CN106689418A - Oil composition for frying hot pot condiment - Google Patents
Oil composition for frying hot pot condiment Download PDFInfo
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- CN106689418A CN106689418A CN201510779321.0A CN201510779321A CN106689418A CN 106689418 A CN106689418 A CN 106689418A CN 201510779321 A CN201510779321 A CN 201510779321A CN 106689418 A CN106689418 A CN 106689418A
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Abstract
The invention relates to an oil composition for frying a hot pot condiment. The composition comprises beef tallow, mutton tallow, an optional antioxidant and optional hemp palm stearin and/or rice oil; respective melting points of the beef tallow and the mutton tallow are 50 DEG C or higher, for example between 50 DEG C and 60 DEG C. The invention further relates to an application of the beef tallow and the mutton tallow to reduce an oil content on the surface of food when a user uses a hot pot. The oil composition is rick and soft in flavor, and the flavor strength is improved with the rise of the temperature when the temperature is below 120 DEG C. The flavor stability of oil is kept in a frying process.
Description
Technical field
The present invention relates to a kind of fat or oil composition field, specifically, it is related to a kind of for frying chafing dish bottom flavorings
Fat or oil composition.
Background technology
Chafing dish as a kind of speciality form in Sichuan-chongqing Region, because its edible convenience and diversity are subject to more
Carry out the favor of more consumers.Chafing dish bottom flavorings as chafing dish basis, the matter of mouthfeel and chafing dish to chafing dish
Amount has vital influence.Generally, chafing dish bottom flavorings are pungent with tallow or vegetable oil, capsicum, perfume
The fryings or boil such as material are formed, and because of its edible particularity, the grease in chafing dish bottom flavorings is received during infusion
The influence such as high temperature, illumination, metal, air can occur the change of quality, so that produce become sour, final influence
The local flavor and quality of chafing dish.
Contain substantial amounts of saturated fatty acid and senior polyenoic acid in animal fat, this kind of nutriment is in vegetable oil
It is no in fat.As long as being beneficial to health so edible proper.Contain peanut four in fat
Olefin(e) acid energy reducing blood lipid, alpha-lipoprotein enzyme can prevent vascular diseases and hypertension.This external fat can also promote fat
The absorption and utilization of soluble vitamin A, D, E, K and carrotene, be liposoluble vitamin and some
The carrier of flavor substance.
Therefore, a kind of local flavor is full, high temperature resistant, is obviously improved chafing dish bottom flavorings frying or boils the fire of local flavor
Pot special oil, the not good a series of problems for causing of chafing dish oil quality turns into one kind in solving chafing dish manufacturing process
Need.
The content of the invention
It is an object of the invention to provide a grease combination with rich flavor, dedicated for frying chafing dish bottom flavorings
Thing.
Fat or oil composition of the invention contains：
(1) butter；
(2) sheep oil；With
(3) optional antioxidant；With
(4) optional palm stearin and/or Rice oil；
Wherein, the butter and the respective fusing point of sheep oil be more than 50 DEG C, for example, between 50~60 DEG C.
Or, fat or oil composition of the invention contains：
(1) oleostearin；
(2) sheep oil is stearic；With
(3) optional antioxidant；With
(4) optional palm stearin and/or Rice oil；
Wherein, oleostearin contains 59~73% saturated fatty acid, 20~34% monounsaturated fatty acids
Polyunsaturated fatty acid with 1~7%, the sheep oil it is stearic containing 60~75% saturated fatty acid, 21~
34% monounsaturated fatty acids and 1~7% polyunsaturated fatty acid.
Or, fat or oil composition of the invention contains：
(1) butter；
(2) sheep oil；With
(3) optional antioxidant；With
(4) optional palm stearin and/or Rice oil；
Wherein, the butter and the respective fusing point of sheep oil be more than 50 DEG C, for example, between 50~60 DEG C；
And oleostearin contains 59~73% saturated fatty acid, 20~34% monounsaturated fatty acids and 1~7
The polyunsaturated fatty acid of %, the sheep oil is stearic to contain 60~75% saturated fatty acid, 21~34%
Monounsaturated fatty acids and 1~7% polyunsaturated fatty acid.
In a specific embodiment, fat or oil composition of the present invention contains antioxidant.
In a specific embodiment, the antioxidant is artificial synthetized oxidation preventive agent or natural anti-oxidation
Agent.
In a specific embodiment, with the elaeometer in fat or oil composition, the addition of the antioxidant
It is 10~20000ppm, preferably 50ppm~10000ppm, further preferred 100ppm~10000ppm,
More preferably 200ppm~8000ppm, such as 100~1000ppm.
In a specific embodiment, butter and sheep oil or oleostearin and sheep oil tristearin account for fat or oil composition altogether
The 20~100% of oily weight, preferably 30~80%, further preferred 40~70%, most preferably 50~60%.
In a specific embodiment, butter in fat or oil composition：Sheep oil or oleostearin：Sheep oil tristearin=
0.1~10：1, preferably 1~7：1, more preferably 2~6：1, most preferably 3~6：1.
In a specific embodiment, the fat or oil composition contains palm stearin and/or Rice oil.
In a specific embodiment, the artificial synthesized antioxidant is selected from tert-butylhydroquinone, butyl
BHA, 2,6 di tert butyl 4 methyl phenol, tea polyphenol-palmitate and ascorbic acid aliphatic ester
In one kind or any various mixture.
In a specific embodiment, the natural is selected from vitamin E, Tea Polyphenols, tocopherol
With the one kind in Rosmarinus officinalis extract or any various mixture.
In a specific embodiment, the palm stearin and/or Rice oil account for the 0~80% of oily weight, preferably
20~70%, further preferred 30~60%, more preferably 40~50%.
In a specific embodiment, the fusing point of the palm stearin is 52 ± 2 DEG C.
In a specific embodiment, the fat or oil composition contains tea polyphenol-palmitate and/or tocopherol；
With elaeometer, the addition of tea polyphenol-palmitate is 80~300ppm, preferably 80~250ppm, fertility
The addition of phenol is 100~400ppm, preferably 50~250ppm.
In a specific embodiment, the fat or oil composition contains：
(1) butter；
(2) sheep oil；
(3) antioxidant；With
(4) palm stearin or Rice oil；
Wherein, between 50~60 DEG C, butter and sheep oil account for grease altogether for the butter and the respective fusing point of sheep oil
The 40~70% of composition oil weight, and butter：Sheep oil=2~6：1.
