CN113115840A - Low erucic acid and low fatty acid vegetable blend oil and preparation method thereof - Google Patents
Low erucic acid and low fatty acid vegetable blend oil and preparation method thereof Download PDFInfo
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- CN113115840A CN113115840A CN202110471942.8A CN202110471942A CN113115840A CN 113115840 A CN113115840 A CN 113115840A CN 202110471942 A CN202110471942 A CN 202110471942A CN 113115840 A CN113115840 A CN 113115840A
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- 239000000203 mixture Substances 0.000 title claims abstract description 44
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 title claims abstract description 39
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 title claims abstract description 39
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 title claims abstract description 39
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 33
- 235000014113 dietary fatty acids Nutrition 0.000 title claims abstract description 27
- 229930195729 fatty acid Natural products 0.000 title claims abstract description 27
- 239000000194 fatty acid Substances 0.000 title claims abstract description 27
- 150000004665 fatty acids Chemical class 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 21
- 239000003921 oil Substances 0.000 claims abstract description 140
- 235000019198 oils Nutrition 0.000 claims abstract description 140
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- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 20
- 239000000312 peanut oil Substances 0.000 claims abstract description 20
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- 239000003549 soybean oil Substances 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 19
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- 239000010495 camellia oil Substances 0.000 claims abstract description 19
- 239000004359 castor oil Substances 0.000 claims abstract description 19
- 235000019438 castor oil Nutrition 0.000 claims abstract description 19
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims abstract description 19
- 239000002540 palm oil Substances 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- 239000008159 sesame oil Substances 0.000 claims abstract description 19
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- 239000008170 walnut oil Substances 0.000 claims abstract description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 15
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 21
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- 229930003427 Vitamin E Natural products 0.000 claims description 13
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 13
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 239000002585 base Substances 0.000 claims description 12
- 150000003904 phospholipids Chemical class 0.000 claims description 12
- 239000000344 soap Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000725 suspension Substances 0.000 claims description 12
- 239000000828 canola oil Substances 0.000 claims description 9
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- 238000002156 mixing Methods 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
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- 238000005054 agglomeration Methods 0.000 claims description 6
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- 239000003513 alkali Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000021588 free fatty acids Nutrition 0.000 claims description 6
- 239000003517 fume Substances 0.000 claims description 6
- 230000036571 hydration Effects 0.000 claims description 6
- 238000006703 hydration reaction Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
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- 238000001179 sorption measurement Methods 0.000 claims description 6
- 230000001172 regenerating effect Effects 0.000 claims description 5
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- 235000014698 Brassica juncea var multisecta Nutrition 0.000 claims 2
- 235000006008 Brassica napus var napus Nutrition 0.000 claims 2
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 claims 2
- 244000188595 Brassica sinapistrum Species 0.000 claims 2
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- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 12
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 10
- 230000029087 digestion Effects 0.000 abstract description 10
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- 230000008901 benefit Effects 0.000 abstract description 4
- 206010028813 Nausea Diseases 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 230000003340 mental effect Effects 0.000 abstract description 2
- 230000008693 nausea Effects 0.000 abstract description 2
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 2
- 240000001548 Camellia japonica Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
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- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/06—Refining fats or fatty oils by chemical reaction with bases
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Mechanical Engineering (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a low erucic acid and low fatty acid vegetable blend oil and a preparation method thereof, wherein the blend oil comprises the following components: 40-50 parts of tea seed oil, 45-60 parts of rice oil, 50-70 parts of peanut oil, 40-55 parts of sesame oil, 30-50 parts of low erucic acid rapeseed oil, 20-30 parts of sunflower oil, 35-45 parts of sunflower oil, 45-60 parts of walnut oil, 30-45 parts of soybean oil, 20-35 parts of castor oil and 30-45 parts of palm oil. The vegetable blend oil is helpful for digestion and reducing body and mental pressure, has a certain antibacterial capacity, can reduce nausea, has a certain seasoning effect, has the advantages of rich nutrient components, good health care and health preserving effects, good antibacterial property, and simple preparation, and is beneficial to human body digestion, and the problems that the conventional vegetable blend oil is single in type, less in nutrient components, incapable of supplementing various nutrient components to human bodies, free of health care and health preserving effects, free of antibacterial property, not beneficial to human body digestion, and complex in preparation process are solved.
