CN110235959B - Novel plant blend oil and preparation method thereof - Google Patents
Novel plant blend oil and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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Abstract
The invention discloses novel plant blend oil and a preparation method thereof, wherein the preparation method comprises the following steps: 92-99.3 parts of high oleic peanut oil, 0.7-8 parts of linseed oil, 0.2-0.5 part of vitamin E, 0.3-0.6 part of phytosterol ester and 0.002-12 parts of conjugated linoleic acid glyceride; the high-oleic-acid peanut oil is used as a main raw material, linseed oil and the like are added for blending, so that blended oil which is more in line with the human body requirement and has a good omega 6/omega 3 ratio is obtained, the nutrition is more balanced, the compounded raw material and the resveratrol in the high-oleic-acid peanut oil are coordinated and synergized, and the shelf life of the blended oil can be obviously prolonged, wherein the high-oleic-acid peanut oil is obtained by pressing peanut roots and peanuts, has higher content of high resveratrol and oleic acid, is more convenient and environment-friendly compared with the prior art in preparation means and method, and does not contain a chemical cosolvent.
Description
Technical Field
The invention relates to the technical field of biology and food. More particularly, the invention relates to a novel vegetable blend oil and a preparation method thereof.
Background
Peanut oil is the fourth largest edible oil in the world, the consumption generally shows a slow increasing trend, and the annual average composite growth rate is 1.61%. With the attention of people on the nutrition and health of edible oil, the functional peanut oil is more and more popular with consumers. In recent years, the high-oleic-acid peanut oil has higher oleic acid content, has the effects of inhibiting abnormal platelet aggregation, preventing heart diseases, cerebral thrombosis, diabetes and the like, and is comparable to olive oil.
The peanuts are rich in resveratrol, have important physiology such as anti-tumor, anti-oxidation and cardiovascular and cerebrovascular protection, but the resveratrol is insoluble in water and oil, the resveratrol can not be detected in the peanut oil, the efficacy effect can not be effectively exerted, and how to enrich the resveratrol in the peanut oil also becomes a problem which needs to be solved by oil processing enterprises urgently.
The nutritional experts point out that it is also of paramount importance that the intake of edible oils, while taking into account the fatty acid composition, also balances the ratio of omega 6 to omega 3 in unsaturated fatty acids. Among them, omega-6 polyunsaturated fatty acid is converted into GLA in human body, and part of GLA is converted into arachidonic acid, and like DHA, it is an important nutrient substance for promoting brain development; another portion is converted to DGLA, which is further converted to prostaglandins.
At present, resveratrol is easy to lose in the existing low-temperature squeezing process of high-oleic acid peanuts, and the high-oleic acid peanuts are difficult to detect. Therefore, how to prepare the resveratrol-rich high-oleic-acid peanut oil and ensure that the resveratrol-rich high-oleic-acid peanut oil has a good omega 6/omega 3 ratio is very promising.
Disclosure of Invention
The invention aims to solve at least the problems and provides novel plant blend oil and a preparation method thereof, wherein high-oleic-acid peanut oil is used as a main raw material, linseed oil and the like are added for blending to obtain blend oil with a good omega 6/omega 3 ratio, so that the nutrition of the high-oleic-acid peanut oil is more balanced, wherein the high-oleic-acid peanut oil is obtained by simultaneously pressing peanut roots and peanuts, treating the peanut roots and the peanuts before pressing the oil and then pressing the oil, and has higher content of resveratrol and oleic acid, so that the problem of low quality of the peanut oil caused by the conventional chemical solvent method for assisting in dissolving the resveratrol in the peanut oil is solved, the content of the resveratrol in the peanut oil is increased, the content of the oleic acid is higher, and the preparation means and method are more convenient compared with the prior art.
To achieve these objects and other advantages in accordance with the present invention, there is provided a novel vegetable blend oil comprising the following raw materials in parts by weight: 92-99.3 parts of high oleic peanut oil, 0.7-8 parts of linseed oil, 0.2-0.5 part of vitamin E and 0.3-0.6 part of phytosterol ester;
the preparation method of the high-oleic-acid peanut oil comprises the following steps: crushing peanut roots to obtain peanut root powder, respectively carrying out ultrasonic treatment on the peanut root powder and the high-oleic acid peanuts, weighing the ultrasonic treated peanut root powder and the high-oleic acid peanuts according to the weight ratio of 1:20-30, uniformly mixing, squeezing and finely filtering.
