Grease composition meeting dietary fatty acid requirements, preparation method and preparation thereof

Abstract

The invention relates to the technical field of grease, and particularly discloses a grease composition meeting dietary fatty acid requirements and a preparation method and a preparation thereof, the grease composition is formed by mixing Omega-3 fatty acid, Omega-6 fatty acid, monounsaturated fatty acid and saturated fatty acid according to the proportion, the proportion of the Omega-6 fatty acid to the Omega-3 fatty acid is 4: 1, the monounsaturated fatty acid accounts for 30-40%, the saturated fatty acid accounts for 30-40%, and the balance is water. The preparation method comprises the following steps: screening the raw materials, stirring and mixing according to a preset proportion, degumming, deacidifying, deodorizing, filtering, separating and refining, adding the natural antioxidant, and finally storing by adopting a proper packaging material. The invention solves the problem of fatty acid imbalance in modern diet, and has the health benefits of regulating blood fat, improving blood vessel elasticity and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of oils and fats, and more specifically, to an oil and fat composition that meets the dietary fatty acid requirements, a preparation method thereof, and a preparation thereof. Background Art

[0002] With the improvement of people's living standards, the impact of the intake ratio and types of dietary fatty acids on health has attracted increasing attention. Research shows that the types and proportions of fatty acids in the diet are directly related to the occurrence and development of various chronic diseases such as cardiovascular diseases and diabetes. In modern diets, especially in most vegetable oils and animal fats, the contents of trans fatty acids and saturated fatty acids are relatively high, while unsaturated fatty acids (such as Omega-3 and Omega-6 fatty acids) are often insufficient, resulting in an imbalance of dietary fatty acids in the human body.

[0003] The existing publicly disclosed patent 1 (Fatty acid ester composition, its oil and fat composition and uses thereof, CN109924234A) discloses an oil and fat composition, which comprises a fatty acid ester composition and a base oil. The content of the fatty acid ester composition is 3-15 wt%, and the base oil can be selected from various oils such as soybean oil and their mixtures, etc. This oil and fat composition can be used as shortening for baking products. However, this oil and fat composition depends on a specific base oil, and the supply of the base oil may be affected by various factors such as season, origin, and market, resulting in unstable raw material supply. The existing publicly disclosed patent 2 (Polyerythritol fatty acid ester and low-energy oil and fat composition, CN103798482B) discloses a low-energy oil and fat composition, which comprises polyerythritol fatty acid ester, and its content is 90-100% by weight based on the total weight of the oil and fat composition, preferably 95-100% by weight, and the iodine value is 0-20, preferably 0-10. However, when this low-energy oil and fat composition contains cocoa butter substitute or cocoa butter, the compatibility between different components may affect the stability of the product, such as phenomena like stratification and crystallization.

[0004] Therefore, how to design an oil and fat composition that optimizes the dietary fatty acid ratio, removes free fatty acids while maintaining the active ingredients of the oil and fat, meets the fatty acid intake requirements of the human body, and has good health benefits has become an urgent technical problem to be solved. Summary of the Invention

[0005] In order to overcome the above-mentioned defects of the prior art, the present invention provides an oil and fat composition that meets the dietary fatty acid requirements, a preparation method thereof, and a preparation thereof, which optimizes the dietary fatty acid ratio and meets the fatty acid intake requirements of the human body.

[0006] To achieve the above object, the present invention provides the following technical solutions: A method for preparing an oil composition that meets dietary fatty acid requirements, comprising the following steps: Step S1, screening vegetable oils and animal fats according to the target fatty acid ratio, and stirring and mixing the selected vegetable oils and animal fats.

[0007] Step S2, refining the mixed oil, and the refining treatment includes degumming treatment, deacidification treatment, deodorization treatment, and filtration and separation.

[0008] Step S3, adding a natural antioxidant to the refined oil; Step S4, packaging the oil composition.

[0009] The deacidification treatment adopts physical deacidification, which accelerates the removal of free fatty acids while maintaining the active ingredients of the oil. The specific steps are as follows: Step Z1, the removal rate of free fatty acids is related to temperature, steam flow rate, and contact efficiency. The calculation formula is: , where is the removal rate of free fatty acids at time , is the concentration of free fatty acids at time , is the initial concentration of free fatty acids, is the steam flow rate, is a constant related to the oil type and steam contact efficiency, is the temperature-dependent deacidification rate constant, satisfying , is the activation energy of the deacidification reaction, is the ideal gas constant, is the temperature; Step Z2, introducing a temperature-dependent active ingredient retention function , which describes the effect of temperature on the active ingredients of the oil. The calculation formula is: , is the optimal deacidification temperature, represents the sensitivity of temperature fluctuations to the loss of active ingredients; Step Z3, as the deacidification time increases, the removal amount of free fatty acids increases, and a time-dependent active ingredient retention function is established: , is a constant related to the oil type, is the deacidification time; Step Z4, comprehensively considering the deacidification efficiency and the retention of active ingredients, defining a comprehensive effect index , which is used to quantify the trade-off between deacidification efficiency and the retention of active ingredients in the optimization process: , where is the deacidification efficiency.

