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Mixed vegetable blend oil and preparation method thereof

A technology of mixing plants and blending oils, applied in the field of blending oils, can solve the problems of cost reduction, fatty acid composition control, and the health of blended oils cannot be optimized, and achieves the effects of promoting brain development, simple operation, and protecting eyesight.

Inactive Publication Date: 2019-01-01
河北高瓴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the main raw material of vegetable blended oil on the market is rapeseed oil, and a small amount of peanut oil and sesame oil are added to adjust the fragrance, or soybean oil is added to reduce the cost, and the fatty acid composition of the final blended oil is not controlled, so that the blended oil is not good for human health. achieve optimal

Method used

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  • Mixed vegetable blend oil and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a preparation method of mixed vegetable blend oil, comprising the following steps:

[0026] (1) preparing peanut oil, comprises the following steps:

[0027] (1) heating and steaming the peanuts to obtain dry peanuts with a moisture content of 5wt.%.

[0028] (2) Press the dried peanuts obtained in step (1) to extract oil to obtain peanut oil.

[0029] (II) preparing mixed vegetable blending oil, comprising the following steps:

[0030] Mix 55% double-low rapeseed oil, 25% olive oil, 5% peanut oil and 15% linseed oil at a speed of 40r / min and a temperature of 40°C for 20 minutes to obtain Blend vegetable oils.

Embodiment 2

[0032] This embodiment provides a preparation method of mixed vegetable blend oil, comprising the following steps:

[0033] (1) preparing peanut oil, comprises the following steps:

[0034] (1) heating and steaming the peanuts to obtain dried peanuts with a moisture content of 7wt.%.

[0035] (2) Press the dried peanuts obtained in step (1) to extract oil to obtain peanut oil.

[0036] (II) preparing mixed vegetable blending oil, comprising the following steps:

[0037] Mix 65% double-low rapeseed oil, 15% olive oil, 15% peanut oil and 5% linseed oil at a speed of 60r / min and a temperature of 20°C for 30 minutes to obtain Blend vegetable oils.

Embodiment 3

[0039] This embodiment provides a preparation method of mixed vegetable blend oil, comprising the following steps:

[0040] (1) preparing peanut oil, comprises the following steps:

[0041] (1) heating and steaming the peanuts to obtain dry peanuts with a moisture content of 6wt.%.

[0042] (2) Press the dried peanuts obtained in step (1) to extract oil to obtain peanut oil.

[0043] (II) preparing mixed vegetable blending oil, comprising the following steps:

[0044] Mix 60% double-low rapeseed oil, 15% peanut oil, 5% linseed oil and 20% camellia oil at a speed of 40r / min and a temperature of 20°C for 20 minutes to obtain Blend vegetable oils.

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PUM

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Abstract

The invention relates to a mixed vegetable blend oil and a preparation method thereof. The mixed vegetable blend oil comprises the following components by weight percent: 6-12% of saturated fatty acid, 55-65% of monounsaturated fatty acid, 16-23% of n-6 polyunsaturated fatty acid and 8-13% of n-3 polyunsaturated fatty acid. The mixed vegetable blend oil is reasonable in composition ratio of fattyacids, is high in nutritive value and is beneficial to human health. According to the preparation method, the mixed vegetable blend oil can be acquired by only uniformly mixing all the components, theoperation is simple and the preparation method is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of blended oil, and in particular relates to a mixed vegetable blended oil and a preparation method thereof. Background technique [0002] With the continuous research on the nutritional effects of fatty acids, new scientific research results are emerging: a large intake of saturated fatty acids can cause obesity and cardiovascular diseases; monounsaturated fatty acids and polyunsaturated fatty acids can reduce cholesterol levels, and n-6 ​​more The metabolism of unsaturated fatty acids and n-3 polyunsaturated fatty acids in the body can produce long-chain fatty acids such as tetraenoic acid, EPA and DHA, which can resist cancer, cardiovascular and cerebrovascular diseases and inflammation under the synergistic effect, and at the same time help brain development and protect eyesight. But at the same time, polyunsaturated fatty acids are prone to lipid peroxidation, which will cause certain damage to cells and tissues...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 刘文强张立强刘存泽刘康杜国群张学昆高莹
Owner 河北高瓴食品有限公司
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