1051 results about "Edible oil" patented technology

The invention relates to the technical field of electrochemical detection and food quality safety, and particularly discloses an edible oil rancidity degree rapid detection system based on an electrochemical sensor, comprising: a data acquisition module for receiving an original electrochemical response signal and performing format standardization, abnormal data rejection and integrity verification; the data preprocessing module adopts a statistical optimization algorithm to reduce noise, correct baseline drift, generate a unified dimension data set and complete stability verification; the feature analysis module is used for extracting rancidity related feature parameters through statistical correlation analysis, and carrying out fusion calculation after significance verification to obtain feature values representing rancidity; and the evaluation and judgment module inputs the characteristic value into a pre-training model, outputs a quantitative index through multivariate statistical calculation, dynamically sets a safety threshold in combination with the edible oil type, and outputs a rancidity judgment conclusion after comparison. The method depends on statistical data processing and analysis, the detection reliability and accuracy are improved, and the method is suitable for edible oil quality safety rapid screening and quality monitoring.

The invention discloses an enzyme linked immunosorbent assay kit for detecting a plasticizer in edible oil and application of the enzyme linked immunosorbent assay kit, and belongs to the technical field of enzyme linked immunosorbent assay. The enzyme linked immunosorbent assay kit comprises an elisa plate coated with a plasticizer coupling antigen, a plasticizer standard substance, an enzyme conjugate working solution, a plasticizer specific antibody working solution, a purification tube, a purification reagent, a standard substance diluent, a sample diluent, a substrate solution, a stop solution and a 10 * concentrated washing solution. The standard substance diluent provided by the invention is used for diluting a plasticizer standard substance at different temperatures to obtain a plasticizer standard solution, and the obtained plasticizer standard solution has basically consistent inhibition ratio, so that the stability of the kit is remarkably enhanced; meanwhile, the standard diluent and other components in the kit have a synergistic effect, so that the enzyme linked immunosorbent assay kit has the advantages of good specificity, high sensitivity, good accuracy and high stability when being used for detecting the plasticizer in the edible oil; therefore, the enzyme linked immunosorbent assay kit has a good application prospect in the detection of the plasticizer in the edible oil.

The invention relates to the technical field of grease filtering, and discloses a filtering and purifying device for edible oil production, which comprises a supporting seat, a filtering pot is arranged on the supporting seat, a guide column is fixedly connected to the supporting seat, the guide column is located in the middle of the filtering pot, an inclined plane is arranged at the upper end of the guide column, and the inclined plane is located in the middle of the filtering pot. A lower supporting disc sleeves the guide column, a filter screen is arranged above the lower supporting disc, an upper supporting disc is arranged above the filter screen, and the lower supporting disc and the filter screen are in sliding connection with the inner wall of the filter pot. According to the filtering and purifying device for edible oil production, in the oil filtering process, the distance between two filter screens can be automatically increased, meanwhile, through the design of an upper supporting disc, in the process that the distance between the two filter screens is increased, the upper supporting disc can rotate, impurities on the filter screens can be spread out, and the filtering and purifying device is convenient to use. The filter screen is prevented from being blocked by impurities.

The invention relates to the technical field of edible oil processing, and discloses a continuous refining method for edible oil, which is characterized by comprising the following steps: raw material filtration, degumming, alkali refining deacidification, soapstock and water washing, dehydration treatment, decoloration treatment, filtration separation and deodorization treatment. According to the continuous refining method for the edible oil, continuous operation is achieved in the whole refining process, all procedures are closely linked from pretreatment of crude oil to output of final refined oil, the production efficiency is greatly improved, compared with an intermittent refining process, the production efficiency is improved, the requirement of large-scale production can be met, and the production cost is reduced by optimizing process parameters. And for example, the reaction of each process is carried out at proper temperature, pressure and stirring speed, so that unnecessary energy consumption is reduced. And meanwhile, the starting and stopping times of equipment are reduced through continuous production, and the energy loss is further reduced. Practical production verifies that compared with a traditional process, the refining method has the advantages that the energy consumption is reduced, and the production cost is effectively saved.

