Edible oil and preparation method thereof
A technology for edible oil and corn oil, applied in the direction of edible oil/fat, application, food science, etc., to maintain normal metabolism, increase physical strength and endurance, and reduce cholesterol
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Embodiment 1
[0017] Corn oil was added with octacosanol: 5 mass ppm, vitamin A: 4.5 mass ppm, vitamin D: 0.08 mass ppm, and vitamin k: 0.60 mass ppm.
[0018] Preparation method: first add 90% octacosanol to a small amount of corn oil in portions, heat to 70~85℃, stir to fully dissolve, then add to the remaining corn oil; then add vitamin A , Vitamin D, Vitamin K, stir while adding, keep rotating speed 50~80 rpm, temperature 40~50℃, stop stirring after 15~30 minutes, stable filling for 24 hours.
[0019] In the following examples, the preparation method is the same as that of Example 1, so in the following examples, only the weight ratio of each component is listed.
Embodiment 2
[0021] Corn oil was added with octacosanol: 7 mass ppm, vitamin A: 5.0 mass ppm, vitamin D: 0.10 mass ppm, and vitamin k: 0.70 mass ppm.
Embodiment 3
[0023] Corn oil was added with octacosanol: 8 mass ppm, vitamin A: 6.0 mass ppm, vitamin D: 0.12 mass ppm, and vitamin k: 0.80 mass ppm.
[0024] Example 3:
[0025] Corn oil was added with octacosanol: 10 mass ppm, vitamin A: 7.0 mass ppm, vitamin D: 0.13 mass ppm, and vitamin k: 0.90 mass ppm.
[0026] The above 4 kinds of oils and fats of the examples were all subjected to freezing test:
[0027] It was stored in a refrigeration test machine at 0°C for 5.5 hours, and the visual inspection was clear and transparent, indicating that the oil of the present invention has good stability.
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