CN105238558A - Method for lowering content of cholesterol in lard oil - Google Patents
Method for lowering content of cholesterol in lard oil Download PDFInfo
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- CN105238558A CN105238558A CN201510751386.4A CN201510751386A CN105238558A CN 105238558 A CN105238558 A CN 105238558A CN 201510751386 A CN201510751386 A CN 201510751386A CN 105238558 A CN105238558 A CN 105238558A
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Abstract
The invention discloses a method for lowering the content of cholesterol in lard oil. The method comprises the steps of conducting microwave processing on the lard oil, and obtaining liquid lard oil; adding emulsifier to the liquid lard oil for conducting emulsification; adding phosphate buffer and cholesterol oxidase to the liquid lard oil which is emulsified ready for conducting constant temperature oscillation enzymolysis, and obtaining mixed liquor; conducting heating treatment on the mixed liquor, and making enzyme in the mixed liquor be inactivated. The method for lowering the content of the cholesterol in the lard oil has the advantages of being low in enzyme consumption cost, short in consumed time, convenient to operate, good in product flavor and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of method reducing Cholesterol in Lard.
Background technology
China's production of meat has leapt to No. 1 in the world since the nineties in 20th century, annual meat ultimate production 8,536 ten thousand tons in 2013, pork output 5,493 ten thousand tons, there is family more than 21000 animal-slaughtering in fixed place field, generate profit total value 20,500,000,000 yuan, pork resource is extremely abundant, and its byproduct pig fat output is huge, exploitation prospect is wide.For many years because lard has unique local flavor, mouthfeel is lubricious greasy, volatilizes abundant fragrance, is loved by the people.But along with the raising of the deep and people's living standard studied, lard exits edible oil market gradually, it is found that pig fat cholesterol level is much higher than rapeseed oil, soybean wet goods vegetable edible oil; There is the oxidizable defect such as to become sour, these characteristics limit the application of lard in the field such as food, feed simultaneously.Particularly in diet cholesterol take in the cardiovascular and cerebrovascular diseases such as atherosclerosis have certain cognation, the low density lipoprotein cholesterol of blood middle high concentration is the important risk factor that cardiovascular disorder occurs.And the intake reducing dietary cholesterol, total fat and saturated fatty acid reduces blood cholesterol levels, reduce a kind of effective ways that cardiovascular and cerebrovascular diseases occurs, lard is in the market of gradually to fade out edible oil in recent years.On the one hand domestic edible oil breach is very large, and domestic breach filled up by a large amount of edible oil of annual import; On the other hand, leaf fat, five caul-fats, fat meat, lower abdomen meat, subcutaneous grease, pig are mixed, and wet goods pig fat raw material is excessive to be overstock.For avoiding the waste of China's lard resource, improving lard utilization ratio, alleviating the present situation of domestic edible oil resource anxiety, be badly in need of improving lard quality, reduce its cholesterol level, be therefore badly in need of the method that exploitation reduces lard cholesterol level.
In order to reduce the cholesterol in lard, improve lard utilization ratio, expand large quantity research both at home and abroad, the refining of current major biochemical method, supercritical carbon dioxide extraction method, organic solvent extractionprocess, cycloheptaamylose entrapping method, herbal medicine method, steam distillation, composite electromagnetic method etc.Biochemical process, main employing cholesterol oxidation enzyme process, this method reaction conditions is gentle, good quality of product, but expensive (1800 yuan/about g) of one side zymin, the reaction times is longer on the other hand, implementation cost is high, the people such as Jiang Zhengqiang every 100g lard enzyme 1.0U, reaction times 4h, removing cholesterol rate is only 60.6%.Supercritical carbon dioxide extraction method, steam distillation appointed condition require high, and cost is excessive; There is the safety issue of dissolvent residual in organic solvent method; Cycloheptaamylose entrapping method, herbal medicine refining method long reaction time, energy consumption is high; Composite electromagnetic method makes lard be in high-energy state, and grease molecules can be degraded further, accelerates autoxidation and the hydrolysis of grease, make antioxidant be destroyed simultaneously, lard product acid number and peroxide value are raised, causes product special flavour to change, occur accelerating " breathe out and become " and " becoming sour ".Deficiency in various degree is all there is in these methods therefore used at present in reduction cholesterol effect, implementation cost, security, convenience and product special flavour etc.
