CN114365772A - Edible vegetable blend oil with effect of preventing hyperlipidemia and preparation method thereof - Google Patents

Abstract

The invention discloses edible vegetable blend oil with a hyperlipidemia preventing effect and a preparation method thereof, and particularly relates to the field of edible oil, which comprises corn oil, soybean oil, olive oil, hemp oil, peanut oil, sunflower seeds, sea buckthorn, oat flour and mung bean flour.

Description

Edible vegetable blend oil with effect of preventing hyperlipidemia and preparation method thereof

Technical Field

The invention relates to the field of edible oil, in particular to edible plant blend oil with a hyperlipidemia preventing effect and a preparation method thereof.

Background

Edible oils, also known as "cooking oils", refer to animal or vegetable fats and oils used in the manufacture of food products. Is liquid at normal temperature. Due to the source of raw materials, processing technology, quality and other reasons, common edible oils are mostly vegetable oils and fats, including rapeseed oil, peanut oil, hemp seed oil, corn oil, olive oil, camellia oil, palm oil, sunflower seed oil, soybean oil, sesame oil, linseed oil (linseed oil), grape seed oil, walnut oil, peony seed oil and the like.

In the prior art, people pay no attention to diet to increase the population suffering from hyperlipidemia, so that the selection of edible oil is very important, and good edible oil can effectively prevent hyperlipidemia and reduce blood fat, so that the health of people is greatly improved.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides edible vegetable blend oil with the effect of preventing hyperlipidemia and a preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

an edible vegetable blend oil with effect of preventing hyperlipemia comprises oleum Maydis, soybean oil, oleum Olivarum, oleum Sesami, peanut oil, semen Helianthi, fructus Hippophae, herba Avenae Fatuae powder and semen Phaseoli Radiati powder.

By adopting the technical scheme: the invention designs sunflower seeds, sea buckthorn, oat flour and mung bean flour, wherein the sunflower seeds contain various substances beneficial to human beings such as sterol, vitamin, linoleic acid and the like, wherein the content of natural vitamin E is highest in all main vegetable oil, and the content of linoleic acid can reach about 70 percent, so the sunflower seeds can reduce the cholesterol level in serum, reduce the triglyceride level and reduce blood pressure, the sea buckthorn oil contains 206 active substances beneficial to the human body, wherein 46 bioactive substances comprise a large amount of vitamin E, vitamin A, flavone and the like, has the special pharmacological properties of fatigue resistance, organism vitality enhancement, cancer resistance and the like, has the effects of protecting and accelerating the repair of gastric mucosa and increasing the drug property of intestinal bifidobacteria, has the effects of reducing plasma cholesterol and reducing the cholesterol content in vascular walls, can effectively prevent hyperlipidemia, the oat flour and the mung bean flour can improve the mouthfeel of blend oil, the corn oil, the soybean oil, the olive oil, the hemp seed oil, the peanut oil and the like have the effects of reducing blood fat and preventing hyperlipidemia, and the blend oil is formed by blending various raw materials according to the proportion.

Further, the preparation method of the edible vegetable blend oil with the effect of preventing hyperlipidemia comprises the following specific steps:

s1, preparing corn oil:

s1.1, pretreatment of corn embryos: selecting high-quality corn embryos, screening the corn embryos by using a sieve plate, then pouring the corn embryos into clear water, taking out the shrunken corn embryos, cleaning the corn embryos, fishing out the corn embryos after cleaning, and naturally airing for 0.5 h;

s1.2, prefabricating corn embryos: putting the corn embryos selected in the step into an oven, drying for 0.5h, pouring into a pot, and stir-frying;

s1.3, preparing crude oil: pouring the corn germ stir-fried and softened in the step into a screw oil press to be pressed to obtain corn germ crude oil;

s1.4, preparing a finished corn oil product: refining, filtering, dewaxing, deacidifying, decoloring and deodorizing the crude corn germ oil prepared in the steps to obtain a finished corn oil product, wherein each component of the finished corn oil product is qualified after detection according to the national standard;

s2, preparation of soybean oil:

s2.1, pretreatment of soybeans: placing soybeans on a sieve plate, filtering by using the sieve plate, pressing the soybeans on the sieve plate through a flat wood plate in the filtering process to filter the soybeans until the soybeans are empty, and then magnetically removing impurities and cleaning the soybeans to obtain qualified soybeans;

