CN112167364A - Nutritional healthy edible oil capable of strengthening body and brain and preparation method thereof - Google Patents
Nutritional healthy edible oil capable of strengthening body and brain and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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Abstract
The application relates to the field of edible oil, and particularly discloses nutritional healthy edible oil for strengthening body and brain and a preparation method thereof, wherein the nutritional healthy edible oil for strengthening body and brain comprises the following components: reinforcing nutrient oil, mixed oil and blend oil; the reinforced nutrient oil liquid comprises the following components: vitamin A, vitamin D, vitamin E, primary blending oil and secondary blending oil; the mixed oil comprises the following components: food-grade selenium-enriched yeast, soybean meal, ginger powder, walnut oil, an emulsifier and an antioxidant. The preparation method comprises the following steps: the method comprises the following steps: preparing reinforced nutrient oil liquid and mixed oil liquid; step two: mixing the nutrient solution, the mixed oil solution and the blend oil, stirring uniformly to obtain a primary oil product, adding an adsorbent into the primary oil product for purification, and finely filtering the purified primary oil product to obtain the edible oil. The prepared edible oil has high nutrient content and good thermal oxidation stability.
Description
Technical Field
The application relates to the field of edible oil, in particular to nutritional healthy edible oil for strengthening body and brain and a preparation method thereof.
Background
Edible oil is an indispensable cooking raw material and a necessary nutrient for health in life of people, and currently, several types of edible oil which people prefer are as follows:
peanut oil: is light yellow and transparent, has clear color and luster, fragrant smell and delicious taste, and is edible oil which is easier to digest. The peanut oil contains more than 80 percent of unsaturated fatty acid, 41.2 percent of oleic acid and 37.6 percent of linoleic acid. In addition, it also contains saturated fatty acids such as palmitic acid, stearic acid and arachidic acid 19.9%. From the above content, the fatty acid composition of the peanut oil is better and is easy to digest and absorb by human body. However, peanut oil lacks the alpha-linolenic acid necessary for the human body.
Rapeseed oil: generally, the rapeseed oil is dark yellow or brown, and contains 0.4-1.0% of arachidic acid, 14-19% of oleic acid, 12-24% of linoleic acid, 31-55% of erucic acid and 1-10% of linolenic acid. From the aspect of nutritive value, the rapeseed oil can be digested and absorbed by human bodies up to 99%, but the rapeseed oil has low content of essential fatty acids such as linoleic acid and the like in the human bodies, and the fatty acids in the rapeseed oil are not balanced, so the nutritive value is general.
Sunflower seed oil: is in a clear and beautiful faint yellow or bluish yellow color, and has fragrant smell and pure taste. The sunflower seed oil has a human body digestibility of 96.5%, contains abundant linoleic acid, has the functions of obviously reducing cholesterol, preventing angiosclerosis and preventing coronary heart disease, but is lack of alpha-linolenic acid necessary for a human body.
Linseed oil is also called as linseed oil, and contains 9-11% of saturated fatty acid, 13-29% of oleic acid, 15-30% of linoleic acid and 44-61% of linoleic acid (alpha-linolenic acid). Alpha-linolenic acid (monounsaturated fatty acid) is a human essential fatty acid. The edible linseed oil can supplement alpha-linolenic acid required by a human body, but the linseed oil has a special smell and is inferior to peanut oil and sunflower seed oil in edible quality; meanwhile, due to the high content of linoleic acid in the linseed oil, the storage stability and the thermal stability are poor.
Therefore, most of single nutritional ingredients of the edible oil can not meet the nutritional requirements of people, and in the traditional cooking method in China, the oil temperature is usually heated to 150-; the primary oxidation products and secondary oxidation products such as aldehydes and ketones can influence the taste, flavor and color of the grease, reduce the nutritional quality of the grease and further influence the health of human bodies; therefore, the edible oil which can reasonably supplement nutrient components required by human bodies and has high thermal oxidation stability is urgently needed in the market.
Disclosure of Invention
In order to improve the nutrient components of the edible oil and improve the thermal oxidation stability of the edible oil, the application provides the nutrient healthy edible oil for strengthening the body and the brain and the preparation method thereof.
