A special blend oil with high antioxidant activity for porridge and its preparation method

Abstract

This invention relates to the field of edible oil technology, specifically to a blended oil for pilaf with high antioxidant activity and its preparation method. The blended oil uses mustard oil, flaxseed oil, safflower seed oil, and sunflower seed oil as base oils, and adds specific proportions of fresh and dried spices; the dried spices include at least cumin, fennel, and pomegranate peel. The preparation method employs a segmented temperature-controlled extraction process: first, the fresh spices are fried at high temperature to dehydrate them; then, the dried spices are extracted; and finally, the oil is cooled and filtered. This invention significantly improves the antioxidant capacity and oxidative stability of the oil by optimizing the fatty acid ratio and adding natural antioxidants. Simultaneously, it achieves standardized flavor, perfectly adapting to the cooking conditions of pilaf, which involve "high-temperature stir-frying + long-term simmering," eliminating the need for on-site mixing, simplifying the cooking process, and offering the advantages of health, stability, and convenience.

Description

Technical Field

[0001] This invention relates to the field of edible oil technology, specifically to a blended oil with high antioxidant activity for pilaf and its preparation method. Background Technology

[0002] As a traditional and distinctive delicacy, the flavor of pilaf is closely related to the blending of oils used in its cooking, and the quality of the oils directly affects the health of the eater and the quality of the finished pilaf. Currently, the oils used in cooking pilaf in this region have several technical defects, specifically: First, the traditional oil ratio for pilaf is unscientific, often using single vegetable oils or artificially blended oils, resulting in excessively high saturated fatty acid content and an imbalance in the ratio of n-6 to n-3 fatty acids. Long-term consumption can easily increase the risk of elevated blood lipids and hyperlipidemia. Second, the seasoning of pilaf relies on the cook manually mixing oils and adding spices on-site, with the proportions depending entirely on personal experience. This is not only cumbersome and time-consuming, but also leads to significant differences in flavor between different batches and by different cooks, making it difficult to standardize the flavor. Furthermore, the traditional high-temperature frying method for spices easily causes oil oxidation, volatilization of flavor substances in spices, and destruction of functional components, further affecting the flavor and nutrition of pilaf. Third, ordinary blended oils or artificially blended oils are difficult to adapt to the unique cooking conditions of pilaf. Under the complex environment of high-temperature frying followed by long-term simmering and the coexistence of water and oil, problems such as poor oil emulsification and oxidative rancidity can easily occur, thus affecting the sensory taste and food safety of pilaf. The aforementioned defects collectively hinder the industrial-scale promotion of pilaf-specific oils and also fail to meet consumers' demands for healthy eating and standardized flavors.

[0003] Traditional drawbacks: Traditional pilaf often uses mutton fat or a single type of highly saturated fat, resulting in an extremely unbalanced fatty acid composition. Long-term consumption increases the risk of dyslipidemia.

[0004] Stability Challenges: Pilaf cooking involves high-temperature stir-frying and a 40-60 minute simmering process with water. Healthy oils rich in polyunsaturated fatty acids (such as linolenic acid) (such as sesame oil and safflower oil) are highly susceptible to oxidation and rancidity during this process, producing off-flavors and harmful substances.

[0005] Lack of standardization: In daily pilaf preparation, the oil used by pilaf makers is often prepared on-site using a variety of vegetable oils based on their experience, which has not yet achieved true precision and standardization; in addition, the addition of spices currently relies on experience, resulting in inconsistent flavors, and the antioxidant active ingredients in the spices cannot be effectively extracted and utilized. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the present invention aims to provide a blended oil specifically for pilaf with high antioxidant activity and its preparation method. This eliminates the need for cooks to mix the oil on-site, simplifying the pilaf cooking process. Furthermore, by optimizing the selection and proportion of oil ingredients, it enhances the aroma and taste of the cooked pilaf. It also solves the problem that ordinary blended oils are difficult to adapt to the specific cooking conditions of pilaf by optimizing its stability in a water-oil system through a specific oil ratio, thus improving the sensory quality of the finished pilaf. Additionally, it addresses the technical problem of unreasonable fatty acid structure in existing pilaf oils, which easily induces the risk of hyperlipidemia. By precisely constructing a fatty acid ratio model, it provides an oil formula that can significantly reduce or not significantly increase the risk of hyperlipidemia. Finally, it addresses the problem of healthy oils easily oxidizing and becoming rancid during pilaf cooking by improving the chemical stability of the oil through the synergistic effect of natural antioxidant components. This invention fills a market gap and achieves standardized and precise preparation of blended oils for pilaf.

