CN103875822A - Functional sterol oil suitable for heating during cooking - Google Patents
Functional sterol oil suitable for heating during cooking Download PDFInfo
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- CN103875822A CN103875822A CN201410110424.3A CN201410110424A CN103875822A CN 103875822 A CN103875822 A CN 103875822A CN 201410110424 A CN201410110424 A CN 201410110424A CN 103875822 A CN103875822 A CN 103875822A
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Abstract
The invention relates to functional sterol oil suitable for heating during cooking. The plant sterol is added into edible oil, and the dosage of the plant sterol is 1.1%-10% of the mass of the edible oil; furthermore, a natural fat-soluble antioxidant is added, and the dosage of the natural fat-soluble antioxidant is 0.02%-2% of the total mass of the functional sterol oil. The production technology of the functional sterol oil is simple, and the common edible oil is taken as raw material matrix oil, so that the production cost is lowered, and the industrial production is simple; the functional sterol oil fills in the blank that a functional sterol oil product which is suitable for heating during cooking and is specially provided for consumers in China is not available on the market; after the functional sterol oil is adopted, the generation of a harmful substance, sterol oxide, is effectively controlled, and the food safety of the functional sterol oil can be guaranteed.
Description
Technical field
The invention belongs to biodiesel processing technique field, be specifically related to a kind of functional sterol grease, relate in particular to a kind of functional sterol grease that is suitable for culinary art heating.
background of invention
Phytosterol, has obtained paying close attention to widely and application because having the clear and definite health-care efficacies such as the cholesterol of reduction, angiocardiopathy preventing as a kind of new function food additives in recent years.The reduction degree that studies have shown that phytosterol, phytostanol, the phytosterin ester low-density lipoprotein (LDL) to normal population, high fat of blood adult patients or children can reach more than 10%-14%, and the concentration of HDL (HDL) concentration and triglycerides is influenced hardly.If the patient that clinical trial certificate is taken blood lipid-lowering medicine edible sterols food simultaneously, its LDL-CHOL 10% left and right that can decline extraly.1995, Finland develops listing first contained phytosterol product margarine Benecol, and subsequently, the countries and regions such as the U.S., Japan, Europe are ratified the phytosterol product that goes on the market in succession.The food that phytosterin ester is contained issue in 2000 in U.S. food and Drug Administration (FDA) can reduce the Health Claims of risk of cardiovascular diseases, be rich in afterwards phytosterol goods and have been widely recognized and develop in worldwide, functional sterol goods comprise the mayonnaise, sweets, Yoghourt, milk, the edible wet goods that add phytosterol.
Studies have shown that, natural phytosterin edible safety is high.If but functional plants sterol goods are for high-temperature cooking and frying, must first evaluate its oxidation-stabilized security, because phytosterol is under the catalytic conditions such as hot environment or light, oxygen, metal pollutant, easily there is oxidation reaction, derivative multiple sterol oxide, and sterol oxide is proved to be and has the toxic and side effects such as carcinogenic, the mutagenesis similar with acrylamide, heterocyclic amine, nitrosamine, polycyclic aromatic hydrocarbon, thereby can cause edible safety hidden danger.
Phytosterol oxidation is due to the two keys in the free radical attack sterol ring structure forming because of heat, light, metal pollutant or oxygen induction.Research points out, sterol autoxidation mechanism and unrighted acid oxidation mechanism are similar, have started an autocatalytic free chain reaction.Active oxygen and oxidizing ferment also can cause the oxidation of phytosterol, the carbon radicals forming and molecular oxygen (
3o
2) reaction, form hydrogen peroxide free radical, after the allylic hydrogen atom in C-7 position of phytosterol is pumped, can form corresponding 7-hydroperoxide.This pi-allyl hydrogen peroxide is through isomerization, form 7 α hydroperoxides and 7 β hydroperoxides, can further there is secondary oxidative decomposition in both afterwards, generates two kinds of main oxidation products, generate 7 α hydroxy compounds, also generate 7-ketonic compound simultaneously.Other important products also comprise 5,6 α-dual oxide compound, 5,6 beta epoxide compounds, and 3 β, the variety classes sterol oxides such as 5,6 beta-triol compounds.
Because phytosterol this is similar to unsaturated lipid compound, easily oxidized feature is current, and the European Union member countries of being rich in phytosterol food in development, are paid much attention to the safety research of sterol oxide.Use grease mainly to decoct, explode cooking method as main culinary art custom take high temperature for domestic Chinese meal, and on market, there is no at present the present situation that this type of can be used for the functional sterol grease of culinary art heating, this sterol grease that is suitable for culinary art heating can play the phytosterol intake improving in resident's meals on the one hand, in addition the edible safety that ensures China consumer is had great importance.
summary of the invention
In order to strengthen the oxidation stability of phytosterol grease system under culinary art heating condition, avoid producing Toxic sterol oxide, eliminate the food security hidden danger of bringing with the lower sterol oxide of conventional culinary custom heating, ensure the edible safety of China people with the sterol grease under traditional Chinese way of cooking heating condition, the invention provides a kind of functional sterol grease that is suitable for culinary art heating.
