CN108236016A - A kind of fat or oil composition and preparation method thereof, purposes - Google Patents
A kind of fat or oil composition and preparation method thereof, purposes Download PDFInfo
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- CN108236016A CN108236016A CN201611216063.6A CN201611216063A CN108236016A CN 108236016 A CN108236016 A CN 108236016A CN 201611216063 A CN201611216063 A CN 201611216063A CN 108236016 A CN108236016 A CN 108236016A
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- Prior art keywords
- oil
- fat
- oil composition
- oleostearin
- weight
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Links
- 239000000203 mixture Substances 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000003921 oil Substances 0.000 claims abstract description 192
- 235000019198 oils Nutrition 0.000 claims abstract description 192
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 43
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 claims abstract description 19
- 235000019197 fats Nutrition 0.000 claims description 81
- 235000014121 butter Nutrition 0.000 claims description 64
- 238000000034 method Methods 0.000 claims description 57
- 230000008569 process Effects 0.000 claims description 34
- 238000010438 heat treatment Methods 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 14
- 235000010591 Appio Nutrition 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 13
- 240000007087 Apium graveolens Species 0.000 claims description 12
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 10
- 238000002425 crystallisation Methods 0.000 claims description 9
- 230000008025 crystallization Effects 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000021395 porridge Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 244000020551 Helianthus annuus Species 0.000 claims description 5
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 5
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 235000019483 Peanut oil Nutrition 0.000 claims 1
- 239000000312 peanut oil Substances 0.000 claims 1
- 235000021067 refined food Nutrition 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 description 16
- 240000008574 Capsicum frutescens Species 0.000 description 16
- 239000001390 capsicum minimum Substances 0.000 description 15
- 239000004519 grease Substances 0.000 description 14
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 13
- 238000004332 deodorization Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 11
- 238000002844 melting Methods 0.000 description 8
- 230000008018 melting Effects 0.000 description 8
- 238000001816 cooling Methods 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 239000003549 soybean oil Substances 0.000 description 7
- 235000012424 soybean oil Nutrition 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 6
- 239000013078 crystal Substances 0.000 description 6
- 238000007670 refining Methods 0.000 description 6
- 238000011017 operating method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000000498 cooling water Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000011218 segmentation Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 230000001788 irregular Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000183294 Scleropages formosus Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012065 filter cake Substances 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 235000012020 french fries Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 244000153885 Appio Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- WWUVLNPEWUTCEI-KRWDZBQOSA-N Flowerone Chemical compound C1=C(O)C(CC=C(C)C)=CC([C@H]2OC3=C(O)C(O)=CC(O)=C3C(=O)C2)=C1 WWUVLNPEWUTCEI-KRWDZBQOSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 241000723097 Tachycineta euchrysea Species 0.000 description 1
- 210000000579 abdominal fat Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000014541 cooking fats Nutrition 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- YVBUWVMMORNHHZ-UHFFFAOYSA-N flowerone Natural products CC(=C)CCc1cc(ccc1O)C1CC(=O)c2c(O)cc(O)c(O)c2O1 YVBUWVMMORNHHZ-UHFFFAOYSA-N 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical class CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 210000000106 sweat gland Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of fat or oil composition for improving food mouthfeel and/or its brightness and preparation method thereof, purposes and use its processed food, the fat or oil composition includes the oleostearin of 10 70 weight % and the vegetable oil of 30 90 weight %, the oil content higher of chili oil being prepared using the fat or oil composition of the present invention, the soft glutinous mouthfeel for the vegetables that fat or oil composition frying of the invention obtains and glossy degree are also significantly enhanced.
Description
Technical field
The present invention relates to a kind of fat or oil composition for improving food mouthfeel and/or its brightness and preparation method thereof, purposes
And its its processed food is used, belong to the field of processing and application of cooking fat.
Background technology
Guizhou, Sichuan, Lang Mountain is more, rain is more, air humidity is big, especially winter, and cut to the bone cold, and eating capsicum can ward off the cold
Clearing damp.This is because containing capsaicine in capsicum, palpitating speed can be made one, pore swells, and skin capillary vascular expansion is thicker, blood
Liquid accelerates, and sweat gland opens, and sweats like a pig, cold air moisture with it is just expelled from vivo, and whole body is hottish.Meanwhile with
It is prevailing as the chili oil of representative using old foster-mother, have evolved into the very favorite flavouring of global Chinese.The dispensing of usual chili oil
In table, grease makes number one, it can be seen that, grease quality plays a crucial role chili oil.
