CN110613024A - Nutrition-balanced blend oil and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of blend oil, in particular to nutrition-balanced blend oil and a preparation method thereof, wherein the blend oil comprises the following components in parts by weight: 20-80 parts of soybean oil, 15-45 parts of corn oil, 5-30 parts of rapeseed oil, 5-30 parts of peanut oil, 1-15 parts of linseed oil, 1-15 parts of rice oil and 0-10 parts of sesame oil; the preparation method comprises the following steps: mixing soybean oil, corn oil, rapeseed oil, peanut oil, linseed oil, rice oil and sesame oil, stirring uniformly at the rotation speed of 200-300rpm at the temperature of 20-25 ℃, and filtering. The blend oil has 5 nutrition concomitants from natural cereal sources, has more comprehensive, richer and more balanced nutrition, and simultaneously improves the oxidation stability; the blend oil can guide the development of the dietary nutrition structure of residents to a more reasonable direction, improve the nutrition status of residents, further provide support for the health level of the residents, and has good popularization prospect.

Description

Nutrition-balanced blend oil and preparation method thereof

Technical Field

The invention relates to the technical field of blend oil, and particularly relates to nutrition-balanced blend oil and a preparation method thereof.

Background

Edible oil is an indispensable part of daily diet, however, most consumers are not aware of the nutritional characteristics of each oil when facing various edible oils, and the lack of a certain nutrient may be caused by long-term consumption of a single oil product due to the difference of the nutritional values of different oils.

At present, the nutritional reject ratio in China is still high, and the major manifestations are overweight, obesity, high incidence of chronic diseases and micronutrient deficiency, which are closely related to the dietary habits of China that are separated from the production of edible oil for a long time, the nutrition and balance of fatty acid are emphasized on a large scale, and the beneficial fat concomitant substances are ignored, namely the nutrition and functions of fat-soluble micronutrients.

Therefore, it is necessary to accurately blend the edible oil according to the dietary habits and health conditions of Chinese residents to obtain the edible blend oil with balanced fatty acid composition and rich types and contents of beneficial fat concomitant substances.

Disclosure of Invention

Aiming at the technical problems of unbalanced fatty acid composition and low content of types of beneficial fat accompanying matters in the existing edible oil, the invention provides the nutrition-balanced blend oil and the preparation method thereof.

In a first aspect, the invention provides a nutrition-balanced blend oil, which comprises the following components in parts by weight:

20-80 parts of soybean oil, 15-45 parts of corn oil, 5-30 parts of rapeseed oil, 5-30 parts of peanut oil, 1-15 parts of linseed oil, 1-15 parts of rice oil and 0-10 parts of sesame oil.

Further, the blend oil comprises the following components in parts by weight:

30-50 parts of soybean oil, 20-35 parts of corn oil, 10-20 parts of rapeseed oil, 10-20 parts of peanut oil, 3-8 parts of linseed oil, 3-8 parts of rice oil and 1-5 parts of sesame oil.

Furthermore, the blend oil comprises the following components in parts by weight:

38 parts of soybean oil, 29 parts of corn oil, 13 parts of rapeseed oil, 11 parts of peanut oil, 5 parts of linseed oil, 3 parts of rice oil and 1 part of sesame oil.

Further, the preparation method of the soybean oil comprises the following steps:

(1) selecting soybean raw materials: the maturity is good, no mildewed beans, green beans and immature beans exist, and the contents of impurities and water are low;

(2) cleaning and impurity removal: removing impurities such as dust, cobblestone, husk, stem and leaf, and removing impurities to obtain soybean material with impurity content of below 0.1%;

(3) crushing and peeling: drying the cleaned soybeans, crushing the soybeans into 4-6 pieces by a crusher, and separating skins and kernels by air separation and screening;

(4) softening: softening in a softening pot at 65-80 deg.C for 20-30min until the water content reaches 10-14%;

(5) rolling: the blank is rolled by a blank rolling machine, the thickness of the blank sheet is less than 0.4mm, the blank sheet is uniform, firm, less powdered and oil-tight, and the blank sheet is loosened by holding with a hand and is scattered by loosening the hand;

(6) extruding and puffing: expanding the blank after rolling in an expander at the temperature of 60-65 ℃ and the temperature of 105-110 ℃ in the expander, the water content of 12-13 percent and the saturated vapor pressure of 0.65-0.75MPa, drying and cooling to the temperature of 50 ℃ and the water content of 8-10 percent after the blank is discharged from the expander;

(7) leaching: and (3) leaching the blank sheet obtained after extrusion and expansion in a leaching device at the temperature of 55-60 ℃ by using a leaching solvent of n-hexane. Mixed oil is obtained after leaching;

(8) desolventizing the mixed oil: removing the solvent in the mixed oil through first evaporation, second evaporation and steam stripping to obtain crude soybean oil;

(9) degumming: filtering crude soybean oil to remove impurities such as cake scraps, adding citric acid to convert non-hydratable phospholipid into hydratable phospholipid, adding water for 20-30min, and centrifuging to obtain degummed oil;

(10) deacidifying: heating the degummed oil to 85 ℃, wherein the concentration of alkali liquor is 13-18 DEG Be', calculating the alkali adding amount according to the acid value of the degummed oil, the alkali refining time is 10-15min, and performing centrifugal separation to remove soapstock to obtain the deacidified oil;

(11) and (3) decoloring: the method adopts a pre-decolorization-re-decolorization two-step decolorization process, wherein oil to be decolorized is pre-decolorized by a filter filled with primary decolorizing soil, and then is subjected to conventional decolorization, attapulgite and clay are used as adsorbents, the temperature is 110-;

