High-smoke-point plant functional oil synergistically enhanced by food and medicine substances as well as preparation method and application of high-smoke-point plant functional oil

Abstract

The invention relates to the technical field of plant blend oil, and discloses food and medicine substance synergistically enhanced high-smoke-point plant functional oil and a preparation method and application thereof.The high-smoke-point plant functional oil comprises food and medicine substances and plant oil, and the food and medicine substances comprise at least one of tea leaves, lophatherum gracile, licorice roots, turmeric and Chinese wolfberry fruits; the vegetable oil comprises at least one of linseed oil, walnut oil, highland barley germ oil and crude perilla seed oil, and the mass ratio of the edible and medicinal substances to the vegetable oil is 1: (5-100). The preparation method comprises the following steps: crushing food and medicine substances and filling into an extraction kettle; vegetable oil is injected into an extraction kettle for supercritical carbon dioxide extraction; and a segmented separation mode is adopted for separation, and then discharging is carried out. The oxidation resistance of the oil protects the problems that unsaturated bonds of the oil are damaged and nutritional ingredients such as omega-3 fatty acid and oryzanol are lost in the high-temperature processing process, meanwhile, the smoke point of the vegetable oil is increased, the cooking performance and industrial applicability of the vegetable blend oil are improved, oil smoke emission is reduced, and the environmental protection value is increased.

Description

Technical Field

[0001] This invention relates to the field of plant blended oil technology, specifically to a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances, its preparation method, and its application. Background Technology

[0002] In the modern food industry, vegetable oils such as flaxseed oil and walnut oil are highly favored because they are rich in nutrients such as α-linolenic acid and unsaturated fatty acids. However, there is a contradiction between their low smoke point (107-160℃) and the conventional processing temperature (180-210℃).

[0003] When oils reach their smoke point at high temperatures, they undergo thermal oxidation and polymerization reactions, producing harmful substances such as polar compounds (PCs). PCs accurately measure the degree of oil deterioration and are an important indicator for evaluating the quality of frying oils. In the baking industry, bread, cookies, and other foods, after being processed at high temperatures, generate harmful substances such as glyoxal and acrolein. Among them, acrolein has strong irritant and cytotoxic properties and is classified as a Group 2B potential carcinogen by the International Agency for Research on Cancer, with high-temperature processed foods being a significant source.

[0004] With consumers becoming increasingly health-conscious, there is an urgent market demand for "high smoke point and healthy" vegetable oils. If the smoke point of oils is raised to above 180℃, they can be safely used in conventional baking and frying, reducing the formation of harmful substances while retaining heat-sensitive nutrients such as alpha-linolenic acid and oryzanol, meeting the needs of both household and industrial production. However, current technologies have limitations: while traditional refining processes can raise the smoke point, they result in the loss of 40-60% of the oil's nutritionally active components; blending methods dilute the natural flavor and functional components, making it difficult to maintain the unique advantages of the original vegetable oil.

[0005] It is evident that existing technologies cannot simultaneously achieve both a high smoke point and high nutrient retention, severely limiting the application of healthy, low-smoke-point vegetable oils in high-temperature environments such as baking. Therefore, finding a new process that can effectively increase the smoke point of vegetable oils to meet the demands of high-temperature processes like baking, while maximizing the preservation of the oil's natural nutrients and flavor, has become a critical issue urgently needing to be addressed in the current oil processing industry. Summary of the Invention

[0006] The present invention aims to provide a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances, its preparation method and application, in order to solve the problems in the prior art of healthy oils such as flaxseed oil, walnut oil, barley germ oil and perilla seed oil, which suffer from nutrient loss due to refining to increase smoke point or have a narrow application range due to low smoke point.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: a high smoke point plant functional oil synergistically enhanced with food and medicinal substances, comprising food and medicinal substances and plant oil, wherein the food and medicinal substances include at least one of tea leaves, bamboo leaves, licorice, turmeric, and wolfberry, and the plant oil includes at least one of flaxseed oil, walnut oil, perilla seed oil, and highland barley germ oil, and the mass ratio of food and medicinal substances to plant oil is 1:5~100. Preferably, as an improvement, the food and medicinal materials are of organic origin, and the vegetable oils are all crude oil.