Description
Technical Field
The invention relates to the technical field of vegetable blend oil preparation, in particular to low erucic acid and low fatty acid vegetable blend oil and a preparation method thereof.
Background
The blend oil is edible oil prepared by blending more than two refined oils according to the use requirement, is transparent and can be used as oil for frying, stir-frying, deep-frying or cold mixing, is generally prepared from refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil and the like serving as main raw materials, and can also be prepared from refined rice bran oil, corn germ oil, camellia seed oil, safflower seed oil, wheat germ oil and other special oil esters, and the processing process comprises the following steps: selecting above two refined oil esters as required, deacidifying, decolorizing, deodorizing, and blending to obtain blend oil. The quality guarantee period of the blend oil is generally 12 months, and the blend oil only has enterprise standards and no national standards at present. The development prospect of the blend oil is good, and the blend oil becomes one of oil products loved by consumers.
The existing vegetable blend oil has single type and few nutrient components, can not supplement various nutrient components for human bodies, so that the edible oil has no health care and health preserving effect, has no antibacterial property, is not beneficial to human body digestion, and has a complex preparation process, thereby providing the low erucic acid and low fatty acid vegetable blend oil and the preparation method thereof.
Disclosure of Invention
The invention aims to provide low erucic acid and low fatty acid vegetable blend oil and a preparation method thereof, which have the advantages of rich nutrient components, good health care and health preservation effects, good antibacterial property, benefit for human digestion and simple preparation, and solve the problems that the existing vegetable blend oil has single type and few nutrient components, can not supplement various nutrient components for human bodies, so that the edible oil has no health care and health preservation effects, has no antibacterial property, is not beneficial for human digestion and has a complex preparation process.
In order to achieve the purpose, the invention provides the following technical scheme: a low erucic acid, low fatty acid vegetable blend oil comprises the following components: 40-50 parts of tea seed oil, 45-60 parts of rice oil, 50-70 parts of peanut oil, 40-55 parts of sesame oil, 30-50 parts of low erucic acid rapeseed oil, 20-30 parts of sunflower oil, 35-45 parts of sunflower oil, 45-60 parts of walnut oil, 30-45 parts of soybean oil, 20-35 parts of castor oil and 30-45 parts of palm oil.
Preferably, the tea seed oil, rice oil, peanut oil, sesame oil, canola oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil are all prepared in a refining process.
Preferably, the natural vitamin E also comprises 1.5-3.5 parts of natural vitamin E, 0.5-1.5 parts of vitamin B group, 0.2-0.8 part of fennel essential oil and 0.2-0.7 part of clove essential oil.
A preparation method of low erucic acid and low fatty acid vegetable blend oil comprises the following steps:
a: introducing the refined tea seed oil, rice oil, peanut oil, sesame oil, low erucic acid rapeseed oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil into a precipitation tank for precipitation, so that impurities in the vegetable oil are precipitated at the bottom of an inner cavity of the precipitation tank;
b: taking vegetable oil on the upper part of the settling tank, introducing the vegetable oil into a filter for filtering, hermetically connecting an oil outlet of the filter with a food-grade transparent plastic connecting pipeline, connecting the other end of the connecting pipeline with a suspension separator to realize oil fume collection, introducing the oil separated from the bottom of the suspension separator into the oil tank, and purifying the air separated from the top and then returning the air to an air compressor for recycling;
c: b, introducing the vegetable oil prepared in the step B into a stirrer, adding hot water into the oil under the stirring of the stirrer, so that the phospholipid absorbs water, expands and coagulates, the expanded oil can adsorb other colloids in the oil, the solubility of the colloids in the oil is reduced, and the oil is separated from the oil through natural sedimentation;
d: mixing vegetable oil at 20-35 deg.C, adding natural vitamin E, vitamin B group, oleum Foeniculi and flos Caryophylli essential oil respectively, stirring under nitrogen for 20-30min, and cooling to 15-25 deg.C to obtain erucic acid and low fatty acid vegetable blend oil.