In a specific embodiment, the fat or oil composition contains：
(1) oleostearin；
(2) sheep oil is stearic；
(3) antioxidant；With
(4) palm stearin and/or Rice oil；
Wherein, oleostearin contains 59~73% saturated fatty acid, 20~34% monounsaturated fatty acids
Polyunsaturated fatty acid with 1~7%, the sheep oil it is stearic containing 60~75% saturated fatty acid, 21~
34% monounsaturated fatty acids and 1~7% polyunsaturated fatty acid；And the oleostearin and sheep oil are hard
Fat accounts for the 40~70% of fat or oil composition oil weight, and oleostearin altogether：Sheep oil tristearin=2~6：1.
In a specific embodiment, the fat or oil composition contains：
(1) butter；
(2) sheep oil；
(3) antioxidant；With
(4) palm stearin or Rice oil；
Wherein, the butter and the respective fusing point of sheep oil are between 50~60 DEG C；And oleostearin contain 59~
73% saturated fatty acid, 20~34% monounsaturated fatty acids and 1~7% polyunsaturated fatty acid,
The sheep oil it is stearic containing 60~75% saturated fatty acid, 21~34% monounsaturated fatty acids and 1~
7% polyunsaturated fatty acid；And butter and sheep oil account for the 40~70% of fat or oil composition oil weight, butter altogether：
Sheep oil=2~6：1.
The present invention a kind of chafing dish bottom flavorings are also provided, using fat or oil composition frying green onion of the present invention, ginger,
One or more in the head of garlic, thick broad-bean sauce, chilli, Chinese prickly ash, tsaoko, cardamom and anise and be obtained.
The present invention also provides the purposes of butter or sheep oil when mutton cooked in a chafing pot is reduced in foodstuff surface oil content, its
In：The butter and the respective fusing point of sheep oil are between 50~60 DEG C；And/or oleostearin contains 59~73
The saturated fatty acid of %, 20~34% monounsaturated fatty acids and 1~7% polyunsaturated fatty acid, institute
State sheep oil tristearin and contain 60~75% saturated fatty acid, 21~34% monounsaturated fatty acids and 1~7
The polyunsaturated fatty acid of %.
Brief description of the drawings
Fig. 1 shows dry fractionation step schematic diagram.
Specific embodiment
It is an object of the invention to provide a grease combination with rich flavor, dedicated for frying chafing dish bottom flavorings
Thing.Fat or oil composition of the invention divides the high melting point component for proposing acquisition as base after being boiled with butter and sheep oil high temperature
Plinth, at the same optionally addition antioxidant and palm stearin and Rice oil in any one or all both.
Butter and sheep oil high temperature divide the high melting point component for proposing acquisition after boiling
Generally, when high temperature is boiled, in the ox that will be shredded or the fat input stainless steel boiler of sheep, using leading
Deep fat carries out heat transfer as medium, and continuous stirring is to prevent local temperature from overheating in being maintained at heating process
Generation is charred taste.
The adipose tissue that ox can be chosen is thin as raw material, including ox waist oil, ox segmentation oil, tripe oil and ox
Meat, begins to warm up from 20 DEG C, slow to heat up, and 160-190 DEG C is reached by 30-60min temperature, at end
Maintain 2-5min at point temperature, mixing speed is 20-50r/min, you can obtain with butter characteristic flavor on basis and
Strong butter.
The all fat of sheep stomach and mutton can be chosen boil and obtains sheep tripe oil, and the temperature that control is boiled exists
170 ± 5 DEG C, 10-15min is maintained in the temperature range, mixing speed is 20-50r/min, you can obtain local flavor
The sheep oil of strong multi-level local flavor.
After high temperature is boiled, the butter and sheep oil that the present invention also boils acquisition to high temperature carry out dry fractionation.Also may be used
Dry fractionation is carried out using commercially available butter and sheep oil.Preferably, butter of the invention are that a point temperature raising degree is
The butter obtained at 28-30 DEG C；Sheep oil is the sheep oil obtained when point temperature raising degree is 26-28 DEG C.
Fig. 1 shows the schematic diagram of dry fractionation.Specifically, with ox waist oil, tripe oil, ox segmentation oil
(or Ren caprae seu ovis oil, sheep tripe oil) raw fat, will be in chopping fat input stainless steel boiler used as raw material, profit
Heat transfer is carried out as medium with conduction oil, continuous stirring is to prevent local temperature in being maintained at heating process
Overheat produce it is strong be charred taste, begun to warm up from 20 DEG C, it is slow to heat up, reached by 30-60min temperature
To 160-190 DEG C, 2-5min is maintained at outlet temperature, mixing speed is 20-50r/min, obtains fiery refining
Butter/sheep oil, then carry out point carrying to above-mentioned ox/sheep oil because the dystectic four kinds of PPS of ox/sheep oil, PPP,
PPO, PPL are sweet, and three esters fusing point difference is larger, is separated them using the dry fractionation of Slow cooling.Such as Fig. 1
A point bag for shown ox/sheep oil includes 3 stages：1) the sweet three ester cooling melted produces nucleus；2) crystal
Grow up；3) solid-liquid is separated and purifies.
The melting range of butter is general at 42-49 DEG C, and the local flavor ox/sheep oil of acquisition is boiled using above-mentioned fire refining,
The fusing point for dividing butter in advance is 45.3 DEG C, iodine value 45.26gI/100g；Sheep oil fusing point is 44.1 DEG C, iodine value 47.05
gI/100g.By electrical heating, (GS12-2 electronics constant speed stirrers, Shanghai Special Medical Appliances Factory has before processing
Limit company) liquid is dissolved into, continue to be heated to 72-75 DEG C before crystallization to destroy all original crystal,
And kept for half an hour in the temperature range, destroy irregular crystal that may be present.By controlling to be tied in technique
(butter are 28-30 DEG C to the temperature of cooling water, and sheep oil cooling water temperature is in brilliant tank (square source JYZ) coil pipe
26-28 DEG C) control the crystallization process of ox/sheep oil, it is placed in water-bath (XMTD thermostat water baths, Beijing
Medical apparatus and instruments factory) middle cooling, monitor (ZBC-30 intelligent temperature control instruments, Henan Albert section using temperature controller
Skill Development Co., Ltd), rate of temperature fall (rate of temperature fall is controlled in 1-5 DEG C/h), by seeing after 4-7 hours
Crystal is examined and touches to analyze crystalline condition, tallow oil crystal form based on beta crystal, during cooling, first
Unstable alpha-crystal is obtained, crystal gradually grows up, increases, continue to be converted into β ' and β crystal, wherein firmly
Sweet three ester of resin acid has strong β crystallization tendencies.Using full-automatic diaphragm formula filter press (sub- dragon in technique
XAYG920) animal oil after crystallization is filtered, initial pressure is controlled in 0.2-0.4MPa, initial pressure
After maintaining 5-10min under power, high pressure is risen to 0.6-0.9MPa, the determination of press filtration pressure is with the quality of filter cake
It is standard, filter cake is solid, without liquid oil, adhesion.Filter cake is the stearic part extracted, filtering
It is about 13-20min with extrusion time.
