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Blending agent for blending of edible oil

An edible oil and blending technology, applied in the directions of edible oil/fat, application, food science, etc., can solve the problem of not being very effective, and achieve the effect of increasing quality and flavor, good regulation and promotion, and improving quality and flavor

Inactive Publication Date: 2017-12-12
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These devices are effective for oils with high oil content (30%-50%) such as corn germ and sunflower seeds, but not very effective for oils with low oil content (21%) such as soybeans

Method used

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  • Blending agent for blending of edible oil
  • Blending agent for blending of edible oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A blending agent for blending edible oils, prepared from the following components: wild chrysanthemum flower extract, lycopene, vitamin E, honey, activated carbon, ginkgo oil, Codonopsis pilosula, wolfberry, dogwood, hawthorn, angelica, astragalus, Poria cocos, licorice, Atractylodes macrocephala, cassia twig, tangerine peel, pinellia chinensis, white peony root, amomum, acesulfame potassium, citric acid, dibutyl hydroxytoluene, sorbic acid, xylitol;

[0046] A blending agent for cooking oil blending, the components are calculated by mass fraction: 3 parts of wild chrysanthemum flower extract, 1 part of lycopene, 3 parts of vitamin E, 1 part of honey, 2 parts of activated carbon, 3 parts of ginkgo oil, Codonopsis 1 part, wolfberry 0.5 part, dogwood 0.5 part, hawthorn 0.3 part, angelica 0.2 part, astragalus root 0.1 part, poria cocos 0.1 part, licorice 1 part, atractylodes macrocephala 0.1 part, cassia twig 0.3 part, tangerine peel 0.2 part, pinellia 0.1 part , 0.1 part ...

Embodiment 2

[0070] A blending agent for blending edible oils, prepared from the following components: wild chrysanthemum flower extract, lycopene, vitamin E, honey, activated carbon, ginkgo oil, Codonopsis pilosula, wolfberry, dogwood, hawthorn, angelica, astragalus, Poria cocos, licorice, Atractylodes macrocephala, cassia twig, tangerine peel, pinellia chinensis, white peony root, amomum, acesulfame potassium, citric acid, dibutyl hydroxytoluene, sorbic acid, xylitol;

[0071] A blending agent for cooking oil blending, the components are calculated by mass fraction: 5 parts of wild chrysanthemum flower extract, 3 parts of lycopene, 5 parts of vitamin E, 3 parts of honey, 8 parts of activated carbon, 5 parts of ginkgo oil, 3 parts of Codonopsis, 2 parts of wolfberry, 1 part of dogwood, 0.8 part of hawthorn, 0.5 part of angelica, 0.3 part of astragalus, 0.3 part of Poria cocos, 2 parts of licorice, 0.3 part of Atractylodes macrocephala, 0.5 part of cassia twig, 0.8 part of tangerine peel, 0...

Embodiment 3

[0095] A blending agent for blending edible oils, prepared from the following components: wild chrysanthemum flower extract, lycopene, vitamin E, honey, activated carbon, ginkgo oil, Codonopsis pilosula, wolfberry, dogwood, hawthorn, angelica, astragalus, Poria cocos, licorice, Atractylodes macrocephala, cassia twig, tangerine peel, pinellia chinensis, white peony root, amomum, acesulfame potassium, citric acid, dibutyl hydroxytoluene, sorbic acid, xylitol;

[0096]A blending agent for cooking oil blending, the components are calculated by mass fraction: 4 parts of wild chrysanthemum extract, 2 parts of lycopene, 4 parts of vitamin E, 2 parts of honey, 5 parts of activated carbon, 4 parts of ginkgo oil, Codonopsis 2 parts, wolfberry 1.5 parts, dogwood 0.8 parts, hawthorn 0.5 parts, angelica 0.4 parts, astragalus 0.2 parts, Poria cocos 0.2 parts, licorice 1.5 parts, Atractylodes macrocephala 0.2 parts, cinnamon sticks 0.4 parts, tangerine peel 0.5 parts, pinellia 0.2 parts , 0....

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Abstract

The invention provides a blending agent for blending of edible oil, and relates to the technical field of processing and production of edible oil. The blending oil is prepared from the following components of a wild chrysanthemum extract, lycopene, vitamin E, honey, activated carbon, ginkgo oil, radix codonopsis, Chinese wolfberry fruits, asiatic cornelian cherry fruits, haws, radix angelicae sinensis, radix astragali, poria cocos, licorice roots, bighead atractylodes rhizomes, cassia twigs, dried orange peel, pinellia ternata tubers, white peony roots, villous amomum fruits, acesulfame, citric acid, butylated hydroxytoluene, sorbic acid and xylitol. The blending agent disclosed by the invention can effectively filtrate fat, and besides, can also blend the fat to have the efficacy of adjusting the flavor and the quality of the fat, so that the quality and the nutrient value of the fat blended through the blending agent are effectively increased.

Description

Technical field: [0001] The invention relates to the technical field of edible oil processing and production, in particular to a blending agent for blending edible oils. Background technique: [0002] Edible oil, also known as "edible oil", refers to animal or vegetable fats used in the process of making food. It is liquid at room temperature. Due to the source of raw materials, processing technology and quality, common edible oils are mostly vegetable oils, including corn oil, peanut oil, olive oil, camellia oil, canola oil, sunflower oil, soybean oil, sesame oil, walnut oil, etc. Vegetable oil It is generally obtained by pressing, and the earliest oil extraction method is also pressing, and water pressing was used about two centuries ago. Because hydraulic presses are labor-intensive and slow when processing large quantities of oilseed, continuous or physical extraction methods have recently been developed, including French screw presses and Anderson screw presses. Thes...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04B01D29/58B01D29/01
CPCA23D9/007A23D9/04B01D29/01B01D29/58
Inventor 卢国权
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
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