Method, device and equipment for determining proportion of carya illinoensis edible blend oil, medium and blend oil

Abstract

The invention discloses a carya illinoensis edible blend oil proportion determination method, device, equipment, medium and blend oil. The carya illinoensis edible blend oil proportion determination method comprises the following steps: S1, taking carya illinoensis kernel grease as base oil A, rapeseed oil as base oil B1 and corn oil as base oil B2; S2, optionally selecting base oil Bi from the base oil B1, the base oil B2, the base oil B3, the base oil B4 and the base oil B5; s3, the mixing proportion of the base oil A and the base oil Bi is calculated according to the following formula; s4, after the edible blend oil is prepared according to the proportion, the fatty acid content in the obtained edible blend oil is measured, and if the fatty acid content is met, the edible blend oil proportion is output. According to the method, the blending proportion of the carya illinoensis edible blend oil can be quickly and accurately determined, the eating amount is reduced, and the blending result accuracy is improved.

Description

Technical Field

[0001] The present application relates to the technical field of walnut oil blending, in particular to a method, device, equipment, medium, and blended oil for determining the ratio of pecan edible blended oil. Background Art

[0002] According to the recommendations of the Chinese Nutrition Society, Dietary Guidelines for Chinese Residents 2016 [M]. Beijing: People's Medical Publishing House, 2016, the recommended intake of lard for the human body is 22.6 g / (person·d), and the recommended intake of salad oil for the human body is 25 g / (person·d). Adding the intake requirements of other types of oils for the human body, the component requirements for existing various edible blended oils are that the ratio of saturated fatty acids (SFA): monounsaturated fatty acids (MUFA): polyunsaturated fatty acids (PUFA) = 0.27:1:1, and the ratio of linolenic acid to linoleic acid in the blended oil is 1:(4 - 6). It is also required that the addition ratio of each raw material oil is greater than 0, and the total ratio is 1.

[0003] Pecan (Carya illinoinensis (Wangenh.) K. Koch), also known as American pecan, has a straight trunk, a nearly broad-ovate crown, well-developed roots, is water-tolerant, can be planted alone or in clusters by lakesides, lawns, etc., and is suitable as a shade tree and a street tree. It is also suitable for afforestation along rivers and in plain areas. The kernel is edible, delicious, and can be pressed for oil for food use. The oil content of the kernel reaches more than 70%. After pressing, it can be used as a raw material for edible oil.

[0004] However, in existing edible blended oils, there is a lack of a formula and blending method for blended oils prepared from pecan oil as a raw material. Since the contents of MUFA, PUFA, and SFA in pecan oil are different from those of existing other plant fruit oils, if experiments are carried out after compounding one by one, it is also necessary to detect and determine the formula for each sample of the blended oil obtained from each group of experiments, resulting in a large workload and low efficiency.

[0005] For example, Zhang Zhi, Han Dongmei, Zhou Xuesong, etc. A method for developing nutrient rice blended oil by computer modeling [J]. Food Industry, 2014, 35(01): 4 - 6. discloses a method that can quickly determine the proportion of each component of rice blended oil, but this method is not necessarily applicable to the preparation of pecan edible blended oil.

[0006] The information disclosed in the background art section is only intended to increase the understanding of the overall background of the present invention, and should not be regarded as an admission or any form of suggestion that this information constitutes prior art already known to those of ordinary skill in the art. Summary of the Invention

[0007] The present application provides a method, device, equipment, medium, and blended oil for determining the ratio of pecan edible blended oil, which can quickly and efficiently determine the formula of edible blended oil with pecan oil as the raw material, and the obtained formula meets the requirements of MUFA, PUFA, SFA, linolenic acid, and linoleic acid content in the Dietary Guidelines for Chinese Residents of the Chinese Nutrition Society.

