CN111548856A - Preparation method of mutton fat oil without mutton smell - Google Patents
Preparation method of mutton fat oil without mutton smell Download PDFInfo
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Classifications
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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
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- 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
- C11B3/10—Refining fats or fatty oils by adsorption
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a preparation method of mutton smell-free mutton tallow oil, which comprises the following steps: s1, taking the essential oil as a core material, and preparing phase change microcapsule particles by using the composite wall material; s2, loading the phase change microcapsule particles into a mixed gel solution prepared from a sodium silicate solution and a magnesium chloride solution, and drying to prepare modified particles; s3, cutting mutton fat into pieces, mixing with deionized water, and carrying out temperature programming to prepare mixed slurry; and S4, continuously heating the mixed slurry, keeping the temperature, refining to obtain oil, adding the modified particles, cooling, keeping the temperature, and standing to obtain the mutton-smell-free mutton tallow oil. According to the preparation method of the mutton fat oil without the mutton smell, the mutton smell concentration of the mutton fat oil is low, the preparation process is convenient and quick, the operation is simple, and the cost is low.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of mutton fat oil without mutton smell.
Background
The mutton tallow is fat of sheep, and the mutton tallow contains more glycerides, wherein a large amount of higher saturated fatty acids, such as palmitic acid, stearic acid, myristic acid, and the like. The mutton tallow oil is not only first-class animal grease for making delicious dishes, but also is a good seasoning for cooking delicious foods. Besides, the most abundant name of the mutton tallow oil is the strong medicinal efficacy. It has effects of tonifying deficiency, promoting blood circulation, moistening dryness, dispelling cold, removing toxic substance, strengthening tendons and bones, and caring skin, and can be used for preventing abnormal body fluid caused by body cold and body dryness, and treating asthenia, marasmus, chronic dysentery, xerostomia, constipation, and chapped skin.
However, in the actual production and use processes, due to the unique mutton smell of the mutton fat, the sale amount of the mutton fat is low, the actual production and operation environment is severe, and the peculiar mutton smell in the mutton fat is difficult to be accepted by most people, so that the development of the mutton fat industry is limited, how to effectively reduce the mutton smell in the mutton fat, obtain the mutton fat with no mutton smell or low mutton smell and become the key point of the research on the mutton fat extraction.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art.
In view of the above, the invention provides a preparation method of mutton fat oil without mutton smell, and the mutton fat oil has low mutton smell concentration, convenient and fast preparation process, simple operation and lower cost.
The preparation method of the mutton smell-free mutton tallow oil provided by the embodiment of the invention comprises the following steps: s1, taking the essential oil as a core material, and preparing phase change microcapsule particles by using the composite wall material; s2, loading the phase change microcapsule particles into a mixed gel solution prepared from a sodium silicate solution and a magnesium chloride solution, and drying to prepare modified particles; s3, cutting mutton fat into pieces, mixing with deionized water, and carrying out temperature programming to prepare mixed slurry; and S4, continuously heating the mixed slurry, keeping the temperature, refining to obtain oil, adding the modified particles, cooling, keeping the temperature, and standing to obtain the mutton-smell-free mutton tallow oil.
According to the preparation method of the mutton smell-free mutton tallow oil provided by the embodiment of the invention, the microcapsule material is prepared by embedding the essential oil into the wall material, and then the silicon-magnesium adhesive material is compounded to be used as an adsorption matrix, so that in the actual use process, firstly, microcapsule particles are loaded by silicon-magnesium gel with a porous structure, because the microcapsule particles form a load after being dried, and after the microcapsule particles are crushed into small particles, the addition is carried out during the refining of the mutton tallow oil, the microcapsules are broken due to the temperature rise in the refining process of the mutton tallow oil, the essential oil loaded in the interior releases and is compounded with a plurality of free fatty acids absorbed by the silicon-magnesium adhesive, and under the high-temperature environment, because the essential oil has higher volatility, the essential oil material coated with free fatty acid can be volatilized rapidly, other parts of free fatty acid are adsorbed and separated by silicon-magnesium gel, so that the content of the free fatty acid in the mutton fat oil is effectively reduced, and the mutton smell in the prepared mutton fat oil is greatly reduced.
