Method for reducing deterioration speed of rapeseed oil in frying process

A rapeseed oil and frying technology, which is applied in the production of fat oil/fat, the use of additives to preserve fat substances, and the generation of fat, etc., can solve problems such as endangering human health, improve utilization rate, facilitate food processing, and increase utilization times Effect

Inactive Publication Date: 2020-01-17
安徽省含山县油脂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the high content of unsaturated fatty acids contained in rapeseed oil, unsaturated fatty acids are easily oxidized and deteriorated to form peroxides and other substances that are harmful to human health during the frying process.

Method used

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  • Method for reducing deterioration speed of rapeseed oil in frying process

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Comparison scheme
Effect test

Embodiment 1

[0018] A method for reducing the rate of deterioration of rapeseed oil during frying, comprising adding the prepared antioxidant protective agent to the rapeseed oil, specifically, the preparation method of the antioxidant protective agent includes the following process steps:

[0019] S1 Pick fresh wild strawberries, clean them, dry them naturally, put them in a beater with the washed fresh ginger in a mass ratio of 15:2, put 20 grams of the obtained slurry in a three-necked flask, add 50 ml of Water and ethanol, stir, and use a boiling water bath to heat up at the same time, connect the vacuum distillation device, vacuumize and heat to 55°C, the vacuum degree is 0.08MPa, discard the previous fraction, collect the product at 40°C, and carry out decolorization and deodorization obtain polyphenolic antioxidants;

[0020] S2 Weigh 80 grams of highland barley and oats in a mass ratio of 10:3, dry them in an oven at 55°C for 4 hours, send them to a crusher and crush them into powd...

Embodiment 2

[0024] A method for reducing the rate of deterioration of rapeseed oil during frying, comprising adding the prepared antioxidant protective agent to the rapeseed oil, specifically, the preparation method of the antioxidant protective agent includes the following process steps:

[0025] S1 Pick fresh wild strawberries, clean them, dry them naturally, put them in a beater with the washed fresh ginger according to the mass ratio of 16:2.5, and put 22 grams of the obtained slurry in a three-necked flask, add 55 ml of Water and ethanol, stir, and use a boiling water bath to heat up at the same time, connect the vacuum distillation device, vacuumize and heat to 58°C, the vacuum degree is 0.085MPa, discard the previous fraction, collect the product at 42°C, and carry out decolorization and deodorization obtain polyphenolic antioxidants;

[0026] S2 Weigh 85 grams of highland barley and oats according to the mass ratio of 11:3.5, dry them in an oven at 58°C for 5 hours, send them to a...

Embodiment 3

[0030] A method for reducing the rate of deterioration of rapeseed oil during frying, comprising adding the prepared antioxidant protective agent to the rapeseed oil, specifically, the preparation method of the antioxidant protective agent includes the following process steps:

[0031] S1 Pick fresh wild strawberries, clean them, dry them naturally, put them in a beater with the washed fresh ginger in a mass ratio of 18:3, put 25 grams of the obtained slurry in a three-necked flask, add 60 milliliters of Water and ethanol, stir, and use a boiling water bath to heat up at the same time, connect the vacuum distillation device, vacuumize and heat to 60°C, the vacuum degree is 0.09MPa, discard the previous fraction, collect the product at 45°C, and carry out decolorization and deodorization Get polyphenol antioxidants;

[0032] S2 Weigh 90 grams of highland barley and oats in a mass ratio of 12:4, dry them in an oven at 60°C for 6 hours, send them to a crusher and crush them into ...

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Abstract

The invention relates to the technical field of agricultural and sideline product processing, and discloses a method for reducing the deterioration speed of rapeseed oil in a frying process. Accordingto the invention, the physical and chemical properties and the cooking taste of oil frying are studied, so that the problem that the rapeseed oil is oxidized and deteriorated to generate harmful substances in the high-temperature frying process is solved, the thermal oxidation, thermal polymerization, thermal decomposition and oxidation reactions are prevented under the frying high-temperature condition, the taste of the erucic acid in the rapeseed oil can be covered by adding the prepared anti-oxidation protection agent, the taste of the dish is not affected, the generation of the fragrancein the cooking can be promoted, and the food material processing is facilitated; the method comprises: preparing low-fat rapeseed oil by adopting a low-temperature squeezing method, adding a preparedanti-oxidation protection agent, and finally blending; and the process can well solve the disadvantage of high-temperature intolerance and easy deterioration of the existing rapeseed oil, is not addedwith harmful substances in the treatment process, has characteristics of no impurity residue, simple technology and low cost, and improves the utilization rate of the rapeseed oil in the frying process.

Description

technical field [0001] The invention belongs to the technical field of agricultural by-product processing, and in particular relates to a method for reducing the deterioration speed of rapeseed oil during frying. Background technique [0002] The human body has a very high absorption rate of rapeseed oil, which can reach 99%. Therefore, the unsaturated fatty acids such as linoleic acid and vitamin E and other nutrients contained in it can be well absorbed by the body, and it has a certain effect of softening blood vessels and delaying aging. its effect. Since the raw material for oil extraction is the seeds of plants, one strand will contain a certain amount of seed phospholipids, which is very important for the development of blood vessels, nerves, and human brain. Rapeseed oil has very little or almost no cholesterol, and people with three highs can also eat it with confidence. [0003] However, due to the high content of unsaturated fatty acids contained in rapeseed oil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00C11B1/06C11B1/04
CPCC11B1/04C11B1/06C11B5/0021C11B5/0035C11B5/0085C11B5/0092
Inventor 纪南军
Owner 安徽省含山县油脂有限公司
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