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 n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0010] Example 1: Prepared according to 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 percentage content of various fatty acids that make up fat in total fatty acids is 0.7% of caprylic acid, 3.5% of capric acid, 9.6% of lauric acid, 53.5% of linoleic acid, 18.1% of linolenic acid, and 14.6% of others.

[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 linoleic acid and linoleic acid, two essential fatty acids. Balance your fatty acid intake. At the same time, the blended oil has a certain antioxidant health function. Adding coconut oil can increase the natural plant-derived medium carbon chain fatty acid triglycerides, which are easier to b...

Example Embodiment

[0012] Example 2: Prepared 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, and various types of fats. The percentage of fatty acids in total fatty acids is 0.4% caprylic acid, 3.2% capric acid, 10.5% lauric acid, 53.3% linoleic acid, 24.5% linolenic acid, and 7.9% others.

[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 make the finished product contain linoleic acid and linoleic acid, two essential fatty acids for the human body, while balancing the body’s fatty acid intake In addition, adding wheat germ oil and corn germ oil can supplement natural vitamin E, which is an essential nutrient for the human body, while reducing the melting point of coconut oil and expanding the use range of coconut oil. The melting point of this example i...

Example Embodiment

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

[0015] In this example, soybean oil, rapeseed oil, coconut oil, wheat germ oil, corn germ oil, olive oil, peanut oil, and sesame oil are combined. The addition of olive oil can make the finished linoleic acid and linoleic acid content relatively high, while adding coconut Oil can increase the medium carbon chain fatty acid triglycerides from natural plant sources, and is easier to digest and absorb by the human body, and can be rapidly metabolized in the body to produce energy without being stored in the body as...

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PUM

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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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