CN112167364B - Nutritional healthy edible oil and preparation method thereof - Google Patents
Nutritional healthy edible oil and preparation method thereof Download PDFInfo
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- CN112167364B CN112167364B CN202011100882.0A CN202011100882A CN112167364B CN 112167364 B CN112167364 B CN 112167364B CN 202011100882 A CN202011100882 A CN 202011100882A CN 112167364 B CN112167364 B CN 112167364B
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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
- A23D9/04—Working-up
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Abstract
The application relates to the field of edible oil, and in particular discloses a nutritional healthy edible oil and a preparation method thereof, wherein the nutritional healthy edible oil comprises the following components: reinforcing nutrient oil, mixed oil and blend oil; the nutrient enhancing oil liquid comprises the following components: vitamin A, vitamin D and vitamin E, and the oil is mixed for the first time and the oil is mixed for the second time; the mixed oil liquid comprises the following components: food-grade selenium-enriched yeast, soybean powder, ginger powder, walnut oil, emulsifying agent and antioxidant. The preparation method comprises the following steps: step one: preparing nutrition-enhancing oil and mixed oil; step two: and (3) mixing and stirring the nutrient solution, the mixed oil and the blend oil uniformly to obtain a primary oil product, adding an adsorbent into the primary oil product for purification treatment, and carrying out fine filtration on the primary oil product after the purification treatment to obtain the edible oil. The obtained edible oil has high nutrition and good thermal oxidation stability.
Description
Technical Field
The application relates to the field of edible oil, in particular to nutritional and healthy edible oil and a preparation method thereof.
Background
Edible oil is an indispensable cooking raw material and nutrition necessary for health in people's life, and at present, several types of edible oil which people prefer are as follows:
peanut oil: the edible oil is light yellow and transparent, has clear color, fragrant smell and delicious taste, and is relatively easy to digest. Peanut oil contains more than 80% of unsaturated fatty acid, and contains 41.2% of oleic acid and 37.6% of linoleic acid. In addition, it contains 19.9% of saturated fatty acids such as palmitic acid, stearic acid and arachidic acid. From the content, the fatty acid composition of peanut oil is better and is easy to digest and absorb by human body. Peanut oil, however, lacks the human-essential alpha-linolenic acid.
Rapeseed oil: generally has dark yellow or brown color, and the rapeseed oil 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 digestibility of the rapeseed oil by human bodies can reach up to 99 percent, but the content of essential fatty acids such as linoleic acid in the rapeseed oil is low, and the fatty acid composition is unbalanced, so the nutritive value is general.
Sunflower seed oil: the product is clear and nice yellowish or yellowish, has fragrant smell and pure taste. The sunflower seed oil has 96.5% of human digestibility, contains rich linoleic acid, has the functions of obviously reducing cholesterol, preventing arteriosclerosis and preventing coronary heart disease, but lacks alpha-linolenic acid necessary for human body.
The linseed oil is also called 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 fatty acid essential to the human body. The edible linseed oil can supplement alpha-linolenic acid required by human body, but has a special smell, and the edible quality is inferior to that of peanut oil and sunflower seed oil; meanwhile, because the linseed oil contains too high linolenic acid, the storage stability and the thermal stability of the linseed oil are poor.
Therefore, most of single edible oil nutrition components can not meet the nutrition requirements of people, but in the traditional cooking method in China, the oil temperature is usually heated to 150-180 ℃, and in the high-temperature heating process, a series of complex chemical changes can be generated in the edible oil, so that a plurality of substances harmful to human health are generated; the primary oxidation products, the secondary oxidation products such as aldehyde ketone and the like can influence the mouthfeel, the flavor and the color of the grease, and the nutrition quality of the grease is reduced, so that the human health is influenced; therefore, edible oil with high thermal oxidation stability and capable of reasonably supplementing nutrient components required by human body is needed in the market.
Disclosure of Invention
In order to improve the nutritional ingredients of the edible oil and improve the thermal oxidation stability of the edible oil, the application provides the nutritional healthy edible oil and the preparation method thereof.
