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A technology for blending oil and soybean oil, used in food science, edible oil/fat, application, etc.
Inactive Publication Date: 2009-09-02
邹平三星油脂工业有限公司
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[0015] It can be seen from the above tables that for edible oils, although various oil products have their own characteristics, no single oil product can achieve the level of balanced nutrition. The proportion of linolenic acid is often more than 20 times. Therefore, in order to prevent diseases and chronic diseases, not only the amount of intake should be paid attention to when using edible oil, but also the proportion and composition of fatty acids should be paid attention to
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Embodiment 1
[0028] 105 parts of corn oil, 15 parts of soybean oil, 13 parts of peanut oil, 9.5 parts of sunflower oil, 7.6 parts of rice bran oil, 3 parts of safflower oil, 4.5 parts of perilla oil, 8.9 parts of linseed oil, 8.5 parts of walnut oil, wheat Germ oil 7 parts, tea seed oil 10.4 parts, evening primrose oil 2.1 parts, vitamin E 0.025 parts.
[0029] Preparation method: add each component into the blending tank according to a certain weight ratio, start stirring after adding, make the speed reach 80-120r / min, fill the tank with an appropriate amount of nitrogen while stirring, and after 10-30 minutes Stop stirring, keep at room temperature for 24 hours, then fill to obtain the finished product.
[0030] In the following examples, the preparation method is the same as Example 1, so only the weight and number ratio of each component is listed in the following examples.
Embodiment 2
[0032] 12 parts of corn oil, 13.5 parts of soybean oil, 11 parts of peanut oil, 8.5 parts of sunflower oil, 8.5 parts of rice bran oil, 3.5 parts of safflower oil, 3.7 parts of perilla oil, 8.3 parts of linseed oil, 9.0 parts of walnut oil, wheat Germ oil 8 parts, tea seed oil 11 parts, evening primrose oil 3.0 parts, vitamin E 0.03 parts.
Embodiment 3
[0034] 12.5 parts of corn oil, 13 parts of soybean oil, 11.5 parts of peanut oil, 8.0 parts of sunflower oil, 8.0 parts of rice bran oil, 3.8 parts of safflower oil, 4.0 parts of perilla oil, 8.0 parts of linseed oil, 9.3 parts of walnut oil, wheat Germ oil 7.8 parts, tea seed oil 11.5 parts, evening primrose oil 2.6 parts, vitamin E 0.02 parts.
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Abstract
The invention belongs to the field of edible oil products and in particular relates to plant blend oil with balanced nutrition and a method for preparing the same. The technical proposal comprises: the plant blend oil comprises the following compositions in portion by weight: 7.5 to 23 weight portions of maize oil, 8.6 to 20.7 weight portions of soybean oil, 7.7 to 21.8 weight portions of peanut oil, 7.5 to 19.7 weight portions of sunflower seed oil, 6.5 to 18.8 weight portions of rice bran oil, 2.1 to 15.6 weight portions of perilla oil, 2 to 13.5 weight portions of safflower seed oil, 4.9 to 12 weight portions of flaxseed oil, 5.2 to 12 weight portions of walnut oil , 2 to 11.5 weight portions of wheat germ oil, 6.5 to 15 weight portions of tea seed oil and 0.2 to 8 weight portions of evening primrose oil. The invention also provides the method for preparing the plant blend oil; and the blend oil highlights reasonableness of the proportional composition of various unsaturated fatty acids, namely the ratio of oleic acid to linoleic acid to linolenic acid is 5:4:1 and also highlights the trophic function of a product.
Description
technical field [0001] The invention belongs to the field of edible oil products, and in particular relates to a nutritionally balanced vegetable blend oil and a preparation method thereof. Background technique [0002] The main nutritional component in edible oil is triglyceride, which accounts for more than 98% of edible oil. Triglycerides are composed of glycerol (10%) and fatty acids (90%), so if you pay attention to the nutrition of vegetable oil, you should pay attention to the nutrition of fat and fatty acids. Fatty acids are divided into saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids according to the number of double bonds in the carbon chain. There are two kinds of polyunsaturated fatty acids essential to the human body. They are linoleic acid and linolenic acid, which cannot be synthesized by the human body and must be ingested from food. Polyunsaturated fatty acids are divided into two series, omega-6 and omega-3, according to...
Claims
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