| 摘要 |
Method of producing highly-stable frying oil, consisting of hydrogenising vegetable oils and animal fats and estrifying them, characterised in that a mix is prepared, containing 20-70 percent liquid oil hydrogenised to melting temperature of 38-50 degrees, preferably rapeseed, soy or cotton oil, 30-80 percent hydrogenised palm oil with a melting temperature higher than softening temperature of natural oil by 1-30 degrees and/or animal fat, this mix then undergoes undirected estrification in such a way that it produces fat with melting temperature of 35-45 degrees, 65-45 percent solid phase content according to Bruker at a temperature of 20 degrees and 35-18 percent at a temperature of 30 degrees and no less than 5 percent at a temperature of 40 degrees, whereby an anti-oxidant is added to the fat after rinsing and drying, preferably buthylohydroxyanisole (BHA) in the amount no greater than 0.1g/kg and a vegetable or animal protein product is also added. 3. Method of producing highly-stable frying oil, consisting of hydrogenising vegetable oils and animal fats and estrifying them, characterised in that a mix is prepared, containing 20-70 percent of liquid oil, preferably rapeseed, soy or cotton oil, 30-80 percent palm oil and/or animal fat, the mix of fats is then hydrogenised to the melting temperature of 40-60 degrees and it undergoes undirected estrification in such a way that it produces fat with melting temperature of 35-45 degrees, 65-45 percent solid phase content according to Bruker at a temperature of 20 degrees and 35-18 percent at a temperature of 30 degrees and no less than 5 percent at a temperature of 40 degrees, whereby an anti-oxidant is added to the fat after rinsing and drying, preferably buthylohydroxyanisole (BHA) in the amount no greater than 0.1g/kg and up to 1 percent vegetable or animal protein product is also added.
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