Preferably, the preparation method of the high oleic acid peanut oil specifically comprises the following steps:
taking peanut roots, ventilating and airing in dark, and crushing to 60-100 meshes to obtain peanut root powder; respectively carrying out ultrasonic treatment on the peanut root powder and the high oleic acid peanuts under the power of 100W; mixing the peanut root powder after ultrasonic treatment and the high oleic acid peanuts according to the weight ratio of 1:20-30, squeezing and finely filtering to obtain the peanut oil.
Preferably, the ultrasonic time in the second step is 0.5-1 h.
Preferably, the feed additive also comprises 0.002 to 12 parts by weight of conjugated linoleic acid glyceride.
Preferably, the raw materials comprise, by weight, 99.3 parts of self-made high oleic peanut oil, 0.7 part of linseed oil, 0.3 part of vitamin E, 0.5 part of phytosterol ester and 0.3 part of conjugated linoleic acid glyceride.
The invention also provides a preparation method of the novel plant blend oil, which comprises the following steps:
step one, mixing and stirring the self-made high oleic peanut oil, the linseed oil, the vitamin E and the phytosterol ester in parts by weight uniformly at normal temperature in a dark place to obtain mixed oil;
and step two, adding the conjugated linoleic acid glyceride in parts by weight into the mixed oil obtained in the step one, uniformly mixing and stirring at normal temperature in a dark place, blowing nitrogen above the stirred liquid surface while stirring, and canning in a dark place.
Preferably, in the step one, the mixing and stirring speed is 300r/min, and the stirring time is 8-10 min.
Preferably, in the second step, the mixing and stirring speed is 500r/min, and the stirring time is 30 s.
The invention at least comprises the following beneficial effects:
firstly, crushing peanuts, squeezing oil together with high-oleic acid peanuts, and enriching resveratrol in peanut roots and the peanuts to obtain the high-oleic acid peanut oil rich in resveratrol, wherein the oil is clear and transparent and is light yellow, the acid value and the peroxide value are lower than the national standard, the acid value is 0.5-1.5mg/100g, and the peroxide value is 0.03-0.1g/100 g;
secondly, compared with the existing single low-temperature pressing method, the method adopts ultrasonic-assisted treatment of the raw materials, can promote the bound-state resveratrol in the raw materials to be converted into free-state resveratrol, effectively improves the content of the resveratrol in the high-oleic-acid peanut oil, avoids various defects of solubilization of the resveratrol in the peanut oil by adopting a chemical solvent, and also improves the health efficacy of the peanut oil;
thirdly, the self-made high-oleic-acid peanut oil and the linseed oil are blended, so that the oleic acid content in the original high-oleic-acid peanut oil is not reduced, the functional characteristics of high oleic acid are also kept, the oleic acid content in the obtained blended oil reaches 74.1-80.7 percent through detection, the unsaturated fatty acid content reaches 85-90 percent, the omega 6/omega 3 ratio range is 4-6:1, conjugated fatty acid beneficial to a human body is contained, and harmful substances such as trans fatty acid and the like are not generated;
fourthly, the novel plant blend oil is compounded and blended by adopting the high-resveratrol peanut oil and the conjugated linoleic acid glyceride, and the conjugated linoleic acid glyceride and the resveratrol in the peanut oil are mutually inhibited from deteriorating, so that the obtained blend oil has longer shelf life which is 1.1-1.5 times that of the common high-oleic acid peanut oil.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
A novel plant blend oil comprises the following raw materials in parts by weight: 92 parts of high oleic peanut oil, 8 parts of linseed oil, 0.5 part of vitamin E, 0.6 part of phytosterol ester and 7 parts of conjugated linoleic acid glyceride;
the preparation method comprises the following steps:
taking the raw materials in parts by weight, putting the high-oleic-acid peanut oil into a stirring kettle, adding linseed oil, adding vitamin E and phytosterol ester, stirring for 10min at normal temperature in a dark place at 300 r/min;
and step two, adding the conjugated linoleic acid glyceride in parts by weight into the mixed oil obtained in the step one, uniformly mixing and stirring at normal temperature in a dark place, wherein the rotating speed is 500r/min, the stirring time is 30s, blowing nitrogen above the stirred liquid level while stirring, and canning in a dark place.
