CN110283656A - A kind of low cholesterol and low acid value butter and preparation method thereof - Google Patents
A kind of low cholesterol and low acid value butter and preparation method thereof Download PDFInfo
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- CN110283656A CN110283656A CN201910618121.5A CN201910618121A CN110283656A CN 110283656 A CN110283656 A CN 110283656A CN 201910618121 A CN201910618121 A CN 201910618121A CN 110283656 A CN110283656 A CN 110283656A
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- butter
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- lipase
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- 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
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/06—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with glycerol
Abstract
The invention discloses a kind of low cholesterols and low acid value butter and preparation method thereof, preparation method includes: beef fat raw material to be boiled by gradient increased temperature, by cholesterol oxidase and lipase enzymolysis processing and etc. the high-quality butter of low cholesterol, low acid value are made.Butter are wherein boiled using gradient increased temperature, avoid uneven heating of butter during tanning, the case where hot soak condition is oxidized easily.The gradient tanning butter and biologic enzymolysis method that the present invention uses refine butter, cholesterol level in butter is quickly reduced using safe and non-toxic cholesterol oxidase, lipase, which digests, reduces the acid values of butter, has the advantages such as at low cost, easy to operate, health is pollution-free, flavor free of losses, product quality are higher.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of low cholesterol and low acid value butter and its preparation side
Method.
Background technique
Made of butter refer to through examining qualified beef fat processing to refine, color is off-white color or faint yellow, and mouthfeel is thin
It is greasy, the animal fat in flavor tunnel.Nutritional ingredients and the various trace elements such as a variety of fatty acid, vitamin A, E are rich in butter,
Nutritive value with higher and economic value.It is widely used in chafing dish bottom flavorings, dairy products, shortening, baking goods, bags of bechamed
Deng production, especially on production chafing dish bottom flavorings, using butter be the chafing dish that makes of bottom material it is peppery without it is dry, mildly without excessive internal heat,
It is mellow, fragrant and oiliness, there is wide application market.
Prepare at present edible butter frequently with mode be refining, during high temperature tanning, uneven heating causes
Dregs of fat coking phenomenon occurs, and will cause flavor substance in butter and largely lose, fatty acid etc. is constantly oxidized, and is eventually led to
The butter color that refining comes out is deep yellow, and acid value is big, and impurity is more, there is peculiar smell, mouthfeel is poor, and quality is lower, and refines and obtain
Cholesterol level is higher in butter, and large amounts of food might have extra cholesterol and stockpile in vivo, causes arteries athero- hard
The cardiovascular and cerebrovasculars problems such as change, are not conducive to good health.In addition, butter belong to the higher grease of acid value, high acid value oil is largely taken
Rouge can destroy Human Physiology balance, lead to human body digestive discomfort, diarrhea and damage liver.Therefore it needs solid by removal of impurities, drop gallbladder
The techniques such as alcohol, removal free fatty acid finish butter, to meet it in the normal use in food.
The cholesterol reduced in grease at present mainly uses organic solvent extractionprocess and cycloheptaamylose investment.It is organic molten
There can be the safety issue that organic solvent remains in product when agent method Cholesterol removal；There is refining in cycloheptaamylose investment
Time processed is long, consumes energy the problems such as higher.Therefore, a kind of method of novel reduction cholesterol is found to solve safety, implement
Cost, convenience etc. are extremely urgent.
Traditional acid stripping method mainly includes chemical alkali-refining deacidification and steam depickling in oil and fat refining.Chemical alkali-refining deacidification is
Alkali is added into grease, alkali generates gleditsia sinensis with free fatty acid, to reduce acid value.Chemical alkali-refining deacidification disadvantage is neutral oil
Rouge issues unboiled water solution in alkali effect, has a large amount of neutral grease to be lost；The soap stock of generation needs acidification, cause a large amount of waste water and
Environment is polluted, and makes the loss of a large number of nutrients.Steam depickling steams the trip taken out of in grease using water vapour outward
From fatty acid, the particularity fragrance matter of butter can shed together with steam during disengaging, seriously affect butter itself
Flavor.