General people are accustomed to making red oil with rapeseed oil pepper (parched), because of cost viewpoint, Partial Food processing factory also adopts
Chilli products is produced with soybean oil.But chili oil is produced with liquid oils such as rapeseed oil, soybean oils, it is packed, is being used
In the process, since liquid fat and capsicum interaction force be not strong, grease wrapping property is not strong so that capsicum is easily divided with grease
From, upper strata chili oil is caused to do, oil content is not high, using chopsticks take chili oil cannot uniformly obtain capsicum with oil.
Invention content
An aspect of of the present present invention is related to a kind of fat or oil composition for improving food mouthfeel and/or its brightness, the grease group
It closes containing vegetable oil and oleostearin in object, with the total weight of fat or oil composition, the oleostearin content is 10-70 weights
% is measured, the content of the vegetable oil is 30-90 weight %.
In some specific embodiments of the present invention, the content of the oleostearin is 10-50 weight %, the vegetable oil
Content be 50-90 weight %.
In some specific embodiments of the present invention, the content of the oleostearin is 20-40 weight %, the vegetable oil
Content be 60-80 weight %.
In some specific embodiments of the present invention, the vegetable oil is rapeseed oil, palm oil, soybean oil, cottonseed oil, flower
One or more of oil generation, sesame oil, seed oil of sunflower, Rice oil.
In some specific embodiments of the present invention, the oleostearin by the way that butter are carried out with what is point raised, wherein,
This point puies forward step and includes following process：(1) heating butter make its thawing；(2) reducing butter temperature makes its crystallization；(3) solid-liquid point
From.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 50-100 DEG C.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 60-80 DEG C.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 72-75 DEG C.
In some specific embodiments of the present invention, the described point of rate of temperature fall of process (2) for putting forward step is 1-5 DEG C/h,
4-70h；
In some specific embodiments of the present invention, the described point of separating step of process (3) for putting forward step is is separated by filtration.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 72-75 DEG C,
And the described point of rate of temperature fall of process (2) for putting forward step is 1-5 DEG C/h, 4-70h.
In some specific embodiments of the present invention, the described point of rate of temperature fall of process (2) for putting forward step is 1-5 DEG C/h,
4-70h；And the described point of separating step of process (3) for putting forward step is is separated by filtration.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 72-75 DEG C,
And described point of rate of temperature fall of process (2) for putting forward step for 1-5 DEG C/h, 4-70h, and point of the described point of process (3) for putting forward step
From step to be separated by filtration.
Another aspect of the present invention relates to a kind of preparation sides for the fat or oil composition for improving food mouthfeel and/or its brightness
Method, step include mixing oleostearin with vegetable oil, and with the total weight of the fat or oil composition, the butter are hard
The content of fat is 10-70 weight %, and the content of the vegetable oil is 30-90 weight %.
In some specific embodiments of the present invention, the content of the oleostearin is 10-50 weight %, the vegetable oil
Content be 50-90 weight %.
In some specific embodiments of the present invention, the content of the oleostearin is 20-40 weight %, the vegetable oil
Content be 60-80 weight %.
According to the preparation method of above-described fat or oil composition, the oleostearin is by carrying out point raising to butter
It arrives, wherein this point puies forward step mainly including following process：(1) heating butter make its thawing；(2) reducing butter temperature makes its knot
It is brilliant；(3) separation of solid and liquid.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 50-100 DEG C.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 60-80 DEG C.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 72-75 DEG C.
In some specific embodiments of the present invention, the described point of rate of temperature fall of process (2) for putting forward step is 1-5 DEG C/h,
4-70h；
In some specific embodiments of the present invention, the described point of separating step of process (3) for putting forward step is is separated by filtration.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 72-75 DEG C,
And the described point of rate of temperature fall of process (2) for putting forward step is 1-5 DEG C/h, 4-70h.
In some specific embodiments of the present invention, the described point of rate of temperature fall of process (2) for putting forward step is 1-5 DEG C/h,
4-70h；And the described point of separating step of process (3) for putting forward step is is separated by filtration.
In some specific embodiments of the present invention, the described point of heating temperature of process (1) for putting forward step is 72-75 DEG C,
And described point of rate of temperature fall of process (2) for putting forward step for 1-5 DEG C/h, 4-70h, and point of the described point of process (3) for putting forward step
From step to be separated by filtration.
