CN114391583A - Student nutritional oil with balanced nutrition and preparation method thereof - Google Patents
Student nutritional oil with balanced nutrition and preparation method thereof Download PDFInfo
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- CN114391583A CN114391583A CN202111423597.7A CN202111423597A CN114391583A CN 114391583 A CN114391583 A CN 114391583A CN 202111423597 A CN202111423597 A CN 202111423597A CN 114391583 A CN114391583 A CN 114391583A
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- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/04—Refining fats or fatty oils by chemical reaction with acids
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Abstract
The invention discloses nutrition-balanced student nutritional oil and a preparation method thereof, wherein the student nutritional oil is prepared from the following raw materials: low erucic acid rapeseed oil, rice bran oil and medium-chain fatty acid edible oil. The student nutritional oil with balanced nutrition is prepared by correspondingly matching and blending the materials, and the prepared high-quality blended oil has all fatty acids required by student groups, is balanced and rich in nutrition, has the effects of supplementing brain nutrition, promoting growth and development, maintaining normal eyesight and reducing obesity rate, is eaten for a long time, and is beneficial to healthier growth of the student groups.
Description
Technical Field
The invention relates to the technical field of edible oil, in particular to nutrition-balanced student nutritional oil and a preparation method thereof.
Background
For a long time, people are used to eat single vegetable oil, such as soybean oil, peanut oil and rapeseed oil, and although the single vegetable oil can meet the energy requirement of human bodies, the oil has physiological functions of forming a biological membrane, supplying essential fatty acid and promoting the absorption of fat-soluble vitamins besides providing energy. The essential fatty acids can only be taken from the diet, and the human body cannot synthesize the essential fatty acids, so that the essential fatty acids can cause various diseases such as growth retardation, reproductive disorders, nerves, vision, liver, kidney and the like once the essential fatty acids are lacked. Therefore, the content and proportion of fatty acid in the dietary grease have important influence on human health. The alpha-linolenic acid in the essential fatty acid is only basically contained in partial vegetable oil and deep-sea fishes in daily diet, such as peanut oil, corn oil, palm oil and the like, and the alpha-linolenic acid is basically not contained or has low content, so that adverse symptoms can be caused by taking the oil as cooking oil for a long time and lacking the intake of the deep-sea fishes in coastal areas. Soybean oil contains 48-59% of linoleic acid and 4.2-11% of alpha-linolenic acid, the linoleic acid content is far greater than that of the alpha-linolenic acid, and the intake imbalance of two kinds of fatty acid by a human body can be caused by long-term eating, so that the normal metabolism and the immune function of the human body are influenced. To improve this situation, blend oils have been produced.
At present, various blend oils appear in the market, but the blend oils are specific to the public, scientific consideration and targeted design are not provided for selection and matching of oil types and proportions, and even in the past, the repugnance of the blend oils is caused by market disordering, so that consumers still have bad impression on the blend oils at present. Therefore, a high-quality blend oil for a certain group is produced, the market of the upgraded edible oil can be further developed, and the impression of the public on the blend oil is turned.
The sixth national sanitation service statistical survey data in 2018 shows that the total overweight and obesity detectable rate of the children teenagers of 6-18 years old is 23.2%. The Chinese young development statistical report shows that the total myopia rate of children and teenagers reaches 53.6 percent.
In 2019, the consumption of edible oil by everyone in China is 28.4 kg (related conditions such as production and marketing of grain and oil in China in 2019), namely, the average consumption is 78 g/day, which is far more than 25-30 g/day recommended by dietary guidelines of Chinese residents.
Obesity in adolescents is easy to cause adult obesity and various chronic diseases, and the general treatise on the health China 2030 also refers to strengthening prevention and treatment of common diseases such as myopia and obesity of students.
Different groups have different nutritional requirements, and the student groups are in the growth and development stage and need to be supplemented with various nutrients, but the current situation is that the fat intake is too much, so that the obesity rate is continuously increased, and therefore, the introduction of medium-chain fatty acid into the fat has the effect of restraining the trend. Medium-chain fatty acids are characterized by rapid metabolic conversion to energy, and thus do not accumulate in the body to form accumulated fat.