[0007] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A special blending oil for pilaf with high antioxidant activity is made from the following raw materials in parts by weight: 50-1000 parts of base oil system, 3-110 parts of fresh spice components, and 1-40 parts of dried spice components; wherein the base oil system consists of mustard oil, flaxseed oil, safflower seed oil, and sunflower oil; the dried spice components include pomegranate peel and gardenia, wherein pomegranate peel is 1-30 parts and gardenia is 2-5 parts.

[0008] In a preferred embodiment of the present invention, the base oil system comprises, by weight, 50-150 parts safflower seed oil, 100-300 parts mustard oil, and 600-800 parts flaxseed oil or sunflower oil.

[0009] In a preferred embodiment of the present invention, the fresh spice components, by weight, are 30-80 parts of scallion, 30-80 parts of onion, 5-20 parts of coriander, 5-15 parts of ginger, 5-15 parts of garlic, and 0-1 part of apple.

[0010] In a preferred embodiment of the present invention, the dried spice components may further include any one or more of the following: fennel, gardenia, pomegranate peel, cloves, apple, bay leaf, whole cumin seeds, cardamom, star anise, cinnamon, white pepper, and dried tangerine peel.

[0011] In a preferred embodiment of the present invention, the dried spice components, by weight, are: 0.5-5 parts cardamom, 0-4 parts bay leaves, 1-30 parts whole cumin seeds, 1-30 parts fennel seeds, 1-30 parts cloves, 1-30 parts star anise, 1-30 parts whole white peppercorns, 1-30 parts cinnamon, and 1-30 parts dried tangerine peel.

[0012] The preparation method of the specially formulated oil for pilaf with high antioxidant activity includes the following steps: Weigh out mustard oil, flaxseed oil, safflower oil and sunflower oil in proportion and mix them to obtain a base blended oil.

[0013] The fresh spice components are pretreated to obtain pretreated fresh spice components.

[0014] Heat the base mixed oil to a higher temperature, add the pretreated fresh spice components, and simmer at a low temperature of 60℃-80℃ for 1-2 hours until the fresh spices turn golden yellow and the moisture is basically removed.

[0015] After the cooking process is complete, dry spice components are added for soaking. After cooling, the mixture is filtered to obtain a special blended oil for pilaf with high antioxidant activity.

[0016] In a preferred embodiment of the present invention, the method for pretreating the fresh spice components is as follows: wash the cilantro (with roots), cut the scallions (with roots) into chunks, cut the whole garlic cloves and the ginger (with skin) into slices; simmer over low heat at a temperature of 60℃-80℃ for 1-2 hours; after simmering, stop heating and filter the fresh spices; then add the dried spices and soak until the oil is completely cooled, filter to remove the residue, the filtration is multi-stage filtration, and the filter mesh is 100-200 mesh.

[0017] In a preferred embodiment of the present invention, the resulting pilaf-specific blended oil with high antioxidant activity is packaged in nitrogen-filled, light-proof packaging.

[0018] The application of the blended oil with high antioxidant activity for pilaf as described in this invention in the production of pilaf in the style of Xinjiang, my country and Central Asia, pre-made pilaf products, or as a functional edible oil with low blood lipid risk.

[0019] The application of the blended oil with high antioxidant activity for pilaf in the preparation of pre-made pilaf food is described in this invention. The blended oil is directly adapted to the specific cooking conditions of pilaf, which involves "high-temperature stir-frying followed by long-term simmering", eliminating the need for the cook to mix it on-site.

