CN113598235B - Tea polyphenol butter and its making process and usage - Google Patents
Tea polyphenol butter and its making process and usage Download PDFInfo
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- CN113598235B CN113598235B CN202110943393.XA CN202110943393A CN113598235B CN 113598235 B CN113598235 B CN 113598235B CN 202110943393 A CN202110943393 A CN 202110943393A CN 113598235 B CN113598235 B CN 113598235B
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- 238000004904 shortening Methods 0.000 claims description 11
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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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- 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
- C11B3/006—Refining fats or fatty oils by extraction
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Abstract
The invention discloses a method for preparing tea polyphenol ghee, which comprises the following steps: fermenting and separating fresh milk to generate cream and defatted fermented milk, decocting the cream, filtering to obtain coarse butter, and squeezing the defatted fermented milk to separate whey; and (3) acidifying, decoloring, deacidifying and deodorizing the crude butter to obtain refined butter, and adding tea polyphenol into the refined butter to obtain the tea polyphenol butter. The invention also discloses a using method of the tea polyphenol ghee. The invention can improve the quality of the butter, prolong the shelf life and increase the added value of products, and provides technical support for the industrialized production of the essential butter.
Description
Technical Field
The invention belongs to the technology of making and using butter, and particularly relates to a making method and a using method of tea polyphenol butter.
Background
The Mongolian nationality butter is prepared by fermenting fresh milk into yogurt by placing in a jar, repeatedly stirring with pestle bar, separating white butter, decocting white butter with slow fire, evaporating water, and making color slightly yellow to obtain Huang Suyou. The milk has unique and pure flavor and high nutritive value, can moisten intestines and stomach, harmonize spleen and warm middle-jiao, strengthen human immunity, and plays an important role in national traditional dairy products. However, the Mongolian traditional butter has the disadvantages of lag manufacturing process, low production efficiency and poor product quality, and forms a water-in-oil type emulsifier, so that the product has high water content, is extremely easy to rancidity and generates unpleasant smell, and has short storage period.
The okra oil is vegetable oil extracted from okra seeds by cold pressing, is rich in nutrient components such as fatty acid, vitamin, mineral substances, protein and the like, is a natural skin care raw material, and has the effects of promoting wound healing, nourishing skin and the like. The inner Mongolia region has dry and cold climate, the skin of the hand is exposed, water is easy to run off, the green tendons of the hand are exposed, the nails are matt, the skin is dry, even cracks appear, and the pain is generated. The hand cream is selected with the advantages of pure nature, moisturizing, good moisturizing, natural fragrance and no greasy feeling.
How to improve the traditional butter making process, and to utilize modern plant extracts to expand the application range of milk products is a difficult point of milk product technology development, and needs to be continuously researched and explored.
Disclosure of Invention
The invention aims to provide a preparation method and a use method of tea polyphenol ghee, which can improve the quality of the ghee, prolong the shelf life and increase the added value of products, and provide technical support for the industrialized production of essential ghee.
In order to achieve the above purpose, the technical solution adopted by the invention is as follows:
the preparation method of the tea polyphenol ghee comprises the following steps:
fermenting and separating fresh milk to generate cream and defatted fermented milk, decocting the cream, filtering to obtain coarse butter, and squeezing the defatted fermented milk to separate whey;
and (3) acidifying, decoloring, deacidifying and deodorizing the crude butter to obtain refined butter, and adding tea polyphenol into the refined butter to obtain the tea polyphenol butter.
Further, the fresh milk is selected from fresh cow milk, the fresh cow milk is placed in a fermentation tank with a speed regulating stirrer, and the environment and microorganisms in the fresh cow milk are utilized for fermentation for 24 hours at the temperature of 18-25 ℃; stirring for 5-8min every 1h in the fermentation process, wherein the rotating speed of a stirrer is 35r/min, and standing for 52-55min to promote the separation of the fermented milk into cream and defatted fermented milk.
Further, the defatted fermented milk is put into a 200-mesh sterilizing gauze bag and then put into a mould, the pressure is 3-5MPa, the time is 4-5h, and the whey and the Mongolian yoghourt are separated.
Further, the cream is washed 2 to 3 times by whey, and after standing and filtering, the cream and the whey are mixed according to the following ratio of 4: mixing at a certain proportion, decocting in a stainless steel pot, adding parched rice accounting for 10% of the cream mass to absorb residual water, and filtering with 300 mesh stainless steel sieve to obtain parched rice oil residue and crude butter.
