Solid peony seed oil and processing method thereof

A processing method and technology of peony seed oil, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of harming human health, reducing the nutritional value of peony seed oil and digestibility, etc. The effect of oxidation stability

Inactive Publication Date: 2019-05-28
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because polyunsaturated fatty acids such as linolenic acid are sensitive to light, heat and oxidants, peony seed oil is easily affected by physical and chemical factors such as external light, air, temperature, and metal ions, resulting in peroxides. , hydroxides, aldehydes, ketones, low molecular fatty acids, trans fatty acids and other chemical substances, not only reduce the nutritional value and digestibility of peony seed oil, but also harmful to human health

Method used

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  • Solid peony seed oil and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Mix soy protein isolate, β-cyclodextrin, water, peony seed oil, and emulsifier uniformly at a temperature of 60°C to obtain a first mixture;

[0020] Among them, the mass ratio of soy protein isolate and β-cyclodextrin is 1.5:1, the total amount of soy protein isolate and β-cyclodextrin accounts for 32.5wt% of the first mixture; the amount of peony seed oil accounts for the first mixture 25wt%; the emulsifier uses sodium caseinate and sodium glycerol monostearate with a mass ratio of 1:1, the amount of emulsifier accounts for 1.5wt% of the first mixture; the balance is water;

[0021] (2) The first mixture obtained in step (1) is homogenized 3 times under 40MPa conditions with an ATS high-pressure homogenizer for 3 minutes each time to obtain an emulsion-like mixture without the presence of particulate solids, at a feed temperature of 50 ℃, the inlet air temperature is 180°C, and the outlet air temperature is 90°C, spray drying is performed, and then cooled to room tempe...

Embodiment 2

[0023] (1) Mix soy protein isolate, β-cyclodextrin, water, peony seed oil, and emulsifier uniformly at a temperature of 55°C to obtain a first mixture;

[0024] Among them, the mass ratio of soy protein isolate and β-cyclodextrin is 1:1.5, the total amount of soy protein isolate and β-cyclodextrin accounts for 30wt% of the first mixture; the amount of peony seed oil accounts for 20wt% of the first mixture %; The emulsifier uses sodium caseinate and sodium glycerol monostearate with a mass ratio of 1:1, and the amount of emulsifier accounts for 2wt% of the first mixture; the balance is water;

[0025] (2) The first mixture obtained in step (1) was homogenized 3 times under 35MPa conditions with an ATS high-pressure homogenizer for 3 minutes each time to obtain an emulsion-like mixture without the presence of particulate solids. At a feeding temperature of 40 ℃, the air inlet temperature is 170°C, and the air outlet temperature is 80°C, spray drying is performed, and then cooled to r...

Embodiment 3

[0027] (1) Mix soy protein isolate, β-cyclodextrin, water, peony seed oil, and emulsifier uniformly at a temperature of 70°C to obtain a first mixture;

[0028] Among them, the mass ratio of soy protein isolate and β-cyclodextrin is 1.5:2, the total amount of soy protein isolate and β-cyclodextrin accounts for 35wt% of the first mixture; the amount of peony seed oil accounts for 25wt% of the first mixture %; The emulsifier uses sodium caseinate and sodium glycerol monostearate with a mass ratio of 1:1, and the amount of emulsifier accounts for 2.5wt% of the first mixture; the balance is water;

[0029] (2) The first mixture obtained in step (1) is homogenized 3 times under the condition of 45MPa with an ATS high-pressure homogenizer for 3 minutes each time to obtain a mixture without particulate solids and an emulsion, at a feed temperature of 60 ℃, the inlet air temperature is 190°C, and the outlet air temperature is 100°C, spray drying is performed, and then cooled to room temper...

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Abstract

The invention belongs to the field of food processing, and particularly discloses solid peony seed oil and a processing method thereof. The processing method comprises the steps of (1) mixing a surfactant, beta-cyclodextrin, water, peony seed oil and an emulgator evenly at temperature lower than or equal to 70 DEG C to obtain a first mixture; (2) conducting spray drying after homogenizing the first mixture obtained in the step (1) into emulsion, and then cooling the emulsion to a room temperature to prepare the solid peony seed oil. According to the solid peony seed oil and the processing method thereof, by mixing the surfactant, the beta-cyclodextrin, the eulgator, the water and the peony seed oil and then preparing the solid peony seed oil from the peony seed oil through spray drying, onthe premise of retaining effective components of the peony seed oil, the antioxidant stability, the bioavailability and the water solubility of the peony seed oil are improved, and meanwhile, the characters of the peony seed oil is enriched, so that the peony seed oil is more convenient to carry and transport, and is applied in processing and production of other food more conveniently.

Description

Technical field [0001] The invention belongs to the field of food processing, and more specifically, relates to a peony seed oil solid grease and a processing method thereof. Background technique [0002] Peony is a shrub plant of the genus Paeonia in Ranunculaceae. It is a unique woody flower in my country. Peony seeds are the seeds of peony after flowering. Its main component is fat, followed by protein. The vegetable oil extracted from peony seeds is peony seed oil. Unique tree nut oil. [0003] Different from herb oil, peony seed oil is rich in unsaturated fatty acids, the content is more than 90%, mainly linolenic acid, linoleic acid, oleic acid, among them, linoleic acid (C18: 3) and linoleic acid (C18: 2 ) Is a polyunsaturated fatty acid, oleic acid (C18:1) is a monounsaturated fatty acid, and linolenic acid is an n-3 series of polyethylenically unsaturated fatty acids. Peony seed oil is not easy to oxidize and deposit on human blood vessel walls, heart coronary arteries an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
Inventor 郑竟成田华向红莉何东平吴建宝韩瑞
Owner WUHAN POLYTECHNIC UNIVERSITY
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