Healthy edible black garlic blend oil and preparation method thereof

A technology of blending oil and black garlic oil, which is applied in the fields of edible oil/fat, application, food science, etc. It can solve the problem that the proportion of fatty acids cannot meet the reference intake standard of fatty acids, and achieve a good shelf life, high nutritional value, and reasonable formula Effect

Active Publication Date: 2018-11-13
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In summary, black garlic oil, perilla oil, seabuckthorn seed and camellia oil all contain health-care functional factors beneficial to the human body, but the proportion of saturated, monounsaturated and polyunsaturated fatty acids in a single vegetable oil, as well as the ratio of omega-6 and The proportion of omega-3 is not up to the fatty acid reference intake standard recommended by the Chinese Nutrition Society

Method used

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  • Healthy edible black garlic blend oil and preparation method thereof
  • Healthy edible black garlic blend oil and preparation method thereof
  • Healthy edible black garlic blend oil and preparation method thereof

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preparation example Construction

[0039] Wherein, the preparation method of described black garlic oil comprises the following steps:

[0040] Step 1: Preparation of black garlic: first put the clean single head garlic into a closed fermentation box, and then carry out four stages of variable temperature fermentation: the first stage, the fermentation temperature is raised from 60°C to 75°C at a constant speed, The fermentation humidity is 80-100%, and the fermentation time is 12-24 hours; the second stage, the fermentation temperature is raised from 75°C to 85°C at a constant speed, the fermentation humidity is 80-100%, and the fermentation time is 12-24h; the third stage, the fermentation The temperature is uniformly cooled from 85°C to 75°C, the fermentation humidity is 80-100%, and the fermentation time is 12-24 hours; in the fourth stage, the fermentation temperature is uniformly cooled from 75°C to 60°C, the fermentation humidity is 80-100%, and the fermentation time is For 12 to 24 hours, black garlic c...

Embodiment 1

[0045] Comparative experiment of fresh garlic raw materials and basic components of black garlic products.

[0046] Moisture: The composition of the moisture is determined according to the GB 5009.3-2016 national food safety standard method.

[0047] Protein: Determination of protein composition according to GB 5009.5-2016 national food safety standard method.

[0048] Fat: Determination of fat composition according to GB 5009.6-2016 national food safety standard method.

[0049] Dietary fiber: The composition of dietary fiber was determined according to the GB 5009.88-2014 national food safety standard method.

[0050] Compared with fresh garlic, the nutrient content in black garlic has changed through the joint action of some enzymes such as lipoxygenase and some microorganisms during the fermentation process. The specific components are compared as shown in Table 2:

[0051] Table 2 Comparison of basic components between black garlic and garlic

[0052]

[0053] It c...

Embodiment 2

[0055] A healthy edible blended black garlic oil, which is composed of the following raw material oils: 40% black garlic oil, 5% seabuckthorn seed oil, 15% camellia oil, 8% perilla oil, 32% primary rapeseed oil, 0.01% tert-butyl Compound antioxidant of hydroquinone and 0.01% gallic acid.

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Abstract

The invention provides healthy edible black garlic blend oil and a preparation method thereof. The blend oil comprises the following components in percentage by mass: 30-50% of black garlic oil, 1-15%of sea buckthorn seed oil, 10-40% of camellia oil, 5-20% of purple perilla oil, 10-35% of first-class rapeseed oil and 0.01-0.02% of an antioxidant. In the blend oil, the mass ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is (0.274-0.402) to 1 to (1.06-1.77), wherein the mass ratio of omega-6 to omega-3 is (4.04-5.02) to 1. The blend oil has the effectsof being balanced in nutrients, high in safety, simple and scientific in processing technology, and convenient to eat, and being higher in stability than single oil; and the blend oil changes composition of fat, meets the nutrient requirements of Chinese dwellers for plant oil, and has positive effects of restraining and preventing cardiovascular diseases of high blood lipid, high blood pressureand the like, improving intelligence, resisting oxidation and the like.

Description

technical field [0001] The invention relates to the technical field of oil processing, in particular to a black garlic healthy edible blend oil and a preparation method thereof. Background technique [0002] Edible oil is a necessity to maintain human health, and it is the main source to provide human energy and essential fatty acids and promote the absorption of fat-soluble vitamins. At present, there are many kinds of edible oils on the market, such as peanut oil, soybean oil, palm oil, etc. These single oils generally lack omega-3 (linolenic acid), such as peanut oil and corn oil, which hardly contain omega-3 polyunsaturated fatty acids. And the proportion of essential fatty acids ω-6 (linoleic acid) and ω-3 (α-linolenic acid) polyunsaturated fatty acids is seriously out of balance. These oils processed with a single variety as a raw material have a single nutritional component and cannot satisfy people's nutritional balance needs. Therefore, the blended oil prepared by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/007A23D9/04
Inventor 邓云赵一梦王丹凤
Owner SHANGHAI JIAO TONG UNIV
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