The lubricant components different with sheep oil with common butter are obtained after dry fractionation.Specifically, dry fractionation
Obtain fusing point butter higher and sheep oil.For example, preferably fusing point of the present invention is more than 50 DEG C, such as 50~
60 DEG C of butter and sheep oil.Further, the iodine value (IV, gI/100g) of butter of the invention is 40
Hereinafter, for example between 30~40, solid ester content at 40 DEG C more than 8.5%, such as between 9~12%；
Below 42, such as between 32~42, solid ester content at 40 DEG C is 8% for the iodine value of sheep oil of the invention
More than, such as 8~12%.
In other words, the present invention uses the butter with following feature：
(1) fusing point is more than 50 DEG C, such as 50~60 DEG C；With
(2) iodine value is below 40, such as between 30~40；
(3) preferred 40 DEG C when solid ester content more than 8.5%, such as between 9~12%.
With the sheep oil with following feature：
(1) fusing point is more than 50 DEG C, such as 50~60 DEG C；With
(2) iodine value is below 42, such as between 32~42；
(3) preferred 40 DEG C when solid ester content more than 8%, such as 8~12%.
On the other hand, the high-melting-point butter and sheep oil for being obtained using dry fractionation butter and sheep oil can also be claimed respectively
It is that oleostearin and sheep oil are stearic.Oleostearin of the invention usually contains 59~73%, preferably 62~73
The saturated fatty acid of %, it is 20~34%, preferably 25~34% monounsaturated fatty acids and 1~7%, excellent
Select 1~6% polyunsaturated fatty acid；The sheep oil tristearin contains 60~75%, preferably 65~75%
Saturated fatty acid, 21~34%, preferably 23~33% monounsaturated fatty acids and 1~7%, preferably 1~
6% polyunsaturated fatty acid.The present invention also includes the butter and sheep oil will with such aliphatic acid composition
For preparing fat or oil composition of the invention.
Therefore, the butter that the present invention is used preferably have following characteristics：
(1) fusing point is more than 50 DEG C, such as 50~60 DEG C；
(2) iodine value is below 40, such as between 30~40；
(3) saturated fatty acid containing 59~73%, preferably 62~73%, 20~34%, preferably 25~
34% monounsaturated fatty acids and 1~7%, preferably 1~6% polyunsaturated fatty acid；With
(4) it is preferred, solid ester content at 40 DEG C more than 8.5%, such as between 9~12%.
The sheep oil that the present invention is used preferably has following characteristics：
(1) fusing point is more than 50 DEG C, such as 50~60 DEG C；
(2) iodine value is below 42, such as between 32~42；
(3) saturated fatty acid containing 60~75%, preferably 65~75%, 21~34%, preferably 23~
33% monounsaturated fatty acids and 1~7%, preferably 1~6% polyunsaturated fatty acid；With
(4) it is preferred, solid ester content at 40 DEG C more than 8%, such as 8~12%
Considered based on local flavor, cholesterol level and financial cost, butter and sheep oil are common in fat or oil composition
20-100%, preferably 30-80%, the further preferred 40-70% of fat or oil composition oil weight are accounted for, most preferably
50-60%.Wherein butter：Sheep oil=0.1-10:1, preferably 1-7:1, more preferably 2-6:1, most preferably 3-6：1.
Compared with other animal fats, the special smell of mutton in sheep fat imparts the obvious feature of mutton product
Smell, representational to the collaboration of Mutton Flavor or general character based on suet, the addition of sheep fat can strengthen chafing dish
The characterized by meat Flavor of middle instant-boiled mutton volume.Compared with pure butter, adding a certain proportion of sheep oil makes local flavor more
Plus it is full soft, fill up the sharp smell of butter so that product special flavour is soft and is rich in stereovision.Sheep oil
Addition help to balance each volatile compound, to product entirety local flavor play a part of modification so that add
Local flavor is still no worse than pure butter after certain proportion palm stearin, also acts reduction chafing dish oil cholesterol total amount
Effect.
Palm stearin/Rice oil
Palm stearin is point solid portion for putting forward after palm oil freezing and crystallizing, is the by-product of palm olein oil
Product.Fusing point suitable for palm stearin of the invention is (52 ± 2 DEG C), and hardness is usually under normal temperature condition
2.3-3.2kg (testers：TA Texture instruments, model：Xtplus, probe：P6).
Commercially available palm stearin, example can be used to include but is not limited to golden swallow shortening.
Fat in rice extracts separating obtained grease and is Rice oil through the technique such as squeezing or leaching.Currently
Rice oil refine in meter Pi and plumule.The commercially available various Rice oils in this area can be used for the present invention.
Palm stearin and Rice oil each account for the 0-80% of composition oil weight in fat or oil composition of the invention, excellent
Select 20-70%, more preferably further preferred 30-60%, 40-50%.When while adding palm stearin and rice
During rice bran oil, the proportioning between palm stearin and Rice oil is had no it is specifically limited, as long as both addition it
With should be within above range.
Antioxidant
Antioxidant can be added in fat or oil composition of the invention.
Can be the various antioxygens being added to grease well known in the art suitable for antioxidant of the invention
Agent, including artificial synthesized antioxidant and natural.
Artificial synthesized antioxidant includes TBHQ (tert-butylhydroquinone), butylated hydroxy anisole
(BHA), BHT (2,6 di tert butyl 4 methyl phenol), tea polyphenol-palmitate and ascorbic acid fat
One or more in fat acid esters (AP) etc..
Natural including vitamin E, Tea Polyphenols, tocopherol and Rosmarinus officinalis extract etc. in one kind
Or more than one.
The total addition level of antioxidant is 10~20000ppm of oily weight, preferably 50ppm~10000ppm,
Further preferred 100ppm~10000ppm, more preferably 200ppm~8000ppm, such as 100~
1000ppm。
Can also refer to national standard addition.For example, TBHQ (tert-butylhydroquinone), butylhydroxy fennel
Fragrant ether (BHA), BHT (2,6 di tert butyl 4 methyl phenol), tea polyphenol-palmitate and Vitamin C
The artificial synthetized oxidation preventive agent such as sour fatty acid ester, it is proposed that with reference to GB 2760-2014, addition is oil to addition
10~600ppm of weight, preferably 50~400ppm, further preferred 100~300ppm, more preferably 120~
200ppm.The addition of tea polyphenol-palmitate is usually 10~600ppm of oily weight, preferably 50~
400ppm, more preferably further preferred 80~300ppm, 80~250ppm.