The invention further relates to a kind of food, which contains above-described fat or oil composition or according to above-described
The fat or oil composition that preparation method obtains.
In some specific embodiments of the present invention, rice and flour food of the food for the vegetables or frying of flavouring or frying
Product.
The present invention some specific embodiments in, the food for chili oil, thick broad-bean sauce, beans used in laba porridge, pickles, meat pulp,
Celery is fried, Chinese cabbage is fried, Sautéed Lettuce, fries lotus root piece, stir-baked RHIZOMA DIOSCOREAE, parched rice meal, fried flour.
The invention further relates to a kind of oleostearin or fat or oil composition as described above or according to preparation side as described above
Purposes of the fat or oil composition that method obtains in food oil content is promoted.
The invention further relates to a kind of oleostearin or fat or oil composition as described above or according to preparation side as described above
The fat or oil composition that method obtains is promoting chili oil, thick broad-bean sauce, beans used in laba porridge, pickles, meat pulp, the vegetables of frying or the rice and flour of frying
Purposes in food oil content.
The invention further relates to a kind of oleostearin or fat or oil composition as described above or according to preparation side as described above
The purposes of soft glutinous mouthfeel and/or brightness of the fat or oil composition that method obtains after vegetables culinary art is promoted.
The present invention acquired effect compared with the prior art
Vegetable oil and oleostearin by being mixed to get raising food mouth of the invention by the present invention according to a certain percentage
The fat or oil composition of sense and/or its brightness, food (such as chili oil, beans obtained using the fat or oil composition frying of the present invention
Valve sauce, beans used in laba porridge, pickles, meat pulp, the vegetables of frying, frying rice and flour based food), the greases of these food can be obviously improved
Content especially promotes grease and the uniformity of capsicum mixing in chili oil class product.It is fried using the fat or oil composition of the present invention
The green vegetables being made can assign green vegetables soft glutinous mouthfeel, and promote the glossy degree of green vegetables.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.It should be understood that following preferred embodiment is only used for
It illustrates rather than to limit the scope of the present invention.
Test method without specific conditions in the following example, usually measures according to national standard.If without corresponding
National standard, then carry out according to general international standard, normal condition or according to the normal condition proposed by manufacturer.
Unless otherwise defined or described herein, all professional and scientific terms used herein and those skilled in the art institute
Known meaning is identical.In addition any method similar or impartial to described content and material all can be applied to the method for the present invention
In.
In the present invention, unless otherwise indicated, own " part " and percentage (%) all refers to weight percent.
In the present invention, unless otherwise indicated, the sum of percentage of each component is 100% in all compositions.
In the present invention, unless otherwise indicated, numberical range " a-b " represent a to b between, the arbitrary reality including endpoint
The breviary that array is closed represents that wherein a and b are real numbers.Such as numberical range " 0-5 " expression has all listed herein
Whole real numbers between " 0-5 ", " 0-5 " are that the breviary of these combinations of values represents.
If be not specifically stated, the term " one kind " used in this specification refers to " at least one ".
In the present invention, if without particularly illustrating, all embodiments mentioned in this article and preferred implementation side
Formula can be combined with each other to form new technical solution.
In the present invention, if without particularly illustrating, all technical characteristics and preferred feature mentioned in this article can
New technical solution is formed to be combined with each other.
Oleostearin
For oleostearin according to the present invention by by butter obtain after point carrying, which can be any city
The butter product that can be bought on face, can also be by obtaining after ox life fat is boiled.
The boiling method of butter
Signified butter boiling method of the invention after being crushed, is put into device, mainly preferably for beef fat raw material
It is handled using heating melting.The method of the heating melting can be dry method melting or wet method melting.
In a specific embodiment, beef fat involved in the present invention is ox abdominal fat, tripe portion is fatty, ox segmentation
It is one or more in the raw fat of oil.
In a specific embodiment, butter dry method melting of the invention refers to add ox life fat since 20 DEG C
Heat is warming up to 160-190 DEG C, and maintain 2-5min at 160-190 DEG C by 30-60min.
