CN104605034A - Nutrient plant blending oil and production method thereof - Google Patents
Nutrient plant blending oil and production method thereof Download PDFInfo
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- CN104605034A CN104605034A CN201510027057.5A CN201510027057A CN104605034A CN 104605034 A CN104605034 A CN 104605034A CN 201510027057 A CN201510027057 A CN 201510027057A CN 104605034 A CN104605034 A CN 104605034A
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- oil
- blend
- rapeseed
- seed oil
- fatty acids
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Abstract
The invention provides nutrient plant blending oil. The nutrient plant blending oil comprises components in percentage by weight as follows: 20%-40% of rapeseed oil, 10%-20% of linseed oil, 6%-12% of sunflower seed oil, 5%-15% of peanut oil, 4%-8% of wheat germ oil, 2%-10% of camellia seed oil, 1%-5% of seabuckthorn seed oil, 3%-8% of walnut oil, 2%-5% of grape seed oil, 0.1%-2% of allicin, 0.1%-2% of docosahexaenoic acid, 0.1%-2% of vitamin E, 0.1%-2% of curcumin and 0.1%-1% of resvaritrol. The production method of the blending oil comprises steps as follows: the raw materials are weighed in the proportion and then added to a mixing vessel, nitrogen is injected at the temperature of 40-60 DEG C, so that pressure in the mixing vessel can keep 0.1-0.5 Mpa, vibration and blending are performed through ultrasonic waves for 60-120min and then are left to stand for 3-5 hours, and primary blending oil is obtained; then bentonite and activated carbon in the weight ratio of 1:(2-4) are added to the primary blending oil, the mixture is stirred for 30-60min at a rotation speed of 80-100 r/min, then solid impurities are filtered out, and the nutrient plant blending oil is obtained. The blending oil integrates edible and health-care functions of various kinds of plant oil, and the nutrient plant blending oil has more nutrition and health-care functions due to addition of functional additives.
Description
Technical Field
The invention relates to the field of edible oil, in particular to nutritional plant blend oil and a production method thereof.
Background
The oil is one of three main components of human food, and contains essential fatty acids which cannot be synthesized by human bodies and must be taken by food to maintain health, such as linoleic acid, arachidonic acid and the like. The lack of essential fatty acids such as linoleic acid in the diet can cause physiological symptoms such as growth retardation, reproductive disorders, and weakened resistance. According to the research, the minimum amount of the essential fatty acid such as linoleic acid taken by a human body per day is about 6g (accounting for 1-2% of daily calorie), and if the intake amount is less than the minimum amount, the pathological changes are likely to occur. In addition, the dietary fatty acid suggested by the Chinese Nutrition society in 2000 suggests that the ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in edible oil is 1:1, and the ratio of omega-6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acid in polyunsaturated fatty acid is 4-6: 1, which is beneficial to body health.
When people ingest animal food, people ingest fat mainly comprising saturated fat, so that when they ingest vegetable oil, the intake of saturated fatty acid should be reduced and the intake of unsaturated fatty acid should be increased so as to achieve the intake of fatty acid closer to the recommended value of the Chinese society of nutrition. Therefore, the key point of researching and developing the blend oil suitable for the metabolic demand of the human body is to solve the problems of the proportion of unsaturated fatty acid and the like.
