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Soybean blending edible oil and preparation process thereof

A technology for edible oil and soybean oil, applied in the field of edible oil, can solve the problems of browning reaction of soybean oil without any inhibition, easy oxidative deterioration of blended oil, etc. The effect of flavor and color

Inactive Publication Date: 2018-12-21
凤台县兴永食用油有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The patent application number is CN201710299385.X, which discloses soybean perilla blended oil and its processing method. By blending soybean oil and perilla seed oil, it synergistically lowers blood fat and cholesterol, and strengthens health care effects, but perilla seed oil is highly unsaturated The blended oil is more prone to oxidation and deterioration, and has no inhibitory effect on the browning reaction of soybean oil

Method used

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  • Soybean blending edible oil and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A soybean blended edible oil, comprising the following raw materials in parts by weight: 100 parts of soybean oil, 20 parts of olive oil, 15 parts of grape seed oil, 10 parts of rosehip oil, 10 parts of seabuckthorn oil, 6 parts of perilla seed oil, and corn germ oil 1 part, 0.1 part of vegetable oil improver.

[0021] The aforementioned vegetable oil improver includes the following components in parts by weight: 2 parts of glucose oxidase, 3 parts of lecithin, 0.8 part of α-tocopherol, 0.6 part of rosemary extract, 1 part of lycopene, and 0.3 part of catechin , 0.4 parts of phytic acid.

[0022] The content of carnosic acid in the above-mentioned rosemary extract is ≥ 30 mg / g, the content of carnosol ≥ 10 mg / g, the content of rosmanol ≥ 0.8 mg / g, and the content of rosmarinic acid ≥ 2.5 mg / g.

[0023] The above-mentioned preparation process of soybean blended edible oil comprises the following steps:

[0024] S1: In a nitrogen environment at 25°C, mix glucose oxidase...

Embodiment 2

[0028] A soybean blended edible oil, comprising the following raw materials in parts by weight: 100 parts of soybean oil, 25 parts of olive oil, 20 parts of grape seed oil, 15 parts of rosehip oil, 12.5 parts of seabuckthorn oil, 8 parts of perilla seed oil, and corn germ oil 4 parts, 0.15 parts of vegetable oil improver;

[0029] The aforementioned vegetable oil improver includes the following components in parts by weight: 2.5 parts of glucose oxidase, 3.5 parts of lecithin, 1 part of α-tocopherol, 0.8 parts of rosemary extract, 1.5 parts of lycopene, and 0.4 parts of catechin , 0.5 parts of phytic acid.

[0030] Preparation technology is with embodiment 1, difference is:

[0031] S1: The mixing temperature is 28°C; S2: When the vacuum is pumped to 35Pa and the co-heating temperature is 120°C, the stirring pressure and rotation speed are 1.5MPa and 500rpm respectively; S3: The stirring pressure and rotation speed are 5MPa and 1400rpm respectively.

Embodiment 3

[0033] A soybean blended edible oil, comprising the following raw materials in parts by weight: 100 parts of soybean oil, 30 parts of olive oil, 25 parts of grape seed oil, 20 parts of rosehip oil, 15 parts of seabuckthorn oil, 10 parts of perilla seed oil, and corn germ oil 7 parts, 0.2 parts of vegetable oil improver;

[0034] The aforementioned vegetable oil improver includes the following components in parts by weight: 3 parts of glucose oxidase, 4 parts of lecithin, 1.2 parts of α-tocopherol, 1 part of rosemary extract, 2 parts of lycopene, and 0.5 part of catechin , 0.6 parts of phytic acid.

[0035] Preparation technology is with embodiment 1, difference is:

[0036] S1: The mixing temperature is 30°C; S2: When the vacuum is pumped to 60Pa and the co-heating temperature is 130°C, the stirring pressure and rotation speed are 2.2MPa and 550rpm respectively; S3: The stirring pressure and rotation speed are 6MPa and 1600rpm respectively.

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Abstract

The invention discloses soybean blending edible oil and a preparation process thereof. The soybean blending edible oil is prepared from the following raw materials in parts by weight: 100 parts of soybean oil, 20-30 parts of olive oil, 15-25 parts of grape seed oil, 10-20 parts of rosehip oil, 10-15 parts sea buckthorn oil, 6-10 parts of perilla seed oil, 1-7 parts of corn germ oil, and 0.1-0.2 part of a vegetable oil modifying agent; the vegetable oil modifying agent is prepared from the following ingredients in parts by weight: 2-3 parts of glucose oxidase, 3-4 parts of o-phosphoethanolamine, 0.8-1.2 parts of alpha-tocopherol, 0.6-1 part of a rosemary extract, 1-2 parts of lycopene, 0 .3-0.5 part of catechin and 0.4-0.6 part of phytic acid. The preparation process comprises the followingsteps of preparing the vegetable oil modifying agent, preparing compound vegetable oil and preparing the soybean blending edible oil. According to the soybean blending edible oil, the vegetable oil modifying agent is utilized to passivate lipoxygenase activity, prevent the browning reaction of soybean blending oil, reduce the content of dissolved oxygen and improve the oxidation resistance and thermal stability of blending oil so as to enable the blending oil to maintain good flavor and quality.

Description

technical field [0001] The invention relates to the field of edible oil, in particular to a soybean blended edible oil and a preparation process thereof. Background technique [0002] Soybean oil is an oil extracted from soybeans, and is one of the most commonly used cooking oils. From the perspective of nutritional structure, the ratio of omega-6 fatty acids to omega-3 fatty acids in soybean oil is about 8:1, which is the only edible oil closest to the structure of fatty acids in human milk, and is easy to digest, with an absorption rate as high as 98%. However, the main component of soybean oil is unsaturated fatty acid, which is easy to oxidize and deteriorate. At the same time, the lipoxygenase remaining in soybean oil can catalyze the initial oxidation of unsaturated fatty acid into hydroperoxide, and further complex decomposition occurs under heating or high temperature conditions. reaction to generate volatile odorants such as aldehydes, ketones, alcohols, phenols, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23D9/06C11B5/00
CPCA23D9/007A23D9/04A23D9/06C11B5/0092
Inventor 曹兴永
Owner 凤台县兴永食用油有限责任公司
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