CN114806699B - Butter hardness improvement method based on strengthening fat crystal internal structure - Google Patents
Butter hardness improvement method based on strengthening fat crystal internal structure Download PDFInfo
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- 235000019197 fats Nutrition 0.000 title description 50
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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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- 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
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- 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
- C11B3/02—Refining fats or fatty oils by chemical reaction
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Abstract
The application discloses a beef tallow hardness improvement method based on reinforced fat crystal internal structure, which comprises the following steps: s1, preprocessing; s2, smelting and filtering; s3, refining; s4, homogenizing: mixing refined beef tallow and fat crystallization modifier, introducing into a reaction kettle, stirring at 80-90 ℃ at a stirring speed of 45-55r/min for 35-50 min to obtain a uniform refined beef tallow-fat crystallization modifier mixture, introducing the mixture into a temporary storage tank, and temporarily storing at 65 ℃; s5, cooling and crystallizing: introducing the temporarily stored refined beef tallow-fat crystallization modifier mixture into a cooling device, cooling by a program, and filling to obtain a solid finished beef tallow product, forming a more compact and ordered crystallization network with large space filling degree, fully crosslinking and mixing with fat crystals in the beef tallow under the action of corresponding shearing force to enable the fat crystals to be mutually aggregated, and forming a three-dimensional network crystal structure which is arranged in a specific mode, so that the size of the crystal structure is increased, the crystallization network is further concentrated, and the hardness of the beef tallow is increased.
Description
Technical Field
The application relates to the technical field of edible animal fat processing, in particular to a beef tallow hardness improvement method based on reinforced fat crystal internal structure.
Background
Beef tallow, also commonly referred to as tallow, accumulates in many parts of their body when cattle are fed to slaughter weights, mainly including subcutaneous fat (under the epidermis, above the muscle surface) and muscle fat (between the muscles), and the slaughter split fat is refined before it can be used as an edible beef tallow. As the edible beef tallow is the most main raw material for producing the beef tallow hot pot seasoning, the quality of the beef tallow plays a vital role in the quality of the hot pot seasoning. Most of the retail beef tallow hotpot condiment on the market at present has the defects of lower hardness and poor formability, is easily influenced by external temperature fluctuation, is easy to soften and oil-out during storage and transportation in summer, and solves the problems of poor appearance, poor taste and the like of products and produces complaints of consumers. How to solve the problem of softening and oil separation of beef tallow hot pot seasoning at about 40 ℃ from the oil end has become a research hot spot for edible beef tallow processing.
Disclosure of Invention
The present application is directed to providing a method for improving beef tallow hardness based on strengthening the internal structure of fat crystals, which is used for solving the problems set forth in the background art.
The application is realized by the following technical scheme:
the beef tallow hardness improvement method based on strengthening the internal structure of fat crystals comprises the following steps:
s1, pretreatment: selecting high-quality beef fat tissue raw materials, and chopping the beef fat into 5-7cm beef fat tissue fragments by using a pulper; s2, smelting and filtering: injecting the beef fat fragments obtained through pretreatment into a horizontal low-temperature vacuum melting tank, gradually heating to 145 ℃ or higher, melting at high temperature to obtain grease, and filtering to obtain beef tallow to be refined, commonly called crude oil; s3, refining: introducing crude oil into a decolorizing tower at 110-120deg.C, adding 1-3% active clay, stirring for 30min, and mixing the oil with active clay thoroughly for decolorizing; pumping the decolorized oil to a vane filter, filtering under the condition of maintaining the pressure at 0.05-0.45MPa, and pumping the filtered oil to a 1um column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing high-pressure high-temperature water vapor injected at the bottom of the tower in a vacuum environment, controlling the mixing time to be 0.5h-1.2h, controlling the temperature to be 220-280 ℃ and controlling the vacuum range to be 0.07-0.09MPa; removing free fatty acid and peculiar smell substances in crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and fat crystallization modifier, introducing into a reaction kettle, stirring at 80-90 ℃ at a stirring speed of 45-55r/min for 35-50 min to obtain a uniform refined beef tallow-fat crystallization modifier mixture, introducing the mixture into a temporary storage tank, and temporarily storing at 65 ℃; s5, cooling and crystallizing: introducing the temporarily stored refined beef tallow-fat crystallization modifier mixture into a quenching, kneading and cooling device, and cooling by a program to obtain the solid finished beef tallow.