The addition of the naturals such as vitamin E, Tea Polyphenols, Rosmarinus officinalis extract, tocopherol is usual
It is 10~20000ppm of oily weight, preferably 50ppm~10000ppm, further preferred 100ppm~
10000ppm, more preferably 200ppm~8000ppm, such as 100~1000ppm.Such as natural anti-hardening
The addition of agent is：50~600ppm, 100~600ppm, 100~400ppm, 50~250ppm.
Tocopherol includes：Alpha-tocopherol, betatocopherol, Gamma-Tocopherol, in four kinds of tocopherols of Delta-Tocopherol one
Plant or various mixtures.
In a preferred embodiment, the present invention uses tea polyphenol-palmitate, tocopherol or its any mixture.
Preferably, there is an elaeometer of composition, the consumption of tea polyphenol-palmitate is 10~600ppm, preferably 50~
400ppm, more preferably further preferred 80~300ppm, 80~250ppm；The consumption of tocopherol be 50~
600ppm, 100~600ppm, 100~400ppm, 50~250ppm.When both add simultaneously,
Its total amount is 100~600ppm of oily weight, for example 200~500ppm, 200~400ppm.
Fat or oil composition
Fat or oil composition of the invention is with rich flavor soft, when temperature be less than 120 DEG C when, flavour intensity with
Temperature increases and strengthens.The stability of grease local flavor is kept during frying.
Fat or oil composition of the invention contains previously described butter and sheep oil and antioxidant, and optionally
Contain palm stearin and/or Rice oil.Wherein, the content of each composition is as mentioned before in fat or oil composition.Remove
Outside above-mentioned specifically mentioned component, in fat or oil composition can also containing in chafing dish bottom flavorings often contain some other
Material, including but not limited to, such as salt, monosodium glutamate, chickens' extract, preservative, additive of increase pungent etc.
Deng.
Fat or oil composition of the invention can be prepared using conventional mixing.For example, by oleostearin, sheep oil
Tristearin, antioxidant and optional palm stearin and/or Rice oil and other additives are simply mixed, you can system
It is standby to obtain fat or oil composition of the invention.
On the other hand, the present invention provides a kind of chafing dish bottom flavorings, and the bed material uses fat or oil composition of the invention
The common chafing dish bottom flavorings composition of frying, such as green onion, ginger, the head of garlic, thick broad-bean sauce, chilli, Chinese prickly ash, tsaoko, beans
One or more in cool and anistree and obtain, frying is generally entered at a temperature of oil temperature is 120~180 DEG C
OK, frying time control was at 1~10 minute or so.After the completion of usual frying, can add for example appropriate salt and
Chickens' extract etc., to adjust saline taste and delicate flavour.
To the fat or oil composition needed for frying, green onion, ginger, the head of garlic, thick broad-bean sauce, chilli, Chinese prickly ash, tsaoko,
The amount of cardamom and anise etc. is simultaneously not particularly limited, and this can be adjusted by technical staff according to factors such as tastes.
Fat or oil composition of the invention can individually fat or oil composition form provide.Obtain oil of the invention
After oil/fat composition, the fat or oil composition frying chafing dish bottom flavorings can be as mentioned before used；Or, also can be straight
Connect and fat or oil composition of the invention is used as chafing dish bottom flavorings, add other in chafing dish again when edible and match somebody with somebody
Material, such as previously described green onion, ginger, the head of garlic, thick broad-bean sauce, chilli, Chinese prickly ash, tsaoko, cardamom and eight
One or more in angle, boiled.
Or, fat or oil composition of the invention can also the good chafing dish bottom flavorings of frying in advance form provide, obtain
Obtain after the chafing dish bottom flavorings, directly can be added into chafing dish, then can add appropriate water or boil in advance
After soup afterwards.
The present invention will be described in the way of specific embodiment below.It should be understood that these embodiments are only to illustrate
Property, not limit the scope of the invention.Method, reagent and Parameter Conditions employed in embodiment
Deng unless otherwise stated, being the conventional method in this area, reagent and Parameter Conditions.
Embodiment one
The high melting point component that high temperature divides in the butter and sheep oil that propose acquisition after boiling.
50% N of waist oil, the raw fat of 50% tripe oil are taken first as raw material, by chopping fat input stainless steel
In boiler, heat transfer is carried out as medium using conduction oil, be maintained in heating process constantly stirring with
Prevent local temperature from overheating generation and be charred taste.Begun to warm up from 20 DEG C, it is slow to heat up, by 60min temperature
Degree reaches 190 DEG C, and 5min is maintained at outlet temperature, and mixing speed is 36r/min, obtains fire refining butter.
Dry fractionation is carried out to above-mentioned fire refining butter, by electrical heating by fire refining butter dissolving before processing point is proposed
Into liquid, 72 DEG C are heated to, and are kept for half an hour at such a temperature, destroy irregular crystal that may be present.
It is placed in water-bath and cools down, using the rate of temperature fall (rate of temperature fall is controlled in 2 DEG C/h) of temperature controller monitoring butter.
Stop cooling when temperature is down to 29 DEG C, after standing still for crystals 6 hours, using membrane pressure filter to crystallization after
Butter are filtered, initial pressure 0.4MPa, rise high pressure, and 0.9MPa is reached after 7min, treat liquid oil base
When originally can not be extruded again, diaphragm frame pressure is shed, filter cake is the stearic part extracted.Gained filter cake melts
O'clock at 55.7 DEG C, iodine value is 39.03gI/100g, and it is original that the stearic butter obtained after point carrying still retain butter
Fresh Flavor, yield is 50%.
99% Ren caprae seu ovis oil and the raw fat of sheep tripe oil, wherein Ren caprae seu ovis oil and the lipogenous mass ratio of sheep tripe oil are taken first
It is 1:1, and add 1% sheep red meat as raw material, will utilize in chopping fat input stainless steel boiler
Conduction oil carries out heat transfer as medium, and continuous stirring is to prevent local temperature mistake in being maintained at heating process
Heat is produced and is charred taste.Begun to warm up from 20 DEG C, it is slow to heat up, 170 DEG C are reached by 40min temperature,
5min is maintained at outlet temperature, mixing speed is 36r/min, obtains the sheep oil of multi-level local flavor with rich flavor.
Dry fractionation is carried out to above-mentioned fire refining sheep oil, by electrical heating by fire refining butter dissolving before processing point is proposed
Into liquid, 73 DEG C are heated to, and are kept for half an hour at such a temperature, destroy irregular crystal that may be present.
