CN103525551A - Antioxidative preservative for grease and preparation method thereof - Google Patents
Antioxidative preservative for grease and preparation method thereof Download PDFInfo
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- CN103525551A CN103525551A CN201310519953.4A CN201310519953A CN103525551A CN 103525551 A CN103525551 A CN 103525551A CN 201310519953 A CN201310519953 A CN 201310519953A CN 103525551 A CN103525551 A CN 103525551A
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- grease
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- vitamin
- citric acid
- vinasse
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- 239000004519 grease Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000003755 preservative agent Substances 0.000 title abstract description 12
- 230000002335 preservative effect Effects 0.000 title abstract description 12
- 230000003078 antioxidant effect Effects 0.000 title abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 87
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 54
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 27
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 27
- 229940046009 vitamin E Drugs 0.000 claims abstract description 27
- 239000011709 vitamin E Substances 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 31
- 239000003795 chemical substances by application Substances 0.000 claims description 26
- 230000003064 anti-oxidating effect Effects 0.000 claims description 19
- 238000004321 preservation Methods 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 231100000053 low toxicity Toxicity 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 230000000694 effects Effects 0.000 description 10
- 239000003963 antioxidant agent Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 6
- 239000002131 composite material Substances 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 238000005502 peroxidation Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 230000001988 toxicity Effects 0.000 description 4
- 231100000419 toxicity Toxicity 0.000 description 4
- 229910021645 metal ion Inorganic materials 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- -1 as added PG Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003138 coordinated effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000006897 homolysis reaction Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Lubricants (AREA)
Abstract
The invention provides an antioxidative preservative for grease and a preparation method thereof. The preservative comprises, on the basis of mass percentage, 5.8 to 6.28% of citric acid, 31.25 to 36.23% of vitamin E and 58.0 to 62.5% of a vinasse extract. The preparation method comprises the following steps: preparation of the vinasse extract: a step of squeezing vinasse by using a presser, adding 15 to 25% of a saturated sodium chloride solution into a squeezed liquid, separating out an upper-level liquid after layering and standing the upper-level liquid for subsequent usage; blending: a step of weighing citric acid, vitamin E and the vinasse extract, respectively adding citric acid, vitamin E and the vinasse extract into grease, carrying out heating with stirring and then carrying out stirring; and finally, filling and sealing the blended grease. The antioxidative preservative prepared by using the method has good heat stability, low toxicity and good security; and the retention time of the grease treated by the antioxidative preservative is long.
Description
Technical field
The present invention relates to and belongs to lipid-antioxidant activity additive, relates in particular to antioxidizing antistaling agent and preparation method thereof for a kind of grease.
Background technology
Grease and the food that contains grease are the important source of nutrition of the mankind.But grease is easy to oxidation, and its result not only causes food to lose original local flavor, but also reduce the content of VITAMIN and indispensable fatty acid.In the oxidation later stage, in food, also can produce a large amount of poisonous and active higher materials, cause producing the generation as diseases such as atherosclerosis, Alzheimer, cancer and agings, directly threaten the healthy of human consumer.Therefore, oil-control and the food oxidative rancidity that contains grease are realized by adding antioxidant.The security in use of traditional synthetized oxidation preventive agent is more and more under suspicion, so the research of natural antioxidants, development and utilization are even more important.
Food oils are because storage requirement is improper or staging life is too of a specified duration, capital causes the bad change of oil quality, even lose edibleness, what extend at present the grease quality guaranteed period is mainly to add some chemosynthesis additives, as added PG, BHT, BHA, TBHQ in grease, though BHA, BHT oil soluble are better, there is certain antioxidant property, but due to the toxicity problem of BHA, BHT and the potentially danger that may exist human body, make them in application, receive great restriction.Also limit gradually in the world BHA, the use of BHT, with BHA, BHT compares, the antioxidant property of PG in grease is more excellent, but because running into iron ion etc., PG can cause colour-change, its thermostability is poor, in the fried serial application of high temperature, be restricted, therefore PG has its limitation as grease with antioxidant, VE, VC is the natural antioxidants of excellent property, but VC's is fat-soluble bad, its application in grease is less, the resistance of oxidation of VE in grease is a little less than BHT, but due to its solubility property good in grease and human body is had to stronger physiologically active, so as high-grade oil antioxidant, VE is promising.Yet alone VE, addition hour, after storage after a while, the oxidation of grease, the speed of becoming sour can be accelerated.If increase VE consumption, cost can increase, so VE is not generally used separately.
There is autoxidation in grease, be typical free radical reaction course in air, and the hydrocarbon key of the α of unsaturated link(age) homolysis first in molecule, generates free radical, reoxidizes generation hydroperoxide.Hydroperoxide are unstable, continue reaction and generate the organic oxygen-containing compounds such as alcohol, aldehyde, ketone and acid, thereby cause grease spoiled, become sour.
The chemical preservative that grease is used at present, toxicity is high, and poor stability needs to improve.
