edible prepared lard

Abstract

An edible blend lard relates to the field of raw-food materials, and is mainly prepared from the following raw material components in parts by weight: 35-45 parts of edible refined lard, 18-25 parts of refined palm oil, 18-25 parts of refined soybean oil, 18-25 parts of refined coconut oil, 0.3-0.8 part of glycerin monostearate, 0.3-0.8 part of propylene glycol alginate, 0.005-0.015 part of butylated hydroxytoluene, 0.005-0.015 part of butylated hydroxyanisole, and 0.005-0.015 part of citric acid. The edible blending lard not only effectively solves the problem that the intake of two essential fatty acids is unbalanced, but also remedies the nutrient defect of current linoleic acid edible oil, is formed through blending, can remedy the defect of a single variety of oil, and is eaten more healthily.

Description

Technical field: [0001] The invention relates to the field of food raw materials, in particular to an edible prepared lard. Background technique: [0002] At present, the oils and fats used in food mainly include hydrogenated vegetable oils and some animal fats. However, pure hydrogenated vegetable oil has high hardness, which affects the taste. More importantly, hydrogenated vegetable oil has a high content of trans fatty acids, which poses a threat to human health; while practical and pure animal oil has coarse grains and poor product quality. Therefore, the commonly used hydrogenated vegetable oils, animal fats and other food fats have their own shortcomings and need to be further improved. [0003] Linoleic acid and linolenic acid are essential unsaturated fatty acids, which cannot be synthesized by the human body and must be supplemented by diet. In today's life, people consume too much linoleic acid and insufficient intake of linolenic acid, which has caused adverse ...

AI Technical Summary

Problems solved by technology

However, pure hydrogenated vegetable oil has high hardness, which affects the taste. More importantly, hydrogenated vegetable oil has a high content of trans fatty acids, which poses a threat to human health; while practical and simple animal oil has problems such as coarse grains and poor product quality. Therefore, the commonly used hydrogenated vegetable oils, animal fats and other food oils have their own shortcomings, which need to be further improved.

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