The preparation method of the mutton smell-free mutton tallow oil provided by the embodiment of the invention also has the following additional technical characteristics:
according to one embodiment of the present invention, the phase-change microcapsule particle is prepared by the following steps: respectively weighing 45-50 parts by weight of deionized water, 6-8 parts by weight of gelatin, 10-15 parts by weight of chitosan and 10-15 parts by weight of essential oil, placing the materials into a stirrer, stirring, mixing and heating in a water bath to obtain a reaction solution, adjusting the pH value of the reaction solution to 5.0, continuing to perform heat preservation reaction, cooling in an ice water bath, adjusting the pH value of the reaction solution to 6.0, collecting a mixed solution, adding the glutamine transaminase into the mixed solution, stirring, mixing, curing, performing ultrasonic dispersion, filtering, collecting a filter cake, and drying to obtain the phase-change microcapsule particles.
According to one embodiment of the invention, the essential oil is a mixture of one or more of ginger essential oil, thyme essential oil and fingered citron essential oil.
According to one embodiment of the invention, the wall material is prepared by mixing gelatin and chitosan according to a mass ratio of 1: 2-3.
According to one embodiment of the present invention, the modified particles are specifically prepared by the following steps: s21, adding the sodium silicate solution into the magnesium chloride solution according to the mass ratio of 1:5, stirring and mixing after the dropwise addition is finished, adjusting the pH value to 10.0, and stirring and mixing to obtain a mixed gel solution; s22, adding the phase change microcapsule particles into the mixed gel liquid according to the mass ratio of 1:5, carrying out heat preservation reaction, carrying out centrifugal separation, collecting lower-layer precipitates, washing, drying, crushing and sieving to obtain modified particles.
According to one embodiment of the invention, the modified particle has a particle size of 500 mesh.
According to one embodiment of the invention, the preparation of the mixed slurry comprises the following specific steps: taking and cutting mutton fat into cube small blocks, mixing deionized water and the cut mutton fat small blocks, placing the mixture into a heating device, programming the temperature, stirring and mixing to obtain mixed slurry.
According to one embodiment of the invention, the temperature programming step is: heating to 120-130 ℃ at the speed of 5 ℃/min.
According to one embodiment of the invention, the specific steps of the heat-preservation refining oil production are as follows: heating to 180-190 ℃ at the speed of 2 ℃/min, refining the mutton fat to obtain oil after the deionized water is completely evaporated, and performing heat preservation and oil refining until no mutton fat is produced.
According to one embodiment of the present invention, the modified particles are added to the mixed slurry in a mass ratio of 1: 25.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a flow chart of a method for preparing a mutton smell-free mutton tallow oil according to an embodiment of the invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention. Furthermore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The following describes a method for preparing a mutton smell-free mutton tallow oil according to an embodiment of the invention with reference to the accompanying drawings.
As shown in fig. 1, the method for preparing the mutton smell-free mutton tallow oil according to the embodiment of the invention comprises the following steps:
s1, taking the essential oil as a core material, and preparing phase change microcapsule particles by using the composite wall material;
s2, loading the phase change microcapsule particles into a mixed gel solution prepared from a sodium silicate solution and a magnesium chloride solution, and drying to prepare modified particles;
s3, cutting mutton fat into pieces, mixing with deionized water, and carrying out temperature programming to prepare mixed slurry;
and S4, continuously heating the mixed slurry, keeping the temperature, refining to obtain oil, adding the modified particles, cooling, keeping the temperature, and standing to obtain the mutton-smell-free mutton tallow oil.
In other words, firstly, the essential oil is taken as the core material, and is embedded and filled in the wall material to prepare the phase change microcapsule material, and on the basis, the phase change microcapsule material is added in the silicon-magnesium gel while the silicon-magnesium gel is prepared, so that the dispersion uniformity of microcapsule filling is improved, meanwhile, the porous structure performance of the material can be effectively improved, and the free fatty acid adsorption capacity of the material is improved. On the basis, the prepared adsorption material is added in the process of refining mutton fat into mutton tallow oil, the wall material is melted and broken in a high-temperature environment, the essential oil loaded in the wall material is released and effectively combined and coated with the free fatty acid adsorbed by the silicon-magnesium adhesive, the wall material is quickly volatilized and takes away the free fatty acid in the high-temperature environment, the other part of the adsorbed free fatty acid is fixed in the adsorption material, and the mutton tallow oil without the mutton smell can be prepared after being removed through centrifugal separation.
