Method for enhancing anti-oxidation effect of edible oil by using natural antioxidant

A natural antioxidant, edible oil technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problems of poor sesamin antioxidant effect, can not meet the antioxidant demand of edible oil, etc., to improve the flavor and nutritional value , Enhance antioxidant effect, good antioxidant effect

Inactive Publication Date: 2018-01-19
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it is also found in the prior art that sesamin, as a dietary antioxidant, can inhibit the oxidation of low-density lipoprotein (LDL) and reverse the endothelial dysfunction induced by oxidized LDL, but ...

Method used

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Examples

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preparation example Construction

[0033] In some embodiments of the present invention, the preparation method of the powdery aloe extract comprises the following steps:

[0034] Step S10, peeling the aloe leaves to obtain the aloe meat, and crushing the aloe meat;

[0035] Step S20, mixing the pulverized aloe vera meat with ethanol aqueous solution evenly, extracting at 0.3-0.5Mpa, 20-40°C for 2-6h;

[0036] Step S30, filtering, taking the filtrate to concentrate, drying, and making powder to obtain the powdered aloe extract.

[0037] In some embodiments of the present invention, in the step S10, turmeric and aloe meat are added and pulverized together, and the weight ratio of the turmeric to the aloe meat is 1:3˜1:8.

[0038] In some embodiments of the present invention, the powdery sweet-scented osmanthus extract comprises the following steps:

[0039] Step S100, adding dried sweet-scented osmanthus into the aqueous ethanol solution;

[0040] Step S200, adjusting the pH of the aqueous ethanol solution to ...

Embodiment 1

[0047] First prepare powdered aloe vera extract as follows:

[0048] Step S10: Peel the aloe vera leaves to obtain aloe vera meat, add turmeric and aloe vera meat, and grind together, the weight ratio of turmeric and aloe vera meat is 1:3.

[0049] Step S20, mixing the pulverized aloe vera meat with 10% ethanol aqueous solution, extracting at 0.3Mpa and 25°C for 6 hours;

[0050] Step S30, filtering, taking the filtrate to concentrate, drying, and making powder to obtain powdered aloe extract.

[0051] Then prepare powdered osmanthus fragrans extract as follows:

[0052] Step S100, adding dried sweet-scented osmanthus flowers with a water content of no more than 10% into 20% ethanol aqueous solution, in which ascorbic acid fatty acid ester is added, and the ascorbic fatty acid ester is 0.1% of the weight of dried sweet-scented osmanthus flowers.

[0053] Step S200, adjusting the pH of the aqueous ethanol solution to 4, and then leaching at 45° C. for 6 hours;

[0054] Step ...

Embodiment 2

[0059] First prepare powdered aloe vera extract as follows:

[0060] Step S10, peeling the aloe leaves to obtain aloe meat, adding turmeric and aloe meat to grind together, the weight ratio of the turmeric to the aloe meat is 1:8.

[0061] Step S20, mixing the pulverized aloe vera meat with 10% ethanol aqueous solution, extracting at 0.5Mpa and 40°C for 2 hours;

[0062] Step S30, filtering, taking the filtrate to concentrate, drying, and making powder to obtain the powdered aloe extract.

[0063] Then prepare powdered osmanthus fragrans extract as follows:

[0064] Step S100, adding dried sweet-scented osmanthus with a water content of no more than 10% into 20% ethanol aqueous solution, in which ascorbic fatty acid ester is added, and the ascorbic fatty acid ester is 0.8% of the weight of dried sweet-scented osmanthus.

[0065] Step S200, adjusting the pH of the ethanol aqueous solution to 5, and then leaching at 85° C. for 4 hours;

[0066] Step S300, filtering to obtain a ...

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PUM

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Abstract

The invention discloses a method for enhancing the anti-oxidation effect of edible oil by using a natural antioxidant. The method comprises the following steps: S1, separately preparing a powdery aloeextract and a powdery sweet osmanthus extract; S2, adding sesamin into edible oil, and performing uniform stirring; S3, adding the powdery aloe extract and the powdery sweet osmanthus extract into the edible oil in an environment with a temperature of 5-20 DEG C and pressure of 0.2-0.4 MPa, and performing stirring for 30-60 minutes; S4, recovering the pressure to normal pressure, and then gradually increasing the temperature to 60-100 DEG C, and continuing to perform stirring for 10-90 minutes; and S5, performing cooling to a room temperature for preservation. According to the embodiment of the invention, with the method for enhancing the anti-oxidation effect of the edible oil by using the natural antioxidant, the sesame extract, the aloe extract and the sweet osmanthus extract can exertbetter anti-oxidation properties in the edible oil, so that the flavor and the nutritive value of the edible oil are improved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for natural antioxidants to enhance the antioxidant effect of edible oils. Background technique [0002] Due to the influence of light, oxygen and other factors in the external environment, edible oil is prone to automatic oxidation, which will cause the quality of edible oil to deteriorate, lose its original nutritional value and flavor, and even produce harmful substances. In order to avoid this situation, in Adding antioxidants to cooking oils is a simple and effective way. Sesamin, a lignan isolated from sesame seed oil, has several health benefits. Sesamin has been shown to regulate lipid metabolism and reduce body fat. Dietary sesamin has also been shown to be beneficial in improving lipid profiles in humans and animals. At the same time, it is also found in the prior art that sesamin, as a dietary antioxidant, can inhibit the oxidation of low-density lipoprotein ...

Claims

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Application Information

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IPC IPC(8): C11B5/00A23D9/06A23D9/04A23D9/007
Inventor 司文会胡强方志成
Owner SUZHOU POLYTECHNIC INST OF AGRI
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