CN100562254C - 一种植物调和油 - Google Patents
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Abstract
本发明公开了一种植物调和油，是由重量百分比20-40%的花生油，20-40%的玉米胚芽油，葵花籽油10-20%，茶籽油3-10%，核桃油3-10%，红花籽油3-10%和2-6%的芝麻油组成，本发明具有营养成分含量高、营养均衡、不含转基因成分的特点，满足人们营养需求。
Description
一、技术领域
本发明属于食用植物油技术领域，尤其是涉及一种绿色食品植物调和油。
二、背景技术
目前市场上的食用油品种较多，像花生油、菜籽油、棕榈油、大豆油、调和油等，单纯一个品种作为原料加工出来的油类其营养成分单一，不能满足人们营养需求；现有的调和油种类也很多，都是采用加入菜籽油、豆油与花生油混合，由于菜籽油脂肪酸构成不平衡，另外，菜籽油有一个严重的问题，高芥酸的菜籽油含有大量芥酸和芥子甙等物质，这些物质摄入过量对人体的生长发育可能造成不利影响，因而添加菜籽油只是起到降低成本的作用；含有大豆油的食用调和油中大豆油是进口转基因原料浸取法制取的，含有转基因成分，同时大豆油中含有7％至8％的亚麻酸，这可能会使油的品质不稳定，烟点较低，不能被广大消费者接受，因而现有的调和油不能满足人们的营养需求。
三、发明内容
本发明的目的在于改进已有技术的不足而提供一种营养成分含量高、营养均衡、不含转基因成分、满足人们营养需求的植物调和油。
本发明的目的是这样实现的，一种植物调和油，其特点是由重量百分比20-40％的花生油，20-40％的玉米胚芽油，葵花籽油10-20％，茶籽油3-10％，核桃油3-10％，红花籽油3-10％和2-6％的芝麻油组成。
本发明与已有技术相比具有以下显著特点和积极效果：本发明采用花生油、玉米胚芽油、葵花籽油、油茶籽油、红花籽油、核桃油和芝麻油科学调配而成，花生油富含单不饱和脂肪酸，脂肪酸组成适宜，还含有较丰富的脂溶性维生素A、D、E和K等，花生油含有其他植物油中少有的花生四烯酸，它与亚油酸、VE等配伍，对老年冠心病、高血压等有预防和辅助治疗作用，并且优质花生油是人体锌元素的重要补给源之一，对儿童和老年人的身体、记忆力具有重要的保健作用；玉米胚芽油由高油玉米的胚芽中提炼而来，其脂肪酸的含量合理，可有效控制血脂水平，是一种比较好的食用油类；葵花籽油含有丰富的亚油酸，有显著降低胆固醇，预防血管硬化和冠心病的作用；油茶籽油的不饱和脂肪酸油酸含量超过橄榄油，能阻断脂肪在皮下形成，降低血脂，促进健康减肥；红花籽油中亚油酸含量高，能起到防止人体血清胆固醇在血管壁里沉积、预防动脉粥样硬化的效果，红花籽油中还含有大量的维生素E、谷维素、甾醇等药用成分；核桃，学名胡桃，胡桃科植物果实，它的果实含油量52％～76％，脂肪中含有92％左右的不饱和脂肪酸，其中亚麻酸的含量高达8％，亚麻酸是人体必需的脂肪酸，亚麻酸可在体内转化为EPA和DHA，EPA和DHA是大脑的重要营养组成物质，因此核桃具有补脑、健脑作用；本发明改变了现有调和油中添加菜籽油和豆油的配方，剔除了营养价值低的菜籽油和含有转基因成分豆油，增加了营养成分更高、更合理的红花籽油和核桃油，更适合人们的口味和需求。
四、具体实施方案
实施例1，一种植物调和油，是由30千克的花生油，30千克的玉米胚芽油，20千克的葵花籽油，5千克的茶籽油，5千克的红花籽油，5千克的核桃油，5千克的芝麻油调和而成。
实施例2，一种植物调和油，是由40千克的花生油，20千克的玉米胚芽油，16千克的葵花籽油，6千克的茶籽油，6千克的红花籽油，6千克的核桃油，6千克的芝麻油调和而成。
实施例3，一种植物调和油，是由25千克的花生油，25千克的玉米胚芽油，15千克的葵花籽油，10千克的茶籽油，10千克的红花籽油，10千克的核桃油，5千克的芝麻油调和而成。
