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Okra and edible mushrooms mixed oil and preparation method thereof

A preparation process and technology of edible fungi, applied in the field of okra edible fungus mixed oil and its preparation technology, can solve the problems that okra seeds and edible fungi have never appeared, and achieve the effects of easy control of product quality, improvement of appetite, and improvement of flavor

Inactive Publication Date: 2015-11-11
吴中区胥口精益生物医药研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there has never been a product and technology that mixes okra seeds and edible fungi to make oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The mixed oil of okra edible fungi provided in this embodiment is made by mixing edible fungi, okra oil and vegetable oil in a mass ratio of 1:4:4. The edible fungi are Matsutake, Pleurotus eryngii or Shimeji mushroom. The unsaturated fatty acid content of the vegetable oil is higher than 80%, and is one or more of sunflower oil, camellia oil or corn oil, wherein the preparation process of the okra oil is:

[0028] a: Choose okra seeds with full grains, no impurities and no damage for the subsequent steps;

[0029] b: Stir-fry until the kernels become dark yellow;

[0030] c: Take the fried okra seeds out of the pot, and use the roller grinding method to break the fried okra seeds;

[0031] d: Use a horizontal oil press to squeeze the broken seeds of okra to obtain okra seed oil;

[0032] In the preparation of the aforementioned okra edible fungus mixed oil and okra seed oil, a five-section horizontal oil press is used in the squeezing operation, and the grain mixture is guarant...

Embodiment 2

[0038] The okra edible fungus mixed oil provided in this embodiment is made by mixing edible fungi, okra oil, and vegetable oil in a mass ratio of 1:3:5. The edible fungus is Matsutake, Pleurotus eryngii or Shimeji mushroom. The unsaturated fatty acid content of the vegetable oil is higher than 80%, and is one or more of sunflower oil, camellia oil or corn oil, wherein the preparation process of the okra oil is:

[0039] a: Choose okra seeds with full grains, no impurities and no damage to the subsequent steps;

[0040] b: Stir-fry until the kernels become dark yellow;

[0041] c: Take the fried okra seeds out of the pot, and use the roller grinding method to break the fried okra seeds;

[0042] d: Use a horizontal oil press to squeeze the broken seeds of okra to obtain okra seed oil;

[0043] In the preparation of the aforementioned okra edible fungus mixed oil and okra seed oil, a five-section horizontal oil press is used in the squeezing operation, and the grain mixture is guarantee...

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Abstract

The invention discloses okra and edible mushrooms mixed oil, which is prepared by mixing edible mushrooms, okra oil and vegetable oil according to the mass ratio of 1:3-4:4-5. The edible mushrooms is selected from tricholoma matsutake, pleurotus eryngii or hypsizigus marmoreus. The vegetable oil is higher than 80% in content of unsaturated fatty acid and is selected from one or more of sunflower seed oil, camellia-seed oil or corn oil. A preparation method includes following steps: a) selecting okra seeds, which are full in appearance, is free of impurities and is free of damage, for later use; b) stir-frying the okra seeds until the okra seeds are deep-yellow in color; c) moving the stir-fried okra seeds from the pot, and performing seed crushing to the stir-fried okra seeds in an opposite-roller grinding manner; d) finely-squeezing the okra seeds in a horizontal oil squeezing machine to obtain the okra seed oil. The oil is free of any chemical agents and is free of chemical residue, is free of damage on the nutritional components comprising unsaturated fatty acids, such as linoleic acid and the like, and vitamin E and the like, fully retains original taste of the okra and edible mushrooms, has a mellow fragrance, is free of damage on the abundant nutritional components and is free of loss of nutrients.

Description

Technical field [0001] The invention belongs to the technical field of food deep processing of edible fungi, in particular to an okra edible fungus mixed oil and a preparation process thereof. Background technique [0002] The aroma substances in edible fungi are mainly divided into volatile substances and non-volatile substances. Volatile substances are mainly aliphatic compounds, such as 1-octene-3-ol, 2-octene-1-ol, 1-octene-3-one and 3-octanone, etc.; among these compounds , 1-octene-3ol is considered to be the biggest source of flavor of edible fungi. The volatile substances in Matsutake are the most useful in all edible fungi. In addition to their good taste, they also have certain biological activities, such as cholesterol reduction, anti-oxidation, immune regulation and anti-cancer effects. [0003] Analyzing the main fatty acid composition of okra seed oil by gas chromatography, the main fatty acid content obtained are: myristic acid 0.2%, palmitic acid 30.6%, palmitolei...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007C11B1/04C11B1/10
Inventor 黄名珠王肇生
Owner 吴中区胥口精益生物医药研究所
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