Nutritional edible plant oil and preparation method thereof

Abstract

The invention discloses nutritional edible plant oil. The nutritional edible plant oil comprises the following components in percentage by weight: 50%-70% of rapeseed oil, 5%-25% of soybean oil, 10%-30% of camellia oil and 2%-20% of sesame oil. The edible oil disclosed by the invention is aromatic in flavor, mellow in mouth feel, low in erucic acid content, high in nutrient values, steady in nature, and suitable for being eaten for a long time.

Description

technical field [0001] The invention relates to the field of food, in particular to a plant nutritional edible oil and a preparation method thereof. Background technique [0002] Edible oil is indispensable in people's life, and it is also a condiment food for obtaining and supplementing the necessary nutrients for the human body. Most of the edible oils on the market are obtained by mechanical pressing and chemical extraction. Although the production efficiency of edible oil has been improved by adopting advanced industrial technology, the nutritional structure of edible oil has also been destroyed, the natural flavor of edible oil has been lost, and harmful chemical reagents often remain in the edible oil obtained. With the improvement of living standards and cognitive abilities, more and more people pay more attention to and choose edible oils with higher nutritional value. The wood-pressed vegetable edible oil obtained by using the traditional wood-pressing process ret...

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Problems solved by technology

[0005] The purpose of the present invention is to provide a plant nutritional edible oil to solve the technical problems of unbalanced edible oil nutritional structure, residual harmful chemical reagents and high erucic acid content in the prior art

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