In a first aspect, the application provides a nutritional and healthy edible oil for strengthening the body and the brain, which adopts the following technical scheme:
a nutritional health edible oil for strengthening body and brain comprises the following components: reinforcing nutrient oil, mixed oil and blend oil;
the reinforced nutrient oil liquid comprises the following components in parts by weight: 0.04-0.08 part of vitamin A, 0.0005-0.001 part of vitamin D, 1.1-2.5 parts of vitamin E, 10-26 parts of primary blending oil and 9-35 parts of secondary blending oil;
the mixed oil is prepared from the following raw materials in parts by weight: 0.01-0.04 part of food-grade selenium-enriched yeast, 25-50 parts of soybean meal and 5-12 parts of ginger powder; 380 parts of walnut oil, 0.8-1.5 parts of emulsifier and 0.05-0.13 part of antioxidant;
the weight portion of the blend oil is 500-850 portions;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean meal and ginger powder to prepare a dry powder material, mixing and stirring the dry powder material and water uniformly, and fermenting at constant temperature of 25-35 ℃ for 30-72 hours in a sealed environment to prepare a fermented material;
b, performing residue-water separation on the fermentation material, and remaining a fermentation solution from filter residues;
and c, mixing the walnut oil, the emulsifier, the antioxidant and the fermentation liquid, and mixing and homogenizing under the water bath condition at the rotating speed of 6000 plus 6500r/min to prepare mixed oil.
By adopting the technical scheme, the nutrient oil is enhanced to be rich in vitamin A, vitamin D and vitamin E, the vitamin A can prevent the transformation of epithelial cells and can restore the normal of the cancerated cells, the damage of the epithelium including the cells of the digestive tract, the respiratory tract, the urinary tract and the reproductive system can be repaired, so that various tumors can be prevented, the energy and energy substances are promoted to be transformed into synthetic protein, mucopolysaccharide, glycoprotein and other structures and immune substances, the obesity and other energy metabolism disorder diseases are prevented and treated, and the health level is improved. Vitamin A also has effects of promoting growth, and maintaining normal functions of cell tissue, skin, conjunctiva, and cornea; vitamin A can also enhance the photosensitivity of retina, participate in a plurality of oxidation processes in vivo, especially have strong impedance function on the oxidation of unsaturated fatty acid, etc. Vitamin D has effects of promoting skin cell growth and differentiation, regulating immunity, promoting calcium absorption, and preventing osteoporosis. The vitamin E has an antioxidant function and has a synergistic effect with the trace element selenium in the selenium-enriched yeast, so that polyunsaturated fatty acid is reduced from being oxidized into lipid peroxide, and the quality of the edible oil is improved; vitamin E also has effects in promoting growth, delaying aging, promoting capillary vessel proliferation, and improving microcirculation. Different vitamins are reasonably compounded to solve the problem that the vitamins required by human bodies can be scientifically supplemented when people eat the edible oil, and the condition that the nutrient components are insufficient in the process that consumers eat single edible oil is improved.
The selenium-enriched yeast contains abundant organic selenium, has strong oxidation resistance, reduces the oxidation of polyunsaturated fatty acid into lipid peroxide, and reduces the change degree of the peroxide value of the edible oil in the heating process, thereby improving the thermal oxidation stability of the edible oil.
The soybean meal is rich in soybean lecithin, can enhance nerve function and vitality and has a certain brain strengthening effect; the soybean lecithin can also promote the human body to absorb fat-soluble vitamins, improve the human body to absorb nutrient substances and strengthen various tissues and organs of the human body; the soyasaponin in the soybean powder can also remove free radicals in vivo, and has certain antioxidation effect. The ginger powder contains rich substances such as protein, saccharides, vitamins, fibers, amino acids and the like, and can play a role in promoting blood circulation, strengthening spleen and stomach, promoting digestion, inhibiting bacteria and improving human immunity; the gingerol contained in rhizoma Zingiberis recens has good antioxidant effect, and can improve antioxidant effect of edible oil.
