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Fat additive and fried oil composition

A technology of oil composition and additives, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of poor working experience of employees and affect the health of employees, achieve flavor improvement, improve frying operation environment, improve Effects of the operating environment

Inactive Publication Date: 2018-06-01
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These problems will lead to poor work experience and may affect the health of employees in fast food restaurants that use a lot of frying oil

Method used

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  • Fat additive and fried oil composition
  • Fat additive and fried oil composition
  • Fat additive and fried oil composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Grease composition A: get 9500g high oleic sunflower oil, 500g refined rice oil respectively, control the content of unsaturated fatty acid and styrene to be: C18:2+C18:3=10% weight, and (C18:2+C18 :3) / styrene=1.0*10 6 , 1000ppmVE is added to the batching tank, maintain the temperature at 20°C-40°C, and stir at a speed of 50r / min for 20-30 minutes, filter and fill;

[0082] Grease composition B: take 9500g high oleic sunflower oil, 500g deacidified rice oil, and 1000ppm VE into the batching tank, keep the temperature at 20°C-40°C, and stir at a speed of 50r / min for 20-30 minutes , obtained by filtering and filling, after testing: C18:2+C18:3=10% by weight, (C18:2+C18:3) / styrene=8.3*10 4 ;

[0083] Grease composition C: Take 9500g of high oleic sunflower oil, 500g of high-temperature deodorized refined rice oil, and 1000ppm VE into the batching tank, keep the temperature at 20°C-40°C, and stir at a speed of 50r / min for 20-30 Minutes, it can be obtained by filtering an...

Embodiment 2

[0085] The oil and fat composition A / B / C obtained in Example 1 were respectively subjected to frying French fries experiment at 180±5°C, the frying time was 3 minutes per pot, and then the oil was drained for 3 minutes, and after every 10 pots, it was empty-fired for 2 hours. Lasts 40 pots in total.

Embodiment 3

[0087] Grease composition D: Add 5500g of low-temperature deodorized refined rice oil, 4000g of sunflower oil, 500g of rapeseed oil, and 200ppm TBHQ into the batching tank, maintain the temperature at 20°C-40°C, and stir at a speed of 50r / min for 20 -30 minutes, filter and fill, control the content of unsaturated fatty acids and styrene through this deployment: C18:2+C18:3=50% by weight, (C18:2+C18:3) / styrene=1.4*10 5 .

[0088] Grease composition E: Take 5500g neutralized rice oil, 4000g sunflower oil, 500g rapeseed oil, and 200ppm TBHQ into the batching tank respectively, maintain the temperature at 20°C-40°C, and stir at a speed of 50r / min for 20- After 30 minutes, filter and fill. After testing: C18:2+C18:3=50% by weight, (C18:2+C18:3) / styrene=6.4*10 4 .

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Abstract

The invention provides a fat additive. The fat additive provided by the invention contains rice oil. In a fat composition, the fat additive is used, so that favorable stability can be reflected, fattyacid composition can be improved, and the operating environment can be improved. In addition, when the fat composition in which the fat additive is used is used as frying oil, the fat composition also at least has one of effects of prolonging the service life of the frying oil, improving the flavor of fried products and the like.

Description

technical field [0001] The invention relates to the field of edible oils and fats, in particular to an oil additive and a frying oil composition. Background technique [0002] Frying as a food preparation method dates back to 1600 BC and the times of ancient Egypt. This ancient method of cooking is a process that combines heat dehydration and cooking of food from the surface to the interior with fat as the heat transfer medium. It is widely used in frying industry and home cooking. According to statistics, the total annual turnover of the commercial frying industry in the United States is about 75 billion US dollars, which is at least twice the total output value of the frying industry in other countries in the world. [0003] Deep frying of oil is carried out at high temperature. The temperature of frying is generally between 140 and 200°C, and some are higher. During such high temperature and repeated use, the oil will undergo a series of thermal oxidation, Physical and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
CPCA23D9/02
Inventor 梁俊梅牛付欢张余权张铁英
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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