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Edible camellia oil blend oil and method for producing the same

A technology for blending oil and camellia oil, applied in the fields of edible oil/fat, application, food science, etc., to achieve the effect of wide source, reasonable price and cost, and high promotion value

Inactive Publication Date: 2011-01-19
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to provide a new edible camellia oil blending oil, while solving the problem that the ratio of three fatty acids and the ratio of omega-6 to omega-3 in polyunsaturated fatty acids is 4~6:1

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose tea oil, rapeseed oil and peanut oil as raw materials, use gas chromatography-mass spectrometry to measure the fatty acid composition of the three raw material oils, and calculate the proportion of various raw material oils in the blended oil, according to the ratio of tea oil, rapeseed oil and peanut oil The mass percentages 54.34%, 43.48%, and 2.18% are accurately weighed, placed in a container to mix and stir until uniform, and then tea oil blended oil is obtained, and its saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid is 1: 5.32: 1.44, ω-6:ω-3 in polyunsaturated fatty acids = 4.28:1.

Embodiment 2

[0024] Choose tea oil, rapeseed oil, soybean oil, and peanut oil as raw materials, use gas chromatography-mass spectrometry to measure the fatty acid composition of the four raw material oils, and calculate the proportion of various raw material oils in the blended oil. The mass percentages 45.5%, 45.5%, 4.5%, 4.5% of soybean oil, peanut oil are accurately weighed, placed in a container and mixed, stirred, until evenly obtained tea oil blended oil, its saturated fatty acid: monounsaturated fatty acid: The ratio of polyunsaturated fatty acids is 1:4.9:1.6, and among polyunsaturated fatty acids, ω-6:ω-3=4.83:1.

Embodiment 3

[0026] Tea oil, rapeseed oil, peanut oil, and roselle seed oil were selected as raw materials, and the fatty acid composition of the four raw material oils was measured by gas chromatography-mass spectrometry, and the proportions of various raw material oils in the blended oil were calculated. The mass percentages of seed oil, peanut oil, and roselle seed oil are 70%, 28%, 1%, and 1%, and they are accurately weighed, mixed and stirred in a container until uniform, and the nutritional and health tea oil blend oil is obtained, and its saturated fatty acid : monounsaturated fatty acid: polyunsaturated fatty acid is 1: 5.3: 1.1, in polyunsaturated fatty acid ω-6: ω-3 = 6: 1.

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Abstract

The invention discloses an edible tea oil blend oil, which comprises 40-70 percent of refined tea oil, 25- 45.5 percent of rapeseed oil, 1-10 percent of peanut oil, 0-10 percent of soybean oil and 0-10 percent roselle seed oil. According to the difference of the species and quantity of fatty acid which is contained in different natural edible vegetable oil, the invention uses dietary fatty acid balance of human bodies as a principle to combine the tea oil, the rapeseed oil, the soybean oil, the peanut oil, the roselle seed oil or other vegetable oil according to a certain proportion, the composition of the fatty acid is changed through scientific allocation, and thereby meeting the needs of different people. The fatty acid of the edible tea oil blend oil forms a best proportion which is that saturated fatty acids: unsaturated fatty acids : polyunsaturated fatty acids is 1:6:1, thereby achieving the demands of the polyunsaturated fatty acid, which is omega-6: omega-3=4-6:1, according with dietary fatty acid principle of the human bodies, becoming a nutritional blend oil which is capable of specifically regulating and improving the physiological and pathological of the human bodies,and meeting the health demands of the human bodies.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a health-care edible blending oil and a preparation method thereof. Background technique [0002] Camellia oil is obtained from the seeds of Camellia oleifera. It does not contain aflatoxin, erucic acid, gossypol and other harmful substances. It is rich in natural VA, VD, VE, VK, carotene, tea polyphenols, squal It has the functions of enhancing the elasticity and toughness of blood vessels, delaying atherosclerosis, increasing gastrointestinal absorption, promoting the secretion of endocrine gland hormones, preventing the decline of nerve function, and improving human immunity. [0003] my country's dietary fat mainly comes from edible oils and fats, and there are three types of fatty acid oils in natural oils, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). The content of monounsaturated fatty acid in camellia o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
Inventor 吴雪辉黄永芳龙肇杨贵恒
Owner SOUTH CHINA AGRI UNIV
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