CN107484840A - A kind of low cholesterol butter and preparation method thereof - Google Patents
A kind of low cholesterol butter and preparation method thereof Download PDFInfo
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- CN107484840A CN107484840A CN201710773868.9A CN201710773868A CN107484840A CN 107484840 A CN107484840 A CN 107484840A CN 201710773868 A CN201710773868 A CN 201710773868A CN 107484840 A CN107484840 A CN 107484840A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
-
- 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
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
Abstract
The invention discloses a kind of low cholesterol butter and preparation method thereof, it is related to food processing technology field；It is made up of the raw material of following parts by weight：Just 60 75 parts of butter processed, 11 14 parts of corn oil, 58 parts of camellia seed, 25 parts of green tea seed, 14 20 parts, green 7 10 parts of fruit of protease, 6 12 parts of natural yogurt, 4 10 parts of pectin, 25 parts of hawthorn, 9 12 parts of fish oil；Low cholesterol butter quality prepared by the present invention is higher, is more suitable for health and eats, and has preferable effect to reducing blood lipid, blood pressure, and oxidation resistance is strong, not only to maintaining human acid-base balance favourable, and is advantageous to butter itself and extends storage life.
Description
Technical field：
The present invention relates to food processing technology field, and in particular to a kind of low cholesterol butter and preparation method thereof.
Background technology：
For China's edible oil degree of self-sufficiency less than 40%, external dependence degree is high, and how to open up new oil sources is to alleviate China to eat
The important means of oily supply security problem.China has abundant animal fat resource, and the yield of butter is located at world forefront, because
This, fully exploitation has obvious meaning by the animal fat resource of representative of butter for alleviating China's edible oil degree of self-sufficiency problem
Justice.
The butter animal tallow resource abundant as another kind, color and luster is pure white, without smelling of mutton, and contains a variety of aliphatic acid, nutrition
It is abundant.Therefore extensive use in the food industry, such as it is used for bakery (bread, biscuit, cake), shortening, margarine oil
Oil and frying oil, instant noodles, quick-frozen food, flavoring etc..
For a long time, because traditional processing method has certain drawback, cause to contain more cholesterol in butter, sternly
Limit again using butter as the application of the animal fat of representative and the expansion in market.
The content of the invention：
The technical problems to be solved by the invention are to provide a kind of low cholesterol butter and preparation method thereof so that butter
Cholesterol level it is low, eat it is more healthy.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of low cholesterol butter, are made up of the raw material of following parts by weight：Just butter 60-75 parts processed, corn oil 11-14
Part, camellia seed 5-8 parts, green tea seed 2-5 parts, protease 14-20 parts, green fruit 7-10 part, natural yogurt 6-12 parts, pectin 4-10
Part, hawthorn 2-5 parts, fish oil 9-12 parts.
Preferably, the preparation method of the just butter processed is：(1) by beef fat in 70-85 DEG C, 0.08-0.10MPa water
30-40min is stood in steam ambient；(2) liquid nitrogen is constantly sprayed to the beef fat surface after step (1) processing, it is cold to beef fat
But 2-5 DEG C is arrived, is incubated 10-15min, then is brought rapidly up 80-85 DEG C, is incubated 20-30min；(3) by the ox of step (2) processing
Leaf fat cools down, and is squeezed out butter using cold pressing method, and just butter processed are made.
Preferably, the preparation method of the protease is：The aspergillus niger access of purchase is looked into formula culture medium and cultivates 1-2
My god, it is transferred in fermentation tank and is inoculated into fermentation medium top fermentation 3-4 days, zymotic fluid is centrifuged, filter, filtrate is dissolved in sulfur-bearing 40%
Calcium sulphate soln in soak 10min, filter, the crude product enzyme of filtering is dissolved in 0.005mol/L lactic acid buffer, with from
Sub-exchange resin decolourizes, desalination, will decolourize, the crude product enzyme solutions after desalination are put into vacuum drying chamber and dried, will be dried
Protease crushes, and wears into fine powder；Wherein, aspergillus niger and the inoculative proportion for looking into formula culture medium are the ring of aspergillus niger 2：Look into formula culture medium
The inoculative proportion of 8g, aspergillus niger and fermentation medium is the ring of aspergillus niger 5：Fermentation medium 5g.
