Stable long-acting auxiliary lipid-lowering camellia diester edible oil and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to stable type long-acting auxiliary lipid-lowering camellia diester edible oil and a preparation method of the stable type long-acting auxiliary lipid-lowering camellia diester edible oil. Comprising the following preparation raw materials in parts by mass: 25 to 30 parts of composite camellia diester oil, 3 to 5 parts of a blood fat reducing compound, 0.3 to 0.5 part of disodium ethylene diamine tetraacetate, 0.2 to 0.4 part of a theine phospholipid compound, 0.3 part of phytosterol, 0.5 to 1 part of royal jelly, 0.1 part of lemon oil, 0.05 part of inulin and 0.3 to 0.6 part of algae oil. The stable long-acting auxiliary lipid-lowering camellia diester edible oil provided by the invention realizes lipid-lowering-stabilization-nutrition three-dimensional balance: multi-component synergistic lipid-lowering, constructs an anti-oxidation system to guarantee stability, synchronously optimizes nutrition synergy and component activity, and realizes multi-component synergism.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a stable, long-acting lipid-lowering camellia diester edible oil and a preparation method thereof. Background Art

[0002] With the improvement of residents' living standards and changes in dietary structure, hyperlipidemia has become an important chronic disease that threatens public health. Long-term abnormal blood lipids can easily lead to complications such as arteriosclerosis, coronary heart disease, and fatty liver.

[0003] Although functional edible oils currently on the market attempt to assist in lipid-lowering by adding ingredients such as plant sterols and dietary fiber, there are three core pain points: First, the lipid-lowering mechanism is single, and most products only target a certain link in cholesterol absorption or triglyceride synthesis, making it difficult to form a closed-loop regulation, resulting in limited effects; second, insufficient stability, and fat-soluble active ingredients are easily affected by high temperature, light, and metal ions to cause oxidation and rancidity, which not only reduces efficacy but may also produce harmful substances, limiting their application in cooking scenarios; third, the synergy between nutrition and efficacy is poor. Some products overemphasize the lipid-lowering function and ignore the regulation of the metabolic environment, resulting in lowering blood lipids accompanied by nutritional imbalance or intestinal discomfort, which makes it difficult to meet long-term consumption needs.

[0004] Therefore, developing a functional edible oil that can achieve a closed-loop lipid-lowering mechanism, a hierarchical stabilization system, and synergistic nutritional effects has become the key to solving the defects of existing products and meeting the health needs of people with hyperlipidemia. Summary of the Invention

[0005] In response to the shortcomings of the existing technology, the stable and long-lasting camellia diester edible oil prepared in this application forms a balanced system of "lipid reduction-stabilization-nutrition" through multi-level interactions: in terms of lipid reduction, camellia diester oil and Omega-3 in walnuts synergistically enhance β-oxidation to increase the reduction of triglycerides, and the dietary fiber of pea and sweet corn flour forms a "source inhibition + terminal clearance" with camellia diester oil. The cholesterol regulation mechanism of the Chinese medicine complex, Cassia seed, Polygonum multiflorum and other ingredients in the Chinese medicine complex respond to the internal and external effects of phytosterols to reduce cholesterol absorption, the sustained-release effect of sodium starch phosphate matches the continuous metabolic regulation of camellia diester oil to achieve long-term lipid-lowering; in terms of stability, the tea phospholipid modification converts water-soluble catechins into fat-soluble ones, forming a "free radical scavenging network" with vitamin E and rosemary extract, ascorbyl palmitate builds an antioxidant cycle to improve ingredient utilization, disodium ethylenediaminetetraacetic acid chelates metal ions to reduce oxidation from the source, soluble soybean polysaccharides enhance dispersibility and form a gradient protection with antioxidant ingredients, thereby improving overall antioxidant properties; in terms of nutritional synergy, royal jelly ingredients enhance insulin sensitivity to provide a basis for metabolism, plant protein and dietary fiber in the composite matrix synergistically control sugar, soluble soybean polysaccharides regulate intestinal flora to promote ingredient absorption, and the antioxidant system reduces the oxidative degradation of active ingredients to maintain synergistic effects, ultimately achieving multi-dimensional balance and synergy.

[0006] To achieve the above-mentioned object, the technical solution adopted by the present invention is a stable and long-lasting camellia diester edible oil for auxiliary lipid-lowering, comprising the following raw materials in parts by weight: 25-30 parts of compound camellia diester oil, 3-5 parts of lipid-lowering compound, 0.3-0.5 parts of disodium edetate, 0.2-0.4 parts of thea phospholipid modification, 0.3 parts of phytosterols, 0.5-1 parts of royal jelly, 0.1 parts of lemon oil, 0.05 parts of inulin and 0.3-0.6 parts of algae oil;

[0007] Furthermore, the preparation method of the theanine phospholipid modified product comprises the following steps:

[0008] α Weigh 3 to 5 parts of camellia oil and heat at a temperature of 50 ℃ for 10min, weigh 0.2 parts of vitamin E and 0.1 to 0.3 parts of rosemary extract, stir at a speed of 500r / min for 20min, and maintain the heating temperature to obtain a fat-soluble antioxidant substance;

[0009] β. Weigh 0.05~0.15 parts of green tea catechins and add 4~7 parts of ascorbyl palmitate, stir at a speed of 1500r / min for 10min to obtain a powder mixture, add the obtained powder mixture to the fat-soluble antioxidant substance obtained in step α, and ultrasonicate at a frequency of 25kHZ for 25min to obtain a tea phospholipid complex colloid;

[0010] γ. The tea phospholipid complex colloid obtained in step β was refrigerated at a temperature of 4°C for 4h, then poured into a brown bottle filled with argon, sealed and stored at 25°C in the dark to obtain a tea phospholipid modified product.

