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Anti-allergic blend oil

An anti-allergy and blending oil technology, applied in the field of edible oil, can solve the problem of not meeting the high standards and individual requirements of blending oil, and achieve the effect of reducing allergic symptoms and assisting treatment.

Inactive Publication Date: 2019-04-09
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the food and food seasoning industries are also undergoing changes. Although blended oils have made great breakthroughs in taste and product categories, few blended oils have special effects. This is becoming more and more important. The more it can't meet people's high standard and personalized requirements for blending oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] An anti-allergic blended oil, which is made of the following components in percentage: 30% perilla oil, 15% walnut oil, 10% wheat germ oil, 15% coconut oil, 30% olive oil, in which the fatty acid The ratio is: saturated fatty acid: omega-3 polyunsaturated fatty acid: omega-6 polyunsaturated fatty acid is about 1:1:1.

[0012] Wherein the blended oil contains about 22.68% by mass of saturated fatty acid, about 19.69% by mass of omega-3 polyunsaturated fatty acid, and about 21.09% by mass of omega-6 polyunsaturated fatty acid .

[0013] The preparation method is: select 300kg of perilla oil, 150kg of walnut oil, 1kg of wheat germ oil, 150kg of coconut oil, and 300kg of olive oil, add them to the liquid dispenser, and stir slowly for 30min at room temperature. Continue to stir until uniform, then filter the obtained finished product blend oil 1000kg.

Embodiment 2

[0015] An anti-allergic blended oil, which is made from the following components: 30% perilla seed oil, 20% walnut oil, 10% wheat germ oil, 20% coconut oil, 20% olive oil, in which the fatty acid The ratio is: saturated fatty acid: omega-3 polyunsaturated fatty acid: omega-6 polyunsaturated fatty acid is about 1:1:1.

[0016] Wherein the blended oil contains about 26.58% by mass of saturated fatty acid, about 20.34% by mass of omega-3 polyunsaturated fatty acid, and about 23.73% by mass of omega-6 polyunsaturated fatty acid .

[0017] The preparation method is: select perilla oil 300kg, walnut oil 200kg, wheat germ oil 100kg, coconut oil 200kg, olive oil 200kg, add to the liquid dispenser, stir slowly for 30min at room temperature, if the solute is not uniform after stirring Continue to stir until uniform, then filter the obtained finished product blend oil 1000kg.

Embodiment 3

[0019] An anti-allergic blended oil, which is made of the following components in percentage: 30% perilla oil, 20% walnut oil, 10% wheat germ oil, 15% coconut oil, 25% olive oil, in which the fatty acid The ratio is: saturated fatty acid: omega-3 polyunsaturated fatty acid: omega-6 polyunsaturated fatty acid is about 1:1:1.

[0020] Wherein the blended oil contains about 22.55% by mass of saturated fatty acid, about 20.33% by mass of omega-3 polyunsaturated fatty acid, and about 23.82% by mass of omega-6 polyunsaturated fatty acid .

[0021] The preparation method is: select 300kg of perilla oil, 200kg of walnut oil, 100kg of wheat germ oil, 150kg of coconut oil, and 250kg of olive oil, add them to the liquid dispenser, and stir slowly for 30min at room temperature. Continue to stir until uniform, then filter the obtained finished product blend oil 1000kg.

[0022] The above embodiments are only to illustrate the technical solutions of the present invention, but not to limit...

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Abstract

The invention provides anti-allergic blend oil, comprising the following components in mass by percentage: 22-27% of saturated fatty acid and 41-45% of polyunsaturated fatty acids, i.e., the ratio ofthe saturated fatty acid to the polyunsaturated fatty acids is 1:2, and the main polyunsaturated fatty acids include 19-21% of omega-3 polyunsaturated fatty acid and 21-24% of omega-6 polyunsaturatedfatty acid, i.e., the ratio of the omega-3 polyunsaturated fatty acid to the omega-6 polyunsaturated fatty acid is about 1:1. The blend oil prepared by a reasonable formula has a good anti-allergic effect on allergic rhinitis and enteritis, patients can be guided to select the blend oil suitable for own condition during the allergic period to improve allergy symptoms, and the anti-allergic blend oil has high application value.

Description

technical field [0001] The invention relates to the technical field of edible oil, in particular to an anti-allergic blended oil. Background technique [0002] With the improvement of people's living standards, the food and food seasoning industries are also undergoing changes. Although blended oils have made great breakthroughs in taste and product categories, few blended oils have special effects. This is becoming more and more important. The more can not satisfy people's high standard, the individualized requirement of blending oil. In response to the development of the market, the blending oil industry needs to be innovated. The high incidence of allergic diseases, which has been on the rise in the past decades, has become a global public health concern. According to incomplete statistics, the global average incidence of allergic rhinitis is as high as 10% to 25%, so it is of great significance to find new ways to prevent and treat allergic diseases. Blended oil, also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
CPCA23D9/02
Inventor 宋捷王晓菲原新童玉春
Owner DALIAN UNIV
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