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Solid edible oil with low boiling point and production method thereof

A technology of edible oil and low boiling point, which is applied in the field of edible oil, can solve the problems of affecting the taste of dishes, coking of dishes, and the impact on human health, so as to reduce the content of harmful substances to the human body, reduce the possibility, and increase the content of beneficial substances to the human body Effect

Inactive Publication Date: 2016-03-16
夏烬楚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the edible oil of prior art, boiling point is higher, when frying, because temperature is badly controlled and cause coking when dish cooking, not only can cause the nutrient substance loss in dish, also can produce poisonous and harmful substance, cause bad health to human body. influences
In the edible oil of the prior art, erucic acid, glucosinolate and other substances harmful to the human body in the vegetable oil are relatively high, which has a great impact on the health of the human body; the saturated higher fatty acid glyceride content in the animal oil is relatively high, which is more likely to cause obesity
Simultaneously the edible oil of prior art does not have the characteristic of quantification, the amount of edible oil that puts into when cooking at every turn is not necessarily, may cause too much fat intake in the human body because of putting too much edible oil, and it is harmful to health impact; or too little amount will affect the taste of the dishes

Method used

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  • Solid edible oil with low boiling point and production method thereof
  • Solid edible oil with low boiling point and production method thereof
  • Solid edible oil with low boiling point and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A kind of low-boiling solid edible oil of the present invention is prepared according to the following steps:

[0055] Step 1: Weigh 1kg of fresh rapeseed, sieve out the sediment, and pretreat the rapeseed for 5 minutes under the microwave conditions of 2450MHz and 650W; It can have a certain impact. If the time is too short, it will not have a great impact on the oil yield. If the time is too long, it will cause coking of the rapeseed and reduce the oil yield. The influence curve of microwave pretreatment on the oil yield is measured through experiments. figure 2 As shown, when the rapeseed is cooled to room temperature, the oil is pressed to obtain the virgin oil 1 and the pressed cake; the pressed cake is extracted with n-hexane, and the obtained extracted oil is extracted with a rotary evaporator at 100rpm and 32°C The n-hexane in the extracted oil is distilled off to obtain virgin oil 2;

[0056] Step 2: Mix the virgin oil 1 and virgin oil 2 obtained in step 1, c...

Embodiment 2

[0070] A kind of low-boiling solid edible oil of the present invention is prepared according to the following steps:

[0071] Step 1: Weigh 1 kg of fresh rapeseed, sieve out the sediment, pretreat the rapeseed for 15 minutes under the microwave conditions of 2450MHz and 650W, cool to room temperature, and then squeeze the oil to obtain virgin oil 1 and pressed cake; Extract the press cake with n-hexane, and use a rotary evaporator to steam the n-hexane in the extracted oil at 120rpm and 37°C to obtain virgin oil 2;

[0072] Step 2: Mix the virgin oil 1 and virgin oil 2 obtained in step 1, carry out vacuum distillation at 133.2Pa and 27°C, collect the distillates, and obtain erucic acid content ≤ 74.8mg / L, Linear higher fatty acid glycerides with glucosinolate content ≤21.4mg / L and linoleic acid content ≥109g / L;

[0073] Step 3: Weigh 35g of agar in proportion, pour it into 80mL of boiling water, keep the boiling water to continue boiling until the agar is completely dissolved...

Embodiment 3

[0086] A kind of low-boiling solid edible oil of the present invention is prepared according to the following steps:

[0087] Step 1: Weigh 1 kg of fresh rapeseed, sieve out the sediment, pretreat the rapeseed for 11 minutes under the microwave conditions of 2450MHz and 650W, cool down to room temperature, and then squeeze the oil to obtain virgin oil 1 and pressed cake; Extract the pressed cake with n-hexane, and use a rotary evaporator to steam the n-hexane in the extracted oil at 100-120rpm and 34°C to obtain virgin oil 2;

[0088]Step 2: Mix virgin oil 1 and virgin oil 2 obtained in step 1, conduct vacuum distillation at 106.7~133.2Pa, 23°C, collect distillates, and obtain erucic acid content ≤74.8mg / L, straight-chain higher fatty acid glycerides with glucosinolate content ≤ 21.4mg / L and linoleic acid content ≥ 109g / L;

[0089] Step 3: Weigh 33g of agar in proportion, pour it into 76mL of boiling water, keep the boiling water to continue boiling until the agar is complet...

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PUM

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Abstract

The invention discloses solid edible oil with a low boiling point, and belongs to the field of edible oil. The solid edible oil with a low boiling point is composed of the following components: 57.0-64.3% of straight-chain higher fatty acid glyceride, 24.9-34.0% of saturated higher fatty acid glyceride, 6.0-6.4% of water, 0.3-1.3% of sodium chloride, and 2.7-3.1% of agar. The solid edible oil with lower boiling point has lower boiling point, and nutrient compositions in food are not destroyed by the oil during cooking, and trace elements needed for people in daily life are added at the same time, so that the oil has the characteristics of nutrition and health.

Description

technical field [0001] The invention relates to an edible oil, in particular to a low-boiling solid edible oil. Background technique [0002] Oil is one of the most commonly used cooking materials in people's daily life. Using different oils for cooking can produce dishes with different tastes. There are a large number of different edible oils on the market to meet the needs of different groups of people. [0003] But the edible oil of prior art, boiling point is higher, when frying, because temperature is badly controlled and cause coking when dish cooking, not only can cause the nutrient substance loss in dish, also can produce poisonous and harmful substance, cause bad health to human body. influences. In the edible oil of the prior art, erucic acid, glucosinolate and other substances harmful to the human body in the vegetable oil are relatively high, which has a great impact on the health of the human body; the saturated higher fatty acid glyceride content in the animal...

Claims

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Application Information

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IPC IPC(8): A23D7/02
Inventor 夏烬楚
Owner 夏烬楚