In a specific embodiment, butter of the invention are prepared by the method for dry method melting：With ox
Waist oil, tripe oil, the raw fat of ox segmentation oil, by chopping fat input stainless steel boiler, are made as raw material using conduction oil
Heat transfer is carried out for medium, is maintained in heating process and constantly stirs to prevent local temperature overheat from generating strong be charred
Taste is begun to warm up from 20 DEG C, is slowly heated up, is reached 160-190 DEG C by 30-60min temperature, and 2- is maintained at outlet temperature
5min, mixing speed 20-50r/min.
In a specific embodiment, butter of the invention are prepared by the method for wet method melting：With ox
Chopping fat is put into steam copper or high pressure gas refining tank, kept as raw material by waist oil, tripe oil, the raw fat of ox segmentation oil
For temperature in steam copper or high pressure gas refining tank at 100-190 DEG C, pressure 0.1-1MPa, refining 30-90min is (right at each temperature
Pressure is answered to be subject to steam copper pressure gauge to show).
In a specific embodiment, the fusing point of butter of the invention is 40-49 DEG C.
In a specific embodiment, butter of the invention can be the refining butter refined to tanning butter.
The fractionation method of butter
Fractionation method according to the present invention mainly includes 3 stages：1) thawing of butter；2) butter cooling knot after melting
It is brilliant；3) solid-liquid is separated.
The thawing step of the butter refers to：Butter are dissolved into liquid by the means of heating, which can be with
It is any of heating means, preferably electrical heating.Heating temperature is 50-100 DEG C, preferably 60-80 DEG C, more preferably 72-
75℃.In order to destroy irregular crystal that may be present in butter to the full extent, butter system temperature reaches outlet temperature
Afterwards, it is kept in the range of outlet temperature the regular hour, preferably maintains more than 0.5h.
Refer to the step of butter crystallisation by cooling after the thawing：The butter of thawing are put into device, lead to overcooled hand
Section reduces the temperature of butter.Wherein, the means of cooling can be any existing cooling means, such as be carried out using cooling medium
Cooling, it is preferable to use cooling water cools down, wherein, the temperature of cooling water is 28-30 DEG C.Preferably, the reduction of butter temperature
Rate is 1-5 DEG C/h, time 4-70h, it is furthermore preferred that the reduction rate of butter temperature is 2-4 DEG C/h, time 6-60h.
The step of separation, specifically refers to carry out separation of solid and liquid by the way of filtering, and specific filter plant is without spy
Other restriction may be used filter plant conventional in the art, but from the angle of filter efficiency, may be used and pressurizeed
The means of filter are such as detached using filter press.Determining using the quality of filter cake as standard, the filter cake of press filtration pressure and time of filter pressing
It is solid, without liquid oil, adhesion.
In a specific embodiment, the initial pressure control of press filtration maintains 5- under 0.2-0.4MPa, initial pressure
After 10min, raising pressure to 0.6-0.9MPa, filtering and extrusion time are about 13-20min.
In a specific embodiment, which can also include optional purification step, purification step tool
Body refers to carry out deodorization processing to oleostearin.Deodorization processing can use normal pressure deodorization either vacuum deodorization, deodorization temperature
120-260 DEG C of degree.Deodorization time 15-90min.When using vacuum deodorization, the vacuum degree of deodorization is 0.8mbar -1bar.
Specific point of the invention puies forward step and can illustratively be enumerated as：Pass through electrical heating (GS12-2 electricity before processing point is proposed
Sub- constant speed stirrer, Co., Ltd of Shanghai Special Medical Appliances Factory) butter are dissolved into liquid, continue to be heated to 72- before crystallization
75 DEG C, to destroy all original crystal, and are kept for half an hour in the temperature range, destroy irregular crystal that may be present.It is logical
The temperature (28-30 DEG C) of cooling water in crystallizing tank in control technique (square source JYZ) coil pipe is crossed to control the crystallization process of butter, is put
It is cooled down in water-bath (XMTD thermostat water baths, Beijing medical apparatus and instruments factory), (ZBC-30 intelligent temperature controls is monitored using temperature controller
Instrument, Henan Albert's development in science and technology Co., Ltd), rate of temperature fall (rate of temperature fall is controlled in 1-5 DEG C/h) stops after 4-70 hours
Cooling.The butter after crystallization are filtered using full-automatic diaphragm formula filter press (sub- dragon XAYG920), initial pressure control exists
0.2-0.4MPa, after maintaining 5-10min under initial pressure, raising pressure to 0.6-0.9MPa, filtering and extrusion time are about
13-20min。
The mixing of oleostearin and vegetable oil
In the present invention, oleostearin is mixed with vegetable oil, so as to obtain the fat or oil composition of the present invention.