[0011] Through the amphiphilic structure of ascorbyl palmitate, green tea catechins and fat-soluble ingredients such as camellia oil are assisted to form nano-micelles, which not only solves the fat-solubility problem of catechins, but also constructs an antioxidant circulation network through the synergistic effect of vitamin E, rosemary extract and ascorbyl palmitate, thereby improving the high-temperature stability and free radical scavenging efficiency of the complex.

[0012] Furthermore, the preparation method of the lipid-lowering complex comprises the following steps:

[0013] I. Weigh 0.5~1.5 parts of Cassia seed, 1~2 parts of Polygonum multiflorum, 0.5 parts of Eucommia ulmoides and 0.8~1.2 parts of Cuscuta seed, wash them, dry them, grind them and mix them, sieve them through an 80-mesh mesh to obtain a composite powder, add 30 parts of ethanol solution with a volume concentration of 70%, and ultrasonicate for 20 min at a frequency of 20 kHz to obtain a first filtrate and a filter residue, add 20 parts of ethanol solution with a volume concentration of 70% to the filter residue, and ultrasonicate for 20 min at a frequency of 20 kHz to obtain a second filtrate, mix the first filtrate and the second filtrate, concentrate to 1 / 6 under a vacuum degree of 0.09 MPa and a temperature of 65° C., and dry for 24 h at a temperature of 70° C. to obtain a Chinese medicine extract;

[0014] II weighed 0.3 ~ 0.6 parts of sodium starch phosphate was added to 10 parts of pure water and stirred at a speed of 300r / min for 10min to obtain an aqueous solution of sodium starch phosphate;

[0015] III. The Chinese herbal extract obtained in step I was added to the sodium starch phosphate aqueous solution obtained in step II, and homogenized three times at a pressure of 25 MPa and a temperature of 40°C (each cycle lasting 1 minute), and then dried at a temperature of 85°C. The bulk density of the discharged material was 0.3 g / cm 3 , and obtain a lipid-lowering complex.

[0016] Furthermore, the preparation method of the composite camellia diester oil comprises the following steps:

[0017] a. Weigh 1 to 3 parts of peas and 0.5 to 1 parts of sweet corn flour and crush and mix them, sieve them through an 80-mesh screen to obtain a uniform slurry, add 0.05 parts of complex enzyme to the obtained uniform slurry, heat at 50 ° C for 2.5h, and kill the enzyme at 85 ° C for 10min, cool to 30 ° C and filter through a 120-mesh screen to obtain a composite filtrate;

[0018] b Weigh 2 parts of walnuts to remove the seed coat and crush them using a 100-mesh screen, then add 4 to 7 parts of camellia diester oil and stir at a speed of 500 r / min for 30 min to obtain a mixed oil;

[0019] c. The composite filtrate obtained in step a was added to the mixed oil obtained in step b and stirred at 400 r / min for 30 minutes. 1 part of soluble soybean polysaccharide was added and stirred at 200 r / min for 10 minutes. 0.2 parts of monoglyceride was added and homogenized twice at a pressure of 30 MPa and a temperature of 40°C (each cycle for 1.5 minutes) to obtain composite camellia diester oil.

[0020] The present invention also provides a method for preparing a stable, long-lasting lipid-lowering camellia diester edible oil, comprising the following steps:

[0021] Step 1. Weigh 0.5 to 1 parts of royal jelly and 0.3 to 0.6 parts of algae oil and add them to 25 to 30 parts of composite camellia diester oil, stir at a speed of 2500 r / min for 20 minutes to obtain a royal jelly-oil suspension, weigh 0.3 parts of phytosterols and 0.1 parts of lemon oil and add them to the obtained royal jelly-oil suspension, heat at a temperature of 60 ° C for 30 minutes, and stir at a speed of 300 r / min to obtain an alcohol-oil solution;

[0022] Step 2. Weigh 0.05 parts of inulin and add it to 10 parts of purified water. Stir at a speed of 300 r / min for 10 minutes. Add 0.3~0.5 parts of disodium edetate and continue stirring at the above speed for 15 minutes to obtain an inulin complex solution.

