46 results about "Sunflower oil" patented technology

The invention discloses a method for extracting astaxanthin from phaffia rhodozyma by combining bacillus fermentation with ionic liquid. The method comprises the following steps: carrying out co-culture on bacillus velezensis Y12 and phaffia rhodozyma, so as to obtain a fermentation solution; mixing the fermentation liquor with ionic liquid in equal volume, stirring, centrifugally separating out the ionic liquid containing astaxanthin, and finally synthesizing the novel astaxanthin emulsion with water and sunflower seed oil. The preservation number of the bacillus velezensis Y12 is CGMCC (China General Microbiological Culture Collection Center) No.27125, and the bacillus velezensis Y12 can be used for preparing the bacillus velezensis. According to the method, the extraction rate of the phaffia rhodozyma astaxanthin is remarkably increased, meanwhile, the antioxidant activity and stability of the astaxanthin are effectively improved, and the method has important industrial application value.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

This invention relates to a method for the targeted cultivation of live feed to enhance the stress resistance of grouper fry, specifically a method for the targeted cultivation of grouper fry and its live feed. The live feed includes artichoke culture and rotifer culture. The targeted cultivation of the artichoke culture includes the following steps: placing artichokes in seawater, adding *Cryptospira spp.* powder, *Spirulina* powder, arginine, and *Cinnamomum camphora* oil for cultivation to obtain the artichoke culture; the targeted cultivation of the rotifer culture includes the following steps: placing rotifers in seawater, adding *Nyctaginus* pink bacteria. Natrialba pink Rotifer cultures were obtained by cultivating bacterial powder, spirulina powder, methionine, and sunflower oil. This method, through targeted cultivation of live feed, enriches the live feed with corresponding functional components. After feeding it to newly hatched juvenile scorpion, it can significantly improve the stress resistance of the juveniles and increase their survival rate, thus solving the industry pain points of slow development, low survival rate, and poor stress resistance of newly hatched scorpion scorpion.

This application relates to a dropper and a method of use. The dropper includes a bottle body with a cavity; a dropper nozzle disposed on the bottle, including a dropper opening and a discharge port for discharging a liquid composition; and a vent tube including a vent hole for balancing internal pressure. The dropper is capable of dispensing drops at a desired rate. The drops contain 1-5 parts by weight of glyceryl monostearate, 80-95 parts by weight of medium-chain triglycerides or sunflower seed oil, and 1-15 parts by weight of probiotic powder or zinc oxide; wherein the viscosity η of the drops is 40-400 mPa·s.

The application discloses a preparation method and baking application of a vegetable oil gel and belongs to the technical field of food processing, and specifically relates to a composite gel agent prepared from inulin, starch, protein and mulberry leaf powder and a gel system composed of mixed vegetable oil (hemp seed oil and sunflower seed oil). The vegetable oil gel provided by the application can effectively inhibit the migration of oil in the processing of baked food. The biscuit prepared based on the application not only has a crisp taste, but also has the characteristics of low fat and low glycemic index, can steadily and slowly control the postprandial blood sugar rise of people, and has health benefits for people with obesity, diabetes and the like.

The invention relates to the technical field of edible oil and fat processing, and discloses a sunflower seed oil double-zero double-low deodorization and by-product efficient recovery method, which comprises the following steps: carrying out degumming pretreatment on sunflower seed crude oil, pumping the sunflower seed crude oil into an extraction tower, and carrying out supercritical extraction on the sunflower seed crude oil and high-pressure carbon dioxide fluid. The extraction phase sequentially passes through a multi-stage analysis system; a refined sunflower seed oil finished product is separated by depressurizing and cooling in a first-stage analysis kettle; converting into a subcritical state in a second-stage desorption kettle, and selectively intercepting and separating out the phytosterol by utilizing beta-CD-PU porous cross-linked microspheres filled in the second-stage desorption kettle; depressurizing and separating out vitamin E in a third-stage desorption kettle; and finally entering a flash tank to gasify the carbon dioxide, and separating free fatty acid and small molecule leftovers with peculiar smell. According to the invention, nutritional ingredient loss and trans-fatty acid generation caused by high-temperature deodorization are avoided, and grease deodorization and step-by-step accurate separation and independent recovery of multiple byproducts are realized.