At present, the variety and technology of blend oil are related in patent documents, for example, patent document CN102742671A discloses a nutrient plant blend oil, which is composed of soybean oil, olive oil, camellia oil, linseed oil, perilla oil, peanut oil, sesame oil, sunflower oil and walnut oil, wherein the weight percentage content of linoleic acid and linolenic acid in the nutrient plant blend oil is 30-60% and 10-20%. Patent document CN101194653A discloses a plant blend oil, which is composed of 20-40% by weight of peanut oil, 20-40% by weight of corn germ oil, 10-20% by weight of sunflower seed oil, 3-10% by weight of tea seed oil, 3-10% by weight of walnut oil, 3-10% by weight of safflower seed oil and 2-6% by weight of sesame oil. Patent document CN101715840A discloses a fatty acid balanced edible vegetable blend oil, which uses edible vegetable oil rich in omega-6 and omega-3 polyunsaturated fatty acids as raw material oil, and takes refined rapeseed oil, refined soybean oil, pressed peanut oil, refined sunflower seed oil, refined corn oil, perilla oil, oil-tea camellia seed oil, rice bran oil and sesame oil as nine vegetable oils to form raw material oil; the addition amount of each vegetable oil in each 100g of finished blend oil is as follows: 30-60 g of refined rapeseed oil; 30-55 g of refined soybean oil; pressing 1-30 g of peanut oil; refining 0-10 g of sunflower seed oil; 0-20 g of refined corn oil; 0-5 g of perilla oil; 0-5 g of camellia seed oil; 0-5 g of rice bran oil; 0-5 g of sesame oil; meanwhile, the blend oil is added with an antioxidant as an additive, and the content of the antioxidant is 0-0.2% of the weight of the edible blend oil.
In the technique of the blend oils disclosed above, blend oils are prepared from various vegetable oils, and these are used for the purpose of supplementing the intake insufficiency of unsaturated fatty acid components and enhancing the intake thereof. However, the importance of edible oils as functional foods and the influence of the rational proportion relationship between the two on the nutritional value of blend oils have been neglected while the intake of unsaturated fatty acids has been emphasized, and in addition, in the conventional blend oil production methods, a simple processing method is generally adopted, such as blending of a plurality of vegetable oils with stirring, which results in uneven blending of the oils and the occurrence of delamination at a later stage.
Disclosure of Invention
As a result of a variety of extensive and intensive studies and experiments, the inventors of the present invention have found that the addition of functional additives such as allicin, docosahexaenoic acid, vitamin E, curcumin, resveratrol to the components of a blend oil enables the blend oil to have dual effects of nutrition and health, and based on this finding, the present invention has been completed.
An object of the present invention is to solve at least the above problems and/or disadvantages and to provide at least the advantages described hereinafter.
The invention also aims to provide a production method of the nutrient vegetable blend oil, which adopts the modes of applying pressure and ultrasonic oscillation to mix various vegetable oils, and the obtained vegetable oils are uniformly mixed and have no layering phenomenon after being placed for a long time.
To achieve these objects and other advantages in accordance with the present invention, there is provided a nutritional vegetable blend oil comprising the following components in weight percent: 20-40% of rapeseed oil, 10-20% of linseed oil, 6-12% of sunflower seed oil, 5-15% of peanut oil, 4-8% of wheat germ oil, 2-10% of camellia seed oil, 1-5% of sea buckthorn seed oil, 3-8% of walnut oil, 2-5% of grape seed oil, 0.1-2% of garlicin, 0.1-2% of docosahexaenoic acid, 0.1-2% of vitamin E, 0.1-2% of curcumin and 0.1-1% of resveratrol.
Preferably, the blend oil contains 15-18 wt% of saturated fatty acid, 35-38 wt% of monounsaturated fatty acid, 30-40 wt% of omega-6 polyunsaturated fatty acid and 6-8 wt% of omega-3 polyunsaturated fatty acid.
Preferably, the blend oil comprises the following components in percentage by weight: 35% of rapeseed oil, 20% of linseed oil, 10% of sunflower seed oil, 12% of peanut oil, 4% of wheat germ oil, 8% of camellia oleosa seed oil, 3% of sea buckthorn seed oil, 5% of walnut oil, 2% of grape seed oil, 0.1% of garlicin, 0.2% of docosahexaenoic acid, 0.3% of vitamin E, 0.2% of curcumin and 0.2% of resveratrol.