In a first aspect, the present application provides a nutritional healthy edible oil, which adopts the following technical scheme:
a nutritional health edible oil comprises the following components: reinforcing nutrient oil, mixed oil and blend oil;
the nutrition enhancing 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 liquid 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 powder and 5-12 parts of ginger powder; 200-380 parts of walnut oil, 0.8-1.5 parts of emulsifying agent and 0.05-0.13 part of antioxidant;
the weight part of the blend oil is 500-850 parts;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean powder and ginger powder to prepare dry powder, uniformly mixing and stirring the dry powder and water, and fermenting at a constant temperature of 25-35 ℃ for 30-72 hours in a sealed environment to prepare a fermented material;
step b, carrying out slag-water separation on the fermentation material, and reserving a fermentation liquid in filter residues;
and c, mixing walnut oil, an emulsifying agent, an antioxidant and the fermentation liquid, and homogenizing under the rotating speed of 6000-6500r/min in a water bath condition to prepare mixed oil.
By adopting the technical scheme, the nutrient oil is enriched with vitamin A, vitamin D, vitamin E, and vitamin A can prevent the transformation of epithelial cells and restore the normal of cancerous cells, and repair the damage of the epithelial cells including digestive tract, respiratory tract, urethra and reproductive system cells, so that various tumors can be prevented, the transformation of energy and energy substances into structures such as synthetic protein, mucopolysaccharide, glycoprotein and immune substances can be promoted, the energy metabolism disorder diseases such as obesity can be prevented and treated, and the health level can be improved. Vitamin D has effects in promoting skin cell growth, differentiation and regulating immunity. Vitamin E has antioxidant function, and cooperates with trace element selenium in selenium-enriched yeast, so that polyunsaturated fatty acid is reduced to be oxidized into lipid peroxide, and the quality of edible oil is improved; vitamin E also has effects in promoting growth, delaying aging, promoting capillary proliferation, and improving microcirculation. Different vitamins are reasonably compounded, so that the problem that the nutrients are insufficient in the process of eating a single edible oil by consumers can be solved, and the vitamins required by a human body can be scientifically supplemented while people eat the edible oil.
The selenium-enriched yeast contains rich organic selenium, has strong oxidation resistance, reduces the oxidation of polyunsaturated fatty acids into peroxidized lipid, and reduces the change degree of the peroxidized value of the edible oil in the heating process, thereby improving the thermal oxidation stability of the edible oil.
The soybean powder is rich in soybean powder lecithin, can enhance nerve function and activity, and has a certain brain strengthening effect; the soybean meal lecithin can promote the absorption of fat-soluble vitamins by human body, improve the absorption of nutrient substances by human body and strengthen various tissues and organs of human body; the soybean soap in the soybean powder has a certain antioxidation effect if the soybean soap can also remove free radicals in the body. The ginger powder contains rich proteins, saccharides, vitamins, fibers, amino acids and other substances, and has the effects of promoting blood circulation, strengthening spleen and stomach, promoting digestion, inhibiting bacteria and improving human immunity; gingerol contained in ginger has good antioxidation effect, and can improve the antioxidation of edible oil.
The walnut oil is fresh, pure, rich in nutrition, light in taste and 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 puerperal alopecia and constipation for puerperal women; and can timely supplement DHA. The hypomnesis phenomenon caused by postpartum is relieved. The pregnant women can increase the nutrition components for the brain development of children to a certain extent after insisting on taking the walnut oil, and has the effects of nourishing and strengthening the brain for the brain development of children.
The food-grade selenium-enriched yeast, the soybean meal and the ginger powder are mixed with water and then fermented, so that various nutrient substances rich in all the components enter the fermentation liquor through fermentation, the nutrient components of the fermentation liquor after fermentation are sufficient, and meanwhile, the B vitamins can be increased by mass propagation of the yeast, so that the nutrient components contained in the mixed oil liquid are further improved.
