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Production method of flavor blend oil giving consideration to low oil fume and flavor characteristics, and flavor blend oil prepared by production method

A production method and technology of blending oil, applied in the direction of producing fat, edible oil/fat, and using additives to preserve fatty substances, etc., can solve the problems of high smoke point, inability to take into account flavor and high smoke point characteristics, etc., and achieve favorable Nutritional balance and cost control, rich taste and aroma, avoid monotonous effect

Active Publication Date: 2018-07-20
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] To sum up, it can be seen that the existing flavor blending oils cannot take into account the characteristics of both flavor and high smoke point. It is difficult to maintain a high smoke point while ensuring the flavor.

Method used

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  • Production method of flavor blend oil giving consideration to low oil fume and flavor characteristics, and flavor blend oil prepared by production method
  • Production method of flavor blend oil giving consideration to low oil fume and flavor characteristics, and flavor blend oil prepared by production method
  • Production method of flavor blend oil giving consideration to low oil fume and flavor characteristics, and flavor blend oil prepared by production method

Examples

Experimental program
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Effect test

Embodiment 1

[0053] A method for producing flavored blended oil with both low oil smoke and flavor characteristics, the steps are as follows:

[0054] (1) select raw material oil, its raw material oil is selected by component and the proportioning ratio shown in table 2 embodiment 1; Oxidation value ≤ 1.5mmol / kg, acid value ≤ 0.20mg / g; quality index requirements for peanut oil selected for flavor pressed oil: moisture ≤ 0.10%, insoluble impurities ≤ 0.05%, peroxide value ≤ 2.5mmol / kg, acid value ≤ 0.90mgKOH / g; the quality index requirements of sesame oil selected for flavor pressed oil: moisture ≤0.10%, insoluble impurities ≤0.10%, peroxide value ≤1.0mmol / kg, acid value ≤1.8mgKOH / g;

[0055] (2) Cool the flavored pressed oil to 15°C within 1 hour, keep the low temperature for 5 hours to grow crystals, and then filter through two layers of filter paper to remove crystals;

[0056] (3) Antioxidant adopts tertiary butyl hydroquinone, and its consumption is 0.0125% of the total weight of flav...

Embodiment 2

[0059] A method for producing flavored blended oil with both low oil smoke and flavor characteristics, the steps are as follows:

[0060] (1) select raw material oil, its raw material oil is selected according to the component and the proportioning ratio shown in Table 2 embodiment 2; Wherein, the first grade edible oil quality index requirement that base oil is selected: moisture ≤ 0.05%, insoluble impurity ≤ 0.05% , peroxide value ≤ 1.5mmol / kg, acid value ≤ 0.20mg / g; peanut oil quality index requirements for flavor pressed oil: moisture ≤ 0.10%, insoluble impurities ≤ 0.05%, peroxide value ≤ 2.5mmol / kg, acid Price ≤ 0.90mgKOH / g; The quality index requirements of sesame oil selected for flavor pressed oil: moisture ≤ 0.10%, insoluble impurities ≤ 0.10%, peroxide value ≤ 1.0mmol / kg, acid value ≤ 1.8mgKOH / g;

[0061] (2) Cool the flavored pressed oil to 12°C within 1.5 hours, keep the low temperature for 6 hours for crystal growth, and then filter through two layers of filter p...

Embodiment 3

[0065] A method for producing flavored blended oil with both low oil smoke and flavor characteristics, the steps are as follows:

[0066] (1) Select raw material oil, its raw material oil is selected according to the component and proportioning ratio shown in Table 2 embodiment 3; Wherein, the first grade edible oil quality index requirement that base oil is selected: moisture≤0.05%, insoluble impurity≤0.05% , peroxide value ≤ 1.5mmol / kg, acid value ≤ 0.20mg / g; quality index requirements for peanut oil selected for flavor pressed oil: moisture ≤ 0.15%, insoluble impurities ≤ 0.05%, peroxide value ≤ 2.5mmol / kg, acid Price ≤ 2.0mgKOH / g; Sesame sesame oil quality index requirements for flavor pressed oil: moisture ≤ 0.10%, insoluble impurities ≤ 0.10%, peroxide value ≤ 1.0mmol / kg, acid value ≤ 1.8mgKOH / g;

[0067] (2) Cool the second-grade peanut oil and the first-grade machine-pressed sesame oil to 10°C within 2 hours, maintain the low temperature for 8 hours to grow crystals, a...

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Abstract

The invention discloses a production method of flavor blend oil giving consideration to low oil fume and flavor characteristics, and the flavor blend oil prepared by the method. The production methodcomprises the following steps: 1) selecting edible raw material oil, wherein the raw material oil is composed of the following components in percentage by weight: 70-88% of matrix oil and 12-30% of squeezed flavor oil; 2) cooling the squeezed flavor oil to 10-15 DEG C in 1-2 hours, keeping the low-temperature state for 5-8 hours for crystal growing, and then conducting filtration to remove crystalsubstances; and 3) adding the matrix oil and the squeezed flavor oil subjected to the low-temperature filtration to a blending tank, and conducting uniform stirring. Before mixing the matrix oil andthe squeezed flavor oil, the preparation method of the flavor blend oil of the invention firstly carries out the low-temperature filtration on the squeezed flavor oil, reserves the original fragranceof oil as far as possible through the control of technological parameters, separates out and filters out the components which results in a low smoke point of the squeezed flavor oil, and then mixes the obtained squeezed flavor oil with the matrix oil in a proper proportion so as to obtain the flavor blend oil giving consideration to low oil fume and flavor characteristics, and the smoke point of the blend oil can reach up to 215 DEG C or above.

Description

technical field [0001] The invention relates to the technical field of edible blending oil, in particular to a method for producing flavor blending oil with both low oil smoke and flavor characteristics, and the flavor blend oil with low oil smoke and flavor characteristics prepared by the method. Background technique [0002] Edible blending oil is made by blending two or more edible oils in a certain proportion. According to the function of use, it can be divided into flavor blending oil, frying blending oil, nutrition blending oil, etc. Among them, the flavor blending oil has certain flavor characteristics. It is mostly made of almost odorless first-grade refined edible oil as the base oil, and an appropriate proportion of pressed edible oil with strong flavor (hereinafter referred to as: flavored pressed oil) is directly mixed and prepared, and the flavor is harmonious. The taste of the oil is better, but the smoke point is lower, because the smoke point of the flavored ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C11B5/00
CPCA23D9/007A23D9/04C11B5/0035
Inventor 曾亚丽刘占王聪郭惠超吴嘉怡梁帆陈穗尹文军杨明泉徐婷樊瑞李婕余雪婷
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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