Vegetable compound oil capable of protecting heart and blood vessels, reducing blood fat, resisting aging and fading spots and preparation method of vegetable compound oil

Abstract

The invention belongs to the technical field of edible plant blend oil, and discloses plant compound oil for protecting heart and blood vessels, reducing blood fat, resisting aging and fading spots and a preparation method thereof. The plant compound oil is prepared by compounding camellia oil, fermented soya beans, walnut oil, linseed oil, perilla oil, peach kernel oil, bitter apricot kernel oil, safflower seed oil and semen brassicae oil, and is prepared by the following steps: cleaning raw materials, alternately sterilizing and killing by ultraviolet rays and ozone, squeezing at low temperature, soaking the fermented soya beans at constant temperature, and stirring and mixing in vacuum. The product is rich in active ingredients such as unsaturated fatty acid, polyphenol, flavone, vitamin E, squalene and phytosterol, is high in cooking stability, has a remarkable synergistic effect of all the components, can effectively reduce triglyceride, regulate blood fat and protect heart and blood vessels, and has the effects of resisting oxidation, resisting ageing and fading spots. The process is mild, natural, safe and suitable for industrial production, and the obtained compound oil can be used as functional cooking oil and can also be used for preparing related functional food or health care products.

Description

Technical Field

[0001] This invention belongs to the field of edible plant blended oil technology, specifically relating to a plant compound oil that protects the cardiovascular system, helps lower blood lipids, has antioxidant properties, and improves aging and age spots, as well as its preparation method. Background Technology

[0002] With the improvement of residents' living standards and changes in dietary structure, the incidence of hyperlipidemia, hypertriglyceridemia, fatty liver and various cardiovascular diseases continues to rise, becoming an important factor threatening national health. At the same time, affected by multiple factors such as aging, oxidative stress and ultraviolet radiation, skin aging, pigmentation, dryness and roughness are becoming increasingly common, and the market demand for natural foods with both health conditioning and beauty care functions continues to grow.

[0003] Currently, most commercially available edible vegetable oils primarily function to provide basic fatty acids, resulting in limited product functionality and a lack of systematic formulation design targeting blood lipid regulation, cardiovascular protection, anti-oxidation, and skin improvement. Some blended oils utilize high-temperature pressing and chemical extraction processes, which easily lead to the degradation and loss of polyunsaturated fatty acids, vitamins, and active substances in the oils, significantly reducing the nutritional and efficacy value of the products. Existing functional oils are mostly single oils or simple physical blends, with no efficient synergistic effect between the components, making it difficult to simultaneously achieve multiple benefits such as assisting in lowering blood lipids, protecting the cardiovascular system, anti-oxidation, and improving skin aging and pigmentation, thus failing to meet consumers' demand for integrated health and beauty.

[0004] Therefore, developing a plant-based compound oil with a scientific formula, gentle processing, synergistic effects, and natural safety, which integrates the functions of assisting in lowering blood lipids, protecting the cardiovascular system, anti-oxidation, and improving skin aging and pigmentation, is of great practical significance for filling market gaps and improving the health level and quality of life of the people. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing edible vegetable oils, such as limited functionality, easy loss of nutrients during processing, and poor synergistic effects, by providing a cardiovascular-protective, lipid-lowering, anti-aging, and skin-lightening compound oil and its preparation method. This compound oil is prepared using various natural vegetable oils and fermented black soybeans as raw materials through low-temperature pressing and constant-temperature soaking processes. It can help lower triglycerides, regulate blood lipids, protect the cardiovascular system, and improve skin aging and pigmentation problems, while being natural, safe, and retaining its complete nutrients.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A compound plant oil for protecting the cardiovascular system, lowering blood lipids, anti-aging, and fading blemishes, comprising the following components by weight: 5-8 parts camellia oil, 4-6 parts fermented black soybeans, 2-4 parts walnut oil, 2-4 parts flaxseed oil, 2-4 parts perilla seed oil, 1-2 parts peach kernel oil, 1-2 parts bitter almond oil, 1-1.5 parts safflower seed oil, and 0.5-1.5 parts white mustard seed oil.

[0007] Preferably, the plant compound oil comprises the following components by weight: 6 parts camellia oil, 5 parts fermented black soybean oil, 3 parts walnut oil, 3 parts flaxseed oil, 3 parts perilla seed oil, 1.5 parts peach kernel oil, 1.5 parts bitter almond oil, 1.2 parts safflower seed oil, and 1 part white mustard seed oil.

