220 results about "Dietary Oils" patented technology

The invention provides an easy-to-swallow nutrition-enriched plant-based protein food and a preparation method thereof, the plant-based protein food comprises a mixed protein solution and edible oil, and the mixed protein solution comprises walnut protein, soybean protein isolate, alfalfa protein and egg white protein. The preparation method of the plant-based protein food comprises the following steps: preparing a high-protein emulsion from a mixed protein solution and edible oil and fat, preparing emulsion gel from the high-protein emulsion, and performing 3D printing by adopting the emulsion gel. According to the easy-to-swallow type nutrition-enriched plant-based protein food disclosed by the invention, four proteins are compounded, the nutritional value of the food is improved through the synergistic effect, the protein content is increased, amino acid compounding is realized, and meanwhile, the rheological property and extrusion property of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and also can be used for 3D printing. The food can also be applied to old people with dysphagia, and meets the requirements of daily nutrition intake and easy swallowing.

The invention discloses biphase gel loaded with natural antioxidants as well as a preparation method and application of the biphase gel. The biphase gel is obtained by mixing oil gel and hydrogel in a mass ratio of (20: 80)-(80: 20) through a physical effect, wherein the hydrogel is composed of a water-soluble natural antioxidant and a polysaccharide aqueous solution; the oleogel is composed of an oleogel agent, a fat-soluble natural antioxidant, a small molecule emulsifier and edible oil. According to the present invention, the water-soluble nutrients are loaded in the hydrogel, and the fat-soluble nutrients are loaded in the oil gel to prepare different types of the two-phase gel nutrient delivery systems simultaneously loading the hydrophilic and hydrophobic natural antioxidants so as to effectively improve the steady-state protection effect and the bioavailability of the nutrients.

The invention provides linseed oil rich in vitamin E and capable of enhancing linolenic acid activity and a preparation method of the linseed oil, and belongs to the technical field of edible oil processing. The preparation method of the flaxseed oil comprises the following steps: mechanically polishing and degumming flaxseeds, and then carrying out microwave thermal refining and low-temperature squeezing to obtain virgin flaxseed oil and a squeezed cake; adsorbing and deacidifying the primary oil through modified diatomite to obtain refined oil; carrying out ethanol solution ultrasonic extraction and supercritical CO2 extraction on the pressed cake to obtain a high-purity vitamin E extract; and finally, mixing the extract with the refined linseed oil to obtain the linseed oil. Through the whole-process low-temperature, physical adsorption and efficient extraction and purification process, the retention rate and enrichment degree of vitamin E are remarkably improved, meanwhile, nutritional ingredients such as alpha-linolenic acid are effectively protected, use of synthetic antioxidants is avoided, and the product has the advantages of being high in oxidation stability, good in safety, excellent in sensory quality and the like and is suitable for industrial production. The edible oil is suitable for being used as a nutritional supplement, edible oil or food additive.

The invention relates to the technical field of foods, and provides a micron-sized milk-fat-ball-like food colloid and a preparation method of the micron-sized milk-fat-ball-like food colloid. According to the preparation method disclosed by the invention, aloe vera, edible oil such as wheat germ oil and water are used as raw materials to prepare the micron-sized creamy-ball-like food colloid, the limitation of components of dairy products is completely eliminated, and the prepared creamy-ball-like food colloid presents a creamy-ball-like structure of which the particle size is greater than that of milk under a 200-500-time light microscope, so that the stability of the food colloid is greatly improved. The surface of the ball is negatively charged like a cream ball. The food colloid prepared by the preparation method provided by the invention has cold and hot stability from-80 DEG C to 121 DEG C, and the shelf life exceeds 12 months. The prepared food colloid with the milk fat ball-like structure is large in development potential, milk components do not need to be simulated, proper hydrophilic and hydrophobic components can be added into a water phase and an oil phase, and the food colloid can be used as a transmission system of bioactive components and can be industrially produced.

To provide a method for suppressing an increase in acid value of a frying oil and fat composition.SOLUTION: A method for suppressing an increase in acid value of a frying oil and fat composition, the method comprising adding to an edible oil and fat at least one emulsifier selected from the group consisting of polyglycerin-condensed ricinoleic acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester, wherein further addition of a conditioned oil enables further suppression of the increase in acid value.SELECTED DRAWING: None

Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not using the enzyme treatment; and the enzyme may also include cellulase and / or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.