In addition, the student stage is a key stage of mental development, and targeted nutrition supplementation is beneficial to brain growth and vision health of students, so as to enhance creativity and memory of the students. According to the Chinese Nutrition science complete book, DHA is necessary for maintaining the normal functions of brain and rhodopsin, and is derived from alpha-linolenic acid; and the long-term deficiency of alpha-linolenic acid has an adverse effect on regulating attention and cognitive processes. While polyunsaturated fatty acids of the n-6 line promote growth, linoleic acid-converted arachidonic acid increases the expression of early response genes C-fos and Egr-1 associated with growth to induce cell growth, arachidonic acid-derived PG2The series can regulate hypothalamic functions, such as stimulating the release of growth hormone from the pituitary, regulating the release of pituitary corticotropin, increasing the thyroid-stimulating hormone response of thyroid tissue, and stimulating the release of gonadotropin. Therefore, the influence of the essential fatty acid on the student population is more obvious compared with that of adults, and therefore, the student nutritional oil with balanced nutrition and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to overcome the prior defects and provides nutrition-balanced student nutritional oil and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: the student nutritional oil with balanced nutrition is prepared from the following raw materials: low erucic acid rapeseed oil, rice bran oil and medium-chain fatty acid edible oil.
The student nutritional oil with balanced nutrition is prepared by correspondingly matching and blending the materials, and the prepared special blend oil for students has all fatty acids required by human bodies, is balanced and rich in nutrition, is particularly used for supplementing brain nutrition, enhancing creativity and memory of students and improving learning performance, has the effects of no other blend oils, is eaten for a long time, and is not only beneficial to body development but also beneficial to brain development.
Further, the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 16-46% of low erucic acid rapeseed oil, 23-53% of rice bran oil and 16-46% of medium-long chain fatty acid edible oil.
Furthermore, the low erucic acid rapeseed oil is first-grade low erucic acid rapeseed oil, and the rice bran oil is first-grade rice bran oil.
Furthermore, the preparation raw material of the medium-long chain fatty acid edible oil is first-grade low erucic acid rapeseed oil. The fatty acid type composition is determined by the raw oil selected.
Further, the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 21-41% of low erucic acid rapeseed oil, 28-48% of rice bran oil and 21-41% of medium-long chain fatty acid edible oil.
Further, the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 26-36% of low erucic acid rapeseed oil, 33-43% of rice bran oil and 26-36% of medium-long chain fatty acid edible oil.
Further, the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 31% of low erucic acid rapeseed oil, 38% of rice bran oil and 31% of medium-long chain fatty acid edible oil.
Furthermore, the erucic acid content in the low erucic acid rapeseed oil is not more than 1.0 percent of the total fatty acid content, the low erucic acid rapeseed oil is higher in nutrition, and is more beneficial to cardiovascular health than common rapeseed oil.
Furthermore, in the student nutritional oil with balanced nutrition, the mass ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is 1: (2.0-3.0): (1.0-2.0), the proportion of various fatty acids is balanced, and the health promotion is facilitated.
Furthermore, in the student nutritional oil with balanced nutrition, the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is (3.0-4.0): 1, the Omega-3 and Omega-6 fatty acids are reasonable in proportion and are beneficial to the synergistic effect of the Omega-3 and Omega-6 fatty acids, the Omega-3 and Omega-6 fatty acids respectively have unique functions, if the intake of the Omega-3 and Omega-6 fatty acids is balanced in the dietary structure, the two substances can jointly promote health, the cardiovascular disease and fat metabolism are complemented by two systems, the Omega-6 and Omega-3 compete with each other in vivo under the condition of jointly regulating and reasonable intake proportion, and the Omega-6 deals with injuries, resists external attacks and repairs tissues; omega-3 has anti-inflammatory properties, which allows our body to reduce inflammatory states; the two interact with each other, thereby inhibiting inflammatory reaction, keeping the body function in a relatively stable state, and being beneficial to reducing the morbidity risk of various chronic diseases. Problems arise in the body when Omega-3 and Omega-6 levels are unbalanced in the body. When cells contain too much Omega-6 and lack Omega-3, the imbalance may suppress the immune system, causing weight gain and inflammation. In addition, hypertension and vascular dysfunction may result, which has a negative impact on cardiovascular function and increases the risk of heart disease.
