CN104222319A - Grease composition containing sesamin - Google Patents
Grease composition containing sesamin Download PDFInfo
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- CN104222319A CN104222319A CN201310252003.XA CN201310252003A CN104222319A CN 104222319 A CN104222319 A CN 104222319A CN 201310252003 A CN201310252003 A CN 201310252003A CN 104222319 A CN104222319 A CN 104222319A
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Abstract
The invention provides a grease composition containing sesamin. The grease composition comprises a grease matrix and sesamin. The grease composition provided by the invention not only has the health-care function, but also can inhibit the generation of polymers in the frying process.
Description
Technical field
The present invention relates to grease field, be specifically related to a kind of fat or oil composition containing sesamin and application thereof, relate more specifically to a kind of as frying oil, the fat or oil composition of the rising of oil-control polymer content in heating and frying process.
Background technology
Fry and can trace back to B.C. 1600 and ancient Egypt's epoch as a kind of food processing means.This ancient cooking methods is the process that heat is dewatered and boiling combines making food from surface to inside using grease as heat transfer medium.It is widely used in fried industry and family cooking.According to statistics, U.S.'s combined turnover of commercial fried industry year is about 75,000,000,000 dollars, and the gross output value of industry more fried than other countries in the world at least exceeds 1 times.
For decocting, the edible oil of deep-fried food is referred to as frying oil.Containing abundant saturated fatty acid and unrighted acid in frying oil, because the energy of oxidation of unrighted acid produces the oxidation product such as aldehyde, ketone in high temperature frying process, define local flavor specific to fried food.Therefore, fried food is deeply by the food that consumer likes.But grease is in frying process, can be polymerized, be oxidized, decompose, the chemical reaction of the series of complex such as hydrolysis, color and luster deepens gradually, and viscosity increases and produces niff.Detect oil quality indicator polymerization thing, result shows, along with the prolongation of frying time, the polymer content in frying oil raises greatly, and these changes reduce the nutritive value of grease, also create the material that some are harmful.The polymer that high-temperature oxydation produces is harmful substance, is the catalyst of Oxidation of Fat and Oils reaction and hydrolysis, and can make growth of animal stagnation, liver enlargement, reproductive function and liver function generation obstacle, also has carcinogenic possibility.For food production producer, slow down the speed of frying oil oxidation deterioration, reduce the polymer of frying oil, extend the service time of grease, food processing cost can be reduced, improve the quality of product.
Many researchers investigated the way suppressing frying oil polymer.As CN200510040602.0 discloses method for cleaning treatment of frying oil, the method is using the activated attapulgite of powdery as decolorizing purification agent, after mixing with frying oil, turn over through heating, punching, adsorption clarification and filtration, the frying oil that final acquisition is pure, thus the object achieving the polymer reducing frying oil.CN201832488U discloses cyclone type continuous frying oil filter, and it reduces the polymer of frying oil by filtering the particle generated in frying process.Analyzing above prior art, is all the polymer reduced by more extensive filter method in frying oil, and complex process, and cost is higher, inherently cannot reduce the polymer of frying oil, thus have some limitations.At present, L.L.Tian and P.J.White proposes (Antipolymerization Activity of Oat Extract in Soybean and Cottonseed Oils Under Frying Conditions, Journal of the American Oil Chemists ' Society, 1994,71 (10): 1087-1093) in soybean oil and cottonseed oil, add the generation that oat extract can suppress polymer in frying process in condition for frying.Ashutosh Singh discovery (Sitosterol as an antioxidant in frying oil, Food Chemistry, 2013,137:62-67.) adds the generation that sitosterol can suppress triacylglycerol polymer in a heated condition in vegetable oil.But the effect being reduced the content of the polymer in frying oil by oat extract or sitosterol is limited.
Summary of the invention
Based on above-mentioned defect, related personnel of the present invention has done a large amount of further investigation work, and propose a kind of fat or oil composition, it can control the rising of grease content of polymer in frying process.
The object of first aspect present invention is to provide a kind of fat or oil composition containing sesamin.
The object of second aspect present invention is to provide a kind of composition containing sesamin and food acid.
The object of a third aspect of the present invention is the application providing sesamin in grease.
The object of a fourth aspect of the present invention is to provide the application in grease of sesamin and food acid.