A functional sterol grease that is suitable for culinary art heating adds phytosterol in edible oil and fat, and the addition of described phytosterol is 1.1%～10% of edible oil and fat quality; Meanwhile, add natural grease soluble antioxidant, the addition of described natural grease soluble antioxidant is 0.02%～2% of described functional sterol grease gross mass.
Described phytosterol is the mixture of two or more phytosterin esters.In described phytosterin ester, cupreol oleate accounts for 46.41%, stigmasterol oleate accounts for 22.76%, campesterol oleate accounts for 26.52%, brassicasterol oleate accounts for 4.31%.
Described natural grease soluble antioxidant is the one in Rosmarinus officinalis extract, beta carotene, Tea Polyphenols stearate.
The consumption of described Rosmarinus officinalis extract is 0.02%～0.1% of described functional sterol grease gross mass, the consumption of described beta carotene is 0.01%～0.8% of described functional sterol grease gross mass, and the consumption of described Tea Polyphenols stearate is 1%～2% of described functional sterol grease gross mass.
A kind of functional sterol grease that is suitable for culinary art heating provided by the present invention, phytosterol addition is 1.1%～10%, and addition is reasonable, can meet the requirement of people to phytosterol intake, to reducing cholesterol, angiocardiopathy preventing has important function.
A kind of functional sterol grease that is suitable for culinary art heating provided by the present invention, under conventional culinary mode of heating, sterol good stability, edible safety is high.
In the present invention, select to add natural grease soluble antioxidant, generation that can the sterol oxide of effectively oil-control system under heating condition, meanwhile, natural is safe.
In the present invention, by detecting the loss amount of phytosterin ester, determine the growing amount of sterol oxide in grease system, the common problem relating in embodiment is described below:
The detection method of phytosterin ester---gas chromatography in grease
GC conditions is as follows: HP-5 type quartz capillary chromatographic column (30m × 0.32mm × 0.5 μ m), fid detector; 320 ℃ of sample introduction temperature, 300 ℃ of detected temperatures; Carrier gas: high-purity N
2; N
2flow velocity: 1mL/min; Split ratio: 20:1; Temperature programming: 200 ℃ of initial temperatures, 30 ℃/min rises to 285 ℃, keeps 16 min; Sample size: 1 μ L.Product is done to GC-MS and analyze, the results are shown in Figure 1.Wherein 7.508min, 8.050min, 8.383min and 9.058min place material are that four kinds of sterol ester substrates are disconnected, are respectively brassicasterol ester, campesterol ester, stigmasterol ester and cupreol ester.
Phytosterin ester retention rate when calculating different natural grease soluble antioxidant and exist by gas-chromatography atlas analysis, selecting to adopt 1mg/mL cholesterol is interior mark, calculates as follows:
Sterol ester retention rate=(1-
b i ×
a 0 /
b 0 ×
a i ) × 100/%
In formula:
a 0 represent not in heated sample control group target peak area in cholesterol;
b 0 represent not in heated sample control group the peak area sum of phytosterin ester;
aiafter representative sample heat treated, target peak area in cholesterol;
biafter representative sample heat treated, the peak area sum of phytosterin ester.
Useful technique effect of the present invention embodies in the following areas:
1. production technology of the present invention is simple, and raw material matrix grease adopts common edible oil, has reduced production cost, and suitability for industrialized production is simple;
2. filled up the blank not having on market for China consumer's the functional sterol oil product that is suitable for culinary art heating;
3. effectively control the generation of nuisance sterol oxide, ensured the edible safety of functional sterol grease.
Accompanying drawing explanation
Fig. 1 is phytosterin ester collection of illustrative plates under the selected GC conditions of the present invention.
The specific embodiment
The present invention's edible oil and fat used comprise all edible vegetable oil and plant blend oil, for example soybean oil, rapeseed oil, corn oil, peanut oil, sunflower oil, tea-seed oil, rice oil, olive oil and various cereal ready-mixed oil and the wet goods that is in harmonious proportion.The present invention's phytosterin ester used take phytosterol as raw material by react acquisition with fatty acid esterification.Phytosterin ester has improved the fat-soluble of phytosterol greatly, and within the scope of interpolation of the present invention, dissolubility is good, is easy to add, and is added into the physicochemical characteristics that does not change edible oil and fat after edible oil and fat.
