Healthy compound olive oil and preparation method thereof

An olive oil and health technology, applied in the directions of edible oil/fat, food science, application, etc., can solve the problems of serious redox problems of linolenic acid, unable to take effect for a long time, complicated preparation process, etc., and achieves low cost and production. The effect of short cycle and simple process

Pending Publication Date: 2021-04-16
程凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In daily edible oil, only single nutrient substances such as linolenic acid and linoleic acid are contained. After these substances enter the body, they are immediately hydrolyzed and absorbed by the enzymes in the body, so they cannot take effect for a long time, and the oxidation-reduction problem of linolenic acid is also difficult. It is more serious, so it is necessary to design a healthy compound olive oil that can improve the oxidation of linolenic acid and make fatty acid molecules act for a long time in the body
At present, the preparation process of linseed oil in the market is too cumbersome, the production cycle is long, the cost is relatively high, but the product content is low, so this application replaces the traditional preparation method with the potato starch wastewater bio-fermentation process, which improves the biological activity and output of linolenic acid. And improve the environmental pollution caused by potato starch wastewater discharge

Method used

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  • Healthy compound olive oil and preparation method thereof
  • Healthy compound olive oil and preparation method thereof
  • Healthy compound olive oil and preparation method thereof

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preparation example Construction

[0043] A second aspect of the present invention provides a preparation method of healthy compound olive oil, comprising the following steps:

[0044] (1) Preparation of raw materials:

[0045] The prepared raw materials are resistant starch, sodium hydroxide / urea solution, linoleic acid, glycerol, conjugated linolenic acid, potato starch wastewater, C. chinensis and edible oil;

[0046] (2) preparation of linoleic acid resistant starch ester;

[0047] (3) preparation of glycerol-conjugated linolenic acid ester;

[0048] (4) adding the material obtained in step (2) into the edible oil, stirring uniformly;

[0049] (5) adding the material prepared in step (3) into step (4), stirring uniformly;

[0050] (6) in step (5), add edible oil again, mix and stir;

[0051] Preferably, the preparation method of the linoleic acid resistant starch ester in the above step (2) is: stirring the resistant starch in the cooled sodium hydroxide / urea solution until it is completely dissolved, n...

Embodiment 1

[0057] Embodiment 1: a kind of healthy compound olive oil one:

[0058] A healthy compound olive oil, the olive oil components are in parts by weight: 20 parts of resistant starch, 20 parts of sodium hydroxide / urea solution, 15 parts of linoleic acid, 10 parts of linoleic acid resistant starch ester, 15 parts of linoleic acid parts of glycerol, 10 parts of conjugated linolenic acid, 5 parts of glycerol-conjugated linolenic acid ester, 20 parts of potato starch wastewater, 15 parts of C. chinensis and 40 parts of edible oil.

[0059] The preparation method of this olive oil is as follows:

[0060] (1) Preparation of raw materials:

[0061] The prepared raw materials are resistant starch, sodium hydroxide / urea solution, linoleic acid, glycerol, conjugated linolenic acid, potato starch wastewater, C. chinensis and edible oil;

[0062] (2) The preparation method of linoleic acid resistant starch ester is: stirring the resistant starch in the cooled sodium hydroxide / urea solution...

Embodiment 2

[0067] Embodiment 2: a kind of healthy compound olive oil two:

[0068] A healthy compound olive oil, the olive oil components are in parts by weight: 15 parts of resistant starch, 15 parts of sodium hydroxide / urea solution, 10 parts of linoleic acid, 5 parts of linoleic acid resistant starch ester, 20 parts of linoleic acid parts of glycerol, 15 parts of conjugated linolenic acid, 10 parts of glycerol-conjugated linolenic acid ester, 25 parts of potato starch wastewater, 20 parts of C. chinensis and 50 parts of edible oil.

[0069] The preparation method of this olive oil is as follows:

[0070] (1) Preparation of raw materials:

[0071] The prepared raw materials are resistant starch, sodium hydroxide / urea solution, linoleic acid, glycerol, conjugated linolenic acid, potato starch wastewater, C. chinensis and edible oil;

[0072] (2) The preparation method of linoleic acid resistant starch ester is: stirring the resistant starch in the cooled sodium hydroxide / urea solution...

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Abstract

The invention discloses healthy compound olive oil and a preparation method thereof. The healthy compound olive oil is prepared from the following raw materials: resistant starch, a sodium hydroxide / urea solution, linoleic acid, linoleic acid resistant starch ester, glycerol, conjugated linolenic acid, glycerol-conjugated linolenic acid ester, potato starch wastewater, Cunninghamella echinulata, edible oil and the like. The resistant starch decomposes short-chain fatty acid under the catalysis of linoleic acid conjugated double bonds and carboxyl and is directly absorbed by organisms, so that the growth of toxic bacteria in large intestines is inhibited. The glycerol conjugated linolenic acid ester can protect the functionality of cell membranes, delay the aging of organisms and retain the thermal stability of conjugated linolenic acid during high-temperature decoction, so that the biological activity of the glycerol conjugated linolenic acid ester is fully exerted. A potato starch wastewater biological fermentation process is used for replacing a traditional preparation method, so that the biological activity and yield of linolenic acid are improved, and environmental pollution caused by potato starch wastewater discharge is improved. By adding the modified substances and improving the process, the nutrient content of the olive oil is increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a healthy compound olive oil and a preparation method thereof. Background technique [0002] Olive oil is cold-pressed from fresh olive fruit without heating and chemical treatment. It is the most suitable oil for human nutrition among the oils found so far. Olive oil is rich in monounsaturated fatty acids and vitamins. Its most significant effect is to regulate the ratio of high and low density lipoproteins in human plasma, prevent excess cholesterol in the human body, prevent hyperlipidemia, protect the heart, and reduce the occurrence of high blood pressure. Risk of blood pressure, coronary heart disease, diabetes and other diseases. Olive oil is rich in antioxidants, which can properly delay aging and prolong life. Can promote bone growth, promote calcium absorption, prevent osteoporosis. In daily cooking oil, there are only single nutrients such as linolenic acid and linolei...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23D9/007A23D9/04
Inventor程凯
Owner程凯