Functional nutritional blend oil

A blending oil and functional technology, applied in the direction of edible oil/fat, food science, application, etc., can solve problems such as single nutritional components, lack of functional components, and unbalanced content

Inactive Publication Date: 2013-04-03
HEILONGJIANG WANYUAN CEREALS OILS & FOODSTUFFS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the problem of single nutrient composition, unbalanced content and lack of functional ingredients in the current edible oil, provide a kind of omega-6 (lin...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Add 700g of rice oil, 135g of safflower oil, 150g of linseed oil, 7g of octacosanol, and 8g of resveratrol into the blending tank, start stirring, and stir and mix evenly at a temperature of 35°C.

[0032] A blended oil was obtained, in which omega-6 (linoleic acid): omega-3 (linolenic acid) polyunsaturated fatty acid = 5.28:1, octacosanol content 0.67%, resveratrol content 0.79%.

Embodiment 2

[0034] Add 600g of rice oil, 270g of soybean oil, 113g of linseed oil, 9g of octacosanol, and 8g of resveratrol into the blending tank, start stirring, and stir and mix evenly at a temperature of 35°C.

[0035] A blended oil was obtained, wherein omega-6 (linoleic acid): omega-3 (linolenic acid) polyunsaturated fatty acid = 5.1:1, octacosanol content 0.88%, resveratrol content 0.78%.

Embodiment 3

[0037] Add 850g of rice oil, 135g of linseed oil, 7g of octacosanol, and 8g of resveratrol into the blending tank, start stirring, and stir and mix evenly at a temperature of 35°C.

[0038] A blended oil was obtained, wherein omega-6 (linoleic acid): omega-3 (linolenic acid) polyunsaturated fatty acid = 5.45:1, octacosanol content 0.69%, resveratrol content 0.78%.

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PUM

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Abstract

The invention discloses functional nutritional blend oil and a preparation method thereof, and belongs to the field of healthy blend oil. The functional nutritional blend oil is formed by blending the following components in percentage by weight: 50 to 92 percent of rice oil serving as a main raw material, 8 to 50 percent of one or more other edible vegetable oils, 0.5 to 1.2 percent of octacosanol, and 0.6 to 1 percent of resveratrol. The other edible vegetable oils are one or more of safflower seed oil, corn oil, soybean oil, olive oil, linseed oil, sunflower seed oil and peanut oil. The invention solves the problems that the conventional edible oil is single in nutrient and unbalanced in content and lacks functional components, and provides the edible vegetable blend oil which is in accordance with an optimal proportion of multiple unsaturated fatty acids such as omega-6 (linoleic acid) and omega-3 (linolenic acid) recommended by Chinese Society of Nutrition and is functional and stable.

Description

technical field [0001] The invention belongs to the field of edible oil processing, in particular to a functional nutritional blended oil, which belongs to the field of healthy blended oil. Background technique [0002] Edible oil is a necessity in people's life, mainly providing essential fatty acids needed by the human body. Essential fatty acids include two series, mainly linoleic acid and alpha-linolenic acid. These two types of fatty acids are essential fatty acids for the human body, and cannot be synthesized by the human body itself, so they need to be taken in from food. [0003] The nutritional value of fat depends largely on its fatty acid composition and ratio. Monounsaturated and polyunsaturated fatty acids in oil can reduce the content of low-density lipoprotein in the blood, and low-density lipoprotein is the culprit of atherosclerosis and coronary heart disease. [0004] From a nutritional point of view, eating a certain edible oil alone is not the best cho...

Claims

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Application Information

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IPC IPC(8): A23D9/007
Inventor 于开涛
Owner HEILONGJIANG WANYUAN CEREALS OILS & FOODSTUFFS
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