s2.2, preparing crude oil: drying soybeans at low temperature, removing excessive water, and squeezing the processed soybeans in a screw oil press to obtain crude soybean oil;

s2.3, preparing a finished soybean oil product: the weight ratio of the soybean crude oil to the water is 10: 100, mixing to obtain an oil-water mixed solution, pouring the mixed solution into a stirrer for stirring, keeping the temperature of the stirrer at 75 ℃ in the stirring process, carrying out hydration degumming for 15-20 min, freezing crude oil at the vacuum temperature of 2-4 ℃, crystallizing and growing crystals for 15-20 h, putting the crude oil into a plate-and-frame filter press for squeezing and filtering after water, inorganic impurities in the oil and phospholipid are crystallized to obtain finished soybean oil, wherein each component of the finished soybean oil is qualified after detection, and the finished soybean oil is obtained after being pressed and filtered in accordance with the national standard;

s3, preparing olive oil;

s4, preparing hemp oil;

s5, preparing peanut oil:

s5.1, pretreatment of peanuts: pouring the selected peanuts into water for cleaning, removing peanuts floating on the water surface, drying the peanuts at low temperature for 0.2h, grinding the peanuts after drying, enabling the peanuts to pass through two rotating brushes which are close to each other, removing the skins of the peanuts by utilizing the brushes, and then washing and drying the peeled peanuts;

s5.2, preparing crude oil: baking the treated peanuts in an oven at the internal temperature of 175 ℃ for 0.2h, and then pouring the peanuts into a spiral oil press to be pressed to obtain crude peanut oil;

s5.3, extracting peanut oil: placing the crude oil in a container, standing for 8h, and removing the upper oil body of the crude oil to obtain peanut oil, wherein the peanut oil is qualified when various components of the peanut oil meet the national standard after detection;

s6, preparation of sunflower seed oil: cleaning sunflower seeds, putting the cleaned sunflower seeds into a pot, stir-frying for 0.2h, and pouring the sunflower seeds into a spiral oil press to press the sunflower seeds to obtain sunflower seed oil;

s7, extracting the sea-buckthorn essence: cleaning sea buckthorn, cutting sea buckthorn into blocks, putting the blocks of sea buckthorn into a plate-and-frame filter press for filter pressing and extracting plant concentrated juice, pouring residual sea buckthorn residues into a pot according to the weight ratio of 1: adding clear water at a ratio of 1 for cooking for 1h, and mixing the cooked liquid and the plant concentrated juice and stirring for 0.2h to obtain the sea-buckthorn essence;

s8, preparing oat flour and mung bean flour, putting the oat and mung bean cleaning feeling together into grinding equipment for grinding until the oat and mung bean are ground into powder, and then bottling and collecting;

s9, preparation of the vegetable blend oil:

s9.1, mixing of crude oil: taking the corn oil, the soybean oil, the olive oil, the hemp oil and the peanut oil prepared in the steps according to a ratio of 1: 1: 1: 0.1: 0.3, pouring the mixture into a closed stirrer for stirring for 0.3h to prepare mixed oil;

s9.2, adding raw materials: sequentially adding sunflower seed oil, sea buckthorn essence, oat flour and mung bean flour into the mixed oil, and then continuously mixing and stirring for 0.4 h;

s9.3, extracting the blend oil: standing the prepared mixed oil for a period of time, and taking supernatant;

s9.4, filling and detecting the blend oil: and (3) detecting the blend oil prepared in the steps according to the national standard, filling nitrogen, and filling to obtain the finished product of the edible plant blend oil with the effect of preventing hyperlipidemia.

By adopting the technical scheme: in the processing process, each raw material is subjected to standard detection all the time, so that each raw material is further ensured to be non-toxic and harmless and completely accord with the national standard, and the prepared blend oil is higher in safety.

Further, in the step S9.2, the adding interval time of the sunflower seed oil, the sea buckthorn essence, the oat flour and the mung bean flour is 0.1 h.

Further, in the step S9.3, the remaining mixed oil is continuously poured into the stirrer to be stirred, and then the above steps are repeated until the remaining amount of the mixed oil is less than 300 ml.

By adopting the technical scheme: the stirring, the standing and the supernatant extraction are continuously carried out, so that the effective ingredients in the prepared mixed oil can be fully extracted, the waste of raw materials is avoided, and the production efficiency of the blend oil is greatly improved.

