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Sesame oil rich in carotenoid and producing method of sesame oil

A carotene and sesame oil technology, applied in the field of edible oil, can solve the problems of easy deterioration, limited health care function, and difficult preservation of sesame oil, and achieve the effects of prolonging the shelf life, increasing the health care function, and being convenient to accept.

Active Publication Date: 2013-07-17
ANHUI HUAAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, sesame oil is not easy to preserve, easily deteriorates, and the health care function is still limited, which still cannot meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Sesame oil rich in carotenoids (10 kg), which contains 0.05-0.07% carotenoids and 0.04-0.06% lycopene, 0.04-0.1% garlic oil, and 0.2-0.4% tea polyphenols equivalent to the weight of sesame oil .

[0013] The preparation method of the sesame oil rich in carotenoids is characterized in that comprising the following steps:

[0014] (1) Add garlic oil to sesame oil, heat to 30-35°C, then add 0.1% activated carbon equivalent to the weight of sesame oil, 2% mature vinegar, 2% lemon juice, stir for 10-15 minutes, filter to remove activated carbon; Separate the water layer to obtain sesame oil;

[0015] (2) Add carotenoids, lycopene, and tea polyphenols into hot water at 20-25°C, stir evenly, and then add them into sesame oil. After homogenization, remove water and separate sesame oil.

[0016] Comparative experiment:

[0017] Sesame oil manufactured by traditional technology, at room temperature, deteriorated after being placed for 8 months from January to August 2011, had ...

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Abstract

The invention discloses sesame oil rich in carotenoid and a producing method of the sesame oil. The sesame oil comprises sesame oil body, and further comprises, by weight, 0.02-0.10% of the carotenoid, 0.02-0.10% of lycopene, 0.02-0.1% of garlic oil, and 0.2-0.5% of tea polyphenol. The producing method includes: adding the garlic oil into the sesame oil body, heating to 30-35 DEG C, adding 0.1-0.2wt% of activated carbon , 1-2% of mature vinegar and 1-2% of lemon juice, stirring for 10-15 minutes, filtering to remove the activated carbon, laying out water layer to obtain the sesame oil, and then adding other ingredients. The lemon juice is capable of seasoning and also covering the smell of the garlic oil, and the ingredient of vitamin C in the lemon juice can enter the sesame oil. The sesame oil can be stored for 2 years at the room temperature without quality deterioration, and quality guarantee period is greatly prolonged.

Description

technical field [0001] The invention belongs to the technical field of edible oil. Specifically, it is a sesame oil and a production method thereof. Background technique [0002] Sesame oil is also called sesame oil and sesame oil. There are three production processes: ordinary sesame oil, small milled sesame oil and machine-pressed sesame oil. They are all oil products made from sesame seeds. The oil extracted from sesame, whether it is sesame oil or sesame oil, its fatty acid generally contains 35.0-49.4% oleic acid, 37.7-48.4% linoleic acid, and 0.4-1.2% arachidic acid. The digestion and absorption rate of sesame oil reaches 98%. Sesame oil does not contain harmful ingredients, but is particularly rich in vitamin E and relatively rich in linoleic acid. In order to further expand the health-care value of sesame oil, in the prior art, carotenoids and lycopene are added to sesame oil to increase the health-care function of sesame oil. [0003] But sesame oil is not easy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23D9/06
Inventor 王浩王健
Owner ANHUI HUAAN FOOD CO LTD
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