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Production process of edible oil added with micro emulsion of grape seed protocyanidin

A proanthocyanidin and production method technology, applied in the production/processing of edible oil/fat, edible oil/fat, application, etc., can solve the problems of difficult adjustment of the inherent radius and fluidity of the interface, and achieve the improvement of free radical scavenging ability and nutrition Enhancement of health care effect and enhancement of antioxidant effect

Inactive Publication Date: 2007-11-07
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is that most edible oils and fats contain longer hydrocarbon chains (C 16 -C 22 ), it is not easy to adjust the intrinsic radius and fluidity of the interface

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1. adds the sunflower oil production of grape seed proanthocyanidin microemulsion

[0017] Stir polyglycerol monooleate and ethanol at a ratio of 4:1 and mix evenly at 20°C, add 4% grape seed proanthocyanidin aqueous solution dropwise, and add while stirring until a uniform and stable solution is formed. Use the Ultra-Turrax T25 high-speed disperser to disperse the grape seed proanthocyanidin emulsion at 20,000rpm for 3 minutes, let it rest for 1 hour, and wait for use.

[0018] Control the temperature of the sunflower oil in the interlayer tank (MJG-300, manufactured by Wenzhou Yuda Light Industry Machinery Co., Ltd.) at 20°C, stir with a mixer at 1,000rpm for 30 minutes, and prepare the grape seed proanthocyanidin emulsion Slowly add 9% sunflower oil into the sunflower oil, stirring while adding, until the oil is clear without turbidity. The average particle size of the prepared grape seed proanthocyanidin microemulsion was 23.96nm, and the content of grap...

Embodiment 2

[0019] Embodiment 2. add the peanut oil production of grape seed proanthocyanidin microemulsion

[0020] Stir polyglycerol monooleate and ethanol at a ratio of 4:1 at 30°C and mix evenly, then add 3% grape seed proanthocyanidin aqueous solution drop by drop, and add while stirring until a uniform and stable solution is formed. Use the Ultra-Turrax T25 high-speed disperser to disperse the grape seed proanthocyanidin emulsion at 20,000rpm for 4 minutes, and let it stand for 1 hour before use.

[0021] The temperature of the peanut oil in the interlayer tank (MJG-300, manufactured by Wenzhou Yuda Light Industry Machinery Co., Ltd.) is controlled at 30° C., stirred with a stirrer at 1,000 rpm for 30 minutes, and the prepared grape seed proanthocyanidin emulsion is prepared according to 6 The ratio of % is slowly added to the peanut oil, and stirred while adding, until the oil is clear without turbidity. The average particle size of the prepared grape seed proanthocyanidin microem...

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PUM

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Abstract

The present invention belongs to the field of food producing technology, and is especially production process of edible oil added with micro emulsion of grape seed protocyanidin. W / O type g micro emulsion of grape seed protocyanidin is prepared with polyglycerol monooleate as surfactant, alcohol as co-surfactant and edible oil as the continuous phase. When the ratio between surfactant and co-surfactant is 4 to 1, may be reached the maximum grape seed protocyanidin adding amount of 538 mcg / ml, average particle diameter of the dispersed phase particles of 23.96 nm and clear transparent micro emulsion with strong oil oxidation resistance. The present invention adds grape seed protocyanidin as natural antioxidant into edible oil and makes the edible safe, reliable, nutritive and antioxidant.

Description

1. Technical field [0001] The invention relates to a method for producing edible oil by adding grape seed proanthocyanidin microemulsion. By adopting microemulsification technology, water-soluble natural antioxidant-grape seed proanthocyanidin is added to edible oil to replace oil-soluble chemically synthesized antioxidant and applied to food The oil processing production belongs to the technical field of food processing. 2. Technical background [0002] During the storage of edible oil, due to the effects of light, oxidation, etc., the oil is often prone to oxidative rancidity, and its appearance, flavor, quality and nutrition will change. People will have adverse changes after eating, which will affect their health and even cause diseases. Therefore, a certain amount of antioxidants should be added in the processing of edible oil to maintain the original flavor and quality of the oil. Antioxidants are generally divided into natural antioxidants and chemically synthesized ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D7/04
Inventor 李春阳黄开红张红城杨明王艳秋
Owner JIANGSU ACAD OF AGRI SCI
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