CN106720458B - Novel margarine and preparation method and application thereof - Google Patents
Novel margarine and preparation method and application thereof Download PDFInfo
- Publication number
- CN106720458B CN106720458B CN201611055873.8A CN201611055873A CN106720458B CN 106720458 B CN106720458 B CN 106720458B CN 201611055873 A CN201611055873 A CN 201611055873A CN 106720458 B CN106720458 B CN 106720458B
- Authority
- CN
- China
- Prior art keywords
- oil
- margarine
- vegetable oil
- extraction
- novel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
Abstract
The invention relates to a method for preparing novel margarine by using vegetable oil and gel instead of animal oil. The patent aims at the safety problem brought by trans fatty acid and saturated fatty acid in dietary life, and invents a novel margarine preparation method, which comprises the following specific steps: supercritical rapid extraction of vegetable oil as oil base, adding 4-20% of one or more of cinnamic acid, oryzanol, sterol and monoglyceride as gelling agent into vegetable oil, physically heating to form hot solution, adding lecithin, sucrose ester, salt, citric acid, and disodium Edetate (EDTA)2Na), casein, sodium sorbate and milk are stirred at 3000-6000rpm for 5-15min, ice-bathed for 30min and stored at 4 ℃ for 24h to enable the materials to be self-assembled to form novel margarine, and the novel margarine is obtained. The obtained novel margarine has spreadability and plasticity, and can meet the requirements of people on healthier and safer foods when being applied to related food products as the novel margarine.
Description
Technical Field
The invention belongs to the technical field of food, particularly relates to a method for quickly extracting vegetable oil by using supercritical, and relates to a method for preparing novel margarine by using gel to replace animal oil, belonging to the technical field of functional oil and application.
Background
The rice bran oil is a vegetable oil with rich nutrition, the absorption rate after eating can reach more than 90 percent, and in terms of the fatty acid composition, the saturated fatty acid accounts for 15 percent to 20 percent, and the unsaturated fatty acid accounts for 80 percent to 85 percent. Meanwhile, the rice bran oil also contains a plurality of physiological active ingredients such as oryzanol, vitamin E, cantharene, sitosterol, campesterol, stigmasterol and the like, has various nutrition and health care functions, has the effects of resisting cancers, preventing and treating cardiovascular and cerebrovascular diseases, reducing blood fat of human bodies and the like, is particularly suitable for hypertension patients, neurasthenia patients and middle-aged and old people, and has the effects of calming and hypnotizing. Therefore, in the 21 st century pursuing green, nutritional and healthy diet, further research and development of rice bran oil is of great significance.
At present, the preparation method of vegetable oil mainly adopts a mechanical squeezing method and an organic solvent leaching method. The mechanical squeezing method has the advantages of low technical requirement, simple process, low production cost and the like, but the oil yield is low; the oil yield of the organic solvent leaching method is high, but certain potential safety hazards exist in the use of the organic solvent; the oil extraction technology by the aqueous enzymatic method is characterized in that an enzyme capable of degrading plant oil cells is adopted to act on oil, so that oil and fat are released from the oil cells, and the oil and non-oil components are separated by utilizing the affinity difference of the non-oil components to oil and water and the specific gravity difference of oil and water. However, this method has limitations due to the specificity of the enzyme and the high price; the extrusion method utilizes high temperature and high pressure in a short time, can well destroy cell walls and improve the stability of the raw material, is a main method for pretreating the raw material, but can also damage functional components in the raw material at the same time;
compared with the conventional method, the special properties of the supercritical CO2 fluid determine a series of important characteristics of the supercritical CO2 extraction technology: (1) the supercritical CO2 fluid has a relatively low viscosity and high diffusion capacity, so it is more efficient than liquid in penetrating into porous solid matter and producing faster mass transfer rates, and is an ideal medium for high efficiency mass transfer. (2) The solute dissolves faster than liquid and dissolves and carries the solute more strongly than gas. (3) With great compressibility, small pressure and temperature changes at critical points can cause large changes in density. (4) The selectivity basis of two separation methods of solvent extraction and distillation is combined, the solubility and the vapor pressure can be controlled by changing the pressure and the temperature of a system, the high-selectivity separation with double-parameter control is realized, and the adjustable solubility is very useful for extracting mixed components. (5) In supercritical CO2 fluid extraction, the supercritical fluid passing through the feedstock is continuous, fresh, and extraction proceeds very completely, which is equivalent to multi-stage extraction. (6) Supercritical CO2 extraction is usually performed at room temperature, so it is an ideal technique for studying heat-sensitive substances and for discovering new natural components. (7) Can reduce the waste of rice bran resources, can also provide help for the development of rice bran polysaccharide, rice bran protein and the like, and provides theoretical basis for the industrial production of rice bran oil.
