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Luteolin sesame gel oil and preparation method thereof

A technology of sesame gel oil and luteolin, applied in the directions of edible oil/fat, food science, application, etc., can solve problems such as the absence of functional sesame gel oil, achieve high hardness, improve lipophilicity, and strengthen nutrition. Effect

Inactive Publication Date: 2016-12-07
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are very few reports on sesame gel oil in the market, and there are almost no reports on functional sesame gel oil

Method used

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Embodiment Construction

[0012] A luteolin sesame gel oil comprises the following components in parts by weight: 100 parts by weight of sesame oil, 6 parts of luteolin, 3 parts of phospholipid, and 2.5 parts of sorbitan dicaprylate.

[0013] A preparation method of luteolin sesame gel oil, comprising the following steps:

[0014] (1), take sesame oil and luteolin, heat and stir at 340°C for 15 minutes, the stirring speed is 150r / min until completely dissolved, add phospholipids and sorbitol dicaprylate, and mix the ternary mixed system in Heat and stir at 200°C for 50 minutes at a stirring speed of 300 r / min to obtain a mixed system solution for later use;

[0015] (2) The mixed system solution was cooled and stirred from 200°C at a cooling rate of 5°C / min, the stirring speed was 20r / min, and then cooled to room temperature at a cooling rate of 15°C / min, and left to cool for 55 hours , that is.

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Abstract

The invention discloses luteolin sesame gel oil. The luteolin sesame gel oil comprises the following components in parts by weight: 100 to 110 parts of sesame oil, 6 to 8 parts of luteolin, 3 to 4 parts of phospholipid and 2.5 to 3 parts of sorbitol dioctoate. The luteolin sesame gel oil is prepared from sesame oil, high-melting-point nutrient substance luteolin and low-calorie healthy gel factor sorbitol dioctoate, so the nutrition of the sesame oil is achieved, the nutrition is enhanced by the high-melting-point nutrient substance luteolin, the nutrition of the gel oil is enhanced and the uniform, stable and high-hardness gel oil is formed under the action of the low-calorie healthy gel factor sorbitol dioctoate, and the deficiency of the unsaturated fatty acid in the traditional sesame oil is avoided; and the added luteolin belongs to a flavone compound, is also named as cyanidenon, has the melting point of 328-330 DEG C, is yellow crystalline powder, and has various activities such as anti-oxidation, anti-tumor, anti-inflammatory, anti-allergic and anti-fibrosis effects and the like.

Description

technical field [0001] The invention relates to the technical field of sesame gel oil, in particular to a luteolin sesame gel oil and a preparation method thereof. Background technique [0002] With the change of people's dietary structure, my country has become the world's largest consumer of food-specific oils and fats. Food-specific oils not only endow food with unique flavor, good taste and shape, but also have special functional properties in food processing, such as baking In food, it has the characteristics of coating film, lubrication and crisping. At present, the special oils and fats for food are mainly hydrogenated oils. Trans fat, also known as trans fatty acid and reverse fatty acid, is a kind of unsaturated fatty acid (monounsaturated or polyunsaturated), which is harmful to health and is a unnecessary nutrients. Eating trans fats increases the risk of coronary heart disease. Studies have shown that hydrogenated vegetable oil contains a large amount of trans ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23D9/04
CPCA23D9/00A23D9/04
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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