(12) deodorizing: adopting a low-temperature short-time two-stage trapping reflux deodorization technology, wherein the deodorization temperature is 215-;

(13) charging nitrogen for storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

Further, the preparation method of the corn oil comprises the following steps:

(1) extracting corn embryos: soaking corn to separate embryo and starch, and extracting corn embryo;

(2) and (3) drying: after the corn germ is extracted by a wet method, the moisture content is higher, the enzyme activity is stronger, and the corn germ is easy to be polluted by microorganisms, so that the grease is deteriorated, and in order to ensure the freshness of the corn germ in storage and transportation, the extracted corn germ needs to be dried immediately until the moisture content is below 10 percent;

(3) softening: adjusting temperature and humidity, wherein the moisture content is 12-13%, the temperature is 70-80 ℃, and the time is 20-30min, so that the corn germ has proper elastoplasticity, and the powder degree and roll sticking phenomenon during rolling are reduced;

(4) rolling: pressing into thin slices with the thickness of 0.3-0.4mm by a roller blank rolling mill;

(5) squeezing: squeezing with a screw oil press;

(6) degumming: adding hot water and diluted phosphoric acid to carry out hydration degumming at the temperature of 60-70 ℃ so as to ensure that peptized impurities absorb water to expand and precipitate;

(7) deacidifying: adding NaOH solution to perform alkali refining deacidification;

(8) and (3) decoloring: activated carbon and clay are used for adsorption decoloration;

(9) deodorizing: steam distillation deodorization, the temperature is 230 ℃ and 250 ℃, and the absolute pressure is below 0.6 kPa;

(10) dewaxing: adding a small amount of filter aid, cooling to 5-10 deg.C to separate out wax crystal in oil, and filtering with centrifuge;

(11) and (3) storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

Further, the preparation method of the rapeseed oil comprises the following steps:

(1) rapeseed oil raw materials: fresh rapeseed with a water content of less than 9% and without deterioration;

(2) cleaning and impurity removal: the air separation and the screening are combined, and dust, stem leaf impurities carried in the rapeseeds are removed;

(3) quenching, tempering and drying: the rapeseed is subjected to temperature and humidity adjustment to reach proper moisture and temperature;

(4) crushing and rolling: crushing the rapeseeds subjected to quenching and tempering drying in a double-roll crusher, separating kernels and skins in a kernel and skin separation device, and rolling by using a smooth-roll blank rolling machine;

(5) steaming and frying: steaming and frying with a layered steaming and frying pan at 75-100 deg.C with water content of 5-7%;

(6) squeezing: squeezing by adopting a power screw oil press;

(7) degumming: firstly, filtering, adding water and phosphoric acid for hydration degumming;

(8) deacidifying: adding NaOH solution, and performing alkali refining deacidification, wherein the concentration of alkali liquor is 18-22 DEG Be', and the excess alkali is 10-25% of theoretical alkali;

(9) and (3) decoloring: adding activated clay 1-4% of the oil weight for adsorption and decolorization at 105 deg.C under 2.5-4.0KPa for 30min, and filtering with a leaf filter;

(10) deodorizing: steam distillation deodorization, the temperature is 240 ℃ and 260 ℃, the absolute pressure is 0.25-0.65KPa, and the time is 40-120 min;

(11) and (3) storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

Further, the preparation method of the peanut oil comprises the following steps:

(1) selecting peanut raw materials: selecting fresh, full, undamaged, moldy and worsted peanuts in the season with good quality;

(2) cleaning and impurity removal: cleaning oil, and removing dust, husk, stem leaf and impurities;

(3) husking: peeling the cleaned peanuts;

(4) seed frying: parching part of the whole seeds at high temperature with direct fire as heat source, parching the seeds with roller for 30-40min at above 180 deg.C, and making the parched seeds uniform, not scorched, not burnt and not half-cooked;

(5) and (3) cooling: quickly cooling after seed frying, and removing the peeled peanut skin;

(6) crushing: crushing by a toothed roll crusher;

(7) squeezing: (6) mixing the obtained material blank with the rest part of semen Arachidis Hypogaeae, crushing, rolling, steaming, squeezing with oil press,

(8) and (3) filtering: pumping the grease into a plate and frame filter for coarse filtration;

(9) cooling and fine filtering: allowing the oil after coarse filtration to enter a freezing oil tank, standing for crystal growth for 8-12h, and adding a filter aid for filtration;

(10) ultraviolet irradiation: removing aflatoxin in the peanut oil by adopting an ultraviolet irradiation process;

(11) and (3) low-temperature nitrogen charging storage: the whole process of oil pipeline, storage tank and filling is on-line filled with nitrogen for fresh-keeping, and the temperature of the storage tank is maintained below 26 ℃.

