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Nourishing type flax blend oil

A technology of blending oil and nutritious oil, which is applied in the fields of edible oil/fat, food science, application, etc., and can solve problems such as easy oxidative rancidity, short shelf life, and unreasonable composition

Inactive Publication Date: 2008-02-27
北京市粮食科学研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings of unreasonable fatty acid composition, easy oxidation and rancidity, and short shelf life of the existing common edible oils, the present invention provides a nutritional and functional edible blending oil, which is blended with linseed oil rich in linolenic acid as the base material. It also adds a small amount of anti-oxidant nutritional factors. The blended oil has the functions of reducing serum cholesterol and triglycerides, promoting cardiovascular and cerebrovascular circulation, and preventing cerebral thrombosis. It meets the needs of people's nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Percentage by weight: 12% sunflower oil, 7% rapeseed oil, 11% corn oil, 14% peanut oil, 54% linseed oil, 0.8% vitamin E, 0.7% tea polyphenols, 0.5% beta carotene, mixed.

[0011] After testing: the weight percentages of oleic acid, linoleic acid and a-linolenic acid in total fatty acids are: oleic acid (18:1ω9 monounsaturated fatty acid) 8%, linoleic acid (18:2ω6 polyunsaturated fatty acid) 35% %, linolenic acid (18:3ω3 polyunsaturated fatty acid) 25%, and a small amount of vitamin A, vitamin E, β-sitosterol, ubiquinone and other ingredients.

Embodiment 2

[0013] Percentage by weight: 12% sunflower oil, 8% rapeseed oil, 10% corn oil, 11% peanut oil, 57% linseed oil, 1% vitamin E, 0.4% tea polyphenols, and 0.6% beta carotene.

[0014] After testing: the weight percentages of oleic acid, linoleic acid and a-linolenic acid in total fatty acids are: oleic acid (18:1ω9 monounsaturated fatty acid) 9%, linoleic acid (18:2ω6 polyunsaturated fatty acid) 36% %, linolenic acid (18:3ω3 polyunsaturated fatty acid) 26%, and a small amount of vitamin A, vitamin E, β-sitosterol, ubiquinone and other ingredients.

Embodiment 3

[0016] Percentage by weight: sunflower oil 14%, rapeseed oil 6%, corn oil 14%, peanut oil 13%, linseed oil 51%, vitamin E 0.6%, tea polyphenols 0.7%, β-carotene 0.7%.

[0017] After testing: the weight percentages of oleic acid, linoleic acid and a-linolenic acid in the total fatty acids are respectively: oleic acid (18:1ω9 monounsaturated fatty acid) 11%, linoleic acid (18:2ω6 polyunsaturated fatty acid) 38% %, linolenic acid (18:3ω3 polyunsaturated fatty acid) 22%, and a small amount of vitamin A, vitamin E, β-sitosterol, ubiquinone and other ingredients.

[0018] In the above-mentioned examples: the content of unsaturated fatty acid, oleic acid, linoleic acid, and linolenic acid fully complies with the intake ratio recommended by the Chinese Nutrition Society for Chinese residents' fat and fatty acid. , lecithin and other ingredients compound effect, in the daily diet, it has a positive health care effect on reducing blood viscosity, serum cholesterol, triglyceride, improvi...

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Abstract

The invention relates to a nourishing mixed oil containing flax oil, which comprises (by weight ratio) sunflower oil 10-20%, rapeseed oil 5-10%, maize oil 5-15%, peanut oil 5-15%, flax-seed oil 50-60%, 2% of vitamin E, green tea polyphenols and beta-carotene, oleinic acid 3-10%, linoleic acid 30-40% and alpha-leukotriene 20-30%.

Description

1. Technical field [0001] The invention relates to a practical oil with nutritional functions, especially it is rich in essential fatty acids and antioxidant nutritional factors. 2. Background technology [0002] Edible oil is an indispensable item in human life. The edible oils consumed by people on a daily basis mainly include: sunflower oil, peanut oil, soybean oil, rapeseed oil, and other oil products processed from a single raw material. There are characteristics, but they are relatively single, especially the variety of unsaturated fatty acids is single, or the combination is not reasonable enough, and the nutrition is not balanced enough. With the progress of the society, the abundance of people's means of living, the improvement of the quality of life has become an urgent need, and people have also put forward higher requirements for the quality of edible oil. Blended oils with good taste and balanced nutrition and functional edible oils with special nutritional ing...

Claims

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Application Information

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IPC IPC(8): A23D9/00
Inventor 郑子明陈钊管伟举付国善赵敏生
Owner 北京市粮食科学研究院有限公司
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