By the following examples, the present invention is further described.
embodiment 1
Be suitable for a functional sterol grease 1000g for culinary art heating, wherein soybean oil 300g, rapeseed oil 300 g, corn oil 200 g, peanut oil 190 g, phytosterin ester 10g; In 10g phytosterin ester, cupreol oleate accounts for 46.41%, stigmasterol oleate accounts for 22.76%, campesterol oleate accounts for 26.52%, brassicasterol oleate accounts for 4.31%; Antioxidant is selected Rosmarinus officinalis extract, adds respectively the natural grease soluble antioxidant Rosmarinus officinalis extract of 0.2g, 0.4g, 0.6g, 0.8g, 1g in 5 parts of functional sterol greases of 1000g, obtains 5 parts of functional sterol greases, i.e. sample 1-5.Weight ratio in these 5 parts functional sterol greases is: soybean oil 30%, and rapeseed oil 30%, corn oil 20%, peanut oil 19%, phytosterin ester 1%, antioxidant is selected Rosmarinus officinalis extract 0.02%, 0.04%, 0.06%, 0.08%, 0.1%.These 5 parts functional sterol greases are cooked to Heating Experiment, and the functional sterol grease that does not add natural grease soluble antioxidant is control group;
Culinary art heat run result shows: sample 1-5 was 180 ℃ of heating 1 hour, and phytosterin ester retention rate mean value can reach 98.85%; 180 ℃ of heating 5h, phytosterin ester retention rate mean value can reach 97.45%; 180 ℃ of heating 8h, phytosterin ester retention rate mean value can reach 89.45%; Control group does not add the functional sterol grease of natural grease soluble antioxidant 180 ℃ of heating 1 hour, and phytosterin ester retention rate mean value is 97.03%; 180 ℃ of heating 5h, phytosterin ester retention rate mean value is 95.53%; 180 ℃ of heating 8h, phytosterin ester retention rate mean value is 80.2%.
embodiment 2:be suitable for a functional sterol grease 1000g for culinary art heating, wherein, soybean oil 300g, rapeseed oil 300 g, corn oil 200 g, peanut oil 190 g, phytosterin ester 10g; In 10g phytosterin ester, cupreol oleate accounts for 46.41%, stigmasterol oleate accounts for 22.76%, campesterol oleate accounts for 26.52%, brassicasterol oleate accounts for 4.31%; The natural grease soluble antioxidant beta carotene that adds respectively 0.1g, 0.2g, 0.4g, 0.6g, 0.8g, 1g in 6 parts of functional sterol greases of 1000g, obtains 6 parts of functional sterol greases, i.e. sample 6-11.Weight ratio in these 6 parts functional sterol greases is: soybean oil 30%, rapeseed oil 30%, corn oil 20%, peanut oil 19%, phytosterin ester 1%, beta carotene 0.01%, 0.02%, 0.04%, 0.06%, 0.08%, 0.1%.These 6 parts functional sterol greases are cooked to Heating Experiment, and control group is with embodiment 1;
Culinary art heat run result shows: sample 6-11 was 180 ℃ of heating 1 hour, and phytosterin ester retention rate mean value can reach 99.55%; 180 ℃ of heating 5h, phytosterin ester retention rate mean value can reach 98.45%; 180 ℃ of heating 8h, phytosterin ester retention rate mean value can reach 93.45%; Control group does not add the functional sterol grease of natural grease soluble antioxidant 180 ℃ of heating 1 hour, and phytosterin ester retention rate mean value is 97.03%; 180 ℃ of heating 5h, phytosterin ester retention rate mean value is 95.53%; 180 ℃ of heating 8h, phytosterin ester retention rate mean value is 80.2%.
embodiment 3:be suitable for a functional sterol grease 1000g for culinary art heating, wherein, soybean oil 300g, corn oil 300g, sunflower oil 200 g, peanut oil 190 g, phytosterin ester 10g; In 10g phytosterin ester, cupreol oleate accounts for 46.41%, stigmasterol oleate accounts for 22.76%, campesterol oleate accounts for 26.52%, brassicasterol oleate accounts for 4.31%; In 6 parts of functional sterol greases of 1000g, add respectively 1g, 2g, 4g, 6g, 8g, 10g Tea Polyphenols stearate, obtains 6 parts of functional sterol greases, i.e. sample 12-17.Weight ratio in these 6 parts functional sterol greases is: soybean oil 30%, corn oil 30%, sunflower oil 20%, peanut oil 19%, phytosterin ester 1%, Tea Polyphenols stearate 0.1%, 0.2%, 0.4%, 0.6%, 0.8%, 1%.These 6 parts functional sterol greases are cooked to Heating Experiment, and control group is the functional sterol grease that does not add natural grease soluble antioxidant;
Culinary art heat run result shows: sample 12-17 was 180 ℃ of heating 1 hour, and phytosterin ester retention rate mean value can reach 98.15%; 180 ℃ of heating 5h, phytosterin ester retention rate mean value can reach 97.15%; 180 ℃ of heating 8h, phytosterin ester retention rate mean value can reach 86.2%.Control group does not add the functional sterol grease of natural grease soluble antioxidant 180 ℃ of heating 1 hour, and phytosterin ester retention rate mean value is 97.13%; 180 ℃ of heating 5h, phytosterin ester retention rate mean value is 95.42%; 180 ℃ of heating 8h, phytosterin ester retention rate mean value is 81.2%.
