Polyunsaturated fatty acid sesame blend oil with stable flavor and daily use stability test method thereof

A technology of unsaturated fatty acids and blended oils, which is applied in the direction of testing food, edible oil/fat, applications, etc. It can solve problems such as adverse effects, unpleasant smells, and deterioration, and achieve good taste, efficient formula optimization, and high nutritional value. Effect

Inactive Publication Date: 2015-12-16
NOVOSANA TAICANG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of them are used as high-temperature cooking oil. During high-temperature cooking, a large amount of polyunsaturated fatty acids will be oxidized to produce harmful oxidation products, which will have adverse effects on the human body after long-term intake. These edible blending oils are used in cooking. Oxidation also produces an unpleasant smell
Due to the instability of polyunsaturated fatty acids rich in fish oil, the existing fish oil blended oil will undergo slow oxidation and deterioration during storage, resulting in poor flavor of the product. Even adding chemically synthesized antioxidants cannot effectively solve this problem. question

Method used

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  • Polyunsaturated fatty acid sesame blend oil with stable flavor and daily use stability test method thereof
  • Polyunsaturated fatty acid sesame blend oil with stable flavor and daily use stability test method thereof
  • Polyunsaturated fatty acid sesame blend oil with stable flavor and daily use stability test method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1kg of the above-mentioned polyunsaturated fatty acid sesame blending oil with stable flavor, each component composition and each component content are:

[0050]

[0051] In the above formula, calculated by weight percentage, EPA accounts for 4.5% of the total weight of the blended oil, DHA accounts for 3% of the total weight of the blended oil, and linolenic acid accounts for 5% of the total weight of the blended oil.

example 1

[0052] The formula of Example 1 was tested for daily use stability according to the method disclosed in this patent. The samples were placed in refrigeration at 4°C and room temperature at 15°C, and the lid was opened manually for 10 minutes every day. The acid value and peroxide value were measured every 30 days, and the 180 days. Wherein the acid value is determined by titration of potassium hydroxide standard titration solution; the peroxide value is determined by titration of sodium thiosulfate standard titration solution after oxidizing saturated potassium iodide. At the same time, special personnel are arranged to evaluate the flavor change.

[0053] After 180 days of testing, such as Figure 1a with 1b According to the formula of Example 1, the acid value and peroxide value are stable at 4° C. in refrigeration and 15° C. at room temperature, indicating that the product can maintain stable quality for 6 months, and meets the GOED standard of the international organizati...

Embodiment 2

[0055] 5kg above-mentioned polyunsaturated fatty acid sesame blending oil with stable flavor, each component composition and each component content are:

[0056]

[0057] In the above formula, calculated by weight percentage, EPA accounts for 2% of the total weight of the blended oil, and DHA accounts for 1% of the total weight of the blended oil.

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PUM

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Abstract

The present invention provides a polyunsaturated fatty acid sesame blend oil with a stable flavor, which includes sesame oil, refined fish oil and / or linseed oil. The blend oil is rich in functional polyunsaturated fatty acids, reasonable in blend oil recipe, high in nutritional value and good in taste, and can effectively prevent oxidation and deterioration caused by high-temperature cooking, and improve the adverse smell brought by fish oil. The present invention also establishes a daily use stability method used to evaluate polyunsaturated fatty acid rich edible blend oil. The polyunsaturated fatty acid sesame blend oil with lid open is exposed in the air every day to simulate the everyday use conditions, and stability and formula of the blend oil are optimized to ensure that the blend oil in everyday applications has reliable stability and good flavor persistence.

Description

technical field [0001] The invention relates to an edible blended oil and a daily use stability test method thereof, in particular to an edible blended oil added with fish oil and sesame oil and a daily use stability test method thereof. Background technique [0002] Fat is one of the three major thermogenic nutrients for the human body. The fatty acids that make up fat are divided into saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. All saturated fatty acids can be synthesized in the human body through biochemical processes. Linoleic acid and linolenic acid in polyunsaturated fatty acids cannot be synthesized in the human body and must be supplied by food every day, so they are called essential fatty acids. The main edible oils in my country, soybean oil and rapeseed oil, have a relatively high content of linseed oil acid, but less linolenic acid. [0003] Other polyunsaturated fatty acids in the n-6 and n-3 series, such as arachidonic ac...

Claims

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Application Information

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IPC IPC(8): A23D9/007G01N33/03
Inventor 赵澎金琰王惠民徐鲁燕宁超美白长军
Owner NOVOSANA TAICANG
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