CN103404938A - Composite antioxidant with emulsifying performance and preparation method of composite antioxidant - Google Patents
Composite antioxidant with emulsifying performance and preparation method of composite antioxidant Download PDFInfo
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- CN103404938A CN103404938A CN2013103631966A CN201310363196A CN103404938A CN 103404938 A CN103404938 A CN 103404938A CN 2013103631966 A CN2013103631966 A CN 2013103631966A CN 201310363196 A CN201310363196 A CN 201310363196A CN 103404938 A CN103404938 A CN 103404938A
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Abstract
The invention relates to a composite antioxidant with emulsifying performance and a preparation method of the composite antioxidant. The composite antioxidant contains the following components: rosemary, vitamin E, vitamin C, sucrose fatty acid ester, glycerin monostearate, citric acid and ethanol. The composite antioxidant provided by the invention still has excellent antioxidant capacity even if being used in products containing various greases and proteins, and is still stable, free of rancidity and good in service performance after being stored for a long time.
Description
Technical field
The invention belongs to food technology field, particularly a kind of be applied to the saline taste food flavor have composite antioxidant of emulsifiability and preparation method thereof.
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 with emulsifiability and preparation method thereof, 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 comprise rosemary, Xue MingRosma rinus officinalis, vitamin E, vitamin C, sucrose fatty ester, single hard fatty acids glyceride, citric acid and ethanol.
Particularly, each composition and addition thereof are: rosemary, Xue MingRosma rinus officinalis: 30-37%, vitamin E: 20-35%, vitamin C: 16-23%, sucrose fatty ester: 1-5%, single hard fatty acids glyceride 3-9%, 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 33%, vitamin E 30%, vitamin C 16%, sucrose fatty ester 3%, single hard fatty acids glyceride 6%, citric acid 4%, ethanol 8%.
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.
The present invention also provides the using method of above-mentioned composite antioxidant, while comprising the steps: this composite antioxidant is used by the 0.02-0.4%(weight with respect to grease 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, maintain 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, 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 be used in contain multiple grease, multiple proteins still has 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 G uardian rosemary extract08 of Danisco company) 33g, vitamin E (total tocopherol content >=90%) 30g, vitamin C 16g, sucrose fatty ester 3g, single hard fatty acids glyceride 6g, citric acid 4g, ethanol 8g, mix, and can obtain the 100g composite antioxidant, vacuum packaging, lucifuge low temperature (0-4 ℃) is lower stored refrigerated.
Application Example 1
Accurately take 1g embodiment 1 composite antioxidant and be placed in container, chicken oily essence 8536(Tianjin Chunfa Bio-technology Group Co., Ltd. is produced) be 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, vitamin E, vitamin C, sucrose fatty ester, single hard fatty acids glyceride, 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: 30-37%, vitamin E: 20-35%, vitamin C: 16-23%, sucrose fatty ester: 1-5%, single hard fatty acids glyceride 3-9%, 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 33%, vitamin E 30%, vitamin C 16%, sucrose fatty ester 3%, single hard fatty acids glyceride 6%, citric acid 4%, ethanol 8%.
4. the preparation method of the described composite antioxidant of claim 1-3 any one is characterized in that: comprises the steps: above-mentioned raw materials is mixed in proportion, and vacuum packaging, (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, it is characterized in that: while comprising the steps: this composite antioxidant is used by the 0.02-0.4%(weight with respect to grease 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 |
|---|---|---|---|
| CN2013103631966A CN103404938A (en) | 2013-08-19 | 2013-08-19 | Composite antioxidant with emulsifying performance and preparation method of composite antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103631966A CN103404938A (en) | 2013-08-19 | 2013-08-19 | Composite antioxidant with emulsifying performance and preparation method of composite antioxidant |
Publications (1)
| Publication Number | Publication Date |
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| CN103404938A true CN103404938A (en) | 2013-11-27 |
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| CN2013103631966A Pending CN103404938A (en) | 2013-08-19 | 2013-08-19 | Composite antioxidant with emulsifying performance and preparation method of composite antioxidant |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2013
- 2013-08-19 CN CN2013103631966A patent/CN103404938A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20131127 |
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| WD01 | Invention patent application deemed withdrawn after publication |