CN104663928A - Frying oil stabilizer and use method thereof - Google Patents
Frying oil stabilizer and use method thereof Download PDFInfo
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- CN104663928A CN104663928A CN201510070244.1A CN201510070244A CN104663928A CN 104663928 A CN104663928 A CN 104663928A CN 201510070244 A CN201510070244 A CN 201510070244A CN 104663928 A CN104663928 A CN 104663928A
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Abstract
The invention provides a frying oil stabilizer and a use method thereof. The frying oil stabilizer is characterized by being prepared from vitamin E (of which the concentration is 50 percent) and 30-95 percent of an ethyl alcohol or ethyl acetate extract of nori. The invention further provides a use method of the frying oil stabilizer. The frying oil stabilizer disclosed by the invention is rich in components which have anti-oxidization effects and are beneficial to a human body, so that the quality degradation of frying oil can be effectively delayed, the frying oil is easy to store, the use amount is small, and the cost is low; furthermore, the nutrition health effect of the frying oil is enhanced.
Description
Technical field
The present invention relates to food grease technical field, relate to a kind of frying oil stabilizing agent and using method thereof specifically.
Background technology
Frying be a kind ofly to be widely used in China, very popular cooking methods always.Frying is edible has the advantage such as unique flavor, instant, easily preservation.But, along with the prolongation of frying time, the organoleptic indicator of frying oil, physicochemical property and nutritive value can constantly decline, be specially color burn, local flavor deterioration, acid value, peroxide value, carbonyl value, polar compound content constantly increase, and functional microcomponent vitamin E, sterol equal size constantly reduce.Therefore, how to keep the function of frying oil, nutritional quality is the hot subject that everybody pays close attention to.
Application for a patent for invention " a kind of fat or oil composition reducing frying oil polar compound and generate " different sweet three esters of (CN 104171029 A) proposition carry out proportioning accounts for TFA weight 42 ~ 58wt% with the aliphatic acid that reaches capacity, and unrighted acid is 70 ~ 90wt% that the SUS type triglycerides of oleic acid accounts for whole SUS type triglycerides.In CN 1103255A " frying oil purifying agent ", bentonite, 5A molecular sieve powder and cyclodextrin is utilized to make frying oil purifying agent.CN 1721514A " method for cleaning treatment of frying oil " utilizes the activated attapulgite of powdery as decolorizer, carries out treatment and purification to frying oil.But CN 104171029 A exists proportioning not easily to be grasped, the problem of bad operation; The latter two are simple process just, the physical and chemical index of frying oil deterioration, the functional micro constitutent of reduction is not had to the change of essence.The oil antioxidant also had directly joins in grease, but fresh food oil itself has anti-oxidation active substance or antioxidant, just along with the prolongation of heat time, by loss gradually, so initially just dose antioxidant, limited use, and along with the prolongation of heating frying time, also by loss gradually, unnecessary waste is caused.
The research of forefathers shows, vitamin E has antioxidation to grease.My further research finds, along with frying process, the content of vitamin E in frying oil constantly declines, and concrete data is as follows:
Table 1 vegetable oil is V in frying process
ethe change of content
Although vitamin E has many benefits to human body, also should suit the remedy to the case, must not arbitrarily take.A latest scientific research display, abuse vitamin E is not only unhelpful to health, and may be harmful to.Laver has good antioxidation simultaneously.I am according to result of study, propose frying oil stabilizing agent and using method thereof, effectively can slow down the rising of frying oil acid value, peroxide value and polar compound content after using.
Summary of the invention
The object of this invention is to provide a kind of frying oil stabilizing agent and using method thereof, use this frying oil stabilizing agent can improve the stability of frying oil, increase the service life of frying oil.
Object of the present invention realizes by following technique measures:
A kind of frying oil stabilizing agent of the present invention and using method thereof, is characterized in that: described frying oil stabilizing agent is made up of 30%-95% ethanol of vitamin E (concentration 50%) and laver or ethyl acetate extract; Preparation method is as follows:
A, by laver pulverize after, be that 1:1 ~ 1:3 mixes with 30%-95% ethanol or ethyl acetate in feed liquid ratio, adopt concussion, soak extraction 12h, filter, filter residue is the same repeats extraction 2 times, merge, collect filtrate, decompression distillation is except desolventizing under not higher than 60 DEG C of conditions, obtains laver extract.
Vitamin E 1:1 ~ 5:1 Homogeneous phase mixing in proportion of b, the laver extract obtained by step a and concentration 50%, carries out degassed, sterilizing and filling storage.
Frying oil stabilizing agent of the present invention, is characterized in that: edible oil often continuous or discontinuous frying after 30-60 hour, be cooled to 105 DEG C, keep 10 minutes.Continuing after after cool to room temperature according to oil with stabilizing agent is 2000:1 ~ 5000:1(v/v) ratio add stabilizing agent, mix; When edible oil adds up frying more than 60 ~ 85 hours, after first using the oil cleaning powder of commercial distribution to filter according to its illustration method process, then add this stabilizing agent, using method is the same.
The present invention has following beneficial effect:
Frying oil stabilizing agent of the present invention is rich in has antioxidation and the composition useful to human body, and effectively can delay the quality deterioration of frying oil, easily preserve, consumption is few, with low cost, and enhances the nutrition health-care functions of frying oil.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit the present invention.