Furthermore, the student nutritional oil with balanced nutrition has the medium-chain fatty acid content of 5-16%, and the partial fatty acid is only used as energy to be utilized by the body, can not stay in the body to form accumulated fat, and equivalently, the fat intake is reduced. Meanwhile, the intake of the essential fatty acid is reduced and consumed as energy, so that the absorption and utilization rate of the essential fatty acid are improved. The medium-chain fatty acid is derived from medium-chain and long-chain fatty acid edible oil, which is used as a new food raw material and is not applied to edible blend oil.
Further, the preparation method of the rice bran oil comprises the following steps:
s1, rice bran pretreatment: adding preservative agent accounting for 0.6-0.7% of the weight of the rice bran into the rice bran, adding 6-8 times of water, stirring uniformly, then carrying out 130-sand 145-mesh sieve treatment, and then placing in helium gas for 10-15 min;
s2, extracting crude bran oil: puffing the pretreated rice bran water mixture by using an extracting agent, carrying out oil immersion treatment, leaching for 4-5.5h at the leaching temperature of 55-65 ℃ in the leaching process, and filtering to obtain crude rice bran oil;
s3, degumming by phosphoric acid: adding phosphoric acid accounting for 0.4 percent of the weight of the crude bran oil into the crude bran oil at the temperature of 70-80 ℃, keeping the temperature and stirring for 30 minutes, adding isothermal hot water accounting for 4-6 percent of the weight of the crude bran oil, continuously stirring for 1.0-1.5 hours, standing for 3-6 hours, and centrifuging for 10-15 minutes to degum at the rotating speed of 4000 plus 5000 rpm;
s4, performing two-phase extraction deacidification: extracting degummed crude bran oil for 3 times at 20-30 ℃ by using an extractant for extracting a free fatty acid phase and an extractant for extracting an oil-fat phase, adding the extractant for extracting the free fatty acid phase and the extractant for extracting the oil-fat phase according to the proportion of adding 1-1.5ml of the extractant for extracting the free fatty acid phase and 1-2ml of the extractant for extracting the oil-fat phase to 1g of degummed crude bran oil each time, wherein the extraction time is 10-20 minutes each time, and removing the extractant by liquid distillation to obtain deacidified rice bran oil;
s5, vacuum drying: drying the deacidified rice bran oil at 80-120 ℃ for 1-3 hours under the condition that the vacuum degree is 5000-;
s6, adsorption decoloring: adding activated clay 6-8% of the oil weight into the rice bran oil after vacuum drying, decolorizing for 40-60 minutes at 80-90 ℃ and at a stirring speed of 60-80r/min, and performing suction filtration under the vacuum degree of 8000-;
s7, deodorization: processing the decolorized rice bran oil for 30-60 minutes for deodorization under the conditions of a vacuum degree of 3000-;
s8, dewaxing: and (3) performing crystallization dewaxing and centrifugal separation on the deodorized rice bran oil at 19-21 ℃ and 6-8 ℃ in sequence to obtain refined rice bran oil.
Further, an extractant for extracting the free fatty acid is methanol or absolute ethyl alcohol, and an extractant for extracting the grease phase is n-hexane, No. 6 solvent oil, propane or butane.
A method for preparing nutrition balanced student nutritional oil comprises the following steps:
mixing and stirring uniformly the low erucic acid rapeseed oil, the rice bran oil and the medium-long chain fatty acid edible oil which are weighed according to the mass ratio to obtain the student nutritional oil with balanced nutrition.