Summary of the invention
It is an object of the invention to: in view of the above existing problems in the prior art, the present invention provides a kind of low cholesterol and
Low acid value butter and preparation method thereof, to solve butter in the preparation, high temperature tanning during flavor loss it is serious, cholesterol and
Acid value is higher to wait the problem of encountering in process of production.
The technical solution adopted by the invention is as follows:
A kind of preparation method of low cholesterol and low acid value butter, comprising the following steps:
S1. feedstock processing: beef fat cleaning is dried, chopping obtains beef fat block, preferably quick-frozen at -21~-19 DEG C
And it shreds；
S2. it boils: by beef fat block obtained by S1 step according to every 15min 10 DEG C of progress gradients of heating in 100~200 DEG C
Heating tanning, centrifugation slagging-off, obtains a mao butter；
S3. it reduces cholesterol processing: hair butter obtained by S2 step being cooled to 50~60 DEG C, cholesterol oxidase is added,
After digesting 4~6h, it is centrifugated out cholesterol oxidase, is reduced the butter of cholesterol；
S4. it reduces acid value processing: being reduced obtained by S3 step and lipase and edible glycerol are added in the butter of cholesterol,
After 50~60 DEG C of 8~12h of enzymatic hydrolysis, lipase is centrifugated out to get low cholesterol and low acid value butter.
Further, the concrete mode that gradient increased temperature boils in S2 step are as follows: every 15min heating is primary, promotes temperature every time
Degree is 10 DEG C, and temperature boils 30min after being promoted to 200 DEG C again.
Further, the additive amount of cholesterol oxidase is the 1~5% of the hair butter quality in S3 step；Preferably,
Cholesterol oxidase is the cholesterol oxidase of immobilization.
Further, in S4 step the additive amount of lipase be reduce cholesterol butter quality 1~5%；It is preferred that
Ground, lipase are the lipase of immobilization.
Further, the additive amount of edible glycerol is calculated by following equation in S4 step:
M: edible glycerol additive amount, g；A: butter acid value, mg/g；m1: reaction butter quality, g；
M1: the molal weight of glycerol, 92.09g/mol；M2: the molal weight of KOH, 56.1g/mol；
Among the above, butter acid value acid base titration method according to as defined in national standard GB 5009.229-2016 is measured, i.e.,
Acid-base reaction is carried out using KOH and butter, obtains butter acid value.
Edible glycerol is esterified reaction with the free fatty acid in butter, obtains the theoretical additive amount of glycerol, the same butter of glycerol
In free fatty acid esterification reaction principle it is as follows:
Further, lipase is rhizomucor miehei lipase (GenBank:CAA00250.1), dredges cotton like in S4 step
Thermophilic hyphomycete lipase (GenBank:AF054513) and antarctic candida B lipase (GenBank:No.Z30645.1)
At least one of.
The low cholesterol and low acid value butter being prepared using the preparation method of above-mentioned low cholesterol and low acid value butter.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1, the present invention boils beef fat by temperature stage by stage, and during tanning, beef fat block is heated evenly, and is maintained
The flavour of butter, dregs of fat noncoking, nutrition not easily run off；
2, the present invention uses cholesterol oxidase and lipase to the cholesterol in hair butter in hair butter refining process
With free-fat enzymolysis processing, cholesterol oxidase reduces cholesterol level in butter, and lipase enzymatic hydrolysis reduces butter
Acid value, in conjunction with gradient increased temperature boiling method of the invention, to obtain the purification with the low cholesterol, low acid value of excellent flavor
Butter；
3, the cholesterol oxidase that uses of the present invention and lipase using immobilization cholesterol oxidase and immobilization
Lipase reduces the economic input of enzyme in process of production so that the recycling rate of waterused of enzyme is significantly improved.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not used to limit
The fixed present invention, i.e., described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Therefore, the model of claimed invention is not intended to limit to the detailed description of the embodiment of the present invention below
It encloses, but is merely representative of selected embodiment of the invention.Based on the embodiment of the present invention, those skilled in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
It should be noted that the relational terms of term " first " and " second " or the like be used merely to an entity or
Operation is distinguished with another entity or operation, and without necessarily requiring or implying between these entities or operation, there are any
This actual relationship or sequence.Moreover, the terms "include", "comprise" or its any other variant be intended to it is non-exclusive
Property include so that include a series of elements process, method, article or equipment not only include those elements, but also
Further include other elements that are not explicitly listed, or further include for this process, method, article or equipment it is intrinsic
Element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that including described
There is also other identical elements in the process, method, article or equipment of element.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of low cholesterol and low acid value butter that present pre-ferred embodiments provide, the specific method is as follows for preparation:
(1) to examine qualified beef fat as raw material, cleaning is carried out to it using the water for meeting edible safety and is dried, and
It is carried out at -21 DEG C~-19 DEG C of temperature quick-frozen, beef fat is shredded using pulverizer, obtains beef fat block.