Further, filtering the crude butter by using a filter, heating to 73+/-2 ℃ and acidifying for 10min; heating the crude butter in water bath to 60-85 ℃, adding activated clay with the mass of 2% -5% of the crude butter for decoloring in stirring, stirring at the speed of 260 r/min, and stirring for 45min; pumping the crude shortening into a deodorizing tank, vacuumizing to a vacuum degree of 0.13-0.20kPa, heating to 73+/-2 ℃ for 20-30min for deodorizing to obtain refined shortening.
Further, the crude butter is heated to 75-85 ℃ in a water bath to be decolorized.
Further, deodorizing refined butter by adopting an ethanol extraction method, mixing crude butter and ethanol in a ratio of 2:1, stirring, adding activated clay accounting for 2% -5% of the mass of the crude butter, stirring for 45min at a stirring rotating speed of 8000r/min, and centrifuging for 3-5min; pouring the supernatant into a rotary evaporator, vacuumizing, and deodorizing at 60+ -2deg.C for 20-30min under vacuum degree of 0.07-0.08Mpa to obtain refined butter.
Further, the adding amount of the tea polyphenol is 0.02-0.04% of the quality of the essential butter, and the refined butter added with the tea polyphenol is subjected to physical maturation to prepare the tea polyphenol butter.
The using method of the tea polyphenol ghee comprises the following steps: heating the dehydrated ions to 70-75 ℃ and keeping, adding propylene glycol, stirring and mixing uniformly at 30-50r/min, and preserving the temperature at 70-75 ℃ for 20min to prepare a propylene glycol water phase; mixing the propylene glycol water phase with tea polyphenol butter and okra oil under high-speed stirring, stirring for 1-1.5h, cooling to 48-52 ℃, and standing and cooling the obtained homogenized mixed solution to obtain the butter hand cream.
Preferably, under the pressure of 20-25MPa, adding auxiliary raw materials into the homogenized mixed solution, wherein the auxiliary raw materials are rose hip oil, coenzyme Q10 or vitamin E.
The technical effects of the invention include:
the invention optimizes the processing technology based on absorbing the advantages of the traditional technology of Mongolian butter, extracts natural antioxidant tea polyphenol from tea, adds the natural antioxidant tea polyphenol into essential butter, improves the purity and stability of the product, improves the sensory characteristics of the product on the basis of keeping the nutrition value and diet therapy health care function of the butter, can improve the quality of the butter, prolong the shelf life, improve the added value of the product and prolong the shelf life, and provides technical support for the industrial production of the essential butter.
In the invention, whey washing and refining cream are added in the process of preparing the essential butter, the roasted rice is added to absorb residual moisture, and refining treatments such as dehydration, decoloration, deacidification, deodorization and the like are carried out on the crude butter. Tea polyphenol is added in the ingredients, is a safe, efficient and nutritional natural antioxidant, has the effects of nutrition and health care, effectively solves the technical bottlenecks of easy rancidity, short storage period and low added value of the traditional Mongolian butter, and simultaneously, can change waste into valuables and extend the industrial chain by extracting the tea polyphenol by using tea plant byproducts.
Drawings
FIG. 1 is a flow chart of a method for making tea polyphenol shortening of the present invention;
fig. 2 is a flow chart of a method of making a shortening hand cream of the present invention.
Detailed Description
The following description fully illustrates the specific embodiments of the invention to enable those skilled in the art to practice and reproduce it.
FIG. 1 is a flow chart showing the method for producing tea polyphenol shortening according to the present invention.
The preparation method of the tea polyphenol ghee specifically comprises the following steps:
step 1: fermenting and separating fresh milk to generate cream and defatted fermented milk;
fresh cow milk is selected and placed in a fermentation tank with a speed regulating stirrer, and is fermented for 24 hours at 18-25 ℃ by utilizing the environment and microorganisms in the fresh cow milk, and is stirred for 5-8min (the rotating speed of the stirrer is 35 r/min) every 1h in the process, and is kept stand for 52-55min, so that the separation of the fermented milk into cream and defatted fermented milk is promoted.
And (3) slowly stirring and standing in a gap, crushing the fat globules by using stirring mechanical force, releasing the water wrapped by the fat, freeing and gathering the fat into cream particles, and simultaneously separating out buttermilk to promote milk fat to float upwards.
Step 2: squeezing and separating whey from the defatted fermented milk;
filling the defatted fermented milk into 200 mesh sterilized gauze bag, and placing into mold under 3-5MPa for 4-5 hr to separate whey and defatted Desimag (Mongolian yogurt).
Step 3: decocting the cream and filtering to obtain coarse butter;
washing the cream with whey for 2-3 times, standing and filtering, and mixing the cream with the whey according to the following ratio of 4: mixing at a ratio of 1, decocting in a stainless steel pot, adding parched rice accounting for 10% of the cream mass to absorb residual water when water evaporation is very slow, and filtering with 300 mesh stainless steel sieve to obtain parched rice oil residue and crude butter.
When the thin cream is cooked, the whey is added for washing and cooking, the process is not burnt, and the crude butter absorbs the nutrient components such as mineral substances, vitamins, aroma components and the like in the whey. Adding parched rice to absorb residual water, and making crude butter with fat content above 98%.
Step 4: acidifying the crude butter;
filtering the crude butter with a filter, heating to 73+ -2deg.C, and acidifying for 10min.
Step 5: decoloring and deacidifying crude butter;
heating the crude butter in water bath to 60-85deg.C (preferably 75-85deg.C), adding activated clay 2% -5% of the crude butter by mass, stirring at 260 r/min, and stirring for 45min.
Step 6: deodorizing crude butter to obtain refined butter;
pumping the crude shortening into a deodorizing tank, vacuumizing to a vacuum degree of 0.13-0.20kPa, heating to 73+/-2 ℃ for 20-30min, and deodorizing to obtain refined shortening.
Or deodorizing refined butter by ethanol extraction, mixing crude butter with ethanol at a ratio of 2:1, stirring, adding activated clay accounting for 2% -5% of the crude butter mass, stirring for 45min at 8000r/min, and centrifuging for 3-5min. Pouring the supernatant into a rotary evaporator, vacuumizing, and deodorizing at 60+ -2deg.C for 20-30min under vacuum degree of 0.07-0.08Mpa to obtain refined butter.
The crude butter is subjected to refining treatments such as dehydration, decolorization, deacidification, deodorization and the like, and the product has high purity, no peculiar smell, no foreign odor, stable quality, long quality guarantee period and high added value.
Step 7: adding tea polyphenol into the refined butter to prepare tea polyphenol butter;
step 71: extracting tea polyphenol by ultrasonic waves;
selecting tea leaves, tea stems and oat as tea polyphenol materials, wherein the weight ratio of the tea polyphenol materials to purified water is 1:35, the ultrasonic temperature is 36 ℃, the ultrasonic power is 350W, and the tea polyphenol is extracted.
Step 72: adding tea polyphenol into refined butter;
tea polyphenol is added into refined butter, and the addition amount is 0.02% -0.04% of the mass of the refined butter. The natural antioxidant tea polyphenol extracted from the tea leaves and the tea stems is added, so that unpleasant harshness generated by the easy oxidation of the butter is solved, the quality guarantee period of the product is prolonged, wastes of tea producing areas are changed into valuables, and a new way is created for expanding the industrial chain.
15-20 parts of refined butter and 5-8 parts of tea polyphenol.
Step 73: the refined butter added with tea polyphenol is subjected to physical maturation to prepare the tea polyphenol butter;
the refined butter added with tea polyphenol is rapidly cooled to 2-5 ℃ and kept for 12-24 hours for physical maturation, so that the fat is crystallized from liquid state to solid state. At the same time, the protein is hydrated and the viscosity is increased.
Step 8: packaging;
packaging refined butter in opaque container, vacuumizing (vacuum degree-0.05 MPa), and storing in dark place.
Step 9: and (5) checking.
According to the enterprise standard, the refined butter is inspected, including sensory inspection, physicochemical inspection, microorganism inspection and the like, and can be sold after being qualified.
As shown in fig. 2, the process for preparing the butter hand cream of the invention is shown in a flow chart.
One of the utilization methods of the tea polyphenol ghee is to prepare the ghee hand cream by using the tea polyphenol ghee.
The using method of the tea polyphenol ghee comprises the following specific steps:
1. mixing raw material water phase to prepare propylene glycol water phase;
heating to 70-75deg.C, maintaining, adding propylene glycol, stirring at 30-50r/min, and maintaining at 70-75deg.C for 20min.
2. Mixing the raw material oil phase and the propylene glycol water phase;
shortening has excellent skin moisturizing effect, but has the problem that animal fat oil is easy to oxidize. The okra oil is rich in vitamin, mineral substances, protein and other nutrient elements, has the effect of promoting wound healing, contains more antioxidant substances and natural antioxidants (such as tea polyphenol, vitamin E and coenzyme Q10), and can effectively prevent the problem of oxidation rancidity of butter by combining the two substances, so that the product has the characteristics of stable performance, safety and certain health care effect.
