Oil and porpylene glycol fatty acid ester composition for reducing oil consumption in the cooking process and preparation method thereof

A technology of oil composition and cooking process, applied in the direction of edible oil/fat, application, food science, etc., to achieve the effect of reducing the amount of use

Inactive Publication Date: 2016-03-02
山东龙大粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, propylene glycol fatty acid esters can reduce the consumption of edible oils and fats in the c

Method used

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  • Oil and porpylene glycol fatty acid ester composition for reducing oil consumption in the cooking process and preparation method thereof
  • Oil and porpylene glycol fatty acid ester composition for reducing oil consumption in the cooking process and preparation method thereof
  • Oil and porpylene glycol fatty acid ester composition for reducing oil consumption in the cooking process and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a grease composition that reduces the amount of grease used in the cooking process is to add propylene glycol fatty acid ester to the base oil, and the base oil is vegetable source edible oil and / or their mixture, and the propylene glycol fatty acid The content of the ester in the oil composition is 0.05-1%. The fatty acid ester of propylene glycol can be one or arbitrarily mixed in propylene glycol laurate, propylene glycol palmitate, propylene glycol stearate, propylene glycol oleate. In the example, the base oil is 99.5 kg of soybean oil, and the propylene glycol fatty acid ester is 0.5 kg of propylene glycol oleate. The base oil is heated to 40 ° C, and the propylene glycol oleate is added to the soybean oil. To dissolve completely, just cool the base oil to room temperature.

[0028] Evaluation Test 1: Fried Bean Sprouts

[0029] Sample name: A: the oil composition of Example 1, B: soybean oil.

[0030] Sample preparation method:

[0031]

[003...

Embodiment 2

[0049] Embodiment 2, a cooking fuel-saving oil composition, the base oil in this embodiment is peanut oil 99.5kg, propylene glycol oleate 0.25kg, propylene glycol stearate 0.25kg, other is the same as embodiment 1.

[0050] Evaluation Test 1: Fried Bean Sprouts

[0051] Sample name: A: Example 2 oil composition

[0052] B: peanut oil

[0053] Sample preparation method:

[0054] Recipe 4 peanut oil fresh bean sprouts chopped green onion salt monosodium glutamate Weight (g) 30 400 10 3 2 Recipe 5 peanut oil fresh bean sprouts chopped green onion salt monosodium glutamate Weight (g) 18 400 10 3 2 Recipe 6 Example 2 fresh bean sprouts chopped green onion salt monosodium glutamate Weight (g) 18 400 10 3 2

[0055] Evaluation Test 2: Chow Mein

[0056] Sample name: A: Example 2 oil composition

[0057] B: peanut oil

[0058] Sample preparation method:

[0059] Recipe 4 peanut oil ...

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PUM

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Abstract

The present invention discloses an oil and porpylene glycol fatty acid ester composition for reducing oil consumption in the process of cooking and a preparation method thereof. The composition is prepared by adding the propylene glycol fatty acid ester into the base oil, and the base oil is derived from vegetable oil and/or mixture thereof. Through adding the propylene glycol fatty acid ester into the base oil, the composition can effectively reduce the oil consumption in the cooking process under the premise of no impact on the luster, flavor and taste of the food, so as to achieve the purpose of an oil-saving effect.

Description

technical field [0001] The invention belongs to the technical field of edible oils and fats, and in particular relates to an oil composition capable of significantly reducing the consumption of edible oils during cooking and a preparation method thereof. The oil composition can reduce the amount of oil used in the cooking process and achieve the effect of saving oil. Background technique [0002] The 2002 survey on the nutrition and health status of Chinese residents showed that the total energy intake of Chinese residents showed a downward trend, but the intake of dietary fat was on the rise, leading to an increase in the dietary fat-to-function ratio of Chinese residents. According to the "China Food and Nutrition Development Outline (2014-2020)", the target fat energy supply ratio is not higher than 30%, and according to the monitoring results of the nutrition and health status of Chinese residents in 2010-2012, the fat energy supply ratio is 31.5%. 30% above the upper l...

Claims

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Application Information

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IPC IPC(8): A23D9/04
CPCA23D9/04
Inventor 程鹏张攀仇东朝
Owner 山东龙大粮油有限公司
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