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صنایع غذایی::
اسید چرب اشباع به تک اشباع نشده
The invention provides a healthy edible blend oil of black garlic and a preparation method thereof, wherein the blend oil comprises the following components in percentage by mass: 30-50% of black garlic oil, 1-15% of sea buckthorn seed oil, 10-40% of camellia oil, 5-20% of perilla oil, 10-35% of first-grade rapeseed oil and 0.01-0.02% of antioxidant; in the blend oil, the mass ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is (0.274-0.402): 1, (1.06-1.77), wherein omega-6: omega-3 ═ 1 (4.04-5.02): 1.
Based on the above, the Chinese Nutrition society 'expert Committee for reference of dietary nutrients and intake of human body' combines the dietary constitution and fatty acid intake of Chinese residents to actually propose: in the diet, the ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is less than 1:1:1, and the suitable ratio of omega-6 to omega-3 is (4-6):1, which is most beneficial to human health.
Aiming at the serious imbalance of the intake proportion of omega-6 and omega-3 fatty acid in the diet of residents in China and the condition that single vegetable oil can not meet the fatty acid intake reference standard that the ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is less than 1:1:1 and the ratio of (omega-6)/(omega-3) to (4-6): 1.
in the blend oil, the ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is (0.274-0.402): 1 (1.06-1.77), and the ratio of omega-6 to omega-3 is (4.04-5.02): 1.
The formula meets the fatty acid reference uptake standard that the ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is less than 1:1:1, and the ratio of (omega-6)/(omega-3): 4-6): 1.
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