The low erucic acid rapeseed oil is rapeseed oil with an erucic acid content not more than 3% of fatty acid composition, and the excessive erucic acid intake is unfavorable for the body, particularly for heart disease patients, the blood vessel wall thickening is easily induced by the intake of a certain amount of erucic acid, and the body health is damaged. The absorption rate of human body to the rapeseed oil is very high, can reach 99%, the rapeseed oil has certain effects of softening blood vessel, delaying aging, the low erucic acid rapeseed oil has effects of reducing blood lipid. The rice bran oil is edible oil which is obtained by processing and purifying rice bran generated in the rice processing process as a main raw material, and has light yellow color and fragrant taste. The rice bran oil contains various nutrient components necessary for human bodies, particularly contains high content of oryzanol and vitamin E, can inhibit the absorption of the human bodies to cholesterol, can accelerate the decomposition and metabolism of the cholesterol in the human bodies, can prevent blood fat from rising, can prevent the human bodies from arteriosclerosis, can not absorb excessive fat and cholesterol after being eaten, contains a large amount of unsaturated fatty acid, can accelerate the fat burning in the human bodies, can inhibit the absorption of the human bodies to the fat, can prevent the fat from silting up in the human bodies, can lubricate intestinal tracts, can clear garbage and toxin accumulated on the walls of the intestinal tracts, and can accelerate the body metabolism. The medium-long chain fatty acid edible oil is prepared by taking edible vegetable oil and medium-chain triglyceride as raw materials, performing ester exchange reaction by using lipase, and performing distillation separation, decolorization, deodorization and other processes, wherein the medium-long chain fatty acid refers to fatty acid with 8-10 carbon atoms in a carbon chain, and the edible medium-long chain fatty acid edible oil has the effects of reducing blood fat, cholesterol and body fat, is quickly absorbed after being eaten, is easy to oxidize and hydrolyze, is completely oxidized, is not easy to deposit in vivo, and forms less body fat. Compared with long-chain fatty acid, the medium-long-chain fatty acid edible oil is more suitable for providing energy for organisms, providing heat and essential fatty acid required by nutrition for parenteral nutrition agents and has no defect of high osmotic pressure of amino acid and saccharide solutions. After entering blood, the triglyceride is combined with apolipoprotein C in blood, and is decomposed into non-esterified fatty acid under the action of the lipoprotein protease, so that body energy and essential fatty acid are provided.
Compared with the prior art, the invention has the beneficial effects that: the student nutritional oil with balanced nutrition has the following advantages:
the rice bran oil prepared by the method has higher content of nutrient components as a raw material, and is more beneficial to the physical and mental development of students.
The student nutritional oil with balanced nutrition is prepared by correspondingly matching and blending the materials, and the prepared special blend oil for students has all fatty acids required by human bodies, is balanced and rich in nutrition, is particularly used for supplementing brain nutrition, enhancing creativity and memory of students and improving learning performance, has the effects of no other blend oils, is eaten for a long time, and is not only beneficial to body development but also beneficial to brain development.
The three components are reasonable in proportion, the proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in the three components is suitable for juveniles in the growth and development period, and particularly, the medium-long chain fatty acid edible oil is added, so that the nutrient oil for students can be absorbed more quickly, and the nutrient oil has the effects of reducing blood fat, cholesterol and body fat.
In actual production, fat-soluble vitamins (vitamin A, vitamin E) and other specific raw materials such as DHA algae oil, arachidonic acid oil, fish oil, krill oil, phytosterol, etc. can be added according to the nutrient deficiency condition of juveniles in different regions.
Detailed Description
The technical solutions in the embodiments of the present invention are 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.
The invention provides the following technical scheme:
the student nutritional oil with balanced nutrition is prepared from the following raw materials:
low erucic acid rapeseed oil, rice bran oil and medium-chain fatty acid edible oil.