In the present invention, the fat or oil composition includes the oleostearin of 10-70 mass % and the plant of 30-90 mass %
Oil.For the mode of the two mixing, there is no particular limitation, can take the hybrid mode of this field routine.
The processing of food
The fat or oil composition of the present invention, can be used for various food, such as the rice and flour of the vegetables or frying of flavouring or frying
Food, preferably chili oil, thick broad-bean sauce, beans used in laba porridge, pickles, meat pulp, fry celery, fry Chinese cabbage, Sautéed Lettuce, fry lotus root piece, stir-baked RHIZOMA DIOSCOREAE,
Parched rice meal, fried flour.
Especially, fat or oil composition of the invention, especially suitable for chili oil, the frying of vegetables.When it is peppery applied to oil
During the frying of green pepper, the oil content in chili oil can be promoted, the mixing homogeneity of capsicum and grease is preferable, it is not easy to detach.When
It is applied to vegetables frying when, can make it is more soft glutinous on the vegetables after frying, it is more glossy in appearance.
Rapeseed oil is the pure rapeseed oil of commercially available golden dragonfish, seed oil of sunflower is commercially available golden dragonfish sunlight sunflower oil, soybean oil is
Commercially available ingot board soybean oil, palm stearin (fusing point is 52 DEG C) are commercially available golden swallow shortening.
1 butter of embodiment are produced
The beef fat purchased from Shandong Linyi is taken first as raw material, by chopping fatty (about 3 × 3 × 3cm) input electrothermal
Heat conduction in jacketed pan is led in jacketed pan (safe and sound Machinery Co., Ltd. of city of Zhucheng, model DG600ATF-155-156), rear setting
The temperature of oil is 240 DEG C, carries out heat transfer as medium using conduction oil, is maintained in heating process and constantly stirs to prevent
Local temperature overheat, which generates, is charred taste.Treat that moisture largely evaporates in beef fat, liquid butter occupy the majority, and dregs of fat floating occupies the majority
When, intermittently starting blender (opens 5min, interval 5min, mixing speed 36r/min), and clears up the oil wound on blender
Slag.It monitors butter temperature in real time, when oil temperature is to 180 DEG C, maintains 2min, stop heating, filtered using 2 layer of 5 mesh stainless (steel) wire
Remove meat slag, after by pocket type funnel filter removal little particle impurity (Φ=1 μm), obtain butter 1.
Screening high-quality beef fat (tripe oil, ox waist oil, ox segmentation oil), is cleaned；Blocking beef fat (about 60 will be freezed
× 40 × 20cm), be cut into small pieces (about 0.5 × 0.5 × 0.5cm), increases fat surface product；Fat lump conveying through chopping is supreme
It calms the anger and refines tank, add in vapor and add fuser oil, keep the temperature in high pressure gas refining tank at 100-190 DEG C, pressure 0.5MPa, heating
After time 60min, the dregs of fat, oil phase, water phase three phase centrifugation detach to obtain oil phase (high pressure gas refining butter)；Gained butter will be centrifuged
Filter bag (Φ=1 μm) separating and removing impurities are carried out, obtain butter 2.
The preparation of 2 oleostearin of embodiment
The butter 1 of the tanning of 15kg embodiments 1 are weighed, (GS12-2 electronics constant speed stirrers, Shanghai medical equipment are special by electrical heating
Machine Co., Ltd., Factory) butter 1 are dissolved into liquid after, continue to heat butter to 75 DEG C to destroy all original crystal, and
The temperature range is kept for half an hour, destroys irregular crystal that may be present.By controlling crystallizing tank in technique (square source JYZ) disk
The temperature (30 DEG C) of cooling water controls the crystallization process of butter in pipe, is placed in water-bath (XMTD thermostat water baths, Beijing medical treatment
Instrument factory) in cool down, monitored (ZBC-30 intelligent temperature control instruments, Henan Albert's development in science and technology Co., Ltd) using temperature controller, drop
Warm rate (rate of temperature fall is controlled in 5 DEG C/h), crystal gradually grows up, increases after 9 hours.Using full-automatic diaphragm formula filter press
(sub- dragon XAYG920) is filtered the butter after crystallization, and initial pressure control maintains 5- under 0.3MPa, initial pressure
After 10min, raising pressure to 0.9MPa, filtering and extrusion time are about 15min.
