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Woody plant blending oil with scientific proportioning

A technology of woody plants and blended oils, applied in the field of plant blended oils

Inactive Publication Date: 2010-03-10
陈军 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The technical problem to be solved by the present invention is, aiming at the current situation of various single vegetable oils and blended oils mainly prepared by using herbal vegetable oils as raw materials, and at the same time referring to the fat intake recommended by the Chinese Nutrition Society and the ratio between various fatty acids, provide A woody plant blend oil with a scientific ratio of fatty acids

Method used

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  • Woody plant blending oil with scientific proportioning
  • Woody plant blending oil with scientific proportioning
  • Woody plant blending oil with scientific proportioning

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Embodiment 1: Select 305kg of tea seed oil, 285kg of rubber seed oil, 130kg of walnut oil, 160kg of camellia oleifera seed oil, and 120kg of grape seed oil, add the above five woody vegetable oils into the batching tank, and stir for 50 minutes at 10 rpm at room temperature , put it aside for 15 minutes, filter with a 200-mesh filter and fill it to obtain 1000kg of finished woody plant blending oil.

Embodiment 2

[0023] Embodiment 2: 303kg of tea seed oil, 211kg of rubber seed oil, 300kg of walnut oil, 186kg of Camellia oleifera seed oil, above four kinds of woody vegetable oils are added in the batching tank, stirred at 40 rpm at normal temperature for 30 minutes, left standstill for 15 minutes, After filtering through a 200-mesh filter and filling, 1000kg of finished woody plant blending oil is obtained.

Embodiment 3

[0024] Embodiment 3: Eucommia ulmoides seed oil 105kg, grape seed oil 470kg, camellia oleifera seed oil 425kg, above three kinds of woody vegetable oils are added in the batching tank, 20 revs / min stir 40 minutes under normal temperature, stand still 15 minutes, 200 order filter screens Fill after filtering to get 1000kg finished woody plant blending oil.

[0025] In the following examples, except that the composition or weight of the woody vegetable oil is different from that of Example 3, the production process is consistent with it, so its production process is omitted, and only the weight of various woody vegetable oils is listed.

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Abstract

The invention discloses a woody plant blending oil with a scientific proportioning. The woody plant blending oil comprises the following vegetable oil components by weight percent: 40-65% of tea seedoil and / or camellia seed oil, 20-50% of walnut oil and / or grape seed oil and 5-30% of rubber seed oil and / or eucommia ulmoides oliver seed oil. The fat of the woody plant blending oil finished productof the invention is composed of the following fatty acids by weight percent: 12%-20% of saturated fatty acid, 40%-45% of monounsaturated fatty acid, 32%-38% of n-6 polyunsaturated fatty acid and 5%-10% of n-3 polyunsaturated fatty acid. The woody plant blending oil of the invention is prepared according to the scientific proportioning on the basis of the recommended nutrient intake and recommended ratio of fat and fatty which is provided by the Chinese Nutrition Society for Chinese residents so that the blending oil can meet the demand of human body for the nutritive equilibrium of differentfatty acids and reach the aim of eating less oil, eating good oil and eating oil scientifically.

Description

technical field [0001] The invention relates to a plant blending oil, in particular to a woody plant blending oil with a scientific ratio of fatty acids. Background technique [0002] With the improvement of living standards and the in-depth research on the effects of fats and fatty acids on the human body, people have more understanding of edible oils that are closely related to themselves. They must not only eat well, but also eat nutritiously, healthily, and healthily. Eat scientifically. Nutrition experts from all over the world have made suggestions on the intake of fat and the composition ratio of fatty acids. Not only the intake of fat must be considered, but also the ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids must be considered, as well as Ratio between n-6 and n-3 polyunsaturated fatty acids. Regarding the ratio between saturated fatty acids (S), monounsaturated fatty acids (M) and polyunsaturated fatty acids (P), m...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 余兰平陈军
Owner 陈军
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