CN107927203A - A kind of edible blend oil and preparation method thereof - Google Patents
A kind of edible blend oil and preparation method thereof Download PDFInfo
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- CN107927203A CN107927203A CN201711494001.6A CN201711494001A CN107927203A CN 107927203 A CN107927203 A CN 107927203A CN 201711494001 A CN201711494001 A CN 201711494001A CN 107927203 A CN107927203 A CN 107927203A
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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
-
- 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
Abstract
The invention discloses a kind of edible blend oil and preparation method thereof, belongs to edible oil field.The edible blend oil includes following raw material：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame oil, lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol phosphate, additive.The edible blend oil be by extraction, ultrasonication, mixing, application of vacuum and etc. it is obtained.The reinforcement system that the present invention is formed by adding tocopherol, sodium citrate, inositol phosphate, additive, reduces the acid number and peroxide value of edible oil.
Description
Technical field
The invention belongs to edible oil field, and in particular to a kind of edible blend oil and preparation method thereof.
Background technology
Edible oil and fat are the necessitys in people's daily life, can provide energy and various nutrient elements.Grease is adding
Work, storage, circulation, use etc. during, since the effects such as the oxygen in light, heat and air can often become sour rotten complicated become
Change.The general grease especially vegetable oil rich in unrighted acid in atmosphere under the action of oxygen can oxidative rancidity, aoxidizing
During generate the intermediate product such as peroxide and hydroperoxides, they are easy to decompose and produce volatility and non-volatile
Aliphatic acid, aldehyde, ketone and alcohol etc., these products that become sour largely effect on the sense organ of grease often with having special foul smell and bitter flavour
Property, and cause its nutritive value to be greatly reduced.The main reason for Oxidation of Fat and Oils is grease and oil-containing food quality deterioration it
One, Oxidation of Fat and Oils can change the color and luster of grease and oil-containing food, flavor, produce a variety of poisonous and harmful substances, influence grease and contain
The aesthetic quality of oil food and shelf life, reduce edible safety.The oxidation stability of enhancing edible oil and fat is to extend to eat
Grease and the important channel of oil-containing food storage stability and edible safety.The content of lipid peroxide in grease be with
For milliequivalent, that is, peroxide value of active oxygen come what is represented, peroxide value is to judge grease freshness and matter in every kilogram of grease
Measure the major criterion of grade.Therefore, peroxide value, the acid value of grease are reduced, while bad stink substance is removed, is reduced excellent
The loss of good flavor substance, nutriment, is to need us to solve the problems, such as.
A kind of Chinese patent literature " cold and dressed with sauce edible oil and preparation method thereof (patent No.：ZL201410080177.7 it is) " public
A kind of cold and dressed with sauce edible oil is opened, the edible oil is by peony seed oil, wheat-germ oil, sesame oil, lycopene and magnolia extract
Composition, the percentage that the quality of each raw material accounts for edible oil gross mass are respectively：Peony seed oil 30-60%, wheat-germ oil 13-
15%th, sesame oil 20-40%, lycopene 1-3% and magnolia extract 6-12%, wherein, the particle diameter of lycopene is 20-45
Micron.The mixing of three kinds of peony seed oil, wheat-germ oil and sesame oil greases is solved grease by the invention to a certain extent
The problem of oxidation and grease of itself taken in by human body after problem of oxidation, but still there are acid number, peroxide value is higher the problems such as.
The content of the invention
The object of the present invention is to provide a kind of edible blend oil and preparation method thereof, to solve in Chinese patent literature " one
The cold and dressed with sauce edible oil and preparation method thereof (patent No. of kind：ZL201410080177.7 cold and dressed with sauce use eats oil formula disclosed in) "
On the basis of the problems such as how optimizing component, dosage, technique etc., reducing oxidisability and acid number in edible oil.
To solve above technical problem, the present invention uses following technical scheme：
A kind of edible blend oil, including following raw material：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame
Oil, lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol phosphate, additive；
The additive is mixture of the palm oil by refining, the palmitoleic acid being obtained by extraction and allicin；
The tocopherol, sodium citrate, inositol phosphate, the weight ratio of additive are (1-4)：(2-4)：
(0.5-1.2)：(1.3-2.5).
Preferably, the tocopherol, sodium citrate, inositol phosphate, the weight ratio of additive are 3：3：1：2.