[0023] Step 3. Weigh 3 to 5 parts of the lipid-lowering complex and add them to the alcohol-oil solution obtained in step 1. Stir at a speed of 500 r / min for 30 minutes, and let it stand at room temperature for 4 hours to obtain a composite oil. Weigh 0.2 to 0.4 parts of the lecithin phospholipid modification and add it to the obtained composite oil. Continue stirring at the above speed for 20 minutes. Add the inulin complex liquid obtained in step 2 and continue stirring at the above speed for 10 minutes. Homogenize at a pressure of 40 MPa and a temperature of 35°C for 3 times (each cycle for 1.5 minutes), filter using a 0.22 μm filter membrane, fill in a brown glass bottle under nitrogen protection, seal and store in a cool place at 25°C to obtain a stable, long-lasting auxiliary lipid-lowering camellia diester edible oil.

[0024] The beneficial effects achieved by the present invention are:

[0025] The stable and long-lasting camellia diester edible oil for auxiliary lipid-lowering prepared in the present application forms a closed-loop system through metabolic pathway complementarity, target synergy and delivery efficiency improvement. Camellia diester oil optimizes the triglyceride metabolic pathway, and synergizes with Omega-3 in walnuts to enhance the β-oxidation activation effect, thereby increasing the triglyceride reduction rate; the dietary fiber of pea and sweet corn flour promotes cholesterol excretion by adsorbing bile acids, and forms "source inhibition + terminal clearance" with the effect of camellia diester oil on reducing liver lipid synthesis; in the traditional Chinese medicine complex, Cassia seed promotes excretion and Polygonum multiflorum inhibits cholesterol synthase to form dual regulation, the vascular protection function of Eucommia ulmoides provides target organ protection for the antioxidant effect of Cuscuta seed, and phytosterols competitively inhibit absorption by blocking intestinal proteins, interacting with the endogenous regulation of traditional Chinese medicine to reduce cholesterol absorption; sodium starch phosphate is used as a nanocarrier to encapsulate the active ingredients of traditional Chinese medicine and achieve sustained release, forming a time match with the continuous metabolic regulation of camellia diester oil, avoiding peak and trough fluctuations in the effect, and achieving long-term lipid-lowering.

[0026] The stable and long-lasting camellia diester edible oil for auxiliary lipid-lowering prepared in the present application, the theanine phospholipid modification converts water-soluble catechins into fat-soluble ones, and forms a "free radical scavenging network" with vitamin E and rosemary extract, synergistically improving the scavenging efficiency; ascorbyl palmitate reduces oxidized vitamin E to form an antioxidant cycle, thereby improving the utilization rate of the ingredients; disodium ethylenediaminetetraacetic acid chelates metal ions that catalyze oxidation, reducing oxidation reactions from the source, interacting with antioxidant ingredients, and reducing the metal-catalyzed oxidation rate; soluble soybean polysaccharides act as emulsifiers to enhance the dispersibility of each ingredient, improve the stability of the theanine phospholipid modification, increase the bioavailability of catechins, and form a gradient protection with antioxidants to improve the overall antioxidant properties.

[0027] The stable, long-lasting camellia diester edible oil prepared in this application, and the 10-hydroxydecenoic acid and bioactive peptides in royal jelly enhance insulin sensitivity, providing a stable physiological basis for lipid metabolism optimization and cholesterol absorption inhibition; the plant protein and dietary fiber in the composite matrix synergistically reduce postprandial blood sugar levels, avoiding interference with lipid metabolism; the prebiotic effect of soluble soybean polysaccharides regulates intestinal flora, promotes the absorption of traditional Chinese medicine ingredients, and prompts fat-soluble effective ingredients to be utilized by endothelial cells, forming a "nutrient absorption-efficacy" interaction; at the same time, the antioxidant system reduces the oxidative degradation of royal jelly active peptides and traditional Chinese medicine polyphenols, thereby improving their retention rate and ensuring the continuation of the synergistic effect; this multi-level interaction ultimately achieves a "lipid lowering-stability-nutrition" balance. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 A diagram showing the preparation method of a Chinese herbal plaster for reducing inflammation, relieving pain and relieving dysmenorrhea;

[0029] Figure 2 The graph shows the test data of the peroxide value (POV) and acid value (AV) of the stable long-acting lipid-lowering camellia diester edible oil prepared in the examples and comparative examples;

[0030] Figure 3 This is a test data chart of the precipitation rate and colony count of the stable, long-lasting lipid-lowering camellia diester edible oil prepared in Examples and Comparative Examples.

[0031] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0034] The preparation methods and related tests in the following examples are referenced to Figure 1-Figure 3Unless otherwise specified, the conventional method is used; the materials used in the following embodiments, unless otherwise specified, the ratio of the parts in the present invention are all parts by mass, and the complex enzyme is composed of the following materials in the following mass ratio: cellulase: protease = 1:1, and the materials used are all food grade specifications.

