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Blending method of fatty acid balance oil

A technology of fatty acids and blended oils, applied in the fields of edible oil/fat, food science, applications, etc., to achieve the effects of broad market prospects, standardized formula calculation, and wide application range

Active Publication Date: 2016-03-30
ZHEJIANG UNIV +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] One purpose of the present invention is to provide a method for preparing nutritional blended oil according to the health status and nutritional needs of consumers, considering that the fatty acid ratio of the existing commercially available blended oil is not suitable for all groups of people

Method used

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  • Blending method of fatty acid balance oil
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  • Blending method of fatty acid balance oil

Examples

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Effect test

example 1

[0069] Example 1: Construction of raw oil database and preparation of nutritional blend oil suitable for people in Zhejiang Province

[0070] 1. Establish raw oil database

[0071] (1) To make the database more representative, polysaturated fatty acid (SFA), monounsaturated fatty acid (MUFA), n-3 polyunsaturated fatty acid (n-3PUFA) and n-6 ​​polyunsaturated fatty acid (n- 6PUFA) and other parameters can be effectively displayed. According to the fatty acid composition of common oils, we selected camellia oil, linseed oil, safflower oil and double-low rapeseed oil as experimental objects, and purchased qualified brand raw material oils from the market. Then, we measured the fatty acid composition of these 4 kinds of raw material oils respectively with gas chromatography, by the peak area ( Figure 2-5 ) composition, and calculate the relative content of fatty acids in each oil species (Table 1.1-1.4).

[0072] Table 1.1 Fatty acid composition of camellia oil

[0073]

[...

example 2

[0109] Example 2: Preparation of nutritional blending oil suitable for consumption by the crowd in Shanghai

[0110] 1. Formula calculation and preparation of nutritional blending oil

[0111] According to the nutritional survey data of residents in Shanghai, Jiangsu, and Zhejiang provinces conducted by Shanghai Institute of Grain Science, Shanghai Nutrition Society, Jiangsu Nutrition Society, and Zhejiang Nutrition Society ([Yang Botao, Cao Wenming, Sun Xihua. Blended Oil Replacement and upgrade of the food. Grain and Oils, No. 11, 2010, pages 1-3, Table 1-6), select the blending oil ratio suitable for Shanghai residents: SFA, MUFA and PUFA=0.24:0.93:1, n -3PUFA:n-6PUFA=1:3.2.

[0112] SFA, MUFA, PUFA and n-3PUFA, n-6PUFA of camellia oil, linseed oil, safflower oil and canola oil were obtained from the raw oil database (Table 1.1).

[0113] Using a mathematical model:

[0114] F=min{P*[D1,D2]}

[0115] s . t . ...

example 3

[0131] Example 3: Preparation of nutritional blending oil suitable for people in Jiangsu Province

[0132] 1. Formula calculation and preparation of nutritional blending oil

[0133] According to the nutritional survey data of residents in Shanghai, Jiangsu, and Zhejiang provinces conducted by Shanghai Institute of Grain Science, Shanghai Nutrition Society, Jiangsu Nutrition Society, and Zhejiang Nutrition Society ([Yang Botao, Cao Wenming, Sun Xihua. Blended Oil Replacement and upgrading of the food. Grain and Oil, No. 11, 2010, pages 1-3, Table 1-6), select the fatty acid ratio of the blended oil suitable for the consumption of residents in Jiangsu Province: SFA:MUFA:PUFA=0.20:0.65:1.00, n-3PUFA:n-6PUFA=1.00:4.40.

[0134] SFA, MUFA, PUFA and n-3PUFA, n-6PUFA of camellia oil, linseed oil, safflower oil and canola oil were obtained from the raw oil database (Table 1-1).

[0135] Using a mathematical model:

[0136] F=min{P*[D1,D2]}

[0137] s . ...

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Abstract

The invention discloses a blending method for fatty acid balance blend oil. The method includes: firstly, selecting several raw material oils, determining the fatty acid composition of various oil materials by a gas chromatograph, and constructing a raw material oil fatty acid composition database; then according to the recommended amount of dietary nutrition guidelines or consumer demands, establishing a blend oil raw material formula linear programming mathematical model; introducing the fatty acid parameters of all the selected candidate raw material oils into the linear model, setting the fatty acid ratio and weight coefficient of the to-be-prepared target blend oil, and providing the ratio of various raw material oils through operation; and then taking all the raw material oils according to the candidate formula proportion, and conducting mixing in proportion, and performing complete stirring to obtain the nutritional blend oil. According to the invention, through establishment of the raw oil database and the linear programming mathematical model, the prepared nutritional blend oil can have standardized formula calculation, can meet the nutritional needs and personalized nutrition and health care needs of different groups of people, and has wide application and market value as well as broad market prospects.

Description

technical field [0001] The invention relates to the field of oil processing in food processing, in particular, the invention relates to a method for preparing targeted nutritional blended oil according to consumers' health conditions and nutritional needs. Background technique [0002] The traditional edible oils of Chinese residents are mostly single-variety vegetable oils, such as rapeseed oil, peanut oil, etc., because the proportion of fatty acids in single-variety vegetable oils is basically stable. Modern food nutrition studies have shown that edible oils with balanced fatty acids are beneficial to human health, while long-term consumption of a single variety of edible oils is not conducive to human health. With the improvement of people's living standards, health and longevity has become a common demand of the public. Since a single variety of vegetable oil cannot meet people's health needs, the requirements for the fatty acid content and ratio of edible oils have be...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/013
Inventor 沈立荣翟量吴翔裘正军翁梦娇史俊祝洪刚
Owner ZHEJIANG UNIV
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