Summary of the invention
The present invention, just for above technical problem, provides and has good thermostability, and toxicity is low, and security is good, a kind of grease antioxidizing antistaling agent that the shelf time is long.
Another object of the present invention is to provide the preparation method of antioxidizing antistaling agent for a kind of grease.
Concrete technical scheme of the present invention is as follows:
A kind of grease antioxidizing antistaling agent, comprise citric acid, vitamin-E and vinasse extract, wherein in quality percentage composition, the content of citric acid is that the content of 5.8-6.28%, vitamin-E is that the content of 31.25-36.23%, vinasse extract is 58.0-62.5%.
An antioxidizing antistaling agent, comprises citric acid, vitamin-E and vinasse extract, and as preferably, in quality percentage composition, the content of citric acid is 6.25%, the content of vitamin-E is 31.25%, the content of vinasse extract is 62.5%.
In quality percentage composition, the addition of described citric acid is 0.002～0.008% of oil quality content; The addition of described vitamin-E is 0.01～0.05% of oil quality content; The addition of described vinasse extract is 0.02～0.08% of oil quality content.
As preferably, in quality percentage composition, the addition of described citric acid is fat content 0.004%; The addition of described vitamin-E is 0.01% of fat content; The addition of described vinasse extract is fat content 0.05%.
A preparation method for antioxidizing antistaling agent for grease, comprises the following steps:
1. the preparation of vinasse extract: vinasse is squeezed with squeezing machine, and it is 15～25% saturated nacl aqueous solution that the liquid squeezing out adds quality percentage composition.Then carry out standingly, make solution carry out layering, the supernatant liquid after layering is isolated standby, be vinasse extract and produce; Saturated nacl aqueous solution can make the liquid layered squeezing out, and vinasse is remaining residue after the wine brewing such as rice, wheat, Chinese sorghum.Vinasse can adopt the vinasse of buying on market.
2. allotment: take a certain amount of citric acid, vitamin-E and vinasse extract and add respectively in grease, be warmed up to 30～38 ℃ in the situation that stirring, stir 15～25min; After finally deployed grease is filling, pack, the addition of described citric acid is 0.002～0.008% of oil quality content; The addition of described vitamin-E is 0.01～0.05% of oil quality content; The addition of described vinasse extract is 0.02～0.08% of oil quality content.
Positively effect of the present invention is embodied in:
(1), good thermostability, toxicity is low, security is good;
(2), with the grease of its processing, the shelf time is long.
Accompanying drawing explanation:
Fig. 1 is process flow diagram of the present invention
Embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is described in further detail, but this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to following embodiment.
Embodiment 1:
An antioxidizing antistaling agent, its composition, in quality percentage composition (below all with), contains following composition:
The content of citric acid is 6.0%
The content of vitamin-E is 32.0%
The content of vinasse extract is 62.0%
Embodiment 2:
An antioxidizing antistaling agent, its composition, in quality percentage composition, contains following composition:
The content of citric acid is 6.1%
The content of vitamin-E is 34.5%
The content of vinasse extract is 59.4%
Embodiment 3:
An antioxidizing antistaling agent, its composition, in quality percentage composition, contains following composition:
The content of citric acid is 6.2%
The content of vitamin-E is 36.0%
The content of vinasse extract is 57.8%
Commercially available rapeseed oil is processed with the composite preservative obtaining in embodiment 1, and the result after processing is as shown in table 1, according to the difference of time, observes the variation of oil peroxidation value.
Each component of table 1 composite preservative level to oil peroxidation value (
meq/ kg) impact
As can be seen from Table 1 when adding composite preservative that quality percentage composition accounts for oil quality 0.035% to after in grease, compare with control group, add the prolongation of the anti-oxidant value of composite preservative group along with the time, the amplitude raising is significantly less than control group, this illustrates citric acid, vitamin-E and the coordinated effect of vinasse extract tool, fresh-keeping effect than single any one composition of employing is better, and the fresh-keeping effect that has added composite preservative is obvious.
Embodiment 4:
Under the same condition of embodiment 1, adopt separately the composition citric acid of preservation agent to process same grease, the quality percentage composition that only changes citric acid is 0.002%, 0.004%, 0.006% and 0.008%, the impact of test citric acid on oil peroxidation value (meq/kg), result is as shown in table 1:
From the data of table 1, can find out that independent employing citric acid processes grease, its result is not obvious, and treatment effect is also bad.
Embodiment 5:
Under the same condition of embodiment 1.Adopt separately the composition vitamin-E in preservation agent to process same grease, the quality percentage composition that only changes vitamin-E is 0.01%, 0.02%, 0.03% and 0.05%, the impact of test vitamin-E on oil peroxidation value (meq/kg), result is as shown in table 1:
As can be seen from Table 1, independent employing vitamin-E is processed grease, and its result is not obvious, and treatment effect is also bad.
Embodiment 6:
Under the same condition of embodiment 1.Adopt separately the composition vinasse extract in preservation agent to process same grease, the quality percentage composition that only changes vinasse extract is 0.02%, 0.04%, 0.06%, 0.08% and 0.1%, the impact of test vinasse extract on oil peroxidation value (meq/kg), result is as shown in table 1
As can be seen from Table 1, adopt separately vinasse extract to process grease, its result is not obvious, and treatment effect is also bad.