[0035] Example 1: A stable, long-lasting camellia diester edible oil for assisting lipid reduction, comprising the following raw materials in parts by weight: 25 parts of compound camellia diester oil, 3 parts of a lipid-lowering compound, 0.3 parts of disodium edetate, 0.2 parts of a modified theanine phospholipid, 0.3 parts of phytosterols, 0.5 parts of royal jelly, 0.1 parts of lemon oil, 0.05 parts of inulin, and 0.3 parts of algae oil;

[0036] The preparation method of the tea lecithin modified substance comprises the following steps:

[0037] α Weigh 3 parts of camellia oil and heat at a temperature of 50 ℃ for 10min, weigh 0.2 parts of vitamin E and 0.1 parts of rosemary extract, stirred at a speed of 500r / min for 20min, and maintain the heating temperature to obtain a fat-soluble antioxidant substance;

[0038] β. Weigh 0.05 parts of green tea catechins and add 4 parts of ascorbyl palmitate, stir at a speed of 1500r / min for 10min to obtain a powder mixture, and add the resulting powder mixture to the fat-soluble antioxidant substance obtained in step α, and ultrasonicate at a frequency of 25kHZ for 25min to obtain a tea phospholipid complex colloid;

[0039] γ. The tea phospholipid complex colloid obtained in step β was refrigerated at a temperature of 4°C for 4h, then poured into a brown bottle filled with argon, sealed and stored at 25°C in the dark to obtain a tea phospholipid modified product.

[0040] The preparation method of the lipid-lowering complex comprises the following steps:

[0041] I. Weigh 0.5 parts of Cassia seed, 1 part of Polygonum multiflorum, 0.5 parts of Eucommia ulmoides and 0.8 parts of Cuscuta seed, wash them, dry them, grind them and mix them, sieve them through an 80-mesh mesh to obtain a composite powder, add the obtained composite powder to 30 parts of ethanol solution with a volume concentration of 70%, and ultrasonicate it at a frequency of 20 kHz for 20 min to obtain a first filtrate and a filter residue, add 20 parts of ethanol solution with a volume concentration of 70% to the obtained filter residue, and ultrasonicate it at a frequency of 20 kHz for 20 min to obtain a second filtrate, mix the obtained first filtrate and the second filtrate, concentrate them to 1 / 6 under the conditions of a vacuum degree of 0.09 MPa and a temperature of 65 ° C, and dry them at a temperature of 70 ° C for 24 h to obtain a Chinese medicine extract;

[0042] II weighed 0.3 parts of sodium starch phosphate was added to 10 parts of pure water and stirred at a speed of 300r / min for 10min to obtain an aqueous solution of sodium starch phosphate;

[0043] III. The Chinese herbal extract obtained in step I was added to the sodium starch phosphate aqueous solution obtained in step II, and homogenized three times at a pressure of 25 MPa and a temperature of 40°C (each cycle lasting 1 minute), and then dried at a temperature of 85°C. The bulk density of the discharged material was 0.3 g / cm 3 , and obtain a lipid-lowering complex.

[0044] The preparation method of composite camellia diester oil comprises the following steps:

[0045] a. Weigh 1 part of peas and 0.5 parts of sweet corn flour and crush and mix them, sieve them through an 80-mesh mesh to obtain a uniform slurry, add 0.05 parts of the complex enzyme to the obtained uniform slurry, heat at 50 ° C for 2.5h, and kill the enzyme at 85 ° C for 10min, cool to 30 ° C, and filter through a 120-mesh mesh to obtain a composite filtrate;

[0046] b Weigh 2 parts of walnuts to remove the seed coat and crush them using a 100-mesh mesh sieve, then add 4 to 7 parts of camellia diester oil and stir at a speed of 500r / min for 30min to obtain a mixed oil;

[0047] c. The composite filtrate obtained in step a was added to the mixed oil obtained in step b and stirred at 400 r / min for 30 minutes. 1 part of soluble soybean polysaccharide was added and stirred at 200 r / min for 10 minutes. 0.2 parts of monoglyceride was added and homogenized twice at a pressure of 30 MPa and a temperature of 40°C (each cycle for 1.5 minutes) to obtain composite camellia diester oil.

[0048] This embodiment also provides a method for preparing a stable, long-lasting lipid-lowering camellia diester edible oil, comprising the following steps:

[0049] Step 1. Weigh 0.5 parts of royal jelly and 0.3 parts of algae oil and add them to 25 composite camellia diester oil, stir at a speed of 2500r / min for 20min to obtain a royal jelly - oil suspension, weigh 0.3 parts of plant sterols and 0.1 parts of lemon oil and add them to the obtained royal jelly - oil suspension, heat at a temperature of 60 ° C for 30min, and stir at a speed of 300r / min to obtain an alcohol-oil solution;

[0050] Step 2. Weigh 0.05 parts of inulin and add it to 10 parts of purified water. Stir at a speed of 300 r / min for 10 minutes. Add 0.3 parts of disodium edetate and continue stirring at the above speed for 15 minutes to obtain an inulin complex solution.