Preferably, the edible blend oil is in units of parts by weight, including following raw material：12-15 parts of pine-seed oil, peony seeds
8-11 parts oily, 5-8 parts of wheat-germ oil, 4-9 parts of sunflower oil, 5-8 parts of sesame oil, 0.5-1.2 parts of lycopene, butylhydroxy
0.2-0.6 parts of anisole, 1-4 parts of tocopherol, 2-4 parts of sodium citrate .5-1.2 parts of inositol phosphoesterase 30, additive 1.3-
2.5 part.
Preferably, the weight ratio of the palmitoleic acid and allicin is (1-3)：(2-5).
Preferably, the weight ratio of the palmitoleic acid and allicin is 2:3.
The present invention also provides a kind of preparation method of edible blend oil, comprise the following steps：
S1：Refined palm oil is taken by weight, using CO2Supercritical extraction isolates palmitoleic acid；
S2：Allicin dissolving is taken by weight in ethanol, supersonic oscillations under conditions of being then 40-60 DEG C in temperature
Stand 2-5h after 5-10min, the power of ultrasonic wave is 500-550W, frequency 360-400KHz；
S3：Palmitoleic acid and allicin are mixed, and it is 5.6-6.8 to adjust its pH value, is then 1.2- in vacuum
2.3KPa, temperature are distilled under conditions of being 150-180 DEG C, are filtered 2-3 times, it is additive to take filtrate；
S4：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame oil are taken by weight, it is all mixed,
It is then pumped into refrigeration machine and is cooled to less than 15 DEG C, filtering, obtains mixing edible oil；
S5：Lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol are added in mixing edible oil
Phosphate, additive, 2-4h is stood after using supersonic oscillations 3-5min after being sufficiently mixed, and is filtered to remove filter residue, then will
Miscella is placed in vacuum and is 25-40KPa, 2-3 times is distilled under conditions of temperature is 130-140 DEG C, that is, edible blend oil is made
Finished product.
Preferably, CO in the step S12The temperature of supercritical extract is 160-170 DEG C, extracting pressure 5-10MPa,
CO2Flow be 20-40kg/h, extraction time 2-5h.
Preferably, in the step S5 power of ultrasonic wave be 220-250W, frequency 90-100KHz.
The invention has the advantages that：
(1) as the data of embodiment 1-3 and comparative example 6 as it can be seen that the acid number of edible oil and peroxidating made from embodiment 1-3
Value is substantially less than the acid number and peroxide value of edible oil made from comparative example 6；At the same time by the data of embodiment 1-3 as it can be seen that implementing
Example 1 is optimum embodiment.
(2) by embodiment 1 and the data of comparative example 1-5 as it can be seen that tocopherol, sodium citrate, inositol phosphate, additional
Agent plays synergistic effect in edible oil is prepared, and collaboration reduces the acid number and peroxide value of edible oil；This is：
Tocopherol can be oxidized to quinone by a free radical intermediate, by ROO-It is inactive to be transformed into chemical property
ROOH, interrupts lipid peroxidation chain reaction, effectively inhibits lipid peroxidation, and can be with mistake caused by Oxidation of Fat and Oils
Oxide combines, and interrupts Auto-oxidation reaction chain, prevents oxidation.Sodium citrate can chelate the metallic element in grease, further
Reduce oxidation rate.Inositol phosphate has very strong chelant ability, exists mostly with calcium, magnesium, potassium Multiple salts forms；Therefore, it is raw
Educate phenol, sodium citrate and when inositol phosphate is used together, metal iron ion, copper ion etc. and sodium citrate, ring can be made
Hexitol phosphate forms chelant thing, reduces the oxidation catalysis effect of metal ion.Palmitoleic acid is monounsaturated fatty acids, tool
There are extraordinary anti-oxidation characteristics, and allicin has the effect such as stronger anti-oxidant, anti-corrosion, and the work of oxidizing ferment can be suppressed
Property.In the present invention, suppress the activity of phenol oxidase by allicin, utilize palmitoleic acid, tocopherol, sodium citrate and hexamethylene
Oxygen in the antioxidation consumption edible oil of six alcohol phosphates, collaboration reduces the enzymatic oxidation reaction of edible oil, so as to reduce
The acid number and peroxide value of edible oil.