The preparation method of described low cholesterol butter, comprises the following steps：(1) by camellia seed, green tea seed and Bi Gen fruits
Shell, dry, pulverize, be well mixed, using roll pressing into pancake；(2) pancake prepared by step (1) is crushed again, mistake
200 mesh sieves, being put into pot with being stirred by slow fire to surface has oil to start to separate out, and stops stir-frying, is gone out frying with oil press；(3) will
The oil mixing that just prepared by butter processed, step (2), carries out sterilization processing using high-temperature short-time sterilization, is then mixed with corn oil, fish oil
Close uniform；(4) hawthorn is enucleated, cooked, mashed into paste, add pectin, protease, stirred 40min, filtering, take filtrate；(5)
The filtrate and natural yogurt that the mixture of step (3) preparation, step (4) are obtained are well mixed, and stand, layering, take upper strata oily
Liquid, low cholesterol butter are made.
The beneficial effects of the invention are as follows：The invention provides a kind of low cholesterol butter and preparation method thereof, in raw material
First butter processed are prepared using cold pressing method, but first pass around before cold pressing Low Temperature Steam processing, liquid nitrogen processing, rapidly
Heat up cooling processing, and after these pretreatments, the first butter cholesterol level processed squeezed out substantially reduces；Camellia seed,
After green tea seed and the oil expression of Bi Gen fruits, cholesterol level is relatively low, can not only extend the shelf-life of butter, and can be reduced after eating
Human body blood fat, blood pressure, is advantageous to health；Protease, pectin and the addition of hawthorn can make butter be easier to be disappeared by human body
Change and absorb, unnecessary butterfat accumulation will not be produced；The addition of natural yogurt improves the flavor of butter, and can enter one to butter
Step refining purifying, the butter purity for obtaining final stratification is higher, anti-oxidant, extends the shelf life, and lifts butter quality.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1：
A kind of low cholesterol butter, are made up of the raw material of following parts by weight：Just 60 parts of butter processed, 13 parts of corn oil, camellia
6 parts of seed, 4 parts of green tea seed, 16 parts, green 9 parts of fruit of protease, 6 parts of natural yogurt, 8 parts of pectin, 2 parts of hawthorn, 11 parts of fish oil.
The preparation method of butter processed is at the beginning of described：(1) beef fat is stood in 75 DEG C, 0.09MPa water vapor atmosphere
30min；(2) liquid nitrogen is constantly sprayed to the beef fat surface after step (1) processing, is cooled to 4 DEG C to beef fat, is incubated 10min,
It is brought rapidly up again to 85 DEG C, is incubated 20min；(3) beef fat by step (2) processing cools down, using cold pressing method by butter
Squeeze out, just butter processed are made.
The preparation method of the protease is：The aspergillus niger access of purchase is looked into formula culture medium and cultivated 2 days, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 3 days, zymotic fluid is centrifuged, filtered, filtrate is dissolved in the calcium sulphate soln of sulfur-bearing 40%
Middle immersion 10min, filtering, the crude product enzyme of filtering is dissolved in 0.005mol/L lactic acid buffer, spent ion exchange resin takes off
Color, desalination, will decolourize, the crude product enzyme solutions after desalination are put into vacuum drying chamber and dried, and dried protease is crushed, and grind
Into fine powder；Wherein, aspergillus niger and the inoculative proportion for looking into formula culture medium are the ring of aspergillus niger 2：Look into formula culture medium 8g, aspergillus niger and fermentation
The inoculative proportion of culture medium is the ring of aspergillus niger 5：Fermentation medium 5g.
