CN112715686A - Blend oil with enhanced high oleic acid component - Google Patents
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- CN112715686A CN112715686A CN202011644357.5A CN202011644357A CN112715686A CN 112715686 A CN112715686 A CN 112715686A CN 202011644357 A CN202011644357 A CN 202011644357A CN 112715686 A CN112715686 A CN 112715686A
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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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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Abstract
The invention provides a blend oil with a reinforced high oleic acid component, wherein the content of oleic acid in the blend oil is more than 75 wt%, the content of monounsaturated fatty acid is more than 90 wt%, the content of saturated fatty acid is less than 10 wt%, and the weight ratio of linoleic acid to linolenic acid is 4-6: 1. The blend oil provided by the invention has high oleic acid content and reasonable fatty acid proportion, can reduce the risk of cardiovascular diseases, and meets the requirements of the public on the nutrition and health of edible oil. Compared with the commercial blend oil, the blend oil provided by the invention has better color and luster of fried food, less oil smoke and less foam of fried potato chips, slow increase of peroxide and polar compounds, frying resistance and good stability.
Description
Technical Field
The invention relates to the technical field of edible blend oil, in particular to blend oil with an enhanced high oleic acid component.
Background
China has not only a long history civilization but also a long-running food culture. Chinese cooking, which is one of the representatives of Chinese traditional food culture, has the great characteristic of high temperature and strong fire. In the process of cooking at high temperature in Chinese style cooking, a large amount of oil smoke is generated by the edible oil, and the unstable fatty acid contained in the edible oil can generate poisonous and harmful polymers such as benzopyrene and the like, thereby causing serious influence on the health of human bodies.
The Chinese cooking oil for kitchens needs to meet various requirements of consumers for frying, cooking, frying and the like, and more importantly, needs of consumers for high smoke point, less oil smoke and less foaming of edible oil, and needs of good fatty acid stability and nutrition and health in the frying process.
At present, blend oil in the market is prepared by taking bulk oil (mainly soybean oil) as a matrix and adding a plurality of functional edible oils with lower proportion, and the blend oil has poor stability of fatty acid proportion and does not meet the proportion requirement of fatty acid in nutritional and healthy diet.
Disclosure of Invention
The invention aims to provide 75% excellent 6H blend oil which meets the requirements of fatty acid proportion in nutritional and healthy diet and is suitable for Chinese cooking, and the blend oil has high smoke point, less oil smoke, less bubbles and frying resistance. The above-mentioned 75% preferably means that the oleic acid content is greater than 75%, i.e. 75% +. The meaning of the 6H is high oleic acid content, high smoke point, high thermal stability, high absorption rate (the absorption rate of the rapeseed oil can reach 99 percent), high linolenic acid content and high unsaturated fatty acid content.
In order to achieve the purpose, the invention adopts the following technical means:
a blend oil with a reinforced high oleic acid component comprises more than 75 wt% of oleic acid, more than 90 wt% of monounsaturated fatty acid, less than 10 wt% of saturated fatty acid, and the weight ratio of linoleic acid to linolenic acid is 4-6: 1.
Preferably, the raw materials of the blend oil comprise rapeseed oil, sunflower seed oil, camellia oil and peanut oil;
the rapeseed oil comprises 77-78% of oleic acid, 3.5-4% of palmitic acid, 2-2.5% of stearic acid, 9-9.5% of linoleic acid, 4-4.5% of linolenic acid, 0.5-1% of arachidic acid, 1-1.5% of arachidonic acid and 0.2-0.5% of behenic acid;
the camellia oil comprises 78-80% of oleic acid, 7.5-8% of palmitic acid, 2-2.5% of stearic acid, 9-9.5% of linoleic acid, 0.2-0.5% of linolenic acid, 0.05-0.1% of arachidic acid, 0.5-0.6% of arachidonic acid and 0.1-0.2% of behenic acid;
the sunflower seed oil comprises 80-83% of oleic acid, 4-4.5% of palmitic acid, 3-3.5% of stearic acid, 8-8.5% of linoleic acid, 0.05-0.08% of linolenic acid, 0.2-0.3% of arachidic acid, 0.2-0.3% of arachidonic acid and 1-1.5% of behenic acid;
the peanut oil comprises 50-51% of oleic acid, 8.5-9% of palmitic acid, 3-3.5% of stearic acid, 30-32% of linoleic acid, 0.1-0.2% of linolenic acid, 1-1.2% of arachidic acid, 1-1.5% of arachidonic acid and 2-2.5% of behenic acid.
