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Oxidation resistant edible oil and preparation method thereof

An edible oil and antioxidant technology, applied in the field of edible oil, can solve the problem that the proportion of polyunsaturated fatty acids cannot be reached, and achieve the effects of strengthening the antioxidant function, delaying aging and improving immunity.

Inactive Publication Date: 2017-03-22
XIAMEN FUCI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetable oil is an important way for people to obtain polyunsaturated fatty acids, but the polyunsaturated fatty acids in various single types of vegetable oils cannot reach the ratio recommended by nutritionists. Only scientifically formulated blended oils can supplement people's dietary needs fatty acid

Method used

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  • Oxidation resistant edible oil and preparation method thereof
  • Oxidation resistant edible oil and preparation method thereof
  • Oxidation resistant edible oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: Preparation of antioxidant edible oil

[0027] Raw material consumption: see Table 1.

[0028] Table 1 Amount of materials used in each embodiment (wt%)

[0029]

[0030] Preparation method: ball mill at 210r / min for 7 hours, centrifuge at 8000r / min for 100min, and filter with a filter element with a pore size of 0.5µm.

Embodiment 2

[0031] Embodiment 2: Preparation of antioxidant edible oil

[0032] Raw material consumption: see Table 1.

[0033] Preparation method: ball mill at 60r / min for 11.5 hours, centrifuge at 7500r / min for 110min, filter with 0.5µm pore size filter element.

Embodiment 3

[0034] Embodiment 3: Preparation of antioxidant edible oil

[0035] Raw material consumption: see Table 1.

[0036] Preparation method: ball mill at 80r / min for 11 hours, centrifuge at 6000r / min for 140min. Filter with 0.5µm pore size filter element.

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Abstract

The invention discloses oxidation resistant edible oil and a preparation method thereof. The oxidation resistant edible oil is made from 30-50wt% of olive oil, 20-40wt% of linseed oil, 20-40wt% of shiny-leaved yellowhorn oil, and C60 which is 0.05-0.15wt% of the olive oil, the linseed oil and the shiny-leaved yellowhorn oil. The oxidation resistant edible oil is good in oxidation resistant efficacies, reasonable in fatty acid compounding ratio and high in nutrient value, and not only can meet requirements of people for nutrition of edible oil usually but also can provide specific health-care functions.

Description

technical field [0001] The invention relates to the field of edible oil, in particular to an anti-oxidation edible oil and a preparation method thereof. Background technique [0002] Fatty acids include saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. According to the fatty acid balance requirements proposed by the Food and Agriculture Organization of the United Nations and the World Health Organization, the ratio of dietary saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids should reach 1:1:1 to contribute to the balanced nutrition of the human body. Developed countries such as Europe and the United States recommend that the ratio of omega-6 to omega-3 should be below (4-6):1. Nutritionists believe that a reasonable ratio of omega-6 to omega-3 is conducive to lowering blood pressure and inhibiting irregular heartbeat. Maintain energy balance, glucose metabolism and other chronic diseases and promote normal...

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 黎小青黄洪许艳稚
Owner XIAMEN FUCI BIOTECH CO LTD
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