[0051] Step 3. Weigh 3 parts of the lipid-lowering complex and add them to the alcohol-oil solution obtained in step 1, stir at a speed of 500 r / min for 30 minutes, and let it stand at room temperature for 4 hours to obtain a composite oil. Weigh 0.2 parts of the lecithin phospholipid modification and add it to the obtained composite oil. Continue stirring at the above speed for 20 minutes. Add the inulin complex liquid obtained in step 2 and continue stirring at the above speed for 10 minutes. Homogenize at a pressure of 40 MPa and a temperature of 35°C for 3 times (each cycle for 1.5 minutes), filter using a 0.22 μm filter membrane, fill in a brown glass bottle under nitrogen protection, seal and store in a cool place at 25°C to obtain a stable, long-lasting auxiliary lipid-lowering camellia diester edible oil.

[0052] Example 2: A stable, long-lasting camellia diester edible oil for assisting lipid reduction, comprising the following raw materials in parts by weight: 28 parts of composite camellia diester oil, 4 parts of a lipid-lowering compound, 0.4 parts of disodium edetate, 0.3 parts of a modified theanine phospholipid, 0.3 parts of phytosterols, 0.8 parts of royal jelly, 0.1 parts of lemon oil, 0.05 parts of inulin, and 0.45 parts of algae oil;

[0053] The preparation method of the tea lecithin modified substance comprises the following steps:

[0054] α Weigh 4 parts of camellia oil and heat at a temperature of 50 ℃ for 10min, weigh 0.2 parts of vitamin E and 0.2 parts of rosemary extract, stirred at a speed of 500r / min for 20min, and maintain the heating temperature to obtain a fat-soluble antioxidant substance;

[0055] β. Weigh 0.1 parts of green tea catechins and add 5.5 parts of ascorbyl palmitate, stir at a speed of 1500r / min for 10min to obtain a powder mixture, and add the resulting powder mixture to the fat-soluble antioxidant substance obtained in step α, and ultrasonicate at a frequency of 25kHZ for 25min to obtain a colloid of tea phospholipid complex;

[0056] γ. The tea phospholipid complex colloid obtained in step β was refrigerated at a temperature of 4°C for 4h, then poured into a brown bottle filled with argon, sealed and stored at 25°C in the dark to obtain a tea phospholipid modified product.

[0057] The preparation method of the lipid-lowering complex comprises the following steps:

[0058] I. Weigh 1 part of Cassia seed, 1.5 parts of Polygonum multiflorum, 0.5 part of Eucommia ulmoides and 1 part of Cuscuta seed, wash them, dry them, grind them and mix them, sieve them through an 80-mesh mesh to obtain a composite powder, add the obtained composite powder to 30 parts of ethanol solution with a volume concentration of 70%, and ultrasonicate it at a frequency of 20 kHz for 20 minutes to obtain a first filtrate and a filter residue, add 20 parts of ethanol solution with a volume concentration of 70% to the obtained filter residue, and ultrasonicate it at a frequency of 20 kHz for 20 minutes to obtain a second filtrate, mix the obtained first filtrate and the second filtrate, concentrate them to 1 / 6 under a vacuum degree of 0.09 MPa and a temperature of 65°C, and dry them at a temperature of 70°C for 24 hours to obtain a Chinese medicine extract;

[0059] II weighed 0.45 parts of sodium starch phosphate was added to 10 parts of pure water and stirred at a speed of 300r / min for 10min to obtain an aqueous solution of sodium starch phosphate;

[0060] III. The Chinese herbal extract obtained in step I was added to the sodium starch phosphate aqueous solution obtained in step II, and homogenized three times at a pressure of 25 MPa and a temperature of 40°C (each cycle lasting 1 minute), and then dried at a temperature of 85°C. The bulk density of the discharged material was 0.3 g / cm 3 , and obtain a lipid-lowering complex.

[0061] The preparation method of composite camellia diester oil comprises the following steps:

[0062] a. Weigh 2 parts of peas and 0.8 parts of sweet corn flour and crush and mix them, sieve them using an 80-mesh mesh to obtain a uniform slurry, add 0.05 parts of the complex enzyme to the obtained uniform slurry, heat at 50 ° C for 2.5h, and kill the enzyme at 85 ° C for 10min, cool to 30 ° C and filter through a 120-mesh mesh to obtain a composite filtrate;

[0063] b Weigh 2 parts of walnuts to remove the seed coat and crush them using a 100-mesh screen, then add 5.5 parts of camellia diester oil and stir at a speed of 500r / min for 30min to obtain a mixed oil;

[0064] c. The composite filtrate obtained in step a was added to the mixed oil obtained in step b and stirred at 400 r / min for 30 minutes. 1 part of soluble soybean polysaccharide was added and stirred at 200 r / min for 10 minutes. 0.2 parts of monoglyceride was added and homogenized twice at a pressure of 30 MPa and a temperature of 40°C (each cycle for 1.5 minutes) to obtain composite camellia diester oil.