Preferably, the blend oil comprises raw materials of 48-71% of rapeseed oil, 0-56% of sunflower seed oil, 2-20% of camellia oil and 0-9% of peanut oil.
Preferably, the blend oil comprises 48% of rapeseed oil, 43% of sunflower seed oil and 9% of camellia oil.
Preferably, the blend oil comprises 50% of rapeseed oil, 39% of sunflower oil, 8% of peanut oil and 3% of camellia oil.
Preferably, the blend oil comprises 56% of sunflower seeds, 35% of rapeseed oil, 7% of peanut oil and 2% of camellia oil.
Preferably, the blend oil comprises 71% of rapeseed oil, 20% of camellia oil and 9% of peanut oil.
Preferably, the polar component of the blend oil after being heated for 8 hours at 180 ℃ is less than 14.6 percent.
Preferably, the smoke point of the blend oil after being heated for 8 hours is more than 191 ℃.
Preferably, the acid value of the blend oil after being heated for 8 hours is less than 1.0 mgKOH/kg.
Compared with the prior art, the invention has the following technical effects:
1. the blend oil provided by the invention has high oleic acid content, so that the oil stability is high, the proportion of fatty acid meets the recommended proportion of 'Chinese resident dietary nutrient reference intake' of 2000 edition formulated by the Chinese nutrition society, the cardiovascular disease risk can be reduced, and the nutritional and healthy requirements of different groups on edible oil are met.
2. The blend oil fried food provided by the invention has better color and luster, less oil smoke and less bubbles in the fried potato chips, slow increase of peroxide and polar compounds, frying resistance and better stability.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
Fig. 1 is a graph showing the relationship between the acid value of the blend oil prepared in examples 1, 2, 3 and 4 and the acid value of a commercially available blend oil for frying and a commercially available rapeseed oil with the lapse of frying time during the heating frying.
Fig. 2 is a graph showing the relationship between the grade components of the blend oil prepared in examples 1, 2, 3 and 4, the commercial blend oil for frying and the commercial rapeseed oil in the heating frying process, which is changed along with the frying time.
Fig. 3 is a gas chromatogram of rapeseed oil used in the examples of the present invention. The following table shows the results of gas chromatography tests on rapeseed oil used in the examples of the present invention.
FIG. 4 is a gas chromatogram of camellia oil used in an example of the present invention. The following table shows the results of gas chromatography tests on rapeseed oil used in the examples of the present invention.
FIG. 5 is a gas chromatogram of sunflower oil used in an example of the present invention. The following table shows the results of gas chromatography tests on rapeseed oil used in the examples of the present invention.
| Retention time (min) | Peak width (min) | Peak area | Peak area% | Name (R) |
| 4.690 | 0.28 | 22.83 | 0.04 | C14∶0 |
| 6.586 | 0.42 | 21896.21 | 4.18 | C16∶0 |
| 7.010 | 0.36 | 79.75 | 0.15 | C16∶1 |
| 7.993 | 0.27 | 13.55 | 0.03 | C17∶0 |
| 8.525 | 0.36 | 20.05 | 0.04 | C17∶1 |
| 10.029 | 0.61 | 1578.25 | 3.02 | C18∶0 |
| 11.050 | 0.84 | 43231.95 | 82.65 | C18∶1 |
| 11.984 | 0.10 | 4190.84 | 8.01 | C18∶2 |
| 13.806 | 0.33 | 35.29 | 0.07 | C18∶3 |
| 15.773 | 0.66 | 154.31 | 0.30 | C20∶1 |
| 16.802 | 0.65 | 153.51 | 0.29 | C20∶0 |
| 26.155 | 0.87 | 532.84 | 1.02 | C22∶0 |
| 33.729 | 0.69 | 108.57 | 0.21 | C24∶0 |
| Sum of | 52307.94 |
Figure 6 is a gas chromatogram of peanut oil as used in an example of the invention. The following table shows the results of gas chromatography tests on rapeseed oil used in the examples of the present invention.
