Spirulina nutritional oil

A technology of spirulina and nutrient oil, which is applied in the field of edible oil, can solve problems such as lack, excessive foam, and uneven nutrition, and achieve the effect of enhancing foam retention and strong heat and acid resistance

Inactive Publication Date: 2010-01-20
哈尔滨市海东螺旋藻科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single taste, poor nutrition, lack of unsaturated fatty acids, calcium, iron, zinc, selenium, protein and other nutrients
For example, soybean oil has a darker color, a special beany smell, poor thermal stability, and more foam will be generated when heated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The following examples describe the present invention in more detail:

[0015] 1. For every 1000 grams of vegetable oil (including peanut oil, corn oil, sunflower oil, soybean oil, rapeseed oil, etc.), add 10g-30g of spirulina original liquid and 10g-30g of olive oil. The spirulina raw liquid, olive oil and vegetable oil are blended and blended according to the proportion, stored, clarified, and formulated into a series of different oils, from light green or light yellow, with different colors and tastes. Among them, the spirulina raw liquid is deodorized, broken and decolorized, and the effective nutrients are extracted (protein, calcium, iron, zinc, selenium, and amino acids will be retained regardless of normal temperature or high-temperature cooking) using nanotechnology. Spirulina original solution. Spirulina raw liquid is based on fresh spirulina, a new type of functional food base material with special nutritional and health effects produced by bioengineering te...

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PUM

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Abstract

The invention provides spirulina nutritional oil. Each 1000g vegetable oil (including peanut oil, corn oil, sunflower oil, soybean oil, rapeseed oil and the like) comprises 10g-30g spirulina original solution and 10g-30g olive oil. The spirulina nutritional oil enriches more than 80% of unsaturated fatty acid and various nutritional ingredients such as fat-soluble vitamin E, natural antioxidants and the like. In the invention, advanced production technology is adopted, nutrition essence is combined and complete nutritional ingredients are reserved. The spirulina nutritional oil is suitable for various cooking modes such as frying, stir frying, deep frying, cold mixing and the like.

Description

(1) Technical field [0001] The invention relates to an edible oil, in particular to a mixed nutritional edible oil. (2) Background technology [0002] Traditional edible oils are generally single soybean oil, peanut oil, sunflower oil, corn oil, rapeseed oil, etc. Single taste, poor nutrition, lack of unsaturated fatty acids and calcium, iron, zinc, selenium, protein and other nutrients. For example, soybean oil has a darker color, a special beany smell, poor thermal stability, and more foam will be generated when heated. Peanut oil is high in calories and large in fat, so it is not easy to eat too much, and it is easy to gain weight. Sunflower oil needs to be diluted with other base oils due to its slow absorption. Rapeseed oil has a green smell and is not suitable for cold dishes. (3) Contents of the invention [0003] The purpose of the present invention is to provide a spirulina nutritional oil with comprehensive and rich nutritional value and whose nutritional com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04A23L1/30A23L1/337
Inventor 孙海梁孙东旭
Owner 哈尔滨市海东螺旋藻科技有限公司
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