[0008] Preferably, as an improvement, a method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances includes the following steps: Step 1: After crushing the food and medicinal substances, put them into the extraction tank, so that the tank is in a supercritical equilibrium state; Step 2, Reaction: Turn on the auxiliary pump to allow the vegetable oil to enter the sealed tank of supercritical carbon dioxide at a uniform rate. Under the supercritical state of carbon dioxide, the vegetable oil interacts with the food and medicinal substances. Step 3, Extraction and Separation: Segmented separation is adopted; the first stage separation pressure is 20-30 MPa and the temperature is 40-50℃; the second stage separation pressure is 10-20 MPa and the temperature is 30-40℃; the third stage separation pressure is 5-7 MPa and the temperature is 40-50℃. Step 4: Discharge the processed vegetable blended oil.

[0009] Preferably, as an improvement, in step one, the particle size of the crushed food and medicinal materials is 10-45 mesh; in step two, the extraction tank pressure is 30-35 MPa, the temperature is 50-60℃, the processing time is 0.5-3 h, and the carbon dioxide flow rate is 90-150 L / H.

[0010] Preferably, as an improvement, in step two, the flow rate of the auxiliary pump is 5-10 L / min. In particular, before turning on the auxiliary pump, the vegetable oil needs to be atomized, mixed, and impregnated before it comes into contact with the food and medicine substances.

[0011] Preferably, as an improvement, in step two, the injection frequency of vegetable oil is 15-20Hz, and the mass ratio of vegetable oil to food and medicinal substances is 1~5:0.5~2.

[0012] Preferably, as an improvement, in step three, the extractant is gaseous carbon dioxide, and the injection frequency of the carbon dioxide extractant is 25-30 Hz.

[0013] Preferably, as an improvement, in step three, the pressure of the carbon dioxide storage tank is >4.5MPa and the temperature is ≤6.5℃.

[0014] Preferably, as an improvement, in step two, before adding the vegetable oil, the food and medicinal substances are treated in a supercritical carbon dioxide state for 0.5-3 hours.

[0015] Preferably, as an improvement, the application of a high smoke point vegetable functional oil with synergistic enhancement of food and medicinal substances in the preparation of baked or fried foods.

[0016] The principle and advantages of this solution are as follows: In practical applications, most existing technologies for oil anti-oxidation involve adding antioxidants or filling packaging with nitrogen, but these methods are mostly superficial solutions. Initially, the goal of this technology was to enhance the antioxidant properties of oils by introducing natural products, thereby maximizing the retention of their nutritional components. However, it was unexpectedly discovered that adding natural products increased the smoke point of the oils. Reverse analysis of the underlying mechanism revealed that food and medicinal substances (such as tea, bamboo leaves, licorice, turmeric, and goji berries) are rich in natural antioxidants such as tea polyphenols (theaflavins), curcumin, and flavonoids. These substances can form stable intermolecular interactions (such as hydrogen bonds and hydrophobic interactions) with unsaturated fatty acids (such as α-linolenic acid) in vegetable oils. On one hand, antioxidants can encapsulate unsaturated fatty acid molecules, reducing their oxidative decomposition at high temperatures; on the other hand, polar components in food may combine with free fatty acids, aldehydes, and other low-boiling-point impurities in the oils, reducing the negative impact of these impurities on the smoke point. In addition, the functional components contained in the food and medicinal substances themselves (such as flavonoids in bamboo leaves and curcumin in turmeric) complement the omega-3 fatty acids and lignans in vegetable oils, which not only prevents the loss of individual components, but also enhances the overall antioxidant activity and delays the deterioration of oils at high temperatures.