The walnut oil, the emulsifying agent, the antioxidant and the fermentation liquid are mixed, the emulsifying agent improves the stability and the blending property of a water-oil system, so that various nutrient molecules in the fermentation liquid enter peanut oil, and soybean phospholipids rich in soybean flour have the effects of promoting in-vivo fat metabolism, improving blood circulation, improving serum lipid and removing peroxide. The mixed oil liquid is rich in various nutrient molecules and antioxidant molecules, and has high nutrient components and high oxidation resistance. The components are cooperated with each other to improve the thermal oxidation stability of the edible oil, improve the absorption of nutrient substances by human body and improve the immunity of human body.
Preferably, the primary blending oil is peanut oil and the secondary blending oil is corn oil.
By adopting the technical scheme, the peanut oil also contains substances beneficial to human bodies, such as sterol, wheat germ phenol, phospholipid, vitamin E, choline and the like. The peanut oil can prevent skin from wrinkling and aging, protect the vascular wall, prevent thrombosis and help to prevent arteriosclerosis and coronary heart disease. The choline in peanut oil can also improve the memory of human brain, delay the decline of brain function and play a role in strengthening and nourishing brain. Corn oil contains a large amount of unsaturated fatty acid, has good auxiliary effects on reducing cholesterol and maintaining cardiovascular health, and can reduce cholesterol in serum and prevent arteriosclerosis. The walnut oil and the corn oil are used as the blending oil of the enhanced nutrient oil, so that the nutrient components of the enhanced nutrient oil are further enhanced.
Preferably, in step a, the weight ratio of the dry powder to water is 1 (2-5).
By adopting the technical scheme, the mass ratio of water to dry powder is reasonably controlled, and the quality of fermentation liquor 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 body, is a nontoxic, odorless and odorless substance, and is converted into fatty acid and sucrose after entering the human body to become a nutrient substance. The glyceryl monostearate has excellent emulsifying capacity and high temperature resistance, so that the components are uniformly mixed and dispersed.
Preferably, the antioxidant is compounded from at least two of food-grade fullerene C60, butyl hydroxy anisole and rosemary.
By adopting the technical scheme, the food-grade fullerene C60 can neutralize partial unsaturated fatty acid in the heating process of the edible oil, and reduce the oxidative decomposition of the unsaturated fatty acid to generate olefine aldehyde compounds, so that the thermal oxidation stability of the edible oil is improved. Butyl hydroxy anisole is a good antioxidant and can prevent the oxidation of edible oil. Rosemary has the effects of tranquilizing and allaying excitement, can strengthen the brain function, and strengthen the attention and the memory, and simultaneously has good antioxidation effect.
Preferably, the antioxidant is selected from the group consisting of food grade fullerene C60 and rosemary, the mass ratio of food grade fullerene C60 to rosemary being 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 comprises the following components in parts by weight: 55-95 parts of linseed oil, 75-110 parts of sunflower seed oil and 370-645 parts of rapeseed oil, wherein the content of the thioglycoside in the rapeseed oil is lower than 30 mu mol/g, and the mass fraction of the erucic acid is lower than 3%.
By adopting the technical scheme, the component proportion of the blend oil is optimized, the deficiency of the nutrition components in single edible oil is made up, the nutrition components required by human body are reasonably supplemented, and meanwhile, 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.
Preferably, in the second step, the fine filtering method comprises the following steps: and (3) sequentially passing the primary oil product after the purification treatment through filter cloth of 20 meshes, 60 meshes and 100 meshes.
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 a second aspect, the present application provides a method for preparing a nutritional healthy edible oil, which adopts the following technical scheme:
a preparation method of nutritional and healthy edible oil comprises the following steps:
step one: preparing nutrition-enhancing oil liquid;
wherein the preparation of the nutrient enhancing oil liquid 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 primary premix;
step 2, mixing and uniformly stirring the secondary blending oil and the primary premix to obtain enhanced nutrition oil;
step two: mixing and stirring the nutrition-enhanced oil, the mixed oil and the blend oil uniformly to obtain a primary oil product, adding an adsorbent into the primary oil product for purification treatment, and carrying out fine filtration on the primary oil product after the purification treatment to obtain edible oil; wherein the weight portion of the adsorbent is 1-5 portions.
