Corn oil containing acer truncatum seed oil

The invention discloses a production method of low-calorie edible grease. The method includes subjecting a certain amount of a raw material vegetable oil rich in stearic acid, short-chain aliphatic acid, a catalyst and a promoter to transesterification under microwave heating conditions, and subjecting reaction products to distillation, filtration, washing with water, and drying to obtain the low-calorie edible grease. The method has advantages of simple and safe operation, short reaction time, high product yield and high selectivity.

Production method of low-calorie edible grease

The invention discloses low-calorie edible oil and a preparation method thereof. The preparation method of the low-calorie edible oil comprises the following steps: S1, weighing 40-80 parts by weight of edible oil and 30-80 parts by weight of glyceryl triacetate, putting into an ester exchange kettle, and uniformly mixing, wherein the temperature is controlled at 150-165 DEG C, and the time is controlled at 45-75 minutes; S2, adding a reaction promoter into the ester exchange kettle, and reacting for 40-60 minutes; S3, stopping the reaction to obtain a low-calorie edible oil crude product; and S4, adding a low-concentration ethanol solution into the low-calorie edible oil crude product obtained in the step S3, uniformly mixing, extracting, sequentially adding ethanol solutions with higher concentrations, extracting for multiple times, distilling, and drying to obtain the low-calorie edible oil. According to the invention, the low-calorie edible oil is low in impurity content, low in calorie and favorable in taste and mouthfeel, and has no physiological side effect; and the preparation method is simple and low in cost.

Low-calorie edible oil and preparation method thereof

The present invention addresses the problem of developing an oil/fat coating composition that is suitable for coating, hardly gives rise to cracks during distribution and storage, and has an excellent texture and ability to melt in the mouth. Provided is an oil/fat coating composition in which the oil/fat contains an oil/fat A in a proportion of 0.1-60 mass%, and the total content (L2U+LU2) of L2U and LU2 constitutes at least 10 mass% of the oil/fat. The oil/fat A contains L2M and LM2, and the total content (L2M+LM2) of L2M and LM2 constitutes at least 50 mass%.

Oil/fat coating composition

The invention discloses a production method for manufacturing low-calorie and healthcare edible oil by rice bran oil, belonging to the technical field of oil modification. The low-calorie and healthcare edible oil comprises the components of long-chain fatty acid triglyceride and short-chain fatty acid triglyceride, wherein the long chain is the rice bran oil, and the short chain is acetic acid and butyric acid; the physiological calorie of triglyceride is 3.9 to 6.2 kilocalorie per gram, and most preferably 4.3 kilocalorie per gram, and is close to that of protein; triglyceride can be used for processing low-calorie cooking oil, salad oil, margarine and high-stability low-calorie vegetable shortening. The key technology is a paired composite catalyst.

Production method for preparing low-calorie and healthcare edible oil by rice bran oil

The invention discloses a low-calorie edible plant oil and a preparation method thereof. According to the invention, the saponification value of the oil is between 250mg/g and 400mg/g; and compared with the traditional oil, the calorie of the plant oil disclosed by the invention is reduced by 2%-50%. The preparation method of the low-calorie edible plant oil comprises the following steps: weighing 40%-70% of edible oil; and adding 30%-60% of triacetin in the edible oil and then evenly mixing, and heating to obtain a mixture; adding a reaction accelerating agent monoglyceride and catalyst sodium alcoholate into the mixture for ester exchange reaction; after the reaction is finished, washing, distilling and filtering to obtain the low-calorie edible plant oil. The plant oil comprises all of the edible oils, such as common plant oils, such as soybean oil, colza oil, peanut oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, tea seed oil, linseed oil, walnut oil, rice bran oil, acer truncatum oil and corn germ oil, or oil obtained by mixing the common plant oils in a proportion. By eating the low-calorie edible plant oil disclosed by the invention, the calorie intake amount of people can be effectively reduced, thereby reducing the probability of fat and reducing the generation of cardiovascular and cerebrovascular diseases.

Low-calorie edible plant oil and preparation method thereof

The invention discloses a low-calorie edible vegetable oil preparation method which adopts a chemical ester exchange technology, wherein a reaction accelerator is introduced to the method. Compared with that of the conventional oil, the calorie of the product of low-calorie edible vegetable oil is reduced by 2%-50%. The preparation method of the low-calorie edible vegetable oil comprises the steps of: weighing 40%-70% of edible oil, adding 30%-60% of glyceryl triacetate to the edible oil, uniformly mixing, adding an emulsifier and a catalyst to the mixture according to the mass percent of the emulsifier accounting for 1%-10% relative to the edible oil and the mass percent of the catalyst accounting for 0.1%-2.0% relative to the edible oil, uniformly mixing for 10-60min at the temperature of 140-200 DEG C to obtain a mixture, carrying out reduced pressure distillation on the mixture for 10 min-120, and then, filtering and rinsing so as to obtain the low-calorie edible vegetable oil. According to the low-calorie edible vegetable oil preparation method, the technology is simple, the yield is high, the calorie of the low-calorie edible vegetable oil is 2%-50% lower than that of the conventional oil, and the low-calorie edible vegetable oil is a healthy oil product.

Yuxia Tian

Papers

Low-calorie edible plant oil and preparation method thereof

Low-calorie edible vegetable oil preparation technology