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Fish oil antioxidant and preparation method thereof

An antioxidant and fish oil technology, applied in food science, food preservation, application, etc., can solve problems such as the impact of antioxidants, achieve the effects of improving absorption, protecting the stomach, and avoiding damage

Inactive Publication Date: 2021-06-08
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of fish oil antioxidant and preparation method thereof, to solve the problem that antioxidant affects now

Method used

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  • Fish oil antioxidant and preparation method thereof
  • Fish oil antioxidant and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] Example 1, see Figure 1-2 The present invention provides a technical solution: a fish oil antioxidant, comprising the following raw materials in weight percentage: 39% fish oil, 20% antioxidant, 18% walnut powder, 15% protein and 8% emulsifier.

[0030] After cleaning the grass carp, the fish oil is separated from the fish head to extract the eye socket, and put into the cooking equipment together with the fish body. When the air pressure is 100pa, it is separated by means of an oil-liquid separator to realize the steam extraction method, and the fish body can be extracted to the greatest extent. in fish oil.

[0031] Each serving of antioxidant mixture is mixed with 2ml of fish oil, which can control the amount of fish oil and at the same time fully mix with antioxidants to promote the beneficial effect of fish oil on body height.

[0032] The dosage percentages of vitamin E, carotene and thionine are: 50% of vitamin E, 17% of carotene, and 18% of thionine. This rati...

Embodiment 2

[0042] Example 2, see Figure 1-2 , The present invention provides a technical scheme: a fish oil antioxidant, which is characterized in that it includes the following percentages of raw materials: 50% fish oil, 15% antioxidant, 15% walnut powder, 13% protein and 7% emulsifier.

[0043] After cleaning the grass carp, the fish oil is separated from the fish head to extract the eye socket, and put into the cooking equipment together with the fish body. When the air pressure is 110pa, it is separated with the help of an oil-liquid separator to realize the steam extraction method, and the fish body can be extracted to the greatest extent. in fish oil.

[0044] Each serving of antioxidant mixture is mixed with 6ml of fish oil, which can control the amount of fish oil and at the same time fully mix with antioxidants to promote the beneficial effect of fish oil on body height.

[0045] The dosage percentages of vitamin E, carotene and thionine are: 60% of vitamin E, 20% of carotene,...

Embodiment 3

[0055] Embodiment three, please refer to Figure 1-2 The present invention provides a technical solution: a fish oil antioxidant, comprising the following raw materials in weight percentage: 43% fish oil, 18% antioxidant, 17% walnut powder, 14.5% protein and 7.5% emulsifier.

[0056] After cleaning the grass carp, the fish oil is separated from the fish head to extract the eye socket, and put into the cooking equipment together with the fish body. When the air pressure is 100pa, it is separated by means of an oil-liquid separator to realize the steam extraction method, and the fish body can be extracted to the greatest extent. in fish oil.

[0057] Each serving of antioxidant mixture is mixed with 2ml of fish oil, which can control the amount of fish oil and at the same time fully mix with antioxidants to promote the beneficial effect of fish oil on body height.

[0058]The dosage percentages of vitamin E, carotene and thionine are: 55% vitamin E, 18% carotene, and 19% thioni...

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Abstract

The invention discloses a fish oil antioxidant. The fish oil antioxidant is prepared from the following raw materials in percentage by weight: 39 to 50 percent of fish oil, 15 to 20 percent of antioxidant, 15 to 18 percent of walnut powder, 13 to 15 percent of protein and 7 to 8 percent of emulsifier. The invention relates to the technical field of antioxidants. Through the proportion contained in the antioxidant, the fish oil can be prevented from being oxidized and deteriorated, the matching of the fish oil with the components contained in the fish oil can be improved, the absorption of the human body to the fish oil is improved, the content of the fish oil is reduced, and the damage caused by excessive eating is avoided; and the overall fish oil extraction can greatly reduce the cost, and the fish oil is mixed with the antioxidant to achieve the effects of resisting oxidation and enhancing benefits, so that the human body absorption is safer, the fish oil is fully utilized, and the effects of resisting cancer, promoting digestion, protecting intestines and stomach and the like are relatively improved.

Description

technical field [0001] The invention relates to the technical field of antioxidants, in particular to a fish oil antioxidant and a preparation method thereof. Background technique [0002] Fish oil is a general term for all oils in fish, including body oil, liver oil and brain oil. The main fish oil is a kind of oil extracted from fatty fish. It is rich in omega-3 polyunsaturated fatty acids and has anti-inflammatory properties. , regulating blood lipids and other health benefits; [0003] However, due to the poor stability of unsaturated fatty acids, they are easily oxidized and produce harmful substances such as aldehydes and ketones, which not only lose their nutritional value, but also have certain toxic effects on the human body. Therefore, it is extremely important to delay the oxidation of fish oil; Oxidant delaying the oxidation of fish oil is recognized as the most cost-effective method. Contents of the invention [0004] The object of the present invention is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/105A23L33/15A23L33/175A23L3/3535A23L3/3544A23L3/3463
CPCA23L33/115A23L33/105A23L33/15A23L33/175A23L3/3535A23L3/3544A23L3/3463A23V2002/00
Inventor 贺江佘敏娟杨品红
Owner HUNAN UNIV OF ARTS & SCI
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