Claims (5)
1. a functional sterol grease that is suitable for culinary art heating, is characterized in that: in edible oil and fat, add phytosterol, the addition of described phytosterol is 1.1%～10% of edible oil and fat quality; Meanwhile, add natural grease soluble antioxidant, the addition of described natural grease soluble antioxidant is 0.02%～2% of described functional sterol grease gross mass.
2. functional sterol grease according to claim 1, is characterized in that the mixture that described phytosterol is two or more phytosterin esters.
3. according to the functional sterol grease described in claim l, it is characterized in that: described natural grease soluble antioxidant is the one in Rosmarinus officinalis extract, beta carotene, Tea Polyphenols stearate.
4. functional sterol grease according to claim 2, is characterized in that: in described phytosterin ester, cupreol oleate accounts for 46.41%, stigmasterol oleate accounts for 22.76%, campesterol oleate accounts for 26.52%, brassicasterol oleate accounts for 4.31%.
5. functional sterol grease according to claim 3, it is characterized in that: the consumption of described Rosmarinus officinalis extract is 0.02%～0.1% of described functional sterol grease gross mass, the consumption of described beta carotene is 0.01%～0.8% of described functional sterol grease gross mass, and the consumption of described Tea Polyphenols stearate is 1%～2% of described functional sterol grease gross mass.
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| CN201410110424.3A CN103875822A (en) | 2014-03-24 | 2014-03-24 | Functional sterol oil suitable for heating during cooking |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106943487A (en) * | 2017-03-31 | 2017-07-14 | 刘海龙 | A kind of composition containing rosemary, preparation method and applications |
| CN110122601A (en) * | 2019-06-24 | 2019-08-16 | 山东省花生研究所 | A kind of cold and dressed with sauce rape oil of special meals of suitable diabetes patient |
| CN110747053A (en) * | 2019-11-05 | 2020-02-04 | 青海清华博众生物技术有限公司 | Rapeseed oil with high oxidation resistance and preparation method thereof |
| CN111763567A (en) * | 2020-06-23 | 2020-10-13 | 天津融信蓝海生物科技有限公司 | Compound antioxidant suitable for high-temperature frying oil and use method thereof |
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| CN101766236A (en) * | 2008-12-30 | 2010-07-07 | 嘉里特种油脂（上海）有限公司 | Fatty acid balanced health blend oil |
| CN101773165A (en) * | 2010-03-15 | 2010-07-14 | 中粮北海粮油工业（天津）有限公司 | Edible grain blend oil rich in phytosterol |
| CN102613320A (en) * | 2012-04-20 | 2012-08-01 | 湖南大三湘油茶科技有限公司 | Functional camellia oil and manufacture method of functional camellia oil |
| CN103380826A (en) * | 2013-08-04 | 2013-11-06 | 中国农业科学院油料作物研究所 | Functional fat with cardiovascular and cerebrovascular disease risk factor prevention function and preparation method thereof |
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2014
- 2014-03-24 CN CN201410110424.3A patent/CN103875822A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766236A (en) * | 2008-12-30 | 2010-07-07 | 嘉里特种油脂（上海）有限公司 | Fatty acid balanced health blend oil |
| CN101773165A (en) * | 2010-03-15 | 2010-07-14 | 中粮北海粮油工业（天津）有限公司 | Edible grain blend oil rich in phytosterol |
| CN102613320A (en) * | 2012-04-20 | 2012-08-01 | 湖南大三湘油茶科技有限公司 | Functional camellia oil and manufacture method of functional camellia oil |
| CN103380826A (en) * | 2013-08-04 | 2013-11-06 | 中国农业科学院油料作物研究所 | Functional fat with cardiovascular and cerebrovascular disease risk factor prevention function and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106943487A (en) * | 2017-03-31 | 2017-07-14 | 刘海龙 | A kind of composition containing rosemary, preparation method and applications |
| CN110122601A (en) * | 2019-06-24 | 2019-08-16 | 山东省花生研究所 | A kind of cold and dressed with sauce rape oil of special meals of suitable diabetes patient |
| CN110747053A (en) * | 2019-11-05 | 2020-02-04 | 青海清华博众生物技术有限公司 | Rapeseed oil with high oxidation resistance and preparation method thereof |
| CN111763567A (en) * | 2020-06-23 | 2020-10-13 | 天津融信蓝海生物科技有限公司 | Compound antioxidant suitable for high-temperature frying oil and use method thereof |
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