Internal-heat-reducing apple-flavored canola oil

Abstract

The invention belongs to the technical field of edible oil and particularly provides internal-heat-reducing apple-flavored canola oil. The internal-heat-reducing apple-flavored canola oil is prepared from the following raw materials in parts by weight: 295-300 parts of canola, 18-19 parts of apples, 0.14-0.15 part of an oriental stephania root extract, 0.11-0.12 part of a lygodium japonicum extract, 0.06-0.07 part of puerarin, 8.4-8.8 parts of dasheen, 9.5-9.7 parts of broccoli and 46-48 parts of endive juice. The internal-heat-reducing apple-flavored canola oil is stable in oil body, free of sediments, and light yellow, clear, bright and uniform in color, has the unique fragrance of the canola oil and carries a faint apple flavor when used for vegetable frying and cold-dressing, and is fresh and pleasant in fragrance, and delicate, smooth and delicious in taste; and the oil body can not only clear away heat and relieve thirst and clear stomach and cool blood to effectively avoid getting inflamed, but also effectively invigorate the brain and strengthen the bone, tonify qi, nourish the kidney, strengthen the spleen and the stomach and reduce blood fat.

Description

technical field

[0001] The invention belongs to the technical field of edible oil, in particular to an apple-flavored canola oil for reducing fire. Background technique

[0002] The proportion of unsaturated fatty acids in natural and pure canola oil is appropriate, which has the effect of lowering blood cholesterol. Vitamin E contained in canola oil is a fat-soluble vitamin, which has good anti-oxidation, anti-aging, beauty The effect of beauty, canola oil is rich in a large amount of unsaturated fatty acids and a certain amount of linoleic acid and sublinolenic acid, which is beneficial to the metabolism of the human body and has a certain effect on preventing cardiovascular diseases; but the current market The canola oil sold on the Internet is relatively small, and the taste is too single, the function and effect of nutrition and health care are not obvious, and it cannot satisfy people who pursue high-level and high-quality life; therefore, a kind of canola oil that can...

Examples

Embodiment 1

[0016] In the embodiment of the present invention, an apple-flavored canola oil for reducing fire is made from the following raw materials in parts by weight: 295 parts of canola seeds, 18 parts of apples, 0.14 parts of Baiyaozi extract, and 0.11 parts of seaweed extract , 0.06 parts of puerarin, 8.4 parts of taro, 9.5 parts of broccoli, 46 parts of chicory juice;

[0017] The preparation method of described fire reducing apple-flavored canola oil specifically comprises the following steps:

[0018] (1) Wash the canola seeds, soak them in water at a temperature of 58°C for 370 minutes, filter the water out, put them in a freezer at a temperature of -13°C and freeze them for 230 minutes, take them out, and place them in a drum at a temperature of 88°C Fry in a frying pan at constant temperature for 470s, raise the temperature to 108°C at a heating rate of 2.7°C / min, fry at a constant temperature for 650s, cool down to 93°C at a cooling rate of 1.3°C / min, fry at a constant tempe...

Embodiment 2

[0025] In the embodiment of the present invention, an apple-flavored canola oil for reducing fire is made of the following raw materials in parts by weight: 298 parts of canola seeds, 18.5 parts of apples, 0.145 parts of Baiyaozi extract, and 0.115 parts of seaweed extract , 0.065 parts of puerarin, 8.5 parts of taro, 9.6 parts of broccoli, 47 parts of chicory juice;

[0026] The preparation method of described fire reducing apple-flavored canola oil specifically comprises the following steps:

[0027] (1) Wash the canola seeds, soak them in water at a temperature of 58.5°C for 375 minutes, filter them out, put them in a freezer at a temperature of -12.5°C and freeze them for 235 minutes, take them out, and place them in a drum at a temperature of 88.5°C Stir-fry at constant temperature in the wok for 475s, raise the temperature to 108.5°C at a heating rate of 2.75°C / min, stir-fry at a constant temperature for 655s, cool down to 93.5°C at a cooling rate of 1.35°C / min, stir-fry...

