16 results about "Dietary Oils" patented technology

This invention relates to the field of oil and fat synthesis technology, specifically to a method for preparing nervonic acid monoglyceride. In this invention, nervonic acid and glycerol are used as raw materials, and an esterification reaction is carried out under microwave assistance to obtain a first mixture containing nervonic acid monoglyceride, nervonic acid diglyceride, nervonic acid triglyceride, unreacted nervonic acid and glycerol, and a catalyst. Glycerol and the catalyst are removed by ethyl acetate extraction to obtain a second mixture. Subsequently, taking advantage of the temperature-sensitive nature of nervonic acid monoglyceride in edible oils, it is separated and purified to obtain nervonic acid monoglyceride. The esterification reaction under microwave assistance not only avoids the corrosion and contamination problems caused by traditional acid catalysts, but also significantly shortens the esterification reaction time, improves synthesis efficiency, and effectively inhibits the isomerization of cis-nervonic acid during the reaction, ensuring the stability of the product configuration.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

This invention provides a method for producing an edible oil composition that can easily suppress the oxidative degradation of refined edible oils, and a method for regenerating refined edible oils that have deteriorated due to oxidation. [Solution] The present invention provides a method for producing an edible oil composition, characterized by adding an effective amount of phosphoric acid to refined edible oil to suppress the oxidation of the refined edible oil, thereby obtaining an edible oil composition containing the phosphoric acid. The present invention provides a method for regenerating refined edible oil, characterized by adding phosphoric acid to refined edible oil with an elevated peroxide value and heating it.

The application discloses a normal-temperature low-fat batter and a preparation method and application thereof; the batter is prepared by mixing a water phase and an oil phase; the mass ratio of the water phase to the oil phase is 3:7-7:3; based on the total mass of the water phase, the mass percentages of components in the water phase are as follows: chitosan 0.1-3%, skimmed milk powder 10-25%, concentrated vegetable and fruit juice 3-5%, soluble dietary fiber polysaccharide 1-5% and edible salt 0.1-0.5%, and the rest is acetic acid aqueous solution; based on the total mass of the oil phase, the mass percentages of components in the oil phase are as follows: edible oil 97-99.9% and food emulsifier 0.1-3%; the batter is stable at normal temperature and has good formability, and can be used as a batter coating layer of baked products such as cakes, biscuits and toasts and other normal-temperature sales food.

Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

The present application relates to the technical field of edible oil production, in particular to a preparation method of high-oleic peanut oil with high removal efficiency of aflatoxin, which comprises five core steps of two-stage low-temperature drying pretreatment of high-oleic peanut raw material, low-temperature and moderate-temperature gradient steaming and frying and pressing, coupling of nanometer composite adsorbent and gradient microwave field for synergistic removal of aflatoxin, precise separation and low-temperature physical refining, online quality control and nitrogen filling preservation. The present application realizes accurate regulation and control of process parameters through aflatoxin dynamic adsorption rate model and microwave synergistic detoxification efficiency formula, can make the removal rate of aflatoxin B1 be greater than or equal to 99.5%, the retention rate of oleic acid be greater than or equal to 98%, the content of aflatoxin B1 in finished oil be less than or equal to 0.1 μg / kg, and the generation amount of trans fatty acids be less than or equal to 0.15%, and the present application is suitable for industrialized continuous production, effectively guarantees the edible safety and nutritional quality of products.

The purpose of the present invention is to provide a method for suppressing an increase in the acid value of an oil and fat composition for cooking, wherein the increase is associated with deterioration of oil or fat in the composition. An oil and fat composition for cooking is provided, the composition comprises: an edible oil and / or an edible fat; and an emulsifier. The emulsifier is a polyglycerol fatty acid ester, and has an acid value of 7 or less. The polyglycerol constituting the polyglycerol fatty acid ester has an average degree of polymerization of 2 or more. The emulsifier has an iodine value of 70 or more, and an alkali metal content of 500 ppm or more. The oil and fat composition comprises the emulsifier in an amount of 0.01-5 mass%.

This invention relates to the application of edible oils in the production of vitamin D drops, belonging to the field of pharmaceutical preparation technology. This invention uses specific types of edible oils (such as medium-chain triglycerides) as lubricants in the vitamin D drop pelleting process, which can completely solve the problem of liquid paraffin in vitamin D drops while ensuring pellet quality. Among single edible oils, medium-chain triglycerides and soybean oil produce the best pellet quality, while using a combination of medium-chain triglycerides and soybean oil can further improve pellet quality.

The present application relates to the technical field of bioengineering, and particularly relates to a kind of extraction method of Panax quinquefolium seed natural oil body and application thereof.The method comprises the following steps: after Panax quinquefolium seed is crushed, it is mixed with buffer solution to obtain homogenate liquid; the homogenate liquid is subjected to solid-liquid separation, and filtrate is collected; the filtrate is subjected to high-speed centrifugation under low-temperature conditions, and upper oil body phase is collected, to obtain Panax quinquefolium seed natural oil body. 16 kinds of fatty acid compositions in the Panax quinquefolium seed oil body are identified by GC-MS system, and it is found that the proportion of unsaturated fatty acids is extremely high, wherein the content of linoleic acid is as high as 76.34%, and the Panax quinquefolium seed oil body is rich in polyunsaturated fatty acids such as gamma-linolenic acid, alpha-linolenic acid and arachidonic acid, and no trans fatty acids and short-chain saturated fatty acids are detected. The characteristics make it have multiple nutritional functions such as regulating lipid metabolism, reducing cholesterol and antioxidant, and have broad prospects for developing high-nutrition edible oil or functional food additive.