The invention discloses a raspberry homogeneous polysaccharide. The monosaccharide components of the raspberry homogeneous polysaccharide comprise fucose, rhamnose, arabinose, galactose, xylose, galacturonic acid, glucuronic acid and apiose. The main chain structure of the raspberry homogeneous polysaccharide is 1, 4-linked galacturonic acid pyranose, and the weight-average molecular weight of the raspberry homogeneous polysaccharide is 8.54 + / -5.0 kDa. The invention discloses a raspberry homogeneous polysaccharide component for inhibiting dietary oil absorption and preventing and improving obesity, which is prepared by the steps of water extraction and alcohol precipitation, ion exchange chromatographic column elution and permeation gel chromatographic column elution. The structure of the compound is analyzed by high performance gel permeation chromatography, infrared spectroscopy, ion chromatography, gas chromatography-mass spectrometry and nuclear magnetic resonance spectroscopy. The homogeneous polysaccharide component can be used for improving obesity and fat tissue accumulation hypertrophy, and the efficacy of the homogeneous polysaccharide component is related to inhibition of absorption of dietary oil in the intestinal tract and promotion of discharge of the dietary oil into the body.

Provided is a method for suppressing the increase in an acid value of an oil / fat composition for frying, the method including a step for producing an oil / fat composition for frying. The step for producing an oil / fat composition for frying includes: a step for preparing a preparation oil; and a step for adding the preparation oil to an edible oil / fat to obtain the oil / fat composition for frying. The step for preparing a preparation oil includes a purification step for obtaining a preparation oil, in which a crude oil obtained from a first oil feedstock is subjected to a degumming process, a decolorization process, and a deodorization process in this order without subjecting the crude oil to a deoxidation process. In the step for producing an oil / fat composition for frying, the amount of the preparation oil added is 0.1-5.0 parts by mass per 100 parts by mass of the edible oil / fat.

They are prepared by a high energy method (e.g. by sonication) from: an oily solution of edible oils (e.g. high-oleic sunflower oil) as solvent, with melatonin (e.g. 100 μM) and edible fat-soluble antioxidant agents (e.g. 100 μM α-tocopherol), and an aqueous solution of edible water-soluble stabilizing agents (e.g. dextrin 1% w / v). These formulations, applied externally (e.g. by spraying) are useful for preharvest application and / or postharvest preservation of fruits or vegetables, particularly of stone fruits, and specifically of sweet cherries. In two varieties of sweet cherries and two varieties of plums, preservations with the formulations are significantly better than those reached with aqueous solutions of melatonin, or with a commercial formulation, or in the absence of treatment.

The invention relates to a preparation method of a super absorbent resin material, the resin is formed by polymerization of an acrylic monomer and konjac glucomannan, and the preparation method specifically comprises the following steps: adding konjac powder into water, adding a composite solvent and a dispersant Tween-80 to obtain a composite system 1, the composite solvent is composed of palm oil and any one of corn oil, soybean oil and rapeseed oil, and the dispersant Tween-80 is composed of a dispersant Tween-80 and a dispersant Tween-80. Continuously adding an initiator ammonium persulfate, initiating to obtain a compound system 2, then adding acrylic acid and NMBA, carrying out polymerization reaction, eluting the edible oil with diethyl ether and ethanol after the reaction is finished, drying, and crushing to obtain the super absorbent resin material. The acrylic monomer and the konjac glucomannan are polymerized to form the resin, the water absorption performance and the water retention performance of the material are effectively improved, the water absorption rate reaches 748.13 times, a small amount of ethyl alcohol is added on the basis to prepare the composite solvent, and the water absorption rate reaches 1018.96 times. The prepared resin material can be applied to hygienic products such as paper diapers and sanitary napkins.