Further, the preparation method of the linseed oil comprises the following steps:

(1) cleaning and impurity removal: cleaning oil, and removing dust, husk, stem leaf and impurities;

(2) tempering: adjusting water content to make the water content of the oil material be 9.5-10%;

(3) crushing and rolling: crushing and rolling the oil material into thin sheets;

(4) squeezing: under the protection of nitrogen, a screw oil press is used for pressing to prepare oil;

(5) degumming: filtering to remove suspended impurities, and adding water and phosphoric acid for hydration degumming;

(6) deacidifying: adding NaOH solution with the concentration of 12-14 DEG Be', completing the alkali addition within 5-10min, wherein the stirring speed is 60r/min, reducing the stirring speed to 30r/min after the alkali addition is finished, filling nitrogen into an alkali refining tank, settling for a certain time to enable soapstock to Be condensed, and performing centrifugal separation;

(7) and (3) decoloring: adding activated clay under vacuum condition for decolorizing at 95-100 deg.C for 20 min;

(8) dewaxing: fully stirring degummed, deacidified and decolored linseed oil in a crystallizing tank, slowly cooling to 14-20 ℃, growing crystals for 24-48h to grow and aggregate the crystals, and pressurizing and filtering by nitrogen to remove wax;

(9) deodorizing: the dewaxed oil enters a deodorization tower, the deodorization temperature is 130-150 ℃, the vacuum degree is more than 0.09MPa, and the deodorization time is 2.5-3 h;

(10) and (3) storage: storing at 30 deg.C under nitrogen.

Further, the preparation method of the rice oil comprises the following steps:

(1) cleaning and impurity removal: cleaning rice, and removing impurities such as dust, husk, stem leaves and the like;

(2) extrusion, puffing and stabilizing: extruding and puffing to inactivate enzyme, destroy cell wall and release oil;

(3) and (3) cooling: cooling the puffed oil material to 50-60 deg.C;

(4) leaching: leaching solvent n-hexane at 55-60 deg.C;

(5) desolventizing: removing the solvent in the mixed oil by evaporation and steam stripping to obtain crude oil;

(6) degumming: the temperature is 60-70 ℃, the water addition amount is 2% of the weight of the oil, and the time is 20-30 min;

(7) dewaxing: cooling and dewaxing at 6-10 deg.c for 50-70 hr;

(8) degreasing: continuously cooling to separate out the high melting point triglyceride crystals;

(9) deacidifying: adding NaOH solution, and performing alkali refining deacidification, wherein the concentration of alkali liquor is 18-24 ° Be', the excess alkali is 75% of theoretical alkali, and the time is 20-30 min;

(10) and (3) decoloring: the temperature is 95-100 ℃, the absolute pressure is 4.0kPa, the adding amount of the argil is 3 percent of the weight of the oil, and the time is 30 min;

(11) deodorizing: the temperature is 235-250 ℃, the absolute pressure is lower than 0.65KPa, the steam consumption of stripping is 8-16 kg/(t.h), and the deodorization time is 2-6 h;

(12) and (3) storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

Further, the preparation method of the sesame oil comprises the following steps:

(1) screening: removing impurities and immature seeds;

(2) rinsing: removing fine impurities, and increasing water content of semen Sesami;

(3) seed frying: at the beginning, sesame has high water content, seeds are fried by a sharp fire, and when the sesame is ripe, the seeds are fried by a slow fire, the duration of the fire is accurately controlled;

(4) raising smoke: immediately radiating heat and discharging smoke after the sesame seeds are taken out of the pan, cooling and preventing the sesame seeds from being scorched;

(5) blowing clean: removing husk and coke powder by blowing or screening;

(6) grinding seeds: grinding the treated sesame into slurry by using a stone mill at the temperature of 65-75 ℃ and the rotation speed of a mill of 30 r/min;

(7) slurry mixing and oil stirring: adding water twice the amount of non-oil substances in sesame, pouring the ground sesame paste into a paste mixing pot, adding 60% of water for the first time, keeping the water temperature above 90 deg.C, and stirring;

adding 20 percent of the water for the second time, and stirring at the temperature of 60 ℃;

adding 15% of water for the third time, and stirring;

adding 5% of water for the fourth time, and stirring;

after adding water, the sesame oil floats on the surface, and the sesame oil is skimmed from the surface;

(8) oscillating to separate oil: releasing the oil dispersed in the slag slurry by using an oscillation method, and skimming the oil;

(9) and (3) storage: and storing the obtained sesame oil in a storage tank.

Further, the amount (kg) of NaOH added is 10^-4X 7.13 x crude oil weight (kg) x acid value (mg/g) + excess base.

Further, the saturated fatty acid: monounsaturated fatty acids: the mass ratio of the polyunsaturated fatty acids is 1:2-3:3-4, preferably 1:2.5: 3.7.

Further, the mass ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid in the blend oil is 5-6:1, preferably 5.8: 1.

In a second aspect, the invention provides a preparation method of nutrition-balanced blend oil, which comprises the following steps:

mixing soybean oil, corn oil, rapeseed oil, peanut oil, linseed oil, rice oil and sesame oil, stirring uniformly at the rotation speed of 200-300rpm at the temperature of 20-25 ℃, and filtering.

The research theory of the invention is based on:

according to the reference intakes of various fatty acids recommended in 2013 edition of reference intakes of dietary nutrients (DRIs) of Chinese residents (see table 1) formally published by the Chinese academy of nutrition, 25-30g of cooking oil should be taken daily in combination with the recommended intakes of balanced diet pagodas of Chinese residents and other foods. Thus calculating the amount of various fatty acids in the cooking oil that the Chinese inhabitants should take every day.

DRIs version 2013 advocated health effects of phytochemicals, such as the absorption and metabolism of lutein, phytosterols, resveratrol, etc., for the first time. In addition, referring to the theory and practice of accurate and moderate processing of edible oil, it can be known that the risk to health is greatly reduced when the edible oil with rich beneficial oil and fat and comprehensive nutrition is taken for a long time. Therefore, 7 kinds of coarse grain cereal vegetable oils which are obtained by proper processing and are rich in nutrition accompanying substances and do not contain harmful substances, namely soybean oil, corn oil, rapeseed oil, rice oil, peanut oil, linseed oil and sesame oil are selected, the types and the contents of the fatty acid compositions and the beneficial fat accompanying substances are measured, and the proportion of each oil is calculated according to the measured data of a single product of oil and the types and the contents of the fatty acid compositions and the beneficial fat accompanying substances required by the blend oil, so that the formula of the edible plant blend oil is obtained, and the oil product achieves double balance between macro-amount fatty acid and micro-amount nutrition accompanying substances.

