Functional fat with cardiovascular and cerebrovascular disease risk factor prevention function and preparation method thereof
A technology for cardiovascular and cerebrovascular diseases and risk factors, applied in the fields of edible oil/fat, application, food science, etc., to achieve the effects of excellent flavor, increased solubility, and improved thermal stability
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[0028] Example 1:
[0029] A method for preparing functional oil with the effect of preventing risk factors of cardiovascular and cerebrovascular diseases, which comprises the following steps:
[0030] 1) Take 1200g of rapeseed and clean it, use CA59G Komet low-temperature press to squeeze the oil under the condition of less than 60℃. The crude oil is centrifuged at 1000-4000ppm. After centrifugation, it is placed in the refrigerator at 4℃ for 24h, and the speed is again at 1000-4000ppm. Under centrifugation, 300g canola oil was obtained. Analysis of its fatty acid composition showed that the mass content of erucic acid was 1.0wt%, and the mass content of α-linolenic acid was 7.6wt%; The phenol content is 23.4mg caffeic acid equivalent / 100g, the phytosterol content is 870.8mg / 100g, and the vitamin E content is 51.6mg / 100g.
[0031] 2) Take 60g of the canola oil obtained by the above-mentioned pressing and 60mg of natural vitamin E and mechanically stir at 40°C for 30 minutes until t...
Example Embodiment
[0034] Example 2:
[0035] A method for preparing functional oil with the effect of preventing risk factors of cardiovascular and cerebrovascular diseases, which comprises the following steps:
[0036] 1) Take 1200g of rapeseed and clean it, use CA59G Komet low-temperature press to squeeze the oil under the condition of less than 60℃. The crude oil is centrifuged at 1000-4000ppm. After centrifugation, it is placed in the refrigerator at 4℃ for 24h, and the speed is again at 1000-4000ppm. Under centrifugation, 300g canola oil was obtained. Analysis of its fatty acid composition showed that the mass content of erucic acid was 1.0 wt%, the mass content of α-linolenic acid was 7.6 wt%, and the polyphenol content in the oil was 23.4 mg. Caffeic acid equivalent / 100g, phytosterol content is 870.8mg / 100g, vitamin E content is 51.6mg / 100g.
[0037] 2) Take 60g of the canola oil obtained by the above-mentioned pressing and 120mg of natural vitamin E and mechanically stir at 40°C for 30 min (n...
Example Embodiment
[0041] Example 3:
[0042] A method for preparing functional oil with the effect of preventing risk factors of cardiovascular and cerebrovascular diseases, which comprises the following steps:
[0043] 1) After 1200g of rapeseed is cleaned up, use CA59G Komet low temperature press to squeeze the oil under the condition of less than 60℃. The crude oil is centrifuged at 1000-4000ppm. After centrifugation, it is placed in the refrigerator at 4℃ for 24h, and the speed is 1000-4000ppm again Under centrifugation, 300g canola oil was obtained. Analysis of its fatty acid composition showed that the mass content of erucic acid was 0.8 wt%, the mass content of α-linolenic acid was 6.9 wt%, and the polyphenol content in the oil was 21.6 mg. Caffeic acid equivalent / 100g, phytosterol content is 960.8mg / 100g, vitamin E content is 48.9mg / 100g;
[0044] 2) Take the 60 g of canola oil obtained by the above-mentioned pressing and 60 mg of natural vitamin E and mechanically stir at 40°C for 30 minutes...
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