[0008] This invention also provides a method for preparing the above-mentioned cardiovascular-protecting, lipid-lowering, anti-aging, and spot-fading plant compound oil, comprising the following steps: S1. Raw material cleaning and disinfection: Camellia seeds, walnuts, flax seeds, perilla seeds, wild peach kernels, bitter almonds, safflower seeds, and white mustard seeds are cleaned and impurities are removed, and ultraviolet lamps and ozone are used for disinfection. S2. Low-temperature pressing for oil extraction: Each raw material is pressed at a low temperature. After pressing, the material is allowed to settle and the clear upper layer of oil is separated and sealed for later use. S3. Soaking fermented black beans at a constant temperature: After breaking down the cell walls of the fermented black beans, add them to camellia oil in a certain proportion, seal, and soak at a constant temperature of 50-60℃ for 5-7 days. S4. Blending and mixing: Mix the walnut oil, flaxseed oil, perilla seed oil, peach kernel oil, bitter almond oil, safflower seed oil, and white mustard seed oil obtained in step S2 with the soaking product in step S3 in a certain proportion to obtain the plant compound oil.

[0009] As a further description of the above technical solution: the combined disinfection in step S1 involves alternating ultraviolet irradiation and ozone treatment for 20–40 minutes. This alternating disinfection method can achieve efficient sterilization of the raw material surface under mild conditions, avoiding the destruction of active ingredients caused by high temperatures or chemical disinfectants, while improving the storage stability and food safety of the oil.

[0010] As a further description of the above technical solution: the temperature of the low-temperature pressing in step S2 is 25-45℃, which can effectively avoid the oxidation of oil, decomposition of unsaturated fatty acids and deactivation of active substances caused by high-temperature pressing, and retain the nutritional and functional components of the raw materials to the maximum extent, thereby improving the quality and stability of the compound oil.

[0011] As a further description of the above technical solution: In step S3, the particle size of the fermented black soybeans after cell wall breaking treatment is 80-200 mesh, which can ensure that the effective components of fermented black soybeans are fully dissolved into camellia oil, improve the utilization rate and efficacy synergy, and avoid the subsequent separation difficulties and oil turbidity caused by excessively fine particles, thus taking into account both extraction efficiency and oil clarity.

[0012] As a further description of the above technical solution: the mixing in step S4 is vacuum stirring mixing, the stirring temperature is 30-50℃, and the stirring time is 30-60min. This can effectively avoid the oxidation and foaming of oils during the mixing process, so that the components can be uniformly and stably integrated. At the same time, the mild temperature and appropriate time can ensure that the system is uniform, does not separate, and does not become turbid, which significantly improves the stability and quality consistency of the finished oil.

[0013] The plant-based compound oil of this invention relies on the synergistic effect of various natural plant oils and the active ingredients of fermented soybean to safely exert health benefits such as regulating blood lipids, anti-oxidation, and improving skin condition. The product does not contain medicinal ingredients, meets the relevant regulatory requirements for edible oils, functional foods, and health foods, has a wide range of applications, and has high industrialization and market application value.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention scientifically blends various plant oils with fermented black soybeans, allowing the active substances in each component to work synergistically. This results in multiple benefits, including assisting in lowering triglycerides, regulating blood lipids, protecting the cardiovascular system, providing antioxidant effects, and improving skin aging and pigmentation. It effectively overcomes the limitations of traditional single-oil formulas with limited functionality. The gentle process of low-temperature pressing and constant-temperature soaking maximizes the retention of polyunsaturated fatty acids, vitamins, sterols, squalene, and other active ingredients, avoiding nutrient loss caused by high temperatures and chemical solvents. All raw materials are natural and edible, with no chemical additives or solvent residues, ensuring high safety and broad applicability. This compound oil can be used daily as a functional edible oil, or as an adjunct treatment for hyperlipidemia, high triglycerides, and fatty liver. It also improves dry skin, pigmentation, and aging skin conditions, offering both health and beauty benefits. Furthermore, the preparation process is simple, parameters are controllable, and operation is convenient, making it suitable for industrial-scale production and possessing excellent market promotion and industrialization prospects. Detailed Implementation

[0015] The claims of the present invention will be further described in detail below with reference to specific embodiments, but this does not constitute any limitation on the present invention. Any limited modifications made by any person within the scope of protection of the claims of the present invention are still within the scope of protection of the claims of the present invention.

