CN106578136A - Frying resistant edible vegetable oil and preparation and application thereof - Google Patents
Frying resistant edible vegetable oil and preparation and application thereof Download PDFInfo
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- CN106578136A CN106578136A CN201611039748.8A CN201611039748A CN106578136A CN 106578136 A CN106578136 A CN 106578136A CN 201611039748 A CN201611039748 A CN 201611039748A CN 106578136 A CN106578136 A CN 106578136A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Life Sciences & Earth Sciences (AREA)
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- Edible Oils And Fats (AREA)
Abstract
The present invention discloses a frying resistant edible vegetable oil and a preparation method and an application thereof. The frying resistant edible vegetable oil comprises edible oil base materials, a first antioxidant and a second antioxidant, wherein the content of the first antioxidant is 100 ppm-1200 ppm and the content of the second antioxidant is 100 ppm-200 ppm based on the weight of the edible oil base. By using extracted, refined and recombined fatty acid balance oil as the edible oil base materials and then adding an appropriate combined antioxidant, the preparation method provides the stable frying resistant edible vegetable oil and effectively solves the existing problems of much oil consumption and high oil use costs due to poor oil stability and poor frying life. Besides, according to the market price of the industry, the product has a better cost advantage than the used frying oil commonly used in the existing food industry.
Description
Technical field
The present invention relates to fats and oils processing field, more particularly to a kind of resistance to frying edible vegetable oil and preparation method thereof and should
With.
Background technology
For a long time, food industry is used for the edible oil and fat of frying mostly all using single Petiolus Trachycarpi oil or Petiolus Trachycarpi oil Jing point
The palm olein oil for carrying, Petiolus Trachycarpi oil or palm olein oil are relative to other single soybean oil, Oleum Brassicae campestriss, Semen Maydis oil, sunflower seeds
The stability of the edible vegetable oils such as oil will get well, and price is relatively low, but the stability during high temperature frying is still needed
Lifted, while food-processing industry is big with oil mass, also in the urgent need to a kind of cost is lower, stability preferably fries vegetable oil
To substitute current processing oil.
Used as the medium of heating material, during high-temperature heating frying, the oxidation rate of oils and fatss can quickly change, oils and fatss
Gone bad by Quick Oxidation, acid value of lipids and color and luster rapid increase, this is because the component in heated material is dissolved into oils and fatss
In, while frying oil is decomposed generates the pyrolytic polymer and highly polar oxidation polymer of low polarity, in addition frying oil is in frying
During food, starch, albumen in food etc. can be dissolved in the middle of frying oil, increase frying oil viscosity, substantially reduced
The frying performance of oils and fatss simultaneously increased fuel consumption.It is essentially all using the single antioxidant of addition to solve this problem at present
Method, but the effect of these methods is all very limited.
Frying oil can be combined by one or more edible oil and fat.Oils and fatss are made up of triglyceride, containing full
With fatty acid and undersaturated fatty acid, wherein unsaturated fatty acid is again including monounsaturated fatty acid and polyunsaturated fat
Acid.Polyunsaturated fatty acid is to be easiest to change of the deterioration reaction so as to cause its property, causes frying stability poor.Mesh
The frying oil product that front food-processing industry is used does not account for the combination matching and addition group of the fatty acid by oils and fatss
Close antioxidant to lift the resistance to frying performance of oils and fatss, so the resistance to frying performance of frying oil product is unsatisfactory.
Therefore, prior art has yet to be improved and developed.
The content of the invention
In view of above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of resistance to frying edible vegetable oil and its system
Preparation Method and application, it is intended to solve the problems, such as that poor existing frying oil product stability, acid value of lipids and color and luster rise fast.
Technical scheme is as follows：
A kind of edible vegetable oil of resistance to frying, wherein, comprising edible oil and fat substrate, the first antioxidant and the second antioxidation
Agent, wherein, on the basis of the weight of edible oil and fat substrate, the first oxidation preventive content be 100ppm～1200ppm, the second antioxygen
Agent content is 100ppm～200ppm.
