阅读说明：本技术 一种添加天然抗氧化剂的食用油及其制备方法 (Edible oil added with natural antioxidant and preparation method thereof ) 是由 朱元军 孔凡铭 于新华 徐文柏 师小茜 张彩霞 于 2020-11-25 设计创作，主要内容包括：本发明公开了一种添加天然抗氧化剂的食用油,在所述食用油中添加天然抗氧化物,所述食用油为单品食用植物油或食用植物调和油；所述天然抗氧化物为迷迭香提取物、脂溶性茶多酚和维生素E的混合物,或为脂溶性茶多酚和维生素E的混合物,或为迷迭香提取物、脂溶性茶多酚和竹叶抗氧化物的混合物,或为迷迭香提取物、维生素E和甘草抗氧化物；本发明还公开了一种制备添加天然抗氧化剂的食用油的方法,该方法包括将各单品原料油或各单品原料油按科学比例混合后加入天然抗氧化剂,同时搅拌并加热至40-80℃。本发明的营养健康食用油属于纯天然食用油品,营养、安全、健康,对人体无毒副作用,存放时间长,不易出现变质现象；本添加天然抗氧化剂的食用油的制备方法简单,原料易得,适用批量生产。(The invention discloses edible oil added with a natural antioxidant, wherein the natural antioxidant is added into the edible oil, and the edible oil is single edible vegetable oil or edible vegetable blend oil; the natural antioxidant is a mixture of rosemary extract, fat-soluble tea polyphenol and vitamin E, or a mixture of rosemary extract, fat-soluble tea polyphenol and bamboo leaf antioxidant, or rosemary extract, vitamin E and licorice antioxidant; the invention also discloses a method for preparing edible oil added with natural antioxidant, which comprises the steps of mixing the single raw oil or the single raw oil according to a scientific proportion, adding the natural antioxidant, stirring and heating to 40-80 ℃. The nutritional healthy edible oil belongs to a pure natural edible oil product, is nutritional, safe and healthy, has no toxic or side effect on a human body, is long in storage time, and is not easy to deteriorate; the preparation method of the edible oil added with the natural antioxidant is simple, the raw materials are easy to obtain, and the edible oil is suitable for batch production.)

1. The edible oil added with the natural antioxidant is characterized in that the natural antioxidant is added into the edible oil, and the edible oil is single edible vegetable oil or edible vegetable blend oil; the natural antioxidant is a mixture of rosemary extract, fat-soluble tea polyphenol and vitamin E, or a mixture of rosemary extract, fat-soluble tea polyphenol and bamboo leaf antioxidant, or rosemary extract, vitamin E and licorice antioxidant.

2. The edible oil added with natural antioxidant as claimed in claim 1, wherein the edible oil comprises 100 parts by weight of the natural antioxidant, 0.0005 to 0.07 part by weight of rosemary extract, 0.0005 to 0.04 part by weight of fat-soluble tea polyphenol and 0.0003 to 0.16 part by weight of vitamin E.

3. The edible oil added with natural antioxidant as claimed in claim 1, wherein the edible oil is 100 parts by weight, the natural antioxidant is fat-soluble tea polyphenol 0.0005-0.039 parts by weight and vitamin E0.0005-0.148 parts by weight.

4. The edible oil added with natural antioxidant as claimed in claim 1, wherein the edible oil comprises 100 parts by weight of the natural antioxidant, and the natural antioxidant comprises 0.0005 to 0.066 part by weight of rosemary extract, 0.0005 to 0.036 part by weight of fat-soluble tea polyphenol and 0.0002 to 0.044 part by weight of bamboo leaf antioxidant.

5. The edible oil added with natural antioxidant as claimed in claim 1, wherein the edible oil comprises 100 parts by weight of the natural antioxidant, and the natural antioxidant comprises 0.0005-0.060 parts by weight of rosemary extract, 0.0003-0.098 parts by weight of vitamin E and 0.0002-0.017 parts by weight of licorice antioxidant.

