Method for reducing polymers generated in frying process of frying oil

A frying oil and polymer technology, which is applied in food science, edible oil/fat, application, etc., can solve the problems of high cost and complicated process

Active Publication Date: 2014-07-23
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the above-mentioned methods all reduce the content of polymers in the frying oil by relatively rough filtering methods, rather than reducing the production of polyme

Method used

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  • Method for reducing polymers generated in frying process of frying oil
  • Method for reducing polymers generated in frying process of frying oil
  • Method for reducing polymers generated in frying process of frying oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Frying experiment:

[0035]Take a 2500g blank rapeseed oil sample (purchased from Shanghai Kerry Food Industry Co., Ltd.), place it in a constant temperature fryer, heat it to 180°C, and carry out the frying experiment of French fries after constant temperature. In the morning, fry 10 pots, 200g French fries in each pot, and fry for 3 minutes. Take 100g of oil sample for every 10 pots. After frying, cook for 2 hours. In the afternoon, fry another 10 pots, and use the same method to take 100g of oil samples for every 10 pots. A total of 20 pots were fried in one day, and 40 pots were fried for 2 days in total. The oil samples after frying 40 pots were tested for polymer indicators (tested according to AOCS cd22-91). The results are shown in Table 1 below.

Embodiment 1-3

[0037] Preparation of oil samples:

[0038] Add 500ppm, 1000ppm and 1500ppm sesamol to 2500g non-antioxidant rapeseed oil (that is, primary refined rapeseed oil without any antioxidant added, purchased from Shanghai Merrill Chemical Technology Co., Ltd.) respectively, and prepare the frying experiment Use an oil sample.

[0039] Frying experiment:

[0040] 2500g oil samples for frying experiment were taken respectively, and the frying experiment was carried out according to the frying experiment method described in Comparative Example 1. The results are shown in Table 1 below.

Embodiment 2

[0060] The frying experiment was carried out as described in Comparative Example 1, except that a blank soybean oil sample (purchased from Shanghai Kerry Food Industry Co., Ltd.) was used instead of a blank rapeseed oil sample.

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Abstract

The invention relates to a method for reducing polymers generated in a frying process of frying oil. The method comprises adding sesamol into the frying oil. The invention also relates to application of sesamol to reduce polymers in the frying process of frying oil, and the frying oil containing sesamol.

Description

technical field [0001] The invention relates to the field of frying oil, and relates to a method for reducing the polymer produced in the frying oil during the frying process. Specifically, the present invention relates to a method for adding sesamol to frying oil to reduce polymers produced by the frying oil during frying. The present invention also relates to the use of sesamol for reducing the polymer produced by frying oil during frying, and the frying oil containing sesamol. Background technique [0002] During the frying process, the oil undergoes polymerization, oxidation, decomposition and hydrolysis reactions, the color gradually becomes darker, the viscosity increases and an unpleasant smell is produced. The results of detection of oil quality index polymers show that with the prolongation of frying time, the polymer content in frying oil increases greatly, these changes reduce the nutritional value of oil, and also produce some harmful substances . The polymers...

Claims

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Application Information

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IPC IPC(8): A23D9/007
Inventor 马柱坤姜元荣梁俊梅张铁英
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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