CN117378761A - Compound essential oil capable of improving body taste, preparation method, use method and application - Google Patents
Compound essential oil capable of improving body taste, preparation method, use method and application Download PDFInfo
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- CN117378761A CN117378761A CN202311488491.4A CN202311488491A CN117378761A CN 117378761 A CN117378761 A CN 117378761A CN 202311488491 A CN202311488491 A CN 202311488491A CN 117378761 A CN117378761 A CN 117378761A
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- oil
- essential oil
- rose
- rose essential
- compound
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Abstract
The invention discloses compound essential oil capable of improving body taste, a preparation method, a use method and application, and in particular discloses compound essential oil, wherein the compound essential oil comprises the following raw materials in percentage by weight: based on the formula, the compound essential oil can improve the body taste and/or the breath of a user and has various health care effects.
Description
Technical Field
The invention relates to the technical field of essential oil, in particular to compound essential oil capable of improving body taste, and a preparation method, a use method and application thereof.
Background
The body odor is a quite common problem at present, and is a serious problem for modern people, no matter how attractive the appearance of the person is, how strong the personality charm is, the person can be greatly discounted once the person has the body odor, in order to solve the problem, people generally use antiperspirant, deodorant, perfume and the like to relieve the body odor problem, and it is understood that the above-mentioned mode only improves the body odor problem from the surface layer of the human body and cannot improve the body odor from the interior of the human body, so that the effect is difficult to maintain, the effect of continuously improving the body odor cannot be achieved, the user needs to continuously spray the reagent frequently, and the operation is inconvenient.
Disclosure of Invention
The invention aims at solving the technical problems in the background technology and provides compound essential oil capable of improving body taste, and a preparation method, a use method and application thereof.
Specifically, the invention provides compound essential oil capable of improving body taste, which comprises the following raw materials in percentage by weight: 0.1-20% of rose essential oil, 3-99% of vine fruit oil, 3-99% of grape seed oil and 3-99% of almond oil.
Preferably, the rose essential oil comprises Damascus rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 2% of Damascus rose essential oil, 66% of grape seed oil, 20% of vine fruit oil and 12% of almond oil.
Preferably, the rose essential oil comprises Damascus rose essential oil and Pingyin rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 1% of Damascus rose essential oil, 0.85% of Pingyin rose essential oil, 50% of grape seed oil, 30% of Meinauguration fruit oil and 18.15% of almond oil.
Preferably, the rose essential oil comprises Damascus rose essential oil, pingyin rose essential oil and bitter water rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 1% of Damascus rose essential oil, 1% of Pingyin rose essential oil, 1% of bitter rose essential oil, 10% of grape seed oil, 40% of Meinauguration fruit oil and 47% of almond oil.
Preferably, the rose essential oil comprises a Pingyin rose essential oil and a Kushui rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 2.5% of Pingyin rose essential oil, 1% of bitter rose essential oil, 30% of grape seed oil, 10% of Meinauguration fruit oil and 56.5% of almond oil.
Preferably, the rose essential oil comprises white rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 5% of white rose essential oil, 10% of grape seed oil, 70% of vine fruit oil and 15% of almond oil.
Further, the rose essential oil is prepared from fresh or dried rose flowers by steam distillation or solvent extraction or supercritical CO2 extraction or enzymolysis distillation or molecular distillation;
the Meinaria oil is prepared by shelling seed of Meinaria, pulverizing, squeezing, and filtering;
the grape seed oil is prepared by squeezing grape seeds and extracting with solvent;
the almond oil comprises sweet almond oil or bitter almond oil, and is prepared from natural almond by squeezing and extracting.
Furthermore, the compound essential oil also comprises evening primrose oil and/or wheat germ oil and/or olive oil and/or tea oil.
Further, the invention also provides a preparation method of the compound essential oil, which comprises the following steps: mixing oleum Rosae Rugosae, meinaria oil, grape seed oil, and oleum Armeniacae amarum at 15-60deg.C, and stirring.
Further, the invention also provides a use method of the compound essential oil, which comprises the following steps: the compound essential oil is eaten to improve the body taste or the breath of eaters.
Further, the invention also provides application of the compound essential oil in preparing health care products, wherein the health care products comprise edible soft capsules.
