CN1295309C - 马齿苋食用油及加工方法 - Google Patents
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Abstract
一种马齿苋食用油及加工方法，涉及一种含有马齿苋有效成份的食用油及加工方法。其特征是：这种油含有马齿苋有效成份。它是用烘干脱水后的马齿苋按一定比例与食用油一起加热浸出，再经浸泡离心分离脱去油渣，然后再过滤沉淀，经罐装、灭菌、检验，即成成品油料。本发明的积极效果是：由于马齿苋中含有一种叫做奥米伽-3脂肪酸的物质和一些对人体有益的微量元素，所以制成食用油后经常食用可起到活血化淤、通络抗炎作用，对动脉血管硬化有较强的抑制作用，另外对肠道疾病、脑血栓、脑梗塞的形成也有很好的防治作用。
Description
一、技术领域
本发明涉及一种含有马齿苋有效成份的食用油及加工方法。
二、背景技术
随着社会经济的高速发展，人们的生活质量有了很大的改善，当人们的物质生活水平逐渐提高的时候，心脑血管疾病这类病魔捆扰着中老年人的生活和工作。这类疾病病残率极高，死亡率极高，因此引起国家对这类疾病十分重视。据卫生组织统计，我国属于这类病发病率较高的国家之一，一些专家和科技工作者正寻求遏制这种疾病的途径。近几年美国科学家发现，素有以心脑血管疾病发病率低著称的法国人，就喜欢把野生马齿苋调配在色拉油中食用。另据科学家对马齿苋的有效成分进行分析，发现马齿苋对痢疾杆菌、大肠杆菌和金色葡萄球菌等对人体有害的细菌有强力抑制作用，它含有的一种叫奥米伽-3脂肪酸的物质，它可以抑制人体血清胆固醇和甘油三脂的生成，可使血管内皮细胞合成的抗炎物质—前列腺素增多，血小板形成的血栓素A2(一种强烈的血管收缩剂和血小板凝结剂)减少，使血液粘度下降，抗凝血作用增加，起到预防血栓形成的作用，但是奥米伽-3脂肪酸只有在鱼类脂肪中才有，在一般植物中不可能存在。另外马齿苋含有丰富的钾。钾离子进入血液后，可直接作用于血管壁上，使血管壁扩张，阻止动脉血管壁增厚，有效地保护血管免受侵害，从而降低高血压病、中风病的发病率。
虽然马齿苋有那么多的营养保健作用，但是如何利用好它不是一件容易的事。目前最常用最简单的食用方法是：烹饪成各种菜肴，但当蔬菜食用毕竟有了限度，不可能常年经常性食用，所以寻找一种更好的利用方法是非常必然的。
三、发明内容
本发明要解决的关键问题是提供一种含有马齿苋有效成份的食用油，及这种食用油的加工方法，以便使人们能够长期地、更好地利用马齿苋的有效成份，达到保健食品的作用。
本发明的关键在于提供一种含有马齿苋有效成份的食用油。其加工方法是：将马齿苋清洗干净，脱除水份，放在食用油中，在一定温度和时间浸出，油温度应控在不使马齿苋焦糊为准。一般温度为170℃±5℃，加温浸出时间为15-20分钟，然后置保温罐中保温浸泡24小时，再将有渣分离。高压榨出、沉淀，最后罐装、灭菌、检验，即成成品。
根据马齿苋食用油主要成份分析，其中含有丰富的奥米伽-3脂肪酸，另外，每100g马齿苋食用油中含有1.6g蛋白质，0.8g钾盐(硝酸钾、氯化钾、硫酸钾)，82mg钙，52mg磷，1.1mg铁，22mg胡萝卜素，0.02mg硫铵素，0.1mg核黄素，0.5mg尼克酸，21mg维生素。
本发明的积极效果是：除具有普通食用油的作用外，由于在油中含有一定的马齿苋有效成份，所以经常食用可起到食疗和保健作用。由于马齿苋食用油中含有相当丰富的奥米伽-3脂肪酸，还含有钙、磷、铁、钾等微量元素，所以经常食用可起到活血化淤、通络抗炎作用，对动脉血管硬化有较强的抑制作用。本发明人就是脑出血患者，经近两年的食用，以及同类疾病的病友食用，病情有很大的改观，作用非常明显。另外对肠道疾病、脑血栓、脑梗塞的形成也有很好的防治作用。
四、附图说明
附图为本发明的马齿苋食用油的加工工艺流程图。