(3) tocopherol of the present invention, sodium citrate, inositol phosphate, additive are as reinforcement system, embodiment 1-3
When preparing edible blend oil by add tocopherol, sodium citrate, inositol phosphate, additive weight ratio be (1-4)：
(2-4)：(0.5-1.2)：(1.3-2.5), is realized in reinforcement system with tocopherol, sodium citrate, inositol phosphate, outer
Add preparation method of the agent for leading edible blend oil, using the strong oxidation resistance of tocopherol, palmitoleic acid, suppress lipid mistake
Oxidation；Sodium citrate and inositol phosphate form chelate with metal ion, reduce the oxidation catalysis effect of metal ion；
And allicin suppress phenol oxidase activity, reduce edible oil enzymatic oxidation reaction the features such as so that tocopherol, citric acid
The reinforcement system that sodium, inositol phosphate, additive are formed reduces the acid number of edible oil in the edible blend oil of the present invention
And peroxide value.
Embodiment
For ease of more fully understanding the present invention, it is illustrated by following instance, these examples belong to the protection of the present invention
Scope, but do not limit the scope of the invention.
In embodiment, the edible blend oil is in units of parts by weight, including following raw material：It is 12-15 parts of pine-seed oil, male
Red 8-11 parts of seed oil, 5-8 parts of wheat-germ oil, 4-9 parts of sunflower oil, 5-8 parts of sesame oil, 0.5-1.2 parts of lycopene, butyl
0.2-0.6 parts of hydroxyanisole, 1-4 parts of tocopherol, 2-4 parts of sodium citrate .5-1.2 parts of inositol phosphoesterase 30, additive
1.3-2.5 part.
The additive is that palm oil passes through refining, the palmitoleic acid being obtained by extraction and allicin using weight ratio as (1-3)：
The mixture of (2-5).
The preparation method of the edible blend oil, comprises the following steps：
S1：Refined palm oil is taken by weight, using CO2Supercritical extraction isolates palmitoleic acid；The CO2It is super to face
The temperature of boundary's extraction is 160-170 DEG C, extracting pressure 5-10MPa, CO2Flow be 20-40kg/h, extraction time 2-5h；
S2：Allicin dissolving is taken by weight in ethanol, supersonic oscillations under conditions of being then 40-60 DEG C in temperature
Stand 2-5h after 5-10min, the power of ultrasonic wave is 500-550W, frequency 360-400KHz；
S3：Palmitoleic acid and allicin are mixed, and it is 5.6-6.8 to adjust its pH value, is then 1.2- in vacuum
2.3KPa, temperature are distilled under conditions of being 150-180 DEG C, are filtered 2-3 times, it is additive to take filtrate；
S4：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame oil are taken by weight, it is all mixed,
It is then pumped into refrigeration machine and is cooled to less than 15 DEG C, filtering, obtains mixing edible oil；
S5：Lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol are added in mixing edible oil
Phosphate, additive, use the supersonic oscillations 3- that power is 90-100KHz for 220-250W, frequency after being sufficiently mixed
2-4h is stood after 5min, is filtered to remove filter residue, then by miscella be placed in vacuum be 25-40KPa, temperature be 130-140 DEG C
Under the conditions of distill 2-3 times, that is, edible blend oil finished product is made.
Embodiment 1
A kind of edible blend oil is in units of parts by weight, including following raw material：It is 12 parts of pine-seed oil, 11 parts of peony seed oil, small
5 parts of wheat germ oil, 9 parts of sunflower oil, 7 parts of sesame oil, 1.2 parts of lycopene, 0.2 part of butylated hydroxy anisole, tocopherol 3
Part, 3 parts of sodium citrate, 1 part of inositol phosphate, 2 parts of additive.
The additive is that palm oil passes through refining, the palmitoleic acid being obtained by extraction and allicin using weight ratio as 2：3
Mixture.
The preparation method of the edible blend oil, comprises the following steps：
S1：Refined palm oil is taken by weight, using CO2Supercritical extraction isolates palmitoleic acid；The CO2It is super to face
The temperature of boundary's extraction is 160 DEG C, extracting pressure 10MPa, CO2Flow be 40kg/h, extraction time 2h；
S2：Allicin dissolving is taken by weight in ethanol, supersonic oscillations under conditions of being then 60 DEG C in temperature
Stand 5h after 10min, the power of ultrasonic wave is 500W, frequency 400KHz；
S3：Palmitoleic acid and allicin are mixed, and it is 6.2 to adjust its pH value, is then 1.8KPa, temperature in vacuum
To distill under conditions of 180 DEG C, filter 2 times, it is additive to take filtrate；
S4：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame oil are taken by weight, it is all mixed,
It is then pumped into refrigeration machine and is cooled to less than 15 DEG C, filtering, obtains mixing edible oil；
S5：Lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol are added in mixing edible oil
Phosphate, additive, stand after power is used after being sufficiently mixed as the supersonic oscillations 3min that 230W, frequency are 100KHz
2h, is filtered to remove filter residue, then miscella is placed in vacuum and is 40KPa, distills 2 times under conditions of temperature is 130 DEG C, that is, is made
Edible blend oil finished product.