A first aspect of the present invention, provides a kind of fat or oil composition containing sesamin.Fat or oil composition provided by the invention comprises grease matrix and sesamin.
In a preference, in described fat or oil composition, the content of sesamin is 100-5000ppm, with the weight of grease matrix for benchmark; Preferably, the content of described sesamin is 500-1500ppm.
In another preference, also comprise food acid in described fat or oil composition, preferably, the content of described food acid is 5-200ppm, with the weight of grease matrix for benchmark; More preferably, the content of food acid is 25-100ppm.
In another preference, described food acid is one or more in phosphoric acid, citric acid, malic acid, tartaric acid, metatartaric acid, lactic acid, sorbic acid, acetic acid, fumaric acid, gluconic acid, ascorbic acid, arabo-ascorbic acid, butanedioic acid, glutamic acid, adipic acid, ethylenediamine tetra-acetic acid; Preferably, described food acid is one or more in phosphoric acid, citric acid, malic acid, metatartaric acid; More preferably, described food acid is phosphoric acid.
In another preference, described grease matrix is edible oil; Preferably, described grease matrix is one or more in vegetable oil, animal oil; Preferably, described vegetable oil is one or more in soybean oil, rapeseed oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, Rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, apricot kernel oil, preferably, described animal oil is one or more in lard, butter, chicken and duck fat.
In another preference, described sesamin is derived from sesame, the extract of Chinese herbal medicine or Prof. Du Yucang; Preferably, described sesamin is derived from the extract of sesame.
In another preference, described fat or oil composition also comprises selectable components, and wherein said selectable components is one or more in edible additive, food supplementary material.
In another preference, described food additives be selected from defoamer, antioxidant one or more.
In another preference, described defoamer is polyethers, silicon defoamer, higher alcohols defoamer, and preferably described defoamer is one or more in methyl silicone, polyorganosiloxane resin, dimethyl silicone polymer.
In another preference, described antioxidant is one or more in TBHQ (TBHQ), BHT (2,6-di-tert-butyl-4-methy phenol), BHA (butylated hydroxy anisole), vitamin C, vitamin E, carotenoid, ascorbic acid, ascorbyl palmitate, arabo-ascorbic acid, PG (n-propyl gallate), rosemary, Tea Polyphenols; Preferably described antioxidant is one or more in TBHQ, BHT, BHA, PG, rosemary, Tea Polyphenols.
The method preparing described fat or oil composition in the present invention comprises: the step that sesamin mixes with grease matrix.
In a preference, before or after described sesamin is mixed with grease matrix, heating grease matrix.
In another preference, described grease matrix is heated to 40-100 DEG C, is preferably heated to 50-80 DEG C.
In another preference, also comprise step food acid mixed with grease matrix.
A second aspect of the present invention provides a kind of composition comprising sesamin and food acid.
In a preference, the weight ratio of described sesamin and food acid is 100-5000:5-200; Be preferably 100-5000:25-100 or 500-1500:5-200; Be more preferably 500-1500:25-100.
A third aspect of the present invention, provides the application of sesamin in grease, and namely sesamin is used for the purposes of oil-control generation of polymer in food frying process.
A fourth aspect of the present invention, provides sesamin and the application of food acid in grease, and namely sesamin and food acid are used for the purposes of oil-control generation of polymer in food frying process.
In a preference, described food comprises instant noodles, deep-fried twisted dough sticks, potato chips, fried lima bean, fried peanuts, fried dough twist, corn-dodger, chicken nugget, meat, duck block, fish, bean curd, crispy rice and other fried foods.
The present invention, by adding in edible oil and fat by sesamin, oil-control can produce polymer in frying process; And obtain there is health-care efficacy and frying composition of good performance.
Detailed description of the invention
" scope " disclosed herein is with the form of lower limit and the upper limit.One or more lower limit can be respectively, and one or more upper limit.Given range is limited by a selected lower limit and a upper limit.Selected lower limit and the upper limit define the border of special scope.All scopes that can carry out by this way limiting comprise and may be combined with, and namely any lower limit can be combined to form a scope with any upper limit.Such as, list the scope of 25-100 and 500-1500 for special parameter, be interpreted as that the scope of 30-120 and 480-1550 also expects.In addition, if the minimum zone value listed 1 and 2, and if list maximum magnitude value 3,4 and 5, then the scope below can all expect: 1-3,1-4,1-5,2-3,2-4 and 2-5.
