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Blending method for fatty acid balance blend oil

A technology of fatty acid and blended oil, applied in the fields of edible oil/fat, food science, application, etc., to achieve the effect of good operability and popularization, broad market prospect and standardized formula calculation

Active Publication Date: 2014-10-08
ZHEJIANG UNIV +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] One purpose of the present invention is to provide a method for preparing nutritional blended oil according to the health status and nutritional needs of consumers, considering that the fatty acid ratio of the existing commercially available blended oil is not suitable for all groups of people

Method used

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  • Blending method for fatty acid balance blend oil
  • Blending method for fatty acid balance blend oil
  • Blending method for fatty acid balance blend oil

Examples

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example 1

[0069] Example 1: Construction of a raw oil database and preparation of nutritional blended oil suitable for people in Zhejiang Province

[0070] 1. Establish a raw oil database

[0071] (1) To make the database more representative, make polysaturated fatty acids (SFA), monounsaturated fatty acids (MUFA), n-3 polyunsaturated fatty acids (n-3 PUFA) and n-6 ​​polyunsaturated fatty acids (n- 6PUFA) and other parameters can be effectively displayed. According to the fatty acid composition of common oils, we selected camellia oil, linseed oil, safflower seed oil and canola oil as the experimental objects, and purchased qualified brand raw material oils from the market. Then, we used gas chromatography to determine the fatty acid composition of the four raw oils, and passed the peak areas of various fatty acids in the chromatograms of the four oils ( Figure 2-5 ) Composition, calculate the relative fatty acid content of each oilseed from Table 1.1 to 1.4).

[0072] Table 1.1 The fatty a...

example 2

[0109] Example 2: Preparation of nutritional blending oil suitable for consumption by people in Shanghai

[0110] 1. Formula calculation and preparation of nutritional blending oil

[0111] According to the nutritional survey data of residents in Shanghai, Jiangsu and Zhejiang provinces by the Shanghai Institute of Food Science, Shanghai Nutrition Society, Jiangsu Nutrition Society, and Zhejiang Nutrition Society ([杨波涛, Cao Wenming, Sun Xihua. Blended Oil Replacement and upgrade of foods and fats. 2010 Vol. 11, pages 1-3, table 1-6), select the proportion of blended oil suitable for Shanghai residents: SFA, MUFA and PUFA=0.24:0.93:1, n -3PUFA: n-6PUFA=1:3.2.

[0112] Obtain camellia oil, linseed oil, safflower seed oil and canola oil SFA, MUFA, PUFA and n-3 PUFA and n-6 ​​PUFA from the raw oil database (Table 1.1).

[0113] Use mathematical models:

[0114] F=min{P*[D1,D2]}

[0115] s . t . X * + D 1 - D 2 = B ΣX = 1 X , D 1 , ...

example 3

[0131] Example 3: Preparation of nutritional blending oil suitable for people in Jiangsu Province

[0132] 1. Formula calculation and preparation of nutritional blending oil

[0133] According to the nutritional survey data of residents in Shanghai, Jiangsu and Zhejiang provinces by the Shanghai Institute of Food Science, Shanghai Nutrition Society, Jiangsu Nutrition Society, and Zhejiang Nutrition Society ([杨波涛, Cao Wenming, Sun Xihua. Blended Oil Replacement and upgrade of food and oil, 2010 Vol. 11, pages 1-3, table 1-6), select the blended oil fatty acid ratio suitable for Jiangsu residents: SFA: MUFA: PUFA = 0.20: 0.65: 1.00, n-3PUFA: n-6PUFA=1.00:4.40.

[0134] Obtain camellia oil, linseed oil, safflower seed oil and canola oil SFA, MUFA, PUFA and n-3 PUFA and n-6 ​​PUFA from the raw oil database (Table 1-1).

[0135] Use mathematical models:

[0136] F=min{P*[D1,D2]}

[0137] s . t . X * + D 1 - D 2 = B ΣX = 1 X , D 1 , ...

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Abstract

The invention discloses a blending method for fatty acid balance blend oil. The method includes: firstly, selecting several raw material oils, determining the fatty acid composition of various oil materials by a gas chromatograph, and constructing a raw material oil fatty acid composition database; then according to the recommended amount of dietary nutrition guidelines or consumer demands, establishing a blend oil raw material formula linear programming mathematical model; introducing the fatty acid parameters of all the selected candidate raw material oils into the linear model, setting the fatty acid ratio and weight coefficient of the to-be-prepared target blend oil, and providing the ratio of various raw material oils through operation; and then taking all the raw material oils according to the candidate formula proportion, and conducting mixing in proportion, and performing complete stirring to obtain the nutritional blend oil. According to the invention, through establishment of the raw oil database and the linear programming mathematical model, the prepared nutritional blend oil can have standardized formula calculation, can meet the nutritional needs and personalized nutrition and health care needs of different groups of people, and has wide application and market value as well as broad market prospects.

Description

Technical field [0001] The present invention relates to the field of oil and fat processing in food processing. In particular, the present invention relates to a method for formulating targeted nutritional blending oil according to consumers' health conditions and nutritional needs. Background technique [0002] The traditional edible oils of Chinese residents are mostly single-variety vegetable oils, such as rapeseed oil and peanut oil, because the proportion of fatty acids in a single-variety vegetable oil is basically stable. Modern food nutrition research shows that edible oils with balanced fatty acids are beneficial to human health, while long-term consumption of a single variety of edible oil is not good for human health. With the improvement of people's living standards, health and longevity have become the common needs of the public. Because single-variety vegetable oils cannot meet people's health needs, the requirements for fatty acid content and ratio of edible oils ...

Claims

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Application Information

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IPC IPC(8): A23D9/013
Inventor 沈立荣翟量吴翔裘正军翁梦娇史俊祝洪刚
Owner ZHEJIANG UNIV
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