[0016] Example 1 This embodiment provides a plant-based compound oil for protecting the cardiovascular system, lowering blood lipids, anti-aging, and fading blemishes. By weight, the components include: 6 parts camellia oil, 5 parts fermented black soybean oil, 3 parts walnut oil, 3 parts flaxseed oil, 3 parts perilla seed oil, 1.5 parts peach kernel oil, 1.5 parts bitter almond oil, 1.2 parts safflower seed oil, and 1 part white mustard seed oil.

[0017] Its preparation method includes the following steps: S1. Raw material cleaning and disinfection: Camellia seeds, walnuts, flax seeds, perilla seeds, wild peach kernels, bitter almonds, safflower seeds, and white mustard seeds are cleaned and impurities are removed. Ultraviolet lamps and ozone are used alternately for disinfection for 30 minutes. S2. Low-temperature pressing for oil extraction: Each raw material is pressed at a low temperature of 35℃. After pressing, the material is allowed to stand and settle for 48 hours. The clear upper layer of oil is then separated and kept for later use. S3. Soaking fermented black beans at a constant temperature: After breaking down the cell walls of the fermented black beans, they are passed through a 120-mesh sieve and then added to camellia oil in a certain proportion and sealed. They are then soaked at a constant temperature of 55℃ for 7 days. S4. Blending and mixing: Mix the oil obtained in step S2 with the soaking product in step S3 in a certain proportion, and stir under vacuum at 40°C for 45 minutes until the mixture is uniform to obtain the vegetable compound oil.

[0018] Example 2 This embodiment provides a plant-based compound oil for protecting the cardiovascular system, lowering blood lipids, anti-aging, and fading blemishes. By weight, the components include: 8 parts camellia oil, 6 parts fermented black soybean oil, 2 parts walnut oil, 2 parts flaxseed oil, 2 parts perilla seed oil, 2 parts peach kernel oil, 1 part bitter almond oil, 1 part safflower seed oil, and 1.5 parts white mustard seed oil.

[0019] Its preparation method includes the following steps: S1. Raw material cleaning and disinfection: Camellia seeds, walnuts, flax seeds, perilla seeds, wild peach kernels, bitter almonds, safflower seeds, and white mustard seeds are cleaned and impurities are removed. Ultraviolet lamps and ozone are used alternately for disinfection for 20 minutes. S2. Low-temperature pressing for oil extraction: Each raw material is pressed at a low temperature of 25℃. After pressing, the raw material is allowed to stand and settle for 48 hours. The clear upper layer of oil is then separated and kept for later use. S3. Soaking fermented black beans at constant temperature: Process fermented black beans with a 200-mesh cell wall breaking process, add them to camellia oil in proportion, seal, and soak at a constant temperature of 50℃ for 5 days. S4. Blending and mixing: Mix the oil obtained in step S2 with the soaking product in step S3 in a certain proportion, and stir under vacuum at 30°C for 60 minutes until the mixture is uniform to obtain the vegetable compound oil.

[0020] Example 3 This embodiment provides a plant-based compound oil for protecting the cardiovascular system, lowering blood lipids, anti-aging, and fading blemishes. By weight, the components include: 5 parts camellia oil, 4 parts fermented black soybean oil, 4 parts walnut oil, 4 parts flaxseed oil, 4 parts perilla seed oil, 1 part peach kernel oil, 2 parts bitter almond oil, 1.5 parts safflower seed oil, and 0.5 parts white mustard seed oil.

[0021] Its preparation method includes the following steps: S1. Raw material cleaning and disinfection: Camellia seeds, walnuts, flax seeds, perilla seeds, wild peach kernels, bitter almonds, safflower seeds, and white mustard seeds are cleaned and impurities are removed. Ultraviolet lamps and ozone are used alternately for disinfection for 40 minutes. S2. Low-temperature pressing for oil extraction: Each raw material is pressed at a low temperature of 45℃. After pressing, the mixture is allowed to stand and settle for 48 hours. The clear upper layer of oil is then separated and set aside. S3. Soaking fermented black beans at constant temperature: Process fermented black beans into 80-mesh cell walls, add them to camellia oil in proportion, seal, and soak at a constant temperature of 60℃ for 6 days. S4. Blending and mixing: Mix the oil obtained in step S2 with the soaking product in step S3 in a certain proportion, and stir under vacuum at 50°C for 30 minutes until the mixture is uniform to obtain the vegetable compound oil.

[0022] Comparative Example 1 Commercially available soybean oil (the mainstream cooking oil used in households), without any blends or fermented black beans.

[0023] Performance testing: 1. Active ingredient testing Test objective: To determine the content of key functional components such as unsaturated fatty acids, oleic acid, α-linolenic acid, polyphenols, flavonoids, vitamin E, squalene, and phytosterols in oil, and to verify the retention rate of effective components before and after daily cooking.

