The invention relates to a beta-apos-containing compound. Preparation method of crystalline woody oil-based oleogel

Abstract

The preparation method comprises the following steps: mixing walnut oil and idesia oil according to a mass ratio of (85-90): (10-15), stirring and heating to 68-72 DEG C under the condition of a rotating speed of 55-70 rpm, adding a gel compounded by edible wax and polyglycerol fatty acid ester according to a mass ratio of (4-6): 1, continuing to stir until complete dissolution, adding an emulsifying agent, and uniformly stirring to obtain the beta '-crystal-form woody oil-based oleogel, so as to obtain the beta'-crystal-form woody oil-based oleogel, namely the beta '-crystal-form woody oil-based oleogel. The preparation method comprises the following steps: preparing a liquid grease gel solution, directly putting the liquid grease gel solution under the condition of-10 to-40 DEG C for quick freezing, then stirring for 3-6 minutes under the condition of the rotating speed of 150-250 rpm, and standing for 5-6 days under the environment of 20-25 DEG C to prepare the woody oil-based grease gel. The grease gel prepared by the method disclosed by the invention contains a stable beta'crystal form, is high in oil holding rate and proper in hardness, has relatively good oxidation stability, and can be applied to baking instead of animal butter or hydrogenated vegetable oil.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of baking oil and fat, in particular to a preparation method of a woody oil-based oil gel containing β' crystal form. BACKGROUND

[0002] Traditional baking oil and fat mainly includes animal butter and hydrogenated vegetable oil (such as shortening, margarine, etc.). Animal butter contains more saturated fatty acids and a small amount of trans fatty acids (1%~8%); the hydrogenation process of hydrogenated vegetable oil may lead to a high content of trans fatty acids (some hydrogenated vegetable oil even contains as high as 25%~35% of trans fatty acids). Both saturated fatty acids and trans fatty acids are harmful to human health, and a large amount of consumption may increase the risk of diseases such as coronary heart disease and type II diabetes. Oil gel technology is a method of structuring oil and fat by using oil gel agent to convert liquid oil into solid gel, which captures liquid oil by forming a three-dimensional gel network; its main characteristics are no trans fatty acids and low saturated fatty acid content, and it is a healthier fat compared with traditional solid fat, which is expected to replace animal butter and hydrogenated vegetable oil and be applied in the baking field.

[0003] β' crystal form is a form of oil and fat crystallization, which has smaller crystal size and more uniform distribution compared with β crystal form, which endows the oil and fat with better texture, taste and stability. Therefore, in food applications, especially in the baking field, β' crystal form is more ideal because it can provide finer texture and better processing performance.

[0004] Woody oil is rich in unsaturated fatty acids and trace nutrients such as phytosterols, squalene, polyphenols and tocopherols, and is a healthy and high-quality edible vegetable oil. China is developing woody oil industry vigorously, and the oil content of walnut is as high as 65%~70%, ranking first among all woody oil plants, and it is the largest sub-category of woody oil production in China at present. Therefore, woody oil (especially walnut oil) has great market potential to be developed. Using walnut oil to prepare oil and fat gel to meet the use demand of healthy oil and fat in the baking field will be one of the effective ways to broaden the application of woody oil. However, different oils and fats have different crystal orientation due to their different fatty acid composition, and for walnut oil, how to obtain oil and fat gel containing stable β' crystal form is a technical problem to be solved; moreover, walnut oil is easily oxidized, and if walnut oil is to be applied in the baking field, the oxidation stability of the oil and fat is also one of the properties that need to be focused on. SUMMARY

[0005] Therefore, the purpose of the present application is to provide a preparation method of woody oil-based oil gel, which contains stable β' crystal form, has high oil retention rate, appropriate hardness and good oxidation stability, and can replace animal butter or hydrogenated vegetable oil and be applied in baking.