[0010] As a further aspect of the present invention, the deacidification efficiency and the steam flow rate have a non-linear relationship. When the steam flow rate increases, the deacidification efficiency gradually increases, which is represented by the following formula: , where is the inhibition coefficient when the steam flow rate increases, is the marginal effect index when the steam flow rate increases; a function for maintaining the active ingredient related to the steam flow rate is established to maintain the active ingredient when the steam flow rate is balanced: , where is the retention degree of the active ingredient of the oil, is a constant related to the type of oil and the sensitivity of the steam flow rate, is the optimal value of the steam flow rate.

[0011] As a further aspect of the present invention, by adjusting the steam flow rate the comprehensive effect of maximizing the deacidification efficiency and the retention of the active ingredient is achieved. The comprehensive objective function is represented by the following formula: , to optimize the steam flow rate, solve for the steam flow rate that maximizes the comprehensive objective function : , by taking the derivative and solving the equation, the optimal value of the steam flow rate is obtained: .

[0012] As a further aspect of the present invention, in step S1, in terms of vegetable oils, preferably olive oil, linseed oil, and corn oil are selected, and these vegetable oils provide rich monounsaturated fatty acids and polyunsaturated fatty acids; in terms of animal fats, fish oil is selected, which is rich in long-chain omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid; the target fatty acid ratio is: Omega-6 / Omega-3 is maintained within 4:1, the proportion of monounsaturated fatty acids is controlled at 30%-40%, and the proportion of saturated fatty acids is 20%-25%.

[0013] As a further aspect of the present invention, in step S1, the selected vegetable oil and animal fat are uniformly mixed in a predetermined ratio. To optimize the supply of omega-3 fatty acids, fish oil rich in eicosapentaenoic acid and docosahexaenoic acid is mixed with linseed oil rich in alpha-linolenic acid in a ratio of 1:1 to balance the synergistic effect of plant-derived and animal-derived fatty acids. At the same time, to maintain the ratio of omega-6 to omega-3, corn oil or sunflower oil and olive oil or rapeseed oil are added to the composition in a ratio of 2:1. The mixing process is carried out at 25°C - 35°C to avoid oxidation or degradation of fatty acids due to high temperature. Mechanical stirring is performed using a stirring tank, with the stirring speed controlled at 50 - 100 revolutions per minute and the stirring time being 15 - 30 minutes to ensure uniform distribution of the oils at the microscopic level. After mixing is completed, the mixing effect is further verified through fatty acid composition detection. If the content of a certain type of fatty acid deviates from the target value, the corresponding raw material oil can be appropriately supplemented for adjustment.

[0014] As a further aspect of the present invention, in step S2, the degumming treatment is carried out by adding an appropriate amount of phosphoric acid solution to the oil, with the concentration of the phosphoric acid solution being 0.1% - 0.5%, causing agglomeration reactions of impurities such as phospholipids and proteins in the oil, and then stirring at 60°C - 70°C for 10 - 20 minutes and then standing for stratification to separate and remove the impurities. The deodorization treatment is to remove odors and volatile impurities in the oil through high-temperature vacuum distillation, with the temperature controlled at 200°C - 240°C and the vacuum degree maintained at a low pressure state to retain the natural components in the oil to the greatest extent. The filtration and separation utilize a plate and frame filter to remove residual trace solid particles and impurities to ensure the purity and transparency of the oil.

[0015] As a further aspect of the present invention, in step S3, the antioxidant includes natural vitamin E and rosemary extract. Vitamin E can capture free radicals and prevent the breakage of fatty acid chains. The addition amount of vitamin E is 0.05% - 0.2% of the total mass of the oil. The antioxidant is introduced into the oil by direct addition or uniform spraying. The whole process needs to be carried out at 25°C - 35°C and keep low-speed stirring, with the stirring speed being 50 - 100 revolutions per minute and the stirring time controlled at 10 - 15 minutes to prevent the activity of the antioxidant from decreasing or local oxidation of the oil due to improper operation. After the antioxidant treatment is completed, the antioxidant performance of the oil is tested, including measuring its peroxide value (POV) and acid value, to ensure that the treatment effect meets the expectations.