(2) gradient temperature boils: will crush obtained beef fat block and boils at 100 DEG C in initial temperature, often
15min heating is primary, and promoting each temperature is 10 DEG C, is finally warming up to 200 DEG C of tanning 30min, and slag-liquid separation obtains tanning hair
Butter.
(3) it reduces cholesterol: hair butter oil temperature obtained by above-mentioned steps (2) being reduced to 50 DEG C~60 DEG C, immobilization is added
Cholesterol oxidase, cholesterol oxidase additive amount be butter quality 3%, enzymolysis time 5h, be centrifugated immobilization
Cholesterol oxidase, be reduced the butter of cholesterol.
(4) it reduces acid value: edible glycerol and Rhizomocur miehei being added into the butter being centrifuged described in above-mentioned steps (3)
Lipase is digested, and hydrolysis temperature is 50 DEG C~60 DEG C, and enzymolysis time 12h is centrifugated out lipase, and it is solid to obtain low gallbladder
Pure and mild low acid value butter；Wherein, lipase additive amount is the 3% of butter quality；Edible glycerol additive amount passes through following formula meter
It obtains:
M: edible glycerol additive amount, g；A: butter acid value, mg/g；m1: reaction butter quality, g；
M1: the molal weight of glycerol, 92.09g/mol；M2: the molal weight of KOH, 56.1g/mol；
Among the above, butter acid value is measured according to the acid base titration method of national regulations, i.e., is carried out using KOH and butter
Acid-base reaction obtains butter acid value.
(5) it packs: by low cholesterol obtained by above-mentioned steps (4) and low acid value butter under the conditions of 0 DEG C, being quickly cooled down sealing
It saves.
Embodiment 2
A kind of low cholesterol and low acid value butter that present pre-ferred embodiments provide, the specific method is as follows for preparation:
(1) to examine qualified beef fat as raw material, cleaning is carried out to it using the water for meeting edible safety and is dried, and
Carried out at -21 DEG C~-19 DEG C of temperature it is quick-frozen, using pulverizer to beef fat carry out cutting and grinding, obtain beef fat block.
(2) gradient temperature boils: will crush obtained beef fat block and boils at 100 DEG C in initial temperature, often
15min heating is primary, and promoting each temperature is 10 DEG C, is finally warming up to 200 DEG C of tanning 30min, and slag-liquid separation obtains tanning hair
Butter.
(3) it reduces cholesterol: hair butter oil temperature obtained by above-mentioned steps (2) being reduced to 50 DEG C~60 DEG C, immobilization is added
Cholesterol oxidase, cholesterol oxidase additive amount be butter quality 2%, enzymolysis time 5h, be centrifugated immobilization
Cholesterol oxidase, be reduced the butter of cholesterol.
