CN105638929A - Oil composition and preparation method thereof - Google Patents
Oil composition and preparation method thereof Download PDFInfo
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- CN105638929A CN105638929A CN201410640623.5A CN201410640623A CN105638929A CN 105638929 A CN105638929 A CN 105638929A CN 201410640623 A CN201410640623 A CN 201410640623A CN 105638929 A CN105638929 A CN 105638929A
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Abstract
The present invention provides an oil composition and a preparation method thereof, and aims to control the color and luster of the oil and reduce the color value. Cooking food obtained by using the oil composition has better flavor and texture.
Description
Technical field
The present invention relates to a kind of food, concrete, it relates to a kind of fat or oil composition and its preparation method.
Background technology
Along with growth in the living standard, people are also harsher to the requirement of the complete processing of food, outward appearance and mouthfeel. In the process used, grease directly affects the matter structure of product confrontation food uniqueness, good outward appearance and local flavor. In recent years along with food-safety problem occurs again and again, people more and more focus on diet health.
Edible vegetable oil processes through multiple refining procedure, finally presents faint yellow oil; But, in storage, circulation and use procedure, oil colours can become again the phenomenon such as dark, rubescent gradually. Edible vegetable oil color and luster, reflects oil quality to a certain extent, and color and luster be often affect that human consumer chooses that edible vegetable oil is the most directly perceived, one of most important factor. At present, the reason that color with oil color deepens to turn red is carried out a large amount of research and discussions by domestic and international grease expert and scholar, thinking that the factor causing grease to return look is many-sided, the difference of such as raw material, refinery practice, lipid acid form and pigment, temperature, phosphatide, tocopherol content, metal ion etc. Relevant technical literature as: Semen Maydis oil returns look phenomenal research [J], grain and grease, 2010 (009) p10-12; Simple analysis soybean oil returns several factors [J] of look, and soybean is circulated a notice of, and 2002 (4), p23; Affect the analysis and discussion [J] that rape salad oil returns look factor, Chinese oil, 2002,27 (005), p40-42; Grease color reversion reason is analyzed and Prevent countermeasures [J], Chinese oil, 2004,28 (11), p26-29 etc. But it is not solved all the time, still it is the big difficult problem of puzzlement production firm and human consumer.
In addition, at document (Antioxidativeeffectsofa-t DEG C of opherolandascorbylpalmitateonthermaloxidationofcanolaoil [J] .Nahrung/Food, 2002,46 (6): 420-426.) in, reporting the Kano adding alpha-tocopherol and Quicifal draws rapeseed oil in use, and its color is constantly deepened with frying time lengthening. Chinese patent 201010573604.7 discloses a kind of frying oil special for families and its preparation method. Mainly select the super liquid oil of palm, Canola Oil and Fructus Maydis oil, and with the addition of natural VE and allocate with nutrition-fortifying agent as antioxidant with Ascorbyl Palmitate and become. Its weak point color with oil color is deepened turn red do not have inhibition. Chinese patent 201110359020.4 discloses a kind of mixed oil for fried food. This frying oil is mainly by the allotment of plam oil and soybean oil, although there is higher smoke point and adding antioxidant (Ascorbyl Palmitate and tertiarybutylhydroquinone) and defoamer (aqueous emulsion of dimethyl polysiloxane fluid) improves its quality, inhibit its color to deepen, but its additive types is many, and may there is hidden danger in nutrition and secure context in synthetic tertiarybutylhydroquinone (TBHQ) and defoamer (aqueous emulsion of dimethyl polysiloxane fluid).Visible, effectively solve the edible oil problem that color is deepened storing, in use procedure and also face and challenge. Therefore, develop that a stability height, cost be low and nutrient safe, especially storing and to have the edible oil composition of good colour in use procedure significant.
Therefore, in prior art and unexposed or provide one can prevent grease from returning look, solve the color and luster problem of grease, and a kind of grease that is human body is healthy and nutrition.
Summary of the invention
First object of the present invention is to provide one can prevent grease from returning look, ensures the fat or oil composition of grease good colour; And described fat or oil composition has high content of polyunsaturated fatty acid.