Embodiment 7:
Under the same condition of embodiment 1, only adopt two kinds of composition vitamin-Es and citric acid in preservation agent to process grease, test it to the impact on oil peroxidation value (meq/kg), result is as table 1:
As can be seen from Table 1, adopt the composite preservative of citric acid and the compound preparation of vitamin-E, to grease effect, its effect is also bad.
Citric acid is a kind of metal ion chelation agent, can pass through the sequestering action to metal ion, reduces the metal ion accelerating oxidation effect in grease.
Claims (9)
1. a grease antioxidizing antistaling agent, it is characterized in that this preservation agent comprises citric acid, vitamin-E and vinasse extract, wherein in quality percentage composition, the content of citric acid is that the content of 5.8-6.28%, vitamin-E is that the content of 31.25-36.23%, vinasse extract is 58.0-62.5%.
2. grease antioxidizing antistaling agent according to claim 1, it is characterized in that: this preservation agent comprises citric acid, vitamin-E and vinasse extract, wherein in quality percentage composition, the content of citric acid is 6.25%, the content of vitamin-E is 31.25%, the content of vinasse extract is 62.5%.
3. according to claim 1 or grease antioxidizing antistaling agent claimed in claim 2, it is characterized in that: in quality percentage composition, the addition of described citric acid is 0.002～0.008% of oil quality content.
4. according to claim 1 or grease antioxidizing antistaling agent claimed in claim 2, it is characterized in that: in quality percentage composition, the addition of described vitamin-E is 0.01～0.05% of oil quality content.
5. according to claim 1 or grease antioxidizing antistaling agent claimed in claim 2, it is characterized in that: in quality percentage composition, the addition of described vinasse extract is 0.02～0.08% of oil quality content.
6. according to claim 1 or grease antioxidizing antistaling agent claimed in claim 2, it is characterized in that: in quality percentage composition, the addition of described citric acid is fat content 0.004%.
7. according to claim 1 or grease antioxidizing antistaling agent claimed in claim 2, it is characterized in that: in quality percentage composition, the addition of described vitamin-E is fat content 0.01%.
8. according to claim 1 or grease antioxidizing antistaling agent claimed in claim 2, it is characterized in that: in quality percentage composition, the addition of described vinasse extract is fat content 0.05%.
9. the preparation method of antioxidizing antistaling agent for grease, is characterized in that comprising the following steps:
1. the preparation of vinasse extract: vinasse is squeezed with squeezing machine, and the liquid squeezing out adds 15～25% saturated nacl aqueous solution, isolates the supernatant liquid after layering standby, is vinasse extract and produces;
2. allotment: take 0.002～0.008% citric acid and 0.01～0.05% vitamin-E, 0.02～0.08% vinasse extract adds respectively in grease, be warmed up to 30～38 ℃ in the situation that stirring, stir 15～25min; After finally deployed grease is filling, pack.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310519953.4A CN103525551B (en) | 2013-10-29 | 2013-10-29 | Antioxidative preservative for grease and preparation method thereof |
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|---|---|---|---|
| CN201310519953.4A CN103525551B (en) | 2013-10-29 | 2013-10-29 | Antioxidative preservative for grease and preparation method thereof |
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| CN103525551A true CN103525551A (en) | 2014-01-22 |
| CN103525551B CN103525551B (en) | 2014-12-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804868A (en) * | 2015-05-04 | 2015-07-29 | 山东省恒兴油脂有限公司 | Grease composite antioxidant and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440427A (en) * | 2010-10-15 | 2012-05-09 | 南通玺运贸易有限公司 | Food antioxidant and preparation method |
| CN102461974A (en) * | 2010-10-31 | 2012-05-23 | 王明亮 | Method for preparing food antioxidant from vinasse |
| CN103404617A (en) * | 2013-08-16 | 2013-11-27 | 新疆西部加斯特药业有限公司 | Method for prolonging storage expire date of horse fat |
-
2013
- 2013-10-29 CN CN201310519953.4A patent/CN103525551B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440427A (en) * | 2010-10-15 | 2012-05-09 | 南通玺运贸易有限公司 | Food antioxidant and preparation method |
| CN102461974A (en) * | 2010-10-31 | 2012-05-23 | 王明亮 | Method for preparing food antioxidant from vinasse |
| CN103404617A (en) * | 2013-08-16 | 2013-11-27 | 新疆西部加斯特药业有限公司 | Method for prolonging storage expire date of horse fat |
Non-Patent Citations (2)
| Title |
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| 熊联明: "酒糟制取食品抗氧剂的新方法", 《企业技术开发》, no. 12, 31 December 1995 (1995-12-31) * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804868A (en) * | 2015-05-04 | 2015-07-29 | 山东省恒兴油脂有限公司 | Grease composite antioxidant and preparation method thereof |
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