Preferably, in the step C, in order to accelerate the sedimentation of the micelle and increase the agglomeration of the micelle, a certain amount of dilute alkali may be added for hydration degumming, so that the content of free fatty acids in the oil may be reduced, and a small amount of soap base formed may agglomerate the micelle, thereby accelerating the sedimentation rate of the micelle, and in addition, the presence of the soap base may also play a certain role in the adsorption of pigments, and the solubility of phospholipids in oil and fat may be reduced at low temperature.
Preferably, the water content of each raw material in the step C is controlled to be 0.2-0.6%.
Preferably, in the step B, the container is divided into an upper cavity and a lower cavity by the filter medium through the filter medium, the vegetable oil is added into the upper cavity, and enters the lower cavity through the filter medium under the pressure action to form filtrate, and the solid particles are intercepted on the surface of the filter medium to form filter residue.
Preferably, in the filtering process in the step B, the filter residue layer accumulated on the surface of the filter medium is gradually thickened, the resistance of the liquid passing through the filter residue layer is increased, the filtering speed is reduced, and when the filter chamber is filled with the filter residue or the filtering speed is too low, the filtering is stopped, the filter residue is removed, and the filter medium is regenerated to complete one filtering cycle.
Compared with the prior art, the invention has the following beneficial effects:
1. the vegetable blend oil has the advantages of rich nutrient components, good health-care and health-preserving effects, good antibacterial property, contribution to human body digestion and simple preparation, and solves the problems that the conventional vegetable blend oil has single type and few nutrient components, cannot supplement various nutrient components to human bodies, does not have the health-care and health-preserving effects, does not have the antibacterial property, is not beneficial to human body digestion and has a complex preparation process.
2. According to the invention, natural vitamin E and vitamin B are added, so that the plant blend oil has excellent health care and health preserving effects, and the fennel essential oil and the clove essential oil help digestion and reduce physical and mental pressure, and simultaneously have certain antibacterial capacity, can reduce nausea symptoms, and can play a certain seasoning role.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A low erucic acid, low fatty acid vegetable blend oil comprises the following components: 40-50 parts of tea seed oil, 45-60 parts of rice oil, 50-70 parts of peanut oil, 40-55 parts of sesame oil, 30-50 parts of low erucic acid rapeseed oil, 20-30 parts of sunflower oil, 35-45 parts of sunflower oil, 45-60 parts of walnut oil, 30-45 parts of soybean oil, 20-35 parts of castor oil and 30-45 parts of palm oil.
Tea seed oil, rice oil, peanut oil, sesame oil, canola oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil are all prepared in a refining process.
Also comprises natural vitamin E1.5-3.5 parts, vitamin B group 0.5-1.5 parts, fennel essential oil 0.2-0.8 part and clove essential oil 0.2-0.7 part.
A preparation method of low erucic acid and low fatty acid vegetable blend oil comprises the following steps:
a: introducing the refined tea seed oil, rice oil, peanut oil, sesame oil, low erucic acid rapeseed oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil into a precipitation tank for precipitation, so that impurities in the vegetable oil are precipitated at the bottom of an inner cavity of the precipitation tank;
b: taking vegetable oil on the upper part of the settling tank, introducing the vegetable oil into a filter for filtering, hermetically connecting an oil outlet of the filter with a food-grade transparent plastic connecting pipeline, connecting the other end of the connecting pipeline with a suspension separator to realize oil fume collection, introducing the oil separated from the bottom of the suspension separator into the oil tank, and purifying the air separated from the top and then returning the air to an air compressor for recycling;
c: b, introducing the vegetable oil prepared in the step B into a stirrer, adding hot water into the oil under the stirring of the stirrer, so that the phospholipid absorbs water, expands and coagulates, the expanded oil can adsorb other colloids in the oil, the solubility of the colloids in the oil is reduced, and the oil is separated from the oil through natural sedimentation;
d: mixing vegetable oil at 20-35 deg.C, adding natural vitamin E, vitamin B group, oleum Foeniculi and flos Caryophylli essential oil respectively, stirring under nitrogen for 20-30min, and cooling to 15-25 deg.C to obtain erucic acid and low fatty acid vegetable blend oil.