Compared with the prior art, the invention has the following beneficial technical effects:
1. because the compound essential oil comprises the rose essential oil, when people take a certain amount of the compound essential oil and continuously take the compound essential oil for a certain period of time, aromatic substances contained in the rose essential oil can act on metabolism of human bodies, so that the body taste and/or the mouth feel of the users are changed, the change is considered as improvement of the body taste by the users and/or the close contact people, the improved body taste and/or mouth feel has the fragrance characteristics of the rose, people feel pleasant, happy and comfortable, the favoring and confidence of the users are enhanced, and the emotion among the close contact people is enhanced.
2. The compound essential oil also comprises the Meinaria fruit oil, the grape seed oil and the almond oil, so that the compound essential oil also contains various unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid, polyphenols such as catechin and procyanidine, various phytosterols and various vitamins, especially vitamin E, and the compound essential oil can continuously take the effects of reducing blood fat, resisting thrombus, improving cerebral ischemia, resisting oxidation, delaying aging, inhibiting bacteria, resisting inflammation, relaxing emotion, resisting depression and the like, so that the compound essential oil is a novel dietary supplement food with multiple physiological functions, and can improve the body taste or/and breath of a human body and be eaten as a daily health care product.
Detailed Description
The conception and the technical effects produced by the present invention will be clearly and completely described in conjunction with the embodiments below to fully understand the objects, features and effects of the present invention. It is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments, and that other embodiments obtained by those skilled in the art without inventive effort are within the scope of the present invention based on the embodiments of the present invention.
Example 1
The embodiment provides compound essential oil capable of improving body taste, and specifically, the compound essential oil comprises the following raw materials in percentage by weight: the rose essential oil is prepared by mixing 0.1% -20% of rose essential oil, 3% -99% of vine fruit oil, 3% -99% of grape seed oil and 3% -99% of almond oil.
It will be appreciated that, because the compound essential oil of the present invention comprises rose essential oil, when a person takes a certain amount of the compound essential oil of the present invention and continues to take the compound essential oil for a certain period of time, the aromatic substances contained in the rose essential oil will act on the metabolism of the human body, so that the body taste and/or the mouth feel of the person who is taking the compound essential oil are changed, and the change is considered as improvement of the body taste by the person who is taking the compound essential oil and/or the person who is in close contact with the compound essential oil, the person who is taking the compound essential oil has the fragrance characteristics of rose, and the person feels pleasure, happiness and comfort, and the person who is taking the compound essential oil enhances the love and confidence of the person, and the person who is in close contact with the compound essential oil can enhance the emotion of each other.
Further, as for the rose essential oil in the compound essential oil of the invention, it can be understood that the chemical components of the natural rose essential oil are very complex, and the main components of the natural rose essential oil include citronellol, phenethyl alcohol, geraniol, nerol, farnesol and esters thereof, linalool, pentadecane, rose ether, eugenol, methyl eugenol and the like. These components are the main functional active components of the rose essential oil. Wherein citronellol, geraniol, beta-phenethyl alcohol and esters thereof are the main components of rose fragrance. After being taken by a human body, the chemical components have the effect of metabolism with the human body so as to improve the body taste and/or the breath of the human body. Further, researches by domestic and foreign scientists show that the rose essential oil also has an inhibition effect on thrombosis, has the effect of improving cerebral ischemia, has an inhibition effect on various bacteria, and has a strong inhibition effect on staphylococcus aureus, staphylococcus epidermidis, bacillus subtilis, escherichia coli, candida albicans and proteus.
Based on the above description, the compound essential oil of the invention comprises the rose essential oil, the active ingredients of the rose essential oil and unique fragrance, so that the compound essential oil not only can improve the body taste or/and breath of a human body, but also can inhibit thrombosis, has the effect of improving cerebral ischemia, and is greatly beneficial to the physiological health and psychological health of the human body.
Further, aiming at grape seed oil in the compound essential oil, the grape seed oil is understood to contain rich nutrient substances such as linoleic acid, vitamin A, vitamin E and the like, and has the functions of resisting oxidation, aging, reducing blood fat and the like. Specifically, the main nutritional components of grape seed oil include:
1. unsaturated fatty acid: the content of unsaturated fatty acid in grape seed oil is up to above 90%, wherein linoleic acid (cis-9, 12-octadecadienoic acid) is the most abundant unsaturated fatty acid in grape seed oil, and the content can account for 66.0% -81.5% of the total amount of oil, which is higher than common edible oil such as olive oil, sunflower seed oil, corn oil and walnut oil. Linoleic acid is essential fatty acid for human body, participates in phospholipid synthesis, is an important component for forming cytoplasmic membrane and mitochondrial membrane structures, and is very important for brain and nerve development of children; in addition, linoleic acid, which is called as "vascular scavenger", has important effects in maintaining blood lipid and blood glucose balance in adults, softening blood vessels, preventing thrombosis, lowering blood cholesterol, preventing atherosclerosis and myocardial infarction, promoting blood circulation, and the like.