五、具体实施方式
首先将马齿苋精选、清洗、烘干、脱除水份，一般情况脱去60％的水份。马齿苋与油料的比例是根据马齿苋的有效成份、浸出量和人体需要量计算出来的，一般为马齿苋鲜品与油料比为1∶1，马齿苋脱水后为0.6∶1。按照比例将马齿苋放入盛油料的容器中，在170℃±5℃的温度下加热浸出15-20分钟，以马齿苋不焦糊为准，然后浸泡不小于24小时，冬季应保温在不低于20℃，然后将油料连同马齿苋一同放入离心式分离机进行分离，分离出的油渣进行二次榨出，油料过滤后入沉淀罐，二次榨出的油料同时也入沉淀罐，收集油渣。油料在沉淀罐中沉淀至少24小时，冬季应保温在20℃，然后罐装、灭菌、检验，即成成品油料。
另外还可以用浸出过的油料，再用马齿苋反复浸出，提高油料中马齿苋有效成份的浓度，作为实用油添加剂，供其他油料加工厂勾兑使用。
Claims (2)
1.一种马齿苋食用油，其特征是：它是一种将马齿苋在食用油中热浸而得到的食用油，其加工方法是：将马齿苋精选、清洗、烘干、脱除水份，按马齿苋与油料比为0.6∶1的比例放入容器中，在170℃±5℃的温度下加热浸出15-20分钟，以马齿苋不焦糊为准，然后浸泡不小于24小时，冬季应保温在不低于20℃；再将油料连同马齿苋一同放入分离式分离机进行分离，分离出的油渣进行二次榨出，油料过滤后入沉淀罐，二次榨出的油料同时也入沉淀罐；油料在沉淀罐中沉淀至少24小时，冬季应保持在20℃，然后灌装、灭菌、检验，即成成品油料。
2.根据权利要求1所述的马齿苋食用油的加工方法，其特征是：可以用浸出过的油料，再用马齿苋反复浸出，以用作食用油添加剂，供其他油料加工厂勾兑使用。
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| CN103211041A (zh) * | 2013-05-05 | 2013-07-24 | 嘉兴职业技术学院 | 一种马齿苋提取物用于核桃油的抗氧化剂 |
| CN107079998A (zh) * | 2017-04-21 | 2017-08-22 | 蚌埠市九华油脂有限公司 | 一种提高玉米调和油中维生素e稳定性的加工方法 |
| CN106922852A (zh) * | 2017-04-21 | 2017-07-07 | 蚌埠市九华油脂有限公司 | 一种适用于煎炸的调和油 |
| CN107996737A (zh) * | 2017-08-09 | 2018-05-08 | 安庆市豪盛农副产品有限公司 | 松花油及其制备方法 |
| CN108208833A (zh) * | 2017-12-29 | 2018-06-29 | 安徽华欣蔬菜种植专业合作社 | 一种益气补铁马齿苋胶囊及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US4927566A (en) * | 1988-01-12 | 1990-05-22 | Nestec S.A. | Oil and fat release method |
| CN1108476A (zh) * | 1994-09-24 | 1995-09-20 | 潘志义 | 马齿苋干品的生产方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4927566A (en) * | 1988-01-12 | 1990-05-22 | Nestec S.A. | Oil and fat release method |
| CN1108476A (zh) * | 1994-09-24 | 1995-09-20 | 潘志义 | 马齿苋干品的生产方法 |
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