CN101530137A - Novel edible oil for rice and method for preparing same - Google Patents
Novel edible oil for rice and method for preparing same Download PDFInfo
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- CN101530137A CN101530137A CN200810084998A CN200810084998A CN101530137A CN 101530137 A CN101530137 A CN 101530137A CN 200810084998 A CN200810084998 A CN 200810084998A CN 200810084998 A CN200810084998 A CN 200810084998A CN 101530137 A CN101530137 A CN 101530137A
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Abstract
The invention relates to a novel edible oil for rice and a method for preparing same. The existing edible oil is mainly used for cooking and has single application; the saturated fatty acid of the existing edible oil is mainly the saturated fatty acid with a long carbon chain; the fatty acid with the long carbon chain is easy to be stored in human body and is digested and absorbed slowly. The method replaces the saturated fatty acid with the long carbon chain with the middle carbon chain saturated fatty acid: octyl and decyl glycerate; sodium lauroyl lactylate and/or sodium stearoyl-2-lactylate oleic acid are added simultaneously and taken as starch modifier; liquid fatty acid monoglyceride and modified phosphatide are added and taken as emulsifier; lecithin and fat-soluble vitamin are added and taken as nutritional agent; and the edible oil is characterized in that the edible oil also contains octyl and decyl glycerate. The method prepares the novel edible oil which is used for cooking staple food rice. The edible oil and the method have the beneficial effects of quick absorption, rich nutrition and excellently improving the quality of the staple food.
Description
Technical field
The present invention relates to a kind of novel edible oil for rice and preparation method thereof.
Background technology
Along with the raising of people's living standard, the quality of food, mouthfeel etc. are required also to improve thereupon.
In daily life, edible oil is mainly used to the usefulness of cooking.Also be not used at present the special-purpose edible oil of cooking rice.
The composition of aliphatic acid is formed by the optimal proportion of absorption of human body in the edible oil according to the rules, and saturated fatty acid: monounsaturated fatty acids: polyunsaturated fatty acid is 1:1:1, and saturated fatty acid wherein generally all is long carbon chain fatty acid.But long carbochain saturated fatty acid absorption of human body speed is slow, stores in vivo easily, is unfavorable for fat-reducing.
Existing edible oil is all water insoluble, when preparation rice food and/or wheaten food, disperse inhomogeneous, the food quality instability of preparing.
The deficiency of narrating in order to remedy in the above-mentioned background, need to produce a kind of can be by the excellent performance that is used for cooking rice of human body fast Absorption, take into account nutrition simultaneously, improve the rice quality, can improve mouthfeel again, increase the edible oil for rice of sense of food effect.
Summary of the invention
To the objective of the invention is that a kind of nutritious, infiltration rate is fast in order providing, good stability, to improve rice and cook quality, can improve mouthfeel, increase novel edible oil for rice of sense of food and preparation method thereof.
The technical scheme that realizes above-mentioned purpose is:
A kind of novel edible oil for rice contains edible oil, the liquid mono fatty acid glyceride, and modified phospholipid, lecithin, liposoluble vitamin is characterized by and also contains Glycerin, mixed triester with caprylic acid capric acid, 2-Lauroyloxypropionic acid sodium and/or oleic acid acyl lactylate.
A kind of weight ratio prescription of novel edible oil for rice is: 600-700 parts of edible oils, 80-130 parts of Glycerin, mixed triester with caprylic acid capric acid, 50-120 parts of liquid mono fatty acid glycerides, 2-Lauroyloxypropionic acid sodium and/or 30-100 parts of oleic acid acyl lactylates, 50-130 parts of modified phospholipids.
Also contain 40-80 parts in lecithin in the weight ratio prescription of described novel edible oil for rice.
Also contain vitamin E/VD1-2 part in the weight ratio prescription of described novel edible oil for rice.
The preferred weight ratio prescription of a kind of novel edible oil for rice is: 680 parts of edible oils, 120 parts of Glycerin, mixed triester with caprylic acid capric acid, 80 parts of liquid mono fatty acid glycerides, 2-Lauroyloxypropionic acid sodium and/or 30 parts of oleic acid acyl lactylates, 48 parts of modified phospholipids, 40 parts in lecithin, vitamin E2 part.
Liquid mono fatty acid glyceride in the above-mentioned prescription is: glyceryl monooleate and/or glyceryl monolaurate, edible oil are one or more in the salad oils such as soybean oil, rice bran oil, sunflower oil, peanut oil, coconut oil, corn oil, olive oil, ready-mixed oil.