It should be noted that, when the temperature of the conventional beef tallow hotpot condiment is high, the beef tallow hotpot condiment is easy to soften and oil-out, so that the physical and chemical properties of the beef tallow hotpot condiment are deteriorated, the shelf life of the hotpot condiment is influenced, and the sensory evaluation of the final eaters is reduced, while it is well known that the fat crystallization network structure can influence the mechanical properties of grease, specifically, the crystallization behavior of triglyceride influences the fat crystallization network structure, the fat crystallization network structure is changed or influenced by selecting proper grease type, ultrasonic or high-pressure treatment, adding emulsifying agent and other methods in the food industry at present, so as to regulate the quality of fat-based food, wherein the emulsifying agent method has been widely focused in industry because of the characteristics of economy and convenience in operation, but the emulsifying agent method is in the beef tallow preparation process, the addition of the emulsifier greatly influences the quality and taste of the beef tallow, and based on the scheme, after the beef tallow is refined, palm stearin, perhydrogenated palm oil and perhydrogenated soybean oil are added for mixed preparation, and after the beef tallow is cooled by a program for multiple stages, the crystallization behavior of the beef tallow fat is promoted, specifically, because the palm stearin and the beef tallow have better compatibility, when triglyceride in the beef tallow is crystallized, the palm stearin and the triglyceride are crystallized to form specific crystal nuclei under the driving of supercooling and supersaturation degree, then the fat crystals continuously grow on the crystal nuclei to form polycrystal bodies, a more compact and ordered crystallization network with large space filling degree is formed, and the fat crystals are fully crosslinked and mixed with the fat crystals in the beef tallow under the action of corresponding shearing force, so that the fat crystals are mutually aggregated, and a three-dimensional network crystal structure with specific mode arrangement is formed, in order to increase the size of the crystal structure, the crystallization network is further densified, so that the hardness of the beef tallow is increased, in addition, the proposal ensures that the grease in the beef tallow is more abundant in variety and the corresponding gel crystallization is more stable by adding the fully hydrogenated palm oil and the fully hydrogenated soybean oil, and further, after the fully hydrogenated soybean oil and the fully hydrogenated palm oil are mixed with the beef tallow, the compatibility is good, the fatty acid variety of the beef tallow product can be greatly enriched, the arrangement among the triglycerides is more compact, so that the crystallization is finer and finer, the hardness and the glossiness of the beef tallow finished product are improved, and simultaneously, the content of cholesterol and trans fatty acid in the beef tallow fat can be effectively reduced after the hydrogenated soybean oil and the hydrogenated palm oil are added, so that the beef tallow product is healthier.
Further, in the step S5, the specific process of program cooling is as follows: firstly controlling the cooling rate to be between 15 and 20 ℃ per minute, and cooling to be between 45 and 55 ℃; then cooling to 10-20 ℃ at the cooling rate of 10-15 ℃ per minute, and standing for 15min.
Further, in the step S4, the total amount of the added fat crystallization modifier is not more than 5% of the total amount of the fat.
Further, in the step S4, the added crystallization modifier is a mixture of palm hard ester, edible fully hydrogenated palm oil and edible fully hydrogenated soybean oil, wherein the mixture ratio is 1:1.3-2.1:2.2-3.
Preferably, in the step S2, the filtering includes primary filtering and secondary fine filtering, wherein the primary filtering adopts a slag extractor, a plate frame filter press or a leaf filter for filtering oil residues and macromolecular impurities in the grease, and the secondary fine filtering adopts a column filter.
Compared with the prior art, the application has the following advantages and beneficial effects:
according to the method, after beef tallow is refined, palm stearin, perhydrogenated palm oil and perhydrogenated soybean oil are added for mixed preparation, after multistage cooling is carried out through a program, the crystallization behavior of beef tallow fat is promoted through different temperatures, so that when beef tallow is cooled and crystallized, specific crystal nuclei are formed through crystallization, fat crystals continuously grow on the surfaces of the crystal nuclei to form polymorphs, further grow to form larger crystal structures, further aggregate into particle clusters under the action of Van der Waals force, and meanwhile, the particle clusters are further aggregated under the action of stirring shearing force after being aggregated into particle clusters, so that a tightly ordered crystal network with large space filling degree is formed, the fat crystals in the beef tallow are fully crosslinked and mixed, the fat crystals are mutually aggregated, the size of the crystal structures of the fat crystals is increased, the crystal network is further densely formed, and the hardness of the beef tallow is increased.
