Edible oil with high fatty acid content and high-temperature cooking resistance and preparation method of edible oil

Abstract

The invention provides edible oil with high fatty acid content and high-temperature cooking resistance and a preparation method of the edible oil. The edible oil is prepared from the following components in percentage by mass: 88-94% of low-erucic-acid rapeseed oil, 3-6% of tea oil, 2-4% of linseed oil and 1-3% of linseed oil. The edible oil is prepared by compounding a plurality of oils according to a specific mass percentage, so that the edible oil has relatively good high-temperature stability, and meanwhile, high-content fatty acid can be provided. The edible oil disclosed by the invention has high fatty acid content and high-temperature cooking resistance, and the nutrition and the use safety of the edible oil are effectively improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of edible oil, and particularly relates to an edible oil with high content of fatty acids and high-temperature cooking resistance and a preparation method thereof. BACKGROUND

[0002] At present, common edible oils on the market are mostly single-variety plant oils, such as pure low erucic acid rapeseed oil, pure tea oil, pure sesame oil or pure flaxseed oil, etc. Among them, the pure low erucic acid rapeseed oil has certain high-temperature resistance, but its fatty acid content is relatively low, especially the content of linoleic acid and alpha-linolenic acid in unsaturated fatty acids cannot meet the demand of consumers for high-nutrition oil; the pure tea oil has good high-temperature resistance, but also has the problem of insufficient content of specific fatty acids (such as alpha-linolenic acid); the pure sesame oil and the pure flaxseed oil are rich in unsaturated fatty acids such as alpha-linolenic acid, and have high total fatty acid content, but have low smoke point, poor high-temperature stability, and are easy to produce harmful substances in high-temperature cooking scenes such as frying and stir-frying, which not only destroys the nutritional ingredients, but also has food safety risks.

[0003] With the improvement of residents' health consciousness, consumers have higher and higher requirements for edible oil. On the one hand, consumers hope that the edible oil is rich in unsaturated fatty acids, essential fatty acids and other nutrients to meet the body's nutritional needs; on the other hand, Chinese cooking is mainly high-temperature frying and stir-frying, and requires the edible oil to have good high-temperature stability, not easy to oxidize, smoke and produce harmful substances at high temperature. Therefore, it is necessary to further improve the edible oil. SUMMARY

[0004] The present application aims to overcome the defects that the existing single edible oil and ordinary compounded edible oil cannot balance high content of fatty acids and high-temperature cooking resistance, and provide a compounded edible oil with high content of fatty acids and high-temperature cooking resistance and a preparation method thereof. Through the limitation of the characteristics of raw oil, the precise design of the compounding ratio and the optimization of the preparation process, the compounded edible oil has excellent high-temperature stability and can meet the demand of high-temperature cooking, and also contains high content of fatty acids, especially unsaturated fatty acids, thereby improving the nutritional value and use safety of the edible oil.

[0005] An edible oil with high content of fatty acids and high-temperature cooking resistance is composed of the following components in mass percentage: 88% to 94% of low erucic acid rapeseed oil, 3% to 6% of tea oil, 2% to 4% of sesame oil and 1% to 3% of flaxseed oil.

[0006] Optionally, the low erucic acid rapeseed oil has erucic acid content ≤3%, glucosinolate content ≤30 μmol / g and smoke point ≥210℃.

[0007] Optionally, the tea oil has oleic acid content ≥75%, linoleic acid content ≥7% and smoke point ≥220℃.

[0008] Optionally, the flaxseed oil has an α-linolenic acid content of ≥50%, a linoleic acid content of ≥15%, and a moisture and volatile matter content of ≤0.1%.

[0009] Optionally, the flaxseed oil has an α-linolenic acid content of ≥55%, a linoleic acid content of ≥10%, and a peroxide value of ≤6.0 mmol / kg.

[0010] Optionally, the edible oil has a total fatty acid content of ≥98%, an unsaturated fatty acid content of ≥85%, an α-linolenic acid content of ≥3%, a smoke point of ≥215℃, and an increase in peroxide value of ≤2.0mmol / kg after heating at 220℃ for 1 hour.