Preferably, the blend oil contains 17.35 wt% of saturated fatty acid, 37.5 wt% of monounsaturated fatty acid, 35.40 wt% of omega-6 polyunsaturated fatty acid and 6.85 wt% of omega-3 polyunsaturated fatty acid.
Preferably, the rapeseed oil production method comprises the following steps:
cleaning rapeseeds, adding a rapeseeds vibrating screen, removing impurities by vibration until the content of impurities is less than or equal to 2 wt%, adding the rapeseeds subjected to impurity removal into a steaming and frying pan machine, and drying the rapeseeds under the heating condition of 120-130 ℃ to ensure that the moisture content of the rapeseeds is less than or equal to 3%;
adding the dried rapeseeds into an oil press, controlling the microwave heating temperature to be 120-130 ℃, setting the rotation speed of a squeezer to be 45-50 r/min, filtering the squeezed oil in an oil filter, and removing precipitates to obtain primary rapeseed oil;
adding the primary rapeseed oil into water, stirring for 30-60 min at 60-80 ℃, layering the rapeseed oil and water, filtering to remove impurities, dehydrating the rapeseed oil, decoloring the dehydrated rapeseed oil, and filtering to obtain a finished rapeseed oil product; wherein,
the weight ratio of the primary rapeseed oil to the water is 3-5: 1; the stirring speed is 80-120 r/min; the decoloring agent used for decoloring is bentonite and activated carbon in a weight ratio of 1: 2-4; the weight ratio of the decoloring agent to the rapeseed oil is 1-3: 100.
The invention also provides a production method of the nutritional plant blend oil, wherein the production method comprises the following steps: the preparation method comprises the steps of weighing rapeseed oil, linseed oil, sunflower seed oil, peanut oil, wheat germ oil, camellia oleifera seed oil, sea buckthorn seed oil, walnut oil, grape seed oil, garlicin, docosahexaenoic acid, vitamin E, curcumin and resveratrol in proportion, adding the weighed materials into a mixing container, introducing nitrogen at 40-60 ℃, keeping the pressure in the mixing container at 0.1-0.5 Mpa, blending the materials for 60-120 min by adopting ultrasonic oscillation, standing the materials for 3-5 hours to obtain primary blend oil, adding bentonite and active carbon in a weight ratio of 1: 2-4 into the primary blend oil, stirring the mixture for 30-60 min at a rotating speed of 80-100 r/min, and filtering the mixture to remove solid impurities to obtain the nutritional plant blend oil.
Preferably, the power of the ultrasonic wave is 500-700W, and the frequency is 300-500 KHz.
The nutritional plant blend oil provided by the invention has the following functions of the components:
rapeseed oil: the rapeseed oil absorption rate of human body is very high, can reach 99%, so the nutrient contents of unsaturated fatty acids such as linoleic acid, etc. contained in it can be well absorbed by organism, and has certain efficacies of softening blood vessel and delaying senility. The raw material of the oil is plant seeds, which generally contain a certain amount of seed phospholipid and are very important for the development of blood vessels, nerves and human brain. Rapeseed oil has little or no cholesterol, so people who control the intake of cholesterol can eat it with confidence.
Linseed oil: the linseed oil is edible oil extracted from linseed, contains rich alpha-linolenic acid, has various effects of reducing blood fat, reducing blood pressure, inhibiting thrombotic diseases, preventing myocardial infarction, cerebral infarction and the like, and is healthy edible oil.
Sunflower seed oil: the sunflower seed oil contains various substances beneficial to human beings such as sterol, vitamin, linoleic acid and the like, wherein the content of natural vitamin E is the highest in all main vegetable oil; the linoleic acid content can reach about 70 percent. The oleum Helianthi has effects of reducing serum cholesterol level, reducing triglyceride level, and lowering blood pressure. Moreover, the sunflower seed oil is light and transparent, can keep the flavor of natural food during cooking, has high smoke point, and can avoid the harm of oil smoke to human bodies.
