CN101301082B - Anti-oxidant for baking food product and preparation thereof - Google Patents
Anti-oxidant for baking food product and preparation thereof Download PDFInfo
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- CN101301082B CN101301082B CN2008100648269A CN200810064826A CN101301082B CN 101301082 B CN101301082 B CN 101301082B CN 2008100648269 A CN2008100648269 A CN 2008100648269A CN 200810064826 A CN200810064826 A CN 200810064826A CN 101301082 B CN101301082 B CN 101301082B
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Abstract
The invention provides an antioxidant of baking food and a preparation method thereof. The antioxidant includes 55-60 parts by weight of hydrogenized soya bean lecithin, 10-18 parts by weight of vitamin E, 5-10 parts by weight of soyabean protein polypeptide, 2-3 parts by weight of oligo-xylose, 1-5 parts by weight of sucrose monostearate, 2-3 parts by weight of xanthan gum and 11-20 parts by weight of baked milk powder. The preparation method includes extracting lecithin from the soya bean lecithin, separating catalyst, discoloring oxydol, removing solvent after the reaction of catalytic hydrogenation, obtaining hydrogenized soya bean lecithin with 20-30 of iodine number, uniform mixing 55-60 parts by weight of hydrogenized soya bean lecithin, 10-18 parts by weight of vitamin E, 5-10 parts by weight of soyabean protein polypeptide, 2-3 parts by weight of oligo-xylose, 1-5 parts by weight of sucrose monostearate, 2-3 parts by weight of xanthan gum and 11-20 parts by weight of baking milk powder to prepare the antioxidant for baking food. The invention has the advantages of strong antioxygenic property, pure natural property, no toxic and side effects, a plurality of healthcare functions.
Description
(1) technical field
The present invention relates to a kind of anti-oxidant for baking food product, anti-oxidant for baking food product that to relate in particular to a kind of active hydrogenated soy phosphatidyl choline be main body and preparation method thereof.
(2) technical background
Bakery is owing to contain certain grease, and knocking is of a specified duration excessively in air, and grease is understood oxidized sex change, cause the bad flavor of product, and some present anti-oxidant for baking food product is confined to some food additives, are subject to many limitations in the use.Hydrogenated soy phosphatidyl choline itself is exactly a kind of food, on edible, does not receive any restriction.Owing to use catalysis and hydrogenation technique, the unsaturated chain of unrighted acid in the soybean lecithin molecular structure is disappeared, thereby improve chemical stability, dispersiveness, the emulsibility of lecithin widely.Have decolouring, deodorization functions, more help storage and custody, improve the effect in medicine, superior cosmetics, light industry.That hydrogenated soy phosphatidyl choline has is anti-oxidant, reducing blood lipid, prevent artery sclerosis, the digestion of being prone to is arranged, be prone to absorb, characteristics such as remaining in internal organ hardly, be a kind of natural green anti-oxidant and emulsifying agent.
(3) summary of the invention
The object of the present invention is to provide a kind of very strong antioxygenic property that has, pure natural, have no side effect, be rich in a kind of anti-oxidant for baking food product of plurality of health care functions.
The objective of the invention is to realize like this: it comprises that percentage by weight is hydrogenated soy phosphatidyl choline 55-60 part, vitamin e1 0-18 part, soybean protein polypeptide 5-10 part, xylo-oligosaccharide 2-3 part, monostearate sucrose ester 1-5 part, xanthans 2-3 part and cures milk powder 11-20 part.
Another object of the present invention is to provide a kind of preparation method of anti-oxidant for baking food product: at first be that raw material extracts lecithin with the soybean lecithin; Through catalytic hydrogenation; Reaction back separating catalyst, hydrogen peroxide solution decolour, remove solvent; The acquisition iodine value is 20～30 hydrogenated soy phosphatidyl choline; Percentage by weight is hydrogenated soy phosphatidyl choline 55-60 part, vitamin E 10-18 part, soybean protein polypeptide 5-10 part, xylo-oligosaccharide 2-3 part, monostearate sucrose ester 1-5 part, xanthans 2-3 part and cures milk powder 11-20 part and fully mix, make anti-oxidant for baking food product.