[0020] Compared with the prior art, the beneficial effects of the present invention are: 1. The pilaf-specific blended oil with high antioxidant activity described in this invention is made from the following raw materials in parts by weight: 50-1000 parts of base oil system, 3-100 parts of fresh spice components, and 1-30 parts of dried spice components; wherein, the base oil system consists of mustard oil, flaxseed oil, safflower seed oil, and sunflower oil; the dried spice components include pomegranate peel and gardenia, wherein pomegranate peel is 1-30 parts and gardenia is 2-5 parts; it has been found that pomegranate peel and gardenia, in a specific ratio, can significantly enhance the antioxidant capacity of the flaxseed oil / safflower oil system under the pilaf simmering environment; through the scientific formulation of specific base oil components, the stability of the oil under the special working conditions of "high-temperature stir-frying + long-term simmering + water and oil coexistence" in pilaf is optimized, solving the problems of poor emulsification and oxidative rancidity of ordinary blended oils, and ensuring the sensory quality of the finished pilaf.

[0021] 2. The blended oil for pilaf described in this invention, which has high antioxidant activity, precisely constructs a fatty acid ratio model adapted to the cooking scenario of pilaf, strictly controls the content of saturated fatty acids (SFA), optimizes the ratio of n-6 to n-3 fatty acids, achieves the core health requirement of "low blood lipid risk", and at the same time takes into account the oily and moist taste required for pilaf, thus solving the problem of unreasonable fatty acid structure of traditional oils.

[0022] 3. The pilaf-specific blending oil with high antioxidant activity described in this invention adopts a standardized extraction process (different from traditional high-temperature frying), which precisely controls parameters such as extraction temperature and time to achieve efficient retention of spice flavor substances and protection of functional components. At the same time, it solidifies flavor standards and solves the problems of unstable flavor and easy destruction of nutrients in on-site blending. Attached Figure Description

[0023] Figure 1 The graph shows the DPPH free radical scavenging capacity of three blended oils.

[0024] Figure 2 The graph shows the acid value determination results of three blended oils. Detailed Implementation

[0025] The following detailed description, in conjunction with embodiments of the present invention and accompanying drawings, provides a clear and complete illustration of the technical solutions in these embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0026] It should be noted that all technical terms used in this invention are for the purpose of describing specific embodiments only and are not intended to limit the scope of protection of this invention. Unless otherwise specified, all raw materials, reagents, instruments and equipment used in the following embodiments of this invention can be purchased from the market or prepared by existing methods.

[0027] Example 1 (Blended Oil 1) The raw material for a special blended oil for pilaf with high antioxidant activity: (1) Base oil system (1000 parts): 200 parts mustard oil, 700 parts flaxseed oil, and 100 parts safflower seed oil.

[0028] (2) Fresh spice components (110 parts): 15 parts coriander, 10 parts ginger, 10 parts garlic, 70 parts scallions, and 5 parts whole cumin seeds.

[0029] (3) Dry spice components (10 parts): 2 parts fennel, 3 parts gardenia, 2 parts pomegranate peel, 2 parts cloves, 1 part apple.

[0030] A method for preparing a pilaf-specific blended oil with high antioxidant activity: (1) Mix the base oils in a certain proportion to obtain a base blended oil; (2) Wash the fresh spices, cut the scallions into sections, slice the ginger, crush the garlic, cut the onion into chunks, and cut the cilantro into sections; (3) Heat the base mixed oil to 80°C over low heat, add all the fresh spices, keep the oil temperature at 80°C and simmer for 1.5 hours until the fresh spices turn golden yellow and the moisture is removed, then remove the residue. (4) Stop heating, add the pre-mixed whole dried spices, and extract until cooled; (5) After naturally cooling to room temperature, filter through a 150-mesh filter to obtain a clear and transparent blended oil; (6) Nitrogen-filled, light-proof filling.

[0031] Example 2 (Blended Oil 2) The raw material for a special blended oil for pilaf with high antioxidant activity: (1) Base oil system (1000 parts): 500 parts flaxseed oil and 500 parts safflower seed oil.

[0032] (2) Fresh spice components (87 parts): 7 parts coriander, 5 parts ginger, 5 parts garlic, 35 parts scallion, and 35 parts onion.

[0033] (3) Dry spice components (4 parts): 4 parts bay leaves.