[0011] Optionally, the low-erucic acid rapeseed oil has a mass percentage of 90%~92%, an erucic acid content of ≤2.5%, and a glucosinolate content of ≤25μmol / g; the tea oil has a mass percentage of 4%~5%, an oleic acid content of ≥78%, and a linoleic acid content of ≥8%; the flaxseed oil has a mass percentage of 2.5%~3.5%, an α-linolenic acid content of ≥52%, and a linoleic acid content of ≥16%; and the flaxseed oil has a mass percentage of 1.5%~2.5%, an α-linolenic acid content of ≥58%, and a linoleic acid content of ≥11%.

[0012] A method for preparing the above-mentioned edible oil that combines high fatty acid content and high-temperature cooking resistance includes the following steps: S101: Blending and mixing: Pump each raw material into the blending tank, stir at a speed of 300~500r / min for 20~30min to obtain a mixed oil; S102: Precision filtration: The mixed oil is filtered through a filter bag with a pore size of <10μm, with a filtration pressure of 0.05MPa~0.4MPa and a filtration temperature of 25~35℃; S103: Packaging material treatment: Packaging materials are disinfected with ultraviolet light for 30~60s, and the total number of colonies after disinfection is ≤10CFU / piece; S104: Automatic filling: The filling machine fills according to specifications, with a net content deviation within ±2%, and a filling temperature of 25~35℃.

[0013] Optionally, after S104, it also includes: S105: Lamp inspection process: The lamp inspection machine has a light intensity of 800~1200 lux, and rejects products containing foreign objects and impurities.

[0014] Optionally, in S101, an electronic metering vessel with an accuracy of ±0.1% is used to measure each raw material.

[0015] Beneficial effects This invention achieves a balance between high fatty acid content and high-temperature cooking performance by using a precise blending ratio of 88%~94% low erucic acid rapeseed oil, 3%~6% tea oil, 2%~4% sesame oil, and 1%~3% flaxseed oil. This results in a blended edible oil with a total fatty acid content of ≥98%, including ≥85% unsaturated fatty acids and ≥3% α-linolenic acid. Simultaneously, it has a smoke point of ≥215℃ and a peroxide value increase of ≤2.0mmol / kg after high-temperature heating (220℃, 1h). Detailed Implementation

[0016] One embodiment of the present invention provides an edible oil that balances high fatty acid content and high-temperature cooking resistance, comprising the following components by mass percentage: 88%~94% low-erucic acid rapeseed oil, 3%~6% tea oil, 2%~4% sesame oil, and 1%~3% flaxseed oil. In this embodiment, the total fatty acid content of the blended edible oil is ≥98%, with unsaturated fatty acid content ≥85% and α-linolenic acid content ≥3%. Simultaneously, the smoke point is ≥215℃, and the peroxide value increase after high-temperature heating (220℃, 1h) is ≤2.0mmol / kg, thus achieving a balance between high fatty acid content and high-temperature cooking resistance.

[0017] Among the aforementioned edible oils, low-erucic acid rapeseed oil accounts for over 88%. Its excellent thermal stability (smoke point ≥210℃) provides a stable high-temperature resistant framework for the blended oils, offsetting the shortcomings of sesame oil and flaxseed oil (low smoke point, approximately 107~110℃). This ensures that the final product has a smoke point ≥215℃, meeting the requirements of Chinese high-temperature frying (180~220℃). Furthermore, its proportion does not exceed 94%, leaving room for the reasonable addition of tea oil, sesame oil, and flaxseed oil. This avoids the problem of a single oil type having an excessively high proportion, resulting in a single type of fatty acid and ensuring the nutritional diversity of the blended oils.

[0018] Adding 3% to 6% of tea oil can achieve dual benefits of high temperature resistance and nutrition: on the one hand, the smoke point of tea oil (≥220℃) is higher than that of low erucic acid rapeseed oil, and adding a small amount can further increase the overall smoke point of the compound oil (from 210℃ to above 215℃), thus enhancing its high temperature resistance; on the other hand, it avoids the cost soaring due to an excessively high proportion of tea oil (such as more than 10%), thus taking into account the product's cost-effectiveness.

[0019] Flaxseed oil is an excellent source of alpha-linolenic acid (ω-3 polyunsaturated fatty acid), but it has a low smoke point (approximately 107℃) and is easily oxidized. Limiting its addition to 2%~4% allows for an increase in alpha-linolenic acid content to ≥3% without significantly lowering the overall smoke point of the blended oil, meeting more than one-third of the recommended daily intake of alpha-linolenic acid for adults (1.6g / day). Furthermore, its proportion not exceeding 4% avoids the oxidation risk caused by excessive polyunsaturated fatty acids, ensuring that the initial peroxide value of the blended oil is ≤3.8mmol / kg, meeting the stability requirements of GB2716 "National Food Safety Standard for Vegetable Oils".

