Complex formula of edible plant oil with balanced nutrition

Abstract

The present invention relates to a complex formula of edible plant oil with balanced nutrition. The edible vegetable oil is prepared by mixing soybean oil, rice bran oil and camellia oil according tothe weight part ratio of 1 : 2 : 1 to prepare blend oil, and adding nutrient particles; the components of the edible oil simultaneously contain animal and plant grease, so that nutrition is richer; DHA, ARA and linseed oil are prepared into a microcapsule particle structure, so that the shelf life can be prolonged and the nutritional ingredients are effectively locked; added green tea powder contains powerful antioxidants, so that low-density lipoprotein cholesterol can be reduced and rupture hemorrhage of the microvascular wall can be prevented; and the nutrient substances are added to the edible oil, so that the edible oil is more convenient to eat each day.

Description

technical field [0001] The invention relates to the field of edible oil, in particular to a nutritionally balanced edible vegetable oil compound formula. Background technique [0002] In people's daily life, oil is an important food raw material, providing people with essential fatty acids that cannot be synthesized by the human body. Common edible oils are mostly vegetable oils, including corn oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, canola oil, sunflower oil, soybean oil, sesame oil, linseed oil, grapeseed oil, walnut oil, peony seed oil, etc. Each edible oil has its own nutritional characteristics, but the nutritional function structure of a single type of edible oil is unreasonable. Therefore, scientifically blending two or more edible oils to make a blend oil can make up for the above defects. [0003] A variety of blended oils are provided in the prior art, such as the Chinese invention patent with the publication number CN108244274 A, w...

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Problems solved by technology

[0006] After analysis, it is found that the blending oil in the prior art mainly adopts the method of direct mixing to achieve the purpose of nutritional balance, and in order to achieve the purpose of not perishable and long storage time, the oil with high stability is mainly used to blend each other, resulting in inability to Choose oils with high nutrients but not easy to preserve for blending, which reduces the nutritional value of blended oils to some extent. For example, the most abundant source of unsaturated fatty acids is linseed oil, but because linseed oil is not easy to store, it is prone to rancidity. As a result, it cannot be widely used. Although the method of adding antioxidants can be used to improve the preservation effect in the prior art, the first is that the processing technology is complicated and the cost is high. The second is that it is still difficult to prevent high temperature oxidation under conditions such as frying. depletion of its nutrients

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