The described edible vegetable oil of resistance to frying, wherein, first antioxidant is tocopherol.
The described edible vegetable oil of resistance to frying, wherein, second antioxidant is ascorbyl palmitate.
The described edible vegetable oil of resistance to frying, wherein, the edible oil and fat substrate be one or two or it is two or more
The balanced fatty acid oil that edible oil is through point carrying, be reassembled into after refine.
The described edible vegetable oil of resistance to frying, wherein, the balanced fatty acid oil includes satisfied fatty acid, how unsaturated fat
Fat acid and monounsaturated fatty acid.
The described edible vegetable oil of resistance to frying, wherein, the satisfied fatty acid is selected from Petiolus Trachycarpi oil.
The described edible vegetable oil of resistance to frying, wherein, the polyunsaturated fatty acid is selected from soybean oil, Semen Maydis oil, Flos Carthami
One or more in seed oil, Oleum Helianthi, Oleum sesami and Oleum Gossypii semen.
The described edible vegetable oil of resistance to frying, wherein, the monounsaturated fatty acid is selected from Oleum Brassicae campestriss, Oleum Helianthi, olive
One or more in olive oil, Oleum Camelliae, Testa oryzae oil and Oleum Arachidis hypogaeae semen.
A kind of preparation method of as above arbitrary described edible vegetable oil of resistance to frying, wherein, including step：With edible oil and fat
On the basis of the weight of substrate, by first antioxidant of 100ppm～1200ppm and second antioxidation of 100ppm～200ppm
Agent is added in edible oil and fat substrate, and mix homogeneously forms the edible vegetable oil of resistance to frying.
A kind of application of as above arbitrary described edible vegetable oil of resistance to frying, wherein, by the edible vegetable oil of resistance to frying
As frying oil.
Beneficial effect：The present invention is in edible oil and fat substrate simultaneously using two kinds of combination antioxidants, the resistance to frying of acquisition
Edible vegetable oil good stability during long period heating material, acid value of lipids and the color and luster rate of climb can control closing
In the range of reason, and with more preferable cost advantage.
Specific embodiment
The present invention provides a kind of resistance to frying edible vegetable oil and preparation method and application, to make the purpose of the present invention, skill
Art scheme and effect are clearer, clear and definite, and below the present invention is described in more detail.It should be appreciated that tool described herein
Body embodiment only to explain the present invention, is not intended to limit the present invention.
The present invention provides a kind of edible vegetable oil of resistance to frying, wherein, comprising edible oil and fat substrate, the first antioxidant and the
Two antioxidants, wherein, on the basis of the weight of edible oil and fat substrate, the first oxidation preventive content is 100ppm～1200ppm,
Second oxidation preventive content is 100ppm～200ppm.The new edible vegetable oil of resistance to frying of the present invention includes edible oil and fat substrate
Antioxidants are combined with two kinds, the unit of oxidation preventive content refers both to weight, i.e. weight ppm.It is new resistance to pan-fried that the present invention is provided
Fried edible vegetable oil, its good stability during long period heating material, acid value of lipids and the color and luster rate of climb can be controlled
Make in rational scope, and with more preferable cost advantage.
Preferably, the preferred 500ppm～1400ppm of total content of the first antioxidant of the invention and the second antioxidant, more
It is preferred that 500ppm～1000ppm, further preferably 500ppm-800ppm, on the basis of the weight of edible oil and fat substrate, unit is weight
ppm。
Preferably, the first antioxidant of the present invention can be tocopherol, and second antioxidant can be anti-bad
Hematic acid cetylate.