Therefore, according to the preparation method of the mutton smell-free mutton tallow oil provided by the embodiment of the invention, the microcapsule material is prepared by embedding the essential oil into the wall material, and then the silicon-magnesium adhesive material is compounded to be used as the adsorption matrix, so that in the actual use process, firstly, microcapsule particles are loaded by silicon-magnesium gel with a porous structure, because the microcapsule particles form a load after being dried, and after the microcapsule particles are crushed into small particles, the addition is carried out during the refining of the mutton tallow oil, the microcapsules are broken due to the temperature rise in the refining process of the mutton tallow oil, the essential oil loaded in the interior releases and is compounded with a plurality of free fatty acids absorbed by the silicon-magnesium adhesive, and under the high-temperature environment, because the essential oil has higher volatility, the essential oil material coated with free fatty acid can be volatilized rapidly, other parts of free fatty acid are adsorbed and separated by silicon-magnesium gel, so that the content of the free fatty acid in the mutton fat oil is effectively reduced, and the mutton smell in the prepared mutton fat oil is greatly reduced.
According to one embodiment of the present invention, the phase-change microcapsule particle is prepared by the following steps: respectively weighing 45-50 parts by weight of deionized water, 6-8 parts by weight of gelatin, 10-15 parts by weight of chitosan and 10-15 parts by weight of essential oil, placing the materials into a stirrer, stirring, mixing and heating in a water bath to obtain a reaction solution, adjusting the pH value of the reaction solution to 5.0, continuing to perform heat preservation reaction, cooling in an ice water bath, adjusting the pH value of the reaction solution to 6.0, collecting a mixed solution, adding the glutamine transaminase into the mixed solution, stirring, mixing, curing, performing ultrasonic dispersion, filtering, collecting a filter cake, and drying to obtain the phase-change microcapsule particles. The gelatin and chitosan are mixed to serve as wall materials, and the wall materials are all natural high polymer materials, are stable in property, non-toxic and harmless, are low in cost when being used as wall materials to prepare microcapsule materials, are high in efficiency of embedding prepared microcapsules, can meet requirements for releasing essential oil at high temperature, can improve structural strength of the whole microcapsule materials by virtue of curing through glutamine transaminase, further improves corrosion inhibition effect of the composite microcapsule materials in a high-temperature environment, and enhances mutton fat removal effect of the mutton fat oil.
In some embodiments of the invention, the essential oil is a mixture of one or more of ginger essential oil, thyme essential oil, and fingered citron essential oil. The ginger essential oil, the thyme essential oil and the fingered citron essential oil have good volatilization performance, have no bad smell after being contacted with grease, can not introduce other tastes into the mutton tallow oil, and have stable properties and low cost.
Further, the wall material is prepared by mixing gelatin and chitosan according to the mass ratio of 1: 2-3. By selecting a proper proportion, the gelatin and the chitosan are mixed, so that the stability of the microcapsule material in a high-temperature environment for refining grease is improved.
Optionally, the modified particle is specifically prepared by the following steps:
s21, adding the sodium silicate solution into the magnesium chloride solution according to the mass ratio of 1:5, stirring and mixing after the dropwise addition is finished, adjusting the pH value to 10.0, and stirring and mixing to obtain a mixed gel solution;
s22, adding the phase change microcapsule particles into the mixed gel liquid according to the mass ratio of 1:5, carrying out heat preservation reaction and centrifugation, separating and collecting lower-layer precipitates, washing, drying, crushing and sieving to obtain modified particles.
That is to say, the sodium silicate solution is dripped into the magnesium chloride solution, the phase-change microcapsule particles are added into the composite gel liquid prepared through the heat preservation reaction, and the composite gel liquid is loaded into the silicon-magnesium adhesive in the forming process, so that the phenomenon of uneven material mixing caused by subsequent mixing and adding is solved, and the loading capacity of the phase-change microcapsule in the silicon-magnesium adhesive is improved.
In some embodiments of the invention, the modified particle has a particle size of 500 mesh. Through the proper particle size of screening, make it in the in-service use process, the even and essential oil of load of granule reaches the highest with free fatty acid complex efficiency to further improve the efficiency and the effect that the mutton tallow removed the smell of mutton fat.
According to one embodiment of the invention, the preparation of the mixed slurry comprises the following specific steps: taking and cutting mutton fat into cube small blocks, mixing deionized water and the cut mutton fat small blocks, placing the mixture into a heating device, programming the temperature, stirring and mixing to obtain mixed slurry.