The preparation method of the high-oleic-acid peanut oil comprises the following steps:
screening fresh peanut roots to remove stones, removing rotten roots and enzyme roots, washing with water to remove mud, keeping out of the sun, ventilating, airing, and crushing to 60 meshes; respectively carrying out ultrasonic treatment on peanut root powder and high-oleic acid peanuts for 1h under the power of 100W, mixing the peanut root powder after ultrasonic treatment and the high-oleic acid peanuts according to the proportion of 1:20, and then placing the mixture into a hydraulic oil press for pressing, wherein the pressing temperature is 65 ℃, the pressing pressure is 40MPa, the pressing time is 2h, and physical fine filtration is carried out to obtain the high-oleic acid peanut oil rich in resveratrol;
product appearance and detection results: the blend oil is clear and transparent, is light yellow, has an acid value of 0.8mg/100g, a peroxide value of 0.13g/100g, an oleic acid content of 74.1 percent, an unsaturated fatty acid content of 88 percent and an omega 6/omega 3 content of 4.2, and harmful substances such as erucic acid, trans-fatty acid and the like are not detected; the resveratrol content is up to 1352.2 mug/kg, the phytosterol content is up to 6282.2mg/kg, VEThe content reaches 3528.6 mg/kg.
< example 2>
A novel plant blend oil comprises the following raw materials in parts by weight: 95 parts of high oleic peanut oil, 5 parts of linseed oil, 0.2 part of vitamin E and 0.4 part of phytosterol ester;
the preparation method comprises the following steps:
taking the raw materials in parts by weight, putting the high-oleic-acid peanut oil into a stirring kettle, adding linseed oil, adding vitamin E and phytosterol ester, stirring for 9min at normal temperature and in a dark place at 300 r/min;
and step two, adding the conjugated linoleic acid glyceride in parts by weight into the mixed oil obtained in the step one, uniformly mixing and stirring at normal temperature in a dark place, wherein the rotating speed is 500r/min, the stirring time is 30s, blowing nitrogen above the stirred liquid level while stirring, and canning in a dark place.
The preparation method of the high-oleic-acid peanut oil comprises the following steps:
screening fresh peanut roots to remove stones, removing rotten roots and enzyme roots, washing with water to remove mud, keeping out of the sun, ventilating, airing, and crushing to 60 meshes; respectively carrying out ultrasonic treatment on peanut root powder and high-oleic acid peanuts for 1h under the power of 100W, mixing the peanut root powder after ultrasonic treatment and the high-oleic acid peanuts according to the proportion of 1:30, and then placing the mixture into a hydraulic oil press for pressing, wherein the pressing temperature is 65 ℃, the pressing pressure is 40MPa, the pressing time is 2h, and physical fine filtration is carried out to obtain the high-oleic acid peanut oil rich in resveratrol;
product appearance and detection results: the blend oil is clear and transparent, is light yellow, has an acid value of 0.53mg/100g, a peroxide value of 0.09g/100g, an oleic acid content of 77.0 percent, an unsaturated fatty acid content of 86.4 percent and an omega 6/omega 3 content of 4.7, and harmful substances such as erucic acid, trans-fatty acid and the like are not detected; the resveratrol content is up to 1287.5 mug/kg, the phytosterol content is up to 4245.7mg/kg, VEThe content reaches 2406.9 mg/kg.
< example 3>
A novel plant blend oil comprises the following raw materials in parts by weight: 99.3 parts of high oleic peanut oil, 0.7 part of linseed oil, 0.3 part of vitamin E, 0.5 part of phytosterol ester and 0.3 part of conjugated linoleic acid glyceride;
the preparation method comprises the following steps:
taking the raw materials in parts by weight, putting the high-oleic-acid peanut oil into a stirring kettle, adding linseed oil, adding vitamin E and phytosterol ester, stirring for 8min at normal temperature and in a dark place at 300 r/min;
and step two, adding the conjugated linoleic acid glyceride in parts by weight into the mixed oil obtained in the step one, uniformly mixing and stirring at normal temperature in a dark place, wherein the rotating speed is 500r/min, the stirring time is 30s, blowing nitrogen above the stirred liquid level while stirring, and canning in a dark place.