It is placed in water-bath and cools down, using the rate of temperature fall (rate of temperature fall is controlled in 2 DEG C/h) of temperature controller monitoring butter.
Stop cooling when temperature is down to 27 DEG C, after standing still for crystals 5 hours, using membrane pressure filter to crystallization after
Sheep oil is filtered, initial pressure 0.4MPa, rises high pressure, and 0.9MPa is reached by pressure after 7min,
When liquid oil base originally can not be extruded again, diaphragm frame pressure is shed, filter cake is the stearic part extracted.Institute
Sheep oil filter cake fusing point is obtained at 54.3 DEG C, iodine value is 40.17gI/100g, the sheep oil tristearin divided after carrying still retains
Sheep oil local flavor, yield is 51%.
As shown in table 1, common butter iodine value is 45.26gI/100g under normal temperature, solid ester content (SFC) at 40 DEG C
7.34%, 45.3 DEG C of fusing point (SMP)；Common sheep oil iodine value is 47.05gI/100g, solid ester content at 40 DEG C
(SFC) 6.1%, 44.1 DEG C of fusing point (SMP).
The assay method of iodine value is with reference to GB/T5532-2008；SMP assay method references
GB/T12766-2008；SFC assay methods are with reference to AOCS Official Method Cd 16-81 (Revised
1999).The assay method of aliphatic acid composition is with reference to GB/T 17377-2008.All examples below is used
Same assay method.
Table 1：High-melting-point butter and sheep oil experiment parameter that dry fractionation is obtained
Table 2：High-melting-point butter and sheep oil aliphatic acid composition that dry fractionation is obtained
Embodiment two
Tea polyphenol-palmitate is natural (GB 2760, maximum addition 600 for allowing addition
Ppm), there is stabilization left and right well to animal fat；It is also good that tocopherol is not only antioxidant
Nutrient.
Fire refining butter to embodiment 1 carry out dry fractionation, and fire is refined into ox by electrical heating before processing point is proposed
Oil is dissolved into liquid, is heated to 75 DEG C, and is kept for half an hour at such a temperature, and destruction is that may be present not to advise
Then crystal.It is placed in water-bath and cools down, using rate of temperature fall (the rate of temperature fall control of temperature controller monitoring butter
In 2 DEG C/h).Temperature stops cooling when being down to 28 DEG C, after standing still for crystals 6 hours, using diaphragm type press filtration
Machine is filtered to the butter after crystallization, initial pressure 0.2MPa, rises high pressure, pressure rise after 7min
To 0.8MPa, when liquid oil base originally can not be extruded again, diaphragm frame pressure is shed, filter cake is extracted hard
Fat part.At 52.6 DEG C, iodine value is 41.13gI/100g to gained filter cake fusing point, divides the stearic ox obtained after carrying
Oil still retains the original fresh Flavor of butter, and yield is 55%.
Fire refining sheep oil to embodiment 1 carries out dry fractionation, and fire is refined into sheep by electrical heating before processing point is proposed
Oil is dissolved into liquid, is heated to 72 DEG C, and is kept for half an hour at such a temperature, and destruction is that may be present not to advise
Then crystal.It is placed in water-bath and cools down, using rate of temperature fall (the rate of temperature fall control of temperature controller monitoring sheep oil
In 2 DEG C/h).Temperature stops cooling when being down to 26 DEG C, after standing still for crystals 6 hours, using diaphragm type press filtration
Machine is filtered to the sheep oil after crystallization, initial pressure 0.2MPa, high pressure is risen, by pressure after 7min
0.8MPa is increased to, when liquid oil base originally can not be extruded again, diaphragm frame pressure is shed, filter cake is to be extracted
Stearic part.At 52.3 DEG C, iodine value is 42.17gI/100g to gained filter cake fusing point, and what is obtained after point carrying is hard
Fat sheep oil still retains the original fresh Flavor of sheep oil, and yield is 55%.
Table 3：High-melting-point butter and sheep oil experiment parameter that dry fractionation is obtained
Table 4：High-melting-point butter used and sheep oil aliphatic acid are constituted
The different antioxidants of addition are determined using Oxidation of Fat and Oils stability analysis instrument (892Rancimat is led in Switzerland ten thousand)
The oxidation stability (Oxidation Stability Index, OSI) of tallow oil afterwards.Assay method is referred to《Grain
Oil food science and technology》04 phase in 2001, lipid-antioxidant activity stability test.
Experiment condition：Sample size 2.5g, initial conductivity measurement is less than 1uS/cm, air mass flow 20L/h,
120 DEG C of heating-up temperature.
Result is displayed in table 5 below.
Table 5：Fat or oil composition oxidation stability (OSI) is analyzed
Tallow oil used is the combination of the sheep oil of 80% butter+20% in table 5, and wherein butter are 28 DEG C in the present embodiment
Divide and carry oleostearin (fusing point：52.6 DEG C), sheep oil be the present embodiment in 26 DEG C points put forward sheep oil (52.3 DEG C of fusing point).
With three sections of commercially available chafing dish oil product (products 1：100% common butter；Product 2：100% common butter；
Product 3:100% common butter) compare, No. 4 (formula tallow oil+100ppm tea polyphenol-palmitates
+ 100ppm tocopherols) Oil stability it is optimal.Additionally, oxidizable clam loses in animal fat storing process,
Especially after high temperature frying, spices, high temperature etc. all can induced oxidation reaction acceleration, cause acid value of lipids
Rise with peroxide value, accelerate grease clam to lose, flavor stability is influenceed, it is therefore preferable that in ox of the invention
The combination of tea polyphenol-palmitate and tocopherol is added in sheep oil.
Embodiment three
Fire refining butter to embodiment 1 carry out dry fractionation, and fire is refined into ox by electrical heating before processing point is proposed
Oil is dissolved into liquid, is heated to 73 DEG C, and is kept for half an hour at such a temperature, and destruction is that may be present not to advise
Then crystal.It is placed in water-bath and cools down, using rate of temperature fall (the rate of temperature fall control of temperature controller monitoring butter
In 2 DEG C/h).Temperature stops cooling when being down to 30 DEG C, after standing still for crystals 6 hours, using diaphragm type press filtration
Machine is filtered to the butter after crystallization, initial pressure 0.2MPa, rises high pressure, pressure rise after 9min
To in 0.9MPa, when liquid oil base originally can not be extruded again, diaphragm frame pressure is shed, filter cake is extracted
Stearic part.At 58.1 DEG C, iodine value is 34.5gI/100g to gained filter cake fusing point, divides the stearic ox obtained after carrying
Oil still retains the original fresh Flavor of butter, and yield is 46%.
