Multivariate plant nutrition oil and preparation method thereof

Abstract

The invention discloses multivariate plant nutrition oil comprising medium-temperature water-frying oil, high-temperature frying oil and low-temperature salad oil which are respectively prepared from any 2-6 types of 10 types of plant oil such as tea-seed oil, peanut oil and rice oil. Meanwhile, a plurality of plant functional elements such as pollen pini and almond are added to the nutrition oil; the content ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid in the multivariate plant nutrition oil is 0.45:1:0.9; the content ratio of n-6 polyunsaturated fatty acid to n-3 polyunsaturated fatty acid is (3-6):1. The nutrition oil disclosed by the invention is reasonable in proportioning, the price is considered, and diseases such as hypertension and hyperlipidemia which can be caused by over-high intake of traditional saturated fatty acid and linoleic acid and over-low intake of linolenic acid are solved.

Description

technical field

[0001] The invention belongs to the technical field of oil processing, and in particular relates to a production process in which fatty acid content is reasonably proportioned in the production process of multi-nutrient vegetable oil, and the vegetable oil is squeezed out by continuous cake at low temperature and low pressure. Background technique

[0002] In people's daily life, edible vegetable oil is an important consumer necessity, and what oil to eat is directly related to people's health. At present, from the market point of view, there are as many as dozens of types of vegetable blended oils, each with its own advantages and disadvantages, and the difference is obvious. Judging from the outer packaging, it is difficult for consumers to see the difference in quality. What can be seen on the label are "tea seed blended oil", "peanut blended oil", "pressed, non-GMO", etc., and the proportion of the blended oil None of the recipes indicated that the propo...

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