[0020] Flaxseed oil has a higher α-linolenic acid content (≥55%) than sesame oil (≥50%), but it is more prone to oxidation. Adding 1% to 3% can serve as a nutritional supplement to sesame oil: when the amount of sesame oil added is insufficient (e.g., 2%), the high α-linolenic acid content of flaxseed oil ensures that the total α-linolenic acid content in the blended oil is ≥3%; the proportion should not exceed 3%, which avoids a decrease in the high-temperature stability of the blended oil due to excessively high total polyunsaturated fatty acids (over 30%), ensuring that the peroxide value increase after heating at 220℃ is ≤2.0 mmol / kg, thus balancing nutrition and high-temperature resistance.

[0021] In some embodiments, low-erucic acid rapeseed oil has an erucic acid content ≤3%, a glucosinolate content ≤30 μmol / g, and a smoke point ≥210℃. Erucic acid is a long-chain fatty acid, and excessive intake (such as the erucic acid content of traditional rapeseed oil reaching 20%~60%) may increase the burden on the cardiovascular metabolism. Limiting erucic acid to ≤3% complies with the safety standards for low-erucic acid rapeseed oil in GB / T1536 "Rapeseed Oil," avoiding health risks from the source and ensuring that the product is suitable for long-term consumption. The low erucic acid content also improves the flavor stability of the oil, reduces off-flavors caused by erucic acid oxidation during high-temperature cooking, and improves the eating experience. Glucosinolates are natural sulfur-containing compounds found in cruciferous plants (such as rapeseed), and their hydrolysis products (such as isothiocyanates) have certain toxicity. Limiting glucosinolate content to ≤30μmol / g prevents the accumulation of toxic substances in blended oils, meeting national food safety standards for edible vegetable oils and eliminating hidden safety hazards. Low glucosinolate content also reduces the impact of impurities on high-temperature stability, preventing the decomposition of glucosinolates during heating and the generation of harmful substances, further enhancing cooking safety. Smoke point is a core indicator of the high-temperature resistance of edible oils; the lower the smoke point, the more easily smoke (containing carcinogens such as benzo[a]pyrene) is produced at high temperatures. Limiting the smoke point to ≥210℃ ensures that the low-erucic acid rapeseed oil itself can withstand high-temperature cooking, while also acting as a matrix to raise the overall smoke point of the blended oil, preventing the final product from smoking at high temperatures due to insufficient base smoke point, thus ensuring cooking safety and preventing nutrient loss.

[0022] In some embodiments, tea oil has an oleic acid content ≥75%, a linoleic acid content ≥7%, and a smoke point ≥220℃. Oleic acid (a monounsaturated fatty acid) is an essential fatty acid for the human body, with functions of regulating blood lipids and anti-oxidation, and its oxidative stability is superior to that of polyunsaturated fatty acids. Limiting oleic acid to ≥75% can significantly increase the content of high-quality monounsaturated fatty acids in blended oils, making the total unsaturated fatty acid content of the final product ≥85%. High oleic acid content can also enhance the storage stability of blended oils, reduce the rancidity caused by oxidation during room temperature storage, and extend the product's shelf life (from 6 months for ordinary blended oils to more than 12 months). Linoleic acid (an ω-6 polyunsaturated fatty acid) is an essential fatty acid that the human body cannot synthesize on its own and must be obtained from food. Limiting linoleic acid to ≥7% can form a reasonable ω-6:ω-3 ratio (approximately 4:1~6:1) with α-linolenic acid (an ω-3 polyunsaturated fatty acid) in flaxseed oil and linolenic acid oil, which meets the fatty acid balanced intake standard recommended by the "Dietary Guidelines for Chinese Residents" and avoids nutritional imbalance caused by excessive intake of monounsaturated fatty acids. The high smoke point of tea oil can create a synergistic effect with low erucic acid rapeseed oil in terms of high temperature resistance. Even if flaxseed oil or linseed oil with low smoke points are added to the blended oil, the high smoke point of tea oil can still compensate for the deficiency, ensuring that the peroxide value increase of the final product after heating at 220℃ for 1 hour is ≤2.0mmol / kg, which is much lower than the control ratio (3.8mmol / kg increase of pure low erucic acid rapeseed oil), thus reducing the generation of high-temperature oxidation products.

