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Preservation method of cold-squeezed walnut oil

A technology of walnut oil and cold pressing, which is applied in the general storage field of food or food materials to achieve the effects of no environmental pollution, long storage period and simple operation

Inactive Publication Date: 2015-04-29
SHAANXI DATONG INVESTMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of the cold-pressed walnut oil preservation method, and provide a cold-pressed walnut oil preservation method with simple operation, long preservation period, good fresh-keeping effect and no environmental pollution

Method used

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  • Preservation method of cold-squeezed walnut oil
  • Preservation method of cold-squeezed walnut oil
  • Preservation method of cold-squeezed walnut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Add 0.15g of tert-butyl hydroquinone and 0.05g of vitamin E to 1kg of cold-pressed walnut oil, fill it in a white glass bottle wrapped in black cloth, then vacuumize it at a vacuum of 0.08MPa, and then fill it with nitrogen to fill the white The remaining space of the glass bottle should be sealed and stored in a cold storage at 5-6°C.

Embodiment 2

[0015] Add 0.20g of tert-butyl hydroquinone to 1kg of cold-pressed walnut oil, fill it in a white glass bottle wrapped in black cloth, then pump it under a vacuum of 0.08MPa, and then fill the remaining space of the white glass bottle with nitrogen , sealed, and stored in a cold storage at 5-6°C.

Embodiment 3

[0017] Add 0.20g of vitamin E to 1kg of cold-pressed walnut oil, fill it with a white glass bottle wrapped in black cloth, then vacuumize it at a vacuum degree of 0.08MPa, fill the remaining space of the white glass bottle with nitrogen, seal it, and put it in 5 Store in a freezer at ~6°C.

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Abstract

The invention discloses a preservation method of cold-squeezed walnut oil. According to the preservation method, any one or two in three substances including an antioxidant, namely tert-butylhydroquinone, vitamin E and butylated hydroxyanisole are added into cold-squeezed walnut oil, and meanwhile, procedures including nitrogen charging, light avoiding packaging and low temperature storage after vacuumizing exhaust are combined, so that the oxidation of the walnut oil is delayed, and the preservation time of the walnut oil is prolonged. An experiment result shows that after walnut oil is preserved for 40 months by virtue of the preservation method, phenomena of oxidation and rancidity of the walnut oil are avoided, and the oxidation value of the preserved walnut oil is 5.6mmol / kg and still meets the national edible oil quality standard (namely 6.0mmol / kg, GB / T22327-2008). The preservation method has the beneficial effects that the operation is simple, the environmental pollution is avoided, the preservation period is long, and the preserved cold-squeezed walnut oil is good in quality, so that the preservation method can be widely popularized and applied.

Description

technical field [0001] The invention belongs to the technical field of general storage of foods or foodstuffs, and in particular relates to a storage method of cold-pressed walnut oil. Background technique [0002] Walnut (Juglans regia L.) is one of the important economic tree species in my country. The oil content of walnut kernel is as high as 60% to 70%, ranking first among all woody oil plants, and is a rich source of edible oil plants. The unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) of cold-pressed walnut oil are as high as 90%, which can improve cerebral ischemia, promote sleep, improve memory, enhance the body's ability to eliminate free radicals, reduce triglyceride content, and prevent and treat arteries. Functions such as hardening and protecting endothelial cells, and walnut oil has been shown to be non-toxic and non-carcinogenic through animal experiments, and is suitable for long-term consumption. Both α-linolenic acid and linoleic ...

Claims

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Application Information

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IPC IPC(8): A23D9/06A23D9/02C11B5/00
Inventor 封斌奎张有林雷玲张润光张海利韩军岐
Owner SHAANXI DATONG INVESTMENT
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