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Edible oil for reinforcing antioxidation function

An anti-oxidation, edible vegetable oil technology, applied in the field of edible oil, to achieve the effect of simple mixing and inhibition of oxidation phenomenon

Inactive Publication Date: 2012-12-12
辽渔集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, there is no precedent for adding Antarctic krill oil to a single vegetable oil or blended oils of multiple vegetable oils in China. In particular, there has not been a single vegetable oil or a blended oil of multiple vegetable oils that not only enhances nutrition but also enhances antioxidant properties. The design and production of such products will greatly fill the gap in the market

Method used

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  • Edible oil for reinforcing antioxidation function
  • Edible oil for reinforcing antioxidation function
  • Edible oil for reinforcing antioxidation function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] In this embodiment, the edible soybean oil added with Antarctic krill oil, that is, a mixture of soybean oil and oil extracted from Antarctic krill, the proportion of Antarctic krill oil is 0.1% by weight. In this example, Antarctic krill oil is oil extracted from Antarctic krill caught in Antarctic waters. The oil contains phospholipid-type Omega-3 unsaturated fatty acids and astaxanthin and other functional ingredients. When making this embodiment, mix according to the above-mentioned required proportioning. Take 500g of the blank control sample and 500g of the experimental sample and put them into a beaker, put them in an oven at 80°C, take out 50g of oil samples at regular intervals, and group them to measure the peroxide value.

[0029] Weigh a certain amount of oil sample into the Erlenmeyer flask, add 50ml of acetic acid-isooctane solution into the Erlenmeyer flask, cover the stopper and shake until the sample dissolves. Add 0.5ml of saturated potassium iodide s...

Embodiment 2

[0032] In this embodiment, edible soybean oil added with Antarctic krill oil, and a mixture of soybean oil and oil extracted from Antarctic krill, the proportion of Antarctic krill oil is 1% by weight. In this example, Antarctic krill oil is oil extracted from Antarctic krill caught in Antarctic waters. The oil contains phospholipid-type Omega-3 unsaturated fatty acids and astaxanthin and other functional ingredients. When making this embodiment, mix according to the above-mentioned required proportioning. Take 500g of the blank control sample and 500g of the experimental sample and put them into a beaker, put them in an oven at 80°C, take out 50g of oil samples at regular intervals, and group them to measure the peroxide value.

[0033] Weigh a certain amount of oil sample into the Erlenmeyer flask, add 50ml of acetic acid-isooctane solution into the Erlenmeyer flask, cover the stopper and shake until the sample dissolves. Add 0.5ml of saturated potassium iodide solution, co...

Embodiment 3

[0036]1%。 This embodiment added soybean oil of Antarctic krill oil, that is, a mixture of soybean oil and oil extracted from Antarctic krill, the proportion of Antarctic krill oil is 0.1% by weight. In this example, Antarctic krill oil is oil extracted from Antarctic krill caught in Antarctic waters. The oil contains phospholipid-type Omega-3 unsaturated fatty acids and astaxanthin and other functional ingredients. When making this embodiment, mix according to the above-mentioned required proportioning. Take 500g of the blank control sample and 500g of the experimental sample and put them into a frying pan for high heat heating, take 50g of each sample at regular intervals, and group them to measure the anisidine value.

[0037] Preparation of test solution

[0038] Weigh about 0.2g sample, accurate to 1mg, put it into a 50mL colorimetric tube, and dissolve it with 30mL-40mL isooctane. Add anhydrous sodium sulfate at a rate of 1-2g per 10g, so that the mass fraction of the w...

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Abstract

The invention provides an edible blend oil for reinforcing antioxidation function, which comprises a mixture of common vegetable oil, blend oil and euphausia superba oil, wherein the mixed oil has a better antioxidation function than ordinary oil; the mixed oil concretely shows in a way that indexes such as the peroxide value, the anisidine value and the thiobarbituric acid value are lower than those of an unprocessed group under the same processing condition, and the mixed oil has an obvious difference. As the euphausia superba oil containing rich natural antioxidation elements inside is added into the simplex vegetable oil or blend oil, the quality of the vegetable oil or blend oil is effectively protected, specifically, the deterioration of the indexes such as the anisidine value and the peroxide value that are mainly used for measuring the oil oxidization degree in a process of exposing the oil in the air for a long time or heating the oil is prevented, and the edible oil is much healthier and safer.

Description

technical field [0001] The invention relates to a class of edible oils, in particular to a class of vegetable oils added with Antarctic krill oil and blended oils formulated in arbitrary proportions with enhanced anti-oxidation effects. Background technique [0002] Edible oil is an indispensable class of food in human daily life, and is an important source of fat intake for human beings. The quality of edible oil directly affects human health. Some edible oils are eaten raw, and a larger part is eaten after being heated, especially as a heat transfer medium, and is used in the processing of fried foods. Edible oil will undergo a series of complex chemical changes such as hydrolysis reaction and oxidation reaction under normal conditions, especially under heating conditions, these changes are extremely obvious, and these unfavorable chemical changes lead to the deterioration of oil. In addition to the unpleasant taste on the senses, it can also produce some intermediate pro...

Claims

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Application Information

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IPC IPC(8): A23D9/007
Inventor 吴迪吴祎南余奕珂李代苏学锋王元好胥亚夫刘建君
Owner 辽渔集团有限公司
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