Edible oil and preparation process thereof

Abstract

The invention discloses edible oil and a preparation process thereof. The edible oil is prepared from, by weight, 50-60 parts of peanut oil, 30-40 parts of soybean oil, 16-20 parts of camellia-seed oil, 11-15 parts of walnut oil, 10-12 parts of grape seed oil, 8-10 parts of Argan oil, 6-8 parts of cannabis oil, 5-7 parts of rice bran oil, 10-14 parts of mutton fat and 0.1-0.3 part of grease improver; the grease improver is prepared from, by weight, 23-49% of glucose oxidase, 20-30% of phosphatidyl ethanolamine, 9-15% of nano-selenium, 2-3% of vitamin E, 1-2% of tea polyphenol, 5-7% of lycopene, 4-6% of carnosol, 2-4% of chlorogenic acid and 8-10% of phytic acid. The preparation process of the edible oil comprises the steps of preparation of the grease improver, preparation of compound grease and preparation of the edible oil. The edible oil and the preparation process thereof have the advantages that by moderately increasing the proportion of saturated fatty acid in the edible oil, thefatty acid structure is improved, the grease improver is utilized to prevent the occurrence of browning reaction, the content of dissolved oxygen is reduced, and the heat stability and inoxidizability of the edible oil are improved.

Description

technical field [0001] The invention relates to the field of edible oil, in particular to an edible oil and a blending process thereof. Background technique [0002] Common edible oils are mostly vegetable oils, including peanut oil, rapeseed oil, hemp oil, olive oil, camellia oil, palm oil, sunflower oil, sesame oil, linseed oil, walnut oil, peony seed oil, etc. The main components are unsaturated fatty acid glycerides , poor thermal stability, easy to oxidize and polymerize. At the same time, some edible oil raw materials come from high-starch and high-sugar plants, such as corn oil, soybean oil, rice bran oil, corn oil, etc. Therefore, in the process of pressing, deacidification and decolorization of vegetable oil In the process, a small amount of glucose is often produced. When the reducing monosaccharide is heated, it will trigger the Maillard reaction and caramelization reaction, resulting in browning and blackening of the vegetable oil. As the temperature continues to...

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Problems solved by technology

[0002] Common edible oils are mostly vegetable oils, including peanut oil, rapeseed oil, hemp oil, olive oil, camellia oil, palm oil, sunflower oil, sesame oil, linseed oil, walnut oil, peony seed oil, etc. The main components are unsaturated fatty acid glycerides , poor thermal stability, easy to oxidize and polymerize. At the same time, some edible oil raw materials come from high-starch and high-sugar plants, such as corn oil, soybean oil, rice bran oil, corn oil, etc. Therefore, in the process of pressing, deacidification and decolorization of vegetable oil In the process, a small amount of glucose is often produced. When the reducing monosaccharide is heated, it will trigger the Maillard reaction and caramelization reaction, resulting in browning and blackening of the vegetable oil. As the temperature continues to rise, the browning degree is more serious and affects Edible oil quality and color

[0003] The patent with the application number CN201610207529.X discloses a preparation method of edible oil containing tea polyphenols, which improves the oxidation resistance of edible oils by incorporating fat-soluble tea polyphenols, but inhibits the Maillard reaction and caramelization reaction. The effect is not obvious. When cooking oil is heated at high temperature, browning and blackening tend to occur, reducing the gloss and quality of cooking oil

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