Nutritious plant blend oil

A technology for blending oils and plants, which is applied in the field of edible oils, can solve problems such as the unreasonable ratio of w-6 polyunsaturated fatty acids, and achieve good effects on cardiovascular and cerebrovascular diseases

Inactive Publication Date: 2015-02-04
郭根松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the unreasonable ratio of w-6 polyunsaturated fatty acid (linoleic acid) in the existing vegetable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Before ingredients, according to the content of linoleic acid and linolenic acid contained in cottonseed oil, borage oil, safflower oil, sunflower oil, avocado oil and hazelnut oil respectively, according to the total weight of linoleic acid in nutrient vegetable blend oil The content of linolenic acid is 55%, and the content of linolenic acid is 20%. In this embodiment, the percentages by weight of each component in the nutrient vegetable blend oil are 35% cottonseed oil, 20% borage oil, 15% safflower oil, 10% sunflower oil, 10% avocado oil, and 10% hazelnut oil. %.

Embodiment 2

[0012] Before ingredients, according to the content of linoleic acid and linolenic acid contained in cottonseed oil, borage oil, safflower oil, olive oil, avocado oil, hazelnut oil and grapeseed oil respectively, according to the total weight of nutritional plant blending oil The content of linoleic acid in the medium is 60%, and the content of linolenic acid is 20% for batching. The temperature in the batching tank is controlled at about 35°C, fully stirred for 20 minutes, then filled, sealed, packaged, inspected, and the finished product storage. In this embodiment, the percentages by weight of each composition in the nutritional vegetable blend oil are 35% of cottonseed oil, 20% of borage oil, 15% of safflower oil, 10% of olive oil, 10% of avocado oil, and 5% of hazelnut oil. %, grape seed oil 5%.

Embodiment 3

[0014] Before ingredients, according to the content of linoleic acid and linolenic acid contained in cottonseed oil, borage oil, olive oil, avocado oil, hazelnut oil and grape seed oil respectively, according to the content of linoleic acid in the total weight of nutrient plant blending oil The content is 60%, and the content of linolenic acid is 18% for batching. The temperature in the batching tank is controlled at about 35°C, fully stirred for 20 minutes, then filled, sealed, packaged, inspected, and the finished product is put into storage. In this example, the percentage by weight of each composition in the nutritional vegetable blend oil is 40% of cottonseed oil, 20% of borage oil, 15% of olive oil, 15% of avocado oil, 5% of hazelnut oil, and 5% of grapeseed oil .

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PUM

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Abstract

The invention provides nutritious plant blend oil which is prepared from cottonseed oil, borage oil, safflower seed oil, olive oil, avocado oil, filbert fruit oil and grape seed oil, wherein the weight of linoleic acid amounts for 51% of that of the total weight, and the weight of the linolenic acid accounts for 16% of that of the total weight, and therefore, the ratio of the linolenic acid (w-3 polyunsaturated fatty acids) in the plant blend oil is increased, the ratio of the linoleic acid to the linolenic acid in the plant blend oil is relatively reasonable, so as to meet demands of metabolism of a human body, and the nutritious plant blend oil prepared by adopting a formula plays a good role in preventing various cardia-cerebrovascular diseases.

Description

technical field [0001] The invention relates to an edible oil, especially a nutritional vegetable blend oil with a reasonable proportion of fatty acids. Background technique [0002] Since the 1990s, oil nutritionists 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 Food and Agriculture Organization of the United Nations and the World Health Organization have all estimated the proportion of various fatty acids in the human body. Corresponding standards have been proposed. In 2000, the Chinese Nutrition Society passed the blue book "Reference Intake of Dietary Nutrients for Chinese Residents" and proposed the recommended ratio of fatty acid intake: (1) The ratio of saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid is 1:1:1, ( 2) The ratio of w-6 polyunsaturated fatty acid to w-3 polyunsaturated fatty acid in polyunsaturated fatty acid is...

Claims

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Application Information

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IPC IPC(8): A23D9/02
Inventor 郭根松
Owner 郭根松
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