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention discloses a camellia chekiangoleosa improved variety breeding method and a camellia chekiangoleosa improved variety breeding system based on function superposition, and the method comprises the following steps: cloning excellent single plants through a high-stem grafting technology, and establishing a specific germplasm resource library; determining three types of phenotypic data of a floral leaf character set, an oil yield character set and an oil quality character set; the method comprises the following steps: presetting six types of application scenes such as an edible oil production raw material forest and a specific natural compound production raw material forest, and constructing a comprehensive evaluation model by adopting a hierarchical weight distribution method: distributing first-level weights for three types of character sets, and then distributing second-level weights for characters in subsets; standardizing the character of the floral leaf by adopting a binary comparison method, and standardizing the character of the oil yield and the character of the oil quality by adopting a centesimal system; and screening a target improved variety according to a comparison result of the comprehensive score of the to-be-evaluated variety and the average score of the existing improved variety. By means of the method, superposition breeding of ornamental, oil production and oil quality functions is achieved, and the adaptability of improved varieties and industrial scenes is improved.

The invention belongs to the technical field of bioengineering and food safety, and particularly relates to a fusion enzyme for degrading aflatoxin B1 (AFB1) and / or zearalenone (ZEN) and application of the fusion enzyme. The fusion enzyme S1-AsDPP III disclosed by the invention can effectively degrade AFB1 and ZEN, the fusion enzyme is obtained by fusing a section of self-assembled amphiphilic oligopeptide S1 sequence at the N end of wild type AsDPP III, and the thermal stability of the fusion enzyme and the amphipathy of the fusion enzyme in an oil-water coexistence system can be remarkably improved. Under mild reaction conditions, the fusion enzyme can efficiently degrade AFB1 and ZEN in vegetable oil, and is especially suitable for detoxification treatment of common edible oil such as peanut oil and corn oil. The invention provides a green, safe and efficient scheme for removing fungaltoxin from grease food, and the method has a good industrial application prospect.

The invention belongs to the field of food production and processing, and requests to protect a production process of compound lactobacillus fermented chilli sauce and a method for preparing sour soup, fresh red chilli is used as a main raw material, and the chilli sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, pulping, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptically filling; performing blending and temporary storage, pre-sterilization, cooling, compound lactobacillus strain pre-dissolution, feeding, stirring, fermentation, re-sterilization and sterile filling to obtain the compound lactobacillus fermented chilli sauce, and blending the compound lactobacillus fermented chilli sauce with fermented tomato sauce, edible oil and the like to obtain the sour soup. Industrial compound lactic acid bacteria are adopted, various organic acids, amino acids and the like are generated through metabolism, the fermented chili sauce is endowed with unique sour and fragrant flavor, the taste is mellower, and the fermentation process is controllable and stable; meanwhile, the prepared fermented chilli sauce is innovatively applied to sour soup products, the standardization degree of the products is high, and the production efficiency is improved.

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

The invention belongs to the technical field of scale inhibitors, and particularly relates to a slow-release scale inhibitor and a preparation method thereof.The preparation method comprises the steps that 3, 4, 5-allyl trihydroxybenzoate, itaconic acid, sodium hydrogen sulfite, methacryloyloxyethyl-n-hexadecyl-dimethyl ammonium bromide and deionized water are mixed, after water bath heating, an ammonium persulfate aqueous solution is slowly added, and the scale inhibitor is obtained after reaction; the preparation method comprises the following steps: dissolving agar in deionized water, adding polyethylene glycol modified sodium alginate and a scale inhibitor into the deionized water, stirring, dropwise adding into edible oil to obtain gel microspheres, adding the gel microspheres into a calcium chloride aqueous solution, slowly stirring, cross-linking, cleaning and drying to obtain the slow-release scale inhibitor. The hydrogel microspheres swell to slowly release the scale inhibitor, meanwhile, the released scale inhibitor is hydrolyzed in water, ester groups are slowly broken, polycarboxylic acid, 3, 4, 5-trihydroxybenzoic acid and hydroxyethyl-n-hexadecyl-dimethyl ammonium bromide are slowly released, and good scale inhibition and corrosion inhibition effects are achieved.

