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Flavored grease and preparation method thereof

A flavor oil and flavor technology, applied in the field of oil processing, can solve the problems of unstable product quality and difficulty in standardization of fragrant oil products, and achieve the effects of strong overall flavor, stable product quality, and precise and controllable conditions.

Pending Publication Date: 2021-12-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional techniques are often difficult to selectively control the formation of ideal flavor substances, which makes the standardization of traditional techniques difficult to achieve, resulting in unstable product quality in the aroma oil market

Method used

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  • Flavored grease and preparation method thereof
  • Flavored grease and preparation method thereof
  • Flavored grease and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0041] The present invention at first provides a kind of preparation method of flavor vegetable oil, and this method comprises the following steps:

[0042] (1) mixing rapeseed and rapeseed oil to obtain a rapeseed / rapeseed oil mixture;

[0043] (2) heat-treating the mixture to obtain a flavored rapeseed / rapeseed oil mixture;

[0044] (3) Separating the flavored rapeseed / rapeseed oil mixture to obtain flavored rapeseed and flavored rapeseed oil.

[0045] In some specific embodiments, a step of pretreating the used rapeseed is also included.

[0046] The pretreatment methods applicable to the present invention include: at least one of cleaning, impurity removal, sieving, soaking, washing, drying (for example, roasting, centrifuging, steaming, drying, etc.); In the method, the means of soaking and / or drying are used for pretreatment.

[0047] In some embodiments, the rapeseed oil suitable for use in the present invention in step (1) includes refined rapeseed oil, quaternary r...

Embodiment 1-3

[0099] Commercially available rapeseed and primary rapeseed oil were mixed with different feed-to-oil ratios, and N was introduced into the reactor before heat treatment. 2 Adjust the pressure at 0.5 MPa, heat at 150°C for 30 minutes, and separate the flavored rapeseed and flavored rapeseed oil after the reaction; drain the flavored rapeseed after heating and reaction, and press it into an oil press to obtain crude oil, adding water to the crude oil 1.5%, stirring at 60°C for 0.5h and centrifuging at 8000g to obtain strong coriander oil; see Table 1 for details:

[0100] Table 1

[0101]

[0102] From the above examples, it can be found that, using the method of the present invention, the ratio of material to oil (i.e. the weight ratio of rapeseed to rapeseed oil) is in the range of 1:1.5-1:20, and the resulting flavored vegetable oil is richer in flavor than traditional fragrant vegetable oil. Compared with the traditional strong coriander rapeseed oil, the roasted aroma,...

Embodiment 4-7 and comparative example 1-2

[0104] Mix commercially available rapeseed and fourth-grade rapeseed oil at a feed-to-oil ratio of 1:2, and feed N into the reactor before heat treatment 2 Adjust different pressures, heat at 150°C for 30 minutes, and separate the flavored rapeseed and flavored rapeseed oil after the reaction; drain the heated and reacted flavored rapeseed, then press it into an oil press to obtain crude oil, add water 1.5 %, 8000g centrifugation after stirring at 60°C for 0.5h to obtain fragrant rapeseed oil; see Table 2 for details:

[0105] Table 2

[0106]

[0107] Comparing the above examples and comparative examples, it can be found that the preparation process of the present invention needs to be carried out under airtight conditions with a certain pressure. Under the pressure of 0.05-1MPa, the obtained flavor rapeseed oil is compared with the traditional fragrant rapeseed oil in terms of flavor richness and local flavor. The degree of preference is equal, and the sweet flavor is ob...

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Abstract

The invention provides a preparation method of strong-flavor grease, which comprises the following steps: carrying out heat treatment on oil in an oil phase, separating after reaction, and squeezing oil to obtain the strong-flavor grease, compared with the traditional strong-flavor grease, the baking flavor is more obvious, and the strong-flavor grease has sweet flavor, stronger overall flavor and better flavor preference.

Description

technical field [0001] The invention belongs to the field of oil processing, and in particular relates to flavor oil and a preparation method thereof. Background technique [0002] my country is a traditional consumer of aromatic rapeseed oil. In the traditional production process of aromatic rapeseed oil, there is a process of frying seeds at high temperature, and the flavor substances of aromatic oil are mainly produced in this process. In the process of high-temperature steaming and frying, the physical and chemical reactions of amino acids, reducing sugars, and lipids are the key to the formation of flavor substances of Luzhou sesame oil, but this key process is difficult to achieve stably. [0003] First of all, due to the long time of steaming and frying in the high-temperature steaming and frying process of the traditional process, the temperature is not easy to control stably, and the oil will be severely denatured during the processing process, resulting in a decrea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C11B1/06C11B3/00
CPCA23D9/007A23D9/04C11B1/06C11B3/00
Inventor 宫保文姜元荣张余权董彦夫洪丰吕丹
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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