The preparation method of the high-oleic-acid peanut oil comprises the following steps:
screening fresh peanut roots to remove stones, removing rotten roots and enzyme roots, washing with water to remove mud, keeping out of the sun, ventilating, airing, and crushing to 60 meshes; respectively carrying out ultrasonic treatment on peanut root powder and high-oleic acid peanuts for 1h under the power of 100W, mixing the peanut root powder after ultrasonic treatment and the high-oleic acid peanuts according to the proportion of 1:27, and then placing the mixture into a hydraulic oil press for pressing, wherein the pressing temperature is 65 ℃, the pressing pressure is 40MPa, the pressing time is 2h, and physical fine filtration is carried out to obtain the high-oleic acid peanut oil rich in resveratrol;
product appearance and detection results:
the blend oil is clear and transparent, is light yellow, has an acid value of 0.6mg/100g, a peroxide value of 0.06g/100g, an oleic acid content of 80.7 percent, an unsaturated fatty acid content of 85.1 percent and an omega 6/omega 3 content of 5.6, and harmful substances such as erucic acid, trans-fatty acid and the like are not detected; the resveratrol content is up to 1413.8 mug/kg, the phytosterol content is up to 5170.2mg/kg, VEThe content reaches 3310.7 mg/kg.
< comparative example 1>
The starting material was prepared as described in example 3, except that the conjugated linoleic acid glyceride was not added, and the other steps and methods were the same as in example 3.
< comparative example 2>
Common peanut oil is commercially available.
< comparative example 3>
Commercially available high oleic peanut oil.
Examples of the experiments
Composition detection of novel plant blend oil
Sample preparation: the samples of examples 1 to 3 and comparative examples 1 to 3 were subjected to content measurement
The detection method comprises the following steps:
the gas chromatography detection method of fatty acid comprises the following steps:
shimadzu GC-2010 gas chromatograph with SLB-IL111(200m × 0.25mm × 0.20 μm) column, chromatographic conditions, injection port temperature: 200 ℃; sample introduction amount: 1 mu L of the solution; the split ratio is as follows: 80:1. The initial temperature of the chromatographic column is 70 deg.C, keeping for 5min, heating to 175 deg.C at 15 deg.C/min, keeping for 22min, heating to 185 deg.C at 3 deg.C/min, and keeping for 35 min. A detector: a hydrogen Flame Ionization Detector (FID); detector temperature: 250 ℃; the tail blowing flow rate is 30.0 mL/min; the hydrogen flow is 40 mL/min; air flow, 400 mL/min.
The UPLC detection method of resveratrol comprises the following steps:
weighing 5g of a grease sample in a 100mL centrifuge tube, adding 60mL of 80% ethanol solution, homogenizing and extracting for 2min, centrifuging for 10min at 5000r/min, transferring supernatant into a 100mL volumetric flask, extracting sample residues with 10mL of extraction solution for 2 times respectively, combining 3 times of extraction solution, fixing the volume to 100mL by using the extraction solution, shaking uniformly, filtering with a 0.22 mu m filter membrane, putting into a liquid chromatography sampling flask, and detecting. UPLC chromatographic conditions: detection wavelength: 285nm and 306 nm; a chromatographic column: c18 column, 2.1mm × 100mm, 1.8 μm; mobile phase: a is 0.1% formic acid water solution, B is methanol; flow rate: 0.45 mL/min; column temperature: 35 ℃; sample introduction amount: 10 mu L of the solution; gradient elution.
HPLC detection method of vitamin E and phytosterol:
(1)VEdetermination of chromatographic conditions
A chromatographic column: waters C18 (4.6X 250mm, 5 μm); mobile phase: methanol-water (98: 2, V/V), mixing; ultraviolet detection wavelength: 300 nm; the sample volume is 20 mu L; flow rate: 1.2 mL/min; column temperature: at 30 ℃.
(2) Chromatographic conditions for phytosterols
A chromatographic column: waters Sunfire C18 (4.6X 250mm, 5 μm); mobile phase: acetonitrile and water (90:10, v/v), mixing and degassing; ultraviolet detection wavelength: 210 nm; the sample volume is 20 mu L; flow rate: 1.5 mL/min; column temperature: at 30 ℃.
As a result: the sample detection data are shown in table 1;
TABLE 1 fatty acid composition and nutrient profile
ND: it was not detected.
