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Strong-flavor soybean oil, preparation method and application thereof

A technology of oil and residual oil, which is applied in the direction of application, edible oil/fat, and food ingredients as odor improvers, etc. It can solve the problems of fragrance loss, environmental pollution, and affecting consumers' desire to buy, and achieve the effect of inhibiting the formation of greasy smell

Pending Publication Date: 2022-02-18
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the relatively low oil content of soybeans, most processing companies use the leaching method to produce soybean oil, but the leaching oil has solvent residues and causes environmental pollution. The fragrance loss is serious during the solvent recovery process, ignoring consumers’ requirements for pure natural green technology. And affect consumers' desire to buy from the sensory aspects

Method used

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  • Strong-flavor soybean oil, preparation method and application thereof
  • Strong-flavor soybean oil, preparation method and application thereof
  • Strong-flavor soybean oil, preparation method and application thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0028] The present invention relates to a new flavor soybean oil and its preparation method and use, or a strong aroma soybean oil and its preparation method and use, or a flavor soybean oil and its preparation method and use, or a soybean oil and its Preparation method and use, or flavored oil and its preparation method and use, or flavored oil composition and its preparation method and use.

[0029] The preparation method of flavored oil (hereinafter sometimes referred to as "the preparation method of the present invention" or "preparation method") is characterized in that it includes the following steps: mixing the degreased oil raw material with the oil, so that the system contains residual oil The stability is 10~2, so as to obtain the flavor oil.

[0030] In the preparation method of the present invention, the degreased oil raw material is mixed with the oil and then heat-treated so that the stability of the residual oil in the system is 10-2 to obtain the flavored oil. ...

Embodiment

[0112] EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. The soybeans and soybean oil used in the examples come from Yihai Kerry (Harbin) Grain, Oil and Food Industry Co., Ltd.; the reagents such as n-hexane are purchased from Sinopharm Group; the equipment information used in the examples is as follows: Midea Commercial Microwave Oven (EMA34GTO-SS ); Xiangge Oil Press (PX7); Roasting Machine (CBR-101); Oven (BINDER-FD115); Vacuum Pump (Edward-RV12); Magnetic Stirring Heating Table (IKA-CMAG-HS7); Machine (400Y), reaction kettle (PARR); electronic scale (SARTORIUS-BSA6202SCW), collector type constant temperature heating magnetic stirrer (Yuhua-DF-101S).

preparation example

[0114] Commercially available soybeans were used to prepare different raw materials according to the method in Table 1, and the oil content, TGA index, color index, and particle size were tested.

[0115] Table 1 raw material preparation method

[0116]

[0117]

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PUM

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Abstract

The invention relates to a preparation method and application of flavor oil. The preparation method of the flavor oil is characterized by comprising the following steps of: mixing an oil raw material subjected to degreasing treatment with oil to enable the stability of residual oil (TSI) of a system to reach 10-2, thus obtaining the flavor oil. The flavor oil, the oil composition and the flavor oil composition which are free of greasy taste, reduce the greasy taste or inhibit the greasy taste and have fried bean fragrance or roasted fragrance are prepared.

Description

technical field [0001] The invention relates to a fragrant soybean oil and its preparation method and application. Background technique [0002] As an indispensable and important component of food, fat is widely used in food cooking and processing, mainly to provide calories, essential fatty acids and fat-soluble vitamins. [0003] In industrial production, oil processing is mainly based on leaching and pressing. With the rapid development of oil refining technology, refined edible oil, that is, salad oil, has become the main supply variety in the edible oil market in my country. The crude oil obtained by pressing and leaching will be further processed into clear, transparent and odorless refined oil through degumming, deacidification, decolorization, deodorization and other processes. The cake after oil extraction is mainly used as feed. [0004] Along with the raising of economic level and national living standard, people more and more pursue the local flavor of food. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007A23L29/00A23L27/20
CPCA23D9/04A23D9/007A23L29/04A23L27/202A23V2002/00A23V2200/15
Inventor 吕丹洪丰杨慧董彦夫马宗会张余权姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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