Optionally, the temperature programming step is: heating to 120-130 ℃ at the speed of 5 ℃/min.
That is to say, mix the refining with water after cutting the mutton fat to the fritter earlier, control the refining and heat up for the program heating, prevent that the temperature intensification is too fast, and the grease can not effectively break away from in the fat this moment, need add deionized water to the mutton fat simultaneously and refine oil together, form vapor through the water heating, prevent that the fat from taking place coking and ageing after direct and the heating device contact, when improving the oil yield, reduce the temperature that the mutton fat goes out oil, improve the quality of the mutton fat oil of preparation.
According to one embodiment of the invention, the specific steps of the heat-preservation refining oil production are as follows: heating to 180-190 ℃ at the speed of 2 ℃/min, refining the mutton fat to obtain oil after the deionized water is completely evaporated, and performing heat preservation and oil refining until no mutton fat is produced.
In some embodiments of the invention, the modified particles are added to the mixed slurry in a mass ratio of 1: 25.
That is to say, when thoroughly refining oil under high temperature environment, through heating the device, remove unnecessary moisture on the one hand, improve the purity of the mutton tallow oil of producing oil, on the other hand, under this high temperature environment, microcapsule material volatility can reach the highest, and its effect of removing the mutton smell is the most showing, effectively improves the efficiency that the mutton tallow oil removed the mutton smell.
The method for preparing the mutton smell-free mutton tallow oil according to the present invention will be described with reference to the following specific examples.
Example 1
Respectively weighing 45 parts by weight of deionized water, 6 parts by weight of gelatin, 10 parts by weight of chitosan and 10-15 parts by weight of ginger essential oil, placing the materials into a stirrer, stirring and mixing the materials, placing the materials into a water bath at 45 ℃ for heating for 10min to obtain a reaction solution, adjusting the pH of the reaction solution to 5.0 by using acetic acid with the mass fraction of 5%, continuing to perform heat preservation reaction for 25min, cooling the reaction solution to 10 ℃ in an ice-water bath, adjusting the pH to 6.0 by using 0.1mol/l of sodium hydroxide solution, collecting a mixed solution, adding glutamine transaminase into the mixed solution according to the addition amount of 0.2g/g, stirring, mixing and curing, performing ultrasonic dispersion for 10min at 200W to obtain a dispersed suspension;
adding 7.2 mass percent of sodium silicate into 5 mass percent of magnesium chloride solution according to the mass ratio of 1:5, controlling the dropping speed of the sodium silicate solution to be 5mL/min, stirring and mixing after the dropping is finished, adjusting the pH value to 10.0 by using 0.1mol/L of sodium hydroxide solution, and stirring and mixing at room temperature for 2 hours to obtain mixed gel liquid; adding the dispersed suspension into the mixed gel liquid according to the mass ratio of 1:5, stirring and mixing, placing in a reaction kettle, carrying out heat preservation reaction for 6 hours at 75 ℃, carrying out centrifugal separation, collecting lower-layer precipitates, washing with deionized water until the washing liquid is neutral, drying at 100 ℃ to constant weight, crushing, and sieving with a 500-mesh sieve to obtain modified particles; taking mutton fat, cutting the mutton fat into cube small blocks with the length of 3cm, and mixing the mutton fat and the cube small blocks according to the mass ratio of 4: 15, mixing deionized water and the cut mutton fat small blocks, placing the mixture in a heating device, stirring and mixing, heating to 120 ℃ at a speed of 5 ℃/min, stirring and mixing to obtain mixed slurry after heating, adding the modified particles into the mixed slurry according to a mass ratio of 1:25, stirring and mixing, heating to 180 ℃ at a speed of 2 ℃/min, refining the mutton fat to obtain oil after the deionized water is completely evaporated, performing heat preservation and oil refining until no mutton fat is produced, filtering while hot, collecting filtrate, standing and cooling to 75 ℃, performing heat preservation and standing for 25min, performing centrifugal dispersion at 2200r/min, and collecting the last clear liquid to obtain the odorless mutton fat oil 1.
