Method for preparing functional edible vegetable oil

Abstract

A method for preparing functional edible vegetable oil comprises the steps of adding selected 5%-10% of linseed oil (1), 5%-10% of walnut oil (2), 0.5%-0.8% of deep sea fish oil (3), 50%-70% of soybean oil (4), 20%-30% of peanut oil (5), a special ingredient (6) for women, namely 0.05%-0.1% of soy isoflavones or a special ingredient for patients with diabetes, namely 0.1%-0.5% of soybean oligosaccharides according to a formula into an oil tank for mixing (A) to be mixed, then adding the ingredients into a stirrer (B), simultaneously adding into 0.01%-0.05% of natural vitamin E (7) into the stirrer to perform stirring for 30 min, placing the mixture into a temporary storage tank (C) to performing standing and precipitation for 10 min, adding the mixture into a filtering machine (D) to be filtered, placing mixed oil after filtration into a temporary oil storage pool (F), checking out, obtaining a functional special oil (8) finished product, placing the finished product into a canning machine (G) to be packaged in a split mode, and performing package and warehousing. The method for preparing the functional edible vegetable oil is scientific in formula, reasonable in process, effective and balanced in nutrition, the ratio of omega-6: omega-3 reaches to 2:1 or approximately reaches to 2:1, the ingredients are complementary, the quality is good, and the efficiency is high.

Description

Technical field [0001] The present invention relates to edible vegetable oil, in particular to a processing method of edible vegetable oil. Background technique [0002] With economic development and productivity improvement, people’s living standards have gradually improved, the quality of life has been continuously improved, food has become more abundant, the intake of edible oil has increased, and many modern diseases have also increased, caused by excessive oil intake or mismatched food nutrition Obesity, hyperlipidemia, high blood pressure, high blood sugar and other unfavorable health problems. After people realized this, they began to control their consumption of oil again, believing that a diet with little or no oil is good for health. According to the British "Daily Mail" report, international studies have confirmed that excessive intake of fats or unbalanced intake of cooking oil can cause health risks such as cancer, hyperlipidemia, coronary heart disease, arthritis, ...

AI Technical Summary

Problems solved by technology

There are three major problems with unscientific oil eating habits: one is the serious lack of omega-3 fatty acid (α-linolenic acid), which is mostly found in perilla seeds, flax seeds, sea buckthorn and deep-sea fish; the other is omega-6 fatty acids Severely exceeded the standard, the substance is commonly found in cereal seed oil, nut oil and animal fat; third, a large amount of processed food leads to excessive intake of trans fatty acids

Due to the severe imbalance in the nutritional components of existing vegetable oils, long-term consumption will lead to various diseases

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