6. The edible oil added with natural antioxidant as claimed in claim 2, wherein the edible vegetable blend oil comprises 45-55 parts by weight of soybean oil, 15-21 parts by weight of peanut oil, 5-18 parts by weight of olive oil, 6-15 parts by weight of camellia oil and 3-7 parts by weight of walnut oil, and 0.0005-0.07 part by weight of rosemary extract, 0.0005-0.04 part by weight of fat-soluble tea polyphenol and 0.0003-0.16 part by weight of vitamin E are added into the edible vegetable blend oil.

7. The edible oil added with natural antioxidants as claimed in claim 3, characterized in that the edible vegetable blend oil comprises 45-55 parts by weight of soybean oil, 15-21 parts by weight of peanut oil, 5-18 parts by weight of olive oil, 6-15 parts by weight of camellia oil and 3-7 parts by weight of walnut oil, and fat-soluble tea polyphenols of 0.0005-0.039 parts and vitamin E of 0.0005-0.148 parts are added into the edible vegetable blend oil.

8. The edible oil added with natural antioxidants as claimed in claim 4, characterized in that the edible vegetable blend oil comprises 45-55 parts by weight of soybean oil, 15-21 parts by weight of peanut oil, 5-18 parts by weight of olive oil, 6-15 parts by weight of camellia oil and 3-7 parts by weight of walnut oil, and rosemary extract 0.0005-0.066 parts by weight, fat-soluble tea polyphenol 0.0005-0.036 parts by weight and bamboo leaf antioxidant 0.0002-0.044 parts by weight are added into the edible vegetable blend oil.

9. The edible oil added with natural antioxidant as claimed in claim 5, wherein the edible vegetable blend oil comprises 45-55 parts by weight of soybean oil, 15-21 parts by weight of peanut oil, 5-18 parts by weight of olive oil, 6-15 parts by weight of camellia oil and 3-7 parts by weight of walnut oil, and 0.0005-0.060 part by weight of rosemary extract, 0.0003-0.098 part by weight of vitamin E and 0.0002-0.017 part by weight of licorice antioxidant are added to the edible vegetable blend oil.

10. The method for preparing the edible oil added with the natural antioxidant according to claim 1, is characterized by comprising the following steps:

(1) uniformly blending soybean oil, peanut oil, olive oil, camellia oil and walnut oil according to a ratio to obtain blend oil;

adding a natural antioxidant into the blend oil obtained in the step (1), heating the blend oil to 40-80 ℃, stirring to melt and uniformly mix the natural antioxidant, and filtering to obtain the edible oil added with the natural antioxidant.

Technical Field

The invention relates to the technical field of edible oil, in particular to edible oil added with a natural antioxidant and a preparation method thereof.

Background

The edible oil is a necessary product for daily life of people, and the edible oil is easily influenced by light, temperature and the like in the process of storage or use, so that the quality index of the edible oil is changed too fast, the quality of the oil is deteriorated, and the health of people is harmed.

At present, in order to ensure the stable quality of the edible oil and reduce the influence of the edible oil on the environment, synthetic antioxidants such as tert-butyl hydroquinone and the like are added in the edible oil market in China to improve the oxidation resistance of the edible oil, but the artificially synthesized antioxidants have certain toxicity and have great harm to human bodies after being eaten for a long time. With the rapid development of the current society, people pursue health and health preservation, so that the development of natural, nutritional and healthy edible oil is a new trend.

Disclosure of Invention

In view of the above, the present invention aims to provide an edible oil added with natural antioxidants, which contains no artificially synthesized antioxidants, has high safety, is healthy, and has good taste; the invention also provides a preparation method of the edible oil added with the natural antioxidant, and the method is simple, easy to operate and suitable for batch production.

In order to achieve the purpose, the invention adopts the following technical scheme:

an edible oil added with a natural antioxidant is added with a natural antioxidant, and the edible oil is single edible vegetable oil or edible vegetable blend oil; the natural antioxidant is a mixture of rosemary extract, fat-soluble tea polyphenol and vitamin E, or a mixture of rosemary extract, fat-soluble tea polyphenol and bamboo leaf antioxidant, or rosemary extract, vitamin E and licorice antioxidant.