Further, the step S4 is specifically:

s4.1, selecting fructus cannabis: classifying the fructus cannabis, reserving fresh fructus cannabis, screening the fructus cannabis by using a sieve plate, and selecting the fructus cannabis with full particles;

s4.2, preparing crude oil: putting the fructus cannabis selected in the step into a spiral oil press for pressing to obtain crude fructus cannabis oil;

s4.3, refining the cannabis oil: and pouring the crude hemp oil into a hemp oil refining machine for oil refining, wherein the temperature is kept at 115 ℃ in the oil refining process, the oil refining time is 1h, and then the hemp oil can be obtained, and the hemp oil is qualified after various components meet the national standard after detection.

By adopting the technical scheme: according to the method, the hemp seeds are pre-screened, so that the problem of preparation of the blend oil caused by the influence of withered hemp seeds on the quality of crude oil is avoided.

Further, the step S3 is specifically:

s3.1, pretreatment of the olive: cleaning picked olives, grinding the olives by using a grinding machine, pressing the olives into paste, and stirring the paste in a stirrer for 0.5 h;

s3.2, extracting olive oil: putting the stirred olive into a plate-and-frame filter press, performing filter pressing on the olive by using the plate-and-frame filter press so as to extract olive oil, and putting the extracted olive oil into a container for storage;

s3.3, separation of olive oil: pouring the olive oil prepared in the steps into a centrifuge for centrifugation for 0.3h, collecting the centrifuged olive oil, and determining that the components meet the national standard after detection.

Further, in the step S1.2, the stir-frying time of the corn embryos is 1 hour, and the stir-frying temperature is kept at 65 ℃.

The invention has the beneficial effects that:

1. the invention designs sunflower seeds, sea buckthorn, oat flour and mung bean flour, wherein the sunflower seeds contain a plurality of substances beneficial to human beings, such as sterol, vitamin, linoleic acid and the like, wherein the content of natural vitamin E is highest in all main vegetable oil, and the content of linoleic acid can reach about 70 percent, so the sunflower seeds can reduce the cholesterol level in serum, reduce the triglyceride level and reduce blood pressure, the sea buckthorn oil contains 206 active substances beneficial to the human body, wherein 46 bioactive substances comprise a large amount of vitamin E, vitamin A, flavone and the like, has the special pharmacological properties of fatigue resistance, organism vitality enhancement, cancer resistance and the like, has the effects of protecting and accelerating the repair of gastric mucosa, increasing the drug property of intestinal bifidobacteria, reducing plasma cholesterol and reducing the cholesterol content in vascular walls, and can effectively prevent hyperlipidemia, the oat flour and the mung bean flour can improve the taste of the blend oil and also have the effect of reducing blood fat, in addition, the corn oil, the soybean oil, the olive oil, the hemp seed oil, the peanut oil and the like all have the effects of reducing blood fat and preventing hyperlipidemia, and the blend oil is formed after various raw materials are blended according to the proportion, so the blend oil has the advantages of good taste, better blood fat reducing effect and full play of the effects among the raw materials;

2. in the processing process, each raw material is subjected to standard detection all the time, so that each raw material is further ensured to be non-toxic and harmless and completely accord with the national standard, and the prepared blend oil is higher in safety;

3. in the process of treating the primarily blended mixed oil, the mixing, standing and supernatant liquid extraction are continuously carried out, so that the effective components in the prepared mixed oil can be fully extracted, the waste of raw materials is avoided, and the production efficiency of the blended oil is greatly improved.

Detailed Description

An edible vegetable blend oil with effect of preventing hyperlipemia comprises oleum Maydis, soybean oil, oleum Olivarum, oleum Sesami, peanut oil, semen Helianthi, fructus Hippophae, herba Avenae Fatuae powder and semen Phaseoli Radiati powder.

The preparation method of the edible vegetable blend oil with the effect of preventing hyperlipidemia comprises the following specific steps:

s1, preparing corn oil:

s1.1, pretreatment of corn embryos: selecting high-quality corn embryos, screening the corn embryos by using a sieve plate, then pouring the corn embryos into clear water, taking out the shrunken corn embryos, cleaning the corn embryos, fishing out the corn embryos after cleaning, and naturally airing for 0.5 h;

s1.2, prefabricating corn embryos: putting the corn embryos selected in the step into an oven, drying for 0.5h, pouring into a pot, and stir-frying;

s1.3, preparing crude oil: pouring the corn germ stir-fried and softened in the step into a screw oil press to be pressed to obtain corn germ crude oil;

