Children blend oil and preparation method thereof

Abstract

The invention discloses children blend oil and a preparation method thereof. The children blend oil comprises the following components in parts by weight: 40 parts of walnut oil and 60 parts of avocado oil. The children blend oil is scientifically matched by adopting different natural food material physical refined edible oil. Compared with common edible oil, the children blend oil has the following advantages: (1) the defect of single nutrition of the traditional edible oil is changed, a plurality of unsaturated fatty acids are reasonably matched, and healthy growth of children is promoted; (2) the physical properties of the traditional edible oil are changed, the smoke point of the edible oil is improved, the nutrition is slightly damaged during high-temperature cooking, and cancerogenicsubstances are reduced; and (3) the taste of the traditional edible oil is changed, so that plurality of different edible oils in the oil product are matched with one another, and the taste is good and fragrant.

Description

technical field [0001] The invention relates to a blending oil, in particular to a children's blending oil and a preparation method thereof. Background technique [0002] At present, social food health issues have attracted much attention. People pay more attention to the nutrition and beauty of food, especially for children's meal making. The safety and health of cooking oil have attracted the attention of parents. Therefore, the customized The market demand for special edible oil is huge. [0003] The nutritional content of traditional edible oils is relatively single, because it is pressed by a single raw material, and the fatty acid is single. Long-term consumption results in a lack of nutrients, and it cannot achieve the nutritional concept of a balanced diet advocated in the "Dietary Guidelines for Chinese Residents". In use, it is also unable to meet the needs of a variety of cooking, such as cold salad and stir-frying, which have different requirements on the smoke ...

AI Technical Summary

Problems solved by technology

[0003] The nutritional content of traditional edible oil products is relatively single, because it is pressed by a single raw material, and the fatty acid is single. Long-term consumption results in a lack of nutrients, which cannot achieve the nutritional concept of a balanced diet advocated in the "Dietary Guidelines for Chinese Residents"

In use, it is also unable to meet the needs of a variety of cooking, such as cold salad and stir-frying, which have different requirements on the smoke point of cooking oil. Common cooking oils such as soybean oil and corn oil have low smoke points when cooking at high temperatures, which is easy to destroy the cooking oil. nutrients, and produce carcinogens