Example 2
Respectively weighing 47 parts by weight of deionized water, 7 parts by weight of gelatin, 12 parts by weight of chitosan and 12 parts by weight of thyme essential oil, placing the materials into a stirrer, stirring and mixing the materials, placing the materials into a water bath at 47 ℃ for heating for 12min to obtain a reaction solution, adjusting the pH of the reaction solution to 5.0 by using acetic acid with the mass fraction of 5%, continuing to perform heat preservation reaction for 27min, cooling the reaction solution to 12 ℃ in an ice water bath, adjusting the pH to 6.0 by using 0.1mol/l sodium hydroxide solution, collecting a mixed solution, adding glutamine transaminase into the mixed solution according to the addition amount of 0.2g/g, stirring, mixing, curing, performing ultrasonic dispersion for 12min at 250W to obtain a dispersed suspension;
adding 7.2 mass percent of sodium silicate into 5 mass percent of magnesium chloride solution according to the mass ratio of 1:5, controlling the dropping speed of the sodium silicate solution to be 5mL/min, stirring and mixing after the dropping is finished, adjusting the pH value to 10.0 by using 0.1mol/L of sodium hydroxide solution, and stirring and mixing at room temperature for 2 hours to obtain mixed gel liquid; adding the dispersed suspension into the mixed gel liquid according to the mass ratio of 1:5, stirring and mixing, placing in a reaction kettle, carrying out heat preservation reaction at 77 ℃ for 7 hours, carrying out centrifugal separation, collecting lower-layer precipitates, washing with deionized water until the washing liquid is neutral, drying at 105 ℃ to constant weight, crushing, and sieving with a 500-mesh sieve to obtain modified particles; taking mutton fat, cutting the mutton fat into cube small blocks with the length of 3cm, and mixing the mutton fat and the cube small blocks according to the mass ratio of 4: 15, mixing deionized water and the cut mutton fat small blocks, placing the mixture in a heating device, stirring and mixing, heating to 125 ℃ at a speed of 5 ℃/min, stirring and mixing to obtain mixed slurry after heating, adding the modified particles into the mixed slurry according to a mass ratio of 1:25, stirring and mixing, heating to 185 ℃ at a speed of 2 ℃/min after stirring and mixing, refining the mutton fat to obtain oil after the deionized water is completely evaporated, performing heat preservation and oil refining until no mutton fat oil is produced, filtering while hot, collecting filtrate, standing and cooling to 77 ℃, performing heat preservation and standing for 27min, performing centrifugal dispersion at 2350r/min, and collecting the last clear liquid to obtain the mutton fat oil 2 without mutton smell.
Example 3
Mixing ginger essential oil, thyme essential oil and fingered citron essential oil under stirring to obtain mixed essential oil; respectively weighing 50 parts by weight of deionized water, 8 parts by weight of gelatin, 15 parts by weight of chitosan and 15 parts by weight of mixed essential oil, placing the materials into a stirrer, stirring and mixing the materials, placing the materials into a 50 ℃ water bath, heating the materials for 15min to obtain a reaction solution, adjusting the pH of the reaction solution to 5.0 by using 5% acetic acid by mass fraction, continuing to perform heat preservation reaction for 30min, cooling the reaction solution to 15 ℃ in an ice water bath, adjusting the pH to 6.0 by using 0.1mol/l sodium hydroxide solution, collecting a mixed solution, adding 0.2g/g of transglutaminase into the mixed solution, stirring, mixing and curing the mixed solution, performing ultrasonic dispersion for 15min at 300W to obtain a dispersed suspension;
adding 7.2 mass percent of sodium silicate into 5 mass percent of magnesium chloride solution according to the mass ratio of 1:5, controlling the dropping speed of the sodium silicate solution to be 5mL/min, stirring and mixing after the dropping is finished, adjusting the pH value to 10.0 by using 0.1mol/L of sodium hydroxide solution, and stirring and mixing at room temperature for 3 hours to obtain mixed gel liquid; adding the dispersed suspension into the mixed gel liquid according to the mass ratio of 1:5, stirring and mixing, placing in a reaction kettle, carrying out heat preservation reaction at 80 ℃ for 8 hours, carrying out centrifugal separation, collecting lower-layer precipitates, washing with deionized water until the washing liquid is neutral, drying at 110 ℃ to constant weight, crushing, and sieving with a 500-mesh sieve to obtain modified particles; taking mutton fat, cutting the mutton fat into cube small blocks with the length of 3cm, and mixing the mutton fat and the cube small blocks according to the mass ratio of 4: 15, mixing deionized water and the cut mutton fat small blocks, placing the mixture in a heating device, stirring and mixing, heating to 130 ℃ at a speed of 5 ℃/min, stirring and mixing after heating is finished to obtain mixed slurry, adding the modified particles into the mixed slurry according to a mass ratio of 1:25, stirring and mixing, heating to 190 ℃ at a speed of 2 ℃/min, refining the mutton fat to obtain oil after the deionized water is completely evaporated, performing heat preservation and oil refining until no mutton fat oil is produced, filtering while hot, collecting filtrate, standing and cooling to 80 ℃, performing heat preservation and standing for 30min, performing centrifugal dispersion at 2500r/min, and collecting the last clear liquid to obtain the odorless mutton fat oil 3.
