Oil and fat composition

A technology for oil composition and fish oil, which is applied in the directions of edible oil/fat, food science, application, etc., and can solve the problems of single nutrient composition and unfavorable nutritional balance, etc.

Inactive Publication Date: 2019-08-30
广州隽沐生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, existing commercially available products are generally a single type of oil with a single nutritional component. It is difficult for the human body to eat the same type of edible

Method used

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  • Oil and fat composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A grease composition, comprising the following components in parts by mass:

[0056] 30kg of soybean oil; 40kg of olive oil; 17.5kg of fish oil; 4kg of lecithin; 3kg of sucrose palmitate; 7kg of edible alcohol.

[0057] The preparation method of oil composition is as follows:

[0058] S1. Add 30kg of soybean oil, 40kg of olive oil, 17.5kg of fish oil, 4kg of lecithin, 3kg of sucrose palmitate, and 7kg of edible alcohol into the first closed reactor, control the temperature at 35°C, and stir at a speed of 250r / min , and at the same time, adopt 320Hz ultrasonic vibration for 5min to form a premix.

[0059] S2. Stir at a speed of 300 r / min, add 1 kg of protease to the premix while stirring, and control the temperature to 45°C. Then transfer the premix to a washing tank, stir and heat to 45°C to keep warm, and while stirring, add sodium hydroxide solution with a mass concentration of 10% to adjust the pH to 8, react for 30 minutes while stirring, and then evenly spray 10m...

Embodiment 2

[0064] A grease composition, comprising the following components in parts by mass:

[0065] 35kg of soybean oil; 35kg of olive oil; 20kg of fish oil; 5kg of lecithin; 1kg of sucrose palmitate; 6kg of edible alcohol.

[0066] The preparation method of oil composition is as follows:

[0067] S1. Add 35kg of soybean oil, 35kg of olive oil, 20kg of fish oil, 5kg of lecithin, 1kg of sucrose palmitate, and 6kg of edible alcohol into the first closed reactor, control the temperature at 38°C, and stir at a speed of 250r / min. At the same time, 330 Hz ultrasonic vibration was used for 4 minutes to form a premix.

[0068] S2. Stir at a speed of 300 r / min, add 1.3 kg of protease to the premix while stirring, and control the temperature to 50°C. Then transfer the premix to a washing tank, stir and heat to 50°C to keep warm, and while stirring, add a sodium hydroxide solution with a mass concentration of 10% to adjust the pH to 8.5, react for 30 minutes while stirring, and then evenly spr...

Embodiment 3

[0073] A grease composition, comprising the following components in parts by mass:

[0074] 40kg of soybean oil; 37.5kg of olive oil; 15kg of fish oil; 3kg of lecithin; 2kg of sucrose palmitate; 5kg of edible alcohol.

[0075] The preparation method of oil composition is as follows:

[0076] S1. Add 40kg of soybean oil, 37.5kg of olive oil, 15kg of fish oil, 3kg of lecithin, 2kg of sucrose palmitate, and 5kg of edible alcohol into the first closed reactor, control the temperature at 40°C, and stir at a speed of 250r / min , at the same time, adopt 340Hz ultrasonic vibration for 3min to form a premix.

[0077] S2. Stir at a speed of 300 r / min, add 1.5 kg of protease to the premix while stirring, and control the temperature to 55°C. Then transfer the premix to a washing tank, stir and heat to 55°C and keep it warm, and add a sodium hydroxide solution with a mass concentration of 10% while stirring to adjust the pH to 9, react for 30 minutes while stirring, and then evenly spray ...

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Abstract

The invention relates to the field of oil and fat processing and provides an oil and fat composition by aiming at the problem that the single oil fat has single nutritional component. The oil and fatcomposition is prepared from the following components in parts by mass: 30 to 40 parts of soybean oil, 35 to 40 parts of olive oil, 15 to 20 parts of fish oil, 3 to 5 parts of lecithin, 1 to 3 parts of sucrose palmitate and 5 to 7 parts of edible alcohol. A preparation method of the fat and oil composition comprises the following steps: S1, mixing; S2, adding protease; and S3, deodorizing and performing centrifugal filtration. Another preparation method of the fat and oil composition comprises the following steps: S1, mixing; S2, adding protease and performing deacidification; S3, removing peroxide; S4, deodorizing; and S5, performing silica gel column chromatography and filtering a membrane. Through synergistic cooperation of the lecithin, the sucrose palmitate and the edible alcohol synergistically, and using the above method to prepare the oil and fat composition, the oil and fat composition prepared by the above method is favorable for synergistic cooperation of the soy oil, the olive oil and the fish oil, enables the nutrition in the oil and fat composition to be balanced and is favorable for improving the stability of the oil and fat composition.

Description

technical field [0001] The invention relates to the field of oil processing, more specifically, it relates to an oil composition. Background technique [0002] Chai rice oil salt sauce vinegar tea is a necessity in people's daily life. Among them, oil refers to the edible oil that people often use when cooking. Currently, there are two main types of oils on the market: vegetable oils and animal oils. [0003] However, existing commercially available products are generally a single type of oil with a single nutritional component. It is difficult for the human body to eat the same type of edible oil for a long time to achieve a reasonable collocation intake of fatty acids, which is not conducive to the nutritional balance of the human body. Therefore, there are still room for improvement. Contents of the invention [0004] In view of the deficiencies in the prior art, the first object of the present invention is to provide an oil composition, which has the advantage of im...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 邹小燕李小蕾周仁学黄娇林凯文张荷明蔡云峰黄凤尧徐楷区沛明
Owner 广州隽沐生物科技股份有限公司
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