The edible oil and fat substrate of the present invention weight that is one or two or two or more edible oil through point carrying, after refine
Combination nova into balanced fatty acid oil.The preparation method of edible oil and fat substrate i.e. of the present invention is：One or two or two kinds
Edible oil above is carried through dividing, and obtains different fatty acid oils, and then fatty acid oil is combined into fat according to suitable proportioning
Acid balance is oily, then refine obtains the edible oil and fat substrate of the present invention.For example, edible oil is obtained into two kinds not after being repeatedly divided to and carrying
With the Petiolus Trachycarpi oil that fusing point and fatty acid are constituted, 1# Petiolus Trachycarpi oils and 2# Petiolus Trachycarpi oils are referred to as, then by 1# Petiolus Trachycarpi oils and 2# Petiolus Trachycarpi oils
Balanced fatty acid oil is reassembled into according to suitable proportioning, and again refine obtains the edible oil and fat substrate of the present invention.Using
Above-mentioned edible oil and fat substrate, then add two kinds of antioxidants and be together applied in combination, with unexpected good synergism and effect, far
It is well many more than the edible oil and a kind of effect of antioxidant of exclusive use not reconfigured through fatty acid.Pass through
Process above, the stability to improving product has significant effect, and the cost frying more general than present food-processing industry
Oil will be reduced substantially, and improving while oils and fatss are resistance to fry performance industry oil cost is also reduced.
Preferably, balanced fatty acid oil of the present invention includes satisfied fatty acid, polyunsaturated fatty acid and single unsaturation
Fatty acid.The satisfied fatty acid is selected from Petiolus Trachycarpi oil.The polyunsaturated fatty acid selected from soybean oil, Semen Maydis oil, safflower oil,
One or more in Oleum Helianthi, Oleum sesami and Oleum Gossypii semen.The monounsaturated fatty acid selected from Oleum Brassicae campestriss, Oleum Helianthi,
One or more in olive oil, Oleum Camelliae, Testa oryzae oil and Oleum Arachidis hypogaeae semen.
Preferably, 1.7 >=satisfied fatty acid:Monounsaturated fatty acid >=1.0, and saturated fatty acid content >=total fatty acids
The 50% of balance oil content；Polyunsaturated fatty acid balances oil content with the content sum≤total fatty acids of monounsaturated fatty acid
50%, using above-mentioned balanced fatty acid oil, can further improve the stability and resistance to frying performance of oils and fatss.
It is highly preferred that 1.7 >=satisfied fatty acid:Monounsaturated fatty acid >=1.0, and saturated fatty acid content >=total fat
The 54% of acid content；Polyunsaturated fatty acid and the 46% of the content sum≤total fatty acid content of monounsaturated fatty acid.
More preferably, 1.7 >=satisfied fatty acid:Monounsaturated fatty acid >=1.0, and saturated fatty acid content >=total fat
The 56% of acid balance oil content；Polyunsaturated fatty acid contains with the content sum≤total fatty acids equilibrium oil of monounsaturated fatty acid
The 44% of amount.
Main advantages of the present invention are：One side is divided by passing through to one or both and two or more edible oil
Reconfigure according to suitable proportioning after carrying and then refine obtains edible oil and fat substrate, two kinds of antioxygens are on the other hand used simultaneously
Agent combination acts synergistically, the stability for making resistance to frying edible vegetable oil is obviously improved, so as to greatly improve resistance to frying performance,
Also reduce with oily cost, achieve obvious economic benefit.
The present invention also provides the preparation method of a kind of as above arbitrary described edible vegetable oil of resistance to frying, and it includes step：
On the basis of the weight of edible oil and fat substrate, by first antioxidant of 100ppm～1200ppm and 100ppm～200ppm
Second antioxidant is added in edible oil and fat substrate, and mix homogeneously forms the edible vegetable oil of resistance to frying.
The new resistance to frying edible vegetable oil of the present invention can be using conventional fat processing technique, conventional mixing method, often
Advise mixing arrangement to prepare.In conventional mixing arrangement, edible oil and fat substrate is added, add desired amount of two kinds of antioxygens
Agent (the first antioxidant and the second antioxidant), and mix homogeneously, form the new edible vegetable oil of resistance to frying of the present invention.
The present invention also provides the application of a kind of as above arbitrary described edible vegetable oil of resistance to frying, wherein, will be described resistance to pan-fried
Fried edible vegetable oil is used as frying oil.
