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Original fragrant perilla edible blend oil and production process thereof

A technology of edible plants and production technology, which is applied in the direction of edible oil/fat, fat oil/fat production, food science, etc., and can solve the problems that affect the qualified rate of products, the fragrance cannot be felt, and the toxicity of physiological functions, etc.

Inactive Publication Date: 2016-11-30
SANHE HOPEFULL BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it has been found in production practice that due to the different sources of single-product oils used to prepare edible vegetable blend oils, different processing methods, and the influence of transportation and storage conditions, the oxidation stability of the blend oil already exists to a certain extent before the blend oil is prepared. As a result, no matter how strict protection measures are adopted in the deployment process, it will affect the qualification rate of the final product
This undoubtedly brings great difficulties to large-scale production, and causes economic losses and waste of resources for enterprises.
In addition, the inventors used cold flaxseed or cold-pressed flaxseed oil as the main source of omega-3 fatty acids in previous experimental studies. This is because the main volatile components of cold-pressed flaxseed oil are mainly alcohols, which are relatively In other words, the relative content of alcohols in the volatile components of hot-pressed linseed oil decreased, and a large amount of Maillard reaction product furfural and aromatic heterocyclic compounds mainly pyrazine, pyrrole, and pyridine appeared, resulting in the formation of aldehydes and heterocyclic compounds. The relative content of substances increases rapidly, and these characteristic volatile components endow hot-pressed linseed oil with a strong smell. However, these aromatic heterocyclic compounds and their complexes have certain toxic effects on human physiological functions, so they affect the The edible safety of oil (Yang Jin'e, Huang Qingde, Zhou Qi, 2013, comparison of volatile components of cold-pressed and hot-pressed linseed oil, Chinese Journal of Oil Crops), however, the palatability of cold-pressed linseed oil is not as good as that of hot-pressed linseed oil good seed oil
The cold-pressed perilla seed oil not only contains more than 11 kinds of beneficial polyphenol volatile substances, but also contains rosmarinic acid, apigenin and luteolin (Wu Rao, Ma Fei, Zhang Liangxiao, etc., 2015, efficient Determination of 11 phenolic compounds in perilla seed oil by liquid chromatography-tandem mass spectrometry, Analytical Chemistry), however, after cold-pressing these aroma substances, although they are all present in perilla oil, their fragrance still cannot be felt come out

Method used

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  • Original fragrant perilla edible blend oil and production process thereof
  • Original fragrant perilla edible blend oil and production process thereof
  • Original fragrant perilla edible blend oil and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] This embodiment provides a method for producing original flavor type perilla edible vegetable blend oil with fresh perilla seeds, rapeseed, sunflower seeds and corn germ, the process flow is as follows figure 1 As shown, it specifically includes the following steps:

[0078] Transport perilla seeds, rapeseeds, sunflower seeds and corn germs to their respective cleaning devices (air separation, screening combined device) for dust removal and impurity removal. The residence time of oil in the device is 10 seconds, and the thickness is 5 mm;

[0079] Then, except for the perilla seeds, they are transported to their respective conditioning devices for conditioning. The conditioning temperature of rapeseed is 65°C, adjusted to a moisture content of 7%; the conditioning temperature of sunflower seeds and corn germ is 65°C, adjusted to a moisture content of 7%;

[0080] Transport the cleaned perilla seeds to the seed roasting device for roasting. The roasting temperature of ...

Embodiment 2

[0095] This embodiment provides a method for preparing original flavor type perilla edible vegetable blend oil with fresh rapeseed, perilla seed and sunflower seed as raw materials. The process flow is as follows: figure 2 As shown, it specifically includes the following steps:

[0096] The rapeseed, perilla seed and sunflower seed are transported to their respective cleaning devices (wind separation and screening combined device) for dust removal and impurity removal. The residence time of the oil in the device is 10 seconds and the thickness is 5 mm;

[0097] Then, except for the perilla seeds, they are transported to their respective conditioning devices for conditioning. The conditioning temperature of rapeseed is 65°C, adjusted to a moisture content of 7%; the conditioning temperature of sunflower seeds is 65°C, Adjust the moisture content to 7%; transport the cleaned perilla seeds to a seed roasting device for roasting, the roasting temperature of the perilla seeds is 1...

Embodiment 3

[0108] This example provides a method for preparing original-flavor perilla edible plant blend oil with fresh rapeseed, perilla seed and corn germ as raw materials. The process flow is as follows: image 3 As shown, it specifically includes the following steps:

[0109] The rapeseed, perilla seed, and corn germ are transported to their respective cleaning devices (air separation, screening combination device) for dust removal and impurity removal. The residence time of the oil in the device is 10 seconds, and the thickness is 5 mm;

[0110] Then, except for the perilla seeds, they are transported to respective conditioning devices for conditioning. The conditioning temperature of rapeseed and corn germ is 65°C, and the moisture content is adjusted to 7%; the cleaned perilla seeds Transport to the seed roasting device for roasting seeds, the roasting temperature of perilla seeds is 160°C, and the time is 10 minutes;

[0111] Take samples separately, measure fatty acid composit...

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Abstract

The invention provides original fragrant perilla edible blend oil and a production process thereof. The production process includes the steps: cleaning and baking perilla seeds for preparing the original fragrant perilla edible blend oil to obtain baked perilla seeds; respectively cleaning and tempering other oil plants to obtain tempered oil plants; respectively measuring oil contents, fatty acid composition and fatty acid contents of the perilla seeds and the other oil plants; determining respective cold-pressed oil yield of the perilla seeds and the other oil plants by small-scale tests, calculating respective usage of the perilla seeds and the other oil plants according to preset composition of the perilla edible blend oil, and mixing the perilla seeds with the other oil plants according to the usage to obtain mixed oil plants; cold-pressing the mixed oil plant to obtain crude oil and cake meal; performing refined filtration for the crude oil to obtain cold-pressed blend oil; adding natural vitamin E or tertiary butylhydroquinone into the cold-pressed blend oil, and detecting the fatty acid composition and the contents to obtain the original fragrant perilla edible blend oil.

Description

technical field [0001] The invention relates to an original-flavor perilla edible vegetable blend oil and a production process thereof, belonging to the technical field of oil processing. Background technique [0002] Shi Kerong and Zhang Zhaowei demonstrated in the book "Scientific Edible Vegetable Oil" that plant-based ω3 fatty acids have physiological functions of improving memory, lowering blood lipids, lowering blood sugar, preventing and treating inflammation and cancer (Shi Kerong, Zhang Zhaowei, 2015, Scientific Edible Vegetable Oil, Beijing, Science Press: 25-38); at the same time, it also analyzed and explained the advantages and disadvantages of ten common edible vegetable oils (Shi Kerong, Zhang Zhaowei, 2015, Scientific Edible Vegetable Oil, Beijing, Science Press: 84-107), and pointed out: Whether it is the peanut oil that many people like to eat and has a strong taste, or the sunflower oil, corn oil, and imported olive oil that have been increasing in consumpt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/04A23D9/00A23D9/007
CPCA23D9/00A23D9/007A23D9/04C11B1/04C11B1/06C11B3/00
Inventor 石克荣
Owner SANHE HOPEFULL BIOTECH
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