CN106889209A - A kind of clear soup chafing dish fat or oil composition - Google Patents
A kind of clear soup chafing dish fat or oil composition Download PDFInfo
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- CN106889209A CN106889209A CN201510964568.XA CN201510964568A CN106889209A CN 106889209 A CN106889209 A CN 106889209A CN 201510964568 A CN201510964568 A CN 201510964568A CN 106889209 A CN106889209 A CN 106889209A
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- 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
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Abstract
The present invention relates to a kind of clear soup chafing dish fat or oil composition, said composition contains：Chicken fat, butter, and optional antioxidant；Or chicken fat, one or more in palm stearin, rice bran fat and cotton oil tristearin, and optional antioxidant；Or chicken fat, butter, one or more in palm stearin, rice bran fat and cotton oil tristearin, and optional antioxidant；Wherein, the melting range of the chicken fat is at 36~45 DEG C.Fat or oil composition local flavor of the invention is full, high temperature resistant, is obviously improved chafing dish bottom flavorings frying or boils the clear soup chafing dish special oil of local flavor, solves not good a series of problems for causing of chafing dish oil quality in chafing dish manufacturing process.
Description
Technical field
The present invention relates to a kind of fat or oil composition field, specifically, it is related to a kind of delicate fragrance, long shelf-life
The grease combination of clear soup chafing dish.
Background technology
Chafing dish is a kind of Dietetic Custom, it with its unique glamour, not only in the life of the Sichuan-chongqing Region people
Consequence is occupied, while also winning liking for more and more people elsewhere.Clear soup chafing dish
It is also one of traditional chafing dish, is exactly " watery soup " for the words of Sichuan, not as delighted, the institute of spicy hot chafing dish
It is unpopular in Sichuan-chongqing Region with clear soup chafing dish.But clear soup scald the vegetable rinsed easily preserve original nutrition into
Point, it is not dry it is not peppery do not get angry, suitable for four seasons, old and young children are suitable for, so very by many nonlocal persons sponging on an aristocrat happinesses
Vigorously.The basic insipidness of clear soup hotpot seasoning, generally using vegetable oil or refined lard come simple frying
Chafing dish bottom flavorings.
Various metals and nonmetalloid in chafing dish container, inevitably can partly shift in use
To in soup stock, necessary to some are human survival in these elements, some are have medium or tight to human body
Weight toxicity, its toxicity is proved by substantial amounts of scientific experiment.As chafing dish multiple tastes, processing are fast
It is prompt, wide popular with consumers, in the market occur in that the illegal addition paraffin of some food and beverage sevice units, hydrogen peroxide,
The non-edible material from soybeans such as industrial palm oil, essence makes chafing dish bottom flavorings, is failed to understand using source, indicates unclear food
Flavoring and the chafing dish raw material doping phenomenon such as adulterated are savored, there is larger food security hidden danger.Due to such product
Product brand is various, adds and does not supervise effectively, is reduces cost, disorderly competition it is particularly problematic, its
Quality is also troubling.
In sum, a kind of local flavor is full, high temperature resistant, is obviously improved chafing dish bottom flavorings frying or boils local flavor
Clear soup chafing dish special oil, solve chafing dish manufacturing process in the not good a series of problems for causing of chafing dish oil quality
Needed as one kind.
The content of the invention
It is an object of the invention to provide a fat or oil composition, the fat or oil composition contains：
(1) chicken fat；
(2) (a) palm stearin, rice bran fat and cotton oil tristearin in one or more with (b) butter in
At least one；With
(3) optional antioxidant；
Wherein, the melting range of the chicken fat is at 36~45 DEG C.
In one or more embodiments, the fat or oil composition contains：Chicken fat；Butter；With it is optional
Antioxidant.
In one or more embodiments, the fat or oil composition contains：Chicken fat；Palm stearin, rice bran
One or more in fat and cotton oil tristearin；With optional antioxidant.
In one or more embodiments, the fat or oil composition contains：Chicken fat；Butter；Palm stearin,
One or more in rice bran fat and cotton oil tristearin；With optional antioxidant.
In one or more embodiments, the butter are the ox waist that the perinephric fat of ox boils gained
Oil.
In one or more embodiments, the iodine value of the chicken fat is below 70gI/100g.
In one or more embodiments, the chicken fat solid fat content at 30 DEG C is more than 3%.
In one or more embodiments, the chicken fat is that the chicken fat raised at 10~20 DEG C points is stearic.
In one or more embodiments, the antioxidant is artificial synthetized oxidation preventive agent or natural antioxygen
Agent.
In one or more embodiments, the fusing point of the palm stearin is 52 ± 2 DEG C.
In one or more embodiments, the fusing point of the rice bran fat is 25 ± 3 DEG C.
In one or more embodiments, the stearic fusing point of the cotton oil is 23 ± 3 DEG C.
In one or more embodiments, the fat or oil composition contains antioxidant, with fat or oil composition
Total restatement of middle grease, the addition of the antioxidant is 10~20000ppm, preferably 50ppm~
10000ppm, more preferably further preferred 100ppm~10000ppm, 200ppm~8000ppm, for example
100~1000ppm.
In one or more embodiments, the artificial synthesized antioxidant is selected from 2,6- di-t-butyls -4-
Methylphenol, butylated hydroxy anisole, Rosmarinus officinalis extract, tea polyphenol-palmitate and ascorbic acid fat
One kind or any various mixture in acid esters (AP).
In one or more embodiments, the natural is selected from vitamin E, Tea Polyphenols, plant
One kind or any various mixture in acid, tocopherol and Rosmarinus officinalis extract.
In one or more embodiments, the fat or oil composition contains tea polyphenol-palmitate, with grease
Composition weight meter, the content of tea polyphenol-palmitate is 100~600ppm, preferably 200~300ppm.
In one or more embodiments, the fat or oil composition contains phytic acid, with fat or oil composition weight
Meter, the content of phytic acid is 20~200ppm, preferably 100~150ppm.