1. Name of the product in this design: Packaging Barrel (Sunflower Seed Oil). 2. Purpose of this design: For storing liquids. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention relates to the technical field of probiotics, in particular to a gastric acid resistant composite prebiotic and probiotic co-loaded soft capsule as well as a preparation method and application thereof. The gastric acid-resistant composite prebiotic and probiotic co-loaded soft capsule comprises a capsule shell material and a content emulsion, the content emulsion comprises an oil phase and a water phase, the oil phase comprises sunflower seed oil, beewax, lecithin and vitamin E, and the water phase comprises a water phase. The water phase comprises a plurality of composite probiotics such as bifidobacterium bifidum and casein rhamnosus and a plurality of composite prebiotics such as galactooligosaccharide and beta-glucan, and the capsule shell material is a gelatin-chitosan glue solution. According to the co-loaded soft capsule, the compound prebiotics and the probiotics are compounded, so that the anti-oxidation and intestinal regulation synergistic effect is achieved, and the vascular function and the metabolic homeostasis are jointly improved; the gelatin-chitosan composite capsule is prepared by combining a low-temperature film forming technology, a compact and stable gelatin-chitosan composite capsule shell is formed, and the stability and gastric acid tolerance of active ingredients are greatly improved, so that the comprehensive protection effect of delaying senile cardiovascular aging is favorably realized.

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

The invention discloses high-oleic-acid sunflower seed oil and a preparation method thereof, and belongs to the technical field of deep processing and refining of vegetable fat. According to the method, polyunsaturated fatty acid in triglyceride is preferentially converted into low-boiling-point fatty acid alkyl ester through selective enzymatic alcoholysis / ester exchange reaction, volatility difference is constructed, and directional enrichment of oleic acid components and segmented removal of low-boiling-point impurities are achieved through multi-stage short-path molecular distillation. According to the method, the content of oleic acid in the sunflower seed oil can be increased from 60-75% to 80-90%, the content of linoleic acid can be reduced from 15-30% to 5-12%, meanwhile, free fatty acid, peculiar smell precursors and oxylysate are effectively removed, the oxidation stability of the product is excellent, and the retention rate of nutritional ingredients is high. The linoleate-rich fraction generated in the technical process can be used as a high-added-value byproduct, so that the synergistic value increase of the main and by-products is realized.

The invention discloses a preparation method for improving the stability of soybean protein isolate-konjac mannan emulsion, and belongs to the technical field of application of vegetable protein structures. The method comprises the following steps: (1) fully dissolving a soybean protein isolate solution with a certain concentration, and fully hydrating; (2) adding a certain amount of konjac mannan, and reacting at high temperature; and (3) adding six different sodium salt ions into the soybean protein isolate-konjac mannan compound. And (4) respectively mixing the samples in the steps (1), (2) and (3) with sunflower seed oil, and shearing at a high speed to obtain the emulsion. Six sodium salt ions are introduced, the emulsion particle size of the soybean protein isolate-konjac mannan compound is reduced through the Hough-Merster effect, the stability of the emulsion is improved, and under the freezing condition, the emulsion also shows higher freeze injury resistance and emulsion cracking resistance. The method has a certain reference value for the food industry.

The present invention relates generally to methods of use and compositions useful for treating skin to reduce the appearance of wrinkles, moisturize skin, lighten skin, reduce inflammation, increase skin firmness, or increase skin elasticity. The composition can include 20 wt. % to 45 wt. % light mineral oil, 0.1 wt. % to 5 wt. % Persea gratissima (avocado) oil, 0.1 wt. % to 5% wt. % Olea europaea (olive) fruit oil, 0.1 wt. % to 5 wt. % Argania spinosa kernel oil. 0.1 wt. % to 10 wt. % Limnanthes alba (meadowfoam) seed oil, 0.1 wt. % to 5 wt. % hybrid sunflower oil, 0.01 wt. % to 5 wt. % Crambe abyssinica seed oil, and 0.01 wt. % to 5% w / w of Daucus carota sativa (carrot) root extract.

The present application relates to the field of oil processing and edible special oil preparation, and particularly relates to a palm-free low-trans coconut oil-based shortening and a preparation method thereof, aiming at solving the problems of narrow plasticity temperature range, coarse crystallization and high proportion of saturated fatty acid of the existing coconut oil-based shortening. The shortening is prepared from physical refining coconut oil, high-oleic sunflower oil, fully hydrogenated rapeseed oil, high-oleic safflower oil, fully hydrogenated soybean oil, through step-by-step lipase catalytic transesterification, high-melting-point solid-phase separation, complex seed auxiliary medium-chain fatty acid adaptive natural antioxidant compounding and quenching kneading forming process. The present application realizes gradient controllable optimization of triglyceride structure through step-by-step use of sn-1,3 specific lipase and non-specific lipase, and designs a ternary natural antioxidant system according to the characteristics of medium-chain saturated fatty acid in coconut oil.

