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Bacterium-resistant anticorrosive antioxidative camellia oleifera oil for pastries

A camellia oil and anti-oxidation technology, applied in the field of edible oil, can solve problems such as affecting the taste of cakes and unfavorable human health.

Inactive Publication Date: 2017-05-31
盈江林立油茶有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under normal circumstances, vegetable oil is mostly added when making pastries, and a certain amount of preservatives are also added to prevent oxidative deterioration, which not only affects the taste of pastries, but also has adverse consequences for human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Shell the camellia oleifera seeds, put the tea seed kernels in a hot press, squeeze the crude oil at 120°C according to the standard of 0.2h / kg, and remove the impurities by centrifugation. The temperature of the centrifugation is 4°C. The rotating speed is 8000r / min, and the centrifugation time is 20min / kg to obtain camellia oil.

Embodiment 2

[0017] Shell the camellia oleifera seeds, crush the tea seed kernels, add hexane in an amount of 4500ml / kg, extract the crude oil according to the standard of 7h / kg, and recover the hexane under reduced pressure to obtain camellia oil.

Embodiment 3

[0019] The antibacterial, anti-corrosion and anti-oxidative camellia oil for pastry includes the following components by weight: 100 parts of tea oil of Tengchong safflower camellia prepared by the method in Example 1, 25 parts of peanut oil and 2 parts of deep-sea fish oil, mixed After mixing evenly, its pH value is 6.8. When making different cakes, just add the camellia oil according to different required ratios, which can enhance the flavor and flavor of the cakes, and have the effects of antibacterial, anti-corrosion, and prolonging the shelf life of the cakes, and can partially or completely replace artificial synthesis Use of preservatives.

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PUM

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Abstract

The invention discloses bacterium-resistant anticorrosive antioxidative camellia oleifera oil for pastries. The camellia oleifera oil for pastries comprises the following components in parts by weight: 100 parts of camellia oil, 0-25 parts of vegetal components and 0-15 parts of animal components, wherein the camellia oil is selected from any one or several of camellia meiocarpa oil, camellia semiserrata oil, camellia oleosa oil or camellia chekiangoleosa oil, and is optimally selected from any one or two of camellia oleosa oil or camellia chekiangoleosa oil. The camellia oleifera oil for the pastries is high in contents of polyphenol, squalene and total sterol, and has favorable stability on heat treatment in the processing course of the pastries, the antioxidant ability is improved, the camellia oleifera oil has better restraining effect on the growth of common pollution bacteria such as staphylococcus aureus, escherichia coli and aspergillus flavus in food industry, preservation of the pastries is facilitated, the camellia oleifera oil can partly or totally replace artificially-synthesized preservatives for use, and when the camellia oleifera oil as edible oil for the pastries is added, the efficacy of enhancing flavor, enhancing fragrance, resisting bacteria, preventing corrosion and being health-care can be achieved at one stroke.

Description

technical field [0001] The invention belongs to the technical field of edible oil, and in particular relates to an antibacterial, antiseptic and antioxidative camellia oil for cakes. Background technique [0002] Camellia oleifera seed oil is a unique woody oil in my country. Its fatty acid composition is similar to that of olive oil. It contains a variety of functional components, such as tea polyphenols, carotene, vitamins, etc., which have important functions. It can not only improve human immunity, It also has excellent antibacterial and antioxidative effects, has high development value, and is widely used in cosmetics, light industry, medicine, food and other fields. Usually, vegetable oil is mostly added when making cakes, and a certain amount of preservatives are also added to prevent oxidative deterioration, which not only affects the taste of cakes, but also has adverse consequences on human health. Based on this, in order to further develop the antibacterial and an...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/007A23D9/04
Inventor 黄正礼
Owner 盈江林立油茶有限责任公司
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