Fatty acid balanced blend oil and preparation method thereof

Abstract

The invention discloses fatty acid balanced blend oil and a preparation method thereof, and belongs to the technical field of edible oil. The fatty acid balanced blend oil provided by the invention consists of the following components in percentage by mass: 1-20% of walnut oil, 1-5% of linseed oil, 1-10% of safflower seed oil, 2-5% of sunflower seed oil, 1-4% of soybean oil, 45% of rapeseed oil and 30% of peanut oil, totaling 100%. The proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid and the proportion of omega-6 series fatty acid and omega-3 series fatty acid in the fatty acid balanced blend oil prepared by taking walnut oil, linseed oil, safflower seed oil, sunflower seed oil, soybean oil, rapeseed oil and peanut oil as raw materials meet use requirements.

Description

Technical Field

[0001] The present invention relates to the technical field of edible oils, and more particularly to a fatty acid balanced blended oil and a preparation method thereof. Background Art

[0002] Edible oil, also known as cooking oil, refers to animal or vegetable oils used in the process of making food. It is liquid at room temperature. Oil is an important component of food, an important energy source, and also the basic raw material for the main structures of cells, tissues, etc., and participates in the regulation of many physiological functions of the body. The human body cannot synthesize essential fatty acids by itself and must obtain them from food. Vegetable oils are rich in linoleic acid (ω-6 fatty acid) and linolenic acid (ω-3 fatty acid), which are important energy sources for the human body and also important components of cell membranes, participating in various physiological functions. In addition to providing the essential fatty acids required by the human body, vegetable oils also contain functional beneficial concomitants such as fat-soluble vitamins, phytosterols, and squalene, which promote the development of the body, brain, and eyesight.

[0003] In addition to the large-scale oilseed resources such as soybean oil, rapeseed oil, and peanut oil, it is extremely important to develop woody oilseed resources. Walnut is a woody oilseed resource. The oil extracted from walnut kernels is rich in unsaturated fatty acids, and the linoleic acid content reaches more than 60%. As an essential fatty acid for the human body, it plays an important role physiologically. Since the human body cannot synthesize it directly, appropriate consumption of walnut oil in the daily diet is beneficial to human health. However, the content of monounsaturated fatty acids in walnut oil is lacking, resulting in an imbalance in the ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids; although linseed oil is rich in α-linolenic acid, it lacks linoleic acid. At the same time, the content of α-linolenic acid in safflower oil, sunflower oil, and peanut oil is relatively low. By mixing various vegetable oils, the blended oil can more comprehensively supplement various nutrients such as fatty acids, vitamins, and antioxidants required by the human body. Compared with single high-quality vegetable oils, the price of blended oil is usually lower and more suitable for mass consumption. At present, blended oil technology can produce blended oils with various special ratios, such as high-linoleic acid and high-linolenic acid blended oils, to meet the specific needs of different populations. Although the proportion of linolenic acid (ω-3 fatty acid) in high-linoleic acid and high-linolenic acid blended oils is increased, the ideal ω-6 / ω-3 ratio is usually still not achieved. Excessive intake of ω-6 may lead to an increase in inflammatory responses and is not conducive to health. Summary of the Invention

[0004] In view of the above problems, the present invention provides a fatty acid balanced blended oil and a preparation method thereof. In the walnut oil blended oil of the present invention, the ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids, as well as the ratio of ω-6 series fatty acids and ω-3 series fatty acids, meet the usage requirements.

[0005] The first object of the present invention is to provide a fatty acid balanced blended oil, which is composed of the following components by mass percentage: 1% - 20% walnut oil, 1% - 5% linseed oil, 1% - 10% safflower oil, 2% - 5% sunflower oil, 1% - 4% soybean oil, 45% rapeseed oil, 30% peanut oil, with a total of 100%.

[0006] For example, the mass percentage of walnut oil is 1%, 5%, 10%, 15%, 20%, etc. The mass percentage of linseed oil is 1%, 2%, 3%, 4%, 5%, etc. The mass percentage of safflower oil is 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, etc. The mass percentage of sunflower oil is 2%, 3%, 4%, 5%, etc. The mass percentage of soybean oil is 1%, 2%, 3%, 4%, etc., but it is not limited to the listed values, and other unlisted values within the above value range are equally applicable.

[0007] In a preferred embodiment of the present invention, it is composed of 1% walnut oil, 5% linseed oil, 10% safflower oil, 5% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0008] In a preferred embodiment of the present invention, it is composed of the following components by mass percentage: 5% walnut oil, 4% linseed oil, 8% safflower oil, 4% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0009] In a preferred embodiment of the present invention, it is composed of the following components by mass percentage: 1% walnut oil, 5% linseed oil, 10% safflower oil, 5% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0010] In a preferred embodiment of the present invention, it is composed of the following components by mass percentage: 10% walnut oil, 3% linseed oil, 5% safflower oil, 3% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0011] The second object of the present invention is to provide a preparation method of the above fatty acid balanced blended oil, which includes the following steps: Weigh the components according to the following mass percentage: 1% - 20% walnut oil, 1% - 5% linseed oil, 1% - 10% safflower oil, 2% - 5% sunflower oil, 1% - 4% soybean oil, 45% rapeseed oil, 30% peanut oil.

[0012] At room temperature, mix walnut oil, linseed oil, safflower oil, sunflower oil, soybean oil, rapeseed oil, and peanut oil evenly to obtain a blended oil product.

[0013] In a preferred embodiment of the present invention, the mixing time is 40 min to 50 min. For example, the mixing time is 40 min, 41 min, 42 min, 43 min, 44 min, 45 min, 46 min, 47 min, 48 min, 49 min, 50 min, etc., but is not limited to the listed values, and other unlisted values within the above value range are equally applicable.