Peanut oil: the peanut oil contains more than 80% of unsaturated fatty acid (containing 41.2% of oleic acid and 37.6% of linoleic acid), and also contains 19.9% of saturated fatty acid such as palmitic acid, stearic acid, arachidic acid and the like. The peanut oil can decompose cholesterol in human body into bile acid and discharge the bile acid out of human body, thereby reducing the content of cholesterol in blood plasma. In addition, the peanut oil also contains substances which are beneficial to human bodies, such as sterol, wheat germ phenol, phospholipid, vitamin E, choline and the like. By eating peanut oil regularly, the skin is prevented from wrinkling, aging and thrombosis are prevented, and arteriosclerosis and coronary heart disease are prevented. The choline in the peanut oil can also improve the memory of human brain and delay the decline of brain function.
Wheat germ oil: the wheat germ oil is cereal germ oil prepared by taking wheat malt as a raw material, integrates the nutrition essence of wheat, is rich in vitamin E, linoleic acid, linolenic acid, octaglycerol and various physiological active components, is precious functional food and has high nutritional value. It has effects of delaying aging, preventing apoplexy, myocardial infarction, heart disease, emphysema, enhancing immune system function, and improving fertility. Linoleic acid accounts for more than 50% of wheat germ oil, can reduce lipid concentration and cholesterol content in blood, prevent atherosclerosis, prevent hypertension and diabetes, regulate metabolism of human body, and enhance vitality of human body. In addition, it can promote the growth and development of breast tissue cells, and has certain auxiliary curative effect on heart disease, arteriosclerosis, obesity, diabetes, etc. The glycerol octacarbon alcohol has various physiological activities to human bodies, and has the effects of enhancing physical strength, endurance, explosive force, muscle strength, muscle function, reflectivity, flexibility and the like.
Oil tea seed oil: the camellia seed oil is obtained from seeds of camellia oleifera of Theaceae, has fatty acid composition, nutrient content and oil and fat characteristics similar to those of olive oil, and is called as "eastern olive oil". The camellia seed oil contains oleic acid, linoleic acid and the like, and is also rich in tea polyphenol, vitamin E, carotenoid and other nutrient substances. In particular, the content of monounsaturated fatty acid oleic acid is 80% which is the highest of all vegetable oils. In addition, the camellia oleosa seed oil does not contain human harmful substances such as aflatoxin, erucic acid, gossypol and the like.
Sea-buckthorn seed oil: the sea-buckthorn seed oil contains more than 200 bioactive substances such as vitamins, flavonoids, fatty acids, amino acids and other trace elements, and the sea-buckthorn seed oil contains a plurality of vitamins and abundant contents which cannot be compared with any other fruits and vegetables, so that experts at home and abroad endow the sea-buckthorn seed oil with the beauty of a vitamin treasure house. The seabuckthorn seed oil can effectively regulate metabolism, remarkably improve the immunity of the organism, strengthen the physique, improve microcirculation and remove toxic substances in the body in time after being taken for a long time; the oleum Hippophae has positive effects in preventing and treating cardiovascular and cerebrovascular diseases, digestive system diseases, metabolism and immune system diseases, respiratory system diseases, and liver diseases, and has effects in resisting tumor, resisting inflammation, promoting granulation, promoting tissue regeneration, resisting aging, caring skin, nourishing brain, improving intelligence, and promoting growth and development of children.
Walnut oil: the walnut oil contains rich unsaturated fatty acid, flavonoid substances and polyphenol substances, has the functions of resisting oxidation and improving immunity, also contains vitamin E, folic acid and trace elements such as zinc, manganese and the like which are indispensable to human bodies, has comprehensive nutrient components, and has the functions of enhancing intelligence, improving memory, resisting aging, reducing blood pressure and losing weight.
