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A kind of oil composition and preparation method thereof

A technology of oil composition and fatty acid, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of undisclosed or provided oil, color return, no inhibition, etc., and achieve color stability, quality improvement, and easy acceptance Effect

Active Publication Date: 2020-08-25
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that it has no inhibitory effect on the darkening and reddening of the oil color
[0005] It can be seen from the above that the prior art does not disclose or provide a kind of oil that can prevent the oil from returning to color, solve the color problem of the oil, and is beneficial to human health and nutrition.

Method used

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  • A kind of oil composition and preparation method thereof
  • A kind of oil composition and preparation method thereof
  • A kind of oil composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Grease composition A: prepared by taking 1.8Kg sunflower oil and 0.2Kg corn oil respectively, adding 50ppm AP and 100ppm mixed tocopherols. After testing, the oil composition A contains 500ppm α-tocopherol and 300ppm γ-tocopherol;

[0060] Grease composition B: prepared by taking 1.8Kg sunflower oil and 0.2Kg corn oil respectively, adding 100ppm AP, 1500ppm α-tocopherol, and 80ppm mixed tocopherol. After testing, the oil composition B contained 2000ppm α-tocopherol and 100ppm γ-tocopherol.

[0061] The above-mentioned two kinds of oil and fat compositions were tested at 180±5°C for frying French fries respectively. The frying time was 3 minutes per pot, and then the oil was drained for 3 minutes. After every 10 pots, it was empty-fired for 2 hours. A total of 100 pots were taken, and the oil was tested. Sensory evaluation of color and food.

Embodiment 2

[0063] Grease composition C: prepared by taking 710g rapeseed oil, 80g corn oil, 100g sunflower oil, 200g soybean oil, and 10g rice oil respectively, adding 500ppmAP and 800ppm mixed tocopherols, after testing, the oil composition C contains 500ppm α-tocopherol, 500ppm γ-tocopherol;

[0064] Oil composition D: Prepared by taking 300g rapeseed oil, 130g corn oil, 120g sunflower oil, 400g soybean oil, and 50g rice oil respectively, adding 500ppm AP and 800ppm mixed tocopherols. After testing, oil composition D contains 500ppm α-tocopherol, 500ppm γ-tocopherol;

[0065] Put the above two oil compositions into PET bottles respectively, store in an oven at 60±1°C for 3 months, take samples and detect the color of the oil.

Embodiment 3

[0067] Oil composition E: prepared by taking 100g tea seed oil, 200g corn oil, 100g sunflower oil, 500g soybean oil, 30g rice oil, and 70g rapeseed oil, and adding 10ppm AP and 2000ppm mixed tocopherols, after testing, the oil Composition E contains 150ppm α-tocopherol and 2000ppm γ-tocopherol;

[0068] Oil composition F: prepared by taking 100g tea seed oil, 200g corn oil, 100g sunflower oil, 500g soybean oil, 30g rice oil, and 70g rapeseed oil, adding 50ppm AP and 800ppm mixed tocopherols. After testing, the oil composition Material F contains 300ppm α-tocopherol and 1000ppm γ-tocopherol;

[0069] Put the above two oil compositions into glass bottles respectively, store in an oven at 100±5°C for 12 hours, take samples and test the color of the oil.

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Abstract

The present invention provides an oil composition and a preparation method thereof, and aims to control the color and luster of the oil and reduce the color value. Cooking food obtained by using the oil composition has better flavor and texture.

Description

technical field [0001] The invention relates to a food, in particular to an oil composition and a preparation method thereof. Background technique [0002] With the improvement of living standards, people have more stringent requirements on the processing technology, appearance and taste of food. In the process of use, oil directly affects the quality of the food's unique texture, good appearance and flavor. In recent years, with the frequent occurrence of food safety issues, people pay more and more attention to healthy diet. [0003] Edible vegetable oil is processed through multiple refining processes, and finally presents a light yellow oil; however, the oil color will gradually become darker and redder during storage, circulation and use. The color of edible vegetable oil reflects the quality of oil to a certain extent, and color is often one of the most intuitive and important factors affecting consumers' purchase of edible vegetable oil. At present, oil experts and...

Claims

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Application Information

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IPC IPC(8): A23D9/007
Inventor 牛付欢张余权梁俊梅程强王有菲周盛敏
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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