In summary, as can be seen from table 1, example 3 is the optimal experimental scheme, and the oleic acid content of the ingredients reaches 80.7%, the unsaturated fatty acid content reaches 85.1%, and ω 6/ω 3 is 5.6, and harmful substances such as erucic acid and trans fatty acid are not detected; the resveratrol content is up to 1413.8 mug/kg, the phytosterol content is up to 5170.2mg/kg, VEThe content reaches 3310.7mg/kg, and the nutritive value is high;
example 3 compared with comparative examples 2-3, it can be seen that the oleic acid content of the blend oil is greater than that of the common high-oleic peanut oil sold on the market, and is far greater than that of the common peanut oil, the value of omega 6/omega 3 also meets the requirement of nutritionists that the ratio is within 4-6:1, the blend oil contains conjugated fatty acid beneficial to human bodies, and trans-fatty acid and the like are avoided; besides, due to the compounding of the linseed oil, the blend oil has the nutritional advantages of high oleic acid and a good ratio of unsaturated acid omega 6 to omega 3;
the data of comparative example 2 and comparative example 3 show that no resveratrol was detected in the commercially available regular peanut oil and regular high oleic peanut oil, whereas in examples 1-3 resveratrol was present and not present; the data of comparative example 2 and comparative example 3 also show that the vitamin E and phytosterol content is much lower than that of examples 1-3, and these are beneficial human nutritional ingredients;
in conclusion, the high-oleic-acid peanut oil is adopted as the main raw material, linseed oil and the like are added for blending to obtain the blend oil with a good omega 6/omega 3 ratio, and compared with the existing high-oleic-acid blend oil, the nutrition of the blend oil is more balanced, wherein the high-oleic-acid peanut oil in the blend oil is obtained by simultaneously extracting oil from peanut roots and peanuts, treating the peanut roots and the peanuts before oil extraction and then extracting the oil.
Second, shelf life test
The high-quality shelf life was measured using a 743 Rancimat oxidation stability tester.
The operation steps are as follows: 3.0g of the oil samples of examples 1 to 3 and comparative examples 1 to 3 were put in a Rancimat oxidation stability tester, and the heating temperature was set to 110 ℃ and the air flow rate was set to 20L/h to accelerate the oxidation of the oil and fat to generate volatile organic acids. The air brings volatile organic acid into the conductance chamber, the deionized water in the conductance chamber dissolves the volatile organic acid, ions at the ionized position cause the conductivity of the deionized water to change, meanwhile, the computer records the induction time of the accelerated oxidation of the grease, and the experimental result is expressed by hours.
The oxidation induction periods of the oil samples at 100, 110, 120 ℃ and 130 ℃ are measured, and the shelf lives of the oil samples are deduced by using instruments with software.
All data were averaged over 3 determinations. Experimental data were analyzed using a t-test with SPSS 18.0.
The data are shown in Table 2;
TABLE 2 Oxidation Induction period and shelf-Life of peanut oil
In conclusion, it can be seen that the oxidation induction period of the common peanut oil is 8.26h and the shelf life is 1.25 years in comparison example 2, while the induction period of the common high-oleic peanut oil is 26.64h and the shelf life is 4.26 years in comparison example 3, so that the oxidation stability of the high-oleic peanut oil is greatly improved compared with the common peanut oil, the oxidation induction time of examples 1-3 is far longer than that of comparison example 3, and the shelf lives of the examples 1.1 times, 1.25 times and 1.5 times of that of comparison example 3 respectively; although the oxidation induction period of the comparative example 1 is slightly lower than that of the examples 1-3 and is higher than that of the comparative examples 2 and 3, the comparative examples 2 and 3 show that the oil stability of the peanut oil with high oleic acid is far greater than that of the common peanut oil, and compared with the comparative examples 1-3 and 3, the shelf life of the blend oil of the examples 1-3 is far greater than that of the comparative example 3, and the shelf life is basically doubled; in summary, the compound oil pressing of peanut roots and peanut oil is adopted, ultrasonic treatment is carried out before oil pressing to obtain peanut oil rich in resveratrol and high in oleic acid, and then compounding and adjusting are carried out on the peanut oil, so that the obtained blend oil not only has the advantages of the existing high-oleic acid peanut oil sold in the market, but also is even higher than the existing high-oleic acid peanut oil sold in the market, and in addition, the content of resveratrol in the blend oil is increased by ultrasonic treatment means in the blend oil, so that the reason why the shelf life of the blend oil is far longer than that of the existing high-oleic acid peanut oil is presumed to be one of the reasons that the shelf life of the blend oil is far longer than that of the existing.