The butter that step obtains are carried to above-mentioned point consolidate fat and carry out deodorization processing, vacuum degree 100mbar, deodorization temperature 235
℃.Deodorization time 90min obtains oleostearin 1.
With reference to the preparation of above-mentioned oleostearin 1, the butter 2 that 15kg embodiments 1 is taken to boil are carried using identical dividing, are deodorized
Technique obtains oleostearin 2.
The pure butter of sunlight (butter 3) that 15kg benefits Hai Jiali (Tai'an) oil prodution industry Co., Ltd produces are taken according to above-mentioned
The preparation method of oleostearin 1, using identical dividing carries, deodorizing technology obtains oleostearin 3.
The preparation of 3 fat or oil composition of embodiment
By oleostearin 1 either butter 1 and vegetable oil (rapeseed oil or palm stearin) according to table 1 ratio (mass ratio)
It is mixed, mixing temperature is 25 DEG C, obtains fat or oil composition 1-10.
Embodiment 4Different fat or oil compositions make chili oil, and chili oil surface oil content measures
Chili oil production method and oil content test method：
(1) pimiento is exposed to the sun dry, extracts the root base of a fruit, weighed 250g and extract the pimiento after the root base of a fruit；
(2) pulverizer (Philip HR2168) is put into, smashes 15s so that paprika diameter 2-3mm weighs 150g；
(3) 200g fat or oil compositions 1 are weighed, are heated to 100 DEG C, the fat or oil composition 1 that 60g is taken to be heated to 100 DEG C pours into
Into broken capsicum, with capsicum into paste；
(4) continue to heat remaining 140g fat or oil compositions 1, when oil temperature reaches 120 DEG C, then by 70g fat or oil compositions 1
It pours into capsicum beaker, stirs, stand；
(5) continue to heat remaining 70g fat or oil compositions 1, be combined when oil temperature reaches 140 DEG C, then by remaining 70g greases
Object 1 is sprinkled in capsicum bowl, and cooling is placed for 24 hours；
(6) oil content test (soxhlet extraction methods)：Chili oil 5g or so is weighed to cable type extractor according, addition with spoon at random
150mL n-hexanes extract 4-6h, and Rotary Evaporators recycling design is dried, weighs, analyzed, and are repeated 3 times to obtain average oil content.
According to above step, chili oil is made respectively, and detect each fat or oil composition respectively using fat or oil composition 2-10
The average oil content of the chili oil of preparation, as a result such as table 1：
Table 1 makes chili oil difference grease combination oil content
As shown in Table 1, chili oil oil content made of rapeseed oil is 21%, so as to cause chili oil more dry, uses chopsticks
Take chili oil that cannot uniformly obtain capsicum and oil, oil content is not high.After adding in 10% oleostearin 1, it is peppery that oil can be significantly improved
The oil content of green pepper, oil content 31%, oil content is then improved to 34% after adding in 20% oleostearin 1, and it is hard to add in 40% butter
1 oil content of fat reaches 47%, adds in 70% oleostearin 1, and oil content is even more to reach 55%.Oil-containing is with obvious effects so that oil with
Capsicum mixing is more uniform, easy to use.In addition, chili oil oil content is 25% made from the butter 1 of addition 30%, have certain
Castering action but not as good as oleostearin 1 acts on.It is 26% to add in oil content made from 30% palm stearin, similar with butter
Effect, but not as good as oleostearin effect.
Embodiment 5Different fat or oil compositions make chili oil, and chili oil surface oil content measures
Operating method and embodiment 3 are completely the same, only change the fat type of fat or oil composition and respective ratio (quality
Than), mixing temperature is 25 DEG C, obtains fat or oil composition 11-20.