[0016] As a further aspect of the present invention, in step S4, to provide protection for the oil composition against the effects of light, oxygen, and humidity, the oil composition is packaged and stored. Dark glass bottles, opaque aluminum foil bags, or food-grade plastic bottles with high barrier properties are used as packaging materials, which can block light and oxygen and prevent photooxidation of the oil during storage. During the packaging process, the operating environment is strictly controlled to avoid oxidation caused by air exposure. After packaging, each packaging unit should be clearly labeled with detailed information such as product name, production date, shelf life, fatty acid ratio, type of antioxidant and its addition amount, etc., to facilitate consumers' understanding of the product composition and meet the requirements of food traceability and supervision. Finally, the oil composition is stored in a light-proof and dry environment.

[0017] An oil composition that meets the dietary fatty acid requirements, comprising omega-3 fatty acids, omega-6 fatty acids, monounsaturated fatty acids, and saturated fatty acids; the ratio of omega-6 fatty acids to omega-3 fatty acids is 4:1, the monounsaturated fatty acids account for 30%-40% of the oil composition, and the saturated fatty acids account for 20%-25% of the oil composition.

[0018] As a further aspect of the present invention, the omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Alpha-linolenic acid is a plant-derived omega-3 fatty acid that can be converted into EPA and DHA in the human body, but the conversion rate is relatively low (generally less than 10%); eicosapentaenoic acid and docosahexaenoic acid are marine-derived long-chain omega-3 fatty acids.

[0019] As a preferred embodiment, the omega-3 fatty acids are sourced from fish oil, linseed oil, and algal oil. The fish oil is rich in eicosapentaenoic acid and docosahexaenoic acid, and the content of eicosapentaenoic acid and docosahexaenoic acid is 30%-60%; linseed oil contains abundant alpha-linolenic acid, with a content of 50%-60%. Alpha-linolenic acid can be converted into eicosapentaenoic acid and docosahexaenoic acid in the human body, but the conversion rate is low; algal oil is the main plant source of docosahexaenoic acid, and its docosahexaenoic acid content is relatively high.

[0020] As a further aspect of the present invention, omega-6 fatty acids generate arachidonic acid through a metabolic pathway and then participate in the synthesis of inflammatory mediators such as prostaglandins and leukotrienes. Omega-6 fatty acids are an important component of the phospholipid bilayer and can maintain the fluidity and integrity of cell membranes.

[0021] As a preferred embodiment, three vegetable oils, soybean oil, sunflower oil and corn oil, are used as the source of the Omega-6 fatty acids. The content of Omega-6 fatty acids in the soybean oil is about 50%-60%, and linoleic acid is its main component. The soybean oil is also rich in various antioxidant components, such as vitamin E (present in the form of γ-tocopherol), which has a positive impact on the stability and health benefits of the oil. The linoleic acid reduces the level of low-density lipoprotein cholesterol in the blood by regulating lipoprotein metabolism in the liver. The proportion of Omega-6 fatty acids in the sunflower oil is higher than 65%. By providing linoleic acid and participating in arachidonic acid metabolism, it helps to regulate the inflammatory response. The content of linoleic acid in the corn oil is 50%-60%, and it also contains rich phytosterols and vitamin E. The phytosterols can competitively inhibit the absorption of cholesterol in the intestine, thereby reducing the blood cholesterol level. The vitamin E plays an antioxidant role in the body, reducing the damage of free radicals to cells.

[0022] As a further aspect of the present invention, the monounsaturated fatty acid has oleic acid as the main component, and its chemical structure has a carbon-carbon double bond. The monounsaturated fatty acid improves the blood lipid profile by reducing the level of low-density lipoprotein cholesterol (LDL-C) while maintaining or slightly increasing the level of high-density lipoprotein cholesterol (HDL-C). The monounsaturated fatty acid reduces the damage of free radicals to the vascular endothelium and improves vascular elasticity through antioxidant and anti-inflammatory mechanisms. At the same time, the monounsaturated fatty acid has certain antioxidant properties, which helps to inhibit lipid peroxidation of cell membranes and delay aging.

[0023] As a preferred embodiment, olive oil and rapeseed oil are selected as the source of the monounsaturated fatty acids. The oleic acid content in the olive oil is as high as 55%-75%, and according to different varieties and processing methods, the oleic acid content in extra-virgin olive oil can reach more than 75%. In addition to oleic acid, the olive oil also contains rich polyphenolic antioxidant substances (such as hydroxytyrosol and phenolic acids), which can extend the shelf life of the oil. The oleic acid content in the rapeseed oil is about 55%-60%. At the same time, the rapeseed oil contains a small amount of linoleic acid (LA) and α-linolenic acid (ALA), making it have a better fatty acid balance.

[0024] As a further aspect of the present invention, the medium-chain fatty acids (MCT) in the saturated fatty acids have a high metabolic efficiency and can be quickly broken down into energy.

