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Health-care corn oil and preparation process thereof

A preparation process, corn oil technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of poor quality, unstable unsaturated fatty acids, inability to play an antioxidant and stable role, etc. shelf life effect

Active Publication Date: 2013-03-20
SHANDONG XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The unsaturated fatty acids contained in corn oil fat are highly unstable, and are prone to quality deterioration under conditions such as high temperature, sunlight exposure, long-term contact with air, and expired storage. Existing corn oil products cannot overcome these problems. problem; and the vitamin E content of corn oil on the market is less than or equal to 650mg, and the content of β-sitosterol is less than or equal to 65mg. effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0016] 1. (1) Degumming and deacidification

[0017] Add corn crude oil at a temperature of 68°C to 78°C, add 60% to 85% edible phosphoric acid at a concentration of 0.1% to 0.2% of the oil weight, mix well and react with the gum in the oil, and then add oil weight 8 % Of edible sodium hydroxide neutralizes free fatty acids and excess phosphoric acid, and finally forms saponin, which is separated from the oil by a centrifuge. Then wash the residual saponins and lye in the oil with 85℃±2℃ hot water by separation method,

[0018] This process is a general production area.

[0019] (2) Water washing, centrifugation

[0020] The deacidified oil enters the washing centrifuge. The amount of water added is 10%-15% of the oil weight. The water temperature is controlled at 95℃±3℃. After washing, the soap content in the oil shall not exceed 500ppm. The outlet pressure of the washing centrifuge is controlled at Below 2.0±0.5bar (0.2±0.5MPa).

[0021] This process is a general production area.

...

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Abstract

The invention relates to the technical fields of grease and grease refining processing, in particular to health-care corn oil and a preparation process thereof. The corn oil disclosed by the invention is subjected to the processes of hydration deguming, deacidification, decoloration, deodorization, dewaxing, filtration, filling, finished products acquisition, and the like. When the deodorization is finished, the corn oil is charged with nitrogen at low temperature, and the product quality and the demand on product stability in the processes of production and storage are guaranteed; the deodorization oil temperature of the corn oil provided by the invention is lower than the deodorization oil temperature of common corn oil so that the content of beta-sitosterol and vitamin E is obviously higher than that of common corn oil; and the health-care corn oil has the functions of assisting to reduce blood fat and strengthen immunity.

Description

technical field [0001] The invention relates to the technical field of oil and oil refining and processing, in particular to a health-care corn oil and a preparation process thereof. Background technique [0002] Corn oil (also known as corn germ oil) is a high-quality edible vegetable oil. It uses corn germ as raw material and is refined through advanced production processes such as centrifugal separation, degumming, deacidification, decolorization, deodorization, and dewaxing. It contains 86 % of unsaturated fatty acids, of which 56% are linoleic acid, the human body absorption rate can reach more than 97%; the content of saturated fatty acids is 14%. Corn oil is rich in vitamin E, and vitamin E is a natural antioxidant. Vitamin E is specially added to many oily foods to prevent oxidation. Vitamin E has certain effects on human cell division and anti-aging. The vitamin E content in crude corn oil is second only to wheat germ oil, and it still contains 0.8%-1.2% of the oil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04A23D9/06
Inventor 王红雨李峰
Owner SHANDONG XIWANG FOOD
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