Functional type rice oil (rice bran oil)

Abstract

The invention relates to functional type rice oil (rice bran oil and rice oil for short), and belongs to the field of edible oil and fat. The rice oil is edible oil which is recommended by World Health Organization and World Food and Agricultural Organization and appointed in the nutritional lunch of Japanese school students. In the rice oil, the content of monounsaturated fatty acids is high, and besides linoleic acid, polyunsaturated fatty acids also contain linolenic acid and arachidonic acid and are significant fatty acids which are not contained in other edible oils. However, the fatty acids are easy to oxidize, and have the negative effect on the health of human bodies. In the functional type rice oil, the rice oil and nutrients such as natural lycopene and the like are fused, so that the oxidation resistance of the rice oil is enhanced, the fatty acids are prevented from being oxidized, and the damage caused by oxidization is prevented. In addition, the functional type rice oil also has the health-care functions of enhancing immunity, preventing and resisting cancers, protecting cardiovascular and cerebrovascular blood vessels, protecting skin and the like. Dishes are cooked by the functional type rice oil, various original nutritional ingredients and faint scent mouthfeel of the rice oil are kept, and the rice oil also has the health-care functions and is the optimal selection of improving life quality.

Description

Technical field: [0001] The "functional rice oil (also referred to as rice bran oil, hereinafter collectively referred to as rice oil)" of the present invention is a functional edible oil for cooking with health-care functions such as anti-oxidation, strengthening immunity, preventing cancer and anti-cancer, protecting cardiovascular and cerebrovascular. It belongs to the field of edible oils and fats. Background technique: [0002] Rice oil is obtained by pressing rice husks. Rice oil is the edible oil recommended by the WHO and the designated edible oil for the nutritional lunch of Japanese primary and middle school students. The fatty acid composition of rice oil is very good. Not only is the content of monounsaturated fatty acids high, but polyunsaturated fatty acids also contain linoleic acid and arachidonic acid in addition to linoleic acid, which are all "essential fatty acids" that the human body cannot produce. It is also a fatty acid that is not contained in many fats...

AI Technical Summary

Problems solved by technology

However, linoleic acid, linolenic acid, and arachidonic acid are all fatty acids that are easily oxidized, especially linolenic acid and arachidonic acid are more likely to be oxidized. Once oxidized, the acid value and peroxide value will increase, resulting in Rancidity and denaturation, on the contrary, cause harm to health

The current method is to add chemical antioxidants, but chemical antioxidants are toxic and side effects, and the country has strict control on this. The effective time of antioxidants is short, and the effect is not good. Rice oil is prone to oxidative denaturation during storage and shelf life.

At the same time, polyunsaturated fatty acids such as linoleic acid, linolenic acid, and arachidonic acid contained in rice oil are also easily oxidized by free radicals after entering the human body, posing a threat to cardiovascular and cerebrovascular diseases.