Low-calorie edible plant oil and preparation method thereof

An edible vegetable oil and low-calorie technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of inapplicability and limited use range, so as to reduce calorie intake, reduce the probability of obesity, and reduce heart disease. Effects on occurrence of cerebrovascular disease

Inactive Publication Date: 2012-07-04
COFCO GROUP +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the thermal instability of proteins, the scope of use of this type of compound is limited and cannot be used in some high-temperature processing processes, otherwise the Maillard reaction will be triggered

Method used

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  • Low-calorie edible plant oil and preparation method thereof
  • Low-calorie edible plant oil and preparation method thereof
  • Low-calorie edible plant oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Weigh 0.7kg soybean oil and 0.3kg glycerol triacetate, mix well to obtain the mixture, first weigh 1% reaction accelerator, then weigh 0.3% catalyst, carry out transesterification reaction at 160°C, wash with water and distill after terminating the reaction and filtering to obtain low-calorie edible soybean oil.

Embodiment 2

[0053] Take by weighing 0.5kg rapeseed oil and 0.5kg triacetin, mix uniformly to obtain the mixture, first weigh 10% reaction accelerator, then weigh 2.0% catalyst, carry out transesterification reaction at 180°C, wash with water after terminating the reaction, Distill and filter to obtain low-calorie edible rapeseed oil.

Embodiment 3

[0055] Weigh 0.4kg peanut oil and 0.6kg triacetin, mix well to obtain the mixture, first weigh 5% reaction accelerator, then weigh 1% catalyst, carry out transesterification reaction at 170°C, wash with water and distill after terminating the reaction , filter to obtain low-calorie edible peanut oil.

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PUM

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Abstract

The invention discloses a low-calorie edible plant oil and a preparation method thereof. According to the invention, the saponification value of the oil is between 250mg/g and 400mg/g; and compared with the traditional oil, the calorie of the plant oil disclosed by the invention is reduced by 2%-50%. The preparation method of the low-calorie edible plant oil comprises the following steps: weighing 40%-70% of edible oil; and adding 30%-60% of triacetin in the edible oil and then evenly mixing, and heating to obtain a mixture; adding a reaction accelerating agent monoglyceride and catalyst sodium alcoholate into the mixture for ester exchange reaction; after the reaction is finished, washing, distilling and filtering to obtain the low-calorie edible plant oil. The plant oil comprises all of the edible oils, such as common plant oils, such as soybean oil, colza oil, peanut oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, tea seed oil, linseed oil, walnut oil, rice bran oil, acer truncatum oil and corn germ oil, or oil obtained by mixing the common plant oils in a proportion. By eating the low-calorie edible plant oil disclosed by the invention, the calorie intake amount of people can be effectively reduced, thereby reducing the probability of fat and reducing the generation of cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of oil preparation, and in particular relates to a low-calorie edible vegetable oil. Background technique [0002] Fat is an important part of food composition, and it is also the nutrient that produces the highest energy. Fat can increase the taste of food, increase appetite, and ensure the normal physiological functions of the body. However, excessive intake of fat can easily cause obesity, arteriosclerosis and coronary heart disease, which seriously endanger human health, and is related to the incidence of certain cancers. Nutritional and medical studies have shown that malignant tumors, hyperlipidemia, hypertension, arteriosclerosis, coronary heart disease, etc. are directly related to the excessive calories provided by fat in people's daily diet. The percentage of energy supplied by fat in the diet of urban residents in China is relatively high, which increases the incidence of chronic diseases such a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11C3/10A23D9/02
Inventor 曹万新孟橘任春明倪芳妍刘凯田玉霞安莉蒋敏樊燕妮
Owner COFCO GROUP
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