The invention discloses a salt-tolerant grease degrading bacterium, a biological agent and application of the biological agent in grease degradation, and belongs to the technical field of biodegradation. The strain name of the salt-tolerant grease degrading bacterium is IURM G72, and the salt-tolerant grease degrading bacterium is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC NO.29726. The salt-tolerant grease degrading bacterium IURM G72 and the preparation thereof have good salt tolerance and grease degradation performance, can grow by taking grease as a unique carbon source under the condition of relatively high salt concentration, and have simple nutritional requirements. The degrading bacterium and the preparation thereof can effectively degrade grease in high-salt kitchen waste, and have important significance on water bodies, soil and the like polluted by waste edible grease.

The present invention belongs to the technical field of oil and fat chemistry, and specifically relates to a diglyceride for lowering blood lipids by enzymatic hydrolysis, a preparation method and its application. The preparation method comprises the following steps: (1) mixing edible oil, lipase and water, hydrolyzing and dehydrating to obtain a hydrolyzate; (2) mixing the hydrolyzate, glycerol and partial glyceride lipase, reacting and distilling to obtain the diglyceride; the partial glyceride lipase in step (2) is a mixture of lipase Lipase G50 and lipase Novozyme 435. The diglyceride prepared by the present invention has an excellent effect of lowering blood lipids; and the obtained diglyceride has a high yield and a low acid value, and the finished product does not require deacidification treatment, which is suitable for large-scale industrial production.

An oleogel and a preparation method therefor and a use thereof. The oleogel comprises 60-90 wt % of liquid oil, 6-35 wt % of a structuring agent, and 4-15 wt % of water. The liquid oil comprises an unsaturated fatty acid, and the structuring agent is a protein denatured particle. The oleogel is an antioxidant edible oil composition rich in unsaturated fatty acids, an additional stabilizer does not need to be added, the use of a thickener, an emulsifier, and an organic reagent is avoided, and the oleogel has oxidation resistance and is beneficial to long-term storage of products. The oleogel can be used as an oral pharmaceutical preparation to achieve various therapeutic utility.

An edible oil composition comprising tea polyphenol palmitate and palm oil or a palm oil fraction, wherein the tea polyphenol palmitate is present in an amount of from 0.1 ppm to 600 ppm based on the weight of the composition; the invention also relates to a preparation method of the tea polyphenol palmitate and the use of the tea polyphenol palmitate for delaying turbidity of an edible oil composition comprising palm oil or palm oil fractions.

The invention discloses peanut oil oleogel and a preparation method thereof. The oleogel comprises the following components in percentage by mass: 1-8% of sodium alginate, 12-14% of fish collagen peptide and 78-87% of peanut oil. According to the invention, an oil gel product with high oil content and high stability is prepared by a Pickering emulsion method, and alginate, codfish skin collagen and peanut oil which have more nutritional and health-care values are used as main components, so that the gel product with high oil content (78-87%) and high stability is prepared; the production controllability of oil product solidification and the stability of the oil gel product are improved, and the prepared oil gel has the characteristic of shear thinning and the characteristic of multiple freezing and thawing resistance, so that the processes of pipeline transportation, filling, low-temperature storage and the like in industrial production are convenient to carry out; and a foundation is laid for development and application of high-quality edible oil gel products and oily pharmaceutical preparations.

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.

Provided is a small-piece oil and fat composition having good dispersibility and extensibility. This small-piece oil and fat composition contains 65%-100% by mass of edible oil and fat, wherein: the content of a saturated fatty acid having 16 carbon atoms in fatty acids constituting the edible oil and fat is 35%-60% by mass; the content of a saturated fatty acid having 18 carbon atoms in the fatty acids constituting the edible oil and fat is 3%-20% by mass; and the solid fat content of the edible oil and fat at 20°C is 39%-50%.

The utility model relates to the field of edible oil preparation, and discloses a device for preparing flavored vegetable oil, which comprises a crude oil degassing unit, a flavor substance extraction unit and a flavored vegetable oil mixing unit which are communicated in sequence, wherein the flavor substance extraction unit comprises an evaporation system, and the evaporation system is used for separating a gas-phase material containing flavor substances from the degassed crude oil; and the vacuumizing system is used for providing a vacuum environment for the evaporation system and extracting the gas-phase material containing the flavor substances from the evaporation system. By adopting the device provided by the utility model, the oxygen concentration and the distillation temperature in the crude oil in the flavor substance extraction process can be reduced, the oxidation and thermal decomposition reaction of impurities such as phospholipid and free fatty acid in the crude oil at high temperature are inhibited, and the generation of secondary products is reduced; when the product is added into refined vegetable oil to produce refined vegetable oil rich in flavor, quality reduction of oil products caused by excessive increase of peroxide value and anisidine value can be avoided.