In order to solve described problem, during the lipid acid of the fat or oil composition that the present invention adopts forms, the ratio of monounsaturated fatty acids and polyunsaturated fatty acid is lower than 1.5, described fat or oil composition also comprises xitix or derivative and alpha-tocopherol, Gamma-Tocopherol, and the weight ratio of the weight of described xitix or its derivative and alpha-tocopherol and Gamma-Tocopherol is 0.1��20, namely the weight of (ascorbic acid fatty acid ester+alpha-tocopherol) and the weight ratio of Gamma-Tocopherol are 0.1��20, it is preferable to 0.15��15.
Fat or oil composition as above, wherein said monounsaturated fatty acids is oleic acid.
Gone up described fat or oil composition, it is selected from Semen Maydis oil, Rice oil, linseed oil, soybean oil, sunflower seed oil, rapeseed oil, safflower oil, sesame oil, peanut oil, algal oil, fish oil or its arbitrary combination.
Fat or oil composition as above, any one or several arbitrarily mixture that wherein said many saturated fatty acids are selected from linolic acid, linolenic acid, arachidonic acid (AA), EPA, DHA. Preferably, described polyunsaturated fatty acid is linoleic acid plus linolenic acid.
Fat or oil composition as above, the unsaturated fatty acids of described fat or oil composition and the content ratio of saturated fatty acid are more than 1, it is preferable to more than 2, it is more preferable to be more than 3, it is most preferred that be more than 5.
In fat or oil composition as above, the content of described monounsaturated fatty acids is less than 45%.
Fat or oil composition as above, described ascorbic acid derivates comprises ascorbic acid fatty acid ester, and the carbonatoms of the lipid acid in its ester is 8��25, it is preferable to 10��18.
Fat or oil composition as above, the content of described ascorbic acid fatty acid ester is 10��900ppm, it is preferably 20-700ppm, more preferably 50-700ppm, alpha-tocopherol content is 10-2000pmm, it is preferable that 100-1200ppm, more preferably 200-1150ppm, Gamma-Tocopherol content is 10-2000ppm, it is preferable that 50-1000ppm, it is more preferable to 80-1000ppm.
2nd object of the present invention is to provide a kind of method preparing fat or oil composition, its ratio preparing monounsaturated fatty acids and polyunsaturated fatty acid after being mixed by one or more vegetables oil, lower than the fat or oil composition of 1.5, and adds the weight making xitix or its derivative and alpha-tocopherol in fat or oil composition and the weight ratio with Gamma-Tocopherol is 0.1��20.
A third aspect of the present invention additionally provides a kind of compositions of additives in the application improved in fat or oil composition color and luster, xitix or its derivative and the weight of alpha-tocopherol and be 0.1��20 with Gamma-Tocopherol ratio in described additive.
The technical conceive of the present invention is as follows:
Instant invention overcomes the defect of prior art, propose a kind of fat or oil composition, described grease has more a high proportion of polyunsaturated fatty acid, better nutrition arrangement can be provided for eater, but due to the content of polyunsaturated fatty acid height in grease, the problems such as easily causing grease to return look, the food utilizing this grease to cook comes with some shortcomings, and the mouthfeel such as the food fried out is not good.And the present invention adds the additive of specific composition in grease, it not only solves the easy problem of oxidation of this kind of grease, solves grease especially in transportation, grease variable color, causes outward appearance not good, affects the difficult problem that human consumer buys. In addition, this grease also improves mouthfeel and the local flavor problem of this grease fried food further, meanwhile, also the quality of described food has been had better lifting. And the grease described in adopting solves the above problems, it is that technician surprisingly finds in an experiment.
In the present invention, term " contains " or " comprising " represents in the mixture that various composition can be applied to the present invention together or composition. Therefore, term " primarily of ... composition " and " by ... form " be included in term " containing " or " comprising ".
Hereinafter describe in detail to various aspects of the present invention:
Raw material
In the present invention, described fat or oil composition source comprises plant-sourced grease, also comprises animal-origin grease. The non-limitative example in described fat or oil composition source comprises any mixture of Semen Maydis oil, Rice oil, linseed oil, soybean oil, sunflower seed oil, rapeseed oil, safflower oil, sesame oil, peanut oil, algal oil or fish oil. Grease described in the present invention is allocated by above-mentioned grease, and in wherein said fat or oil composition, the ratio of monounsaturated fatty acids and polyunsaturated fatty acid is less than 1.5, it is preferable to 1.4, less than 1.3, it is more preferable to be less than 1.2.