The preferred weight ratio prescription of a kind of novel edible oil for rice is: 450 parts of rice bran oils, 230 parts of sunflower oils, 120 parts of Glycerin, mixed triester with caprylic acid capric acid, 80 parts of glyceryl monooleates, 30 parts of oleic acid acyl lactylates, 48 parts of modified phospholipids, 40 parts in lecithin, liposoluble vitamin E2 part.
Also contain flavoring essence in the above-mentioned prescription.
The preparation method of a kind of novel edible oil for rice of the present invention is: add each component by prescription, 30-40 ℃ of heating and melting, stirred 20-40 minutes, promptly get transparent liquid edible oil.
Saturated aliphatic acid in a kind of novel edible oil for rice of the present invention: monounsaturated fatty acids: polyunsaturated fatty acid is about 0.4:1: 1, meet state specified standards.
Using method: when making rice, the novel edible oil of the present invention is dissolved in the water of making rice, directly addition is 0.5%-2% of a rice food weight.
The present invention is a transparency liquid, is emulsion form in water, can be dispersed in the water.
Glycerin, mixed triester with caprylic acid capric acid is middle carbon chain fatty acid glyceride, can very fast absorption in human body, and be converted into heat energy and be absorbed by the body.In food, also has the effect of preservation and antisepsis.Characteristics are: absorption is rapid, metabolism is fast, does not have to accumulate in human body, can reduce cholesterol, and oiliness is low, viscosity is low, can reduce fatty accumulation, helps fat-reducing, good stability and non-oxidizability is arranged, and have antitumaous effect.
2-Lauroyloxypropionic acid sodium and oleic acid acyl lactylate are mainly used in the improvement of starch, strengthen the complexing to starch, prevent age of starch, bring back to life, dignified, reduce the crystallization degree of starch molecule, thereby improve the quality of staple food, as improving toughness, the elasticity of rice.Also be the good food emulsifying agent of a kind of hydrophily simultaneously.
Modified phospholipid is a kind of fat-soluble food emulsifying agent, also is a kind of nutritional agents.
The liquid mono fatty acid glyceride is a kind of fat-soluble food emulsifier, also is that a kind of and starch can the fine modifying agents that combines.
Lecithin is the lipid product with multiple nutrients health care, the life nutrient that is considered to human body, being indispensable nutritional labeling in the human diet, is the liposome of human body, and human body is had various health-care, be to constitute cyto-architectural composition, can strengthen the effect of nerve fiber, assist and promote digestion, absorption and the utilization of food, it can effectively stop fat rancidity in food and the alimentary canal, build up health and energy, improve the function of heart and brain.Lecithin plays emulsifying agent and nutritional agents in the present invention.
Product of the present invention both can be used as the edible rice oil of cooking rice, and the edible oil and fat that also can be used as wheaten food (as: dumpling wrapper, moon cake wrapper, instant noodles etc.) use.Use this product to have edible oil and emulsifying agent and the lubricated multi-functional of light in these wheaten food, the quality that improves product is not easy volatilization etc. as: smooth surface, glossy, flexible, oil-tight, moisture content good effect.
The existing used edible oil of domestic instant noodles mostly is a palm oil, and palm oil all is the higher solid oil of fusing point at normal temperatures mostly, even liquid oils also has been into solid when it is cold.Add rice oil if use instead or prepare, the instant noodles better quality of preparing, nutritive value is also high.
The present invention has following beneficial effect:
1, having opened up new field for the use of edible oil, also is a kind of development trend of grease deep processed product.
2, saturated fatty acid is selected middle carbon chain fatty acid for use, not only can not stored the effect that also have preservation and antisepsis simultaneously, extends the shelf life by the human body fast Absorption in vivo.
3, contain necessary aliphatic acid of human body and multiple nutritional components, as liposoluble vitamin, lecithin, modified phospholipid etc.
4, improve the quality of rice: 2-Lauroyloxypropionic acid sodium and oleic acid acyl lactylate and mono fatty acid glyceride can strengthen the complexing to starch, prevent age of starch, bring back to life, dignified, reduce the crystallization degree of starch molecule, the rice that boils with the present invention, can reach the rice non-stick pan that boils, the grain grain separates, and the grain grain is glossy, flexible, well good perfume (or spice) is nice again.
5, prescription of the present invention, technological design advantages of simple, excellent performance, good stability.