[0025] As a preferred embodiment, coconut oil and palm oil are selected as the source of the saturated fatty acids. The palm oil contains palmitic acid (C16:0), which is a long-chain saturated fatty acid, and the total amount of its saturated fatty acids exceeds 50%.

[0026] A preparation of an oil and fat composition that meets dietary fatty acid requirements, and the forms of the preparation include nutritional supplement preparations, functional food preparations, condiment preparations, and antioxidants in the preparations.

[0027] As a preferred embodiment, the oil and fat composition of the present invention can be prepared in the forms of capsules, soft capsules, granules, powders, or liquid beverages for use as dietary supplements. The soft capsule preparation wraps the oil and fat composition in soft capsules, which is convenient for consumption and can maintain the stability of the oil and fat. The soft capsules contain appropriate amounts of fish oil, linseed oil, olive oil, etc. to ensure a balanced intake of dietary fatty acids. The capsules can use plant gelatin or gelatin as the shell to meet the requirement of no animal ingredients. The granule preparation mixes the oil and fat composition with other ingredients (such as natural antioxidants, vitamin E, etc.) to make granules, which are convenient to add to various foods, such as breakfast cereals, protein beverages, etc., to improve the fatty acid quality of the diet.

[0028] As a preferred embodiment, the oil and fat composition of the present invention can be used as a basic component of functional foods and applied to pre-packaged foods, including functional beverages, baked foods, and snacks. Adding the oil and fat composition of the present invention to the functional beverages can achieve effects such as regulating the proportion of dietary fatty acids and improving cardiovascular health. Adding the oil and fat composition of the present invention to the baked foods can not only improve the quality of dietary fatty acids but also enhance the taste and nutritional value of the foods. Adding the oil and fat composition of the present invention to the snacks can not only improve the nutritional components of the products but also improve their fatty acid ratios.

[0029] As a preferred embodiment, the oil and fat composition of the present invention can be used as the basic oil component of condiments and is suitable for products such as salad dressings and flavoring oils, enabling the condiments to not only enhance the flavor of food but also provide healthy fatty acid supplements. Using the oil and fat composition of the present invention as the basic oil to formulate a low-fatty acid and low-sugar salad dressing; during the cooking process, using the oil and fat composition of the present invention as a healthy basic oil to make various flavoring oils suitable for daily home cooking and catering use.

[0030] As a preferred embodiment, to further extend the shelf life of the oil and fat composition in the preparation and improve its stability, natural antioxidants can be added to the oil and fat composition of the present invention in the preparation. The antioxidants include vitamin E and rosemary extract. Vitamin E has a strong antioxidant effect and can effectively protect the unsaturated fatty acids in the oil from oxidation, extending the service life of the oil; the rosemary extract contains rich antioxidant components, which can delay the oxidation of the oil and maintain the freshness and healthiness of the oil.

[0031] Technical effects and advantages of an oil composition that meets dietary fatty acid requirements, its preparation method, and its preparations: The oil composition of the present invention precisely adjusts the ratios of Omega-3 fatty acids, Omega-6 fatty acids, monounsaturated fatty acids, and saturated fatty acids to meet the human body's fatty acid intake requirements, which helps regulate blood lipids, improve blood vessel elasticity, maintain cell membrane functions, etc., and can effectively solve the problem of modern dietary fatty acid imbalance, bringing good health benefits to the human body. In terms of raw material selection, various fatty acids are obtained from a variety of common vegetable oils and animal oils, with a wide and stable source, avoiding the problem of unstable supply caused by relying on specific base oils. And while using physical deacidification to accelerate the removal of free fatty acids, the active ingredients of the oil are maintained. The preparation method is scientific and reasonable. By screening raw materials, accurately proportioning and mixing, refining, adding antioxidants, and properly packaging and storing, not only the quality of the oil is improved, impurities are removed, the taste and food safety are enhanced, but also the oxidation of fatty acids is inhibited, ensuring the product quality and stability, and overcoming the stability problems such as stratification and crystallization that may occur in existing oil compositions. In addition, the oil composition can be prepared into various preparation forms, including nutritional supplement preparations, functional food preparations, condiment preparations, etc., to meet the needs of different application scenarios, further expanding the scope of application of the product and providing diverse choices for consumers. Brief Description of the Drawings

[0032] Figure 1 It is a flowchart of the preparation method of an oil composition that meets dietary fatty acid requirements of the present invention.

[0033] Figure 2 It is a relationship curve graph of temperature, time, acid value, and peroxide value during the refining process of the present invention.