Grape seed oil: the content of unsaturated fatty acid in the grape seed oil can reach more than 90 percent, particularly the content of linoleic acid can reach 76 percent, and meanwhile, the grape seed oil also contains vitamin A, vitamin E, vitamin D, vitamin K, vitamin P and a plurality of trace elements. The grape seed oil can prevent and treat cardiovascular system diseases, reduce serum cholesterol and blood pressure of human body, and has nutritional value and medical function which are fully determined by medical circles and nutriologists at home and abroad. Procyanidins in grape seed oil can be selectively combined on connective tissues of joints to prevent joint swelling, help to cure damaged tissues and relieve pain; the abundant VC and VE in the grape seed oil can reduce cholesterol and improve the content of high-density lipoprotein. Meanwhile, the procyanidine in the grape seed oil can reduce cholesterol in blood, prevent thrombosis, expand blood vessels, nourish brain cells, regulate vegetative nerves and effectively prevent various diseases caused by cardiovascular sclerosis.
Allicin: allicin has antiinflammatory, antiviral, antioxidant, immunity enhancing, blood pressure lowering, and blood lipid reducing effects.
Docosahexaenoic acid: DHA, an indispensable highly unsaturated fatty acid for human, is extracted from deep-sea fish, and has effects of improving brain, promoting fetal development, improving children intelligence, preventing cardiovascular and cerebrovascular diseases, softening blood vessel, reducing blood lipid, delaying aging, and preventing dementia.
Vitamin E: vitamin E is a nutrient component essential to human, has the most extensive effect in human body, and is larger than any nutrient, so that it is called "defending the body. Has good oxidation resistance in the body, i.e. reduces cell aging. Maintaining the integrity of red blood cells, promoting cell synthesis, and resisting pollution and infertility. Studies have shown that vitamin E deficiency in humans can lead to destruction of erythrocytes, degeneration of muscles, anemia, reproductive dysfunction, hair loss, aging, etc.
Curcumin: curcumin is a pigment extracted from turmeric, a plant of the family Zingiberaceae, and is also present in other plants of the family Zingiberaceae. Modern researches find that curcumin has the effects of resisting oxidation, inflammation, coagulation, lipid and atherosclerosis, resisting aging, eliminating free radicals, inhibiting tumor growth and the like, and in addition, curcumin has the effects of preventing brain nerve cell damage, improving the function of brain nerve cells and inhibiting the formation of amyloid plaques in the brain, so that the risk of senile dementia is reduced.
Resveratrol: resveratrol is a natural antioxidant, can reduce blood viscosity, inhibit platelet coagulation and vasodilatation, keep blood smooth, prevent cancer occurrence and development, and has effects of resisting atherosclerosis and coronary heart disease, ischemic heart disease, and hyperlipemia.
According to the method for preparing the blend oil, the blend oil is mixed in an ultrasonic oscillation mode, various vegetable oils and functional additives can be uniformly mixed through ultrasonic oscillation, and the effects of preventing the aftertaste and color recovery of the vegetable oils can be achieved.
