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Vegetable blend oil for balancing nutrition

A technology for blending oil and nutrition, applied in food science, edible oil/fat, applications, etc., to achieve the effect of lowering the melting point, reducing the risk of disease, and expanding the scope of use

Inactive Publication Date: 2013-04-24
桂林基寿食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the ideal way of eating is not only to balance the consumption ratio of animal oil and vegetable oil, but also to pay more attention to the consumption ratio of oil and vegetable blended oil, because the blended vegetable oil with balanced nutrition greatly affects human health, and there is no such thing in the market at present. It is found that ordinary vegetable oil and some specific edible oils are combined in a certain proportion to form a vegetable blend oil with balanced nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: it is formulated by the following components and parts by weight: 18 parts of coconut oil, 20 parts of soybean oil, 20 parts of rapeseed oil, 15 parts of wheat germ oil, 12 parts of sunflower oil, 8 parts of peanut oil, 7 parts of sesame oil The percentages of various fatty acids that make up the fat in the total fatty acids are caprylic acid 0.7%, capric acid 3.5%, lauric acid 9.6%, linoleic acid 53.5%, linolenic acid 18.1%, and others 14.6%.

[0011] In this example, soybean oil and rapeseed oil are used as the main raw material oil, and coconut oil, wheat germ oil, sunflower oil, peanut oil and sesame oil are added to make the finished product contain linolenic acid and linoleic acid, two essential fatty acids for human body, at the same time, Balance the body's fatty acid intake. At the same time, the blended oil has certain anti-oxidation and health care functions. Adding coconut oil can increase the medium-carbon chain fatty acid triglycerides from ...

Embodiment 2

[0012] Embodiment 2: it is formulated according to the following components and parts by weight: 15 parts of coconut oil, 30 parts of soybean oil, 30 parts of rapeseed oil, 15 parts of wheat germ oil, 10 parts of corn germ oil, various kinds of its composition fat The percentage of fatty acids in total fatty acids is: caprylic acid 0.4%, capric acid 3.2%, lauric acid 10.5%, linoleic acid 53.3%, linolenic acid 24.5%, and others 7.9%.

[0013] In this example, soybean oil and rapeseed oil are used as the main raw material oil, and coconut oil, wheat germ oil and corn germ oil are added to combine, so that the finished product contains linolenic acid and linoleic acid, two essential fatty acids for human body, and at the same time balances the body's fatty acid intake. Adding wheat germ oil and corn germ oil can supplement the natural vitamin E, an essential nutrient for the human body, and can reduce the melting point of coconut oil and expand the application range of coconut oil...

Embodiment 3

[0014] Embodiment 3: be formulated by following components and parts by weight: 25 parts of coconut oils, 15 parts of soybean oils, 15 parts of rapeseed oils, 10 parts of wheat germ oils, 10 parts of corn germ oils, 10 parts of olive oils, peanut oils 6 parts, 9 parts of sesame oil, the percentages of various fatty acids that make up the fat in the total fatty acids are: caprylic acid 0.6%, capric acid 2.2%, lauric acid 7.3%, linoleic acid 58.9%, linolenic acid 25.6%, others 5.4% .

[0015] This example combines soybean oil, rapeseed oil, coconut oil, wheat germ oil, corn germ oil, olive oil, peanut oil, and sesame oil. Adding olive oil can make the content of linolenic acid and linoleic acid in the finished product relatively high. The oil can increase the medium-chain fatty acid triglycerides derived from natural plants, which is easier to be digested and absorbed by the human body, and can be quickly metabolized in the body to generate energy instead of being stored in the ...

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Abstract

The invention discloses vegetable blend oil for balancing nutrition. According to the technical scheme, the vegetable blend oil is prepared from the following components in parts by weight: 5-40 parts of coconut oil, 5-50 parts of soybean oil, 5-50 parts of rape oil, 5-35 parts of maize germ oil, 5-30 parts of sunflower seed oil, 5-35 parts of wheat germ oil, 5-35 parts of olive oil, 5-30 parts of peanut oil and 5-30 parts of sesame oil. As the vegetable blend oil contains two kinds of fatty acid, namely, linolenic acid and linoleic acid, indispensable to a human body, the vegetable blend oil has certain anti-oxidant and health-care functions; medium chain triglycerides from natural vegetables can be added as coconut oil is added, thus the vegetable blend oil is easily digested and absorbed by the human body, and can rapidly metabolize in the human body to generate energy and is not stored in the human body in the form of fat; natural nutrient vitamin E indispensable to the human body can be supplemented as the wheat germ oil and the maize germ oil are added, and therefore, the vegetable blend oil meets the requirement of the human body on various nutrition ingredients, and the risk of suffering from illness is reduced.

Description

technical field [0001] The invention relates to a plant blending oil, in particular to a balanced nutrition plant blending oil, which belongs to the field of food processing. Background technique [0002] With the continuous improvement of people's living standards, great changes have taken place in people's dietary structure and eating habits. The proportion of grains, beans and potatoes in the dietary structure has dropped significantly, and the intake of meat and oil has increased. Increases accordingly, and long-term consumption of animal fats with high saturated fatty acid content by the human body will promote the accumulation of cholesterol in the blood and hardening of blood vessel walls. Excessive consumption of animal fats such as meat will increase the risk of colon cancer and kidney cancer. increase; so people began to pay attention to edible vegetable oil again, and they eat more rapeseed oil, and the nutritional content of any single vegetable oil is limited. L...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23D9/013
Inventor 蔡巽楷
Owner 桂林基寿食品有限公司
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