[0034] Figure 3 It is a change curve graph of the addition ratios of vitamin E and rosemary extract of the antioxidant of the present invention and the peroxide value and acid value of the oil. Detailed Embodiments

[0035] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0036] Example 1 Refer to Figure 1 The flowchart shown. The embodiment of the present invention provides a preparation method of an oil composition that meets dietary fatty acid requirements, and the specific steps include: Step S1, Select vegetable oils and animal fats from different sources according to the target fatty acid ratio. In terms of vegetable oils, olive oil, linseed oil and corn oil are preferred. The vegetable oils provide rich monounsaturated fatty acids and polyunsaturated fatty acids. In terms of animal fats, fish oil is selected, which is rich in long-chain Omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid. The target fatty acid ratio is as follows: Omega-6 / Omega-3 is maintained within 4:1, the proportion of monounsaturated fatty acids is controlled at 30%-40%, and the proportion of saturated fatty acids is 20%-25%. The selected vegetable oils and animal fats are evenly mixed in a predetermined ratio. In order to optimize the supply of Omega-3 fatty acids, fish oil rich in eicosapentaenoic acid and docosahexaenoic acid is mixed with linseed oil rich in alpha-linolenic acid in a ratio of 1:1 to balance the synergistic effect of plant-derived and animal-derived fatty acids. The mixing process is carried out under the condition of 25°C - 35°C to avoid oxidation or degradation of fatty acids due to high temperature. A stirring tank is used for mechanical stirring, the stirring speed is controlled at 50 - 100 revolutions per minute, and the stirring time is 15 - 30 minutes to ensure uniform distribution of the oils at the microscopic level. After mixing is completed, the mixing effect is further verified by detecting the fatty acid composition. If the content of a certain type of fatty acid deviates from the target value, it can be adjusted by appropriately supplementing the corresponding raw material oils.

[0037] Step S2, In order to improve the quality of the oil, remove impurities, enhance the taste, improve the food safety and make the oil composition more suitable for human dietary needs, refining treatment is carried out. The refining treatment includes: degumming treatment, deacidification treatment, deodorization treatment and filtration and separation. The degumming treatment is to add an appropriate amount of phosphoric acid solution to the oil. The concentration of the phosphoric acid solution is 0.1% - 0.5%. It makes impurities such as phospholipids and proteins in the oil undergo a coagulation reaction, and then stirs for 10 - 20 minutes at 60°C - 70°C and then stands for stratification to separate and remove the impurities. The deodorization treatment is to remove the odor and volatile impurities in the oil by high-temperature vacuum distillation. The temperature is controlled at 200°C - 240°C, and the vacuum degree is maintained at a low pressure state to retain the natural components in the oil to the greatest extent. The filtration and separation is to use a plate and frame filter to remove residual trace solid particles and impurities to ensure the purity and transparency of the oil.

[0038] Step S3, add an appropriate amount of natural antioxidants to the refined oil to inhibit the oxidation process of fatty acids. The antioxidants include natural vitamin E and rosemary extract. The vitamin E can capture free radicals and prevent the breakage of fatty acid chains. The addition amount of the vitamin E is 0.05%-0.2% of the total mass of the oil. The antioxidants are introduced into the oil by direct addition or uniform spraying. The whole process needs to be carried out at 25°C - 35°C and with low-speed stirring. The stirring speed is 50 - 100 revolutions per minute, and the stirring time is controlled within 10 - 15 minutes to prevent the decrease in the activity of the antioxidants or local oxidation of the oil due to improper operation. After the antioxidant treatment is completed, the antioxidant performance of the oil is tested, including measuring its peroxide value (POV) and acid value, to ensure that the treatment effect meets the expectations.

[0039] Step S4, to provide protection for the oil composition against the effects of light, oxygen, and humidity, the oil composition is packaged and stored. Dark glass bottles, opaque aluminum foil bags, or food-grade plastic bottles with high barrier properties are used as packaging materials. The packaging materials can block light and oxygen and prevent photo-oxidation reactions of the oil during storage. During the packaging process, the operating environment is strictly controlled to avoid oxidation caused by air exposure. After packaging, each packaging unit needs to be labeled clearly, indicating in detail information such as the product name, production date, shelf life, fatty acid ratio, types of antioxidants and their addition amounts, etc., to facilitate consumers to understand the product composition and at the same time meet the requirements of food traceability and supervision. Finally, the oil composition is stored in a light-proof and dry environment.

[0040] In this embodiment, to prepare an oil composition that meets the dietary fatty acid requirements, fish oil, linseed oil, and olive oil are selected as the main oil sources to optimize the proportions of Omega-3 fatty acids, α-linolenic acid, and monounsaturated fatty acids, so as to achieve the balance and multifunctionality of dietary fatty acids. Fish oil is a high-quality animal oil rich in long-chain Omega-3 fatty acids. Its main components include eicosapentaenoic acid and docosahexaenoic acid, with a total content of about 30%. The eicosapentaenoic acid has a significant effect on reducing blood lipids, inhibiting inflammation, and reducing thrombus formation, while the docosahexaenoic acid plays an important role in brain nerve development, memory improvement, and retinal health.

