Method for improving quality of walnut oil

A walnut oil quality technology, which is applied in the field of oleochemicals, can solve the problems of limited addition amount, failure to use TBHQ and cane fruit oil's strong antioxidant properties, and inability to effectively slow down the oxidation rate of walnut oil, so as to prolong the shelf life and slow down the oxidation rate of walnut oil. Effect of Oxidation Rate

Inactive Publication Date: 2019-12-03
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] (1) The prior art does not utilize the strong oxidation resistance of TBHQ and cane oil, can not effectively slow down the oxidation rate of walnut oil, and shorten the shelf life of walnut oil
[0009] (2) In the prior art, walnut oil is mostly preserved by adding chemical antioxidants, and such substances are potentially toxic, and the amount of addition has certain restrictions

Method used

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  • Method for improving quality of walnut oil
  • Method for improving quality of walnut oil
  • Method for improving quality of walnut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Weigh a certain amount of walnut oil, mix 20% Miteng fruit oil into the walnut oil, and emulsify it by ultrasonic method. The ultrasonic frequency is 40±1KHz, the power is 800W, and the temperature is controlled to 22±3°C to ensure uniform mixing. The composition of vitamin E, polyphenols and fatty acids were determined according to the first method in GB5009.82-2016, LS / T6119-2017, and GB5009.168-2016.

[0052] Results: The content of unsaturated fatty acids in the blended oil was high and 90%. The content of vitamin E and total polyphenols were 4.23mg / 100g and 6.19mg / kg, respectively.

[0053] Comparative example

[0054] A method to extend the shelf life of walnut oil, the specific steps are as follows:

[0055] Weigh 100g walnut oil for later use. Weigh 0.02% TBHQ of the oil weight and add it to the spare walnut oil. The walnut oil was put into a light-proof sealed glass bottle and placed in an oven at 60°C to perform an accelerated experiment on the fat. This group serve...

Embodiment

[0058] The embodiment of the present invention provides a method for extending the shelf life of walnut oil, and the specific steps are as follows:

[0059] Weigh 100g walnut oil for later use. Weigh 0.02% TBHQ and 20% Miteng fruit oil by weighing oil and add them to the spare walnut oil. The walnut oil was put into a light-proof sealed glass bottle and placed in an oven at 60°C to perform an accelerated experiment on the fat. This group was used as the experimental group. The peroxide value of walnut oil in the experimental group was measured every 5 days, and the peroxide value was determined with reference to GB / T5009.227-2016 food peroxide value. The physical and chemical index limit of peroxide value refers to the peroxide value of GB / T2716-2018 vegetable oil.

[0060] Results: In an oven at 60°C, walnut oil with 0.02% TBHQ and 20% Miteng fruit oil added to reach the limit of the peroxide value of vegetable oil at 9.85 mmol / kg on the 26th day.

[0061] The above experimental ...

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Abstract

The invention belongs to the technical field of chemical engineering of oil and discloses a method for improving quality of walnut oil. TBHQ and sacha inchi oil are added to to-be-preserved walnut oil, the walnut oil is bottled after being uniformly mixed, the walnut oil is preserved in a capped preserved manner, and the addition amounts of TBHQ and the sacha inchi oil in the walnut oil are 0.01%-0.02% and 1%-20% respectively; changes of VE, polyphenol and fatty acid in the walnut oil and blend oil are determined separately; and a mixed sample is preserved in an oven at 60 DEG C, and samplingis performed once every 5 days to determine the peroxide value of the sample. The sacha inchi oil added in the invention has extremely high oxidation resistance and can effectively delay oxidative rancidity of the walnut oil; and besides, compared with the walnut oil, the blend oil contains significantly up-regulated content of VE and polyphenol, and the oxidation resistance of the walnut oil is enhanced. The method is simple and feasible and can substantially prolong the shelf life of the walnut oil.

Description

Technical field [0001] The invention belongs to the technical field of oleochemicals, and particularly relates to a method for improving the quality of walnut oil. Specifically, it is a method to improve the quality of walnut oil and greatly extend the shelf life of walnut oil by using Miteng fruit oil. Background technique [0002] Currently, the closest existing technology: [0003] Walnut, also known as Juglans regia, is called my country's four major woody oil plants together with Camellia oleifera, Tung Oil and Chinese tallow tree. Walnut kernels have high oil content, generally about 65%. Walnut oil is rich in unsaturated fatty acids, which account for more than 90% of the total oil. It contains a variety of vitamins, mineral elements and physiologically active substances that are beneficial to the human body, such as vitamins. E, iron and flavonoids, etc., have extremely high nutritional value. It is a pure natural high-quality green edible oil. Regular consumption has the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23L3/3508A23L3/3517A23L3/3544
CPCA23D9/007A23D9/04A23L3/3508A23L3/3517A23L3/3544A23V2002/00A23V2250/186A23V2250/2132A23V2250/712
Inventor 韩本勇李清清李涛耿树香马婷宁德鲁
Owner KUNMING UNIV OF SCI & TECH
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