s1.4, preparing a finished corn oil product: refining, filtering, dewaxing, deacidifying, decoloring and deodorizing the crude corn germ oil prepared in the steps to obtain a finished corn oil product, wherein each component of the finished corn oil product is qualified after detection according to the national standard;

s2, preparation of soybean oil:

s2.1, pretreatment of soybeans: placing soybeans on a sieve plate, filtering by using the sieve plate, pressing the soybeans on the sieve plate through a flat wood plate in the filtering process to filter the soybeans until the soybeans are empty, and then magnetically removing impurities and cleaning the soybeans to obtain qualified soybeans;

s2.2, preparing crude oil: drying soybeans at low temperature, removing excessive water, and squeezing the processed soybeans in a screw oil press to obtain crude soybean oil;

s2.3, preparing a finished soybean oil product: the weight ratio of the soybean crude oil to the water is 10: 100, mixing to obtain an oil-water mixed solution, pouring the mixed solution into a stirrer for stirring, keeping the temperature of the stirrer at 75 ℃ in the stirring process, carrying out hydration degumming for 15-20 min, freezing crude oil at the vacuum temperature of 2-4 ℃, crystallizing and growing crystals for 15-20 h, putting the crude oil into a plate-and-frame filter press for squeezing and filtering after water, inorganic impurities in the oil and phospholipid are crystallized to obtain finished soybean oil, wherein each component of the finished soybean oil is qualified after detection, and the finished soybean oil is obtained after being pressed and filtered in accordance with the national standard;

s3, preparing olive oil;

s4, preparing hemp oil;

s5, preparing peanut oil:

s5.1, pretreatment of peanuts: pouring the selected peanuts into water for cleaning, removing peanuts floating on the water surface, drying the peanuts at low temperature for 0.2h, grinding the peanuts after drying, enabling the peanuts to pass through two rotating brushes which are close to each other, removing the skins of the peanuts by utilizing the brushes, and then washing and drying the peeled peanuts;

s5.2, preparing crude oil: baking the treated peanuts in an oven at the internal temperature of 175 ℃ for 0.2h, and then pouring the peanuts into a spiral oil press to be pressed to obtain crude peanut oil;

s5.3, extracting peanut oil: placing the crude oil in a container, standing for 8h, and removing the upper oil body of the crude oil to obtain peanut oil, wherein the peanut oil is qualified when various components of the peanut oil meet the national standard after detection;

s6, preparation of sunflower seed oil: cleaning sunflower seeds, putting the cleaned sunflower seeds into a pot, stir-frying for 0.2h, and pouring the sunflower seeds into a spiral oil press to press the sunflower seeds to obtain sunflower seed oil;

s7, extracting the sea-buckthorn essence: cleaning sea buckthorn, cutting sea buckthorn into blocks, putting the blocks of sea buckthorn into a plate-and-frame filter press for filter pressing and extracting plant concentrated juice, pouring residual sea buckthorn residues into a pot according to the weight ratio of 1: adding clear water at a ratio of 1 for cooking for 1h, and mixing the cooked liquid and the plant concentrated juice and stirring for 0.2h to obtain the sea-buckthorn essence;

s8, preparing oat flour and mung bean flour, putting the oat and mung bean cleaning feeling together into grinding equipment for grinding until the oat and mung bean are ground into powder, and then bottling and collecting;

s9, preparation of the vegetable blend oil:

s9.1, mixing of crude oil: taking the corn oil, the soybean oil, the olive oil, the hemp oil and the peanut oil prepared in the steps according to a ratio of 1: 1: 1: 0.1: 0.3, pouring the mixture into a closed stirrer for stirring for 0.3h to prepare mixed oil;

s9.2, adding raw materials: sequentially adding sunflower seed oil, sea buckthorn essence, oat flour and mung bean flour into the mixed oil, and then continuously mixing and stirring for 0.4 h;

s9.3, extracting the blend oil: standing the prepared mixed oil for a period of time, and taking supernatant;

s9.4, filling and detecting the blend oil: and (3) detecting the blend oil prepared in the steps according to the national standard, filling nitrogen, and filling to obtain the finished product of the edible plant blend oil with the effect of preventing hyperlipidemia.

In the step S9.2, the adding interval time of the sunflower seed oil, the sea buckthorn essence, the oat flour and the mung bean flour is 0.1 h.

And in the step S9.3, the residual mixed oil is continuously poured into the stirrer to be stirred, and then the steps are repeated until the residual mixed oil is less than 300 ml.