[0041] As a high-quality source of plant-based Omega-3 fatty acids, the main component of flaxseed oil is α-linolenic acid, with a content as high as 55%. Said α-linolenic acid can be partially converted into eicosapentaenoic acid and docosahexaenoic acid in the human body through metabolic pathways. Although the conversion rate is relatively low (about 5%-10%), it is of great significance as a source of Omega-3 fatty acids for vegetarian populations. In addition, flaxseed oil also contains abundant antioxidant substances, which play a positive role in enhancing the stability of the oil and delaying the oxidation reaction. Olive oil, with its oleic acid content as high as 55%, becomes an important source of monounsaturated fatty acids. Oleic acid can not only effectively reduce the level of low-density lipoprotein cholesterol (LDL-C), but also has a significant antioxidant effect.

[0042] During the preparation process, fish oil, flaxseed oil, and olive oil are mixed in a ratio of 1:1:1 to ensure the uniform distribution of various fatty acid components. Subsequently, through refining treatment, impurities and free fatty acids in the oil are removed to further improve the purity and taste of the oil. Rosemary extract, a natural antioxidant, is added to the mixed oil at a ratio of 0.1%-0.2%. The rosemary extract contains phenolic antioxidant substances that can effectively inhibit the oxidation reaction of fatty acids, thereby extending the shelf life of the oil composition. The prepared oil composition is not only suitable for daily cooking but can also be used as a nutritional supplement to meet various dietary needs. The following table summarizes the sources and characteristics of the main raw materials: Table 1 Sources and Characteristics of Raw Materials

[0043] Example 2 This embodiment introduces a method for preparing a functional food preparation, aiming to combine an oil composition with a natural fruit extract to meet the needs of people with insufficient fatty acid intake in their daily diet. Specifically, this healthy drink is scientifically formulated to contain 300 mg of Omega-3 fatty acids, 200 mg of Omega-6 fatty acids, and 250 mg of monounsaturated fatty acids per bottle (250 ml), thereby providing consumers with a balanced supply of fatty acids. The Omega-3 fatty acids mainly come from the fish oil or algal oil components of the present invention, the Omega-6 fatty acids are provided by corn oil or sunflower oil, and the content of monounsaturated fatty acids comes from high-oleic acid oils such as olive oil or rapeseed oil. The drink is particularly suitable for groups lacking fish in their diet and having insufficient vegetable oil intake, such as vegetarians, the elderly, or busy urban populations. The addition of natural fruit extracts (such as orange, apple, or blueberry extracts) not only imparts a good flavor to the drink but also provides abundant vitamin C, antioxidants, and dietary fiber, further enhancing the health properties of the drink. In addition, during the production process of the drink, a low-temperature mixing technology (4°C - 10°C) is adopted to ensure the stability of the active ingredients and avoid the degradation of fatty acids or vitamins due to high-temperature operations. The final product is packaged by aseptic filling technology to ensure its safety during transportation and storage. The following table details the content of the main fatty acids and additional components in each bottle of the drink: Table 2 Content of Main Fatty Acids and Additional Components in Each Bottle of the Drink

[0044] Example 3 In this embodiment, referring to Figure 2 the curve graph shown, the purpose of refining the oil composition provided by the present invention is to improve the oil quality, remove impurities, and enhance stability and safety, including degumming, deacidification, deodorization, and filtration separation steps. First, in the degumming treatment stage, a 0.1% - 0.5% phosphoric acid solution is added to the oil, and by utilizing the reaction of phosphoric acid with impurities such as phospholipids and proteins in the oil, they are coagulated and settled. This process is carried out in a temperature-controlled environment of 60°C - 70°C, with a stirring time of 10 - 20 minutes, and then left to stand for stratification to separate the impurities in the upper clear liquid. The degumming treatment can not only significantly reduce the phospholipid content, prevent the oil from gelling during storage and use, but also improve the transparency of the oil.

[0045] Subsequently, deodorization treatment is carried out. This step further removes volatile impurities and odors in the oil through high-temperature vacuum distillation. The temperature is controlled between 200°C and 240°C, and the vacuum degree is maintained below 0.02 MPa to prevent oxidation and decomposition of the oil under high-temperature conditions. To retain the natural antioxidant components (such as vitamin E and polyphenols) in the oil to the greatest extent, the duration of the deodorization process is strictly controlled within 30 minutes. The deodorized oil has the characteristics of being fragrant or odorless, is suitable for a variety of dietary scenarios, and can meet the taste preferences of different consumers.

