CN103555420B - Rattan pepper oil complex antioxidant - Google Patents
Rattan pepper oil complex antioxidant Download PDFInfo
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- CN103555420B CN103555420B CN201310519241.2A CN201310519241A CN103555420B CN 103555420 B CN103555420 B CN 103555420B CN 201310519241 A CN201310519241 A CN 201310519241A CN 103555420 B CN103555420 B CN 103555420B
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- tbhq
- bht
- antioxidant
- tengjiao oil
- pepper oil
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 63
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 46
- 241000345998 Calamus manan Species 0.000 title claims abstract description 21
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 21
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 16
- 239000006002 Pepper Substances 0.000 title claims abstract description 16
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 16
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 16
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 16
- 244000203593 Piper nigrum Species 0.000 title 1
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 73
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 37
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 37
- 241000722363 Piper Species 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 abstract description 16
- 239000002253 acid Substances 0.000 abstract description 15
- 150000002978 peroxides Chemical class 0.000 abstract description 14
- 238000004321 preservation Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 78
- 235000006708 antioxidants Nutrition 0.000 description 45
- 239000012452 mother liquor Substances 0.000 description 26
- 238000010907 mechanical stirring Methods 0.000 description 14
- 239000002131 composite material Substances 0.000 description 13
- 150000001875 compounds Chemical class 0.000 description 9
- 238000012856 packing Methods 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000003908 quality control method Methods 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000019261 food antioxidant Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000004859 Gamochaeta purpurea Species 0.000 description 1
- 235000000072 L-ascorbyl-6-palmitate Nutrition 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000011005 laboratory method Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a rattan pepper oil complex antioxidant which is a mixture composed of three antioxidants such as TBHQ, AP and BHT in a certain proportion, wherein the mass percentages of the three antioxidants are as follows: 0.01-0.015% of TBHQ, 0.001-0.0075% of AP, and 0.001-0.0075% of BHT; the total content of the three antioxidants is less than 0.02% of the mass of the rattan pepper oil. The rattan pepper oil complex antioxidant disclosed by the invention has an obvious antioxidant effect, is capable of effectively controlling the rise of acid value and peroxide value in the rattan pepper oil, reducing the influence of moisture on the acid value and the peroxide value, so that the expiration date of the rattan pepper oil can be prolonged to more than two years in an airtight and non-lighting environment at 20 DEG C, the manufacture and use are simple, the cost is low, an economic and feasible preservation method is provided for the mass control of the rattan pepper oil, and the complex antioxidant has good economic and social benefit.
Description
Technical field
The invention belongs to food keeping technology field, particularly a kind of Rattan pepper oil complex antioxidant.
Background technology
Rattan green pepper is the peculiar spice crop in Sichuan, and its main chemical compositions has alkaloid, acid amides, lignanoid, tonka bean camphor, volatile oil and lipid acid etc.Rattan green pepper fresh fruit pericarp oil-containing reaches 8% ~ 15%, and having strong spicy hot taste, is seasonings important in Sichuan cuisine.The extremely difficult storage of rattan green pepper fresh fruit, uses so be often made into Tengjiao oil.Tradition Tengjiao oil produces main use decoction method and deep fat infusion method, length consuming time, requirement temperature is high, and prepared Tengjiao oil water content is low, and Tengjiao oil storage effect is better, but fragrance matter volatilization is many, Tengjiao oil insufficient fragrance, second-rate, in order to meet the rattan green pepper raw material that market quality requires that usually needs are a large amount of, cause raw-material waste, production efficiency is low.In recent years in order to improve Tengjiao oil fragrance matter content, promoting Tengjiao oil quality, improving the utilization ratio of rattan green pepper raw material, production control cost, usually take the method reducing temperature extraction.When Extracting temperature is lower, fragrance matter volatilization is less, aromatic flavour, but water content is high, very easily produces free radical, causes acid value and peroxide value to raise rapidly, and being everlasting, it is rotten namely to occur in a short time becoming sour, and affects quality product, causes quality problems.Therefore develop a kind of economically viable Tengjiao oil storage preservation method, both ensured Tengjiao oil fragrance and quality, Tengjiao oil acid value and peroxide value can be made again to rise slowly thus extend the Tengjiao oil quality guaranteed period, is the task of top priority.