Embodiment 3

[0034] In the embodiment of the present invention, an apple-flavored canola oil for reducing fire is made from the following raw materials in parts by weight: 300 parts of canola seeds, 19 parts of apples, 0.15 parts of Baiyaozi extract, and 0.12 parts of seaweed extract , 0.07 parts of puerarin, 8.8 parts of taro, 9.7 parts of broccoli, 48 parts of chicory juice;

[0035] The preparation method of described fire reducing apple-flavored canola oil specifically comprises the following steps:

[0036] (1) Wash the canola seeds, soak them in water at a temperature of 59°C for 380 minutes, filter the water out, put them in a freezer at a temperature of -12°C and freeze them for 240 minutes, take them out, and place them in a drum at a temperature of 89°C Fry in a frying pan at constant temperature for 480s, raise the temperature to 109°C at a heating rate of 2.8°C / min, fry at a constant temperature for 660s, cool down to 94°C at a cooling rate of 1.4°C / min, fry at a constant tempe...

technical field

[0001] The invention belongs to the technical field of edible oil, in particular to an apple-flavored canola oil for reducing fire. Background technique

[0002] The proportion of unsaturated fatty acids in natural and pure canola oil is appropriate, which has the effect of lowering blood cholesterol. Vitamin E contained in canola oil is a fat-soluble vitamin, which has good anti-oxidation, anti-aging, beauty The effect of beauty, canola oil is rich in a large amount of unsaturated fatty acids and a certain amount of linoleic acid and sublinolenic acid, which is beneficial to the metabolism of the human body and has a certain effect on preventing cardiovascular diseases; but the current market The canola oil sold on the Internet is relatively small, and the taste is too single, the function and effect of nutrition and health care are not obvious, and it cannot satisfy people who pursue high-level and high-quality life; therefore, a kind of canola oil that can...

Examples

Embodiment 1

[0016] In the embodiment of the present invention, an apple-flavored canola oil for reducing fire is made from the following raw materials in parts by weight: 295 parts of canola seeds, 18 parts of apples, 0.14 parts of Baiyaozi extract, and 0.11 parts of seaweed extract , 0.06 parts of puerarin, 8.4 parts of taro, 9.5 parts of broccoli, 46 parts of chicory juice;

[0017] The preparation method of described fire reducing apple-flavored canola oil specifically comprises the following steps:

[0018] (1) Wash the canola seeds, soak them in water at a temperature of 58°C for 370 minutes, filter the water out, put them in a freezer at a temperature of -13°C and freeze them for 230 minutes, take them out, and place them in a drum at a temperature of 88°C Fry in a frying pan at constant temperature for 470s, raise the temperature to 108°C at a heating rate of 2.7°C / min, fry at a constant temperature for 650s, cool down to 93°C at a cooling rate of 1.3°C / min, fry at a constant tempe...

Embodiment 2

[0025] In the embodiment of the present invention, an apple-flavored canola oil for reducing fire is made of the following raw materials in parts by weight: 298 parts of canola seeds, 18.5 parts of apples, 0.145 parts of Baiyaozi extract, and 0.115 parts of seaweed extract , 0.065 parts of puerarin, 8.5 parts of taro, 9.6 parts of broccoli, 47 parts of chicory juice;

[0026] The preparation method of described fire reducing apple-flavored canola oil specifically comprises the following steps:

[0027] (1) Wash the canola seeds, soak them in water at a temperature of 58.5°C for 375 minutes, filter them out, put them in a freezer at a temperature of -12.5°C and freeze them for 235 minutes, take them out, and place them in a drum at a temperature of 88.5°C Stir-fry at constant temperature in the wok for 475s, raise the temperature to 108.5°C at a heating rate of 2.75°C / min, stir-fry at a constant temperature for 655s, cool down to 93.5°C at a cooling rate of 1.35°C / min, stir-fry...

Embodiment 3

[0034] In the embodiment of the present invention, an apple-flavored canola oil for reducing fire is made from the following raw materials in parts by weight: 300 parts of canola seeds, 19 parts of apples, 0.15 parts of Baiyaozi extract, and 0.12 parts of seaweed extract , 0.07 parts of puerarin, 8.8 parts of taro, 9.7 parts of broccoli, 48 parts of chicory juice;

[0035] The preparation method of described fire reducing apple-flavored canola oil specifically comprises the following steps:

[0036] (1) Wash the canola seeds, soak them in water at a temperature of 59°C for 380 minutes, filter the water out, put them in a freezer at a temperature of -12°C and freeze them for 240 minutes, take them out, and place them in a drum at a temperature of 89°C Fry in a frying pan at constant temperature for 480s, raise the temperature to 109°C at a heating rate of 2.8°C / min, fry at a constant temperature for 660s, cool down to 94°C at a cooling rate of 1.4°C / min, fry at a constant tempe...

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