In one or more embodiments, the fat or oil composition contains tea polyphenol-palmitate and/or plant
Acid.
In one or more embodiments, in the fat or oil composition, by the total restatement of grease, butter contain
It is 5~20% to measure, preferably 10~15%.
In one or more embodiments, in the fat or oil composition, by the total restatement of grease, chicken fat contains
It is 25~80% to measure, preferably 40~60%.
In one or more embodiments, in the fat or oil composition, by the total restatement of grease, when it is present,
The stearic content of palm stearin, rice bran fat and/or cotton oil is 20~70%, preferably 25~50%.
The present invention also provides a kind of chafing dish bottom flavorings, using fat or oil composition frying of the present invention anise, flower
Green pepper, dried orange peel, ginger, Radix Angelicae Sinensis, fennel seeds, cassia bark, Chinese cassia tree, spiceleaf, green onion, garlic, cloves, tsaoko, beans
One or more in cool, salt, rock sugar, chilli, thick broad-bean sauce and be obtained.
The present invention also provides a kind of chicken fat tristearin and is preparing clear soup chafing dish fat or oil composition or clear soup chafing dish bottom
Purposes in material.
Brief description of the drawings
Fig. 1 shows the change of fat or oil composition acid value and peroxide value in 60 DEG C of storages.
Fig. 2 display chicken fat point promptings are intended to.
Specific embodiment
A kind of local flavor of present invention offer is full, high temperature resistant, is obviously improved chafing dish bottom flavorings frying or boils local flavor
Clear soup chafing dish special oil, solve chafing dish oil quality in chafing dish manufacturing process it is not good cause a series of ask
Topic.
Chicken fat is stearic
The present invention prepares fat or oil composition of the invention using chicken fat is stearic, for clear soup chafing dish special oil, can
Lift the fresh perfume (or spice) of clear soup chafing dish.
Generally, take in chicken leaf fat input stainless steel boiler, heat transfer carried out as medium using conduction oil,
Continuous stirring is charred taste to prevent local temperature from overheating generation in being maintained at heating process, adds since 20 DEG C
Heat, it is slow to heat up, 120-140 DEG C is reached by 30-60min temperature, 10-15min is maintained in outlet temperature,
Mixing speed is 20-50r/min, boils and obtains chicken fat.
The melting range of chicken fat is generally 18~30 DEG C, and iodine value is 70~90gI/100g.It is more to obtain
It it is 25~30 DEG C present invention preferably uses fusing point Gu fat composition and zestful point of tool carry product, iodine value is
The chicken fat of 70~80gI/100g carries out dry fractionation.
Chicken fat is the mixture of sweet three ester, and the sweet three esters composition of high-melting-point mainly has 4 kinds：PPL、PPO、PPP、
POS.Various types of sweet three esters fusing point differences are larger, can be separated them using the dry fractionation of Slow cooling.
As shown in Fig. 2 a point bag for chicken fat includes 3 stages：1) the broken crystalline substance of sweet three ester of heating and melting；2) sweet three ester
Cooling and crystal growth；3) solid-liquid phase filtering, point to propose acquisition stearic.
Specifically, divide in advance, chicken fat is first dissolved into liquid, be then heated to such as 70-72 DEG C, and
20~60 minutes (such as 30~40 minutes) are kept in the temperature range, destroys that may be present irregular
Crystal.Then, cool down the chicken fat, control rate of temperature fall, be easy to point carry to form β ' crystal formations.
Rate of temperature fall is normally controlled in 1-5 DEG C/h.But because chicken fat consolidates fat in 20 DEG C to 10 DEG C temperature ranges
Changes of contents is more precipitous, therefore rate of temperature fall is preferably 1-2 DEG C in the temperature section.
Chicken fat crystal form during cooling, obtains unstable alpha-crystal first based on beta crystal, crystal by
Gradually grow up, increase, continue to be converted into β ' and β crystal.Divided by observing and touching crystal after 6-10 hours
Analysis crystalline condition, is filtered using membrane pressure filter to the chicken fat after crystallization, and initial pressure control exists
0.2-0.4MPa, after maintaining 5-10min under initial pressure, rises high pressure to 0.6-0.9MPa, press filtration pressure
Determination with the quality of filter cake as standard, filter cake is solid, without liquid oil, adhesion, with certain modeling
Property.Filter cake is the stearic part extracted.
Therefore, the natural characteristic that the present invention can form crystal using chicken fat carries out dry fractionation, is cooled into crystalline substance
Core, by the chicken fat of isolated higher melt after the growing the grain of a period of time it is stearic (melting range 36~
45℃)。
In a particular embodiment of the present invention, the fusing point of chicken fat in advance is divided to be 28 DEG C, iodine value 75.31gI/100g,
30 DEG C of solid fat content is 2.17%；Setting terminal crystallization temperature is 10 DEG C, and separating and filtering obtains fusing point and exists
36 DEG C, iodine value is 64.15gI/100g, and solid fat content is 4.21% chicken fat tristearin at 30 DEG C, and the chicken fat is hard
Fat still retains the original fresh Flavor of chicken fat, and yield is 30~40%.Setting terminal crystallization temperature is 18
DEG C, fusing point is obtained at 45 DEG C, iodine value is 53.15gI/100g, and solid fat content is 16.7% chicken fat at 30 DEG C
Tristearin, the chicken fat is stearic still to retain the original fresh Flavor of chicken fat, and yield is in 10-20%.
Therefore, it is adaptable to chicken fat of the invention is stearic have it is following any one, any number of or whole features：
(1) fusing point is at 36~45 DEG C；
(2) it is that 10~20 DEG C of points of chicken fat for raising are stearic；
(3) iodine value is in below 70gI/100g；
Solid fat content is more than 6% at (4) 25 DEG C；With
Solid fat content is more than 3% at (5) 30 DEG C.
