Natural frying oil purifying agent, method of treating frying oil by food starchy materials and usage in purifying frying oil by food starchy materials

A technology of edible starch and frying oil, applied in the production/processing of edible oil/fat, edible oil/fat, application, etc. Affect the original process of frying customer promotion and other issues, to achieve the effects of reducing frying costs, prolonging life, and delaying oil oxidation

Active Publication Date: 2015-04-29
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In 2011, Wang Chenying described in her master's thesis "Research on the Quality Management of Frying Oil" that various frying oil filter mats have been developed at home and abroad, but due to the high price of the product and the use of technology may affect the original process Uncertain factors such as it is difficult to promote among frying customers
In 2009, Zhang Jianbo pointed out in his doctoral thesis "Research on the Application of Risk Analysis Technology in the Management of Food Additives in my country" that my country's regulations on food processing aids only list the list of additives that are allowed to be used, but there is no specific scope and use of them. Therefore, it is difficult to ensure the rational use of processing aids in the food industry
Therefore, it is difficult for users of food processing aids to "completely remove" them during use, which can easily lead to the situation that the use of processing aids will violate the standard
At the same time, there are potential safety hazards for processing aids in restaurants and food frying sites

Method used

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  • Natural frying oil purifying agent, method of treating frying oil by food starchy materials and usage in purifying frying oil by food starchy materials
  • Natural frying oil purifying agent, method of treating frying oil by food starchy materials and usage in purifying frying oil by food starchy materials
  • Natural frying oil purifying agent, method of treating frying oil by food starchy materials and usage in purifying frying oil by food starchy materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0047] The palm oil for frying French fries was prepared as follows: Weigh 2000g of palm oil (Shanghai Kerry Grain and Oil Industry Co., Ltd.) and heat it to 180°C in a frying pan. Weigh 4000g of French fries (Shanghai Dachanghang Food Co., Ltd.) Fry in batches, each batch of frying ends in 3 minutes, remove the French fries and obtain 1000g of palm oil that has fried the French fries.

[0048] Take cassava starch, corn starch, wheat starch, sweet potato starch, potato starch and pea starch respectively, and pass through a 40-mesh sieve to obtain a single-component frying oil purifier. The above-mentioned palm oil that had been fried with French fries was kept at 120° C., and then 50 g of each single-component frying oil purifier was added thereto, that is, the added amount was 5.0 wt % of the weight of the frying oil. Then the obtained mixture was uniformly stirred for 10 min, filtered, and the filtrate was collected to obtain purified frying oil. The peroxide value, color a...

Embodiment 7～12

[0055] The palm oil of fried chicken wings is prepared as follows: Weigh 1500g of palm oil (Shanghai Kerry Grain and Oil Industry Co., Ltd.), heat it to 210°C in a frying pan, and weigh 80 chicken wings with a mass of about 50g (Shanghai Dachanghang Food Co., Ltd.) Fry in 10 batches, and finish frying in 6 minutes each time. After removing the chicken wings, obtain 1000g of palm oil that has fried the chicken wings.

[0056] Take cassava starch, corn starch, wheat starch, sweet potato starch, potato starch and pea starch respectively, and pass through a 40-mesh sieve to obtain a single-component frying oil purifier. The above-mentioned palm oil fried with chicken wings was kept at 60° C., and then 50 g of each single-component frying oil purifier was added thereto, that is, the added amount was 5.0 wt % of the weight of the frying oil. Then the obtained mixture was uniformly stirred for 20 min, filtered, and the filtrate was collected to obtain purified frying oil. The peroxi...

Embodiment 13～18

[0063] The rapeseed oil for frying chicken wings is prepared as follows: Weigh 1500g of rapeseed oil (Shanghai Kerry Grain and Oil Industry Co., Ltd.) and heat it to 210°C in a frying pan. Weigh 80 chicken wings with a mass of about 50g (Shanghai Dachanghang Food company) is divided into 10 batches to fry, and each frying ends in 6 minutes, and the rapeseed oil that 1200g has fried the chicken wings is obtained after removing the chicken wings.

[0064] Tapioca starch, corn starch, wheat starch, sweet potato starch, potato starch and pea starch are taken and passed through a 40-mesh sieve to obtain a single-component frying oil purifier. The above-mentioned rapeseed oil fried with chicken wings was kept at 100° C., and then 60 g of each single-component frying oil purifier was added thereto, that is, the added amount was 5.0 wt % of the weight of the frying oil. Then the obtained mixture was uniformly stirred for 20 min, filtered, and the filtrate was collected to obtain purif...

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Abstract

The present invention discloses a frying oil purifying agent. The frying oil purifying agent are preferably selected two or more food starchy materials from tapioca starch, sweet potato starch, potato starch, wheat starch, corn starch and / or pea starch. The present invention also discloses a method treating frying oil by food starchy materials, as well as usage in purifying frying oil by food starchy materials.

Description

technical field [0001] The invention relates to a pure natural frying oil purifier, a method for treating frying oil with edible starch materials, and the use of edible starch materials in purifying frying oil. Background technique [0002] Generally, a series of chemical reactions will occur in oils and fats used continuously under frying conditions, including hydrolysis, oxidation, polymerization, pyrolysis, etc., resulting in various chemical products, such as lipid peroxides and low-molecular-weight aldehydes, Secondary decomposition products such as ketones and acids will seriously affect the quality of oil and even endanger your health. At present, the oxidation value exceeds the standard, the color rises rapidly, and the polymer content increases frequently in domestic fried food factories, which brings great troubles and economic losses to fried customers. In order to improve the frying quality of oil and prolong the service life of oil, many researches are dedicate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/015A23D7/04A23D9/04A23L29/00A23L5/20
CPCA23D7/04A23D9/04
Inventor 张铁英马柱坤姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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