[0008] The present application provides a method for determining the ratio of pecan edible blended oil, including the following steps:

[0009] Step S1: Use pecan kernel oil as base oil A, rapeseed oil as base oil B1, corn oil as base oil B2, peanut oil as base oil B3, camellia oil as base oil B4, and linseed oil as base oil B5;

[0010] Step S2: Arbitrarily select base oil Bi from base oils B1, B2, B3, B4, and B5, and obtain the relative content of saturated fatty acids, the relative content of monounsaturated fatty acids, the relative content of polyunsaturated fatty acids, the linolenic acid content, and the linoleic acid content of base oil A and base oil Bi;

[0011] Step S3: Calculate the mixing ratio of base oil A and base oil Bi according to the following formula:

[0012]

[0013] Among them, X1 is the addition ratio of base oil A; X i is the addition ratio of base oil B i ;

[0014] i = 1, 2, 3, 4, 5;

[0015] s1 is the relative content of saturated fatty acids in base oil A, %, s i is the relative content of saturated fatty acids in base oil B i , %;

[0016] m1 is the relative content of monounsaturated fatty acids in base oil A, %, m i is the relative content of monounsaturated fatty acids in base oil B i , %;

[0017] p1 is the relative content of polyunsaturated fatty acids in base oil A, %, p i is the relative content of polyunsaturated fatty acids in base oil B i , %;

[0018] b1 is the relative content of linolenic acid in base oil A, %, b i is the relative content of linolenic acid in base oil B iRelative content of linolenic acid, %;

[0019] z1 is the relative content of linoleic acid in base oil A, %; z i is base oil B i relative content of linoleic acid in it, %;

[0020] Step S4: After preparing the edible blended oil according to the obtained ratio, measure the fatty acid content in the obtained edible blended oil, and judge whether the measurement result meets the following: SFA: MUFA: PUFA content ratio = 0.27:1:1, and the ratio of linolenic acid to linoleic acid in the blended oil meets 1:(4 - 6), the addition ratio of each raw material oil is greater than 0, and the total ratio is 1. If it meets the requirements, output the blending ratio of the edible blended oil; if it does not meet the requirements, return to step S2.

[0021] Preferably, the method for measuring the fatty acid content in the obtained edible blended oil is carried out according to the third normalization method in GB 5009.168 - 2016 "National Food Safety Standard - Determination of Fatty Acids in Foods".

[0022] Preferably, step S3 includes the following steps: Substitute base oil A, base oil Bi and their related data into formulas 1 - 5, list formulas 1 - 5 as a matrix and initialize it, and then solve the obtained matrix to get the mixing ratio of base oil A and base oil Bi.

[0023] On the other hand, the present application also provides a device for determining the blending ratio of pecan edible blended oil, including:

[0024] Base oil type acquisition module, which uses pecan kernel oil as base oil A, rapeseed oil as base oil B1, corn oil as base oil B2, peanut oil as base oil B3, camellia oil as base oil B4, and linseed oil as base oil B5;

[0025] Data acquisition module, which is used to arbitrarily select base oil Bi from base oil B1, base oil B2, base oil B3, base oil B4, and base oil B5, and obtain the relative content of saturated fatty acids, the relative content of monounsaturated fatty acids, the relative content of polyunsaturated fatty acids, linolenic acid content, and linoleic acid content of base oil A and base oil Bi;

[0026] Data processing module, which is used to calculate the mixing ratio of base oil A and base oil Bi according to the following formula:

[0027]

[0028] Among them, X1 is the addition ratio of base oil A; X i is base oil B i addition ratio of;

[0029] i = 1, 2, 3, 4, 5;

[0030] s1 is the relative content of saturated fatty acids in base oil A, %, s i is base oil B i the relative content of saturated fatty acids in it, %;

[0031] m1 is the relative content of monounsaturated fatty acids in base oil A, %; m i is base oil B i the relative content of monounsaturated fatty acids in it, %;

[0032] p1 is the relative content of polyunsaturated fatty acids in base oil A, %; p i is base oil B i the relative content of polyunsaturated fatty acids in it, %;

[0033] b1 is the relative content of linolenic acid in base oil A, %; b i is base oil B i the relative content of linolenic acid in it, %;

[0034] z1 is the relative content of linoleic acid in base oil A, %; z i is base oil B i the relative content of linoleic acid in it, %;

[0035] A judgment module, which is used to measure the fatty acid content in the obtained edible blended oil after formulating the edible blended oil according to the obtained ratio, and judge whether the measurement result meets the following: the content ratio of SFA: MUFA: PUFA = 0.27:1:1, and the ratio of linolenic acid to linoleic acid in the blended oil meets 1:(4 - 6), the addition ratio of each raw material oil is greater than 0, and when the total ratio is 1, if it meets the requirements, the ratio of the edible blended oil is output, and if it does not meet the requirements, it returns to the data acquisition module.

[0036] Another aspect of the present application also provides a computer-readable storage medium, on which a computer program is stored, and when the computer program is executed, the steps of the above-mentioned method for determining the ratio of the hickory nut edible blended oil are realized.