[0065] This embodiment also provides a method for preparing a stable, long-lasting lipid-lowering camellia diester edible oil, comprising the following steps:

[0066] Step 1. Weigh 0.8 parts of royal jelly and 0.45 parts of algae oil and add them to 28 parts of compound camellia diester oil, stir at a speed of 2500r / min for 20min to obtain a royal jelly - oil suspension, weigh 0.3 parts of phytosterols and 0.1 parts of lemon oil and add them to the obtained royal jelly - oil suspension, heat at a temperature of 60 ° C for 30min, and stir at a speed of 300r / min to obtain an alcohol-oil solution;

[0067] Step 2. Weigh 0.05 parts of inulin and add it to 10 parts of purified water. Stir at a speed of 300 r / min for 10 minutes. Add 0.4 parts of disodium edetate and continue stirring at the above speed for 15 minutes to obtain an inulin complex solution.

[0068] Step 3. Weigh 4 parts of the lipid-lowering complex and add them to the alcohol-oil solution obtained in step 1, stir at a speed of 500 r / min for 30 minutes, and let it stand at room temperature for 4 hours to obtain a composite oil. Weigh 0.3 parts of the lecithin phospholipid modification and add it to the obtained composite oil. Continue stirring at the above speed for 20 minutes. Add the inulin complex liquid obtained in step 2 and continue stirring at the above speed for 10 minutes. Homogenize at a pressure of 40 MPa and a temperature of 35°C for 3 times (each cycle for 1.5 minutes), filter using a 0.22μm filter membrane, fill in a brown glass bottle under nitrogen protection, seal and store in a cool place at 25°C to obtain a stable, long-lasting auxiliary lipid-lowering camellia diester edible oil.

[0069] Example 3: A stable, long-lasting camellia diester edible oil for assisting lipid reduction, comprising the following raw materials in parts by weight: 30 parts of compound camellia diester oil, 5 parts of a lipid-lowering compound, 0.5 parts of disodium EDTA, 0.4 parts of a modified theanine phospholipid, 0.3 parts of phytosterols, 1 part of royal jelly, 0.1 parts of lemon oil, 0.05 parts of inulin, and 0.6 parts of algae oil;

[0070] The preparation method of the tea lecithin modified substance comprises the following steps:

[0071] α Weigh 5 parts of camellia oil and heat at a temperature of 50 ℃ for 10min, weigh 0.2 parts of vitamin E and 0.3 parts of rosemary extract, stirred at a speed of 500r / min for 20min, and maintain the heating temperature to obtain a fat-soluble antioxidant substance;

[0072] β. Weigh 0.15 parts of green tea catechins and add 7 parts of ascorbyl palmitate, stir at a speed of 1500r / min for 10min to obtain a powder mixture, and add the resulting powder mixture to the fat-soluble antioxidant substance obtained in step α, and ultrasonicate at a frequency of 25kHZ for 25min to obtain a colloid of tea phospholipid complex;

[0073] γ. The tea phospholipid complex colloid obtained in step β was refrigerated at a temperature of 4°C for 4h, then poured into a brown bottle filled with argon, sealed and stored at 25°C in the dark to obtain a tea phospholipid modified product.

[0074] The preparation method of the lipid-lowering complex comprises the following steps:

[0075] I. Weigh 1.5 parts of Cassia seed, 2 parts of Polygonum multiflorum, 0.5 parts of Eucommia ulmoides and 1.2 parts of Cuscuta seed, wash them, dry them, grind them and mix them, sieve them through an 80-mesh mesh to obtain a composite powder, add the obtained composite powder to 30 parts of ethanol solution with a volume concentration of 70%, and ultrasonicate it at a frequency of 20 kHz for 20 min to obtain a first filtrate and a filter residue, add 20 parts of ethanol solution with a volume concentration of 70% to the obtained filter residue, and ultrasonicate it at a frequency of 20 kHz for 20 min to obtain a second filtrate, mix the obtained first filtrate and the second filtrate, concentrate them to 1 / 6 under a vacuum degree of 0.09 MPa and a temperature of 65 ° C, and dry them at a temperature of 70 ° C for 24 h to obtain a Chinese medicine extract;

[0076] II weighed 0.6 parts of sodium starch phosphate was added to 10 parts of pure water and stirred at a speed of 300r / min for 10min to obtain an aqueous solution of sodium starch phosphate;

[0077] III. The Chinese herbal extract obtained in step I was added to the sodium starch phosphate aqueous solution obtained in step II, and homogenized three times at a pressure of 25 MPa and a temperature of 40°C (each cycle lasting 1 minute), and then dried at a temperature of 85°C. The bulk density of the discharged material was 0.3 g / cm 3 , and obtain a lipid-lowering complex.

[0078] The preparation method of composite camellia diester oil comprises the following steps:

[0079] a. Weigh 3 parts of peas and 1 part of sweet corn flour and crush and mix them, sieve them using an 80-mesh mesh to obtain a uniform slurry, add 0.05 parts of the complex enzyme to the obtained uniform slurry, heat at 50 ℃ for 2.5h, and kill the enzyme at 85 ℃ for 10min, cool to 30 ℃ and filter through a 120-mesh mesh to obtain a composite filtrate;

[0080] b Weigh 2 parts of walnuts to remove the seed coat and crush them using a 100-mesh screen, then add 7 parts of camellia diester oil and stir at a speed of 500r / min for 30min to obtain a mixed oil;

[0081] c. The composite filtrate obtained in step a was added to the mixed oil obtained in step b and stirred at 400 r / min for 30 minutes. 1 part of soluble soybean polysaccharide was added and stirred at 200 r / min for 10 minutes. 0.2 parts of monoglyceride was added and homogenized twice at a pressure of 30 MPa and a temperature of 40°C (each cycle for 1.5 minutes) to obtain composite camellia diester oil.

