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Processing method for improving stability of vitamin E in corn blend oil

A processing method and oil blending technology, which is applied in the direction of fat oil/fat production, fat generation, edible oil/fat, etc., can solve the problems of no national standards, etc., and achieve the goal of improving antioxidant capacity, improving component stability, and balancing fatty acid composition Effect

Inactive Publication Date: 2017-08-22
蚌埠市九华油脂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are only enterprise standards for blended oil, and there is no national standard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method for improving the stability of vitamin E in corn blended oil, comprising the following steps:

[0017] (1) Select the following raw materials in parts by weight: 140 parts of corn, 15 parts of sesame, 12 parts of peanut, 10 parts of soybean, 5 parts of grape seed, 1.2 parts of acacia flower, and 0.5 part of hop flower;

[0018] (2) Remove impurities, screen, and wash corn, sesame, peanuts, soybeans, and grape seeds, using 0.002% tert-butyl hydroquinone and 0.005% citric acid aqueous solution at 30°C Soak under water for 40 minutes, then peel the peeled materials separately, stir fry, make billets, dry, press, separate, and cold-treat the peeled materials to obtain crude corn oil, sesame oil, peanut oil, soybean oil and grape seed Oil;

[0019] (3) Clean the acacia flower and hop flower, use a centrifugal separator to remove the surface moisture, and then use a dryer to dry until the water content is 20%, then crush it into a slurry through a pulveri...

Embodiment 2

[0024] A processing method for improving the stability of vitamin E in corn blended oil, comprising the following steps:

[0025] (1) Select the following raw materials in parts by weight: 145 parts of corn, 16 parts of sesame, 13 parts of peanut, 12 parts of soybean, 5.5 parts of grape seed, 1.3 parts of acacia flower, and 0.6 part of hop flower;

[0026] (2) Remove impurities, screen, and wash corn, sesame, peanuts, soybeans, and grape seeds, using 0.0025% tert-butyl hydroquinone and 0.006% citric acid aqueous solution at 35°C Soak under water for 50 minutes, and then perform peeling treatment respectively. The peeled materials are respectively stir-fried, billet-made, dried, pressed, separated, and cold-treated to obtain crude corn oil, sesame oil, peanut oil, soybean oil and grape seed. Oil;

[0027] (3) Clean the acacia flower and hop flower, use a centrifugal separator to remove the surface moisture, and then use a dryer to dry until the water content is 22%, then crush...

Embodiment 3

[0032] A processing method for improving the stability of vitamin E in corn blended oil, comprising the following steps:

[0033] (1) Select the following raw materials in parts by weight: 150 parts of corn, 18 parts of sesame, 15 parts of peanut, 14 parts of soybean, 6 parts of grape seed, 1.5 parts of acacia flower, and 0.8 part of hop flower;

[0034] (2) Remove impurities, screen, and wash corn, sesame, peanuts, soybeans, and grape seeds, using 0.003% tert-butyl hydroquinone and 0.008% citric acid aqueous solution at 40°C Soak under water for 60 minutes, then peel the peeled materials separately, stir fry, make billets, dry, press, separate, and cold-treat the peeled materials to obtain crude corn oil, sesame oil, peanut oil, soybean oil and grape seed Oil;

[0035] (3) Clean the acacia flowers and hops, use a centrifugal separator to remove the surface moisture, and then use a dryer to dry until the water content is 25%, and then crush them into a slurry through a pulver...

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Abstract

The invention relates to the field of processing and production of edible oil, and discloses a processing method for improving the stability of vitamin E in corn blend oil. A raw material of press oil containing multiple nutrient components is selected, and by blending according to a certain proportion, blend oil with low erucic acid content, balanced composition of fatty acid, good shortening property, high smoke point and suitability for frying is prepared; and acacia flowers and lupulus are added for utilizing flavonoid substances contained therein to improve the oxidation resistance of vitamin E. In the course of processing, to improve the oil yield of the raw material, the raw material is soaked and peeled before pressing and refrigerated immediately after being pressed, thereby effectively slowing continuous oxidation of grease, improving the stability of the components of the blend oil and prolonging the shelf life.

Description

technical field [0001] The invention belongs to the technical field of edible oil processing and production, and in particular relates to a processing method for improving the stability of vitamin E in corn blended oil. Background technique [0002] Blended oil, also known as high blend oil, is an edible oil made by blending two or more refined oils (except flavor oil) in proportion according to the needs of use. The blending oil is transparent and can be used as oil for frying, frying, frying, deep-frying or cold dressing. Blended oil generally uses refined soybean oil, rapeseed oil, peanut oil, sunflower oil, cottonseed oil, etc. as the main raw materials, and can also be equipped with refined rice bran oil, corn germ oil, camellia oil, safflower oil, wheat germ Oil and other special oils and esters. The processing process is: select the above two or more refined oils and esters according to the needs, and then go through deacidification, decolorization, deodorization, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007C11B1/06C11B1/04
CPCA23D9/007C11B1/04C11B1/06
Inventor 邢雷
Owner 蚌埠市九华油脂有限公司
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