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Functional blend oil and preparation method thereof

A technology for blending oils and functions, applied in edible oil/fat, food science, applications, etc., can solve the problems of high cost, incomplete extraction, time-consuming and labor-intensive walnut oil, etc., achieve rich nutrients, low price, and promote blood circulation Effect

Inactive Publication Date: 2017-05-10
天津百利食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Patent CN2016104953015 discloses a blended oil and its preparation method. It is a blended oil prepared by mixing several oils mainly including walnut oil. However, under the premise of similar nutritional components, the cost of walnut oil is relatively high , moreover, when various refined oils are mixed and stirred, they first need to be made into edible oils separately, which is time-consuming and laborious, which greatly increases the cost
Moreover, in the process of preparing a single edible oil, there will be incomplete extraction, and the accumulation of multiple varieties of single edible oil will cause great waste

Method used

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  • Functional blend oil and preparation method thereof
  • Functional blend oil and preparation method thereof
  • Functional blend oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1) Prepare raw materials according to the components in parts by weight: 500kg of linseed, 300kg of sesame, 300kg of sunflower seed, 150kg of perilla, 150kg of cinnamon, and 150kg of rosemary;

[0039] 2) Use a cleaning sieve to clean the flaxseeds, sesame seeds, sunflower seeds, and perilla of the above weight to make the impurity rate less than 0.1%, and use a shelling separator to remove the shells so that the shell kernel rate is less than 0.5%. The shell content rate is less than 1%, then use a dryer to dry at 90-100°C for 60 minutes, and then use a crusher to break into 6-8 pieces; use a cleaning sieve to clean the impurities of cinnamon and rosemary with the above weight and dry them in the shade;

[0040] 3) The flaxseeds, sesame seeds, sunflower seeds, and perilla crushed in step (2) are pressed at a temperature of 62° C. by a twin-screw oil press to obtain pressed cake I and crude oil I;

[0041] 4) Grind the shade-dried cinnamon and rosemary in step (2) into po...

Embodiment 2

[0045] 1) Prepare raw materials according to the components in parts by weight: 300kg of linseed, 100kg of sesame, 100kg of sunflower seed, 50kg of perilla, 50kg of cinnamon, and 50kg of rosemary;

[0046] 2) Use a cleaning sieve to clean the flaxseeds, sesame seeds, sunflower seeds, and perilla of the above weight to make the impurity rate less than 0.1%, and use a shelling separator to remove the shells so that the shell kernel rate is less than 0.5%. The shell content rate is less than 1%, then use a dryer to dry at 90-100°C for 60 minutes, and then use a crusher to break into 6-8 pieces; use a cleaning sieve to clean the impurities of cinnamon and rosemary with the above weight and dry them in the shade;

[0047] 3) The flaxseeds, sesame seeds, sunflower seeds, and perilla crushed in step (2) are pressed at a temperature of 68° C. by a twin-screw oil press to obtain pressed cake I and crude oil I;

[0048] 4) Grind the shade-dried cinnamon and rosemary in step (2) into pow...

Embodiment 3

[0052] 1) Prepare raw materials according to the components in parts by weight: 400kg of linseed, 200kg of sesame, 200kg of sunflower seed, 100kg of perilla, 100kg of cinnamon, and 100kg of rosemary;

[0053] 2) Use a cleaning sieve to clean the flaxseeds, sesame seeds, sunflower seeds, and perilla of the above weight to make the impurity rate less than 0.1%, and use a shelling separator to remove the shells so that the shell kernel rate is less than 0.5%. The shell content rate is less than 1%, then use a dryer to dry at 90-100°C for 60 minutes, and then use a crusher to break into 6-8 pieces; use a cleaning sieve to clean the impurities of cinnamon and rosemary with the above weight and dry them in the shade;

[0054] 3) The flaxseeds, sesame seeds, sunflower seeds, and perilla crushed in step (2) are pressed at a temperature of 65° C. by a twin-screw oil press to obtain pressed cake I and crude oil I;

[0055] 4) Grind the shade-dried cinnamon and rosemary in step (2) into ...

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Abstract

The invention relates to the technical field of food, in particular to functional blend oil and a preparation method thereof. The functional blend oil is prepared from raw materials including flaxseeds, sesames, sunflower seeds, purple perilla, cinnamon and rosemaries. In the functional blend oil, saturated fatty acid accounts for 3 to 12 percent; monounsaturated fatty acid accounts for 35 to 44 percent; polyunsaturated fatty acid accounts for 44 to 62 percent; Omega 3 polyunsaturated fatty acid accounts for 9 to 15 percent; Omega 6 polyunsaturated fatty acid accounts for 29 to 53 percent. The prepared functional blend oil has mellow smell and is lower in cost; the additional addition of ingredients of antioxidants, preservatives and the like is not needed; the effects of preventing chronic diseases such as cardiovascular diseases, cancer diseases and diabetes are achieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a functional blended oil and a preparation method thereof. Background technique [0002] Edible oil is an essential element in people's diet, and it is listed among the "7 things to open the door - firewood, rice, oil, salt, sauce, vinegar, tea". People's favorite has always occupied an irreplaceable position in the market. [0003] With the improvement of people's living standards, the eating habits of modern people have changed, absorbing too much saturated fatty acid, affecting the normal operation of cells, thus causing three major degenerative diseases: cardiovascular disease, cancer, and diabetes. [0004] Omega-3 (omega-3) fatty acids are polyunsaturated fatty acids, one of the most important components in human cell structure, and also essential substances for the normal operation of cell membranes, so they are also called essential fatty acids. Scientists believe that inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 赵金梁赵发
Owner 天津百利食品股份有限公司
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