[0037] Another aspect of the present application also provides a computer device, including a processor, a memory, and a computer program stored on the memory, characterized in that when the processor executes the computer program, the steps of the above-mentioned method for determining the ratio of the hickory nut edible blended oil are realized.

[0038] Another aspect of the present application also provides a blended oil mainly composed of walnut oil, and the blended oil is prepared according to the ratio obtained by the above method.

[0039] The beneficial effects that the present application can produce include:

[0040] 1) The method for determining the proportion of hickory edible blended oil provided by this application can quickly and accurately determine the blending ratio of hickory edible blended oil, reduce the consumption amount, improve the accuracy of the blending result, without conducting a large number of experiments on hickory edible blended oil, reduce the experimental quantity, and improve the R & D efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 It is a schematic flow chart of the method for determining the proportion of hickory edible blended oil in at least one embodiment provided by this application;

[0042] Figure 2 It is a schematic diagram of the hickory edible blended oil blending module in at least one embodiment provided by this application; DETAILED DESCRIPTION OF THE EMBODIMENTS

[0043] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. Usually, the components of the embodiments of the present invention described and illustrated herein can be arranged and designed in various different configurations.

[0044] Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the claimed present invention, but merely represents the selected embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the scope of protection of the present invention.

[0045] The controller used in this embodiment is of an existing structure, and the control circuit can be realized by simple programming by those skilled in the art, which belongs to the common knowledge in the art. Only its use is carried out without modification, so the control method and circuit connection will not be described in detail.

[0046] The technical means not detailed in this application and not used to solve the technical problems of this application are set according to the common knowledge in the art, and various common knowledge setting methods can be realized.

[0047] See Figures 1 - 2 , the method for determining the proportion of hickory edible blended oil provided by this application includes the following steps:

[0048] Step S1: Use hickory nut kernel oil as base oil A, rapeseed oil as base oil B1, corn oil as base oil B2, peanut oil as base oil B3, camellia oil as base oil B4, and linseed oil as base oil B5;

[0049] Step S2: Randomly select base oil Bi from base oils B1, B2, B3, B4, and B5, and obtain the relative contents of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, linolenic acid content, and linoleic acid content of base oil A and base oil Bi;

[0050] Step S3: Calculate the mixing ratio of base oil A and base oil Bi according to the following formula:

[0051]

[0052] where X1 is the addition ratio of base oil A; X i is the addition ratio of base oil B i ;

[0053] i = 1, 2, 3, 4, 5;

[0054] s1 is the relative content of saturated fatty acids in base oil A, %, s i is the relative content of saturated fatty acids in base oil B i , %;

[0055] m1 is the relative content of monounsaturated fatty acids in base oil A, %; m i is the relative content of monounsaturated fatty acids in base oil B i , %;

[0056] p1 is the relative content of polyunsaturated fatty acids in base oil A, %; p i is the relative content of polyunsaturated fatty acids in base oil B i , %;

[0057] b1 is the relative content of linolenic acid in base oil A, %; b i is the relative content of linolenic acid in base oil B i , %;

[0058] z1 is the relative content of linoleic acid in base oil A, %; z i is the relative content of linoleic acid in base oil B i , %;

[0059] Step S4: After preparing the edible blended oil according to the obtained ratio, measure the fatty acid content in the obtained edible blended oil, and judge whether the measurement results meet the following: the content ratio of SFA:MUFA:PUFA = 0.27:1:1, and the ratio of linolenic acid to linoleic acid in the blended oil meets 1:(4 - 6), the addition ratio of each raw material oil is greater than 0, and the total ratio is 1. If it meets the requirements, output the ratio of the edible blended oil; if it does not meet the requirements, return to Step S2.

[0060] This method can quickly select other base oils that can be compounded with pecan from various commonly used rapeseed oils, corn oils, peanut oils, camellia oils, and linseed oils, improve the preparation efficiency of pecan edible blended oil, and reduce the detection workload.

[0061] In a specific embodiment, the method for determining the fatty acid content in the obtained edible blended oil is carried out according to the third method, the normalization method, in GB 5009.168—2016 "National Food Safety Standard - Determination of Fatty Acids in Foods". This method can determine the contents of palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, eicosenoic acid, erucic acid, nervonic acid and the aforementioned oil types.