Wherein, the step S4 specifically includes:

s4.1, selecting fructus cannabis: classifying the fructus cannabis, reserving fresh fructus cannabis, screening the fructus cannabis by using a sieve plate, and selecting the fructus cannabis with full particles;

s4.2, preparing crude oil: putting the fructus cannabis selected in the step into a spiral oil press for pressing to obtain crude fructus cannabis oil;

s4.3, refining the cannabis oil: and pouring the crude hemp oil into a hemp oil refining machine for oil refining, wherein the temperature is kept at 115 ℃ in the oil refining process, the oil refining time is 1h, and then the hemp oil can be obtained, and the hemp oil is qualified after various components meet the national standard after detection.

Wherein, the step S3 specifically includes:

s3.1, pretreatment of the olive: cleaning picked olives, grinding the olives by using a grinding machine, pressing the olives into paste, and stirring the paste in a stirrer for 0.5 h;

s3.2, extracting olive oil: putting the stirred olive into a plate-and-frame filter press, performing filter pressing on the olive by using the plate-and-frame filter press so as to extract olive oil, and putting the extracted olive oil into a container for storage;

s3.3, separation of olive oil: pouring the olive oil prepared in the steps into a centrifuge for centrifugation for 0.3h, collecting the centrifuged olive oil, and determining that the components meet the national standard after detection.

Wherein, in the step S1.2, the stir-frying time of the corn embryos is 1h, and the stir-frying temperature is kept at 65 ℃.

Comparative example 1

This example is substantially the same as the method of example 1 provided, with the main differences being: oat flour and mung bean flour are not prepared in step S8;

comparative example 2

This example is substantially the same as the method of example 1 provided, with the main differences being: in step S7, no hippophae rhamnoides essence is prepared.

Comparative example 3

This example is substantially the same as the method of example 1 provided, with the main differences being: in step S6, sunflower seed oil was not prepared.

Performance testing

The taste and the efficacy of the edible vegetable blend oil with the effect of preventing hyperlipidemia provided by the example 1 and the comparative examples 1-3 are respectively taken in equal amounts:

	taste of the product	Efficacy of
			Example 1	99.9％	99.9％
Comparative example 1	70％	92％
			Comparative example 2	99％	80％
Comparative example 3	99％	82％

By analyzing the relevant data in the tables, the edible vegetable blend oil with the effect of preventing hyperlipidemia comprises corn oil, soybean oil, olive oil, hemp oil, peanut oil, sunflower seeds, sea buckthorn, oat flour and mung bean flour, and by designing the sunflower seeds, the sea buckthorn, the oat flour and the mung bean flour, wherein the sunflower seeds contain various substances beneficial to human beings such as sterol, vitamin, linoleic acid and the like, the natural vitamin E content is highest in all main vegetable oils, and the linoleic acid content can reach about 70 percent, so that the sunflower seed oil can reduce the cholesterol level in serum, reduce the triglyceride level and have the effect of reducing blood pressure, the sea buckthorn oil contains 206 active substances beneficial to the human body, wherein 46 bioactive substances contain a large amount of vitamin E, vitamin A, flavone and the like, and has special pharmacological properties of fatigue resistance, organism vitality enhancement, cancer resistance and the like, the oat flour and the mung bean flour have the effects of reducing blood fat and preventing hyperlipidemia, and the corn oil, the soybean oil, the olive oil, the hemp seed oil, the peanut oil and the like have the effects of reducing blood fat and preventing hyperlipidemia.

The preparation method of the edible vegetable blend oil with the effect of preventing hyperlipidemia comprises the following specific steps:

s1, preparing corn oil:

s1.1, pretreatment of corn embryos: selecting high-quality corn embryos, screening the corn embryos by using a sieve plate, then pouring the corn embryos into clear water, taking out the shrunken corn embryos, cleaning the corn embryos, fishing out the corn embryos after cleaning, and naturally airing for 0.5 h;

s1.2, prefabricating corn embryos: putting the corn embryos selected in the step into an oven, drying for 0.5h, pouring into a pot, and stir-frying;

s1.3, preparing crude oil: pouring the corn germ stir-fried and softened in the step into a screw oil press to be pressed to obtain corn germ crude oil;

s1.4, preparing a finished corn oil product: refining, filtering, dewaxing, deacidifying, decoloring and deodorizing the crude corn germ oil prepared in the steps to obtain a finished corn oil product, wherein each component of the finished corn oil product is qualified after detection according to the national standard;

