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Long chain molecule vegetable blend oil

A technology for blending oils and molecules, applied in food science, edible oil/fat, applications, etc., can solve problems such as hidden dangers of eating oil sources, imbalanced proportions, single ingredients, etc., and achieve the goals of reducing bioutilization, overcoming peculiar smell, and improving the purity of fatty acids Effect

Inactive Publication Date: 2012-12-05
上海亿康生物医药科技有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

In the Chinese oil market, there are many brands of rich single oil species, but they are limited and have a single ingredient. The ratio of linoleic acid and linolenic acid is unbalanced, causing great hidden dangers in the source of oil consumption.

Method used

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  • Long chain molecule vegetable blend oil

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Embodiment Construction

[0018] A long-chain molecular plant blended oil, which contains at least perilla oil, linseed oil, camellia oil, olive oil, and soybean oil. The five components are all made of pressed crude oil rather than leached crude oil. The five components are calculated according to the volume fraction of perilla 12 parts of oil, 10 parts of linseed oil, 15 parts of camellia oil, 15 parts of olive oil, and 48 parts of soybean oil are prepared and combined.

[0019] Wherein: the olive oil is obtained by low-temperature cold pressing; the perilla oil is extracted by molecular distillation extraction; the linseed oil is obtained by low-temperature cold pressing; the camellia oil is obtained by low-temperature cold pressing; the raw material of soybean oil is non-transgenic soybeans.

[0020] Monounsaturated fatty acids: 80% oleic acid in olive oil obtained by cold pressing at low temperature.

[0021] Polyunsaturated fatty acids: linolenic acid improves the activity of linolenic acid throu...

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Abstract

The invention relates to a long chain molecule vegetable blend oil, which at least comprises the following five components, by volume, 12 parts of perilla oil, 10 parts of linseed oil, 15 parts of camellia oil, 15 parts of olive oil, and 48 parts of soybean oil, wherein the five components are compressed crude oil, are not leaching liquid crude oil, and are subjected to blending combination to obtain the long chain molecule vegetable blend oil. Testing results show that the blend oil product formed according to the volume ratio is rich in alpha-linolenic acid, linoleic acid, oleic acid, selenium, iron, VE, tea polyphenol, lecithin and other nutrients, wherein fatty acid purity is 99.8%, cholesterol content is 0, trans fatty acid content is 0, a ratio of linoleic acid to linseed oil is 4:1, and a smoke point is more than or equal to 220 DEG C.

Description

technical field [0001] The invention relates to a formula of blended oil. Background technique [0002] The living environment of the Asian population is far away from the ocean, and it is difficult to popularize the Mediterranean-style dietary structure. Edible oil lacks linolenic acid and the human body cannot synthesize it by itself. Supplementing essential fatty acids and improving personal quality, edible oil is an effective way. Advanced foreign experience tells us: deep sea Fish oil and marine animal fat have a longer carbon chain than edible oil in my country, and are easy to take. However, due to ecological and environmental protection problems, species will become extinct, and the raw materials are easily polluted by the food chain, so it is not easy to use marine fish. Chinese medicinal materials produced in China Perilla can be grown ecologically on a large scale. The omega-3 contained in Liguo Linong perilla oil and linseed oil is higher than that of any sea fish,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
Inventor 于海旺王安刚刘晓付玉红汲生财贺江峰王大亮
Owner 上海亿康生物医药科技有限公司
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