Preferably, the edible oil accounts for 100 parts by weight, the natural antioxidant is rosemary extract 0.0005-0.07 part by weight, the fat-soluble tea polyphenol 0.0005-0.04 part by weight and the vitamin E0.0003-0.16 part by weight.

Preferably, the edible oil accounts for 100 parts by weight, the natural antioxidant is fat-soluble tea polyphenol accounts for 0.0005-0.039 part by weight, and the vitamin E accounts for 0.0005-0.148 part by weight.

Preferably, the edible oil accounts for 100 parts by weight, the natural antioxidant is 0.0005-0.066 part by weight of rosemary extract, the fat-soluble tea polyphenol accounts for 0.0005-0.036 part by weight of the natural antioxidant, and the bamboo leaf antioxidant accounts for 0.0002-0.044 part by weight of the natural antioxidant.

Preferably, the edible oil is 100 parts by weight, and the natural antioxidant is rosemary extract 0.0005-0.060 parts by weight, vitamin E0.0003-0.098 parts by weight, and licorice antioxidant 0.0002-0.017 parts by weight.

Preferably, the edible plant blend oil comprises, by weight, 45-55 parts of soybean oil, 15-21 parts of peanut oil, 5-18 parts of olive oil, 6-15 parts of camellia oil and 3-7 parts of walnut oil, and 0.0005-0.07 part of rosemary extract, 0.0005-0.04 part of fat-soluble tea polyphenol and 0.0003-0.16 part of vitamin E are added into the edible plant blend oil.

Preferably, the edible plant blend oil comprises, by weight, 45-55 parts of soybean oil, 15-21 parts of peanut oil, 5-18 parts of olive oil, 6-15 parts of camellia oil and 3-7 parts of walnut oil, and fat-soluble tea polyphenol and vitamin E are added into the edible plant blend oil in an amount of 0.0005-0.039 parts and 0.0005-0.148 parts.

Preferably, the edible plant blend oil comprises, by weight, 45-55 parts of soybean oil, 15-21 parts of peanut oil, 5-18 parts of olive oil, 6-15 parts of camellia oil and 3-7 parts of walnut oil, and 0.0005-0.066 part of rosemary extract, 0.0005-0.036 part of fat-soluble tea polyphenol and 0.0002-0.044 part of bamboo leaf antioxidant are added into the edible plant blend oil.

Preferably, the edible plant blend oil comprises 45-55 parts by weight of soybean oil, 15-21 parts by weight of peanut oil, 5-18 parts by weight of olive oil, 6-15 parts by weight of camellia oil and 3-7 parts by weight of walnut oil, and 0.0005-0.060 part by weight of rosemary extract, 0.0003-0.098 part by weight of vitamin E and 0.0002-0.017 part by weight of licorice antioxidant are added into the edible plant blend oil.

A preparation method of edible oil added with natural antioxidant comprises the following steps:

(1) uniformly blending soybean oil, peanut oil, olive oil, camellia oil and walnut oil according to a ratio to obtain blend oil;

(2) adding a natural antioxidant into the blend oil obtained in the step (1), heating the blend oil to 40-80 ℃, stirring to melt and uniformly mix the natural antioxidant, and filtering to obtain the edible oil added with the natural antioxidant.

The invention has the beneficial effects that:

rosemary extract: the main components of the antioxidant are rosmarinol, carnosol and carnosic acid, which have strong antioxidant activity and belong to high-efficiency natural antioxidants.

Fat-soluble tea polyphenol: is a pure natural antioxidant, has no toxic and side effects, and has the functions of inhibiting bacteria and resisting oxidation.

Vitamin E: has strong antioxidant effect, and can prevent oxidation of fatty compounds, vitamin A, sulfur amino acids and vitamin C.

Bamboo leaf antioxidant: is a natural food antioxidant, and has high-efficiency lipid oxidation resisting, antibacterial, deodorizing, and flavoring effects.

Licorice antioxidant: has the same special smell as licorice, and is light resistant, oxygen resistant and heat resistant.