The application relates to the field of food processing and discloses a preparation method for improving the oxidation stability of oil and edible oil, which comprises the following steps: S1, peeling oilseed kernels to obtain seed coats and kernel seeds; S2, first roasting the seed coats; S3, mixing the roasted seed coats with the kernel seeds, sequentially performing second roasting and pressing to obtain cake meal; S4, homogenizing the cake meal with an alkaline substance and ethanol to obtain a homogenate; S5, mixing the homogenate with glucosidase to perform enzymolysis, thereby obtaining an enzymolysis liquid; and S6, mixing the enzymolysis liquid with vegetable oil to reserve an oil phase; wherein the temperature of the first roasting is 50-90 DEG C higher than that of the second roasting. The method disclosed by the application can significantly increase the content of phenolic substances in edible oil and further improve the oxidation stability of the edible oil.

The present invention provides: a metal ion extraction method for extracting metal ions into an oil phase by mixing an aqueous phase containing metal ions with an oil phase containing an extraction agent, and then separating the phases, the oil phase containing at least one solvent selected from hydrocarbon solvents containing aliphatic hydrocarbons represented by the formula CnH(2n+2) (where n is an integer between 19 and 40) and edible oils, the metal ion extraction method satisfying condition A and / or B below; and an oil phase to be used in a metal ion extraction method, the oil phase containing an extraction agent and at least one solvent selected from the above hydrocarbon solvents and edible oils.　Condition A: The aqueous phase and the oil phase are merged in mid-circulation, and both phases are mixed. Condition B: The mixing temperature of the aqueous phase and the oil phase is between 40°C and 95°C.

The purpose of the present invention is to provide a method for suppressing any increase in acid value associated with deterioration of oils and fats in an oil-and-fat composition used during heat cooking. This oil-and-fat composition for heat cooking contains an edible oil and fat and an emulsifier, wherein the emulsifier has an acid value of 8 or less, oleic acid is contained in a constituent fatty acid, the alkali metal content is 400 ppm or greater, and the emulsifier content of the oil-and-fat composition for heat cooking is 0.01-5 mass%.

The application discloses a kind of edible oil refining extraction equipment, including base, installation on base pressing mechanism, secondary pressing mechanism, refining processing mechanism and oil collection guide mechanism;The pressing mechanism is used to carry out first pressing oil extraction to edible oil raw materials, the secondary pressing mechanism receives the residue discharged by pressing mechanism and carries out secondary pressing oil extraction, the oil and fat obtained by first pressing and secondary pressing is guided to refining processing mechanism by the oil collection guide mechanism, and the oil and fat is discharged after being treated by deacidification, bleaching and deodorization by the refining processing mechanism.The edible oil refining extraction equipment disclosed in the application is integrated in the base, improves the oil and fat extraction rate by pressing mechanism and secondary pressing mechanism, and completes the deacidification, bleaching and deodorization of oil and fat by the aid of oil collection guide mechanism and the connection of refining processing mechanism, and realizes automatic operation by the centralized control of control panel, saves time and effort, and significantly improves the oil and fat extraction rate.

This invention discloses a method for preparing liquid edible salmon oil and the salmon oil itself, comprising the following steps: using chilled salmon belly as raw material, the chilled salmon belly is washed, drained, and minced into a paste; the fish paste is evenly placed in a jacketed kettle, heated, and the temperature inside the kettle is raised to 180-200℃ and maintained for 30-40 minutes; after maintaining the temperature at 180-200℃, the temperature inside the jacketed kettle is cooled to 130-140℃, and 3-5% of the mass of the fish paste is added. High-temperature resistant, oleophobic porous microspheres are used to form a uniformly distributed oxygen barrier layer on the top surface of the oil layer. The mixture is then maintained at 130-140℃ for 2-3 hours, with stirring every 30-35 minutes during this period. After maintaining at 130-140℃ for 2-3 hours, the temperature is lowered to 55-60℃ and stirred continuously at 55-60℃ for 10-15 minutes. The mixture is then filtered, cooled, and allowed to stand. The supernatant is collected to obtain orange-red salmon oil. This application obtains low-fishy salmon edible oil through a heating refining process without other complex treatment methods.

The present disclosure provides a fryer containing a microbially derived oil; comprising a content of monounsaturated fat of at least 90% wt., a polyunsaturated fat of up to 3%, or both, where the fryer consumes less power to cook a food type, as compared to a fryer comprising a plant derived oil used to cook an identical food type, the oil having less aldehydes, alkenals, or alkadenials after cooking as compared to a plant derived oil, in which the oil or fried food comprises a reduced content of total polar materials as compared to a same food cooked in a plant derived oil at a same temperature for a same time, optionally, in which the oil prevents or reduces adhesion of a first particle of the food to a second particle of the food when cooked in the microbially derived oil.

The application belongs to the technical field of fresh-keeping packaging materials, and discloses a degradable edible walnut oil fresh-keeping packaging material, wherein the packaging material is prepared by taking gelatin as a base body, taking dialdehyde polysaccharide and coffee leaf extract as additives, and is used for preparing a packaging material for edible oil and fat which can delay easy oxidation and rancidity; the fresh-keeping packaging material for walnut oil oxidation is verified. The degradable edible packaging material for walnut oil fresh-keeping has excellent water vapor, oxygen and ultraviolet blocking properties and excellent antioxidant properties, and has good mechanical properties and heat sealing properties, can effectively prevent oil and fat in the package from overflowing, and reduce the contact opportunities of the oil and fat in the package with air and light, effectively prevent walnut oil from oxidizing and rancidity, and prolong the shelf life of walnut oil. The packaging material has simple preparation method, low cost and no special equipment requirement, and has great application potential in the field of food packaging.