Flower-fragrance corn blend oil and production technology thereof
A technology of blending oil and corn oil, which is applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of poor functional health care, human health impact, obesity, cardiovascular and other problems, and achieve strong edible, good digestion, and lightening The effect of high blood pressure
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Embodiment 1
[0016] A floral-flavored corn blended oil, comprising the following components in percent: flower juice extract 4%, peel extract 3%, rutin 0.15%, sesame oil 0%, edible clove oil 4%, soybean oil 15%, wheat Germ oil 15%, corn oil balance.
[0017] Among them, the flowers in the flower juice extract are selected from honeysuckle, pear flower and Sophora japonica, and the mass ratio of the three is 1:3:5. The extraction steps of the flower juice extract are as follows: Soak in a 60% ethanol solution at room temperature for 2-4 hours, then raise the temperature to 60°C, stir and heat for 20-40min, then heat to 80°C, stir and heat to remove ethanol, and finally continue to heat to a slight boil, keep warm and boil the cooking liquid into an aqueous solution of raw alcohol 1 / 10 of that, filter to get flower juice extract.
[0018] The pericarp in the peel extract is selected from apple peel, lemon peel, banana peel and pomelo peel, and the mass ratio of the four added is 4:3:2:1. Th...
Embodiment 2
[0021] A floral-flavored corn blended oil, comprising the following components by percentage: flower juice extract 6%, peel extract 4%, rutin 0.25%, sesame oil 0.2%, edible clove oil 5%, soybean oil 20%, wheat Germ oil 20%, corn oil balance.
[0022] The preparation steps of this embodiment are the same as those in Example 1.
Embodiment 3
[0024] A floral-flavored corn blended oil, comprising the following components by percentage: flower juice extract 5%, peel extract 5%, rutin 0.05%, sesame oil 0.3%, edible clove oil 3%, soybean oil 5%, wheat Germ oil 10%, corn oil balance.
[0025] The preparation steps of this embodiment are the same as those in Example 1.
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