Drawings
The accompanying drawings, which are included to provide a further understanding of embodiments of the application and are incorporated in and constitute a part of this specification, illustrate embodiments of the application and together with the description serve to explain the principles of the application. In the drawings:
FIG. 1 is a schematic flow chart of the present application.
Detailed Description
For the purpose of making apparent the objects, technical solutions and advantages of the present application, the present application will be further described in detail with reference to the following examples and the accompanying drawings, wherein the exemplary embodiments of the present application and the descriptions thereof are for illustrating the present application only and are not to be construed as limiting the present application.
Example 1
As shown in fig. 1, the present embodiment provides a beef tallow hardness improvement method based on strengthening the internal structure of fat crystals, comprising the steps of: s1, pretreatment: selecting high-quality beef fat tissue raw materials, and chopping the beef fat into 5-7cm beef fat tissue fragments by using a pulper; s2, smelting and filtering: injecting the beef fat fragments obtained through pretreatment into a horizontal low-temperature vacuum melting tank, gradually heating to 145 ℃ or higher, melting at high temperature to obtain grease, filtering to obtain beef tallow to be refined, commonly known as crude oil, wherein the filtering specifically comprises primary filtering and secondary fine filtering, the primary filtering adopts a slag scooping machine, a plate-and-frame filter press or a leaf filter for filtering out oil residues and macromolecular impurities in the grease, and the secondary fine filtering adopts a column filter; s3, refining: introducing crude oil into a decolorizing tower at 110-120deg.C, adding 1-3% active clay, stirring for 30min, and mixing the oil with active clay thoroughly for decolorizing; pumping the decolorized oil to a vane filter, filtering under the condition of maintaining the pressure at 0.05-0.45MPa, and pumping the filtered oil to a 1um column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing high-pressure high-temperature water vapor injected at the bottom of the tower in a vacuum environment, controlling the mixing time to be 0.5h-1.2h, controlling the temperature to be 220-280 ℃ and controlling the vacuum range to be 0.07-0.09MPa; removing free fatty acid and peculiar smell substances in crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and a fat crystallization modifier accounting for 5% of the total amount of the grease, introducing the mixture into a reaction kettle, controlling the stirring speed to be between 45 and 55r/min under the condition of 80 and 90 ℃ and stirring for 35 to 50min to obtain a uniform refined beef tallow-fat crystallization modifier mixture, introducing the mixture into a temporary storage tank, and temporarily storing the mixture under the condition of 65 ℃, wherein the added crystallization modifier is the compounding of palm hard, edible fully hydrogenated palm oil and edible fully hydrogenated soybean oil, and the compounding ratio is 1:1.3 to 2.1:2.2 to 3, and the addition of the crystallization modifier is required to further enrich the content and the variety of fatty acids in the grease, reduce the content of unsaturated fatty acids in the beef tallow, ensure that the arrangement among the triglycerides is more compact, ensure that the crystallization is finer and finer, and improve the hardness and the glossiness of a beef tallow finished product; s5, cooling and crystallizing: introducing the temporarily stored refined beef tallow-fat crystallization modifier mixture into a quenching kneading cooling device, and cooling by a program to obtain a solid finished beef tallow, wherein the specific process of the program cooling is as follows: firstly controlling the cooling rate to be between 15 and 20 ℃ per minute, and cooling to be between 45 and 55 ℃; then controlling the cooling rate to be between 10 and 15 ℃ per minute, cooling to between 10 and 20 ℃ and standing for 15 minutes so as to construct an internal fat crystallization framework.