To provide a plant milk that exhibits natural sweetness and a rich taste.SOLUTION: A plant milk containing a saccharified grain liquid prepared using grain flour including husks. The grain in the grain flour including husks is preferably oats. The plant milk preferably further contains a marine-derived potassium salt. The plant milk preferably further contains an edible oil or fat. The content of the husks in the grain flour including husks is preferably 2 mass% or more and 90 mass% or less.SELECTED DRAWING: None

The application discloses a 3D printing method of a citrus sac non-homogeneous distribution tea snack, and comprises the following steps: first, preparing a protein polysaccharide gel with thermal reversibility to facilitate the mixing and uniform dispersion of non-homogeneous materials; based on the thermal reversibility of polysaccharide, a recyclable protein polysaccharide 3D edible ink is developed; second, through high-speed homogenization or ultrasonic vacuum-assisted immersion of ascorbic acid and tea polyphenol, the citrus sac is subjected to osmotic dehydration treatment, and the size of the citrus sac particles is reduced, and the 3D printing characteristics are improved. Through ultrasonic vacuum-assisted immersion of ascorbic acid and tea polyphenol, the citrus sac not only increases the taste of a mouthful of juice of the tea snack with non-homogeneous distribution of citrus sacs, but also improves the nutritional characteristics of the non-homogeneous printing product containing citrus sacs. In the application, different treatment methods are selected for different size types of citrus sac particles, and the non-homogeneous 3D printing is carried out by matching appropriate printing parameters, so that the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the

The invention discloses a grease composition for resisting porcine envelope virus infection and application of the grease composition. The grease composition comprises at least two of glyceryl monovalerate, glyceryl monolinoleate and glyceryl monomyristate. The grease composition can also comprise absolute ethyl alcohol, propylene glycol, dimethyl sulfoxide, edible oil, lactose in Tween 80, mannitol, soluble starch, water and other auxiliary materials, and is used for preparing a grease composition preparation. The grease composition can inhibit envelop viruses in a multi-way and multi-layer mode, and the antiviral effect is improved. By adding the grease composition into pig feed, not only can the antiviral capability be improved, but also inflammatory response caused by pathogenic infection can be reduced through the anti-inflammatory and immune regulation effects of the grease composition, and the infection of swine envelope viral diarrhea can be effectively prevented and treated, so that the incidence rate of the swine envelope viral diarrhea and the death rate of diseased pigs are reduced. The grease composition can be used for preparing a medicine or a feed additive for treating and preventing swine envelope viral diarrhea.

The present invention provides for a method for obtaining an oil extract of cannabis. The method includes: (a) contacting cannabis biomass and an edible oil; (b) pressing between a pair of plates to provide spent cannabis and an oil extract of cannabis; and (c) separating the spent cannabis biomass and the oil extract of cannabis.

The application provides a diglyceride oil containing alpha-linolenic acid for improving vascular health in six aspects and a preparation method and application, and relates to the technical field of enzyme engineering. The preparation method comprises the following steps: mixing oil, glycerol and water, and then adding a lipase Lecitase Ultra to obtain a pretreated mixture after stirring; the mixed oil is a mixture of safflower seed oil, yuanbao maple seed oil, perilla seed oil, milk thistle seed oil and peony seed oil; a lipase Lipase DFA Amano 15 and a lipase Palatase 20000L are pretreated to obtain a fixed mixed lipase, which is mixed with the pretreated mixture for enzymolysis, and then subjected to molecular distillation. Through the specific ratio of edible oil and the specific enzymolysis process, the product not only improves the stability and taste, but also improves the vascular health in multiple aspects of reducing blood uric acid, reducing total blood cholesterol, reducing blood triglyceride, reducing blood sugar, reducing blood pressure, resisting inflammation, resisting oxidation and preventing arterial thrombosis.

