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Glycerol diaester flavouring oil and production thereof

A technology of diacylglycerol and seasoning oil, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of perishable and tasteless, opaque, affecting the use effect of seasoning oil, etc., to increase appetite, prevent obesity, improve quality Good results

Inactive Publication Date: 2005-12-28
HUANONG LOGISTIC DALIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional seasoning oils are exposed to light or stored for a long time with flocs precipitated and opaque, which affects the use of seasoning oils
[0003] The edible oil of diacylglycerol can prevent the increase of triglyceride level in the blood of the user, and it hardly accumulates in the human body. It is a healthy and nutritious oil, but the application of diacylglyceride in seasoning oil has not yet See the report; moreover, the seasoning oil made from glyceryl esters is relatively easy to deteriorate and lose taste by the prior art

Method used

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  • Glycerol diaester flavouring oil and production thereof
  • Glycerol diaester flavouring oil and production thereof

Examples

Experimental program
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Effect test

example 1

[0037] Heat 300 grams of diacylglyceride to 120°C, add 15 grams of dried chili powder crushed to 200 mesh and 15 grams of dried Zanthoxylum bungeanum powder crushed to 200 mesh, extract for 40 minutes under a negative pressure of 50mmHg, cool to 60°C, and use a plate-type airtight filter Filter to remove solid particles above 220 mesh, let stand for 4 hours, pump out the upper clear night, enter the centrifuge, and centrifuge for 30 minutes at a speed of 4000rpm to remove solid impurities. After centrifugation, the clear liquid is mixed with 100 g Blend pure sesame sesame oil, add 0.12 grams of natural vitamin E and 0.05 grams of ascorbyl palmitate, mix well, use ceramic roll-type ultrafiltration membranes, and the working conditions of three-stage tubular ceramic ultrafiltration membranes are: use a pore size of 0.05um Ultrafiltration membrane, working pressure 2 kg / cm 2 After filtering, the diacylglyceride seasoning oil (see Table 1) is obtained.

[0038] Natural vitamin E ...

example 2

[0040] combine figure 1 Process flow chart for the preparation of diacylglyceride seasoning oil, figure 2 In the preparation of diacylglyceride seasoning oil, the process flow chart of removing microgum by three-stage ultrafiltration method describes the present invention in detail.

[0041]Take 300 grams of diacylglyceride and heat it to 120°C, add 10 grams of dried chili powder crushed to 200 mesh, 5 grams of dried Zanthoxylum bungeanum powder crushed to 200 mesh, and 5 grams of raw green onion crushed to 200 mesh, keep the temperature, under a negative pressure of 70mmHg Extract for 40 minutes, cool to 70°C, use a plate-type airtight filter to remove solid particles above 220 mesh, let it stand for 6 hours, pump out the supernatant, enter the centrifuge, and centrifuge for 30 minutes at a speed of 4000rpm. Minutes, remove solid impurities, add 100 grams of pure sesame oil to reconcile, and add 0.12 grams of natural vitamin E (purity 90 parts) and 0.05 grams of ascorbyl pa...

example 3

[0043] Heat 200 grams of first-grade soybean oil to 120°C, add 15 grams of dried chili powder, 10 grams of dried Zanthoxylum bungeanum pepper powder, and 10 grams of raw green onion. The above seasonings are crushed to 200 mesh, extracted under a negative pressure of 60mmHg for 40 minutes, and cooled to 60°C. After filtering through a plate-type airtight filter and centrifugal separation (4000rpm, 15 minutes) to remove solid impurities, blend with 700 grams of diacylglycerides and 100 grams of pure sesame oil, and add 0.15 grams of antioxidant TBHQ and 0.1 grams of ascorbyl palmitate, Mix evenly, use ceramic roll-type ultrafiltration membrane (0.05um membrane, working pressure 2 kg / cm 2 ) to obtain diacylglyceride seasoning oil after filtration (see Table 1).

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Abstract

A flavouring oil able to prevent obesity is proportionally prepared from diacylglyceride, flavouring components, antioxidizing agent, food additive and sterol. Its advantages are high stability, rich nutrients and good taste.

Description

technical field [0001] The invention relates to a seasoning oil, which belongs to the field of edible oil products. Background technique [0002] Seasoning oil is an edible oil product that combines oil and flavor. Fat provides heat, essential fatty acids (α-linolenic acid and N-6 type linoleic acid) and fat-soluble vitamins to the human body, making food have an excellent structural form, and seasoning fats can also enhance the color, aroma and taste of food, giving The food dishes are delicious and delicious, which can increase appetite. Flavor and nutrition of seasoning oil are considered, easy to use, excellent cooking performance, widely used in food mixing, steaming, frying, roasting, etc. Common seasoning oils are made with vegetable oil (with a triglyceride content greater than 95 parts) as a carrier, spices as additives, extraction, filtration, and compatibility at a certain temperature and time. However, the nutritional research results in recent years have show...

Claims

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Application Information

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IPC IPC(8): A23D9/00
Inventor 杨天奎徐辉陈洪涛孙东弦
Owner HUANONG LOGISTIC DALIAN
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