Summary of the invention
The technical problem to be solved in the present invention overcomes the deficiencies in the prior art, provides a kind of and ensure lard local flavor, enzyme consumption cost is low, consuming time short, implement the method reducing Cholesterol in Lard easily.
For solving the problems of the technologies described above, providing a kind of method reducing Cholesterol in Lard, comprising the following steps:
S1, lard is carried out microwave treatment obtain lard oil;
S2, in described lard oil, add emulsifying agent carry out emulsification;
Add phosphoric acid buffer and rCO in S3, emulsification is good in described step S2 lard oil to carry out isothermal vibration enzymolysis and obtain mixed solution;
S4, the mixed solution obtained in step S3 is carried out heat treated, make the enzymatic inactivation inactivation in described mixed solution.
Above-mentioned method, preferably, the power of microwave treatment described in described step S1 is 150W ~ 750W; More preferably 150 ~ 450W, most preferably is 450W.
Above-mentioned method, preferably, the time of microwave treatment described in described step S1 is 30S ~ 300S; More preferably 30S ~ 60S.
Above-mentioned method, preferably, emulsifying agent described in described step S2 is soybean lecithin.
Above-mentioned method, preferably, the addition of emulsifying agent described in described step S2 is 1wt% ~ 5wt%, more preferably 2wt%.
Above-mentioned method, preferably, the pH value of mixed solution described in described step S3 is 7.0.
Above-mentioned method, preferably, the addition of rCO described in described step S3 is 0.2U/100g ~ 0.6U/100g, more preferably 0.6U/100g.
Above-mentioned method, preferably, the temperature of isothermal vibration enzymolysis described in described step S3 is 40 DEG C, and the time is 0.5h ~ 2.5h, and rotating speed is 100rpm.The time of preferred vibrating at constant temperature for enzymolysis is 1.5h further.
Above-mentioned method, preferably, the temperature of heat treated described in described step S4 is 95 DEG C, and the time of heat treated is 10min.
Compared with prior art, the invention has the advantages that:
(1) the invention provides a kind of method reducing Cholesterol in Lard, have employed microwave and enzyme two spike-type cultivars, take full advantage of microwave radiation-enzyme coupling and catalyzing effect (MIECC), on the one hand, reaction conditions is gentle, avoid the problems such as change is breathed out in lard oxidation, hydrolysis is become sour that composite electromagnetic process causes, ensure lard local flavor; On the other hand, drastically reduce the area the consumption of rCO, saved cost, shortened enzymolysis time, improve the reduced rate of cholesterol; Realize the comprehensive utilization of the energy.
(2) the invention provides a kind of method reducing Cholesterol in Lard, required equipment is simple, and operation steps is simple and easy, widely applicable, easily promotes, and is applicable to laboratory study, is also applicable to industrialized production.
(3) the invention provides a kind of method reducing Cholesterol in Lard, employing soybean lecithin is emulsifying agent, emulsify well, nontoxic free from extraneous odour, or the nutritional additive of food processing field, is applied to lard emulsification and is convenient to lard and fully contacts with rCO and react.
Accompanying drawing explanation
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with the accompanying drawing in the embodiment of the present invention, clear, complete description is carried out to the technical scheme in the embodiment of the present invention.
Fig. 1 is the process flow sheet of the embodiment of the present invention 1.
Embodiment
Below in conjunction with Figure of description and concrete preferred embodiment, the invention will be further described, but protection domain not thereby limiting the invention.