2. Polyphenols: grape polyphenols are a generic name for the phenols in grapes, and it is currently known to separate more than 10 phenols from grape seeds. Grape polyphenol is an excellent natural antioxidant and has application in the fields of medical care and food. Research shows that the grape seed oil contains natural antioxidant polyphenols of about 0.013% -0.019%, mainly catechin, epicatechin, trans-resveratrol, procyanidine, carotenoid, tannin, etc., wherein procyanidine is the main component. Procyanidins (PCs), also called condensed tannins, are the main polyphenols in grape seeds, with free radical scavenging and antioxidant activities 50 times that of the commonly used antioxidants vitamin E, 20 times that of vitamin C.
3. Vitamin E: the grape seed oil contains a plurality of vitamins such as vitamin A, D, E, K and the like, wherein the vitamin E content is the most abundant. Vitamin E is also called tocopherol, is an ideal natural antioxidant, has physiological functions of resisting atherosclerosis, inflammation, cancer, aging and the like, and can be used for treating senile dementia, hypertension, coronary heart disease, myocardial infarction, arteriosclerosis, infertility, diabetic omentum lesions and the like.
4. Phytosterol: the plant sterol is a rich natural nutrient substance in vegetable oil, grains, nuts and other foods, and has various functional activities of reducing cholesterol, preventing cardiovascular diseases, resisting bacteria, resisting inflammation, resisting aging, resisting tumors and the like. The sterol components in grape seed oil are mainly sitosterol, stigmasterol, campesterol and sitostanol. The plant sterol can not be synthesized in the human body, and can only be taken from food, and the campesterol and the beta-sitosterol are best absorbed in the human body after taking.
5. A plurality of micronutrients such as minerals, carotenoids, squalene. Squalene is a lipid unsaponifiable matter, also called thirty-carbon hexaene, and has strong physiological activity, such as improving in vivo superoxide dismutase activity, enhancing organism immunity, improving sexual function, resisting aging, relieving fatigue, resisting tumor, inhibiting bacteria, etc.
Based on the above description, the compound essential oil also comprises grape seed oil, so that the compound essential oil not only can improve the body taste or/and breath of a human body, but also can play a plurality of roles in delaying aging, inhibiting obesity, resisting inflammation, reducing blood fat and the like for the human body.
Further, aiming at the Meinauguration oil in the compound essential oil, the linolenic acid content (43.62%) of the Meinauguration oil is higher than that of common edible vegetable oil, the unsaturation degree is high, and the fatty acid composition is reasonable. The content of the phytosterol is 265.61mg/100g, which is higher than that of peanut oil and olive oil, and the content of stigmasterol and vitamin E is obviously higher than that of other common edible vegetable oil. The total vitamin E content was 122.73mg/100g, with the highest delta-tocopherol content (59.69 mg/100 g). The Meinaria oil has high unsaturated fatty acid content, and is rich in linolenic acid, phytosterol and vitamin E. Compared with common edible vegetable oil, the Meinauguration oil has better nutrition and health care value to a certain extent, and is high-quality vegetable oil. The Meinao oil is rich in unsaturated fatty acid, especially linolenic acid, vitamin E, polyphenol, flavone and phytosterol, and has the functions of reducing blood lipid, resisting oxidation, improving memory, enhancing immunity, inhibiting bacteria, etc
Based on the above description, the compound essential oil of the invention comprises the vine fruit oil, so that the compound essential oil of the invention not only can improve the body taste or/and the breath of a human body, but also can play a plurality of roles of reducing blood fat, resisting oxidation, improving memory, improving immune function, inhibiting bacteria and the like for the human body.
Furthermore, aiming at the almond oil in the compound essential oil, the almond oil is understood to be rich in nutrition, is a functional edible oil and has high medicinal value. Specifically, almond oil contains nearly ten kinds of fatty acids, and contains, in addition to a small amount of saturated fatty acids such as palmitic acid, arachic acid, stearic acid, etc., mainly 95% or more of unsaturated fatty acids such as oleic acid and linoleic acid. Furthermore, almond oil also contains various nutrients such as vitamins, proteins, plant sterols, squalene and the like and bioactive substances. And through a great deal of research at home and abroad, the almond oil has the functions of resisting oxidation, reducing blood sugar, preventing cardiovascular diseases, preventing cancers and the like. Simultaneously has the neuropharmacological effects of resisting depression, relaxing emotion, relieving pain and the like.