1. The name of the design product: label (original flavor of rapeseed oil). 2. The use of the design product: label for product packaging. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting left view, right view, top view, and bottom view.

A non-dairy creamer powder and associated beverage composition and container comprising (i) 25-55 wt% of total creamer weight being a fat blend, of which 48-62 wt% high oleic sunflower oil / HOSO, and

The invention provides staphylococcus saprophyticus as well as a culture system and application thereof in lipase production, and belongs to the technical field of microorganisms. The lipase producing strain PKS-3 is separated from oil-rich soil by using a plate method and belongs to staphylococcus saprophyticus, a grease degradation performance determination result shows that the lipase producing strain PKS-3 has a relatively good degradation effect on sunflower seed oil and other vegetable oil rich in linoleic acid, the degradation rate is 50% or above, and the lipase producing strain PKS-3 has the potential of degrading polyunsaturated fatty acid grease; the lipase in the strain is obtained through cloning, and a theoretical basis and an effective means can be provided for development and utilization of microbial resources and industrial application of the lipase.

The invention discloses a licorice sunflower seed oil spice with a fixative function and a preparation method and application thereof, and discloses application of the licorice sunflower seed oil spice as a fixative in a spice product, and the spice product is an essence for food. The liquorice and sunflower seed oil spice is prepared by a preparation method comprising the following steps: crushing and sieving a dried liquorice raw material, soaking liquorice in sunflower seed oil for 12 hours according to a material-liquid ratio of 1: 5, continuously stirring a liquorice and sunflower seed oil soaking solution for 120 minutes, filtering, and performing centrifugal treatment on filtrate, thereby obtaining the liquorice and sunflower seed oil spice. When the licorice sunflower seed oil spice prepared by the invention is added into a spice product, the flavor intensity can be improved, the fragrance is lasting, offensive odor is eliminated, the fragrance is enhanced, and the quality of the product is improved. The invention proves that the liquorice sunflower seed oil spice has a fixative effect, and can be used as a fixative to play an important role in the fragrance retention time of essence, so that the fragrance retention time of perfumed food is prolonged.

The invention specifically discloses a myofibrillar protein-sunflower seed oil-high M type alginic acid ternary composite probiotic microcapsule and a preparation method thereof, and belongs to the technical field of food. Myofibrillar protein and sodium alginate are used as inner wall materials, gelatin and sunflower seed oil are used as outer wall materials, and lactobacillus acidophilus is embedded in a double-layer mode through electrostatic interaction. The specific preparation method comprises the following steps: mixing a bacterial suspension with the composite wall material, dropwise adding the mixture into pure water, and carrying out ultrasonic curing, dewatering and vacuum freeze drying to obtain the microcapsule. The microcapsule prepared by the invention has a good embedding rate, can play a role in protection and slow release in a simulated digestion process, improves the thermal stability and storage stability of probiotics, and has a wide application prospect.

This invention discloses an emulsion gel based on a compound of carnauba wax and monoglycerides, and its application in bread making as a substitute for margarine. The emulsion gel uses high-oleic sunflower oil as the base oil, with carnauba wax and monoglycerides compounded in a mass ratio of 5:5-8:2 as the gelling agent. Soy lecithin is added, and the mixture is pretreated by microwave, dissolved by heating, dispersed by ultrasound, and refrigerated to obtain the oil gel. Deionized water is then added, followed by homogenization, ultrasound, and refrigeration. The resulting emulsion gel completely replaces margarine and is used with high-gluten flour, water, sugar, and other ingredients to make bread through kneading, proofing, and baking. The synergistic effect of carnauba wax and monoglycerides through complementary HLB values, synergistic crystal structures, and intermolecular interactions solves the problems of excessive hardness and poor stability associated with single gelling agents. The bread prepared by this invention has zero trans fatty acids and low saturated fatty acids, a soft and fluffy texture, and sensory quality comparable to commercially available margarine bread. The process is simple and has broad application prospects.