Below by embodiment, the present invention is described in detail.
Petiolus Trachycarpi crude oil is obtained into the Petiolus Trachycarpi oil of two kinds of different melting points and fatty acid composition after being repeatedly divided to and carrying, is referred to as
1# Petiolus Trachycarpi oils and 2# Petiolus Trachycarpi oils, then 1# Petiolus Trachycarpi oils and 2# Petiolus Trachycarpi oils are reassembled into into balanced fatty acid oil, and again refine is obtained
To the edible oil and fat substrate of the present embodiment.
Embodiment 1：The preparation of edible oil and fat substrate
First Petiolus Trachycarpi crude oil is carried out point to carry, at a certain temperature using various sweet three esters different melting points for constituting oils and fatss and molten
The difference of Xie Du, Petiolus Trachycarpi crude oil solid, liquid two parts are divided into, and solid portion is Hard Fat, i.e. 1# Petiolus Trachycarpi oils, then by liquid portion
Petiolus Trachycarpi crude oil divides to carry again and is divided into solid, liquid two parts, and the solid portion for obtaining is soft or hard fat, i.e. 2# Petiolus Trachycarpi oils, and fractionation technology is such as
Under：
Petiolus Trachycarpi crude oil oil temperature is heated to into 40-60 DEG C and about 30 minutes are incubated, by Petiolus Trachycarpi crude oil after making crystal all melt
Pour crystallizer into, crystallizer mixing speed is 30-50HZ, and 8 DEG C or so cooling water growing the grains are filtered after about 10 minutes, and this technique is adopted
HOESCH full automatic plate frame filter press is filtered, and is automatically controlled by computer processor, can automatically be carried out oil-feed, filtration, filter pressing, be dried up
The overall process of pipe-line oil, automatic cake discharging.
Technological parameter：Filter area：197M2；Filter capacity：5580L；Filter cake thickness：24-40MM；Filter：
Carry out 2 fractionation technologies successively as above and respectively obtain 1# Petiolus Trachycarpi oils and 2# Petiolus Trachycarpi oils, by 1# Petiolus Trachycarpi oils and
2# Petiolus Trachycarpi oils according to following embodiments 2 to the different proportion of embodiment 5 formula, respectively mix homogeneously be reassembled into fatty acid
Equilibrium oil and again refine, refinery practice is as follows：
By the active hargil stirring 20- that the balanced fatty acid oil heated and stirred after mix homogeneously is to 100-110 DEG C plus appropriate
After 30 minutes, 0.1% filter aid is added, filter after stirring and obtain bleached oil；
Pour bleached oil into vacuum deodorization tank (vacuum is 10mmHg), heat temperature raising, when oil temperature rises to 150 DEG C or so
Being passed through injection vapor carries out air stripping, and at 240-260 DEG C, air stripping stops heating to control temperature after distilling 1 hour, continues to system
Evacuation, after oil temperature drops to 40-50 DEG C, the fuel-displaced edible oil and fat substrate for obtaining the present invention.
The balanced fatty acid oil of following embodiment different proportion is obtained according to above-mentioned technique, it is edible in these embodiments
Oils and fatss substrate is all through dividing the balanced fatty acid oil carried and after refine.
Embodiment 2：Take the 1# Petiolus Trachycarpi oils of 10% mass, the 2# Petiolus Trachycarpi oils of 90% mass.
Embodiment 3：Take the 1# Petiolus Trachycarpi oils of 20% mass, the 2# Petiolus Trachycarpi oils of 80% mass.
Embodiment 4：Take the 1# Petiolus Trachycarpi oils of 30% mass, the 2# Petiolus Trachycarpi oils of 70% mass.
Embodiment 5：Take the 1# Petiolus Trachycarpi oils of 40% mass, the 2# Petiolus Trachycarpi oils of 60% mass.
It is as shown in table 1 below as the ratio of various acid in the balanced fatty acid oil of edible oil and fat substrate in embodiment 2～5.
