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Nutritional blend oil

A technology for blending oil and nutrition, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of many polyunsaturated fatty acids, single nutrient composition, unable to meet nutritional needs, etc., and achieve the goal of lowering cholesterol and preventing arteriosclerosis. Effect

Inactive Publication Date: 2018-02-23
张景娜
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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, most of which are mixed with rapeseed oil, soybean oil and peanut oil, which contain too many polyunsaturated fatty acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Parts by weight including the following percentages:

[0027] Antarctic Krill Oil: 0.1%; Conjugated Linoleic Acid: 0.1%; Rice Bran Oil: 30%; Organic Flaxseed Oil: 5%; Corn Oil: 25%; Soybean Oil: 30%; Cod Liver Oil 1%; Phospholipids: 8.8%.

Embodiment 2

[0029] Parts by weight including the following percentages:

[0030] Antarctic Krill Oil: 10%; Conjugated Linoleic Acid: 0.01%; Rice Bran Oil: 5%; Organic Flaxseed Oil: 30%; Corn Oil: 25%; Soybean Oil: 25%; Cod Liver Oil 0.1%; Phospholipids: 4.89%.

Embodiment 3

[0032] Parts by weight including the following percentages:

[0033] Antarctic Krill Oil: 6.1%; Conjugated Linoleic Acid: 3%; Rice Bran Oil: 8%; Organic Flaxseed Oil: 25%; Corn Oil: 30%; Soybean Oil: 8%; Cod Liver Oil: 10%; Phospholipids : 10%.

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PUM

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Abstract

The invention relates to nutritional blend oil. The nutritional blend oil is prepared from the following components by weight percent: 0.1 to 10 percent of euphausia superb oil, 0.01 to 5 percent of conjugated linoleic acid, 5 to 30 percent of rice bran oil, 5 to 30 percent of organic flaxseed oil, 5 to 30 percent of corn oil, 5 to 30 percent of soybean oil, 0.1 to 10 percent of cod liver oil, and1 to 10 percent of phospholipid. The blend oil is rich in various vitamins, minerals and unsaturated fatty acid, can reduce the cholesterol in the serum, can prevent arteriosclerosis, and has a givenauxiliary effect for preventing hypertension, hyperlipemia and hyperglycemia and complications.

Description

technical field [0001] The invention relates to the field of food, in particular to a nutritional blending oil. Background technique [0002] Blended oil, also known as high blend oil, is an edible oil made by blending two or more refined oils (except flavor oil) 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. The processing process is: select the above two or more refined oils and esters according to the needs, and then go through deacidification, decolorization, deodorization, and blending to become blended oil. The shelf life of blended oil is generally 12 months. Now there are onl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00
CPCA23D9/00
Inventor 张景娜
Owner 张景娜
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