Preparation method of the present invention also has some technical characterictics like this:
1, the preparation of described hydrogenated soy phosphatidyl choline at first is with carrene---alcohol mixture (V: V=3: 1) be solvent; Selecting palladium catalyst, its addition for use is 5% of phosphatide consumption, is 0.6MPa at 55 ℃, Hydrogen Vapor Pressure, and isothermal reaction 3h gets final product in the 1L autoclave; Reaction product is after separating catalyst, hydrogen peroxide solution decolouring, removing solvent; Can obtain iodine value is 20～30, and it is yellowish that look is, the hydrogenated soy phosphatidyl choline of no bad smell.
Hydrolecithin is to be raw material with the soybean lecithin among the present invention, extracts high purity lecithin, develops through catalytic hydrogenation process again.This product is faint yellow or the milky powdery.Owing to use catalysis and hydrogenation technique, the unsaturated chain of unrighted acid in the soybean lecithin molecular structure is disappeared, thereby improve chemical stability, dispersiveness, the emulsibility of lecithin widely.Have decolouring, deodorization functions, more help storage and custody, improve the effect in medicine, superior cosmetics, light industry.That hydrogenated phospholipid has is anti-oxidant, reducing blood lipid, prevent artery sclerosis,, the digestion of being prone to arranged, be prone to absorb, characteristics such as remaining in internal organ hardly, be a kind of natural green anti-oxidant and emulsifying agent.
Advantage of the present invention is:
1. soybean lecithin is through catalytic hydrogenation, and the unsaturated bond fractional saturation that phosphatide is contained improves its stability and weakens or eliminate its color and smell.
2. the present invention is body material with the hydrogenated soy phosphatidyl choline; Be aided with vitamin E, soybean protein polypeptide, xylo-oligosaccharide, monostearate sucrose ester, xanthans, cure milk powder and a kind of anti-oxidant for baking food product of preparing; Pure natural, have no side effect; Have anti-oxidant, reducing blood lipid, prevent multiple functions such as artery sclerosis, can be applicable to various bakeries.
(4) specific embodiment
Below in conjunction with specific embodiment the present invention is further described:
Embodiment 1:
Present embodiment is chosen refining soybean lecithin 200g; With the isopyknic carrene of 400ml---(V: V=3: 1) be solvent, adding the 10g palladium catalyst, in the 1L autoclave, to be heated to 55 ℃, Hydrogen Vapor Pressure be 0.6MPa to alcohol mixture, behind the isothermal reaction 3h; Reaction product decolours, removes solvent through separating catalyst, hydrogen peroxide solution; Obtaining iodine value is 20～30, and it is yellowish that look is, the hydrogenated soy phosphatidyl choline of no bad smell.
Get the hydrogenated soy phosphatidyl choline 55g of above-mentioned prepared; Add vitamin E 10g, soybean protein polypeptide 10g, xylo-oligosaccharide 2g, monostearate sucrose ester 5g, xanthans 2g more respectively, cure milk powder 16g; Behind the abundant mixing of all materials; Promptly can be applicable to various bakeries, addition is 5-8%.
Embodiment 2:
The preparation process of hydrogenated soy phosphatidyl choline is with embodiment 1 in the present embodiment; Difference is to get the hydrogenated soy phosphatidyl choline 57g of above-mentioned prepared; Add vitamin e1 5g, soybean protein polypeptide 8g, xylo-oligosaccharide 3g, monostearate sucrose ester 3g, xanthans 3g more respectively and cure milk powder 11g; Behind the abundant mixing of all materials, promptly can be applicable to various bakeries, addition is 5-8%.
Embodiment 3:
The preparation process of hydrogenated soy phosphatidyl choline is with embodiment 1 in the present embodiment; Difference is to get the hydrogenated soy phosphatidyl choline 60g of above-mentioned prepared; Add vitamin E 19g, soybean protein polypeptide 5g, xylo-oligosaccharide 2.5g, monostearate sucrose ester 1g, xanthans 2.5g more respectively and cure milk powder 20g; Behind the abundant mixing of all materials, promptly can be applicable to various bakeries, addition is 5-8%.