The walnut oil is fresh and pure, has rich nutrition and light taste, is easy to digest and absorb, and has the effects of strengthening brain and improving intelligence for children; promoting brain development, improving brain cell activity, and improving memory; can reduce postpartum alopecia and constipation for parturient; and can supplement DHA in time. Reduce the memory loss phenomenon after delivery. The pregnant women insist on taking the walnut oil, can increase the nutrient components for the brain development of children to a certain extent, is beneficial to the brain development of children, and has the effects of nourishing and strengthening the brain.
The food-grade selenium-enriched yeast, the soybean meal, the ginger powder and water are mixed and then fermented, various nutrient substances rich in all components enter the yeast liquid through the fermentation effect, the nutrient components of the fermented yeast liquid are sufficient, meanwhile, the B vitamins can be increased through mass propagation of the yeast, and the nutrient components contained in the mixed oil liquid are further improved.
The walnut oil, the emulsifier, the antioxidant and the fermentation liquid are mixed, the emulsifier improves the stability and the blending property of a water-oil system so that various nutrient molecules in the fermentation liquid enter the peanut oil, and the soybean lecithin rich in the soybean powder has the effects of promoting fat metabolism in vivo, improving blood circulation, improving serum lipid and removing peroxide. The formed mixed oil liquid is rich in various nutrient molecules and antioxidant molecules, and has high nutrient content and strong inoxidizability. The components are cooperatively matched, so that the thermal oxidation stability of the edible oil is improved, the absorption of a human body to nutrient substances is improved, and the immunity of the human body is improved.
Preferably, the primary formulated oil is peanut oil, and the secondary formulated oil is corn oil.
By adopting the technical scheme, the peanut oil also contains substances which are beneficial to human bodies, such as sterol, wheat germ phenol, phospholipid, vitamin E, choline and the like. By eating peanut oil regularly, the skin is prevented from wrinkling, aging and thrombosis are prevented, and arteriosclerosis and coronary heart disease are prevented. The choline in the peanut oil can also improve the memory of human brain, delay the decline of brain function and play a role in strengthening and nourishing the brain. The corn oil contains a large amount of unsaturated fatty acids, has good assistance effect on reducing cholesterol and maintaining cardiovascular health, and can reduce cholesterol in serum and prevent arteriosclerosis. Walnut oil and corn oil are used as blending oil for strengthening the nutrient oil liquid, so that the nutrient components of the nutrient oil liquid are further strengthened.
Preferably, in the step a, the weight ratio of the dry powder to the water is 1 (2-5).
By adopting the technical scheme, the mass ratio of the water to the dry powder is reasonably controlled, and the quality of the fermentation liquid is improved.
Preferably, the emulsifier is selected from at least one of sucrose fatty acid ester or glyceryl monostearate.
By adopting the technical scheme, the sucrose fatty acid ester has good emulsifying property, is harmless to human bodies, is a nontoxic, tasteless and odorless substance, and is converted into fatty acid and sucrose through digestion after entering human bodies to become nutrient substances. The glyceryl monostearate has excellent emulsifying capacity and high-temperature resistance, and all the components are uniformly mixed and dispersed.
Preferably, the antioxidant is compounded by at least two selected from food-grade fullerene C60, butyl hydroxy anisole and rosemary.
By adopting the technical scheme, the food-grade fullerene C60 can neutralize part of unsaturated fatty acid in the heating process of the edible oil, and reduce the generation of olefine aldehyde compounds by oxidative decomposition of the unsaturated fatty acid, thereby improving the thermal oxidation stability of the edible oil. Butyl hydroxy anisole is a good antioxidant and can hinder the oxidation of edible oil. The rosemary has the effects of tranquilizing and restoring consciousness, can enhance the function of a brain, and enhances the attention and the memory, and also has good antioxidation.
Preferably, the antioxidant is selected from food-grade fullerene C60 and rosemary, and the mass ratio of the food-grade fullerene C60 to the rosemary is 1:1.
By adopting the technical scheme, the component proportion of the antioxidant is further optimized, and the thermal oxidation stability of the edible oil is improved.