[0046] Finally, a high-efficiency plate-and-frame filter is used for filtration and separation to remove trace solid particles and impurities remaining in the degumming, deacidification, and deodorization processes, ensuring the purity and transparency of the oil. The pore size of the filter screen is selected in the range of 0.5 - 1.0 microns, which can effectively remove tiny impurities without damaging the active components in the oil. To improve the filtration effect, the whole process needs to be carried out in a low-temperature environment (25°C - 30°C) to avoid high temperature accelerating the oxidation or degradation of fatty acids.

[0047] Through the above refining treatment, the oil composition of the present invention can significantly reduce the impurity content, lower the acid value and peroxide value, and improve the storage stability and flavor quality. The following table shows the test data of the peroxide value (POV) and acid value of the oil after refining treatment: Table 3 Test data of peroxide value (POV) and acid value of oil

[0048] Example 4 In this example, the purpose of the antioxidant treatment is to improve the oil stability and extend the shelf life. To effectively inhibit the oxidation process of fatty acids, natural antioxidants need to be added to the refined oil. The selected antioxidants include natural vitamin E (mainly in the forms of α-tocopherol and γ-tocopherol) and rosemary extract. The antioxidants can capture oxygen free radicals, block the oxidation reaction of fatty acid chains, and significantly improve the antioxidant performance of the oil.

[0049] First, calculate the addition amount of the antioxidant according to the total mass of the oil. The addition amount of vitamin E is controlled at 0.05% - 0.2% of the total mass of the oil, while the addition amount of rosemary extract is 0.02% - 0.1%. The ratio between the two can be flexibly adjusted according to the antioxidant requirements of the final product. Vitamin E is directly added to the oil in liquid form, while rosemary extract needs to be dissolved in food-grade ethanol and slowly dropped in to ensure uniform dispersion. Before adding the antioxidant, the oil temperature needs to be controlled at 25°C - 35°C to avoid high temperature damaging the activity of the antioxidant and to ensure the airtightness of the operating environment to prevent the oil from contacting air and further oxidizing.

[0050] During the antioxidant addition process, a low-speed stirring device is used to uniformly mix the oil, with the stirring speed controlled at 50 - 100 revolutions per minute and the stirring time being 10 - 15 minutes to ensure that the antioxidant is evenly distributed in the oil at the microscopic level. After stirring, the oil sample is taken out for antioxidant performance testing, including the determination of peroxide value (POV), carbonyl value, and acid value. The peroxide value is an important indicator to measure the initial oxidation degree of the oil and should be controlled below 5 meq / kg; the carbonyl value reflects the accumulation of oxidation decomposition products in the oil; the acid value is used to detect the free fatty acid content, and its standard is less than 1 mg KOH / g. The test data can be used to evaluate the actual effect of the antioxidant. If it is found that the indicators deviate from the target range, adjustments can be made by supplementing or optimizing the addition ratio of the antioxidant.

[0051] To further improve the antioxidant performance of the oil, a dual antioxidant system can also be introduced, that is, vitamin E and rosemary extract are used simultaneously. Research shows that they have a synergistic effect. Rosmarinic acid and ursolic acid in the rosemary extract can enhance the free radical capture ability of vitamin E, thereby enhancing the antioxidant effect. In addition, to ensure the quality of the final product, after the antioxidant treatment, the oil needs to be filtered multiple times. A 0.45-micron membrane filtration device is used to remove possible particles or oxidation by-products to further improve the purity and transparency of the oil. Refer to Figure 3 , which is a graph showing the changes in the addition ratios of vitamin E and rosemary extract, which are antioxidants, and the peroxide value and acid value of the oil.

[0052] After the antioxidant treatment is completed, the oil composition is stored in a light-proof dark glass container and filled with nitrogen for packaging to isolate the influence of oxygen on the oil. The storage temperature is controlled at 15°C - 25°C and the humidity is below 50% to delay the oil oxidation rate. The type and addition amount of the antioxidant need to be marked on the packaging to ensure that consumers fully understand the product ingredients and at the same time comply with food safety and regulatory requirements.

[0053] The above is only the specific implementation manner of this application, but the protection scope of this application is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed in this application, and all should be covered by the protection scope of this application. Therefore, the protection scope of this application should be subject to the protection scope of the claimed rights.

