Aroma camellia oil and preparation method thereof
A camellia oil and fragrance technology, which is applied in the field of edible oil, can solve the problems of camellia oil heat-sensitive physiologically active substance destruction, product quality and nutritional efficacy decline, lipid oxidation and other problems, and achieve low operating cost, stable product quality, and production process simple effect
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Embodiment 1
[0029] A kind of fragrance camellia oil, this fragrance camellia oil is made through the following steps:
[0030] (1) Preparation of oil foot homogenate
[0031] Put fresh and mildew-free pressed camellia oil scraps into a heat-conducting oil frying pan for roasting at a temperature of 145°C for 7 minutes, cool the roasted scraps to room temperature, and crush them to 20 mesh , then add water to the pulverized oil bottoms according to the ratio of oil bottoms to water mass ratio of 1:13, stir evenly to obtain oil bottoms homogenate;
[0032] (2) Enzymatic hydrolysis and Maillard reaction
[0033] Add 1398 neutral protease to the oil bottoms homogenate obtained in step (1) according to the mass ratio of oil bottoms and 1398 neutral protease 110:1, the enzyme activity of the 1398 neutral protease is 75000μ / g Add α-amylase at a mass ratio of waste to α-amylase of 250:1, the enzyme activity of the α-amylase is 4000μ / g, and then put the above mixture in a reaction kettle at a te...
Embodiment 2
[0039] A kind of fragrance camellia oil, this fragrance camellia oil is made through the following steps:
[0040] (1) Preparation of oil foot homogenate
[0041] Put fresh and mildew-free pressed camellia oil scraps into a heat-conducting oil frying pan for roasting at a temperature of 140°C for 5 minutes, cool the roasted scraps to room temperature, and crush them to 30 mesh , then add water in the pulverized oil bottoms according to the ratio of oil bottoms to water mass ratio of 1:15, stir evenly to obtain oil bottoms homogenate;
[0042] (2) Enzymatic hydrolysis and Maillard reaction
[0043] Add 1398 neutral protease to the oil bottoms homogenate obtained in step (1) according to the ratio of oil bottoms to 1398 neutral protease mass ratio of 100:1, the enzyme activity of the 1398 neutral protease is 100000μ / g, according to oil Add α-amylase at a ratio of 300:1 mass ratio of waste to α-amylase, the enzyme activity of the α-amylase is 2000μ / g, then put the above mixture...
Embodiment 3
[0049] A kind of fragrance camellia oil, this fragrance camellia oil is made through the following steps:
[0050] (1) Preparation of oil foot homogenate
[0051] Put the fresh and mildew-free oil scraps of pressed camellia oil into a heat-conducting oil frying pan for roasting at a temperature of 150°C for 8 minutes, cool the roasted oil scraps to room temperature, and crush them to 10 mesh , then add water to the pulverized oil bottoms according to the ratio of oil bottoms to water mass ratio of 1:10, stir evenly to obtain oil bottoms homogenate;
[0052] (2) Enzymatic hydrolysis and Maillard reaction
[0053] Add 1398 neutral protease to the homogenate of oil bottoms obtained in step (1) according to the mass ratio of oil bottoms and 1398 neutral protease 120:1, the enzyme activity of the 1398 neutral protease is 50000μ / g, press oil Add α-amylase at a mass ratio of scraps to α-amylase of 200:1, the enzyme activity of the α-amylase is 6000 μ / g, then put the above mixture i...
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