Embodiment
The material adopted in following examples and instrument are commercially available.The cholesterol level of lard sample is 1.04mg/g ~ 3.82mg/g; Wherein lard sample A is purchased from Xiangxi peasant household, and the pig of its oneself nursing is got show condition and decocts oil, and its cholesterol level is 1.04mg/g; Lard sample B is Agricultural University Of Hunan food market self-employed worker self-control, and its cholesterol level is 3.82mg/g; Lard sample C is that the large profit of Changsha sends out supermarket self-control, and its cholesterol level is 2.56mg/g; Lard sample D is that Changsha man moistens the self-control of many supermarkets, and its cholesterol level is 2.83mg/g.The detection of the cholesterol level in embodiment is carried out with reference to the method specified in GB/T5009.37 with reference to the detection of GB/T5530, peroxide value with reference to the detection of GB/T5009.128, acid number.
Embodiment 1:
A method for reduction Cholesterol in Lard of the present invention, with reference to Fig. 1, comprises the following steps:
S1, get each 100g of lard sample A, B, C, D, obtain lard oil A, B, C, D with the microwave heating 60S of 150w ~ 750w power respectively.
S2, the soybean lecithin adding 2% respectively in lard oil A, B, C, D carry out emulsification.
S3, regulate the pH value of lard oil A, B, C, D after emulsification to be 7.0 with phosphoric acid buffer, then add 0.6U rCO respectively, be placed in the constant-temperature table of 100rpm rotating speed, obtain mixed liquor A, B, C, D with 40 DEG C of enzymolysis 1.5h.
S4, mixed liquor A, B, C, D are incubated 10min in 95 DEG C of water-baths, make enzymatic inactivation inactivation, terminate enzymolysis.
Respectively lard after the process of embodiment 1 method is carried out the mensuration of cholesterol reduced rate, acid number, peroxide value, as shown in table 1.
Table 1: different capacity microwave is in conjunction with the lard lard index of each embodiment of rCO
As can be known from the results of Table 1: in embodiment 1, power is adopted to be that microwave between 150W ~ 750W processes lard respectively, the size of its power has remarkably influenced to cholesterol reduced rate, along with the increase of power, cholesterol reduced rate constantly increases, and when 450W process, cholesterol reduced rate reaches about 80%, acid value and peroxide value, without considerable change, ensure that lard local flavor.But power is more than after 450W, to the decline to some extent of cholesterol reduced rate, acid value and peroxide value have a small increase, be unfavorable for the maintenance of lard local flavor, power is too high simultaneously also wastes energy, therefore, in the technique reducing lard cholesterol, preferably adopt below 450w Power Processing lard.
Embodiment 2
A method for reduction Cholesterol in Lard of the present invention, comprises the following steps:
S1, get each 100g of lard sample A, B, C, D, obtain lard oil A, B, C, D with the microwave heating 30s ~ 300s of 300w power respectively.
S2, the soybean lecithin adding 2% respectively in lard oil A, B, C, D carry out emulsification.
S3, regulate the pH value of lard oil A, B, C, D after emulsification to be 7.0 with phosphoric acid buffer, then add 0.6U rCO respectively, be placed in the constant-temperature table of 100rpm rotating speed, obtain mixed liquor A, B, C, D with 40 DEG C of enzymolysis 1.5h.
S4, mixed liquor A, B, C, D are incubated 10min in 95 DEG C of water-baths, make enzymatic inactivation inactivation, terminate enzymolysis.
Measure cholesterol reduced rate, acid number, the peroxide value of different microwave treatment time sample, as shown in table 2.
Table 2: the lard index of different microwave treatment time desmoenzyme process under certain power
In embodiment 1 table 1 result based on, select the power of 300w microwave, process lard 30s ~ 300s respectively, as shown in Table 2: adopt power to be that the microwave of 300W processes lard in conjunction with the rCO of 0.6U, its microwave treatment time has remarkably influenced to cholesterol reduced rate, along with the prolongation of microwave treatment time, cholesterol reduced rate constantly declines, within the treatment time is 60s, cholesterol reduced rate reaches about 70%, acid value and peroxide value, without considerable change, ensure that lard local flavor.But microwave treatment time is more than after 60s, to the decline to some extent of cholesterol reduced rate, acid value and peroxide value have a small increase, and are unfavorable for the maintenance of lard local flavor.