In the step C, in order to accelerate the sedimentation of the micelle and increase the agglomeration of the micelle, a certain amount of dilute alkali can be added for hydration degumming, so that the content of free fatty acid in the oil can be reduced, and a small amount of soap base formed can agglomerate colloid, thereby accelerating the sedimentation speed of the micelle, in addition, the existence of the soap base plays a certain role in the adsorption of pigments, and the solubility of phospholipid in oil can be reduced at low temperature.
In the step C, the water content of each raw material is controlled to be 0.2-0.6%.
And B, separating the container into an upper cavity and a lower cavity by using a filter medium in the filter in the step B, adding the vegetable oil into the upper cavity, allowing the vegetable oil to enter the lower cavity through the filter medium under the action of pressure to form filtrate, and intercepting solid particles on the surface of the filter medium to form filter residues.
And B, gradually thickening the filter residue layer accumulated on the surface of the filter medium in the filtering process, increasing the resistance of the liquid passing through the filter residue layer, reducing the filtering speed, stopping filtering when the filter chamber is full of filter residues or the filtering speed is too low, removing the filter residues, and regenerating the filter medium to finish one filtering cycle.
The first embodiment is as follows:
a low erucic acid, low fatty acid vegetable blend oil comprises the following components: 40 parts of tea seed oil, 45 parts of rice oil, 50 parts of peanut oil, 40 parts of sesame oil, 30 parts of low erucic acid rapeseed oil, 20 parts of sunflower oil, 35 parts of sunflower oil, 45 parts of walnut oil, 30 parts of soybean oil, 20 parts of castor oil and 30 parts of palm oil.
Tea seed oil, rice oil, peanut oil, sesame oil, canola oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil are all prepared in a refining process.
Also comprises 1.5 parts of natural vitamin E, 0.5 part of vitamin B group, 0.2 part of fennel essential oil and 0.2 part of clove essential oil.
A preparation method of low erucic acid and low fatty acid vegetable blend oil comprises the following steps:
a: introducing the refined tea seed oil, rice oil, peanut oil, sesame oil, low erucic acid rapeseed oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil into a precipitation tank for precipitation, so that impurities in the vegetable oil are precipitated at the bottom of an inner cavity of the precipitation tank;
b: taking vegetable oil on the upper part of the settling tank, introducing the vegetable oil into a filter for filtering, hermetically connecting an oil outlet of the filter with a food-grade transparent plastic connecting pipeline, connecting the other end of the connecting pipeline with a suspension separator to realize oil fume collection, introducing the oil separated from the bottom of the suspension separator into the oil tank, and purifying the air separated from the top and then returning the air to an air compressor for recycling;
c: b, introducing the vegetable oil prepared in the step B into a stirrer, adding hot water into the oil under the stirring of the stirrer, so that the phospholipid absorbs water, expands and coagulates, the expanded oil can adsorb other colloids in the oil, the solubility of the colloids in the oil is reduced, and the oil is separated from the oil through natural sedimentation;
d: mixing vegetable oil at 20 deg.C, adding natural vitamin E, vitamin B group, oleum Foeniculi and flos Caryophylli essential oil respectively, stirring under nitrogen for 20min, and cooling to 15 deg.C to obtain erucic acid and low fatty acid vegetable blend oil.