[0006] The present invention is achieved through the following technical solutions: The invention provides a method for preparing a woody oil-based oil gel containing a β' crystal form. The method comprises the following steps: mixing walnut oil and tung oil in a mass ratio of (85-90):(10-15), stirring and heating to 68-72°C at a rotation speed of 55-70 rpm, adding a gelling agent, and continuing to stir until completely dissolved to obtain a liquid oil gel solution, directly placing the mixture at a temperature of -10--40°C for quick freezing, then stirring at a rotation speed of 150-250 rpm for 3-6 minutes, and standing at a temperature of 20-25°C for 5-6 days to prepare the woody oil-based oil gel containing the β' crystal form. The gelling agent is prepared by compounding edible wax and polyglycerol fatty acid ester in a mass ratio of (4-6):1, and the amount of the gelling agent is 4%-7% of the total mass of the walnut oil and the tung oil.

[0007] Preferably, the edible wax is selected from at least one of rice bran wax and candelilla wax.

[0008] Preferably, the polyglycerol fatty acid ester is selected from at least one of hexaglycerol stearate, hexaglycerol distearate, hexaglycerol pentastearate, hexaglycerol oleate, hexaglycerol dioleate, and hexaglycerol pentaoleate; more preferably, it is at least one of hexaglycerol oleate, hexaglycerol dioleate, and hexaglycerol pentaoleate.

[0009] As a more preferred embodiment, the gelling agent is a compound of rice bran wax and hexaglycerol pentaoleate in a mass ratio of 5:1.

[0010] Preferably, the quick freezing time is 1 to 3 minutes.

[0011] The present invention also provides a woody oil-based grease gel containing β' crystal form, which is prepared by the preparation method of the present invention.

[0012] The present invention also provides the use of the woody oil-based grease gel containing the β' crystal form in the field of baking, and can be specifically used in baked products such as bread and cakes.

[0013] The present invention has the following beneficial effects: The present invention adds a certain proportion of tung oil to walnut oil to form a composite liquid oil base, selects edible wax and compounded a certain proportion of polyglycerol fatty acid ester as a gelling agent, adopts a special process and strictly controls the temperature and stirring rate during the preparation process to prepare a woody-based oil gel containing a stable β' crystal form. The gel has a high oil retention rate, appropriate hardness, and good oxidative stability. The gel can achieve or even surpass the use effect of traditional baking oils in baked products, and can meet the demand for the use of healthy oils in the baking field. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a diagram showing the appearance of the grease gel in the embodiment; Figure 2 The X-ray diffraction (XRD) patterns of the grease gels of Examples and Comparative Examples are shown; Figure 3 Polarized light microscope images of the grease gels of Examples and Comparative Examples; Figure 4 is the Fourier transform infrared spectrum (FT-IR) spectrum of the grease gel of Example; Figure 5 and Figure 6 This is a cross-sectional view of bread according to an application example. DETAILED DESCRIPTION

[0015] In order to elaborate on the technical content, achieved purpose and effect of the present invention, the technical solution of the present invention is clearly and completely described below in conjunction with the embodiment and with the accompanying drawings, but the described embodiment is only a part of the embodiment of the present invention, and the implementation and protection of the present invention are not limited thereto. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. It should be pointed out that if there are any processes that are not particularly described in detail below, they can be implemented or understood by those skilled in the art with reference to the prior art. If the manufacturer of the reagents or instruments used is not indicated, they are regarded as conventional products that can be purchased commercially.

[0016] The sources of the raw materials used in the examples and comparative examples of the present invention are described as follows: Walnut oil: obtained by pressing process and purchased from Henan Kunhua Biotechnology Co., Ltd. Tung oil: obtained by pressing process and purchased from Zhonglin Oil Technology Co., Ltd. Rice bran wax: purchased from Beijing Likang Weiye Technology Co., Ltd. Candelilla wax: purchased from Beijing Likang Weiye Technology Co., Ltd.; Hexaglycerol pentaoleate: purchased from Zhuhai Jiayi Biotechnology Co., Ltd. Hexaglycerol dioleate: purchased from Zhuhai Jiayi Biotechnology Co., Ltd. Hexaglycerol oleate: purchased from Zhuhai Jiayi Biotechnology Co., Ltd.

