Preparation method of blood fat reducing camellia oil with green tea catechin
A technology of green tea catechin and catechin phospholipid, which is applied in the directions of food preparation, edible oil/fat, food science, etc., can solve the problems of being insoluble in oil, high polarity, restricting the physiological activity of human body, etc. Low, high efficiency, increased fat solubility
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[0013] 1) Put soybean lecithin in a round bottom flask, add food-grade ethanol according to the mass volume ratio of 1:30, and fully stir at room temperature to completely dissolve the phospholipid in food-grade ethanol;
[0014] 2) According to the mass ratio of green tea catechin and soybean lecithin of 1:6, add green tea catechin into the round bottom flask, stir at room temperature, so that the green tea catechin is fully dissolved;
[0015] 3) According to the mass ratio of ascorbyl palmitate and soybean lecithin of 1:20, add ascorbyl palmitate into the round bottom flask, stir and dissolve, slowly raise the temperature to 70°C;
[0016] 4) Condensate and reflux for 2 hours, and dry in an oven at a temperature of 65°C for 2 hours after the reaction to obtain the green tea catechin-phospholipid complex;
[0017] 5) According to the mass ratio of green tea catechin phospholipid complex to edible camellia oil of 1:80, the green tea catechin phospholipid complex is fully stir...
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