Preferably, the blend oil consists of the following components in parts by weight: 55-95 parts of linseed oil, 75-110 parts of sunflower seed oil and 645 parts of rapeseed oil 370-.
By adopting the technical scheme, the component proportion of the blend oil is optimized, the deficiency of the nutrient components in the single edible oil is made up, the nutrient components required by a human body are reasonably supplemented, and the taste and flavor of the edible oil are improved.
Preferably, the adsorbent is food grade activated carbon.
By adopting the technical scheme, the food-grade activated carbon has good adsorption effect, is nontoxic and tasteless, and improves the quality of edible oil products.
In a second aspect, the application provides a preparation method of a nutritional and healthy edible oil for strengthening the body and the brain, which adopts the following technical scheme:
a preparation method of nutritional healthy edible oil for strengthening body and brain comprises the following steps:
the method comprises the following steps: preparing reinforced nutrient oil liquid;
the preparation method of the reinforced nutrient oil comprises the following steps:
step 1, heating vitamin A, vitamin D, vitamin E and primary blending oil to 40-50 ℃, preserving heat for 30-45min, and uniformly stirring at a low speed to obtain a primary premix;
step 2, mixing and stirring the secondary blending oil and the primary premixed liquid uniformly to obtain reinforced nutrient oil liquid;
step two: mixing the reinforced nutrient oil liquid, the mixed oil liquid and the blend oil, uniformly stirring to obtain a primary oil product, adding an adsorbent into the primary oil product for purification treatment, and finely filtering the purified primary oil product to obtain edible oil; wherein the weight portion of the adsorbent is 1-5 portions.
By adopting the technical scheme, after the prepared reinforced nutrient oil liquid, the mixed oil liquid and the blend oil are mixed, the adsorbent can adsorb and remove impurities in the primary oil product, the quality of the edible oil is improved, and the purified edible oil is subjected to fine filtration treatment, so that the quality of the prepared edible oil is further improved.
Preferably, in the second step, the fine filtration method comprises: the purified primary oil product is sequentially filtered through 20-mesh, 60-mesh and 100-mesh filter cloth.
By adopting the technical scheme, the primary oil product is subjected to fine filtration, and the product quality of the edible oil is improved.
In summary, the present application has the following beneficial effects:
1. the edible oil is reasonably compounded by multiple kinds of vegetable oil, so that various nutrient substances required by a human body can be scientifically supplemented when people eat the edible oil, the condition that the nutrient components are insufficient in the process that consumers eat single edible oil is improved, and the effects of building bodies, tonifying brain and strengthening brain are achieved; because the components of saturated fatty acid, unsaturated fatty acid and the like contained in different edible oils have different proportions, the multi-component vegetable oil is cooperated to improve the thermal oxidation stability and nutrition of the prepared edible oil.
2. The formed mixed oil has high nutrient content and strong oxidation resistance. The components are cooperatively matched, so that the thermal oxidation stability of the edible oil is improved, the absorption of a human body to nutrient substances is improved, and the immunity of the human body is improved.
3. The component proportion of the antioxidant is optimized, and the thermal oxidation stability of the edible oil is improved. .
Detailed Description
The present application will be described in further detail with reference to examples.
Some of the raw materials referred to in the present application are shown in table 1, and the rest are all common commercially available raw materials.