[0017] Example 1 176 g of walnut oil and 24 g of tung oil were mixed, stirred and heated to 70°C at a speed of 60 rpm, and then 10 g of rice bran wax and 2 g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -35°C refrigerator for quick freezing for 2 minutes, and then stirred at a speed of 180 rpm for 6 minutes. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0018] Example 2 176 g of walnut oil and 24 g of tung oil were mixed, stirred and heated to 70°C at a speed of 60 rpm, and then 10 g of candelilla wax and 2 g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -35°C refrigerator for quick freezing for 2 min, and then stirred at a speed of 180 rpm for 6 min. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0019] Example 3 170 g of walnut oil and 30 g of tung oil were mixed, stirred and heated to 72°C at a speed of 70 rpm, and then 8 g of rice bran wax and 2 g of hexaglycerol oleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -20°C refrigerator for quick freezing for 3 minutes, and then stirred at a speed of 200 rpm for 4 minutes. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0020] Example 4 180 g of walnut oil and 20 g of tung oil were mixed, stirred and heated to 68°C at a speed of 55 rpm, and then 12 g of rice bran wax and 2 g of hexaglycerol dioleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -40°C refrigerator for quick freezing for 2 minutes, and then stirred at a speed of 150 rpm for 5 minutes. The solution was then allowed to stand in a constant temperature box at 20°C for 6 days to prepare a woody oil-based oil gel.

[0021] Comparative Example 1 120 g of walnut oil and 60 g of tung oil were mixed, stirred and heated to 70°C at a speed of 60 rpm, and then 10 g of rice bran wax and 2 g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -35°C refrigerator for quick freezing for 2 min, and then stirred at a speed of 180 rpm for 6 min. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0022] Comparative Example 2 After heating 200 g of walnut oil to 70°C with stirring at 60 rpm, 10 g of rice bran wax and 2 g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The liquid oil gel solution was directly placed in a -35°C refrigerator for quick freezing for 2 min, and then stirred at 180 rpm for 6 min. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0023] Comparative Example 3 176 g of walnut oil and 24 g of tung oil were mixed, stirred and heated to 70°C at a speed of 60 rpm, and then 6 g of rice bran wax and 6 g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -35°C refrigerator for quick freezing for 2 minutes, and then stirred at a speed of 180 rpm for 6 minutes. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0024] Comparative Example 4 176 g of walnut oil and 24 g of tung oil were mixed, stirred and heated to 70°C at a speed of 60 rpm, and then 12 g of rice bran wax was added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -35°C refrigerator for quick freezing for 2 minutes, and then stirred at a speed of 180 rpm for 6 minutes. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0025] Comparative Example 5 176 g of walnut oil and 24 g of tung oil were mixed, stirred and heated to 70°C at a speed of 500 rpm, and then 10 g of rice bran wax and 2 g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The mixture was directly placed in a -35°C refrigerator for quick freezing for 2 minutes, and then stirred at a speed of 500 rpm for 6 minutes. The mixture was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0026] Comparative Example 6 176 g of walnut oil and 24 g of tung oil were mixed, stirred and heated to 85°C at a speed of 60 rpm, and then 10 g of rice bran wax and 2 g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was directly placed in a -35°C refrigerator for quick freezing for 2 minutes, and then stirred at a speed of 180 rpm for 6 minutes. The solution was then allowed to stand in a constant temperature box at 20°C for 5 days to prepare a woody oil-based oil gel.

[0027] Comparative Example 7 176 g walnut oil, 24 g tung oil, and a gelling agent (10 g rice bran wax, 2 g hexaglycerol pentaoleate) were mixed, stirred and heated to 70°C at 60 rpm. After the gelling agent was completely dissolved, the mixture was cooled to room temperature and then transferred to a refrigerator at 4°C for 24 h to prepare a woody oil-based grease gel.

[0028] Related performance tests: 1. Appearance Pour 30g of hot oil gel sample solution into a 50mL test tube, place it in a 25℃ constant temperature box for 48h, then invert the test tube to observe the state of the oil gel. Figure 1 shown like Figure 1 As shown, Examples 1-4 can form stable gel structures without any flow phenomenon, indicating that the method of the present invention can well solidify liquid oil, and the obtained oil gel can simulate macroscopic properties similar to commercial butter.

[0029] 2. Oil retention About 5 g of grease gel sample was placed in a weighed centrifuge tube ( W 1 ) and then weigh again ( W 2 ), centrifuge at 9000r / min at 20℃ for 15 min. Finally, after draining the excess liquid oil, weigh again ( W 3 ), and use the following formula to calculate the oil holding rate: The oil retention rate of commercial butter was also tested as a control, and the results are shown in Table 1.