With the improvement of living standard of people and the development of modern food industry, the proportion of plastic fat such as margarine and shortening in edible oil consumed by people is continuously increased. However, due to the safety problems caused by trans-fatty acids and saturated fatty acids, the popularity of the product in all market fields is reduced, and if the product is developed by the trend, the attack on some plastic fat production enterprises is fatal, and obviously, the active search for a method and a way for replacing the production and processing of the traditional plastic fat such as margarine and the like is urgent.
According to a review published in journal of colloid and interface science 2007 on systems with vegetable oil gel structure as a substitute for the traditional fat crystallization network, the gelation of liquid vegetable oils has become a hot research focus in recent years. Cinnamic acid, an organic acid isolated from cinnamon bark or benzoin. Is mainly used for the aspects of essence, spice, food additive, pharmaceutical industry, beauty treatment and the like. White to light yellow powder with slight cinnamon fragrance. The composition of cinnamic acid and a pasteurization auxiliary agent is introduced in a patent of world intellectual property organization obtained by British union Lihua, the composition has very strong sterilization, antisepsis and excitation effects, the cinnamic acid serving as a spice has no toxic or side effect on human bodies, and the cinnamic acid can be directly added into all foods and is an ingredient which is allowed to be added in the national food standard GB 2760. The reports of the oryzanol and the sterol as a gel are reported in foreign documents, and the oryzanol, the sterol and the monoglyceride as an edible gel with potential are not widely applied due to the limitation of physical properties when being added into food. The cinnamic acid as a novel gel can effectively improve the physical properties of the oryzanol, the sterol and the monoglyceride.
Disclosure of Invention
Based on the problems, the invention provides a method for extracting vegetable oil by a supercritical carbon dioxide method, which has the advantages of low treatment cost and simple and convenient operation, can ensure that the wall breaking speed of plant cells is high, saves the extraction time, and can be applied to production, and liquid vegetable oil is gelatinized by cinnamic acid, monoglyceride, oryzanol and sterol gel to replace the traditional plastic fat.
In one specific aspect, the invention provides a margarine, wherein the content of saturated fatty acid is 80% -85%, the content of trans fatty acid is 0-0.2%, the crystal form of the margarine mainly comprises beta and beta', the melting point at room temperature is 25-40 ℃, the hardness is 50-200g, the viscosity is 1.68-2.57g, the elasticity is 6.71-8.96, and the cohesiveness is 0.15-0.25.