[0023] In some embodiments, flaxseed oil contains ≥50% α-linolenic acid, ≥15% linoleic acid, and ≤0.1% moisture and volatile matter. α-Linolenic acid is an essential ω-3 polyunsaturated fatty acid with anti-inflammatory and cardiovascular protective effects, while ordinary edible oils (such as pure low-erucic acid rapeseed oil) contain only 1%~2% α-linolenic acid. Limiting α-linolenic acid to ≥50% allows for a rapid increase in the total α-linolenic acid content in blended oils through an addition of 2%~4%, compensating for insufficient ω-3 fatty acid intake in daily diets and achieving nutritional fortification goals. The natural ratio of linoleic acid to α-linolenic acid in flaxseed oil (approximately 1:3) complements the linoleic acid in tea oil (≥7%) and the α-linolenic acid in flaxseed oil (≥55%), making the ratio of ω-6 to ω-3 fatty acids in blended oils more balanced (4:1~6:1). This avoids excessive ω-3 due to reliance on flaxseed oil alone, or excessive ω-6 due to reliance on tea oil, thus improving nutritional comprehensiveness. Moisture and volatile matter are key factors leading to oxidative deterioration and increased acid value in edible oils. Limiting the content to ≤0.1% can prevent moisture in sesame oil from causing emulsification or microbial growth during blending and filtration when mixed with other oils, ensuring low impurity content in blended oils, reducing foaming on the oil surface caused by moisture evaporation at high temperatures, and improving cooking stability.

[0024] In some embodiments, flaxseed oil has an α-linolenic acid content ≥55%, a linoleic acid content ≥10%, and a peroxide value ≤6.0 mmol / kg. Compared to sesame oil, flaxseed oil has a higher α-linolenic acid content, and limiting it to ≥55% allows for achieving nutritional goals with only a small amount added: for example, 1% flaxseed oil (55% α-linolenic acid) can contribute 0.55% α-linolenic acid, and when combined with 3% sesame oil (50% α-linolenic acid), only 4% of the total addition can contribute 2.05% α-linolenic acid, significantly reducing the impact on the high-temperature resistance of the base oil (low-erucic acid rapeseed oil). The ratio of linoleic acid (≥10%) to α-linolenic acid (≥55%) in flaxseed oil (approximately 1:5.5) can form a triangular complementarity with the fatty acid composition of tea oil and sesame oil, avoiding the deficiency of a certain type of fatty acid in the blended oil. For example, if the linoleic acid content of tea oil is slightly low (e.g., 7%), linoleic acid from flaxseed oil can be added to bring the total linoleic acid content to ≥15%, ensuring a complete range of essential fatty acids. Peroxide value is a core indicator for measuring the degree of oil oxidation. The higher the peroxide value, the more oxidation products (such as aldehydes and ketones) are produced, which not only reduces nutritional value but also produces a rancid taste. Limiting the peroxide value of flaxseed oil to ≤6.0 mmol / kg prevents it from becoming a high-risk oxidation component and lowering the overall quality of blended oils. For example, if the peroxide value of flaxseed oil exceeds 8.0 mmol / kg, even adding 1% will cause the initial peroxide value of the blended oil to exceed 4.0 mmol / kg, exceeding the safe range. The ≤6.0 mmol / kg limit ensures that the initial peroxide value of the blended oil is ≤3.8 mmol / kg, guaranteeing flavor and nutrition.

[0025] In some embodiments, the edible oil has a total fatty acid content of ≥98%, an unsaturated fatty acid content of ≥85%, an α-linolenic acid content of ≥3%, a smoke point of ≥215℃, and an increase in peroxide value of ≤2.0mmol / kg after heating at 220℃ for 1 hour.

[0026] In some embodiments, the low erucic acid rapeseed oil has a mass percentage of 90%~92%, an erucic acid content of ≤2.5%, and a glucosinolate content of ≤25μmol / g; the tea oil has a mass percentage of 4%~5%, an oleic acid content of ≥78%, and a linoleic acid content of ≥8%; the flaxseed oil has a mass percentage of 2.5%~3.5%, an α-linolenic acid content of ≥52%, and a linoleic acid content of ≥16%; and the flaxseed oil has a mass percentage of 1.5%~2.5%, an α-linolenic acid content of ≥58%, and a linoleic acid content of ≥11%.