Table 1 partial sources of raw materials
Examples
Example 1
A nutritional health edible oil for strengthening body and brain comprises the following components: reinforcing nutrient oil, mixed oil and blend oil;
the reinforced nutrient oil liquid comprises the following components: 4g of vitamin A, 0.5g of vitamin D, 0.11 kg of vitamin E, 1 kg of peanut oil and 9 kg of corn oil;
the mixed oil comprises the following components: 1g of food-grade selenium-enriched yeast, 2.5 kg of soybean meal and 0.5 kg of ginger powder; 20 kg of walnut oil, 0.08 kg of sucrose fatty acid ester, food-grade fullerene C601 g and 4g of butyl hydroxyanisole;
the blend oil consists of 5.5 kg of linseed oil, 7.5 kg of sunflower seed oil and 37 kg of rapeseed oil;
the preparation method comprises the following steps:
the method comprises the following steps: preparing reinforced nutrient oil liquid and mixed oil liquid;
the preparation method of the reinforced nutrient oil comprises the following steps:
step 1, heating vitamin A, vitamin D, vitamin E and primary blending oil to 45 ℃, preserving heat for 40min, and uniformly stirring at a rotating speed of 60r/min to obtain primary premix;
step 2, mixing and stirring the secondary blending oil and the primary premixed liquid uniformly to obtain reinforced nutrient oil liquid;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean meal and ginger powder to prepare a dry powder material, mixing and stirring the dry powder material and water uniformly, and fermenting at constant temperature of 31 ℃ for 42 hours in a sealed environment to prepare a fermented material;
b, carrying out residue-water separation on the fermentation material, filtering the fermentation material through 200-mesh filter cloth, remaining fermentation juice from filter residue, standing the fermentation juice for 30 minutes, sequentially removing precipitates through 20-mesh, 50-mesh, 100-mesh and 150-mesh filter cloth, and repeating for 5 times to obtain a fermentation solution;
c, mixing the walnut oil, the sucrose fatty acid ester, the food-grade fullerene C60, the butyl hydroxy anisole and the fermentation liquid, and mixing and homogenizing in a constant-temperature water bath condition at 70 ℃ at the rotating speed of 6500r/min to prepare mixed oil;
step two: mixing the prepared reinforced nutrient oil liquid, mixed oil liquid and blend oil, stirring uniformly to obtain a primary oil product, adding food-grade active carbon into the primary oil product for purification treatment, finely filtering the purified primary oil product, and sequentially passing through 20-mesh, 60-mesh and 100-mesh filter cloth to obtain the edible oil.
Examples 2-15 differ from example 1 only in the components, with examples 1-8 having the components shown in Table 2 and examples 9-15 having the components shown in Table 3.
TABLE 2 Components of examples 1-8
Table 3 components of examples 9-15
Example 16
The difference from example 14 is that the preparation method comprises the following steps:
the method comprises the following steps: preparing reinforced nutrient oil liquid and mixed oil liquid;
the preparation method of the reinforced nutrient oil comprises the following steps:
step 1, heating vitamin A, vitamin D, vitamin E and primary blending oil to 50 ℃, preserving heat for 40min, and uniformly stirring at a rotating speed of 80r/min to obtain primary premix;
step 2, mixing and stirring the secondary blending oil and the primary premixed liquid uniformly to obtain reinforced nutrient oil liquid;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean meal and ginger powder to prepare a dry powder material, mixing and stirring the dry powder material and water uniformly, and fermenting at constant temperature of 30 ℃ for 50 hours in a sealed environment to prepare a fermented material;
b, carrying out residue-water separation on the fermentation material, filtering the fermentation material through 200-mesh filter cloth, remaining fermentation juice from filter residue, standing the fermentation juice for 30 minutes, sequentially removing precipitates through 20-mesh, 50-mesh, 100-mesh and 150-mesh filter cloth, and repeating for 5 times to obtain a fermentation solution;
c, mixing the walnut oil, the sucrose fatty acid ester, the food-grade fullerene C60, the butyl hydroxy anisole and the fermentation liquid, and mixing and homogenizing in a constant-temperature water bath condition at 70 ℃ at the rotating speed of 6000r/min to prepare mixed oil;
step two: mixing the prepared reinforced nutrient oil liquid, mixed oil liquid and blend oil, stirring uniformly to obtain a primary oil product, adding food-grade active carbon into the primary oil product for purification treatment, finely filtering the purified primary oil product, and sequentially passing through 20-mesh, 60-mesh and 100-mesh filter cloth to obtain the edible oil.
Comparative example
Comparative example 1
The difference from example 1 is that the mixed oil was replaced with peanut oil of the same quality, and the rest was the same as example 1.
Comparative example 2
The difference from the example 1 is that in the preparation step of the mixed oil, no antioxidant is added, and the rest is the same as the example 1.