The invention relates to a natural biostimulant combining a repellent action against harmful game and a stimulation of plant growth. The formulation is based on Capsicum oleoresin and a liquid base (sunflower oil or water). This biostimulant is applied by coating seeds or by foliar spraying, offering a natural solution for crop protection.

The application discloses sunflower oil processing oil pressing equipment, relates to the technical field of oil pressing equipment, and optimizes and improves the problems of temperature loss of control, poor pressure and oil yield coordination, and limited oil quality and oil yield in the traditional sunflower oil pressing process, and is characterized by a through-hole cooling assembly and a moving main shaft. A gas exchange sliding sleeve and a directional special-shaped sleeve are arranged in equidistance correspondence on a central through pipe, the inside of the moving main shaft is divided into multiple independent cavities, one end of the central through pipe performs a ventilation action, a gas exchange port is arranged at the other end of the moving main shaft to form a gas circulation passage, and a cooperative management system is additionally arranged. The pressure and temperature sensing assemblies in the independent cavities collect data in real time, ventilation parameters and pressure parameters are reversely linked and controlled, local cavity precise air / gas supplementing can be realized through an auxiliary through rod, a partition precise temperature control and pressure-temperature cooperative control process are formed, the oil yield and quality of sunflower oil are effectively improved, and energy consumption and raw material waste are reduced.

The invention discloses milk powder rich in sialylated oligosaccharide and capable of regulating brain development and a preparation method of the milk powder. The sialylated oligosaccharide disclosed by the invention is a mixture of 3 '-sialylated lactose and 6'-sialylated lactose. The invention also discloses a formula of the milk powder rich in sialylated oligosaccharide and capable of regulating brain development. The milk powder comprises the following components in parts by weight: 620-720 parts of raw milk, 200-300 parts of whey protein powder, 15-25 parts of soybean phospholipid, 150-250 parts of OPO structure fat, 15-30 parts of linseed oil, 45-66 parts of coconut oil and 120-180 parts of sunflower seed oil. And 10 to 20 parts of sialylated oligosaccharide. The invention further discloses a preparation method of the milk powder rich in sialylated oligosaccharide and capable of regulating brain development. The milk powder developed by the invention has the effects of promoting brain growth and promoting cognitive development.

This invention relates to a method for producing highly ozonated fatty acids by subjecting extra virgin sunflower oil containing a high concentration of polyunsaturated fatty acids to high ozonolysis. Similarly, this invention relates to the highly ozonated fatty acids produced by said method and their cosmetic and medical uses, particularly due to their repairing effects on skin damage.

The invention belongs to the technical field of dyeing and finishing processing, and particularly discloses a salt-free and water-less dyeing method suitable for cotton knitted fabrics, which is characterized by comprising the following steps: preparing a product to be dyed, preparing a special dyeing system, dyeing, soaping and drying, adding edible oil to prepare a special chromosome system. The edible oil is one or more of soybean oil, rapeseed oil, castor oil, corn oil, peanut oil, sunflower seed oil, olive oil and salad oil. According to the method, no accelerating salt is needed, the reactive dye can be quickly dyed to the surface of the cotton fiber by means of the edible oil which is insoluble in water, and in an environment with less water and less alkaline agent, the hydrolysis of the dye is greatly reduced, and the fixation rate of the dye is greatly improved. According to the dyeing method, the utilization rate of the reactive dye for dyeing the cotton knitted fabric is effectively increased, the dyed cotton knitted fabric does not need to be subjected to color fixation treatment, and the wet rubbing fastness meets the market requirement.

This application relates to drops and devices thereof. The dropper device includes a bottle body having a cavity; a nozzle disposed on the container, including a nozzle opening and a discharge port for discharging a liquid composition; and a vent tube including a vent hole for balancing internal pressure. The dropper device is capable of dispensing drops at a desired rate. The drops contain 1-5 parts by weight of glyceryl monostearate, 80-95 parts by weight of medium-chain triglycerides or sunflower seed oil, and 1-15 parts by weight of probiotic powder or zinc oxide; wherein the viscosity η of the drops is 40-400 mPa·s.

