DHA (docosahexaenoic acid)-enhanced low-temperature cooking nutrient-proportion-balanced plant blend oil and preparation method thereof

Abstract

The invention discloses DHA (docosahexaenoic acid) enhanced low-temperature cooking nutrient-proportion-balanced plant blend oil and a preparation method thereof, and belongs to the field of functional edible oil. The blend oil is based on refined rapeseed oil, walnut oil and linseed oil, the DHA content is enhanced by adding liquid algal oil or microencapsulated algal oil, and meanwhile, a rosemary extract and vitamin E are compounded to serve as antioxidants. The preparation method comprises the following steps: mixing at low temperature under the protection of inert gas, stirring, and filling in a dark nitrogen filling manner. According to the present invention, the product has the balanced fatty acid ratio through the precise component ratio, the problems of oxidation and thermal degradation of DHA during the processing and cooking process are effectively solved through the specific process and the raw material selection, and the high-activity nutritional components can be retained under the specified low-temperature cooking condition, such that the DHA health-care food is suitable for the middle-aged and elderly people paying attention to the health of heart and cerebral vessels.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of functional edible oil, more particularly, the present application relates to a DHA fortified low-temperature cooking nutrition proportion balanced vegetable blend oil and a preparation method thereof. BACKGROUND

[0002] With the aging of society and the improvement of health awareness, edible oil products are rapidly developing from simply providing energy to having specific health functions. By scientifically proportioning various vegetable oils to optimize the fatty acid structure and strengthen specific nutrients (such as DHA), it has become an important development trend in this field, aiming to conveniently and effectively improve the health status of consumers through daily diet.

[0003] However, the prior art still has obvious deficiencies. First, many traditional blend oils do not fully consider the balanced proportion of omega-6 and omega-3 polyunsaturated fatty acids, which is much higher than the recommended range of nutrition, and long-term intake is not conducive to health. Second, although the direct addition of DHA and other heat-sensitive nutrients strengthens the nutrition, it is easily oxidized and decomposed under common Chinese high-temperature cooking conditions, not only losing efficacy but also possibly producing harmful substances, which cannot meet the nutritional and practical cooking needs. Third, for the absorption and metabolism characteristics of the middle-aged and elderly population, how to efficiently and stably provide the active nutrients that are easily deficient is still a problem to be solved.

[0004] Therefore, the present application aims to solve the above problems and provide a new type of vegetable blend oil that can effectively improve the balanced proportion of fatty acids without sacrificing the convenience of daily cooking, and ensure the stability and bioavailability of heat-sensitive functional nutrients during processing, storage and cooking, to meet the nutritional and health needs of specific groups of people. SUMMARY

[0005] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present application provide a DHA fortified low-temperature cooking nutrition proportion balanced vegetable blend oil and a preparation method thereof to solve the problems raised in the background art.

[0006] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a DHA fortified low-temperature cooking vegetable blend oil, which is composed of the following components in volume percentage:

[0007] 35-65% of refined rapeseed oil, 18-32% of walnut oil, 18-32% of flaxseed oil, and 0.05-0.1% of a compounded antioxidant accounting for the total volume; the compounded antioxidant is composed of rosemary extract and vitamin E; the preparation of the blend oil is carried out in an inert gas protection environment.

[0008] Optionally, the liquid algal oil accounts for 4-6% of the total volume, and the content of DHA in the liquid algal oil is not less than 45%; and the blended oil is suitable for a cooking environment with a temperature of not higher than 155 DEG C.

[0009] Optionally, the microencapsulated algal oil accounts for 1.5-5% of the total volume, and the microencapsulated algal oil is composed of an algal oil core wrapped by a chitosan-sodium alginate wall material, and the particle diameter is less than 100 microns; and the blended oil is suitable for a cooking environment with a temperature of not higher than 210 DEG C.

[0010] Optionally, the mass ratio of rosemary extract to vitamin E in the complex antioxidant is 1:1.

[0011] Optionally, the refined rapeseed oil, walnut oil and flaxseed oil are all subjected to dehydration and deoxygenation treatment before being mixed.