It can be understood that the compound essential oil of the invention comprises almond oil, so that the compound essential oil of the invention not only can improve the body taste or/and breath of a human body, but also can play a plurality of roles of resisting oxidation, reducing blood sugar, preventing cardiovascular diseases, preventing cancers and the like for the human body.
In summary, based on the above description, the compound essential oil of the invention contains various unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid, polyphenols such as catechin, procyanidins, various plant sterols, various vitamins, especially vitamin E, and has the effects of reducing blood fat, resisting thrombus, improving cerebral ischemia, resisting oxidation, delaying aging, inhibiting bacteria, resisting inflammation, relaxing emotion, resisting depression and the like when being continuously taken, thus being a novel dietary supplement food with multiple physiological functions, not only improving the body taste or/and breath of a human body, but also being eaten as daily health care products.
Further, as a preferred implementation manner of the present embodiment, the rose essential oil includes a damascene rose essential oil, and the compound essential oil includes the following raw materials by weight percent: 2% of Damascus rose essential oil, 66% of grape seed oil, 20% of vine fruit oil and 12% of almond oil.
Further, as another preferred implementation manner of the present example, the rose essential oil includes a damascene rose essential oil and a Pingyin rose essential oil, and the compound essential oil includes the following raw materials by weight percent: 1% of Damascus rose essential oil, 0.85% of Pingyin rose essential oil, 50% of grape seed oil, 30% of Meinauguration fruit oil and 18.15% of almond oil.
Further, as another preferred implementation manner of the present example, the rose essential oil includes a damascene rose essential oil, a Pingyin rose essential oil and a bitter rose essential oil, and the compound essential oil includes the following raw materials by weight percent: 1% of Damascus rose essential oil, 1% of Pingyin rose essential oil, 1% of bitter rose essential oil, 10% of grape seed oil, 40% of Meinauguration fruit oil and 47% of almond oil.
Further, as another preferred implementation manner of this example, the rose essential oil includes a Pingyin rose essential oil and a Kushui rose essential oil, and the compound essential oil includes the following raw materials by weight percent: 2.5% of Pingyin rose essential oil, 1% of bitter rose essential oil, 30% of grape seed oil, 10% of Meinauguration fruit oil and 56.5% of almond oil.
Further, as another preferred embodiment of the present embodiment, the rose essential oil includes white rose essential oil, and the compound essential oil includes the following raw materials by weight percent: 5% of white rose essential oil, 10% of grape seed oil, 70% of vine fruit oil and 15% of almond oil.
Further, in this embodiment, the rose essential oil is prepared from fresh or dried rose flowers by steam distillation, solvent extraction, supercritical CO2 extraction, enzymolysis distillation, or molecular distillation. The Meinaria oil is prepared by shelling seed of Meinaria, pulverizing, squeezing and filtering. The grape seed oil is prepared by squeezing grape seeds and extracting the grape seeds with a solvent. The almond oil comprises sweet almond oil or bitter almond oil, and is prepared from natural almonds by squeezing and extracting.
Further, in this embodiment, as another implementation manner of this embodiment, the compound essential oil of the present invention may further include evening primrose oil, and/or wheat germ oil, and/or olive oil, and/or tea oil.
Specifically, for evening primrose oil in compound essential oil, it can be understood that the evening primrose oil contains a large amount of unsaturated fatty acid (about 70%), and the content of gamma-linolenic acid (GLA) GLA which is a specific component is about 8% -9%, and proved by verification, the evening primrose oil cannot be synthesized by a human body, has important physiological activity, and is a precursor substance for forming a series of prostaglandins of the human body. GLA is a component of brain, muscle, bone marrow and cell membranes, and is converted to prostaglandins in vivo, with anti-inflammatory, blood dilution and vasodilation effects. In addition, the unsaturated fatty acids in evening primrose oil are oleic acid (2.64%), linoleic acid (17.70%) and linolenic acid (68.95%). Evening primrose oil has effects of resisting aging, reducing cholesterol, and preventing arteriosclerosis.