The method comprises the following steps:
(1) crushing the stabilized raw materials, and sieving the crushed raw materials with a 40-mesh sieve; (2) breaking the wall of the oil material; (3) and (3) diatomite assisted supercritical carbon dioxide rapid extraction: mixing the plant raw material subjected to wall breaking pretreatment obtained in the step (2) with diatomite according to a mass ratio of 1: adding into an extraction kettle at a ratio of 1-1:5, setting the extraction temperature at 35-45 deg.C, the extraction pressure at 20-30MPa, the separation pressure at 9-11MPa, the separation temperature at 45-50 deg.C, and the action time at 0.5-1 hr, standing in a 30 deg.C oven for 30min after extraction to obtain high-quality vegetable oil, with the extraction time shortened by 30min-60min and the oil yield up to 90%-95%. (4) Preparing raw materials: taking 30g of the vegetable oil obtained in the step (3) as an oil base, weighing a certain mass of gel, adding the gel into the vegetable oil according to the mass ratio of 4-20%, and continuously weighing lecithin (1-5g) and sucrose ester (0.5-3g) to be added; (5) dissolution by physical heating: adjusting the temperature to be 60-85 ℃, and rotating speed to be 150rpm to fully dissolve the mixture in the step (4) in the vegetable oil; (6) low-temperature self-assembly: adding salt (0.05-0.1), citric acid (0.2-0.5g) and disodium ethylenediamine tetraacetic acid (EDTA) into the vegetable oil mixture obtained in the step (5) according to a certain proportion2Na) (0.01-0.05g), casein (1-2g), sodium sorbate (0.05-0.1g) and milk (10-20g) are mixed for 5min at the rotating speed of 100 plus of 300rpm, stirred for 5-15min at 3000 plus of 6000rpm, ice-bathed for 30min and stored for 24h at 4 ℃ so as to be self-assembled to form novel margarine, the novel margarine is obtained, and the obtained novel margarine has smearing type and plasticity. The crystal form is mainly beta and beta' through X-ray diffraction experiment analysis, and the melting point at room temperature is 25-40 ℃.
The specific method for breaking the wall of the oil material in the step (2) comprises the following steps: putting the crushed raw material in the step (1) into a supercritical carbon dioxide extraction device, taking supercritical carbon dioxide as a medium, enabling the supercritical carbon dioxide to permeate into cells under the conditions that the pressure is 10-25MPa, the temperature is 20-30 ℃ and the action time is 5-20min, achieving the pressure balance inside and outside the cells in a short time, opening an exhaust valve, rapidly exhausting carbon dioxide, and suddenly reducing the pressure to cause the cells to be broken due to the fact that the pressure difference inside and outside the cells is large and the cells are violently expanded, so that the effects of breaking walls and killing enzymes are achieved, the residual activity of peroxidase is reduced to 10% -15%, and obvious holes are formed on the surface of rice bran through SEM observation.
The raw materials crushed in the step (1) are stabilized by means of ultrasound, high pressure, freezing, instantaneous high temperature, extrusion and expansion and the like.
The raw materials in the step (4) comprise sunflower oil, corn germ oil, soybean oil, rapeseed oil, rice bran oil, linseed oil, olive oil, rice bran oil, palm oil, peanut oil, sesame oil, grape seed oil and evening primrose oil. The gel is prepared by compounding oryzanol with one, two or three of sterol, cinnamic acid and monoglyceride. The novel margarine is applied to the making process of Chinese and western pastries, such as cakes, bread, biscuits and the like. Because the added pure vegetable oil does not have trans-fatty acid, the preparation method is simple, the time is short, and the method is suitable for household baking.
In practice, vegetable oils are directly applied to baked goods, producing baked goods that are more greasy, less crunchy and less brittle, and also reducing the oxidative storage stability of the oil product. Furthermore, the low viscosity of the vegetable oil has an effect on the formation of the dough, and the use of vegetable oil gels instead of vegetable oil avoids the above problems. The vegetable oil is gelatinized, namely the liquid oil is limited or fixed in a thermally reversible three-dimensional network structure, so that the process with specific structure and functionality is formed, and finally, a system with the three-dimensional network and the liquid oil in the three-dimensional network coexists is obtained. Vegetable oil gelation is a feasible approach currently being investigated to structure liquid fats instead of triglyceride molecules. Characterized by the ability of these gel systems to structure and immobilize vegetable oils (i.e., triglycerides) in liquid form at relatively low concentrations, thereby exhibiting low fluidity and high viscoelasticity.
