CN103190678A - Composite antioxidant with emulsifying property - Google Patents
Composite antioxidant with emulsifying property Download PDFInfo
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- CN103190678A CN103190678A CN 201310134789 CN201310134789A CN103190678A CN 103190678 A CN103190678 A CN 103190678A CN 201310134789 CN201310134789 CN 201310134789 CN 201310134789 A CN201310134789 A CN 201310134789A CN 103190678 A CN103190678 A CN 103190678A
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Abstract
The invention relates to a composite antioxidant with emulsifying property. The composite antioxidant comprises rosemary, tea polyphenol, vitamin E, sucrose fatty acid ester, citric acid and ethanol. The composite antioxidant still has excellent antioxidant ability even used in substances containing various oils and proteins and has good stability, no rancidity and good usability after being placed for a long time.
Description
Technical field
The invention belongs to food technology field, particularly a kind of composite antioxidant with emulsifiability that is applied to the saline taste food flavor.
Background technology
The saline taste food flavor contains abundant note with it, unique function of odor that is is extensively favored by the client, forming this characteristic mainly is owing to wherein contain a large amount of animals, plant local flavor grease, but the product internal grease is along with the prolongation of standing time and the fluctuation of temperature all can cause oxidation to breathe out the problem that loses, this point shows especially outstanding in powdery essence, because powdery essence precursor generally is by protein, fat, carbohydrate, dietary fibre, starch based, vitamin and mineral matter etc. are formed a kind of objective unsettled dispersion, the suspension that existing protein microbeads forms, the emulsion that has lipoid material to form again, also have with carbohydrate, the true solution that salt forms, antioxidant effectively to be played a role, antioxidant to be solved in the problem that incorporates of profit two-phase on the one hand, the composite result of use of emulsifying agent will be solved on the one hand.The invention provides and use sense and ageing stability height, be difficult for breathing out food composite antioxidant and the using method thereof that loses, to address the above problem.
Summary of the invention
The purpose of this invention is to provide a kind of composite antioxidant and using method thereof with emulsifiability, this composite antioxidant uses sense and ageing stability height, is difficult for breathing out and loses.
The technical solution used in the present invention is:
A kind of composite antioxidant with emulsifiability, the composition of this composite antioxidant comprises rosemary,, Tea Polyphenols, vitamin E, sucrose fatty ester, citric acid and ethanol.
Particularly, each composition and addition thereof are: rosemary: 43-50%, Tea Polyphenols: 32-40%, vitamin E: 3-8%, sucrose fatty ester: 0.5-5%, citric acid: 2-6%, ethanol: 4-9%.Described percentage is mass percent, and the mass percent sum of each composition is 100%.
Preferably, the addition of each composition is: rosemary, 48%, Tea Polyphenols 36%, vitamin E 5%, sucrose fatty ester 1%, citric acid 5.5%, ethanol 4.5%.
The present invention also provides the preparation method of above-mentioned composite antioxidant, comprises the steps: above-mentioned raw materials is mixed in proportion vacuum packaging, cool place keep in Dark Place (being not less than 5 ℃).
The present invention also provides the using method of above-mentioned composite antioxidant, add by the addition with respect to essence weight 0.01-0.5% when comprising the steps: this composite antioxidant use, essence to be added is heated to 50～60 ℃, after adding in proportion, after the colloid mill grinding, multiplexing homogenizer is pressurized to behind the 110Mpa and dusts behind the homogeneous, can get finished product.
This composite antioxidant can reduce the oxygen content in the food system by the reduction of antioxidant when the performance antioxidation; Interrupt the chain reaction in the oxidizing process, stop oxidizing process further to be carried out; Destroy, weaken oxidasic activity, make the carrying out that it can not catalytic oxidation; With can catalysis and cause the material sealing of oxidation reaction, as complexing can catalytic oxidation metal ion etc.Incorporating profit two phase times, then is to have formed interfacial film in oil/water termination, so that have a certain amount of electric charge on the interface or reduce oil/water termination tension force effect, different modes makes the emulsion of oil/water more stable, has stoped mutually combining of oil droplet.In addition, can also with protein particulate and other particle interactions, they are assembled in modes such as complexings on the particle that adds to protection, the electric charge of protected particle or its solvation film are strengthened or both strengthen simultaneously; What have also forms network structure with thickening stabilizing agent in milk beverage liquid, to support particle.These effects can both stop particle to interosculate change greatly to a certain extent, keep the stable of product inside.
Find that after deliberation the food emulsifier sucrose ester is applied to that emulsification function is not only arranged in many fatty foods, prevents that in addition fatty foods from causing the food degradation effects because of Oxidation of Fat and Oils.Because of sucrose ester can oil-control crystalline growth, and with Ve anti-Oxidation of Fat and Oils synergistic effect is arranged.The sucrose ester that Ve (tocopherol) and hydroxyl value are high is used, and antioxygenic property is more excellent, can effectively prevent oxidations such as lard, and the high sucrose ester antioxygenic property of the general hydroxyl value sucrose ester lower than hydroxyl value is strong.
The beneficial effect that the present invention has:
Even composite antioxidant of the present invention is used in and contains multiple grease, multiple proteins and still have excellent oxidation resistance, long-time place still stable, do not have breathe out lose, serviceability is good.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method with composite antioxidant of emulsifiability: accurately take by weighing rosemary, (the product F ORTIUM of KEMIN company
TMR40LIQUID) 48g, Tea Polyphenols (EGCE〉90%) 36g, vitamin E (Delta-Tocopherol content＞20%, total tocopherol content 〉=90%) 5g, sucrose fatty ester 1g, citric acid 5.5g, ethanol 4.5g mixes, and can get the 100g composite antioxidant, vacuum packaging, lucifuge low temperature (0-4 ℃) is stored refrigerated down.
