Edible blend oil

A technology for blending oil and raw oil, applied in the field of edible oil, can solve the problems of unsuitable taste for the public and single curative effect, and achieve the effects of enhancing memory, good taste and balanced nutrition

Inactive Publication Date: 2017-03-22
广西放心源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the blended oils sold on the market mainly include rapeseed oil, soybean oil, corn germ oil, sunflower oil and peanut oil, etc., as well as blended oils with these oils as the main raw materials. Eating these vegetable oils sold in the market is not suitable for the taste of the public, and the curative effect is single, not the best and healthiest choice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An edible blending oil is composed of the following raw material oils in parts by weight: 30 kg of olive oil, 40 kg of peanut oil, 12 kg of hemp oil, 15 kg of walnut kernel oil and 3 kg of linseed oil. The preparation method is as follows: adding each raw material oil into a batching tank, filling nitrogen at room temperature, stirring for 30 minutes at a vacuum degree of 0.01 MPa and a rotation speed of 120 r / min, standing still, and filtering to obtain the refined oil.

[0026] The ratio of saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid in the blend oil prepared in this example is 0.47:1:1.42, and the ratio of ω3 polyunsaturated fatty acid: ω6 polyunsaturated fatty acid is 4.04:1.

Embodiment 2

[0028] An edible blending oil is composed of the following raw material oils in parts by weight: 40kg of olive oil, 50kg of peanut oil, 8kg of hemp oil, 12kg of walnut kernel oil and 5kg of linseed oil. The preparation method is as follows: adding each raw material oil into a batching tank, filling nitrogen at room temperature, stirring for 20 minutes at a vacuum degree of 0.02 MPa and a rotating speed of 150 r / min, standing still, and filtering to obtain the refined oil.

[0029]The ratio of saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid in the blend oil prepared in this example is 0.46:1:1.22, and the ratio of ω3 polyunsaturated fatty acid fatty acid: ω6 polyunsaturated fatty acid fatty acid is 4.09:1.

Embodiment 3

[0031] An edible blending oil is composed of the following raw material oils in parts by weight: 20kg of olive oil, 30kg of peanut oil, 5kg of hemp oil, 10kg of walnut kernel oil and 3kg of linseed oil. The preparation method is as follows: adding each raw material oil into a batching tank, filling nitrogen at room temperature, stirring for 30 minutes at a vacuum degree of 0.01 MPa and a rotation speed of 120 r / min, standing still, and filtering to obtain the refined oil.

[0032] The ratio of saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid in the blend oil prepared in this example is 0.46:1:1.28, and the ratio of ω3 polyunsaturated fatty acid: ω6 polyunsaturated fatty acid is 4.66:1.

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Abstract

The invention discloses an edible blend oil. The edible blend oil is characterized in that a ratio of saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids is less than 1:1:1, and a ratio of omega3 polyunsaturated fatty acid fatty acids to omega6 polyunsaturated fatty acid fatty acids in the polyunsaturated fatty acids is (4-6):1; and the blend oil comprises, by weight, 20-40 parts of olive oil, 30-50 parts of peanut oil, 5-12 parts of cannabis oil, 10-20 parts of walnut kernel oil and 3-5 parts of flaxseed oil. All the unsaturated fatty acids of the blend oil have coordinated proportion, reasonable formula, balanced nutrition and high nutritive values, so the edible blend oil can guarantee the intake of essential fatty acids necessary for the maintenance of life, and also has the efficacy of preventing coronary heart disease, atherosclerosis and senile dementia, lowering the blood pressure and the blood lipid, delaying ageing, and enhancing memory.

Description

technical field [0001] The invention relates to the technical field of edible oil, in particular to an edible blended oil. Background technique [0002] With the rapid development of my country's economy and the improvement of people's living standards year by year, people's demand for the amount and quality of edible oils and fats is also constantly increasing. Edible oil is an integral part of the human diet and the main source of energy and essential fatty acids required by the human body. Fatty acids are divided into three categories: saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. Blending oil is made by blending more than two kinds of single-variety vegetable oils. The blending oils on the market in my country are basically made of vegetable oils as raw material oils. The main components of fats and oils are saturated fatty acids and unsaturated fatty acids. Unsaturated fatty acids that are common in nature are mainly divided into t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
CPCA23D9/007
Inventor 杨贺
Owner 广西放心源生物科技有限公司
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