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Red pine nut blending oil and preparation technology

A technology of Korean pine oil and preparation process, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems such as the inability to meet people's nutritional needs and the single oil composition.

Inactive Publication Date: 2015-07-15
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of Korean pine nut blended oil and its preparation process in order to solve the problem that the current single oil composition is single and cannot meet the nutritional needs of people.

Method used

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  • Red pine nut blending oil and preparation technology
  • Red pine nut blending oil and preparation technology
  • Red pine nut blending oil and preparation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0014] Before ingredients, according to the fatty acid content in Korean pine oil, corn oil and peanut oil, the standard determined by weight is: the content of saturated fatty acid (SFA) is 10-20 parts, and the content of monounsaturated fatty acid (MUFA) is 25-45 parts. parts, the polyunsaturated fatty acid (PUFA) content is 40-55 parts, the weight ratio of monounsaturated fatty acid (MUFA) to polyunsaturated fatty acid (PUFA) is 1:(1-1.5), omega-6 polyunsaturated fatty acid The weight ratio to ω-3 polyunsaturated fatty acid is (4.5-5.2): 1, and it is obtained through experiments: 15 parts by weight of Korean pine oil, 25 parts of corn oil, and 60 parts of peanut oil. While stirring in the mixing tank, add 0.04-0.05 part of vitamin E and 0.01-0.02 part of tert-butyl hydroquinone (TBHQ) by weight, the temperature is 40-45° C., the rotating speed is 100-150 rpm, and the stirring is 20-30 min.

Embodiment approach 2

[0016] Before ingredients, according to the fatty acid content in Korean pine oil, corn oil and peanut oil, the standard determined by weight is: the content of saturated fatty acid (SFA) is 10-20 parts, and the content of monounsaturated fatty acid (MUFA) is 25-45 parts. parts, the polyunsaturated fatty acid (PUFA) content is 40-55 parts, the weight ratio of monounsaturated fatty acid (MUFA) to polyunsaturated fatty acid (PUFA) is 1:(1-1.5), omega-6 polyunsaturated fatty acid The weight ratio to ω-3 polyunsaturated fatty acid is (4.5-5.2): 1, and it is obtained through experiments: 14 parts by weight of Korean pine oil, 12 parts of corn germ oil, and 74 parts of peanut oil. While the mixing tank is stirring, the content of vitamin E is 0.04-0.05 part by weight, the content of tert-butyl hydroquinone (TBHQ) is 0.01-0.02 part, the temperature is 40-45 ° C, the rotating speed is 100-150 rpm, and the stirring is 20 -30min.

[0017] The test method and results in the above embodi...

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Abstract

The invention discloses red pine nut blending oil and a preparation technology. The red pine nut blending oil comprises the following components in parts by weight: 10-20 parts of red pine nut oil, 10-30 parts of corn oil, 50-80 parts of peanut oil, 0.04-0.05 part of vitamin E and 0.01-0.02 part of tertiary butylhydroquinone (TBHQ). The particular technology comprises the following steps: firstly, preparing main raw materials; secondly, blending; and thirdly, stirring the blended oil evenly and dissolving fully, and packaging so as to obtain a finished product. The red pine nut blending oil has the beneficial effects that the red pine nut blending oil can be digested and assimilated by people, can prevent deficiency disease after long-term eating, meanwhile also can effectively inhibit cardiovascular diseases including cholesterol, high blood pressure and the like.

Description

technical field [0001] The invention relates to a blended oil and a preparation process, in particular to a blended oil of Korean pine seeds and a preparation process. Background technique [0002] Blended oil is a fashionable edible oil variety formed to meet the needs of modern people for a healthy diet. Fat is one of the three main components of human food. It not only has the characteristics of supplying heat, forming body cells, dissolving nutrients, and regulating physiological functions, but also some essential fatty acids that cannot be synthesized by the human body and must be maintained by ingesting food to maintain health. source (eg linoleic acid, linolenic acid, etc.). With the advancement of science and technology and the improvement of people's living standards, dietary nutrition has gradually attracted people's attention. At present, in addition to advocating to eat more vegetable oil, people are also required to change the habit of eating only one kind of o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 刘静波姚志新张燕赵颂宁
Owner JILIN UNIV
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