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Fishy smell removing composite powder, application thereof and vegetable fat fishy smell removing method

A technology of vegetable oil and compound powder, applied in the direction of oil/fat refining, fat production, instruments, etc., can solve the problems of changing the smelly substances, residues, and high energy consumption of the steam deodorization method, so as to reduce the loss, low cost and time. short effect

Inactive Publication Date: 2020-07-03
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The masking method uses spices to cover the fishy smell of the product to achieve the effect of removing the fishy smell. The masking method can only remove the fishy smell in the taste, but cannot change the fishy smell substances in essence. The steam deodorization method consumes a lot of energy, and there are few reports so far.
Acid-base treatment in chemical methods uses highly flammable and toxic solvents that can cause residue problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: evening primrose oil deodorization method of the present invention

[0040] The first step, accurately take by weighing 100g evening primrose oil in the flask, remove the fishy smell compound powder (the described fishy smell compound powder is orange peel powder 16%, dry ginger powder 13%, peppermint powder 9%, licorice powder 9% , green tea powder 16%, gac 37%) and evening primrose oil are mixed according to the compound powder of removing fishy smell: evening primrose oil=1:20 weight ratio;

[0041] In the second step, the mixture was heated at 60°C, stirred for 30 minutes under a vacuum of 60kPa, and then ultrasonically treated at an ultrasonic frequency of 30kHz for 10 minutes;

[0042] The third step is to filter the above-mentioned treated mixture after cooling, the cooling temperature is 0°C, pass through a 110-mesh sieve, and finally obtain the evening primrose oil after deodorization;

[0043] The fourth step is to detect the fishy components of...

Embodiment 2

[0058] Embodiment 2: soybean oil deodorization method of the present invention

[0059] The first step, accurately take by weighing 100g soybean oil in the flask, remove the fishy smell compound powder (the described fishy smell compound powder is orange peel powder 16%, dry ginger powder 13%, peppermint powder 9%, licorice powder 9%, green tea powder 16%, gac 37%) and soybean oil are mixed according to the compound powder of removing fishy smell: the weight ratio of soybean oil=1:15;

[0060] In the second step, the mixture was heated at 50° C., stirred for 40 minutes under a vacuum of 60 kPa, and then ultrasonically treated at an ultrasonic frequency of 50 kHz for 5 minutes;

[0061] The third step is to filter the above-mentioned treated mixture after cooling, the cooling temperature is -2°C, pass through a 100-mesh sieve, and finally obtain the soybean oil after deodorization;

[0062] The fourth step is to use headspace solid-phase microextraction and gas chromatography-...

Embodiment 3

[0077] Embodiment 3: Sesame oil deodorization method of the present invention

[0078] The first step, accurately take by weighing 100g sesame oil in the flask, remove the fishy smell compound powder (the described fishy smell compound powder is orange peel powder 16%, dried ginger powder 13%, peppermint powder 9%, licorice powder 9%, green tea powder 16%, gac 37%) and sesame oil are mixed according to the compound powder of removing fishy smell: the weight ratio of sesame oil=1:10;

[0079] In the second step, the mixture was heated at 40° C., stirred for 60 minutes under a vacuum of 60 kPa, and then ultrasonically treated at an ultrasonic frequency of 40 kHz for 8 minutes;

[0080] The third step is to filter the above-mentioned treated mixture after cooling, the cooling temperature is 2°C, pass through a 120 mesh sieve, and finally obtain the sesame oil after removing the fishy smell;

[0081] The fourth step is to use headspace solid-phase microextraction and gas chromato...

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Abstract

The invention discloses a fishy smell removing composite powder, application thereof and a vegetable fat fishy smell removing method. The fishy smell removing composite powder comprises orange peel powder, dried ginger powder, mint powder, licorice powder, green tea powder and active carbon. The fishy smell removing composite powder is composed of orange peel powder, dried ginger powder, mint powder, licorice powder, green tea powder and active carbon, and can be used for removing fishy smell of vegetable fat, such that the treated vegetable fat does not have any fishy smell, and the nutritional components in the vegetable fat can be retained. The fishy smell removal rate of the provided method can reach 90% or above, the time for fishy smell removal is short, the energy consumption is little, the cost is low, the operation is simple, and the method is convenient and suitable for fishy smell removal of various vegetable fats.

Description

technical field [0001] The invention belongs to the technical field of deodorization of vegetable oils, and in particular relates to a novel deodorization formula and method of vegetable oils. Background technique [0002] Vegetable oils are fats extracted from seeds, fruits and other parts of plants, which are widely found in nature. Vegetable oil is one of the three major nutrients of the human body and an important part of the human diet. It provides energy for the human body and fatty acids necessary for human growth and metabolism, including a variety of saturated fatty acids and unsaturated fatty acids. It can increase appetite and promote lipid metabolism. Absorption of soluble vitamins. In addition, vegetable oil also contains trace nutrients such as tocopherols, polyphenols, phytosterols and squalene, and is an indispensable food cooking raw material in people's daily life. In recent years, due to the improvement of health awareness and living standards, people pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00G01N30/02G01N30/06
CPCC11B3/00G01N30/02G01N30/06G01N2030/062
Inventor 潘风光王小清罗翔丹隋晓琳
Owner JILIN UNIV
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