The preparation method of described low cholesterol butter, comprises the following steps：(1) by camellia seed, green tea seed and Bi Gen fruits
Shell, dry, pulverize, be well mixed, using roll pressing into pancake；(2) pancake prepared by step (1) is crushed again, mistake
200 mesh sieves, being put into pot with being stirred by slow fire to surface has oil to start to separate out, and stops stir-frying, is gone out frying with oil press；(3) will
The oil mixing that just prepared by butter processed, step (2), carries out sterilization processing using high-temperature short-time sterilization, is then mixed with corn oil, fish oil
Close uniform；(4) hawthorn is enucleated, cooked, mashed into paste, add pectin, protease, stirred 40min, filtering, take filtrate；(5)
The filtrate and natural yogurt that the mixture of step (3) preparation, step (4) are obtained are well mixed, and stand, layering, take upper strata oily
Liquid, low cholesterol butter are made.
Embodiment 2：
A kind of low cholesterol butter, are made up of the raw material of following parts by weight：Just 65 parts of butter processed, 12 parts of corn oil, camellia
5 parts of seed, 5 parts of green tea seed, 14 parts, green 10 parts of fruit of protease, 8 parts of natural yogurt, 10 parts of pectin, 3 parts of hawthorn, 12 parts of fish oil.
The preparation method of butter processed is at the beginning of described：(1) beef fat is stood in 70 DEG C, 0.10MPa water vapor atmosphere
35min；(2) liquid nitrogen is constantly sprayed to the beef fat surface after step (1) processing, is cooled to 5 DEG C to beef fat, is incubated 12min,
It is brought rapidly up again to 82 DEG C, is incubated 30min；(3) beef fat by step (2) processing cools down, using cold pressing method by butter
Squeeze out, just butter processed are made.
The preparation method of the protease is：The aspergillus niger access of purchase is looked into formula culture medium and cultivated 2 days, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 3 days, zymotic fluid is centrifuged, filtered, filtrate is dissolved in the calcium sulphate soln of sulfur-bearing 40%
Middle immersion 10min, filtering, the crude product enzyme of filtering is dissolved in 0.005mol/L lactic acid buffer, spent ion exchange resin takes off
Color, desalination, will decolourize, the crude product enzyme solutions after desalination are put into vacuum drying chamber and dried, and dried protease is crushed, and grind
Into fine powder；Wherein, aspergillus niger and the inoculative proportion for looking into formula culture medium are the ring of aspergillus niger 2：Look into formula culture medium 8g, aspergillus niger and fermentation
The inoculative proportion of culture medium is the ring of aspergillus niger 5：Fermentation medium 5g.
The preparation method of described low cholesterol butter, comprises the following steps：(1) by camellia seed, green tea seed and Bi Gen fruits
Shell, dry, pulverize, be well mixed, using roll pressing into pancake；(2) pancake prepared by step (1) is crushed again, mistake
200 mesh sieves, being put into pot with being stirred by slow fire to surface has oil to start to separate out, and stops stir-frying, is gone out frying with oil press；(3) will
The oil mixing that just prepared by butter processed, step (2), carries out sterilization processing using high-temperature short-time sterilization, is then mixed with corn oil, fish oil
Close uniform；(4) hawthorn is enucleated, cooked, mashed into paste, add pectin, protease, stirred 40min, filtering, take filtrate；(5)
The filtrate and natural yogurt that the mixture of step (3) preparation, step (4) are obtained are well mixed, and stand, layering, take upper strata oily
Liquid, low cholesterol butter are made.
Embodiment 3：
A kind of low cholesterol butter, are made up of the raw material of following parts by weight：Just 70 parts of butter processed, 14 parts of corn oil, camellia
8 parts of seed, 2 parts of green tea seed, 18 parts, green 8 parts of fruit of protease, 12 parts of natural yogurt, 4 parts of pectin, 4 parts of hawthorn, 9 parts of fish oil.
The preparation method of butter processed is at the beginning of described：(1) beef fat is stood in 85 DEG C, 0.09MPa water vapor atmosphere
40min；(2) liquid nitrogen is constantly sprayed to the beef fat surface after step (1) processing, is cooled to 3 DEG C to beef fat, is incubated 15min,
It is brought rapidly up again to 85 DEG C, is incubated 25min；(3) beef fat by step (2) processing cools down, using cold pressing method by butter
Squeeze out, just butter processed are made.