[0017] Furthermore, the inventors comprehensively upgraded the process, utilizing supercritical carbon dioxide extraction technology to achieve highly efficient extraction under low-temperature conditions. Supercritical CO2 can dissolve and transfer active ingredients (such as theaflavins, curcumin, chlorophyll, and flavonoids) from food ingredients into vegetable oils at a relatively mild temperature (50-60℃), avoiding the destruction of heat-sensitive nutrients (such as α-linolenic acid) by high temperatures. In addition, the segmented separation method selectively separates impurities, precisely removing low-boiling-point free fatty acids, short-chain aldehydes and ketones, and other impurities that lower the smoke point, while retaining high-nutritional-value long-chain fatty acids and functional components. Moreover, the diffusivity of supercritical CO2 promotes the uniform binding of active ingredients with vegetable oil molecules, forming a stable colloidal system and reducing the risk of stratification or oxidation at high temperatures, resulting in unexpected technological benefits. In this technical solution, vegetable oil not only serves as a base oil but also functions as an entrainer. Supercritical carbon dioxide extraction technology is used to employ the oil as an entrainer. Under supercritical carbon dioxide conditions, the oil interacts with the food and pharmaceutical substances, extracting fat-soluble, moderately polar, and less active beneficial components. Furthermore, the interaction between the active components and the oil further protects the free unsaturated fatty acid components. During the research and development phase, the inventors discovered that the type, state, and feed rate of the vegetable oil have a crucial impact on the final performance of the blended oil. This technical solution uses crude vegetable oil and performs a mixing and atomization treatment when it comes into contact with the food and pharmaceutical substances, ensuring thorough wetting. Regarding the optimization of the feed rate, strict control of the feed rate allows for sufficient interaction between the oil and the food and pharmaceutical substances; otherwise, an excessively high feed rate can easily form a protective film on the oil, affecting the extraction effect.

[0018] In summary, the beneficial effects of this technical solution are as follows: 1. This technical solution overcomes the contradiction between "high smoke point and high nutrition": Compared with traditional refining processes (high-temperature deodorization leads to nutrient loss) and mixed oil methods (diluting functional components), this solution, through the synergistic effect of the natural components of food ingredients and vegetable oils, not only improves the smoke point but also retains the original nutrients of vegetable oils such as α-linolenic acid and γ-oryzanol. Furthermore, it enriches the food ingredients with antioxidants such as polyphenols, flavonoids, and carotene, achieving a nutritional effect of "1+1>2". It not only imparts flavor, extends shelf life, and slows down spoilage but also improves the smoke point and expands the application range of oils.

[0019] 2. This technical solution integrates the flavors of food and medicinal substances (such as the fragrance of green tea, the spiciness of turmeric, and the fruity aroma of goji berries) with the original flavor of vegetable oil, avoiding the flavor dilution caused by mixing with high smoke point oils. At the same time, its functional components (such as flavonoids, polyphenols, carotene, etc.) enhance the physiological activity of the oil and expand its health value.

[0020] 3. This technology utilizes supercritical extraction to specifically remove low-boiling-point impurities (such as free fatty acids and peroxides), while significantly increasing the smoke point by binding the active ingredients of the food with the molecules of the oil. For example, after processing, the smoke point of barley germ oil and flaxseed oil is significantly improved, meeting the 180-210℃ temperature requirements for baking and frying, thus solving the core problem of insufficient smoke point in traditional processes.

[0021] 4. The low temperature (40-60℃) and inert environment (CO2 protection) of supercritical extraction in this technical solution avoid the oxidative decomposition of easily oxidized components such as α-linolenic acid and γ-oryzanol. Compared with traditional high-temperature refining (deodorization temperature often reaches above 200℃), the retention rate of active ingredients such as α-linolenic acid and γ-oryzanol can be significantly improved. Attached Figure Description

[0022] Figure 1 This is a chromatogram of tea polyphenols in the functional oil of Example 1 of the present invention.

[0023] Figure 2 This is a chromatogram of tea polyphenols in the functional oil of Example 2 of the present invention.

[0024] Figure 3 This is a chromatogram of tea polyphenols in the functional oil of Example 3 of the present invention.

[0025] Figure 4 This is a chromatogram of tea polyphenols in the functional oil of Example 4 of the present invention.

[0026] Figure 5 This is a chromatogram of tea polyphenols in the functional oil of Example 5 of the present invention.

[0027] Figure 6 This is a chromatogram of tea polyphenols in the functional oil of Example 6 of the present invention.

[0028] Figure 7 This is a chromatogram of tea polyphenols in the functional oil of Example 7 of the present invention.

[0029] Figure 8 This is a chromatogram of tea polyphenols in the functional oil of Example 8 of the present invention.