TABLE 1 dietary fat and fatty acid reference intake of Chinese residents

Note: the% E is the percentage of energy.

The beneficial effect of the invention is that,

the invention provides nutrition-balanced blend oil and a preparation method thereof, the blend oil contains vitamin E, sterol, oryzanol, polyphenol and squalene in nutrition accompanied with natural cereal sources, so that the blend oil is more comprehensive, richer and more balanced in nutrition and simultaneously improves the oxidation stability;

wherein, the preparation process of the soybean oil, the corn oil, the rapeseed oil, the peanut oil, the linseed oil, the rice oil and the sesame oil is simple, the requirement on equipment is low, the production efficiency is high, and the flavor substances in the refined oil can be ensured not to be lost; compared with the conventional process, the method adopts an accurate and moderate processing process, such as a low-temperature short-time two-stage trapping reflux deodorization technology and the like, and more trace beneficial components in the grease are reserved.

In addition, the nutrition balanced type blend oil can guide the development of the dietary nutrition structure of residents to a more reasonable direction, improve the nutrition status of residents, further provide support for the national health level and have good popularization prospect.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The balanced nutrition blend oil comprises the following components in parts by weight:

38 parts of soybean oil, 29 parts of corn oil, 13 parts of rapeseed oil, 11 parts of pressed peanut oil, 5 parts of linseed oil, 3 parts of rice oil, 1 part of sesame oil, saturated fatty acid in blend oil: monounsaturated fatty acids: the mass ratio of the polyunsaturated fatty acid is 1:2.5:3.7, the mass ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 5.8:1, and the beneficial fat concomitant substances contained in the blend oil comprise vitamin E, sterol, oryzanol, polyphenol and squalene;

the preparation method of the soybean oil comprises the following steps:

(1) selecting soybean raw materials: the maturity is good, no mildewed beans, green beans and immature beans exist, and the contents of impurities and water are low;

(2) cleaning and impurity removal: removing impurities such as dust, cobblestone, husk, stem and leaf, and removing impurities to obtain soybean material with impurity content of below 0.1%;

(3) crushing and peeling: drying the cleaned soybeans, crushing the soybeans into 4-6 pieces by a crusher, and separating skins and kernels by air separation and screening;

(4) softening: softening in a softening pot at 75 deg.C for 25min until the water content is 12.5%;

(5) rolling: the blank is rolled by a blank rolling machine, the thickness of the blank sheet is less than 0.4mm, the blank sheet is uniform, firm, less powdered and oil-tight, and the blank sheet is loosened by holding with a hand and is scattered by loosening the hand;

(6) extruding and puffing: puffing the blank after rolling in a puffing machine, putting the blank in the puffing machine, wherein the moisture content is 10%, the temperature is 65 ℃, the temperature of the blank out of the puffing machine is 110 ℃, the moisture content is 12.5%, the saturated vapor pressure of the puffing machine is 0.75MPa, and after the blank out of the puffing machine, drying and cooling the blank to the temperature of 50 ℃ and the moisture content is 9%;

(7) leaching: and (3) leaching the blank sheet obtained after extrusion and expansion in a leaching device at the leaching temperature of 60 ℃ by using a leaching solvent of n-hexane. Mixed oil is obtained after leaching;

(8) desolventizing the mixed oil: removing the solvent in the mixed oil through first evaporation, second evaporation and steam stripping to obtain crude soybean oil;

(9) degumming: filtering crude soybean oil to remove impurities such as cake scraps, adding citric acid to convert non-hydratable phospholipid into hydratable phospholipid, adding water for hydration for 25min, and centrifuging to obtain degummed oil;

(10) deacidifying: heating the degummed oil to 85 ℃, wherein the concentration of alkali liquor is 15 DEG Be', calculating the alkali adding amount according to the acid value of the degummed oil, the alkali refining time is 13min, and performing centrifugal separation to remove soapstock to obtain the deacidified oil;

(11) and (3) decoloring: pre-decolorizing and re-decolorizing by using pre-decolorizing and re-decolorizing two-step decolorizing process, decolorizing oil with attapulgite and clay as adsorbent at 110 deg.c and in the decolorizing tower vacuum degree not lower than 0.095 MPa;

(12) deodorizing: adopting a low-temperature short-time two-stage trapping reflux deodorization technology, wherein the deodorization temperature is 220 ℃, the deodorization time is 55min, the direct steam consumption is 0.9%, the absolute pressure is below 0.2KPa, the direct steam pressure is 0.10MPa, the vitamin E and sterol trapping temperature is 140 ℃, and the fatty acid trapping temperature is 70 ℃;

(13) charging nitrogen for storage: the whole process is filled with nitrogen for storage, including on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling;

the preparation method of the corn oil comprises the following steps:

(1) extracting corn embryos: soaking corn to separate embryo and starch, and extracting corn embryo;

(2) and (3) drying: drying the extracted maize germ until the water content is below 10%;

(3) softening: adjusting temperature and humidity, wherein the water content is 12.5%, the temperature is 75 ℃, and the time is 25 min;