[0014] In a preferred embodiment of the present invention, the preparation methods of walnut oil, linseed oil, safflower oil, sunflower oil, soybean oil, rapeseed oil and peanut oil include the following steps: Remove the impurities in walnut kernels, linseed kernels, safflower kernels, sunflower kernels, rapeseed kernels, soybean kernels and peanut kernels, dry and crush them, and then carry out pressing and centrifugation respectively to obtain walnut oil, linseed oil, safflower oil, sunflower oil, soybean oil, rapeseed oil and peanut oil.

[0015] In a preferred embodiment of the present invention, the pressing temperature is 100°C to 200°C. For example, the pressing temperature is 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, etc., but is not limited to the listed values, and other unlisted values within the above value range are equally applicable.

[0016] In a preferred embodiment of the present invention, the centrifugation temperature is 4°C to 5°C, and the centrifugation speed is 8000 rpm to 9000 rpm. For example, the centrifugation temperature is 4°C, 4.2°C, 4.4°C, 4.6°C, 4.8°C, 5°C, etc. The centrifugation speed is 8000 rpm, 8200 rpm, 8400 rpm, 8600 rpm, 8800 rpm, 9000 rpm, etc., but is not limited to the listed values, and other unlisted values within the above value range are equally applicable.

[0017] Compared with the prior art, the present invention has the following beneficial effects: The proportions of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids, as well as the proportions of ω-6 series fatty acids and ω-3 series fatty acids in the fatty acid balanced blended oil prepared from walnut oil, linseed oil, safflower oil, sunflower oil, soybean oil, rapeseed oil and peanut oil as raw materials in the present invention meet the usage requirements. The synergistic effects among the raw materials used in the present invention are mainly reflected in the following aspects: (1) Improve nutritional value. Different vegetable oils contain different nutritional components. Linseed oil is rich in ω-3 series fatty acid linolenic acid, with a content as high as 54.7%, which is an important essential fatty acid; rapeseed oil is rich in linoleic acid and erucic acid, and erucic acid helps to reduce cholesterol; sunflower oil is rich in vitamin E and linoleic acid and has an antioxidant effect.

[0018] (2) By mixing different vegetable oils, the deficiencies in the nutritional components of a single vegetable oil can be supplemented, thus making the nutritional value of the fatty acid balanced blended oil more comprehensive.

[0019] (3) Improve flavor and taste. Different vegetable oils have different flavors and tastes. Peanut oil has a strong peanut aroma. By mixing different vegetable oils, the flavor of the fatty acid balanced blended oil can be made more rich and the taste more mellow.

[0020] (4) Optimize cooking characteristics. Different vegetable oils have different smoke points and stabilities. Soybean oil has a relatively high smoke point and is suitable for high-temperature cooking; rapeseed oil has good stability and is not easy to produce excessive smoke; sunflower seed oil has a relatively low smoke point and is suitable for low-temperature cooking. By mixing different vegetable oils, the fatty acid balanced blended oil can be made more suitable for different cooking methods, avoiding excessive smoke or nutrient loss.

[0021] (5) Reduce costs. Walnut oil is relatively expensive. By blending it with other vegetable oils, the cost of the fatty acid balanced blended oil can be reduced, making it more suitable for mass consumption.

[0022] (6) Extend the shelf life. Since walnut oil has a relatively high content of unsaturated fatty acids, by mixing different vegetable oils, the stability of the fatty acid balanced blended oil can be improved and its shelf life extended. Detailed implementation manners

[0023] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the scope of protection of the present invention.

[0024] To better describe the properties of the vegetable oils used in the present invention and the prepared fatty acid balanced blended oil, refer to GBT 5532-2022 "Determination of iodine value of animal and vegetable oils", GB 5009.229-2016 "Determination of acid value in foods", GB 5009.227-2016 "National food safety standard - Determination of peroxide value in foods", and GBT 5534-2008 "Determination of saponification value of animal and vegetable oils" to determine the physical and chemical indexes of each vegetable oil and the fatty acid balanced blended oil.

[0025] Iodine value is an index indicating the degree of unsaturation in organic compounds. It refers to the number of grams of iodine that can be absorbed (added) by 100 g of a substance. The greater the degree of unsaturation, the higher the iodine value, the more double bonds there are, and the more easily the oil oxidizes and deteriorates. The saponification value is defined as the number of milligrams of potassium hydroxide consumed in the alkaline hydrolysis of 1 g of oil, which reflects the relative molecular mass of the oil. The higher the saponification value, the smaller the molecular weight of the fatty acid and the stronger the hydrophilicity; the lower the saponification value, the larger the molecular weight of the fatty acid or the presence of more unsaponifiable matter, and the oil is close to solid and difficult to absorb. Acid value is a marker of the content of free fatty acids in fat. During the long-term storage of fat, due to the slow hydrolysis caused by the action of microorganisms, enzymes, and heat, free fatty acids are produced. And the quality of fat is related to the content of free fatty acids in it. Generally, acid value is commonly used as one of the measurement criteria. Under the conditions of fat production, acid value can be used as an index of hydrolysis degree, and under its storage conditions, it can be used as an index of rancidity. The smaller the acid value, the better the quality of the oil, the freshness, and the refining degree. Acid value, as a standard for evaluating edible oil, can reflect the quality of the oil. Peroxide value is an index indicating the degree of oxidation of oils and fatty acids, etc. During the storage of oil, due to the influence of factors such as light, high temperature, and oxygen, oxidation reactions occur, generating hydroperoxides. These hydroperoxides are unstable and may further decompose into small molecule substances such as aldehydes, ketones, and acids, thus affecting the quality and safety of food. Therefore, controlling the increase of peroxide value is an important measure to prevent food from rancidity and deterioration.