[0012] A method for preparing DHA-enriched low-temperature cooking plant blended oil, comprising the following steps:

[0013] The refined rapeseed oil, walnut oil and flaxseed oil are conveyed into a mixing tank under the protection of inert gas, and the mixing temperature is maintained at not higher than 40 DEG C and stirring is performed; the complex antioxidant is slowly added, and the stirring is continuously performed until the mixture is uniform; when the formula contains algal oil, the liquid algal oil or microencapsulated algal oil is added in the last stage and gently stirred until it is uniformly dispersed; and the blended oil after mixing is filtered, and is filled in a light-proof and inert gas protection environment.

[0014] Optionally, the stirring speed is 50-70 revolutions per minute, and the stirring time is 20-40 minutes.

[0015] Optionally, the filtering is performed by using a filter screen with a mesh size of 200-400.

[0016] Optionally, the filling is performed by using brown glass bottles or light-proof plastic containers, and the container bottle opening is sealed after filling.

[0017] Technical effects and advantages of the present application:

[0018] Compared with the prior art, the present application directly optimizes the fatty acid intake structure from the dietary source by accurately calculating and proportioning the refined rapeseed oil, walnut oil and flaxseed oil, so that the ratio of linoleic acid to linolenic acid in the blended oil is controlled in the ideal range close to 1:1, which helps to regulate the body inflammation level, thereby providing basic nutritional guarantee for maintaining cardiovascular health.

[0019] Compared with the prior art, the present application introduces microencapsulated algal oil, utilizes the characteristics of chitosan-sodium alginate wall material in intestinal targeted release, and benefits from its high temperature resistance, so that DHA can maintain a high retention rate under cooking conditions as high as 210 DEG C. This directly supplements the human body's need for DHA and EPA, bypasses the low conversion rate problem in the middle-aged population, and successfully solves the contradiction between nutrition fortification and high-temperature cooking.

[0020] Compared with the prior art, the present application introduces microencapsulated algal oil, utilizes the characteristics of chitosan-sodium alginate wall material in intestinal targeted release, and benefits from its high temperature resistance, so that DHA can maintain a high retention rate under cooking conditions as high as 210 DEG C. This directly supplements the human body's need for DHA and EPA, bypasses the low conversion rate problem in the middle-aged population, and successfully solves the contradiction between nutrition fortification and high-temperature cooking. BRIEF DESCRIPTION OF DRAWINGS

[0021] Fig. 1 The preparation flow chart of the basic nutrition balanced blend oil of the present application.

[0022] Fig. 2 The preparation flow chart of the microencapsulated DHA high-temperature resistant blend oil of the present application.

[0023] Fig. 3 The preparation flow chart of the liquid algal oil DHA fortified blend oil of the present application. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings of the embodiments of the present application. Figs. 1 to 3 The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings of the embodiments of the present application.

[0025] Embodiment one

[0026] A DHA fortified low-temperature cooking plant blend oil, which is composed of the following components in volume percentage:

[0027] Refined rapeseed oil 35-65%, walnut oil 18-32%, flaxseed oil 18-32%, and 0.05-0.1% of a compounded antioxidant in total volume; the compounded antioxidant is composed of rosemary extract and vitamin E; the preparation of the blend oil is carried out in an inert gas protection environment.

[0028] The refined rapeseed oil, the walnut oil and the flaxseed oil are compounded to provide a basis for regulating the ratio of omega-6 and omega-3 fatty acids. The compound antioxidant composed of rosemary extract and vitamin E is added in an amount of 0.05-0.1% and the preparation is carried out in an inert gas protection environment, aiming to isolate oxygen by using the synergistic antioxidant mechanism and comprehensively inhibit the lipid oxidation reaction in the mixing, conveying and filling process, so as to ensure the stability of the basic carrier.

[0029] The liquid algal oil accounts for 4-6% of the total volume, and the content of DHA in the liquid algal oil is not less than 45%; the blend oil is suitable for a cooking environment of not higher than 155°C.

