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Soybean oil emulsion

An oil emulsion and soybean oil technology, which is applied in the directions of oil-containing food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc. Cerebrovascular disease, increased use, effect of prevention and treatment of cataract

Inactive Publication Date: 2015-08-19
ANQING XIAOZHU FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soybean oil has a beany smell, and the taste is not good when taken directly

Method used

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Embodiment Construction

[0013] The preferred embodiments of the present invention are described below. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0014] Production method of 20% soybean oil emulsion:

[0015] Under normal temperature conditions, first add 20% soybean oil, then 54% water, and stir to dissolve; then add 23% egg yolk lecithin, 1% cinnamon bark water, 1% glycerin and 1% sorbic acid in proportion to it. Stir and mix well.

[0016] The processing technology of the emulsion is simple, the source of raw materials is wide, the extraction solvent can be recycled and reused, the cost is low, and it can be fully industrialized.

[0017] Finally, it should be noted that the above descriptions are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with ...

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Abstract

The invention provides soybean oil emulsion which is characterized by being composed of the following components by mass fraction: 10%-45% of soybean oil, 37%-57% of a solvent, 15%-30% of an emulgator, 0.5%-1.5% of an aromatic, 0.5%-1.5% of a corrigent and 0.5%-1.5% of an aseptic. A preparation method comprises the following steps: firstly adding soybean oil to a modulation kettle at an ambient temperature condition, then adding the solvent according to proportion, stirring for dissolving, then sequentially adding the emulgator, the aromatic, the corrigent and the aseptic according to a proportion, and sufficiently stirring for uniformly mixing. The soybean oil emulsion can be used for preventing and curing cataract and cardiac cerebrovascular diseases and is good in taste, high in bioavailability and convenient to use. A method for producing a natural drink from a soybean resource can be developed to meet requirements of domestic and foreign markets on natural plant drinks.

Description

Technical field [0001] The present invention relates to a formula of soybean oil emulsion and a preparation method thereof, belonging to the technical field: 2. Biology and new medical technology, (7) Modern agricultural technology, 4. Deep processing of agricultural products and modern storage and transportation: agricultural and forestry products and special resource value-added Processing. Background technique [0002] Soybean oil is the fat obtained from legume soybean seeds. It has rich nutritional value and is the largest edible oil in the world today. The fatty acid composition of soybean oil is palmitic acid 6-8%, oleic acid 25-36%, stearic acid 3-5%, linoleic acid% 52-65%, arachidic acid 0.4-0.1%, and linolenic acid 2.0-3.0%. Soybean oil contains a lot of linoleic acid. Linoleic acid is an essential fatty acid for the human body and has important physiological functions. Young children lack linoleic acid, their skin becomes dry, scaly thickens, and growth retards; th...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/30
CPCA23L2/38A23V2002/00A23V2200/30A23V2200/326A23V2250/1842A23V2250/21A23V2250/054A23V2250/18
Inventor 不公告发明人
Owner ANQING XIAOZHU FOOD TECH CO LTD
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