[0024] Test samples: vegetable compound oils prepared in Examples 1, 2, and 3, and commercially available soybean oil in Comparative Example 1. Each group of samples was divided into uncooked samples and daily cooked samples (simulating Chinese home cooking: heating at 160-180℃ for 10 min).

[0025] Test methods: The relative contents of unsaturated fatty acids, oleic acid, and α-linolenic acid were determined by gas chromatography (GC) according to GB 5009.168-2016; the total polyphenol content was determined by the Folin-Ciocalteu colorimetric method (NY / T 1309-2015); the total flavonoid content was determined by ultraviolet spectrophotometry; the vitamin E content was determined by high performance liquid chromatography (HPLC) according to GB 5009.82-2016; and the contents of squalene and phytosterols were determined by gas chromatography. The formula for calculating the retention rate of active ingredients is: Retention rate of active ingredients (%) = Content of active ingredients after cooking ÷ Content of active ingredients before cooking × 100%.

[0026] Statistical methods: One-way ANOVA was performed using SPSS 26.0. P < 0.05 was considered statistically significant. Results are expressed as mean ± standard deviation.

[0027] Results and Analysis: The test results are shown in Table 1. The content of unsaturated fatty acids, oleic acid, vitamin E, squalene, and phytosterols in the compound oil of this invention is significantly higher than that in the comparative soybean oil (P<0.05). After adding fermented black soybeans, the content of polyphenols and flavonoids in the compound oil is significantly increased, which can improve the thermal stability of the oil. After high-temperature cooking at 160-180℃, the retention rate of effective components is significantly higher than that of the comparative (P<0.05), making it more suitable for Chinese family cooking.

[0028] Table 1 Results of test on active ingredient content and cooking retention rate

[0029] 2. Test on lipid-lowering effects SPF-grade male Kunming mice weighing 18–22 g were selected and acclimatized for 3 days before being fed a high-fat diet for 4 weeks to establish a hyperlipidemia model. Sixty qualified model mice were randomly divided into four groups: a blank control group, a model control group, Example 1 group, Example 2 group, Example 3 group, and a control group (n=10 per group). Example 1, Example 2, Example 3, and the control group were administered an equivalent dose of cooking oil by gavage once daily for 30 consecutive days. The blank control group and the model control group were fed a normal diet. After the last administration, mice were fasted for 12 hours, and blood was collected from the orbital sinus. The serum was separated by centrifugation at 3500 r / min for 15 min, and the levels of triglycerides (TG) and total cholesterol (TC) were determined using a commercial enzyme kit. The results are shown in Table 2.

[0030] Results analysis: Compared with the model control group, the serum TG and TC levels of mice in each experimental group of this invention were decreased, and the differences were statistically significant (P<0.05); compared with the comparative group, the experimental group showed better improvement in blood lipids, and the difference was statistically significant (P<0.05). The active ingredients in fermented soybeans, together with oleic acid, α-linolenic acid, and phytosterols, can promote lipid metabolism and assist in regulating blood lipids, thus having a certain effect on improving hyperlipidemia.

[0031] Table 2 Results of lipid-lowering effect test

[0032] 3. Antioxidant performance test (DPPH method) Prepare a 0.1 mmol / L DPPH ethanol solution and store it in the dark. Take the vegetable compound oils from Examples 1, 2, and 3, and the soybean oil from Comparative Example 1, and prepare test samples with the same mass concentration using ethanol. Take 2 mL of the test sample and add 2 mL of DPPH solution, mix well, and react in the dark for 30 min. Using ethanol as a blank, measure the absorbance A1 at 517 nm. At the same time, measure the absorbance A2 of 2 mL of test sample + 2 mL of ethanol and the absorbance A0 of 2 mL of DPPH + 2 mL of ethanol. Calculate the DPPH scavenging rate (%) = [1 - (A1 - A2) / A0] × 100%. The results are shown in Table 3.

