A kind of preparation method of natural strong fragrance corn oil

A technology of corn oil and refined corn oil, which is applied in the field of preparation of natural strong-flavored corn oil without adding flavors and fragrances, and in the field of preparation of natural strong-flavored corn oil, can solve the problems of no strong fragrance, light fragrance, light taste, etc., and achieve The effect of unique flavor, golden and transparent color, high economic value and market prospect

Active Publication Date: 2011-12-28
SHANDONG SANXING CORN IND SCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ordinary corn oil is rich in unsaturated fatty acids. It is a health-care edible oil for patients with hypertension, atherosclerosis and the elderly. , the method of making the oil present a special aroma is mostly to add flavors and fragrances to a single oil, and use the taste of flavors and fragrances to achieve the purpose of flavoring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Steps for preparing refined corn oil

[0025] Crude oil is extracted from selected high-quality corn germ, and refined corn oil is obtained through degumming, deacidification, decolorization, dewaxing and deodorization processes.

[0026] (2) Preparation steps of corn germ cake

[0027] The corn germ cake is firstly squeezed out of the crude corn oil, and then the pressed corn cake is steamed and fried at a temperature of 80° C., stirred evenly for 20 minutes, left to stand, and naturally cooled to obtain the corn germ cake.

[0028] (3) Blending step

[0029] Put the corn germ cake described in step (2) into a premix tank, inject the refined corn oil in step (1), and stir slowly for 20 minutes according to the weight ratio of corn oil and corn germ cake at a ratio of 100:1 , standing layered.

[0030] (4) Separation step

[0031] The blend in step (3) is filtered with blades to remove impurities in the mixture to obtain fragrant corn oil.

[0032] The charact...

Embodiment 2

[0036] (1) Steps for preparing refined corn oil

[0037] Crude oil is extracted from selected high-quality corn germ, and refined corn oil is obtained through degumming, deacidification, decolorization, dewaxing and deodorization processes.

[0038] (2) Preparation steps of corn germ cake

[0039] Firstly squeeze the corn germ to get corn oil, then put the pressed corn cake in a steamer and stir-fry at a temperature of 100°C, stir evenly for 25 minutes, then let it stand and cool naturally to make the corn germ cake.

[0040] (3) Blending step

[0041] Put the corn germ cake described in step (2) into a premix tank, inject the refined corn oil in step (1), and stir slowly for 25 minutes according to the weight ratio of corn oil and corn germ cake at a ratio of 100:10 , standing layered.

[0042] (4) Separation step

[0043] The blend in step (3) is filtered by plate and frame to remove impurities in the mixture to obtain fragrant corn oil.

[0044] The characteristic inde...

Embodiment 3

[0048] (1) Steps for preparing refined corn oil

[0049] Crude oil is extracted from selected high-quality corn germ, and refined corn oil is obtained through degumming, deacidification, decolorization, dewaxing and deodorization processes.

[0050] (2) Preparation steps of corn germ cake

[0051] The corn germ cake is firstly squeezed out of corn oil, and then the pressed corn cake is steamed and fried in a steamer at a temperature of 150° C., stirred evenly for 35 minutes, left to stand, and naturally cooled to obtain the corn germ cake.

[0052] (3) Blending step

[0053] Put the corn germ cake described in step (2) into a premix tank, inject the refined corn oil in step (1), and stir slowly for 30 minutes according to the weight ratio of corn oil and corn germ cake at a ratio of 100:60 , standing layered.

[0054] (4) Separation step

[0055] The blend in the step (3) is removed by belt filtration to obtain the fragrant corn oil.

[0056] The characteristic index para...

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PUM

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Abstract

Relating to the technical field of corn oil preparation, the invention specifically relates to a preparation method of natural corn oil with a thick aroma, in particularly to a preparation method of natural corn oil with a thick aroma but without any essence and flavor. The method comprises the steps of preparation of refined corn oil, preparation of a corn germ cake, blending and separation. Thecorn germ cake is prepared by the steps of: pressing corn germs to obtain crude corn oil, then steaming and stir-frying a pressed hoecake at a high temperature in a steaming and stir-frying cauldron,thus obtaining the corn germ cake; then mixing the prepared corn germ cake with the refined corn oil and stirring the mixture, and leaving it to stand for layering; then carrying out separation so asto obtain the corn oil with a thick aroma. Without adding any essence and flavor, the natural corn oil with a thick aroma obtained with the method of the invention has a unique flavor. Being an oily liquid and golden yellow and transparent in color, the product obtained in the invention has a unique thick aroma of corn oil, and is suitable for rapid cooking and frying, and is preferably suitable for cold dishes dressed with sauce. With each index all in accord with the requirements of the national standards for corn oil, the product of the invention is of extremely high economic value and good market prospects.

Description

technical field [0001] The invention relates to the technical field of corn oil preparation methods, in particular to a preparation method of natural strong-flavored corn oil, and in particular to a preparation method of natural strong-flavor corn oil without adding flavors and fragrances. Background technique [0002] China is an important production area of ​​corn. In recent years, with the improvement of people's living standards and the gradual deepening of health awareness, corn oil, as a daily oil with great nutritional value, has gradually entered the homes of ordinary people. Saturated fatty acids in corn oil account for 15%, unsaturated fatty acids account for 85%, and unsaturated fatty acids are mainly oleic acid and linoleic acid. Corn oil contains unsaturated fatty acids that cannot be synthesized by the human body but must be ingested from the diet. It has the effects of lowering blood cholesterol and triglycerides, reducing blood viscosity, improving blood micr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 王明星王月华王萍康慧
Owner SHANDONG SANXING CORN IND SCI CO LTD
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