Embodiment 2
A kind of edible blend oil is in units of parts by weight, including following raw material：It is 15 parts of pine-seed oil, 10 parts of peony seed oil, small
8 parts of wheat germ oil, 6 parts of sunflower oil, 5 parts of sesame oil, 0.8 part of lycopene, 0.6 part of butylated hydroxy anisole, tocopherol 1
Part, 2 parts of sodium citrate .5 parts of inositol phosphoesterase 30,1.3 parts of additive.
The additive is that palm oil passes through refining, the palmitoleic acid being obtained by extraction and allicin using weight ratio as 1：5
Mixture.
The preparation method of the edible blend oil, comprises the following steps：
S1：Refined palm oil is taken by weight, using CO2Supercritical extraction isolates palmitoleic acid；The CO2It is super to face
The temperature of boundary's extraction is 170 DEG C, extracting pressure 8MPa, CO2Flow be 30kg/h, extraction time 5h；
S2：Allicin dissolving is taken by weight in ethanol, supersonic oscillations under conditions of being then 50 DEG C in temperature
Stand 3h after 8min, the power of ultrasonic wave is 550W, frequency 380KHz；
S3：Palmitoleic acid and allicin are mixed, and it is 5.6 to adjust its pH value, is then 1.2KPa, temperature in vacuum
To distill under conditions of 160 DEG C, filter 2 times, it is additive to take filtrate；
S4：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame oil are taken by weight, it is all mixed,
It is then pumped into refrigeration machine and is cooled to less than 15 DEG C, filtering, obtains mixing edible oil；
S5：Lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol are added in mixing edible oil
Phosphate, additive, stand after power is used after being sufficiently mixed as the supersonic oscillations 5min that 220W, frequency are 95KHz
4h, is filtered to remove filter residue, then miscella is placed in vacuum and is 30KPa, distills 3 times under conditions of temperature is 140 DEG C, that is, is made
Edible blend oil finished product.
Embodiment 3
A kind of edible blend oil is in units of parts by weight, including following raw material：14 parts of pine-seed oil, 8 parts of peony seed oil, wheat
7 parts of embryo oil, 4 parts of sunflower oil, 8 parts of sesame oil, 0.5 part of lycopene, 0.5 part of butylated hydroxy anisole, 4 parts of tocopherol,
4 parts of sodium citrate .5 parts of inositol phosphoesterase 30,2.5 parts of additive.
The additive is that palm oil passes through refining, the palmitoleic acid being obtained by extraction and allicin using weight ratio as 3：2
Mixture.
The preparation method of the edible blend oil, comprises the following steps：
S1：Refined palm oil is taken by weight, using CO2Supercritical extraction isolates palmitoleic acid；The CO2It is super to face
The temperature of boundary's extraction is 165 DEG C, extracting pressure 5MPa, CO2Flow be 20kg/h, extraction time 4h；
S2：Allicin dissolving is taken by weight in ethanol, supersonic oscillations under conditions of being then 40 DEG C in temperature
Stand 2h after 5min, the power of ultrasonic wave is 530W, frequency 360KHz；
S3：Palmitoleic acid and allicin are mixed, and it is 6.8 to adjust its pH value, is then 2.3KPa, temperature in vacuum
To distill under conditions of 150 DEG C, filter 23, it is additive to take filtrate；
S4：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame oil are taken by weight, it is all mixed,
It is then pumped into refrigeration machine and is cooled to less than 15 DEG C, filtering, obtains mixing edible oil；
S5：Lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol are added in mixing edible oil
Phosphate, additive, stand after power is used after being sufficiently mixed as the supersonic oscillations 4min that 250W, frequency are 90KHz
3h, is filtered to remove filter residue, then miscella is placed in vacuum and is 25KPa, distills 2 times under conditions of temperature is 135 DEG C, that is, is made
Edible blend oil finished product.
Comparative example 1
It is essentially identical with the preparation process of embodiment 1, have only unlike prepare in the raw material of edible blend oil and lack life
Educate phenol, sodium citrate, inositol phosphate, additive.
