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

Inactive Publication Date: 2015-06-24
NINGBO UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, green tea catechins have polyphenolic hydroxyl groups, are highly polar, and are easily soluble in water, but insoluble in oil, which limits their application in oils and fats and other products and play a better role in human physiological activity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[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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Abstract

The invention discloses a preparation method of blood fat reducing camellia oil with green tea catechin. The preparation method comprises the following steps of firstly, adding phospholipid into food-grade ethanol, and stirring to dissolve phospholipid; then, adding green tea catechin, and continuously stirring to sufficiently dissolve the green tea catechin; next, adding ascorbyl palmitate, slowly heating and condensing reflux while stirring to dissolve ascorbyl palmitate; finally, drying the dissolved complex to obtain a green tea catechin and phospholipid complex; and adding and dispersing the green tea catechin and phospholipid complex into edible camellia oil to obtain the blood fat reducing camellia oil with green tea catechin. Compared with a common camellia oil product, the blood fat reducing camellia oil with green tea catechin has the various advantages that the oxidative stability of the camellia oil is improved, the shelf life of the camellia oil is prolonged, the blood fat reducing function of the camellia oil is enhanced, and the application range of the green tea catechin in liposoluble products is widened. The preparation method is simple in process, and the raw materials are wide in source and low in price, so that the application prospect is good.

Description

technical field [0001] The invention belongs to the field of edible oil processing, and relates to a preparation method of camellia oil containing green tea catechins for reducing blood fat. Background technique [0002] Camellia oil is extracted from the seeds of Camellia oleifera, which is a unique traditional edible vegetable oil in my country. Its production and development have a long history. Camellia oil is rich in nutrition and has unique compositional advantages, among which the unsaturated fatty acid content is as high as 85%, which can effectively improve human cardiovascular and cerebrovascular diseases, lower cholesterol, and inhibit the rise of triglycerides. The International Food and Agriculture Organization has listed it as a key point Promote healthy edible oil. However, camellia oil is easy to oxidize, and the nutritional components are greatly damaged after the oxidation reaction occurs during storage, and at the same time, bad flavor is produced, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/05A23L1/30A23L33/10
Inventor 蒋金舒张鑫吴祖芳翁佩芳杨阳
Owner NINGBO UNIV
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