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Blood-lipid-reducing edible oil and preparation method thereof

An edible oil and lipid-lowering technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problems of poor health care effect, achieve the effects of preventing and treating cardiovascular and cerebrovascular diseases, increasing appetite, and high oil yield

Inactive Publication Date: 2016-08-24
ANHUI HUAAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although olive oil has high nutritional value, its health care effect is not good when used alone. Therefore, compounding olive oil with other oils to prepare blended oil can achieve the purpose of ingesting multiple oils at the same time and help the body absorb nutrients. Balanced fatty acids; compared with other edible oils, scientifically formulated blended oils can provide consumers with more comprehensive and balanced nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of fat-reducing edible oil and preparation method thereof, comprises the following steps:

[0021] (1), 5 parts of carrots and 5 parts of lemons are washed, dried and extracted by subcritical extraction to obtain primary oil, and the extraction residue is set aside;

[0022] (2), put 8 parts of licorice into a pot, steam for 20 minutes, cool and dry, then squeeze in an oil press to obtain pressed oil and oil residue for later use; crush the remaining ingredients and add water to extract to obtain water extract and water extract Slag extraction;

[0023] (3), mix carrot residue, lemon residue and licorice residue, add 2 times the amount of water of the total residue mass, and 0.2% alkaline protease, 0.1% compound flavor protease, stir evenly, add edible alkali, and carry out enzymatic hydrolysis; then, High temperature and high pressure inactivate the enzyme; filter to obtain the enzymolysis solution, add edible alcohol to the enzymolysis solution to dilute it to...

Embodiment 2

[0027] A kind of fat-reducing edible oil and preparation method thereof, comprises the following steps:

[0028] (1), 2 parts of carrots and 3 parts of lemons are washed, dried and extracted by subcritical extraction to obtain primary oil, and the extraction residue is set aside;

[0029] (2), put 10 parts of licorice into a pot, steam for 20 minutes, cool and dry, then squeeze in an oil press to obtain pressed oil and oil residue for later use; crush the remaining ingredients and add water to extract to obtain water extract and water extract Slag extraction;

[0030] (3), mix carrot residue, lemon residue and licorice residue, add 2 times the amount of water of the total residue mass, and 0.3% alkaline protease, 0.2% compound flavor protease, stir evenly, add edible alkali, and carry out enzymolysis; then, High temperature and high pressure inactivate the enzyme; filter to obtain the enzymolysis solution, add edible alcohol to the enzymolysis solution to dilute it to 50% of ...

Embodiment 3

[0034] A kind of fat-reducing edible oil and preparation method thereof, comprises the following steps:

[0035] (1), 8 parts of carrots and 1 part of lemon are washed, dried and extracted by subcritical extraction to obtain primary oil, and the extraction residue is set aside;

[0036] (2), put 12 parts of licorice into a pot, steam for 25 minutes, cool and dry, then squeeze in an oil press to obtain pressed oil and oil residue for later use; crush the remaining ingredients and add water to extract to obtain water extract and water extract Slag extraction;

[0037] (3), mix carrot residue, lemon residue and licorice residue, add 2 times the amount of water of the total residue mass, and 0.4% alkaline protease, 0.2% compound flavor protease, stir evenly, add edible alkali, and carry out enzymolysis; then, High temperature and high pressure inactivate the enzyme; filter to obtain the enzymolysis solution, add edible alcohol to the enzymolysis solution to dilute it to 70% of th...

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PUM

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Abstract

The invention discloses blood-lipid-reducing edible oil and a preparation method thereof. The blood-lipid-reducing edible oil disclosed by the invention is comprehensive in nutrition and enriched in unsaturated acids, including oleic acid, linoleic acid and the like; and the blood-lipid-reducing edible oil further contains multiple vitamins, natural oxidants and various trace elements required by the human bodies. In long-term eating, the blood-lipid-reducing edible oil has the effects of delaying senescence of the body as well as preventing and treating cardiovascular diseases. The blood-lipid-reducing edible oil is especially suitable for the middle aged and the elderly to eat.

Description

technical field [0001] The invention relates to the technical field of edible oils and fats, in particular to a lipid-lowering edible oil and a preparation method thereof. Background technique [0002] Olive oil is known as "liquid gold" because of its excellent natural health effects. Olive oil is rich in unsaturated fatty acid - oleic acid, as well as vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and antioxidants. Oxides, etc., in addition to supplying heat energy to the human body, can also adjust the ratio of high and low-density lipoprotein cholesterol in human plasma, increase the level of high-density lipoprotein HDL and reduce the level of low-density lipoprotein LDL in the human body, thereby preventing Excessive cholesterol in the human body can prevent hyperlipidemia, fatty liver and protect the heart, and help reduce the risk of high blood pressure, coronary heart disease, stroke and other rich and noble diseases. Olive oil can also promote blood circulat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/013
CPCA23D9/007A23D9/013A23V2002/00A23V2200/3262
Inventor 王浩徐辉
Owner ANHUI HUAAN FOOD CO LTD
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