Comparative example 3
The difference from example 1 is that in the step of preparing the mixed oil, the yeast solution is replaced by peanut oil of the same quality and the antioxidant, and the mixture is mixed and stirred uniformly to prepare the mixed oil, and the rest is the same as example 1.
Comparative example 4
Common edible plant blend oil for golden dragon fish is selected.
Performance test
The edible oil samples of examples 1-16 and comparative examples 1-4 were subjected to a thermo-oxidative stability test as follows: taking 1 kg of edible oil sample, putting a thermometer in the edible oil sample, stopping heating when the oil temperature is heated to 190-200 ℃, then cooling to below 60 ℃, not adding new oil, repeatedly heating for 20 times according to the same method, taking an oil sample with the sampling amount of 50mL, measuring the peroxide value and the p-anisidine value of the samples of the edible oils of examples 1-15 and comparative examples 1-4, and calculating the total oxidation value which is the sum of the peroxide value of 2 times and the p-anisidine value of 1 time. The determination of the peroxide value is described in GB/T5538-2005/ISO 3960: 2001 determination of peroxide value of animal and vegetable oils. The p-anisidine value is determined with reference to GB/T24304-2009/ISO 6885: 2006, measurement of anisidine value of animal and vegetable fats and oils. The experimental data are shown in table 4.
TABLE 4
In combination with the examples 1 to 8, it can be seen that the proportion of different basic raw material components and the selection of the emulsifier have a certain influence on the thermal oxidation stability of the edible oil, and in the preparation of the mixed oil, the emulsifier selects sucrose fatty acid ester and glycerin monostearate to be reasonably compounded, so that the prepared edible oil has a low total oxidation value and a good thermal oxidation stability. In combination with examples 8-12, it can be seen that the selection of the components and the proportion of the antioxidant has a significant influence on the thermal oxidation stability of the edible oil, and when the mass of the food-grade fullerene C60 and the rosemary is 1:1, the thermal oxidation stability of the prepared edible oil is better; in the blend oil, when the mass ratio of the linseed oil to the sunflower seed oil to the rapeseed oil is 1:1.5:9, the thermal oxidation stability of the whole edible oil system is better, and the quality of the food-grade activated carbon has certain influence on the quality of the prepared edible oil.
By combining the example 1 and the comparative example 1, it can be seen that the total oxidation value of the edible oil is obviously increased, namely the thermal oxidation stability of the edible oil is obviously reduced after the mixed oil is replaced by the common vegetable oil. Combining example 1 with comparative example 2, it can be seen that the total oxidation number of the edible oil without the antioxidant added in the present application is significantly increased, and thus it can be seen that the antioxidant in the mixed oil has a significant effect on the thermo-oxidative stability of the edible oil. Combining example 1 and comparative example 3, it can be seen that the edible oil prepared from the mixed oil without the yeast liquid has poor thermal oxidation stability, so the component ratios and the preparation method of the mixed oil have significant influence on the thermal oxidation stability of the edible oil,
as can be seen from examples 1-16 and comparative example 4, the edible oil prepared by the raw material proportion and the preparation method of the edible oil has better thermal oxidation stability, and meanwhile, the edible oil prepared by the method is added with the reinforced nutrient oil liquid, so that various nutrient substances required by human bodies can be scientifically supplemented while the edible oil is eaten by people, and the condition that the nutrient components are insufficient in the process of eating single edible oil by consumers is improved.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A nutritional healthy edible oil for strengthening body and brain is characterized in that:
comprises the following components: reinforcing nutrient oil, mixed oil and blend oil;
the reinforced nutrient oil liquid comprises the following components in parts by weight: 0.04-0.08 part of vitamin A, 0.0005-0.001 part of vitamin D, 1.1-2.5 parts of vitamin E, 10-26 parts of primary blending oil and 9-35 parts of secondary blending oil;
the mixed oil is prepared from the following raw materials in parts by weight: 0.01-0.04 part of food-grade selenium-enriched yeast, 25-50 parts of soybean meal and 5-12 parts of ginger powder; 380 parts of walnut oil, 0.8-1.5 parts of emulsifier and 0.05-0.13 part of antioxidant;
the weight portion of the blend oil is 500-850 portions;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean meal and ginger powder to prepare a dry powder material, mixing and stirring the dry powder material and water uniformly, and fermenting at constant temperature of 25-35 ℃ for 30-72 hours in a sealed environment to prepare a fermented material;
b, performing residue-water separation on the fermentation material, and remaining a fermentation solution from filter residues;
and c, mixing the walnut oil, the emulsifier, the antioxidant and the fermentation liquid, and mixing and homogenizing under the water bath condition at the rotating speed of 6000 plus 6500r/min to prepare mixed oil.
