Research Of Beef Tallow Fractionation And Preparation Of Low-melting Chili Flavor Oil

In order to expand the beef tallow product and make it widely used,based on the research on the quality change of beef tallow during the fractionation process,the beef tallow components with different melting point were prepared by the method of gradual cooling and separating.It was developed the flavor beef tallow with low melting point chili.The changes of peroxide value,acid value,iodine value and fatty acid composition in the key steps of beef tallow fractionation were studied.And it compared to illustrate the quality changes in the process of beef tallow fractionation.The differences in the crystallization behavior,lipid composition,flavor and cholesterol content of each component were studied by differential calorimeter（DSC）,HPLC and GC-IMS.With the contents of capsaicin and dihydrocapsaicin,they were the main indexes.the better process conditions of low melting point chili flavor beef tallow were determined by single factor test.And the flavor characteristics of chili oil were studied.The following conclusions were obtained.（1）The aim of this paper is to effect of refining on main physical and chemical indexes and volatile components of beef tallow.The acid value,peroxide value,iodine value,fatty acid composition and aroma composition of beef tallow were analyzed during the refining.The results showed that the acid value decreased first and then increased after the deacidification process,the peroxide value increased,while the iodine value decreased.Throughout the refining process,the acid value of the beef tallow was 0.37mg/g and the peroxide value was 0.0575g/100g,and the iodine value of beef tallow was 12.47g/100g.There were16 kinds fatty acid composition in beef tallow refining.And the main fatty acid were oleic acid,palm oil,stearic acid.Gas-ion migration spectrum analysis results showed alcohol volatile substancesreduced gradually during beef tallow refining process.Aldehydes volatile substances reached its peakin deacidification process.Aldehydes volatile substances decreased slightly in the beef tallow product.While esters volatile substance appeared gradually increasing during the process of refining.（2）The Beef Tallow（BT）was divided into four components,namely MP₄₀₊,MP₄₀,MP₃₀and MP₂₄,by gradient cooling（40～24℃）dry fractionation.The melting points of MP₄₀₊,MP₄₀,MP₃₀and MP₂₄were50.75℃,46.5℃,34.1℃and 22.2℃,respectively in the range of 40～24℃,with the decrease of extraction temperature,the content of saturated fatty acids of fractionation showed a decreasing trend.Unsaturated fatty acids showed an increasing trend.MP₂₄,MP₃₀and MP₄₀contained more oleic acid（41.93%,40.26%,32.83%）.The MP₄₀contained more palmitic acid（34.65%）.The results of determination of peroxide value,acid value and iodine value showed decreased.The fractionation temperature that the acid value of the components was increased.The melting point is negatively correlated with the acid value,peroxide value,iodine value and cholesterol.From the correlation coefficient,it can be seen that the melting point has a significant correlation with acid value,peroxide value.Acid value and cholesterol,iodine value and acid value were significant correlation in P=0.05 level.（3）The DSC curves of MP₄₀₊,raw beef tallow,MP₄₀,MP₃₀and MP₂₄show lower,which were lower exothermic and endothermic peaks as the melting point decreases.It proves that the temperature of crystallization and crystallization is lower and lower.It indicated that the triglyceride molecules contained are smaller and smaller.After the comparison between different programs,it can be obtained that the peak effect was better if there is reserved time and the rate is large.In the isothermal crystallization stage,obvious crystal peaks appeared in MP₄₀and MP₄₀₊.It obvious less crystal peaks appeared in MP24 and MP₃₀.And it indicated that the molecular difference of its own components was not significant.In summary.The higher the degree of fat saturation,the higher the stability and hardness of the generated crystal.The crystallization and melting process were required for greater,so MP₄₀、MP₄₀crystal has high stability and is suitable for application in shortening.Esters,aldehydes,ketones,alcohols,the macromolecular aroma components mainly appear in the MP₃₀,MP₄₀,MP₄₀₊component.MP₂₄beef tallow components of aroma components are mainly small molecules of esters,alcohols,aldehydes,ketones.Especially MP₃₀beef tallow presents the highest content of aroma components in the composition.Explain MP₃₀beef tallow more comprehensive has the characteristics of beef tallow aroma components.（4）The preparation method of low melting point chili flavor beef tallow was studied.Adopt the way of the fried preparation of chilli beef tallow.It accorded to the different material liquid ratio of frying temperature and preparation chilli beef tallow.Through the determination of capsaicin in chilies beef tallow,dihydro capsaicin content to select the optimal combination,the results showed that when frying temperature was 120℃,material to liquid of the ratio is 1:5.The frying time for 15 min,capsaicin content was supreme.determination of capsaicin in capsicum class total material content up to 0.5406 g/kg.The color difference data showed that the color was brighter,when the ratio of material to liquid was 1:5.The frying time was 5min.The viscosity of the chili beef tallow decreased gradually with the increase of the temperature.The aroma composition of low melting point chili beef tallow was detected by gas phase ion migration spectrum（GC-IMS）.The aroma composition between the aroma composition and low melting point chili beef tallow MP₂₄and chili was different.All volatile substances in MP₂₄could be found in chili beef tallow.Most of the substances in the sample of chili beef tallow in 2010 are slightly lower.This paper provided theoretical basis and practical basis for the future,it could development new beef tallow products.Low melting point chili beef tallow increase the added value of beef tallow.Other products can meet the needs of more people to eat and increase the added value of beef tallow.