In the present invention, unless otherwise indicated, new technical scheme can be mutually combined to form between the content range of each component of composition and its preferable range.
In the present invention, unless otherwise indicated, " its combination " represents the multicomponent mixture of described each element, such as two kinds, three kinds, four kinds and until the multicomponent mixture of maximum possible.
In the present invention, unless otherwise indicated, all " part " and percentage (%) all refer to percetage by weight.
In the present invention, unless otherwise indicated, in all compositions, the percentage sum of each component is 100%.
In the present invention, unless otherwise indicated, the breviary of any real combinings that number range " a-b " represents between a to b represents, wherein a and b is real number.Such as number range " 0-5 " represents the whole real numbers all listed between " 0-5 " herein, and the breviary of " 0-5 " just these combinations of values represents.
If do not particularly not pointed out, this description term " one " used refers to " at least one ".
If do not particularly not pointed out, the benchmark of percentage of the present invention (comprising percetage by weight) is all the gross weight of described composition.
In this article, except as otherwise noted, the ratio of each component or weight all refer to dry weight.
In the present invention, if do not illustrated especially, all embodiments mentioned in this article and preferred embodiment can be combined to form new technical scheme mutually.
In the present invention, if do not illustrated especially, all technical characteristics mentioned in this article and preferred feature can be combined to form new technical scheme mutually.
In the present invention, if do not illustrated especially, mentioned in this article sequentially can to carry out in steps, also can carry out at random, but preferably order is carried out.Such as, described method comprises step (a) and (b), represents that described method can comprise the step (a) and (b) of sequentially carrying out, also can comprise the step (b) and (a) of sequentially carrying out.Such as, describedly mention described method and also can comprise step (c), represent that step (c) random order can join described method, such as, described method can comprise step (a) and (b) and (c), also step (a), (c) and (b) be can comprise, step (c), (a) and (b) etc. also can be comprised.
In the present invention, if do not illustrated especially, " comprising " mentioned in this article represents open, also can be closed.Such as, described " comprising " can represent other elements that can also comprise and not list, and also can only comprise the element listed.
In the present invention, if do not illustrated especially, the concrete numerical value herein in embodiment and concrete material can with other integrate features describing part herein.Such as, it is 40-100 DEG C that description part herein mentions heating-up temperature, and the heating-up temperature that embodiment is mentioned is 60 DEG C, so can think the scope having specifically disclosed 40-60 DEG C herein, or the scope of 60-100 DEG C, and other integrate features that this scope can describe part get up to be formed new technical scheme.
The object of first aspect present invention is to provide a kind of fat or oil composition containing sesamin.
The object of a second aspect of the present invention is to provide a kind of composition containing sesamin and food acid.
The object of a third aspect of the present invention is the application providing sesamin in grease.
The object of a fourth aspect of the present invention is to provide the application in grease of sesamin and food acid.
A first aspect of the present invention, provides a kind of fat or oil composition containing sesamin.Fat or oil composition provided by the invention comprises grease matrix and sesamin.
In a preference of the present invention, in described fat or oil composition, the content of sesamin is 100-5000ppm, with the weight of grease matrix for benchmark; Preferably, the content of described sesamin is preferably 500-1500ppm.
