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Compound olive oil

An olive oil and oil mixing technology, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems such as the difficulty of nutrients and the inability to reflect the beauty effect of compound olive oil.

Inactive Publication Date: 2019-10-18
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

Simultaneously, olive oil also has excellent cosmetic effect, but, the nutritive ingredient in the present compound olive oil is not easy to be absorbed by human body, thereby makes the cosmetic effect of compound olive oil hardly embody, therefore, still has room for improvement

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0059] A kind of compound olive oil, comprises the component of following mass parts:

[0060] Medium chain oil 50kg; soybean oil 60kg; olive oil 55kg; egg yolk powder 15kg; castor oil 4kg; propylene glycol caprylate 2.5kg.

[0061] The compound olive oil is prepared as follows:

[0062] S1. First add 50kg of medium chain oil, 60kg of soybean oil and 55kg of olive oil into the first closed reactor, control the temperature at 30°C, stir at a speed of 200r / min, and react for 50min while stirring to obtain a premix.

[0063] S2. Add 15kg of egg yolk powder, 4kg of castor oil and 2.5kg of propylene glycol octanoate into the second closed reactor, stir at a speed of 250r / min, after stirring evenly, add 1kg of protease while stirring, and control the temperature at 50 ℃, and adding sodium bicarbonate to adjust the pH to 8, reacting for 40 minutes while stirring, and then oscillating with 450 Hz ultrasonic wave for 10 minutes, standing for stratification, and taking the supernatant....

Embodiment 2

[0067] A kind of compound olive oil, comprises the component of following mass parts:

[0068] Medium chain oil 60kg; soybean oil 55kg; olive oil 50kg; egg yolk powder 12.5kg; castor oil 5kg; propylene glycol caprylate 5kg.

[0069] The compound olive oil is prepared as follows:

[0070] S1. First add 60kg of medium chain oil, 55kg of soybean oil and 50kg of olive oil into the first closed reactor, control the temperature at 33°C, stir at a speed of 200r / min, and react for 40min while stirring to obtain a premix.

[0071] S2, egg yolk powder 12.5kg, castor oil 5kg and propylene glycol octanoate 5kg are added in the second airtight reactor, stir with the rotating speed of 250r / min, after stirring evenly, add protease 1.3kg while stirring again, control temperature is 55°C, add sodium bicarbonate to adjust the pH to 9, react while stirring for 35 minutes, then use 475Hz ultrasonic vibration for 8 minutes, let stand to separate layers, and take the supernatant.

[0072] S3. Mix...

Embodiment 3

[0075] A kind of compound olive oil, comprises the component of following mass parts:

[0076] Medium chain oil 70kg; soybean oil 50kg; olive oil 52.5kg; egg yolk powder 10kg; castor oil 3kg; propylene glycol caprylate 1kg.

[0077] The compound olive oil is prepared as follows:

[0078] S1. First add 70kg of medium chain oil, 50kg of soybean oil and 52.5kg of olive oil into the first closed reactor, control the temperature at 35°C, stir at a speed of 200r / min, and react for 30min while stirring to obtain a premix .

[0079] S2. Add 10kg of egg yolk powder, 3kg of castor oil and 1kg of propylene glycol octanoate into the second closed reactor, stir at a speed of 250r / min, after stirring evenly, add 1.5kg of protease while stirring, and control the temperature at 60 ℃, and adding sodium bicarbonate to adjust the pH to 8, reacting for 30 minutes while stirring, and then oscillating with 500 Hz ultrasonic waves for 5 minutes, standing for stratification, and taking the supernat...

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Abstract

The invention relates to the technical field of oil processing, and provides compound olive oil by aiming at the problem that the human body does not well absorb nutrients in the compound olive oil. The compound olive oil comprises the following components in parts by mass: 50 to 70 parts of medium chain oil; 50 to 60 parts of soybean oil; 50 to 55 parts of olive oil; 10 to 15 parts of egg yolk powder; 3 to 5 parts of castor oil ; and 1 to 5 parts of propylene glycol caprylate. A method for preparing the compound olive oil comprises the steps of: S1, mixing crude oil; S2, mixing residual components; S3, mixing all components; and S4, heating and refluxing the material and centrifuging the material to remove slag. Another preparation method of the compound olive oil comprises the steps of:S1, mixing the crude oil; S2, mixing the residual components; S3, mixing all components; S4, adding protease and deacidifying; S5, adding a reducing agent; S6, performing silica gel layer column analysis; S7, performing pressure filtration; and S8, heating under reflux and centrifuging the material to remove slag. The compound olive oil by the synergistic combination of the above components and the method is beneficial to promoting the absorption of nutrients in the compound olive oil by the human body.

Description

technical field [0001] The invention relates to the technical field of oil processing, more specifically, it relates to a compound olive oil. Background technique [0002] Compound olive oil is made by mixing different types of oils in a certain proportion, and compound olive oil is generally liquid. [0003] Compound olive oil usually contains a certain proportion of olive oil. Olive oil is directly cold-pressed from fresh olive fruit without heating and chemical treatment, and retains natural nutrients. Olive oil is considered to be the most suitable fat for human nutrition among the fats found so far. Simultaneously, olive oil also has excellent cosmetic effect, but, the nutritive label in the present compound olive oil is not easy to be absorbed by human body, thereby makes the cosmetic effect of compound olive oil almost can't reflect, therefore, still has room for improvement. Contents of the invention [0004] For the deficiencies in the prior art, the first purpo...

Claims

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Application Information

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IPC IPC(8): A23D9/013A23D9/04
CPCA23D9/013A23D9/04
Inventor 邹小燕李小蕾周仁学林凯文黄娇黄凤尧徐楷黄裕祥蔡云峰张荷明
Owner 广州隽沐生物科技股份有限公司
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