The preparation method of the protease is：The aspergillus niger access of purchase is looked into formula culture medium and cultivated 1 day, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 4 days, zymotic fluid is centrifuged, filtered, filtrate is dissolved in the calcium sulphate soln of sulfur-bearing 40%
Middle immersion 10min, filtering, the crude product enzyme of filtering is dissolved in 0.005mol/L lactic acid buffer, spent ion exchange resin takes off
Color, desalination, will decolourize, the crude product enzyme solutions after desalination are put into vacuum drying chamber and dried, and dried protease is crushed, and grind
Into fine powder；Wherein, aspergillus niger and the inoculative proportion for looking into formula culture medium are the ring of aspergillus niger 2：Look into formula culture medium 8g, aspergillus niger and fermentation
The inoculative proportion of culture medium is the ring of aspergillus niger 5：Fermentation medium 5g.
The preparation method of described low cholesterol butter, comprises the following steps：(1) by camellia seed, green tea seed and Bi Gen fruits
Shell, dry, pulverize, be well mixed, using roll pressing into pancake；(2) pancake prepared by step (1) is crushed again, mistake
200 mesh sieves, being put into pot with being stirred by slow fire to surface has oil to start to separate out, and stops stir-frying, is gone out frying with oil press；(3) will
The oil mixing that just prepared by butter processed, step (2), carries out sterilization processing using high-temperature short-time sterilization, is then mixed with corn oil, fish oil
Close uniform；(4) hawthorn is enucleated, cooked, mashed into paste, add pectin, protease, stirred 40min, filtering, take filtrate；(5)
The filtrate and natural yogurt that the mixture of step (3) preparation, step (4) are obtained are well mixed, and stand, layering, take upper strata oily
Liquid, low cholesterol butter are made.
Embodiment 4：
A kind of low cholesterol butter, are made up of the raw material of following parts by weight：Just 75 parts of butter processed, 11 parts of corn oil, camellia
7 parts of seed, 3 parts of green tea seed, 20 parts, green 7 parts of fruit of protease, 10 parts of natural yogurt, 6 parts of pectin, 5 parts of hawthorn, 10 parts of fish oil.
The preparation method of butter processed is at the beginning of described：(1) beef fat is stood in 80 DEG C, 0.08MPa water vapor atmosphere
35min；(2) liquid nitrogen is constantly sprayed to the beef fat surface after step (1) processing, is cooled to 2 DEG C to beef fat, is incubated 14min,
It is brought rapidly up again to 80 DEG C, is incubated 25min；(3) beef fat by step (2) processing cools down, using cold pressing method by butter
Squeeze out, just butter processed are made.
The preparation method of the protease is：The aspergillus niger access of purchase is looked into formula culture medium and cultivated 1 day, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 4 days, zymotic fluid is centrifuged, filtered, filtrate is dissolved in the calcium sulphate soln of sulfur-bearing 40%
Middle immersion 10min, filtering, the crude product enzyme of filtering is dissolved in 0.005mol/L lactic acid buffer, spent ion exchange resin takes off
Color, desalination, will decolourize, the crude product enzyme solutions after desalination are put into vacuum drying chamber and dried, and dried protease is crushed, and grind
Into fine powder；Wherein, aspergillus niger and the inoculative proportion for looking into formula culture medium are the ring of aspergillus niger 2：Look into formula culture medium 8g, aspergillus niger and fermentation
The inoculative proportion of culture medium is the ring of aspergillus niger 5：Fermentation medium 5g.
The preparation method of described low cholesterol butter, comprises the following steps：(1) by camellia seed, green tea seed and Bi Gen fruits
Shell, dry, pulverize, be well mixed, using roll pressing into pancake；(2) pancake prepared by step (1) is crushed again, mistake
200 mesh sieves, being put into pot with being stirred by slow fire to surface has oil to start to separate out, and stops stir-frying, is gone out frying with oil press；(3) will
The oil mixing that just prepared by butter processed, step (2), carries out sterilization processing using high-temperature short-time sterilization, is then mixed with corn oil, fish oil
Close uniform；(4) hawthorn is enucleated, cooked, mashed into paste, add pectin, protease, stirred 40min, filtering, take filtrate；(5)
The filtrate and natural yogurt that the mixture of step (3) preparation, step (4) are obtained are well mixed, and stand, layering, take upper strata oily
Liquid, low cholesterol butter are made.
