Special frying blend oil with long frying life and preparation method of special frying blend oil

Abstract

The invention relates to the technical field of edible blend oil, and discloses special blend oil for frying with long frying life and a preparation method of the special blend oil for frying, the blend oil comprises soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower seed oil, the soybean oil accounts for 30.0%-47.5% by volume, the peanut oil accounts for 15.0%-28.5% by volume, the cottonseed oil accounts for 20.0%-25.0% by volume, the rapeseed oil accounts for 5.0%-10.0% by volume, and the sunflower seed oil accounts for 10.0%-15% by volume. The volume ratio of the soybean oil to the peanut oil to the cottonseed oil to the rapeseed oil to the sunflower seed oil is 0.40: 0.150: 0.250: 0.10: 0.10. According to the formula of the blend oil, after the oil is fried for 30 times, the acid value is between 0.43 mg / g and 0.86 mg / g, the peroxide value is between 0.001721 g / 100g and 0.001923 g / 100g, and the content of polar components is between 6.42% and 11.4%. The contents of benzopyrene, acrylamide and heterocyclic amine are gradually increased in the process of frying for 30 times, and the contents of acrylamide and heterocyclic amine except benzopyrene meet the standard. The frying blend oil prepared according to the proportion range can be repeatedly fried for more than 90 times, and the acid value, the peroxide value and the polar components still meet the standard requirements.

Description

Technical Field

[0001] The invention relates to the technical field of edible blended oil, in particular to a special blended oil for frying with a long frying life and a preparation method thereof. Background Art

[0002] Fried food has always been a favorite of consumers as a traditional Chinese food. However, during the high-temperature frying process, edible oil will undergo a series of complex chemical changes due to contact with oxygen, water and food, resulting in increased viscosity and foam, the so-called "rancid" smell, and various toxic and harmful substances such as free fatty acids, non-saponifiable products, and cyclic compounds. Long-term consumption of spoiled oils will have adverse effects on human health and may even cause cancer. Animal experiment results show that repeatedly used frying oil is mutagenic. On the other hand, the market supervision department lacks efficient detection methods for frying oil on the market, which has left frying oil in a vacuum of food safety supervision, causing potential long-term harm to consumers' health.

[0003] In the prior art, the frying oil used by small and medium-sized catering institutions is mainly soybean oil (32%) and soybean salad oil (36%), and no special frying oil is used. This is mainly because soybean oil has a good fatty acid composition, of which palmitic acid accounts for about 7% to 10%, stearic acid accounts for about 2% to 5%, and linoleic acid accounts for about 50% to 60%. Linoleic acid has the effect of significantly reducing serum cholesterol content and preventing cardiovascular and cerebrovascular diseases. The phospholipids in soybeans are mainly lecithin, cephalin, etc. Lecithin can stimulate the brain to be active, help improve memory, delay aging, etc. However, with the increase of frying times, the distribution of soybean oil, especially oxidized triglyceride oligomers, oxidized triglyceride dimers and oxidized triglycerides in the residual oil and absorbed oil will increase. When the soybean frying oil temperature is controlled at 180°C and the single frying time is 7 minutes, when the frying times reach 60 times, the total polar component content has reached 33.6%, exceeding the standard value by nearly 30%. In view of this, we proposed a special frying blended oil with a long frying life and a preparation method thereof. Summary of the invention

[0004] The object of the present invention is to provide a special blended oil for frying with a long frying life and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0005] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a special blended oil for frying with a long frying life, the blended oil comprising soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil, and the volume proportions are 30.0%-47.5% of soybean oil, 15.0%-28.5% of peanut oil, 20.0%-25.0% of cottonseed oil, 5.0%-10.0% of rapeseed oil and 10.0%-15% of sunflower oil respectively.

[0006] Optionally, the volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.150:0.250:0.10:0.10.

[0007] Optionally, the volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.45:0.150:0.20:0.10:0.10.

[0008] Optionally, the volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.475:0.150:0.250:0.50:0.075.

[0009] Optionally, the volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.050:0.10.

[0010] Optionally, the volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.10:0.050.

[0011] Optionally, the volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.075:0.075.

[0012] The present invention also provides a method for preparing a special blended oil for frying with a long frying life, the preparation method comprising the following steps:

[0013] S1. Weigh soybean oil, peanut oil, cottonseed oil, rapeseed oil, and sunflower oil according to preset amounts;

[0014] S2. Pour the weighed substances into a thermostatic tank at 35° C., stir and blend them evenly for 30 minutes, let them stand, and filter them to obtain the special blended oil for frying.