[0030] Figure 9 This is a chromatogram of tea polyphenols in the functional oil of Comparative Example 1 of the present invention.

[0031] Figure 10 This is a chromatogram of tea polyphenols in the functional oil of Comparative Example 3 of the present invention.

[0032] Figure 11 This is a chromatogram of tea polyphenols in the functional oil of Comparative Example 7 of the present invention. Detailed Implementation

[0033] The following detailed description provides further details on specific embodiments, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following embodiments are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; and the materials and reagents used are all commercially available.

[0034] Overview of the plan: A high smoke point plant functional oil synergistically enhanced with food and medicinal substances includes food and medicinal substances and plant oil. The food and medicinal substances include at least one of tea leaves, bamboo leaves, licorice, turmeric, and wolfberry. The plant oil includes at least one of flaxseed oil, walnut oil, perilla seed oil, and barley germ oil. The plant oil is crude oil. The mass ratio of food and medicinal substances to plant oil is 1:5 to 100.

[0035] A method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances includes the following steps: Step 1: After crushing the food and medicinal materials, put them into the extraction tank, so that the tank is in a supercritical equilibrium state. The crushed particle size of the food and medicinal materials is 10~45 mesh. Step 2, Reaction: Add vegetable oil to the entrainer tank, turn on the auxiliary pump at a flow rate of 5-10 L / min to ensure uniform flow of the vegetable oil through the supercritical carbon dioxide sealed tank, and atomize the vegetable oil so that it interacts with the food and drug substances under supercritical carbon dioxide conditions. The mass ratio of vegetable oil to food and drug substances is 1-5:0.5-2. The extraction tank pressure is 30-35 MPa, the temperature is 50-60℃, and the treatment time is 0.5-3 h. Before adding the vegetable oil, the food and drug substances are first treated under supercritical carbon dioxide conditions for 0.5-3 h. Step 3, Extraction and Separation: Segmented separation is adopted; the first stage separation pressure is 20-30 MPa and the temperature is 40-50℃; the second stage separation pressure is 10-20 MPa and the temperature is 30-40℃; the third stage separation pressure is 5-7 MPa and the temperature is 40-50℃. Specifically, to ensure the achievement of the above pressure, the pressure of the carbon dioxide storage tank is >4.5MPa and the temperature is ≤6.5℃; Step 4, Material Collection Stage: Turn off the air pump and liquid pump, wait for the pressure to return to a constant level, then open the material collection device valve to obtain the processed vegetable oil.

[0036] Application of a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances in the preparation of baked goods.

[0037] Example 1 A high smoke point plant functional oil synergistically enhanced with food and medicinal substances includes food and medicinal substances and plant oil. The food and medicinal substances are organic green tea, and the plant oil is crude flaxseed oil. The mass ratio of food and medicinal substances to plant oil is 1:25.

[0038] A method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances includes the following steps: Step 1: After crushing the food and medicinal materials, put them into the extraction tank, so that the tank is in a supercritical equilibrium state. The crushed particle size of the food and medicinal materials is 30 mesh. Step 2, Reaction: Add vegetable oil to the entrainer tank, turn on the auxiliary pump at a flow rate of 5 L / min to ensure the vegetable oil flows uniformly through the supercritical carbon dioxide sealed tank, and atomize the vegetable oil so that it interacts with the food and drug substances under supercritical carbon dioxide conditions. The mass ratio of vegetable oil to food and drug substances is 1:0.5. The extraction tank pressure is 30 MPa, the temperature is 60℃, and the treatment time is 2 hours. Before adding the vegetable oil, the food and drug substances are first treated under supercritical carbon dioxide conditions for 2 hours. Step 3, Extraction and Separation: Segmented separation is adopted; the first stage separation pressure is 25 MPa and the temperature is 45℃; the second stage separation pressure is 20 MPa and the temperature is 30℃; the third stage separation pressure is 6 MPa and the temperature is 45℃. Specifically, to ensure the achievement of the above pressure, the pressure of the carbon dioxide storage tank is >4.5MPa and the temperature is ≤6.5℃; Step 4, Material Collection Stage: Turn off the air pump and liquid pump, wait for the pressure to return to a constant level, then open the material collection device valve to obtain the processed flaxseed oil.