Example 4
Adding 7.2 mass percent of sodium silicate into 5 mass percent of magnesium chloride solution according to the mass ratio of 1:5, controlling the dropping speed of the sodium silicate solution to be 5mL/min, stirring and mixing after the dropping is finished, adjusting the pH to 10.0 by using 0.1mol/L of sodium hydroxide solution, stirring and mixing at room temperature for 3 hours to obtain mixed gel liquid, drying at 110 ℃ to constant weight, crushing and sieving by using a 500-mesh sieve to obtain modified particles; taking mutton fat, cutting the mutton fat into cube small blocks with the length of 3cm, and mixing the mutton fat and the cube small blocks according to the mass ratio of 4: 15, mixing deionized water and the cut mutton fat small blocks, placing the mixture in a heating device, stirring and mixing, heating to 130 ℃ at a speed of 5 ℃/min, stirring and mixing after heating is finished to obtain mixed slurry, adding the modified particles into the mixed slurry according to a mass ratio of 1:25, stirring and mixing, heating to 190 ℃ at a speed of 2 ℃/min, refining out oil from the mutton fat after the deionized water is completely evaporated, performing heat preservation and oil refining until no mutton fat is produced, filtering while hot, collecting filtrate, standing and cooling to 80 ℃, performing heat preservation and standing for 30min, performing centrifugal dispersion at 2500r/min, and collecting the last clear liquid to obtain the mutton fat oil 1.
The sensory test of the mutton smell is carried out on the above embodiments, wherein the embodiments 1 to 3 are experimental groups, and the embodiment 4 is a blank control group, and the specific test is as follows:
sensory test scoring: the scoring panel consisted of 15 persons sensitive to goat taint, 7 men and 8 women. Firstly, a mutton fat oil sample is placed in a water bath at 30 ℃ for heating for 30min, and then a grade person scores the mutton smell by adopting a 10-point scale method. 1-3 points of almost no mutton smell, 3-5 points of slight mutton smell, 5-7 points of medium strength mutton smell, 7-9 points of obvious mutton smell, and 9-10 points of strong mutton smell.
Setting the rank rating of the mutton smell before treatment as X, the rank rating of the mutton smell after treatment as Y, and the mutton smell removing rate as follows:
deodouring rate = (X-Y)/X100%
The de-odoring rate for each treatment was calculated and the specific test results are shown in table 1 below.
TABLE 1 Performance comparison Table
The test results show that the de-odoring effect in example 4 is significantly reduced compared with that in examples 1 to 3, and it is shown that although a part of the odor can be removed to a certain extent by the scheme of preparing porous silica-magnesia gel to adsorb free fatty acid, the effect is significantly different from that of the de-odoring effect of the essential oil in the examples of the present invention, which indicates that the essential oil is used to coat the free fatty acid and volatilize, and the other parts of the free fatty acid are adsorbed and separated by the silica-magnesia gel, so that the content of the free fatty acid in the mutton fat oil is effectively reduced, and thus the scheme of greatly reducing the odor in the prepared mutton fat oil can be implemented and realized.
