A kind of multiflora seed original quality longevity oil and its production method

Abstract

The invention provides life-prolonging multi-seed plasmod-oil and a production method thereof. The oil comprises the following components in parts by weight: 10-15 parts of kudzuvine seed oil, 20-30 parts of peanut oil, 15-25 parts of colleseed oil, 15-25 parts of tea seed oil, and 10-15 parts of sunflower seed oil. The production method comprises the following steps: peeling the kudzuvine seeds, peanut, colleseed, tea seeds and sunflower seeds, and crushing into fine particles with diameters of 0.08-0.2cm; mixing in a ratio, and frying the mixture in a stainless steel barrel seed frying pan for 25-35 minutes at a temperature of 45-65 DEG C and a rotating speed of 25-40 revolutions / minute; adding water which is 1-1.5 times of the weight of the mixed raw materials, cooking for 40-60 minutes at 80-100 DEG C, and centrifuging to obtain crude oil in a high-speed rotating manner; filtering the crude oil in a high-density filter to obtain the life-prolonging multi-seed plasmod-oil. The oil is balanced in nutrition, can effectively prevent over oxidation of unsaturated fatty acid in a body, and can effectively reduce cholesterol, so that occurrence of cardiovascular diseases can be prevented.

Description

technical field [0001] The invention relates to an edible oil, in particular, it provides a blended edible oil prepared from various raw materials and a production method thereof. Background technique [0002] The main nutrients of edible oil are fatty acids, which are divided into saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. Polyunsaturated fatty acids can be divided into omega-3 fatty acids and omega-6 fatty acids. Omega-3 fatty acids include alpha-linolenic acid, EPA, and DHA. Omega-6 fatty acids include linoleic acid, gamma-linolenic acid, and arachidonic acid. Among them, the α-linolenic acid of the omega-3 series and the linoleic acid of the omega-6 series are called essential fatty acids, which cannot be synthesized in the human body and must be obtained from food. Since the 1990s, oil and fat nutrition scholars at home and abroad have conducted a lot of research on the physiological metabolism of various fatty acids in the hu...

AI Technical Summary

Problems solved by technology

Since the 1990s, oil and fat nutrition scholars at home and abroad have conducted a lot of research on the physiological metabolism of various fatty acids in the human body. Western developed countries, the United Nations Food and Agriculture Organization and the World Health Organization have all proposed The mass ratio of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) is 1:6:1, and the mass ratio of linolenic acid and linoleic acid in polyunsaturated fatty acids is 4:1 standards, but none of the fatty acid composition ratios of vegetable oils meet this standard

But in general, most of the existing blended oils are prepared by mixing finished vegetable oils, and the beneficial ingredients in the raw materials for vegetable oil production are lost during processing, which affects the nutritional value of vegetable oils

In particular, the existing vegetable oils or blended oils cannot prevent excessive oxidation of unsaturated fatty acids in the body, and do not have the functions of effectively lowering cholesterol, thereby reducing the effect of preventing cardiovascular diseases