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Frying oil stabilizer and use method thereof

A stabilizer, frying oil technology, applied in the application, edible oil/fat, food science and other directions, can solve the problems of harmful, can not be taken at will, useless and other problems, achieve less dosage, delay quality deterioration, and enhance nutrition and health care. Effect

Inactive Publication Date: 2015-06-03
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although vitamin E has many benefits to the human body, it should also be prescribed the right medicine, and it must not be taken at will.
A new scientific research shows that the abuse of vitamin E is not only useless to the body, but also may be harmful

Method used

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  • Frying oil stabilizer and use method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The frying oil stabilizer is composed of vitamin E (concentration 50%) and 80% ethanol extract of laver; the preparation method is as follows:

[0020] a. After pulverizing the seaweed, mix it with 80% ethanol according to the ratio of material to liquid of 1:1.5, adopt shaking, soaking and extracting for 12 hours, filter, repeat the extraction of the filter residue twice as above, combine the filtrate, and collect the filtrate under the condition of not higher than 60 ℃ The solvent was distilled off under reduced pressure to obtain a laver extract.

[0021] b. The laver extract obtained in step a and the vitamin E with a concentration of 50% are uniformly mixed in a ratio of 3:1 to carry out degassing, sterilization and filling storage.

[0022] After every 35 hours of continuous or discontinuous frying in soybean oil, cool to 105°C for 10 minutes. After continuing to cool to room temperature, add stabilizer according to the ratio of oil and stabilizer to 3000:1 (v / v)...

Embodiment 2

[0024] The frying oil stabilizer is composed of vitamin E (concentration 50%) and 95% ethanol extract of laver; the preparation method is as follows:

[0025] a. After pulverizing the seaweed, mix evenly with 95% ethanol according to the ratio of material and liquid to 1:1, adopt shaking, soaking and extracting for 12 hours, filter, repeat the extraction of the filter residue twice as above, combine the filtrate, and collect the filtrate under the condition of not higher than 60 ℃ The solvent was distilled off under reduced pressure to obtain a laver extract.

[0026] b. The laver extract obtained in step a is uniformly mixed with vitamin E with a concentration of 50% in a proportion of 2:1, and degassing, sterilization and filling are carried out for storage.

[0027] After every 32 hours of continuous or discontinuous frying in corn oil, cool to 105°C for 10 minutes. After continuing to cool to room temperature, add stabilizer according to the ratio of oil and stabilizer to...

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Abstract

The invention provides a frying oil stabilizer and a use method thereof. The frying oil stabilizer is characterized by being prepared from vitamin E (of which the concentration is 50 percent) and 30-95 percent of an ethyl alcohol or ethyl acetate extract of nori. The invention further provides a use method of the frying oil stabilizer. The frying oil stabilizer disclosed by the invention is rich in components which have anti-oxidization effects and are beneficial to a human body, so that the quality degradation of frying oil can be effectively delayed, the frying oil is easy to store, the use amount is small, and the cost is low; furthermore, the nutrition health effect of the frying oil is enhanced.

Description

technical field [0001] The invention relates to the technical field of food oils and fats, in particular to a frying oil stabilizer and a method for using the same. Background technique [0002] Frying is a widely used and popular cooking method in my country. Fried food has the advantages of unique flavor, convenient eating and easy preservation. However, with the prolongation of frying time, the sensory indicators, physicochemical properties and nutritional value of frying oil will continue to decline, specifically the deepening of color, deterioration of flavor, acid value, peroxide value, carbonyl value, and polar component content. The content of functional trace components such as vitamin E and sterol decreased continuously. Therefore, how to maintain the function and nutritional quality of frying oil is a hot topic that everyone is concerned about. [0003] The invention patent application "A kind of oil and fat composition for reducing the generation of polar comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 侯利霞刘玉兰潘帅锋
Owner HENAN UNIVERSITY OF TECHNOLOGY
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