The invention at least comprises the following beneficial effects: the nutritional vegetable blend oil is prepared by blending various vegetable oils, has various edible and health-care functions of various vegetable oils, reduces the proportion of saturated fatty acids in the blend oil by adjusting the proportion of various vegetable oils and functional additives, has more reasonable proportion of monounsaturated fatty acids and polyunsaturated fatty acids, and better meets the requirement of human metabolism, and has more nutritional and health-care functions by adding the functional additives. In addition, various vegetable oils are mixed by applying pressure and ultrasonic oscillation in the production method of the vegetable blended oil, the obtained vegetable oils are uniformly mixed, and no layering phenomenon occurs after the vegetable blended oil is placed for a long time.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
The specific implementation mode is as follows:
the present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1:
the nutrient plant blend oil comprises the following components in percentage by weight: 20% of rapeseed oil, 20% of linseed oil, 12% of sunflower seed oil, 10% of peanut oil, 8% of wheat germ oil, 10% of camellia oleifera seed oil, 5% of sea buckthorn seed oil, 5% of walnut oil, 5% of grape seed oil, 2% of garlicin, 1% of docosahexaenoic acid, vitamin E1%, 0.5% of curcumin and 0.5% of resveratrol, wherein the blend oil of the embodiment contains 16 wt% of saturated fatty acid, 37% of monounsaturated fatty acid, 32 wt% of omega-6 polyunsaturated fatty acid and 7 wt% of omega-3 polyunsaturated fatty acid;
the production method of the rapeseed oil comprises the following steps:
step one, cleaning rapeseeds, adding a rapeseeds vibrating screen, removing impurities by vibration until the content of impurities is less than or equal to 2 wt%, adding the rapeseeds subjected to impurity removal into a steaming and frying pan machine, and drying the rapeseeds under the heating condition of 125 ℃ to ensure that the moisture content of the rapeseeds is less than or equal to 3%;
step two, adding the dried rapeseed into an oil press, controlling the microwave heating temperature at 125 ℃, setting the rotation speed of a squeezer to be 50r/min, filtering the squeezed oil in an oil filter, and removing precipitates to obtain primary rapeseed oil;
adding the primary rapeseed oil into water, stirring at 75 ℃ for 60min at a stirring speed of 100r/min to separate the rapeseed oil from the water, filtering to remove impurities, dehydrating the rapeseed oil, decolorizing the dehydrated rapeseed oil by using bentonite and an active carbon decolorizing agent in a weight ratio of 1:3, and filtering to obtain a finished rapeseed oil product; the weight ratio of the decolorizing agent to the rapeseed oil is 1: 100.
The method for producing the nutritional plant blend oil comprises the following steps: weighing rapeseed oil, linseed oil, sunflower seed oil, peanut oil, wheat germ oil, camellia oleifera seed oil, sea buckthorn seed oil, walnut oil, grape seed oil, garlicin, docosahexaenoic acid, vitamin E, curcumin and resveratrol in proportion, adding into a mixing container, introducing nitrogen under the condition of 40 ℃, keeping the pressure in the mixing container at 0.1Mpa, regulating by ultrasonic oscillation for 60min, standing for 3 hours to obtain primary blend oil, adding bentonite and active carbon in a weight ratio of 1:3 into the primary blend oil, stirring for 60min at the rotating speed of 80r/min, and filtering to remove solid impurities to obtain the nutritional plant blend oil; the power of the standby ultrasonic wave is 500W, and the frequency is 300 KHz.
Example 2:
the nutrient plant blend oil comprises the following components in percentage by weight: 40% of rapeseed oil, 15% of linseed oil, 5% of sunflower seed oil, 12% of peanut oil, 5% of wheat germ oil, 5% of camellia oleosa seed oil, 2% of sea buckthorn seed oil, 8% of walnut oil, 5% of grape seed oil, 0.1% of garlicin, 1% of docosahexaenoic acid, 1% of vitamin E, 0.4% of curcumin and 0.5% of resveratrol, wherein the blend oil of the embodiment contains 15 wt% of saturated fatty acid, 36% of monounsaturated fatty acid, 35 wt% of omega-6 polyunsaturated fatty acid and 6 wt% of omega-3 polyunsaturated fatty acid;
the production method of the rapeseed oil comprises the following steps:
step one, cleaning rapeseeds, adding a rapeseeds vibrating screen, removing impurities by vibration until the content of impurities is less than or equal to 2 wt%, adding the rapeseeds subjected to impurity removal into a steaming and frying pan machine, and drying the rapeseeds under the heating condition of 120 ℃ to ensure that the moisture content of the rapeseeds is less than or equal to 3%;
step two, adding the dried rapeseed into an oil press, controlling the microwave heating temperature at 120 ℃, setting the rotation speed of a squeezer to be 45r/min, filtering the squeezed oil in an oil filter, and removing precipitates to obtain primary rapeseed oil;
adding the primary rapeseed oil into water, stirring for 60min at the stirring speed of 120r/min at the temperature of 80 ℃, so that the rapeseed oil and the water are layered, filtering to remove impurities, dehydrating the rapeseed oil, decoloring the dehydrated rapeseed oil by adopting bentonite and an active carbon decoloring agent in a weight ratio of 1:4, and filtering to obtain a finished rapeseed oil product; the weight ratio of the decolorizing agent to the rapeseed oil is 3: 100.