In the step C, in order to accelerate the sedimentation of the micelle and increase the agglomeration of the micelle, a certain amount of dilute alkali can be added for hydration degumming, so that the content of free fatty acid in the oil can be reduced, and a small amount of soap base formed can agglomerate colloid, thereby accelerating the sedimentation speed of the micelle, in addition, the existence of the soap base plays a certain role in the adsorption of pigments, and the solubility of phospholipid in oil can be reduced at low temperature.
In step C, the water content of each raw material was controlled to 0.2%.
And B, separating the container into an upper cavity and a lower cavity by using a filter medium in the filter in the step B, adding the vegetable oil into the upper cavity, allowing the vegetable oil to enter the lower cavity through the filter medium under the action of pressure to form filtrate, and intercepting solid particles on the surface of the filter medium to form filter residues.
And B, gradually thickening the filter residue layer accumulated on the surface of the filter medium in the filtering process, increasing the resistance of the liquid passing through the filter residue layer, reducing the filtering speed, stopping filtering when the filter chamber is full of filter residues or the filtering speed is too low, removing the filter residues, and regenerating the filter medium to finish one filtering cycle.
Example two:
a low erucic acid, low fatty acid vegetable blend oil comprises the following components: 45 parts of tea seed oil, 50 parts of rice oil, 60 parts of peanut oil, 48 parts of sesame oil, 40 parts of low erucic acid rapeseed oil, 25 parts of sunflower oil, 40 parts of sunflower oil, 50 parts of walnut oil, 33 parts of soybean oil, 30 parts of castor oil and 40 parts of palm oil.
Tea seed oil, rice oil, peanut oil, sesame oil, canola oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil are all prepared in a refining process.
Also comprises 2 parts of natural vitamin E, 1 part of vitamin B group, 0.5 part of fennel essential oil and 0.5 part of clove essential oil.
A preparation method of low erucic acid and low fatty acid vegetable blend oil comprises the following steps:
a: introducing the refined tea seed oil, rice oil, peanut oil, sesame oil, low erucic acid rapeseed oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil into a precipitation tank for precipitation, so that impurities in the vegetable oil are precipitated at the bottom of an inner cavity of the precipitation tank;
b: taking vegetable oil on the upper part of the settling tank, introducing the vegetable oil into a filter for filtering, hermetically connecting an oil outlet of the filter with a food-grade transparent plastic connecting pipeline, connecting the other end of the connecting pipeline with a suspension separator to realize oil fume collection, introducing the oil separated from the bottom of the suspension separator into the oil tank, and purifying the air separated from the top and then returning the air to an air compressor for recycling;
c: b, introducing the vegetable oil prepared in the step B into a stirrer, adding hot water into the oil under the stirring of the stirrer, so that the phospholipid absorbs water, expands and coagulates, the expanded oil can adsorb other colloids in the oil, the solubility of the colloids in the oil is reduced, and the oil is separated from the oil through natural sedimentation;
d: mixing vegetable oil at 30 deg.C, adding natural vitamin E, vitamin B group, oleum Foeniculi and flos Caryophylli essential oil respectively, stirring under nitrogen for 25min, and cooling to 20 deg.C to obtain erucic acid and low fatty acid vegetable blend oil.
In the step C, in order to accelerate the sedimentation of the micelle and increase the agglomeration of the micelle, a certain amount of dilute alkali can be added for hydration degumming, so that the content of free fatty acid in the oil can be reduced, and a small amount of soap base formed can agglomerate colloid, thereby accelerating the sedimentation speed of the micelle, in addition, the existence of the soap base plays a certain role in the adsorption of pigments, and the solubility of phospholipid in oil can be reduced at low temperature.
In step C, the water content of each raw material was controlled to 0.4%.
And B, separating the container into an upper cavity and a lower cavity by using a filter medium in the filter in the step B, adding the vegetable oil into the upper cavity, allowing the vegetable oil to enter the lower cavity through the filter medium under the action of pressure to form filtrate, and intercepting solid particles on the surface of the filter medium to form filter residues.