The invention has the following advantages:
(1) the method for supercritical rapid extraction of the vegetable oil can be obtained by the method, so that the time and energy consumption are saved, and a basis is provided for supercritical industrial production.
(2) The oryzanol and sterol are compounded with other gelling agents to improve the physical properties of the oryzanol and sterol type vegetable oil gel.
(3) The cinnamic acid, monoglyceride, oryzanol and sterol obtained from the vegetable oil gel have strong biological activity, and protect functional components in the oil, so that the requirements of modern people on healthier and safer foods are met on the basis of keeping the color, the fragrance and the taste of the original biscuit.
(4) The cinnamic acid in the vegetable oil gel has stronger bactericidal action and improves the shelf life of the margarine.
(5) Improves the production process of margarine, saves cost and time, has simple process, and simultaneously meets the requirements of family baking and modern industrial production.
(6) The vegetable oil and the gel agent are used for replacing saturated fatty acid and hydrogenated vegetable oil in the traditional process, and a new direction is brought to the production of plastic fat.
Drawings
FIG. 1 is a flow chart of a process for making a novel margarine;
FIG. 2 texture analysis of the novel artificial cream biscuit of example 2;
FIG. 3 texture analysis of the novel margarine spread cake of example 3;
FIG. 4 texture analysis of the novel margarine cookie of example 4;
FIG. 5 texture analysis of the novel margarine bread of example 5.
Detailed Description
Experiments were carried out according to the above-described method, and specific examples are as follows:
example 1:
loading fresh rice bran into a 1L extractor, and increasing the pressure of carbon dioxide with the purity of 99% to 10MPa of the extraction kettle at the temperature of the extraction kettle of 20 ℃; keeping the pressure for 10min, opening an exhaust valve of the extraction tank to quickly exhaust carbon dioxide, and mixing the rice bran and the diatomite which have undergone wall breaking according to a mass ratio of 1: the mixture is added into an extraction kettle according to the proportion of 1, the temperature of carbon dioxide is set to be 35 ℃, the extraction pressure is controlled to be 25MPa, the separation temperature is 40 ℃, the separation pressure is 11MPa, the extraction is carried out for 0.5h, and the oil yield reaches 92%.
Taking 100g of the obtained rice bran oil, 5g of cinnamic acid, 2.5g of oryzanol, 2.5g of sterol, 5g of monoglyceride, 0.08g of lecithin and 0.8g of sucrose ester, heating at 80 ℃, dissolving the substances in the rice bran oil at a rotation speed of 150rpm, and sequentially adding 0.05g of salt, 2g of casein, 1g of casein, 0.05g of citric acid and disodium ethylenediamine tetraacetate (EDTA)2Na)0.002g, sodium sorbate 0.07g and milk 16g, mixing at 100rpm for 5min, homogenizing at 4000rpm for 10min, ice-bathing for 30min, and storing at 5 deg.C to obtain compound gel type margarine; the crystal form mainly takes beta and beta' as main components through the experimental analysis of X-ray diffraction, and the crystal form is at room temperatureThe lower melting point was 35 ℃.
Example 2:
novel margarine biscuit processing method
(1) Powder mixing: mixing 300g white sugar, 27g skimmed milk powder, 130g compound margarine and 60g egg, stirring at medium speed for 2min,
(2) adding 800g of low-gluten flour, and stirring at medium speed for 3min
(3) Adding sodium bicarbonate 2g and salt 2g, mixing at medium speed for 1min, and adding water 10 g.
(4) Tabletting: pressing into a dough sheet with uniform thickness of 4cm by using a dough pressing machine;
(5) and (3) stamping and forming: various biscuit molds are utilized for stamping and forming;
(6) baking: and putting the biscuit blanks into a baking tray regularly, controlling the temperature of the baking tray to be 200 ℃, baking for 10min, and cooling to obtain the biscuit products.