The invention discloses a method for improving the water-retaining property of meat paste, which specifically comprises the following steps: firstly, sufficiently tumbling and chopping fresh meat paste to be treated at low temperature, and adjusting the pH value of the meat paste to be neutral; then, protein-phospholipid composite emulsion is added into the meat paste, the protein-phospholipid composite emulsion is prepared by mixing phospholipid extracted from livestock and poultry head tissues, a carrier protein solution and algal polysaccharides, then mixing the mixture with edible oil, performing ultrasonic treatment, emulsifying and homogenizing, and finally, a small amount of the protein-phospholipid composite emulsion is added into the pretreated meat paste for many times, and homogenizing at high pressure, adding transglutaminase, and packaging in vacuum. The method is simple, the steps are easy to operate, the pH value of the meat paste can be reduced, the loss rate of juice in the meat paste can be reduced, the water-retaining property of the meat paste can be improved, and meanwhile, the structural stability of the meat paste can be enhanced by improving the combination of fat and water.

The invention relates to the technical field of edible oil processing, and discloses high-quality special sesame oil and a preparation method thereof.The method comprises the following steps that 1, under the condition that the oxygen concentration is lower than 0.5 v%, an oil material and first edible oil are mixed and then subjected to first-stage heating and second-stage heating in sequence, and a first solid-liquid mixture is obtained; (2) carrying out first solid-liquid separation on the first solid-liquid mixture to obtain first clear oil and first oil residues; wherein the first-stage heating is carried out under negative pressure, and the second-stage heating is carried out under normal pressure; the temperature of the first-stage heating is 30-160 DEG C lower than that of the second-stage heating. The vegetable oil prepared by the method is high in nutrient substance and flavor substance content, low in benzopyrene content, low in acid value and peroxide value, less in oil smoke during cooking, short in processing time and high in aroma production efficiency and nutrient substance extraction rate; in addition, the plant oil prepared by the method does not need to be hydrated and degummed, and the phosphorus content in the plant oil is low.

The invention relates to the technical field of oil-water separation devices, in particular to an oil-water separation device for edible oil production, a first rotating shaft is rotatably mounted at the top of a second heating barrel, a first rotating fan blade is fixedly mounted on the side wall of the first rotating shaft, and a synchronous belt transmission assembly is mounted on the side wall of the first rotating shaft in a transmission manner; a second rotating shaft is installed at the end, away from the first rotating shaft, of the synchronous belt transmission assembly in a transmission mode, second rotating fan blades are fixedly installed on the side wall of the second rotating shaft, a rotating stirring shaft is fixedly installed on the side wall of the second rotating shaft, a wedge-shaped circular plate is rotatably installed on the side wall of the second rotating shaft, and a cylindrical connecting barrel is fixedly installed at the top of the wedge-shaped circular plate; steam pushes the first rotating fan blade to drive the first rotating shaft to rotate, the synchronous belt transmission assembly drives the second rotating shaft and related parts to operate, the whole process is in close fit, the oil-water separation process is efficiently and orderly conducted, compared with a traditional oil-water separation mode, the separation task can be completed within shorter time, and the oil-water separation efficiency is improved. The requirement on efficient production in the edible oil production process is met.

The invention relates to an oil preparation method based on an oil material cell reactor principle, which comprises the following steps: S1, comprehensively grading rapeseeds into mature grains and immature grains according to appearance color and grain size; s2, performing after-ripening reaction on the sorted immature rapeseed grains under the conditions of natural illumination or artificial illumination or both of the natural illumination and the artificial illumination and certain temperature and humidity; s3, merging the ripe rapeseeds sorted in the step S1 and the rapeseeds subjected to light-promoted after-ripening treatment in the step S2, and putting the merged rapeseeds in a microwave field or an infrared field or a multi-physical field of the microwave field and the infrared field for collaborative pretreatment so as to continue cell reaction; s4, the rapeseeds subjected to multi-field collaborative pretreatment are subjected to tempering and then guided into a low-temperature oil press to be squeezed to prepare oil; and S5, cooling the squeezed crude oil, and then carrying out precision filtration at a relatively low temperature to obtain finished oil. According to the method, migration of natural nutritional ingredients into oil and generation of a large amount of pleasant aroma substances are promoted at a relatively low temperature, and high-quality edible oil is produced.

