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Tropical functional low-calorie coconut flavor blend oil

A low-calorie, blended oil technology, applied in the field of edible oil, can solve the problems of unbalanced fatty acid ratio and vitamin E, the stability of flavor needs to be further improved, and a single nutritional component, so as to meet the requirements of edible nutrition and solve the proportion of fatty acid and vitamin E. Unbalanced, simple processing effects

Inactive Publication Date: 2018-09-18
海南符氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned patented technology solves the technical problems of single nutrient components, impure flavor and low nutritional value of edible oil in the prior art, its flavor and stability need to be further improved
[0007] Therefore, in the prior art, there is still a lack of a functional low-calorie oil that can not only change the fatty acid ratio and vitamin E imbalance in a single natural oil, but also has good flavor and stability.

Method used

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  • Tropical functional low-calorie coconut flavor blend oil
  • Tropical functional low-calorie coconut flavor blend oil
  • Tropical functional low-calorie coconut flavor blend oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] In a constant temperature tank at 35°C, add 70kg of palm oil, 16kg of coconut oil, and 14kg of corn oil in sequence, and mix and stir evenly under vacuum. The stirring time is 45min, and the stirring speed is 120r / min. The content of unsaturated fatty acids was detected, and vitamin E was added to the above blended oil. The amount of vitamin E added was 0.8‰ of the weight of unsaturated fatty acids. Mix evenly, filter, fill with nitrogen, and obtain tropical functional low-calorie coconut fragrance. Oil.

Embodiment 2

[0035] In a constant temperature tank at 35°C, add 70kg of palm oil, 18kg of coconut oil, and 12kg of corn oil in sequence, and mix and stir evenly under vacuum. The stirring time is 45min, and the stirring speed is 120r / min. The content of unsaturated fatty acids was detected, and vitamin E was added to the above blended oil. The amount of vitamin E added was 0.8‰ of the weight of unsaturated fatty acids. Mix evenly, filter, fill with nitrogen, and obtain tropical functional low-calorie coconut fragrance. Oil.

Embodiment 3

[0037] In a constant temperature tank at 35°C, add 70kg of palm oil, 20kg of coconut oil, and 10kg of corn oil in sequence, and mix and stir evenly in a vacuum state. The stirring time is 45 minutes, and the stirring speed is 120 r / min. The content of unsaturated fatty acids was detected, and vitamin E was added to the above blended oil. The amount of vitamin E added was 0.8‰ of the weight of unsaturated fatty acids. Mix evenly, filter, fill with nitrogen, and obtain tropical functional low-calorie coconut fragrance. Oil.

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Abstract

The invention belongs to the technical field of edible oil and specifically relates to tropical functional low-calorie coconut flavor blend oil. In the tropical functional low-calorie coconut flavor blend oil provided by the invention, the weight ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is (3.5-5.5):(3-4.5):(1-3), the blend oil also contains vitaminE, and the weight ratio of the vitamin E to the unsaturated fatty acid is 0.8:1000. The tropical functional low-calorie coconut flavor blend oil provided by the invention contains rich and balanced nutrients, realizes reasonable collocation of the proportions of the fatty acids and the vitamin E, has the fragrance of coconuts, also has low fat and low calorie and can effectively prevent and relieve hyperlipemia, obesity, heart disease, arteriosclerosis and other chronic diseases. In addition, the tropical functional low-calorie coconut flavor blend oil provided by the invention has high stability.

Description

technical field [0001] The invention belongs to the technical field of edible oils, in particular to a tropical functional low-calorie coconut-flavored blended oil. Background technique [0002] Nowadays, with people's eating habits and preference for fried foods, the demand for fats and oils is increasing. my country is a developing country with more than 300 million urban residents. With the transition of people's living standard from subsistence to well-off, the consumption of high-fat and animal food in dietary life continues to increase, and the incidence of various diseases related to high-fat diet. Increasingly high, such as cardiovascular and cerebrovascular diseases, coronary heart disease, obesity, hypertension, hyperlipidemia, etc., and these chronic diseases have become an important cause of human incapacity and death. According to the statistics of the Ministry of Health, more than 15,000 people die of chronic diseases every day in my country, accounting for mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
CPCA23D9/007
Inventor 张伟敏符通
Owner 海南符氏食品有限公司
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