Summary of the invention
The object of the invention is for the above demand for extending the Tengjiao oil quality guaranteed period, a kind of Rattan pepper oil complex antioxidant is provided, can make Tengjiao oil under the condition of airtight, unglazed photograph, 20 DEG C of temperature, extending shelf lives to two year, is a kind of economically viable Tengjiao oil method for preserving.
In order to reach above object, the present invention adopts following technical scheme:
A kind of Rattan pepper oil complex antioxidant, the mixture be made up of according to a certain percentage TBHQ, AP and BHT tri-kinds of antioxidants, its per-cent accounting for Tengjiao oil quality is respectively:
TBHQ 0.01~0.015%；
AP 0.001~0.0075%；
BHT 0.001~0.0075%；
The summation of three kinds of oxidation preventive contents is no more than 0.02% of Tengjiao oil quality.
Adding antioxidant is one of technology of conventional control oil quality in foodstuffs industry, namely utilizes the artificial antioxidant added to block the transmission of free radical or electronics, the rising of suppression peroxide value and acid value.And use composite antioxidant, can the various antioxidant of full use used in combination time produce " synergy ", significantly improve antioxidant effect.Existing multiple example using mixing antioxidant to control oil quality both at home and abroad, but not yet have composite antioxidant for the relevant report of Tengjiao oil quality control.
TBHQ: tertiarybutylhydroquinone, be the edible antioxidant that national regulation allows to add, have safer nontoxic performance, addition is few, has good antioxidant effect to vegetables oil.
AP: Quicifal, can be able to stop superoxide in grease to be formed with free radical reaction, is the food antioxidant that China allows to use.
BHT:2,6-di-tert-butyl-4-methy phenol, is the food antioxidant that China allows to use, has good antioxidant property to vegetables oil.
Use composite antioxidant to reduce antioxidant usage quantity, improve economic and social profit there is very significant meaning.
As preferably, the per-cent that described three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.005%, BHT 0.005%.
As preferably, the per-cent that described three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.0075%, BHT 0.0025%.
As preferably, the per-cent that described three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.0025%, BHT 0.0075%.
As preferably, the per-cent that described three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.015%, AP 0.0025%, BHT 0.0025%.
Before adding composite antioxidant, the quality control of Tengjiao oil is: acid value is not higher than 1, and peroxide value is not higher than 3, and water content, not higher than 0.2%, is cooled to room temperature.
If use this composite antioxidant when high temperature, poor effect.
Same batch of Tengjiao oil is used to be mixed with the mother liquor that massfraction is 1% described three kinds of antioxidants, simultaneously mechanical stirring more than 2000 turns, time remaining more than 20 minutes; And then add in Tengjiao oil according to required ratio, mechanical stirring more than 2000 turns while interpolation, time remaining more than 20 minutes.
During use, Tengjiao oil and composite antioxidant mother liquor need fully to mix.
After described composite antioxidant is added Tengjiao oil, by Tengjiao oil airtight storage under lucifuge, 20 DEG C of conditions.
Described in the application, the beneficial effect of technology is:
The present invention filters out TBHQ, AP and BHT tri-kinds of antioxidant mixing formulas being applicable to Tengjiao oil preservation and has significant antioxidant effect, effectively can control the rising of acid value and peroxide value in Tengjiao oil, reduce the impact of moisture on acid value and peroxide value, make Tengjiao oil can under airtight, unglazed photograph, the temperature condition of 20 DEG C, extend the shelf life to more than 2 years, make and use simple, cost is low, for Tengjiao oil quality control provides economically viable method for preserving, there is good economic and social benefit.
Embodiment
Below in conjunction with embodiment, foregoing invention content of the present invention is described in further detail.
But this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to following embodiment.Without departing from the idea case in the present invention described above, according to ordinary skill knowledge and customary means, make various replacement and change, all should comprise within the scope of the invention.
embodiment 1:
The per-cent that in the present embodiment, three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.005%, BHT 0.005%.