According to the operating method of embodiment 4, chili oil is made respectively, and detection is each respectively using fat or oil composition 11-20
The average oil content of chili oil prepared by fat or oil composition, as a result such as table 2：
Table 2 makes chili oil difference grease combination oil content
As shown in Table 2, chili oil oil content made of seed oil of sunflower is 23%.It, can be apparent after adding in 10% oleostearin 2
The oil content of chili oil is improved, oil content 30%, oil content is then improved to 36% after adding in 20% oleostearin 2, is added in
The oil content of 40% oleostearin 2 reaches 46%, and after adding in 70% oleostearin 2, oil content is even more to reach 56%, oil-containing effect
Significantly so that oil mixed with capsicum it is more uniform, it is easy to use.In addition, chili oil oil content made from the butter 2 of addition 30%
It is 26%, has a certain upgrade and act on but not as good as oleostearin 2 acts on.Add in 30% palm stearin made from oil content be
25%, the effect similar with butter, but not as good as oleostearin effect.
Embodiment 6Different fat or oil compositions make chili oil, and chili oil surface oil content measures
Operating method and embodiment 3 are completely the same, only change the fat type of fat or oil composition and respective ratio (quality
Than), mixing temperature is 25 DEG C, obtains fat or oil composition 21-30.
According to the operating method of embodiment 4, chili oil is made respectively, and detection is each respectively using fat or oil composition 21-30
The average oil content of chili oil prepared by fat or oil composition, as a result such as table 3：
Table 3 makes chili oil difference grease combination oil content
As shown in Table 3, chili oil oil content made of soybean oil is 21%.It, can be apparent after adding in 10% oleostearin 3
The oil content of chili oil is improved, oil content 28%, oil content is then improved to 33% after adding in 20% oleostearin 3, is added in
40% oleostearin, 3 oil cut rate is even more to reach 44%, and oil content is even more to have reached 55% after adding in 70% oleostearin 3, oil-containing
It is with obvious effects so that oil mixed with capsicum it is more uniform, it is easy to use.In addition, chili oil made from the butter 3 of addition 20% contains
Oil cut rate is 24%, has a certain upgrade and acts on but not as good as oleostearin 3 acts on.Add in oil content made from 30% palm stearin
It is 24%, it is similar with butter, but not as good as oleostearin effect.
After the different fat or oil composition culinary art green vegetables of embodiment 7, the brightness of green vegetables, mouthfeel hardness
Because celery shape is relatively regular, its hardness can be tested using French fries dedicated probe.
Operating procedure：
(1) celery 500g is taken, cuts root, removes dish leaf and old root, its tender stalk is taken to be put into clear water, is cut into 4cm's long
Section；
(2) frying pan as very hot oven is heated, pours into edible oil 50g and heat, when infrared temperature rifle surveys oil temperature to 180 DEG C, pour into celery
Dish stir-frying is uniform, adds in salt 2g, stir-fries 2 minutes, you can take the dish out of the pot；
(3) 10 celeriacs are put into Texture instrument (TA plus A/MC, French fries probe), poly- probe distance at random after off the pot
5cm, time control are popped one's head in and are carried out downwards with 1cm/s speed in 70s, startup test, go deep into celery 5mm and stop test, display is most
Peak ordinate (g) is hardness；
(4) celery brightness after while being cooked using the test of portable chromatism test instrument (chromatogram CS-210).Detection method is Lab
Method is the chromatic value for representing object color；Wherein L*：Represent shading value (black and white).
According to above step, grease in embodiment 3 is selected to combine in 1-10, embodiment 6 in grease combination 24, embodiment 5
Grease combination 16, mouthfeel hardness, brightness such as table 4：
Table 4 cooks celery difference grease combination mouthfeel, luminance difference
As shown in Table 4, the celery mouthfeel hardness cooked using rapeseed oil is maximum (2554g/10 roots), adds oleostearin 1
Mouthfeel is apparent soft glutinous afterwards, and stiff sense is eased, and after adding 10% oleostearin 1, hardness declines 7.9% (2353g/10 roots),
After the oleostearin 1 of addition 20%, 30%, 40%, celery hardness declines 14.2% (2192g/10 roots), 25.1% respectively
(1913g/10 roots), 17.7% (2102g/10 roots) also has soft glutinous effect, but be not as bright as oleostearin 1 after adding 30% butter 1
It is aobvious.And the palm stearin for adding 30% does not have soft glutinous effect (2502g/10 roots).Meanwhile after adding in a certain amount of oleostearin 1, tool
There is apparent " colouring " effect, using rapeseed oil as with reference to (20.35), brightness promotes 19.1% (10%), 34.4% respectively
(20%).But after adding to 30% oleostearin 1, luminance raising 39.6%, after adding to 40%, brightness improves 29.2%, but butter
After stearine content is excessively high, brightness decreases.30% butter 1 of similary addition can promote brightness 8.8%, but add 30% palm
After tristearin, celery brightness is without promotion or even is declined slightly (20.11).