Comparative example 2
It is essentially identical with the preparation process of embodiment 1, have only unlike prepare in the raw material of edible blend oil and lack life
Educate phenol.
Comparative example 3
It is essentially identical with the preparation process of embodiment 1, have only unlike prepare in the raw material of edible blend oil and lack lemon
Lemon acid sodium.
Comparative example 4
It is essentially identical with the preparation process of embodiment 1, have only unlike prepare in the raw material of edible blend oil and lack ring
Hexitol phosphate.
Comparative example 5
It is essentially identical with the preparation process of embodiment 1, have only unlike prepare lack in the raw material of edible blend oil it is outer
Add agent.
Comparative example 6
Using a kind of Chinese patent literature " cold and dressed with sauce edible oil and preparation method thereof (patent No.：
ZL201410080177.7) " method described in embodiment 1-4 prepares edible oil.
Edible oil is prepared according to the method described in embodiment 1-3 and comparative example 1-6, measures the performance of each group edible oil, knot
Fruit see the table below shown.
As seen from the above table：(1) as the data of embodiment 1-3 and comparative example 6 as it can be seen that edible oil made from embodiment 1-3
Acid number and peroxide value are substantially less than the acid number and peroxide value of edible oil made from comparative example 6；At the same time by the number of embodiment 1-3
According to as it can be seen that embodiment 1 is optimum embodiment.
(2) by embodiment 1 and the data of comparative example 1-5 as it can be seen that tocopherol, sodium citrate, inositol phosphate, additional
Agent plays synergistic effect in edible oil is prepared, and collaboration reduces the acid number and peroxide value of edible oil；This is：
Tocopherol can be oxidized to quinone by a free radical intermediate, by ROO-It is inactive to be transformed into chemical property
ROOH, interrupts lipid peroxidation chain reaction, effectively inhibits lipid peroxidation, and can be with mistake caused by Oxidation of Fat and Oils
Oxide combines, and interrupts Auto-oxidation reaction chain, prevents oxidation.Sodium citrate can chelate the metallic element in grease, further
Reduce oxidation rate.Inositol phosphate has very strong chelant ability, exists mostly with calcium, magnesium, potassium Multiple salts forms；Therefore, it is raw
Educate phenol, sodium citrate and when inositol phosphate is used together, metal iron ion, copper ion etc. and sodium citrate, ring can be made
Hexitol phosphate forms chelant thing, reduces the oxidation catalysis effect of metal ion.Palmitoleic acid is monounsaturated fatty acids, tool
There are extraordinary anti-oxidation characteristics, and allicin has the effect such as stronger anti-oxidant, anti-corrosion, and the work of oxidizing ferment can be suppressed
Property.In the present invention, suppress the activity of phenol oxidase by allicin, utilize palmitoleic acid, tocopherol, sodium citrate and hexamethylene
Oxygen in the antioxidation consumption edible oil of six alcohol phosphates, collaboration reduces the enzymatic oxidation reaction of edible oil, so as to reduce
The acid number and peroxide value of edible oil.
Tocopherol of the present invention, sodium citrate, inositol phosphate, additive are prepared as reinforcement system, embodiment 1-3
During edible blend oil by add tocopherol, sodium citrate, inositol phosphate, additive weight ratio be (1-4)：(2-
4)：(0.5-1.2)：(1.3-2.5), is realized in reinforcement system with tocopherol, sodium citrate, inositol phosphate, additional
Agent is the preparation method of leading edible blend oil, using the strong oxidation resistance of tocopherol, palmitoleic acid, suppresses lipid peroxide
Change；Sodium citrate and inositol phosphate form chelate with metal ion, reduce the oxidation catalysis effect of metal ion；With
And allicin suppress phenol oxidase activity, reduce edible oil enzymatic oxidation reaction the features such as so that tocopherol, citric acid
The reinforcement system that sodium, inositol phosphate, additive are formed reduces the acid number of edible oil in the edible blend oil of the present invention
And peroxide value.
Above content is it cannot be assumed that present invention specific implementation is confined to these explanations, for the technical field of the invention
Those of ordinary skill for, under the premise of present inventive concept is not departed from, some simple deduction or replace can also be made, all should
When being considered as belonging to the scope of patent protection that is determined by the claims submitted of the present invention.
Claims (8)
1. a kind of edible blend oil, it is characterised in that including following raw material：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower
Seed oil, sesame oil, lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol phosphate, additive；
The additive is mixture of the palm oil by refining, the palmitoleic acid being obtained by extraction and allicin；
The tocopherol, sodium citrate, inositol phosphate, the weight ratio of additive are (1-4)：(2-4)：(0.5-
1.2)：(1.3-2.5).