The low erucic acid rapeseed oil is rapeseed oil with an erucic acid content not more than 3% of fatty acid composition, and the excessive erucic acid intake is unfavorable for the body, particularly for heart disease patients, the blood vessel wall thickening is easily induced by the intake of a certain amount of erucic acid, and the body health is damaged. The absorption rate of human body to the rapeseed oil is very high, can reach 99%, the rapeseed oil has certain effects of softening blood vessel, delaying aging, the low erucic acid rapeseed oil has effects of reducing blood lipid. The rice bran oil is edible oil which is obtained by processing and purifying rice bran generated in the rice processing process as a main raw material, and has light yellow color and fragrant taste. The rice bran oil contains various nutrient components necessary for human bodies, particularly contains high content of oryzanol and vitamin E, can inhibit the absorption of the human bodies to cholesterol, can accelerate the decomposition and metabolism of the cholesterol in the human bodies, can prevent blood fat from rising, can prevent the human bodies from arteriosclerosis, can not absorb excessive fat and cholesterol after being eaten, contains a large amount of unsaturated fatty acid, can accelerate the fat burning in the human bodies, can inhibit the absorption of the human bodies to the fat, can prevent the fat from silting up in the human bodies, can lubricate intestinal tracts, can clear garbage and toxin accumulated on the walls of the intestinal tracts, and can accelerate the body metabolism. The medium-long chain fatty acid edible oil is prepared by taking edible vegetable oil and medium-chain triglyceride as raw materials, performing ester exchange reaction by using lipase, and performing distillation separation, decolorization, deodorization and other processes, wherein the medium-long chain fatty acid refers to fatty acid with 8-10 carbon atoms in a carbon chain, and the edible medium-long chain fatty acid edible oil has the effects of reducing blood fat, cholesterol and body fat, is quickly absorbed after being eaten, is easy to oxidize and hydrolyze, is completely oxidized, is not easy to deposit in vivo, and forms less body fat. Compared with long-chain fatty acid, the medium-long-chain fatty acid edible oil is more suitable for providing energy for organisms, providing heat and essential fatty acid required by nutrition for parenteral nutrition agents and has no defect of high osmotic pressure of amino acid and saccharide solutions. After entering blood, the triglyceride is combined with apolipoprotein C in blood, and is decomposed into non-esterified fatty acid under the action of the lipoprotein protease, so that body energy and essential fatty acid are provided.
Example 1:
the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 31% of low erucic acid rapeseed oil, 38% of rice bran oil and 31% of medium-long chain fatty acid edible oil.
The preparation method of the rice bran oil in the embodiment comprises the following steps:
s1, rice bran pretreatment: adding preservative which accounts for 0.7 percent of the weight of the rice bran into the rice bran, adding 7 times of water, uniformly stirring, sieving by a 135-mesh sieve, and placing in helium for 15 min;
s2, extracting crude bran oil: puffing the pretreated rice bran water mixture by using an extracting agent, carrying out oil immersion treatment, extracting for 4 hours at the extraction temperature of 55 ℃ in the extraction process, and filtering to obtain crude rice bran oil;
s3, degumming by phosphoric acid: adding phosphoric acid accounting for 0.4 percent of the weight of the crude bran oil into the crude bran oil at the temperature of 70 ℃, keeping the temperature and stirring for 30 minutes, adding isothermal hot water accounting for 6 percent of the weight of the crude bran oil, continuously stirring for 1.5 hours, standing for 4 hours, and centrifuging at the rotating speed of 5000rpm for 10 minutes to degum;
s4, performing two-phase extraction deacidification: extracting degummed crude bran oil for 3 times at 30 ℃ by using an extractant for extracting a free fatty acid phase and an extractant for extracting an oil-fat phase, adding the extractant for extracting the free fatty acid phase and the extractant for extracting the oil-fat phase according to the proportion of adding 1.5ml of the extractant for extracting the free fatty acid phase and 2ml of the extractant for extracting the oil-fat phase to 1g of degummed crude bran oil each time, wherein the extraction time is 15 minutes each time, and removing the extractant by liquid distillation to obtain deacidified rice bran oil;
s5, vacuum drying: drying deacidified rice bran oil at 100 deg.C for 2.5 hr under vacuum degree of 5000 pa;
s6, adsorption decoloring: adding activated clay 7 wt% of the oil into the rice bran oil after vacuum drying, decolorizing for 60 minutes at 90 ℃ and at a stirring speed of 80r/min, and performing suction filtration at a vacuum degree of 8000pa to obtain decolorized rice bran oil;
s7, deodorization: deodorizing decolorized rice bran oil for 30 min under the conditions of vacuum degree of 5000pa, temperature of 220 deg.C and stirring speed of 80 r/min;
s8, dewaxing: and (3) sequentially carrying out crystallization dewaxing and centrifugal separation on the deodorized rice bran oil at 20 ℃ and 6 ℃ to obtain refined rice bran oil.