It should be understood that chicken fat can be boiled voluntarily, dry fractionation is then carried out, obtaining has above-mentioned at least one spy
The chicken fat levied is stearic.Or, it is possible to use commercially available chicken fat carries out dry fractionation；As it was previously stated, it is preferred that
The use of fusing point it is 25~30 DEG C, iodine value is that the chicken fat of 70~80gI/100g carries out dry fractionation.
In fat or oil composition, by the total restatement of grease, the content of chicken fat of the present invention is usually 25~80%, preferably
It is 40~60%.
Butter
The present invention can be used the various butter for chafing dish well known in the art.Preferably, the present invention is used
Ox waist oil, the i.e. perinephric fat of ox boil the butter of gained.For Niu Eryan, between epidermis, muscle to
Muscle is internal, the hardness of fat is stepped up on deep abdomen and kidney, thus the fat ratio segmentation fat in kidney week and
The hardness of leftover bits and pieces fat is big, and the grease that perirenal fat is boiled, product is more stable, and with good wind
Taste stability.Additionally, the butter smell of mutton that the position boils is extremely light, with obvious butterfat perfume and bread aroma,
For strengthening degree with rich flavor and keeping fragrance remaining time aspect effect obvious.
In fat or oil composition of the invention, by the total restatement of grease, the content of butter is 5~20%, preferably
10~15%.
Palm stearin/rice bran fat/cotton oil is stearic
Palm stearin is point solid portion for putting forward after palm oil freezing and crystallizing, is the by-product of palm olein oil
Product.Fusing point suitable for palm stearin of the invention is 52 ± 2 DEG C, and hardness is usually under normal temperature condition
2.3-3.2kg (testers：TA Texture instruments, model：Xtplus, probe：P6).
Commercially available palm stearin, example can be used to include but is not limited to golden swallow shortening.
The fusing point of the rice bran fat is 25 ± 3 DEG C.The stearic fusing point of the cotton oil is 23 ± 3 DEG C.Rice bran fat with
Cotton oil tristearin is bought by factory of beneficial Hai Jiali groups.
The stearic content of palm stearin in fat or oil composition of the invention, rice bran fat and/or cotton oil for 20~
70%, preferably 25~50%.In palm stearin, rice bran fat and cotton oil tristearin is added simultaneously any two
Kind or during all three, the proportioning between them is had no it is specifically limited, as long as the total addition level sum of grease
Should be within above range.
Antioxidant
Antioxidant can be added in fat or oil composition of the invention.
Can be the various antioxygens being added to grease well known in the art suitable for antioxidant of the invention
Agent, including artificial synthesized antioxidant and natural.
Artificial synthesized antioxidant includes TBHQ (tert-butylhydroquinone), butylated hydroxy anisole
(BHA), BHT (2,6- di-tert-butyl-4-methy phenol), tea polyphenol-palmitate and ascorbic acid
One or more in fatty acid ester (AP) etc..In certain embodiments, BHA and BHT is used
Compounding mixture.
Natural including vitamin E, Tea Polyphenols, tocopherol and Rosmarinus officinalis extract etc. in one kind
Or more than one.
The total addition level of antioxidant is 10~20000ppm of oily weight, preferably 50ppm~10000ppm,
Further preferred 100ppm~10000ppm, more preferably 200ppm~8000ppm, such as 100~
1000ppm。
Can also refer to national standard addition.For example, TBHQ (tert-butylhydroquinone), butylhydroxy fennel
Fragrant ether (BHA), BHT (2,6- di-tert-butyl-4-methy phenol), tea polyphenol-palmitate and anti-bad
The artificial synthetized oxidation preventive agent such as hematic acid fatty acid ester, it is proposed that addition is with reference to GB 2760-2014, addition
10~600ppm of oily weight, preferably 50~400ppm, further preferred 100~300ppm, more preferably 120~
200ppm.The addition of tea polyphenol-palmitate is usually 10~600ppm of oily weight, preferably 50~
400ppm, more preferably further preferred 80~300ppm, 80~250ppm.
The addition of the naturals such as vitamin E, Tea Polyphenols, Rosmarinus officinalis extract, tocopherol is usual
It is 10~20000ppm of oily weight, preferably 50ppm~10000ppm, further preferred 100ppm~
10000ppm, more preferably 200ppm~8000ppm, such as 100~1000ppm.Such as natural anti-hardening
The addition of agent is：50~600ppm, 100~600ppm, 100~400ppm, 50~250ppm.
Tocopherol includes：Alpha-tocopherol, betatocopherol, Gamma-Tocopherol, in four kinds of tocopherols of Delta-Tocopherol one
Plant or various mixtures.
In a preferred embodiment, fat or oil composition of the invention contains tea polyphenol-palmitate, with grease group
Polymer weight, the content of tea polyphenol-palmitate is 100~600ppm, preferably 200~300ppm.
In other preferred embodiments, fat or oil composition of the invention contains phytic acid, with fat or oil composition weight
Gauge, the content of phytic acid is 20~200ppm, preferably 100~150ppm.
In other preferred embodiments, fat or oil composition of the present invention contains tea polyphenol-palmitate and phytic acid, its
The content of middle tea polyphenol-palmitate is 100~600ppm, preferably 200~300ppm；The content of phytic acid
It is 20~200ppm, preferably 100~150ppm.
Fat or oil composition
Fat or oil composition local flavor of the invention is full, high temperature resistant.Grease local flavor is kept during frying
Stability.Fat or oil composition of the invention can be as clear soup chafing dish oil, for frying clear soup hotpot seasoning.
Fat or oil composition of the invention contains previously described chicken fat；Palm stearin, rice bran fat and cotton oil are stearic
In one or more with butter at least one；With optional antioxidant；Wherein, the chicken fat
Melting range is at 36~45 DEG C.
The content of each composition is as mentioned before in fat or oil composition.In addition to above-mentioned specifically mentioned component, grease
Including but not limited to, for example, can also be eaten containing some other material often contained in chafing dish bottom flavorings in composition
Salt, monosodium glutamate, chickens' extract, preservative, additive of increase pungent etc..