The application belongs to the technical field of food safety detection, and specifically discloses a method for detecting BaP in edible oil by using CTAB modified silver nanomaterial based on LLE-SERS, which comprises the following steps: preparing Ag nanoparticle sol, preparing CTAB functionalized Ag nanoparticle sol, SERS detection of BaP standard aqueous solution with different concentrations, fitting a standard curve, extracting BaP and performing SERS detection. The synthetic raw materials of the surface CTAB functionalized Ag nanoparticles used in the application are simple, and the coverage degree of the ligand molecules CTAB on the surface of the Ag nanoparticles can be controlled and adjusted. The CTAB as the surface ligand can directly capture and enrich BaP molecules. The detection method is high in stability, and can effectively avoid the problem that different batches of samples produce different effects in the Raman test.

The invention relates to the field of edible oil quality monitoring, in particular to an edible oil quality on-line monitoring system and method based on a multi-modal sensor, and the method comprises the steps: extracting the squeezing state characteristics of corresponding outflow oil liquid in the squeezing process; calculating a pressing quality characterization value of the flowing-out oil liquid so as to mark the flowing-out oil liquid; further, the quality of the flowing-out oil liquid is evaluated and analyzed; the method comprises the following steps: extracting flow out-of-order characteristics of oil flowing out in the whole squeezing process, judging whether a flow deviation fault-tolerant requirement is met or not, evaluating a quality deviation characterization coefficient of a corresponding crude oil product according to the splashing height of the oil flowing out into an oil receiving container and in combination with the retention time of foam in the oil receiving container and the foam accumulation area, and determining a quality deviation grade. Corresponding color marking is carried out, and early warning prompt information is sent out. Through real-time online monitoring, edible oil production abnormity can be found in time, multi-dimensional and comprehensive edible oil quality monitoring is realized, and the monitoring accuracy is improved.

The invention discloses preparation of composite magnetic beads and application of the composite magnetic beads in edible oil refining for the first time, FeCl3. 6H2O, polyethylene glycol 6000, sodium acetate and ethylene glycol are subjected to hydrothermal synthesis to form magnetic beads (MBs), the MBs are modified by tetraethyl orthosilicate and 3-aminopropyltriethoxysilane to obtain composite magnetic beads MBs (at) mSiO2-NH2, and the obtained composite magnetic beads are added into edible oil for adsorption refining. After adsorption is completed, the composite magnetic beads are separated from the edible oil through simple magnetic separation, and the separated composite magnetic beads can be recycled. The low temperature is controlled to be 30-40 DEG C in the whole adsorption refining process, compared with a traditional refining process, the temperature is greatly reduced, and loss of heat-sensitive substances such as vitamin E and polyphenol caused by high temperature is avoided. According to the invention, simultaneous degumming and deacidification of rapeseed oil are realized, and deacidification of cold-pressed peony seed oil can also be realized. The invention aims to provide an adsorption refining technology with triple advantages of high efficiency, green circulation and nutrition preservation, and healthy development of the grease industry is promoted.

The invention discloses a preparation method of a white kidney bean protein-propylene glycol alginate composite carrier steady-state emulsion for enhancing alpha-amylase inhibitory activity, and belongs to the technical field of emulsion preparation. The method comprises the following steps: S1, mixing white kidney bean protein with water to prepare a protein solution; s2, mixing propylene glycol alginate with water to prepare a propylene glycol alginate solution, and then mixing the propylene glycol alginate solution with the protein solution prepared in the step S1 to prepare a water phase; s3, fat-soluble active substances are added into edible oil, and an oil phase is prepared; and S4, mixing the water phase and the oil phase, and carrying out high-speed dispersion and high-pressure homogenization to prepare the steady-state emulsion. The preparation method is simple and convenient to operate, and the prepared emulsion has good milk stability, storage stability, high active substance protection capacity and high alpha-amylase inhibitor activity.