[0033] 4. Anti-aging and spot-fading efficacy test Forty volunteers aged 30-55 years with facial pigmentation, loose skin, dryness, and aging were selected, excluding pregnant women, breastfeeding mothers, and patients with skin diseases or systemic diseases. The trial was approved by the ethics committee. They were randomly divided into four groups: Example 1, Example 2, Example 3, and a control group, with 10 participants in each group. After cleansing, participants rested for 30 minutes in a room with uniform temperature and humidity. The initial pigmentation area and initial skin firmness were measured using a skin image analyzer. Then, the compound oils from Examples 1, 2, and 3, and the soybean oil from the control group, were used as daily cooking oils for 8 weeks. After the trial, the pigmentation area and skin firmness were measured under the same conditions after 8 weeks. The pigmentation reduction rate and skin firmness improvement rate were calculated. The pigmentation reduction rate (%) = (initial pigmentation area - pigmentation area after 8 weeks) / initial pigmentation area × 100%; the skin firmness improvement rate (%) = (skin firmness after 8 weeks - initial skin firmness) / initial skin firmness × 100%. The results are shown in Table 3.

[0034] Table 3. Results of Antioxidant, Anti-aging, and Spot-Fading Effect Tests

[0035] Results analysis: The DPPH free radical scavenging rate of each embodiment was higher than that of the control embodiment, and the difference was statistically significant (P<0.05). Soybean polyphenols, vitamin E, and squalene synergistically scavenge free radicals. After volunteers consumed the product continuously for 8 weeks, the area of ​​age spots and skin firmness were improved to a certain extent, and the improvement effect was better than that of the control embodiment, with a statistically significant difference (P<0.05). This proves that the compound oil of the present invention has certain antioxidant effects and can improve skin aging and age spots.

[0036] This invention scientifically combines natural plant oils with fermented black soybeans and prepares the oil using gentle processes such as low-temperature pressing, constant-temperature soaking, and vacuum mixing. The resulting plant-based compound oil has a high content of effective components and strong cooking stability. Fermented black soybeans can enhance the antioxidant and thermal stability of the oil, forming a synergistic effect with various plant oils. It can help regulate blood lipids and protect the cardiovascular system, while also having certain antioxidant properties and improving skin aging and pigmentation. It is suitable for long-term consumption as a high-end functional cooking oil.

[0037] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them; those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to depart from the scope of protection of the claims of the present invention.

Claims

1. A plant-based compound oil for protecting the cardiovascular system, lowering blood lipids, anti-aging, and fading age spots, characterized in that: It includes the following components by weight: 5-8 parts camellia oil, 4-6 parts fermented black soybeans, 2-4 parts walnut oil, 2-4 parts flaxseed oil, 2-4 parts perilla seed oil, 1-2 parts peach kernel oil, 1-2 parts bitter almond oil, 1-1.5 parts safflower seed oil, and 0.5-1.5 parts white mustard seed oil.

2. The cardiovascular-protecting, lipid-lowering, anti-aging, and spot-fading plant compound oil according to claim 1, characterized in that, The plant compound oil comprises the following components in parts by weight: 6 parts camellia oil, 5 parts fermented black soybean oil, 3 parts walnut oil, 3 parts flaxseed oil, 3 parts perilla seed oil, 1.5 parts peach kernel oil, 1.5 parts bitter almond oil, 1.2 parts safflower seed oil, and 1 part white mustard seed oil.

3. A method for preparing a plant-based compound oil for cardiovascular protection, lipid reduction, anti-aging, and blemish reduction as described in claim 1 or 2, characterized in that, Includes the following steps: S1. Raw material cleaning and disinfection: Camellia seeds, walnuts, flax seeds, perilla seeds, wild peach kernels, bitter almonds, safflower seeds, and white mustard seeds are cleaned and impurities are removed, and ultraviolet lamps and ozone are used for disinfection. S2. Low-temperature pressing for oil extraction: Each raw material is pressed at a low temperature. After pressing, the material is allowed to settle and the clear upper layer of oil is separated and kept for later use. S3. Soaking fermented black beans at a constant temperature: After breaking down the cell walls of fermented black beans, add them to camellia oil in a certain proportion, seal, and soak at a constant temperature of 50-60℃ for 5-7 days. S4. Blending and mixing: Mix the oil obtained in step S2 with the soaking product in step S3 in a certain proportion to obtain the vegetable compound oil.

4. The preparation method according to claim 3, characterized in that: The combined disinfection in step S1 involves alternating ultraviolet irradiation and ozone treatment for 20–40 minutes.

5. The preparation method according to claim 3, characterized in that: The temperature of the low-temperature pressing in step S2 is 25-45℃.

6. The preparation method according to claim 3, characterized in that: In step S3, the particle size of the fermented black beans after cell wall breaking treatment is 80-200 mesh.

7. The preparation method according to claim 3, characterized in that: The mixing in step S4 is a vacuum stirring mixture, with a stirring temperature of 30-50°C and a stirring time of 30-60 minutes.

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