2. The nutritional health edible oil for strengthening body and brain according to claim 1, wherein: the primary blending oil is peanut oil, and the secondary blending oil is corn oil.
3. The nutritional health edible oil for strengthening body and brain according to claim 1, wherein: in the step a, the weight ratio of the dry powder to the water is 1 (2-5).
4. The nutritional health edible oil for strengthening body and brain according to claim 3, wherein: the emulsifier is at least one of sucrose fatty acid ester or glyceryl monostearate.
5. The nutritional health edible oil for strengthening body and brain according to claim 1, wherein: the antioxidant is prepared by compounding at least two of food-grade fullerene C60, butyl hydroxy anisole and rosemary.
6. The nutritional health edible oil for strengthening body and brain according to claim 5, wherein: the antioxidant is selected from food-grade fullerene C60 and rosemary, and the mass ratio of the food-grade fullerene C60 to the rosemary is 1:1.
7. The nutritional health edible oil for strengthening body and brain according to claim 1, wherein: the blend oil comprises the following components in parts by weight: 55-95 parts of linseed oil, 75-110 parts of sunflower seed oil and 645 parts of rapeseed oil 370-.
8. The nutritional health edible oil for strengthening body and brain according to claim 1, wherein: the adsorbent is food-grade activated carbon.
9. The method for preparing the nutritional health edible oil for strengthening the body and the brain according to any one of claims 1 to 8, which comprises the following steps:
the method comprises the following steps: preparing reinforced nutrient oil liquid and mixed oil liquid;
the preparation method of the reinforced nutrient oil comprises the following steps:
step 1, heating vitamin A, vitamin D, vitamin E and primary blending oil to 40-50 ℃, preserving heat for 30-45min, and uniformly stirring at a low speed to obtain a primary premix;
step 2, mixing and stirring the secondary blending oil and the primary premixed liquid uniformly to obtain reinforced nutrient oil liquid;
step two: mixing the reinforced nutrient oil liquid, the mixed oil liquid and the blend oil, uniformly stirring to obtain a primary oil product, adding an adsorbent into the primary oil product for purification treatment, and finely filtering the purified primary oil product to obtain edible oil; wherein the weight portion of the adsorbent is 1-5 portions.
10. The method for preparing the nutritional and healthy edible oil for strengthening the body and the brain according to claim 9, wherein the method comprises the following steps: in the second step, the fine filtration method comprises the following steps: the purified primary oil product is sequentially filtered through 20-mesh, 60-mesh and 100-mesh filter cloth.
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| CN101283080A (en) * | 2005-06-27 | 2008-10-08 | Uni药物控股股份公司 | Use of fullerence C60 as an oil stabilizer |
| CN104605034A (en) * | 2015-01-20 | 2015-05-13 | 四川潮丰粮油有限责任公司 | Nutrient plant blending oil and production method thereof |
| CN104982554A (en) * | 2015-06-16 | 2015-10-21 | 张长虹 | Nutritional edible blended animal and vegetable oil and preparing method thereof |
| CN107114492A (en) * | 2017-05-09 | 2017-09-01 | 湖北工业大学 | A kind of preparation method of zinc-rich olive oil |
| CN110915942A (en) * | 2019-12-27 | 2020-03-27 | 河南国家油脂储备库有限公司 | Natural nutritional healthy edible oil and preparation method thereof |
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