In a specific embodiment of the present invention, in described fat or oil composition, the ratio of monounsaturated fatty acids and polyunsaturated fatty acid is less than 1.0.
In the present invention one preferred embodiment, in described fat or oil composition, the ratio of monounsaturated fatty acids and polyunsaturated fatty acid is less than 0.9.
One of the present invention preferred embodiment in, in described fat or oil composition, the ratio of monounsaturated fatty acids and polyunsaturated fatty acid is less than 0.85.
In the fat or oil composition of the present invention, the ratio of unsaturated fatty acids and saturated fatty acid is generally more than 1, it is preferable to more than 2, it is more preferable to be 3 or more than 4, it is most preferred that be more than 5. Wherein unsaturated fatty acids comprises monounsaturated fatty acids and polyunsaturated fatty acid.
Described monounsaturated fatty acids refers to the lipid acid containing a unsaturated double-bond in carbochain. Its carbonatoms is preferably 16-18, and its non-limitative example comprises oleic acid, Zoomeric acid etc. Carbonatoms is the monounsaturated fatty acids of 18, it is possible to adopt C18:1 to represent.
Described polyunsaturated fatty acid refers to the lipid acid containing at least two unsaturated double-bonds in carbochain. Such as degree of unsaturation is the lipid acid of 2 or 3. Such as, carbonatoms is 18 represents containing the employing C18:2 of 2 unsaturated double-bonds, and the employing C18:3 containing 3 unsaturated double-bonds represents. The polyunsaturated fatty acid contained in the grease known in this area is in scope of the present invention.
Compositions of additives and fat or oil composition
In described compositions of additives, comprise xitix or its derivative, it is mainly L-AA (sodium) or L-AA derivative. Ascorbic acid derivates comprises acid ascorbyl ester, it is preferable to ascorbic acid fatty acid ester, and described ascorbic acid fatty acid ester is preferably the lipid acid acid ascorbyl ester that carbonatoms is 8��25, it is more preferable to be the fatty acid ester of 10��18 carbonatomss. The non-limitative example of acid ascorbyl ester is such as L-AA decylate, L-ascorbyl laurate, L-AA myristinate, Ascorbyl Palmitate (AP), L-AA oleic acid ester, L-ascorbyl linoleate, L-ascorbyl stearate, L-AA linolenate, L-AA maleic acid ester, L-AA fumarate, L-AA benzoic ether etc.. In the present invention, it is preferable that special case comprise Quicifal, ascorbyl stearate. Xitix is commonly called as vitamins C, the derivative of xitix is removed and nutrition reinforcing function as the fatty acid ester of L-AA has efficient oxygen, having ascorbic whole physiologically active, improve vitamins C To Be Protected from Heat, be afraid of light, is afraid of the shortcoming of tide simultaneously, and stability is higher than vitamins C. Such as, in the present invention in order to promote its solvability in grease, it is preferable that the derivative of the xitix that to be added in grease solvability more excellent, includes but not limited to xitix carboxylate, and the xitix after esterification has better solubility property. Different fatty acid-esterified ascorbic acid fatty acid ester has similar performance.
In composition as above, also comprise tocopherol, alpha-tocopherol and Gamma-Tocopherol. The present invention surprisingly finds, by ascorbic acid fatty acid ester and the content of alpha-tocopherol and the Ratio control of Gamma-Tocopherol content in certain scope, it is possible to make the fat or oil composition described in the present invention have better color stability.
The present invention surprisingly finds, when the ratio of (xitix or its derivative+alpha-tocopherol)/Gamma-Tocopherol is controlled in 0.1��20 scope, what can effectively solve fat or oil composition above-mentioned in the present invention returns look problem, fat or oil composition of the present invention is made to have good color and luster, when human consumer carries out product selection, have more competitive power. Meanwhile, utilize the fat or oil composition of the good colour described in the present invention, carry out frying in the food prepared, there is better mouthfeel and local flavor. The food that frying obtains also has possessed better quality simultaneously. And prior art is not all reported accordingly. And in the compositions of additives of the present invention, the ratio of xitix or its derivative and alpha-tocopherol is generally in the scope of 12 to 1 40, this ratio is preferably in 11 to 1 23.