The ratio of various acid in table 1, balanced fatty acid oil
| Fatty acid proportion | S/M | S/(S+M+P) | (M+P)/(S+M+P) |
| Embodiment 2 | 1.25 | 52.20 | 47.29 |
| Embodiment 3 | 1.44 | 54.70 | 44.79 |
| Embodiment 4 | 1.58 | 56.19 | 43.30 |
| Embodiment 5 | 1.68 | 57.69 | 41.80 |
S in table：Satisfied fatty acid；M：Monounsaturated fatty acid；P：Polyunsaturated fatty acid
Implement reference examples 1, reference examples 2, reference examples 3, the reference examples 4 of above balanced fatty acid oil, wherein reference examples 1 simultaneously
Palm olein oil is carried for pure finished product point, reference examples 2 are pure finished product Petiolus Trachycarpi oil, and reference examples 3 are that the one-level of certain brand on market is big
Oleum Glycines, reference examples 4 are the one-level Oleum Brassicae campestriss of certain brand on market.
French fries are carried out using the balanced fatty acid oil and reference examples 1, reference examples 2, reference examples 3, reference examples 4 of embodiment 2-5
Frying experiment, specific experiment step is as follows：Claim 4000g frying oil oil samples to be put in pot and be heated to 180 DEG C, claim 300g French fries to enter
Row frying, fries and terminates within 3 minutes off the pot, carries out above-mentioned frying operations successively in the same fashion, and 25 fryings are carried out altogether.Per 5 pots
Draw oil sample test, the drawn oil sample color and luster Col of detection and acid value AV after frying.Comparative example and reference examples frying after acid value and
The speed situation of color and luster ascensional range, as a result see the table below 2.
The frying contrast effect of the table 2, embodiment of the present invention and its reference examples
Can be seen that from embodiment 2-5 and reference examples can further suppress acid value and color and luster using balanced fatty acid oil
The rate of climb, and improve resistance to frying performance.Using balanced fatty acid oil in these embodiments, its frying stability is than single product
Plant oils and fatss good.
Each fatty acid proportion of balanced fatty acid oil in embodiment 2～5 is can also be seen that from table 1-2, is met：1.7
>=satisfied fatty acid:Monounsaturated fatty acid >=1.0, and the 50% of saturated fatty acid content >=total fatty acid content；Many insatiable hungers
With the 50% of fatty acid and the content sum≤total fatty acid content of monounsaturated fatty acid, the resistance to of their fat or oil composition is decocted
Fried performance is good than single variety edible oil and fat substrate.
More preferably, its balanced fatty acid line of oils is in for the frying effect of embodiment 4 and 5：1.7 >=satisfied fatty acid:Single insatiable hunger
With fatty acid >=1.0, and the 56% of saturated fatty acid content >=total fatty acid content；Polyunsaturated fatty acid and single unsaturated lipid
The 44% of the content sum≤total fatty acid content of fat acid.
From result above, edible oil reconfigures the proportioning of fatty acid after point putting forward, then by refinery practice, with
Suitable balanced fatty acid oil is reached, its frying stability is good than single variety oils and fatss.
Embodiment 6-16
Edible oil and fat substrate in following examples is using through dividing the balanced fatty acid oil carried and after refine.
Embodiment 6
Pure fatty acid equilibrium oil
Implement reference examples 6 (1)-(4) of the balanced fatty acid oil simultaneously, reference examples 6 (1) are that finished product point carries palm olein oil,
Reference examples 6 (2) are finished product Petiolus Trachycarpi oils.Reference examples 6 (3) are the one-level soybean oils of certain brand on market, and reference examples 6 (4) are market
The one-level Oleum Brassicae campestriss of upper certain brand.