Fat or oil composition of the invention can be prepared using conventional mixing.For example, by chicken fat；Palm stearin,
Rice bran fat and cotton oil tristearin in one or more with butter at least one；With optional antioxidant and
Other optional additives are simply mixed, you can prepare fat or oil composition of the invention.
On the other hand, the present invention provides a kind of chafing dish bottom flavorings, and the bed material uses fat or oil composition of the invention
The common chafing dish bottom flavorings composition of frying, such as anise, Chinese prickly ash, dried orange peel, ginger, Radix Angelicae Sinensis, fennel seeds, cassia bark, meat
In osmanthus, spiceleaf, green onion, garlic, cloves, tsaoko, cardamom, salt, rock sugar, chilli, thick broad-bean sauce one
Kind or it is various and obtains, frying is generally carried out at a temperature of oil temperature is for 120~180 DEG C, frying time control
At 1~10 minute or so.After the completion of usual frying, for example appropriate salt and chickens' extract etc. can be added, it is salty to adjust
Taste and delicate flavour.
In one or more embodiments, the following frying of chafing dish bottom flavorings：Fat or oil composition of the invention is endured
To thawing (about 80 DEG C or so) completely；Add anise, fennel seeds, garlic, dried orange peel, Chinese prickly ash, fresh ginger, greatly
One or more in green onion, it is fried to green onion jaundice；Oil is stayed in filtering；Add spice (cassia bark, ginger, spiceleaf,
In Chinese cassia tree, Radix Angelicae Sinensis, tsaoko, cardamom, cloves one or more), small fire fry 5~10min, oil temperature
It is 120~160 DEG C；Rock sugar and salt are added, it is off the pot after 1~2min；Chafing dish bottom flavorings of the invention can be obtained.
To the fat or oil composition needed for frying, anise, Chinese prickly ash, dried orange peel, ginger, Radix Angelicae Sinensis, fennel seeds, cassia bark,
Chinese cassia tree, spiceleaf, green onion, garlic, cloves, tsaoko, cardamom, salt, rock sugar, chilli, thick broad-bean sauce etc.
Measure and be not particularly limited, this can be adjusted by technical staff according to factors such as tastes.
Fat or oil composition of the invention can individually fat or oil composition form provide.Obtain oil of the invention
After oil/fat composition, the fat or oil composition frying chafing dish bottom flavorings can be as mentioned before used；Or, also can be straight
Connect and fat or oil composition of the invention is used as chafing dish bottom flavorings, add other in chafing dish again when edible and match somebody with somebody
Material, such as previously described anise, Chinese prickly ash, dried orange peel, ginger, Radix Angelicae Sinensis, fennel seeds, cassia bark, Chinese cassia tree, perfume (or spice)
One kind or many in leaf, green onion, garlic, cloves, tsaoko, cardamom, salt, rock sugar, chilli, thick broad-bean sauce
Kind, boiled.
Or, fat or oil composition of the invention can also the good chafing dish bottom flavorings of frying in advance form provide, obtain
Obtain after the chafing dish bottom flavorings, directly can be added into chafing dish, then can add appropriate water or boil in advance
After soup afterwards.
Effect of the invention
The smell of mutton of ox waist oil is extremely light, with obvious butterfat perfume and bread aroma, helps to balance the perfume (or spice) of chicken fat
Taste, modification supplement is played a part of to product entirety local flavor.Divide the stearic not only reservation chicken fat of the chicken fat for carrying original
Fresh Flavor, and ensure the chafing dish bottom flavorings after frying into solid be easy to packing storage.Additionally, palm stearin
Addition can to a certain extent reduce the concentration of cholesterol in animal oil, improve the fusing point of product, be easy to produce
The packing of product.Fat or oil composition form stable under normal temperature state, no liquid is separated out, in the process of frying
The stability of the middle holding fresh Flavor of grease.
For the safety issue of chafing dish, different views are all there are always, the focus disputed on is concentrated on
The safety issue such as various elements dissolution in oxidation deterioration, container that grease recycling is caused, it is seen that chafing dish
It is middle to contain various harmful factors.The addition of tea polyphenol-palmitate in above-mentioned fat or oil composition
Contribute to the reservation of fresh Flavor, the flavor deterioration of grease for delaying grease to be caused using process high temperature.Phytic acid
It is also good chelating agent to be not only natural, metal ion induction in reduction chafing dish gastronomical process
Oxidation of Fat and Oils deterioration.
The present invention will be described in the way of specific embodiment below.It should be understood that these embodiments are only to illustrate
Property, not limit the scope of the invention.Method, reagent and Parameter Conditions employed in embodiment
Deng unless otherwise stated, being the conventional method in this area, reagent and Parameter Conditions.
Embodiment one
The chicken leaf fat of white feather chicken of Laiyang company of HTC purchase is taken first as raw material, by chopping fat input electricity
Hot type jacketed pan (safe and sound Machinery Co., Ltd. of city of Zhucheng, model DG600ATF-155-156), after
It is 180 DEG C to set and lead the temperature of conduction oil in jacketed pan, and heat transfer is carried out as medium using conduction oil, is protected
Hold constantly to be stirred in heating process and be charred taste to prevent local temperature from overheating generation.In the temperature of conduction oil
Conduction oil is closed after being raised to 115 DEG C, using temperature heating chicken fat more than conduction oil, 120 DEG C is warming up to after 30min,
Temperature is boiled by controlling the switch-mode regulation chicken fat of conduction oil, makes outlet temperature control to be tieed up at 120 DEG C ± 2 DEG C
15min is held, mixing speed is 36r/min, obtain fire refining chicken fat.