It should be noted that when the air temperature is high, the conventional beef tallow hotpot condiment is easy to soften and oil-out, so that the physical and chemical properties of the beef tallow hotpot condiment are degraded, the shelf life of the hotpot condiment is influenced, and the sensory evaluation of the final eater is degraded, while it is well known that the fat crystallization network structure can influence the mechanical properties of grease, namely the crystallization behavior of triglyceride affects the fat crystallization network structure, the fat crystallization network structure is changed or influenced by selecting proper grease type, ultrasonic or high-pressure treatment, adding emulsifying agent and other methods in the food industry at present, so as to regulate and control the quality of fat-based food, wherein the emulsifying agent method has the characteristics of economy and convenience in operation, but the emulsifying agent method is widely paid attention in industry in the beef tallow preparation process, the addition of the emulsifier can greatly influence the quality and taste of the beef tallow, based on the fact that the method comprises the steps of adding palm stearin, perhydrogenated palm oil and perhydrogenated soybean oil for mixed preparation after the beef tallow is refined, and promoting the crystallization behavior of beef tallow fat after multi-stage cooling through a program, specifically, because the compatibility of the palm stearin and the beef tallow is better, when the internal triglyceride of the beef tallow and the palm stearin mixed oil is crystallized, under the driving of supercooling and supersaturation degree, the triglyceride of the mixed oil is crystallized to form a large number of extremely unstable alpha crystal forms in a hexagonal crystal system, then along with the change of cooling rate, the unstable alpha crystal forms are continuously grown on the surface of crystal nucleus to form more stable beta crystal forms, namely, the mixed crystal forms are simultaneously formed into beta crystal forms (the beta crystal forms with two times chain length and three times of chain length lamellar structures are fine needle-shaped, the palm stearin and fat crystals in the beef tallow are fully crosslinked and mixed under the action of corresponding shearing force, so that the fat crystals are mutually aggregated to increase the size of the crystal structure, the crystal network is further densified, the hardness of the beef tallow is further increased, a three-dimensional network crystal structure with a specific mode arrangement is formed, the fat crystals are more uniform, the formed crystals are more regular, the bad crystallization behavior of the beef tallow is regulated, and in addition, the proposal ensures that the fat types in the beef tallow are more abundant and the corresponding generated fat crystals are more stable by adding the fully hydrogenated palm oil and the fully hydrogenated soybean oil.
Preferably, the specific steps of example 1 are: s1, pretreatment: selecting high-quality beef fat tissue raw materials, and chopping the beef fat into 5cm beef fat tissue fragments by using a pulper; s2, smelting and filtering: injecting the beef fat fragments obtained through pretreatment into a horizontal low-temperature vacuum melting tank, gradually heating to 150 ℃, melting at high temperature to obtain grease, filtering to obtain beef tallow to be refined, commonly known as crude oil, wherein the filtering specifically comprises primary filtering and secondary fine filtering, the primary filtering adopts a slag scooping machine, a plate-frame filter press or a leaf filter for filtering oil residues and macromolecular impurities in the grease, and the secondary fine filtering adopts a column filter; s3, refining: introducing crude oil into a decoloring tower at 115 ℃, adding 2.8% of activated clay, and stirring for 30min to enable the oil and the activated clay to be fully mixed for decoloring reaction; pumping the decolored oil to a vane filter, filtering under the condition of maintaining the pressure at 0.35MPa, and pumping the filtered oil to a 1um column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing high-pressure high-temperature water vapor injected at the bottom of the tower in a vacuum environment, controlling the mixing time to be 0.6h, controlling the temperature to be 230 ℃ and controlling the vacuum range to be 0.07-0.09MPa; removing free fatty acid and peculiar smell substances in crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and a fat crystallization modifier accounting for 4% of the total amount of the grease, introducing the mixture into a reaction kettle, stirring the mixture for 35min at a temperature of 90 ℃ at a stirring speed of 50r/min to obtain a uniform refined beef tallow-fat crystallization modifier mixture, introducing the mixture into a temporary storage tank, and temporarily storing the mixture at a temperature of 65 ℃, wherein the added crystallization modifier is the compounding of palm hard, edible fully hydrogenated palm oil and edible fully hydrogenated soybean oil, and the compounding ratio is 1:1.5:2.4, and