Specifically, for wheat germ oil in the compound essential oil, it can be understood that the wheat germ oil is edible oil obtained by processing wheat germ, contains a large amount of unsaturated fatty acid, about 60%, has a tocopherol content as high as 2573.69mg/kg, is far higher than other vegetable oils, and has a total phytosterol content of 8512.06mg/kg, wherein the beta-sitosterol content is as high as 5812.76mg/kg. The wheat germ oil has rich nutritional value and the functional characteristics of oxidation resistance, fatigue resistance and the like, so that the wheat germ oil is used in the compound essential oil.
Specifically, for the olive oil in the compound essential oil, the proportion of oleic acid enriched in the olive oil is understood to be 55% -83%. Oleic acid is a monounsaturated fatty acid, can act on cardiovascular system of human body, has effects of lowering LDL concentration and maintaining high density lipoprotein cholesterol (HDL), and makes LDL not easily deposit on cardiovascular wall of human body due to oxidation. Olive oil also contains small amounts of olive polyphenol, which is a major factor in reducing the incidence of diabetes. Monounsaturated fatty acids have better hypoglycemic effects than polyunsaturated fatty acids. A great deal of researches show that the phenolic compound (oleuropein) contained in the olive oil delays the loss of bone mass by resisting inflammation and oxidization, up-regulating the expression of Osteoprotegerin (OPG) in serum and down-regulating the expression of a receptor activator ligand (RANKL) of a cell nuclear factor kB, thereby achieving the effect of preventing and treating osteoporosis.
Specifically, aiming at tea oil in the compound essential oil, the tea oil is understood to contain rich monounsaturated fatty acid-oleic acid, the proportion is as high as 75.03-86.91%, the tea oil is easy to be absorbed by a human body, is not easy to be oxidized and deposited in the body, has better antioxidation effect than polyunsaturated fatty acid, can effectively regulate blood fat, remarkably reduces the cholesterol content in intestinal tracts, and prevents cardiovascular diseases such as hypertension, hyperlipidemia and the like. Meanwhile, the beverage has the effects of resisting aging and oxidization.
It should be noted that the above four kinds of vegetable oils (evening primrose oil, wheat germ oil, olive oil, tea oil) can be mixed with one or more kinds of Meinaria fruit oil, almond oil, grape seed oil in any proportion, and compounded with rose essential oil (0.1-20%) to prepare compound essential oil, so as to further promote the health care effect of the compound essential oil.
Example two
The embodiment provides a preparation method of compound essential oil, and specifically, the compound essential oil is obtained by uniformly mixing and stirring four kinds of oil of rose essential oil, vine fruit oil, grape seed oil and almond oil at 15-60 ℃. It is understood that, when the temperature is lower than 15 ℃ during mixing and stirring, the oil is condensed and cannot be mixed uniformly, and when the temperature is higher than 60 ℃, the aromatic components in the rose essential oil are volatilized rapidly and lose the effective components, so that the effect is reduced. And the four kinds of oil materials have no sequence requirement when being mixed.
Example III
The embodiment provides an application of compound essential oil in preparing health care products, in particular to an edible soft capsule, wherein the edible soft capsule is prepared by uniformly mixing rose essential oil, vine fruit oil, grape seed oil and almond oil for 24 hours and then preparing the mixture by a soft capsule forming machine at the normal temperature of more than 20 ℃. It should be noted that if the prepared uniform mixed solution is not prepared into soft capsules within 24 hours, delamination of oil materials due to different specific gravities may occur, and the mixed solution needs to be uniformly stirred twice.
It can be appreciated that the edible soft capsule of this embodiment is rich in various aromatic substances such as various plant aromatic alcohols, phenols such as citronellol, geraniol, nerol, eugenol and the like, and can improve body taste and/or mouth feel after being continuously taken, wherein the improvement is that the body and/or mouth of a user emits light rose aroma, and meanwhile, the edible soft capsule of this embodiment also contains various unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid, polyphenol substances such as catechin and procyanidins, various plant sterols, various vitamins, especially vitamin E, and the edible soft capsule has the effects of reducing blood fat, resisting thrombus, improving cerebral ischemia, resisting oxidation, delaying aging, inhibiting bacteria, resisting inflammation, relaxing emotion, resisting depression and the like, and is a novel dietary supplement food with various physiological functions.
