CN103636815A - High-grade health care edible oil with characteristic of long term storage - Google Patents
High-grade health care edible oil with characteristic of long term storage Download PDFInfo
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- CN103636815A CN103636815A CN201310588311.XA CN201310588311A CN103636815A CN 103636815 A CN103636815 A CN 103636815A CN 201310588311 A CN201310588311 A CN 201310588311A CN 103636815 A CN103636815 A CN 103636815A
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Abstract
The present invention discloses a high-grade health care edible oil with a characteristic of long term storage. The high-grade health care edible oil is characterized by comprising the following raw materials, by weight: 30-55 parts of peanut, 17-25 parts of scutellaria lateriflora, and 14-24 parts of dan-shen root. The invention further provides a method for preparing the high-grade health care edible oil. The steps comprise: 1, soaking scutellaria lateriflora in water for 8-10 h; b, carrying out stir-frying on dan-shen root until achieving a 20% doneness, and soaking for 4 h in water; and c, mixing the scutellaria lateriflora obtained in the step (a), the dan-shen root obtained in the step (b), and one or a plurality of materials selected from peanut, licorice root, eggplant peel, cassia and enteromorpha prolifra according to a certain mass percentage ratio, and squeezing into the oil. According to the present invention, the prepared edible adopts oxidation resistance of the nature plant so as to provide characteristics of no side effect and no adverse effect, the disadvantages of easy oxidation and difficult storage of the high-grade health care edible oil are overcome, the cost is low, practicality and efficiency are provided, and the nutritional value of the edible oil are substantially increased.
Description
Technical field
The present invention relates to edible oil and preparation method, relate in particular to a kind of high-class healthy edible oil that can store for a long time and preparation method thereof.
Background technology
Edible oil is the important component part of human diet always, but autoxidation can occur its long-term storage, causes flavor variations, and nutritive value reduces, and produces harmful substance.Add the autoxidation that oxidant could prevent and slow down edible oil, strengthen stability, keep original color, smell and taste, avoid nutrition leak.Although artificial synthetic antioxidant BHA, BHT and PG etc. have good antioxidation activity, have data to show, BHA has certain harmfulness.BHA can cause the damage of mouse alveolar, also has tumor promotion.BHT can suppress human body respiration enzymatic activity.High concentration PG easily suffers from contact dermatitis.
Therefore research can be stored for a long time, but the high-class healthy edible oil that does not add artificial antioxidant becomes one of field of food emphasis.
Summary of the invention
The invention discloses a kind of high-class healthy edible oil that can store for a long time, it is characterized in that, comprise the raw material of following parts by weight:
Peanut 30-55 part;
Yellow Siberian cocklebur 17-25 part;
Red sage root 14-24 part.
Preferably, also comprise Radix Glycyrrhizae, eggplant skin, cassia bark, one or more in green moss.
Preferably, the Radix Glycyrrhizae of selecting, eggplant skin, cassia bark, one or more proportions in green moss are 5-10 part.
The invention also discloses a kind of method of preparing above-mentioned high-class healthy edible oil, step comprises:
A. yellow Siberian cocklebur is soaked in to 8-10 hour in water;
B. red sage root slow fire is stir-fried to two maturations, be soaked in water 4 hours;
C. by (a) the yellow Siberian cocklebur in (b) and the red sage root by mass percentage, with peanut and Radix Glycyrrhizae, eggplant skin, cassia bark, one or more in green moss mix, and squeeze into oil.
While preferably, soaking yellow Siberian cocklebur, regulate water temperature to 25-40 ℃.
While preferably, soaking the red sage root, regulate water temperature to 30-55 ℃.
Edible oil prepared by the present invention utilizes the non-oxidizability of natural plants, has no side effect, and without ill effect, has not only overcome high-class healthy edible oil oxidizable, is difficult for the shortcoming of storage, and with low cost, and practicality and high efficiency, increases edible oil nutritive value greatly.
The specific embodiment
Embodiment 1
1) prepare the raw material of following parts by weight:
45 parts of peanuts;
25 parts of yellow Siberian cockleburs;
20 parts of the reds sage root;
5 parts, cassia bark;
5 parts of eggplant skins;
2) above-mentioned raw materials is used according to the following steps:
A. yellow Siberian cocklebur is soaked in to 8-10 hour in 35 ℃ of water;
B. red sage root slow fire is stir-fried to two maturations, be soaked in 40 ℃ of water 4 hours;
C. by (a) the yellow Siberian cocklebur in (b) and the red sage root by mass percentage, with peanut and Radix Glycyrrhizae, eggplant skin, cassia bark, one or more in green moss mix, and squeeze into oil.