[0015] Compared with the prior art, the present invention provides a special blended oil for frying with a long frying life and a preparation method thereof, which has the following beneficial effects:

[0016] The invention discloses a special frying blended oil with a long frying life and a preparation method thereof. The blended oil formula has an acid value between 0.43 and 0.86 mg / g, a peroxide value between 0.001721 and 0.001923 g / 100 g, and a polar component content between 6.42% and 11.4% after frying for 30 times. The contents of benzopyrene, acrylamide and heterocyclic amines gradually increase during frying for 30 times, and the contents of acrylamide and heterocyclic amines except benzopyrene meet the standards. The frying blended oil prepared by using the proportion range can be repeatedly fried for more than 90 times, and the acid value, peroxide value and polar components still meet the standard requirements. The comprehensive cost calculated according to the service life saves about 50% compared with commercially available cooking oil. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The figure is a schematic diagram of the matrix for designing the frying blend oil formula of the present invention. DETAILED DESCRIPTION

[0018] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] like Figure 1 As shown, the present invention provides a technical solution: a special blended oil for frying with a long frying life, the blended oil comprising soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil, and the volume proportions are 30.0%-47.5% of soybean oil, 15.0%-28.5% of peanut oil, 20.0%-25.0% of cottonseed oil, 5.0%-10.0% of rapeseed oil and 10.0%-15% of sunflower oil respectively.

[0020] The volume ratio of soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.150:0.250:0.10:0.10.

[0021] The volume ratio of soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.45:0.150:0.20:0.10:0.10.

[0022] The volume ratio of soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.475:0.150:0.250:0.50:0.075.

[0023] The volume ratio of soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.050:0.10.

[0024] The volume ratio of soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.10:0.050.

[0025] The volume ratio of soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.075:0.075.

[0026] This embodiment also provides a method for preparing a special frying blended oil with a long frying life, comprising the following steps:

[0027] S1. Weigh soybean oil, peanut oil, cottonseed oil, rapeseed oil, and sunflower oil according to preset amounts;

[0028] S2. Pour the weighed substances into a constant temperature tank at 35°C, stir and blend them evenly for 30 minutes, let them stand, and filter them to obtain a special blending oil for frying.

[0029] like Figure 1 As shown in the figure, multiple frying blended oil formulas were designed using the Doehlert design matrix (design expert experimental design software). Select mixture to perform the mixture experiment optimization analysis, select the 5 edible oils to be mixed, fill in the maximum and minimum values ​​for experimental design, R1, R2 and R3 represent the acid value, peroxide value and polar component content measured after 30 frying experiments, and 26 blended oil formulas were obtained after running the software. Among them, A represents soybean oil, B represents peanut oil, C represents cottonseed oil, D represents rapeseed oil, and E represents sunflower oil. R1 represents acid value, R2 represents peroxide value, and R3 represents polar component value.

[0030] The data on the changes in the contents of benzopyrene, acrylamide and heterocyclic amines in frying blended oil during frying are shown in the following table:

[0031]

[0032]

[0033] During 30 frying times, the contents of benzopyrene, acrylamide and heterocyclic amines gradually increased. Except for benzopyrene, the contents of acrylamide and heterocyclic amines were in compliance with the standards.

[0034] As an application of this embodiment: the acid value of the blended oil formula after frying 30 times is between 0.43 and 0.86 mg / g, the peroxide value is between 0.001721 and 0.001923 g / 100 g, and the polar component content is between 6.42% and 11.4%. The contents of benzopyrene, acrylamide and heterocyclic amines gradually increase during frying 30 times, and the contents of acrylamide and heterocyclic amines meet the standards except for benzopyrene. The frying blended oil using this ratio range can be repeatedly fried for more than 90 times, and the acid value, peroxide value and polar components still meet the standard requirements. The comprehensive cost calculated according to the service life saves about 50% compared with commercial cooking oil.

[0035] The above generally describes the present invention in detail, but it is obvious to a person skilled in the art that some modifications or improvements can be made to the present invention. Therefore, modifications or improvements that do not depart from the spirit of the present invention are within the scope of protection of the present invention.

Claims

1. A special blended oil for frying with a long frying life, characterized in that: The blended oil includes soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil, and the volume proportions are respectively 30.0%-47.5% of soybean oil, 15.0%-28.5% of peanut oil, 20.0%-25.0% of cottonseed oil, 5.0%-10.0% of rapeseed oil and 10.0%-15% of sunflower oil.

2. The special blended oil for frying with long frying life according to claim 1, characterized in that: The volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.150:0.250:0.10:0.

10.

3. The special blended oil for frying with long frying life and the preparation method thereof according to claim 1, characterized in that: The volume ratio of soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.45:0.150:0.20:0.10:0.

10.

4. The special blended oil for frying with long frying life and the preparation method thereof according to claim 1, characterized in that: The volume proportions of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil are 0.475:0.150:0.250:0.50:0.

075.

5. The special blended oil for frying with long frying life and the preparation method thereof according to claim 1, characterized in that: The volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.050:0.

10.

6. The special blended oil for frying with long frying life and the preparation method thereof according to claim 1, characterized in that: The volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.10:0.

050.

7. The special blended oil for frying with long frying life and the preparation method thereof according to claim 1, characterized in that: The volume ratio of the soybean oil, peanut oil, cottonseed oil, rapeseed oil and sunflower oil is 0.40:0.200:0.250:0.075:0.

075.

8. A method for preparing the special blended oil for frying with a long frying life as claimed in any one of claims 1 to 7, characterized in that: The preparation method comprises the following steps: S1. Weigh soybean oil, peanut oil, cottonseed oil, rapeseed oil, and sunflower oil according to preset amounts; S2. Pour the weighed substances into a thermostatic tank at 35° C., stir and blend them evenly for 30 minutes, let them stand, and filter them to obtain the special blended oil for frying.

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