Preparation method of functional edible oil

Abstract

The invention discloses a preparation method of functional edible oil. The method comprises the following steps: (1) raw material treatment: chopping and stirring peanut pulp obtained by crushing peanut kernels and bovine adipose tissues to obtain granular adipose tissues, and mixing the granular adipose tissues to obtain mixed pulp; (2) ultrasonic soaking: cooking the mixed slurry in a waterproofmanner; and soaking in a mixed emulsion obtained by dispersing lemon seed / garlic compound oil, cysteine hydrochloride and sucrose fatty acid ester in edible alcohol, and carrying out microwave ultrasonic treatment to obtain a liquid layer A and an emulsion layer; (3) enzymolysis treatment: carrying out low-temperature physical squeezing on the emulsion layer after carrying out enzymolysis with enzyme-loaded lotus leaves to obtain a liquid layer B and cake meal; and (4) mixing the liquid layer A and the liquid layer B, and separating in an oil-water separator to obtain the functional edible oil. The edible oil disclosed by the invention not only has good oxidation resistance and high-temperature frying resistance, but also has an anticancer auxiliary health-care function; meanwhile, the problem that the peroxide value of beef tallow extracted at high temperature is relatively high is solved.

Description

technical field [0001] The invention belongs to the field of edible oil production, and in particular relates to a preparation method of functional edible oil. Background technique [0002] Edible oil is a necessity in people's life. With the continuous improvement of people's living standards, people pay more attention to its nutrition, health and health care functions when choosing edible oil; saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, and polyunsaturated fatty acids The total intake ratio of unsaturated fatty acids is approximately 1:1:1. In order to achieve this fat ratio, people need to pay attention to the combination of different fats when eating to maintain a healthy and balanced fat intake; [0003] Peanut oil is a kind of edible oil that is relatively easy to digest. It contains more than 80% of unsaturated fatty acids (including 41.2% of oleic acid and 37.6% of linoleic acid), and 19.9% ​​of saturated fatty acids such as palmi...

AI Technical Summary

Problems solved by technology

[0004] Butter is a common animal oil. It is generally solid at room temperature. Its saturated fatty acid content is about 65%. Its main component is triglyceride composed of palmitic acid, stearic acid and oleic acid. , E and other nutrients, which can promote the absorption of fat-soluble vitamins, have the health effects of improving matrix immunity, anti-oxidation and maintaining intestinal health, and butter has a special fragrance than vegetable oil, which can increase appetite and is widely used in food processing industry; however, due to the high cholesterol content and complex triglyceride components in butter, it is not suitable for digestion and absorption by the human body; and the current processing and production technology of butter is relatively extensive, and most of the butter obtained has a special smell of mutton and Fishy smell, and the long-term high-temperature heating required in the traditional butter preparation process will easily lead to high peroxide value and nutrient loss, which will reduce the quality of the oil and deteriorate the flavor. Excessive consumption is not conducive to human health The problem and the scope of application of the limit value tallow

Images