[0026] Shelled walnut kernels and shelled flaxseed kernels are sourced from Aksu, Xinjiang; sunflower seeds, safflower seeds, soybeans, peanuts, and rapeseed are all purchased from the Xinbei Yuanchun Market in Urumqi, Xinjiang. The raw materials are crushed and then pressed to obtain crude vegetable oil, and the impurities in the crude oil are removed to obtain vegetable oil. Store for later use. The specific preparation method can be seen in Example 1.

[0027] Table 1 Physicochemical properties of raw oils It should be noted that the data are expressed as mean ± standard deviation. Different lowercase letters all indicate that the results have significant differences (P < 0.05).

[0028] As can be seen from Table 1, the iodine value of safflower seed oil is the highest, at 185.96 g / 100 g. The acid values of the seven vegetable oils are between 0.08 - 1.5 mg / g, meeting the requirement in the national standard that the acid value of edible oils should be lower than 3 mg KOH / g; the peroxide values of the seven vegetable oils are between 0.03 - 0.18 g / 100 g, within the national standard range. Among them, the peroxide values of soybean oil and flaxseed oil are relatively high. The reason may be that soybean oil and flaxseed oil contain a large amount of ω-6 polyunsaturated fatty acids and ω-3 polyunsaturated fatty acids, and the raw materials have been stored for too long, in contact with air for a long time without timely oil pressing treatment, resulting in the oxidation of polyunsaturated fatty acids.

[0029] Determination of fatty acids in the raw oil: Weigh 1 mg - 5 mg of the oil sample, add 1.0 mL of n - hexane (tridecanoin as the internal standard with a concentration of 0.1 mg / mL), vortex - oscillate, then add 1.0 mL of 0.5 mol / L sodium methoxide solution, place it in an oven at 60 °C for 20 min, and mix intermittently for methylation. Cool to room temperature, add 1 mL of saturated sodium chloride solution, and let it stand for 10 min; centrifuge at 4000 r / min for 5 min, take the supernatant and transfer it to a sample vial for GC - MS detection.

[0030] Gas chromatography conditions: Use an Agilent 7890B gas chromatograph, and the chromatographic column is a capillary column SP - 2560 (100 m×0.25 mm×0.20 μm) Temperature - rising conditions: Set the initial temperature of the chromatographic column to 140 °C, hold for 5 min, increase the temperature to 200 °C at a rate of 10 °C / min, hold for 30 min, then increase the temperature to 240 °C at a rate of 4 °C / min, and hold at this temperature for 19 min, for a total of 70 min.

[0031] Carrier gas: High - purity helium gas, column flow rate 0.7 mL / min, injection port temperature 270 °C. Mass spectrometry analysis: Use an Agilent 7000D mass spectrometer for mass spectrometry analysis. Ion source temperature 230 °C, electron impact ionization (EI) source, SIM scan mode, electron energy 70 eV.

[0032] Vegetable oils have a relatively high content of unsaturated fatty acids. Among them, linoleic acid and linolenic acid, as essential fatty acids, cannot be spontaneously produced by the human body and must be obtained from food. Compared with animal fats, ingesting a certain amount of vegetable oil is beneficial to physical health. The results of fatty acid content are shown in Table 2. The types of fatty acids are rich. Thirteen fatty acids were detected in seven vegetable oils, mainly including oleic acid, linoleic acid, and linolenic acid, with contents of 13.65% - 63.05%, 76.92% - 14.92%, and 54.72% - 8.00% respectively. At the same time, there are also small amounts of saturated fatty acids such as palmitic acid and stearic acid.

[0033] Table 2 Relative contents and quality parameters of various fatty acids in the raw oil It should be noted that the data are expressed as mean ± standard deviation. Different lowercase letters indicate significant differences in the results (P < 0.05); ND means not detected; - means the value is zero.

[0034] Walnut oil contains a relatively large proportion of polyunsaturated fatty acids (PUFA), up to 76.53%. Its content of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) is relatively low. Among the seven raw oils, the soybean oil has the highest SFA content, which is 19.39%, and can supplement the relatively small proportion of SFA in walnut oil. Rapeseed oil and peanut oil are rich in oleic acid, with contents reaching 61.05% and 41.34% respectively. Oleic acid belongs to a kind of monounsaturated ω-9 fatty acid and can supplement monounsaturated fatty acids for the fatty acid balanced blending oil. The higher the oleic acid content in vegetable oil, the higher its smoke point, which can reduce the generation of harmful chemicals at high temperatures. At the same time, oleic acid can regulate cholesterol. Replacing a certain amount of carbohydrates with oleic acid can reduce low-density lipoprotein cholesterol in the blood. Oleic acid also plays an important role in brain neurons and can reduce the occurrence of common neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease. Walnut oil, safflower oil, sunflower oil, and soybean oil, as rich oil resources in Xinjiang, contain a large amount of linoleic acid, which are 63.70%, 76.92%, 69.30%, and 53.59% respectively. In addition, cholesterol must be combined with linoleic acid to function properly in the body, which has a good health effect on preventing or reducing the incidence of cardiovascular diseases. Flaxseed oil contains a relatively high content of α-linolenic acid, up to 54.72%. α-Linolenic acid is an essential fatty acid for human health. Among them, docosahexaenoic acid (DHA) is particularly closely related to the growth and development of fetuses and infants, especially to brain development. At the same time, α-linolenic acid can inhibit platelet aggregation, reduce blood viscosity, delay thrombus formation, and improve microcirculation function, which has a significant effect on preventing and treating coronary heart disease and cardiovascular embolism.

[0035] From a nutritional perspective, the ratio of ω-6 / ω-3 fatty acids and SFA:MUFA:PUFA is crucial. The results show that the fatty acid composition of walnut oil is close to the recommended value of about 4 - 6:1 for the ω-6 / ω-3 fatty acid ratio published by the Chinese Nutrition Society in "Dietary Reference Intakes for Chinese Residents", but the fatty acid composition of saturated fatty acids and unsaturated fatty acids is slightly unbalanced. Currently, no single vegetable oil has a completely reasonable proportion of each fatty acid content. Therefore, multiple raw oils need to be blended to meet the human requirement for balanced intake of fatty acids. Based on this, the present invention provides a fatty acid balanced blending oil, which will be specifically described through examples.