[0030] The liquid algal oil (DHA≥45%) is introduced in an amount of 4-6% to achieve direct and efficient supplementation of DHA. The liquid algal oil is added in the final stage of the process under inert gas protection and gentle stirring to shorten the heating time. The upper limit of the cooking temperature is strictly set to 155°C, which is based on the heat sensitivity of DHA. This parameter is a key limiting condition to ensure that the retention rate of DHA is at an acceptable level during cooking and to avoid a large amount of degradation and the generation of harmful oxidation products.

[0031] The microencapsulated algal oil accounts for 1.5-5% of the total volume, and the microencapsulated algal oil is composed of an algal oil core wrapped with chitosan-sodium alginate as a wall material, and the particle diameter is less than 100 microns; the blend oil is suitable for a cooking environment of not higher than 210°C.

[0032] The introduction of 1.5-5% of the microencapsulated algal oil solves the problem of easy degradation of DHA under high-temperature cooking. The algal oil core is embedded in chitosan-sodium alginate as a wall material, and this dense structure can provide a physical barrier for DHA at a temperature as high as 210°C, significantly reducing the damage of heat and oxygen. The microcapsule particles are dispersed in the base oil in the later stage of the process during preparation, so that they can adapt to cooking methods such as frying and stir-frying, and release the algal oil in the intestinal tract after eating

[0033] The mass ratio of rosemary extract to vitamin E in the compound antioxidant is 1:1.

[0034] The mass ratio of rosemary extract to vitamin E is 1:1, aiming to form a synergistic network by using different mechanisms (rosemary extract quickly captures free radicals, and vitamin E has chain blocking and regeneration functions), which can more comprehensively and durably cope with the lipid oxidation chain reaction than a single antioxidant, thereby more effectively prolonging the shelf life of the product.

[0035] The refined rapeseed oil, the walnut oil, the flaxseed oil and the algal oil are all subjected to dehydration and deoxygenation treatment before mixing.

[0036] All raw materials must be dehydrated and deoxygenated before mixing, because water and dissolved oxygen are the key factors to accelerate the oxidation and hydrolysis of oils and fats. This pretreatment can maximize the reduction of initial pro-oxidation factors in the entire formula system, improve the oxidation stability of products rich in high unsaturated fatty acids from the source, and is an important front-end process to ensure the quality of the final product.

[0037] A method for preparing the DHA fortified low-temperature cooking plant blend oil, comprising the following steps:

[0038] The refined rapeseed oil, walnut oil and flaxseed oil are transported to the mixing tank under inert gas protection, the mixing temperature is maintained at not higher than 40°C and stirring is carried out; the compounded antioxidant is slowly added, and stirring is continued until the mixture is uniform; when the formula contains algal oil, liquid algal oil or microencapsulated algal oil is added in the last stage and gently stirred until it is uniformly dispersed; the blended oil after mixing is filtered, and then filled in a light-proof and inert gas protection environment.

[0039] The refined rapeseed oil, walnut oil and flaxseed oil are mixed under inert gas protection at ≤40°C; the compounded antioxidant is added and stirred; the algal oil is added in the last stage and gently dispersed; and finally filtered and filled in a light-proof and nitrogen-filled environment. The whole process emphasizes "low temperature, oxygen isolation, light avoidance" and step-by-step feeding, aiming to maximize the protection of the activity of unsaturated fatty acids and heat-sensitive additives and prevent oxidative deterioration.

[0040] The stirring speed in the method is 50 to 70 revolutions per minute, and the stirring time is 20 to 40 minutes.

[0041] The stirring speed is controlled at 50-70 revolutions per minute, aiming to provide sufficient shear force to ensure that the components, especially the oil phases and additives with different specific gravities and viscosities, are fully mixed and uniform, while avoiding excessive speed that may cause air entrainment or damage to the microcapsule structure. The stirring time of 20-40 minutes ensures the thoroughness and completeness of mixing and dispersion.

[0042] The filter in the method uses a 200 to 400 mesh filter screen.

[0043] The 200-400 mesh filter screen is used, which can effectively filter out small solid impurities and gum that may be brought in by raw materials or generated during the process, and the pore size range ensures the clarity and physical stability of the product, while the moderate filtering resistance does not cause excessive impact on the continuous production efficiency.

[0044] The filling is carried out in brown glass bottles or light-shielding plastic containers, and the container bottle opening is sealed after filling.

