Method for reducing cholesterol in beef tallow and use thereof

A method for reducing cholesterol in beef tallow, reducing hardness of beef tallow, improving aroma and flavor of beef tallow, and reducing viscosity of beef tallow using pectin-crosslinked β-cyclodextrin complex, comprising the following steps:

• S1:
• melting beef tallow in an 80° C. water bath, and slowly adding water to melted beef tallow, while maintaining the temperature of the beef tallow at 80° C. during the addition of water;
• S2:
• adding pectin-crosslinked β-cyclodextrin complex to a mixture of the beef tallow and the water, and stirring at 50° C. for 1 h;
• and S3:
• after stirring, centrifuging and extracting an upper oil sample to complete reduction of cholesterol in the beef tallow, reduction of hardness of the beef tallow, improvement of aroma and flavor of the beef tallow, and reduction of viscosity of the beef tallow;
• wherein the flavor comprises toasted nutty, milk flavor, roast smell and mushroom flavor.