Example IV
The embodiment provides a formula of an edible soft capsule, specifically, the soft capsule is prepared by preparing 10 kg of mixed oil from 2% of Damascus rose essential oil, 66% of grape seed oil, 20% of Meinao oil and 12% of almond oil at 24 ℃, uniformly stirring, and pressing within 30 minutes.
The content of each capsule in the soft capsule of this example is as follows:
further, the embodiment also provides a human body evaluation of the soft capsule for improving body taste and/or breath, which comprises the following specific steps:
the evaluation method comprises the following steps:
1. randomly selecting a reference volunteer;
2. the male and female are not limited;
3. the body is healthy with the age of 20-59 years old;
4. and (3) blind measurement: the tested group 30 people each took 1 capsule of this example before breakfast and before sleeping in the evening each day. The control group 30 people respectively contain vitamin E capsules (the capsules are used as controls and only have health care effect, and other capsules on the market only have health care effect can be selected as controls) which are taken for 10 days before breakfast and before sleeping every day;
5. the continuous phone follow-up was carried out for 10 days, and the participants were self-describing. The patients with improvement recorded 1 and the patients without improvement recorded 0 according to the days.
Results:
test group: the first day has 4 people in the second day, 10 people in the third day, 21 people in the fifth day, 26 people in the sixth day, 28 people in the seventh day, 28 people in the eighth day, 28 people in the ninth day, and 29 people in the tenth day, and 1 person has no improvement in the self-description within 10 days. The results were not distinguished from age by obvious last name.
Control group: the first day has no people in the second day, the third day has 1 person in the total, the fourth day has 3 persons in the total, the fifth day has 4 persons in the total, the sixth day has 6 persons in the total, the seventh day has 7 persons in the total, the eighth day has 8 persons in the total, the ninth day has 9 persons in the total, the tenth day has 9 persons in the total, and 21 persons have no improvement in the self-description within 10 days. The results were not distinguished from age by obvious last name.
Example five
The embodiment provides a formula of an edible soft capsule, specifically, the composition is prepared by preparing 10 kg of mixed oil from 1% of Damascus rose essential oil, 0.85% of Pingyin rose essential oil, 50% of grape seed oil, 30% of Meinauguration fruit oil and 18.15% of almond oil in a 25 ℃ environment, uniformly stirring, and then pressing the mixed oil within 120 minutes to obtain 1000 mg/granule soft capsule.
The content of each capsule in the soft capsule of this example is as follows:
further, the embodiment also provides a human body evaluation of the soft capsule for improving body taste and/or breath, which comprises the following specific steps:
the evaluation method comprises the following steps:
1. randomly selecting a reference volunteer;
2. the male and female are not limited;
3. the body is healthy between the ages of 19 and 60;
4. and (3) blind measurement: the tested group 30 people each took 1 capsule of this example before breakfast and before sleeping in the evening each day. The control group 30 people respectively contain vitamin E capsules (the capsules are used as controls and only have health care effect, and other capsules on the market only have health care effect can be selected as controls) which are taken for 10 days before breakfast and before sleeping every day;
5. the continuous phone follow-up was carried out for 10 days, and the participants were self-describing. The patients with improvement recorded 1 and the patients without improvement recorded 0 according to the days.
Results:
test group: the improvement was made by no person on the first day, 1 person on the second day, 7 persons on the third day, 13 persons on the fourth day, 23 persons on the fifth day, 25 persons on the sixth day, 29 persons on the seventh day, 29 persons on the eighth day, 29 persons on the ninth day, and 30 persons on the tenth day. The results were not distinct from the last name and age.
Control group: the first day has no people on the second day, the third day has 1 person, the fourth day has 3 persons, the fifth day has 5 persons, the sixth day has 8 persons, the seventh day has 11 persons, the eighth day has 12 persons, the ninth day has 12 persons, the tenth day has 12 persons who have self-described improved, and 18 persons have no self-described improved within 10 days. The results were not distinct from the last name and age.
Example six
The embodiment provides a formula of an edible soft capsule, specifically, the composition is prepared by preparing 10 kg of mixed oil from 1% of Damascus rose essential oil, 1% of Pingyin rose essential oil, 1% of bitter rose essential oil, 10% of grape seed oil, 40% of Meinauguration fruit oil and 47% of almond oil in a 26 ℃ environment, uniformly stirring, and then pressing within 180 minutes to obtain the soft capsule of 350 mg/granule.