Detailed Description
The invention provides a blend oil with reinforced high oleic acid components, wherein the content of oleic acid in the blend oil is more than 75 wt%, the content of monounsaturated fatty acid is more than 90 wt%, the content of saturated fatty acid is less than 10 wt%, and the balance is polyunsaturated fatty acid; in the polyunsaturated fatty acid, the weight ratio of linoleic acid to linolenic acid is 4-6: 1. As will be understood by those skilled in the art, when the content of oleic acid in the composition of the present invention is more than 75 wt%, the stability of the blend oil is improved with the increase of the content of oleic acid, and the reactivity of the oil is reduced with the increase of the content of oleic acid. After the grease is heated for a long time, the peroxide value and the content of polar substances are still low. This is because oleic acid is a monovalent unsaturated fatty acid containing only one double bond, and therefore, hydrogen abstraction and addition reaction of the allyl group thereof do not easily occur, and a radical site is not easily initiated, which makes oleic acid have relatively low reactivity, little free fatty acid is generated during long-term heating, and oxidation stability is also better. Other monounsaturated fatty acids also improve the stability of the oils due to their properties similar to those of oleic acid. The double bonds of the polyunsaturated fatty acids have very high reactivity and therefore increase the acid value, oxidation number and polar materials of the blend oil after prolonged heating.
Specifically, in some embodiments of the present invention, the blend oil may be obtained by blending rapeseed oil, sunflower oil, camellia oil and peanut oil as raw materials; the rapeseed oil, the sunflower seed oil, the camellia oil and the peanut oil are first-grade refined high-oleic-acid rapeseed oil, first-grade refined high-oleic-acid sunflower seed oil, first-grade refined peanut oil and first-grade refined original-fragrance camellia oil which are prepared by selecting rapeseed planted in a dao full-planting demonstration area and carrying out a traditional physical squeezing process on the sunflower seeds, the camellia seeds and the peanuts. Wherein the rapeseed oil comprises 77-78% of oleic acid, 3.5-4% of palmitic acid, 2-2.5% of stearic acid, 9-9.5% of linoleic acid, 4-4.5% of linolenic acid, 0.5-1% of arachidic acid, 1-1.5% of arachidonic acid and 0.2-0.5% of behenic acid; the camellia oil comprises 78-80% of oleic acid, 7.5-8% of palmitic acid, 2-2.5% of stearic acid, 9-9.5% of linoleic acid, 0.2-0.5% of linolenic acid, 0.05-0.1% of arachidic acid, 0.5-0.6% of arachidonic acid and 0.1-0.2% of behenic acid; the sunflower seed oil comprises 80-83% of oleic acid, 4-4.5% of palmitic acid, 3-3.5% of stearic acid, 8-8.5% of linoleic acid, 0.05-0.08% of linolenic acid, 0.2-0.3% of arachidic acid, 0.2-0.3% of arachidonic acid and 1-1.5% of behenic acid; the peanut oil comprises 50-51% of oleic acid, 8.5-9% of palmitic acid, 3-3.5% of stearic acid, 30-32% of linoleic acid, 0.1-0.2% of linolenic acid, 1-1.2% of arachidic acid, 1-1.5% of arachidonic acid and 2-2.5% of behenic acid. Of course, the present invention can be practiced with rapeseed oil, sunflower oil, camellia oil and peanut oil from other sources, consistent with the above oil contents. Meanwhile, as the rapeseed oil contains higher content of gamma-tocopherol, the rapeseed oil has high oxidation resistance and is not easy to generate thermal oxidative decomposition, so that the smoke point of the blend oil is further improved, and the blend oil is more suitable for frying.