[0062] In a specific embodiment, step S3 includes the following steps: Substitute base oil A, base oil Bi and their related data into formulas 1 - 5, list formulas 1 - 5 as a matrix and solve the obtained matrix after initialization to obtain the mixing ratio of base oil A and base oil Bi.

[0063] Example

[0064] In the following examples, the materials and instruments used are obtained from commercial channels without special instructions; the detection methods used are existing methods without special instructions.

[0065] Examples 1 - 3

[0066] The preparation ratios of pecan edible blended oil determined by the above method in Examples 1 - 3 are shown in the following table:

[0067] Component Example 1 Example 2 Example 3 Pecan oil (%) 17 43 29 Camellia oleifera seed oil () 0 0 16 Corn oil (%) 32 2 33 Rapeseed oil (%) 21 0 0 Peanut oil (%) 21 32 12 Sunflower seed oil (%) 0 14 0 Flaxseed oil (%) 9 9 10 Price 41.8 64 67

[0068] After mixing and compounding according to the ratios of each base oil in the above table, blended oil samples 1 - 3 are obtained. The contents of SFA, MUFA, PUFA, linolenic acid, and linoleic acid in samples 1 - 3 measured by the third method, the normalization method, in GB 5009.168—2016 "National Food Safety Standard - Determination of Fatty Acids in Foods" are listed in the following table:

[0069] Measured result SFA (%) MUFA (%) PUFA (%) Linolenic acid (%) Linoleic acid (%) Sample 1 12.58 44.56 42.17 6.24 35.9 Sample 2 12.51 44.86 42.93 6.51 36.4 Sample 3 12.26 44.82 42.87 6.76 36.1

[0070] The normalization method includes the following steps:

[0071] (1) Sample treatment - Methyl esterification of fatty acids

[0072] Place 0.1 g of the sample and zeolite in a flask, add 8 mL of 2% sodium hydroxide methanol solution, connect a reflux condenser, and reflux on a water bath at 80 °C ± 1 °C until the oil droplets disappear. Add 7 mL of 15% boron trifluoride methanol solution from the upper end of the reflux condenser, and continue to reflux in a water bath at 80 °C ± 1 °C for 2 min. Rinse the reflux condenser with a small amount of water. Stop heating, remove the flask from the water bath, and quickly cool it to room temperature. Accurately add 10 mL - 30 mL of n-heptane, shake for 2 min, then add saturated sodium chloride aqueous solution, and let it stand for liquid separation. Pipette about 5 mL of the upper n-heptane extraction solution into a 25 mL test tube, add about 3 g - 5 g of anhydrous sodium sulfate, shake for 1 min, let it stand for 5 min, and pipette the upper layer solution into an injection vial for determination.

[0073] (2) Chromatographic analysis conditions

[0074] Chromatographic column: HP-88 (100 m × 0.25 mm × 0.25 μm); Carrier gas: Helium

[0075] Column flow rate: 1.0 mL / min; Injection port temperature: 270 °C; Detector temperature: 280 °C; Programmed temperature rise: 180 °C - 200 °C, temperature rise rate 1 °C / min, hold for 20 min;

[0076] Injection volume: 1.0 μL Split ratio: 100:1.

[0077] As can be seen from the result table, after the blending oil ratio obtained by the method provided in this application is formulated, the contents of SFA, MUFA, PUFA, linolenic acid, and linoleic acid in the oil are close to the measured values and meet the requirements.

[0078] Comparative example

[0079] The difference from Example 1 is that: using Juglans sigillata oil (J ug l ans sigillata) to replace Carya illinoinensis oil, without using the method provided in this application for oil combination, and randomly blending to obtain Samples 1 - 3.

[0080] The formulation ratios of the Juglans sigillata edible blended oils of Samples 1 - 3 in the comparative example are shown in the following table:

[0081] Ratio result Sample 1 Sample 2 Sample 3 Juglans sigillata oil (%) 83 50 20 Camellia oleifera seed oil (%) 17 Sunflower seed oil (%) 50 Rapeseed oil (%) 80 Price (yuan) 75.7 45.6 25.6

[0082] For the blended oil containing Carya illinoinensis oil not formulated according to the method provided in this application in the comparative example, the contents of SFA, MUFA, PUFA, linolenic acid, and linoleic acid in the measured blended oil are as follows:

[0083]

[0084] As can be seen from the above table, for the blended oil obtained in the comparative example, it is found that the proportion of each index cannot be close to the nutritional requirements of the human body, and the price of the blended oil is higher than that blended by this method. The method provided in this application is not necessarily applicable to the formulation determination of other pecan blended oils.