Cholesterol level is carried out to low cholesterol butter prepared by various embodiments above and part physical and chemical index detects,
The commercially available bright butter of dimension are subjected to same test as a control group simultaneously, it is as a result as follows：
As seen from the above table, the low cholesterol butter that prepared by the present invention have relatively low cholesterol level, and inoxidizability is more preferable,
Relatively low trans-fatty acid, higher iodine number, therefore, low cholesterol butter quality prepared by the present invention are higher, are more suitable for people
Body healthy edible, there is preferable effect to reducing blood lipid, blood pressure, and oxidation resistance is strong, not only to maintaining human acid-base balance
Favorably, and be advantageous to butter itself extend storage life.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
- A kind of 1. low cholesterol butter, it is characterised in that：It is made up of the raw material of following parts by weight：Just butter 60-75 parts processed, corn Oily 11-14 parts, camellia seed 5-8 parts, green tea seed 2-5 parts, protease 14-20 parts, green fruit 7-10 part, natural yogurt 6-12 parts, Pectin 4-10 parts, hawthorn 2-5 parts, fish oil 9-12 parts.
- 2. low cholesterol butter according to claim 1, it is characterised in that：The preparation method of butter processed is at the beginning of described：(1) Beef fat is stood into 30-40min in 70-85 DEG C, 0.08-0.10MPa water vapor atmosphere；(2) after being handled to step (1) Liquid nitrogen is constantly sprayed on beef fat surface, is cooled to 2-5 DEG C to beef fat, is incubated 10-15min, then is brought rapidly up 80-85 DEG C, It is incubated 20-30min；(3) beef fat by step (2) processing cools down, and is squeezed out butter using cold pressing method, is made and just makes Butter.
- 3. low cholesterol butter according to claim 1, it is characterised in that：The preparation method of the protease is：Will purchase The aspergillus niger access bought, which is looked into formula culture medium, cultivates 1-2 days, is transferred in fermentation tank and is inoculated into fermentation medium top fermentation 3-4 days, Zymotic fluid is centrifuged, filtered, filtrate is dissolved in the calcium sulphate soln of sulfur-bearing 40% and soaks 10min, filters, by the crude product enzyme of filtering Be dissolved in 0.005mol/L lactic acid buffer, spent ion exchange resin decolourizes, desalination, will decolourize, the crude product enzyme after desalination it is molten Liquid is put into vacuum drying chamber and dried, and dried protease is crushed, wears into fine powder；Wherein, aspergillus niger is with looking into formula culture medium Inoculative proportion be the ring of aspergillus niger 2：Look into formula culture medium 8g, the inoculative proportion of aspergillus niger and fermentation medium is the ring of aspergillus niger 5：Hair Ferment culture medium 5g.
- 4. the preparation method of the low cholesterol butter according to claim any one of 1-3, it is characterised in that：Including following step Suddenly：(1) camellia seed, green tea seed and Bi Gen fruits are shelled, dry, pulverize, is well mixed, using roll pressing into pancake；(2) will Pancake prepared by step (1) crushes again, crosses 200 mesh sieves, and being put into pot with being stirred by slow fire to surface has oil to start to separate out, and stops Stir-frying, is gone out frying with oil press；(3) oil prepared by just butter processed, step (2) is mixed, carried out using high-temperature short-time sterilization Sterilization processing, then it is well mixed with corn oil, fish oil；(4) hawthorn is enucleated, cooked, mashed into paste, add pectin, albumen Enzyme, 40min is stirred, filtering, takes filtrate；(5) filtrate obtained the mixture of step (3) preparation, step (4) and natural yogurt It is well mixed, stand, layering, take upper strata fluid, low cholesterol butter are made.
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| CN111903776A (en) * | 2020-08-13 | 2020-11-10 | 安徽佳源油脂有限公司 | Fire-refined beef tallow and processing method thereof |
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