the addition of the crystallization modifier is required to be described, so that the fatty acid content and the variety in the grease can be further enriched, the unsaturated fatty acid content in the beef tallow can be reduced, the arrangement among the triglycerides is more compact, the crystallization is finer, and the hardness and the glossiness of a beef tallow finished product are improved; s5, cooling and crystallizing: introducing the temporarily stored refined beef tallow-fat crystallization modifier mixture into a quenching kneading cooling device, and cooling by a program to obtain a solid finished beef tallow, wherein the specific process of the program cooling is as follows: firstly controlling the cooling rate to be 18 ℃/min, and cooling to 55 ℃; then controlling the cooling rate to be under the condition of 15 ℃/min, cooling to 10 ℃, and standing for 15min so as to construct an internal fat crystallization framework
Example 2
This example describes only the parts that differ from example 1, with the specific steps: s1, pretreatment: selecting high-quality beef fat tissue raw materials, and chopping the beef fat into 6cm beef fat tissue fragments by using a pulper; s2, smelting and filtering: injecting the beef fat fragments obtained through pretreatment into a horizontal low-temperature vacuum melting tank, gradually heating to more than 155 ℃, melting at high temperature to obtain grease, filtering to obtain beef tallow to be refined, commonly known as crude oil, wherein the filtering specifically comprises primary filtering and secondary fine filtering, the primary filtering adopts a slag scooping machine, a plate-and-frame filter press or a leaf filter for filtering oil residues and macromolecular impurities in the grease, and the secondary fine filtering adopts a column filter; s3, refining: introducing crude oil into a decoloring tower at 120 ℃, adding 2.8% of activated clay, and stirring for 30min to enable the oil and the activated clay to be fully mixed for decoloring reaction; pumping the decolored oil to a vane filter, filtering under the condition of maintaining the pressure at 0.45MPa, and pumping the filtered oil to a 1um column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing high-pressure high-temperature water vapor injected at the bottom of the tower in a vacuum environment, controlling the mixing time to be 1h, controlling the temperature to be 240 ℃ and controlling the vacuum range to be 0.07-0.09MPa; removing free fatty acid and peculiar smell substances in crude oil, and cooling to 80 ℃ to obtain refined beef tallow; s4, homogenizing and emulsifying: mixing refined beef tallow and a fat crystallization modifier accounting for 3.8% of the total amount of the grease, introducing the mixture into a reaction kettle, stirring the mixture for 35min at a temperature of 80-90 ℃ at a stirring speed of 40r/min to obtain a uniform refined beef tallow-fat crystallization modifier mixture, introducing the mixture into a temporary storage tank for temporary storage at a temperature of 65 ℃, wherein the added crystallization modifier is the compounding of palm hard, edible fully hydrogenated palm oil and edible fully hydrogenated soybean oil, and the compounding ratio is 1:1.7:2.6, and the addition of the crystallization modifier is required to further enrich the content and the variety of fatty acid in the grease, reduce the content of unsaturated fatty acid in the beef tallow, ensure that the arrangement among the triglycerides is more compact, ensure that the crystallization is finer and the hardness and the glossiness of a beef tallow finished product are improved; s5, cooling and crystallizing: introducing the temporarily stored refined beef tallow-fat crystallization modifier mixture into a quenching kneading cooling device, and cooling by a program to obtain a solid finished beef tallow, wherein the specific process of the program cooling is as follows: firstly controlling the cooling rate to be 15 ℃/min, and cooling to 45 ℃; then controlling the cooling rate to be at 15 ℃/min, cooling to 10 ℃, and standing for 15min so as to construct an internal fat crystallization framework.
In addition, in the embodiment, the grease in the beef fat tissue can be gradually extracted by gradually heating and extracting the grease at the temperature, so that the oil yield is improved, meanwhile, the grease is prevented from undergoing hydrolysis reaction at high temperature, and the nutrients in the grease are damaged, so that the quality of the beef tallow is improved, meanwhile, the molecular composition and the crystallization characteristic of the beef tallow are greatly improved when the beef tallow is prepared by mixing and adding the crystallization modifier, the generation of gravel crystals is inhibited, the occurrence of sand forming of the beef tallow is effectively avoided, and the beef tallow has finer and denser structure, better glossiness and higher hardness.
Based on the above examples, applicants performed experimental comparisons against commercially available tallow, resulting in the following data in table 1:
solid fat content test: GB/T37517-2019;
melting point detection: GB/T12766-2008.