The specific embodiment
Now with specific embodiment technical scheme is described, the consumption of following examples prescription is weight ratio.Following examples only are the more representational examples of the present invention, but are not limited to following embodiment.The example of other distortion that those skilled in the art can directly derive or derive from content disclosed by the invention is used for a meter edible oil, all belongs to protection scope of the present invention.Edible oil in the present embodiment is by freezing processing, removes the refining salad oil of hard fat.
Embodiment 1 edible oil for rice
Prescription: 450 parts of rice bran oils
230 parts of sunflower oils
120 parts of Glycerin, mixed triester with caprylic acid capric acid
30 parts of oleic acid acyl lactylates
80 parts of glyceryl monooleates
48 parts of modified phospholipids
40 parts in lecithin
2 parts of vitamin Es
Rice essence is an amount of
Preparation method: add rice bran oil, sunflower oil, Glycerin, mixed triester with caprylic acid capric acid, oleic acid acyl lactylate, glyceryl monooleate, modified phospholipid, lecithin, vitamin E, rice essence by prescription, 30 ℃ of heating and melting, stirred 20 minutes, and promptly got transparent liquid edible oil.
Using method: when cooking rice, the novel edible oil for preparing is dissolved in the water of making rice, addition is 1% of a rice consumption.
The cooked rice grains grain that cooks out separately, glossy, flexible, perfect colourm smell and taste be good.
Embodiment 2 edible oil for rice
Prescription: 449 parts of peanut oil
250 parts of soybean oils
80 parts of Glycerin, mixed triester with caprylic acid capric acid
80 parts of oleic acid acyl lactylates
50 parts of glyceryl monooleates
50 parts of modified phospholipids
40 parts in lecithin
1 part of vitamin E
Rice essence is an amount of
Preparation method: add peanut oil, soybean oil, Glycerin, mixed triester with caprylic acid capric acid, oleic acid acyl lactylate, glyceryl monolaurate, glyceryl monooleate, modified phospholipid, lecithin, vitamin E, rice essence by prescription, 30～40 ℃ of heating and melting, stirred 30 minutes, and promptly got transparent liquid edible oil.
Using method: when cooking rice, the novel edible oil for preparing is dissolved in the water of making rice, addition is 1～1.5% of a rice consumption.
The cooked rice grains grain that cooks out separately, glossy, flexible, perfect colourm smell and taste be good.
Embodiment 3 edible oil for rice
Prescription: 70 parts of peanut oil
80 parts in olive oil
170 parts of rice bran oils
330 parts of corn oils
30 parts of coconut oil
130 parts of Glycerin, mixed triester with caprylic acid capric acid
35 parts in 2-Lauroyloxypropionic acid sodium
73 parts of glyceryl monooleates
80 parts of modified phospholipids
1 part of vitamin D
1 part of vitamin E
Rice essence is an amount of
Preparation method: add peanut oil, olive oil, rice bran oil, corn oil, coconut oil, Glycerin, mixed triester with caprylic acid capric acid, 2-Lauroyloxypropionic acid sodium, glyceryl monooleate, modified phospholipid, lecithin, vitamin D, rice essence by prescription, 30～40 ℃ of heating and melting, stirred 40 minutes, and promptly got transparent liquid edible oil.
Using method: when cooking rice, the novel edible oil for preparing is dissolved in the water of making rice, addition is 1～1.5% of a rice consumption.
The cooked rice grains grain that cooks out separately, glossy, flexible, perfect colourm smell and taste be good.
Embodiment 4 edible oil for rice
Prescription: 300 parts of rice bran oils
200 parts of peanut oil
100 parts of sunflower oils
130 parts of Glycerin, mixed triester with caprylic acid capric acid
60 parts of oleic acid acyl lactylates
78.5 parts of glyceryl monooleates
50 parts of modified phospholipids
80 parts in lecithin
1 part of vitamin E
0.5 part of vitamin D
Rice essence is an amount of
Preparation method: add ready-mixed oil, olive oil, Glycerin, mixed triester with caprylic acid capric acid, 2-Lauroyloxypropionic acid sodium, glyceryl monolaurate, modified phospholipid, lecithin, vitamin K, rice essence by prescription, 35 ℃ of heating and melting, stirred 25 minutes, and promptly got transparent liquid edible oil.
Using method: when cooking rice, the novel edible oil for preparing is dissolved in the water of making rice, addition is 1～1.5% of a rice consumption.
The cooked rice grains grain that cooks out separately, glossy, flexible, perfect colourm smell and taste be good.