In one particular embodiment of the present invention, in described fat or oil composition, the content of sesamin is 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm, 400ppm, 450ppm, 500pm, 550ppm, 600ppm, 650ppm, 700ppm, 750ppm, 800ppm, 850ppm, 900ppm, 950ppm, 1000ppm, 1050ppm, 1100ppm, 1150ppm, 1200ppm, 1250ppm, 1300ppm, 1350ppm, 1400ppm, 1450ppm, 1500pm, 1550ppm, 1600ppm, 1650ppm, 1700ppm, 1750ppm, 1800ppm, 1850ppm, 1900ppm, 1950ppm, 2000ppm, 2050ppm, 2100ppm, 2150ppm, 2200ppm, 2250ppm, 2300ppm, 2350ppm, 2400ppm, 2450ppm, 2500pm, 2550ppm, 2600ppm, 2650ppm, 2700ppm, 2750ppm, 2800ppm, 2850ppm, 2900ppm, 2950ppm, 3000ppm, 3050ppm, 3100ppm, 3150ppm, 3200ppm, 3250ppm, 3300ppm, 3350ppm, 3400ppm, 3450ppm, 3500pm, 3550ppm, 3600ppm, 3650ppm, 3700ppm, 3750ppm, 3800ppm, 3850ppm, 3900ppm, 3950ppm, 4000ppm, 4050ppm, 4100ppm, 4150ppm, 4200ppm, 4250ppm, 4300ppm, 4350ppm, 4400ppm, 4450ppm, 4500pm, 4550ppm, 4600ppm, 4650ppm, 4700ppm, 4750ppm, 4800ppm, 4850ppm, 4900ppm, 4950ppm, or 5000ppm.
In another preference of the present invention, in described fat or oil composition, also comprise food acid; Preferably, the content of food acid is 5-200ppm, and the content of food acid is 25-100ppm.
In one particular embodiment of the present invention, in described fat or oil composition, the content of food acid is 5ppm, 10ppm, 15ppm, 20ppm, 25ppm, 30ppm, 35ppm, 40ppm, 45ppm, 50ppm, 55ppm, 60ppm, 65ppm, 70ppm, 75ppm, 80ppm, 85ppm, 90ppm, 95ppm, 100ppm, 105ppm, 110ppm, 115ppm, 120ppm, 125ppm, 130ppm, 135ppm, 140ppm, 145ppm, 150ppm, 155ppm, 160ppm, 165ppm, 170ppm, 175ppm, 180ppm, 185ppm, 190ppm, 195ppm, 200ppm.
In the present invention, if do not have specified otherwise, sesamin as herein described is the fat-soluble phenol organic matter in Lignanoids compounds, and its molecular formula is C
20h
18o
6, sesamin is generally flaky crystal or powdery white solid, and molecular weight is 354.36, and sesamin has optical activity, fusing point 120-121 DEG C.Sesamin is water insoluble, acid and aqueous slkali, dissolves in methyl alcohol and various grease.
Sesamin is mainly present in sesame, also successively finds containing sesamin in the Chinese herbal medicines such as the Herba Asari in Aristolochiaceae Asarum, Rutaceae xanthoxylum Radix zanthoxyli, Bashan Mountain Chinese prickly ash, Chinese medicine Cuscuta australis, black bamboo leaf.Relative to the mass content of sesamin in sesame, in other plant, the mass content of sesamin is all low-down.
Because sesamin is fat-soluble, therefore most sesamin is distributed in sesame oil.Sesamin content in sesame oil is between 0.06%-0.74%.
The method extracting sesamin from sesame oil mainly contains two large classes: a class is with an organic solvent as methyl alcohol, ether extracting directly sesamin from sesame oil, recrystallization purifying; Another kind of is adopt low-pressure distillation sesamin, then carries out the process such as molecular clock, resin adsorption to its distillate.
In the recent decade; large quantifier elimination to find in sesame the effect (Tang Chuanhe such as the lignanoids materials such as sesamin have anti-oxidant, protection liver, regulate cholesterol metabolic, anti-hypertension, antibacterial; Peng Zhi English sesame lignan " sesamin " research overview; grain and grease; 2000,37-39).
In the present invention, if there is no specified otherwise, described food acid for a change with the material of acidity maintaining food.
In a preference of the present invention, described food acid is one or more in phosphoric acid, citric acid, malic acid, tartaric acid, metatartaric acid, lactic acid, sorbic acid, acetic acid, fumaric acid, gluconic acid, ascorbic acid, arabo-ascorbic acid, butanedioic acid, glutamic acid, adipic acid, ethylenediamine tetra-acetic acid; Preferably, described food acid is one or more in phosphoric acid, citric acid, malic acid, metatartaric acid; More preferably, described food acid is phosphoric acid.
In another preference of the present invention, described grease matrix is edible oil; Preferably, described grease matrix is one or more in vegetable oil, animal oil; More preferably, described vegetable oil is one or more in soybean oil, rapeseed oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, Rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, apricot kernel oil, preferably, described animal oil is one or more in lard, butter, chicken and duck fat.
