Blended oil and preparing technology thereof

A preparation process and technology for blending oil, applied in the field of edible oil, can solve problems such as unfavorable human health, and achieve the effects of saving preparation cost, reducing usage, and prolonging shelf life

Inactive Publication Date: 2016-11-16
浙江雪梨花食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the deficiencies in the prior art, the first purpose of the present invention is to provide a blended oil, which solves the problem that the nutri

Method used

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  • Blended oil and preparing technology thereof
  • Blended oil and preparing technology thereof
  • Blended oil and preparing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: A kind of blending oil, wherein each component and its parts by weight are as shown in Table 1.

[0050] The extraction steps of camellia oil, olive oil and other oils in embodiment 1 are:

[0051] Step 1: screening, cleaning, and sterilizing an appropriate amount of raw materials, and conditioning with a mass ratio of raw materials: deionized water of 1:1.3-1.8;

[0052] Step 2: The raw material obtained in step 1 is crushed and subjected to the first low-temperature pressing, the second low-temperature pressing and the third low-temperature pressing. The temperature of the first low-temperature pressing is 1-6°C, and the second low-temperature pressing is The temperature is 11-20℃, the temperature of the third low-temperature pressing is 1-9℃, and the time of the first low-temperature pressing: the time of the second low-temperature pressing: the time of the third low-temperature pressing is 2-4: 1: 2-4, the corresponding crude oil is obtained after mec...

Embodiment 2

[0061] Embodiment 2: a kind of blending oil, the difference from embodiment 1 is that the components and parts by weight in embodiment 2 are shown in Table 1, and activated carbon is used for decolorization in S4 of the preparation process.

Embodiment 3

[0062] Embodiment 3: a kind of blending oil, the difference with embodiment 1 is that in embodiment 3, each component and its parts by weight are as shown in table 1, and in the S4 of preparation process, jointly adopt activated clay and activated carbon For decolorization.

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Abstract

The invention discloses a blended oil. The blended oil is prepared from, by weight, 40-55 parts of camellia oil, 15-25 parts of olive oil and 24-36 parts of another oil. The another oil includes one of the sunflower seed oil, the corn oil, the colza oil, the soybean oil, the cottonseed oil, the pumpkin seed oil, the camellia oleosa seed oil, the perilla oil and the sesame oil, and is obtained in a non-genetically-modified-organism planting squeezed mode. The blended oil is comprehensive in nutritional ingredient, human health can be kept, the good anti-oxidation effect is achieved, and the shelf life is long.

Description

technical field [0001] The invention relates to the technical field of edible oil, more specifically, it relates to a blended oil and a preparation process thereof. Background technique [0002] Edible oil is a necessity in people's life, and it is an important food that provides heat energy and essential fatty acids for the human body and promotes the absorption of fat-soluble vitamins. The research of nutritionists shows that it is impossible for any kind of food to provide comprehensive nutrition, so it is recommended that people have "food diversification". However, what 80% of households eat for a long time is vegetable oil produced by a single raw material, such as soybean oil, peanut oil, corn oil, sunflower oil, rapeseed oil, etc. If they eat oil of a single raw material for a long time, it is difficult to achieve nutritional balance. The blended oil formed by the scientific blending of various edible oils can make up for the irrational defect in the nutritional fun...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/02
CPCA23D9/007A23D9/02
Inventor 冯涛
Owner 浙江雪梨花食品有限公司
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