According to the invention, rosemary extract, fat-soluble tea polyphenol, vitamin E, licorice antioxidant or bamboo leaf antioxidant natural antioxidant are added into the edible oil to replace the traditional artificially synthesized antioxidant, so that various antioxidants are mutually matched and interacted, the antioxidant effect of the edible oil is jointly improved, and meanwhile, the edible oil has the characteristics of sterilization, bacteriostasis, heat resistance and light resistance, the edible oil is prevented from oxidative deterioration, the edible oil is prevented from deteriorating under the irradiation of sunlight, bacteria are inhibited from breeding in the edible oil which is placed for a long time, the edible oil is safer, more nutritious and healthier, the inoxidizability of the edible oil is improved, the storage time of the edible oil is prolonged, and the edible oil is prevented from deteriorating.

The natural antioxidant is added into the edible oil, so that the edible oil is healthier and more nutritious, does not cause damage to consumers who eat the edible oil for a long time, can avoid the oxidation of the edible oil, prolongs the storage time of the edible oil, and ensures the quality of the edible oil. The edible plant blend oil claimed by the invention has more balanced nutrient components; the edible oil contains abundant unsaturated fatty acid, and can neutralize saturated fatty acid contained in meat, egg, and milk taken by people at ordinary times, so as to prevent hypertension, hyperglycemia, hyperlipidemia, and hyperglycemia, and is beneficial to health of people.

Detailed Description

The present invention will be further described with reference to the following examples.

Example 1

An edible oil added with natural antioxidant comprises 55 parts of soybean oil, 21 parts of peanut oil, 15 parts of olive oil, 6 parts of camellia oil, 3 parts of walnut oil, 0.039 part of rosemary extract, 0.025 part of fat-soluble tea polyphenol and 0.099 part of vitamin E.

The preparation method of the edible oil added with the natural antioxidant comprises the following steps:

(1) uniformly blending the soybean oil, the peanut oil, the olive oil, the camellia oil and the walnut oil according to the proportion to obtain blend oil;

(2) adding the rosemary extract and the fat-soluble tea polyphenol natural antioxidant into the blend oil obtained in the step (1) according to the proportion, heating the blend oil to 70 ℃, stirring to melt and uniformly mix the rosemary extract and the fat-soluble tea polyphenol natural antioxidant, and filtering to obtain the edible oil added with the natural antioxidant.

Example 2

An edible oil added with natural antioxidant comprises 53 parts by weight of soybean oil, 21 parts by weight of peanut oil, 10 parts by weight of olive oil, 9 parts by weight of camellia oil, 7 parts by weight of walnut oil, 0.037 part by weight of fat-soluble tea polyphenol and 0.118 part by weight of vitamin E.

The preparation method of the edible oil added with the natural antioxidant comprises the following steps:

(1) uniformly blending the soybean oil, the peanut oil, the olive oil, the camellia oil and the walnut oil according to the proportion to obtain blend oil;

(2) adding the rosemary extract and the vitamin E natural antioxidant into the blend oil obtained in the step (1) according to the proportion, heating the blend oil to 60 ℃, stirring to melt the rosemary extract and the vitamin E natural antioxidant, uniformly mixing, and filtering to obtain the edible oil added with the natural antioxidant.

Example 3

An edible oil added with natural antioxidant comprises 54 parts of soybean oil, 20 parts of peanut oil, 12 parts of olive oil, 8 parts of camellia oil, 6 parts of walnut oil, 0.042 parts of rosemary extract, 0.031 part of fat-soluble tea polyphenol and 0.029 part of bamboo leaf antioxidant by weight.

The preparation method of the edible oil added with the natural antioxidant comprises the following steps:

(1) uniformly blending the soybean oil, the peanut oil, the olive oil, the camellia oil and the walnut oil according to the proportion to obtain blend oil;

(2) adding the rosemary extract, the fat-soluble tea polyphenol and the licorice antioxidant natural antioxidant into the blend oil obtained in the step (1) according to the ratio, heating the blend oil to 75 ℃, stirring to melt and uniformly mix the rosemary extract, the fat-soluble tea polyphenol and the licorice antioxidant natural antioxidant, and filtering to obtain the edible oil added with the natural antioxidant.

