Edible blend oil and preparation method thereof

A technology for blending oil and pine nut oil, which is applied in the field of edible oil to achieve the effects of inhibiting activity, reducing oxidative catalysis, and inhibiting lipid peroxidation

Inactive Publication Date: 2018-04-20
长沙善道新材料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of edible blending oil and its preparation method, to solve the problem of the edible oil formula for cold dressing disclosed in the Chinese patent document "A kind of

Method used

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  • Edible blend oil and preparation method thereof

Examples

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preparation example Construction

[0029] The preparation method of described edible blending oil comprises the following steps:

[0030] S1: Take refined palm oil by weight, using CO 2 Palmitoleic acid is separated by supercritical extraction; the CO 2 The temperature of supercritical extraction is 160-170°C, the extraction pressure is 5-10MPa, CO 2 The flow rate is 20-40kg / h, and the extraction time is 2-5h;

[0031] S2: Dissolve allicin in ethanol according to the weight ratio, then ultrasonically oscillate for 5-10min at a temperature of 40-60°C and then stand still for 2-5h. The power of the ultrasonic wave is 500-550W and the frequency is 360-400KHz;

[0032] S3: Mix palmitoleic acid and allicin, adjust the pH to 5.6-6.8, then distill at a vacuum of 1.2-2.3KPa and a temperature of 150-180°C, filter 2-3 times, and take the filtrate is an admixture;

[0033] S4: Take pine nut oil, peony seed oil, wheat germ oil, sunflower oil, and sesame oil according to the weight ratio, mix them all, then pump them in...

Embodiment 1

[0036] An edible blending oil in parts by weight, comprising the following raw materials: 12 parts of pine nut oil, 11 parts of peony seed oil, 5 parts of wheat germ oil, 9 parts of sunflower oil, 7 parts of sesame oil, 1.2 parts of lycopene, diced 0.2 parts of hydroxyanisole, 3 parts of tocopherol, 3 parts of sodium citrate, 1 part of cyclohexyl phosphate, and 2 parts of admixture.

[0037] The additive is a mixture of palm oleic acid and allicin obtained by refining and extracting palm oil with a weight ratio of 2:3.

[0038] The preparation method of described edible blending oil comprises the following steps:

[0039] S1: Take refined palm oil by weight, using CO 2 Palmitoleic acid is separated by supercritical extraction; the CO 2 The temperature of supercritical extraction is 160°C, the extraction pressure is 10MPa, CO 2 The flow rate is 40kg / h, and the extraction time is 2h;

[0040] S2: Dissolve allicin in ethanol according to the weight ratio, then oscillate ultraso...

Embodiment 2

[0045] An edible blending oil in parts by weight, comprising the following raw materials: 15 parts of pine nut oil, 10 parts of peony seed oil, 8 parts of wheat germ oil, 6 parts of sunflower oil, 5 parts of sesame oil, 0.8 parts of lycopene, diced 0.6 parts of hydroxyanisole, 1 part of tocopherol, 2 parts of sodium citrate, 0.5 parts of cyclohexyl phosphate, and 1.3 parts of additives.

[0046] The additive is a mixture of palm oleic acid and allicin obtained by refining and extracting palm oil with a weight ratio of 1:5.

[0047] The preparation method of described edible blending oil comprises the following steps:

[0048] S1: Take refined palm oil by weight, using CO 2 Palmitoleic acid is separated by supercritical extraction; the CO 2 The temperature of supercritical extraction is 170°C, the extraction pressure is 8MPa, CO 2 The flow rate is 30kg / h, and the extraction time is 5h;

[0049] S2: Allicin was dissolved in ethanol according to the weight ratio, and then ult...

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Abstract

The invention discloses edible blend oil and a preparation method thereof, which belong to the field of edible oil. The edible blend oil is prepared from the following raw materials: pine nut oil, peony seed oil, wheat germ oil, sunflower seed oil, sesame oil, lycopene, butyl hydroxy anisd, tocopherol, sodium citrate, cyclohexanol phosphate ester and additives. The edible blend oil is prepared inthe steps of extraction, ultrasonic treatment, mixing, vacuum treatment and the like. By adding the tocopherol, the sodium citrate, the cyclohexanol phosphate ester and the additives to form a reinforcing system, the acidity and a peroxide value of the edible oil can be reduced.

Description

technical field [0001] The invention belongs to the field of edible oil, and in particular relates to an edible blended oil and a preparation method thereof. Background technique [0002] Edible oil is a necessity in people's daily life, which can provide energy and various nutrients. During the process of processing, storage, circulation, and use, oils and fats often undergo complex changes of rancidity and deterioration due to the effects of light, heat, and oxygen in the air. General oils, especially vegetable oils rich in unsaturated fatty acids, will oxidize and become rancid under the action of oxygen in the air, and produce intermediate products such as peroxides and hydroperoxides during the oxidation process, which are easily decomposed to produce volatile and non-volatile Natural fatty acids, aldehydes, ketones and alcohols, etc. These rancid products often have special odor and bitter taste, which greatly affect the sensory properties of oils and greatly reduce t...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 不公告发明人
Owner 长沙善道新材料科技有限公司
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