Edible blend oil with balanced fatty acid and preparation method thereof

Abstract

The invention relates to the technical field of edible oil, and solves the problems that the proportion of fatty acid in common edible oil is unbalanced, and a user cannot accurately know the component proportion of edible blend oil. The invention relates to edible blend oil with balanced fatty acid and a preparation method thereof, the edible blend oil comprises three groups of vegetable oils compounded according to a proportion: group A: 10-70% of camellia oleosa seed oil (tea oil, camellia oil and camellia-seed oil), olive oil and rapeseed oil; the group B comprises 30-60% of safflower seed oil, sunflower seed oil, corn oil, soybean oil, grape seed oil and mixed peach oil; the preparation method comprises the following steps: weighing the components in proportion, mixing the oil in the group A and the oil in the group B, adding the oil in the group C, performing secondary mixing, performing physical centrifugal degumming on the mixed oil, performing molecular distillation, adding the composite antioxidant, and filling the blend oil into a dark container for storage. The proportion of the blend oil can be accurately calculated, so that the fat type and proportion are controlled, and different diet modes are accurately adapted.

Description

Technical Field

[0001] The invention relates to the technical field of edible oils, in particular to edible blended oil with balanced fatty acids and a preparation method thereof. Background Art

[0002] Edible oil is extracted from plant seeds, fruits or animal fats. It is an indispensable ingredient in cooking. Common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, flaxseed oil (sesame oil), grape seed oil, walnut oil, peony seed oil, etc. Edible blended oil is an edible oil made by scientifically mixing two or more vegetable oils in proportion.

[0003] In the modern diet, edible oil is the main source of essential fatty acids for the human body. However, the imbalance of fatty acid ratio in ordinary edible oil (such as too high saturated fatty acids and insufficient n-3 polyunsaturated fatty acids) can easily lead to cardiovascular disease, metabolic syndrome and other problems. Currently, some blended oils on the market lack precise nutritional basis support, and users cannot accurately know the composition ratio of edible blended oils. Summary of the invention

[0004] The present invention aims to solve the problems that the imbalance of fatty acid ratio in the above-mentioned common edible oils (such as too high saturated fatty acids and insufficient n-3 polyunsaturated fatty acids) can easily lead to cardiovascular diseases, metabolic syndrome, etc. At present, some blended oils on the market lack accurate nutritional basis support, and users cannot accurately know the composition ratio of edible blended oils. The present invention provides edible blended oil with balanced fatty acids and a preparation method thereof.

[0005] To solve the above technical problems, the technical solution provided by the present invention is: an edible blended oil with balanced fatty acids and a preparation method thereof, comprising three groups of vegetable oils compounded in proportion, Group A: camellia oil (tea oil, camellia oil, camellia seed oil), olive oil, rapeseed oil, accounting for 10%-70%; Group B: safflower oil, sunflower oil, corn oil, soybean oil, grape seed oil, walnut oil, accounting for 30%-60%; Group C: perilla seed oil, linseed oil, accounting for 3%-30%.

[0006] Among them, group A oil is mainly composed of n-9 oleic acid, group B oil is mainly composed of n-6 linoleic acid, and group C oil is mainly composed of n-3 linolenic acid.

[0007] The preparation method is:

[0008] S1: Weigh each component in proportion, and mix group A and group B oil to form a base oil phase;

[0009] S2: Add Group C oil and mix again to ensure uniform dispersion of n-3 fatty acids;

[0010] S3: The mixed oil is degummed by physical centrifugation and then molecularly distilled;

[0011] S4: adding compound antioxidants;

[0012] S5: Fill the blended oil into a light-proof container and fill it with nitrogen to replace oxygen.

[0013] Furthermore, the mixing method is to stir and mix at a low speed at 50-60° C. for 10-15 minutes.

[0014] Furthermore, the mixing method is stirring at a low speed at 30-40° C. for 5-10 minutes.

[0015] Furthermore, the molecular distillation environment is a vacuum degree ≤ 5 Pa and a temperature ≤ 120°C.