[0039] Example 2 A high smoke point plant functional oil synergistically enhanced with food and medicinal substances includes food and medicinal substances and plant oil. The food and medicinal substances are organic black tea, and the plant oil is crude flaxseed oil. The mass ratio of food and medicinal substances to plant oil is 1:25.

[0040] A method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances includes the following steps: Step 1: After crushing the food and medicinal materials, put them into the extraction tank, so that the tank is in a supercritical equilibrium state. The crushed particle size of the food and medicinal materials is 10 mesh. Step 2, Reaction: Add vegetable oil to the entrainer tank, turn on the auxiliary pump at a flow rate of 10 L / min to ensure the vegetable oil flows uniformly through the supercritical carbon dioxide sealed tank, and atomize the vegetable oil so that it interacts with the food and drug substances under supercritical carbon dioxide conditions. The mass ratio of vegetable oil to food and drug substances is 5:2. The extraction tank pressure is 35 MPa, the temperature is 50℃, and the treatment time is 0.5 h. Before adding the vegetable oil, the food and drug substances are first treated under supercritical carbon dioxide conditions for 0.5 h. Step 3, Extraction and Separation: Segmented separation is adopted; the first stage separation pressure is 20MPa and the temperature is 40℃; the second stage separation pressure is 10MPa and the temperature is 40℃; the third stage separation pressure is 7MPa and the temperature is 40℃. Specifically, to ensure the achievement of the above pressure, the pressure of the carbon dioxide storage tank is >4.5MPa and the temperature is ≤6.5℃; Step 4, Material Collection Stage: Turn off the air pump and liquid pump, wait for the pressure to return to a constant level, then open the material collection device valve to obtain the processed flaxseed oil.

[0041] Example 3 A high smoke point plant functional oil synergistically enhanced with food and medicinal substances includes food and medicinal substances and plant oil, wherein the food and medicinal substance is turmeric and the plant oil is crude flaxseed oil, and the mass ratio of food and medicinal substances to plant oil is 1:25.

[0042] A method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances includes the following steps: Step 1: After crushing the food and medicinal materials, put them into the extraction tank so that the tank is in a supercritical equilibrium state. The crushed particle size of the food and medicinal materials is 45 mesh. Step 2, Reaction: Add vegetable oil to the entrainer tank, turn on the auxiliary pump at a flow rate of 10 L / min to ensure uniform flow of the vegetable oil through the supercritical carbon dioxide sealed tank, and atomize the vegetable oil so that it interacts with the food and drug substances under supercritical carbon dioxide conditions. The mass ratio of vegetable oil to food and drug substances is 5:0.5. The extraction tank pressure is 30 MPa, the temperature is 50℃, and the treatment time is 3 hours. Before adding the vegetable oil, the food and drug substances are first treated under supercritical carbon dioxide conditions for 3 hours. Step 3, Extraction and Separation: Segmented separation is adopted; the first stage separation pressure is 25MPa and the temperature is 40℃; the second stage separation pressure is 20MPa and the temperature is 35℃; the third stage separation pressure is 5MPa and the temperature is 50℃. Specifically, to ensure the achievement of the above pressure, the pressure of the carbon dioxide storage tank is >4.5MPa and the temperature is ≤6.5℃; Step 4, Material Collection Stage: Turn off the air pump and liquid pump, wait for the pressure to return to a constant level, then open the material collection device valve to obtain the processed flaxseed oil.

[0043] Example 4 The difference between this embodiment and Embodiment 1 is that the food and medicinal substance in this embodiment is light bamboo leaves.

[0044] Example 5 The difference between this embodiment and Embodiment 1 is that the food and medicinal substance in this embodiment is wolfberry.

[0045] Example 6 The difference between this embodiment and Embodiment 1 is that the food and medicinal substance in this embodiment is licorice.

[0046] Example 7 The difference between this embodiment and Embodiment 1 is that the vegetable oil used in this embodiment is perilla oil.

[0047] Example 8 The difference between this embodiment and Embodiment 1 is that the vegetable oil in this embodiment is barley germ oil, and the mass ratio of food and medicinal substances (organic green tea) to vegetable oil (barley germ oil) is 1:10.