Application Example 1
When embodiment 1 gained composite antioxidant is used in the 0.1%(quality) ratio adds 1Kg chicken oily essence 8564(Tianjin Chunfa Bio-technology Group Co., Ltd. to and produces) in, accurately take by weighing the 1g composite antioxidant and place container, chicken oily essence 8564 is heated to 50 ℃, pour in the container to 1kg, after the colloid mill grinding, multiplexing homogenizer is pressurized to homogeneous behind the 110Mpa, can get finished product.
Placement state half a year does not have to breathe out and loses the phenomenon generation as before, guarantees that product flavor stability in the shelf-life is good.With compare without the product that adds this composite antioxidant or add single antioxidant (as rosemary,, Tea Polyphenols, vitamin E or BHA), do not have to breathe out and lose phenomenons such as rotten, the shelf life of products time obviously prolongs, and finds that through sensory evaluation product colour does not have significant change, and product sensory is not had influence.
Claims (5)
1. composite antioxidant with emulsifiability, it is characterized in that: the composition of this composite antioxidant comprises rosemary,, Tea Polyphenols, vitamin E, sucrose fatty ester, citric acid and ethanol.
2. according to the described a kind of composite antioxidant with emulsifiability of claim 1, it is characterized in that: each composition and addition thereof are: rosemary: 43-50%, Tea Polyphenols: 32-40%, vitamin E: 3-8%, sucrose fatty ester: 0.5-5%, citric acid: 2-6%, ethanol: 4-9%; Described percentage is mass percent, and the mass percent sum of each composition is 100%.
3. according to claim 1 or 2 described a kind of composite antioxidants with emulsifiability, it is characterized in that: the addition of each composition is: rosemary, 48%, Tea Polyphenols 36%, vitamin E 5%, sucrose fatty ester 1%, citric acid 5.5%, ethanol 4.5%.
4. the preparation method of each described composite antioxidant of claim 1-3 is characterized in that: comprises the steps: described raw material is mixed in proportion, and vacuum packaging, keep in Dark Place in the cool place.
5. the using method of each described composite antioxidant of claim 1-3, it is characterized in that: add by the addition with respect to essence weight 0.01-0.5% when comprising the steps: this composite antioxidant use, essence to be added is heated to 50～60 ℃, after adding in proportion, after the colloid mill grinding, multiplexing homogenizer is pressurized to behind the 110Mpa and dusts behind the homogeneous, can get finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310134789 CN103190678A (en) | 2013-04-17 | 2013-04-17 | Composite antioxidant with emulsifying property |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310134789 CN103190678A (en) | 2013-04-17 | 2013-04-17 | Composite antioxidant with emulsifying property |
Publications (1)
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| CN103190678A true CN103190678A (en) | 2013-07-10 |
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| CN 201310134789 Pending CN103190678A (en) | 2013-04-17 | 2013-04-17 | Composite antioxidant with emulsifying property |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349340A (en) * | 2013-07-23 | 2013-10-16 | 天津市春升清真食品有限公司 | Complex antioxidant with emulsifying property and preparation method thereof |
| CN103393200A (en) * | 2013-06-18 | 2013-11-20 | 天津市春升清真食品有限公司 | Composite antioxidant with emulsifying property and use method thereof |
| CN104287053A (en) * | 2014-09-30 | 2015-01-21 | 杭州娃哈哈科技有限公司 | Oil-in-water type water-soluble antioxidant compound and preparation method thereof |
| CN104757694A (en) * | 2015-05-06 | 2015-07-08 | 赵志坚 | Natural antioxidant |
| CN107105743A (en) * | 2014-10-08 | 2017-08-29 | 雅培制药有限公司 | Alimentation composition comprising oxidizable components and water soluble plant extract |
| CN109527329A (en) * | 2018-11-23 | 2019-03-29 | 海南舒普生物科技有限公司 | A kind of color protection shield taste compound antioxidant and preparation method thereof for seasoning Flour product |
-
2013
- 2013-04-17 CN CN 201310134789 patent/CN103190678A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393200A (en) * | 2013-06-18 | 2013-11-20 | 天津市春升清真食品有限公司 | Composite antioxidant with emulsifying property and use method thereof |
| CN103349340A (en) * | 2013-07-23 | 2013-10-16 | 天津市春升清真食品有限公司 | Complex antioxidant with emulsifying property and preparation method thereof |
| CN104287053A (en) * | 2014-09-30 | 2015-01-21 | 杭州娃哈哈科技有限公司 | Oil-in-water type water-soluble antioxidant compound and preparation method thereof |
| CN104287053B (en) * | 2014-09-30 | 2018-05-29 | 杭州娃哈哈科技有限公司 | A kind of emulsifying Water Soluble Compound antioxidant and preparation method thereof |
| CN107105743A (en) * | 2014-10-08 | 2017-08-29 | 雅培制药有限公司 | Alimentation composition comprising oxidizable components and water soluble plant extract |
| CN104757694A (en) * | 2015-05-06 | 2015-07-08 | 赵志坚 | Natural antioxidant |
| CN109527329A (en) * | 2018-11-23 | 2019-03-29 | 海南舒普生物科技有限公司 | A kind of color protection shield taste compound antioxidant and preparation method thereof for seasoning Flour product |
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Application publication date: 20130710 |