Embodiment 7
100ppm tocopherols and 100ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Implement reference examples 7 (1)-(5) of the fat or oil composition simultaneously.The edible oil and fat substrate of 7 (1-3) reference examples is all fat
Fat acid balance oil, reference examples 7 (1) are pure fatty acid equilibrium oils, are added without any antioxidant；Reference examples 7 (2) are only to add
The balanced fatty acid oil of 100ppm tocopherols；Reference examples 7 (3) are that the fatty acid for only adding 100ppm ascorbyl palmitates is put down
Weighing apparatus oil；Reference examples 7 (4) are that certain brand one-level is big on the market for add 100ppm tocopherols and 100ppm ascorbyl palmitates
Oleum Glycines；Reference examples 7 (5) are certain brand one-level dishes on the market for add 100ppm tocopherols and 100ppm ascorbyl palmitates
Seed oil；
Embodiment 8
300ppm tocopherols and 100ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 9
600ppm tocopherols and 100ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 10
800ppm tocopherols and 100ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 11
1200ppm tocopherols and 100ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously
Fat or oil composition is formed, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 12
100ppm tocopherols and 200ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 13
300ppm tocopherols and 200ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 14
600ppm tocopherols and 200ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 15
800ppm tocopherols and 200ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously shape
Into fat or oil composition, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
Embodiment 16
1200ppm tocopherols and 200ppm ascorbyl palmitates are added in balanced fatty acid oil, mix homogeneously
Fat or oil composition is formed, the consumption is using on the basis of the weight of the balanced fatty acid oil as edible oil and fat substrate.
The measure of 120 DEG C of Oil stability indexes (OSI values) is carried out using above example and reference examples, test instrunment is
The types of Racimat 743, method of testing reference standard is the method AOCS Cd12-57 that American Oil chemist association proposes, as a result
See the table below 3.
In the art, generally using OSI values come the situation of measure oil stability, currently used for the frying of food service industry
Oily OSI values (120 DEG C) generally≤13hr, and OSI values (120 DEG C) >=20hr is considered as that a stability is fine, is suitable for decocting
Fried special frying oil, OSI values (120 DEG C) are higher to represent that stability is better.
The OSI values of the table 3, embodiment of the present invention and its reference examples
Knowable to embodiment 6-16 and reference examples 6 (1-4), the result of reference examples 7 (1-5)：
1st, edible palm oil reconfigures again balanced fatty acid oil through point carrying, after refinery practice, and its 120 DEG C of oils and fatss are stablized
It is good that sex index (OSI values) carries palm olein oil, finished product Petiolus Trachycarpi oil, one-level soybean oil, one-level Oleum Brassicae campestriss than single finished product point
A lot.
2nd, use two kinds of stability for combining antioxidant than only single using a kind of anti-simultaneously in balanced fatty acid oil
The stabilizing effect of oxidant is substantially well a lot, illustrates to substantially increase oils and fatss by the synergism of two kinds of antioxidants
Stability, so as to improve frying effect.
3rd, OSI values (120 DEG C) all >=20hr of embodiment 9-16, and the OSI values (120 DEG C) of embodiment 13-16 have significantly
Improve, but the difference of the OSI values (120 DEG C) of embodiment 13-16 is not obvious, therefore the preferential adding proportion using embodiment 13.
From with upper table 1, table 2, table 3 result, by what is be reassembled into again Jing point carrying, after refine using Petiolus Trachycarpi oil
Balanced fatty acid oil is used as edible oil and fat substrate, then adds suitable combination antioxidant, there is provided a kind of good stability, resistance to decoct
Fried frying oil, efficiently solve presence fried due to Oil stability difference the oil consumption that causes of service life reduction it is many, with it is oily into
The problems such as this is high, and according to the market price of the industry from the point of view of, product of the present invention is than being usually used in existing food service industry
Frying oil has more preferable cost advantage.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, and for those of ordinary skills, can
To be improved according to the above description or be converted, all these modifications and variations should all belong to the guarantor of claims of the present invention
Shield scope.
Claims (10)
1. a kind of edible vegetable oil of resistance to frying, it is characterised in that comprising edible oil and fat substrate, the first antioxidant and the second antioxygen
Agent, wherein, on the basis of the weight of edible oil and fat substrate, the first oxidation preventive content is 100ppm～1200ppm, and second resists
Oxygenate content is 100ppm～200ppm.