[0036] According to the report of the Chinese Nutrition Society on Dietary Reference Intakes for Chinese Residents, after removing the fatty acids ingested by people in their daily other diets, the ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids = 0.27:1:1, and the ratio of ω-6 series polyunsaturated fatty acids to ω-3 series polyunsaturated fatty acids of 4-6:1 is the optimal fatty acid ratio.

[0037] The specific steps for the present invention to screen the fatty acid balanced blended oil using Visual Studio 2022 software are as follows: (1) Input seven vegetable oils including walnut oil, linseed oil, safflower oil, sunflower oil, rapeseed oil, soybean oil and peanut oil, and set the total mass percentage to 100%. That is, the calculation formula is as follows:

[0038] ; Input the percentage contents of ω-6 series fatty acids and ω-3 series fatty acids of walnut oil, linseed oil, safflower oil, sunflower oil, rapeseed oil, soybean oil and peanut oil to obtain a database.

[0039] (2) Taking the ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids = 0.27:1:1 and the ratio of ω-6 series polyunsaturated fatty acids to ω-3 series polyunsaturated fatty acids of 4-6:1 as the optimal fatty acid ratio benchmark, input the mass percentage of walnut oil as 1%, and successively stack 1% on the mass percentage of walnut oil, calculate the proportions of the remaining vegetable oils, and find the combinations that meet the optimal fatty acid ratio.

[0040] Similarly, input the mass percentages of linseed oil, safflower oil, sunflower oil, rapeseed oil, soybean oil and peanut oil, and find the combinations that meet the optimal fatty acid ratio.

[0041] Calculate the percentage contents of SFA, MUFA, and PUFA in the fatty acid balanced blended oil according to the following formula, and the calculation formula is as follows.

[0042] ; ; ; ; In the formula, x 1 - walnut oil; x 2 - linseed oil; x 3 - safflower oil; x 4 - sunflower oil; x 5 - rapeseed oil; x6 - soybean oil; x7 - peanut oil; b 1 : ω-6 series fatty acids; b2 : ω-3 series fatty acids; a ij (i = 1, 2, 3, 4, 5, 6, 7; j = 1, 2, 3) are the percentage contents (0 - 100%) of SFA, MUFA, and PUFA in the 7 raw material oils.

[0043] According to the calculation results, a fatty acid balanced blended oil combination that meets the following three conditions is screened out.

[0044] Condition 1: 0.995 ≤ MUFA:PUFA ≤ 1.005 Condition 2: 0.265 ≤ SFA:MUFA ≤ 0.275 Condition 3: 4 ≤ ω-6:ω-3 ≤ 6 According to the obtained calculation results, output where i is walnut oil, j is linseed oil, m is safflower oil, n is sunflower oil, k is rapeseed oil, f is soybean oil, and h is peanut oil.

[0045] Example 1 This example provides a fatty acid balanced blended oil composed of the following components by mass percentage: 1% walnut oil, 5% linseed oil, 10% safflower seed oil, 5% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0046] This example provides a preparation method for a fatty acid balanced blended oil, including the following steps: Step 1: Screen the walnut kernels, linseed kernels, safflower seed kernels, sunflower seed kernels, rapeseed kernels, soybean kernels, and peanut kernels, remove impurities such as dust and stones, place them in an oven until the materials are dry, and then crush them to a size adjusted to 2 cm - 4 cm.

[0047] Step 2: Preheat the oil press for 10 minutes, add the walnut kernels to the oil press, and extract walnut crude oil at 150°C. The obtained walnut crude oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain walnut oil, and it is stored in the dark at 4°C for standby.

[0048] Preheat the oil press for 10 minutes, add the linseed kernels to the oil press, and extract linseed crude oil at 150°C. The obtained linseed crude oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain linseed oil, and it is stored in the dark at 4°C for standby.

[0049] Preheat the oil press for 10 minutes, add the peanuts to the oil press, and extract peanut crude oil at 220°C. The obtained peanut crude oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain peanut oil, and it is stored in the dark at 4°C for standby.

[0050] Preheat the oil press for 10 minutes, add rapeseeds to the oil press, and extract crude rapeseed oil at 220°C. The obtained crude rapeseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain rapeseed oil, which is stored in the dark at 4°C for standby.

[0051] Preheat the oil press for 10 minutes, add soybeans to the oil press, and extract crude soybean oil at 220°C. The obtained crude soybean oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain soybean oil, which is stored in the dark at 4°C for standby.

[0052] Preheat the oil press for 10 minutes, add safflower seeds to the oil press, and extract crude safflower seed oil at 220°C. The obtained crude safflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain safflower seed oil, which is stored in the dark at 4°C for standby.

[0053] Preheat the oil press for 10 minutes, add sunflower seeds to the oil press, and extract crude sunflower seed oil at 220°C. The obtained crude sunflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain sunflower seed oil, which is stored in the dark at 4°C for standby.

[0054] Step 4: Weigh 1% walnut oil, 5% linseed oil, 10% safflower seed oil, 5% sunflower seed oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil by mass percentage. Stir at a speed of 120 rpm / min for 40 min at room temperature to obtain a fatty acid balanced blended oil.

[0055] Example 2 This example provides a fatty acid balanced blended oil, which is composed of the following components by mass percentage: 5% walnut oil, 4% linseed oil, 8% safflower seed oil, 4% sunflower seed oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0056] This example provides a preparation method of a fatty acid balanced blended oil, which includes the following steps: Step 1: Screen walnut kernels, linseed kernels, safflower seed kernels, sunflower seed kernels, rapeseed kernels, soybean kernels, and peanut kernels to remove impurities such as dust and stones. Place them in an oven until the materials are dry, and then crush them to a size adjusted to 3 mm - 5 mm.