Dry fractionation is carried out to above-mentioned fire refining chicken fat, electrical heating (GS12-2 electronics is passed through before processing point is proposed
Co., Ltd of constant speed stirrer Shanghai Special Medical Appliances Factory) fire refining chicken fat is dissolved into liquid, 70 DEG C are heated to,
And kept for half an hour in the temperature range, destroy irregular crystal that may be present.It is placed in water-bath
Cooling in (XMTD thermostat water baths Beijing medical apparatus and instruments factory), using temperature controller, (ZBC-30 is intelligently controlled
Warm instrument Henan Albert's development in science and technology Co., Ltd) monitoring chicken fat rate of temperature fall (rate of temperature fall control 2
℃/h)。
1) 10 DEG C points carry：Temperature stops cooling when being down to 10 DEG C, after standing still for crystals 6 hours, using barrier film
Formula filter press (Shanghai Ou Sai Machinery Manufacturing Co., Ltd.s, the type of product specification 320, diaphragm pressing formula filter plate,
0-120 DEG C of heat resisting temperature, filter pressure 0.2-1.6MP) chicken fat after crystallization is filtered, initial pressure
Pressure rise when liquid oil base originally can not be extruded again, is shed in 0.9MPa after 0.4MPa, 7min
Diaphragm frame pressure, filter cake is the stearic part extracted.At 36 DEG C, iodine value is 64.15 to gained filter cake fusing point
GI/100g, divides the hard chicken fat obtained after carrying still to retain the original fresh Flavor of chicken fat, and yield is 37%.
2) 18 DEG C points carry：Temperature stops cooling when being down to 18 DEG C, after standing still for crystals 10 hours, using barrier film
Formula filter press is filtered to the chicken fat after crystallization, initial pressure 0.2MPa, after 7min by pressure rise extremely
In 0.6MPa, when liquid oil base originally can not be extruded again, diaphragm frame pressure is shed, filter cake is extracted hard
Fat part.At 45 DEG C, iodine value is 53.15gI/100g to gained filter cake fusing point, divides the hard chicken obtained after carrying
Oil still retains the original fresh Flavor of chicken fat, and yield is 17%.
The different chicken fat for dividing the condition that carries to obtain of table 1. consolidate fat content at different temperatures
| Temperature/DEG C | 10 | 20 | 25 | 30 | 40 |
| Raw material chicken fat | 21.64 | 7.21 | 4.02 | 2.47 | 0.08 |
| 10 DEG C points carry solid fat | 45.79 | 32.24 | 8.17 | 4.21 | 0.13 |
| 10 DEG C of points of extract fat | 1.03 | 0 | 0 | 0 | 0 |
| 18 DEG C points carry solid fat | 49.42 | 34.32 | 22.19 | 16.7 | 5.41 |
| 18 DEG C of points of extract fat | 10.37 | 0.16 | 0 | 0 | 0 |
Embodiment two
The preparation flow of ox waist oil is as follows：To shred in fat input stainless steel boiler, be made using conduction oil
For medium carries out heat transfer, continuous stirring produces Jiao to prevent local temperature from overheating in being maintained at heating process
Burning.Ox perirenal adipose tissue is chosen as raw material, heating is carried out and is boiled, begun to warm up from 20 DEG C, slowly
Heat up, 160 DEG C reached by 30min temperature, 15min is maintained at 160 DEG C, mixing speed is 36r/min,
Obtain the ox waist oil with butterfat wind fragrance.
Embodiment three
Choose chicken fat tristearin (10 DEG C points propose) compound lard conduct of the ox waist oil, embodiment one of embodiment two
Basic oil, wherein ox waist oil content are 20%, and it is 80% that 10 DEG C points carry chicken fat stearic, is added by table 2 Suo Shi
Or without antioxidant, the grease of " ox chicken (divide and carry) oil " is expressed as in prepared table 2.
With the oily and commercially available lard of the ox waist of embodiment two (by beneficial Hai Jiali (Tai'an) oil prodution industry Co., Ltd
Purchase) as a control group, wherein ox waist oil content be 20%, lard is 80%, by table 2 Suo Shi add or
Without antioxidant, the grease of " ox lard " is expressed as in prepared table 2.
Choose ox waist oil, chicken fat tristearin (10 DEG C points carry) compound lard of embodiment one, the palm fibre of embodiment two
Palmitic acid is stearic as basic oil, and wherein ox waist oil content is 5%, and it is 25%, palm that 10 DEG C points carry chicken fat stearic
Stearic 70%, by addition table 2 Suo Shi or without antioxidant, be expressed as in prepared table 2 " ox chicken (point
Carry) oil+palm stearin " grease.
The antioxidant of addition includes tea polyphenol-palmitate and phytic acid.Tea polyphenol-palmitate is to allow addition
Natural (GB 2760, maximum addition 600ppm), have to animal fat steady well
Fixed left and right；It is also good chelating agent (GB 2760, maximum addition that phytic acid is not only natural
200ppm).Additionally, the antioxidant of addition also includes that the antioxidant combination commonly used in animal fat is matched somebody with somebody
Square butylated hydroxy anisole (BHA)+dibutyl hydroxy toluene (BHT) and foundation GB2760
Allow the natural ascorbyl palmitate and Rosmarinus officinalis extract of addition.
It is different anti-oxidant addition to be determined using Oxidation of Fat and Oils stability analysis instrument (892Rancimat is led in Switzerland ten thousand)
The oxidation stability (Oxidation Stability Index, OSI) of above-mentioned three kinds of greases after agent.Assay method
With reference to《Oil and foodstuffs science and technology》, 04 phase in 2001, " lipid-antioxidant activity stability test ".Test condition
For：Sample size 2.5g, initial conductivity measurement is less than 1us/cm, air mass flow 20L/h, heating-up temperature 120
℃.Test result is as shown in table 2.