(4) rolling: pressing into thin slices with the thickness of 0.35mm by a roller blank rolling mill;

(5) squeezing: squeezing with a screw oil press;

(6) degumming: adding hot water and diluted phosphoric acid to carry out hydration degumming at the temperature of 60-70 ℃ so as to ensure that peptized impurities absorb water to expand and precipitate;

(7) deacidifying: adding NaOH solution to perform alkali refining deacidification;

(8) and (3) decoloring: activated carbon and clay are used for adsorption decoloration;

(9) deodorizing: steam distilling for deodorization at 240 deg.C under absolute pressure of 0.6 kPa;

(10) dewaxing: adding a small amount of filter aid, cooling to 8 deg.C to separate out wax crystal in oil, and filtering with centrifuge;

(11) and (3) storage: the whole process is filled with nitrogen for storage, including on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling;

the preparation method of the rapeseed oil comprises the following steps:

(1) rapeseed oil raw materials: fresh rapeseed with a water content of less than 9% and without deterioration;

(2) cleaning and impurity removal: the air separation and the screening are combined, and dust, stem leaf impurities carried in the rapeseeds are removed;

(3) quenching, tempering and drying: the rapeseed is subjected to temperature and humidity adjustment to reach proper moisture and temperature;

(4) crushing and rolling: crushing the rapeseeds subjected to quenching and tempering drying in a double-roll crusher, separating kernels and skins in a kernel and skin separation device, and rolling by using a smooth-roll blank rolling machine;

(5) steaming and frying: steaming and frying by using a layered steaming and frying pan at the temperature of 90 ℃ and the water content of 6 percent;

(6) squeezing: squeezing by adopting a power screw oil press;

(7) degumming: firstly, filtering, adding water and phosphoric acid for hydration degumming;

(8) deacidifying: adding NaOH solution, and performing alkali refining deacidification, wherein the concentration of alkali liquor is 20 DEG Be', and the excess alkali is 15% of theoretical alkali;

(9) and (3) decoloring: adding activated clay 2.5% of the oil weight for adsorption and decolorization, at 100 deg.C and 3KPa absolute pressure for 30min, and filtering with a leaf filter;

(10) deodorizing: distilling with steam for deodorizing at 250 deg.C under 0.5KPa for 60 min;

(11) and (3) storage: the whole process is filled with nitrogen for storage, including on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling;

the preparation method of the peanut oil comprises the following steps:

(1) selecting peanut raw materials: selecting fresh, full, undamaged, moldy and worsted peanuts in the season with good quality;

(2) cleaning and impurity removal: cleaning oil, and removing dust, husk, stem leaf and impurities;

(3) husking: peeling the cleaned peanuts;

(4) seed frying: frying part of the whole seeds at high temperature, directly heating as heat source, frying the seeds with a roller seed frying machine for 30min at above 180 deg.C, and uniformly frying the seeds without charring and burning;

(5) and (3) cooling: quickly cooling after seed frying, and removing the peeled peanut skin;

(6) crushing: crushing by a toothed roll crusher;

(7) squeezing: (6) mixing the obtained material blank with the rest part of semen Arachidis Hypogaeae, crushing, rolling, steaming, squeezing with oil press,

(8) and (3) filtering: pumping the grease into a plate and frame filter for coarse filtration;

(9) cooling and fine filtering: the grease after the coarse filtration enters a freezing oil tank, stands for growing the crystal for 10 hours, and is added with a filter aid for filtration;

(10) ultraviolet irradiation: removing aflatoxin in the peanut oil by adopting an ultraviolet irradiation process;

(11) and (3) low-temperature nitrogen charging storage: the oil pipeline, the storage tank and the filling are all filled with nitrogen on line for preservation, and the temperature of the storage tank is maintained below 26 ℃;

the preparation method of the linseed oil comprises the following steps:

(1) cleaning and impurity removal: cleaning oil, and removing dust, husk, stem leaf and impurities;

(2) tempering: adjusting water content to make the water content of the oil material be 10%;

(3) crushing and rolling: crushing and rolling the oil material into thin sheets;

(4) squeezing: under the protection of nitrogen, a screw oil press is used for pressing to prepare oil;

(5) degumming: filtering to remove suspended impurities, and adding water and phosphoric acid for hydration degumming;

(6) deacidifying: adding NaOH solution with concentration of 13 ° Be', adding alkali within 8min, stirring at 60r/min, reducing stirring speed to 30r/min after adding alkali, charging nitrogen gas into alkali refining tank, settling for a certain time to coagulate soapstock, and centrifuging;

(7) and (3) decoloring: adding activated clay under vacuum condition for decolorization at 95 deg.C for 20 min;

(8) dewaxing: fully stirring degummed, deacidified and decolored linseed oil in a crystallizing tank, slowly cooling to 18 ℃, growing crystals for 36 hours to grow and aggregate the crystals, and pressurizing and filtering nitrogen to remove wax;

(9) deodorizing: the dewaxed oil enters a deodorization tower, the deodorization temperature is 140 ℃, the vacuum degree is more than 0.09MPa, and the deodorization time is 2.5 h;

(10) and (3) storage: charging nitrogen below 30 ℃ for storage;

the preparation method of the rice oil comprises the following steps:

(1) cleaning and impurity removal: cleaning rice, and removing impurities such as dust, husk, stem leaves and the like;

(2) extrusion, puffing and stabilizing: extruding and puffing to inactivate enzyme, destroy cell wall and release oil;

(3) and (3) cooling: cooling the expanded oil to 55 ℃;