More specifically, the raw materials of the blend oil comprise 48-71% of rapeseed oil, 0-56% of sunflower seed oil, 2-20% of camellia oil and 0-9% of peanut oil; or the raw materials of the blend oil comprise 48% of rapeseed oil, 43% of sunflower seed oil and 9% of camellia oil; or the raw materials of the blend oil comprise 50% of rapeseed oil, 39% of sunflower seed oil, 8% of peanut oil and 3% of camellia oil; or the raw materials of the blend oil comprise 56% of sunflower seeds, 35% of rapeseed oil, 7% of peanut oil and 2% of camellia oil; or the raw materials of the blend oil comprise 71% of rapeseed oil, 20% of camellia oil and 9% of peanut oil. The technical solutions described above are only specific embodiments in the technical solutions for implementing the present invention, and those skilled in the art can understand that the present invention can also be implemented by using other mixture ratios.
Specifically, the polar component of the blend oil heated at 180 ℃ for 8 hours is less than 14.6 percent, the smoke point is more than 191 ℃, and the acid value is less than 1.0 mgKOH/kg. This is because the blend oil has a high oleic acid content, and it accumulates less oxidation products such as diglycerides, monoglycerides, free fatty acids, etc. during high temperature frying, and the rate of oxidation products increases more slowly, which allows the blend oil composition to have less than 14.6% polar components after 8 hours of heating at 180 ℃. Meanwhile, during high temperature frying, the blend oil produces free fatty acids with low unsaturation, and thus, its smoke point drops very slowly. The hydrolysis and oxidation reaction rates of the blend oil are low in the frying process, so that the accumulation speed of free fatty acid and micromolecular acid is low, the acid value of the blend oil is still less than 1.0 after the blend oil is fried for a long time, and no obvious rancidity occurs in the national standard control range.
The technical scheme of the invention is further explained by combining specific embodiments.
The determination method of the polar component in the embodiment of the invention is determined according to GB/T5009.202-2016.
The acid value is determined according to GB/T5009.229-2016.
The smoke point in the embodiment of the invention is detected according to GB/T20795-2006.
In the rapeseed oil, the camellia oil, the sunflower seed oil and the peanut oil used in the specific embodiment of the invention, the contents of the fatty acids are as follows:
example 1
Respectively adding 48 wt% of high oleic rapeseed oil, 43 wt% of high oleic sunflower seed oil and 9 wt% of original fragrant camellia oil into a mixing tank under the protection of nitrogen, mixing and stirring uniformly at 20-35 ℃, filtering, standing, conveying to a filling machine, and filling into various oil bottles according to specifications.
Example 2
Respectively adding 50% by weight of high oleic acid rapeseed oil, 39% by weight of high oleic acid sunflower seed oil, 8% by weight of peanut and 3% by weight of original fragrant peanut oil into a mixing tank under the protection of nitrogen, mixing and stirring uniformly at the temperature of 20-35 ℃, filtering, standing, and then conveying to a filling machine to fill into various oil bottles according to specifications.
Example 3
Adding 56% by weight of high oleic acid sunflower seed oil, 35% by weight of high oleic acid rapeseed oil, 7% by weight of peanut oil and 2% by weight of original fragrant camellia oil into a mixing tank respectively under the protection of nitrogen, mixing and stirring uniformly at 20-35 ℃, filtering, standing, and then conveying to a filling machine to fill into various oil bottles according to specifications.
Example 4
Adding 71 wt% of high oleic acid rapeseed oil, 20 wt% of original fragrant camellia oil and 9 wt% of peanut oil into a mixing tank under the protection of nitrogen respectively, mixing and stirring uniformly at 20-35 ℃, filtering, standing, conveying to a filling machine, and filling into various oil bottles according to specifications.