Through adopting above-mentioned technical scheme, mix back with the enhanced nutrition fluid, mixed fluid and the blend oil of making, the adsorbent can adsorb and get rid of the impurity in the primary oil, improves the quality of edible oil, carries out the fine filtration to the edible oil after purifying again and handles, further improves the quality of the edible oil of making.
In summary, the present application has the following beneficial effects:
1. the vegetable oil is reasonably compounded, so that various nutrients required by a human body can be scientifically supplemented while the edible oil is eaten by people, the condition that the nutrients are insufficient in the process of eating the single edible oil by consumers is improved, and the effects of building up the body, nourishing the brain and strengthening the brain are achieved; due to the different substances such as unsaturated fatty acid and the like contained in different edible oils, the multi-component vegetable oil is matched in a synergistic way, so that the thermal oxidation stability of the prepared edible oil is improved.
2. The formed mixed oil liquid has high nutrient components and oxidation resistance. The components are cooperated with each other to improve the thermal oxidation stability of the edible oil, improve the absorption of nutrient substances by human body and improve the immunity of human body.
3. Optimizing the component proportion of the antioxidant and improving the thermal oxidation stability of the edible oil. .
Detailed Description
The present application is described in further detail below with reference to examples.
Some of the raw materials involved in the present application are shown in table 1, and the remaining raw materials are all common commercial raw materials.
TABLE 1 partial sources of raw materials
| Raw materials | Source |
| Walnut oil | Chinese Zhongliang group Co., ltd |
| Corn oil | CHENGDU HONGQI GREASE Co.,Ltd. |
| Food-grade selenium-enriched yeast | Duckweed Congress Biotechnology Co.Ltd |
| Peanut oil | SHANDONG LUHUA GROUP Co.,Ltd. |
| Sucrose fatty acid ester | Shanxi morning Biotechnology Co Ltd |
| Glyceryl monostearate | Shanxi morning Biotechnology Co Ltd |
| Food-grade fullerene C60 | Shandong Teng chemical Co., ltd |
| Butyl hydroxy anisole | Duckweed Congress Biotechnology Co.Ltd |
| Rosemary | Duckweed Congress Biotechnology Co.Ltd |
| Linseed oil | Offord Europe and commerce Limited company in Chengdu self-trade district |
| Sunflower seed oil | Offord Europe and commerce Limited company in Chengdu self-trade district |
| Food-grade activated carbon | JIANGSU SENSEN CARBON INDUSTRY SCIENCE AND TECHNOLOGY Co.,Ltd. |
Examples
Example 1
A nutritional health edible oil comprises the following components: reinforcing nutrient oil, mixed oil and blend oil;
the nutrient enhancing 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 liquid comprises the following components: 1g of food-grade selenium-enriched yeast, 2.5 kg of soybean powder and 0.5 kg of ginger powder; 20 kg of walnut oil, 0.08 kg of sucrose fatty acid ester, 60 g of food-grade fullerene C and 4g of butyl hydroxy anisol;
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:
step one: preparing nutrition-enhancing oil and mixed oil;
wherein the preparation of the nutrient enhancing oil liquid comprises the following steps:
step 1, heating vitamin A, vitamin D, vitamin E and primary blended 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 uniformly stirring the secondary blending oil and the primary premix to obtain enhanced nutrition oil;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean powder and ginger powder to prepare dry powder, uniformly mixing and stirring the dry powder and water, and fermenting at a constant temperature under a sealed environment at a fermentation temperature of 31 ℃ for 42 hours to prepare a fermented material;
step b, performing slag-water separation on the fermentation material, filtering with 200-mesh filter cloth, filtering residues to leave fermentation juice, standing the fermentation juice for 30 minutes, sequentially removing sediment through 20-mesh, 50-mesh, 100-mesh and 150-mesh filter cloth, and repeating for 5 times to obtain fermentation liquid;
step C, mixing walnut oil, sucrose fatty acid ester, food-grade fullerene C60, butyl hydroxy anisole and the fermentation liquid, and homogenizing under the condition of 6500r/min of rotating speed in a constant-temperature water bath at 70 ℃ to prepare mixed oil;
step two: and (3) uniformly mixing and stirring the prepared enhanced nutrition oil liquid, mixed oil liquid and blend oil to prepare a primary oil product, adding food-grade activated carbon into the primary oil product for purification treatment, finely filtering the purified primary oil product, and sequentially passing through filter cloth of 20 meshes, 60 meshes and 100 meshes to prepare the edible oil.