The results are shown in the following table:
TABLE 1 solid fat content/%
| Temperature gradient/. Degree.C | Example 1 | Example 2 | Commercially available butter |
| 10 | 66.81±0.63 | 70.82±1.1 | 62.69±0.86 |
| 20 | 48.69±0.82 | 53.56±0.91 | 43.54±0.17 |
| 30 | 29.42±0.45 | 34.68±0.7 | 24.07±0.55 |
| 40 | 12.93±0.97 | 17.70±0.56 | 9.06±0.17 |
| 50 | 4.68±0.09 | 10.54±0.24 | 0 |
Table 2 physical and chemical indicators of beef tallow
| Category(s) | Example 1 | Example 2 | Commercially available butter |
| Melting point (. Degree. C.) | 45.8±0.54 | 48.6±0.91 | 41.5±0.83 |
| Beta' -crystalline form (%) | 97.88±0.08 | 98.58±0.12 | 92.88±0.06 |
| Hardness (g) | 147.47±4.75 | 153.47±5.25 | 110.56±3.50 |
From the data in the above tables 1 and 2, it can be seen that the finished beef tallow product produced by the method is obviously improved in terms of hardness and solid fat content, and the hardness and glossiness of the beef tallow are improved, so that the beef tallow quality is improved, the shelf life of the beef tallow hotpot condiment is prolonged, the content of beta' crystal form in the beef tallow finished product is improved, the beef tallow hotpot condiment is well developed in terms of inhibiting the formation of beef tallow gravel crystal, the quality and taste of the beef tallow hotpot condiment are obviously improved, and simultaneously, the physical and chemical property indexes of the beef tallow are better than the regulations in national standard edible animal fat and oil for food safety of national standard GB 10146-2015, and the safety index of the beef tallow product is ensured.
The foregoing description of the embodiments has been provided for the purpose of illustrating the general principles of the application, and is not meant to limit the scope of the application, but to limit the application to the particular embodiments, and any modifications, equivalents, improvements, etc. that fall within the spirit and principles of the application are intended to be included within the scope of the application.
Claims (2)
1. The beef tallow hardness improvement method based on strengthening the internal structure of fat crystals is characterized by comprising the following steps of:
s1, pretreatment: selecting high-quality beef fat tissue raw materials, and chopping the beef fat into 5-7cm beef fat tissue fragments by using a pulper;
s2, smelting and filtering: injecting the beef fat fragments obtained through pretreatment into a horizontal low-temperature vacuum melting tank, gradually heating to 145 ℃ or higher, melting at high temperature to obtain grease, and filtering to obtain beef tallow to be refined, commonly called crude oil;
s3, refining: introducing crude oil into a decolorizing tower at 110-120deg.C, adding 1-3% active clay, stirring for 30min, and mixing the oil with active clay thoroughly for decolorizing; pumping the decolorized oil to a vane filter, filtering under the condition of maintaining the pressure at 0.05-0.45MPa, and pumping the filtered oil to a column filter for fine filtration; then, introducing the oil into a deacidification and deodorization tower, mixing high-pressure high-temperature water vapor injected at the bottom of the tower in a vacuum environment, controlling the mixing time to be 0.5h-1.2h, controlling the temperature to be 220-280 ℃ and controlling the vacuum range to be 0.07-0.09MPa; removing free fatty acid and peculiar smell substances in crude oil, and cooling to 80 ℃ to obtain refined beef tallow;
s4, homogenizing and emulsifying: mixing refined beef tallow and fat crystallization modifier, introducing into a reaction kettle, stirring at 80-90 ℃ at a stirring speed of 45-55r/min for 35-50 min to obtain a uniform refined beef tallow-fat crystallization modifier mixture, introducing the mixture into a temporary storage tank, and temporarily storing at 65 ℃;
s5, cooling and crystallizing: introducing the temporarily stored refined beef tallow-fat crystallization modifier mixture into a quenching kneading cooling device, and cooling by a program to obtain a solid finished beef tallow;
in the step S5, the specific procedure of program cooling is as follows: firstly controlling the cooling rate to be 15 ℃/min-20 ℃/min, and cooling to 45-55 ℃; then cooling to 10-20 ℃ at the cooling rate of 10-15 ℃ per minute, and standing for 15min;
in the step S4, the total amount of the added fat crystallization modifier is not more than 5% of the total amount of the grease; the added fat crystallization modifier is the compounding of palm hard ester, edible fully hydrogenated palm oil and edible fully hydrogenated soybean oil, and the compounding ratio is 1:1.3-2.1:2.2-3.
2. The method for improving the hardness of beef tallow based on the strengthening of the internal structure of fat crystals of claim 1, wherein in step S2, the filtration includes primary filtration and secondary fine filtration, wherein the primary filtration is a slag conveyor, a plate and frame filter or a leaf filter for filtering oil residues and macromolecular impurities from the oil and the secondary fine filtration is a column filter.
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Denomination of invention: A method for improving the hardness of butter based on strengthening the internal structure of fat crystals Granted publication date: 20230908 Pledgee: Industrial Bank Co.,Ltd. Deyang Branch Pledgor: GUANGHAN MAIDELE FOOD Co.,Ltd. Registration number: Y2024980011490 |