In addition, the conjugated linoleic acid is added, so that the nutrition of the blend oil is increased, the proportion of omega 6 to omega 3 in unsaturated fatty acid is balanced, the conjugated linoleic acid and resveratrol in the blend oil can mutually inhibit deterioration and oxidation, and the obtained blend oil has longer shelf life which is 1.1-1.5 times that of common high-oleic-acid peanut oil.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (8)
1. The novel plant blend oil is characterized by comprising the following raw materials in parts by weight: 92-99.3 parts of high oleic peanut oil, 0.7-8 parts of linseed oil, 0.2-0.5 part of vitamin E and 0.3-0.6 part of phytosterol ester;
the preparation method of the high-oleic-acid peanut oil comprises the following steps: crushing peanut roots to obtain peanut root powder, respectively carrying out ultrasonic treatment on the peanut root powder and the high-oleic acid peanuts, weighing the ultrasonic treated peanut root powder and the high-oleic acid peanuts according to the weight ratio of 1:20-30, uniformly mixing, squeezing and finely filtering.
2. The novel plant blend oil as claimed in claim 1, wherein the preparation method of the high oleic peanut oil comprises the following steps:
taking peanut roots, ventilating and airing in dark, and crushing to 60-100 meshes to obtain peanut root powder; respectively carrying out ultrasonic treatment on the peanut root powder and the high oleic acid peanuts under the power of 100W; mixing the peanut root powder after ultrasonic treatment and the high oleic acid peanuts according to the weight ratio of 1:20-30, squeezing and finely filtering to obtain the peanut oil.
3. The novel plant blend oil of claim 2, wherein the ultrasound time is 0.5-1 h.
4. The novel plant blend oil of claim 1, further comprising 0.002-12 parts by weight of glycerol conjugated linoleic acid.
5. The novel plant blend oil as claimed in claim 4, wherein the raw materials comprise, by weight, 99.3 parts of self-made high oleic peanut oil, 0.7 part of linseed oil, 0.3 part of vitamin E, 0.5 part of phytosterol ester and 0.3 part of conjugated linoleic acid glyceride.
6. The method for preparing the novel plant blend oil as claimed in claim 5, which comprises the following steps:
step one, mixing and stirring the self-made high oleic peanut oil, the linseed oil, the vitamin E and the phytosterol ester in parts by weight uniformly at normal temperature in a dark place to obtain mixed oil;
and step two, adding the conjugated linoleic acid glyceride in parts by weight into the mixed oil obtained in the step one, uniformly mixing and stirring at normal temperature in a dark place, blowing nitrogen above the stirred liquid surface while stirring, and canning in a dark place.
7. The method for preparing a novel vegetable blend oil as claimed in claim 6, wherein in the first step, the mixing and stirring speed is 300r/min, and the stirring time is 8-10 min.
8. The method for preparing a novel vegetable blend oil as claimed in claim 6, wherein in the second step, the mixing and stirring speed is 500r/min, and the stirring time is 30 s.
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| CN110308221A (en) * | 2019-07-10 | 2019-10-08 | 中国农业科学院农产品加工研究所 | The gas chromatography for separating a variety of fatty acid is detected simultaneously |
| CN110791366B (en) * | 2019-10-18 | 2020-10-23 | 中国农业科学院农产品加工研究所 | High-oleic-acid peanut oil and preparation method thereof |
| CN111869749A (en) * | 2020-09-08 | 2020-11-03 | 江西井冈绿宝股份有限公司 | Edible rice blend oil rich in phytosterol |
| CN111869748A (en) * | 2020-09-08 | 2020-11-03 | 江西井冈绿宝股份有限公司 | Nutritional health-care blend oil |
| CN111838330A (en) * | 2020-09-08 | 2020-10-30 | 江西井冈绿宝股份有限公司 | Special rice blend oil for frying |
| CN114231356A (en) * | 2021-11-27 | 2022-03-25 | 河北鼎康粮油有限公司 | Beef tallow blend oil |
| CN115399377A (en) * | 2022-10-11 | 2022-11-29 | 中国农业科学院农产品加工研究所 | Peanut oil special for frying |
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| CN100509733C (en) * | 2006-08-08 | 2009-07-08 | 河南省农科院农副产品加工研究所 | Method of extracting veralkanol in peanut root using ultrasonic wave |
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| CN105061159A (en) * | 2015-08-07 | 2015-11-18 | 重庆都好生物科技有限公司 | Method for extraction of resveratrol from peanut stem |
| CN107418718A (en) * | 2017-06-06 | 2017-12-01 | 青岛长生集团股份有限公司 | A kind of broken wall squeezing peanut oil and preparation method thereof |
| CN109181841A (en) * | 2018-10-24 | 2019-01-11 | 山东鲁花集团有限公司 | A kind of milling process of high oleic acid peanut and its application |
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