Examples 2 to 15 differ from example 1 only in the components, wherein the components of examples 1 to 8 are shown in Table 2 and the components of examples 9 to 15 are 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:
step one: preparing nutrition-enhancing oil and mixed oil;
wherein the preparation of the nutrient enhancing oil liquid comprises the following steps:
step 1, heating vitamin A, vitamin D, vitamin E and primary blended 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 uniformly stirring the secondary blending oil and the primary premix to obtain enhanced nutrition oil;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean powder and ginger powder to prepare dry powder, uniformly mixing and stirring the dry powder and water, and fermenting at a constant temperature of 30 ℃ for 50 hours in a sealed environment to prepare a fermented material;
step b, performing slag-water separation on the fermentation material, filtering with 200-mesh filter cloth, filtering residues to leave fermentation juice, standing the fermentation juice for 30 minutes, sequentially removing sediment through 20-mesh, 50-mesh, 100-mesh and 150-mesh filter cloth, and repeating for 5 times to obtain fermentation liquid;
step C, mixing walnut oil, sucrose fatty acid ester, food-grade fullerene C60, butyl hydroxy anisole and the fermentation liquid, and homogenizing in a constant-temperature water bath at 70 ℃ under the rotating speed of 6000r/min to prepare mixed oil;
step two: and (3) uniformly mixing and stirring the prepared enhanced nutrition oil liquid, mixed oil liquid and blend oil to prepare a primary oil product, adding food-grade activated carbon into the primary oil product for purification treatment, finely filtering the purified primary oil product, and sequentially passing through filter cloth of 20 meshes, 60 meshes and 100 meshes to prepare the edible oil.
Comparative example
Comparative example 1
The difference from example 1 is that the mixed oil is replaced with peanut oil of equal mass, and the rest is the same as example 1.
Comparative example 2
The difference from example 1 is that no antioxidant is added in the preparation step of the mixed oil, and the rest is the same as example 1.
Comparative example 3
The difference from example 1 is that in the preparation step of the mixed oil, the yeast liquid is replaced by peanut oil with the same quality and the antioxidant is mixed and stirred uniformly to prepare the mixed oil, and the rest is the same as example 1.
Comparative example 4
The common commercial golden dragon fish edible plant blend oil is selected.
Performance test
The edible oil samples of examples 1-16 and comparative examples 1-4 were subjected to a thermal oxidative stability test as follows: taking 1 kg of edible oil sample, placing a thermometer into the edible oil sample, heating the oil temperature to 190-200 ℃ to stop heating, then cooling to below 60 ℃, repeatedly heating for 20 times by the same method without adding new oil, taking an oil sample, taking 50mL of sample amount, measuring the peroxide value and the p-anisidine value of the edible oil samples of examples 1-15 and comparative examples 1-4, and calculating the total oxidation value, wherein the total oxidation value is the sum of the peroxide value 2 times and the p-anisidine value 1 times. Measurement of peroxide value is referred to GB/T5538-2005/ISO 3960:2001, measurement of peroxide value of animal and vegetable fat. Determination of p-anisole values is referred to GB/T24304-2009/ISO 6885:2006, determination of animal and vegetable fat and oil anisidine value. The experimental data are shown in table 4.
