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| 3种牛油的品质特性分析 |
| Analysis of the quality characteristics of three types of beef tallow |
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| DOI： |
| 中文关键词: 牛油 火锅底料 硬度 脂肪酸组成 固体脂肪含量 |
| 英文关键词:beef tallow hotpot seasoning hardness fatty acid composition solid fat content |
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| 中文摘要: |
| 为解决牛油火锅底料夏季软化形变及轻微化油问题，对酯交换法制备的高硬度牛油的基本理化指标、脂肪酸组成及含量、硬度、固体脂肪含量（SFC）进行了分析，并与老火锅牛油、混合牛油（由棕榈油和老火锅牛油以质量比1∶ 1混合而成）进行了对比。结果表明：3种牛油在基本理化指标上存在一定差异；3种牛油脂肪酸组成一致，各脂肪酸含量有明显差异；4 ℃时混合牛油的硬度最高，20～40 ℃时高硬度牛油的硬度最高，且随着温度的升高，高硬度牛油的硬度变化最小；温度超过10 ℃时，高硬度牛油的SFC最高，且随着温度的升高，其SFC下降速率最低。综上，高硬度牛油可以更好地保持牛油火锅底料在货架期的外观形态。 |
| 英文摘要: |
| In order to solve the problems of softening deformation and slight oil melting of beef tallow hotpot seasoning in summer, the basic physicochemical indexes, fatty acid composition and content, hardness and solid fat content (SFC) of high hardness beef tallow prepared by transesterification were analyzed and compared with old hotpot beef tallow and mixed beef tallow (mixed by palm oil and old hotpot beef tallow at a mass ratio of 1∶ 1). The results showed that there were some differences in the basic physicochemical properties of the three types of beef tallow. The fatty acid composition of the three types of beef tallow was consistent, but the content of each fatty acid was significantly different. The hardness of the mixed beef tallow was the highest at 4 ℃, and the hardness of the high hardness beef tallow was the highest at 20-40 ℃. With the increase of temperature, the hardness of the high hardness beef tallow changed the least. The SFC of the high hardness beef tallow was the highest over 10 ℃, and the SFC decline rate was the lowest with the increase of temperature. In summary, high hardness beef tallow can better maintain the appearance of the beef tallow hotpot seasoning during the shelf life. |
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