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Double-layer equilibrium edible vegetable blend oil and preparation method thereof

A technology of edible vegetable oil and edible plants, which is applied in the field of food processing and preparation, can solve the problems of short shelf life of products and no breakthrough in oxidation stability technology, and achieve the effect of improving flavor and taste

Inactive Publication Date: 2015-05-06
SANHE HOPEFULL BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] However, the oxidation stability technology of DHA-added plant blended oil has not yet been broken through, and the shelf life of the product is too short

Method used

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  • Double-layer equilibrium edible vegetable blend oil and preparation method thereof
  • Double-layer equilibrium edible vegetable blend oil and preparation method thereof
  • Double-layer equilibrium edible vegetable blend oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] The present embodiment provides a method for preparing a double-layer balanced edible soybean oil blended oil. The specific technological process is as follows: figure 1 As shown, the preparation method comprises the following steps:

[0067] Mix 804 kg of soybean oil and 195 kg of linseed oil, while adding conditioning oil (rapeseed oil + walnut oil + corn oil + sunflower oil + peanut oil + olive oil + sesame oil + rice bran oil = 1 kg) and double layer Balanced consumption of natural vitamin E with 0.1% total mass of soybean blend oil; wherein, the content of omega-3 fatty acid (α-linolenic acid) in soybean oil is 8g / 100g, and the content of omega-6 fatty acid (linoleic acid) is 55g / 100g; the content of omega-3 fatty acid (α-linolenic acid) of flaxseed oil is 50g / 100g, and the content of omega-6 fatty acid (linoleic acid) is 20g / 100g;

[0068] Stir for 30 minutes under a nitrogen atmosphere, 20°C-30°C, and 200-300 rpm to obtain product oil;

[0069] The product oi...

Embodiment 2

[0072] The present embodiment provides a preparation method of a double-layer balanced edible peanut oil blended oil, and the preparation method comprises the following steps:

[0073] Mix 769 kg of peanut oil and 230 kg of linseed oil, while adding conditioning oil (rapeseed oil + sunflower oil + walnut oil + perilla seed oil + corn oil + olive oil + sesame oil + rice bran oil = 1 kg) and Double-layer balanced edible soybean blended oil with a total mass of 0.05% natural vitamin E; wherein, the content of omega-3 fatty acid (α-linolenic acid) in peanut oil is 0g / 100g, and the content of omega-6 fatty acid (linoleic acid) is 39g / 100g; the content of omega-3 fatty acid (α-linolenic acid) of flaxseed oil is 50g / 100g, and the content of omega-6 fatty acid (linoleic acid) is 20g / 100g;

[0074] Stir for 30 minutes under a nitrogen atmosphere, 20°C-30°C, and 200-300 rpm to obtain product oil;

[0075] The product oil is analyzed and determined, and the mass ratio of omega-3 fatty ...

Embodiment 3

[0077] The present embodiment provides a method for preparing a double-layer balanced edible rapeseed oil blended oil, the preparation method comprising the following steps:

[0078] Mix 832 kg of rapeseed oil and 167 kg of linseed oil, and add conditioning oil (sunflower oil + walnut oil + perilla seed oil + corn oil + peanut oil + olive oil + sesame oil + rice bran oil = 1 kg) and Double-layer balanced edible soybean blended oil with a total mass of 0.03% natural vitamin E; wherein, the content of omega-3 fatty acid (α-linolenic acid) in rapeseed oil is 3g / 100g, and the content of omega-6 fatty acid (linoleic acid) is 30g / 100g; the content of omega-3 fatty acid (α-linolenic acid) of flaxseed oil is 45g / 100g, and the content of omega-6 fatty acid (linoleic acid) is 20g / 100g;

[0079] Stir for 30 minutes under a nitrogen atmosphere, 20°C-30°C, and 200-300 rpm to obtain product oil;

[0080] The product oil is analyzed and determined. In the fatty acid composition of the produ...

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Abstract

The invention provides double-layer equilibrium edible vegetable blend oil and a preparation method thereof. The fatty acid in the double-layer equilibrium edible vegetable blend oil comprises omega-3 fatty acid and omega-6 fatty acid in mass ratio of 1 to (2.5-3.5), wherein the fatty acid comprises 10 to 18wt% of omega-3 fatty acid; the total content of omega-3 fatty acid and omega-6 fatty acid in the double-layer equilibrium edible vegetable blend oil is 40 to 72wt%; the double-layer equilibrium edible vegetable blend oil has AOM value not less than 10. The invention further provides the preparation method of the double-layer equilibrium edible vegetable blend oil. According to the double-layer equilibrium edible vegetable blend oil and the preparation method of the double-layer equilibrium edible vegetable blend oil, the problem of unreasonable proportion of essential fatty acid in the general vegetable oil can be solved, and the practical significance on avoiding of heart disease and other diseases due to cell disordering caused by serious imbalance in ratio of omega-3 fatty acid to omega-6 fatty acid as well as improvement on national health level is great; the preparation method is simple, the industrialization is easy, and the blend oil and the preparation method have reference significance on formulating of national standard for edible blend oil.

Description

technical field [0001] The invention relates to an edible vegetable blend oil and a preparation method thereof, in particular to a double-layer balanced edible vegetable blend oil and a preparation method thereof, belonging to the technical field of food processing and preparation. Background technique [0002] In September 1977, the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO / WHO) convened an academic symposium entitled "Dietary Fats in Human Nutrition" in Rome. The conference proposed the concept of fatty acid balance for the first time. At this conference, experts proposed that the ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in dietary fat should be 1:1:1, but this ratio was not recommended as the final conclusion of the conference. After the meeting, "1:l:l" about dietary fatty acids was widely recommended by nutritionists in some countries as a dietary standard. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/02
Inventor 石克荣
Owner SANHE HOPEFULL BIOTECH
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