[0034] (4) The preparation method is the same as in Example 1. In step (3), the oil temperature is controlled at 80°C, and in step (4), the oil is extracted until it cools naturally.

[0035] Example 3 (Blended Oil 3) The raw material for a special blended oil for pilaf with high antioxidant activity: (1) Base oil system (1000 parts): 700 parts sunflower seed oil and 300 parts safflower seed oil.

[0036] (2) Fresh spice components (175 parts): 15 parts coriander, 10 parts ginger, 10 parts garlic, 70 parts scallion, and 70 parts onion.

[0037] (3) Dry spice components (30 parts): 4 parts bay leaves, 4 parts whole cumin seeds, 2 parts fennel seeds, 3 parts gardenia fruit, 2 parts pomegranate peel, 1 part cardamom, 5 parts star anise, 5 parts cinnamon, 4 parts whole white pepper, and 10 parts dried tangerine peel.

[0038] (4) The preparation method is the same as in Example 1. In step (3), the oil temperature is controlled at 80°C, and in step (4), the oil is extracted until it cools naturally.

[0039] All base oils are commercially available ordinary oils.

[0040] Results Analysis DPPH free radical scavenging capacity determination: 1.25 g of each of the three different pilaf blending oils were weighed and diluted to 5 mL with dimethyl sulfoxide (DMSO) to prepare 250 mg / mL oil samples. These samples were then diluted with DMSO to create different concentration gradients. 100 µL of the sample dilution was mixed with 100 µL of DPPH solution (200 µmol / L, dissolved in anhydrous ethanol) in a 96-well plate and reacted at room temperature in the dark for 30 min. The absorbance was measured at 517 nm using a microplate reader. The scavenging rate was calculated using the absorbance values ​​of different concentrations of the sample.

[0041] The results of the DPPH free radical scavenging ability of the three blended oils are as follows: Figure 1 As shown, when the concentration was increased to 250 mg / mL, the DPPH free radical scavenging rates of blended oils 1, 3, and 3 were 32.34%, 38.44%, and 72.97%, respectively. Among them, the free radical scavenging rate of blended oil 3 was superior to that of the other two blended oils.

[0042] Acid value determination: Determined according to GB 5009.229-2016. Take 4 mL to 5 mL of the oil sample solution into a 10 mL centrifuge tube, add 2 mL of copper acetate solution, cap the tube, and place it on a vortex mixer to mix for 30 s. Then let it stand to allow the solution to separate into layers. Take the supernatant and filter it through a filter membrane. Using a 1 cm cuvette, with 0.0 mg / mL oleic acid standard working solution as a reference, measure the absorbance at a wavelength of 710 nm. According to the standard curve, obtain the total free fatty acid concentration (calculated as oleic acid) in the sample solution and convert it into the acid value of the sample.

[0043] Acid value is a key indicator for measuring the free fatty acid content in oils and oily foods. It can effectively evaluate the quality of oils and ensure food safety. The acid value determination results of three blended oils are as follows: Figure 2 As shown. From Figure 2 The results show that the acid values ​​of the three oils are all in the range of 0.15 to 1.59 mg / g. The acid values ​​of the three blended oils are 1.59 mg / g, 0.51 mg / g and 0.15 mg / g, respectively. All of these are far below the general limit for acid value of edible vegetable oils (usually ≤3 mg / g), indicating that the oils are at a low level, have high freshness, have not undergone obvious oxidative rancidity, are safe in quality, and meet the quality requirements for edible oils.