[0016] Furthermore, the composite antioxidant is vitamin E and rosemary extract, with a total addition amount of 0.02%-0.1%, and the composite antioxidant is filtered through a 0.1 μm microporous membrane to remove residual impurities.

[0017] The advantages of the present invention are: based on the dietary habits of residents, the blending oil ratio is accurately calculated to control the fat type and ratio, and accurately adapt to different dietary patterns: high-fat diet (eggs, milk and meat contain a high fat ratio): the total fatty acid of the blending oil is ≤20 grams / day, and the proportion of saturated fatty acids is ≤10%, which reduces the cardiovascular burden;

[0018] Low-fat diet (eggs, milk and meat contain low fat content): total fatty acids in blended oil ≤ 57 g / day, supplement with n-3 fatty acids, and improve blood lipid metabolism. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0020] The present invention is further described in detail below in conjunction with the accompanying drawings.

[0021] Combined with Figure 1 , an edible blended oil with balanced fatty acids and a preparation method thereof, comprising three groups of vegetable oils compounded in proportion, Group A (mainly n-9 oleic acid): camellia oil, olive oil, accounting for 10%-70%; Group B (mainly n-6 linoleic acid): safflower seed oil, sunflower seed oil, corn oil, soybean oil, accounting for 30%-60%; Group C (mainly n-3 linolenic acid): perilla seed oil, linseed oil, accounting for 3%-30%.

[0022] The preparation method is:

[0023] S1: Weigh each component in proportion, mix the oils of group A and group B, and stir at low speed for 10-15 minutes at 50-60°C to form a base oil phase;

[0024] S2: Add Group C oil and mix again, stirring at low speed for 5-10 minutes at 30-40°C to ensure uniform dispersion of n-3 fatty acids;

[0025] S3: After the mixed oil is physically degummed by centrifugation, molecular distillation (vacuum degree ≤ 5Pa, temperature ≤ 120°C) is used to remove odor substances. Under low pressure, odor substances (such as hexanal, nonanal, sulfide) have small molecular weight and high volatility, and their molecular average free path is much larger than that of oil molecules, so they evaporate preferentially from the surface of the oil film;

[0026] Specifically, a centrifugal thin film molecular distillation device is selected, and a high-speed rotating disc or scraper is used to form the oil into a 0.1-0.5 mm thin film to increase the evaporation area and improve the separation efficiency. A three-stage vacuum pump group is used, and a cold trap (such as a liquid nitrogen cold trap) is configured to capture volatile impurities to prevent them from entering the vacuum pump. The oil film is indirectly heated by an electric heating plate or hot oil circulation;

[0027] S4: adding compound antioxidants (vitamin E and rosemary extract);

[0028] Specifically, the composite antioxidant is slowly added while the blending oil is stirred to avoid excessive local concentration, the total addition amount is 0.02%-0.1%, a high-speed shear mixer (speed ≥ 1000rpm) or a circulation pump (flow rate ≥ 50L / min) is used, the mixing time is ≥ 30 minutes, and the antioxidant is ensured to be evenly dispersed, and the plate membrane filtration system (a capsule filter is used when a small amount is used) is used to select a hydrophilic polytetrafluoroethylene (PTFE) or nylon (PA) membrane with a pore size of 0.1μm to filter and remove residual impurities;

[0029] S5: Fill the blended oil into a light-proof container, fill it with nitrogen to replace oxygen, seal it and store it in a cool environment (temperature ≤ 25°C) to ensure oxidation stability.

[0030] In general, based on the average level of exercise for adults, the daily energy consumption is 2450 kcal, and the total fat energy is ≤30% of the total energy. The total amount of fatty acid intake per day is calculated, and the proportion of the edible blended oil formula is calculated based on this. The specific calculation process is as follows:

[0031] Total fat intake (kcal) = total energy intake × 30% Total fat intake (kcal) = 2450 × 0.30 = 735 kcal;

[0032] The caloric density of fat is 9 kcal / g, so total fatty acid intake (g) = total fat intake (kcal) / 9 = total fatty acid intake (g) = 735 / 9≈81.67 grams. It can be obtained that an adult who needs to consume 2450 kcal of energy per day needs to consume approximately 81.67 grams of total fatty acids per day.