In the preparation method of the student nutritional oil with balanced nutrition in the embodiment, 31% of low erucic acid rapeseed oil, 38% of rice bran oil and 31% of medium-long chain fatty acid edible oil are mixed and stirred uniformly to obtain the student nutritional oil with balanced nutrition.
The student nutritional oil with balanced nutrition prepared in the embodiment is transparent pale yellow oily, has light faint scent, mellow taste in the mouth, has no other peculiar smell, has a smoke point of 183 ℃ during heating, and is detected to have a mass ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid of 1: 2.4: 1.3, the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is 3.5: 1.
example 2:
the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 36% of low erucic acid rapeseed oil, 33% of rice bran oil and 31% of medium-long chain fatty acid edible oil.
The preparation method of the rice bran oil in the embodiment comprises the following steps:
s1, rice bran pretreatment: adding antiseptic accounting for 0.6% of the weight of the rice bran into the rice bran, adding 6 times of water, stirring uniformly, sieving with a 145-mesh sieve, and placing in helium gas for 10 min;
s2, extracting crude bran oil: puffing the pretreated rice bran water mixture by using an extracting agent, carrying out oil immersion treatment, extracting for 4 hours at the extraction temperature of 65 ℃ in the extraction process, and filtering to obtain crude rice bran oil;
s3, degumming by phosphoric acid: adding phosphoric acid accounting for 0.4 percent of the weight of the crude bran oil into the crude bran oil at the temperature of 75 ℃, keeping the temperature and stirring for 30 minutes, adding homothermal hot water accounting for 4 percent of the weight of the crude bran oil, continuously stirring for 1.0 hour, standing for 5 hours, and centrifuging at the rotating speed of 4000rpm for 15 minutes to degum;
s4, performing two-phase extraction deacidification: extracting degummed crude bran oil for 3 times at 30 ℃ by using an extractant for extracting a free fatty acid phase and an extractant for extracting an oil-fat phase, adding the extractant for extracting the free fatty acid phase and the extractant for extracting the oil-fat phase according to the proportion of adding 1.5ml of the extractant for extracting the free fatty acid phase and 2ml of the extractant for extracting the oil-fat phase to 1g of degummed crude bran oil each time, wherein the extraction time is 20 minutes each time, and removing the extractant by liquid distillation to obtain deacidified rice bran oil;
s5, vacuum drying: drying deacidified rice bran oil at 120 deg.C for 1.5 hr under vacuum degree of 8000 pa;
s6, adsorption decoloring: adding activated clay 8 wt% of the oil into the rice bran oil after vacuum drying, decolorizing for 60 minutes at 90 ℃ and at the stirring speed of 80r/min, and performing suction filtration under the vacuum degree of 9000pa to obtain decolorized rice bran oil;
s7, deodorization: deodorizing the decolorized rice bran oil for 60 minutes under the conditions of a vacuum degree of 3000pa, a temperature of 250 ℃ and a stirring speed of 60 r/min;
s8, dewaxing: and (3) sequentially carrying out crystallization dewaxing and centrifugal separation on the deodorized rice bran oil at 20 ℃ and 8 ℃ to obtain refined rice bran oil.
According to the preparation method of the student nutritional oil with balanced nutrition in the embodiment, 36% of low erucic acid rapeseed oil, 33% of rice bran oil and 31% of medium-long chain fatty acid edible oil are mixed and stirred uniformly to obtain the student nutritional oil with balanced nutrition.
