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Low-temperature used blend oil with balanced omega-6 and omega-3 unsaturated fatty acids and preparation method thereof

A technology of unsaturated fatty acids and blended oils, which is applied in the direction of fat oil/fat refining, fat production, edible oil/fat, etc., and can solve the problems of not considering high temperature resistance, lack of reasonable ratio of fatty acids, and not considering the intake of non-cooking oil fatty acids and other issues, to achieve the effect of safe source, extended storage period and easy acceptance

Inactive Publication Date: 2019-08-09
李石平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above two patents have considered the ratio of the three fatty acids and the content ratio of the n-6 series fatty acids to the n-3 series fatty acids, the defects are: they are not combined with the actual dietary situation, and the intake of non-cooking oil fatty acids in the actual diet of residents is not considered. , and did not consider the changes in unsaturated fatty acids caused by factors such as heating during cooking
[0017] Judging from the existing blending oil patents, the destruction of unsaturated fatty acids by factors such as heating during cooking is ignored, and the intake of polyunsaturated fats that are not resistant to high temperatures and saturated fats and monounsaturated fats that are resistant to high temperatures are not considered. Fat is used together through high-temperature intake, and it also lacks a reasonable ratio of fatty acid composition when used together

Method used

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  • Low-temperature used blend oil with balanced omega-6 and omega-3 unsaturated fatty acids and preparation method thereof
  • Low-temperature used blend oil with balanced omega-6 and omega-3 unsaturated fatty acids and preparation method thereof
  • Low-temperature used blend oil with balanced omega-6 and omega-3 unsaturated fatty acids and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Preparation of debittered linseed oil:

[0050] a. Winterize linseed crude oil at 8°C for 15 hours, and filter to obtain filtered oil; b. Heat the above-mentioned filtered linseed oil to 30°C, under a pressure of 0.08MPa, use 500nm tangential flow inorganic ceramic membrane for membrane separation to obtain membrane-permeable oil; c. Use membrane-permeable oil as mobile phase and chromatographic packing as stationary phase for chromatographic separation. The chromatographic packing is made of food-grade beer silica gel with a particle size of 200 mesh, the elution volume is 15 times the volume of the packed beer silica gel filler, and the outflowing oil is received in a container; d. The above-mentioned received oil is heated to 35°C, and under a pressure of 0.2MPa, a cut-off filter with a pore size of 100nm is used. The flow inorganic ceramic membrane is used for membrane separation again to obtain the permeable oil liquid, which is the desired debittered linseed o...

Embodiment 2

[0054] (1) Preparation of debittered linseed oil:

[0055]a. Winterize linseed crude oil at 10°C for 24 hours, filter to obtain the filtered oil; b. heat the above-mentioned filtered oil to 50°C, and use a cut-off filter with a pore size of 1000nm under a pressure of 0.05MPa. Purify by flowing inorganic ceramic membrane to obtain membrane-permeable oil; c. Use membrane-permeable oil as the mobile phase and chromatographic packing as the stationary phase for chromatographic separation. The chromatographic packing is made of food-grade beer silica gel with a particle size of 800 mesh. The volume is 20 times the volume of the installed beer silica gel filler, and the outflowing oil is received in a container; d. Heat the above-mentioned received oil to 60°C, and use a tangential flow inorganic ceramic membrane with a pore size of 50nm under a pressure of 0.1MPa Further purification to obtain the membrane-permeable oil, which is the desired debittered linseed oil;

[0056] (2) Pr...

Embodiment 3

[0059] (1) Preparation of debittered linseed oil:

[0060] a. Winterize linseed crude oil at -1°C for 5 hours, filter to obtain filtered oil; b. Heat the above-mentioned filtered linseed oil to 20°C, under a pressure of 0.15MPa, use a pore diameter Purified by a 600nm tangential flow inorganic ceramic membrane to obtain a membrane-permeable oil; c. Use the membrane-permeable oil as the mobile phase and the chromatographic packing as the stationary phase for chromatographic separation. The chromatographic packing is made of food-grade beer silica gel with a particle size of 300 The elution volume is 16 times the volume of the packed beer silica gel filler, and the outflowing oil is received in a container; d. Heat the above-mentioned received oil to 50°C, and use a tangential filter with a pore size of 100nm under a pressure of 0.2MPa. The flow of inorganic ceramic membrane is further purified to obtain the membrane-permeable oil, which is the desired debittered linseed oil;

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Abstract

The invention discloses low-temperature used nutritional edible blend oil containing debitterized linseed oil and balanced omega-6 and omega-3 unsaturated fatty acids. The blend oil contains 20-65 parts of debitterized linseed oil, 0-10 parts of DHA or EPA rich oil and 30-80 parts of linoleic acid rich oil. The blend oil has no bitter taste and good flavor when used at low temperature, wherein omega-6 and omega-3 unsaturated fats respectively account for 30-60% and 20-40% of the weight of the total fat, DHA and EPA in the unsaturated fats accounts for 0-3% of the total fat content, and the ratio of the omega-6 and omega-3unsaturated fatty acids is (1-2) to 1. The debitterized linseed oil is prepared by winterization, tangential flow crude membrane separation, chromatographic separation andtangential flow fine membrane separation. The blend oil is blended on the basis of considering the influence of fatty acids in non-cooking oil in foods on polyunsaturated fats during heating and theamount of each fatty acid actually entering a human digestive system, and when the blend oil is matched with high temperature resistant cooking oil with high monounsaturated fatty acid content and lowomega-6 unsaturated fatty acid content in use, the ratio of the omega-6 and omega-3unsaturated fatty acids is reasonable so that the purpose of reasonable and healthy supplementation of the omega-6 and omega-3 unsaturated fatty acids can be achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-temperature nutritious edible blending oil containing debittered linseed oil and balanced omega-6 and omega-3 unsaturated fatty acids. Background technique [0002] Linen ( Linum usitatissimum L.) is an annual herb of the Linaceae family. Flaxseed is the seed of flax. Zhang Qian of the Western Han Dynasty brought it back to my country via the Silk Road, so flax is flax. At present, flax in the world is divided into three varieties: flax for oil, flax for oil and fiber, and flax for fiber. Edible linseed oil is an oil made from linseed oil. It has attracted more and more attention because it is rich in the fatty acid α-linolenic acid (ALA; α-inolenic acid) necessary for the human body. Among them, α-linseed The acid content can be as high as 50-60%. Studies have shown that α-linolenic acid can esterify cholesterol and metabolize it out of the human body, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C11B3/00
CPCA23D9/007A23D9/04C11B3/001
Inventor 李石平
Owner 李石平
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