[0044] Peroxide value determination: Determined by indicated titration method according to GB 5009.227-2016. Dissolve the above three blended oils in a chloroform-glacial acetic acid solution. The peroxides react with potassium iodide to generate iodine, which is then titrated with a standard sodium thiosulfate solution. The peroxide value is expressed as the mass fraction of iodine equivalent to the peroxide or the number of millimoles of active oxygen per kg of sample. Sample determination should be avoided under direct sunlight. Weigh 2-3 g (accurate to 0.001 g) of the prepared sample and place it in a 250 mL iodine flask. Add 30 mL of chloroform-glacial acetic acid solution and gently shake until completely dissolved. Accurately add 1.00 mL of saturated potassium iodide solution, seal the flask tightly, and gently shake for 0.5 min. Place in the dark for 3 min. Add 100 mL of water to the solution, shake well, and immediately titrate the precipitated iodine with a standard sodium thiosulfate solution (0.002 mol / L for estimated peroxide value of 0.15 g / 100 g or less; 0.01 mol / L for estimated peroxide value greater than 0.15 g / 100 g). Titrate until a pale yellow color is reached, then add 1 mL of starch indicator, continue titrating, and shake vigorously until the blue color disappears. Perform a blank test simultaneously. The volume V of standard sodium thiosulfate solution consumed in the blank test should not exceed 0.1 mL.

[0045] Table 1 shows the peroxide value test results for the three blended oils. The peroxide value test results of the three blended oils are shown in Table 1. The three samples were ranked according to their peroxide values ​​as follows: Blended Oil 1 > Blended Oil 2 > Blended Oil 3. All three samples had extremely low peroxide values ​​(all <0.34 mg / 100g), far below the hygiene limits for most edible vegetable oils (usually ≤5~10 mg / 100g), indicating that the samples had very low oxidation levels, high oil freshness, and stable quality.

[0046] Vitamin E content determination: The colorimetric method described in the experimental report was used. Following the national standard method, the sample was first pretreated by hydrolysis, extraction, and dehydration. Then, in the first step, 10 mL of the treated petroleum ether extract was added to a 15 mL centrifuge, 2 mL of ferric chloride solution was added, and the mixture was shaken well and placed in a 30℃ constant temperature water bath for 15 min. After cooling to room temperature, the colorimetric reaction was performed. In the second step, using petroleum ether as a blank control, the absorbance of the sample solution was measured at the same wavelength (530 nm) as the vitamin E standard curve. Finally, a blank test was performed: 10 mL of petroleum ether was added to a 15 mL centrifuge, 2 mL of ferric chloride solution was added, and the colorimetric reaction was performed and the absorbance was measured following the same steps.

[0047] Table 2 shows the results of vitamin E content determination for the three blended oils. The results of vitamin E content determination for the three blended oils are shown in Table 2. The results show that all three blended oils contain a certain amount of vitamin E, ranging from 8.81 mg / 100g to 13.66 mg / 100g, indicating good overall nutritional quality. The vitamin E content is ranked from highest to lowest as follows: Blended Oil 3 > Blended Oil 2 > Blended Oil 1.

[0048] Applications of this invention: (1) Special cooking purpose: This product is specially designed for cooking pilaf, a unique delicacy in Xinjiang, my country and Central Asia, and is adapted to the unique cooking process of pilaf, which involves "stir-frying meat and vegetables at high temperature first and then simmering with water for a long time".

[0049] (2) Health benefits: This is used to build a dietary pattern with low blood lipid risk. By adjusting the ratio of safflower oil (high in linoleic acid) to flaxseed oil (alpha-linolenic acid), the intake of essential fatty acids in the human body is regulated.

[0050] By utilizing the natural antioxidant properties of extracts such as pomegranate peel, gardenia, and sea buckthorn (if added), the production of oil oxidation products during high-temperature cooking can be reduced.

[0051] (3) Standardized industrial use: Used for standardized seasoning of pre-made pilaf and pilaf chain stores to solve the problem of flavor fluctuation caused by traditional manual feeding.

[0052] This invention aims to address three core technical problems existing in the cooking oils used for pilaf. Specifically, its objectives are as follows: First, to solve the technical problem of the unreasonable fatty acid structure of traditional pilaf oils, which easily induces the risk of hyperlipidemia, by precisely constructing a fatty acid ratio model to provide a pilaf-specific blended oil formula that can significantly reduce or not significantly increase the risk of hyperlipidemia. Second, to solve the problems of volatile flavor substances, poor oxidative stability, and the destruction of functional components by traditional hot extraction methods in the industrial production of pilaf seasoning oils, by achieving dual solidification of flavor and nutrition through a standardized extraction process, while simultaneously solving the problem of flavor instability caused by on-site mixing. Third, to solve the problem that ordinary blended oils are difficult to adapt to the specific cooking conditions of pilaf (high-temperature stir-frying followed by long-term simmering, and the coexistence of water and oil), by optimizing its stability in the water-oil system through a specific oil ratio, thereby improving the sensory quality of the finished pilaf. Based on this, the industrialized and standardized production of pilaf blended oils can be achieved, eliminating the need for cooks to mix on-site, simplifying the cooking process, lowering the cooking threshold, and allowing ordinary cooks to make flavorful, healthy, and safe pilaf.

