A blend oil composition with stable flavor

An oil blending and stabilizing technology, applied in the fields of food science, edible oil/fat, application, etc., can solve the problems of neglecting flavor and instability, and achieve the effect of reducing the occurrence of chronic diseases, reasonable intake of fat, and balanced fatty acid.

Active Publication Date: 2019-02-12
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] Judging from the existing blend oil patents, the flavor instability caused by adjusting the balance of fatty acids is ignored, especially the analysis of specific flavor substances is rarely reported

Method used

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  • A blend oil composition with stable flavor
  • A blend oil composition with stable flavor
  • A blend oil composition with stable flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] Example 1 Select 650g of refined soybean oil, 250g of refined rapeseed oil, 20g of refined linseed oil, 30g of refined corn oil, 25g of fragrant peanut oil, and 25g of aqueous enzymatic peanut oil. Stir at a speed of 50r / min for 20-30min, filter and fill to obtain the blended oil product.

Embodiment 2

[0097] Example 2 Select 500g of refined corn oil, 150g of refined rapeseed oil, 50g of refined linseed oil, 270g of refined soybean oil, 24g of fragrant peanut oil, and 6g of aqueous enzymatic peanut oil. Stir at a speed of 50r / min for 20-30min, filter and fill to obtain the blended oil product.

Embodiment 3

[0099] Example 3 selects 750g of refined soybean oil, 144g of refined rapeseed oil, 6g of sesame oil, 40g of refined sunflower oil, 30g of refined corn oil, 25g of Luzhou-flavored peanut oil, and 5g of aqueous enzyme-processed peanut oil, and add them to the batching tank to maintain the temperature at 20°C- 40°C, and stir at a speed of 50r / min for 20-30min, filter and fill to obtain the blended oil product.

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PUM

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Abstract

The present invention provides a blended oil composition with a stable flavor. According to the blended oil composition, a weight ratio of total pyrazine to 2-pentylfuran is 70 to 150: 1. The blended oil composition has a stable flavor.

Description

technical field [0001] The present application relates to a blend oil composition with stable flavor. Background technique [0002] Nutrition experts pointed out that when considering the intake of fat, not only its intake amount, but also its intake form, such as the type and proportion of fatty acids contained in fat, should be considered. In the prior art, it is generally believed that the proportions of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids should be controlled within a certain range in order to achieve the purpose of fatty acid balance. [0003] The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) recommend that the ratio of the three fatty acids in the body's daily intake of fat should be saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids = 1:1:1. With the development of the economy and the improvement of people's living standards, people's di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00
Inventor 姜元荣张余权周盛敏刘晓君牛付欢
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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