Functional edible oil containing lycoypene

Abstract

The invention relates to functional edible oil containing lycoypene. According to the invention, plant edible oil contains lycoypene and vitamin E. The invention is characterized in that 100g of the plant edible oil contains 12-200mg of lycoypene and 2-20mg of vitamin E, the lycoypene and the plant edible oil form a uniform and clear mixture, and precipitation capacity of the lycoypene is not more than 5 percent after the functional edible oil stands still for 120-168 hours. The function edible oil does not contain chemical antioxidants and has natural oxidation resistance. On the basis of research on the property and function of lycoypene, a proper amount of lycoypene is added to plant edible oil and can be ingested by people through cooking, the physiological action of lycoypene can be fully played, and the functional edible oil has health-care and treatment effects.

Description

technical field

[0001] The invention belongs to the technical field of edible fats and oils, and relates to a cooking functional cooking oil with anti-cancer, anti-cancer, anti-radiation, protection of cardiovascular and cerebrovascular health functions and anti-oxidation ability, especially relates to a kind of evenly fused lycopene Functional edible oil. Background technique

[0002] Lycopene is a natural nutrient contained in tomatoes and is also widely present in the human body. Before the 1990s, Israeli researchers made important progress in the study of lycopene, which in turn led to more in-depth and extensive research in many countries. A large number of studies have found that lycopene has a strong antioxidant capacity and can quench free radicals in large quantities. Its ability to quench free radicals is more than twice that of carotene and 100 times that of vitamin E. Studies have proved that the level of lycopene in the human body is positively correlated with...

Examples

Embodiment 1

[0050] Add 80 mg, 120 mg, 200 mg, 320 mg and 400 mg of lycopene with a particle size of 30 to 100 microns to each 1000 g of 5 edible soybean oils that do not contain chemical antioxidants and whose particle size is less than or equal to 100 microns. Then add vitamin E 20 mg, 40 mg, 60 mg, 80 mg and 100 mg respectively, and stir well until it becomes uniform and clear red oil. During the stirring process, it can be slightly heated to promote its uniformity. The obtained lycopene functional edible oil (containing vitamin E2-10mg / 100g vegetable oil) has a content of 12mg-40mg / 100g.

Embodiment 2

[0052] Add 300 mg, 360 mg, 680 mg, 1000 mg and 1200 mg of lycopene with a particle size of 10 to 50 microns to each 1000 g of 5 servings of edible sunflower oil that does not contain chemical antioxidants and whose particle size is less than or equal to 100 microns. Add vitamin E 100 mg, 120 mg, 160 mg, 180 mg and 200 mg to the oil respectively, and stir well until it becomes uniform and clear red oil. During the stirring process, it can be slightly heated to promote its uniformity. The obtained lycopene functional edible oil (containing vitamin E 10-20mg / 100g vegetable oil) has a content of 30mg-120mg / 100g.

Embodiment 3

[0054] Add 1000 mg, 1200 mg, 1600 mg, 2000 mg and 2200 mg of lycopene with a particle size of 0.5 to 10 microns to each 1000 g of 5 edible olive oils that do not contain chemical antioxidants and whose particle size is less than or equal to 100 microns. Then add 150 mg of vitamin E and 100-500 mg of carotene or carotenoid, and stir well until it becomes uniform and clear red oil. During the stirring process, it can be slightly heated to promote its uniformity. The obtained lycopene functional edible oil (containing vitamin E 15mg / 100g vegetable oil) has a content of 100mg-220mg / 100g.

technical field

[0001] The invention belongs to the technical field of edible fats and oils, and relates to a cooking functional cooking oil with anti-cancer, anti-cancer, anti-radiation, protection of cardiovascular and cerebrovascular health functions and anti-oxidation ability, especially relates to a kind of evenly fused lycopene Functional edible oil. Background technique

[0002] Lycopene is a natural nutrient contained in tomatoes and is also widely present in the human body. Before the 1990s, Israeli researchers made important progress in the study of lycopene, which in turn led to more in-depth and extensive research in many countries. A large number of studies have found that lycopene has a strong antioxidant capacity and can quench free radicals in large quantities. Its ability to quench free radicals is more than twice that of carotene and 100 times that of vitamin E. Studies have proved that the level of lycopene in the human body is positively correlated with...

Examples

Embodiment 1

[0050] Add 80 mg, 120 mg, 200 mg, 320 mg and 400 mg of lycopene with a particle size of 30 to 100 microns to each 1000 g of 5 edible soybean oils that do not contain chemical antioxidants and whose particle size is less than or equal to 100 microns. Then add vitamin E 20 mg, 40 mg, 60 mg, 80 mg and 100 mg respectively, and stir well until it becomes uniform and clear red oil. During the stirring process, it can be slightly heated to promote its uniformity. The obtained lycopene functional edible oil (containing vitamin E2-10mg / 100g vegetable oil) has a content of 12mg-40mg / 100g.

Embodiment 2

[0052] Add 300 mg, 360 mg, 680 mg, 1000 mg and 1200 mg of lycopene with a particle size of 10 to 50 microns to each 1000 g of 5 servings of edible sunflower oil that does not contain chemical antioxidants and whose particle size is less than or equal to 100 microns. Add vitamin E 100 mg, 120 mg, 160 mg, 180 mg and 200 mg to the oil respectively, and stir well until it becomes uniform and clear red oil. During the stirring process, it can be slightly heated to promote its uniformity. The obtained lycopene functional edible oil (containing vitamin E 10-20mg / 100g vegetable oil) has a content of 30mg-120mg / 100g.

Embodiment 3

[0054] Add 1000 mg, 1200 mg, 1600 mg, 2000 mg and 2200 mg of lycopene with a particle size of 0.5 to 10 microns to each 1000 g of 5 edible olive oils that do not contain chemical antioxidants and whose particle size is less than or equal to 100 microns. Then add 150 mg of vitamin E and 100-500 mg of carotene or carotenoid, and stir well until it becomes uniform and clear red oil. During the stirring process, it can be slightly heated to promote its uniformity. The obtained lycopene functional edible oil (containing vitamin E 15mg / 100g vegetable oil) has a content of 100mg-220mg / 100g.

Images