[0030] 3. Hardness Ensure the surface of the oil gel sample is smooth and then use a texture analyzer to measure its hardness. The test conditions are: probe P / 5, traverse speed 2 mm / s, test speed 2 mm / s, trigger force 5 g, and compression ratio 50%. The hardness of commercial butter was also measured as a control. The results are shown in Table 1.

[0031] Table 1: Oil retention and hardness test results of grease gels of Examples 1-4 and Comparative Examples 1-7 The above results show that the oil gels of Examples 1-4 have an oil retention rate exceeding 94% and a hardness greater than 235g, with properties similar to commercial butter. This high oil retention rate effectively suppresses the outflow of liquid oil during storage. Furthermore, when used in baked goods, the oil gel maintains its original physical form during dough mixing, reducing liquid oil seepage.

[0032] Comparing Comparative Examples 1 and 2 with Example 1, Comparative Example 1 contained a higher proportion of tung oil than required by the present invention, while Comparative Example 2, which used a single walnut oil base without tung oil, exhibited reduced oil retention and hardness in the resulting grease gels. This indicates that different liquid oil-based systems in the present invention affect the properties of the grease gel. By adding a certain proportion of tung oil to walnut oil to form a composite liquid oil base, the present invention can achieve a grease gel with properties comparable to commercial butter.

[0033] Comparing Comparative Examples 3 / 4 with Example 1, the ratio of rice bran wax to hexaglycerol pentaoleate in the gelling agent of Comparative Example 3 falls outside the requirements of the present invention. Comparative Example 4, which utilizes rice bran wax alone as the gelling agent, exhibits reduced oil retention and hardness. This demonstrates that the gelling agent system of the present invention significantly influences the properties of the grease gel. By utilizing a composite gelling agent with a specific composition, the present invention facilitates obtaining a grease gel with superior properties.

[0034] Compared with Example 1, in Comparative Example 5, the stirring speed during the preparation process was too fast, which would affect the crystallization of the oil gel, resulting in a decrease in the oil retention rate and hardness.

[0035] Compared with Example 1, in Comparative Example 6, the heating temperature during the preparation process was too high, which had a relatively small effect on the oil retention rate and hardness of the grease gel.

[0036] Comparative Example 7 differs from Example 1 in its grease gel preparation process. In Comparative Example 7, the liquid oil and gelling agent were mixed and dissolved, then cooled directly to room temperature and then refrigerated in a 4°C refrigerator for 24 hours to produce the grease gel. The resulting grease gel exhibited significantly lower oil retention and hardness than Example 1, demonstrating that the present preparation method can produce a grease gel with superior properties.

[0037] 4. Crystal form An appropriate amount (about 0.3 g) of oil gel sample was added to the circular hole of the X-ray diffraction instrument detection plate and smoothed. The measurement conditions were: room temperature (25°C), using a Cu source X-ray tube (wavelength 1.54056Å, operating voltage 40kV, current 30mA), a slit mold 0.3mm, scanning at 5° / min, a step size of 0.01°, and a scanning range of 10°-40°. Jade6 software was used for data analysis and calculation. β′ The relative content of crystals. Figure 2 , as shown in Table 2.

[0038] Table 2: Transverse spacing of crystal molecules of grease gels of Examples 1-4 and Comparative Examples 1-7 β′ Relative content of crystals Depend on Figure 2The XRD patterns of Examples 1-4 show two strong diffraction peaks at around 3.8Å and 4.2Å, which are characteristic peaks of the β' crystal form. This indicates that the method of the present invention can produce a β' crystal-rich grease gel.

[0039] Comparing Comparative Examples 1 and 2 with Example 1, Comparative Example 1 contains a higher proportion of tung oil than required by the present invention, while Comparative Example 2, which uses a single walnut oil base without tung oil, exhibits a lower relative content of β' crystals in the grease gel. This indicates that different liquid oil base systems in the present invention can affect grease gel crystal formation. The present invention, by adding a certain proportion of tung oil to walnut oil to form a composite liquid oil base, facilitates the formation of β' crystals.

