Edible oil locking preservation method

A fresh-keeping method and edible oil technology, applied in the direction of using additives to preserve fatty substances, using back pressure perfusion, bottle perfusion, etc., can solve the problems of increasing the cost of natural antioxidants, achieve the effect of improving oxidation stability and solving oxidative rancidity

Inactive Publication Date: 2022-02-11
阜阳天祥食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, adding antioxidants to edible oils is the easiest way to prevent oxidative rancidity of edible oils, but chemically synthesized antioxidants are effective but potentially toxic, and natural antioxidants have the problem of increasing costs

Method used

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  • Edible oil locking preservation method
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A rapeseed oil locking preservation method, including natural antioxidants, filled with nitrogen filled and ultraviolet bottle packaging.

[0031] Natural antioxidants are tea polyphenols, and the amount of food is 0.1 g / kg.

[0032] The nitrogen filling includes nitrogen-filled oil storage tanks, nitrogen purge oil pipes and packaging bottles, and filled nitrogen seals, nitrogen purity ≥99.9%, nitrogen seal bottle internal endspace residual content of 2.5% .

[0033] Synthesis of polyethylene terephthalate: 166 g of terephthalic acid, 65 g of ethylene glycol, and ethylene glycol titanium (10 ppm of titanium titanate) is added to the polymerization kettle (10 ppm of terephthalic acid), at temperature 230 ° C, pressure 0.2 MPa was esterified for 3 h, evacuated, and the polymerization was polymerized at a temperature of 270 ° C, and the polymerization of polyethylene terephthalate was obtained.

[0034] Preparation of UV-UV mother particles: The polyethylene terephthalate p...

Embodiment 2

[0037] A soybean oil locking preservation method, including natural antioxidants added, nitrogen filled and ultraviolet bottle packaging.

[0038] Natural antioxidants are vitamin E, which is added to 0.2 g / kg.

[0039] Filling filling includes nitrogen-filled oil tanks before filling, nitrogen purge oil pipeline and packaging bottle and filled nitrogen seal, nitrogen purity ≥99.9%, nitrogen seal in the bottle of nitrogen seal is 2.0%. .

[0040] Synthesis of polyethylene terephthalate: 166 g of terephthalic acid, 72 g of ethylene glycol and ethylene glycol titanium (10 ppm of titanium titanate), 10 ppm of phenylene terephthalic acid, pressure at temperature 230 ° C, pressure 0.2 MPa was esterified for 3 h, evacuated, and the polymerization was polymerized at a temperature of 270 ° C, and the polymerization of polyethylene terephthalate was obtained.

[0041] Preparation of UV-UV mother particles: The polyethylene terephthalate prepared polyethylene terephthalate and the UV extr...

Embodiment 3

[0044]A corn oil locking preservation method, including natural antioxidants, filled with nitrogen filled and ultraviolet bottle packaging.

[0045] Natural antioxidants are sesame phenol and add amount of 0.05 g / kg.

[0046] The nitrogen-filled filling includes nitrogen-filled oil storage tanks, nitrogen purge oil pipes and packaging bottles and filled nitrogen seals, nitrogen purity ≥99.9%, nitrogen seal bottle internal end-empty endonal residue content is 1.5% .

[0047] Synthesis of polyethylene terephthalate: 166 g of terephthalic acid, 85 g of ethylene glycol, and ethylene glycol titanium (10 ppm of titanium titanate), 10 ppm in temperature of 230 ° C, pressure at temperature 230 ° C, pressure 0.2 MPa was esterified for 3 h, evacuated, and the polymerization was polymerized at a temperature of 270 ° C, and the polymerization of polyethylene terephthalate was obtained.

[0048] Preparation of UV-UV mother particles: The polyethylene terephthalate prepared polyethylene terep...

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Abstract

The invention discloses an edible oil locking preservation method, and relates to the technical field of edible oil packaging. According to the edible oil locking preservation method, three technical means of natural antioxidant adding, nitrogen filling and anti-ultraviolet bottle packaging are combined for locking preservation of edible oil, and under the condition that the edible safety of the edible oil is guaranteed, the problem that the edible oil is extremely easy to oxidize and rancidify in the storage process is effectively solved, and the oxidation stability of the edible oil is improved, so that the quality of the edible oil is improved and the shelf life of the edible oil is prolonged.

Description

Technical field: [0001] The present invention relates to the field of edible oil packaging technologies, and in particular, a method of eating oil locking preservation is involved. Background technique: [0002] Edible oil is one of the necessary consumer goods in people's daily lives, not only can improve food flavors, taste, but it is also beneficial to human health. Oxidation of edible oil is a key cause of oil deterioration, which produces low molecular weight carbonyl groups, ketone, acid, etc., not only affects the flavor and color of the grease, but also reduces the food safety of grease. [0003] The oxidative stability of edible oil refers to the antioxidant capacity of grease during processing and storage, so oxidation stability is an important basis for judging the quality of edible oil and the establishment of edible oil. At present, the addition of an antioxidant to edible oil is the easiest way to prevent the oil oxidation of edible oil, but the chemical synthetic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00B67C3/10B67C7/00
CPCC11B5/00C11B5/0042B67C3/10B67C7/00
Inventor 马腾飞方庆敏
Owner 阜阳天祥食品科技有限公司
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