The content of each capsule in the soft capsule of this example is as follows:
further, the embodiment also provides a human body evaluation of the soft capsule for improving body taste and/or breath, which comprises the following specific steps:
the evaluation method comprises the following steps:
1. randomly selecting a reference volunteer;
2. the male and female are not limited;
3. the body is healthy with the age of 20-65 years old;
4. and (3) blind measurement: the tested group 30 people each took 1 capsule of this example before breakfast and before sleeping in the evening each day. The control group 30 people respectively contain vitamin E capsules (the capsules are used as controls and only have health care effect, and other capsules on the market only have health care effect can be selected as controls) which are taken for 10 days before breakfast and before sleeping every day;
5. the continuous phone follow-up was carried out for 10 days, and the participants were self-describing. The patients with improvement recorded 1 and the patients without improvement recorded 0 according to the days.
Results:
test group: the first day had no self-describing improvement on the second day, 2 people on the third day, 10 people on the fourth day, 22 people on the fifth day, 24 people on the sixth day, 27 people on the seventh day, 27 people on the eighth day, 27 people on the ninth day, and 28 self-describing continuous improvement on the tenth day. No improvement was observed in 2 persons over ten days. The results were not distinct from the last name and age.
Control group: the first day was not improved for ten days, the second day was not improved, the third day was not improved for 1 person, the fourth day was improved for 3 persons, the fifth day was improved for 5 persons, the sixth day was improved for 8 persons, the seventh day was improved for 11 persons, the eighth day was improved for 12 persons, the ninth day was improved for 12 persons, and the tenth day was improved for 18 persons. The results were not distinct from the last name and age.
Example seven
The embodiment provides a formula of an edible soft capsule, specifically, 2.5% of Pingyin rose essential oil, 1% of bitter rose essential oil, 30% of grape seed oil, 10% of Meinauguration fruit oil and 56.5% of almond oil are mixed with 8 kg of mixed oil in an environment of 25 ℃, and after being uniformly stirred, the mixed oil is pressed into soft capsules of 350 mg/granule in 180 minutes.
The content of each capsule in the soft capsule of this example is as follows:
further, the embodiment also provides a human body evaluation of the soft capsule for improving body taste and/or breath, which comprises the following specific steps:
the evaluation method comprises the following steps:
1. randomly selecting a reference volunteer;
2. the male and female are not limited;
3. the body is healthy between the ages of 18 and 65;
4. and (3) blind measurement: the tested group 30 people each took 1 capsule of this example before breakfast and before sleeping in the evening each day. The control group 30 people respectively contain vitamin E (the capsule is used as a control, only has health care effect, and other capsules only has health care effect on the market can be selected as control) which are taken for 10 days before breakfast and sleeping in the evening;
5. the continuous phone follow-up was carried out for 10 days, and the participants were self-describing. The patients with improvement recorded 1 and the patients without improvement recorded 0 according to the days.
Results:
test group: the first day had no self-describing improvement on the second day, 5 people on the third day, 9 people on the fourth day, 20 people on the fifth day, 23 people on the sixth day, 27 people on the seventh day, 27 people on the eighth day, 27 people on the ninth day, and 28 people on the tenth day. No improvement was observed in 2 persons over ten days. The results were not distinct from the last name and age.
Control group: the first day was improved by no people on the second day, 1 person on the third day, 2 persons on the fourth day, 4 persons on the fifth day, 5 persons on the sixth day, 6 persons on the seventh day, 7 persons on the eighth day, 7 persons on the ninth day, and 8 persons on the tenth day. 18 were never improved within ten days. The results were not distinct from the last name and age.
Example eight
The embodiment provides a formula of an edible soft capsule, specifically, the soft capsule is prepared by preparing 8 kg of mixed oil from 5% of white rose essential oil, 10% of grape seed oil, 70% of vine fruit oil and 15% of almond oil at 25 ℃, uniformly stirring, and pressing within 180 minutes.
The content of each capsule in the soft capsule of this example is as follows:
further, the embodiment also provides a human body evaluation of the soft capsule for improving body taste and/or breath, which comprises the following specific steps:
the evaluation method comprises the following steps:
1. randomly selecting a reference volunteer;
2. the male and female are not limited;
3. the body is healthy with the age of 20-65 years old;
4. and (3) blind measurement: the tested group 30 people each took 1 capsule of this example before breakfast and before sleeping in the evening each day. The control group 30 people respectively contain vitamin E capsules (the capsules are used as controls and only have health care effect, and other capsules on the market only have health care effect can be selected as controls) which are taken for 10 days before breakfast and before sleeping every day;
5. the continuous phone follow-up was carried out for 10 days, and the participants were self-describing. The patients with improvement recorded 1 and the patients without improvement recorded 0 according to the days.
