PREVENT OXIDATION OF FRYING OILS AND FLAVORS TO THE MANUFACTURE OF SUBSTANCES THAT INCREASE THE EFFECTIVENESS

摘要

PURPOSE: production material prevents frying oil oxidation to be provided to improve the oil for frying and preventing for a long time quick accelerated oxidation in food taste oil. ;CONSTITUTION: production material prevents frying oil from aoxidizing following steps: being slowly added to 20-50wt% nitric acid solutions and minerals and heats the mixture, in vacuum atm under 30-150 degrees Celsius; The speed 50-200rpm of the mixture of agitating and heating; It by the mixture of stirring, is neutralized with NaOH, KOH, ammonia spirit or NaCO3; Insertion neutralized mixture is put into centrifuge, is dehydrated; Mixture after drying and dehydrating 100-200 degrees Celsius 2-3 2 hours; The mixture of the drying of the inorganic bond inflow 100wt% of 10-50wt% is added; Mixture is molded as a kind of shape and is selected from rectangular, spherical, annulus, round or plate; Functional material is added, the dry mixture is more than 24 hours; Dry material is plasticized in 500-1,350 degrees Celsius. ;The 2012 of copyright KIPO submissions