Health-care corn oil and preparation process thereof

A preparation process, corn oil technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of quality deterioration, unsaturated fatty acid instability, lack of auxiliary blood fat reduction, and enhancement of immunity, etc., to achieve extended Shelf life, immunity-boosting effect

Active Publication Date: 2011-10-05
SHANDONG XIWANG FOOD
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The unsaturated fatty acids contained in corn oil fat are highly unstable, and are prone to quality deterioration under conditions such as high temperature, sunlight exposure, long-term contact with air, and expired storage. Existing corn oil products cannot overcome these problems. problem; and the vitamin E content of corn oil on the market is less than or equal to 650mg, and the content of β-sitosterol is less than or equal to 65mg. effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0015] 1. (1) Degumming and deacidification

[0016] Add corn crude oil at a temperature of 68°C to 78°C, add 60% to 85% edible phosphoric acid at a concentration of 0.1% to 0.2% of the oil weight, mix well and react with the gum in the oil, and then add oil weight 8 % Of edible sodium hydroxide neutralizes free fatty acids and excess phosphoric acid, and finally forms saponin, which is separated from the oil by a centrifuge. Then wash the residual saponins and lye in the oil with 85℃±2℃ hot water by separation method,

[0017] This process is a general production area.

[0018] (2) Water washing, centrifugation

[0019] The deacidified oil enters the washing centrifuge. The amount of water added is 10%-15% of the oil weight. The water temperature is controlled at 95℃±3℃. The soap content in the oil after washing should not exceed 500ppm. The outlet pressure of the washing centrifuge is controlled at Below 2.0±0.5bar (0.2±0.5MPa).

[0020] This process is a general production area.

...

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PUM

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Abstract

The invention relates to the technical fields of grease and grease refining processing, in particular to health-care corn oil and a preparation process thereof. The corn oil disclosed by the invention is subjected to the processes of hydration deguming, deacidification, decoloration, deodorization, dewaxing, filtration, filling, finished products acquisition, and the like. When the deodorization is finished, the corn oil is charged with nitrogen at low temperature, and the product quality and the demand on product stability in the processes of production and storage are guaranteed; the deodorization oil temperature of the corn oil provided by the invention is lower than the deodorization oil temperature of common corn oil so that the content of beta-sitosterol and vitamin E is obviously higher than that of common corn oil; and the health-care corn oil has the functions of assisting to reduce blood fat and strengthen immunity.

Description

Technical field [0001] The invention relates to the technical field of oil and oil refining and processing, in particular to a health-care corn oil and a preparation process. Background technique [0002] Corn oil (also known as corn germ oil) is a high-quality edible vegetable oil. It uses corn germ as raw material and is refined by centrifugal separation, degumming, deacidification, decolorization, deodorization, dewaxing and other advanced production processes. It contains 86 % Of unsaturated fatty acids, of which 56% is linoleic acid, the human body absorption rate can reach more than 97%; saturated fatty acids are 14%. Corn oil is rich in vitamin E, and vitamin E is a natural antioxidant. In many oily foods, vitamin E must be specially added to prevent oxidation. Vitamin E has a certain effect on human cell division and delaying aging. The content of vitamin E in crude corn oil is second only to wheat germ oil, and still contains 0.8%-1.2% of the oil weight after deodorizat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/06
Inventor 王红雨李峰
Owner SHANDONG XIWANG FOOD
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