[0082] This embodiment also provides a method for preparing a stable, long-lasting lipid-lowering camellia diester edible oil, comprising the following steps:

[0083] Step 1. Weigh 1 part of royal jelly and 0.6 parts of algae oil and add them to 30 parts of compound camellia diester oil, stir at a speed of 2500r / min for 20min to obtain a royal jelly - oil suspension, weigh 0.3 parts of phytosterols and 0.1 parts of lemon oil and add them to the obtained royal jelly - oil suspension, heat at a temperature of 60 ° C for 30min, and stir at a speed of 300r / min to obtain an alcohol-oil solution;

[0084] Step 2. Weigh 0.05 parts of inulin and add it to 10 parts of purified water. Stir at a speed of 300 r / min for 10 minutes. Add 0.5 parts of disodium edetate and continue stirring at the above speed for 15 minutes to obtain an inulin complex solution.

[0085] Step 3. Weigh 5 parts of the lipid-lowering complex and add them to the alcohol-oil solution obtained in step 1, stir at a speed of 500 r / min for 30 minutes, and let it stand at room temperature for 4 hours to obtain a composite oil. Weigh 0.4 parts of the lecithin phospholipid modification and add it to the obtained composite oil. Continue stirring at the above speed for 20 minutes. Add the inulin complex liquid obtained in step 2 and continue stirring at the above speed for 10 minutes. Homogenize at a pressure of 40 MPa and a temperature of 35°C for 3 times (each cycle for 1.5 minutes), filter using a 0.22 μm filter membrane, fill in a brown glass bottle under nitrogen protection, seal and store in a cool place at 25°C to obtain a stable, long-lasting auxiliary lipid-lowering camellia diester edible oil.

[0086] Comparative Example:

[0087] The difference between Comparative Example 1 and Example 2 is that the lipid-lowering complex is not added, and the rest of the process is the same as Example 2;

[0088] The difference between Comparative Example 2 and Example 2 is that no tea lecithin modified substance is added, and the rest of the preparation is the same as Example 2;

[0089] The difference between Comparative Example 3 and Example 2 is that the lipid-lowering complex and the modified tea phospholipid are not added, and the rest of the process is the same as Example 2.

[0090] The stable long-term lipid-lowering camellia diester edible oil prepared in the examples and comparative examples was stored at 25° C. and 75% relative humidity for 4 months, and the peroxide value (POV, (reference standard: GB 5009.227-2016, ≤0.25 g / 100 g)) and acid value (AV, (reference standard: GB 5009.229-2016, ≤3 mg KOH / g)) were tested by titration. Figure 2 The test results show that the overall POV values ​​of the stable long-acting lipid-lowering camellia diester edible oil prepared in the embodiment are lower than the results of the standard range and the comparative example. For the AV test result values, both the embodiment and the comparative example meet the standard range. The stability of the stable long-acting lipid-lowering camellia diester edible oil after storage was tested. The results are as follows Figure 3 As shown, 10 mL was taken from each group, and the solution was centrifuged at a speed of 12000 r / min for 10 minutes, and the precipitate was detected in the separated liquid. The test results show that the precipitation rate of the embodiment as a whole is less than 0.3%, while the precipitation rate of the comparative example gradually increases, indicating that the stable, long-acting, auxiliary lipid-lowering camellia diester edible oil prepared in the embodiment has high stability. In addition, the colony count after storage was further measured (reference standard: GB 4789.2-2016, ≤100 CFU / mL), and it can be seen that the overall total colony count is lower than the standard value. The above results show that the prepared stable, long-acting, auxiliary lipid-lowering camellia diester edible oil has high stability as a whole and meets food safety standards.

[0091] Table 1 shows the toxicity test data of experimental mice:

[0092]

[0093] Sixty healthy SPF mice (half male and half female) were selected, with 10 mice in each group, typically weighing 18-22 g. They were adaptively fed for three days before the experiment, with each mouse receiving a gavage dose of 0.15 mL. They were observed for seven consecutive days. As can be seen from the results in Table 1 above, the mortality rate in both the Example and the Comparative Example was 0, and the mice showed no symptoms. No heavy metal elements were detected in the prepared stable, long-lasting, lipid-lowering camellia diester edible oil. The above tests further demonstrate that the prepared edible oil meets food safety requirements.