The fatty acid compositions of the high oleic edible vegetable blend oils of examples 1-4 were examined, and the results show that the high oleic edible vegetable blend oils of examples 1-4 all had oleic acid contents higher than 75%, and the ratio of linoleic acid to linolenic acid was 4-6: 1.
| Sample (I) | Palmitic acid | Stearic acid | Oleic acid | Linoleic acid | Linolenic acid | Arachidic acid | Arachidonic acid | Behenic acid |
| EXAMPLE 1 | 4.216 | 2.567 | 79.595 | 8.784 | 1.722 | 0.451 | 0.742 | 0.71 |
| EXAMPLE 2 | 4.181 | 2.673 | 76.736 | 9.989 | 2.210 | 0.419 | 1.125 | 0.711 |
| EXAMPLE 3 | 4.254 | 2.709 | 77.623 | 9.678 | 2.161 | 0.493 | 0.811 | 0.824 |
| EXAMPLE 4 | 4.343 | 2.196 | 75.376 | 11.829 | 2.886 | 0.586 | 0.750 | 0.726 |
Taking 2.5L of the blend oil prepared in the examples 1-4, the blend oil special for frying in the market and the rapeseed oil in the market respectively, heating to 180 ℃, putting 100g of potato chips for frying, frying for 3min each time, frying for 2h in the morning, then empty-burning for 2h, frying for 2h in the afternoon, frying for 8h in two days in total, sampling every 2h to detect smoke points, observing the foaming condition of the fried potato chips, detecting the smoke points according to GB/T20795-:
the smoke point is one of important indexes for evaluating refined cooking oil, and it means the lowest temperature at which thermal decomposition products of oil and fat visible to the naked eye continuously volatilize when the oil and fat are heated. The generation of smoke point is mainly caused by some relatively low boiling point substances generated in the heating process of grease, such as free fatty acid, monoglyceride, unsaponifiable substances and the like. Also, during heating, free fatty acids are more volatile than triglycerides. The smoke point can directly show the quality of the grease. As can be seen from the above table, the fats and oils prepared in examples 1 to 4 of the present invention have a high smoke point, a small change in smoke point during frying, less oil smoke, and better stability, compared to commercially available fats and oils. During the frying process, the foaming degree of the oil can affect the appearance quality of the food on one hand, and on the other hand, the foaming degree of the food can also indicate whether the oil is easy to splash, thereby affecting the safety degree of the operation of the oil during the frying process. Compared with other two commercially available edible oils, the edible oil prepared in the embodiments 1-4 of the invention has low foaming degree, is not easy to splash during frying, and has high operation safety.
The rancidity degree of the acid value reaction oil and fat is close to linear increase along with the extension of the frying time, the acid value increase rate of the blend oil prepared in the embodiments 1-4 is lower than that of the special oil for frying and the rapeseed oil for frying, the difference of the acid value values is small and is within the national standard control range, and the fact that the rancidity of each experimental group does not appear obviously after frying for 8 hours is shown.
The polar component is a general term for some reaction products produced by thermal oxidation, thermal polymerization, thermal oxidative polymerization, thermal cracking and hydrolysis of fats and oils during the frying of foods, which are more polar than triglycerides. As can be seen from FIG. 2, the content of polar components in commercially available edible fats and oils tends to increase with the increase of the frying time, and the content of polar components in the frying oil used exclusively for frying after 8 hours exceeds the limit of GB/T5009.202-2016 (. ltoreq.27%). The change of the polar components of the blend oils prepared in examples 1-4 is basically similar, and the increase trend is smaller than that of the frying special oil and the rapeseed oil, which shows that the blend oils prepared in examples 1-4 of the invention have the advantages of slow increase of polar compounds in the high-temperature frying process, good frying resistance and oxidation stability, and are suitable for cooking oil in home kitchens.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A blend oil for strengthening high oleic acid components is characterized in that:
the content of oleic acid in the blend oil is more than 75 wt%, the content of monounsaturated fatty acid is more than 90 wt%, the content of saturated fatty acid is less than 10 wt%, and the weight ratio of linoleic acid to linolenic acid is 4-6: 1.