Embodiment 5 edible oil for rice
Prescription: 650 parts of ready-mixed oils
130 parts of Glycerin, mixed triester with caprylic acid capric acid
48 parts of oleic acid acyl lactylates
60 parts of glyceryl monooleates
20 parts of glyceryl monolaurates
50 parts of modified phospholipids
40 parts in lecithin
2 parts of vitamin Es
Rice essence is an amount of
Preparation method: add rice bran oil, sunflower oil, Glycerin, mixed triester with caprylic acid capric acid, oleic acid acyl lactylate, glyceryl monooleate, modified phospholipid, lecithin, vitamin A, rice essence by prescription, 30 ℃ of heating and melting, stirred 30 minutes, and promptly got transparent liquid edible oil.
Using method: when cooking rice, the novel edible oil for preparing is dissolved in the water of making rice, addition is 1～1.5% of a rice consumption.
The cooked rice grains grain that cooks out separately, glossy, flexible, perfect colourm smell and taste be good.
Embodiment 6 dumpling wrapper edible oils
Press the prescription of embodiment 5, remove lecithin, vitamin A, rice essence composition, increase oleic acid acyl lactylate, glyceryl monooleate composition, promptly press example and produce the dumpling wrapper edible oil.
Prescription: 650 parts of ready-mixed oils
130 parts of Glycerin, mixed triester with caprylic acid capric acid
70 parts of oleic acid acyl lactylates
80 parts of glyceryl monooleates
70 parts of modified phospholipids
Preparation method: add ready-mixed oil, Glycerin, mixed triester with caprylic acid capric acid, oleic acid acyl lactylate, glyceryl monooleate, modified phospholipid by prescription,, stirred 40 minutes, promptly get transparent liquid edible oil 40 ℃ of heating and melting.
Using method: when making dumpling wrapper, the novel edible oil for preparing is dissolved in the water of making dumpling wrapper, addition is 1～2% of a flour consumption.
The dumpling wrapper of producing boils for a long time and does not stick with paste, and flexible is glossy.
Embodiment 7 moon cake wrapper edible oils
Press the prescription of embodiment 5, remove lecithin, vitamin A, rice essence composition, reduce the grease composition, increase 2-Lauroyloxypropionic acid sodium composition, increase the glyceryl monooleate composition, promptly press example and produce the moon cake wrapper edible oil.
Prescription: 600 parts of ready-mixed oils
120 parts of Glycerin, mixed triester with caprylic acid capric acid
70 parts of oleic acid acyl lactylates
30 parts in 2-Lauroyloxypropionic acid sodium
120 parts of glyceryl monooleates
60 parts of modified phospholipids
Preparation method: add ready-mixed oil, Glycerin, mixed triester with caprylic acid capric acid, 2-Lauroyloxypropionic acid sodium, oleic acid acyl lactylate, glyceryl monooleate, modified phospholipid by prescription,, stirred 40 minutes, promptly get transparent liquid edible oil 40 ℃ of heating and melting.
Using method: when making moon cake wrapper, this edible oil is dissolved in other edible oil of making moon cake wrapper, is used to make moon cake wrapper, addition is for using 5～10% of edible oil total amount.
The moon cake smooth surface of producing, flexible, oil-tight, good effect such as moisture content is not easy to volatilize.
Embodiment 8 instant noodles edible oils
Press the prescription of embodiment 4, remove lecithin, essence, vitamin composition, increase the modified phospholipid consumption, promptly by following formulated instant noodles edible oil.Edible oil partly also available ready-mixed oil is prepared.
Prescription: 300 parts of rice bran oils
200 parts of peanut oil
150 parts of sunflower oils
100 parts of Glycerin, mixed triester with caprylic acid capric acid
40 parts in 2-Lauroyloxypropionic acid sodium
80 parts of glyceryl monooleates
130 parts of modified phospholipids
Preparation method: add rice bran oil, peanut oil, sunflower oil, Glycerin, mixed triester with caprylic acid capric acid, 2-Lauroyloxypropionic acid sodium, glyceryl monooleate, modified phospholipid by prescription,, stirred 30 minutes, promptly get transparent liquid edible oil 35 ℃ of heating and melting.
Using method: when making fried instant noodles, the novel edible oil of preparation is dissolved into removes easy to make frying oils in the frying oils, addition is 5～10% of a frying oils.
The instant noodles made from this edible oil have strengthened the toughness and the elasticity of face, reduce fall bar and disconnected bar, improve the glossiness of face, make the complexion pool good, nutritious.