Table 2：Fat or oil composition oxidation stability (OSI) is analyzed
Analyzed by oxidation stability：1) in animal fat, same concentrations antioxidant is added,
The oxidation resistance of tea polyphenol-palmitate is significantly better than ascorbyl palmitate and Rosmarinus officinalis extract；2)
Under conditions of equal amount butter are added, the stearic oxidation stability of chicken fat is 1.89 times of lard；3) exist
Under conditions of addition isodose Tea Polyphenols palmitic acid lipid, the oxidation stability that ox waist oil is combined with chicken fat tristearin is
8.19 ± 0.02h, still greater than the oxidation stability (6.64 ± 0.21h) of the combination of identical ox waist oil and lard.
Additionally, different degrees of can be mixed into some metal ions during chafing dish frying and promote Oxidation of Fat and Oils
Micro constitutent, can accelerate grease deterioration, so as to influence the shelf life of chafing dish bottom flavorings and the stability of product special flavour.
No. 6, No. 7 and No. 8 Experimental comparisons such as above-mentioned table 2 understand that phytic acid has association with Tea Polyphenols palmitic acid lipid
With the effect of synergy, and phytic acid can chelated metal ions so that reduce chafing dish oil in use by metal from
The oxidation reaction of son induction, delays the deterioration process of grease, the stability during enhancing product use.
Example IV
The shelf life with comparison combination grease formula at normal temperatures is predicted by 60 DEG C of baking oven Acceleration studies.Compare
Lard and chicken fat tristearin are in fat or oil composition to the influence of shelf life.In GB10146~2005 specify butter,
Sheep oil, the peroxide value of lard must not exceed 2mgKOH/g0.2g/100g, i.e. 7.88mmol/kg.This implementation
Chicken fat described in example is stearic for 10 DEG C points carry chicken fat tristearin.
1) experimental formula：
Fat or oil composition A:The ox waist oil+60wt% lard+30wt% palm stearins of 10wt% embodiments two
+ 200ppm tea polyphenol-palmitate+100ppm phytic acid；
Fat or oil composition B:The ox waist oil+60wt% chicken fat of 10wt% embodiments two (boils acquisition to be divided
The chicken fat for carrying)+30wt% palm stearin+200ppm tea polyphenol-palmitate+100ppm phytic acid；
Fat or oil composition C:It is stearic that+60wt%10 DEG C point of the ox waist oil of 10wt% embodiments two carries chicken fat
+ 30wt% palm stearin+200ppm tea polyphenol-palmitate+100ppm phytic acid.
Fat or oil composition D：It is stearic that+40wt%10 DEG C point of the ox waist oil of 10wt% embodiments two carries chicken fat
+ 50wt% rice bran fat+200ppm tea polyphenol-palmitate+100ppm phytic acid.
2) experiment condition：4 kinds of compositions are respectively placed in brown open bottles and (are sealed, oil mass 150g),
Placed 25 days in 60 DEG C of baking ovens, take within every 5 days a sample, acid value (AV) determine with reference to GB/T5530-2005,
Peroxide value (PV) is determined with reference to GB/T 5538-2005, and each index is repeated once.
3) experimental result：
Placed 25 days in 60 DEG C of baking ovens, it can be seen from Arrhenius empirical formulas, i.e. room temperature 350
It time.Experimental result is as shown in Figure 1：In 60 DEG C of baking oven experiment storages, four groups of grease combinations
Acid value not time to time change in thing, acid value is in 0.2mg KOH/g or so.In storage the 25th day, grease
The mistake of composition C (ox waist oil+10 DEG C of chicken fat point carry tristearin+palm stearin+tea polyphenol-palmitate+phytic acid)
Oxidation number is minimum, only 3.06mmol/kg, is fat or oil composition A (ox waist oil+lard+palm stearin+tea
Polyphenol palmitate+phytic acid) 33.18%, (ox waist oil+chicken fat+palm stearin+tea is more for fat or oil composition B
Phenol palmitate+phytic acid) 59.64%, fat or oil composition D (ox waist oil+10 DEG C points carry chicken fat tristearin+rice bran
Fat+tea polyphenol-palmitate+phytic acid) peroxide value be 4.01mmol/kg, the difference with fat or oil composition A
It is not notable.In whole storage period, the peroxide value of fat or oil composition C and D rises slow, fat or oil composition
B takes second place, and is below the 7.88mmol/kg of GB, and peroxide value drastically goes up fat or oil composition A after 10 days
Rise, end point values are 9.22mmol/kg, more than in GB allowed band.
In sum, in chafing dish fluid composition, the formula antioxidant effect that addition chicken fat point carries tristearin is better than
The formula of lard is added, using the shelf life that combination formula can be significantly improved after the stearic replacement chicken fat of chicken fat.
Embodiment five
3 groups of compositions are made according to different proportion, chicken fat tristearin is 10 DEG C points that embodiment one is prepared
Solid fat is carried, is formulated as follows：
Fat or oil composition 1：100wt% palm stearin+300ppm tea polyphenol-palmitate+150ppm phytic acid；
Fat or oil composition 2：80wt%10 DEG C point carries chicken fat tristearin+20wt% palm stearin+300ppm Tea Polyphenols
Palmitate+150ppm phytic acid；
Fat or oil composition 3：It is stearic that+60wt%10 DEG C point of the ox waist oil of 15wt% embodiments two carries chicken fat
+ 25wt% palm stearin+300ppm tea polyphenol-palmitate+150ppm phytic acid.
Evaluation personnel：From Feng Yi (Shanghai) biotechnology research and development centre sensory evaluation group member.
Evaluation method：
From left to right successively observation, 4 local flavors of more each combined sample of sample of smelling, give a mark successively, comment
Minute mark is accurate as follows：
| Grade | Local flavor |
| 1 grade (7~10 points) | Aromatic flavour |
| 2 grades (4~7 points) | Fragrance is stronger |
| 3 grades (1~4 point) | Local flavor is thin or has peculiar smell |
Evaluation result and analysis are as shown in table 3：
Table 3：Fat or oil composition sensory evaluation
Table 4：T- checks paired double sample mean analysis
| P(T<=t) double tails | Fat or oil composition 2 | Fat or oil composition 3 |
| Fat or oil composition 1 | 0.0880 | 0.0004 |
| Fat or oil composition 2 | —— | 0.0171 |
| Fat or oil composition 3 | —— | —— |
Note：T≤0.05 is extremely notable；T≤0.1 is notable.
