Edible blend oil and making method thereof

A technology of blending oil and peanut oil, which is applied in the fields of edible oil/fat, application, food science, etc. It can solve the problem that nutrients cannot meet the needs of the human body, so as to reduce the incidence of cardiovascular and cerebrovascular diseases, prevent cardiovascular diseases, relieve The effect of high blood pressure

Inactive Publication Date: 2018-06-01
姚明武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Based on the above reasons, the nutrients contained in the traditional single edible oil can no longer meet the needs of the human body, and most edible oils contain a large amount of linoleic acid and the content of linolenic acid is very low, so it needs to be reconciled, on the one hand It can meet the absorption ratio of linolenic acid and linoleic acid in the human body, and on the other hand, it will also improve the process of blending oil, improve the phase and quality of oil, so as to be more conducive to human body absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In Embodiment 1, the edible blended oil comprises the raw materials of the following components:

[0017] Peanut oil 5000g, soybean oil 2200g, sunflower oil 1800g, linseed oil 800g, rice bran oil 500g, grape seed oil 300g, canola oil 100g. Wherein, the peanut oil, soybean oil, sunflower oil, linseed oil and grapeseed oil are all cold-pressed oils obtained by a low-temperature cold-pressing process.

[0018] When preparing edible blended oil, first weigh the raw materials of the above components, mix peanut oil, soybean oil, sunflower oil, linseed oil and grape seed oil, heat to 30°C with water, keep it warm for 120min, and then heat to 80°C, keep warm for 30min. Then add rice bran oil and canola oil to the mixed oil after the heat preservation is completed, stir it evenly, and then quickly cool it to 3°C under the condition of -20°C, and then keep it warm at 3°C, and use a layer with a thickness of 2mm combed cotton sheet for filtration, the filtered liquid is packed ...

Embodiment 2

[0020] In Example 2, the edible blended oil comprises the raw materials of the following components:

[0021] 6000g peanut oil, 2400g soybean oil, 1800g sunflower oil, 800g linseed oil, 600g rice bran oil, 400g grape seed oil, 200g canola oil. Wherein, the peanut oil, soybean oil, sunflower oil, linseed oil and grapeseed oil are all cold-pressed oils obtained by a low-temperature cold-pressing process.

[0022] When preparing edible blending oil, first weigh the raw materials of the above components, mix the peanut oil, soybean oil, sunflower oil, linseed oil and grape seed oil, heat to 40°C with water, keep it warm for 90 minutes, and then heat to 90°C, keep warm for 20min. Then add rice bran oil and canola oil to the mixed oil after the heat preservation is completed, stir evenly and quickly cool it to 5°C under the condition of -15°C, then keep it warm at the temperature of 5°C, and under the condition of heat preservation Filter with a combed cotton sheet with a thicknes...

Embodiment 3

[0024] An edible blended oil, comprising the following raw materials in parts by mass:

[0025] Peanut oil 5000g, soybean oil 2200g, sunflower oil 1700g, linseed oil 700g, rice bran oil 700g, grape seed oil 400g, canola oil 200g. Wherein, the peanut oil, soybean oil, sunflower oil, linseed oil and grapeseed oil are all cold-pressed oils obtained by a low-temperature cold-pressing process.

[0026] When preparing edible blending oil, first weigh the raw materials of the above components, mix peanut oil, soybean oil, sunflower oil, linseed oil and grape seed oil, heat to 38°C with water isolation, keep warm for 100min, and then heat to 80°C, keep warm for 24min. Then add rice bran oil and canola oil to the mixed oil after the heat preservation is completed, stir evenly and quickly cool it to 4°C under the condition of -15°C, then keep it warm at the temperature of 4°C, and under the condition of heat preservation Filter with a combed cotton sheet with a thickness of 3 mm, pack...

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Abstract

The invention discloses edible blend oil and a making method thereof. The edible blend oil is made from the following raw materials of peanut oil, soybean oil, sunflower seed oil, linseed oil, rice bran oil, grape seed oil and canola as raw materials. The making method comprises the following steps of mixing the peanut oil with the soybean oil, the sunflower seed oil, the linseed oil and the grapeseed oil, performing heating twice in a manner of separating the peanut oil, the soybean oil, the sunflower seed oil, the linseed oil and the grape seed oil from water, performing heat insulating tostabilize the nature of the oil, then performing quick cooling to maintain the nature of the edible blend oil, after quick cooling, performing filtering with combed cotton sheets, subpacking filtrate,and performing sealing to obtain finished products of the blend oil. The edible blend oil has linolenic acid and linoleic acid in an appropriate proportion, and after being taken for a long term, theedible blend oil has the health-care efficacy of resisting ageing, and improving the immunity of organisms.

Description

technical field [0001] The invention relates to the blending oil technology in the field of edible oil, in particular to a balanced edible blending oil with better fragrance and better fatty acid ratio and a preparation method thereof. Background technique [0002] With the improvement of living standards, more and more people have got rid of the problem of food and clothing. Consumers' food selection standards no longer stay at the level of hygiene and safety standards, but have begun to shift to the direction of health, nutrition, health care and health care. As a consumer product that is closely related to people's life, edible oil not only ensures the supply of human heat energy, but also promotes the absorption of fat-soluble vitamins in other foods, and is also the main way for the human body to supplement fatty acids. The absorption ratio of oleic acid is usually controlled at a ratio of 1:3~1:4, in order to conform to the concept of healthy life of health preservatio...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 姚明武
Owner 姚明武
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