The invention discloses an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, so that a user can feel strong and mellow sesame flavor and baking fragrance of sesame. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, egg yolk, acetic acid and a high-sweetness sweetener, the sesame contains ground crushed sesame and sesame paste, and the content of the sesame is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the content of edible oil and fat is 3.0-20% by mass relative to the total amount of the acidic emulsified liquid seasoning; the egg yolk content is 0.003-0.10 parts by mass per 1 part by mass of the edible fat and oil in terms of raw.

The invention discloses eight-treasure cheese and a preparation method thereof. The eight-treasure cheese comprises milk-containing food base material powder; milk powder; edible fat and oil products; concentrated milk; eight-ingredient powder; edible particles; and cheese powder. Edible oil and fat products are added into the eight-treasure cheese; through cooperation of the concentrated milk, the eight-ingredient powder and the edible particles, the milk-containing solid forming product is convenient to process and form, good in formability, relatively good in chewiness, relatively low in water activity value, convenient to store at normal temperature and relatively long in quality guarantee period, and can simultaneously take good flavor, good forming and relatively long quality guarantee period into consideration.

The invention provides a wrapper and a method for enhancing the stability of a wrapper gel network structure, and the method for enhancing the stability of the wrapper gel network structure comprises the following steps: S1, mixing wheat starch, a polyhydroxy compound and water to obtain a mixture; and S2, uniformly stirring the mixture, pouring the mixture into a tray of which the bottom is brushed with edible oil, performing heating cooking, and then performing cooling so as to obtain the wrappers. According to the present invention, the polyhydroxy compound such as glycerol, ethylene glycol or sorbitol is added to the wrapper, such that the starch gel network structure is strengthened, and the good effects are provided in the aspects of the sensory quality such as the pore, the volume, the color and the like.

The invention relates to the technical field of edible oil production, and specifically discloses a preparation method and preparation equipment of blended oil fatty acid, comprising a barrel, a motor, a shaft, two stirring components, a feed pipe and a discharge pipe, wherein the feed pipe and the discharge pipe are both connected to the barrel, the motor is fixedly connected to the barrel and is located above the barrel, one end of the shaft is fixedly connected to the output end of the motor, the other end of the shaft is inserted into the interior of the barrel, and the two stirring components are symmetrically arranged on both sides of the shaft; the preparation equipment of blended oil fatty acid has better use effect, the prepared blended oil fatty acid can meet the production requirements, and it is ensured that linoleic acid and linolenic acid in the blended oil will not be unbalanced.

Provided are a non-stick cookware and a manufacturing method thereof. The non-stick cookware comprises a substrate, a material layer comprising metal arranged on the substrate layer, and a fatty acid modified layer arranged on the substrate layer. Due to the arrangement of the fatty acid modified layer on the material layer comprising metal, fatty acid salt is formed by fatty acid and metal atoms, on one hand, the surface fatty acid salt can isolate food and the cookware in micro contact, on the other hand, the fatty acid salt can firmly lock edible oil to form an oil film as a lipophilic group, thereby avoiding food sticking to the cookware.

The application discloses a functional salt loaded with lutein and a preparation method thereof, and belongs to the technical field of microcapsules. The functional salt with a hollow structure is prepared by using edible oil containing lutein as an oil phase, using food source protein containing edible salt and a food-grade polysaccharide solution as an aqueous phase, and using a spray drying method. The functional salt loaded with lutein prepared by the method does not contain any surfactant, and can realize a salt reduction effect of 30-50% under the same sufficient salty taste. In addition, the lutein is encapsulated in the oil phase, so that the problems of poor water solubility and low bioavailability of the lutein are solved, and the daily dietary supplement of the lutein is increased.

The invention relates to a destearic acid walnut oil production and extraction system and an extraction process thereof, the destearic acid walnut oil production and extraction system comprises a pretreatment unit, an extraction unit, a destearic acid unit, a refining unit, a control system and an auxiliary facility, and the pretreatment unit is used for pretreating a raw material walnut kernel. According to the destearic acid walnut oil production and extraction system and the extraction process thereof, through an innovative destearic acid technology, a stearic acid component in walnut oil can be effectively removed, so that the digestion and absorption rate of an oil product and the bioavailability of nutritional ingredients are improved. Through the technology, the application range of the walnut oil is expanded, and the walnut oil not only can be used as edible oil, but also can be widely applied to the industries of medical treatment, health care products, cosmetics and the like.