The invention relates to the technical field of edible oil filtering, separating and processing, and discloses a uniform mixing and stirring device for diglyceride edible oil processing, the uniform mixing and stirring device comprises a mixing tank body, a supporting base is installed outside the mixing tank body, and a liquid storage tank and a material storage tank are arranged on the mixing tank body; feed ports are formed in the bottoms, directly facing the liquid storage tank and the material storage tank, of the mixing tank body, and a discharge pipe is arranged at the bottom of the mixing tank body; the stirring and mixing mechanism is arranged in the mixing tank body, and the stirring and mixing mechanism comprises a sliding sleeve which is arranged in the mixing tank body in a sliding manner. By arranging the spiral feeding rod, the fixed seat, the rotating rack, the sliding sleeve, the stirring blades, the driving motor and the bevel gear, the spiral feeding rod can be driven to rotate synchronously through the bevel gear in the driving process of the driving motor, and the spiral feeding rod rotates to drive the sliding blades to rotate synchronously through the sliding sleeve, so that mixing and stirring work of internal oil and a solvent is achieved.

An apparatus for use with an edible ink printer such as the Primera Eddie® edible ink printer for the consistent placement of food hems on a rotating carousel platter printer feed mechanism, said apparatus being a tray insert accessory which fits onto said platter in place of a nominally-sized food item and comprises a tab for consistent placement of the tray with respect to the platter and a protruding alignment system for consistent placement of food items on the tray, allowing the use of said edible ink printer and carousel platter with food items of a much larger variety of shapes and sizes.

The invention relates to the technical field of edible oil production, in particular to a production method of freshly squeezed camellia oleosa seed oil, which comprises the following steps: decomposing a production process of the freshly squeezed camellia oleosa seed oil into a plurality of process units; in the production process, collecting a real-time process parameter set of the current process unit, and performing process deviation quantitative analysis on the real-time process parameter set and a preset guide process parameter set of the process unit to obtain a process quality risk index of the process unit; analyzing the accumulated influence of the process quality risk indexes corresponding to all the current and previous process units on the process quality of the next process unit, and obtaining the accumulated effect value of the influence of the next process unit; in response to the fact that the influence cumulative effect value exceeds a preset influence threshold value, inputting all the process quality risk indexes into a preset process influence compensation model, and obtaining a process operation compensation strategy of the next process unit; the production efficiency can be improved, and the production cost is reduced.

The invention discloses a method for extracting walnut oil by a low-water-content water extraction method regulated and controlled according to viscosity change, and belongs to the field of edible oil processing. The method comprises the following steps: carrying out high-speed crushing and colloid mill grinding on shelled walnut kernels to obtain walnut pulp, adding different water contents into the walnut pulp, uniformly stirring, and measuring the viscosity change of the walnut pulp. And extracting the walnut oil from the walnut kernels by using a low-water-content water extraction method according to the viscosity change result. According to the method, the walnut oil can be efficiently prepared through a low-water-consumption water extraction method by adjusting the viscosity of the walnut pulp, the water consumption is greatly reduced, the walnut oil extraction time is shortened, and low-consumption green extraction of the walnut oil is achieved.

The utility model discloses a raw material mixing device for food processing, which belongs to the technical field of food processing, and comprises a bottom barrel and a sealing barrel, the outer surface of the bottom barrel is communicated and provided with a discharge pipe, and the upper surface of the sealing barrel is provided with a uniform mixing component; according to the edible oil blending device disclosed by the utility model, the blending assembly is arranged, a movable rod can be driven to perform circular motion in the bottom barrel along with rotation of a fixed plate, and a transmission gear can drive the movable rod to rotate on the lower surface of the fixed plate under the action of an inner gear ring, so that a stirring rod is driven to stir edible oil and raw materials in the bottom barrel; a mounting sleeve drives a scraping rod to move on the inner side wall of the bottom barrel through a connecting rod, raw materials adhered to the inner side wall of the bottom barrel are scraped, compared with single-direction stirring, the mixing efficiency is higher, the uniformity is higher, meanwhile, the raw materials on the inner side wall of the mixing device can be scraped, waste of the raw materials is avoided, on one hand, the working efficiency of the mixing device is improved, and on the other hand, the mixing efficiency is improved. On the other hand, the purpose of saving resources is achieved.