Knowable to the analysis result of table 4：Fat or oil composition 1 (palm stearin) and fat or oil composition 2 (10
DEG C point carry chicken fat tristearin+palm stearin) there were significant differences, illustrates that the stearic addition of chicken fat can strengthen grease
Local flavor；Difference is extremely notable between fat or oil composition 1 and fat or oil composition 3, fat or oil composition 2 and grease group
Compound 3 (+10 DEG C points of ox waist oil carries chicken fat tristearin+palm stearin) difference is extremely notable, shows adding for ox waist oil
Plus largely lift the overall local flavor of fat or oil composition.
Embodiment six
Under the conditions of identical stir-frying-technology, compare difference of the different formulations oil on frying local flavor.Following chickens
Oleostearin carries solid fat for 18 DEG C points.
1) fat or oil composition formula is as follows：
Fat or oil composition 4：The ox waist oil+50wt% lard+40wt% cotton oils of 10wt% embodiments two are stearic；
Fat or oil composition 5：18 DEG C points of the ox waist oil+50wt% embodiments one of 10wt% embodiments two carry chicken fat
Tristearin+40wt% cotton oils are stearic；
Fat or oil composition 6：It is stearic that 18 DEG C points of 60wt% embodiments one carry chicken fat tristearin+40wt% cotton oils.
2) chafing dish material when making, (calculate) in parts by weight as shown in table 5 by the selection of material：
Table 5：Chafing dish bottom flavorings and garnishes list
Concrete operation step is as follows：
(1) sorting：Choose above-mentioned raw materials and be ready to by corresponding weight proportion, above-mentioned raw materials need to be sieved
Choosing, to go the removal of impurity；
(2) system of stirring fry in oil is crossed：Oil endure to melt completely to 80 DEG C or so → add anise, fennel seeds, garlic, old
Skin, Chinese prickly ash, fresh ginger, shallot treat green onion jaundice → filtering stay oil → add spice (cassia bark, ginger, spiceleaf,
Chinese cassia tree, Radix Angelicae Sinensis, tsaoko, cardamom, cloves) with small fire fry 10min, oil temperature be 120~160 DEG C → plus
Enter rock sugar and salt, it is off the pot after 1min；
(3) Galbitang for boiling in advance is added, is divided into three additions, 300~400 parts are added every time, often
The time interval of secondary addition is 30 minutes, and fiery temperature control system is at 200 DEG C or so.
3) clear soup chafing dish sensory evaluation method：
Above-mentioned 3 groups of greases are carried out into same frying as stated above, chafing dish soup is made, blind commenting foretastes.Comment
Valency personnel carry out preference degree sequence according to preference degree to three groups of chafing dishes:Enjoy a lot 1 point, like 0 point, typically
- 1 point.Participate in tester and be divided into special interest group (Yangzhou University cooks institute teacher) and consumer's group (in school
Student).
Table 6：The scoring of clear soup chafing dish sensory test preference degree collects (special interest group)
| Combination 4 | Combination 5 | Combination 6 | |
| (1) | 0 | 1 | -1 |
| (2) | -1 | 1 | 1 |
| (3) | -1 | 0 | 1 |
| (4) | -1 | 1 | 0 |
| (5) | 0 | 1 | -1 |
| Total score | -3 | 4 | 0 |
Table 7：The scoring of clear soup chafing dish sensory test preference degree collects (consumer's group)
| Combination 4 | Combination 5 | Combination 6 | |
| (1) | 0 | 1 | -1 |
| (2) | -1 | 1 | 0 |
| (3) | -1 | 0 | 1 |
| (4) | 0 | 1 | -1 |
| (5) | -1 | 0 | 1 |
| (6) | -1 | 1 | 0 |
| (7) | 0 | 1 | -1 |
| (8) | 0 | -1 | 1 |
| (9) | 0 | 1 | -1 |
| (10) | 1 | 0 | -1 |
| Total score | -3 | 5 | -2 |
Participating in the special interest group evaluation personnel of this clear soup chafing dish sensory evaluation has 5, and consumer's group has 10
Student participates in.Two groups of overall merit is：The fresh fragrance of the fragrance of fat or oil composition 5 is full, and have levels sense, oil
The soup delicious and fragrant taste of oil/fat composition 6, the lard fishy smell of fat or oil composition 1 is relatively more apparent, especially in temperature
In the case that degree is higher.Overall preference degree is ordered as：The ＞ 4 of 5 ＞ 6.
The evaluation result of table 7 understands：With the competing condition ratio in market, the highest scoring of fat or oil composition 5, grease group
Compound 6 takes second place.Adding palm stearin in ox waist oil and the stearic combination grease of chicken fat can't influence product whole
Body flavor intensity, actually both animal fats have the effect of complementary synergy on local flavor, make chafing dish
Local flavor is fresh fragrant and is rich in stereovision.But, the fishy smell of lard is heavier in the combination of butter and lard, and does not have
Propose the effect of fresh soup.
Claims (10)
1. a kind of fat or oil composition, the fat or oil composition contains：
Chicken fat, butter, and optional antioxidant；Or
Chicken fat, one or more in palm stearin, rice bran fat and cotton oil tristearin, and optional antioxidant；
Or
Chicken fat, butter, one or more in palm stearin, rice bran fat and cotton oil tristearin, and it is optional anti-
Oxidant；
Wherein, the melting range of the chicken fat is at 36~45 DEG C.
2. fat or oil composition as claimed in claim 1, it is characterised in that the chicken fat also has following
One or more features：
For 10~20 DEG C of points of chicken fat for raising are stearic；
Iodine value is in below 70gI/100g；
Solid fat content is more than 6% at 25 DEG C；With
Solid fat content is more than 3% at 30 DEG C.