Claims (10)
1, a kind of novel edible oil for rice contains edible oil, the liquid mono fatty acid glyceride, and modified phospholipid, lecithin, liposoluble vitamin is characterized by and also contains Glycerin, mixed triester with caprylic acid capric acid, 2-Lauroyloxypropionic acid sodium and/or oleic acid acyl lactylate.
2, novel edible oil for rice according to claim 1 is characterized by its weight ratio prescription and is: 600-700 parts of edible oils, 80-130 parts of Glycerin, mixed triester with caprylic acid capric acid, 50-120 parts of liquid mono fatty acid glycerides, 2-Lauroyloxypropionic acid sodium and/or 30-100 parts of oleic acid acyl lactylates, 50-130 parts of modified phospholipids.
3, novel edible oil for rice according to claim 2 is characterized by its weight ratio prescription and also contains 40-80 parts in lecithin.
4, novel edible oil for rice according to claim 2 is characterized by and also contains vitamin E/VD1-2 part in its weight ratio prescription.
5, novel edible oil for rice according to claim 1 is characterized by its weight ratio prescription and is: 680 parts of edible oils, 120 parts of Glycerin, mixed triester with caprylic acid capric acid, 80 parts of liquid mono fatty acid glycerides, 2-Lauroyloxypropionic acid sodium and/or 30 parts of oleic acid acyl lactylates, 48 parts of modified phospholipids, 40 parts in lecithin, vitamin E2 part.
6, novel edible oil for rice according to claim 1, it is characterized by described liquid mono fatty acid glyceride is: glyceryl monooleate and/or glyceryl monolaurate, edible oil are one or more in the salad oils such as soybean oil, rice bran oil, sunflower oil, peanut oil, coconut oil, corn oil, olive oil, ready-mixed oil.
7, novel edible oil for rice according to claim 6, it is characterized by its weight ratio prescription is: 450 parts of rice bran oils, 230 parts of sunflower oils, 120 parts of Glycerin, mixed triester with caprylic acid capric acid, 80 parts of glyceryl monooleates, 30 parts of oleic acid acyl lactylates, 48 parts of modified phospholipids, 40 parts in lecithin, liposoluble vitamin E2 part.
8, novel edible oil for rice according to claim 1 is characterized by and also contains edible rice essence in the prescription.
9, novel edible oil for rice according to claim 1, its preparation method is: add each component by prescription, 30-40 ℃ of heating and melting, stirred 20-40 minutes, promptly get transparent liquid edible oil.
10, novel edible oil for rice according to claim 1 is characterized by and can also use when preparation dumpling wrapper or moon cake wrapper or instant noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810084998A CN101530137A (en) | 2008-03-12 | 2008-03-12 | Novel edible oil for rice and method for preparing same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810084998A CN101530137A (en) | 2008-03-12 | 2008-03-12 | Novel edible oil for rice and method for preparing same |
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| Publication Number | Publication Date |
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| CN101530137A true CN101530137A (en) | 2009-09-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810084998A Pending CN101530137A (en) | 2008-03-12 | 2008-03-12 | Novel edible oil for rice and method for preparing same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150857A (en) * | 2009-12-07 | 2011-08-17 | 花王株式会社 | Oil-and-fat composition |
| CN103146474A (en) * | 2013-03-28 | 2013-06-12 | 天津市春晖生物科技有限公司 | Method for preparing anise resin and seasoning oil thereof |
| WO2013083066A1 (en) * | 2011-12-09 | 2013-06-13 | Zhou Jiyuan | Phospholipid-containing edible oil, and preparation method thereof |
| CN106720460A (en) * | 2015-11-25 | 2017-05-31 | 杭州宏盛粮油贸易有限公司 | Edible oil |
-
2008
- 2008-03-12 CN CN200810084998A patent/CN101530137A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150857A (en) * | 2009-12-07 | 2011-08-17 | 花王株式会社 | Oil-and-fat composition |
| US8551552B2 (en) | 2009-12-07 | 2013-10-08 | Kao Corporation | Oil or fat composition |
| WO2013083066A1 (en) * | 2011-12-09 | 2013-06-13 | Zhou Jiyuan | Phospholipid-containing edible oil, and preparation method thereof |
| CN103146474A (en) * | 2013-03-28 | 2013-06-12 | 天津市春晖生物科技有限公司 | Method for preparing anise resin and seasoning oil thereof |
| CN106720460A (en) * | 2015-11-25 | 2017-05-31 | 杭州宏盛粮油贸易有限公司 | Edible oil |
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Open date: 20090916 |