[0057] Step 2: Preheat the oil press for 10 minutes, add walnut kernels to the oil press, and extract crude walnut oil at 150°C. The obtained crude walnut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities to obtain walnut oil, which is stored in the dark at 4°C for standby.

[0058] Preheat the oil press for 10 minutes, add flaxseed kernels to the oil press, and extract crude flaxseed oil at 150°C. The obtained crude flaxseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining flaxseed oil, which is stored in the dark at 4°C for standby.

[0059] Preheat the oil press for 10 minutes, add peanuts to the oil press, and extract crude peanut oil at 220°C. The obtained crude peanut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining peanut oil, which is stored in the dark at 4°C for standby.

[0060] Preheat the oil press for 10 minutes, add rapeseeds to the oil press, and extract crude rapeseed oil at 220°C. The obtained crude rapeseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining rapeseed oil, which is stored in the dark at 4°C for standby.

[0061] Preheat the oil press for 10 minutes, add soybeans to the oil press, and extract crude soybean oil at 220°C. The obtained crude soybean oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining soybean oil, which is stored in the dark at 4°C for standby.

[0062] Preheat the oil press for 10 minutes, add safflower seeds to the oil press, and extract crude safflower seed oil at 220°C. The obtained crude safflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining safflower seed oil, which is stored in the dark at 4°C for standby.

[0063] Preheat the oil press for 10 minutes, add sunflower seeds to the oil press, and extract crude sunflower seed oil at 220°C. The obtained crude sunflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining sunflower seed oil, which is stored in the dark at 4°C for standby.

[0064] Step 4: Weigh 5% walnut oil, 4% flaxseed oil, 8% safflower seed oil, 4% sunflower seed oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil by mass percentage, and stir at a speed of 120 rpm / min for 40 min at room temperature to obtain a fatty acid balanced blended oil.

[0065] Example 3 This example provides a fatty acid balanced blended oil, which is composed of the following components by mass percentage: 10% walnut oil, 3% flaxseed oil, 5% safflower seed oil, 3% sunflower seed oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0066] This example provides a preparation method of a fatty acid balanced blended oil, including the following steps: Step 1: Screen walnut kernels, flaxseed kernels, safflower seeds, sunflower seeds, rapeseeds, soybeans, and peanuts to remove impurities such as dust and stones. Place them in an oven until the materials are dry, and then crush them to a size adjusted to 3 mm - 5 mm.

[0067] Step 2: Preheat the oil press for 10 minutes. Add the walnut kernels to the oil press and extract crude walnut oil at 150°C. The extracted crude walnut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining walnut oil, which is stored in the dark at 4°C for standby.

[0068] Preheat the oil press for 10 minutes. Add the flaxseed kernels to the oil press and extract crude flaxseed oil at 150°C. The extracted crude flaxseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining flaxseed oil, which is stored in the dark at 4°C for standby.

[0069] Preheat the oil press for 10 minutes. Add the peanuts to the oil press and extract crude peanut oil at 220°C. The extracted crude peanut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining peanut oil, which is stored in the dark at 4°C for standby.

[0070] Preheat the oil press for 10 minutes. Add the rapeseeds to the oil press and extract crude rapeseed oil at 220°C. The extracted crude rapeseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining rapeseed oil, which is stored in the dark at 4°C for standby.

[0071] Preheat the oil press for 10 minutes. Add the soybeans to the oil press and extract crude soybean oil at 220°C. The extracted crude soybean oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining soybean oil, which is stored in the dark at 4°C for standby.

[0072] Preheat the oil press for 10 minutes. Add the safflower seeds to the oil press and extract crude safflower oil at 220°C. The extracted crude safflower oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining safflower oil, which is stored in the dark at 4°C for standby.

[0073] Preheat the oil press for 10 minutes. Add the sunflower seeds to the oil press and extract crude sunflower oil at 220°C. The extracted crude sunflower oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining sunflower oil, which is stored in the dark at 4°C for standby.

[0074] Step 4: Weigh 10% walnut oil, 3% linseed oil, 5% safflower oil, 3% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil by mass percentage. Stir at a speed of 120 rpm for 40 minutes under normal temperature conditions to obtain a fatty acid balanced blended oil.

[0075] Example 4 This example provides a fatty acid balanced blended oil, which is composed of the following components by mass percentage: 15% walnut oil, 2% linseed oil, 1% safflower oil, 3% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0076] This example provides a preparation method for a fatty acid balanced blended oil, including the following steps: Step 1: Screen walnut kernels, linseed kernels, safflower kernels, sunflower kernels, rapeseed kernels, soybean kernels, and peanut kernels to remove impurities such as dust and stones. Place them in an oven until the materials are dry, and then crush them to a size adjusted to 3 mm - 5 mm.

[0077] Step 2: Preheat the oil press for 10 minutes. Add walnut kernels to the oil press and extract walnut crude oil at 150°C. The extracted walnut crude oil is centrifuged at 8000 rpm at 4°C by a vacuum freezing high-speed centrifuge to remove impurities and obtain walnut oil, which is stored in the dark at 4°C for standby.

[0078] Preheat the oil press for 10 minutes. Add linseed kernels to the oil press and extract linseed crude oil at 150°C. The extracted linseed crude oil is centrifuged at 8000 rpm at 4°C by a vacuum freezing high-speed centrifuge to remove impurities and obtain linseed oil, which is stored in the dark at 4°C for standby.

[0079] Preheat the oil press for 10 minutes. Add peanuts to the oil press and extract peanut crude oil at 220°C. The extracted peanut crude oil is centrifuged at 8000 rpm at 4°C by a vacuum freezing high-speed centrifuge to remove impurities and obtain peanut oil, which is stored in the dark at 4°C for standby.