Mixing propylene glycol water phase with oil phase (tea polyphenol butter and okra oil) under high speed stirring, stirring for 1-1.5 hr, and cooling to 48-52deg.C for use.
3. Adding auxiliary raw materials into the homogenized mixed solution;
adding auxiliary materials such as rose hip oil, coenzyme Q10, vitamin E and the like into the homogenized mixed solution at 20-25 MPa.
Shearing and mixing at high speed of 3000-5000 rpm for 3-5min, adding oleum Rosae Rugosae, coenzyme Q10, and vitamin E, and stirring for 10-15 min.
4. Standing and cooling to obtain the butter hand cream.
30-35 parts of deionized water, 3-5 parts of propylene glycol, 15-20 parts of tea polyphenol butter, 8-10 parts of okra oil, 8-12 parts of beeswax, 3-8 parts of Vaseline, 5-8 parts of vitamin E, 101-2 parts of coenzyme Q and 2-5 parts of rose hip oil.
The terminology used herein is for the purpose of description and illustration only and is not intended to be limiting. As the present invention may be embodied in several forms without departing from the spirit or essential attributes thereof, it should be understood that the above-described embodiments are not limited by any of the details of the foregoing description, but rather should be construed broadly within its spirit and scope as defined in the appended claims, and therefore all changes and modifications that fall within the metes and bounds of the claims, or equivalences of such metes and bounds are therefore intended to be embraced by the appended claims.
Claims (5)
1. The preparation method of the tea polyphenol ghee is characterized by comprising the following steps:
fermenting and separating fresh milk to generate cream and defatted fermented milk, decocting the cream, filtering to obtain coarse butter, and squeezing the defatted fermented milk to separate whey; fresh milk is selected from fresh cow milk, the fresh cow milk is placed in a fermentation tank with a speed regulating stirrer, and the fresh cow milk is fermented for 24 hours at the temperature of 8-25 ℃ by utilizing the environment and microorganisms in the fresh cow milk; stirring for 5-8min every 1h in the fermentation process, wherein the rotation speed of a stirrer is 35r/min, and standing for 52-55min to promote the separation of the fermented milk into cream and defatted fermented milk;
filling the defatted fermented milk into a 200-mesh sterilized gauze bag, placing into a mold under 3-5MPa for 4-5h, and separating whey and Mongolian yogurt; washing the cream with whey for 2-3 times, standing and filtering, and mixing the cream with whey according to the following ratio of 4: mixing at a certain proportion, decocting in a stainless steel pan, adding parched rice accounting for 10% of the cream mass to absorb residual water, and filtering with 300 mesh stainless steel sieve to obtain parched rice oil residue and crude butter;
filtering the crude butter by using a filter, heating to 73+/-2 ℃ and acidifying for 10min; heating the crude butter in water bath to 60-85 ℃, adding activated clay with the mass of 2% -5% of the crude butter for decoloring in stirring, stirring at the speed of 260 r/min, and stirring for 45min; pumping the crude shortening into a deodorization tank, vacuumizing, heating to 73+/-2 ℃ for 20-30min under the vacuum degree of 0.13-0.20kPa to perform deodorization to obtain refined shortening; adding tea polyphenol into the refined butter to obtain tea polyphenol butter.
2. The method of making tea polyphenol ghee of claim 1 wherein the crude ghee is decolorized by heating in a water bath to a temperature of 75-85 ℃.
3. The method for producing tea polyphenol ghee according to claim 1, wherein the amount of tea polyphenol added is 0.02 to 0.04% by mass of the essential ghee, and the refined ghee added with tea polyphenol is physically matured to produce tea polyphenol ghee.
4. A method of using the tea polyphenol shortening produced by the production method of any one of claims 1 to 3, comprising: heating the dehydrated ions to 70-75deg.C, maintaining, adding propylene glycol, stirring at 30-50r/min, and maintaining at 70-75deg.C for 20min to obtain propylene glycol water phase; mixing the propylene glycol water phase with tea polyphenol butter and okra oil under high-speed stirring, stirring for 1-1.5h, cooling to 48-52 ℃, and standing and cooling the obtained homogenized mixed solution to obtain the butter hand cream.
5. The method of claim 4, wherein the auxiliary materials are selected from the group consisting of rose hip oil, coenzyme Q10 and vitamin E, and the auxiliary materials are added to the homogenized mixture at a pressure of 20-25 MPa.
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