Preparation method of multifunctional cooking oil

An edible oil, multi-functional technology, applied in the direction of edible oil/fat, application, food science, etc., to achieve the effect of reducing visceral fat, lowering blood lipid, and inhibiting weight gain

Inactive Publication Date: 2017-05-10
天津百利食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Chinese Nutrition Society recommends in the "Reference Intakes of Dietary Nutrients for Chinese Residents" that the dietary fat intake of Chinese adults should account for 20% to 30% of the total energy, of which saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids The total intake ratio is close, and the ratio of the three fatty acids is about 1:1:1, but there is no oil in nature that can achieve this ratio, so people need to pay attention to the combination of different oils when eating to maintain fat intake Quantitative health and balance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Weigh lard, peanut oil and Lipozyme RMIM with a mass ratio of 5:1 and Lipozyme RMIM accounting for 5% of the total mass of oil, and place them in any biochemical device suitable for enzyme reactions, mix them evenly, and then place them at a constant temperature with a rotation speed of 500r / min In a shaker, the temperature was 30°C, and the reaction was carried out for 5 hours to obtain a reaction mixture;

[0026] (2) After the reaction is finished, the reaction mixture of step (1) is suction-filtered under reduced pressure to obtain a filtrate and a filter residue, the filtrate is an oil-water mixture, and the filter residue contains unpurified immobilized lipase;

[0027] (3) the filtrate obtained in step (2) is placed in the oil-water separator, and the separated oil phase is the multifunctional edible oil;

[0028] (4) After the filter residue obtained in step (2) is fully washed with tert-butanol, it is suction-filtered again under reduced pressure, and then ...

Embodiment 2

[0030] (1) Weigh lard, soybean oil and Lipozyme TLIM with a mass ratio of 1:1 and Lipozyme TLIM accounting for 10% of the total mass of oil and place them in any biochemical device suitable for enzymatic reactions and mix them evenly, and then place them in a biochemical reactor with a rotation speed of 500r / min. In a constant temperature oscillator, the temperature was 40°C, and the reaction was carried out for 4 hours to obtain a reaction mixture;

[0031] (2) After the reaction is finished, the reaction mixture of step (1) is suction-filtered under reduced pressure to obtain a filtrate and a filter residue, the filtrate is an oil-water mixture, and the filter residue contains unpurified immobilized lipase;

[0032] (3) the filtrate obtained in step (2) is placed in the oil-water separator, and the separated oil phase is the multifunctional edible oil;

[0033] (4) After the filter residue obtained in step (2) is fully washed with tert-butanol, it is suction-filtered again u...

Embodiment 3

[0035] (1) Weigh fish oil, corn oil with a mass ratio of 4:5, and Lipozyme RMIM accounting for 15% of the total mass of oil and place them in any biochemical vessel suitable for enzyme reactions, mix them evenly, and then place them at a constant temperature with a rotation speed of 500r / min In a shaker, the temperature was 50°C, and the reaction was carried out for 6 hours to obtain a reaction mixture;

[0036] (2) After the reaction is finished, the reaction mixture of step (1) is suction-filtered under reduced pressure to obtain a filtrate and a filter residue, the filtrate is an oil-water mixture, and the filter residue contains unpurified immobilized lipase;

[0037] (3) the filtrate obtained in step (2) is placed in the oil-water separator, and the separated oil phase is the multifunctional edible oil;

[0038] (4) After the filter residue obtained in step (2) is fully washed with tert-butanol, it is suction-filtered again under reduced pressure, and then sieved to reali...

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PUM

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Abstract

The invention aims to provide a preparation method of multifunctional cooking oil. The method is characterized by adding lipase into mixed oil with animal oil and vegetable oil to accelerate generation of diglyceride. The cooking oil is rich in various nutritional components such as saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid and diglyceride, and has functions of balancing nutrition value and protecting health.

Description

technical field [0001] The invention relates to the field of food chemical industry, in particular to a preparation method of mixed edible oil rich in animal oil, vegetable oil and diglyceride. Background technique [0002] As an important product related to the national economy and people's livelihood, edible oil has broad market development prospects. With the continuous improvement of people's living standards, people pay more and more attention to the quality of life, especially their health. Correspondingly, the selection of edible oil no longer stays on the level of compliance with hygiene and food safety standards, but pays more attention to the health, nutrition, and health functions of edible oil. However, looking at the current domestic market, there are mainly two types of vegetable oil and animal oil, which are rich in nutrition but insufficient in health care. As far as consumers are concerned, no matter animal oil or vegetable oil, edible oil that integrates ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/00
CPCA23D9/00A23D9/04
Inventor 赵金梁赵发
Owner 天津百利食品股份有限公司
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