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Health-care seasoning oil as well as preparation method and application thereof

A production method and seasoning oil technology, applied in the fields of application, edible oil/fat, food science, etc., can solve the problems of wasting product cost, incomplete dissolution of active ingredients, rancidity of oil, etc., so as to improve quality, good therapeutic effect, reduce blood pressure effect

Pending Publication Date: 2021-10-22
NINGXIA YULINGFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the oil temperature is too low, the water is not easy to separate, and it is easy to cause the oil to become rancid, and the active ingredients cannot be fully dissolved, and only part of them enters the oil, resulting in waste and high product costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The health-care seasoning oil disclosed in this example is a mixture of red pepper extract, green pepper extract and linseed oil; its raw materials include red pepper, green pepper and linseed oil, specifically: red pepper, green pepper and flax The parts by weight of the seed oil are: 50 grams of red pepper, 20 grams of green pepper, and 1000 milliliters of linseed oil.

Embodiment 2

[0032] The health-care seasoning oil disclosed in this example is a mixture of red pepper extract, green pepper extract and linseed oil; its raw materials include red pepper, green pepper and linseed oil, specifically: red pepper, green pepper and flax The parts by weight of the seed oil are: 50 parts of red pepper, 25 parts of green pepper, and 1000 parts of linseed oil.

Embodiment 3

[0034] The health-care seasoning oil disclosed in this example is a mixture of red pepper extract, green pepper extract and linseed oil; its raw materials include red pepper, green pepper and linseed oil, specifically: red pepper, green pepper and flax The parts by weight of the seed oil are: 55 grams of red pepper, 25 grams of green pepper, and 1100 milliliters of linseed oil.

[0035] Based on the above-mentioned embodiments, the weight parts of red pepper, green pepper and linseed oil are all within the above range.

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PUM

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Abstract

The invention relates to a health-care seasoning oil disclosed by the invention, which is a mixture of a zanthoxylum bungeanum maxim extract, a green prickleyash extract and linseed oil. The health-care seasoning oil is prepared from the following raw materials: zanthoxylum bungeanum maxim, green prickleyash and linseed oil, the invention also discloses a preparation method and an application of the health-care seasoning oil. The seasoning oil not only has the fragrance and other inherent effects of zanthoxylum oil, but also enriches the variety of amino acids, and particularly increases abundant alpha-linolenic acid in the seasoning oil, so that compared with common zanthoxylum oil, the seasoning oil has the advantages that the nutritional ingredients and content are increased, and the quality of the seasoning oil is improved.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a seasoning oil. Background technique [0002] Zanthoxylum bungeanum oil is a kind of seasoning oil commonly used, and existing Zanthoxylum bungeanum oil generally adopts Zanthoxylum bungeanum and rapeseed oil, soybean oil or salad oil etc. as raw material production, and specific production method is as follows: [0003] Oil dissolving method, oil immersion method and oil leaching method are the traditional methods of producing pepper oil, which are used by most domestic pepper oil factories. The method is: put the pepper directly into the hot edible vegetable oil, cover and seal it, or put the pepper into a container with a hole diameter smaller than the diameter of the pepper, slowly pour the hot edible vegetable oil into the container, fry its fragrance, and make the effective ingredients Dissolve it in oil to get pepper oil. [0004] The limitations of the above m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 魏祺曹海龙
Owner NINGXIA YULINGFENG FOOD
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