[0053] It should be noted that when numerical ranges are involved in this invention, it should be understood that both endpoints of each numerical range and any value between the two endpoints can be selected. Since the steps and methods used are the same as in the embodiments, preferred embodiments are described here to avoid redundancy. Although preferred embodiments of the invention have been described, those skilled in the art, once they understand the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of this invention.

[0054] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A special blend oil for gruel having high antioxidant activity, characterized by comprising, It is made from the following raw materials in parts by weight: 50-1000 parts of base oil system, 3-110 parts of fresh spice components, and 1-40 parts of dried spice components; wherein the base oil system consists of mustard oil, flaxseed oil, safflower seed oil and sunflower oil; the dried spice components include pomegranate peel and gardenia, wherein pomegranate peel is 1-30 parts and gardenia is 2-5 parts.

2. The special blend oil for gruel having high antioxidant activity according to claim 1, characterized by, The base oil system, by weight, consists of 50-150 parts safflower seed oil, 100-300 parts mustard oil, and 600-800 parts flaxseed oil or sunflower oil.

3. The special blend oil for gruel having high antioxidant activity according to claim 1, characterized by, The fresh spice components, by weight, are: 30-80 parts scallion, 30-80 parts onion, 5-20 parts cilantro, 5-15 parts ginger, 5-15 parts garlic, and 0-1 part apple.

4. The special blend oil for gruel having high antioxidant activity according to claim 1, characterized by, The dried spice components may also include any one or more of the following: fennel seeds, gardenia fruit, pomegranate peel, cloves, apple, bay leaves, whole cumin seeds, cardamom, star anise, cinnamon, white pepper, and dried tangerine peel.

5. The special blend oil for gruel having high antioxidative activity according to claim 4, characterized by, The dried spice components, by weight, are: cardamom 0.5-5 parts, bay leaves 0-4 parts, whole cumin 1-30 parts, fennel 1-30 parts, cloves 1-30 parts, star anise 1-30 parts, whole white pepper 1-30 parts, cinnamon 1-30 parts, and dried tangerine peel 1-30 parts.

6. The method for preparing the pilaf-specific blended oil with high antioxidant activity according to claim 1, characterized in that, Includes the following steps: Weigh out flaxseed oil, safflower seed oil, mustard oil and sunflower oil in proportion and mix them to obtain a basic blended oil; The fresh spice components are pretreated to obtain the pretreated fresh spice components; The base mixed oil is heated to a higher temperature, and the pretreated fresh spice components are added and simmered until the fresh spices turn golden yellow and the moisture is almost completely removed. After the cooking process is complete, dry spice components are added for infusion, and after cooling, the mixture is filtered to obtain a special blended oil for pilaf with high antioxidant activity.

7. The method for preparing the pilaf-specific blended oil with high antioxidant activity according to claim 6, characterized in that, The method for pre-treating the fresh spice components is as follows: wash the cilantro (with roots), cut the scallions (with roots) into chunks, cut the garlic cloves whole, and slice the ginger (with skin); simmer at a low temperature of 60℃-80℃ for 1-2 hours; after simmering, filter to remove the residue. The filtration is a multi-stage filtration, performed 2-5 times, with a filter mesh size of 100-200 mesh.

8. The blended oil for pilaf with high antioxidant activity according to claim 1, characterized in that, The resulting pilaf-specific blended oil with high antioxidant activity was packaged in nitrogen-filled, light-proof packaging.

9. The application of the pilaf-specific blended oil with high antioxidant activity as described in claim 1 in the preparation of pilaf, pre-made pilaf products, or as a functional edible oil with low blood lipid risk.

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