The student nutritional oil with balanced nutrition prepared in the embodiment is transparent pale yellow oily, has light faint scent, mellow taste in the mouth, and no other peculiar smell, and has a smoke point of 181 ℃ during heating, and the mass ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is 1: 2.5: 1.4, the mass ratio of Omega-6 fatty acid to Omega-3 fatty acid is 3.4: 1.
example 3:
the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 26% of low erucic acid rapeseed oil, 43% of rice bran oil and 31% of medium-long chain fatty acid edible oil.
In the preparation method of the student nutritional oil with balanced nutrition in the embodiment, 26% of low erucic acid rapeseed oil, 43% of rice bran oil and 31% of medium-long chain fatty acid edible oil are mixed and stirred uniformly to obtain the student nutritional oil with balanced nutrition.
The student nutritional oil with balanced nutrition prepared in the embodiment is transparent pale yellow oily, has light faint scent, mellow taste in the mouth, and no other peculiar smell, and has a smoke point of 184 ℃ during heating, and the mass ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is 1: 2.2: 1.3, the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is 3.7: 1.
example 4:
the student nutritional oil with balanced nutrition is prepared from the following raw materials in percentage by weight: 29% of low erucic acid rapeseed oil, 35% of rice bran oil and 36% of medium-long chain fatty acid edible oil.
According to the preparation method of the student nutritional oil with balanced nutrition in the embodiment, 29% of low erucic acid rapeseed oil, 35% of rice bran oil and 36% of medium-long chain fatty acid edible oil are mixed and stirred uniformly to obtain the student nutritional oil with balanced nutrition.
The student nutritional oil with balanced nutrition prepared in the embodiment is transparent pale yellow oily, has light faint scent, mellow taste in the mouth, and no other peculiar smell, has a smoke point of 180 ℃ during heating, and has a mass ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid of 1: 2.6: 1.2, the mass ratio of Omega-6 fatty acid to Omega-3 fatty acid is 3.6: 1.
examples of the experiments
Detecting the nutritional components therein
Comparative examples 1 and 2 are rice bran oils from different manufacturers that are commercially available.
The rice bran oil prepared in the example 1-2 and the comparative example 1-2 are sampled and inspected, the inspection results take the total amount of oryzanol, squalene, sterol and tocopherol as examples, the inspection method of the oryzanol content is LS/T6121.1-2017, the inspection method of the squalene content is LS/T6120-2017, the inspection method of the total amount of sterol is GB/T25223-2010, the inspection method of the tocopherol is GB/T26635-2011, and the inspection results are shown in Table 1.
TABLE 1
The detection data show that the nutrient contents of the rice bran oil prepared by the method are higher than those of the rice bran oil prepared by the conventional method, and the nutrient contents of the student nutrient oil prepared by the rice bran oil prepared by the method as a raw material are higher, so that the student nutrient oil is more beneficial to the physical and mental development of students.
The student nutritional oil with balanced nutrition prepared by the invention is correspondingly matched and blended through the materials, and the prepared special blended oil for students has all fatty acids required by human bodies, is balanced and rich in nutrition, has the effects of supplementing brain nutrition, enhancing creativity and memory of students and improving learning performance, has no effect of other blended oils, is beneficial to body development and brain development after being eaten for a long time. The three components are reasonable in proportion, the proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in the three components is suitable for juveniles in the growth and development period, and particularly, the medium-long chain fatty acid edible oil is added, so that the nutrient oil for students can be absorbed more quickly, and the nutrient oil has the effects of reducing blood fat, cholesterol and body fat. In actual production, fat-soluble vitamins and other specific raw materials can be properly added according to the vitamin deficiency condition of minors in different areas.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. The student nutritional oil with balanced nutrition is characterized by being prepared from the following raw materials:
low erucic acid rapeseed oil, rice bran oil and medium-chain fatty acid edible oil.
2. The nutritionally balanced student nutritional oil as claimed in claim 1, which is prepared from the following raw materials in percentage by weight: 16-46% of low erucic acid rapeseed oil, 23-53% of rice bran oil and 16-46% of medium-long chain fatty acid edible oil.