[0085] See Figure 2 , on the other hand, this application also provides a device for determining the ratio of pecan edible blended oil, including:

[0086] A basic oil type acquisition module, which uses pecan kernel oil as basic oil A, rapeseed oil as basic oil B1, corn oil as basic oil B2, peanut oil as basic oil B3, camellia oil as basic oil B4, and linseed oil as basic oil B5;

[0087] A data acquisition module, which is used to arbitrarily select basic oil Bi from basic oils B1, B2, B3, B4, and B5, and obtain the relative content of saturated fatty acids, the relative content of monounsaturated fatty acids, the relative content of polyunsaturated fatty acids, the linolenic acid content, and the linoleic acid content of basic oil A and basic oil Bi;

[0088] A data processing module, which is used to calculate the mixing ratio of basic oil A and basic oil Bi according to the following formula:

[0089]

[0090] where X1 is the addition ratio of basic oil A; X i is the addition ratio of basic oil B i ;

[0091] i = 1, 2, 3, 4, 5;

[0092] s1 is the relative content of saturated fatty acids in basic oil A, %, s i is the relative content of saturated fatty acids in basic oil B i , %;

[0093] m1 is the relative content of monounsaturated fatty acids in basic oil A, %; m i is the relative content of monounsaturated fatty acids in basic oil B i , %;

[0094] p1 is the relative content of polyunsaturated fatty acids in basic oil A, %; p i is the relative content of polyunsaturated fatty acids in basic oil B i , %;

[0095] b1 is the relative content of linolenic acid in basic oil A, %; b i is the relative content of linolenic acid in basic oil B i , %;

[0096] z1 is the relative content of linoleic acid in base oil A, %; z i is base oil B i the relative content of linoleic acid, %;

[0097] A judgment module, which is used to measure the fatty acid content in the obtained edible blended oil after formulating the edible blended oil according to the obtained ratio, and judge whether the measurement result meets the following conditions: the content ratio of SFA: MUFA: PUFA = 0.27:1:1, and the ratio of linolenic acid to linoleic acid in the blended oil meets 1:(4 - 6), the addition ratio of each raw material oil is greater than 0, and the total ratio is 1. If it meets the conditions, the ratio of the edible blended oil is output; if it does not meet the conditions, it returns to the data acquisition module.

[0098] This device can quickly determine the component ratios of each component of the edible blended oil made from Carya illinoinensis.

[0099] On the other hand, this application also provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed, it realizes the steps of the method for determining the ratio of the Carya illinoinensis edible blended oil as described above.

[0100] For example, a memory including instructions, and the above instructions can be executed by a processor to complete the device control method in the above embodiments. For example, this computer-readable storage medium can be a read-only memory (ROM), a random access memory (RAM), a compact disc read-only memory (CD-ROM), magnetic tape, floppy disk, and optical data storage device, etc.

[0101] Those of ordinary skill in the art can understand that all or part of the steps of implementing the above embodiments can be completed by hardware, or can be completed by a program instructing relevant hardware. This program can be stored in a computer-readable storage medium, and the above-mentioned storage medium can be a read-only memory, a magnetic disk, or an optical disc, etc.

[0102] On the other hand, this application also provides a computer device, including a processor, a memory, and a computer program stored on the memory. The characteristic is that when the processor executes the computer program, it realizes the steps of the method for determining the ratio of the Carya illinoinensis edible blended oil as described above.

[0103] The electronic device can be provided as a server, and this server can be a cloud server, a host, or a personal computer, etc. This server can implement the steps of the above method for preferentially guaranteeing large-area failures of wireless stations through a general bus architecture.