Fire refining sheep oil to embodiment 1 carries out dry fractionation, and fire is refined into sheep by electrical heating before processing point is proposed
Oil is dissolved into liquid, is heated to 75 DEG C, and is kept for half an hour at such a temperature, and destruction is that may be present not to advise
Then crystal.It is placed in water-bath and cools down, using rate of temperature fall (the rate of temperature fall control of temperature controller monitoring sheep oil
In 2 DEG C/h).Temperature stops cooling when being down to 28 DEG C, after standing still for crystals 7 hours, using diaphragm type press filtration
Machine is filtered to the sheep oil after crystallization, initial pressure 0.2MPa, rises high pressure, pressure rise after 9min
To 0.9MPa, when liquid oil base originally can not be extruded again, diaphragm frame pressure is shed, filter cake is extracted hard
Fat part.At 59.1 DEG C, iodine value is 33.3gI/100g to gained filter cake fusing point, divides the stearic sheep oil obtained after putting forward
Still the original fresh Flavor of sheep oil is retained, yield is 45%.
Table 6：High-melting-point butter and sheep oil experiment parameter that dry fractionation is obtained
Table 7：High-melting-point butter and sheep oil aliphatic acid composition that dry fractionation is obtained
Ox, sheep oil, palm stearin make 3 groups of fat or oil compositions according to different proportion, are formulated as follows：
Fat or oil composition 1：The palm stearin of+5% sheep oil of 45% butter+50% (golden swallow shortening)+200ppm
Tea polyphenol-palmitate+tocopherol 200ppm；
Fat or oil composition 2：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+10% sheep oil of 50% butter+40%
Ester+tocopherol 200ppm；
Fat or oil composition 3：Palm stearin+200ppm the tea polyphenol-palmitates+200 of 50% butter+50%
Ppm tocopherols；
Fat or oil composition 4：The competing product (100% common butter) of commercially available beef tallow hot pot oil.
In fat or oil composition 1-3, butter and sheep oil are respectively in real the present embodiment 30 DEG C points for preparing
Carry oleostearin (fusing point：58.1 DEG C) and 28 DEG C points carry sheep oil tristearin (fusing point：59.1℃).
1. sensory evaluation method：
1) fat or oil composition and chafing dish sensory evaluation method are shown in Table 8：
Table 8：Butter sensory test preference degree evaluation method
2. chafing dish frying flow and step
1) chafing dish material is when making, and the selection of material is as shown in table 9：
Table 9：Chafing dish bottom flavorings and garnishes list
2) concrete operation step is as follows：
(1) sorting：Choose above-mentioned raw materials simultaneously be ready to by corresponding weight proportion, above-mentioned raw materials need into
Row screening, to go the removal of impurity；
(2) system of stirring fry in oil is crossed：The raw material that 50g steps (1) are prepared is weighed, the 2kg greases for having configured are put into
Quick-fried perfume (or spice) in composition 1-4, oil temperature is 120 DEG C, and frying time control is in 8min.
(3) add the bone soup for boiling in advance, bone soup to add in three times, 1kg is added every time, add every time
Time interval be 30 minutes, and fiery temperature control system is at 200 DEG C or so.
Table 10：Grease sensory evaluation (special interest group)
| Evaluation personnel is numbered | Fat or oil composition 1 | Fat or oil composition 2 | Fat or oil composition 3 | Fat or oil composition 4 |
| 1 | 4 | 4 | 2 | 2 |
| 2 | 4 | 5 | 1 | 3 |
| 3 | 3 | 3 | 2 | 2 |
| 4 | 3 | 4 | 2 | 4 |
| 5 | 4 | 5 | 3 | 3 |
| It is total | 18 | 21 | 10 | 14 |
Overall merit：Butter taste is strong in fat or oil composition 2, and local flavor is full, and have levels sense；Grease is combined
Thing 1 takes second place；The obvious local flavor of the butter local flavor of fat or oil composition 3 is not enough；The smell of mutton weight of commercially available chafing dish butter 4, and
There is burning.
Table 11：Chafing dish sensory evaluation (consumer's group)
| Evaluation personnel is numbered | Fat or oil composition 1 | Fat or oil composition 2 | Fat or oil composition 3 | Fat or oil composition 4 |
| 1 | 4 | 5 | 1 | 3 |
| 2 | 4 | 5 | 3 | 3 |
| 3 | 3 | 3 | 2 | 2 |
| 4 | 2 | 3 | 1 | 4 |
| 5 | 3 | 5 | 3 | 2 |
| It is total | 16 | 21 | 9 | 14 |
Overall merit：The common sensation of fat or oil composition 2 is preferable；The fragrance of fat or oil composition 1 is lighter than 2；Grease
Composition 3 and 4 is without obvious characteristic, and butter taste is not dense.
Table 12：Chafing dish sensory evaluation (consumer's group)
| Evaluation personnel is numbered | Fat or oil composition 1 | Fat or oil composition 2 | Fat or oil composition 3 | Fat or oil composition 4 |
| 1 | 3 | 5 | 1 | 2 |
| 2 | 4 | 3 | 3 | 4 |
| 3 | 3 | 3 | 2 | 2 |
| 4 | 4 | 4 | 3 | 1 |
| 5 | 3 | 4 | 2 | 3 |
| 6 | 5 | 2 | 2 | 2 |
| 7 | 3 | 5 | 2 | 3 |
| 8 | 2 | 4 | 3 | 4 |
| 9 | 5 | 3 | 4 | 3 |
| 10 | 2 | 4 | 1 | 2 |
| 11 | 3 | 5 | 2 | 3 |
| 12 | 3 | 2 | 3 | 3 |
| It is total | 40 | 44 | 28 | 32 |
Overall merit：
This sensory evaluation has 5 teachers, and 12 students participate in the sensory evaluation of the product.Table 10-
12 test result indicate that：The highest scoring of fat or oil composition 2, fat or oil composition 1 takes second place.With to photograph
Than palm stearin is added in the composition of butter and sheep oil can't influence product special flavour intensity, and two kinds are moved
Thing grease has complementary effect on local flavor, is more preferably full product special flavour.