In summary, according to the preparation method of the mutton tallow oil without the mutton smell of the embodiment of the invention, the microcapsule material is prepared by embedding the essential oil into the wall material, and then the silicon-magnesium adhesive material is compounded to be used as the adsorption matrix, so that in the actual use process, firstly, microcapsule particles are loaded by silicon-magnesium gel with a porous structure, because the microcapsule particles form a load after being dried, and after the microcapsule particles are crushed into small particles, the addition is carried out during the refining of the mutton tallow oil, the microcapsules are broken due to the temperature rise in the refining process of the mutton tallow oil, the essential oil loaded in the interior releases and is compounded with a plurality of free fatty acids absorbed by the silicon-magnesium adhesive, and under the high-temperature environment, because the essential oil has higher volatility, the essential oil material coated with free fatty acid can be volatilized rapidly, other parts of free fatty acid are adsorbed and separated by silicon-magnesium gel, so that the content of the free fatty acid in the mutton fat oil is effectively reduced, and the mutton smell in the prepared mutton fat oil is greatly reduced.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (10)
1. A preparation method of mutton smell-free mutton tallow oil is characterized by comprising the following specific preparation steps:
s1, taking the essential oil as a core material, and preparing phase change microcapsule particles by using the composite wall material;
s2, loading the phase change microcapsule particles into a mixed gel solution prepared from a sodium silicate solution and a magnesium chloride solution, and drying to prepare modified particles;
s3, cutting mutton fat into pieces, mixing with deionized water, and carrying out temperature programming to prepare mixed slurry;
and S4, continuously heating the mixed slurry, keeping the temperature, refining to obtain oil, adding the modified particles, cooling, keeping the temperature, and standing to obtain the mutton-smell-free mutton tallow oil.
2. The method of preparing a mutton-smell-free mutton tallow oil according to claim 1, wherein the mutton-smell-free mutton tallow oil comprises the following steps: the phase-change microcapsule particle in step S1 is specifically prepared by the steps of: respectively weighing 45-50 parts by weight of deionized water, 6-8 parts by weight of gelatin, 10-15 parts by weight of chitosan and 10-15 parts by weight of essential oil, placing the materials into a stirrer, stirring, mixing and heating in a water bath to obtain a reaction solution, adjusting the pH value of the reaction solution to 5.0, continuing to perform heat preservation reaction, cooling in an ice water bath, adjusting the pH value of the reaction solution to 6.0, collecting a mixed solution, adding the glutamine transaminase into the mixed solution, stirring, mixing, curing, performing ultrasonic dispersion, filtering, collecting a filter cake, and drying to obtain the phase-change microcapsule particles.
3. The method of preparing a mutton-smell-free mutton tallow oil according to claim 2, wherein the mutton-smell-free mutton tallow oil comprises the following steps: the essential oil is one or more of ginger essential oil, thyme essential oil and fingered citron essential oil.
4. The method of preparing a mutton-smell-free mutton tallow oil according to claim 2, wherein the mutton-smell-free mutton tallow oil comprises the following steps: the wall material is formed by mixing gelatin and chitosan according to the mass ratio of 1: 2-3.
5. The method of preparing a mutton-smell-free mutton tallow oil according to claim 1, wherein the mutton-smell-free mutton tallow oil comprises the following steps: the modified particle in step S2 is specifically prepared by the steps of:
s21, adding the sodium silicate solution into the magnesium chloride solution according to the mass ratio of 1:5, stirring and mixing after the dropwise addition is finished, adjusting the pH value to 10.0, and stirring and mixing to obtain a mixed gel solution;
s22, adding the phase change microcapsule particles into the mixed gel liquid according to the mass ratio of 1:5, carrying out heat preservation reaction, carrying out centrifugal separation, collecting lower-layer precipitates, washing, drying, crushing and sieving to obtain modified particles.
6. The method of preparing a mutton-smell-free mutton tallow oil according to claim 5, wherein the mutton-smell-free mutton tallow oil comprises the following steps: the particle size of the modified particles is 500 meshes.
7. The method of preparing a mutton-smell-free mutton tallow oil according to claim 1, wherein the mutton-smell-free mutton tallow oil comprises the following steps: the preparation of the mixed slurry in the step S3 comprises the following specific steps: taking and cutting mutton fat into cube small blocks, mixing deionized water and the cut mutton fat small blocks, placing the mixture into a heating device, programming the temperature, stirring and mixing to obtain mixed slurry.
8. The method of preparing a mutton-smell-free mutton tallow oil according to claim 7, wherein the temperature programming step comprises: heating to 120-130 ℃ at the speed of 5 ℃/min.
9. The method for preparing mutton fat oil without mutton smell according to claim 1, wherein the specific steps of the heat preservation refining oil in the step S4 are as follows: heating to 180-190 ℃ at the speed of 2 ℃/min, refining the mutton fat to obtain oil after the deionized water is completely evaporated, and performing heat preservation and oil refining until no mutton fat is produced.
10. The method for preparing mutton fat oil without mutton smell as defined in claim 1, wherein the modified particles are added to the mixed slurry in a mass ratio of 1:25 in step S4.
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