[0045] The brown glass bottle or light-shielding plastic container is used to seal the product after filling, so as to effectively prevent photo-oxidation reaction by using the light shielding property of the packaging material. This measure is combined with inert gas protection during filling to form a complete protection system for isolating light and oxygen, which is an essential condition for delaying quality deterioration of the product during storage.

[0046] Example Two

[0047] The example provides a common type of DHA fortified plant blend oil. The specific components and volume ratio are: refined rapeseed oil 59.9%, walnut oil 20%, and linseed oil 20%. In addition, a compound antioxidant is added: rosemary extract 0.05%, vitamin E 0.05%.

[0048] The preparation method comprises the following steps:

[0049] Mixing: In a nitrogen-filled and sealed mixing workshop, pump the refined rapeseed oil, walnut oil, and linseed oil into the mixing tank, and control the material temperature to be ≤40°C.

[0050] Add and stir: Add rosemary extract and vitamin E, and continuously stir at a stirring speed of 60 revolutions per minute for 30 minutes to mix them uniformly and prevent saponification.

[0051] Filtering: The mixed oil is filtered through a 300-mesh stainless steel filter screen.

[0052] Filling: The filtered finished oil is immediately filled into a brown glass bottle under light-shielding and nitrogen-filled protection conditions, and the bottle opening is sealed with PVC material to reduce air contact during opening and eating.

[0053] The blend oil is detected by a professional institution (Food Testing Melbourne-Testneeds in Australia) using gas chromatography (GC-FID) under constant temperature and humidity (25±2°C, humidity <50%) environment, and the fatty acid ratio is about saturated fatty acids: oleic acid: linoleic acid: linolenic acid = 0.46:2.4:1.2:1.0, and the ratio of Ω-6:Ω-3 is about 1.2:1.0. The product is suitable for medium-temperature cooking at not higher than 210°C, including frying, stir-frying, and baking.

[0054] Example Three

[0055] The example provides an optimized type of DHA fortified plant blend oil. The specific components and volume ratio are: refined rapeseed oil 39.9%, walnut oil 30%, and linseed oil 30%. In addition, a compound antioxidant is added: rosemary extract 0.05%, vitamin E 0.05%.

[0056] The preparation method comprises the following steps:

[0057] Mixing: In a nitrogen-filled mixing workshop, pump the refined rapeseed oil, walnut oil, and flaxseed oil into a mixing tank, and control the temperature of the materials to be ≤40°C.

[0058] Adding and stirring: Add rosemary extract and vitamin E, and continuously stir at a speed of 60 rpm for 30 minutes to mix them evenly and prevent saponification.

[0059] Filtering: Filter the mixed oil through a 300-mesh stainless steel filter screen.

[0060] Filling: Immediately fill the filtered finished oil into brown glass bottles under light-proof and nitrogen-filled protection conditions and seal the bottles.

[0061] The blended oil is theoretically calculated and tested by a professional institution, and the proportion of fatty acids is about saturated fatty acids: oleic acid: linoleic acid: linolenic acid = 0.38:1.6:1.1:1.0, and the proportion of Ω-6:Ω-3 is about 1.1:1.0. The product is suitable for medium-temperature cooking of not higher than 190°C.

[0062] Example Four

[0063] This example provides a DHA fortified plant blended oil. The specific components and volume proportions are: refined rapeseed oil 54.9%, walnut oil 20%, flaxseed oil 20%, and liquid algal oil (DHA content 45-50%, EPA 0.5-5.0%) 5%. Additionally, add a compound antioxidant: rosemary extract 0.05%, and vitamin E 0.05%. The liquid algal oil needs to be deodorized to ensure the taste of the blended oil.

[0064] The preparation method comprises the following steps:

[0065] Mixing: In a nitrogen-filled mixing workshop, pump the refined rapeseed oil, walnut oil, and flaxseed oil into a mixing tank, and control the temperature of the materials to be ≤40°C and stir at a speed of 60 rpm per minute.

[0066] Adding and stirring: First, add rosemary extract and vitamin E, and continuously stir for 30 minutes to make them uniform. Finally, slowly add the deodorized liquid algal oil, and gently stir to ensure uniform dispersion, avoiding the introduction of air caused by vigorous stirring.

