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Nutritional health vegetable blend oil and preparation method thereof

A technology for blending oil and health care, which is applied in food science, edible oil/fat, applications, etc., and can solve problems such as the unsatisfactory ratio of unsaturated fatty acids in omega-6 polyunsaturated fatty acids, the inability to meet nutritional needs, and low vitamin content in oils and other problems , to achieve the effect of benefiting the body's absorption, meeting the nutritional needs of the body, and having a strong flavor

Inactive Publication Date: 2016-08-10
ANHUI HUAAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many kinds of edible oils on the market, such as peanut oil, rapeseed oil, soybean oil, palm oil, blended oil, etc., the oils processed from only one variety as raw materials have single nutritional components, which cannot meet people's nutritional needs; There are also many types of blended oils, but the ratio of omega-6 polyunsaturated fatty acids to omega-3 polyunsaturated fatty acids is still not ideal
At present, there are many types of blended oils in the market, but there are mainly disadvantages such as low vitamin content in the oils and unobvious aroma of the oils.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The nutritional and health plant blend oil of this embodiment contains the following raw materials in parts by weight: 6-15 parts of tartary buckwheat flavonoids, 5-13 parts of astaxanthin, 30-40 parts of corn essential oil, 4-9 parts of sesame oil, and apocynum extract 15-25 parts, Kudingcha extract 15-25 parts, Danshen extract 15-25 parts, woody extract 15-25 parts, peanut oil 40-55 parts, multivitamin 10-18 parts. The multivitamins are three or more of vitamin C, vitamin E, vitamin B1, vitamin B2 and vitamin A.

[0026] Wherein, the preparation method of peanut oil comprises the following steps:

[0027] S1. Low-temperature pressing: Peanuts are peeled and then pressed at low temperature to obtain peanut crude oil and deoiled peanut meal;

[0028] S2. Preparation of proteolysis solution: Take 80 parts of peanut meal, add 80-400 parts of purified water, add 2-6 parts of protease, heat and stir at 50-60°C for 8-10 hours, then heat up to 90°C and keep for 25-30min to e...

Embodiment 2

[0035] The nutritional and health plant blending oil of this embodiment contains the following raw materials in parts by weight: 6 parts of tartary buckwheat flavonoids, 5 parts of astaxanthin, 30 parts of corn essential oil, 4 parts of sesame oil, 15 parts of apocynum extract, and Kudingcha extract 15 parts, 15 parts of Danshen extract, 15 parts of woody extract, 40 parts of peanut oil, 10 parts of multivitamins. The multivitamins are vitamin E, vitamin B2 and vitamin A.

[0036] Wherein, the preparation method of peanut oil comprises the following steps:

[0037] S1. Low-temperature pressing: Peanuts are peeled and then pressed at low temperature to obtain peanut crude oil and deoiled peanut meal;

[0038] S2. Preparation of proteolysis solution: take 80 parts of peanut meal, add 80 parts of purified water, add 2 parts of protease, heat and stir at 50°C for 8 hours, then raise the temperature to 90°C for 25 minutes to inactivate the enzyme, and obtain a proteolysis solution...

Embodiment 3

[0045] The nutritional and health plant blending oil of this embodiment contains the following raw materials in parts by weight: 15 parts of tartary buckwheat flavonoids, 13 parts of astaxanthin, 40 parts of corn essential oil, 9 parts of sesame oil, 25 parts of apocynum extract, and Kudingcha extract 25 parts, 25 parts of Danshen extract, 25 parts of woody extract, 55 parts of peanut oil, 18 parts of multivitamins. Among them, the multivitamins are vitamin B1, vitamin B2 and vitamin A.

[0046] Wherein, the preparation method of peanut oil comprises the following steps:

[0047] Wherein, the preparation method of peanut oil comprises the following steps:

[0048] S1. Low-temperature pressing: Peanuts are peeled and then pressed at low temperature to obtain peanut crude oil and deoiled peanut meal;

[0049] S2. Preparation of proteolysis solution: Take 80 parts of peanut meal, add 400 parts of purified water, add 6 parts of protease, heat and stir at 60°C for 10 hours, then ra...

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PUM

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Abstract

The invention provides nutritional health vegetable blend oil and a preparation method thereof and relates to the technical field of processing of vegetable oil. The blend oil is prepared from the following raw materials: buckwheat flavonoid, astaxanthin, corn essential oil, sesame oil, apocynum venetum extract, ilex latifolia thunb extract, salvia miltiorrhiza extract, costus root extract, peanut oil and compound vitamins. The blend oil provided by the invention is the nutritional health vegetable blend oil. The blend oil provided by the invention has special flavor and good taste, and is suitable for frying, deeply frying, stewing and boiling; and the blend oil also contains certain amount of vitamins needed by human bodies and has the effects of keeping human bodies healthy and enhancing the resistance after being eaten for a long period.

Description

technical field [0001] The invention relates to the technical field of vegetable oil processing, in particular to a nutritional and health-care vegetable blend oil and a preparation method thereof. Background technique [0002] Blended oil, also known as high blend oil, is an edible oil made by blending two or more refined oils in proportion according to the needs of use. The blending oil is transparent and can be used as oil for frying, frying, frying, deep-frying or cold dressing. Blended oil generally uses refined soybean oil, rapeseed oil, peanut oil, sunflower oil, cottonseed oil, etc. as the main raw materials, and can also be equipped with refined rice bran oil, corn germ oil, camellia oil, safflower oil, wheat germ Oil and other special oils and esters. With the gradual improvement of people's living standards, the production and consumption of edible vegetable oil in my country have increased significantly. Edible vegetable oil is an important source of energy and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 王浩王仁伟
Owner ANHUI HUAAN FOOD CO LTD
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