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A kind of oil composition and preparation method thereof

An oil and fat composition and a technology for the composition, which are applied in the directions of edible oil/fat, food science, and food ingredients as emulsifiers, etc., can solve the problems of inability to meet market demand, long production cycle, and unsuitable for large-scale production in factories.

Active Publication Date: 2022-03-11
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 1. The process route is complex and the production cycle is long;
[0009] 2. The process is intermittent and not suitable for large-scale production in factories;
[0010] 3. The equipment in the small oil workshop is poor, and there is a risk of food safety;
[0011] 4. The products produced by small oil workshops are very different, and it is impossible to standardize product indicators;
[0012] 5. Some small-pressed soybean oil cannot meet the hygienic standards of edible vegetable oil;
[0013] 6. Small oil workshops have limited production capacity and cannot meet market demand

Method used

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  • A kind of oil composition and preparation method thereof
  • A kind of oil composition and preparation method thereof
  • A kind of oil composition and preparation method thereof

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preparation example Construction

[0054] In a specific embodiment of the present invention, the preparation method of the protein comprises:

[0055] (1) Take soybean protein isolate, add water, and heat at 60°C to 100°C until the protein is denatured, preferably for more than 5 minutes, more preferably for more than 10 minutes;

[0056] (2) Stir to return the material to the reaction temperature of 45°C to 55°C, and add 0.5% to 2% of neutral protease;

[0057] (3) After reacting for 1-5 hours, take the supernatant sample after centrifugation;

[0058] (4) Protein solution concentrated to a protein content of at least 5%, preferably not less than 10%, stored at low temperature for later use;

[0059] In a specific embodiment of the present invention, the protein is prepared by the above method.

[0060] emulsifier composition

[0061] An emulsifier composition disclosed by the invention comprises partial glyceride, phospholipid and protein.

[0062] In a specific embodiment of the present invention, the ph...

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Abstract

The invention provides an oil composition and a preparation method thereof, which comprises adding enzymatically hydrolyzed protein into the oil, and adding partial glycerides and phospholipids. The weight ratio of partial glycerides, phospholipids and proteins is: 300-3000: 300-4000:1; preferably: 500-2500:500-3000:1. The protein of 60kD accounts for more than 90% by weight of the protein.

Description

technical field [0001] The invention relates to an oil composition and a preparation method thereof, in particular to a special oil composition for thick soup. Background technique [0002] Huaiyang Cuisine, together with Lu Cuisine, Sichuan Cuisine, and Cantonese Cuisine, is known as the four major traditional Chinese cuisines. Yangzhou is the main birthplace of Huaiyang Cuisine. It has the reputation of "the best taste in the southeast, the most beautiful in the world". Huaiyang cuisine has the following characteristics: [0003] The taste is fresh and peaceful, moderately sweet and salty, suitable for both north and south. In addition, the selection of Huaiyang cuisine pays special attention to freshness and tenderness; the production is fine, pay attention to knife skills, and is especially famous for melon carving; The shape is beautiful, unique and novel, vivid and lifelike; there are many dishes and a huge system; [0004] Huaiyang cuisine pays attention to soup, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/10A23L23/00A23D9/013A23D9/007
CPCA23D9/007A23D9/013A23V2002/00A23V2200/222A23V2250/54
Inventor 姚开波冯仁栋徐学兵尚小磊
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT