CN103393200A - Composite antioxidant with emulsifying property and use method thereof - Google Patents
Composite antioxidant with emulsifying property and use method thereof Download PDFInfo
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- CN103393200A CN103393200A CN2013102427952A CN201310242795A CN103393200A CN 103393200 A CN103393200 A CN 103393200A CN 2013102427952 A CN2013102427952 A CN 2013102427952A CN 201310242795 A CN201310242795 A CN 201310242795A CN 103393200 A CN103393200 A CN 103393200A
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Abstract
The invention relates to a composite antioxidant with an emulsifying property and a use method thereof. The composite antioxidant comprises, by mass: 3-8% of rosemary, 30-38% of tea polyphenol, 20-30% of vitamin E, 18-27% of vitamin C, 1-5% of sucrose fatty acid ester, 2-5% of citric acid, and 3-9% of ethanol. The composite antioxidant provided in the invention still has excellent antioxidant capacity even if it is used in a variety of grease and a variety of proteins. After placing for a long time, the composite antioxidant is still stable, has no rancidity, and has good use performance.
Description
Technical field
The invention belongs to food technology field, particularly a kind of composite antioxidant with emulsifiability and using method thereof that is applied to the saline taste food flavor.
Background technology
the saline taste food flavor contains abundant note with it, unique seasoning effect is extensively favored by the client, forming this characteristic is mainly owing to wherein containing a large amount of animals, plant local flavor grease, but the interiors of products 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 the powdery precursor of flavor is generally by protein, fat, carbohydrate, dietary fibre, starch based, vitamin and mineral matter etc. form a kind of objective unsettled dispersion, the suspension that existing protein microbeads forms, the emulsion that has again lipoid material to form, also have with carbohydrate, the true solution that salt forms, antioxidant effectively to be played a role, to solve the incorporate problem of antioxidant in the profit two-phase on the one hand, to solve the composite result of use of emulsifying agent on the one hand.The invention provides and a kind ofly use sense and ageing stability is high, be difficult for food composite antioxidant and using method thereof that Kazakhstan is lost, 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 is high, be difficult for Kazakhstan 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, Xue MingRosma rinus officinalis, Tea Polyphenols, vitamin E, sucrose fatty ester, citric acid and ethanol.
Particularly, each composition and addition thereof are: rosemary, Xue MingRosma rinus officinalis: 3-8%, Tea Polyphenols: 30-38%, vitamin E: 20-30%, vitamin C: 18-27%, sucrose fatty ester: 1-5%, citric acid: 2-5%, ethanol: 3-9%.Described percentage is mass percent, and the mass percent sum of each composition is 100%.
Preferably, the addition of each composition is: rosemary, Xue MingRosma rinus officinalis 5%, Tea Polyphenols 33%, vitamin E2 8%, vitamin C 19%, sucrose fatty ester 3%, citric acid 5%, ethanol 7%.
The present invention also provides the preparation method of above-mentioned composite antioxidant, comprises the steps: above-mentioned raw materials is mixed in proportion, and vacuum packaging, (lower than 5 ℃) keep in Dark Place in cool place.
Raw material of the present invention is commercially available prod, all can be bought directly from the market.
Raw material specification can be: rosemary, Xue MingRosma rinus officinalis (the product F ORTIUM of KEMIN company
TMR40LIQUID), and Tea Polyphenols (EGCE>90%), vitamin E (Delta-Tocopherol content>20%, total tocopherol content>=90%).
The present invention also provides the using method of above-mentioned composite antioxidant, while comprising the steps: this composite antioxidant is used by with respect to fat content 0.01-0.5%(weight in essence) addition add, essence to be added is heated to 50～60 ℃, after adding in proportion, after by colloid mill, grinding, multiplexing homogenizer is pressurized to after 110Mpa and dusts after homogeneous, can obtain finished product.
This composite antioxidant can, by the reduction of antioxidant, reduce the oxygen content in food system when the performance antioxidation; Interrupt the chain reaction in oxidizing process, stop oxidizing process further to be carried out; Destroy, weaken oxidasic activity, make the carrying out that it can not catalytic oxidation; By can catalysis and cause the material sealing of oxidation reaction, as the metal ion of complexing energy catalytic oxidation etc.Incorporating profit two phase times, is to have formed interfacial film in oil/water termination so that on interface with a certain amount of electric charge 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 stop particle to interosculate change greatly to a certain extent, remain the stable of interiors of products.
Find after deliberation, the food emulsifier sucrose ester is applied in many fatty foods not only have emulsification function, prevents that in addition fatty foods from causing the food degradation effects because of Oxidation of Fat and Oils.Because of sucrose ester energy oil-control crystalline growth, and with Ve, the Anti-oxidant synergistic effect is arranged.The sucrose ester that Ve (tocopherol) and hydroxyl value are high is used in conjunction with, and antioxygenic property is more excellent.
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, without breathing out, lose, serviceability is good.
By the product that adds composite antioxidant with without this composite antioxidant of interpolation or the product that adds single antioxidant (rosemary, Xue MingRosma rinus officinalis, Tea Polyphenols, vitamin E, BHA), compare, without breathing out, lose the phenomenons such as rotten, the shelf life of products time obviously extends, and through sensory evaluation, find that product colour is without significant change, on product sensory without impact.
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, comprise the steps:
Accurately take rosemary, Xue MingRosma rinus officinalis (the product F ORTIUM of KEMIN company
TMR40LIQUID) 5g, Tea Polyphenols (EGCE>90%) 33g, vitamin E (Delta-Tocopherol content>20%, total tocopherol content>=90%) 28g, vitamin C 19g, sucrose fatty ester 3g, citric acid 5g, ethanol 7g, mix, can obtain the 100g composite antioxidant, vacuum packaging, lucifuge low temperature (0-4 ℃) is lower stored refrigerated.
Application Example 1
When embodiment 1 composite antioxidant is used, in 0.1% ratio, adding 1Kg chicken oily essence 8525(Tianjin Chunfa Bio-technology Group Co., Ltd. to produces) in, accurately take the 1g composite antioxidant and be placed in container, chicken oily essence 8525 is heated to 50 ℃, pour in container to 1kg, after by colloid mill, grinding, multiplexing homogenizer is pressurized to homogeneous after 110Mpa, can obtain finished product.
Placement state half a year as before, does not have to breathe out and loses the phenomenon generation, guarantees that product flavor stability within the shelf-life is good.And through sensory evaluation, find that product colour is without significant change, on product sensory without impact.
Claims (5)
1. composite antioxidant with emulsifiability, it is characterized in that: the composition of this composite antioxidant comprises rosemary, Xue MingRosma rinus officinalis, Tea Polyphenols, vitamin E, sucrose fatty ester, citric acid and ethanol.
2. a kind of composite antioxidant with emulsifiability according to claim 1, it is characterized in that: each composition and addition thereof are: rosemary, Xue MingRosma rinus officinalis: 3-8%, Tea Polyphenols: 30-38%, vitamin E: 20-30%, vitamin C: 18-27%, sucrose fatty ester: 1-5%, citric acid: 2-5%, ethanol: 3-9%.Described percentage is mass percent, and the mass percent sum of each composition is 100%.
3. a kind of composite antioxidant with emulsifiability according to claim 2, it is characterized in that: the addition of each composition is: rosemary, Xue MingRosma rinus officinalis 5%, Tea Polyphenols 33%, vitamin E2 8%, vitamin C 19%, sucrose fatty ester 3%, citric acid 5%, ethanol 7%.
4. the preparation method of the described composite antioxidant of claim 1-3 any one, comprise the steps: above-mentioned raw materials is mixed in proportion, vacuum packaging, and (lower than 5 ℃) keep in Dark Place in cool place.
5. the using method of the described composite antioxidant of claim 1-3 any one, while comprising the steps: this composite antioxidant is used by with respect to fat content 0.01-0.5%(weight in essence) addition add, essence to be added is heated to 50～60 ℃, after adding in proportion, after by colloid mill, grinding, multiplexing homogenizer is pressurized to after 110Mpa and dusts after homogeneous, can obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102427952A CN103393200A (en) | 2013-06-18 | 2013-06-18 | Composite antioxidant with emulsifying property and use method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102427952A CN103393200A (en) | 2013-06-18 | 2013-06-18 | Composite antioxidant with emulsifying property and use method thereof |
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| CN103393200A true CN103393200A (en) | 2013-11-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013102427952A Pending CN103393200A (en) | 2013-06-18 | 2013-06-18 | Composite antioxidant with emulsifying property and use method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757694A (en) * | 2015-05-06 | 2015-07-08 | 赵志坚 | Natural antioxidant |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
| CN109777611A (en) * | 2019-03-11 | 2019-05-21 | 嘉必优生物技术（武汉）股份有限公司 | A kind of grease and preparation method thereof containing composite antioxidant |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040195549A1 (en) * | 2003-04-04 | 2004-10-07 | Clifford Adams | Lipid-soluble formulations containing mixtures of antioxidants |
| CN102533454A (en) * | 2011-12-31 | 2012-07-04 | 柳州高通食品化工有限公司 | Production method of sucrose ester and use thereof in preparation of special antioxidant for oil |
| CN103190678A (en) * | 2013-04-17 | 2013-07-10 | 天津春发生物科技集团有限公司 | Composite antioxidant with emulsifying property |
-
2013
- 2013-06-18 CN CN2013102427952A patent/CN103393200A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040195549A1 (en) * | 2003-04-04 | 2004-10-07 | Clifford Adams | Lipid-soluble formulations containing mixtures of antioxidants |
| CN102533454A (en) * | 2011-12-31 | 2012-07-04 | 柳州高通食品化工有限公司 | Production method of sucrose ester and use thereof in preparation of special antioxidant for oil |
| CN103190678A (en) * | 2013-04-17 | 2013-07-10 | 天津春发生物科技集团有限公司 | Composite antioxidant with emulsifying property |
Non-Patent Citations (1)
| Title |
|---|
| 熊卫东: "天然食品抗氧化剂茶多酚的提取及应用研究", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757694A (en) * | 2015-05-06 | 2015-07-08 | 赵志坚 | Natural antioxidant |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
| CN109777611A (en) * | 2019-03-11 | 2019-05-21 | 嘉必优生物技术（武汉）股份有限公司 | A kind of grease and preparation method thereof containing composite antioxidant |
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Application publication date: 20131120 |