(4) it reduces acid value: edible glycerol and Rhizomocur miehei being added into the butter being centrifuged described in above-mentioned steps (3)
Lipase is digested, and hydrolysis temperature is 50 DEG C~60 DEG C, and enzymolysis time 10h is centrifugated out lipase, and it is solid to obtain low gallbladder
Pure and mild low acid value butter；Wherein, lipase additive amount is the 2% of butter quality；Edible glycerol additive amount passes through following formula meter
It obtains:
M: edible glycerol additive amount, g；A: butter acid value, mg/g；m1: reaction butter quality, g；
M1: the molal weight of glycerol, 92.09g/mol；M2: the molal weight of KOH, 56.1g/mol；
Among the above, butter acid value is measured according to the acid base titration method of national regulations, i.e., is carried out using KOH and butter
Acid-base reaction obtains butter acid value.
(5) it packs: by low cholesterol obtained by above-mentioned steps (4) and low acid value butter under the conditions of 0 DEG C, being quickly cooled down sealing
It saves.
Embodiment 3
A kind of low cholesterol and low acid value butter that present pre-ferred embodiments provide, the specific method is as follows for preparation:
(1) to examine qualified beef fat as raw material, cleaning is carried out to it using the water for meeting edible safety and is dried, and
Carried out at -21 DEG C~-19 DEG C of temperature it is quick-frozen, using pulverizer to beef fat carry out cutting and grinding, obtain beef fat block.
(2) gradient temperature boils: will crush obtained beef fat block and boils at 100 DEG C in initial temperature, often
15min heating is primary, and promoting each temperature is 10 DEG C, is finally warming up to 200 DEG C of tanning 30min, and slag-liquid separation obtains tanning hair
Butter.
(3) it reduces cholesterol: hair butter oil temperature obtained by above-mentioned steps (2) being reduced to 50 DEG C~60 DEG C, immobilization is added
Cholesterol oxidase, cholesterol oxidase additive amount be butter quality 4%, enzymolysis time 5h, be centrifugated immobilization
Cholesterol oxidase, be reduced the butter of cholesterol.
(4) it reduces acid value: edible glycerol and Rhizomocur miehei being added into the butter being centrifuged described in above-mentioned steps (3)
Lipase is digested, and hydrolysis temperature is 50 DEG C~60 DEG C, and enzymolysis time 8h is centrifugated out lipase, and it is solid to obtain low gallbladder
Pure and mild low acid value butter；Wherein, lipase additive amount is the 4% of butter quality；Edible glycerol additive amount passes through following formula meter
It obtains:
M: edible glycerol additive amount, g；A: butter acid value, mg/g；m1: reaction butter quality, g；
M1: the molal weight of glycerol, 92.09g/mol；M2: the molal weight of KOH, 56.1g/mol；
Among the above, butter acid value is measured according to the acid base titration method of national regulations, i.e., is carried out using KOH and butter
Acid-base reaction obtains butter acid value.
(5) it packs: by low cholesterol obtained by above-mentioned steps (4) and low acid value butter under the conditions of 0 DEG C, being quickly cooled down sealing
It saves.
Comparative example 1
This experiment provides a kind of tanning butter, and specific preparation process is as follows:
(1) to examine qualified beef fat as raw material, cleaning is carried out to it using the water for meeting edible safety and is dried, and
Carried out at -19 DEG C -21 DEG C of temperature it is quick-frozen, using pulverizer to beef fat carry out cutting and grinding, obtain beef fat block；
(2) butter boil: the beef fat block of above-mentioned steps (1) being carried out tanning 180min at 200 DEG C of temperature, centrifugation is heavy
Drop separation, obtains butter；
(3) pack: by above-mentioned steps (2) resulting butter under the conditions of 0 DEG C, rapid cooling is sealed.
Comparative example 2
This experiment provides a kind of gradient increased temperature tanning butter, and specific preparation process is as follows:
(1) to examine qualified beef fat as raw material, cleaning is carried out to it using the water for meeting edible safety and is dried, and
Carried out at -21 DEG C to -19 DEG C of temperature it is quick-frozen, using pulverizer to beef fat carry out cutting and grinding, obtain beef fat block；
(2) gradient temperature boils: will crush obtained beef fat block and boils at 100 DEG C in initial temperature, often
15min heating is primary, and promoting each temperature is 10 DEG C, is finally warming up to 200 DEG C of tanning 30min, and slag-liquid separation obtains tanning hair
Butter；
(3) pack: by above-mentioned steps (2) resulting butter under the conditions of 0 DEG C, rapid cooling is sealed.