Meanwhile 80% combination of the soybean oil with 20% oleostearin 3 and 60% seed oil of sunflower combine nothing with 40% oleostearin 2
By being in hardness and brightness, there is good performance.
Based on embodiment 4,5,6, it is known that by adding oleostearin, chili oil oil content can be improved.Meanwhile it cooks green
Enable to green vegetables more soft glutinous after dish, without stiff sense, green vegetables brightness also increased.Synthesis practices, and adds 10-70%
Oleostearin, effect are preferable.
It should be understood that after the above for having read the present invention, those skilled in the art can make the present invention various
Change or modification, such equivalent forms equally fall within the application range as defined in the appended claims.
Claims (10)
1. a kind of fat or oil composition for improving food mouthfeel and/or its brightness, which is characterized in that contain in the fat or oil composition
Vegetable oil and oleostearin, with the total weight of the fat or oil composition, the oleostearin content is 10-70 weight %, excellent
Content is selected as 10-50 weight %, more preferable content is 20-40 weight %, and the content of the vegetable oil is 30-90 weight %, excellent
Content is selected as 50-90 weight %, more preferable content is 60-80 weight %.
2. fat or oil composition as described in claim 1, which is characterized in that the vegetable oil is rapeseed oil, palm oil, soybean
One or more of oil, cottonseed oil, peanut oil, sesame oil, seed oil of sunflower, Rice oil.
3. fat or oil composition as described in claim 1, which is characterized in that the oleostearin point is raised by being carried out to butter
It arrives, wherein, this point puies forward step and includes following process：(1) heating butter make its thawing；(2) reducing butter temperature makes its crystallization；
(3) separation of solid and liquid.
4. fat or oil composition as claimed in claim 3, which is characterized in that described point puies forward step and further include with next or more
A technical characteristic：
(a) heating temperature of process (1) is 50-100 DEG C, preferably 60-80 DEG C, more preferable 72-75 DEG C；
(b) rate of temperature fall of process (2) is 1-5 DEG C/h, and cool down 4-70h；
(c) separating step of process (3) is is separated by filtration.
A kind of 5. preparation method for the fat or oil composition for improving food mouthfeel and/or its brightness, which is characterized in that its step packet
It includes and mixes oleostearin with vegetable oil, with the total weight of the fat or oil composition, the content of the oleostearin is
10-70 weight %, preferred content are 10-50 weight %, and more preferable content is 20-40 weight %；The content of the vegetable oil is
30-90 weight %, preferred content are 50-90 weight %, more preferably 60-80 weight %.
6. the preparation method of fat or oil composition as claimed in claim 5, which is characterized in that the oleostearin is by ox
Oil carries out what is point raised, and wherein this point puies forward step and mainly include following process：(1) heating butter make its thawing；(2) ox is reduced
Oil temperature makes its crystallization；(3) separation of solid and liquid.
7. a kind of food, is characterized in that, the food containing with good grounds claim 1-4 any one of them fat or oil composition or according to
The fat or oil composition that claim 5-6 any one of them preparation methods obtain.
8. food according to claim 7, which is flavouring or the vegetables of frying or the rice and flour food of frying, preferably
For chili oil, thick broad-bean sauce, beans used in laba porridge, pickles, meat pulp, fry celery, stir-fry Chinese cabbage, Sautéed Lettuce, stir-fry lotus root piece, stir-baked RHIZOMA DIOSCOREAE, parched rice meal, stir-fry
Face.
9. a kind of oleostearin is appointed according to claim 1-4 any one of them fat or oil composition or according to claim 5-6
Purposes of the fat or oil composition that preparation method described in one obtains in food oil content is promoted, the food are preferably that oil is peppery
Green pepper, thick broad-bean sauce, beans used in laba porridge, pickles, meat pulp, the vegetables of frying, frying rice and flour food.
10. a kind of oleostearin is appointed according to claim 1-4 any one of them fat or oil composition or according to claim 5-6
The use of soft glutinous mouthfeel and/or brightness of the fat or oil composition that preparation method described in one obtains after vegetables culinary art is promoted
On the way.
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| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
| CN110915943A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Method for extracting beef oil |
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| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
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