[0104] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for determining the proportion of edible blended oil of thin-shell pecan, characterized in that: The following steps are involved: Step S1: using pecan kernel oil as base oil A, rapeseed oil as base oil B1, corn oil as base oil B2, peanut oil as base oil B3, camellia oil as base oil B4, and linseed oil as base oil B5; Step S2: Select a base oil Bi from base oil B1, base oil B2, base oil B3, base oil B4, and base oil B5 to obtain the relative content of saturated fatty acids, the relative content of monounsaturated fatty acids, the relative content of polyunsaturated fatty acids, the content of linolenic acid, and the content of linoleic acid of base oil A and base oil Bi; Step S3: Calculate the mixing ratio of base oil A and base oil Bi according to the following formula: Among them, X1 is the addition ratio of base oil A; X i Base oil B i The addition ratio; i＝1、2、3、4、5； s1 is the relative content of saturated fatty acids in base oil A, %, s i Base oil B i Relative content of saturated fatty acids, %; m1 is the relative content of monounsaturated fatty acids in base oil A, %; m i Base oil B i Relative content of monounsaturated fatty acids in %, %; p1 is the relative content of polyunsaturated fatty acids in base oil A, %; p i Base oil B i Relative content of polyunsaturated fatty acids in %, %; b1 is the relative content of linolenic acid in base oil A, %; b i Base oil B i Relative content of linolenic acid, %; z1 is the relative content of linoleic acid in base oil A, %; z i Base oil B i Relative content of linoleic acid, %; Step S4: After preparing the edible blended oil according to the obtained ratio, measure the fatty acid content in the obtained edible blended oil to determine whether the measurement result satisfies: SFA: MUFA: PUFA content ratio = 0.27: 1: 1, and the ratio of linolenic acid to linoleic acid in the blended oil satisfies 1: (4-6), and the addition ratio of each raw material oil is greater than 0, and the total ratio is 1. If it satisfies, output the edible blended oil ratio, if not, return to step S2.

2. The method for determining the proportion of edible blended pecan oil according to claim 1, characterized in that: The method for determining the fatty acid content in the obtained edible blended oil is based on the third method normalization method of GB5009.168-2016 "National Food Safety Standard Determination of Fatty Acids in Food".

3. The method for determining the proportion of edible blended pecan oil according to claim 1, characterized in that: Step S3 includes the following steps: putting base oil A, base oil Bi and related data into formulas 1 to 5, listing formulas 1 to 5 as matrices and initializing them, then solving the obtained matrices to obtain the mixing ratio of base oil A and base oil Bi.

4. A device for determining the proportion of edible blended oil of thin-shell pecan, characterized in that: include: A base oil type acquisition module, for base oil A based on pecan kernel oil, base oil B1 based on rapeseed oil, base oil B2 based on corn oil, base oil B3 based on peanut oil, base oil B4 based on camellia oil, and base oil B5 based on linseed oil; A data acquisition module is used to select a base oil Bi from base oil B1, base oil B2, base oil B3, base oil B4, and base oil B5, and obtain the relative content of saturated fatty acids, the relative content of monounsaturated fatty acids, the relative content of polyunsaturated fatty acids, the content of linolenic acid, and the content of linoleic acid of base oil A and base oil Bi; The data processing module is used to calculate the mixing ratio of base oil A and base oil Bi according to the following formula: Among them, X1 is the addition ratio of base oil A; X i Base oil B i The addition ratio; i＝1、2、3、4、5； s1 is the relative content of saturated fatty acids in base oil A, %, s i Base oil B i Relative content of saturated fatty acids, %; m1 is the relative content of monounsaturated fatty acids in base oil A, %; m i Base oil B i Relative content of monounsaturated fatty acids in %, %; p1 is the relative content of polyunsaturated fatty acids in base oil A, %; p i Base oil B i Relative content of polyunsaturated fatty acids in %, %; b1 is the relative content of linolenic acid in base oil A, %; b i Base oil B i Relative content of linolenic acid, %; z1 is the relative content of linoleic acid in base oil A, %; z i Base oil B i Relative content of linoleic acid, %; The judgment module is used to prepare the edible blended oil according to the obtained ratio, and then determine the fatty acid content in the obtained edible blended oil, and determine whether the measurement result meets the following conditions: SFA: MUFA: PUFA content ratio = 0.27: 1: 1, and the ratio of linolenic acid to linoleic acid in the blended oil meets 1: (4-6), and the addition ratio of each raw material oil is greater than 0, and the total ratio is 1. If it meets the conditions, the edible blended oil ratio is output, and if it does not meet the conditions, it returns to the data acquisition module.

5. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed, the steps of the method for determining the proportion of thin-shell pecan edible blending oil as described in any one of claims 1 to 4 are implemented.

6. A computer device comprising a processor, a memory and a computer program stored in the memory, characterized in that: When the processor executes the computer program, the steps of the method for determining the proportion of thin-shell pecan edible blending oil according to any one of claims 1 to 4 are implemented.

7. A blended oil mainly based on soaked walnut oil, characterized in that: The blended oil is prepared according to the ratio obtained by the method as described in any one of claims 1 to 4.

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