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A special dietary rice bran blend oil and its preparation method

A technology for blending oil and rice bran oil, which is applied in the fields of edible oil/fat, fermentation, food science, etc. It can solve the problems of unsuitable long-term storage of raw materials, complicated preparation methods, and high cost, and achieve reasonable composition, which is beneficial to storage and reduces production cost effect

Active Publication Date: 2021-08-24
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its preparation method is too complicated, the cost is high, and some raw materials are not suitable for long-term storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The product of this embodiment is made from 60g of rice bran oil, 15g of coconut oil and 25g of lard.

[0027] The specific operation steps of the preparation method are as follows:

[0028] (1) Enzyme-catalyzed hydrolysis reaction: Take 60g of rice bran oil, 15g of coconut oil, and 25g of lard, and add 4% (w / w) lipase PPL (enzyme activity: 1×10 4 U / g), Novozym 435 (enzyme activity is 1×10 4 U / g), Lipozyme TL IM (enzyme activity: 250U / g), adjust the water content to 3% (w / w) with distilled water, mix well, and react for a certain period of time at a temperature of 45°C and a speed of 100 r / min. . The constant temperature shaking reaction time of rice bran oil was 4 h, the constant temperature shaking time of coconut oil was 10 h, and the constant temperature shaking time of lard was 4 h. The coconut oil enzymatic hydrolyzate was filtered to remove the lipase Novozym 435. The lard enzymatic hydrolyzate was molecularly distilled to remove free fatty acids. The molecul...

Embodiment 2

[0033] The product of this embodiment is made from 70g of rice bran oil, 12g of coconut oil and 18g of lard.

[0034] The specific operation steps of the preparation method are as follows:

[0035] (1) Enzyme-catalyzed hydrolysis reaction: Take 70g of rice bran oil, 12g of coconut oil, and 18g of lard, and add 5% (w / w) lipase PPL (enzyme activity: 1.5×10 4 U / g), Novozym 435 (enzyme activity is 1.5×10 4 U / g), Lipozyme TL IM (enzyme activity: 280 U / g), adjust the water content to 3.5% (w / w) with distilled water, mix well, and shake at a temperature of 50 ℃ and a speed of 150 r / min to react to a certain degree. time. The constant temperature shaking reaction time of rice bran oil was 5 h, the constant temperature shaking time of coconut oil was 11 h, and the constant temperature shaking time of lard was 5 h. The coconut oil enzymatic hydrolyzate was filtered to remove the lipase Novozym 435. The lard enzymatic hydrolyzate was molecularly distilled to remove free fatty acids. ...

Embodiment 3

[0040] The product of this embodiment is made from 80g of rice bran oil, 10g of coconut oil and 10g of lard.

[0041] The specific operation steps of the preparation method are as follows:

[0042] (1) Enzyme-catalyzed hydrolysis reaction: take 80g of rice bran oil, 10g of coconut oil, and 10g of lard, and add 6% (w / w) lipase PPL (enzyme activity: 2×10 4 U / g), Novozym 435 (enzyme activity is 2×10 4 U / g), Lipozyme TL IM (enzyme activity: 300U / g), adjust the water content to 4% (w / w) with distilled water, mix well, and react for a certain period of time at a temperature of 55°C and a speed of 200 r / min. . The constant temperature shaking reaction time of rice bran oil was 6 h, the constant temperature shaking time of coconut oil was 12 h, and the constant temperature shaking time of lard oil was 6 h. The coconut oil enzymatic hydrolyzate was filtered to remove the lipase Novozym 435. The lard enzymatic hydrolyzate was molecularly distilled to remove free fatty acids. The mol...

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Abstract

Disclosed is a special dietary rice bran blended oil and a preparation method thereof. The rice bran blended oil is made of the following raw materials in weight percentages: 60%-80% rice bran oil, 10%-15% coconut oil, and 10%-25% lard. The preparation method of the special meal rice bran blending oil comprises the following steps: (1) subjecting rice bran oil, coconut oil and lard to an enzyme-catalyzed hydrolysis reaction; (2) sequentially adding coconut oil enzymolysis solution, Enzyme-catalyzed esterification of lard enzymatic hydrolysis solution; (3) Molecular distillation to remove free fatty acids and monoglycerides. The product of the present invention is rich in structural lipids such as MLM, OPO, and DGA, and is also rich in oryzanol, phytosterols, vitamin E, and phenolic acids. It is especially suitable for special groups such as infants, the elderly, and postoperative patients, and has good stability. Good for long-term storage.

Description

technical field [0001] The invention relates to the technical field of edible oil or fat, in particular to a preparation method of special meal rice bran blended oil. Background technique [0002] Edible oil is an important food that provides heat energy and essential fatty acids for the human body, promotes the absorption of fat-soluble vitamins, and is a necessity for maintaining human health. For a long time, the common edible oils on the market, such as soybean oil, rapeseed oil, peanut oil, rice bran oil, etc., are mostly single edible oils, and the nutritional components are often not balanced enough. In recent years, with the improvement of people's living standards, people have paid more and more attention to the nutritional value of edible oil, and many edible blended oil products have emerged as the times require. Rice bran oil has become one of the main formula oils of many edible blending oil products because of its relatively reasonable fatty acid composition a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/64A23D9/00A23D9/04
CPCA23D9/00A23D9/04
Inventor 吴伟吴晓娟尤翔宇苗向硕林亲录
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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