Optimization of preparation process of walnut (Carya cathayensis Sarg.) oil gel

doi:10.3969/j.issn.1004-1524.2021.12.19

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (12): 2390-2396.DOI: 10.3969/j.issn.1004-1524.2021.12.19

• Food Science • Previous Articles Next Articles

Optimization of preparation process of walnut (Carya cathayensis Sarg.) oil gel

ZHOU Qiang¹^,²(), HAN Yanchao², WU Weijie², DING Yuting¹, SHAO Ping¹, TONG Chuan¹, GAO Haiyan²^,^*()

1. College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China

Received:2021-09-08 Online:2021-12-25 Published:2022-01-10
Contact: GAO Haiyan

Abstract

Abstract:

Walnut (Carya cathayensis Sarg.) oil is rich in oleic acid and linoleic acid, which can reduce blood lipid content, prevent cardiovascular diseases, and has anti-oxidation effects. However, it is extremely susceptible to environmental influences to oxidize unsaturated fatty acids. Grease gel can prevent its oxidation. The research used glyceryl monostearate as gelling agent and walnut oil as carrier oil to prepare walnut oil gel. The influence of different process conditions on walnut oil gel was studied. The results showed that the influence of various factors on the walnut oil gel was as follows: gelling agent addition amount>heating temperature>heating time. The process conditions of gelling agent addition of 12%, heating time of 30 min, and heating temperature of 80 ℃ were relatively good. The peroxide value of the grease gel prepared under all process conditions meets the regulations in GB 15196-2015.

Key words: walnut oil, gel, process optimization

CLC Number:

TS221

ZHOU Qiang, HAN Yanchao, WU Weijie, DING Yuting, SHAO Ping, TONG Chuan, GAO Haiyan. Optimization of preparation process of walnut (Carya cathayensis Sarg.) oil gel[J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2390-2396.

Figures/Tables 6

Table 1 Orthogonal experimental design and factor level table

水平 Level	因素Factor
水平 Level	A.凝胶剂添加量 Gelling agent addition amount/%	B.加热时间 Heating time/min	C.加热温度 Heating temperature/℃
1	10	20	70
2	12	30	80
3	14	40	90

Fig. 1 Effect of different gelling agent addition amount on the oil content (A) and gel strength (B) of Carya cathayensis oil gel Different lowercase letters above the columns represent statistically significant (P<0.05) differences among treatments.The same as below.

Fig.2 Effect of different heating time on oil content (A) and gel strength (B) of Carya cathayensis oil gel

Fig.3 Effect of different heating temperature on the oil content (A) and gel strength (B) of Carya cathayensis oil gel

Table 2 The experiment results of L9(33) orthogonal test

序号 Serial number	因素Factor			含油率 Oil content/%
序号 Serial number	A	B	C	含油率 Oil content/%
1	1	1	2	76.14
2	1	2	3	77.22
3	1	3	1	76.72
4	2	1	1	86.14
5	2	2	2	91.31
6	2	3	3	88.82
7	3	1	3	87.81
8	3	2	1	86.11
9	3	3	2	87.27
k₁	76.69	83.36	82.99
k₂	88.76	84.88	84.91
k₃	87.07	84.27	84.62
R	12.06	1.52	1.92

Fig. 4 Peroxide value of Carya cathayensis oil gel The serial number in the figure corresponds to the serial number in the orthogonal test table.

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Optimization of preparation process of walnut (Carya cathayensis Sarg.) oil gel

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