[0048] Example 9 The difference between this embodiment and Embodiment 1 is that the vegetable oil in this embodiment is walnut oil, and the mass ratio of the food and medicinal substance (organic green tea) to the vegetable oil (walnut oil) is 1:50.

[0049] Comparative Example 1 The difference between this comparative example and Example 1 is that untreated flaxseed crude oil is used as a comparison in this comparative example.

[0050] Comparative Example 2 The difference between this comparative example and Example 1 is that no food or medicinal substances were added in this comparative example, and only the flaxseed oil was subjected to supercritical treatment with the same treatment parameters as in Example 1.

[0051] Comparative Example 3 The difference between this comparative example and Example 1 is that the food and medicinal substance in this comparative example is Codonopsis pilosula.

[0052] Comparative Example 4 The difference between this comparative example and Example 1 is that the supercritical carbon dioxide extraction pressure in this comparative example is 40 MPa and the temperature is 80 °C.

[0053] Comparative Example 5 The difference between this comparative example and Example 1 is that in this comparative example, the flaxseed was not subjected to atomized premixing treatment before contacting the food and medicine substances.

[0054] Comparative Example 6 The difference between this comparative example and Example 1 is that in this comparative example, the vegetable oil and the food and medicinal substances are simply mixed without pretreatment under supercritical conditions.

[0055] Comparative Example 7 The difference between this comparative example and Example 1 is that the mass ratio of organic green tea to flaxseed oil in this comparative example is 1:1.

[0056] Experiment Example 1: Performance and Stability Testing The performance of the vegetable oils in the above embodiments and comparative examples was tested. The test indicators included smoke point, acid value, peroxide value, free fatty acids, and shelf life (the number of days that odors would develop when left open at room temperature). The specific test methods are as follows: Smoke point: The test method refers to GB / T 20795-2006 Determination of smoke point of vegetable oils; Acid value: The detection method refers to GB 5009.229-2025 National Food Safety Standard - Determination of acid value in food (which indirectly reflects the content of free fatty acids); Peroxide value: The detection method refers to GB 5009.227-2023 National Food Safety Standard - Determination of peroxide value in food; Storage period (60 days in an accelerated chamber at 37°C and 75% RH): Acid value and peroxide value were measured. Each group underwent three repeated experiments, and the test results are shown in Table 1. As can be seen from the data in Table 1, the functional oil fume points prepared in each embodiment of the present invention are all greater than 190°C, which can meet the high-temperature cooking requirements of baking and frying. Moreover, after 45 days of accelerated storage, the acid value and peroxide value are relatively stable.

[0057] Table 1

[0058] Note: 1 represents the initial detection value after preparation; 2 represents the test value after 45 days of accelerated storage (37°C, 75% RH).

[0059] Experiment Example 2: Testing of Nutritional Active Components The nutritional components of the vegetable oils in the above embodiments and comparative examples were tested. The test indicators included unsaturated fatty acids, squalene, α-linolenic acid, tea polyphenols, and curcumin. The test methods are as follows: γ-Oryzanol: LS / T 6121.2-2017 Grain and Oil Inspection - Determination of Oryzanol Content in Vegetable Oils by High Performance Liquid Chromatography Alpha-linolenic acid: GB 28404-2012 National Food Safety Standard - Determination of alpha-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in health foods; Flavonoids: The detection method refers to SN / T 4592-2016 Determination of Total Flavonoids in Exported Foods. Polyphenols: Test methods refer to SN / T 3848-2014 Detection Method of Tea Polyphenols in Exported Foods - High Performance Liquid Chromatography Carotenoids: GB 5009.83-2016 National Food Safety Standard - Determination of Carotene in Food (including Amendment No. 1) Curcumin: The test method refers to Appendix A of GB 1886.76-2015 National Food Safety Standard for Food Additives Curcumin.

[0060] Each group underwent three repeated experiments, and the test results are shown in Table 2. As can be seen from the experimental data in Table 2, the total flavonoids, polyphenols, curcumin (for the group containing turmeric), and carotenoids content of the functional oil prepared in this invention were significantly higher than those in the comparative group. The polyphenol detection spectra of Examples 1-8 and Comparative Examples 1, 3, and 7 are shown below. Figure 1-11 As shown.