This invention discloses a method for preparing crispy pork with red bean paste flavor, relating to the field of food processing technology. The method includes: chopping and mixing red bean paste under low-temperature conditions to obtain a fine paste; adding a soy protein isolate solution containing TG enzyme and homogenizing; adding a sodium alginate solution containing calcium carbonate and homogenizing; adding sunflower seed oil containing Span emulsifier and homogenizing; adding gluconate-δ-lactone and stirring, centrifuging to remove the upper oil layer, collecting the precipitate, and obtaining red bean paste gel microspheres; mixing egg white, compound coating powder, and red bean paste gel microspheres to form a slurry; uniformly coating marinated pork strips with the slurry and frying to obtain crispy pork with red bean paste flavor. The crispy pork of this invention has moderate hardness after double-frying, exhibiting good crispness and crunchiness, a juicy texture, and a good color and pure bean paste flavor.

The present invention relates to a method for producing an enriched vegetable oil for frying carbohydrate-rich foods. The method comprises preparing different additives by freeze-drying, which additives comprise essential oils, such as thymol or eugenol, the essential oils being encapsulated in β-cyclodextrins. Said additives are added to a vegetable oil, such as virgin olive oil or sunflower oil, to produce the enriched vegetable oil. Advantageously, using the enriched vegetable oil to fry carbohydrate-rich foods at temperatures between 175°C and 190°C reduces the concentration of acrylamide present in the fried food by at least 77% compared with the acrylamide produced in frying processes using additive-free vegetable oils.

The invention relates to the field of edible oil processing, in particular to edible oil and a processing method thereof. The method comprises the following steps: 1, pre-processing plant raw materials, and preparing the pre-processed plant raw materials; 2, mixing various plant raw materials, and squeezing; step 3, filtering and pushing the squeezed vegetable oil; step 4, pre-processing animal raw materials and then preparing the animal raw materials; 5, fully mixing the prepared animal raw materials with the materials pushed in the step 3; and 6, fully heating the mixed material, fully flowing, and discharging. The edible oil comprises the following components in parts by weight: 20-60 parts of lard oil; 5-15 parts of mutton fat; 30 to 50 parts of sunflower oil; 5-10 parts of a ginseng extracting solution; 80 to 100 parts of rapeseed oil; and 60-120 parts of peanut oil. Various oils and fats can be fully mixed, and edible oil rich in trace elements can be processed.

The invention discloses a multi-source essence vegetable oil composite formula and a preparation method thereof, and belongs to the technical field of health food. The formula comprises the following components in percentage by weight: 38 to 46 percent of sunflower oil, 22 to 28 percent of safflower seed oil, 11 to 16 percent of walnut oil, 11 to 16 percent of black sesame oil, 11 to 16 percent of peony seed oil and 6 to 11 percent of purple perilla seed oil (the sunflower oil is 38 to 46 percent, the safflower seed oil is 22 to 28 percent, the walnut oil is 11 to 16 percent, the black sesame oil is 11 to 16 percent, the peony seed oil is 11 to 16 percent, and the purple perilla seed oil is 6 to 11 percent). According to the design, the traditional Chinese medicine dietotherapy theory and modern nutriology are fused, and fatty acid balance (omega-6 / omega-3 is 5: 1-8: 1), active ingredient synergy and property and flavor harmonization are realized through precise proportioning. Experiments show that the compound oil has excellent in-vitro antioxidant activity, and can improve hyperlipidemia, inhibit atherosclerotic plaque formation and improve learning and memory ability in a dose-dependent manner. The preparation method adopts low-temperature cold pressing, inert gas protection mixing and nitrogen filling processes, so that active ingredients are effectively reserved. The invention provides safe edible oil capable of realizing synergistic health care and anti-aging of a cardiovascular and cerebrovascular system through daily diet.

According to the method, firstly, a composite gel system formed by mixing gellan gum and konjac glucomannan according to a specific proportion and stabilizing sunflower seed oil in cooperation with whey protein is constructed, a three-dimensional network structure with a synergistic enhancement effect is formed, and the water binding capacity and swallowing suitability of a product are remarkably improved; secondly, the surimi is subjected to enzymolysis softening by adopting alkaline protease at a proper temperature, so that the texture hardness is effectively reduced, and the protein digestion and absorption rate is improved; on the basis, potassium chloride partially replaces sodium chloride, curdlan is combined to construct a gel network, and multiple technologies such as microwave curing and high hydrostatic pressure sterilization are cooperated, so that the sodium ion release and distribution uniformity is systematically enhanced, and good salty taste perception is maintained while the salt is reduced by 30% or above; according to the method, the swallowing safety, the flavor fullness and the storage stability of the product are perfectly considered while the sodium content is remarkably reduced, and an ideal dietary choice is provided for people with dysphagia.