Method for preparing compounded natural antioxidant enriched maize oil
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A natural antioxidant, corn oil technology, applied in fatty acid esterification, fatty acid chemical modification, preservation of fatty substances with additives, etc., can solve the problems of reduction and low antioxidant performance of corn oil
Inactive Publication Date: 2017-12-01
NORTHEAST AGRICULTURAL UNIVERSITY
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Problems solved by technology
[0005] The present invention is aimed at a series of problems such as the reduction of some beneficial components in the oil due to the influence of high temperature, high vacuum degree and ot
Method used
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specific Embodiment approach 1
[0006] Specific embodiment one: a kind of method for preparing rich compound type natural antioxidant corn oil is realized through the following steps:
[0007] Step 1, preparation of conjugated linoleic acid sterol ester: vitamin E is separated from sterol by methyl esterification reaction, and supercritical CO 2 Vitamin E and sterols with high purity are extracted separately, and the extracts are collected. Then accurately weigh phytosterols with a mass fraction of 5%, Novozym435 lipase and conjugated linoleic acid with a mass fraction of 1%, put them into a 150mL reactor together with the rotor, and place the reactor in a heat-collecting magnetic stirrer . Esterification temperature 65°C, 75°C, 85°C, 95°C, 105°C, esterification pressure 7MPa, 8MPa, 9MPa, 10MPa, 11MPa, esterification time 40min, 50min, 60min, 70min, 80min, stirring speed 300r / min Under the condition of , the conjugated sterol linoleate was prepared.
[0008] Step 2. Back-adding of sterol conjugated linole...
specific Embodiment approach 2
[0009] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that in the process of preparing sterol conjugated linoleate in step 1, the esterification temperature is 75°C, 85°C, 95°C, and the process of measuring the oil Oxidation value, other steps are the same as the specific embodiment one.
specific Embodiment approach 3
[0010] Specific embodiment three: the difference between this embodiment and specific embodiment one is that in the process of preparing the conjugated sterol linoleate in step one, the esterification pressure is 8MPa, 9MPa, 10MPa, and the peroxide value of the oil is measured. Other steps are the same as in the first embodiment.
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Abstract
The invention discloses a method for preparing compounded natural antioxidant enriched maize oil. The method is used for solving a series of problems that the oxidation resistance of the maize oil is low and the like due to the fact that some beneficial ingredients in fats and oils are greatly reduced due to influence caused by factors such as high temperatures and high degrees of vacuum during the deodorizing and refining of the maize oil, and is used for prolonging the shelf life of the maize oil. In accordance with that conjugated sterol linoleate has a synergistic effect on oxidation resisting of vitamin E, a compounded natural antioxidant is used for replacing a single natural antioxidant; through effectively controlling esterification conditions, an addition proportioning ratio and an addition level, the maize oil has a peroxide number of 2.5mmol/kg after addition; in addition, the shelf life of the maize oil can be prolonged to 570d, and the sensory quality is good. The method has the characteristics of enhancing the oxidation resisting stability of the antioxidant and achieving the aims of prolonging shelf lives of the fats and oils and improving the quality of the fats and oils.
Description
technical field [0001] The invention relates to the field of oil processing, in particular to a method for preparing corn oil rich in compound natural antioxidants. Background technique [0002] Corn oil is rich in unsaturated fatty acids, which has good blood lipid-lowering effects. In addition, phytosterols in corn oil can inhibit cholesterol production, and have certain preventive and therapeutic effects on cardiovascular diseases. However, in the process of refining corn oil, the sterol loss of crude corn oil is relatively large after hydration degumming, alkali refining deacidification, adsorption decolorization, distillation deodorization and other processes, even up to about 70%. Especially in the deodorization process, due to the influence of factors such as high temperature and high vacuum degree, some beneficial components in the oil, such as sterols and tocopherols, are lost to the deodorized distillate. Therefore, the extraction of tocopherols and sterols from d...
Claims
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