2. the blend oil of claim 1, wherein:
the blend oil comprises rapeseed oil, sunflower seed oil, camellia oil and peanut oil as raw materials;
the rapeseed oil comprises 77-78% of oleic acid, 3.5-4% of palmitic acid, 2-2.5% of stearic acid, 9-9.5% of linoleic acid, 4-4.5% of linolenic acid, 0.5-1% of arachidic acid, 1-1.5% of arachidonic acid and 0.2-0.5% of behenic acid;
the camellia oil comprises 78-80% of oleic acid, 7.5-8% of palmitic acid, 2-2.5% of stearic acid, 9-9.5% of linoleic acid, 0.2-0.5% of linolenic acid, 0.05-0.1% of arachidic acid, 0.5-0.6% of arachidonic acid and 0.1-0.2% of behenic acid;
the sunflower seed oil comprises 80-83% of oleic acid, 4-4.5% of palmitic acid, 3-3.5% of stearic acid, 8-8.5% of linoleic acid, 0.05-0.08% of linolenic acid, 0.2-0.3% of arachidic acid, 0.2-0.3% of arachidonic acid and 1-1.5% of behenic acid;
the peanut oil comprises 50-51% of oleic acid, 8.5-9% of palmitic acid, 3-3.5% of stearic acid, 30-32% of linoleic acid, 0.1-0.2% of linolenic acid, 1-1.2% of arachidic acid, 1-1.5% of arachidonic acid and 2-2.5% of behenic acid.
3. The blend oil of claim 2, wherein:
the blend oil comprises raw materials of 48-71% of rapeseed oil, 0-56% of sunflower seed oil, 2-20% of camellia oil and 0-9% of peanut oil.
4. The blend oil of claim 3, wherein:
the blend oil comprises raw materials of 48% of rapeseed oil, 43% of sunflower seed oil and 9% of camellia oil.
5. The blend oil of claim 3, wherein:
the blend oil comprises 50% of rapeseed oil, 39% of sunflower seed oil, 8% of peanut oil and 3% of camellia oil.
6. The blend oil of claim 3, wherein:
the raw materials of the blend oil comprise 56% of sunflower seeds, 35% of rapeseed oil, 7% of peanut oil and 2% of camellia oil.
7. The blend oil of claim 3, wherein:
the raw materials of the blend oil comprise 71% of rapeseed oil, 20% of camellia oil and 9% of peanut oil.
8. The blend oil of claim 1, wherein:
the polar component of the blend oil heated at 180 ℃ for 8 hours is less than 14.6 percent.
9. The blend oil of claim 1, wherein:
the smoke point of the blend oil after being heated for 8 hours is more than 191 ℃.
10. The blend oil of claim 1, wherein:
the acid value of the blend oil after being heated for 8 hours is less than 1.0 mgKOH/kg.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN115444038A (en) * | 2022-09-19 | 2022-12-09 | 重庆郑氏油茶科技有限公司 | Novel children-type tea oil nutritional oil |
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| CN104255948A (en) * | 2014-08-11 | 2015-01-07 | 广东省农业科学院作物研究所 | Nutritionally balanced plant edible blend oil |
| CN105767216A (en) * | 2014-12-18 | 2016-07-20 | 丰益(上海)生物技术研发中心有限公司 | High-oleic-acid-content fat composition and preparation method thereof |
| CN106234651A (en) * | 2016-10-14 | 2016-12-21 | 广西放心源生物科技有限公司 | A kind of nourishing healthy plant blend oil |
| CN106819152A (en) * | 2017-01-19 | 2017-06-13 | 莒南县金胜粮油实业有限公司 | Fry special ready-mixed oil and preparation method thereof |
| CN107927200A (en) * | 2017-11-08 | 2018-04-20 | 广东金妮宝科技发展有限公司 | Low acid number corn sunflower ready-mixed oil of a kind of high oleic acid and preparation method thereof |
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| CN115444038A (en) * | 2022-09-19 | 2022-12-09 | 重庆郑氏油茶科技有限公司 | Novel children-type tea oil nutritional 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 |
| CN115399377B (en) * | 2022-10-11 | 2024-06-04 | 中国农业科学院农产品加工研究所 | Peanut oil special for frying |
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