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Preparation method of seasoning corn oil

A technology of corn oil and corn germ, applied in edible oil/fat, food science, application, etc., can solve the problems of incomplete dissolution of volatile oil components, large space occupied by seasonings, waste of seasonings, etc., to improve flavor and quality , high linoleic acid content, and the effect of reducing production costs

Active Publication Date: 2014-06-18
SHANDONG SANXING CORN IND SCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When people are cooking, due to the solid state of these condiments and the limitations of their cooking time and other conditions, their volatile oil components cannot be fully dissolved, and the condiments cannot fully play their roles, which results in the waste of condiments. It is necessary to add various seasonings in stages, which is not only cumbersome to operate, but also takes up a lot of space, which brings some inconvenience to cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0037] A kind of preparation method of flavored corn oil of the present invention comprises the following steps:

[0038] (1) Crush corn germ, basil, grape seeds, and sesame seeds, mix them, add water, and pass high-temperature steam for treatment;

[0039] (2) Activate the mixed strains and expand the culture;

[0040] (3) After mixing the mixed powder treated with high-temperature steam with the expanded cultured mixed bacterial liquid, ferment;

[0041] (4) After the fermentation broth was left to stand for 2 hours, it was centrifuged to recover the free oil in the upper layer;

[0042] (5) Heat the free oil in the upper layer to 140°C for 8 minutes, cool down to 115°C, add peppercorns, fennel, ginger, star anise, cloves, mustard noodles, peppers, garlic, shiitake mushrooms, heat up to 145°C while stirring, and drop to Filtration after room temperature;

[0043] (6) Add at least one of salt, rice wine, sugar, vitamins, amino acids and vinegar to the filtered oil, and mix w...

Embodiment 2

[0054] A kind of preparation method of flavored corn oil of the present invention comprises the following steps:

[0055] (1) Crush corn germ, basil, grape seeds, and sesame seeds, mix them, add water, and pass high-temperature steam for treatment;

[0056] (2) Activate the mixed strains and expand the culture;

[0057] (3) After mixing the mixed powder treated with high-temperature steam with the expanded cultured mixed bacterial liquid, ferment;

[0058] (4) After the fermentation broth was left to stand for 2 hours, it was centrifuged to recover the free oil in the upper layer;

[0059] (5) Heat the free oil in the upper layer to 160°C for 5 minutes, cool down to 120°C, add peppercorns, fennel, ginger, star anise, cloves, mustard noodles, peppers, garlic, shiitake mushrooms, heat up to 150°C while stirring, and drop to Filtration after room temperature;

[0060] (6) Add at least one of salt, rice wine, sugar, vitamins, amino acids and vinegar to the filtered oil, and mix...

Embodiment 3

[0071] A kind of preparation method of flavored corn oil of the present invention comprises the following steps:

[0072] (1) Crush corn germ, basil, grape seeds, and sesame seeds, mix them, add water, and pass high-temperature steam for treatment;

[0073] (2) Activate the mixed strains and expand the culture;

[0074] (3) After mixing the mixed powder treated with high-temperature steam with the expanded cultured mixed bacterial liquid, ferment;

[0075] (4) After the fermentation broth was left to stand for 2 hours, it was centrifuged to recover the free oil in the upper layer;

[0076] (5) Heat the free oil in the upper layer to 130°C for 10 minutes, cool down to 120°C, add peppercorns, fennel, ginger, star anise, cloves, mustard noodles, peppers, garlic, shiitake mushrooms, heat up to 140°C while stirring, and drop to Filtration after room temperature;

[0077] (6) Add at least one of salt, rice wine, sugar, vitamins, amino acids and vinegar to the filtered oil, and mi...

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Abstract

The invention discloses a preparation method of seasoning corn oil. The preparation method comprises the following steps: mixing corn germs with purple perilla, grape seeds and sesame, extracting oil by microorganism fermentation, adding other spices, frying for mixing the oil with the aromas of the spices, and finally adding seasonings such as sugar and salt. According to the method, the corn oil is combined with the various seasonings, so that the characteristics of the corn oil and the seasonings are brought into full play and the requirements of people on the taste, the nutrition and the health of food are fully met.

Description

technical field [0001] The invention relates to the technical field of corn oil processing, in particular to a preparation method of flavored corn oil. Background technique [0002] With the improvement of material living standards, people have higher and higher requirements for food nutrition, color, aroma and taste. A single edible oil as a seasoning in the process of food processing has been far from satisfying people's diversification of seasonings. demand. Especially in the more and more booming instant food market, the mixed seasoning edible oil with reasonable proportion and various tastes is also more and more in line with people's needs. [0003] Corn oil is an edible vegetable oil with high nutritional value rich in physiologically active ingredients. Corn oil contains about 86% unsaturated fatty acids, 56% of which are linoleic acid, which has the effect of lowering lipids, and is beneficial to improve the health of cardiovascular and cerebrovascular patients; c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23D9/05
Inventor 王月华王萍程芳园
Owner SHANDONG SANXING CORN IND SCI CO LTD
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