In one of the present invention concrete enforcement mode, the ratio of (ascorbic acid fatty acid ester+alpha-tocopherol)/Gamma-Tocopherol in described fat or oil composition is 0.15��15.
In one of the present invention concrete enforcement mode, the ratio of (ascorbic acid fatty acid ester+alpha-tocopherol)/Gamma-Tocopherol in described fat or oil composition is 2��10.
In a preferred embodiment of the present invention, the content of described ascorbic acid fatty acid ester in grease is 10��700ppm, it is preferable to 20-500ppm. Alpha-tocopherol content is 10-2000pmm, it is preferable that 50-500ppm. Gamma-Tocopherol content is 10-2000ppm, it is preferable that 50-500ppm.
Owing to adding above-described interpolation composition, the grease therefore obtained can promote the local flavor of cooking foodstuffs, matter structure and mouthfeel, and its culinary art color and luster has the effect of improvement
In a specific embodiment of the present invention, described fat or oil composition is made up of above-mentioned grease additive and glyceride stock.
The preparation method of fat or oil composition
Select one or more grease to mix, make the ratio of the monounsaturated fatty acids in described fat or oil composition and polyunsaturated fatty acid be greater than less than 1.5. By the mode added, the content sum of the xitix in described fat or oil composition or its derivative and alpha-tocopherol is made to be 0.1��20 with the ratio of the content of Gamma-Tocopherol outward.
Fat or oil composition in the present invention may be used for the culinary art frying of food, due to grease of the present invention itself character, it is possible to bring more that human body is useful esters of polyunsaturated fatty acids.
Unless otherwise defined or described herein, the same meaning that all specialties used herein and science term and those skilled in the art are familiar with.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Summary
In rich mixture in the present invention, the described monounsaturated fatty acids of the grease in fat or oil composition and the ratio of polyunsaturated fatty acid are less than 1.5, and contain tocopherol alpha-tocopherol and the Gamma-Tocopherol of xitix or its derivative and different configuration. The ratio of described (xitix or its derivative+alpha-tocopherol)/Gamma-Tocopherol is 0.1��20.
Advantage
The fat or oil composition that the present invention obtains, compared to prior art, has the following advantages:
(1) the fat or oil composition color stability of the present invention, not easily intensification turn red;
(2) this fat or oil composition does not only affect the local flavor of cooking foodstuffs, matter structure and mouthfeel, and is had by its culinary art color and luster and slow down effect;
(3) method of a kind of effective solution edible oil provided by the invention in use color intensification problem, simply can operate, and cost is low;
(4) stable preparation process of fat or oil composition in the present invention, the outward appearance of grease is good, is easily esthetically acceptable to the consumers;
(5) fat or oil composition in the present invention has and compares high unsaturated fatty acid content, and human body is useful.
Embodiment
As no specific instructions, the various raw materials of the present invention all can be obtained by commercially available; Or the ordinary method according to this area prepares. Unless otherwise defined or described herein, the same meaning that all specialties used herein and science term and those skilled in the art are familiar with. In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Other aspects of the present invention, due to disclosure herein, are apparent to those skilled in the art.
Below in conjunction with specific embodiment, set forth the present invention further. Limit the scope of the invention it will be understood that these embodiments are only not used in for illustration of the present invention. In the following example, the experimental technique of unreceipted concrete condition, measures according to national standard usually. If there is no corresponding national standard, then carry out according to general international standard, normal condition or the condition advised according to manufacturer. Unless otherwise indicated, otherwise all part numbers are weight part, and all per-cent is weight percentage.
Unless otherwise defined or described herein, the same meaning that all specialties used herein and science term and those skilled in the art are familiar with. In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Sunflower seed oil, Semen Maydis oil, rapeseed oil, Rice oil, sesame oil, safflower oil, tea-seed oil etc. are all purchased from Shanghai Jia Li foodstuffs industry company limited.
