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Table sauce enriched in n-3 polyunsaturated fatty acids and preparation method thereof

An unsaturated fatty acid, n-3 technology, applied in the field of food deep processing, can solve the problems of less unsaturated fatty acid added, it is difficult to ensure people's intake, and reduce the value of nutrition and health care, so as to increase the content and reduce cardiovascular and cerebrovascular. Disease incidence, effect of increasing effective intake

Active Publication Date: 2015-02-25
QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these blending oils all have some deficiencies: first, these blending oils usually all need to be eaten by people after high-temperature cooking, and n-3 polyunsaturated fatty acids are easily oxidized under high temperature conditions, thereby reducing these The nutritional and health value of blended oil products; secondly, these health oils are all based on vegetable oil, and the amount of n-3 polyunsaturated fatty acids is very small, so it is difficult to ensure that people have enough intake; in addition, due to the The habit of using oil in each family is different, and the amount of edible oil consumed by each person is not fixed every day. Therefore, the existing n-3 polyunsaturated fatty acid fortified edible oil is not easy to control the daily intake and total fat intake. Intake

Method used

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  • Table sauce enriched in n-3 polyunsaturated fatty acids and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation process of a mushroom sauce rich in n-3 polyunsaturated fatty acids is as follows:

[0045] 1. The formula is base material and n-3 polyunsaturated fatty acid fortified oil (microalgae oil)

[0046] In terms of percentage by weight, the sauce in the base material is mushroom sauce, specifically 15% soybean oil, 50% fermented mushrooms, 2% carrots, 3% white sugar, 1% monosodium glutamate, and 2% spices; wherein, sugar, monosodium glutamate and spices as an excipient;

[0047] n-3 polyunsaturated fatty acid fortified oil (microalgae oil) 27%.

[0048] 2. Preparation: ① Raw material pretreatment: Peel the solids in the base material with mushroom sauce as the main ingredient, wash, pulverize, mix and grind in proportion for later use; ②Stir fry sauce: add pretreatment to hot soybean oil Stir-fry the good raw materials, other auxiliary materials and fermented shiitake mushrooms for 7 minutes, and stop heating after the whole pot boils for 2 minutes; ③ Afte...

Embodiment 2

[0051] A preparation process of beef paste rich in n-3 polyunsaturated fatty acids is as follows:

[0052] 1. The formula is base material and polyunsaturated fatty acid fortified oil (fish oil)

[0053] In terms of percentage by weight, the sauce in the base material is beef paste, specifically 0.1% peanut oil, 80% beef, 0.9% celery, 1% carrot, 1% sugar, 1% monosodium glutamate, and 1% spice;

[0054] n-3 polyunsaturated fatty acid fortified oil (fish oil) 15%.

[0055] 2. Preparation: ①Raw material pretreatment: wash and grind beef and other raw materials, mix and grind them in proportion for later use; ②Stir-fry sauce: add pre-treated raw materials, other auxiliary materials and beef to hot peanut oil and stir fry for 10 minutes, wait for After the whole pot boils for 1 minute, stop heating; ③ After the sauce is cooled, add n-3 polyunsaturated fatty acid nutrition enriched oil in proportion, stir for 5 minutes to make it uniform, and pack and sterilize.

[0056] The above...

Embodiment 3

[0058] A preparation process of seafood sauce rich in n-3 polyunsaturated fatty acids is as follows:

[0059] 1. The formula is base material and n-3 polyunsaturated fatty acid fortified oil (phospholipid type fish oil)

[0060] In terms of weight percentage, the sauce in the base material is seafood sauce, specifically fresh shrimp 40%, fresh fish 35%, corn oil 4.9%, cabbage 6%, carrot 4%, sugar 5%, monosodium glutamate 1%, spice 4% %;

[0061] n-3 polyunsaturated fatty acid fortified oil (phospholipid type fish oil) 0.1%.

[0062] 2. Preparation of phospholipid-type fish oil: add fish oil and phosphate buffer solution in a volume ratio of 0.5:1 in a reaction vessel, and the pH of the buffer solution is 6. Add 1000U / mL lipase, stir and enzymolyze at 50°C for 10 hours, separate with 0.4mol / L sodium hydroxide-ethanol solution to obtain the free fatty acid phase, and then add the same mass of fish oil to the free fatty acid phase A mixture of urea and ethanol with a mass rati...

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Abstract

The invention belongs to the field of deep processing of foods, and in particular relates to a table sauce enriched in n-3 polyunsaturated fatty acids and a preparation method thereof; and particularly, the enhanced table sauce is composed of 10-95% of table sauce basic material and 0.1-90% of nutrition enhanced oil of n-3 polyunsaturated fatty acids. The table sauce disclosed by the invention has good flavour and mouth feel and is enriched in n-3 polyunsaturated fatty acids (EPA and DHA) simultaneously; by adding the nutrition enhanced oil of n-3 polyunsaturated fatty acids different in source, the table sauce can be suitable for special consumer groups, such as old people and children; the table sauce can be matched with daily cooking oil according to areas and dietary habits, so that the proportion of omega-6 to omega-3 polyunsaturated fatty acids can be flexibly adjusted, and thus, the table sauce has the health-care effect to a human body.

Description

technical field [0001] The invention belongs to the field of food deep processing, in particular to a table sauce rich in n-3 polyunsaturated fatty acids and a preparation method thereof. Background technique [0002] n-3 polyunsaturated fatty acid is one of the most important nutrients for the human body. The human body cannot synthesize it by itself and must be ingested from food. Studies have shown that n-3 polyunsaturated fatty acids (especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) play an important role in human life and health. In our brain cells, retina, heart tissue and breast milk, there are a lot of n-3 polyunsaturated fatty acids (about 30% of the total fatty acid content). In 1971, Dr. Dyerberg of Denmark discovered eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in deep-sea fish animals. Subsequently, scientists from various countries have invested in the research of n-3 polyunsaturated fatty acids. According to incomplete st...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L33/10A23V2002/00A23V2200/30A23V2200/322A23V2200/326
Inventor 崔球宋晓金谭延振冯银刚
Owner QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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