Example 4

An edible oil added with natural antioxidant comprises 53 parts of soybean oil, 19 parts of peanut oil, 14 parts of olive oil, 9 parts of camellia oil, 5 parts of walnut oil, 0.040 part of rosemary extract, 0.082 part of vitamin E and 0.012 part of liquorice antioxidant by weight.

The preparation method of the edible oil added with the natural antioxidant comprises the following steps:

(1) uniformly blending the soybean oil, the peanut oil, the olive oil, the camellia oil and the walnut oil according to the proportion to obtain blend oil;

(2) adding the rosemary extract, the vitamin E and the phyllostachys edulis leaf antioxidant natural antioxidant into the blend oil obtained in the step (1) according to the proportion, heating the blend oil to 45 ℃, stirring to melt and uniformly mix the rosemary extract, the vitamin E and the phyllostachys edulis leaf antioxidant natural antioxidant, and filtering to obtain the edible oil added with the natural antioxidant.

Example 5

An edible oil added with natural antioxidant comprises, by weight, 45 parts of soybean oil, 15 parts of peanut oil, 18 parts of olive oil, 15 parts of camellia oil, 7 parts of walnut oil, 0.0005 part of rosemary extract, 0.0003 part of vitamin E and 0.0005 part of fat-soluble tea polyphenol.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 4.

Example 6

An edible oil added with natural antioxidant comprises 55 parts of soybean oil, 21 parts of peanut oil, 5 parts of olive oil, 13 parts of camellia oil, 6 parts of walnut oil, 0.0005 part of rosemary extract, 0.0005 part of fat-soluble tea polyphenol and 0.0002 part of bamboo leaf antioxidant by weight.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 3.

Example 7 an edible oil supplemented with natural antioxidant is prepared by adding 0.0005 part of rosemary extract, 0.0003 part of vitamin E and 0.0002 part of licorice antioxidant to 100 parts of soybean oil.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 3.

Example 8

An edible oil added with natural antioxidant is prepared by adding fat-soluble tea polyphenol 0.0005 part and vitamin E0.0005 part into peanut oil 100 parts.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 3.

Example 9

An edible oil containing natural antioxidant is prepared by adding herba Rosmarini officinalis extract 0.07 part, vitamin E0.16 part and fat-soluble tea polyphenols 0.04 part into edible vegetable blend oil 100 parts.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 4.

Example 10

An edible oil containing natural antioxidant is prepared by adding herba Rosmarini officinalis extract 0.066 parts, fat-soluble tea polyphenols 0.036 parts and folium Bambusae antioxidant 0.044 parts into edible vegetable blend oil 100 parts.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 4.

Example 11

An edible oil containing natural antioxidant is prepared by adding herba Rosmarini officinalis extract 0.060 parts, vitamin E0.098 parts and Glycyrrhrizae radix antioxidant 0.017 parts into edible vegetable blend oil 100 parts.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 4.

Example 12

An edible oil added with natural antioxidant is prepared by adding fat-soluble tea polyphenols 0.039 parts and vitamin E0.148 parts into 100 parts of edible plant blend oil.

The preparation method of the edible oil added with the natural antioxidant is the same as that of the example 4.

The edible oil prepared by the embodiment is fragrant but not greasy in taste, rich in nutrient components, and rich in unsaturated fatty acid, can reduce the incidence of hypertension, hyperglycemia and hyperlipidemia, contains various vitamins required by a human body, and can improve the immunity of the human body; the natural antioxidant can effectively prolong the storage time of the edible oil and prevent the edible oil from going bad and changing the taste. The method for adding natural antioxidant into edible oil to prolong shelf life of edible oil is also suitable for single vegetable oil and other forms of vegetable blend oil, such as single peanut oil, rapeseed oil, corn oil, soybean oil, sesame oil, tea seed oil, peony seed oil, etc.

Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solutions of the present invention by those of ordinary skill in the art should be covered within the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.