Mixed tocopherol, U.S. BASF produces; AP: Kaiyuan Heng Tai Pharmacy stock Co., Ltd produces; Alpha-tocopherol, DSM company of the U.S. produces.
VE detection adopts AOCSCe8-89 method
Embodiment:
Embodiment one
Fat or oil composition A: get 1.8Kg sunflower seed oil respectively and modulate with 0.2Kg Semen Maydis oil and become, add 50ppmAP, mixed tocopherol 100ppm. After testing, fat or oil composition A contains alpha-tocopherol, the 300ppm Gamma-Tocopherol of 500ppm;
Fat or oil composition B: get 1.8Kg sunflower seed oil respectively and modulate with 0.2Kg Semen Maydis oil and become, add 100ppmAP, 1500ppm alpha-tocopherol, 80ppm mixed tocopherol. After testing, fat or oil composition B contains alpha-tocopherol, the 100ppm Gamma-Tocopherol of 2000ppm.
Above-mentioned two kinds of fat or oil compositions carry out frying French fries experiment respectively at 180 �� 5 DEG C, and frying time 3min/ pot, then drains 3min, empty after every 10 pots burns 2h, continues 100 pots altogether, samples and detects grease color and food carries out sensory evaluation.
Embodiment two
Fat or oil composition C: get respectively 710g rapeseed oil, 80g Semen Maydis oil, 100g sunflower seed oil, 200g soybean oil, 10g Rice oil modulation and become, add 500ppmAP, 800ppm mixed tocopherol, after testing, fat or oil composition C contains alpha-tocopherol, the 500ppm Gamma-Tocopherol of 500ppm;
Fat or oil composition D: get respectively 300g rapeseed oil, 130g Semen Maydis oil, 120g sunflower seed oil, 400g soybean oil, 50g Rice oil modulation and become, add 500ppmAP, 800ppm mixed tocopherol, after testing, fat or oil composition D contains alpha-tocopherol, the 500ppm Gamma-Tocopherol of 500ppm;
Above-mentioned two kinds of fat or oil compositions are respectively charged into PET bottle, in 60 �� 1 DEG C of baking ovens, deposit 3 months, sample and detect grease color.
Embodiment three
Fat or oil composition E: get respectively 100g tea-seed oil, 200g Semen Maydis oil, 100g sunflower seed oil, 500g soybean oil, 30g Rice oil, 70g rapeseed oil modulation and become, after adding 10ppmAP, 2000ppm mixed tocopherol, after testing, fat or oil composition E contains alpha-tocopherol, the 2000ppm Gamma-Tocopherol of 150ppm;
Fat or oil composition F: get respectively 100g tea-seed oil, 200g Semen Maydis oil, 100g sunflower seed oil, 500g soybean oil, 30g Rice oil, 70g rapeseed oil modulation and become, add 50ppmAP, 800ppm mixed tocopherol, after testing, fat or oil composition F contains alpha-tocopherol, the 1000ppm Gamma-Tocopherol of 300ppm;
Above-mentioned two kinds of fat or oil compositions are respectively charged into vial, in 100 �� 5 DEG C of baking ovens, deposit 12h, sample and detect grease color.
Embodiment four
Fat or oil composition G: get respectively 10g sesame oil, 100g Semen Maydis oil, 300g sunflower seed oil, 570g soybean oil, 20g safflower oil modulation and become, add 100ppmAP, 400ppm mixed tocopherol, after testing, containing the alpha-tocopherol of 200ppm, 600ppm Gamma-Tocopherol in fat or oil composition G;
Fat or oil composition H: get respectively 10g sesame oil, 100g Semen Maydis oil, 300g sunflower seed oil, 570g soybean oil, 20g safflower oil modulation and become, add TBHQ, 400ppm mixed tocopherol of 200ppm, after testing, containing the alpha-tocopherol of 100ppm, 600ppm Gamma-Tocopherol in fat or oil composition H;
Above-mentioned two kinds of fat or oil compositions are respectively charged into vial, in 60 �� 1 DEG C of baking ovens, deposit 3 months, sample and detect grease color.