[0040] Comparing Comparative Examples 3 and 4 with Example 1, the ratio of rice bran wax to hexaglycerol pentaoleate in the gelling agent of Comparative Example 3 falls outside the requirements of the present invention. Comparative Example 4, which utilizes rice bran wax alone as the gelling agent, exhibits a relatively low β' crystal content in the oil gel. This indicates that the gelling agent system in the present invention influences gel crystal formation, and that the specific composition of the composite gelling agent employed in the present invention facilitates the formation of β' crystals.

[0041] Compared with Example 1, in Comparative Example 5, the stirring speed during the preparation process was too fast, which would destroy the formation of the β' crystal form of the oil gel.

[0042] Compared with Example 1, in Comparative Example 6, although the heating temperature during the preparation process was too high, a grease gel with a relatively high β' crystal content was still obtained.

[0043] Comparative Example 7 differs from Example 1 in its oleogel preparation process. In Comparative Example 7, the liquid oil and gelling agent were mixed and dissolved, then cooled directly to room temperature and then refrigerated in a 4°C refrigerator for 24 hours to produce the oleogel. The oleogel exhibited a relatively low β' crystal content, demonstrating that the preparation method of the present invention favors the formation of the β' crystal form.

[0044] 5. Microscopic morphology Polarized light microscope observation: a drop of melted oil gel sample was dipped into a capillary tube and dropped onto a glass slide, which was covered with a glass slide. The sample was left to stand at room temperature (25°C) for 24 h and then observed using a polarized light microscope with a magnification of 200 times. Figure 3 shown.

[0045] Depend on Figure 3 It can be seen that the oil gels of Examples 1-4 have a dense crystal network structure, the crystals are needle-shaped, and the number of crystals is dense; the needle-shaped crystals are more likely to capture air in baked goods, thereby giving the products a looser and softer quality.

[0046] The β' crystal content of the oil gels of comparative examples 1 / 2 / 3 / 4 / 5 / 7 was relatively low, and their polarized light microscope images showed that the number of crystals was dense and relatively sparse.

[0047] 6. Oxidation stability Schaal oven accelerated oxidation test: Oleogel samples were placed in wide-mouth bottles and placed in a constant-temperature incubator at 60°C ± 1°C for one week. The peroxide values ​​of the samples were measured before and after the accelerated oxidation test. The peroxide value was determined according to GB5009.227-2023. The results are shown in Table 3.

[0048] Table 3: Peroxide values ​​of accelerated oxidation tests of grease gels of Examples 1-4 and Comparative Examples 1-7 From the above results, it can be seen that the peroxide value of the oil gels of Examples 1-4 before the accelerated oxidation test changes relatively little, indicating that the woody oil gel of the present invention has good oxidative stability.

[0049] In Comparative Example 1, a high proportion of ashwagandha oil was added, and its initial peroxide value was low, but its peroxide value increased significantly after the accelerated oxidation test, and its antioxidant stability was poor. Analysis showed that this may be because the excessively high proportion of ashwagandha oil affected the crystallization behavior of the oil gel, and the β' crystal form could not be formed well, affecting the antioxidant stability of the oil gel.

[0050] Comparative Example 2 is a single walnut oil base without adding tung oil. Its initial peroxide value is high, and its peroxide value increases significantly after the accelerated oxidation test, and its antioxidant stability is poor.

[0051] The initial peroxide value of comparative example 3 / 4 was low, but its peroxide value increased significantly after the accelerated oxidation test, and its antioxidant stability was poor. Analysis showed that this might be because the gelling agent system affected the crystallization behavior of the oil gel, and the β' crystal form could not be formed well, affecting the antioxidant stability of the oil gel.

[0052] Comparative Example 5 had a significantly higher initial peroxide value, and after the accelerated oxidation test, its peroxide value increased significantly, indicating poor antioxidant stability. Analysis suggests that this may be due to the high-speed stirring during the preparation process, which accelerates oil oxidation and disrupts the formation of the β' crystal form of the oil gel, affecting the antioxidant stability of the oil gel.

[0053] The initial peroxide value of Comparative Example 6 was significantly higher, and its peroxide value increased significantly after the accelerated oxidation test, indicating poor antioxidant stability. Analysis suggests that this may be due to the high temperature during the preparation process, which accelerates the oxidation of oil and affects the antioxidant stability of the oil gel.