In another preference of the present invention, described sesamin is derived from sesame, the extract of Chinese herbal medicine or Prof. Du Yucang; Preferably, described sesamin is derived from the extract of sesame.
In the present invention, the extracting method of sesamin includes but not limited to solvent extraction method, solvent-chromatography, solvent recrystallization method, supercritical CO
2extraction.
In another preference of the present invention, described fat or oil composition also comprises selectable components, and wherein said selectable components is one or more in edible additive, food supplementary material.
In another preference of the present invention, described food additives be selected from defoamer, antioxidant one or more.
In another preference of the present invention, described defoamer is polyethers, silicon defoamer, higher alcohols defoamer, and preferably described defoamer is one or more in methyl silicone, polyorganosiloxane resin, dimethyl silicone polymer.
In the present invention, if there is no specified otherwise, antioxidant described in the present invention include but not limited in TBHQ (TBHQ), BHT (2,6-di-tert-butyl-4-methy phenol), BHA (butylated hydroxy anisole), vitamin C, vitamin E, carotenoid, ascorbic acid, ascorbyl palmitate, arabo-ascorbic acid, PG (n-propyl gallate), rosemary, Tea Polyphenols one or more.
Present invention also offers a kind of method preparing described fat or oil composition, described method comprises: the step that sesamin mixes with grease matrix.
In a preference of the present invention, before or after described sesamin is mixed with grease matrix, heating grease matrix.
In another preference of the present invention, described grease matrix is heated to 40-100 DEG C, is preferably heated to 50-80 DEG C.
In another preference of the present invention, also comprise step food acid mixed with grease matrix.
A second aspect of the present invention provides a kind of composition comprising sesamin and food acid.
In a preference of the present invention, the weight ratio of described sesamin and food acid is 100-5000:5-200; Be preferably 100-5000:25-100 or 500-1500:5-200; Be more preferably 500-1500:25-100.
A third aspect of the present invention, provides the application of sesamin in grease, and namely sesamin is used for the purposes of oil-control generation of polymer in food frying process.
A fourth aspect of the present invention, provides sesamin and the application of food acid in grease, and namely sesamin and food acid are used for the purposes of oil-control generation of polymer in food frying process.
In a preference of the present invention, described food comprises instant noodles, deep-fried twisted dough sticks, potato chips, fried lima bean, fried peanuts, fried dough twist, corn-dodger, chicken nugget, meat, duck block, fish, bean curd, crispy rice and other fried foods.
The present invention is by adding in edible oil and fat by sesamin, not only there is anti-oxidant, protection liver, regulate cholesterol metabolic, anti-hypertension, the effect (Tang Chuanhe such as antibacterial, Peng Zhi English sesame lignan " sesamin " research overview, grain and grease, 2000,37-39) and oil-control in frying process, produce polymer; Obtain there is health-care efficacy and frying composition of good performance.
Raw material sources
Refining one-level rapeseed oil: purchased from Shanghai Jiali Food Industry Co., Ltd.;
Refining one-level soybean oil: purchased from Shanghai Jiali Food Industry Co., Ltd.;
Sesamin: purchased from the triumphant chemical Science and Technology Ltd. of Shanghai one hundred generation;
Food grade phosphoric acid: purchased from Sichuan Chenghong Phosph-Chemical Co., Ltd.;
French fries: purchased from Xin Pulao food processing Co., Ltd.
Detection method:
Polymer determination: with reference to AOCS Official Method Cd22-91.
Instrument and equipment:
Chromatograph: Anjelen Sci. & Tech. Inc, model: Agilent1200 is equipped with RID detector
Comparative example: the preparation of fat or oil composition
2500g grease matrix is heated to 40-100 DEG C, add a certain amount of sesamin, antioxidants wherein as vitamin E (VE), TBHQ (TBHQ), rosemary or phosphoric acid, make its uniform dissolution in grease matrix.Take 2500g oil sample, be placed in constant temperature cooking fryer, carry out being heated to 180 DEG C, after constant temperature, carry out the frying experiment of French fries.Every pot of 200g French fries, 3min is off the pot in frying, repeats above-mentioned frying operations 40 times.Every 10 pots of 100g that draw oil sample, carry out the detection of polymer content to oil sample; Average.The material addition of each reference examples and the content of polymer as shown in table 1.