Claims (3)
1. anti-oxidant for baking food product; It is characterized in that, be made up of following raw material: ratio of weight and number is hydrogenated soy phosphatidyl choline 55-60 part, vitamin E 10-18 part, soybean protein polypeptide 5-10 part, xylo-oligosaccharide 2-3 part, monostearate sucrose ester 1-5 part, xanthans 2-3 part and cures milk powder 11-20 part.
2. the preparation method of an anti-oxidant for baking food product; It is characterized in that: at first be that raw material extracts lecithin with the soybean lecithin; Through catalytic hydrogenation; Reaction back separating catalyst, hydrogen peroxide solution decolour, remove solvent; Obtain iodine value and be 20～30 hydrogenated soy phosphatidyl choline, ratio of weight and number is hydrogenated soy phosphatidyl choline 55-60 part, vitamin E 10-18 part, soybean protein polypeptide 5-10 part, xylo-oligosaccharide 2-3 part, monostearate sucrose ester 1-5 part, xanthans 2-3 part and cures milk powder 11-20 part and fully mix, make anti-oxidant for baking food product.
3. the preparation method of a kind of anti-oxidant for baking food product according to claim 2; It is characterized in that: the preparation of described hydrogenated soy phosphatidyl choline at first is with carrene---alcohol mixture V: V=3: 1 is solvent; Selecting palladium catalyst, its addition for use is 5% of phosphatide consumption, is 0.6MPa at 55 ℃, Hydrogen Vapor Pressure, and isothermal reaction 3h gets final product in the 1L autoclave; Reaction product is after separating catalyst, hydrogen peroxide solution decolouring, removing solvent; Can obtain iodine value is 20～30, and it is yellowish that look is, the hydrogenated soy phosphatidyl choline of no bad smell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100648269A CN101301082B (en) | 2008-06-27 | 2008-06-27 | Anti-oxidant for baking food product and preparation thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100648269A CN101301082B (en) | 2008-06-27 | 2008-06-27 | Anti-oxidant for baking food product and preparation thereof |
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| Publication Number | Publication Date |
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| CN101301082A CN101301082A (en) | 2008-11-12 |
| CN101301082B true CN101301082B (en) | 2012-01-11 |
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| CN2008100648269A Expired - Fee Related CN101301082B (en) | 2008-06-27 | 2008-06-27 | Anti-oxidant for baking food product and preparation thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082363A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Antioxidant for baked food |
| CN105520149B (en) * | 2015-12-04 | 2017-08-15 | 南京泛成生物化工有限公司 | A kind of natural antioxidant composite, preparation method and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149401A (en) * | 1995-10-30 | 1997-05-14 | 莱阳科技城集团公司 | Naohuangjin instant soybeen milk powder and its preparation method |
| CN1554250A (en) * | 2003-12-29 | 2004-12-15 | 石家庄三鹿集团股份有限公司 | SOD milk powder |
| CN101036519A (en) * | 2006-03-13 | 2007-09-19 | 中食肽灵（北京）生物科技有限公司 | Nutritive powder and its making process |
-
2008
- 2008-06-27 CN CN2008100648269A patent/CN101301082B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149401A (en) * | 1995-10-30 | 1997-05-14 | 莱阳科技城集团公司 | Naohuangjin instant soybeen milk powder and its preparation method |
| CN1554250A (en) * | 2003-12-29 | 2004-12-15 | 石家庄三鹿集团股份有限公司 | SOD milk powder |
| CN101036519A (en) * | 2006-03-13 | 2007-09-19 | 中食肽灵（北京）生物科技有限公司 | Nutritive powder and its making process |
Non-Patent Citations (1)
| Title |
|---|
| 李志勇等.功能食品中的功能因子.《食品科学》.2005,第26卷(第9期),622-625. * |
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