Edible oil special for pregnant women and preparation method thereof

Abstract

The invention provides edible oil special for pregnant women. The edible oil is characterized by comprising the following raw material components: peanut kernels with high oleic acid content, sunflower kernels, walnut kernels, olive oil, flaxseed oil, camellia oil and fish oil. The edible oil comprises the following raw material components in parts by weight: 400-500 parts of peanut kernels with high oleic acid content, 150-250 parts of sunflower kernels, 100-200 parts of walnut kernels, 50-80 parts of olive oil, 30-60 parts of flaxseed oil, 20-40 parts of camellia oil and 2-4 parts of fish oil. The invention also provides a preparation method of the edible oil. The edible oil prepared by the preparation method provided by the invention has a light red color, is transparent and contains balanced nutrients. The contents of nutrient substances are as follows: the calorie is 899 kcal / 100g, the content of saturated fatty acid is 13.9-16.8%, the content of oleic acid is 36.5-38.7%, the content of linoleic acid is 34.3-35.8%, and the content of linolenic acid is 6.5-7.1%.

Description

technical field [0001] The invention designs a special edible oil for pregnant women and a preparation method thereof, belonging to the technical field of edible oil processing. Background technique [0002] After a woman is pregnant, due to the needs of fetal growth and self-preparation, she must get enough nutrients from her diet. In addition to protein and carbohydrates, these nutrients also require fat, vitamins and trace elements. Fat is the main source of energy and essential fatty acids for pregnant women. Pregnant women need to reserve 3~4kg of fat for postpartum lactation; dietary phospholipids and long-chain polyunsaturated fatty acids play an important role in the development of the fetal nervous system and retina; from the 20th week of pregnancy, fetal brain cell division accelerates, and maternal dietary fat should account for the total 20%~30% of energy, of which saturated fat, monounsaturated fat and polyunsaturated fat are <10%, 10% and 10% respectively,...

AI Technical Summary

Problems solved by technology

[0003] According to the survey of dietary nutrition and dietary structure of Chinese residents, the edible oil consumption of Chinese residents is mainly based on a single oil species. For example, residents in the north mainly use peanut oil and soybean oil, and residents in the south mainly use rapeseed oil, which leads to nutritional imbalance. Difficult to meet the requirements of pregnant women and fetal development for fat nutrition

[0004] The prior art also has the defects that the traditional hot pressing process greatly damages the nutrition of edible oil; the oxidation stability of edible oil is poor

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