The content of contained raw material, addition and polymer in each control sample of table 1
Data analysis:
Can find out according to the data of polymer content in control sample each in table 1, in rapeseed oil or soybean oil, add antioxidants as after VE, TBHQ, rosemary, the polymer content of grease after frying process is all high compared with the polymer content in blank sample; And add phosphoric acid in soybean oil after, the polymer wherein contained after frying process of grease also comparatively blank sample raise to some extent.
Embodiment 1 is added with the fat or oil composition of sesamin
Grease matrix is heated to 40-100 DEG C, adds a certain amount of sesamin wherein, make its uniform dissolution in grease matrix, obtain fat or oil composition.Obtained fat or oil composition is carried out frying process.The same comparative example of processing method.The composition of each fat or oil composition sample and the content of polymer as shown in table 2.
Table 2 contains composition and the polymer content of the fat or oil composition of sesamin
Data analysis:
Data according to polymer content in each sample in table 2 can be found out, add sesamin in rapeseed oil or soybean oil after, in grease after frying process, polymer content is all low compared with the polymer content in blank sample, and the amplitude reduced reaches as high as 13.29%; And the increase of addition along with sesamin, the amplitude that polymer reduces is also along with increase.
Embodiment 2 is added with the fat or oil composition of sesamin and phosphoric acid
Grease matrix is heated to 40-100 DEG C, adds the sesamin of 800ppm and a certain amount of phosphoric acid wherein, make its uniform dissolution in grease matrix, obtain fat or oil composition.Obtained fat or oil composition is carried out frying process.The same reference examples of processing method.The composition of each fat or oil composition sample and the content of polymer as shown in table 3.
Table 3 contains composition and the polymer content of the fat or oil composition of sesamin and phosphoric acid
Data analysis:
Data according to polymer content in each sample in table 3 can be found out, add sesamin and phosphoric acid in rapeseed oil or soybean oil after, in grease after frying process, polymer content is all low compared with the polymer content in blank sample, and the amplitude of reduction reaches as high as 27.1%; And also decrease relative to the polymer content be added with in the oil sample of sesamin, and the amplitude reduced reaches as high as 14.23%.And the increase of addition along with phosphoric acid, polymer content reduces amplitude and also increases thereupon.And according to the data of table 1, in grease, add phosphoric acid separately, the content of its polymer can raise on the contrary, and the content simultaneously adding sesamin and its polymer of phosphoric acid in this embodiment in grease can reduce significantly, it can thus be appreciated that, act synergistically between phosphoric acid and sesamin.
Embodiment 3: containing the fat or oil composition of sesamin with other food acid
According to the method for embodiment 2, phosphoric acid is replaced with citric acid, malic acid, tartaric acid, metatartaric acid, be added with the grease fried food of this four classes material, detect the content of the polymer in the grease after fried food.The content that experimental result shows to be added with polymer in the grease of this four classes material decreases too relative to polymer content in the grease not adding food acid.
Embodiment 4: containing the fat or oil composition (fat-based qualitative change) of sesamin and phosphoric acid
According to the method for embodiment 2, rapeseed oil or soybean oil are replaced with corn oil, palm oil, Rice oil be made into three kinds of new fat or oil compositions, detect the content of the polymer in the grease after fried food.The polymer content of these three kinds of new fat or oil compositions that experimental result shows containing sesamin and phosphoric acid decreases too compared with the polymer content of blank sample.
The foregoing is only preferred embodiment of the present invention, and be not used to limit substantial technological context of the present invention, substantial technological content of the present invention is broadly defined in the right of application, any technology entities that other people complete or method, if with application right define identical, also or a kind of change of equivalence, be all covered by being regarded as among this right.
The all documents mentioned in the present invention are quoted as a reference all in this application, are just quoted separately as a reference as each section of document.In addition should be understood that those skilled in the art can make various changes or modifications the present invention after having read foregoing of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. a fat or oil composition, is characterized in that, described fat or oil composition comprises grease matrix and sesamin.
2. fat or oil composition as claimed in claim 1, it is characterized in that, in described fat or oil composition, the content of sesamin is 100-5000ppm, with the weight of grease matrix for benchmark; Preferably, the content of described sesamin is 500-1500ppm.
