阅读说明：本技术 一种羊脂肪脱膻技术 (Mutton fat smell removing technology ) 是由 柳青 闻其龙 王莹 李靖元 陈月 郑栋文 康薇 苏桂芳 金秀莲 于 2019-11-12 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种羊脂肪的脱膻方法；该方法通过以下步骤实现：(1)首先将羊脂肪加热使其融化成液态；(2)将2,4-二硝基苯肼溶于正己烷中；(3)将液态脂肪缓慢注入到正己烷与2,4-二硝基苯肼的混合溶液中并持续搅拌；(4)待反应完全后滤除絮状沉淀,将剩下的溶液持续搅拌蒸发即可得到脱膻羊脂肪。本发明处理方法简单高效,能够快速去除羊脂肪的膻味。经脱膻处理后的羊脂肪可直接应用于食品、化妆品等领域。(The invention belongs to the technical field of food processing, and particularly relates to a method for removing the smell of mutton; the method is realized by the following steps: (1) firstly, heating sheep fat to melt the sheep fat into liquid state; (2) dissolving 2, 4-dinitrophenylhydrazine in n-hexane; (3) slowly injecting liquid fat into a mixed solution of n-hexane and 2, 4-dinitrophenylhydrazine and continuously stirring; (4) after the reaction is completed, filtering out flocculent precipitate, continuously stirring and evaporating the remaining solution to obtain the de-odored sheep fat. The treatment method is simple and efficient, and can quickly remove the mutton smell of the sheep fat. The mutton fat after the mutton smell removing treatment can be directly applied to the fields of food, cosmetics and the like.)

1. A mutton fat smell removing technology is characterized by comprising the following steps:

A. extracting fat, filtering out connective tissue and other impurities to obtain liquid fat, and keeping the temperature for later use;

B. preparing a reaction solution: heating n-hexane, slowly adding a proper amount of 2, 4-dinitrophenylhydrazine into the n-hexane, and continuously stirring until the n-hexane is fully dissolved;

C. removing the smell of mutton: slowly injecting liquid fat into the prepared reaction solution, continuously stirring until the solution becomes colorless, and stopping injecting the liquid fat;

D. impurity removal operation: filtering the reacted solution, removing the precipitate generated by the reaction, and heating and evaporating the filtered solution for a period of time.

2. The liquid fat of claim 1A having a holding temperature of 55-65 ℃.

3. The method of claim 1B, wherein the heated n-hexane is at a temperature of 50-60 ℃.

4. The process as claimed in claim 1B, wherein the concentration of 2, 4-dinitrophenylhydrazine in the reaction solution is 300-800 mg/Kg.

5. The method of claim 1D, wherein the filtered solution is heated to 80-90 ℃.

6. The method of claim 1D, wherein the evaporation time is 3-5 hours.

Technical Field

The invention belongs to the technical field of food processing, and relates to a mutton fat smell removing technology.

Background

The mutton is rich in nutrition, contains water, protein, fat, sugar and a large amount of trace elements, and becomes the first choice for supplementing in autumn and winter. However, mutton has a mutton smell, which makes many people prohibitive. Sheep fat utilization was also very low.

The carbonyl compound generating the mutton smell is mainly stored in the fat, if the carbonyl compound can be effectively removed, the problem that people have trouble in the mutton smell can be solved, and the mutton fat can be more widely applied. Is beneficial to improving the utilization rate of the sheep fat in the food and cosmetic manufacturing industry.

Disclosure of Invention

The fat is refined. Filtering out impurities such as connective tissue, cooling the obtained liquid fat to 55-65 deg.C, and keeping the temperature for further use.

Preparing a reaction solution: heating n-hexane to 50-60 ℃, slowly adding a proper amount of 2, 4-dinitrophenylhydrazine into the n-hexane, and continuously stirring until the 2, 4-dinitrophenylhydrazine is fully dissolved to obtain a mixed solution with the concentration ratio of 300-800mg/Kg of 2, 4-dinitrophenylhydrazine.

Removing the smell of mutton: and slowly injecting liquid fat into the prepared reaction solution, continuously stirring until the solution becomes colorless, and stopping injecting the liquid fat.

Impurity removal operation: the solution after the reaction was filtered to remove the precipitate generated by the reaction. Heating the filtered solution to 80-90 deg.C, and evaporating for 3-5 hr.

The specific implementation mode is as follows:

example 1

Take the production of 1000g of de-odorized goat fat as an example:

preparing a proper amount of fresh sheep fat, extracting to obtain 1000g of liquid fat, and keeping the temperature at 60 ℃ for later use.

Preparing a reaction solution: 1000g of n-hexane are heated to 60 ℃ and 0.5g of 2, 4-dinitrophenylhydrazine is slowly added to the n-hexane and stirred continuously until the n-hexane is fully dissolved.

Removing the smell of mutton: and slowly injecting liquid fat into the prepared reaction solution, continuously stirring until the solution becomes colorless, and stopping injecting the liquid fat.

Impurity removal operation: the solution after the reaction was filtered to remove the precipitate generated by the reaction. The filtered solution was heated to 90 ℃ and evaporated for 5h before cooling. Thus obtaining the de-odored sheep fat.