[0080] Preheat the oil press for 10 minutes. Add rapeseeds to the oil press and extract rapeseed crude oil at 220°C. The extracted rapeseed crude oil is centrifuged at 8000 rpm at 4°C by a vacuum freezing high-speed centrifuge to remove impurities and obtain rapeseed oil, which is stored in the dark at 4°C for standby.

[0081] Preheat the oil press for 10 minutes. Add soybeans to the oil press and extract soybean crude oil at 220°C. The extracted soybean crude oil is centrifuged at 8000 rpm at 4°C by a vacuum freezing high-speed centrifuge to remove impurities and obtain soybean oil, which is stored in the dark at 4°C for standby.

[0082] Preheat the oil press for 10 minutes, add safflower seeds to the oil press, and extract crude safflower oil at 220°C. The crude safflower oil obtained by extraction is centrifuged at 8000 rpm at 4°C using a vacuum freezing high-speed centrifuge to remove impurities, obtaining safflower oil, which is stored in the dark at 4°C for later use.

[0083] Preheat the oil press for 10 minutes, add sunflower seeds to the oil press, and extract crude sunflower oil at 220°C. The crude sunflower oil obtained by extraction is centrifuged at 8000 rpm at 4°C using a vacuum freezing high-speed centrifuge to remove impurities, obtaining sunflower oil, which is stored in the dark at 4°C for later use.

[0084] Step 4: Weigh 15% walnut oil, 2% linseed oil, 1% safflower oil, 3% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil by mass percentage. Stir at a speed of 120 rpm / min for 40 min at room temperature to obtain a fatty acid balanced blended oil.

[0085] Example 5 This example provides a fatty acid balanced blended oil, which is composed of the following components by mass percentage: 20% walnut oil, 1% linseed oil, 1% safflower oil, 2% sunflower oil, 1% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0086] This example provides a preparation method of a fatty acid balanced blended oil, including the following steps: Step 1: Screen walnut kernels, linseed kernels, safflower seeds, sunflower seeds, rapeseed kernels, soybean kernels, and peanut kernels to remove impurities such as dust and stones. Place them in an oven until the materials are dry, and then crush them to a size adjusted to 3 mm - 5 mm.

[0087] Step 2: Preheat the oil press for 10 minutes, add walnut kernels to the oil press, and extract crude walnut oil at 150°C. The crude walnut oil obtained by extraction is centrifuged at 8000 rpm at 4°C using a vacuum freezing high-speed centrifuge to remove impurities, obtaining walnut oil, which is stored in the dark at 4°C for later use.

[0088] Preheat the oil press for 10 minutes, add linseed kernels to the oil press, and extract crude linseed oil at 150°C. The crude linseed oil obtained by extraction is centrifuged at 8000 rpm at 4°C using a vacuum freezing high-speed centrifuge to remove impurities, obtaining linseed oil, which is stored in the dark at 4°C for later use.

[0089] Preheat the oil press for 10 minutes, add peanuts to the oil press, and extract crude peanut oil at 220°C. The crude peanut oil obtained by extraction is centrifuged at 8000 rpm at 4°C using a vacuum freezing high-speed centrifuge to remove impurities, obtaining peanut oil, which is stored in the dark at 4°C for later use.

[0090] Preheat the oil press for 10 minutes, add rapeseeds to the oil press, and extract crude rapeseed oil at 220°C. The obtained crude rapeseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining rapeseed oil, which is stored in the dark at 4°C for standby.

[0091] Preheat the oil press for 10 minutes, add soybeans to the oil press, and extract crude soybean oil at 220°C. The obtained crude soybean oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining soybean oil, which is stored in the dark at 4°C for standby.

[0092] Preheat the oil press for 10 minutes, add safflower seeds to the oil press, and extract crude safflower seed oil at 220°C. The obtained crude safflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining safflower seed oil, which is stored in the dark at 4°C for standby.

[0093] Preheat the oil press for 10 minutes, add sunflower seeds to the oil press, and extract crude sunflower seed oil at 220°C. The obtained crude sunflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8000 rpm to remove impurities, obtaining sunflower seed oil, which is stored in the dark at 4°C for standby.

[0094] Step 4: Weigh 20% walnut oil, 1% linseed oil, 1% safflower seed oil, 2% sunflower seed oil, 1% soybean oil, 45% rapeseed oil, and 30% peanut oil by mass percentage. Under normal temperature conditions, stir at a speed of 120 rpm / min for 40 min to obtain a fatty acid balanced blended oil.

[0095] Example 6 This example provides a fatty acid balanced blended oil, which is composed of the following components by mass percentage: 20% walnut oil, 1% linseed oil, 1% safflower seed oil, 2% sunflower seed oil, 1% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0096] This example provides a preparation method of a fatty acid balanced blended oil, including the following steps: Step 1: Screen walnut kernels, linseed kernels, safflower seed kernels, sunflower seed kernels, rapeseed kernels, soybean kernels, and peanut kernels to remove impurities such as dust and stones. Place them in an oven until the materials are dry, and then crush them to a size adjusted to 3 mm - 5 mm.

[0097] Step 2: Preheat the oil press for 10 minutes, add walnut kernels to the oil press, and extract crude walnut oil at 100°C. The obtained crude walnut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 9000 rpm to remove impurities, obtaining walnut oil, which is stored in the dark at 4°C for standby.

[0098] Preheat the oil press for 10 minutes, add linseed kernels to the oil press, and extract crude linseed oil at 100 °C. The extracted crude linseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4 °C and 9000 rpm to remove impurities to obtain linseed oil, which is stored in the dark at 4 °C for standby.

[0099] Preheat the oil press for 10 minutes, add peanuts to the oil press, and extract crude peanut oil at 200 °C. The extracted crude peanut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4 °C and 9000 rpm to remove impurities to obtain peanut oil, which is stored in the dark at 4 °C for standby.

