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Aromatic compound bean oil and production process thereof

A production process, soybean oil technology, applied in the direction of fat oil/fat production, fat production, edible oil/fat, etc., can solve the problems of micronutrient destruction, content increase, over-processing, etc., achieve comprehensive nutrition balance, reduce phosphoric acid content, Optimizing the effect of the production process

Inactive Publication Date: 2016-06-15
HEXIAN COUNTY LYUYOU GREASE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese Invention Patent Application Publication No. CN105038977A discloses a soybean oil processing method. In the soybean oil refining process, two degumming, alkaline deacidification, two decolorization, high temperature deodorization and other processes are used to make the product clear and translucent, relatively It is beautiful, but at the same time there is a serious problem of over-processing. The amount of raw and auxiliary materials used in soybean oil refining increases, and the original micronutrients are destroyed, resulting in a decline in the nutritional quality of soybean oil. At the same time, over-processing also makes trans fatty acids in oil The content of harmful oil and fat accompanying substances increases, which reduces the safety of oil and fat consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A production process of Luzhou-flavor compound soybean oil, comprising the steps of:

[0024] S1. Crude oil preparation: crush 100 parts of cleaned soybeans, soak them in hot water at 70°C for 2 hours, remove and drain, put them in a frying pan and bake them for 20 minutes until the temperature reaches 110°C and the water content is 3-5 %, the press starts idling 10 minutes in advance, puts the prepared 20 parts of sunflower seeds, 8 parts of corn, 8 parts of tea oil fruit and fried soybeans into the press for preliminary pressing, and increases the feed at a speed of 1kg / min amount, to obtain crude oil, the slag amount is 10-15% of the feed amount;

[0025] S2. Refined oil preparation:

[0026] a. Degumming: Cool the pre-pressed crude oil to 60°C, add 30% citric acid solution with 0.2% crude oil weight, keep it warm for 15 minutes, add 0.05% crude oil weight in a ratio of 2:1 and 2:1 phospholipase C and phospholipase A1 enzyme A1, stirring and incubating for 30 minut...

Embodiment 2

[0031] A production process of Luzhou-flavor compound soybean oil, comprising the steps of:

[0032] S1. Crude oil preparation: crush 100 parts of cleaned soybeans, soak them in hot water at 72°C for 2.5 hours, remove and drain, put them in a frying pan and bake for 22 minutes until the temperature reaches 110°C and the water content is 3%. , the press starts idling 12 minutes in advance, puts the prepared 22 parts of sunflower seeds, 9 parts of corn, 9 parts of tea oil fruit and fried soybeans into the press for preliminary pressing, and increases the feed rate at a rate of 1kg / min , to obtain crude oil, the slag amount is 10-15% of the feed amount;

[0033] S2. Refined oil preparation:

[0034] a. Degumming: Cool the crude oil that has been initially squeezed to 62°C, add 30% citric acid solution with 0.3% crude oil weight, keep it warm for 18 minutes, add phospholipase C and phospholipid with a ratio of 2:1 to 0.06% crude oil weight For enzyme A1, stir and incubate for 30...

Embodiment 3

[0039] A production process of Luzhou-flavor compound soybean oil, comprising the steps of:

[0040] S1. Crude oil preparation: crush 100 parts of cleaned soybeans, soak them in hot water at 74°C for 3 hours, remove and drain, put them in a frying pan and bake for 24 minutes until the temperature reaches 110°C and the water content is 4%. The press starts idling 14 minutes in advance, puts the prepared 24 parts of sunflower seeds, 10 parts of corn, 10 parts of tea oil fruit and fried soybeans into the press for preliminary pressing, and increases the feed rate at a rate of 1kg / min. To obtain crude oil, the slag amount is 10-15% of the feed amount;

[0041] S2. Refined oil preparation:

[0042] a. Degumming: Cool the crude oil that has been initially squeezed to 68°C, add 30% citric acid solution with 0.4% crude oil weight, keep it warm for 20min, add phospholipase C and phospholipid with a ratio of 2:1 to 0.07% crude oil weight For enzyme A1, stir and incubate for 30 minutes...

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Abstract

The invention provides aromatic compound bean oil and a production process thereof and relates to the technical field of oil processing.The aromatic compound bean oil comprises 100 parts of soybean, 20-25 parts of sunflower seed, 8-10 parts of corn and 8-10 parts of tea oil fruit.The production process includes steps of crude oil preparation, refined oil preparation, degumming, decoloring and sedimentation and filtration.A refining process is simplified, so that more trace nutritional substances in bean oil can be retained, content of trans fatty acid is lowered, and the bean oil is safer and more reliable to eat; raw materials are reasonably compounded, and the production process is optimized, so that eating quality of the bean oil is improved further, eating aroma is increased, and nutrition of the bean oil is more comprehensive and more balanced.

Description

technical field [0001] The invention relates to the technical field of oil processing, in particular to a thick-flavor compound soybean oil and a production process thereof. Background technique [0002] Soybean oil, also known as soybean oil, is obtained by pressing or leaching soybeans and is one of the most commonly used edible oils in the world. Soybean oil is rich in unsaturated fatty acids, and is also rich in various micronutrients. When cooking, the oil has a high solubility rate and has a delicate fragrance. It is the main edible oil for Chinese nationals, especially northerners. The aroma of oil mainly comes from two aspects. One is derived from the aroma substances stored in the internal organs of the oil plant cells, which are divided into free aroma components and bonded aroma components. The former will be fragrant directly after the cell structure is damaged, and the latter will be bonded with other groups. It needs to be released into a free state with the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/007A23D9/04
CPCC11B1/04A23D9/007A23D9/04C11B1/06C11B3/00C11B3/001C11B3/003C11B3/008
Inventor 郑成龙
Owner HEXIAN COUNTY LYUYOU GREASE
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