[0054] Finally: The above is only the preferred embodiment of the present invention and is not used to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a fat composition that meets dietary fatty acid requirements, characterized in that: The steps include: Step S1, screening vegetable oils and animal oils according to target fatty acid ratios, and stirring and mixing the selected vegetable oils and animal fats; Step S2, refining the mixed oil and fat, wherein the refining process includes degumming, deacidification, deodorization, filtering and separation; Step S3, adding natural antioxidants to the refined oil; Step S4, packaging the oil composition; The deacidification treatment adopts physical deacidification, which accelerates the removal of free fatty acids while maintaining the active ingredients of oils and fats. The specific steps are: Step Z1, free fatty acids The removal rate calculation formula is: ,in, For the moment The free fatty acid concentration at is the initial free fatty acid concentration, is the steam flow rate, is a constant related to the grease type and steam contact efficiency, is the temperature-dependent deacidification rate constant, satisfying , is the activation energy of the deacidification reaction, is the ideal gas constant, is temperature; Step Z2, introducing temperature-dependent active ingredient retention function , describing the effect of temperature on the active ingredients of oils and fats, the calculation formula is: , is the optimal deacidification temperature, Indicates the sensitivity of active ingredient loss to temperature fluctuations; Step Z3, establishing a time-dependent active ingredient retention function : , is a constant related to the type of grease, is the deacidification time; Step Z4: Define a comprehensive performance indicator , used to quantify the deacidification efficiency and oil active ingredients during the optimization process: ,in, is the deacidification efficiency.

2. The method for preparing a fat composition that meets dietary fatty acid requirements according to claim 1, characterized in that: The deacidification efficiency With steam flow It is a nonlinear relationship. When the steam flow rate increases, the deacidification efficiency gradually increases, which can be expressed by the following formula: ,in, is the suppression coefficient when the steam flow rate increases, is the marginal effect index when the steam flow rate increases; establish the active component maintenance function related to the steam flow rate , balance steam flow increases while maintaining active ingredients: ,in, To maintain the active ingredients of oils and fats, is a constant related to the oil type and steam flow sensitivity, is the optimal value of steam flow rate.

3. The method for preparing a fat composition that meets dietary fatty acid requirements according to claim 2, characterized in that: By adjusting the steam flow Maximize the comprehensive effect of deacidification efficiency and active ingredient retention, comprehensive objective function It is expressed by the following formula: To optimize the steam flow, solve the comprehensive objective function Maximum steam flow : , by taking the derivative and solving the equation, we can get the optimal value of the steam flow rate : .

4. The method for preparing a fat composition that meets dietary fatty acid requirements according to claim 1, characterized in that: In step S1, the vegetable oil is olive oil, linseed oil and corn oil, the animal fat is fish oil, and the target fatty acid ratio is: Omega-6 / Omega-3 is maintained at 4:1, the proportion of monounsaturated fatty acids is controlled at 30%-40%, and the proportion of saturated fatty acids is 20%-25%.

5. The method for preparing a fat composition that meets dietary fatty acid requirements according to claim 1, characterized in that: In the step S1, the selected vegetable oil and animal fat are uniformly mixed in a predetermined ratio at 25° C.-35° C. and at a stirring speed of 50-100 rpm for 15-30 minutes, wherein fish oil and linseed oil are mixed in a ratio of 1:1, and corn oil or sunflower oil and olive oil or rapeseed oil are added in a ratio of 2:

1. After mixing, the fatty acid composition is verified and adjusted.

6. The method for preparing a fat composition that meets dietary fatty acid requirements according to claim 1, characterized in that: In step S2, the degumming treatment is to add a phosphoric acid solution with a concentration of 0.1%-0.5% to the oil, and the oil is stirred at 60°C-70°C for 10-20 minutes and then allowed to stand for stratification to remove impurities. The deodorization treatment is carried out at 200°C-240°C and low pressure vacuum. The filtration and separation uses a plate and frame filter to remove residual impurities.

7. The method for preparing a fat composition that meets dietary fatty acid requirements according to claim 1, characterized in that: In step S3, 0.05%-0.2% of the total mass of the refined oil is added with a natural antioxidant, wherein the natural antioxidant includes natural vitamin E and rosemary extract, and the natural antioxidant is stirred at 25° C.-35° C. and a stirring speed of 50-100 rpm for 10-15 minutes, and an antioxidant performance test is performed after treatment.

8. A fat composition that meets dietary fat requirements, characterized in that: The oil composition obtained by the method for preparing an oil composition that meets dietary fat requirements according to any one of claims 1 to 7 comprises Omega-3 fatty acids, Omega-6 fatty acids, monounsaturated fatty acids and saturated fatty acids; the ratio of the Omega-6 fatty acids to the Omega-3 fatty acids is 4:1, the monounsaturated fatty acids account for 30%-40% of the oil composition, and the saturated fatty acids account for 20%-25% of the oil composition.

9. A preparation of a fat composition that meets dietary fat requirements, characterized in that: A fat composition that meets the dietary fatty acid requirements as described in claim 8, wherein the fat composition preparation includes a nutritional supplement preparation, a functional food preparation, a seasoning preparation and an antioxidant in the preparation.

Images