Experimental example
The physical and chemical index of butter that embodiment 1, comparative example 1, comparative example 2 are prepared and butter available on the market into
Row compares, the test method of use are as follows:
Cholesterol level is examined: GB 5009.128-2016；
Acid value is examined: GB 5009.229-2016；
Peroxide value is examined: GB 5009.227-2016.
The results are shown in Table 1:
The physical and chemical index of 1 butter of table
As seen from the above table, the flavor for the butter being prepared using preparation method of the invention is saved well, peroxide value,
The indexs such as cholesterol, acid value have obtained apparent reduction, significantly improve the quality of butter.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. the preparation method of a kind of low cholesterol and low acid value butter, which comprises the following steps:
S1. feedstock processing: beef fat cleaning is dried, chopping obtains beef fat block；
S2. it boils: by beef fat block obtained by S1 step according to every 15min 10 DEG C of progress gradient increased temperatures of heating in 100~200 DEG C
Tanning, centrifugation slagging-off, obtains a mao butter；
S3. it reduces cholesterol processing: hair butter obtained by S2 step is cooled to 50~60 DEG C, cholesterol oxidase, enzymatic hydrolysis 4 is added
After~6h, it is centrifugated out cholesterol oxidase, is reduced the butter of cholesterol；
S4. it reduces acid value processing: being reduced obtained by S3 step and lipase and edible glycerol are added in the butter of cholesterol, 50~
After 60 DEG C of 8~12h of enzymatic hydrolysis, lipase is centrifugated out to get low cholesterol and low acid value butter.
2. the preparation method of low cholesterol according to claim 1 and low acid value butter, which is characterized in that the S2 step
The concrete mode of middle gradient increased temperature tanning are as follows: every 15min heating is primary, and promoting temperature every time is 10 DEG C, and temperature is promoted to 200 DEG C
Boil 30min again afterwards.
3. the preparation method of low cholesterol according to claim 1 and low acid value butter, it is characterised in that: the S3 step
The additive amount of middle cholesterol oxidase is the 1~5% of the hair butter quality.
4. the preparation method of low cholesterol according to claim 1 and low acid value butter, it is characterised in that: the S4 step
The additive amount of middle lipase is the 1~5% of the quality of the butter of reduction cholesterol.
5. the preparation method of low cholesterol according to claim 1 and low acid value butter, which is characterized in that the S4 step
The additive amount of middle edible glycerol is calculated by following equation:
M: edible glycerol additive amount, g；A: butter acid value, mg/g；m1: reaction butter quality, g；
M1: the molal weight of glycerol, 92.09g/mol；M2: the molal weight of KOH, 56.1g/mol.
6. the preparation method of low cholesterol according to claim 1 and low acid value butter, it is characterised in that: the S4 step
Middle lipase is rhizomucor miehei lipase, dredges in the thermophilic hyphomycete lipase of cotton like and antarctic candida B lipase extremely
Few one kind.
7. being prepared using the preparation method of low cholesterol of any of claims 1-6 and low acid value butter low
Cholesterol and low acid value butter.
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| CN110894516A (en) * | 2019-11-22 | 2020-03-20 | 四川航佳生物科技有限公司 | Method for preparing functional beef tallow by biological method |
| CN112674314A (en) * | 2020-12-23 | 2021-04-20 | 四川航佳生物科技有限公司 | Compound flavor beef tallow and production process thereof |
| CN113287737A (en) * | 2021-06-09 | 2021-08-24 | 四川航佳生物科技有限公司 | Chafing dish beef tallow and preparation method thereof |
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
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| CN113287737A (en) * | 2021-06-09 | 2021-08-24 | 四川航佳生物科技有限公司 | Chafing dish beef tallow and preparation method thereof |
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
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