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Preparation method of edible blend oil

A technology for blending oil and lard, which is applied in the directions of edible oil/fat, chemical instruments and methods, and applications, etc., can solve the problems of filter screen blockage, easy oxidation, and high acid value, and achieves prevention of oxidation, strong anti-oxidation, and promotion of regeneration. and growth effects

Inactive Publication Date: 2020-09-08
安徽嘉乐美食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing edible oil itself is easy to oxidize and has a high acid value. At the same time, the filter screen is prone to clogging when the edible oil is filtered during the production process.

Method used

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  • Preparation method of edible blend oil
  • Preparation method of edible blend oil
  • Preparation method of edible blend oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of edible blended oil is characterized in that it comprises the following steps:

[0036] Step 1: Weigh 60 parts of sunflower oil, 10 parts of linseed oil, 2 parts of safflower seed oil, 1 part of grape seed oil, 0.2 parts of fish oil, 2 parts of wheat germ oil, 1 part of peanut oil, pig 5 parts of oil, 0.1 part of olive oil, 10 parts of soybean oil, 0.5 part of lycopene, 0.2 part of butylated hydroxyanisole, 1 part of tocopherol, 2 parts of sodium citrate, 0.5 part of cyclohexanol phosphate, admixture 10 copies;

[0037] Step 2: Put sunflower oil, linseed oil, safflower seed oil, grape seed oil, fish oil, wheat germ oil, peanut oil, olive oil, soybean oil, and admixtures into a premixer and mix to obtain a mixture;

[0038] Step 3: Step 3: Put the lard into the heating shell 5 of the processing equipment. The electric heating net in the heating shell 5 heats and melts the lard. The melted lard enters the first hopper 2 and turns on the first The motor 8...

Embodiment 2

[0043] A preparation method of edible blended oil is characterized in that it comprises the following steps:

[0044] Step 1: According to parts by weight, weigh out 70 parts of sunflower oil, 12 parts of linseed oil, 3 parts of safflower seed oil, 3 parts of grape seed oil, 0.5 parts of fish oil, 3 parts of wheat germ oil, 2 parts of peanut oil, pig 5.5 parts of oil, 0.2 parts of olive oil, 12 parts of soybean oil, 0.8 parts of lycopene, 0.3 parts of butylated hydroxyanisole, 2 parts of tocopherol, 3 parts of sodium citrate, 0.7 parts of cyclohexanol phosphate, admixtures 12 copies;

[0045] Step 2: Put sunflower oil, linseed oil, safflower seed oil, grape seed oil, fish oil, wheat germ oil, peanut oil, olive oil, soybean oil, and admixtures into a premixer and mix to obtain a mixture;

[0046] Step three is the same as embodiment 1;

[0047] Step 4: Add lycopene, butylated hydroxyanisole, tocopherol, sodium citrate, cyclohexanol phosphate, admixtures to the mixed blending oil, mix ...

Embodiment 3

[0051] A preparation method of edible blended oil includes the following steps:

[0052] Step 1: According to parts by weight, weigh out 90 parts of sunflower oil, 20 parts of linseed oil, 6 parts of safflower seed oil, 8 parts of grape seed oil, 1.2 parts of fish oil, 5 parts of wheat germ oil, 5 parts of peanut oil, pig 7 parts of oil, 0.5 parts of olive oil, 25 parts of soybean oil, 1.2 parts of lycopene, 0.6 parts of butylated hydroxyanisole, 4 parts of tocopherol, 4 parts of sodium citrate, 1.2 parts of cyclohexanol phosphate, admixtures 15 copies;

[0053] Step 2: Put sunflower oil, linseed oil, safflower seed oil, grape seed oil, fish oil, wheat germ oil, peanut oil, olive oil, soybean oil, and admixtures into a premixer and mix to obtain a mixture;

[0054] Step three is the same as embodiment 1;

[0055] Step 4: Add lycopene, butylated hydroxyanisole, tocopherol, sodium citrate, cyclohexanol phosphate, and admixtures to the mixed blending oil, mix them thoroughly, oscillate ...

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Abstract

The invention discloses a preparation method of edible blend oil. According to the invention, oxygen in edible oil is consumed by utilizing the antioxidant effect of palmitoleic acid, tocopherol, sodium citrate and cyclohexanol phosphate, and the enzymatic oxidation reaction of the edible oil is synergistically reduced, so that the acid value and the peroxide value of the edible blend oil are reduced. According to the measurement according to GB / T 5510-2011, the acid value of the edible blend oil is 0.063-0.087 mg KOH / g, and according to the measurement according to GB 5009.227-2016, the peroxide value of the edible blend oil is 0.9-1.2 mmol / kg. The technical problems that in the prior art, edible oil is prone to oxidation and high in acid value are solved.

Description

Technical field [0001] The invention relates to the technical field of edible oil production, in particular to a preparation method of edible blended oil. Background technique [0002] Edible oil is a necessity in people's daily life and can provide energy and a variety of nutrients. In the process of processing, storage, circulation, and use of oil, complex changes such as rancidity and deterioration due to the effects of light, heat and oxygen in the air often occur. General oils, especially vegetable oils rich in unsaturated fatty acids, will oxidize rancid under the action of oxygen in the air. During the oxidation process, intermediate products such as peroxides and hydroperoxides are generated, which are easily decomposed to produce volatile and non-volatile Fatty acids, aldehydes, ketones and alcohols, etc., these rancid products often have a special odor and bitter taste, which greatly affects the sensory properties of oils and fats, and greatly reduces their nutritional...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04C11B5/00B01F13/10B01F15/00B01F15/02
CPCA23D9/007A23D9/04C11B5/0071C11B5/0028C11B5/0035B01F33/811B01F35/121B01F35/187B01F35/754551B01F2101/40
Inventor 吕岳峰张豪刘永辉
Owner 安徽嘉乐美食品有限公司
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