3. The nutritionally balanced student nutritional oil as claimed in claim 2, which is prepared from the following raw materials in percentage by weight: 21-41% of low erucic acid rapeseed oil, 28-48% of rice bran oil and 21-41% of medium-long chain fatty acid edible oil.
4. The nutritionally balanced student nutritional oil as claimed in claim 3, which is prepared from the following raw materials in percentage by weight: 26-36% of low erucic acid rapeseed oil, 33-43% of rice bran oil and 26-36% of medium-long chain fatty acid edible oil.
5. A nutritionally balanced student nutritional oil as claimed in claim 1, wherein the medium chain fatty acid content is from 5 to 16%.
6. A nutritionally balanced student nutritional oil as claimed in claim 1 wherein the erucic acid content of the canola oil is no more than 1.0% based on total fatty acid content.
7. The nutritionally balanced student nutritional oil according to claim 2, wherein the mass ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is 1: (2.0-3.0): (1.0-2.0).
8. A nutritionally balanced student nutritional oil according to claim 2, wherein the mass ratio of Omega-6 fatty acids to Omega-3 fatty acids is (3.0-4.0): 1.
9. the nutritionally balanced student nutritional oil as claimed in claim 1, wherein the rice bran oil is prepared by a method comprising the steps of:
s1, rice bran pretreatment: adding preservative agent accounting for 0.6-0.7% of the weight of the rice bran into the rice bran, adding 6-8 times of water, stirring uniformly, then carrying out 130-sand 145-mesh sieve treatment, and then placing in helium gas for 10-15 min;
s2, extracting crude bran oil: puffing the pretreated rice bran water mixture by using an extracting agent, carrying out oil immersion treatment, leaching for 4-5.5h at the leaching temperature of 55-65 ℃ in the leaching process, and filtering to obtain crude rice bran oil;
s3, degumming by phosphoric acid: adding phosphoric acid accounting for 0.4 percent of the weight of the crude bran oil into the crude bran oil at the temperature of 70-80 ℃, keeping the temperature and stirring for 30 minutes, adding isothermal hot water accounting for 4-6 percent of the weight of the crude bran oil, continuously stirring for 1.0-1.5 hours, standing for 3-6 hours, and centrifuging for 10-15 minutes to degum at the rotating speed of 4000 plus 5000 rpm;
s4, performing two-phase extraction deacidification: extracting degummed crude bran oil for 3 times at 20-30 ℃ by using an extractant for extracting a free fatty acid phase and an extractant for extracting an oil-fat phase, adding the extractant for extracting the free fatty acid phase and the extractant for extracting the oil-fat phase according to the proportion of adding 1-1.5ml of the extractant for extracting the free fatty acid phase and 1-2ml of the extractant for extracting the oil-fat phase to 1g of degummed crude bran oil each time, wherein the extraction time is 10-20 minutes each time, and removing the extractant by liquid distillation to obtain deacidified rice bran oil;
s5, vacuum drying: drying the deacidified rice bran oil at 80-120 ℃ for 1-3 hours under the condition that the vacuum degree is 5000-;
s6, adsorption decoloring: adding activated clay 6-8% of the oil weight into the rice bran oil after vacuum drying, decolorizing for 40-60 minutes at 80-90 ℃ and at a stirring speed of 60-80r/min, and performing suction filtration under the vacuum degree of 8000-;
s7, deodorization: processing the decolorized rice bran oil for 30-60 minutes for deodorization under the conditions of a vacuum degree of 3000-;
s8, dewaxing: and (3) performing crystallization dewaxing and centrifugal separation on the deodorized rice bran oil at 19-21 ℃ and 6-8 ℃ in sequence to obtain refined rice bran oil.
10. The method for preparing student nutritional oil with balanced nutrition according to any one of claims 1 to 9, wherein the student nutritional oil with balanced nutrition is obtained by mixing and stirring uniformly the low erucic acid rapeseed oil, the rice bran oil and the medium-long chain fatty acid edible oil which are weighed according to the mass ratio.
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