And B, gradually thickening the filter residue layer accumulated on the surface of the filter medium in the filtering process, increasing the resistance of the liquid passing through the filter residue layer, reducing the filtering speed, stopping filtering when the filter chamber is full of filter residues or the filtering speed is too low, removing the filter residues, and regenerating the filter medium to finish one filtering cycle.
Example three:
a low erucic acid, low fatty acid vegetable blend oil comprises the following components: 50 parts of tea seed oil, 60 parts of rice oil, 70 parts of peanut oil, 55 parts of sesame oil, 50 parts of low erucic acid rapeseed oil, 30 parts of sunflower oil, 45 parts of sunflower oil, 60 parts of walnut oil, 45 parts of soybean oil, 35 parts of castor oil and 45 parts of palm oil.
Tea seed oil, rice oil, peanut oil, sesame oil, canola oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil are all prepared in a refining process.
Also comprises 3.5 parts of natural vitamin E, 1.5 parts of vitamin B group, 0.8 part of fennel essential oil and 0.7 part of clove essential oil.
A preparation method of low erucic acid and low fatty acid vegetable blend oil comprises the following steps:
a: introducing the refined tea seed oil, rice oil, peanut oil, sesame oil, low erucic acid rapeseed oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil into a precipitation tank for precipitation, so that impurities in the vegetable oil are precipitated at the bottom of an inner cavity of the precipitation tank;
b: taking vegetable oil on the upper part of the settling tank, introducing the vegetable oil into a filter for filtering, hermetically connecting an oil outlet of the filter with a food-grade transparent plastic connecting pipeline, connecting the other end of the connecting pipeline with a suspension separator to realize oil fume collection, introducing the oil separated from the bottom of the suspension separator into the oil tank, and purifying the air separated from the top and then returning the air to an air compressor for recycling;
c: b, introducing the vegetable oil prepared in the step B into a stirrer, adding hot water into the oil under the stirring of the stirrer, so that the phospholipid absorbs water, expands and coagulates, the expanded oil can adsorb other colloids in the oil, the solubility of the colloids in the oil is reduced, and the oil is separated from the oil through natural sedimentation;
d: mixing vegetable oil at 35 deg.C, adding natural vitamin E, vitamin B group, oleum Foeniculi and flos Caryophylli essential oil respectively, stirring under nitrogen for 30min, and cooling to 25 deg.C to obtain erucic acid and low fatty acid vegetable blend oil.
In the step C, in order to accelerate the sedimentation of the micelle and increase the agglomeration of the micelle, a certain amount of dilute alkali can be added for hydration degumming, so that the content of free fatty acid in the oil can be reduced, and a small amount of soap base formed can agglomerate colloid, thereby accelerating the sedimentation speed of the micelle, in addition, the existence of the soap base plays a certain role in the adsorption of pigments, and the solubility of phospholipid in oil can be reduced at low temperature.
In step C, the water content of each raw material was controlled to 0.6%.
And B, separating the container into an upper cavity and a lower cavity by using a filter medium in the filter in the step B, adding the vegetable oil into the upper cavity, allowing the vegetable oil to enter the lower cavity through the filter medium under the action of pressure to form filtrate, and intercepting solid particles on the surface of the filter medium to form filter residues.
And B, gradually thickening the filter residue layer accumulated on the surface of the filter medium in the filtering process, increasing the resistance of the liquid passing through the filter residue layer, reducing the filtering speed, stopping filtering when the filter chamber is full of filter residues or the filtering speed is too low, removing the filter residues, and regenerating the filter medium to finish one filtering cycle.