The method for producing the nutritional plant blend oil comprises the following steps: weighing rapeseed oil, linseed oil, sunflower seed oil, peanut oil, wheat germ oil, camellia oleifera seed oil, sea buckthorn seed oil, walnut oil, grape seed oil, garlicin, docosahexaenoic acid, vitamin E, curcumin and resveratrol in proportion, adding into a mixing container, introducing nitrogen at 50 ℃, keeping the pressure in the mixing container at 0.3Mpa, blending for 100min by adopting ultrasonic oscillation, standing for 5 hours to obtain primary blend oil, adding bentonite and active carbon in a weight ratio of 1:2 into the primary blend oil, stirring for 60min at a rotating speed of 100r/min, and filtering to remove solid impurities to obtain nutritional plant blend oil; the power of the standby ultrasonic wave is 600W, and the frequency is 500 KHz.
Examples 3 to 10:
as shown in Table 1As shown, the nutrient plant blend oil comprises the following components in percentage by weight,
TABLE 1
The method for producing rapeseed oil in examples 3 to 10 adopts the method described in example 1, and the method for producing nutritional vegetable blend oil in examples 3 to 10 adopts the method described in example 2.
Wherein the blend oils of examples 3-10 contain saturated fatty acids, monounsaturated fatty acids, omega-6 polyunsaturated fatty acids, and omega-3 polyunsaturated fatty acids in the proportionsAs shown in Table 2As shown.
TABLE 2
Therefore, the ratio of monounsaturated fatty acid to polyunsaturated fatty acid of the blend oil produced by using various vegetable oils and functional additives in the ratio range is close to 1:1, and the ratio of omega-6 polyunsaturated fatty acid to omega-3 polyunsaturated fatty acid in the polyunsaturated fatty acid is 4-6: 1, so that the blend oil is beneficial to body health.
To illustrate the effects of the present invention, the inventors provide comparative experiments as follows:
comparative example 1:
during the production of the blend oil, the pressure in the mixing tank was maintained at 0.05MPa, and the remaining parameters were identical to those in example 2, and the process was also identical.
In comparative example 1, when the mixed oil produced in example 2 and comparative example 1 was left under the same conditions for 24 hours under a pressure lower than the pressure range of the present invention, it was found that the mixed oil of comparative example 1 had a phenomenon of stratification and was not uniform in color, whereas the mixed oil of example 2 did not have a phenomenon of stratification, and further, if a pressure higher than the pressure range of the present invention was used, the equipment requirements were high and there was a great risk of production safety.
Therefore, the blend oil produced by adopting the pressure in the pressure range is excellent in quality and high in safety in the production process.
While embodiments of the invention have been disclosed above, it is not intended to be limited to the uses set forth in the specification and examples. It can be applied to all kinds of fields suitable for the present invention. Additional modifications will readily occur to those skilled in the art. It is therefore intended that the invention not be limited to the exact details and examples shown and described herein, but that the invention be limited only to the exact details and equivalents thereof, as defined by the appended claims and their equivalents.
Claims (7)
1. A nutritional vegetable blend oil comprises the following components in percentage by weight: 20-40% of rapeseed oil, 10-20% of linseed oil, 6-12% of sunflower seed oil, 5-15% of peanut oil, 4-8% of wheat germ oil, 2-10% of camellia seed oil, 1-5% of sea buckthorn seed oil, 3-8% of walnut oil, 2-5% of grape seed oil, 0.1-2% of garlicin, 0.1-2% of docosahexaenoic acid, 0.1-2% of vitamin E, 0.1-2% of curcumin and 0.1-1% of resveratrol.
