|
|||||
|
|
| 均衡营养调和油及其制备方法 | |
| 引用本文： | 张文贵,孙诚,蔡会英.均衡营养调和油及其制备方法[J].科技成果管理与研究,2009(9):70-71,86. |
| 作者姓名： | 张文贵 孙诚 蔡会英 |
| 作者单位： | 1. 山东邹平县产品质量监督检验所,山东,邹平,256200 2. 鲁中职业学院,山东,邹平,256200 3. 山东三星集团有限公司,山东 邹平,256209 |
| 摘 要： | 每一个单一油品虽然各具特点，但都不能达到均衡营养。该方法制取的调和油既突出各类不饱和脂肪酸比例组成的合理性，即油酸：亚油酸：亚麻酸=5：4：1，又突出产品的营养功能，即其中含有较高的维生素E。该比例组成满足了中国营养学会推荐的单不饱和脂肪酸与多不饱和脂肪酸比例相等的要求，又满足了ω-6多不饱和脂肪酸：ω-3多不饱和脂肪酸=4：1的要求。因此是最理想的调和油。 |
| 关 键 词： | 调和油 不饱和脂肪酸 均衡营养 |
Balanced Nutrition Blended oil and Its Facture |
|
| ZHANG Wen-gui,SUN Cheng,CAI Hui-ying.Balanced Nutrition Blended oil and Its Facture[J].Management and Research on Scientific & Technological Achievements,2009(9):70-71,86. | |
| Authors: | ZHANG Wen-gui SUN Cheng CAI Hui-ying |
| Institution: | ZHANG Wen-gui, SUN Cheng, CAI Hui-ying (1. Institute of quality supervision and inspection of Shandong Zouping County, Zouping 256200,China; 2.LuZhong vocational college,Zouping 256200,China; 3.Shandong Sanxing Group Co.,Ltd,Zouping 256209,China) |
| Abstract: | Although each kind of sole has its characteristic, but none can balance the nutrition. This kind of blended oil is rational on the proportion of each unsaturated fatty acid（oleic acid： linoleate： linolenic acid = 5：4：1 ） and also highlights the nutrition function, namely includes high Vitamin E. This kind of proportion composition has satisfied the requirement of the proportion of monounsaturated fatty acid and polyunsaturated fatty acid should be equal, which is recommended by the Chinese Nutrition Academic society, and also has satisfied the requirement of ω -6 polyunsaturated fatty acid： ω -3 monounsaturated fatty acid =4： 1. So, it is the most ideal blended oil. |
| Keywords: | blended oil unsaturated fatty acid balanced nutrition |
| 本文献已被 维普 万方数据 等数据库收录！ | |