The texture analysis of the biscuit is shown in FIG. 1. The sensory evaluation is shown in table 1. The water content of the product is 2.9 percent, the acidity is 0.30 percent, the total number of bacterial colonies (cfu/g) is less than 650, the coliform group bacteria (MPN/100g) is less than 20, and the biscuit health standard of national standard GB7100-2003 is met.
Example 3:
novel processing method of margarine crisp matcha biscuits
(1) Powder mixing: mixing new margarine 180g, green tea powder 60g, white sugar 300g, skimmed milk powder 30g, egg 85g at medium speed, beating for 2min, adding low-gluten flour 40g, sodium bicarbonate 1g, and salt 0.1g, kneading, mixing, and adding water 15 g.
(2) Tabletting: pressing into a dough sheet with uniform thickness of 3cm by using a dough pressing machine;
(3) and (3) stamping and forming: various biscuit molds are utilized for stamping and forming;
(4) baking: and putting the biscuit blanks into a baking tray regularly, controlling the temperature of the baking tray to 195 ℃, and baking for 18 min.
(5) Cooling to obtain crisp green tea biscuit.
The resulting biscuit was subjected to texture analysis as shown in FIG. 2. The sensory evaluation is shown in table 1. The water content of the product is 2.4 percent, the coliform group bacteria (MPN/100g) is less than 30, and the biscuit conforms to the national standard GB7100-2003 biscuit sanitation standard.
Example 4:
novel margarine bread processing method
(1) Weighing 50g of novel margarine, 300g of high gluten flour, 150g of low gluten flour, 50g of sugar, 7g of yeast, 6g of modifying agent, 6g of salt, 10g of milk powder, 20g of eggs and 200g of water, and uniformly mixing all dry materials;
(3) adding egg and water, and stirring at low speed for 3 min;
(4) rapidly stirring for 10min until gluten is expanded, adding compound margarine, slowly stirring uniformly, and rapidly stirring for 15min until the completion stage;
(5) cutting into uniform dough, molding, and relaxing for 15 min;
(6) the fermentation temperature is 38 ℃, the humidity is 75-85 percent, and the time is about 1 hour;
(7) baking in an oven at upper temperature of 160 deg.C and lower temperature of 200 deg.C until the color turns golden yellow.
The bread obtained was subjected to texture analysis as shown in FIG. 5, and sensory evaluation as shown in Table 1.
Example 5:
novel margarine cookie processing method
(1) Powder mixing: 256g of novel margarine, 300g of low-gluten flour, 65g of eggs, 50g of milk, 50g of white granulated sugar, 1g of salt, 3g of milk powder and 5g of vanilla powder;
(2) beating the novel margarine softened at room temperature until the margarine is white and fluffy, adding white granulated sugar, continuing to beat until the margarine is completely fluffy, adding egg liquid, continuing to beat until the egg liquid and the margarine are completely mixed, adding low-gluten flour, salt, vanilla powder and milk, and slowly and uniformly mixing.
(3) Adding the paste into a decorating bag, and pasting beautiful paste on the oil paper of a baking tray.
(4) Baking: and putting the baking tray into an oven regularly, controlling the temperature of the oven at 185 ℃, baking for 15min, and cooling to obtain the cookie.
The obtained cookies are subjected to texture analysis shown in FIG. 4, and sensory evaluation shown in Table 1. The water content of the product is 2.3 percent, the coliform group bacteria (MPN/100g) is less than 30, and the biscuit conforms to the national standard GB7100-2003 biscuit sanitation standard.
As shown in table 1, a western style sensory evaluation result table prepared by using the novel cream of the present invention.
