Special blended olive oil for cooking and preparation method of special blended olive oil

A technology for blending oil and olive oil, applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of unsaturated fatty acid content and ratio imbalance, high smoke point, nutritional deficiency, etc., to increase thermal stability, retain Nutrients, good thermal stability

Inactive Publication Date: 2014-12-17
洪申平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of cooking-specific olive blend oil and its preparation method. The blend oil provided by the invention has the nutritional characteristics of olive oil and has a higher smoke point than olive oil; the invention can solve the problem of existing blend oil products. Unsaturated fatty acid content and proportion imbalance, nutritional deficiency caused by low content of olive oil, and olive oil is not suitable for traditional cooking or frying in our country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In the blending tank, add 110 kg of sunflower oil, 330 kg of olive oil and 550 kg of rapeseed oil in sequence, mix and stir evenly for 30 minutes, carry out fatty acid test on the blended oil, and obtain SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in a mass ratio of 1:5.6:2.6, in which the mass ratio of ω-6 polyunsaturated fatty acid to ω-3 polyunsaturated fatty acid is 4.4:1, the blend oil The smoke point is 171°C, increasing thermal stability.

Embodiment 2

[0029] In the blending tank, add 100 kg of sunflower oil, 300 kg of olive oil and 400 kg of rapeseed oil in turn, mix and stir for 30 minutes, and carry out fatty acid inspection on the blended oil to obtain SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in a mass ratio of 1:5.6:2.7, in which the mass ratio of ω-6 polyunsaturated fatty acid to ω-3 polyunsaturated fatty acid is 3.8:1, the blend oil The smoke point is 175°C, which increases thermal stability.

Embodiment 3

[0031] In the blending tank, add 200 kg of sunflower oil, 400 kg of olive oil and 600 kg of rapeseed oil in turn, mix and stir for 30 minutes, and carry out fatty acid inspection on the blended oil to obtain SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in a mass ratio of 1:5.5:2.3, of which the mass ratio of ω-6 polyunsaturated fatty acid to ω-3 polyunsaturated fatty acid is 4.3:1, the blend oil The smoke point is 178°C, increasing thermal stability.

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PUM

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Abstract

The invention discloses a special blended olive oil for cooking and a preparation method of the special blended olive oil. The blended olive oil is composed of olive oil, sunflower seed oil and rapeseed oil in the mass ratio of (30-40): (10-20): (40-60). The blended olive oil disclosed by the invention has the advantages of good thermal stability and higher smoke point and is more suitable for the Chinese cooking habit; meanwhile, nutrient substances in the product can be remained to the maximum extent in the cooking process; and the smoke point of the blended olive oil is higher than 170 DEG C which is increased by 5-10 DEG C than the smoke point of the olive oil, thus the thermal stability is improved.

Description

technical field [0001] The invention relates to a cooking-specific olive oil blend and a preparation method thereof, belonging to the field of edible oils and fats. Background technique [0002] With the improvement of people's living standards, the requirements for health quality are also higher, and edible oil is closely related to the health of consumers, and its products are developing in the direction of safety, oil, nutrition and convenience. [0003] Olive oil not only has a unique taste and rich nutrition, but also has a certain beauty effect and health care function of preventing and treating cardiovascular and cerebrovascular diseases. It is known as "fragrant liquid gold". In particular, the fatty acid contained is mainly monounsaturated fatty acid-oleic acid, which accounts for about 65% to 80% of all oil components, and also contains a certain amount of linoleic acid (3.5% to 21%), linolenic acid (0 %~1.5%), etc. Studies in recent years have also found that ol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
Inventor 洪申平
Owner 洪申平
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