(4) leaching: leaching solvent n-hexane at 55 ℃;

(5) desolventizing: removing the solvent in the mixed oil by evaporation and steam stripping to obtain crude oil;

(6) degumming: the temperature is 65 ℃, the water addition amount is 2 percent of the weight of the oil, and the time is 30 min;

(7) dewaxing: cooling and dewaxing temperature is 8 ℃, and crystallization time is 60 h;

(8) degreasing: continuously cooling to separate out the high melting point triglyceride crystals;

(9) deacidifying: adding NaOH solution, and performing alkali refining deacidification, wherein the concentration of alkali liquor is 20 DEG Be', the excess alkali is 75% of theoretical alkali, and the time is 30 min;

(10) and (3) decoloring: the temperature is 100 ℃, the absolute pressure is 4.0kPa, the adding amount of the argil is 3 percent of the weight of the oil, and the time is 30 min;

(11) deodorizing: the temperature is 240 ℃, the absolute pressure is lower than 0.65KPa, the steam consumption of stripping is 15 kg/(t.h), and the deodorization time is 4 h;

(12) and (3) storage: the whole process is filled with nitrogen for storage, including on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling;

the preparation method of the sesame oil comprises the following steps:

(1) screening: removing impurities and immature seeds;

(2) rinsing: removing fine impurities, and increasing water content of semen Sesami;

(3) seed frying: at the beginning, sesame has high water content, seeds are fried by a sharp fire, and when the sesame is ripe, the seeds are fried by a slow fire, the duration of the fire is accurately controlled;

(4) raising smoke: immediately radiating heat and discharging smoke after the sesame seeds are taken out of the pan, cooling and preventing the sesame seeds from being scorched;

(5) blowing clean: removing husk and coke powder by blowing or screening;

(6) grinding seeds: grinding the treated sesame into slurry by using a stone mill, wherein the temperature is 70 ℃, and the rotation speed of a mill is 30 r/min;

(7) slurry mixing and oil stirring: adding water twice the amount of non-oil substances in sesame, pouring the ground sesame paste into a paste mixing pot, adding 60% of water for the first time, keeping the water temperature above 90 deg.C, and stirring;

adding 20 percent of the water for the second time, and stirring at the temperature of 60 ℃;

adding 15% of water for the third time, and stirring;

adding 5% of water for the fourth time, and stirring;

after adding water, the sesame oil floats on the surface, and the sesame oil is skimmed from the surface;

(8) oscillating to separate oil: releasing the oil dispersed in the slag slurry by using an oscillation method, and skimming the oil;

(9) and (3) storage: storing the obtained sesame oil in a storage tank;

(VIII) the preparation method of the blend oil comprises the following steps:

mixing soybean oil, corn oil, rapeseed oil, peanut oil, linseed oil, rice oil and sesame oil, stirring uniformly at 23 ℃ and the rotation speed of 250rpm, and filtering.

The prepared blend oil has the acid value of 0.20mg KOH/g, and has the advantages of strong flavor, no peculiar smell, clear color and no precipitate or impurity.

Test example 1

The blend of example 1 was tested for the amount of fatty acids contained therein and the results are shown in Table 2.

Table 2 fatty acid balance table

Compared with the table 1, the energy ratios of the saturated fatty acid, the monounsaturated fatty acid, the polyunsaturated fatty acid, the n-6 polyunsaturated fatty acid and the n-3 polyunsaturated fatty acid of the blend oil per se, the combined diet pagoda or the actual diet meet the range of DRIs requirement of 2013 edition.

Test example 2

The blend oil of example 1 was tested for the level of beneficial fat companion and the results are shown in table 3. The requirements and conditions claimed for the contents of the components in the tables are performed in accordance with GB 28050 and 2011.

Table 3 table of beneficial fat concomitant substance content

According to the test results, the blend oil is rich in various beneficial fat accompaniments, can form a strong antioxidant network, protects polyunsaturated fatty acids, has more comprehensive and abundant nutrient components, accurately meets the nutritional requirements of human bodies, and improves the intake condition of human micronutrients.

Although the present invention has been described in detail by way of preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims (10)

1. The nutrition-balanced blend oil is characterized by comprising the following components in parts by weight:

2. the nutritionally balanced blend oil of claim 1, wherein the soybean oil is prepared by a process comprising the steps of:

(1) selecting soybean raw materials: selecting soybeans with good maturity, such as moldless beans, green beans and immature beans, and having low impurity and water content;

(2) cleaning and impurity removal: removing impurities such as dust, cobblestone, husk, stem and leaf, and removing impurities to obtain soybean material with impurity content of below 0.1%;

(3) crushing and peeling: drying the cleaned soybeans, crushing the soybeans into 4-6 pieces by a crusher, and separating skins and kernels by air separation and screening;

(4) softening: softening in a softening pot at 65-80 deg.C for 20-30min until the water content reaches 10-14%;

(5) rolling: the blank is rolled by a blank rolling machine, the thickness of the blank sheet is less than 0.4mm, the blank sheet is uniform, firm, less powdered and oil-tight, and the blank sheet is loosened by holding with a hand and is scattered by loosening the hand;

(6) extruding and puffing: expanding the blank after rolling in an expander at the temperature of 60-65 ℃ and the temperature of 105-110 ℃ in the expander, the water content of 12-13 percent and the saturated vapor pressure of 0.65-0.75MPa, drying and cooling to the temperature of 50 ℃ and the water content of 8-10 percent after the blank is discharged from the expander;