Embodiment five
Fat or oil composition I: get respectively 400g tea-seed oil, the modulation of 600g sunflower seed oil and become, add 50ppmAP, 800ppm alpha-tocopherol, 80ppm mixed tocopherol, after testing, containing the alpha-tocopherol of 1150ppm, 120ppm Gamma-Tocopherol in fat or oil composition I;
Fat or oil composition J: get respectively 800g tea-seed oil, the modulation of 200g sunflower seed oil and become, add 50ppmAP, 800ppm alpha-tocopherol, 80ppm mixed tocopherol, after testing, containing the alpha-tocopherol of 1150ppm, 120ppm Gamma-Tocopherol in fat or oil composition J;
Above-mentioned two kinds of fat or oil compositions are respectively charged into vial, in 60 �� 1 DEG C of baking ovens, deposit 3 months, sample and detect grease color.
Embodiment six
Fat or oil composition K: get respectively 400g tea-seed oil, 200g Semen Maydis oil, the modulation of 400g sunflower seed oil and become, add 700ppmAP, 500ppm alpha-tocopherol, after testing, containing the alpha-tocopherol of 800ppm, 80ppm Gamma-Tocopherol in fat or oil composition K;
Fat or oil composition L: get respectively 400g tea-seed oil, 200g sunflower seed oil, the modulation of 400g Semen Maydis oil and become, add 700ppmAP, 900ppm alpha-tocopherol, after testing, containing the alpha-tocopherol of 1200ppm, 80ppm Gamma-Tocopherol in fat or oil composition L;
Above-mentioned two kinds of fat or oil compositions are respectively charged into vial, in 60 �� 1 DEG C of baking ovens, deposit 3 months, sample and detect grease color.
Sensory evaluation data:
Choosing 30 people the outward appearance of French fries, local flavor, mouthfeel, quality and general overall feeling to have been evaluated, often kind of organoleptic feature all carries out corresponding numeral and assesses, and gives a mark accordingly, finally gets the mean value of 30 people.
As can be seen from the results, using, the French fries blasted of fat or oil composition A in (frying) process are better than fat or oil composition B generally, improve the color and luster of fried food, mouthfeel and local flavor comprehensively. Quality also has good performance simultaneously. Experiment also finds simultaneously, and grease C, F, G, I, K carry out the culinary art of food respectively, and gained food also has the color and luster of the excellence similar with fat A, mouthfeel and local flavor.
Related test results
Color and luster (Color) GB/T22460-2008; Lipid acid composition (GB/T17377-2008)
Color and luster detects: R0For initial red value, RfFor terminal red value, control color factor CF=(AP+ alpha-tocopherol)/Gamma-Tocopherol, color and luster turns red index RI=(Rf-R0)/R0, suppress to turn red efficiency �� R (%)=(RIcontrol-RI)/RIcontrol��
RIcontrolRefer to the calculation result of control group.
Detected result one: the detected result of fat A and grease B
The RI index of grease B is control group RIcontrol��
As can be seen from the results, in (frying) process of use, the color and luster of fat or oil composition A is obviously than fat or oil composition B color stability, suppresses to turn red improved efficiency 42.22%.
Wherein C18:1 refers to oleic acid, C18:2 and C18:3 refers to linoleic acid plus linolenic acid respectively
RIcontrolThis detection refers to the result of control group B, therefore without numerical value display, below embodiment identical.
The detected result of detected result two grease C and grease D
The RI index of grease C is control group RIcontrol��
As can be seen from the results, at the color and luster accelerating to deposit fat or oil composition D in process obviously than fat or oil composition C color stability, suppress to turn red improved efficiency 55.34%.
Detected result three: the detected result of grease E and grease F
The RI index of grease E is control group RIcontrol
As can be seen from the results, at the color and luster accelerating to deposit fat or oil composition F in process obviously than fat or oil composition E color stability, suppress to turn red improved efficiency 66.67%.
Detected result four: the detected result of grease G and grease H
The RI index of grease H is control group RIcontrol
As can be seen from the results, at the color and luster accelerating to deposit fat or oil composition G in process obviously than fat or oil composition H color stability, suppress to turn red improved efficiency 45.30%.
Detected result five: the detected result of grease I and grease J
The RI index of grease J is control group RIcontrol��
As can be seen from the results, at the color and luster accelerating to deposit fat or oil composition I in process obviously than fat or oil composition J color stability, suppress to turn red improved efficiency 27.25%.