TABLE 4 Table 4
It can be seen from examples 1-8 that the proportions of different base 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 is selected from sucrose fatty acid ester and glyceryl monostearate for reasonable compounding, so that the prepared edible oil has a lower total oxidation value and better thermal oxidation stability. It can be seen from examples 8-12 that the selection of the components and proportions of the antioxidant has a significant effect on the thermal oxidation stability of the edible oil, and the thermal oxidation stability of the prepared edible oil is better when the mass of the food-grade fullerene C60 and rosemary is 1:1; it can be seen from examples 13 to 16 that when the mass ratio of the linseed oil, the sunflower seed oil and the rapeseed oil in the blend 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 active carbon has a certain influence on the quality of the prepared edible oil.
It can be seen from the combination of example 1 and comparative example 1 that the total oxidation number of the edible oil is obviously increased, i.e. the thermal oxidation stability of the edible oil is obviously reduced after the mixed oil is replaced by the common vegetable oil. As can be seen from the combination of example 1 and comparative example 2, the edible oil to which the antioxidant in the present application was not added had a significantly increased total oxidation number, and thus it was found that the antioxidant in the mixed oil had a significant effect on the thermal oxidation stability of the edible oil. It can be seen from the combination of example 1 and comparative example 3 that the mixed oil without fermentation liquor has poor thermal oxidation stability, so the component proportion 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 application has better thermal oxidation stability, and the edible oil prepared by the application is added with the enhanced nutrition oil liquid, so that the problem that various nutrients required by a human body can be scientifically supplemented while the edible oil is eaten by people is solved, and the condition that the nutrients are insufficient in the process of eating the single edible oil by consumers is improved.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (6)
1. A nutritional healthy edible oil, which is characterized in that:
the composition comprises the following components: reinforcing nutrient oil, mixed oil and blend oil;
the nutrition enhancing 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 primary blending oil is peanut oil, and the secondary blending oil is corn oil;
the mixed oil liquid 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 powder and 5-12 parts of ginger powder; 200-380 parts of walnut oil, 0.8-1.5 parts of emulsifying agent and 0.05-0.13 part of antioxidant; 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;
the weight part of the blend oil is 500-850 parts;
the preparation of the mixed oil liquid comprises the following steps:
step a, premixing food-grade selenium-enriched yeast, soybean powder and ginger powder to prepare dry powder, uniformly mixing and stirring the dry powder and water, and fermenting at a constant temperature of 25-35 ℃ for 30-72 hours in a sealed environment to prepare a fermented material;
step b, carrying out slag-water separation on the fermentation material, and reserving a fermentation liquid in filter residues;
step c, mixing walnut oil, an emulsifying agent, an antioxidant and the fermentation liquid, and homogenizing under the rotating speed of 6000-6500r/min in a water bath condition to prepare mixed oil; the emulsifier is at least one of sucrose fatty acid ester or glyceryl monostearate.
2. A nutritional healthy edible oil according to claim 1, characterized in that: in the step a, the weight ratio of the dry powder to the water is 1:2-5.
3. A nutritional healthy edible oil according to claim 1, characterized in that: 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 370-645 parts of rapeseed oil, wherein the content of the thioglycoside in the rapeseed oil is lower than 30 mu mol/g, and the mass fraction of the erucic acid is lower than 3%.
4. A method for preparing a nutritional healthy edible oil according to any one of claims 1-3, comprising the steps of:
step one: preparing nutrition-enhancing oil and mixed oil;
wherein the preparation of the nutrient enhancing oil liquid 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 primary premix;
step 2, mixing and uniformly stirring the secondary blending oil and the primary premix to obtain enhanced nutrition oil;
step two: mixing and stirring the nutrition-enhanced oil, the mixed oil and the blend oil uniformly to obtain a primary oil product, adding an adsorbent into the primary oil product for purification treatment, and carrying out fine filtration on the primary oil product after the purification treatment to obtain edible oil; wherein the weight portion of the adsorbent is 1-5 portions.
5. The method for preparing the nutritional and healthy edible oil according to claim 4, which is characterized in that: the adsorbent is food grade active carbon.
6. The method for preparing the nutritional and healthy edible oil according to claim 4, which is characterized in that: in the second step, the fine filtering method comprises the following steps: and (3) sequentially passing the primary oil product after the purification treatment through filter cloth of 20 meshes, 60 meshes and 100 meshes.
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| 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 |
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