Method for treating vegetable oil by utilizing superhigh-magnetism and superhigh-pressure technique

An ultra-high-voltage technology and ultra-high magnetic technology, applied in the field of vegetable oil processing, can solve irreversible changes, original function damage, damage and other problems, and achieve the effect of improving taste, long shelf life and strong aroma

Inactive Publication Date: 2017-05-24
郭学斌 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, ultra-high pressure treatment will also damage the enzyme system and genetic material DNA molecules in bacterial cells, leading to the disorder of its gen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1 Treatment of peanut oil using ultra-high magnetic and ultra-high pressure technology

[0015] The steps are as follows: Take 1L of peanut oil and conduct ultra-high magnetic treatment: place it in a 7600GS (Gauss) ultra-high magnetic device and treat it for 5 minutes; diameter of 7mm) filtration; the second stage: filter with tourmaline ((particle size is 5mm) (the specific method of filtration is: pass the peanut oil through a filter device equipped with mineralization balls or tourmaline); after the second stage of filtration , for ultra-high pressure treatment: place it in a high-pressure device, apply a pressure of 500 MPa, and keep it for 60 minutes.

[0016] The main components of the peanut oil before the above-mentioned treatment are as follows: 19% saturated fatty acid, 41% monounsaturated fatty acid, and 38.4% polyunsaturated fatty acid. In addition, it also contains arachidonic acid, tetracosanoic acid, monounsaturated fatty acid, folic acid, trace...

Example Embodiment

[0019] Example 2 Treatment of corn germ oil with ultra-high magnetic and ultra-high pressure technology

[0020] The steps are as follows: Take corn germ oil and conduct ultra-high magnetic treatment: place it in a 7600GS (Gauss) ultra-high magnetic device and treat it for 6 minutes; Particle size is 7mm) filtration; second stage: filter with tourmaline ((particle size is 5mm); after secondary filtration, perform ultra-high pressure treatment: place in a high-pressure device, apply a pressure of 600MPa, and keep it for 50 minutes.

Example Embodiment

[0021] Example 3 Treatment of Soybean Oil Using Ultra-High Magnetic and Ultra-High Pressure Technology

[0022] The steps are as follows: take soybean oil and conduct ultra-high magnetic treatment: place it in a 7600GS (Gauss) ultra-high magnetic device and process for 3 minutes; 7mm) filtration; second stage: filter with tourmaline ((particle size is 5mm); after the second stage filtration, perform ultra-high pressure treatment: place in a high-pressure device, apply a pressure of 400MPa, and keep it for 120 minutes.

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PUM

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Abstract

The invention discloses a method for treating vegetable oil by utilizing a superhigh-magnetism and superhigh-pressure technique. The method comprises the following steps that the vegetable oil is taken and subjected to superhigh-magnetism treatment; the vegetable oil is treated for 3-6 min in a 7600 GS (Gaussian) superhigh-magnetism device; first mineralized ball filtration and second tourmaline filtration are performed after the superhigh-magnetism treatment; and superhigh-pressure treatment is performed after the secondary filtration: 400-800 MPa pressure is applied for 30-120 min in a high-pressure device. The method for treating the vegetable oil by utilizing the superhigh-magnetism and superhigh-pressure technique can convert polyunsaturated fatty acid in the vegetable oil into monounsaturated fatty acid; the vegetable oil is deeper in color, stronger in fragrance and longer in quality guarantee period; and the taste, the fragrance, a nutritive value and the like of the vegetable oil can be significantly improved.

Description

technical field [0001] The invention relates to a method for processing vegetable oil using ultra-high magnetic and ultra-high pressure technology, and belongs to the technical field of vegetable oil product processing. Background technique [0002] Vegetable oil is a compound composed of unsaturated fatty acid and glycerol. It is widely distributed in nature and is the oil obtained from the fruit, seed and germ of plants. Such as peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, etc. The main components of vegetable oil are esters of straight-chain higher fatty acids and glycerol. In addition to palmitic acid, stearic acid and oleic acid, fatty acids also contain a variety of unsaturated acids, such as erucic acid, oleic acid, and ricinoleic acid. Vegetable oil mainly contains vitamin E, K, calcium, iron, phosphorus, potassium and other minerals, fatty acids, etc. Vegetable oil is one of the indispensable and important foods in people's daily life. [0003]...

Claims

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Application Information

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IPC IPC(8): A23D9/04C11B3/00
CPCA23D9/04C11B3/001C11B3/008
Inventor 郭学斌李歧峰
Owner 郭学斌
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