s2, preparation of soybean oil:

s2.1, pretreatment of soybeans: placing soybeans on a sieve plate, filtering by using the sieve plate, pressing the soybeans on the sieve plate through a flat wood plate in the filtering process to filter the soybeans until the soybeans are empty, and then magnetically removing impurities and cleaning the soybeans to obtain qualified soybeans;

s2.2, preparing crude oil: drying soybeans at low temperature, removing excessive water, and squeezing the processed soybeans in a screw oil press to obtain crude soybean oil;

s2.3, preparing a finished soybean oil product: the weight ratio of the soybean crude oil to the water is 10: 100, mixing to obtain an oil-water mixed solution, pouring the mixed solution into a stirrer for stirring, keeping the temperature of the stirrer at 75 ℃ in the stirring process, carrying out hydration degumming for 15-20 min, freezing crude oil at the vacuum temperature of 2-4 ℃, crystallizing and growing crystals for 15-20 h, putting the crude oil into a plate-and-frame filter press for squeezing and filtering after water, inorganic impurities in the oil and phospholipid are crystallized to obtain finished soybean oil, wherein each component of the finished soybean oil is qualified after detection, and the finished soybean oil is obtained after being pressed and filtered in accordance with the national standard;

s3, preparing olive oil;

s4, preparing hemp oil;

s5, preparing peanut oil:

s5.1, pretreatment of peanuts: pouring the selected peanuts into water for cleaning, removing peanuts floating on the water surface, drying the peanuts at low temperature for 0.2h, grinding the peanuts after drying, enabling the peanuts to pass through two rotating brushes which are close to each other, removing the skins of the peanuts by utilizing the brushes, and then washing and drying the peeled peanuts;

s5.2, preparing crude oil: baking the treated peanuts in an oven at the internal temperature of 175 ℃ for 0.2h, and then pouring the peanuts into a spiral oil press to be pressed to obtain crude peanut oil;

s5.3, extracting peanut oil: placing the crude oil in a container, standing for 8h, and removing the upper oil body of the crude oil to obtain peanut oil, wherein the peanut oil is qualified when various components of the peanut oil meet the national standard after detection;

s6, preparation of sunflower seed oil: cleaning sunflower seeds, putting the cleaned sunflower seeds into a pot, stir-frying for 0.2h, and pouring the sunflower seeds into a spiral oil press to press the sunflower seeds to obtain sunflower seed oil;

s7, extracting the sea-buckthorn essence: cleaning sea buckthorn, cutting sea buckthorn into blocks, putting the blocks of sea buckthorn into a plate-and-frame filter press for filter pressing and extracting plant concentrated juice, pouring residual sea buckthorn residues into a pot according to the weight ratio of 1: adding clear water at a ratio of 1 for cooking for 1h, and mixing the cooked liquid and the plant concentrated juice and stirring for 0.2h to obtain the sea-buckthorn essence;

s8, preparing oat flour and mung bean flour, putting the oat and mung bean cleaning feeling together into grinding equipment for grinding until the oat and mung bean are ground into powder, and then bottling and collecting;

s9, preparation of the vegetable blend oil:

s9.1, mixing of crude oil: taking the corn oil, the soybean oil, the olive oil, the hemp oil and the peanut oil prepared in the steps according to a ratio of 1: 1: 1: 0.1: 0.3, pouring the mixture into a closed stirrer for stirring for 0.3h to prepare mixed oil;

s9.2, adding raw materials: sequentially adding sunflower seed oil, sea buckthorn essence, oat flour and mung bean flour into the mixed oil, and then continuously mixing and stirring for 0.4 h;

s9.3, extracting the blend oil: standing the prepared mixed oil for a period of time, and taking supernatant;

s9.4, filling and detecting the blend oil: the blend oil prepared in the steps is detected according to the national standard, and then the blend oil is filled with nitrogen to prepare the finished product of the edible plant blend oil with the effect of preventing hyperlipidemia.

In the step S9.2, the adding interval time of the sunflower seed oil, the sea buckthorn essence, the oat flour and the mung bean flour is 0.1 h.

And in the step S9.3, the residual mixed oil is continuously poured into the stirrer to be stirred, and then the steps are repeated until the residual mixed oil is less than 300 ml.