In embodiment, soybean oil is the one-level soybean oil purchased from Henan sunlight grease Group Co., Ltd; Corn oil is the one-level corn oil that Shandong Sanxing Corn Technology Co., Ltd. produces, and concentration 50% vitamin E is purchased from Henan Xing Yuan chemical products Co., Ltd, and oil cleaning powder is purchased from emerging bio tech ltd, Wuhan one hundred.
Embodiment 1:
Frying oil stabilizing agent is made up of 80% ethanol extract of vitamin E (concentration 50%) with laver; Described preparation method is as follows:
A, by laver pulverize after, be that 1:1.5 mixes with 80% ethanol in feed liquid ratio, adopt shake, soak extraction 12h, filter, filter residue is the same repeats extraction 2 times, merging filtrate, collect filtrate decompression distillation under not higher than 60 DEG C of conditions and, except desolventizing, obtain laver extract.
The vitamin E 3:1 Homogeneous phase mixing in proportion of b, the laver extract obtained by step a and concentration 50%, carries out degassed, sterilizing and filling storage.
Soybean oil often continuous or discontinuous frying after 35 hours, be cooled to 105 DEG C, keep 10 minutes.Continuing after after cool to room temperature according to oil with stabilizing agent is 3000:1(v/v) ratio add stabilizing agent, mix; When soybean oil adds up frying more than 70 hours, after first using the oil cleaning powder of commercial distribution to filter according to its illustration method process, then add this stabilizing agent, using method is the same.
Embodiment 2:
Frying oil stabilizing agent is made up of 95% ethanol extract of vitamin E (concentration 50%) with laver; Described preparation method is as follows:
A, by laver pulverize after, be that 1:1 mixes with 95% ethanol in feed liquid ratio, adopt shake, soak extraction 12h, filter, filter residue is the same repeats extraction 2 times, merging filtrate, collect filtrate decompression distillation under not higher than 60 DEG C of conditions and, except desolventizing, obtain laver extract.
The vitamin E 2:1 Homogeneous phase mixing in proportion of b, the laver extract obtained by step a and concentration 50%, carries out degassed, sterilizing and filling storage.
Corn oil often continuous or discontinuous frying after 32 hours, be cooled to 105 DEG C, keep 10 minutes.Continuing after after cool to room temperature according to oil with stabilizing agent is 2000:1(v/v) ratio add stabilizing agent, mix; When corn oil adds up frying more than 65 hours, after first using the oil cleaning powder of commercial distribution to filter according to its illustration method process, then add this stabilizing agent, using method is the same.
Claims (2)
1. the invention provides a kind of frying oil stabilizing agent and using method thereof, it is characterized in that: described frying oil stabilizing agent is made up of 30%-95% ethanol of vitamin E (concentration 50%) and laver or ethyl acetate extract; Described preparation method is as follows:
A, by laver pulverize after, be that 1:1 ~ 1:3 mixes with 30%-95% ethanol or ethyl acetate in feed liquid ratio, adopt concussion, soak extraction 12h, filter, filter residue is the same repeats extraction 2 times, merge, collect filtrate, decompression distillation is except desolventizing under not higher than 60 DEG C of conditions, obtains laver extract;
Vitamin E 1:1 ~ 5:1 Homogeneous phase mixing in proportion of b, the laver extract obtained by step a and concentration 50%, carries out degassed, sterilizing and filling storage.
2. frying oil stabilizing agent according to claim 1, it is characterized in that: in edible oil often continuous or discontinuous frying after 30-60 hour, be cooled to 105 DEG C, keep 10 minutes, continuing after after cool to room temperature according to oil with stabilizing agent is 2000:1 ~ 5000:1(v/v) ratio add stabilizing agent, mix; When edible oil adds up frying more than 60 ~ 85 hours, after first using the oil cleaning powder of commercial distribution to filter according to its illustration method process, then add this stabilizing agent, using method is the same.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510070244.1A CN104663928A (en) | 2015-02-11 | 2015-02-11 | Frying oil stabilizer and use method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510070244.1A CN104663928A (en) | 2015-02-11 | 2015-02-11 | Frying oil stabilizer and use method thereof |
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| CN104663928A true CN104663928A (en) | 2015-06-03 |
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| CN201510070244.1A Pending CN104663928A (en) | 2015-02-11 | 2015-02-11 | Frying oil stabilizer and use method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106118876A (en) * | 2016-06-25 | 2016-11-16 | 张静 | A kind of preparation method for improving frying oil stability additive |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113573A (en) * | 2010-12-03 | 2011-07-06 | 天津龙威粮油工业有限公司 | Frying oil special for families and preparation method thereof |
| CN104001180A (en) * | 2014-05-16 | 2014-08-27 | 集美大学 | Preparation method of alga natural antioxidant |
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2015
- 2015-02-11 CN CN201510070244.1A patent/CN104663928A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113573A (en) * | 2010-12-03 | 2011-07-06 | 天津龙威粮油工业有限公司 | Frying oil special for families and preparation method thereof |
| CN104001180A (en) * | 2014-05-16 | 2014-08-27 | 集美大学 | Preparation method of alga natural antioxidant |
Non-Patent Citations (1)
| Title |
|---|
| 严小军等: "海藻中类胡萝卜素抗超氧自由基活性研究", 《海洋科学集刊》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106118876A (en) * | 2016-06-25 | 2016-11-16 | 张静 | A kind of preparation method for improving frying oil stability additive |
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Application publication date: 20150603 |