CN103462173A - 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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- CN103462173A CN103462173A CN 201310443522 CN201310443522A CN103462173A CN 103462173 A CN103462173 A CN 103462173A CN 201310443522 CN201310443522 CN 201310443522 CN 201310443522 A CN201310443522 A CN 201310443522A CN 103462173 A CN103462173 A CN 103462173A
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Abstract
The invention relates to a composite antioxidant with emulsifying property and a use method thereof. The composite antioxidant comprises the following components with content in percentage by weight preferably: 18%-28% of rosmarinus officinalis, 6%-12% of tea polyphenol, 20%-35% of vitamins E, 6%-10% of sucrose fatty acid ester, 3%-7% of tween 80, 2%-8% of citric acid, 15%-30% of tartaric acid and 3%-10% of ethanol, wherein the sum of the weight percentages of the components is 100%. The composite antioxidant disclosed by the invention still has excellent oxidation resistant capacity even if being used for a substance which contains multiple greases and multiple proteins, is still stable by being placed for a long time without rancidity and has good use property.
Description
Technical field
The invention belongs to food technology field, particularly a kind of composite antioxidant with emulsifiability and using method 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, Tween 80, citric acid, tartaric acid and ethanol.
Particularly, each composition and addition thereof are: rosemary, Xue MingRosma rinus officinalis: 18-28%, Tea Polyphenols: 6-12%, vitamin E: 20-35%, sucrose fatty ester: 6-10%, Tween 80: 3-7% citric acid: 2-8%, tartaric acid 15-30%, ethanol: 3-11%.Described percentage is mass percent, and the mass percent sum of each composition is 100%.
Preferably, the interpolation mass percent of each composition is: rosemary, Xue MingRosma rinus officinalis 22%, Tea Polyphenols 8%, vitamin E 31%, sucrose fatty ester 6%, Tween 80 4%, citric acid 4%, tartaric acid 17%, 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, 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 with respect to fat content 0.01-0.5%(weight in essence) addition added, essence to be added is heated to 50～60 ℃, after adding in proportion, after grinding by colloid mill, multiplexing homogenizer is pressurized to after 110Mpa and dusts after homogeneous, can obtain finished product.
Preferably, raw material specification can be: rosemary, Xue MingRosma rinus officinalis (Rosmarinus officinalis extract > 90%), Tea Polyphenols (EGCE > 90%), vitamin E (Delta-Tocopherol content>20%, total tocopherol content >=90%).
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, be at the oil/water interface formation interfacial film so that on interface with a certain amount of electric charge or reduce the effect of oil/water interfacial tension, 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, lose the phenomenons such as rotten without breathing out, the shelf life of products time obviously extends, and find that through sensory evaluation product colour is without significant change, on product sensory without impact.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, 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 (Rosmarinus officinalis extract > 90%) 22g, and Tea Polyphenols (EGCE > 90%) 8g, vitamin E (Delta-Tocopherol content>20%, total tocopherol content >=90%) 31g, sucrose fatty ester 6g, Tween 80 4g, citric acid 4g, tartaric acid 17g, ethanol 8g, mix, and can obtain the 100g composite antioxidant, vacuum packaging, stored refrigerated under lucifuge low temperature.
Application Example 1
Adding 1Kg chicken oily essence 8566(Tianjin Chunfa Bio-technology Group Co., Ltd. in 0.1% ratio when embodiment 1 composite antioxidant is used produces) in.
Experimentation is: accurately take the 1g composite antioxidant and be placed in container, chicken oily essence 8566 is heated to 50 ℃, pour in container to 1kg, after grinding by colloid mill, 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 find that through sensory evaluation product colour is without significant change, on product sensory without impact.
Claims (5)
1. the 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, Tween 80, citric acid, tartaric 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: 18-28%, Tea Polyphenols: 6-12%, vitamin E: 20-35%, sucrose fatty ester: 6-10%, Tween 80: 3-7% citric acid: 2-8%, tartaric acid 15-30%, ethanol: 3-11%, described percentage is mass percent, 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 interpolation mass percent of each composition is: rosemary, Xue MingRosma rinus officinalis 22%, Tea Polyphenols 8%, vitamin E 31%, sucrose fatty ester 6%, Tween 80 4%, citric acid 4%, tartaric acid 17%, ethanol 8%.
4. the described preparation method with composite antioxidant of emulsifiability of claim 1-3 any one is characterized in that: comprises the steps: described raw material is mixed in proportion, and vacuum packaging, keep in Dark Place in cool place.
5. the described using method with composite antioxidant of emulsifiability of claim 1-3 any one, it is characterized in that: while comprising the steps: this composite antioxidant is used by with respect to fat content 0.01-0.5%(weight in essence) addition added, essence to be added is heated to 50～60 ℃, after adding in proportion, after grinding by colloid mill, multiplexing homogenizer is pressurized to after 110Mpa and dusts after homogeneous, obtains finished product.
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| CN 201310443522 CN103462173A (en) | 2013-09-23 | 2013-09-23 | Composite antioxidant with emulsifying property and use method thereof |
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| CN 201310443522 CN103462173A (en) | 2013-09-23 | 2013-09-23 | Composite antioxidant with emulsifying property and use method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642498A (en) * | 2015-02-10 | 2015-05-27 | 安徽省农业科学院水产研究所 | Natural composite anti-oxidant for restraining freshwater fish fat from oxidizing |
| CN108159429A (en) * | 2017-12-21 | 2018-06-15 | 广州合诚三先生物科技有限公司 | A kind of water-soluble rosemary antioxidant and preparation method thereof |
| CN108260820A (en) * | 2016-12-30 | 2018-07-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of method of vitamin E online-emulsification |
-
2013
- 2013-09-23 CN CN 201310443522 patent/CN103462173A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642498A (en) * | 2015-02-10 | 2015-05-27 | 安徽省农业科学院水产研究所 | Natural composite anti-oxidant for restraining freshwater fish fat from oxidizing |
| CN104642498B (en) * | 2015-02-10 | 2017-12-26 | 安徽省农业科学院水产研究所 | Suppress the natural composite antioxidant of fresh-water fishes fat oxidation |
| CN108260820A (en) * | 2016-12-30 | 2018-07-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of method of vitamin E online-emulsification |
| CN108159429A (en) * | 2017-12-21 | 2018-06-15 | 广州合诚三先生物科技有限公司 | A kind of water-soluble rosemary antioxidant and preparation method thereof |
| CN108159429B (en) * | 2017-12-21 | 2020-11-10 | 广州合诚三先生物科技有限公司 | Water-soluble rosemary antioxidant and preparation method thereof |
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Application publication date: 20131225 |