A kind of lipid-lowering formula edible oil and its preparation process

Abstract

The invention relates to cooking oil prepared according to a blood fat-reducing formula, and a preparation technology of the cooking oil, belonging to the fields of functional cooking oil as well as processing technologies and production equipment of the function cooking oil. The cooking oil is characterized by being prepared from the following components by a mass ratio: 10% of safflower seed oil, 10% of flaxseed oil and 80% of sunflower seed oil, wherein the content of linoleic acid in the safflower seed oil is 8%, the content of linoleic acid in the flaxseed oil is 58-60%, and the content of linoleic acid in the sunflower seed oil is 68%. The nutrition and quality of the cooking oil can be adjusted by means of the formula; after the cooking oil is eaten, the cooking oil can reduce blood fat and has the health care effects of preventing and treating atherosclerosis and cardiovascular diseases; furthermore, by using scientific and reasonable filling method and filling equipment, the phenomenon that the cooking oil is oxidized in storing, transporting and eating processes is avoided as much as possible, so that the quality of the oil is guaranteed to the utmost extent.

Description

technical field [0001] The invention belongs to the field of functional edible oil and its processing technology and production equipment, and in particular relates to a blood lipid-lowering formula edible oil and its preparation technology. Background technique [0002] Edible oil refers to animal or vegetable fats and oils used in the process of making food. It is liquid at room temperature. Due to the source of raw materials, processing technology and quality, common edible oils are mostly vegetable oils. Traditional edible oils generally use peanuts or beans as raw materials, which are pressed to obtain oil products. But the oil product obtained by pressing a single variety of material does not have a health care function and does not meet the needs of modern people's social life. [0003] In addition, the quality and edible health function of edible oil depend on factors such as raw materials and formula, and oxidation is also an important condition that affects the ...

AI Technical Summary

Problems solved by technology

Edible oil will be oxidized if it is improperly filled or exposed to oxygen for a long time after opening the cover. A large part of edible oil, especially vegetable oil, is unsaturated fatty acid, which is beneficial to the human body, but this unsaturated fatty acid has the characteristics of free oxidation. It will be oxidized when it comes into contact with oxygen under light, heat and poor sealing. Long-term consumption of oxidized fat will burden the liver and affect the health of the human body. In severe cases, it will cause growth and development problems.

Due to the above-mentioned objective reasons, edible oil cannot be hoarded and stored, and the shelf life is short

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