Molecular-rearrangement whole-nutrient edible oil
A technology of edible oil and complete nutrition, which is applied in the field of new edible oil, can solve the problems such as inability to be used, and achieve the effect of improving taste, benefiting human body absorption and bioutilization
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Embodiment 1
[0018] Three edible oils were esterified by molecular recombination. Soybean oil, lard oil, and perilla oil that have been refined and analyzed by fatty acids are formulated as blended oil according to the oil weight ratio: soybean oil / lard oil / perilla oil=1 / 1.13 / 0.2; or soybean oil / purple oil Su oil / lard oil=5 / 1 / 5.6 is formulated into a blended oil, which is esterified, and its fatty acid composition ratio is:
[0019] S / M / P=0.8 / 1 / 1.0
[0020] P / S=1.2
[0021] ω 6 / ω 3 =3.5
Embodiment 2
[0023] The four oils are molecularly re-esterified. Take by weighing sunflower oil, peanut oil, lard, perilla oil refined and its composition through total fat analysis, by oil weight ratio: sunflower oil / peanut oil / lard oil / perilla oil=1.5 / 2 / 1 / (4.0 -4.8) Formulated into blended oil, esterified, and its fatty acid composition ratio is:
[0024] S / M / P=(0.75~0.76) / 1 / (0.86~0.94)
[0025] P / S=(1.13~1.26)
[0026] ω 6 / ω 3 =(3.65~3.80)
[0027] In the implementation, 0.1% vitamin E was added as an antioxidant.
[0028] In the present embodiment, the oil weight and fatty acid conversion factor is 0.9 (also can be based on actual value).
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