[0027] Another embodiment of the present invention provides a method for preparing the above-mentioned edible oil that combines high fatty acid content and high-temperature cooking resistance, comprising the following steps: S101: Blending and mixing: Pump each raw material into the blending tank, stir at a speed of 300~500r / min for 20~30min to obtain a mixed oil; S102: Precision filtration: The mixed oil is filtered through a filter bag with a pore size of <10μm, with a filtration pressure of 0.05MPa~0.4MPa and a filtration temperature of 25~35℃; S103: Packaging material treatment: Packaging materials are disinfected with ultraviolet light for 30~60s, and the total number of colonies after disinfection is ≤10CFU / piece; S104: Automatic filling: The filling machine fills according to specifications, with a net content deviation within ±2%, and a filling temperature of 25~35℃.

[0028] In the above preparation method, the quality stability and safety of the compound edible oil are ensured through adaptive operation, avoiding the destruction of nutrients or the residue of impurities caused by improper process parameters.

[0029] In some embodiments, after S104, the process further includes: S105: lamp inspection process: the lamp inspection machine has a light intensity of 800~1200 lux, and rejects products containing foreign matter and impurities.

[0030] In some embodiments, S101 uses an electronic metering vessel with an accuracy of ±0.1% to measure each raw material.

[0031] In some embodiments, after S105, the following is also included: S106: Labeling and coding for packaging: the labeling position deviation is ≤1mm, and the coding includes information such as the production date.

[0032] In some embodiments, after S106, the following is also included: S107: Sampling and warehousing: Sampling is carried out at a rate of 1%, and sensory evaluation, net content, etc. are tested. If the results are qualified, the samples are put into storage.

[0033] In some embodiments, each raw material conforms to the following standards: low erucic acid rapeseed oil conforms to the requirements of low erucic acid rapeseed oil in GB / T1536 "Rapeseed Oil", tea oil conforms to the requirements of GB / T11765 "Camellia Seed Oil", sesame oil conforms to the requirements of GB / T8235 "Flaxseed Oil", and flaxseed oil conforms to the requirements of GB / T8235 "Flaxseed Oil".

[0034] Example 1 In this embodiment, the mass percentages of each raw material in the edible oil are as follows: 90% low erucic acid rapeseed oil (erucic acid content 2.2%, glucosinolate content 23 μmol / g, smoke point 215℃), 5% tea oil (oleic acid content 79%, linoleic acid content 8.5%, smoke point 225℃), 3% flaxseed oil (α-linolenic acid content 53%, linoleic acid content 16.5%, moisture and volatile matter content 0.08%), and 2% flaxseed oil (α-linolenic acid content 59%, linoleic acid content 11.5%, peroxide value 5.2 mmol / kg).

[0035] The preparation method includes: after the raw oil passes the standard acceptance test, it is measured using an electronic metering tank with an accuracy of ±0.1%; pumped into a blending tank, stirred at a speed of 400 r / min for 25 min; filtered through an 8 μm filter bag at 28℃ and a pressure of 0.2 MPa; ultraviolet disinfection of packaging materials for 45 s (total bacterial count 4 CFU / piece); automatic filling at 30℃ (net content deviation +1.2%); and 1000 lux light inspection.

[0036] Example 2 In this embodiment, the mass percentages of each raw material in the edible oil are as follows: 92% low erucic acid rapeseed oil (erucic acid content 2.5%, glucosinolate content 25 μmol / g, smoke point 212℃), 4% tea oil (oleic acid content 78%, linoleic acid content 8%, smoke point 222℃), 2.5% flaxseed oil (α-linolenic acid content 52%, linoleic acid content 16%, moisture and volatile matter content 0.09%), and 1.5% flaxseed oil (α-linolenic acid content 58%, linoleic acid content 11%, peroxide value 5.5 mmol / kg).

[0037] The preparation method is the same as in Example 1.

[0038] Example 3 In this embodiment, the mass percentages of each raw material in the edible oil are as follows: 88% low erucic acid rapeseed oil (erucic acid content 2.8%, glucosinolate content 28 μmol / g, smoke point 220℃), 6% tea oil (oleic acid content 75%, linoleic acid content 7.5%, smoke point 220℃), 4% flaxseed oil (α-linolenic acid content 50%, linoleic acid content 15%, moisture and volatile matter content 0.1%), and 2% flaxseed oil (α-linolenic acid content 55%, linoleic acid content 10%, peroxide value 6.0 mmol / kg).