The utility model relates to the technical field of cutting machines, and discloses a bread cutting machine for bread production, which comprises a pushing assembly which is arranged in a machine body assembly and is movably connected with the machine body assembly, a liquid inlet assembly is arranged at the top end of the machine body assembly, conveying assemblies are symmetrically arranged on one side of the machine body assembly, and a material distributing assembly is arranged between every two adjacent conveying assemblies; in order to better obtain dough meeting the standard requirement, edible oil is put into the feeding port through the liquid inlet assembly, the situation that the dough adheres to a machine, the machine is blocked and the production efficiency is affected can be prevented, the dough with the unqualified size is collected and treated again through the material distributing assembly, and the replaceable mold is arranged at the discharging port, so that the production efficiency is improved. The size of the dough is controlled by changing the size of the mold, so that different types of bread can be conveniently produced.

The present invention relates to an edible oil-in-water emulsion suitable for preparing whipped cream. More specifically, it involves a composition comprising an aqueous phase, a vegetable lipid phase, a plant-based protein, and rice flour, which enhances the stability and texture of the whipped cream.

The invention discloses a feed for feeding cordyceps sinensis host hepialus larvae as well as a preparation method and application of the feed, and relates to the technical field of artificial feeds. The feed comprises the following components in parts by weight: 5-20 parts of beer yeast powder and / or casein, 30-80 parts of wheat germ powder, 20-40 parts of carrot powder, 0.2-5 parts of a modified preservative, 0.05-0.2 part of antibiotics, 0.2-5 parts of vitamins, 0.01-1 part of edible oil, 6-15 parts of agar and 200-400 parts of water. The modified preservative is composed of a chitosan oligosaccharide-natamycin compound subjected to plasma activation treatment and potassium sorbate according to the ratio of 1: 3-1: 5; a modified preservative composed of a chitosan oligosaccharide-natamycin compound subjected to plasma activation treatment and potassium sorbate is adopted, a porous microsphere structure is formed through a specific preparation process, and the contact area of the preservative and the feed is greatly increased. Agar and water form a gel matrix at a specific temperature, and nutritional ingredients and the like are injected into a coaxial micro-fluidic device, so that the preservative effect of the feed is remarkably enhanced.

The utility model belongs to the technical field of edible oil production and processing, and particularly relates to cover sealing equipment for edible oil production and processing, which comprises a workbench, a support rod is fixedly connected to the top of the workbench, a top plate is fixedly connected to the top of the support rod, and a first telescopic cylinder is fixedly connected to the bottom of the top plate. A sealing assembly is arranged at the bottom of the first telescopic air cylinder and comprises a fixing frame, the fixing frame is fixedly connected to the bottom of the first telescopic air cylinder, a driving gear is rotatably connected to the interior of the fixing frame, and a plurality of driven gears are slidably connected to the interior of the fixing frame; and the multiple driven gears are engaged with the driving gear, and a gear ring is fixedly connected to the interior of the fixing frame. According to the oil bottle capping device, the motor is started to enable the driving gear to rotate, so that the driven gears are driven to rotate, a plurality of oil bottles can be capped by the oil bottle capping device at the same time, and the use efficiency of the oil bottle capping device is improved.

1. The name of this design product: oil sprayer. 2. Purpose of the product with this design: This product with this design is used to hold cooking oil, soy sauce or other liquids, and can also spray oil or mist. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design.

The utility model relates to the technical field of edible oil filling, in particular to a backflow device for edible oil filling, which comprises a base and a support which are integrally connected, an oil drum is arranged on the base, an oil tank is fixedly mounted on the support, an oil inlet pipe extending into the oil drum is arranged on the oil tank, and a first valve body is arranged on the oil inlet pipe. A receiver and a controller which are matched with each other are fixedly installed on the support, and a support and an alarm electrically connected with the controller are installed on the base. The guide rod is arranged on the base, so that the oil drum can move downwards along with the guide rod and is disconnected with the oil inlet pipe, when the oil drum moves downwards to a specified height, pressure is applied to the pressure sensor, and a warning sound or a warning lamp sent by the alarm can warn an operator and send an instruction to the controller; the through hole is formed in the oil barrel, so that the collecting pump can timely pump overflowing edible oil into the collecting frame, and the overflowing edible oil can be collected into the oil tank by opening the second valve body.