Preparation method of krill-flavor plant blend oil rich in phospholipid

A technology for blending oil and krill, applied in food science, edible oil/fat, applications, etc., can solve the problems of harmful solvent residues, long time consumption, etc., and achieve the effect of increasing phospholipid content, high conversion efficiency, and broad market prospects

Inactive Publication Date: 2019-08-09
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems and deficiencies existing in the current plant blend oil, the present invention overcomes the shortcomings of the traditional extraction method which takes a long time and easily causes harmful solvent residues, and pr

Method used

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  • Preparation method of krill-flavor plant blend oil rich in phospholipid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of krill flavor vegetable blend oil rich in phospholipids, comprising the following steps:

[0036] S1: Take 2000g of Antarctic krill powder passed through a 200-mesh sieve and have a water content (weight%) of 10%, and mix it with 1000g soybean oil evenly to obtain a mixture;

[0037] S2: Using supercritical CO 2Extract the mixture obtained in step S1, the pressure of the extraction tank is 35.0MPa, and the temperature is 55°C; the pressure of the separation tank I is 15.0MPa, the temperature is 40°C, the pressure of the separation tank II is 9.0MPa, and the temperature is 35°C; the extraction time is 45 minutes after both the kettle and the separation kettle reached the predetermined pressure (that is, 45 minutes after the extraction kettle reached 35.0 MPa, the separation kettle I reached 15.0 MPa, and the separation kettle II reached 9.0 MPa), the product obtained from the separation kettle I was a krill-flavored vegetable blend oil.

[0038] T...

Embodiment 2

[0040] A preparation method of a plant blend oil rich in phospholipids, comprising the following steps:

[0041] S1: Take 1000g of Antarctic krill powder sieved through a 200-mesh sieve and have a water content (weight) of 8%, and mix it with 300g soybean oil evenly to obtain a mixture;

[0042] S2: Using supercritical CO 2 Extract the mixture obtained in step S1, the pressure of the extraction tank is 30MPa, and the temperature is 50°C; the pressure of the separation tank I is 10.0MPa, the temperature is 45°C, the pressure of the separation tank II is 6.0MPa, and the temperature is 40°C; the extraction time is 70min after the separation kettle reaches the predetermined pressure, the product obtained in the separation kettle 1 is krill flavor vegetable blend oil.

[0043] The krill-flavored plant blend oil obtained in this example is light yellow in color, clear and transparent, has a certain content of phospholipids, and contains krill characteristics such as dihydrofuran, 1...

Embodiment 3

[0045] A preparation method of krill flavor vegetable blend oil rich in phospholipids, comprising the following steps:

[0046] S1: Take 500 g of Antarctic krill powder passed through a 300-mesh sieve and having a water content (weight %) of 5%, and mix it with 100 g of soybean oil evenly to obtain a mixture;

[0047] S2: Using supercritical CO 2 Extract the mixture obtained in step S1, the pressure of the extraction tank is 25MPa, and the temperature is 45°C; the pressure of the separation tank I is 9.0MPa, the temperature is 50°C, the pressure of the separation tank II is 4.0MPa, and the temperature is 40°C; the extraction time is 120 minutes after the separation kettle reached the predetermined pressure, the product obtained in the separation kettle 1 was krill flavor vegetable blend oil.

[0048] The krill-flavored plant blend oil obtained in this example is light yellow in color, clear and transparent, has a certain content of phospholipids, and contains krill characteri...

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PUM

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Abstract

The invention discloses a preparation method of krill-flavor plant blend oil rich in phospholipid. The method comprises the steps of uniformly mixing antarctic krill powder and vegetable oil accordingto the weight ratio of 1:(0.1-1) to obtain a mixture; extracting the mixture through supercritical CO2, wherein the temperature of an extraction kettle is 30-55 DEG C, the pressure of the extractionkettle is 20-35 MPa, the temperature of a first separation kettle is 35-55 DEG C, the pressure of the first separation kettle is 5-15 MPa, the temperature of a second separation kettle is 30-40 DEG C,the pressure of the second separation kettle is 3-10 MPa, and the extraction time is 30-120 minutes; obtaining the krill-flavor plant blend oil rich in phospholipid from the first separation kettle.According to the blend oil prepared by means of the method, the content of the phospholipid is obviously increased, and a soft krill flavor is obtained; meanwhile, the peculiar smell of krill and vegetable oil is removed, the nutritional value and commercial value of finished oil are increased, the phospholipid in the blend oil is pure natural, the absorption and utilization of the phospholipid bythe human body are facilitated, and the nutritional value of the blend oil is further increased.

Description

technical field [0001] The invention relates to an edible blending oil, in particular to a preparation method of a krill-flavored vegetable blending oil rich in phospholipids. Background technique [0002] In recent years, blended oils have become a popular trend in the edible oil industry due to their unique organoleptic properties. Traditionally, blending oils are prepared by directly mixing various finished oils in proportion. In theory, it seems easy to balance various components, but these ignore the problem of whether the oil can be mixed evenly. If the mixing is not uniform, It is very likely that the composition ratio of the oil poured out of the same bottle at different times is very different, thus losing the purpose of true balance. At the same time, due to the relatively large differences in the oil yield and component content of various oils, it is very difficult to directly mix the raw materials to prepare this kind of oil with a balanced ratio, and the proble...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 宋亮赵泓博徐献兵李想张晶杨文煜姜鹏飞刘玉欣周大勇
Owner DALIAN POLYTECHNIC UNIVERSITY
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