2. edible blend oil according to claim 1, it is characterised in that the tocopherol, sodium citrate, inositol phosphorus
Acid esters, the weight ratio of additive are 3：3：1：2.
3. edible blend oil according to claim 1, it is characterised in that the edible blend oil in units of parts by weight,
Including following raw material：12-15 parts of pine-seed oil, 8-11 parts of peony seed oil, 5-8 parts of wheat-germ oil, 4-9 parts of sunflower oil, sesame
5-8 parts oily, 0.5-1.2 parts of lycopene, 0.2-0.6 parts of butylated hydroxy anisole, 1-4 parts of tocopherol, 2-4 parts of sodium citrate,
.5-1.2 parts of inositol phosphoesterase 30,1.3-2.5 parts of additive.
4. edible blend oil according to claim 1, it is characterised in that the weight ratio of the palmitoleic acid and allicin is
(1-3)：(2-5).
5. edible blend oil according to claim 4, it is characterised in that the weight ratio of the palmitoleic acid and allicin is
2:3。
6. a kind of preparation method according to claim 1-5 any one of them edible blend oils, it is characterised in that including following
Step：
S1：Refined palm oil is taken by weight, using CO2Supercritical extraction isolates palmitoleic acid；
S2：Allicin dissolving is taken by weight in ethanol, supersonic oscillations 5- under conditions of being then 40-60 DEG C in temperature
Stand 2-5h after 10min, the power of ultrasonic wave is 500-550W, frequency 360-400KHz；
S3：Palmitoleic acid and allicin are mixed, and it be 5.6-6.8 to adjust its pH value, then vacuum be 1.2-2.3KPa,
Temperature is distilled under conditions of being 150-180 DEG C, is filtered 2-3 times, it is additive to take filtrate；
S4：Pine-seed oil, peony seed oil, wheat-germ oil, sunflower oil, sesame oil are taken by weight, it are all mixed, then
It is pumped into refrigeration machine and is cooled to less than 15 DEG C, filtering, obtains mixing edible oil；
S5：Lycopene, butylated hydroxy anisole, tocopherol, sodium citrate, inositol phosphoric acid are added in mixing edible oil
Ester, additive, 2-4h is stood after using supersonic oscillations 3-5min after being sufficiently mixed, and is filtered to remove filter residue, then will mixing
Oil is placed in vacuum and is 25-40KPa, 2-3 times is distilled under conditions of temperature is 130-140 DEG C, that is, edible blend oil finished product is made.
7. the preparation method of edible blend oil according to claim 6, it is characterised in that CO in the step S12It is overcritical
The temperature of extraction is 160-170 DEG C, extracting pressure 5-10MPa, CO2Flow be 20-40kg/h, extraction time 2-5h.
8. the preparation method of edible blend oil according to claim 6, it is characterised in that ultrasonic wave in the step S5
Power is 220-250W, frequency 90-100KHz.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042909A (en) * | 2018-07-10 | 2018-12-21 | 凤台县兴永食用油有限责任公司 | A kind of soybean blending edible oil and its preparation process |
| CN109122918A (en) * | 2018-07-10 | 2019-01-04 | 凤台县兴永食用油有限责任公司 | A kind of edible oil and its allocating technology |
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| CN106889209A (en) * | 2015-12-21 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | A kind of clear soup chafing dish fat or oil composition |
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| CN101919452A (en) * | 2010-08-03 | 2010-12-22 | 刘立 | Compound oil health food |
| CN103828942A (en) * | 2014-03-06 | 2014-06-04 | 洛阳春魁农业开发有限公司 | Acetarious edible oil and preparation method thereof |
| CN103859064A (en) * | 2014-03-06 | 2014-06-18 | 洛阳春魁农业开发有限公司 | Blend cooking oil containing peony seed oil and preparation method of blend cooking oil |
| CN106889209A (en) * | 2015-12-21 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | A kind of clear soup chafing dish fat or oil composition |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109042909A (en) * | 2018-07-10 | 2018-12-21 | 凤台县兴永食用油有限责任公司 | A kind of soybean blending edible oil and its preparation process |
| CN109122918A (en) * | 2018-07-10 | 2019-01-04 | 凤台县兴永食用油有限责任公司 | A kind of edible oil and its allocating technology |
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