filtering, wherein the primary filtering adopts a slag dragging machine, a plate and frame filter press or a blade filter and is used for filtering oil residues and macromolecular impurities in the grease, and the secondary fine filtering adopts a column filter; s3, refining: introducing crude oil into a decolorizing tower at 120 deg.C, adding 2.8% activated clay, stirring for 30min to fully mix the oil and the activated clay for decolorizing reaction; pumping the decolorized oil to a leaf filter, filtering under the condition of keeping the pressure at 0.45MPa, and pumping the filtered oil to a 1um column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing the oil with high-pressure and high-temperature water vapor injected from the bottom of the tower under a vacuum environment, controlling the mixing time to be 1h, the temperature to be 240 ℃, and the vacuum range to be 0.07-0.09 MPa; removing free fatty acid and peculiar smell substances in the crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and a fat crystal modifier accounting for 3.8 percent of the total amount of the grease, introducing the mixture into a reaction kettle, stirring the mixture at the temperature of 80-90 ℃ for 35min under the condition of controlling the stirring speed at 40r/min to obtain a uniform refined beef tallow-fat crystal modifier mixture, introducing the mixture into a temporary storage tank, and temporarily storing the mixture at the temperature of 65 ℃, wherein the added crystal modifier is the compound of palm stearin, edible fully hydrogenated palm oil and edible fully hydrogenated soybean oil, the compound ratio is 1:1.7:2.6, and the addition of the crystal modifier is required to be illustrated here, so that the content and the variety of fatty acid in the grease can be further enriched, the content of unsaturated fatty acid in the beef tallow can be reduced, the arrangement among triglyceride can be more compact, the crystallization can be more fine, and the hardness and the glossiness of a beef tallow finished product can be improved; s5, cooling and crystallizing: introducing the temporarily stored refined butter-fat crystal modifier mixture into a quenching, kneading and cooling device, and carrying out program cooling to obtain a solid finished product butter, wherein the program cooling comprises the following specific processes: firstly, controlling the cooling rate to be at 15 ℃/min, and cooling to 45 ℃; and then, controlling the cooling rate to be at 15 ℃/min, cooling to 10 ℃, and standing for 15min so as to construct an internal fat crystallization framework.
In addition, in the embodiment, the method can gradually extract the grease in the beef fat tissue by gradually heating and extracting the grease at the temperature so as to improve the oil yield, avoid the grease from generating hydrolysis reaction at high temperature to damage nutrient substances in the grease so as to improve the quality of the beef tallow, and simultaneously adjust the oil phase formula by mixing and adding the crystal modifier, so that when the beef tallow is prepared, the composition and the crystallization property of beef tallow molecules are greatly improved, the generation of gravel crystals is inhibited, and the occurrence of sand formation of the beef tallow is effectively avoided, so that the beef tallow has a finer and denser structure, better glossiness and higher hardness.
Based on the above examples, applicants compared experimental comparisons against commercially available tallow to obtain the data in table 1 below:
and (3) solid fat content inspection: GB/T37517-2019;
and (3) melting point detection: GB/T12766-.
The results are shown in the following table:
TABLE 1 solid fat content/%)
| Temperature gradient/. degree.C | Example 1 | Example 2 | Commercial beef tallow |
| 10 | 66.81±0.63 | 70.82±1.1 | 62.69±0.86 |
| 20 | 48.69±0.82 | 53.56±0.91 | 43.54±0.17 |
| 30 | 29.42±0.45 | 34.68±0.7 | 24.07±0.55 |
| 40 | 12.93±0.97 | 17.70±0.56 | 9.06±0.17 |
| 50 | 4.68±0.09 | 10.54±0.24 | 0 |
TABLE 2 physical and chemical index table of beef tallow
| Categories | Example 1 | Example 2 | Commercial beef tallow |
| Melting Point (. degree.C.) | 45.8±0.54 | 48.6±0.91 | 41.5±0.83 |
| Form of beta' (%) | 97.88±0.08 | 98.58±0.12 | 92.88±0.06 |
| Hardness (g) | 147.47±4.75 | 153.47±5.25 | 110.56±3.50 |
As can be seen from the above tables 1 and 2, according to the data in the above tables, the hardness and solid fat content of the beef tallow finished product produced by the invention are obviously improved, and the hardness and gloss of the beef tallow are improved, so that the beef tallow quality is improved, the shelf life of the beef tallow hot pot base material is prolonged, meanwhile, the beta' crystal form content in the beef tallow finished product is improved, the beef tallow hot pot base material has better play in inhibiting the generation of beef tallow sand gravel crystals, the quality and taste of the beef tallow hot pot base material are obviously improved, and meanwhile, the physical and chemical property indexes of the beef tallow are all superior to the specifications in the national standard edible animal fat of GB 10146 2015 food safety, and the safety indexes of the beef tallow product are ensured.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
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| CN114933930A (en) * | 2022-05-16 | 2022-08-23 | 广汉市迈德乐食品有限公司 | Beef tallow hardness improving method based on compound gel factor |
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| CN114874856B (en) * | 2022-04-29 | 2024-04-02 | 广汉市迈德乐食品有限公司 | Transesterification method for improving hardness of beef tallow |
| CN114933930A (en) * | 2022-05-16 | 2022-08-23 | 广汉市迈德乐食品有限公司 | Beef tallow hardness improving method based on compound gel factor |
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Denomination of invention: A method for improving the hardness of butter based on strengthening the internal structure of fat crystals Granted publication date: 20230908 Pledgee: Industrial Bank Co.,Ltd. Deyang Branch Pledgor: GUANGHAN MAIDELE FOOD Co.,Ltd. Registration number: Y2024980011490 |
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Denomination of invention: A method for improving the hardness of butter based on strengthening the internal structure of fat crystals Granted publication date: 20230908 Pledgee: Industrial Bank Co.,Ltd. Deyang Branch Pledgor: GUANGHAN MAIDELE FOOD Co.,Ltd. Registration number: Y2025510000179 |