CN105265604A

CN105265604A - Refined edible beef tallow

Info

Publication number: CN105265604A
Application number: CN201510699678.8A
Authority: CN
Inventors: 尹成飞
Original assignee: Quanjiao County Yin Shi Oils And Fats Co Ltd
Current assignee: Quanjiao County Yin Shi Oils And Fats Co Ltd
Priority date: 2015-10-26
Filing date: 2015-10-26
Publication date: 2016-01-27

Abstract

The invention relates to the technical field of edible oil processing, in particular to refined edible beef tallow. Suet is ground and maintained for 30-32 minutes under the pressure of 0.12-0.126 MPa at the microwave power of 30-35 W/g, the pressure is reduced immediately until the treated suet is in a vacuum state, and the suet is maintained for 10-15 minutes in the vacuum state; the suet is squeezed repeatedly for 20-30 min, crude oil and squeeze dregs are obtained, the squeeze dregs and pepper powder are mixed in the weight ratio being 1: 0.08 and then introduced to a steam generator, the mixture is distilled at the steam temperature of 90-98 DEG C under the pressure of 0.093-0.095 MPa, distillation is stopped when no obvious oil droplets flow out of an effluent liquid, a distillation oil fluid is obtained, the crude oil is mixed with the distillation oil fluid, pepper is added to the mixture, the weight ratio of the mixture to the pepper is 1:0.1, then the mixture is introduced to the steam generator and distilled at the steam temperature of 100-105 DEG C under the pressure of 0.08-0.82 MPa, and distillation is stopped when no obvious oil droplets flow out of the effluent liquid.

Description

A kind of edible refining butter

Technical field

The present invention relates to edible oil processing technique field, be specifically related to a kind of edible refining butter.

Background technology

Butter, it is extracted by beef fat, it is the edible oil of yellow translucent liquid, containing multiple aliphatic acid in butter, the content of saturated fatty acid and unrighted acid is suitable, almost have half share, there is certain nutrition, and high heat can be provided, more drawback is there is in current China in the method making butter, the main method of butter is refined when being fried by high temperature, butter oxidation resistance obtained under this method is poor, under normal temperature, very easily acidifying is corrupt, and high temperature frying obtain butter not only nutrition have a greatly reduced quality, and very easily produce harmful material.

Summary of the invention

The object of the present invention is to provide a kind of edible refining butter.

The technical solution used in the present invention is, a kind of edible refining butter, comprise following making step:

Beef fat is crushed to 30-40 order, microwave power be 30-35W/g, pressure keeps 30-32 minute under being 0.12-0.126MPa, keeps 10-15 minute under being down to vacuum state instantaneously;

By beef fat temperature be 78-85 DEG C, pressure squeezes 20-30min under being 70-75MPa repeatedly, obtains thick oil and press residue;

Pass in steam generator after press residue is mixed by the weight ratio of 1:0.08 with zanthoxylum powder, the vapor (steam) temperature of 90-98 DEG C, distill under pressure is 0.093-0.095MPa, when flowing out without obvious oil droplet to efflux, stop distillation, obtain distilling fluid;

Thick oil is mixed with distillation fluid, adds pepper by the weight ratio of 1:0.1, pass in steam generator, the vapor (steam) temperature of 100-105 DEG C, distill under pressure is 0.08-0.082MPa, when flowing out without obvious oil droplet to efflux, stop distillation.

The present invention carries out expanded to beef fat before squeezing, squeezing oil yield can be significantly improved, repeatedly after squeezing, squeezing oil yield can reach 58.73%, by the process of dry blowing method, grease residual in residue is obtained further to press residue, pepper powder is added in dry blowing method processing procedure, effectively can improve the antioxygenic property of butter in dry blowing processing procedure, two kinds of processing methods combine, the total oil yield of beef fat can reach 62.15%, slightly again will pass through the process of dry blowing method after mixing with distillate by oil, can play lipin deacidifying, deodorization and the effect of purifying further, simultaneously, in pepper, lipid fractions matter is together dissolved in butter through dry blowing process, make in butter containing abundant antioxidant content, dispel butter peculiar smell, the grease obtained is limpid bright, not containing BaP, the butter that physical and chemical index and oxidation stability boil out significantly better than commonsense method, the butter acid value obtained is lower than 0.42mg/g, peroxide value is lower than 0.053%.

Detailed description of the invention

Embodiment 1, a kind of edible refining butter, comprise the following steps:

Beef fat is crushed to 30 orders, microwave power be 30W/g, pressure keeps 30 minutes under being 0.12MPa, be down to instantaneously under vacuum state and keep 10 minutes;

By beef fat temperature be 78 DEG C, pressure squeezes 20min under being 70MPa repeatedly, obtains thick oil and press residue;

Pass in steam generator after press residue is mixed by the weight ratio of 1:0.08 with zanthoxylum powder, the vapor (steam) temperature of 90 DEG C, distill under pressure is 0.093MPa, when flowing out without obvious oil droplet to efflux, stop distillation, obtain distilling fluid;

Thick oil is mixed with distillation fluid, adds pepper by the weight ratio of 1:0.1, pass in steam generator, the vapor (steam) temperature of 100 DEG C, distill under pressure is 0.08MPa, when flowing out without obvious oil droplet to efflux, stop distillation.

Embodiment 2, a kind of edible refining butter, comprise the following steps:

Beef fat is crushed to 40 orders, microwave power be 35W/g, pressure keeps 32 minutes under being 0.126MPa, be down to instantaneously under vacuum state and keep 15 minutes;

By beef fat temperature be 85 DEG C, pressure squeezes 30min under being 75MPa repeatedly, obtains thick oil and press residue;

Pass in steam generator after press residue is mixed by the weight ratio of 1:0.08 with zanthoxylum powder, the vapor (steam) temperature of 98 DEG C, distill under pressure is 0.095MPa, when flowing out without obvious oil droplet to efflux, stop distillation, obtain distilling fluid;

Thick oil is mixed with distillation fluid, adds pepper by the weight ratio of 1:0.1, pass in steam generator, the vapor (steam) temperature of 105 DEG C, distill under pressure is 0.082MPa, when flowing out without obvious oil droplet to efflux, stop distillation.

Claims

1. edible refining butter, is characterized in that, it comprises following making step:

A, beef fat is crushed to 30-40 order, microwave power be 30-35W/g, pressure keeps 30-32 minute under being 0.12-0.126MPa, keeps 10-15 minute under being down to vacuum state instantaneously;

B, by beef fat temperature be 78-85 DEG C, pressure squeezes 20-30min under being 70-75MPa repeatedly, obtains thick oil and press residue;

C, press residue is mixed by the weight ratio of 1:0.08 with zanthoxylum powder after pass in steam generator, the vapor (steam) temperature of 90-98 DEG C, distill under pressure is 0.093-0.095MPa, when flowing out to efflux without obvious oil droplet, stop distillation, obtain distilling fluid;

D, mix with distillation fluid by thick oil, add pepper by the weight ratio of 1:0.1, pass in steam generator, the vapor (steam) temperature of 100-105 DEG C, distill under pressure is 0.08-0.082MPa, when flowing out to efflux without obvious oil droplet, stopping is distilled.