Edible oil added with natural antioxidant and preparation method of edible oil

A technology of natural antioxidants and edible oils, applied in the field of edible oils, can solve problems such as rapid changes in quality indicators, antioxidant toxicity, and deterioration of oil quality, and achieve the goal of improving antioxidant effects, improving antioxidant properties, and ensuring quality Effect

Pending Publication Date: 2021-03-05
河南爱厨植物油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Edible oil is an indispensable necessity in people's daily life. During storage or use, edible oil is easily affected by light, temperature, etc., making its quality index change too quickly, and the quality of oil deteriorates, thus endangering people's health.
[0003] At present, in order to ensure the stability of edib...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An edible oil added with natural antioxidants, including 55 parts of soybean oil, 21 parts of peanut oil, 15 parts of olive oil, 6 parts of camellia oil, 3 parts of walnut oil, 0.039 parts of rosemary extract, and 0.025 parts of fat-soluble tea polyphenols And vitamin E0.099 parts.

[0029] The preparation method of the edible oil added with natural antioxidant comprises the following steps:

[0030] (1) Prepare soybean oil, peanut oil, olive oil, camellia oil and walnut oil evenly according to the above ratio to obtain blended oil;

[0031] (2) Add rosemary extract and fat-soluble tea polyphenol natural antioxidants to the blended oil obtained in step (1), heat the blended oil to 70°C, and stir to make the rosemary extract and fat Soluble tea polyphenol natural antioxidants are melted and mixed evenly, and filtered to obtain edible oil added with natural antioxidants.

Embodiment 2

[0033] An edible oil added with natural antioxidants, comprising 53 parts by weight of soybean oil, 21 parts of peanut oil, 10 parts of olive oil, 9 parts of camellia oil, 7 parts of walnut oil, 0.037 parts of fat-soluble tea polyphenols and vitamin E. .118 copies.

[0034] The preparation method of the edible oil added with natural antioxidant comprises the following steps:

[0035] (1) Prepare soybean oil, peanut oil, olive oil, camellia oil and walnut oil evenly according to the above ratio to obtain blended oil;

[0036] (2) Add rosemary extract and vitamin E natural antioxidants to the blended oil obtained in step (1), heat the blended oil to 60°C, and stir to make the rosemary extract and vitamin E natural antioxidants The oxidant is melted and mixed evenly, and filtered to obtain edible oil added with natural antioxidant.

Embodiment 3

[0038] An edible oil added with natural antioxidants, comprising 54 parts by weight of soybean oil, 20 parts of peanut oil, 12 parts of olive oil, 8 parts of camellia oil, 6 parts of walnut oil, 0.042 parts of rosemary extract, fat-soluble 0.031 parts of tea polyphenols and 0.029 parts of bamboo leaf antioxidants.

[0039] The preparation method of the edible oil added with natural antioxidant comprises the following steps:

[0040] (1) Prepare soybean oil, peanut oil, olive oil, camellia oil and walnut oil evenly according to the above ratio to obtain blended oil;

[0041] (2) Add rosemary extract, fat-soluble tea polyphenols and licorice antioxidant natural antioxidants to the blended oil obtained in step (1), heat the blended oil to 75°C, and stir to make rosemary Fragrant extract, fat-soluble tea polyphenols and licorice antioxidant natural antioxidants are melted and mixed evenly, and filtered to obtain edible oil added with natural antioxidants.

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PUM

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Abstract

The invention discloses edible oil added with a natural antioxidant. The natural antioxidant is added into the edible oil, and the edible oil is single-product edible vegetable oil or edible vegetableblend oil; the natural antioxidant is a mixture of rosemary extract, lipo-soluble tea polyphenol and vitamin E, or a mixture of lipo-soluble tea polyphenol and vitamin E, or a mixture of rosemary extract, lipo-soluble tea polyphenol and an antioxidant of bamboo leaves, or a mixture of rosemary extract, vitamin E and a liquorice root antioxidant. The invention further discloses a method for preparing the edible oil added with the natural antioxidant, and the method comprises the following steps: mixing the single-product raw oil or the single-product raw oil according to a scientific proportion, then adding the natural antioxidant, and meanwhile performing stirring and heating to 40-80 DEG C. The nutritional healthy edible oil disclosed by the invention belongs to a pure natural edible oilproduct, is nutritional, safe and healthy, has no toxic or side effect on a human body, has long storage time and is not prone to go bad; and the preparation method of the edible oil added with the natural antioxidant is simple, raw materials are easy to obtain, and the edible oil is suitable for batch production.

Description

technical field [0001] The invention relates to the technical field of edible oil, in particular to an edible oil added with natural antioxidants and a preparation method thereof. Background technique [0002] Edible oil is an indispensable necessity in people's daily life. During storage or use, edible oil is easily affected by light, temperature, etc., causing its quality indicators to change too quickly and oil quality to deteriorate, thereby endangering people's health. [0003] At present, in order to ensure the stability of edible oil quality and reduce the impact of edible oil on the environment, synthetic antioxidants such as tert-butylhydroquinone are used in the edible oil market in my country to improve the antioxidant performance of edible oil, but synthetic The anti-oxidants in the food have certain toxicity, and long-term consumption has great harm to the human body. With the rapid development of society, people are more pursuing health and health preservation,...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04C11B5/00
CPCA23D9/007A23D9/04C11B5/0092
Inventor 朱元军孔凡铭于新华徐文柏师小茜张彩霞
Owner 河南爱厨植物油有限公司
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