Nut blend oil with lipid lowering and blood glucose reducing effects and preparation method thereof

A technology for blending oil and nuts, applied in the fields of application, edible oil/fat, food science, etc., can solve the problem of insufficient intake of oleic acid and alpha-linolenic acid, and achieve significant health care functions, good hypoglycemia, and good hypoglycemia. The effect of lipid-lowering efficacy

Active Publication Date: 2015-05-13
洛阳万景祥牡丹产业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese residents habitually use a single variety of edible oil. Except for olive oil and tea seed oil, most of the edible oil contains very little monounsaturated fatty acid (oleic acid), which cannot meet the needs of the human body. Insufficient intake of oleic acid and α-linolenic acid in residents

Method used

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  • Nut blend oil with lipid lowering and blood glucose reducing effects and preparation method thereof
  • Nut blend oil with lipid lowering and blood glucose reducing effects and preparation method thereof
  • Nut blend oil with lipid lowering and blood glucose reducing effects and preparation method thereof

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preparation example Construction

[0029] A method for preparing nut blended oil with lipid-lowering and hypoglycemic effects, comprising the following steps:

[0030] Step 1. Take 20-40 parts of peony seed oil, 5-30 parts of linseed oil, 5-30 parts of grape seed oil, 5-30 parts of safflower seed oil and 20-60 parts of sweet almond oil in the reaction according to the parts by weight In the kettle, stir for 30-50 min under the condition of 20-40°C, and the stirring speed is 50-120 r / min. After the stirring is completed, the mixed oil is obtained, and the mixed oil is added to the freezing pot, and the temperature is lowered to within 30-60min. -5-0°C, keep the stirring speed at 8-15 r / min during the cooling process, stop stirring after cooling, keep warm for 6-10 hours, then naturally warm up to room temperature, filter to remove crystals, and obtain nut base oil for later use;

[0031] Step 2: Add 2-10 parts of vitamin E to the nut base oil obtained in Step 1, stir at 25-45°C for 30-120 minutes, let it stand f...

Embodiment 1

[0034] A nut blending oil with lipid-lowering and hypoglycemic effects, the blending oil is made of the following ingredients in parts by weight: 26 parts of peony seed oil, 12 parts of linseed oil, 12 parts of grape seed oil, and 10 parts of safflower seed oil 34 parts of sweet almond oil and 6 parts of vitamin E.

[0035] A method for preparing nut blended oil with lipid-lowering and hypoglycemic effects, comprising the following steps:

[0036] Step 1. Take peony seed oil, linseed oil, grape seed oil, safflower seed oil and sweet almond oil in the reaction kettle according to the parts by weight in the above formula, stir at 20°C for 30min, and the stirring speed is 50r / min, after the stirring is completed, the mixed oil is obtained, put the mixed oil into the freezing pot, and cool down to -5°C within 30 min, keep the stirring speed at 8 r / min during the cooling process, stop stirring after cooling down, keep it warm for 6 h, and then Naturally warm up to room temperatur...

Embodiment 2

[0039] A nut blending oil with lipid-lowering and hypoglycemic effects, said nut blending oil is made of the following ingredients in parts by weight: 20 parts of peony seed oil, 5 parts of linseed oil, 5 parts of grape seed oil, safflower seed oil 5 parts, sweet almond oil 20 parts and vitamin E 2 parts.

[0040] A method for preparing nut blended oil with lipid-lowering and hypoglycemic effects, comprising the following steps:

[0041] Step 1. Take peony seed oil, linseed oil, grape seed oil, safflower seed oil and sweet almond oil in the reaction kettle according to the parts by weight in the above formula, stir at 40°C for 50 min, and the stirring speed is 120°C r / min, get mixed oil after stirring, put the mixed oil into the freezing pot, and cool down to 0°C within 60 minutes, keep the stirring speed at 15 r / min during the cooling process, stop stirring after cooling down, and keep warm for 10 h , then naturally warming up to room temperature, filtering to remove the cry...

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Abstract

The invention mainly relates to a nut blending oil with lipid-lowering and hypoglycemic effects. The blending oil is made of the following ingredients in parts by weight: 20-40 parts of peony seed oil, 5-30 parts of linseed oil, and 5-30 parts of grape seed oil 5-30 parts of safflower seed oil, 20-60 parts of sweet almond oil and 2-10 parts of vitamin E. The present invention effectively adjusts the content of oleic acid, linoleic acid and linolenic acid by properly blending several kinds of nut blending oils, appropriately reduces the content of oleic acid, increases the content of a-linolenic acid and linoleic acid, and simultaneously makes linoleic acid The content ratio of oleic acid / a-linolenic acid (2-4): 1, fully adjusted the deficiency caused by the low content of linolenic acid in the daily diet. The formulated nut blend oil containing peony seed oil has good health care effects, especially good blood sugar and lipid-lowering effects. Long-term use has significant health care functions for the human body, and has no effect on blood sugar of normal people. It is suitable for Long-term consumption by the elderly.

Description

technical field [0001] The invention belongs to the technical field of deep processing of peony, and mainly relates to a nut blend oil with lipid-lowering and sugar-lowering effects and a preparation method thereof. Background technique [0002] Peony is native to the mountainous areas of Qinling Mountains and Daba Mountains in western China. It is a small perennial deciduous shrub with slow growth and small plant type. Peony is a unique woody and precious flower in my country. It has a history of thousands of years of natural growth and more than 2,000 years of artificial cultivation. Peony seeds can be used to extract oil. Recently, peony seed oil as a new resource food has gradually attracted people's attention because of the oil containing a variety of unsaturated fatty acids, especially rare odd-numbered fatty acids. Peony seed oil is an important development Valuable source of edible oils and fats. [0003] Peony seeds are nuts protected by a double layer of husk a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
Inventor 刘普邓瑞雪付改玲梁菊王怡冉段文录尹卫平高嘉屿时清亮柴元武
Owner 洛阳万景祥牡丹产业科技有限公司
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