TABLE 1 sensory evaluation results Table
Claims (1)
1. A preparation method of margarine is characterized by comprising the following steps:
(1) crushing the stabilized raw materials, and sieving the crushed raw materials with a 40-mesh sieve;
(2) breaking the wall of the oil material;
(3) and (3) diatomite assisted supercritical carbon dioxide rapid extraction: adding the plant raw material subjected to wall breaking pretreatment obtained in the step (2) and diatomite into an extraction kettle according to the mass ratio of 1:1-1:5, setting the extraction temperature to be 35-45 ℃, the extraction pressure to be 20-30MPa, the separation pressure to be 9-11MPa, the separation temperature to be 45-50 ℃, the extraction time to be 0.5-1h, and after the extraction is finished, placing the mixture in a 30 ℃ oven for 30min to obtain high-quality plant oil;
(4) mixing: taking 30g of the vegetable oil obtained in the step (3) as an oil base, weighing a certain mass of gel, adding the gel into the vegetable oil according to the mass ratio of 4-20%, and continuously weighing 1-5g of lecithin and 0.5-3g of sucrose ester to be added;
(5) dissolution by physical heating: adjusting the temperature to be 60-85 ℃, and rotating speed to be 150rpm to fully dissolve the mixture in the step (4) in the vegetable oil;
(6) low-temperature self-assembly: adding 0.05-0.1g of salt, 0.2-0.5g of citric acid and disodium ethylenediamine tetraacetic acid EDTA (ethylene diamine tetraacetic acid) into the vegetable oil mixture obtained in the step (5) according to a certain proportion20.01-0.05g of Na0.01-2 g of casein, 0.05-0.1g of sodium sorbate and 10-20g of milk, mixing for 5min at the rotating speed of 100 plus 300rpm, stirring for 5-15min at 3000 plus 6000rpm, ice-bathing for 30min, and storing for 24h at 4 ℃ to allow self-assembly to occur to obtain the margarine;
the specific method for breaking the wall of the oil material in the step (2) comprises the following steps: putting the crushed raw material in the step (1) into a supercritical carbon dioxide extraction device, taking supercritical carbon dioxide as a medium, enabling the supercritical carbon dioxide to permeate into cells under the conditions that the pressure is 10-25MPa, the temperature is 20-30 ℃ and the acting time is 5-20min, achieving the pressure balance inside and outside the cells in a short time, opening an exhaust valve, rapidly exhausting carbon dioxide, and suddenly reducing the pressure to cause the cells to break due to severe expansion caused by large pressure difference inside and outside the cells, thereby achieving the effects of breaking the walls and killing enzymes;
the vegetable oil in the step (4) is rice bran oil;
the gel is compounded by oryzanol, sterol, cinnamic acid and monoglyceride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611055873.8A CN106720458B (en) | 2016-11-25 | 2016-11-25 | Novel margarine and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611055873.8A CN106720458B (en) | 2016-11-25 | 2016-11-25 | Novel margarine and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106720458A CN106720458A (en) | 2017-05-31 |
| CN106720458B true CN106720458B (en) | 2020-12-08 |
Family
ID=58912990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611055873.8A Active CN106720458B (en) | 2016-11-25 | 2016-11-25 | Novel margarine and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720458B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244264A (en) * | 2018-01-29 | 2018-07-06 | 东北农业大学 | A kind of method for preparing cinnamate group cold pressed flax seed oil grease gel |
| CN111802643B (en) * | 2020-07-13 | 2023-04-28 | 沈阳师范大学 | Preparation method of peppermint oil powder grease based on supermolecule grease gel |
| CN114208898A (en) * | 2022-01-24 | 2022-03-22 | 增城市金点食品有限公司 | Margarine and preparation method thereof |
| CN114794251A (en) * | 2022-04-18 | 2022-07-29 | 合肥工业大学 | Vegetable oil gel fat substitute and preparation and application thereof |
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
