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Nutritionally balanced flavored salad oil

A nutritionally balanced, cold oil technology, applied in the fields of edible oil/fat, food science, application, etc.

Inactive Publication Date: 2013-05-08
SHANDONG BOHI INDUSTRY CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there is no special cold dressing oil in the market, and in order to improve the shelf life, many edible oils on the market contain chemical antioxidants, such as: TBHQ

Method used

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  • Nutritionally balanced flavored salad oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 616Kg of soybean oil, 84Kg of sesame oil, and 300Kg of sesame oil, add them to the batching tank successively, maintain 30°C and stir at a slow speed for 30 minutes, until the vegetable oil is evenly mixed, after cooling and filling, the finished flavor salad oil is obtained.

Embodiment 2

[0024] Weigh 681Kg of soybean oil, 69Kg of linseed oil, and 250Kg of peanut oil, add them to the batching tank successively, maintain 40°C and stir at a slow speed for 30 minutes, until the vegetable oil is evenly mixed, after cooling and filling, the finished flavor cold salad oil is obtained.

Embodiment 3

[0026] Weigh 622Kg of soybean oil, 150Kg of sesame oil, 78Kg of sesame oil, and 150Kg of peanut oil, add them to the batching tank successively, maintain 35°C and stir at a slow speed for 30 minutes, until the vegetable oil is evenly mixed, after cooling and filling, the finished flavor cold salad oil is obtained.

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Abstract

The invention relates to a nutritionally balanced flavored salad oil. According to the nutritionally balanced flavored salad oil, various kinds of high-quality raw material oil are selected, the ratio of the fatty acid components is balanced under the condition that the great flavor of the product is guaranteed, and a chemical antioxidant is avoided. The weight percentage of polyunsaturated fatty acids in an omega-6 system and an omega-3 system is 4-6:1. The nutritionally balanced flavored salad oil is prepared by mixing the raw material oil in percentage by weight: 1-94 percent of soybean oil or colza oil or sunflower seed oil or corn oil or any combination thereof, 3-65 percent of peanut oil or fragrant sesame oil or any combination thereof and 3-30 percent of linseed oil. The physiological needs of healthy persons on different fatty acids are met, the nutritionally balanced flavored salad oil has a good flavor and salad functions, the increasing light, nutritive and healthy diet habits can be met, and nutrition component balance adjustment can be finished, so that healthy and perfect nutrient absorption and conversion are achieved, and the nutritionally balanced flavored salad oil is nutritional and healthy.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to a flavor cold salad oil with balanced nutrition. Background technique [0002] Oil is the basic raw material of the food industry. In order to meet the needs of my country's food industry, special oils such as frying oil, shortening, and cold salad oil for different purposes will be developed rapidly in the future. [0003] Some fatty acids cannot be synthesized by the human body, such as linoleic acid (omega-6 series) and α-linolenic acid (omega-3 series), which are essential fatty acids for the human body. ω-6 and ω-3 polyunsaturated fatty acids play an important role in cell membrane function, gene expression, and prevention and treatment of cardiovascular diseases. In addition, ω-6 polyunsaturated fatty acids play an important role in human growth and development; ω- 3 Polyunsaturated fatty acids are very important for the health of the brain, retina, skin and kidney fun...

Claims

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Application Information

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IPC IPC(8): A23D9/007
Inventor 白长军初跃峰李玉玲杨小雁戚桂斌胡若飞
Owner SHANDONG BOHI INDUSTRY CO LTD
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