Comparative example 1:
Reduce a method for Cholesterol in Lard, comprise the following steps:
Get each 100g of lard sample A, B, C, D, obtain lard oil A, B, C, D with the microwave heating 30s ~ 300s of 300w power respectively.
Measure cholesterol reduced rate, acid number, the peroxide value of different microwave treatment time sample, as shown in table 3.
Table 3: the lard index under certain power under different microwave treatment time
Note: "-" expression does not reduce.
As can be known from the results of Table 3: within comparative example 1 microwave treatment 60s, lard cholesterol level all decreases, but reduce amplitude little; More than the treatment time of 60S, cholesterol level does not reduce, and therefore microwave treatment time is no more than 60s.
Associative list 2 and table 3, comparative example 1 only adopts microwave to process cholesterol, embodiment 2 adopts microwave radiation-enzyme coupling and catalyzing, its to the reduced rate of cholesterol compared to comparative example 1, lower efficiency within 60s and exceed nearly 70%, prove that microwave radiation--enzyme coupling and catalyzing effect improves reaction efficiency fully, has saved resource, time cost.
Embodiment 3
Reduce a method for Cholesterol in Lard, comprise the following steps:
S1, get each 100g of lard sample A, B, C, D, obtain lard oil A, B, C, D with the microwave heating 60s of 300w power.
(2) soybean lecithin adding 2% respectively in lard oil A, B, C, D carries out emulsification.
(3) pH value of lard oil A, B, C, D after emulsification is regulated to be 7.0 with phosphoric acid buffer, then 0.0U ~ 0.6U rCO is added respectively, be placed in the constant-temperature table of 100rpm rotating speed, obtain mixed liquor A, B, C, D with 40 DEG C of enzymolysis 1.5h.
(4), by mixed liquor A, B, C, D in 95 DEG C of water-baths, be incubated 10min, make enzymatic inactivation inactivation, terminate enzymolysis.
Measure cholesterol reduced rate, acid number, peroxide value after different rCO consumption process lard, as shown in table 4.
Table 4: specific microwave power and under the time rCO addition to lard Index Influence result
As can be known from the results of Table 4: the addition of rCO has remarkably influenced to cholesterol reduced rate, along with the increase of rCO, cholesterol reduced rate improves constantly, and its peroxide value and acid number have no significant change; When rCO addition is 0.6, cholesterol reduced rate reaches about 70%, and acid value and peroxide value are all unchanged, ensure that lard local flavor.
Comparative example 2:
Reduce a method for Cholesterol in Lard, comprise the following steps:
(1) get each 100g of lard sample A, B, C, D, be heated to lard with boiling water bath and all liquefy, obtain lard oil A, B, C, D.
(2) soybean lecithin adding 2% respectively in lard oil A, B, C, D carries out emulsification.
(3) pH value of lard oil A, B, C, D after emulsification is regulated to be 7.0 with phosphoric acid buffer, then 0.0U ~ 0.6U rCO is added respectively, be placed in the constant-temperature table of 100rpm rotating speed, obtain mixed liquor A, B, C, D with 40 DEG C of enzymolysis 1.5h.
(4), by mixed liquor A, B, C, D in 95 DEG C of water-baths, be incubated 10min, make enzymatic inactivation inactivation, terminate enzymolysis.
Measure cholesterol reduced rate, acid number, peroxide value after different rCO consumption process lard, as shown in table 5.