Detected result six: the detected result of grease K and grease L
The RI index of grease L is control group RIcontrol��
As can be seen from the results, at the color and luster accelerating to deposit fat or oil composition K in process obviously than fat or oil composition L color stability, suppress to turn red improved efficiency 36.99%.
Above embodiment can be crossed all can find, by in the grease being rich in polyunsaturated fatty acid, during by the weight control of (ascorbic acid fatty acid ester+alpha-tocopherol)/Gamma-Tocopherol in scope of the present invention, the color and luster of oil and fat product be can better improve, mouthfeel and the local flavor of cooking food promoted.
The foregoing is only the better embodiment of the present invention, and it is not used to limit the substantial technological context of the present invention, the 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 completely identical, or the change of a kind of equivalence, also all it is 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 it will be understood that after the foregoing having read the present invention, the present invention can be made various changes or modifications by those skilled in the art, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (9)
1. a fat or oil composition, during in wherein said fat or oil composition, lipid acid forms, the ratio of monounsaturated fatty acids and polyunsaturated fatty acid is lower than 1.5, preferably lower than 1.4, more preferably less than 1.2, described fat or oil composition also comprises xitix or its derivative and alpha-tocopherol, Gamma-Tocopherol, and the weight ratio of the weight sum of described xitix or its derivative and alpha-tocopherol and Gamma-Tocopherol is 0.1��20, it is preferable to 0.15��15.
2. fat or oil composition as claimed in claim 1, the unsaturated fatty acids of described fat or oil composition and the weight content ratio of saturated fatty acid are more than 1, it is preferable to more than 2, it is more preferable to be more than 3, most preferably being more than 5, the content of described monounsaturated fatty acids is less than 45%.
3. fat or oil composition as claimed in claim 1, the described grease in fat or oil composition is selected from the arbitrary combination of Semen Maydis oil, Rice oil, linseed oil, soybean oil, sunflower seed oil, rapeseed oil, safflower oil, sesame oil, peanut oil, algal oil or fish oil.
4. fat or oil composition as claimed in claim 1, described ascorbic acid derivates comprises ascorbic acid fatty acid ester, wherein in ascorbic acid fatty acid ester, the carbonatoms of lipid acid is 8��25, preferred 16-18, described ascorbic acid fatty acid ester be preferably in xitix decylate, ascorbyl dodecanoate, xitix myristinate, Quicifal, xitix oleic acid ester, xitix linoleate, ascorbyl stearate, xitix linolenate one or more.
5. fat or oil composition as claimed in claim 1, described monounsaturated fatty acids comprises oleic acid.
6. fat or oil composition as claimed in claim 1, described polyunsaturated fatty acid comprises any one or several arbitrarily mixture in linolic acid, linolenic acid, DHA, EPA, ALA, it is preferable to linoleic acid plus linolenic acid.
7. fat or oil composition as claimed in claim 4, the content of described ascorbic acid fatty acid ester is 10��900ppm, it is preferably 20-700ppm, more preferably 50-700ppm, alpha-tocopherol content is 10-2000pmm, it is preferable that 100-1200ppm, more preferably 200-1150ppm, Gamma-Tocopherol content is 10-2000ppm, it is preferable that 50-1000ppm, it is more preferable to 80-1000ppm.
8. prepare the method for fat or oil composition for one kind, it is characterized in that, the ratio preparing monounsaturated fatty acids and polyunsaturated fatty acid after being mixed by one or more vegetables oil lower than 1.5 fat or oil composition, and the weight ratio of the weight sum and Gamma-Tocopherol controlling xitix or its derivative and alpha-tocopherol in fat or oil composition is 0.1��20.
9. compositions of additives is in the application improved in fat or oil composition color and luster, and in described additive, the weight sum of xitix or its derivative and alpha-tocopherol and the ratio of ��-fertility weight are 0.1��20; Preferably, in described fat or oil composition, the ratio of monounsaturated fatty acids and polyunsaturated fatty acid is lower than 1.5, it is preferable that lower than 1.4, it is more preferable to lower than 1.2.
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| CN105638929B (en) | 2020-08-25 |
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