Using cooled Tengjiao oil to prepare massfraction is 1% mother liquor, and compound method is that TBHQ, AP or BHT of 1g is dissolved in 100g Tengjiao oil respectively, for guaranteeing that in mother liquor, antioxidant fully dissolves, and mechanical stirring more than 2000 turns, time remaining more than 20 minutes.According to final quality concentration: TBHQ be 0.01%, AP be 0.005% and BHT be the standard of 0.005%, mother liquor is added in cooled Tengjiao oil, for guaranteeing that Tengjiao oil and composite antioxidant mother liquor fully mix, mechanical stirring more than 2000 turns while interpolation, time remaining more than 20 minutes.Carry out packing after mixing, airtight under the temperature condition of 20 DEG C, shading is preserved stand-by.
embodiment 2:
The per-cent that in the present embodiment, three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.0075%, BHT 0.0025%.
Using cooled Tengjiao oil to prepare massfraction is 1% mother liquor, and compound method is that TBHQ, AP or BHT of 1g is dissolved in 100g Tengjiao oil respectively, for guaranteeing that in mother liquor, antioxidant fully dissolves, and mechanical stirring more than 2000 turns, time remaining more than 20 minutes.According to final quality concentration: TBHQ be 0.01%, AP be 0.0075% and BHT be the standard of 0.0025%, mother liquor is added in cooled Tengjiao oil, for guaranteeing that Tengjiao oil and composite antioxidant mother liquor fully mix, mechanical stirring more than 2000 turns while interpolation, time remaining more than 20 minutes.Carry out packing after mixing, airtight under the temperature condition of 20 DEG C, shading is preserved stand-by.
embodiment 3:
The per-cent that in the present embodiment, three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.0025%, BHT 0.0075%.
Using cooled Tengjiao oil to prepare massfraction is 1% mother liquor, and compound method is that TBHQ, AP or BHT of 1g is dissolved in 100g Tengjiao oil respectively, for guaranteeing that in mother liquor, antioxidant fully dissolves, and mechanical stirring more than 2000 turns, time remaining more than 20 minutes.According to final quality concentration: TBHQ be 0.01%, AP be 0.0025% and BHT be the standard of 0.0075%, mother liquor is added in cooled Tengjiao oil, for guaranteeing that Tengjiao oil and composite antioxidant mother liquor fully mix, mechanical stirring more than 2000 turns while interpolation, time remaining more than 20 minutes.Carry out packing after mixing, airtight under the temperature condition of 20 DEG C, shading is preserved stand-by.
embodiment 4:
The per-cent that in the present embodiment, three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.015%, AP 0.0025%, BHT 0.0025%.
Using cooled Tengjiao oil to prepare massfraction is 1% mother liquor, and compound method is that TBHQ, AP or BHT of 1g is dissolved in 100g Tengjiao oil respectively, for guaranteeing that in mother liquor, antioxidant fully dissolves, and mechanical stirring more than 2000 turns, time remaining more than 20 minutes.According to final quality concentration: TBHQ be 0.015%, AP be 0.0025% and BHT be the standard of 0.0025%, mother liquor is added in cooled Tengjiao oil, for guaranteeing that Tengjiao oil and composite antioxidant mother liquor fully mix, mechanical stirring more than 2000 turns while interpolation, time remaining more than 20 minutes.Carry out packing after mixing, airtight under the temperature condition of 20 DEG C, shading is preserved stand-by.
embodiment 5:
The per-cent that in the present embodiment, three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.012%, AP 0.001%, BHT 0.003%.
Using cooled Tengjiao oil to prepare massfraction is 1% mother liquor, and compound method is that TBHQ, AP or BHT of 1g is dissolved in 100g Tengjiao oil respectively, for guaranteeing that in mother liquor, antioxidant fully dissolves, and mechanical stirring more than 2000 turns, time remaining more than 20 minutes.According to final quality concentration: TBHQ be 0.012%, AP be 0.001% and BHT be the standard of 0.003%, mother liquor is added in cooled Tengjiao oil, for guaranteeing that Tengjiao oil and composite antioxidant mother liquor fully mix, mechanical stirring more than 2000 turns while interpolation, time remaining more than 20 minutes.Carry out packing after mixing, airtight under the temperature condition of 20 DEG C, shading is preserved stand-by.
embodiment 6:
The per-cent that in the present embodiment, three kinds of antioxidants account for Tengjiao oil quality is respectively: TBHQ 0.013%, AP 0.004%, BHT 0.001%.