[0054] The initial peroxide value of Comparative Example 7 was low, but its peroxide value increased significantly after the accelerated oxidation test, and its antioxidant stability was poor.

[0055] 7. Intermolecular forces The intermolecular forces of the oil gel sample were determined by Fourier transform infrared spectroscopy (FTIR) equipped with an attenuated total reflectance (ATR) sampling accessory. The sample was placed in the test area and the sample was placed at 500 cm -1 ~4000cm -1 The spectrum was obtained in the wavelength range of 100 nm. The air background was subtracted from the spectrum and analyzed by OMNIC (Thermo, v8.0) software. The results are shown in Figure 2. Figure 4 shown.

[0056] Depend on Figure 4 It can be seen from the FT-IR spectrum that the grease gels of Examples 1-4 have no hydrogen bond absorption peak (3200 cm -1 -3600cm -1 ), indicating that the oleogel-stabilized network of the present invention is only through physical interactions, especially van der Waals forces.

[0057] Application examples: The application of the woody oil gel of the present invention in preparing bread comprises the following steps: evenly mixing 250g high-gluten flour, 2.5g dry yeast, 25g white sugar and 5g salt, then slowly pouring in 167g water and kneading the dough until it reaches the expansion stage; adding 13g commercial butter or the oil gel of Examples 1-4 to the dough, kneading it evenly, covering it with a wet cloth and placing it in a warm place to ferment until it doubles in size; after the dough has fermented, taking out the dough to vent it, shaping it and placing it in a mold, covering it with plastic wrap and continuing to ferment for 50-60 minutes; preheating the oven to 180°C, placing the dough in the oven and baking it at 180°C for 40 minutes. The cross section of the obtained bread is shown in the figure below. Figure 5 、 Figure 6 It can be seen that the oil gel of the present invention has properties similar to commercial butter and can be used in baking instead of animal butter or hydrogenated vegetable oil.

[0058] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention may be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the present invention is defined by the appended claims rather than the foregoing description. It is intended that all variations that fall within the meaning and range of equivalents of the claims be embraced within the present invention. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

[0059] All the above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.

Claims

1. A method for preparing a woody oil-based oleogel containing β' crystal form, characterized in that: The following steps are involved: Walnut oil and tung oil were mixed in a mass ratio of (85-90):(10-15), stirred and heated to 68-72°C at 55-70 rpm, and then a gelling agent was added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was then directly placed at -10--40°C for quick freezing, then stirred at 150-250 rpm for 3-6 minutes, and allowed to stand at 20-25°C for 5-6 days to prepare a woody oil-based oil gel containing β' crystal form. The gelling agent is prepared by compounding edible wax and polyglycerol fatty acid ester in a mass ratio of (4-6):1, and the amount of the gelling agent used is 4%-7% of the sum of the mass of walnut oil and tung oil.

2. The method for preparing the woody oil-based oleogel containing β' crystal form according to claim 1, characterized in that: The edible wax is selected from at least one of rice bran wax and candelilla wax.

3. The method for preparing the woody oil-based oleogel containing β' crystal form according to claim 1, characterized in that: The polyglycerol fatty acid ester is selected from at least one of hexaglycerol stearate, hexaglycerol distearate, hexaglycerol pentastearate, hexaglycerol oleate, hexaglycerol dioleate, and hexaglycerol pentaoleate.

4. The method for preparing the woody oil-based oleogel containing β' crystal form according to claim 1, characterized in that: The polyglycerol fatty acid ester is selected from at least one of hexaglycerol oleate, hexaglycerol dioleate, and hexaglycerol pentaoleate.

5. The method for preparing the woody oil-based oleogel containing β' crystal form according to claim 1, characterized in that: The gelling agent is a mixture of rice bran wax and hexaglycerol pentaoleate in a mass ratio of 5:

1.

6. The method for preparing the woody oil-based oleogel containing β' crystal form according to claim 1, characterized in that: The quick freezing time is 1 to 3 minutes.

7. A woody oil-based grease gel containing β' crystal form, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 6.

8. Use of the woody oil-based grease gel containing β' crystal form according to claim 7 in the field of baking.

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