[0061] Table 2

[0062] Note: Loss rate (α-linolenic acid, γ-oryzanol) = 1 - (supercritical treatment / crude oil content) * 100% Application examples: Post-application stability testing and active ingredient testing The vegetable oils from the above examples and comparative examples were used in fried foods and baked goods, respectively, and trans fatty acids, polar compounds, and acrolein were tested. Each group was tested three times in succession, and the test methods are as follows: Taking French fries as an example, after the same treatment, the oil was extracted at 190℃ for 20 hours and then analyzed for quality. Taking shortbread as an example, the oil in baked shortbread was extracted at 200℃ for 5 minutes and then analyzed for quality. Determination of polar compounds (PC): GB 5009.202-2016 National Food Safety Standard - Determination of polar components (PC) in edible oils; Acrolein: T / ZSSP 0021-2022 Rapid determination of acrolein in baked goods using an enzyme-linked immunosorbent assay (ELISA) method (fluorescent probe method).

[0063] The test results are shown in Table 3: When the vegetable oils from the above examples and comparative examples were used in fried foods and baked foods, the levels of polar compounds and acrolein were significantly lower than those in the comparative example group.

[0064] Table 3

[0065] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A high smoke point plant functional oil with synergistic enhancement of food and medicinal substances, characterized in that: It includes food and medicinal substances and vegetable oils. The food and medicinal substances include at least one of tea leaves, bamboo leaves, licorice, turmeric, and wolfberry. The vegetable oils include at least one of flaxseed oil, walnut oil, perilla seed oil, and highland barley germ oil. The mass ratio of food and medicinal substances to vegetable oils is 1:5 to 100.

2. The high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 1, characterized in that: The food and medicinal materials meet the requirements of organic ingredients, and the vegetable oils are all crude plant oils, unrefined.

3. The method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 1 or 2, characterized in that, Includes the following steps: Step 1: After crushing the food and medicinal substances, put them into the extraction tank, so that the tank is in a stable and balanced supercritical state; Step 2, Reaction: Turn on the auxiliary pump to allow the vegetable oil to enter the sealed tank of supercritical carbon dioxide at a uniform rate. Under the supercritical state of carbon dioxide, the vegetable oil interacts with the food and medicinal substances. Step 3, Extraction and Separation: Segmented separation is adopted; the first stage separation pressure is 20-30 MPa and the temperature is 40-50℃; the second stage separation pressure is 10-20 MPa and the temperature is 30-40℃; the third stage separation pressure is 5-7 MPa and the temperature is 40-50℃. Step 4: Discharge the processed vegetable blended oil.

4. The method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 3, characterized in that: In step one, the particle size of the food and medicinal materials is 10-45 mesh; in step two, the extraction tank pressure is 30-35 MPa, the temperature is 50-60℃, the processing time is 0.5-3 h, and the carbon dioxide flow rate is 90-150 L / H.

5. The method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 4, characterized in that: In step two, the flow rate of the auxiliary pump is 5-10 L / min. In particular, before turning on the auxiliary pump, the vegetable oil needs to be atomized, mixed and impregnated before it comes into contact with the food and medicine.

6. The method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 5, characterized in that: In step two, the frequency of vegetable oil injection is 15-20Hz, and the mass ratio of vegetable oil to food and medicine is 1~5:0.5~2.

7. The method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 6, characterized in that: In step three, the extractant is gaseous carbon dioxide, and the injection frequency of the carbon dioxide extractant is 25-30 Hz.

8. The method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 7, characterized in that: In step three, the pressure of the carbon dioxide storage tank is >4.5MPa and the temperature is ≤6.5℃.

9. The method for preparing a high smoke point plant functional oil with synergistic enhancement of food and medicinal substances according to claim 8, characterized in that: In step two, before adding vegetable oil, the food and medicinal substances are treated under supercritical carbon dioxide conditions for 0.5-3 hours.

10. The application of a high smoke point vegetable functional oil with synergistic enhancement of food and medicinal substances as described in claim 1 or 2 in the preparation of baked or fried foods.

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