Using cooled Tengjiao oil to prepare massfraction is 1% mother liquor, and compound method is that TBHQ, AP or BHT of 1g is dissolved in 100g Tengjiao oil respectively, for guaranteeing that in mother liquor, antioxidant fully dissolves, and mechanical stirring more than 2000 turns, time remaining more than 20 minutes.According to final quality concentration: TBHQ be 0.013%, AP be 0.004% and BHT be the standard of 0.001%, mother liquor is added in cooled Tengjiao oil, for guaranteeing that Tengjiao oil and composite antioxidant mother liquor fully mix, mechanical stirring more than 2000 turns while interpolation, time remaining more than 20 minutes.Carry out packing after mixing, airtight under the temperature condition of 20 DEG C, shading is preserved stand-by.
evaluation Example:
Adopt the compound anti-oxidation agent prescription described in embodiment 1-6 respectively, not add antioxidant for blank and other concentration antioxidants are for contrast, carry out antioxidant effect test.
Schaal baking oven laboratory method is adopted to carry out accelerated test to each sample.The each sample that same day is obtained is positioned in baking oven, and temperature is 60 ± 1 DEG C, and distinguish acid value and the peroxide value of working sample at set intervals, METHOD FOR CONTINUOUS DETERMINATION repeatedly, and records result.Acid value and determination of POV are see GB relating operation.
Experiment detailed data is in table 1, table 2.
The impact that table 1 different treatment changes Tengjiao oil acid value
Table 2 different treatment is on the impact of Tengjiao oil peroxide value
With Tengjiao oil quality provincial standard: Tengjiao oil acid value (mg/g)≤3.0, peroxide value (meq/kg)≤12.0 is standard, it is known when accelerated test proceeds to 47 days, under various process, acid value all meets relevant criterion, but preservation can cause peroxide value significantly to raise for a long time, only has the compound anti-oxidation agent prescription described in this patent embodiment 1-6 can ensure that peroxide value does not exceed standard.
According to Arrhenius equation,
K(T+10℃) =Q
10×K(T),
K(60℃)=Q
10 4×K(20℃),
Under normal circumstances, Q
10=2,
K(60℃)=16×K(20℃)
The compound anti-oxidation agent prescription that can calculate described in this patent can ensure Tengjiao oil preservation 47(days) × 16=752(days) more than, be more than 2 years after conversion.
In sum, Rattan pepper oil complex antioxidant of the present invention significantly can suppress the acid value of Tengjiao oil in preserving process, peroxide value raises, and significantly extends the Tengjiao oil quality guaranteed period.
Claims (4)
1. a Rattan pepper oil complex antioxidant, is characterized in that: the mixture be made up of according to a certain percentage TBHQ, AP and BHT tri-kinds of antioxidants, and its per-cent accounting for Tengjiao oil quality is respectively: TBHQ 0.013%, AP 0.004%, BHT 0.001%.
2. a Rattan pepper oil complex antioxidant, is characterized in that: the mixture be made up of according to a certain percentage TBHQ, AP and BHT tri-kinds of antioxidants, and its per-cent accounting for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.005%, BHT 0.005%.
3. a Rattan pepper oil complex antioxidant, is characterized in that: the mixture be made up of according to a certain percentage TBHQ, AP and BHT tri-kinds of antioxidants, and its per-cent accounting for Tengjiao oil quality is respectively: TBHQ 0.01%, AP 0.0075%, BHT 0.0025%.
4. a Rattan pepper oil complex antioxidant, is characterized in that: the mixture be made up of according to a certain percentage TBHQ, AP and BHT tri-kinds of antioxidants, and its per-cent accounting for Tengjiao oil quality is respectively: TBHQ 0.015%, AP 0.0025%, BHT 0.0025%.
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| CN201310519241.2A CN103555420B (en) | 2013-10-29 | 2013-10-29 | Rattan pepper oil complex antioxidant |
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| CN201310519241.2A CN103555420B (en) | 2013-10-29 | 2013-10-29 | Rattan pepper oil complex antioxidant |
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