| CN116369350B (en) * | 2023-03-02 | 2024-01-12 | 天津南侨食品有限公司 | Grease composition for Danish bread |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935963A (en) * | 2006-10-13 | 2007-03-28 | 南京远望富硒农产品有限责任公司 | Method for preparing rice bran oil from rice bran |
| CN104277919A (en) * | 2014-02-19 | 2015-01-14 | 河南工业大学 | Method for preparing solid lipid by combination of oryzanol and phytosterin |
| CN105010575A (en) * | 2015-07-30 | 2015-11-04 | 杭州恒华食品有限公司 | Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid |
-
2016
- 2016-11-25 CN CN201611055873.8A patent/CN106720458B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935963A (en) * | 2006-10-13 | 2007-03-28 | 南京远望富硒农产品有限责任公司 | Method for preparing rice bran oil from rice bran |
| CN104277919A (en) * | 2014-02-19 | 2015-01-14 | 河南工业大学 | Method for preparing solid lipid by combination of oryzanol and phytosterin |
| CN105010575A (en) * | 2015-07-30 | 2015-11-04 | 杭州恒华食品有限公司 | Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid |
Non-Patent Citations (2)
| Title |
|---|
| 机械搅拌对凝胶状油脂质构、流变及微观形态的影响;李满香，等;《食品与生物技术学报》;20131231;第32卷(第4期);第393-398页 * |
| 超临界流体萃取的应用技术研究;廖劲松，等;《食品科技》;20021231(第12期);第12-15页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106720458A (en) | 2017-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106720458B (en) | Novel margarine and preparation method and application thereof | |
| CN103461446A (en) | Healthcare sugarless sweet biscuit | |
| JP5651889B1 (en) | Processed brown rice, fermented food, method of manufacturing processed brown rice | |
| CN102657252B (en) | Selenium-enriched pumpkin bread and production method thereof | |
| CN105454378A (en) | Chia-seed health-caring biscuit and preparation method for same | |
| CN114286625A (en) | Method for extracting protein and subsequent processing of euglena | |
| EP3243520B1 (en) | Algae-based food formulation, bread-making, bakery and confectionery products containing it, method for obtaining thereof and its use | |
| CN104642478A (en) | Shiitake mushroom biscuit | |
| WO2006132042A1 (en) | Nutritional supplement powder and fat for food or medicine | |
| KR100666054B1 (en) | Bean-jam bun for containing guava plant's ingrediant and the manufacturing method 0f thereof | |
| CN105851166A (en) | Fruit moon cakes containing active beneficial enzymes and preparation method thereof | |
| CN111493112A (en) | Slow-digestion biscuit containing okra seed procyanidine and preparation method thereof | |
| CN108041246A (en) | Nutrient slim ice cream and its processing method | |
| CN100452986C (en) | Health mulberry leaf steamed bun and its production method | |
| CN103651680A (en) | Method for processing five-kernel moon cakes | |
| JP5964250B2 (en) | Plastic emulsified oil and fat composition for bread kneading which is a water-in-oil type | |
| CN107668122A (en) | A kind of few sugared Graham cracker and its processing method | |
| KR102015554B1 (en) | Manufacturing method for natural fermented seeds and manufacturing method for dry rice bread using the same | |
| KR101585315B1 (en) | Method of preparing Glutinous barley bread comprising Allium hookeri and Milk calcium | |
| CN105994682A (en) | Cream free of trans-fatty acid | |
| CN105557948A (en) | Biscuits prepared after refining rice bran extracting solution and preparation method thereof | |
| CN102342422A (en) | Method for producing glutinous rice dumplings without being mixed in soup | |
| KR20150087917A (en) | Method of preparing blueberry cream and chocolate pie using self-emulsion system | |
| KR102015557B1 (en) | Manufacturing method for rice bread made of wet rice type | |
| CN105532827A (en) | Kiwi fruit wine residue biscuits and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220819 Address after: 201405 No. 666 Jindou Road, Jinhui Town, Fengxian District, Shanghai Patentee after: SHANGHAI HI-ROAD FOOD TECHNOLOGY Co.,Ltd. Address before: 110034 253 the Yellow River North Street, Shenyang, Liaoning (Moral Development Zone) Patentee before: SHENYANG NORMAL University |
|
| TR01 | Transfer of patent right |