Tea oil flavor freezing-resistant and oxidation-resistant special oil formula for cooked food and preparation thereof

Abstract

The invention discloses tea oil flavor freezing-resistant and oxidation-resistant special oil for cooked food and preparation thereof, which include a base material formula and a preparation process thereof. The base material formula comprises the following components in percentage by mass: 30-60% of tea seed oil, 40-70% of supper palm olein (8v / v), and crystal inhibitor accounting for 0-0.02% of the total mass of the supper palm olein (8v / v) and the tea seed oil. The preparation process comprises the following steps: respectively dissolving each raw material into a homogeneous liquid at 45-60 DEG C; and then, thoroughly mixing all the raw materials in a steam jacket stirrer according to the ratio of the formula. The product disclosed by the invention has the advantages of high nutritive value, favorable freezing and oxidation resistance, strong tea seed oil flavor and the like.

Description

technical field [0001] The present invention relates to a tea oil-flavored antifreeze and anti-oxidation cooked food special oil and its preparation, in particular to a special cooked food oil with tea seed oil and 8-degree super palm olein as base oils and its preparation. The special oil has the characteristics of good frost resistance, oxidation stability, nutritional safety and camellia oil flavor. technical background [0002] Cooked food is a kind of convenient snack food (or dish) made by marinating, cold dressing, frying or extruding puffed raw materials after processing or blanching, and is loved by consumers. According to the classification of raw materials, it can generally be divided into cooked meat products, cooked soybean products, cooked flour, cooked fruits and vegetables, etc.; according to the classification of production processes, it can generally be divided into four major categories: stewed cooked food, cold cooked food, fried cooked food and extruded ...

AI Technical Summary

Problems solved by technology

[0003] At present, the edible oils used in the cooked food production process are mostly herbal vegetable oils such as soybean oil or rapeseed oil with a single component, although the oil cost is relatively low , Freeze resistance is also OK, but there are disadvantages such as poor oxidation stability and low nutritional value

Moreover, soybean oil in my country is mostly processed from imported genetically modified soybeans, which contain genetically modified ingredients; while rapeseed oil is mostly high erucic acid rapeseed oil, which contains a large amount of erucic acid, and excessive intake may cause adverse effects on growth and development

Therefore, there is no report about cooked edible oils that can satisfy antifreeze, anti-oxidation, nutritional safety and have a certain special flavor at the same time in the published literature.