[0039] The preparation method is the same as in Example 1.

[0040] Comparative Example 1 Commercially available pure low-erucic acid rapeseed oil (erucic acid content 2.5%, glucosinolate content 25 μmol / g, smoke point 212℃) was processed directly according to the preparation method of Example 1 (except for the blending step) without compounding.

[0041] Comparative Example 2 Blended edible oil. Components: 80% low-erucic acid rapeseed oil (erucic acid content 2.2%, glucosinolate content 23μmol / g, smoke point 215℃), 15% soybean oil, and 5% sunflower seed oil.

[0042] The preparation method is the same as in Example 1.

[0043] Comparative Example 3 Compared to Example 1, the mass percentages of each ingredient in the edible oil are different. The mass percentages are: 86% low-erucic acid rapeseed oil, 8% tea oil, 1% sesame oil, and 5% flaxseed oil.

[0044] Test case (1) Detection of fatty acid composition: In accordance with GB5009.168 "National Food Safety Standard - Determination of Fatty Acids in Food", gas chromatograph (model: Agilent 7890A) was used for detection. The chromatographic column was a DB-23 capillary column (60m×0.25mm×0.25μm). The column temperature program was as follows: initial temperature 100℃, hold for 2min, increase to 240℃ at 10℃ / min, hold for 20min; injection port temperature 250℃, detector temperature 260℃, carrier gas was nitrogen, split ratio 10:1, injection volume 1μL. The content of each fatty acid and the total content were calculated by peak area normalization method.

[0045] (2) Smoke point detection: Refer to GB / T20795 "Determination of smoke point of vegetable oils" and use an automatic smoke point meter for detection. The sample volume is 50mL, the heating rate is 5℃ / min, and the temperature at which the sample begins to continuously emit smoke is recorded as the smoke point.

[0046] (3) Peroxide value detection: Refer to GB5009.227 "National Food Safety Standard for Determination of Peroxide Value in Food" and use the titration method for detection. Weigh 2.00g of sample into an iodine flask, add 30mL of chloroform-glacial acetic acid mixture (2:3, V / V) to dissolve the sample, add 1mL of saturated potassium iodide solution, shake well and let stand in the dark for 3min, add 50mL of water, and titrate with 0.01mol / L sodium thiosulfate standard solution until pale yellow, add 1mL of starch indicator solution, and continue titrating until the blue color disappears and does not return to its original color within 30s. Record the volume of sodium thiosulfate standard titration solution consumed (V1).

[0047] Blank experiment: Except for not adding a sample, the other operations are the same as the sample processing steps, and the volume (V0) of sodium thiosulfate standard titration solution consumed in the blank experiment is recorded.

[0048] The peroxide value (calculated as fat, in g / 100g) is calculated using the following formula: X = (V1 - V0) × c × 0.1269 / m × 100.

[0049] In the formula, X: peroxide value of the sample (g / 100g); V1: volume of sodium thiosulfate standard titration solution consumed by the sample (mL); V0: volume of sodium thiosulfate standard titration solution consumed in the blank experiment (mL); c: actual concentration of sodium thiosulfate standard titration solution (mol / L); 0.1269: mass of iodine (g) equivalent to 1.00 mL of sodium thiosulfate standard titration solution (c=1.000mol / L); m: sample mass (g).

[0050] The test results are shown in the table below.

[0051]

[0052] The test data shows that the total fatty acid content of Examples 1-3 is ≥98.1%, the unsaturated fatty acid content is ≥85.8%, and the α-linolenic acid content is ≥3.2%, which is higher than that of the comparative example. This indicates that the present invention, through the compounding of specific raw material oils, significantly increases the total amount of fatty acids and the content of key unsaturated fatty acids (such as α-linolenic acid) in edible oils, thus meeting consumers' demand for high-nutrition oils.