Wherein, the step S4 specifically includes:

s4.1, selecting fructus cannabis: classifying the fructus cannabis, reserving fresh fructus cannabis, screening the fructus cannabis by using a sieve plate, and selecting the fructus cannabis with full particles;

s4.2, preparing crude oil: putting the fructus cannabis selected in the step into a spiral oil press for pressing to obtain crude fructus cannabis oil;

s4.3, refining the cannabis oil: and pouring the crude hemp oil into a hemp oil refining machine for oil refining, wherein the temperature is kept at 115 ℃ in the oil refining process, the oil refining time is 1h, and then the hemp oil can be obtained, and the hemp oil is qualified after various components meet the national standard after detection.

Wherein, the step S3 specifically includes:

s3.1, pretreatment of the olive: cleaning picked olives, grinding the olives by using a grinding machine, pressing the olives into paste, and stirring the paste in a stirrer for 0.5 h;

s3.2, extracting olive oil: putting the stirred olive into a plate-and-frame filter press, performing filter pressing on the olive by using the plate-and-frame filter press so as to extract olive oil, and putting the extracted olive oil into a container for storage;

s3.3, separation of olive oil: pouring the olive oil prepared in the steps into a centrifuge for centrifugation for 0.3h, collecting the centrifuged olive oil, and determining that the components meet the national standard after detection.

Wherein, in the step S1.2, the stir-frying time of the corn embryos is 1h, and the stir-frying temperature is kept at 65 ℃.

In the invention, the raw materials for preparing each crude oil are screened and treated in advance, so that the problem of crude oil preparation caused by the selection of the raw materials can be effectively avoided.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (7)

1. An edible vegetable blend oil with an effect of preventing hyperlipidemia is characterized by comprising corn oil, soybean oil, olive oil, hemp oil, peanut oil, sunflower seeds, sea buckthorn, oat flour and mung bean flour.

2. The method for preparing the edible plant blend oil with the effect of preventing the hyperlipidemia as claimed in claim 1, wherein the method for preparing the edible plant blend oil with the effect of preventing the hyperlipidemia comprises the following specific steps:

s1, preparing corn oil:

s1.1, pretreatment of corn embryos: selecting high-quality corn embryos, screening the corn embryos by using a sieve plate, then pouring the corn embryos into clear water, taking out the shrunken corn embryos, cleaning the corn embryos, fishing out the corn embryos after cleaning, and naturally airing for 0.5 h;

s1.2, prefabricating corn embryos: putting the corn embryos selected in the step into an oven, drying for 0.5h, pouring into a pot, and stir-frying;

s1.3, preparing crude oil: pouring the corn germ stir-fried and softened in the step into a screw oil press to be pressed to obtain corn germ crude oil;

s1.4, preparing a finished corn oil product: refining, filtering, dewaxing, deacidifying, decoloring and deodorizing the crude corn germ oil prepared in the steps to obtain a finished corn oil product, wherein each component of the finished corn oil product is qualified after detection according to the national standard;

s2, preparation of soybean oil:

s2.1, pretreatment of soybeans: placing soybeans on a sieve plate, filtering by using the sieve plate, pressing the soybeans on the sieve plate through a flat wood plate in the filtering process to filter the soybeans until the soybeans are empty, and then magnetically removing impurities and cleaning the soybeans to obtain qualified soybeans;

s2.2, preparing crude oil: drying soybeans at low temperature, removing excessive water, and squeezing the processed soybeans in a screw oil press to obtain crude soybean oil;

s2.3, preparing a finished soybean oil product: the weight ratio of the soybean crude oil to the water is 10: 100, mixing to obtain an oil-water mixed solution, pouring the mixed solution into a stirrer for stirring, keeping the temperature of the stirrer at 75 ℃ in the stirring process, carrying out hydration degumming for 15-20 min, freezing crude oil at the vacuum temperature of 2-4 ℃, crystallizing and growing crystals for 15-20 h, putting the crude oil into a plate-and-frame filter press for squeezing and filtering after water, inorganic impurities in the oil and phospholipid are crystallized to obtain finished soybean oil, wherein each component of the finished soybean oil is qualified after detection, and the finished soybean oil is obtained after being pressed and filtered in accordance with the national standard;

s3, preparing olive oil;

s4, preparing hemp oil;

s5, preparing peanut oil:

s5.1, pretreatment of peanuts: pouring the selected peanuts into water for cleaning, removing peanuts floating on the water surface, drying the peanuts at low temperature for 0.2h, grinding the peanuts after drying, enabling the peanuts to pass through two rotating brushes which are close to each other, removing the skins of the peanuts by utilizing the brushes, and then washing and drying the peeled peanuts;

