Frying oil for retarding frying color change and preparation method of frying oil

A kind of frying oil and frying technology, which is applied in the direction of edible oil/fat, food science, application, etc., can solve the problems that have not been reported, and achieve the effect of delaying the change of color and delaying the darkening of color

Inactive Publication Date: 2015-04-29
山东龙大粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] However, hydroxystearin has never been repor...

Method used

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  • Frying oil for retarding frying color change and preparation method of frying oil

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Embodiment 1

[0024] Embodiment 1, a kind of frying oil that slows down frying discoloration, is to add hydroxystearin in base oil, and described base oil is vegetable source edible oil, animal source edible oil and / or their mixture, described The content of hydroxystearin in the frying oil is 0.0005-0.05%. In this embodiment, the base oil is 1000 kg of soybean oil and 0.1 kg of hydroxystearin. Add the fat essence into the base oil, fill with nitrogen and stir evenly to dissolve all the hydroxystearin, and cool the base oil to room temperature to prepare frying oil.

Embodiment 2

[0025] Embodiment 2, a kind of frying oil that slows down frying discoloration, in the present embodiment base oil is soybean oil 1000kg, hydroxystearin 0.3kg, other is identical with embodiment 1.

Embodiment 3

[0026] Embodiment 3, a kind of frying oil that slows down frying discoloration, in this embodiment, base oil is soybean oil 1000kg, hydroxystearin 0.5kg, other is identical with embodiment 1.

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PUM

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Abstract

The invention discloses frying oil for retarding frying color change. The frying oil is prepared by adding oxystearin into matrix oil, wherein the matrix oil is plant edible oil or a mixture of plant edible oil. The preparation method comprises the following steps: heating the matrix oil to be 30-80 DEG C, adding oxystearin into the matrix oil, introducing nitrogen, uniformly stirring to completely dissolve oxystearin, and cooling the matrix oil to the room temperature, thereby obtaining the frying oil. Due to addition of the oxystearin into the matrix oil, the frying oil has the characteristics of being capable of effectively retarding color darkening of frying oil and safe and free of toxic or side effects.

Description

technical field [0001] The invention belongs to the technical field of edible oils and fats, and in particular relates to a frying oil for slowing down the discoloration of frying and a preparation method thereof. The frying oil can effectively delay the color deepening of the oil during the frying process, and is resistant to frying. Background technique [0002] Fried food is deeply loved by consumers, and the demand for frying edible oil in food processing enterprises and catering industry is increasing day by day. However, during the frying process, a series of chemical reactions will occur between the oil and the surface of the food due to high temperature heating, which will cause the color of the oil to gradually become darker, and the appearance of the fried food will also be affected to a certain extent. When the color of the oil is seriously deepened, Frying oil can only be discarded. Therefore, the color change of edible oil during frying is an intuitive perform...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
Inventor 宫明杰程鹏高洪良仇东朝付建
Owner 山东龙大粮油有限公司
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