[0033] The reference table of fatty acid content in high-fat diet is as follows (excluding edible oil):

[0034] Protein intake Saturated fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids Total fatty acid intake 62 g 28.4 g 28.6 g 4.7 g 61.7 g

[0035] The reference table of fatty acid content in low-fat diet is as follows:

[0036] Protein intake Saturated fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids Total fatty acid intake 62 g 10.3 g 12.7 g 2.0 25g

[0037] Based on the health considerations of the "Dietary Guidelines for Chinese Residents" which recommends that each person consume 25-30 grams of fatty acids per day, the daily cooking oil intake in the case of a high-fat diet is 20 grams (81.6 grams-61.7 grams), which means a reduction of 5-10 grams of cooking oil; in the case of a low-fat diet, the amount of cooking oil can be appropriately increased based on the surplus of 57 grams (81.6 grams-25 grams).

[0038] It should be noted that the above materials are based on a high-low fat diet with a body weight of 62 kg and a protein content of 1 gram per kilogram of body weight, so as to determine the intake of various fatty acids in the daily diet and verify the balanced ratio of various fatty acids in the blended oil.

[0039] In a specific implementation case 1: Group A uses 67% camellia oil, Group B uses 30% safflower seed oil, and Group C uses 3% perilla seed oil. The components are weighed in proportion, the oils of Group A and Group B are mixed, and the mixture is stirred at a low speed at 50-60°C for 10-15 minutes to form a base oil phase. The oil of Group C is added and mixed for a second time, and the mixture is stirred at a low speed at 30-40°C for 5-10 minutes. The mixed oil is physically centrifuged and degummed, and then molecularly distilled and a composite antioxidant is added to obtain the desired blended oil.

[0040] The calculation method of the blending oil composition is as follows:

[0041]

[0042]

[0043] Based on the data in the above table, a high-fat diet that consumes 20 grams of blended oil per day has a total fat intake of 81.6 grams, which is within the standard; a low-fat diet that consumes 30 grams of blended oil per day has a total fat intake of 54.4 grams, which is below the intake standard.

[0044] In addition, camellia oil imparts a light fruity aroma, safflower seed oil enhances smoothness, and the slight herbal taste of perilla seed oil is neutralized, making the overall flavor soft.

[0045] The present invention and its embodiments are described above, and such description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. An edible blended oil with balanced fatty acids and a preparation method thereof, characterized in that: It includes three groups of vegetable oils compounded in proportion, Group A: camellia oil (tea oil, camellia oil, camellia seed oil), olive oil, rapeseed oil, accounting for 10%-70%; Group B: safflower seed oil, sunflower seed oil, corn oil, soybean oil, grape seed oil, walnut oil, accounting for 30%-60%; Group C: perilla seed oil, linseed oil, accounting for 3%-30%. The preparation method is: S1: Weigh each component in proportion, and mix the oils of group A and group B to form a base oil phase; S2: Add Group C oil and mix again; S3: The mixed oil is degummed by physical centrifugation and then molecularly distilled; S4: adding compound antioxidants; S5: Fill the blended oil into a light-proof container and fill it with nitrogen to replace oxygen.

2. The edible blended oil with balanced fatty acids and the preparation method thereof according to claim 1, characterized in that: The mixing method is to stir and mix at a low speed at 50-60°C for 10-15 minutes.

3. The edible blended oil with balanced fatty acids and the preparation method thereof according to claim 1, characterized in that: The mixing method is to stir at low speed for 5-10 minutes at 30-40°C.

4. The edible blended oil with balanced fatty acids and the preparation method thereof according to claim 1, characterized in that: The molecular distillation environment is vacuum degree ≤5Pa and temperature ≤120℃.

5. The edible blended oil with balanced fatty acids and the preparation method thereof according to claim 1, characterized in that: The composite antioxidant is vitamin E and rosemary extract, with a total addition amount of 0.02%-0.1%. The composite antioxidant is filtered through a 0.1 μm microporous membrane to remove residual impurities.

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