Embodiment 2
1) prepare the raw material of following parts by weight:
45 parts of peanuts;
21 parts of yellow Siberian cockleburs;
24 parts of the reds sage root;
5 parts of green moss;
5 parts of eggplant skins;
2) above-mentioned raw materials is used according to the following steps:
A. yellow Siberian cocklebur is soaked in to 8-10 hour in 35 ℃ of water;
B. red sage root slow fire is stir-fried to two maturations, be soaked in 40 ℃ of water 4 hours;
C. by (a) the yellow Siberian cocklebur in (b) and the red sage root by mass percentage, with peanut and Radix Glycyrrhizae, eggplant skin, cassia bark, one or more in green moss mix, and squeeze into oil.
Embodiment 3
1) prepare the raw material of following parts by weight:
55 parts of peanuts;
15 parts of yellow Siberian cockleburs;
20 parts of the reds sage root;
5 parts, cassia bark;
5 parts, Radix Glycyrrhizae;
2) above-mentioned raw materials is used according to the following steps:
A. yellow Siberian cocklebur is soaked in to 8-10 hour in 35 ℃ of water;
B. red sage root slow fire is stir-fried to two maturations, be soaked in 40 ℃ of water 4 hours;
C. by (a) the yellow Siberian cocklebur in (b) and the red sage root by mass percentage, with peanut and Radix Glycyrrhizae, eggplant skin, cassia bark, one or more in green moss mix, and squeeze into oil.
Edible oil prepared by the present invention can be used for culinary art, can store for a long time, is of high nutritive value and has health care.
Claims (6)
1. the high-class healthy edible oil that can store for a long time, is characterized in that, comprises the raw material of following parts by weight:
Peanut 30-55 part;
Yellow Siberian cocklebur 17-25 part;
Red sage root 14-24 part.
2. high-class healthy edible oil according to claim 1, is characterized in that, also comprises Radix Glycyrrhizae, eggplant skin, cassia bark, one or more in green moss.
3. high-class healthy edible oil according to claim 2, is characterized in that, the Radix Glycyrrhizae of selecting, and eggplant skin, cassia bark, one or more proportions in green moss are 5-10 part.
4. a method of preparing the high-class healthy edible oil as described in claim 1-3 any one, step comprises:
A. yellow Siberian cocklebur is soaked in to 8-10 hour in water;
B. red sage root slow fire is stir-fried to two maturations, be soaked in water 4 hours;
C. by (a) the yellow Siberian cocklebur in (b) and the red sage root by mass percentage, with peanut and Radix Glycyrrhizae, eggplant skin, cassia bark, one or more in green moss mix, and squeeze into oil.
5. method according to claim 4, is characterized in that, regulates water temperature to 25-40 ℃ while soaking yellow Siberian cocklebur.
6. method according to claim 4, is characterized in that, while soaking the red sage root, regulates water temperature to 30-55 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588311.XA CN103636815A (en) | 2013-11-21 | 2013-11-21 | High-grade health care edible oil with characteristic of long term storage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588311.XA CN103636815A (en) | 2013-11-21 | 2013-11-21 | High-grade health care edible oil with characteristic of long term storage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103636815A true CN103636815A (en) | 2014-03-19 |
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| CN201310588311.XA Pending CN103636815A (en) | 2013-11-21 | 2013-11-21 | High-grade health care edible oil with characteristic of long term storage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108531290A (en) * | 2018-02-05 | 2018-09-14 | 浙江工商大学 | Inhibit the method for lipid oxidation in fish oil |
| CN108812937A (en) * | 2018-07-03 | 2018-11-16 | 山东农业大学 | Rich peptide flavor butter and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669304A (en) * | 2012-05-05 | 2012-09-19 | 管天球 | Selenium-enriched tea oil and preparation method thereof |
| CN102719309A (en) * | 2012-05-21 | 2012-10-10 | 管天球 | Tea oil for reducing weight and processing technology |
| CN102925282A (en) * | 2012-10-24 | 2013-02-13 | 师海全 | Method for extracting edible oil by squeezing ripe seeds of xanthoce sorbifolia bunge |
-
2013
- 2013-11-21 CN CN201310588311.XA patent/CN103636815A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669304A (en) * | 2012-05-05 | 2012-09-19 | 管天球 | Selenium-enriched tea oil and preparation method thereof |
| CN102719309A (en) * | 2012-05-21 | 2012-10-10 | 管天球 | Tea oil for reducing weight and processing technology |
| CN102925282A (en) * | 2012-10-24 | 2013-02-13 | 师海全 | Method for extracting edible oil by squeezing ripe seeds of xanthoce sorbifolia bunge |
Non-Patent Citations (1)
| Title |
|---|
| 李雪莲等: "中草药对食用油脂的抗氧化作用", 《食品科学》, vol. 27, no. 12, 31 December 2006 (2006-12-31) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108531290A (en) * | 2018-02-05 | 2018-09-14 | 浙江工商大学 | Inhibit the method for lipid oxidation in fish oil |
| CN108531290B (en) * | 2018-02-05 | 2021-11-05 | 浙江工商大学 | Method for inhibiting lipid oxidation in fish oil |
| CN108812937A (en) * | 2018-07-03 | 2018-11-16 | 山东农业大学 | Rich peptide flavor butter and preparation method thereof |
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Application publication date: 20140319 |