3. fat or oil composition as claimed in claim 1 or 2, it is characterized in that, described composition also comprises food acid, and preferably in described fat or oil composition, the content of food acid is 5-200ppm, with the weight of grease matrix for benchmark; More preferably, the content of described food acid is 25-100ppm.
4. fat or oil composition as claimed in claim 3, it is characterized in that, described food acid is one or more in phosphoric acid, citric acid, malic acid, tartaric acid, metatartaric acid, lactic acid, sorbic acid, acetic acid, fumaric acid, gluconic acid, ascorbic acid, arabo-ascorbic acid, butanedioic acid, glutamic acid, adipic acid, ethylenediamine tetra-acetic acid; Preferably, described food acid is one or more in phosphoric acid, citric acid, malic acid, metatartaric acid; More preferably, described food acid is phosphoric acid.
5. the fat or oil composition according to any one of claim 1-4, is characterized in that, described grease matrix is edible oil; Preferably, described grease matrix is one or more in vegetable oil, animal oil; Preferred vegetable oil is one or more in soybean oil, rapeseed oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, Rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, apricot kernel oil, and preferred animal oil is one or more in lard, butter, chicken and duck fat.
6. one kind comprises the composition of sesamin and food acid.
7. composition as claimed in claim 6, it is characterized in that, the weight ratio of described sesamin and food acid is 100 ~ 5000:5 ~ 200; Be preferably 500 ~ 1500:25 ~ 100.
8. sesamin is used for the purposes of oil-control generation of polymer in food frying process.
9. sesamin and food acid are used for the purposes of oil-control generation of polymer in food frying process.
10. purposes as claimed in claim 8 or 9, it is characterized in that, described food comprises instant noodles, deep-fried twisted dough sticks, potato chips, fried lima bean, fried peanuts, fried dough twist, corn-dodger, chicken nugget, meat, duck block, fish, bean curd or crispy rice.
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| CN106889206A (en) * | 2015-12-18 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | One kind frying special oil |
| CN106912626A (en) * | 2015-12-24 | 2017-07-04 | 丰益(上海)生物技术研发中心有限公司 | A kind of butter and preparation method thereof and its application |
| CN106922845A (en) * | 2015-12-30 | 2017-07-07 | 丰益(上海)生物技术研发中心有限公司 | Culinary art carries chili oil oil/fat composition |
| CN107535620A (en) * | 2017-03-01 | 2018-01-05 | 尹光义 | The preparation method and product of a kind of health blend oil |
| CN108208195A (en) * | 2016-12-14 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease additive and the fat or oil composition containing the grease additive |
| CN110358626A (en) * | 2019-08-07 | 2019-10-22 | 广州大学 | A kind of method that sesamolin inhibits ethylene oxidic ester to generate during grease deodorization |
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| CN106889206A (en) * | 2015-12-18 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | One kind frying special oil |
| CN106889206B (en) * | 2015-12-18 | 2021-05-04 | 丰益(上海)生物技术研发中心有限公司 | Special oil for frying |
| CN106912626A (en) * | 2015-12-24 | 2017-07-04 | 丰益(上海)生物技术研发中心有限公司 | A kind of butter and preparation method thereof and its application |
| CN106922845A (en) * | 2015-12-30 | 2017-07-07 | 丰益(上海)生物技术研发中心有限公司 | Culinary art carries chili oil oil/fat composition |
| CN106922845B (en) * | 2015-12-30 | 2021-03-16 | 丰益(上海)生物技术研发中心有限公司 | Cooking chilli oil composition |
| CN108208195A (en) * | 2016-12-14 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease additive and the fat or oil composition containing the grease additive |
| CN108208195B (en) * | 2016-12-14 | 2022-01-21 | 丰益(上海)生物技术研发中心有限公司 | Oil additive and oil composition containing same |
| CN107535620A (en) * | 2017-03-01 | 2018-01-05 | 尹光义 | The preparation method and product of a kind of health blend oil |
| CN110358626A (en) * | 2019-08-07 | 2019-10-22 | 广州大学 | A kind of method that sesamolin inhibits ethylene oxidic ester to generate during grease deodorization |
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