Example IV
Ox, sheep oil difference total content, local flavor sensory evaluation, Ju Ti Pei Fang are as follows：
Fat or oil composition 2：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+10% sheep oil of 50% butter+40%
Ester+tocopherol 200ppm；
Fat or oil composition 5：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+5% sheep oil of 25% butter+70%
Ester+200ppm tocopherols；
Fat or oil composition 6：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+6% sheep oil of 34% butter+60%
Ester+200ppm tocopherols；
Fat or oil composition 7：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+8% sheep oil of 42% butter+50%
Ester+200ppm tocopherols；
Fat or oil composition 8：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+12% sheep oil of 58% butter+30%
Ester+200ppm tocopherols；
Fat or oil composition 9：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+13% sheep oil of 67% butter+20%
Ester+200ppm tocopherols；
In fat or oil composition 2,5-9, butter and sheep oil are respectively the oleostearin that embodiment three is prepared
(30 DEG C points carry, fusing point：58.1 DEG C) and sheep oil stearic (28 DEG C points carry, fusing point：59.1℃).
1. fat or oil composition sensory evaluation
Method is shown in Table 8, as a result see the table below 13.
Table 13：Grease sensory evaluation (special interest group)
This sensory evaluation has 5 professional teachers and participates in, as shown in table 13, from 30%, with dynamic
Thing fat content is raised, and grease local flavor is improved, but to after 60%, grease local flavor is not significantly improved.Mainly
Because ratio is too high, local flavor is overweight, and substantially, local flavor lifting is not obvious for fishy smell.
Embodiment five
Contain by the different fat or oil compositions of preparation table 14 Suo Shi, and the cholesterol determined in each fat or oil composition
Amount.Method for determination of cholesterol is with reference to GB/T 22220-2008.As shown in table 10, the addition energy of palm stearin
Enough playing a part of dilution reduces T-CHOL in pure butter and pure sheep oil.
Table 14：Cholesterol level in grease
| Numbering | Formula | Cholesterol (mg/kg) |
| 1 | The oleostearin of embodiment three | 977.5±4.7 |
| 2 | The sheep oil of embodiment three is stearic | 931.4±7.1 |
| 3 | The palm stearin of+5% sheep oil of 25% butter+70% | 283.2±5.9 |
Oleostearin is in embodiment three 30 DEG C points and carries butter (fusing point in table 14：58.1 DEG C), sheep oil
It is in embodiment three 28 DEG C points and carries sheep oil (fusing point：59.1℃).
Embodiment six
When food boils in chafing dish, especially in chilli oil chafing dish, its surface can be attached when pressing from both sides out for food
Band amount of grease, then this amount of grease accumulated in food surface turns into surface grease.Divide the animal for proposing acquisition
The composition of grease and palm stearin has the effect for reducing foodstuff surface oil absorbency.Specific embodiment is such as
Under：
Experimental formula：
Fat or oil composition 10：The 45% conventional conventional palm stearin of the sheep oil+40% (golden swallow shortening) of butter+15%
Fat or oil composition 11：(30 DEG C points carry 45% oleostearin in embodiment three, fusing point：58.1℃)+15
The % routines palm stearin of sheep oil+40% (golden swallow shortening)
Fat or oil composition 12：The 45% conventional sheep oil of butter+15% is stearic, and (28 DEG C points carry in embodiment three, melt
Point：59.1 DEG C)+40% palm stearin (golden swallow shortening)
Grease combination 13：(30 DEG C points carry 45% oleostearin in embodiment three, fusing point：58.1 DEG C))+15%
Sheep oil is stearic, and (28 DEG C points carry in embodiment three, fusing point：59.1 DEG C)+40% palm stearin (golden swallow shortening)
Test method：Take 2 beakers of 500ml, be separately added into 300g pure water and 30g it is above-mentioned
Grease, is heated to boiling on warm table, does not stop stirring；1 beef fat volume is respectively put into 2 beakers
Taken out after M0,3min, immersion fills in the beaker of 50ml acetone reagents 2s and takes out rapidly, pours into rotation
(quality is designated as M1) decompression 36 DEG C of revolvings, rotating speed 75rpm in bottle are steamed, until acetone all evaporates, is claimed
Weight M2；Analyze the oil content of its surface grease.
Surface oil content %=(M2-M1)/(M0+M2-M1) × 100%
M0 represents the quality of chafing dish food；
M1 represents the quality of revolving bottle；
M2 represents the quality of revolving bottle and grease after revolving.
Table 15：Foodstuff surface fat content in simulation chafing dish culinary art
It is above-mentioned test result indicate that：Compared with the combination of common butter, sheep oil and vegetable oil, in the present invention
Common sheep oil+oleostearin combination, sheep oil tristearin plus the combination of common butter and oleostearin+sheep oil tristearin can show
The oil content on the surface for reducing beef fat volume, hair tripe, Chinese cabbage and bean curd stick is write, the greasy feeling of food is reduced, really
Protect consumer and absorb lesser amount of grease, realize more healthy chafing dish diet.
Embodiment seven
Ox, sheep oil, Rice oil make one group of fat or oil composition according to a certain percentage, are formulated as follows：
Fat or oil composition 2：Palm stearin+200ppm Tea Polyphenols the palmitic acids of+10% sheep oil of 50% butter+40%
Ester+200ppm tocopherols；
Fat or oil composition 4：The competing product (100% common butter) of commercially available beef tallow hot pot oil.
Fat or oil composition 14：+ 10% sheep oil of 50% butter+40% Rice oil (golden dragonfish)+200ppm tea
Polyphenol palmitate+tocopherol 200ppm；
In fat or oil composition 2 and 14, butter and sheep oil are respectively the oleostearin that embodiment three is prepared
(30 DEG C points carry, fusing point：58.1 DEG C) and sheep oil stearic (28 DEG C points carry, fusing point：59.1℃).
Fat or oil composition and chafing dish sensory evaluation method are shown in Table 8, as a result see the table below 16.
Table 16：Grease sensory evaluation (special interest group)
| Evaluation personnel is numbered | Fat or oil composition 2 | Fat or oil composition 4 | Fat or oil composition 14 |
| 1 | 4 | 3 | 4 |
| 2 | 5 | 3 | 4 |
| 3 | 3 | 2 | 5 |
| 4 | 4 | 4 | 5 |
| 5 | 5 | 2 | 5 |
| It is total | 21 | 14 | 23 |
Overall merit：Butter taste is strong in fat or oil composition 2, and local flavor is full, and have levels sense；Commercially available chafing dish
The smell of mutton weight of butter 4, and have burning.Yangzhou University's specialty teacher also enters to fat or oil composition 14 simultaneously simultaneously
Flavor evaluation is gone：The local flavor of fat or oil composition 14 is special, and local flavor is full, is not reducing flavor intensity premise
Under, a kind of obvious fragrant, richer stereovision is presented.
Claims (10)
1. a kind of fat or oil composition, contains：
(1) butter；
(2) sheep oil；With
(3) optional antioxidant；With
(4) optional palm stearin and/or Rice oil；
Wherein, the butter and the respective fusing point of sheep oil be more than 50 DEG C, for example, between 50~60 DEG C.