[0100] Preheat the oil press for 10 minutes, add rapeseeds to the oil press, and extract crude rapeseed oil at 200 °C. The extracted crude rapeseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4 °C and 9000 rpm to remove impurities to obtain rapeseed oil, which is stored in the dark at 4 °C for standby.

[0101] Preheat the oil press for 10 minutes, add soybeans to the oil press, and extract crude soybean oil at 200 °C. The extracted crude soybean oil is centrifuged by a vacuum freezing high-speed centrifuge at 4 °C and 9000 rpm to remove impurities to obtain soybean oil, which is stored in the dark at 4 °C for standby.

[0102] Preheat the oil press for 10 minutes, add safflower seeds to the oil press, and extract crude safflower seed oil at 200 °C. The extracted crude safflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4 °C and 8000 rpm to remove impurities to obtain safflower seed oil, which is stored in the dark at 4 °C for standby.

[0103] Preheat the oil press for 10 minutes, add sunflower seeds to the oil press, and extract crude sunflower seed oil at 200 °C. The extracted crude sunflower seed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4 °C and 9000 rpm to remove impurities to obtain sunflower seed oil, which is stored in the dark at 4 °C for standby.

[0104] Step 4: Weigh 20% walnut oil, 1% linseed oil, 1% safflower seed oil, 2% sunflower seed oil, 1% soybean oil, 45% rapeseed oil, and 30% peanut oil by mass percentage. Stir at a speed of 120 rpm / min for 50 min at room temperature to obtain a fatty acid balanced blended oil.

[0105] Example 7 This example provides a fatty acid balanced blended oil, which is composed of the following components by mass percentage: 15% walnut oil, 2% linseed oil, 1% safflower seed oil, 3% sunflower seed oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil.

[0106] This example provides a preparation method of a fatty acid balanced blended oil, including the following steps: Step 1: Screen walnut kernels, flaxseed kernels, safflower seeds, sunflower seeds, rapeseeds, soybeans, and peanuts to remove impurities such as dust and stones. Place them in an oven until the materials are dry, and then crush them to a size adjusted to 3 mm - 5 mm.

[0107] Step 2: Preheat the oil press for 10 minutes. Add walnut kernels to the oil press and extract crude walnut oil at 150°C. The extracted crude walnut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8500 rpm to remove impurities, obtaining walnut oil, which is stored in the dark at 4°C for later use.

[0108] Preheat the oil press for 10 minutes. Add flaxseed kernels to the oil press and extract crude flaxseed oil at 150°C. The extracted crude flaxseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8500 rpm to remove impurities, obtaining flaxseed oil, which is stored in the dark at 4°C for later use.

[0109] Preheat the oil press for 10 minutes. Add peanuts to the oil press and extract crude peanut oil at 220°C. The extracted crude peanut oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8500 rpm to remove impurities, obtaining peanut oil, which is stored in the dark at 4°C for later use.

[0110] Preheat the oil press for 10 minutes. Add rapeseeds to the oil press and extract crude rapeseed oil at 220°C. The extracted crude rapeseed oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8500 rpm to remove impurities, obtaining rapeseed oil, which is stored in the dark at 4°C for later use.

[0111] Preheat the oil press for 10 minutes. Add soybeans to the oil press and extract crude soybean oil at 220°C. The extracted crude soybean oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8500 rpm to remove impurities, obtaining soybean oil, which is stored in the dark at 4°C for later use.

[0112] Preheat the oil press for 10 minutes. Add safflower seeds to the oil press and extract crude safflower oil at 220°C. The extracted crude safflower oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8500 rpm to remove impurities, obtaining safflower oil, which is stored in the dark at 4°C for later use.

[0113] Preheat the oil press for 10 minutes. Add sunflower seeds to the oil press and extract crude sunflower oil at 220°C. The extracted crude sunflower oil is centrifuged by a vacuum freezing high-speed centrifuge at 4°C and 8500 rpm to remove impurities, obtaining sunflower oil, which is stored in the dark at 4°C for later use.

[0114] Step 4: Weigh 15% walnut oil, 2% linseed oil, 1% safflower oil, 3% sunflower oil, 4% soybean oil, 45% rapeseed oil, and 30% peanut oil by mass percentage. Stir at a speed of 120 rpm / min for 45 min under normal temperature conditions to obtain a fatty acid balanced blended oil.

[0115] The physical and chemical indexes of the five fatty acid balanced blended oils obtained in Examples 1 to 5 were measured, and the results are shown in Table 3. All five fatty acid balanced blended oils are transparent and odorless. The iodine value of the five fatty acid balanced blended oils is between 110 mg / g and 92 mg / g. Compared with walnut oil, the iodine value of walnut oil is reduced after blending; the acid value reflects the freshness of the oil. The acid value of the five fatty acid balanced blended oils is between 0.53 mg / g and 0.80 mg / g. The national standard requires that the acid value of edible vegetable oil should be less than 3 mg / g. The peroxide value mainly measures the primary oxidation products of the oil, namely hydroperoxides. The national standard stipulates that the peroxide value of vegetable oil < 0.25 g / 100 g. The peroxide value content of the five fatty acid balanced blended oils is between 0.04 g / 100 g and -0.11 g / 100 g. The acid value and peroxide value of the five fatty acid balanced blended oils meet the national edible vegetable oil standards.

[0116] Table 3 Physical and chemical properties of fatty acid balanced blended oil It should be noted that the data are expressed as mean ± standard deviation. Different lowercase letters indicate significant differences in the results (P < 0.05).