(7) leaching: leaching the blank sheet obtained after extrusion and expansion in a leaching device by using n-hexane as a leaching solvent at 55-60 ℃ to obtain mixed oil;

(8) desolventizing the mixed oil: removing the solvent in the mixed oil through first evaporation, second evaporation and steam stripping to obtain crude soybean oil;

(9) degumming: filtering soybean crude oil to remove cake scrap, adding citric acid, converting non-hydratable phospholipid into hydratable phospholipid, adding water, hydrating for 20-30min, and centrifuging to obtain degummed oil;

(10) deacidifying: heating the degummed oil to 85 ℃, wherein the concentration of alkali liquor is 13-18 DEG Be', calculating the alkali adding amount according to the acid value of the degummed oil, the alkali refining time is 10-15min, and performing centrifugal separation to remove soapstock to obtain the deacidified oil;

(11) and (3) decoloring: the method adopts a pre-decolorization-re-decolorization two-step decolorization process, wherein oil to be decolorized is pre-decolorized by a filter filled with primary decolorizing soil, and then is subjected to conventional decolorization, attapulgite and clay are used as adsorbents, the temperature is 110-;

(12) deodorizing: adopting a low-temperature short-time two-stage trapping reflux deodorization technology, wherein the deodorization temperature is 215-;

(13) charging nitrogen for storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

3. The nutritionally balanced blend oil of claim 1, wherein the corn oil is prepared by a method comprising the steps of:

(1) extracting corn embryos: soaking corn to separate embryo and starch, and extracting corn embryo;

(2) and (3) drying: drying the extracted maize germ until the water content is below 10%;

(3) softening: adjusting temperature and humidity, wherein the water content is 12-13%, the temperature is 70-80 ℃, and the time is 20-30 min;

(4) rolling: pressing into thin slices with the thickness of 0.3-0.4mm by a roller blank rolling mill;

(5) squeezing: squeezing with a screw oil press;

(6) degumming: adding hot water and diluted phosphoric acid to carry out hydration degumming at the temperature of 60-70 ℃ so as to ensure that peptized impurities absorb water to expand and precipitate;

(7) deacidifying: adding NaOH solution to perform alkali refining deacidification;

(8) and (3) decoloring: activated carbon and clay are used for adsorption decoloration;

(9) deodorizing: steam distillation deodorization, the temperature is 230 ℃ and 250 ℃, and the absolute pressure is below 0.6 kPa;

(10) dewaxing: adding filter aid, cooling to 5-10 deg.C to separate out wax crystal in oil, and filtering with centrifuge;

(11) and (3) storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

4. The nutritionally balanced blend oil of claim 1, wherein the rapeseed oil is prepared by a method comprising the steps of:

(1) selecting rapeseed oil raw materials: fresh rapeseed with a water content of less than 9% and without deterioration;

(2) cleaning and impurity removal: the air separation and the screening are combined, and dust, stems and leaves carried in the rapeseeds are removed;

(3) quenching, tempering and drying: the rapeseed is subjected to temperature and humidity adjustment to reach proper moisture and temperature;

(4) crushing and rolling: crushing the rapeseeds subjected to quenching and tempering drying in a double-roll crusher, separating kernels and skins in a kernel and skin separation device, and rolling by using a smooth-roll blank rolling machine;

(5) steaming and frying: steaming and frying with a layered steaming and frying pan at 75-100 deg.C with water content of 5-7%;

(6) squeezing: squeezing by adopting a power screw oil press;

(7) degumming: firstly, filtering, adding water and phosphoric acid for hydration degumming;

(8) deacidifying: adding NaOH solution, and performing alkali refining deacidification, wherein the concentration of alkali liquor is 18-22 DEG Be', and the excess alkali is 10-25% of theoretical alkali;

(9) and (3) decoloring: adding activated clay 1-4% of the oil weight for adsorption and decolorization at 105 deg.C under 2.5-4.0KPa for 30min, and filtering with a leaf filter;

(10) deodorizing: steam distillation deodorization, the temperature is 240 ℃ and 260 ℃, the absolute pressure is 0.25-0.65KPa, and the time is 40-120 min;

(11) and (3) storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

5. The nutritionally balanced blend oil of claim 1, wherein the peanut oil is prepared by a process comprising the steps of:

(1) selecting peanut raw materials: selecting fresh, full, undamaged, moldy and worsted peanuts in the season with good quality;

(2) cleaning and impurity removal: cleaning oil, and removing dust, husk, stem leaf and impurities;

(3) husking: peeling the cleaned peanuts;

(4) seed frying: parching part of the whole seeds at high temperature with direct fire as heat source, parching the seeds with roller for 30-40min at above 180 deg.C, and making the parched seeds uniform, not scorched, not burnt and not half-cooked;

(5) and (3) cooling: quickly cooling after seed frying, and removing the peeled peanut skin;

(6) crushing: crushing by a toothed roll crusher;

(7) squeezing: (6) mixing the obtained material blank with the rest part of semen Arachidis Hypogaeae, crushing, rolling, steaming, squeezing with oil press,

(8) and (3) filtering: pumping the grease into a plate and frame filter for coarse filtration;

(9) cooling and fine filtering: allowing the oil after coarse filtration to enter a freezing oil tank, standing for crystal growth for 8-12h, and adding a filter aid for filtration;

(10) ultraviolet irradiation: removing aflatoxin in the peanut oil by adopting an ultraviolet irradiation process;

(11) and (3) low-temperature nitrogen charging storage: the whole process of oil pipeline, storage tank and filling is on-line filled with nitrogen for fresh-keeping, and the temperature of the storage tank is maintained below 26 ℃.

