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158 results about "Oil oxidation" patented technology

Oil oxidation is an undesirable series of chemical reactions involving oxygen that degrades the quality of an oil. Oxidation eventually produces rancidity in oil, with accompanying off flavours and smells.

Method for producing high quality coffee concentrated solution

The invention discloses a method for producing high quality coffee concentrated solution. The method comprises the following steps of raw bean baking, grinding, countercurrent cold extraction, filtration centrifugation, freeze concentration, CO2 filling, filling and cold storage. The product is rich in coffee aroma, mellow in taste, pure in flavor and good in stability. Low temperature non-thermal processing technologies and CO2 filling are effectively combined, and the low temperature non-thermal processing technologies such as countercurrent cold extraction and freeze concentration are adopted to process the coffee concentrated solution, so that volatile aroma and active ingredients of coffee can be stored completely. The CO2 filling technology is adopted to isolate oxygen to prevent oil oxidation in the coffee concentrated solution and oxidation browning of nutrient substances, growth and reproduction of microorganisms are restrained, and even the microorganisms die due to damage of growth conditions. The low temperature non-thermal processing technologies and the CO2 filling are effectively combined, so that not only is the high quality of the coffee concentrated solution guaranteed, but also the stability problem of the coffee concentrated solution is effectively solved, the guarantee period of the coffee concentrated solution is prolonged, and the industrial production of the coffee concentrated solution is achieved.
Owner:DAMIN FOODSTUFF ZHANGZHOU CO LTD

Crawfish crispy crawfish ball product and manufacturing technology thereof

The invention belongs to the field of aquatic product processing, particularly relates to a crawfish crispy crawfish ball product and a manufacturing technology thereof, and belongs to an instant food. The manufacturing technology comprises the step of using an entire crawfish, a shrimp with the body length of 5-10 cm and the body weight less than 25 g obtained by the grading of crawfish meat, or an imperfect crawfish as a raw material to obtain a net crawfish shell being subjected to processes of sorting, cleaning, head and intestine removing, boiling with salts for flavoring, crisping of the crawfish shell, secondary flavoring, packaging, and the like to manufacture the crispy crawfish ball product. The crispy crawfish ball product has the characteristics of crispness and tasty, primary color and taste, low fat content, low water activity, long shelf life, and the like. Compared with the prior art, the crispy crawfish ball product adopts the technologies of the crisping of crawfish shell with the combination of slow freezing and vacuum frying, and compound flavoring and humidity control crisp protection with the combination of pre-cook and secondary flavoring, so that not only is the color of the crispy crawfish ball obviously improved, are the fat content and the water activity of the product lowered, is the crisp of the crawfish shell promoted, and is the crisp maintained, but also the oxidation rate of frying oil is obviously slowed down, the usage count of the oil is increased, the manufacturing cost is lowered, and the shelf life of the product is prolonged.
Owner:HUAZHONG AGRI UNIV

Strong anti-oxidation edible oil

The invention relates to strong anti-oxidation edible oil, which is health care edible oil for cooking, which is formed by taking astaxanthin as an anti-oxidation functional component and fully integrating with the edible oil and has the strong anti-oxidation function. The strong anti-oxidation edible oil belongs to the field of edible fats and oils. The edible oil is an indispensable nutrient for a human body. But all the edible oils do not have the anti-oxidation capacity, are very easy to be oxidized and thus cause adverse impacts on health. The oxidation in the air and the oxidation in the human body can promote the tumor occurrence and the development and are important factors for causing cardiovascular and cerebrovascular sclerosis. The edible oil is integrated with the astaxanthin, has strong anti-oxidation function and can prevent and reduce the oxidation of the edible oil, improve the quality and the safety, and ensure the safety and the health of the human body. The astaxanthin is the natural nutrient with strongest capability of preventing the oxidation and removing free radicals, which is 1000 times of that of VE and 10 times of carotene, and has a plurality of health care functions of enhancing immunity, preventing cancers, protecting heart and brain blood vessels, protecting skin, and preventing aging and the like. People need to eat less oil and eat good oil. The edible oil with the anti-oxidation function is the good oil.
Owner:刘道鸣 +1

Application method of ionic liquid for removing sulfur from oils

The invention relates to an application method of an ionic liquid for removing sulfur from oils. The method comprises the following steps: dissolving chloroalkyl carboxylic acid solid in deionized water and adding pyridine, fully washing with ethyl acetate, carrying out vacuum drying on the synthesized product and then dissolving into the deionized water; slowly dropwise adding concentrated sulfuric acid or concentrated phosphoric acid so as to prepare a pyridine salt ionic liquid for the desulfuration of the oils; adding the ionic liquid and imitated oils containing the sulfur content of 1000ppm, stirring and heating; adding an aqueous hydrogen peroxide solution, cooling to room temperature, and standing for layering, wherein desulfured oils are on the upper layer, carrying out rotary evaporation and reextraction on the ionic liquid on the lower layer so as to respectively achieve dehydration and separation of sulfone compounds, and carrying out vacuum drying so that the ionic liquid can be recycled. By using the method, the defects that the ionic liquid is large in dosage, high in cost and is difficult to meet deep desulfuration are overcome. The method can be used for synthesizing functionalized pyridine salt ionic liquids and used for oil oxidation/extraction deep desulfuration, the dosage of an oxidant is less, desulfuration efficiency is high, the ionic liquid can be recycled, the yield of the oils is high, cost is low, and environment is not polluted.
Owner:YANGZHOU UNIV
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