2. a kind of fat or oil composition, contains：
(1) oleostearin；
(2) sheep oil is stearic；With
(3) optional antioxidant；With
(4) optional palm stearin and/or Rice oil；
Wherein, the oleostearin contains 59~73% saturated fatty acid, 20~34% single unsaturated lipid
Fat acid and 1~7% polyunsaturated fatty acid, the sheep oil it is stearic containing 60~75% saturated fatty acid,
21~34% monounsaturated fatty acids and 1~7% polyunsaturated fatty acid.
3. a kind of fat or oil composition, contains：
(1) butter；
(2) sheep oil；With
(3) optional antioxidant；With
(4) optional palm stearin and/or Rice oil；
Wherein, the butter and the respective fusing point of sheep oil be more than 50 DEG C, for example, between 50~60 DEG C；
And the butter contain 59~73% saturated fatty acid, 20~34% monounsaturated fatty acids and 1~7
The polyunsaturated fatty acid of %, the sheep oil contain 60~75% saturated fatty acid, 21~34% it is single not
Saturated fatty acid and 1~7% polyunsaturated fatty acid.
4. the fat or oil composition as any one of claim 1-4, it is characterised in that the grease
Composition has following one or more features：
(1) antioxidant is artificial synthetized oxidation preventive agent or natural；
(2) with the elaeometer in fat or oil composition, the addition of the antioxidant is 10~20000ppm,
It is preferred that 50ppm~10000ppm, more preferably further preferred 100ppm~10000ppm, 200ppm~
8000ppm, such as 100~1000ppm；
(3) butter and sheep oil or oleostearin and sheep oil tristearin account for altogether fat or oil composition oil weight 20~
100%, preferably 30~80%, further preferred 40~70%, most preferably 50~60%；
(4) butter in fat or oil composition：Sheep oil or oleostearin：Sheep oil tristearin=0.1~10：1, preferably
1~7：1, more preferably 2~6：1, most preferably 3~6：1；With
(5) fat or oil composition contains palm stearin and/or Rice oil.
5. the fat or oil composition as any one of claim 1-4, it is characterised in that
The artificial synthesized antioxidant is selected from tert-butylhydroquinone, butylated hydroxy anisole, the uncles of 2,6- bis-
One kind or any various in butyl -4- methylphenols, tea polyphenol-palmitate and ascorbic acid aliphatic ester
Mixture；With
The natural is selected from vitamin E, Tea Polyphenols, tocopherol and Rosmarinus officinalis extract
Plant or any various mixture.
6. the fat or oil composition as any one of claim 1-5, it is characterised in that
The palm stearin and/or Rice oil account for the 0~80% of oily weight, and preferably 20~70%, further preferably
30~60%, more preferably 40~50%；With
The fusing point of the palm stearin is 52 ± 2 DEG C.
7. the fat or oil composition as any one of claim 1-6, it is characterised in that the grease
Composition contains tea polyphenol-palmitate and/or tocopherol；With elaeometer, the addition of tea polyphenol-palmitate
It is 80~300ppm, preferably 80~250ppm, the addition of tocopherol is 100~400ppm, preferably 50~
250ppm。
8. the fat or oil composition as any one of claim 1-3, it is characterised in that the grease
Composition is selected from：
(A) fat or oil composition, contains：
(1) butter；
(2) sheep oil；
(3) antioxidant；With
(4) palm stearin or Rice oil；
Wherein, between 50~60 DEG C, butter and sheep oil account for grease altogether for the butter and the respective fusing point of sheep oil
The 40~70% of composition oil weight, and butter：Sheep oil=2~6：1；
(B) fat or oil composition, contains：
(1) oleostearin；
(2) sheep oil is stearic；
(3) antioxidant；With
(4) palm stearin and/or Rice oil；
Wherein, the oleostearin contains 59~73% saturated fatty acid, 20~34% single unsaturated lipid
Fat acid and 1~7% polyunsaturated fatty acid, the sheep oil it is stearic containing 60~75% saturated fatty acid,
21~34% monounsaturated fatty acids and 1~7% polyunsaturated fatty acid；And the oleostearin and sheep
Oleostearin accounts for the 40~70% of fat or oil composition oil weight, and oleostearin altogether：Sheep oil tristearin=2~6：1；
With
(C) fat or oil composition, contains：
(1) butter；
(2) sheep oil；
(3) antioxidant；With
(4) palm stearin or Rice oil；
Wherein, the butter and the respective fusing point of sheep oil are between 50~60 DEG C；The oleostearin contains
59~73% saturated fatty acid, 20~34% monounsaturated fatty acids and 1~7% polyunsaturated fat
Acid, the sheep oil it is stearic containing 60~75% saturated fatty acid, 21~34% monounsaturated fatty acids and
1~7% polyunsaturated fatty acid；And butter and sheep oil account for the 40~70% of fat or oil composition oil weight, ox altogether
Oil：Sheep oil=2~6：1.
9. a kind of chafing dish bottom flavorings, using the fat or oil composition frying green onion any one of claim 1-8,
One or more in ginger, the head of garlic, thick broad-bean sauce, chilli, Chinese prickly ash, tsaoko, cardamom and anise and be obtained.
10. the purposes of butter or sheep oil when mutton cooked in a chafing pot is reduced in foodstuff surface oil content, wherein：The ox
Oil and the respective fusing point of sheep oil are between 50~60 DEG C；And/or the butter contain 59~73% saturated fat
Fat acid, 20~34% monounsaturated fatty acids and 1~7% polyunsaturated fatty acid, the sheep oil contain
60~75% saturated fatty acid, 21~34% monounsaturated fatty acids and 1~7% polyunsaturated fat
Acid.
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| CN109924270A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease composition suitable for holotype chafing dish bottom flavorings |
| CN110915943A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Method for extracting beef oil |
| CN113046166A (en) * | 2019-12-26 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition |
| CN114794250A (en) * | 2022-04-06 | 2022-07-29 | 达州市宏隆肉类制品有限公司 | Compound grease and application thereof in preparation of lampshades beef |
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| CN109924270A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease composition suitable for holotype chafing dish bottom flavorings |
| CN109924270B (en) * | 2017-12-18 | 2022-10-11 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease composition suitable for full-scale hotpot condiment |
| CN110915943A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Method for extracting beef oil |
| CN113046166A (en) * | 2019-12-26 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition |
| CN114794250A (en) * | 2022-04-06 | 2022-07-29 | 达州市宏隆肉类制品有限公司 | Compound grease and application thereof in preparation of lampshades beef |
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