[0094] Table 2 shows the test results of serum lipid indexes in mice:

[0095]

[0096] 210 healthy SPF mice (half male and half female), 30 mice per group, typically weighing 18-22 g, were fed a standard diet for 3 days prior to the experiment. Their health status (no diarrhea or lethargy) was observed. They were then fed a high-fat diet (68.8% basal feed, 15% lard, 10% egg yolk powder, 1.2% cholesterol, and 0.5% sodium cholate, all by weight) with free access to food and water. Hyperlipidemia was induced for 4 weeks. The serum lipid indices in the mice were taken as initial values. Every other day, 0.15 mL of the prepared stable camellia diester edible oil was administered orally. Other feeding conditions were normal. Serum lipid indices in the mice were tested at 4 and 8 weeks. The test results in Table 1 above indicate that the stable, long-lasting, lipid-lowering camellia diester edible oil prepared in this example exhibits a significant lipid-lowering effect.

[0097] Obviously, the above comparative examples and embodiments are only a part of the comparative examples and embodiments of the present invention, and they and the comparative examples and embodiments based on such references are all within the scope of protection of this invention.

[0098] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0099] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. A stable, long-lasting lipid-lowering camellia diester edible oil, characterized in that: The preparation comprises the following raw materials in parts by weight: 25-30 parts of compound camellia diester oil, 3-5 parts of lipid-lowering compound, 0.3-0.5 parts of disodium edetate, 0.2-0.4 parts of modified theanine phospholipid, 0.3 parts of phytosterol, 0.5-1 parts of royal jelly, 0.1 parts of lemon oil, 0.05 parts of inulin and 0.3-0.6 parts of algae oil; The composite camellia diester oil comprises the following materials in a mass ratio: camellia diester oil: walnut: pea: sweet corn flour: soluble soybean polysaccharide = 4-7:2:1-3:0.5-1:1; The modified tea phospholipid comprises the following materials in a mass ratio: green tea catechin: ascorbyl palmitate: camellia oil: vitamin E: rosemary extract = 0.05-0.15: 4-7: 3-5: 0.2: 0.1-0.3; The preparation method of the tea lecithin modified product comprises the following steps: α said camellia oil heated, said vitamin E and rosemary extract added, stirred to obtain a fat-soluble antioxidant substance; β said green tea catechins were added to ascorbyl palmitate and stirred to obtain a powder mixture, the powder mixture was added to the fat-soluble antioxidant substance, ultrasonicated to obtain a phospholipid complex colloid; γ. Refrigerate and seal the theanine phospholipid complex colloid to obtain the theanine phospholipid modified product.

2. A stable, long-lasting lipid-lowering camellia diester edible oil according to claim 1, characterized in that: The lipid-lowering compound comprises the following materials in a mass ratio: Cassia seed: Polygonum multiflorum: Eucommia ulmoides: Cuscuta seed: sodium starch phosphate = 0.5-1.5: 1-2: 0.5: 0.8-1.2: 0.3-0.6; The preparation method of the lipid-lowering complex comprises the following steps: I. Weighing Cassia seed, Polygonum multiflorum, Eucommia ulmoides and Cuscuta seed, obtaining a composite powder, adding the composite powder to ethanol, sonicating, obtaining a first filtrate and a filter residue, adding ethanol to the filter residue, sonicating, obtaining a second filtrate, mixing the first filtrate and the second filtrate, concentrating, and drying to obtain a Chinese medicine extract; II. Add sodium starch phosphate to water and stir to obtain an aqueous solution of sodium starch phosphate; III. Add the Chinese herbal medicine extract to the sodium starch phosphate aqueous solution, homogenize, and dry to obtain a lipid-lowering complex.

3. The stable, long-lasting lipid-lowering camellia diester edible oil according to claim 1, characterized in that: The preparation method of the composite camellia diester oil comprises the following steps: a. Said pea and sweet corn flour pretreatment to obtain a uniform slurry, the enzyme was added to the uniform slurry, heated to obtain a composite filtrate; b. Add walnuts to camellia diester oil and stir to obtain a mixed oil; c. Add the composite filtrate to the mixed oil, stir, add soluble soybean polysaccharide, add monoglyceride, and homogenize to obtain composite camellia diester oil.

4. The stable, long-lasting lipid-lowering camellia diester edible oil according to claim 3, characterized in that: The complex enzyme described in step a is composed of the following materials in the following mass ratio: cellulase:protease=1:

1.

5. A method for preparing a stable, long-lasting lipid-lowering camellia diester edible oil according to any one of claims 1 to 4, characterized in that: The steps include: Step 1. Said royal jelly and algae oil were added to the compound camellia diester oil and stirred to obtain a royal jelly - oil suspension, said plant sterols and lemon oil were added to the royal jelly - oil suspension, heated and stirred to obtain an alcohol-oil solution; Step 2. Weigh inulin and add it to water, add disodium EDTA, and stir to obtain an inulin complex solution; Step 3. Weigh the lipid-lowering complex and add it to the alcohol-oil solution, stir, and let it stand to obtain a composite oil. Weigh the tea phospholipid modified substance and add it to the composite oil. Stir. Add the inulin complex liquid, stir, homogenize, and seal to obtain a stable, long-lasting auxiliary lipid-lowering camellia diester edible oil.

Images