2. The nutritional vegetable blend oil according to claim 1, wherein the blend oil comprises 15-18 wt% of saturated fatty acids, 35-38 wt% of monounsaturated fatty acids, 30-40 wt% of omega-6 polyunsaturated fatty acids, and 6-8 wt% of omega-3 polyunsaturated fatty acids.
3. The nutritional vegetable blend oil of claim 1, wherein the blend oil comprises the following components in weight percent: 35% of rapeseed oil, 20% of linseed oil, 10% of sunflower seed oil, 12% of peanut oil, 4% of wheat germ oil, 8% of camellia oleosa seed oil, 3% of sea buckthorn seed oil, 5% of walnut oil, 2% of grape seed oil, 0.1% of garlicin, 0.2% of docosahexaenoic acid, 0.3% of vitamin E, 0.2% of curcumin and 0.2% of resveratrol.
4. The nutritional vegetable blend oil of claim 3 wherein said blend oil comprises 17.35 wt.% saturated fatty acids, 37.5 wt.% monounsaturated fatty acids, 35.40 wt.% omega-6 polyunsaturated fatty acids, and 6.85 wt.% omega-3 polyunsaturated fatty acids.
5. The nutritional vegetable blend oil of claim 1, wherein the rapeseed oil is produced by a process comprising the steps of:
cleaning rapeseeds, adding a rapeseeds vibrating screen, removing impurities by vibration until the content of impurities is less than or equal to 2 wt%, adding the rapeseeds subjected to impurity removal into a steaming and frying pan machine, and drying the rapeseeds under the heating condition of 120-130 ℃ to ensure that the moisture content of the rapeseeds is less than or equal to 3%;
adding the dried rapeseeds into an oil press, controlling the microwave heating temperature to be 120-130 ℃, setting the rotation speed of a squeezer to be 45-50 r/min, filtering the squeezed oil in an oil filter, and removing precipitates to obtain primary rapeseed oil;
adding the primary rapeseed oil into water, stirring for 30-60 min at 60-80 ℃, layering the rapeseed oil and water, filtering to remove impurities, dehydrating the rapeseed oil, decoloring the dehydrated rapeseed oil, and filtering to obtain a finished rapeseed oil product; wherein,
the weight ratio of the primary rapeseed oil to the water is 3-5: 1; the stirring speed is 80-120 r/min; the decoloring agent used for decoloring is bentonite and activated carbon in a weight ratio of 1: 2-4; the weight ratio of the decoloring agent to the rapeseed oil is 1-3: 100.
6. A method of producing the nutritional plant blend oil of any one of claims 1-4, wherein the production method comprises: the preparation method comprises the steps of weighing rapeseed oil, linseed oil, sunflower seed oil, peanut oil, wheat germ oil, camellia oleifera seed oil, sea buckthorn seed oil, walnut oil, grape seed oil, garlicin, docosahexaenoic acid, vitamin E, curcumin and resveratrol in proportion, adding the weighed materials into a mixing container, introducing nitrogen at 40-60 ℃, keeping the pressure in the mixing container at 0.1-0.5 Mpa, blending the materials for 60-120 min by adopting ultrasonic oscillation, standing the materials for 3-5 hours to obtain primary blend oil, adding bentonite and active carbon in a weight ratio of 1: 2-4 into the primary blend oil, stirring the mixture for 30-60 min at a rotating speed of 80-100 r/min, and filtering the mixture to remove solid impurities to obtain the nutritional plant blend oil.
7. The method for producing the nutritional vegetable blend oil according to claim 6, wherein the ultrasonic wave has a power of 500-700W and a frequency of 300-500 KHz.
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