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Production method of flavor blending oil taking into account low oil smoke and flavor characteristics and flavor blending oil prepared therefrom

A production method and blending oil technology, applied in the direction of producing fat, edible oil/fat, and using additives to preserve fatty substances, etc., can solve problems such as difficult high smoke point, inability to take into account flavor and high smoke point characteristics, etc., to achieve reduction Effects of pollution, health protection, and improvement of the cooking environment

Active Publication Date: 2021-12-07
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 blending oil taking into account low oil smoke and flavor characteristics and flavor blending oil prepared therefrom
  • Production method of flavor blending oil taking into account low oil smoke and flavor characteristics and flavor blending oil prepared therefrom
  • Production method of flavor blending oil taking into account low oil smoke and flavor characteristics and flavor blending oil prepared therefrom

Examples

Experimental program
Comparison scheme
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 a flavored blended oil with low soot and flavor characteristics and the flavored blended oil prepared therefrom. The steps of the production method are as follows: 1) Select edible raw material oil: the raw material oil is composed of base oil and flavored blended oil. The composition of pressed oil is calculated by weight percentage: 70%-88% of base oil, 12%-30% of flavored pressed oil; 2) cool down the temperature of flavored pressed oil to 10-15°C within 1-2 hours, and keep this low temperature state Carry out crystal growth for 5-8 hours, and then filter to remove crystals; 3) Add the base oil and the flavored pressed oil filtered at low temperature in step 2) into the blending tank, and stir evenly. In the preparation method of the flavor blending oil of the present invention, before mixing the base oil and the flavor pressed oil, the flavor pressed oil is filtered at low temperature, and through the control of process parameters, the original aroma of the oil is kept as much as possible while the smoke point of the flavor pressed oil is lower. The ingredients are separated out and then filtered out, and then mixed with base oil in an appropriate proportion to prepare a flavored blended oil with low oil smoke and flavor characteristics. The smoke point can reach above 215°C.

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 Patents(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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