2. the edible vegetable oil of resistance to frying according to claim 1, it is characterised in that first antioxidant is fertility
Phenol.
3. the edible vegetable oil of resistance to frying according to claim 1, it is characterised in that second antioxidant is Vitamin C
Sour cetylate.
4. the edible vegetable oil of resistance to frying according to claim 1, it is characterised in that the edible oil and fat substrate be it is a kind of or
The balanced fatty acid oil that two or more edible oil is through point carrying, be reassembled into after refine.
5. the edible vegetable oil of resistance to frying according to claim 4, it is characterised in that the balanced fatty acid oil includes saturation
Fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid.
6. the edible vegetable oil of resistance to frying according to claim 5, it is characterised in that the satisfied fatty acid is selected from Petiolus Trachycarpi
Oil.
7. the edible vegetable oil of resistance to frying according to claim 5, it is characterised in that the polyunsaturated fatty acid is selected from big
One or more in Oleum Glycines, Semen Maydis oil, safflower oil, Oleum Helianthi, Oleum sesami and Oleum Gossypii semen.
8. the edible vegetable oil of resistance to frying according to claim 5, it is characterised in that the monounsaturated fatty acid is selected from dish
One or more in seed oil, Oleum Helianthi, olive oil, Oleum Camelliae, Testa oryzae oil and Oleum Arachidis hypogaeae semen.
9. a kind of preparation method of the edible vegetable oil of resistance to frying as described in claim 1～8 is arbitrary, it is characterised in that include
Step：On the basis of the weight of edible oil and fat substrate, by first antioxidant and 100ppm of 100ppm～1200ppm～
Second antioxidant of 200ppm is added in edible oil and fat substrate, and mix homogeneously forms the edible vegetable oil of resistance to frying.
10. a kind of application of the edible vegetable oil of resistance to frying as described in claim 1～8 is arbitrary, it is characterised in that will be described resistance to
Frying edible vegetable oil is used as frying oil.
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| CN201611039748.8A CN106578136A (en) | 2016-11-11 | 2016-11-11 | Frying resistant edible vegetable oil and preparation and application thereof |
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| CN201611039748.8A CN106578136A (en) | 2016-11-11 | 2016-11-11 | Frying resistant edible vegetable oil and preparation and application thereof |
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| CN108041185A (en) * | 2018-01-04 | 2018-05-18 | 江南大学 | A kind of frying method and frying oil |
| CN108617922A (en) * | 2018-04-16 | 2018-10-09 | 江南大学 | A method of control frying oil polycyclic aromatic hydrocarbon content |
| CN109362897A (en) * | 2018-12-12 | 2019-02-22 | 成都乾元投资管理有限公司 | A kind of prandial oil and preparation method thereof |
| CN113170824A (en) * | 2021-05-20 | 2021-07-27 | 中粮福临门食品营销有限公司 | Method for screening frying oil and natural antioxidant for improving oil stability |
| CN114015505A (en) * | 2021-11-10 | 2022-02-08 | 安徽天祥粮油食品有限公司 | Animal fat additive |
| CN115820337A (en) * | 2022-12-21 | 2023-03-21 | 周红茹 | Frying oil and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041185A (en) * | 2018-01-04 | 2018-05-18 | 江南大学 | A kind of frying method and frying oil |
| CN108041185B (en) * | 2018-01-04 | 2021-03-16 | 江南大学 | Frying method and frying oil |
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| CN109362897A (en) * | 2018-12-12 | 2019-02-22 | 成都乾元投资管理有限公司 | A kind of prandial oil and preparation method thereof |
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| CN114015505A (en) * | 2021-11-10 | 2022-02-08 | 安徽天祥粮油食品有限公司 | Animal fat additive |
| CN115820337A (en) * | 2022-12-21 | 2023-03-21 | 周红茹 | Frying oil and preparation method thereof |
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