Results:
test group: the number of people in the first day is no, the number of people in the second day is 2, the number of people in the third day is 6, the number of people in the fourth day is 11, the number of people in the fifth day is 22, the number of people in the sixth day is 26, the number of people in the seventh day is 30, the number of people in the eighth day is 30, the number of people in the ninth day is 30, and the number of people in the tenth day is 30. The results were not distinct from the last name and age.
Control group: results: the first day, the second day and the third day have 1 person in the unmanned, the fourth day in total, 3 persons in the fifth day in total, 3 persons in the sixth day in total, 4 persons in the seventh day in total, 4 persons in the eighth day in total, 5 persons in the ninth day in total, and 6 persons in the tenth day in total, and the 24 persons have no improvement in the tenth day. The results were not distinct from the last name and age.
Finally, it should be noted that the above examples are only preferred embodiments of the present invention and are merely for illustrating the technical solutions of the present invention, and not for limiting the scope of the present invention, and that several modifications and adaptations can be made by those skilled in the art without departing from the principle of the present invention, and these modifications and adaptations should and are intended to be comprehended by the scope of the present invention.
Claims (11)
1. The compound essential oil capable of improving body taste is characterized by comprising the following raw materials in percentage by weight: 0.1-20% of rose essential oil, 3-99% of vine fruit oil, 3-99% of grape seed oil and 3-99% of almond oil.
2. The compound essential oil capable of improving body taste according to claim 1, wherein the rose essential oil comprises a damascus rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 2% of Damascus rose essential oil, 66% of grape seed oil, 20% of vine fruit oil and 12% of almond oil.
3. The compound essential oil capable of improving body taste according to claim 1, wherein the rose essential oil comprises Damascus rose essential oil and Pingyin rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 1% of Damascus rose essential oil, 0.85% of Pingyin rose essential oil, 50% of grape seed oil, 30% of Meinauguration fruit oil and 18.15% of almond oil.
4. The compound essential oil capable of improving body taste according to claim 1, wherein the rose essential oil comprises a Damascus rose essential oil, a Pingyin rose essential oil and a Kushui rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 1% of Damascus rose essential oil, 1% of Pingyin rose essential oil, 1% of bitter rose essential oil, 10% of grape seed oil, 40% of Meinauguration fruit oil and 47% of almond oil.
5. The compound essential oil capable of improving body taste according to claim 1, wherein the rose essential oil comprises a flat-negative rose essential oil and a bitter rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 2.5% of Pingyin rose essential oil, 1% of bitter rose essential oil, 30% of grape seed oil, 10% of Meinauguration fruit oil and 56.5% of almond oil.
6. The compound essential oil capable of improving body taste according to claim 1, wherein the rose essential oil comprises white rose essential oil, and the compound essential oil comprises the following raw materials in percentage by weight: 5% of white rose essential oil, 10% of grape seed oil, 70% of vine fruit oil and 15% of almond oil.
7. The compound essential oil capable of improving body taste according to claim 1, wherein the rose essential oil is prepared from fresh or dried rose flowers by a steam distillation method, a solvent extraction method, a supercritical CO2 extraction method, an enzymolysis distillation method or a molecular distillation method;
the Meinaria fruit oil is prepared by shelling seed of Meinaria fruit, pulverizing, squeezing and filtering;
the grape seed oil is prepared by squeezing grape seeds and extracting the grape seeds with a solvent;
the almond oil comprises sweet almond oil or bitter almond oil, and is prepared from natural almonds by squeezing and extracting.
8. The compound essential oil capable of improving body taste according to claim 1, further comprising evening primrose oil, and/or wheat germ oil, and/or olive oil, and/or tea oil.
9. A method for preparing the compound essential oil according to any one of claims 1 to 8, comprising the steps of: mixing oleum Rosae Rugosae, meinaria oil, grape seed oil, and oleum Armeniacae amarum at 15-60deg.C, and stirring.
10. A method of using the compound essential oil according to any one of claims 1 to 8, comprising the steps of: the compound essential oil is eaten to improve the body taste and/or the breath of eaters.
11. Use of a compound essential oil according to any of claims 1-8 in a health care product, wherein the health care product comprises an edible soft capsule.
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