实施例4，一种植物调和油，是由30千克的花生油，39千克的玉米胚芽油，20千克的葵花籽油，3千克茶籽油，3千克红花籽油，3千克核桃油，2千克的芝麻油调和而成。
实施例5，一种植物调和油，是由35千克的花生油，35千克的玉米胚芽油，16千克的葵花籽油，4千克茶籽油，4千克红花籽油，4千克核桃油，2千克的芝麻油调和而成。
实施例6，一种植物调和油，是由39千克的花生油，35千克的玉米胚芽油，10千克的葵花籽油，4千克茶籽油，4千克红花籽油，4千克核桃油，4千克的芝麻油调和而成。
实施例7，一种植物调和油，是由20千克的花生油，40千克的玉米胚芽油，20千克的葵花籽油，10千克茶籽油，3千克红花籽油，3千克核桃油，4千克的芝麻油调和而成。
实施例8，一种植物调和油，是由40千克的花生油，20千克的玉米胚芽油，10千克的葵花籽油，4千克茶籽油，10千克红花籽油，10千克核桃油，6千克的芝麻油调和而成。
实施例9，一种植物调和油，是由35千克的花生油，35千克的玉米胚芽油，12千克的葵花籽油，3千克茶籽油，7千克红花籽油，6千克核桃油，2千克的芝麻油调和而成。
实施例10，一种植物调和油，是由30千克的花生油，30千克的玉米胚芽油，15千克的葵花籽油，7千克茶籽油，6千克红花籽油，7千克核桃油，5千克的芝麻油调和而成。
本发明植物调和油采用合理的营养搭配，达到膳食合理，不含转基因成分，不含芥酸、胆固醇等有害成分，富含不饱和脂肪酸中的油酸、亚油酸以及维生素E等对人体有益的物质，其中亚油酸是人体必需脂肪酸，人体不能自身合成，并且亚油酸含量与维生素E含量的比例均衡，便于人体吸收利用，具有营养价值高、营养均衡、口感好、纯绿色食品的特点，每100克本发明调和油的营养资料表如下：
| 营养成分 | 平均含量 |
| 热量 | 3700千焦 |
| 脂肪 | 100g |
| 饱和脂肪酸 | 17g |
| 单不饱和脂肪酸 | 37g |
| 多不饱和脂肪酸 | 46g |
| 蛋白质 | 0g |
| 碳水化合物 | 0g |
| 胆固醇 | 0mg |
| 维生素E | 36mg |
Claims (1)
1、一种植物调和油，其特征是由重量百分比20-40％的花生油，20-40％的玉米胚芽油，葵花籽油10-20％，茶籽油3-10％，核桃油3-10％，红花籽油3-10％和2-6％的芝麻油组成。
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Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731369B (zh) * | 2008-11-24 | 2013-12-11 | 孙志刚 | 一种保健双合食用油与健康双合食用油 |
| CN101700082B (zh) * | 2009-09-10 | 2011-12-14 | 朱星全 | 味碟调和油及其制作方法 |
| CN102028045B (zh) * | 2009-09-29 | 2014-06-25 | 日清奥利友集团株式会社 | 食用调和油 |
| CN102511571B (zh) * | 2011-12-20 | 2013-08-07 | 金利油脂（苏州）有限公司 | 一种葵花籽降脂调和油 |
| CN102669306B (zh) * | 2012-05-05 | 2013-04-10 | 管天球 | 一种富维生素e茶油 |
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| CN105494693A (zh) * | 2016-01-23 | 2016-04-20 | 巢湖瑞丰油脂有限公司 | 一种芝麻调和油及其制备方法 |
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