[0117] The fatty acid content and composition of the fatty acid balanced blended oils prepared in Examples 1 to 5 were verified, and the analysis results of the fatty acid composition and content are shown in Table 4. All five fatty acid balanced blended oils contain 9 kinds of fatty acids. Among them, the content of C18:1n9c has the highest proportion, between 43.41% - 43.91%; followed by C18:2n6c, between 35.12% - 35.74%; the content of C18:3n3 is between 7.67% - 7.96%. With the addition of different vegetable oils with different proportions of other fatty acids, the SFA and MUFA of the fatty acid balanced blended oil increase, and the proportion of PUFA decreases, making the proportions of SFA, MUFA, and PUFA in the fatty acid balanced blended oil tend to a healthier pattern.

[0118] The obtained fatty acid balanced blended oil was subjected to fatty acid detection. The results showed that for the five - fatty - acid balanced blended oil, the ratio of SFA:MUFA:PUFA was close to 0.27:1:1, and the ratio of ω - 6 / ω - 3 fatty acids was within the range of 4 - 6:1. The content of monounsaturated fatty acids in walnut oil increased from 13.72% to 44.34%, nearly doubling. Among the seven raw oils, linseed oil had a relatively high content of ω - 3 fatty acids, and rapeseed oil had a relatively high content of oleic acid, which is ω - 9 fatty acid. However, both had a relatively low content of linoleic acid, which is ω - 6 fatty acid. After blending, the content of linoleic acid increased by nearly 1.38 times and 0.78 times respectively. At the same time, the content of α - linolenic acid in safflower oil, sunflower oil and peanut oil was all <1%. After blending, the content of linolenic acid increased by nearly 38 times, 77 times and 195 times respectively.

[0119] Table 4 Relative fatty acid content and quality parameters of different fatty acid balanced blended oils It should be noted that the data are expressed as mean ± standard deviation. Different lowercase letters indicate significant differences in the results (P < 0.05); ND indicates not detected.

[0120] In single walnut oil, the ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids is 0.13:0.18:1, and the ratio of ω - 6 / ω - 3 fatty acids is 4.99. In the fatty acid balanced blended oil obtained according to the blending ratio of the present invention, the content of monounsaturated fatty acids increased from 13.72% to 44.34%, nearly doubling. And the ratio of ω - 6 / ω - 3 fatty acids still meets 4 - 6:1, which is the optimal fatty acid ratio. Moreover, for the fatty acid balanced blended oil, the ratio of SFA:MUFA:PUFA is close to 0.27:1:1, meeting the balanced fatty acid ratio.

[0121] Although the preferred embodiments of the present invention have been described, those skilled in the art can make additional changes and modifications once they know the basic creative concept. Therefore, the appended claims are intended to be interpreted to include the preferred embodiments as well as all changes and modifications falling within the scope of the present invention.

[0122] Obviously, those skilled in the art can make various changes and deformations to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and deformations of the present invention fall within the scope of the claims of the present invention and its equivalent technologies, the present invention also intends to include these modifications and deformations.

Claims

1. A fatty acid balanced blend oil, characterized in that: It is composed of the following components in percentage by mass: 1%~20% walnut oil, 1%~5% linseed oil, 1%~10% safflower seed oil, 2%~5% sunflower seed oil, 1%~4% soybean oil, 45% rapeseed oil and 30% peanut oil, totaling 100%.

2. A fatty acid balanced blend oil according to claim 1, characterized in that: It is composed of the following components in percentage by mass: 1% walnut oil, 5% linseed oil, 10% safflower oil, 5% sunflower oil, 4% soybean oil, 45% rapeseed oil and 30% peanut oil.

3. A fatty acid balanced blend oil according to claim 1, characterized in that: It is composed of the following components in percentage by mass: 5% walnut oil, 4% linseed oil, 8% safflower oil, 4% sunflower oil, 4% soybean oil, 45% rapeseed oil and 30% peanut oil.

4. A fatty acid balanced blend oil according to claim 1, characterized in that: It is composed of the following components in percentage by mass: 1% walnut oil, 5% linseed oil, 10% safflower oil, 5% sunflower oil, 4% soybean oil, 45% rapeseed oil and 30% peanut oil.

5. A fatty acid balanced blend oil according to claim 1, characterized in that: It is composed of the following components in percentage by mass: 10% walnut oil, 3% linseed oil, 5% safflower oil, 3% sunflower oil, 4% soybean oil, 45% rapeseed oil and 30% peanut oil.

6. A method for preparing the balanced fatty acid blend oil according to claim 1, characterized in that: The following steps are involved: Weigh the components according to the following mass percentages: 1%-20% walnut oil, 1%-5% linseed oil, 1%-10% safflower oil, 2%-5% sunflower oil, 1%-4% soybean oil, 45% rapeseed oil, and 30% peanut oil; At room temperature, walnut oil, linseed oil, safflower seed oil, sunflower seed oil, soybean oil, rapeseed oil and peanut oil are evenly mixed to obtain a fatty acid balanced blending oil.

7. The method for preparing a fatty acid balanced blend oil according to claim 6, characterized in that: The mixing time is 40min~50min.

8. The method for preparing a fatty acid balanced blend oil according to claim 6, characterized in that: The preparation method of walnut oil, linseed oil, safflower oil, sunflower oil, soybean oil, rapeseed oil and peanut oil comprises the following steps: Impurities are removed from walnut kernels, flax seed kernels, safflower seed kernels, sunflower seed kernels, rapeseed kernels, soybean kernels and peanut kernels, and after drying and crushing, walnut oil, flax seed oil, safflower seed oil, sunflower seed oil, soybean oil, rapeseed oil and peanut oil are obtained by respectively squeezing and centrifuging.

9. The method for preparing a fatty acid balanced blend oil according to claim 8, characterized in that: The pressing temperature is 100℃~220℃.

10. The method for preparing a fatty acid balanced blend oil according to claim 8, characterized in that: The centrifugal temperature is 4°C~5°C, and the centrifugal speed is 8000rpm~9000rpm.

Images