6. The nutritionally balanced blend oil of claim 1, wherein the flaxseed oil is prepared by a process comprising the steps of:

(1) cleaning and impurity removal: cleaning oil, and removing dust, husk, stem leaf and impurities;

(2) tempering: adjusting water content to make the water content of the oil material be 9.5-10%;

(3) crushing and rolling: crushing and rolling the oil material into thin sheets;

(4) squeezing: under the protection of nitrogen, a screw oil press is used for pressing to prepare oil;

(5) degumming: filtering to remove suspended impurities, and adding water and phosphoric acid for hydration degumming;

(6) deacidifying: adding NaOH alkali liquor, wherein the concentration of the alkali liquor is 12-14 degrees Be', the alkali addition is completed within 5-10min, the stirring speed is 60r/min, after the alkali addition is completed, the stirring speed is reduced to 30r/min, nitrogen is filled into an alkali refining tank, the mixture is settled for a certain time, so that soapstock is coagulated, and the mixture is centrifugally separated;

(7) and (3) decoloring: adding activated clay under vacuum condition for decolorizing at 95-100 deg.C for 20 min;

(8) dewaxing: fully stirring degummed, deacidified and decolored linseed oil in a crystallizing tank, slowly cooling to 14-20 ℃, growing crystals for 24-48h to grow and aggregate the crystals, and pressurizing and filtering by nitrogen to remove wax;

(9) deodorizing: the dewaxed oil enters a deodorization tower, the deodorization temperature is 130-150 ℃, the vacuum degree is more than 0.09MPa, and the deodorization time is 2.5-3 h;

(10) and (3) storage: storing at 30 deg.C under nitrogen.

7. The nutritionally balanced blend oil of claim 1, wherein the rice oil is prepared by a method comprising the steps of:

(1) cleaning and impurity removal: cleaning rice, and removing dust, husk, stem leaves;

(2) extrusion, puffing and stabilizing: extruding and puffing to inactivate enzyme, destroy cell wall and release oil;

(3) and (3) cooling: cooling the puffed oil material to 50-60 deg.C;

(4) leaching: the leaching solvent is normal hexane, and the leaching temperature is 55-60 ℃;

(5) desolventizing: removing the solvent in the mixed oil by evaporation and steam stripping to obtain crude oil;

(6) degumming: the temperature is 60-70 ℃, the water addition amount is 2% of the weight of the oil, and the time is 20-30 min;

(7) dewaxing: cooling and dewaxing at 6-10 deg.c for 50-70 hr;

(8) degreasing: continuously cooling to separate out triglyceride crystals;

(9) deacidifying: adding NaOH solution, and performing alkali refining deacidification, wherein the concentration of alkali liquor is 18-24 ° Be', the excess alkali is 75% of theoretical alkali, and the time is 20-30 min;

(10) and (3) decoloring: the temperature is 95-100 ℃, the absolute pressure is 4.0KPa, the adding amount of the argil is 3 percent of the weight of the oil, and the time is 30 min;

(11) deodorizing: the temperature is 235-250 ℃, the absolute pressure is lower than 0.65KPa, the steam consumption of stripping is 8-16 kg/(t.h), and the deodorization time is 2-6 h;

(12) and (3) storage: and (4) full-process nitrogen filling storage, which comprises on-line nitrogen filling, storage tank nitrogen filling and canning container nitrogen filling.

8. The nutritionally balanced blend oil of claim 1, wherein the sesame oil is prepared by a method comprising the steps of:

(1) screening: removing impurities and immature seeds;

(2) rinsing: removing fine impurities, and increasing water content of semen Sesami;

(3) seed frying: at the beginning, sesame has high water content, seeds are fried by a sharp fire, and when the sesame is ripe, the seeds are fried by a slow fire, the duration of the fire is accurately controlled;

(4) raising smoke: immediately radiating heat and discharging smoke after the sesame seeds are taken out of the pan, cooling and preventing the sesame seeds from being scorched;

(5) blowing clean: removing husk and coke powder by blowing or screening;

(6) grinding seeds: grinding the treated sesame into slurry by using a stone mill at the temperature of 65-75 ℃ and the rotation speed of a mill of 30 r/min;

(7) slurry mixing and oil stirring: adding water twice the amount of non-oil substances in sesame, pouring the ground sesame paste into a paste mixing pot, adding 60% of water for the first time, keeping the water temperature above 90 deg.C, and stirring;

adding 20 percent of the water for the second time, and stirring at the temperature of 60 ℃;

adding 15% of water for the third time, and stirring;

adding 5% of water for the fourth time, and stirring;

after adding water, the sesame oil floats on the surface, and the sesame oil is skimmed from the surface;

(8) oscillating to separate oil: releasing the oil dispersed in the slag slurry by using an oscillation method, and skimming the oil;

(9) and (3) storage: and storing the obtained sesame oil in a storage tank.

9. The nutritionally balanced blend oil of claim 1, wherein the saturated fatty acids in the blend oil: monounsaturated fatty acids: the mass ratio of the polyunsaturated fatty acid is 1:2-3:3-4, preferably 1:2.5: 3.7; the mass ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid in the blend oil is 5-6:1, preferably 5.8: 1.

10. A method of making a nutritionally balanced blend oil according to claim 1, comprising the steps of:

mixing soybean oil, corn oil, rapeseed oil, peanut oil, linseed oil, rice oil and sesame oil, stirring uniformly at the rotation speed of 200-300rpm at the temperature of 20-25 ℃, and filtering.