3. the fat or oil composition as any one of claim 1-2, it is characterised in that the grease group
Compound has following one or more features：
The butter are the ox waist oil that the perinephric fat of ox boils gained；
The antioxidant is artificial synthetized oxidation preventive agent or natural；
The fusing point of the palm stearin is 52 ± 2 DEG C；
The fusing point of the rice bran fat is 25 ± 3 DEG C；With
The stearic fusing point of the cotton oil is 23 ± 3 DEG C.
4. the fat or oil composition as any one of claim 1-3, it is characterised in that
The artificial synthesized antioxidant be selected from 2,6- di-tert-butyl-4-methy phenols, butylated hydroxy anisole,
One kind in Rosmarinus officinalis extract, tea polyphenol-palmitate and ascorbic acid aliphatic ester is any various mixed
Compound；
The natural is selected from vitamin E, Tea Polyphenols, phytic acid, tocopherol and Rosmarinus officinalis extract
In one kind or any various mixture.
5. the fat or oil composition as any one of claim 1-4, it is characterised in that
The fat or oil composition contains tea polyphenol-palmitate, in terms of fat or oil composition weight, Tea Polyphenols palm
The content of acid esters is 100~600ppm, preferably 200~300ppm；And/or
The fat or oil composition contains phytic acid, in terms of fat or oil composition weight, the content of phytic acid for 20~
200ppm, preferably 100~150ppm.
6. the fat or oil composition as any one of claim 1-5, it is characterised in that
By the total restatement of grease, the content of butter is 5~20%, preferably 10~15%；
By the total restatement of grease, the content of chicken fat is 25~80%, preferably 40~60%；With
By the total restatement of grease, when it is present, the stearic content of palm stearin, rice bran fat and/or cotton oil for 20~
70%, preferably 25~50%；With
By the total restatement of grease, when it is present, the addition of the antioxidant is 10~20000ppm, excellent
Select 50ppm~10000ppm, further preferred 100ppm~10000ppm, more preferably 200ppm~
8000ppm, such as 100~1000ppm, 100~600ppm, 200~300ppm.
7. the fat or oil composition as described in claim 1 or 6, it is characterised in that the fat or oil composition
Contain chicken fat；One or more in palm stearin, rice bran fat and cotton oil tristearin；Butter；And antioxidant；
Wherein, at 36~45 DEG C, iodine value is below 70gI/100g to the melting range of the chicken fat, at 30 DEG C
Gu fat content is more than 3%；
The butter are ox waist oil；With
The antioxidant is tea polyphenol-palmitate and/or phytic acid.
8. the fat or oil composition as described in claim 1 or 6, it is characterised in that the fat or oil composition
Contain chicken fat；Butter；And antioxidant；
Wherein, at 36~45 DEG C, iodine value is below 70gI/100g to the melting range of the chicken fat, at 30 DEG C
Gu fat content is more than 3%；
The butter are ox waist oil；With
The antioxidant is tea polyphenol-palmitate and/or phytic acid.
9. a kind of chafing dish bottom flavorings, using the fat or oil composition frying any one of claim 1-8 it is anistree,
Chinese prickly ash, dried orange peel, ginger, Radix Angelicae Sinensis, fennel seeds, cassia bark, Chinese cassia tree, spiceleaf, green onion, garlic, cloves, tsaoko,
One or more in cardamom, salt, rock sugar, chilli, thick broad-bean sauce and be obtained.
10. the stearic purposes in clear soup chafing dish fat or oil composition or clear soup hotpot seasoning is prepared of chicken fat, its
In, the chicken fat is stearic have it is following any one, any number of or whole features：
(1) fusing point is at 36~45 DEG C；
(2) it is that 10~20 DEG C of points of chicken fat for raising are stearic；
(3) iodine value is in below 70gI/100g；
Solid fat content is more than 6% at (4) 25 DEG C；With
Solid fat content is more than 3% at (5) 30 DEG C.
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| CN107927203A (en) * | 2017-12-31 | 2018-04-20 | 长沙善道新材料科技有限公司 | A kind of edible blend oil and preparation method thereof |
| CN109123573A (en) * | 2018-09-26 | 2019-01-04 | 济南彦盛彦企业管理咨询有限责任公司 | Giving off a strong fragrance chafing dish bottom flavorings preparation method |
| CN109924270A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease composition suitable for holotype chafing dish bottom flavorings |
| CN110326673A (en) * | 2019-08-09 | 2019-10-15 | 大连工业大学 | A kind of linseed oil and preparation method thereof containing composite antioxidant |
| CN111713679A (en) * | 2020-06-30 | 2020-09-29 | 成都泰罗科技有限公司 | Preparation method of convenient household self-frying type hotpot condiment |
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| CN113180225A (en) * | 2021-04-26 | 2021-07-30 | 安徽省青创食品有限公司 | Old chafing dish residue-free red oil and preparation method thereof |
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| CN107927203A (en) * | 2017-12-31 | 2018-04-20 | 长沙善道新材料科技有限公司 | A kind of edible blend oil and preparation method thereof |
| CN109123573A (en) * | 2018-09-26 | 2019-01-04 | 济南彦盛彦企业管理咨询有限责任公司 | Giving off a strong fragrance chafing dish bottom flavorings preparation method |
| CN110326673A (en) * | 2019-08-09 | 2019-10-15 | 大连工业大学 | A kind of linseed oil and preparation method thereof containing composite antioxidant |
| CN113046166A (en) * | 2019-12-26 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition |
| CN111713679A (en) * | 2020-06-30 | 2020-09-29 | 成都泰罗科技有限公司 | Preparation method of convenient household self-frying type hotpot condiment |
| CN113180225A (en) * | 2021-04-26 | 2021-07-30 | 安徽省青创食品有限公司 | Old chafing dish residue-free red oil and preparation method thereof |
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