[0053] Regarding high-temperature resistance, the smoke points of Examples 1-3 were all ≥215℃, higher than those of Comparative Examples 1-3. The initial peroxide value and the increase in peroxide value after heating at 220℃ for 1 hour in Examples 1-3 were both lower than those in Comparative Examples 1-3. A higher smoke point indicates that the edible oil is less likely to smoke at high temperatures; a lower increase in peroxide value indicates a lower degree of oxidation and better stability of the edible oil at high temperatures. Therefore, the compound edible oil of this invention possesses superior high-temperature stability, better adapting to Chinese high-temperature frying, stir-frying, and deep-frying cooking scenarios, and reducing the generation of harmful substances.

[0054] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

[0055] For those skilled in the art, based on the ideas of this invention, there will be changes in the specific implementation methods and application scope. Therefore, the content of this specification should not be construed as a limitation of this invention.

Claims

1. An edible oil that combines high fatty acid content with high-temperature cooking resistance, characterized in that, It is composed of the following components by mass percentage: 88%~94% low erucic acid rapeseed oil, 3%~6% tea oil, 2%~4% sesame oil and 1%~3% flaxseed oil.

2. The edible oil as described in claim 1, which combines high fatty acid content and high-temperature cooking resistance, is characterized in that... The low-erucic acid rapeseed oil has an erucic acid content of ≤3%, a glucosinolate content of ≤30μmol / g, and a smoke point of ≥210℃.

3. The edible oil as described in claim 1, which combines high fatty acid content and high-temperature cooking resistance, is characterized in that... The tea oil has an oleic acid content of ≥75%, a linoleic acid content of ≥7%, and a smoke point of ≥220℃.

4. The edible oil as described in claim 1, which combines high fatty acid content and high-temperature cooking resistance, is characterized in that... The flaxseed oil has an α-linolenic acid content of ≥50%, a linoleic acid content of ≥15%, and a moisture and volatile matter content of ≤0.1%.

5. The edible oil as described in claim 1, which combines high fatty acid content and high-temperature cooking resistance, is characterized in that... The flaxseed oil has an α-linolenic acid content of ≥55%, a linoleic acid content of ≥10%, and a peroxide value of ≤6.0 mmol / kg.

6. The edible oil as described in claim 1, which combines high fatty acid content and high-temperature cooking resistance, is characterized in that... The edible oil has a total fatty acid content of ≥98%, an unsaturated fatty acid content of ≥85%, an α-linolenic acid content of ≥3%, a smoke point of ≥215℃, and an increase in peroxide value of ≤2.0mmol / kg after heating at 220℃ for 1 hour.

7. The edible oil that combines high fatty acid content and high-temperature cooking resistance as described in any one of claims 1-6, characterized in that, The low-erucic acid rapeseed oil has a mass percentage of 90%~92%, an erucic acid content of ≤2.5%, and a glucosinolate content of ≤25μmol / g; the tea oil has a mass percentage of 4%~5%, an oleic acid content of ≥78%, and a linoleic acid content of ≥8%; the flaxseed oil has a mass percentage of 2.5%~3.5%, an α-linolenic acid content of ≥52%, and a linoleic acid content of ≥16%; the flaxseed oil has a mass percentage of 1.5%~2.5%, an α-linolenic acid content of ≥58%, and a linoleic acid content of ≥11%.

8. A method for preparing an edible oil that combines high fatty acid content and high-temperature cooking resistance as described in any one of claims 1-7, characterized in that, Includes the following steps: S101: Blending and mixing: Pump each raw material into the blending tank, stir at a speed of 300~500r / min for 20~30min to obtain a mixed oil; S102: Precision filtration: The mixed oil is filtered through a filter bag with a pore size of <10μm, with a filtration pressure of 0.05MPa~0.4MPa and a filtration temperature of 25~35℃; S103: Packaging material treatment: Packaging materials are disinfected with ultraviolet light for 30~60s, and the total number of colonies after disinfection is ≤10CFU / piece; S104: Automatic filling: The filling machine fills according to specifications, with a net content deviation within ±2%, and a filling temperature of 25~35℃.

9. The method for preparing edible oil that combines high fatty acid content and high-temperature cooking resistance as described in claim 8, characterized in that, Following S104 is S105: Lamp inspection process: The lamp inspection machine has a light intensity of 800~1200 lux to remove products containing foreign matter and impurities.

10. The method for preparing edible oil that combines high fatty acid content and high-temperature cooking resistance as described in any one of claims 8-9, characterized in that, In S101, an electronic metering vessel with an accuracy of ±0.1% is used to measure each raw material.

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