Zero trans-fatty acid multi-vitamin first-grade soybean oil and preparation method thereof

Abstract

The invention provides zero trans-fatty acid multi-vitamin first-grade soybean oil and a preparation method thereof. The zero trans-fatty acid multi-vitamin first-grade soybean oil is produced by screening of soybean raw materials, a soybean peeling and instantaneous high-pressure wet-hot enzyme inactivation technology, a double-enzyme degumming / super degumming and washing-free long-time mixing and de-acidifying coupling technology, a two-step decolorization technology with low-activity decolorizing agent, a low-temperature short-time / two-stage catching, refluxing and deodorization technology, a ''nitrogen charging fresh-keeping'' technology and the like. In the zero trans-fatty acid multi-vitamin first-grade soybean oil, the trans-fatty acid content is less than or equal to 0.5 percent, the natural vitamin E content is more than or equal to 1,200ppm, the plant sterol content is more than or equal to 2,200ppm, and the squalene content is more than or equal to 60ppm; the soybean oil is packed by charging nitrogen, and any chemically synthesized antioxidant is not added; and compared with the commercially available first-grade soybean oil, the soybean oil is more safe, nutritional and healthy.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to the processing of a zero-trans fatty acid multidimensional primary soybean oil. Background technique [0002] In recent years, with the innovation of soybean oil processing technology and the improvement of refining degree, the conventional quality problems have been basically solved, but its quality and safety risks still exist. This is because, on the one hand, the content of polyunsaturated fatty acids in soybean oil is relatively high, which is prone to unsafe factors such as oxidative rancidity, color aftertaste, and shortened shelf life during processing, storage, and distribution. On the other hand, the existing The phenomenon of over-processing in the general soybean oil production process is prominent, which brings various problems and hidden dangers. [0003] The over-processing of soybean oil is especially reflected in over-refining, that is, in the refining proce...

AI Technical Summary

Problems solved by technology

[0005] Taking trans fatty acids as an example, according to surveys, the per capita intake of trans fatty acids in my country is generally far lower than the 5.8g / day per capita in the United States, but urban residents in my country generally consume highly refined salad oil and high cooking oil for a long time. Eating food containing hydrogenated vegetable oil is becoming more and more common. Fried food is more popular among ordinary people, especially white-collar workers and children. The tendency of their diet to be westernized has become increasingly obvious, and the situation of high intake of trans fatty acids exists objectively. , causing certain harm to their physical and mental health