s5.2, preparing crude oil: baking the treated peanuts in an oven at the internal temperature of 175 ℃ for 0.2h, and then pouring the peanuts into a spiral oil press to be pressed to obtain crude peanut oil;

s5.3, extracting peanut oil: placing the crude oil in a container, standing for 8h, and removing the upper oil body of the crude oil to obtain peanut oil, wherein the peanut oil is qualified when various components of the peanut oil meet the national standard after detection;

s6, preparation of sunflower seed oil: cleaning sunflower seeds, putting the cleaned sunflower seeds into a pot, stir-frying for 0.2h, and pouring the sunflower seeds into a spiral oil press to press the sunflower seeds to obtain sunflower seed oil;

s7, extracting the sea-buckthorn essence: cleaning sea buckthorn, cutting sea buckthorn into blocks, putting the blocks of sea buckthorn into a plate-and-frame filter press for filter pressing and extracting plant concentrated juice, pouring residual sea buckthorn residues into a pot according to the weight ratio of 1: adding clear water at a ratio of 1 for cooking for 1h, and mixing the cooked liquid and the plant concentrated juice and stirring for 0.2h to obtain the sea-buckthorn essence;

s8, preparing oat flour and mung bean flour, putting the oat and mung bean cleaning feeling together into grinding equipment for grinding until the oat and mung bean are ground into powder, and then bottling and collecting;

s9, preparation of the vegetable blend oil:

s9.1, mixing of crude oil: taking the corn oil, the soybean oil, the olive oil, the hemp oil and the peanut oil prepared in the steps according to a ratio of 1: 1: 1: 0.1: 0.3, pouring the mixture into a closed stirrer for stirring for 0.3h to prepare mixed oil;

s9.2, adding raw materials: sequentially adding sunflower seed oil, sea buckthorn essence, oat flour and mung bean flour into the mixed oil, and then continuously mixing and stirring for 0.4 h;

s9.3, extracting the blend oil: standing the prepared mixed oil for a period of time, and taking supernatant;

s9.4, filling and detecting the blend oil: and (3) detecting the blend oil prepared in the steps according to the national standard, filling nitrogen, and filling to obtain the finished product of the edible plant blend oil with the effect of preventing hyperlipidemia.

3. The method as claimed in claim 2, wherein the interval between the addition of the sunflower seed oil, the sea buckthorn essence, the oat flour and the mung bean flour in step S9.2 is 0.1 h.

4. The method as claimed in claim 2, wherein the step S9.3 is performed by pouring the remaining mixed oil into the blender and blending, and repeating the above steps until the remaining amount of the mixed oil is less than 300 ml.

5. The method for preparing edible vegetable blend oil with effect of preventing hyperlipidemia according to claim 2, wherein the step S4 is specifically:

s4.1, selecting fructus cannabis: classifying the fructus cannabis, reserving fresh fructus cannabis, screening the fructus cannabis by using a sieve plate, and selecting the fructus cannabis with full particles;

s4.2, preparing crude oil: putting the fructus cannabis selected in the step into a spiral oil press for pressing to obtain crude fructus cannabis oil;

s4.3, refining the cannabis oil: and pouring the crude hemp oil into a hemp oil refining machine for oil refining, wherein the temperature is kept at 115 ℃ in the oil refining process, the oil refining time is 1h, and then the hemp oil can be obtained, and the hemp oil is qualified after various components meet the national standard after detection.

6. The method for preparing edible vegetable blend oil with effect of preventing hyperlipidemia according to claim 2, wherein the step S3 is specifically:

s3.1, pretreatment of the olive: cleaning picked olives, grinding the olives by using a grinding machine, pressing the olives into paste, and stirring the paste in a stirrer for 0.5 h;

s3.2, extracting olive oil: putting the stirred olive into a plate-and-frame filter press, performing filter pressing on the olive by using the plate-and-frame filter press so as to extract olive oil, and putting the extracted olive oil into a container for storage;

s3.3, separation of olive oil: pouring the olive oil prepared in the steps into a centrifuge for centrifugation for 0.3h, collecting the centrifuged olive oil, and determining that the components meet the national standard after detection.

7. The method of claim 2, wherein the corn germ is stir-fried for 1 hour in step S1.2, and the stir-frying temperature is maintained at 65 ℃.