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Method for preventing fishy smell recovery of soybean oil

A soybean oil, standard technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problem of soybean oil being fishy, ​​affecting the taste and value of food, and producing fishy smell.

Inactive Publication Date: 2010-07-07
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention provides a new method that fundamentally solves the problem of the fishy smell of soybean oil in the storage process, and solves the problem that the fishy smell of soybean oil in the storage process in the prior art affects its edible taste. and the question of value

Method used

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  • Method for preventing fishy smell recovery of soybean oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Take the same kind of refined, deodorized and odorless soybean oil, and fill them in 1 liter plastic bottles and 1 liter stainless steel drums of ordinary transparent materials, respectively. Generally, when the soybean oil is 5-6 months old, the soybean oil in plastic bottles will have a more obvious beany smell. Therefore, after 5 months of storage, one bottle of soybean oil in a plastic bottle and one in a stainless steel drum were used for flavor evaluation. As a result, the soybean oil in a plastic bottle had a more obvious beany smell, and the peroxide value of the soybean oil was It is 3.15mmol / kg, while the soybean oil packed in stainless steel drums has no beany smell, and the peroxide value of its soybean oil is only 0.95mmol / kg, which is much lower than the former. When the soybean oil was stored for 12 months, the soybean oil in the plastic bottle had a very heavy beany smell, and the peroxide value of the soybean oil was 2.8mmol / kg, while the soybean oil in...

Embodiment 2

[0037] Using the same test procedure as described in Example 1, the difference is that 0.1% by weight of ultraviolet absorber 2-(4,6-diphenyl-1,3,5-triazine is added during the bottle-making process of the transparent PET bottle -2-yl)-5-hexyloxy-phenol, the refined soybean oil is sealed and packaged with this UV absorber-containing PET bottle.

Embodiment 3

[0039] Using the same test procedure as described in Example 1, the difference is that 0.16% by weight of UV absorber 2-(2'-hydroxyl-3'-tert-butyl-5'-methanol is added during the process of making transparent PET bottles. phenyl)-5-chlorobenzotriazole, and the refined soybean oil is sealed and packaged in PET bottles containing UV absorbers.

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Abstract

The invention discloses a method for preventing fishy smell recovery of soybean oil, which includes the following step: packaging the deodorized soybean oil which reaches the food standard through light-proof packaging material; or packaging the deodorized soybean oil which reaches the food standard through plastic transparent packaging material to which 0.05-0.5 % of ultraviolet absorber based on total weight of the plastic transparent packaging material is added. The method basically prevents the occurrence of fishy smell recovery of the soybean oil in the storage process and solves the problem that the soybean oil produces fishy smell during the storage process in the prior art, which affects the taste and the value of the soybean oil.

Description

technical field [0001] The invention relates to the field of edible oils and fats, and provides a method for solving the anti-odoriness of soybean oil. Background technique [0002] The main reason for the fishy smell of soybeans is that the lipoxygenase in soybeans catalyzes the oxidation of polyvalent unsaturated fatty acids and decomposes them to produce a variety of volatile components such as low molecular weight alcohols, aldehydes, ketones and acids, and these small molecular compounds are large Some of them have different degrees of peculiar smell, that is, a soybean smell is formed. [0003] In order to deeply study the chemical composition of soybean odor, scientists at home and abroad have used various analytical methods to systematically separate and identify the chemical composition of soybean odor substances. These methods separate and identify 49 kinds of volatile compounds from soybean and defatted soybean flour by using paper chromatography, thin layer chro...

Claims

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Application Information

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IPC IPC(8): A23D9/06
Inventor 张铁英姜元荣
Owner 嘉里特种油脂(上海)有限公司
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