[0067] Filtering: Filter the mixed oil through a 300-mesh stainless steel filter screen.

[0068] Filling: Immediately fill the filtered finished oil into brown glass bottles under light-proof and nitrogen-filled protection conditions and seal the bottles.

[0069] The core limiting condition of the product is that the cooking temperature is less than or equal to 155 DEG C. Under this condition, the loss rate of DHA is less than or equal to 5% and the content of polar compounds is less than or equal to 10% (far lower than the limit of 27% in the national standard) after heating at 155 DEG C for 10 minutes, which ensures the safety of low-temperature frying and high retention rate of nutritional ingredients. The product is suitable for cold mixing, boiling and low-temperature frying, and avoids frying.

[0070] Finally, it should be pointed out that: first, in the description of the present application, it should be pointed out that unless otherwise specified and limited, the terms "mounting", "connection", "connection" should be understood broadly, which can be mechanical connection or electrical connection, or the communication between two elements, or direct connection, "up", "down", "left", "right" and the like are only used to indicate the relative positional relationship, when the absolute position of the described object changes, the relative positional relationship may change;

[0071] Secondly: the present application discloses the drawings in the embodiment, only relates to the structure involved in the present disclosure embodiment, other structures can refer to the usual design, in the case of no conflict, the same embodiment and different embodiments of the present application can be combined with each other;

[0072] Finally: the above only for the preferred embodiment of the present application, and does not limit the present application, any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application, should be included in the protection scope of the present application.

Claims

1. A DHA-fortified low-temperature cooking vegetable blend oil, characterized in that, It consists of the following components by volume percentage: The blended oil contains 35-65% refined rapeseed oil, 18-32% walnut oil, 18-32% flaxseed oil, and 0.05-0.1% of a compound antioxidant by volume; the compound antioxidant is composed of rosemary extract and vitamin E; the preparation of the blended oil is carried out under an inert gas protection environment.

2. The DHA-fortified low-temperature cooking vegetable blend oil according to claim 1, characterized in that, It also includes liquid algae oil comprising 4-6% of the total volume, wherein the DHA content of the liquid algae oil is not less than 45%; the blended oil is suitable for cooking environments not exceeding 155°C.

3. The DHA-fortified low-temperature cooking vegetable blend oil according to claim 1, characterized in that, It also includes microencapsulated algal oil, which accounts for 1.5-5% of the total volume. The microencapsulated algal oil is composed of an algal oil core encapsulated with chitosan-sodium alginate as the wall material, and the particle diameter is less than 100 micrometers. The blended oil is suitable for cooking environments not exceeding 210°C.

4. The DHA-fortified low-temperature cooking vegetable blend oil according to claim 1, characterized in that, The mass ratio of rosemary extract to vitamin E in the compound antioxidant is 1:

1.

5. The DHA-fortified low-temperature cooking vegetable blend oil according to claim 2 or 3, characterized in that, The refined rapeseed oil, walnut oil, flaxseed oil, and algal oil were all dehydrated and deoxygenated before being mixed.

6. A method for preparing DHA-fortified low-temperature cooking vegetable blended oil as described in any one of claims 1 to 5, characterized in that, Includes the following steps: Refined rapeseed oil, walnut oil, and flaxseed oil are transported to a mixing tank under inert gas protection, maintaining a mixing temperature not exceeding 40°C while stirring. Compound antioxidants are slowly added and stirred continuously until the mixture is uniform. When the formula contains algal oil, liquid algal oil or microencapsulated algal oil is added in the final stage and gently stirred until evenly dispersed. After the blended oil is filtered, it is filled in a light-proof and inert gas-protected environment.

7. The method according to claim 6, characterized in that, The stirring speed is 50 to 70 revolutions per minute, and the stirring time is 20 to 40 minutes.

8. The method according to claim 6, characterized in that, The filtration uses a 200 to 400 mesh filter.

9. The method according to claim 6, characterized in that, The filling process uses brown glass bottles or light-proof plastic containers, and the bottle openings are sealed after filling.

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