In summary, the following steps: the low erucic acid and low fatty acid plant blend oil and the preparation method thereof solve the problems that the existing plant blend oil has single type and few nutrient components, can not supplement various nutrient components for human bodies, causes no health care and health preservation effect, has no antibacterial property, is not beneficial to human body digestion and has complex preparation process.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A low erucic acid and low fatty acid vegetable blend oil is characterized by comprising the following components: 40-50 parts of tea seed oil, 45-60 parts of rice oil, 50-70 parts of peanut oil, 40-55 parts of sesame oil, 30-50 parts of low erucic acid rapeseed oil, 20-30 parts of sunflower oil, 35-45 parts of sunflower oil, 45-60 parts of walnut oil, 30-45 parts of soybean oil, 20-35 parts of castor oil and 30-45 parts of palm oil.
2. The canola, low fatty acid vegetable blend oil of claim 1, wherein: the tea seed oil, the rice oil, the peanut oil, the sesame oil, the low erucic acid rapeseed oil, the sunflower oil, the walnut oil, the soybean oil, the castor oil and the palm oil are all prepared in a refining process.
3. The canola, low fatty acid vegetable blend oil of claim 1, wherein: the composition also comprises 1.5-3.5 parts of natural vitamin E, 0.5-1.5 parts of vitamin B group, 0.2-0.8 part of fennel essential oil and 0.2-0.7 part of clove essential oil.
4. A process for preparing a low erucic acid, low fatty acid vegetable blend oil according to any one of claims 1 to 3, comprising the steps of:
a: introducing the refined tea seed oil, rice oil, peanut oil, sesame oil, low erucic acid rapeseed oil, sunflower oil, walnut oil, soybean oil, castor oil and palm oil into a precipitation tank for precipitation, so that impurities in the vegetable oil are precipitated at the bottom of an inner cavity of the precipitation tank;
b: taking vegetable oil on the upper part of the settling tank, introducing the vegetable oil into a filter for filtering, hermetically connecting an oil outlet of the filter with a food-grade transparent plastic connecting pipeline, connecting the other end of the connecting pipeline with a suspension separator to realize oil fume collection, introducing the oil separated from the bottom of the suspension separator into the oil tank, and purifying the air separated from the top and then returning the air to an air compressor for recycling;
c: b, introducing the vegetable oil prepared in the step B into a stirrer, adding hot water into the oil under the stirring of the stirrer, so that the phospholipid absorbs water, expands and coagulates, the expanded oil can adsorb other colloids in the oil, the solubility of the colloids in the oil is reduced, and the oil is separated from the oil through natural sedimentation;
d: mixing vegetable oil at 20-35 deg.C, adding natural vitamin E, vitamin B group, oleum Foeniculi and flos Caryophylli essential oil respectively, stirring under nitrogen for 20-30min, and cooling to 15-25 deg.C to obtain erucic acid and low fatty acid vegetable blend oil.
5. The method of claim 1, wherein the canola oil is prepared by a process comprising: in the step C, in order to accelerate the sedimentation of the micelle and increase the agglomeration of the micelle, a certain amount of dilute alkali can be added for hydration degumming, so that the content of free fatty acid in the oil can be reduced, a small amount of soap base formed can agglomerate colloid, the sedimentation speed of the micelle is accelerated, in addition, the existence of the soap base has a certain effect on the adsorption of pigment, and the solubility of phospholipid in oil can be reduced at low temperature.
6. The method of claim 1, wherein the canola oil is prepared by a process comprising: and C, controlling the water content of each raw material to be 0.2-0.6%.
7. The method of claim 1, wherein the canola oil is prepared by a process comprising: and B, separating the container into an upper cavity and a lower cavity by using a filter medium in the step B, adding the vegetable oil into the upper cavity, allowing the vegetable oil to enter the lower cavity through the filter medium under the action of pressure to form filtrate, and intercepting solid particles on the surface of the filter medium to form filter residues.
8. The method of claim 1, wherein the canola oil is prepared by a process comprising: and B, gradually thickening the filter residue layer accumulated on the surface of the filter medium in the filtering process in the step B, increasing the resistance of the liquid passing through the filter residue layer, reducing the filtering speed, stopping filtering when the filter chamber is full of filter residues or the filtering speed is too low, removing the filter residues, and regenerating the filter medium to finish one filtering cycle.
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