Table 5: the lard index under the process of rCO Different adding amount
As can be known from the results of Table 5: by emulsification and cholesterol oxidation ferment treatment not through microwave-assisted process, within the reaction times of 1.5h, every 100g lard uses 0.0 ~ 0.6U rCO, cholesterol reduced rate increases along with the increase of enzyme addition, and its peroxide value and acid number have no significant change, and it is effectively gentle that enzymatic treatment lard reduces cholesterol method, but its cholesterol reduced rate is all less than 40%, the enzymolysis efficiency of rCO is low, and the time is long, and cost is high.
The result of consolidated statement 4 and table 5 is known: comparative example 2 does not adopt microwave to process cholesterol, and embodiment 3 adopts microwave radiation-enzyme coupling and catalyzing, and it is to the reduced rate of cholesterol, under 0.6U enzyme dosage, improves nearly 40% compared to comparative example 2 reduced rate.This effect is than the people such as Jiang Zhengqiang every 100g lard enzyme 1.0U, and reaction times 4h, removing cholesterol rate is only 60.6% and is improved greatly.Be that enzyme dosage saves half nearly on the one hand, the reaction times of enzyme only has the people's such as Jiang Zhengqiang 3/8 on the other hand.Prove that microwave radiation--enzyme coupling and catalyzing effect improves reaction efficiency fully, has saved resource, time cost.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to the present invention.Although the present invention discloses as above with preferred embodiment, but and be not used to limit the present invention.Any those of ordinary skill in the art, when not departing from spirit of the present invention and technical scheme, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Therefore, every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (9)
1. reduce a method for Cholesterol in Lard, it is characterized in that, comprise the following steps:
S1, lard is carried out microwave treatment obtain lard oil;
S2, in described lard oil, add emulsifying agent carry out emulsification;
Add phosphoric acid buffer and rCO in S3, emulsification is good in described step S2 lard oil to carry out isothermal vibration enzymolysis and obtain mixed solution;
S4, the mixed solution obtained in step S3 is carried out heat treated, make the enzymatic inactivation inactivation in described mixed solution.
2. method according to claim 1, is characterized in that, the power of microwave treatment described in described step S1 is 150W ~ 750W.
3. method according to claim 1, is characterized in that, the time of microwave treatment described in described step S1 is 30S ~ 300S.
4. method according to claim 1, is characterized in that, emulsifying agent described in described step S2 is soybean lecithin.
5. method according to claim 1, is characterized in that, the addition of emulsifying agent described in described step S2 is 1wt% ~ 5wt%.
6. method according to claim 1, is characterized in that, the pH value of mixed solution described in described step S3 is 7.0.
7. method according to claim 1, is characterized in that, the addition of rCO described in described step S3 is 0.2U/100g ~ 0.6U/100g.
8. method according to any one of claim 1 to 7, is characterized in that, the temperature of isothermal vibration enzymolysis described in described step S3 is 40 DEG C, and the time is 0.5h ~ 2.5h, and rotating speed is 100rpm.
9. method according to any one of claim 1 to 7, is characterized in that, the temperature of heat treated described in described step S4 is 95 DEG C, and the time of heat treated is 10min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109294734A (en) * | 2018-11-08 | 2019-02-01 | 王宁 | A method of refining lard reduces lard cholesterol |
| CN110283656A (en) * | 2019-07-10 | 2019-09-27 | 四川航佳生物科技有限公司 | A kind of low cholesterol and low acid value butter and preparation method thereof |
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| CN102038120A (en) * | 2009-10-20 | 2011-05-04 | 江南大学 | Process for degrading cholesterol in yolk |
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| CN102038120A (en) * | 2009-10-20 | 2011-05-04 | 江南大学 | Process for degrading cholesterol in yolk |
Non-Patent Citations (2)
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| 江正强等: "用胆固醇氧化酶脱除猪油中的胆固醇", 《中国农业大学学报》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109294734A (en) * | 2018-11-08 | 2019-02-01 | 王宁 | A method of refining lard reduces lard cholesterol |
| CN110283656A (en) * | 2019-07-10 | 2019-09-27 | 四川航佳生物科技有限公司 | A kind of low cholesterol and low acid value butter and preparation method thereof |
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