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Application of resveratrol in peanut oil

A technology of resveratrol and peanut oil, which is applied in the direction of producing fat, using additives to preserve fatty substances, etc., to achieve the effects of improving shelf life, improving shelf life and strengthening biological activity.

Active Publication Date: 2019-08-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Resveratrol is abundant in peanut rhizomes and red coats, especially the content in roots is 908 times that of grapes, but its function in peanut oil needs to be further explored

Method used

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  • Application of resveratrol in peanut oil
  • Application of resveratrol in peanut oil
  • Application of resveratrol in peanut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Add resveratrol to peanut oil, wherein the mass fraction of resveratrol in peanut oil is 0.001%. The specific operation steps are: directly add resveratrol to peanut oil, disperse for 5 seconds in the dark, and shake in a water bath at room temperature 55min, magnetic stirring at 45°C for 3.5h, and mix well.

Embodiment 2

[0032] Add resveratrol to peanut oil, wherein the mass fraction of resveratrol in peanut oil is 0.020%. The specific operation steps are: directly add resveratrol to peanut oil, disperse in the dark for 15 seconds, shake in a water bath at room temperature 65min, magnetically stirred at 55°C for 4.5h, and mixed evenly.

Embodiment 3

[0034] Add resveratrol to peanut oil, wherein the mass fraction of resveratrol in peanut oil is 0.018%. The specific operation steps are: add resveratrol directly to peanut oil, disperse in the dark for 10 seconds, shake in a water bath at room temperature 60min, magnetically stirred at 50°C for 4h, and mixed evenly.

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PUM

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Abstract

The invention discloses application of resveratrol in peanut oil. The application comprises addition of resveratrol into the peanut oil as an anti-isomerizing agent, wherein the adding method specifically comprises the following steps: dispersing the resveratrol in a dark place for 5-15 s after adding the resveratrol into the peanut oil; shaking in dark water bath for 55-65 min at room temperature; magnetically stirring for 3.5-4.5 h at 45-55 DEG C; mixing uniformly. The application provided by the invention can inhibit the generation of trans fatty acid during processing and storage of the peanut oil, also shows excellent oxidation resistance, can effectively prolong the shelf life of the peanut oil, and can obviously improve a nutritional value of the peanut oil by the resveratrol.

Description

technical field [0001] The invention relates to the field of edible oil additives. More specifically, the present invention relates to a kind of application of resveratrol in peanut oil. Background technique [0002] The content of unsaturated fatty acids in peanut oil reaches 75-80%. These unsaturated fatty acids will be isomerized during storage, transportation, processing (refining, cooking) to generate trans fatty acids that are harmful to human health. At present, controlling the heating temperature and heating time is the most direct and simple method to reduce the content of trans fatty acids in oil. However, in actual production, too low cooking temperature or insufficient cooking time will reduce the sensory quality of oily food, including texture, flavor, color and mouthfeel. Therefore, exploring effective control measures to reduce the production of trans fatty acids is also an urgent problem to be solved in application. [0003] Existing studies have found tha...

Claims

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Application Information

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IPC IPC(8): C11B5/00
CPCC11B5/0021
Inventor 王强郭芹李甜屈阳刘丽胡晖刘红芝石爱民
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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