CN104544118A - Food enhancer and preparing method thereof - Google Patents

Abstract

The invention discloses a food enhancer and a preparing method thereof. The food enhancer can be obtained through agitating and then refining trimethylhydroquinone, cottonseed oil, hydroquinone, rice bran oil, phytol, niacin, tocopherol, a neutralizer, soybean oil, 3-picoline, acetyl, potassium permanganate, wheat germ oil and auxiliaries. The melting point of the product is 230-250 DEG C. The weight loss on drying is 0.1-1%, and the product comprises 0.01-0.1% of burned residues, 0.0001-0.001% of heavy metal and 0.001-0.002% of chloride based on the content of 99-102%.

Description

A kind of food hardening agent and preparation method thereof

Technical field

The application relates to food additives, particularly relates to a kind of food hardening agent and preparation method thereof.

Background technology

Nicotinic acid is also referred to as vitamin B3, or nicotinic acid, heat-resisting, can distil.Nicotinic acid has another name called niacin, antipellagra factor.Its derivative niacinamide or niacinamide is also comprised in human body.It is one of 13 kinds of vitamins of needed by human, is a kind of water soluble vitamin, belongs to vitamin B complex.Nicotinic acid is converted into niacinamide in human body, and niacinamide is the part of cozymase and codehydrogenase Ⅱ, participates in HypercholesterolemicRats, the oxidizing process of tissue respiration and the process of carbohydrate anaerobic decomposition.

Nicotinic acid has stronger expansion peripheral vessels effect, is clinically used for the treatment of headache, antimigraine, tinnitus, auditory vertigo etc.Nicotinic acid is vitamin medicaments, is referred to as nicotinic acid with niacinamide, for antipellagra, also can be used as blood expansion medicine, a large amount of additive being used as food and feed.As medicine intermediate, can stop for isoniazid, niacinamide, Buddhist nun and the production of hexanicit etc.If when it lacks, can pellagra be produced, show as the symptom such as dermatitis, glossitis, oropharynx, diarrhoea and agitation, insomnia cacesthesia.Nicotinic acid is that minority is present in metastable vitamin in food, even if also can not run off in a large number through the cooking and storage and affect its effect.Effectiveness: the health promoting digestive system, alleviates gastrointestinal disorders; Make skin more healthy; Prevention is gentle separates serious antimigraine; Stimulate circulation, blood pressure is declined; Alleviating diarrhoea phenomenon.

Vitamin E (Vitamin E) is a kind of liposoluble vitamin, and its hydrolysate is tocopherol, is one of topmost antioxidant.Be dissolved in the organic solvents such as fat and ethanol, water insoluble, heat, acid are stablized, unstable to alkali, responsive to oxygen, insensitive to heat, but time fried, Vitamin E activity obviously reduces.Tocopherol can promote that sex hormone is secreted, and man's sperm motility and quantity are increased; Woman's female hormone concentration is increased, and improve fecundity, prevention of miscarriage, also can be used for preventing and treating the aspects such as male sterility, burn, frostbite, capillary hemorrhage, climacteric metancholia, beauty treatment.Recently also find that vitamin E can suppress the lipid peroxidation in eye lens to react, and makes peripheral vasodilation, improves blood circulation, pre-Anti-myopic eye occurs and development.Phenolic hydroxyl group on vitamin E phenyl ring is acetylation, and Ester hydrolysis is be tocopherol after phenolic hydroxyl group.People's constant error thinks that vitamin E is exactly tocopherol.

Nineteen twenty-four, this factor was just named as vitamin E.In zoopery afterwards, scientists finds, the E if small white mouse is deficient in vitamin, there will be the heart, liver and muscle deterioration and infertility; The E if big white mouse is deficient in vitamin, male permanent infertility, female can not to cherish mature tire young, also has the symptoms such as liver degeneration, myocardial abnormality simultaneously; The monkey E that is deficient in vitamin just there will be anaemia, infertility, myocardial abnormality.The eighties, medical experts find, if the mankind have lacked vitamin E, can cause genetic disease and metabolic disease.Along with going deep into of research, medical expert recognizes that again vitamin E has in control cardiovascular and cerebrovascular disease, tumour, diabetes and other complication, central nervous system disease, motor system disease, disease of skin etc. and acts on widely.

Vitamin E, when the existing of cholic acid, pancreatic juice and fat, with hybrid fine particles under the effect of lipase, is absorbed by enterocyte through unsaturated passive diffusion fashion at upper part of small intestine.Various forms of vitamin E is absorbed rear most being carried by chylomicron and is arrived liver through lymphatic system.Vitamin E in liver enters blood plasma by the carrier function of chylomicron and VLDL (VLDL).The transfer of the vitamin E of absorption, in the decomposable process of blood circulation, is entered lipoprotein circulation, other the remains as chylomicron by chylomicron.The major oxidation product of alpha-tocopherol is Ipotensil, is sloughing hydrogeneous aldehyde radical generation glucuronic acid.Glucuronic acid is by bile excretion, or the generation α-tocopheronic acid that is degraded in kidney is further drained from uric acid.

The main exit market of China's vitamin E is the U.S., Germany, Holland, Japan and Belgian.2012, Chinese vitamin E exported all to have to staple market and glides in various degree, and decrease by 13.81% and 14.04% to Germany, Dutch outlet average price, main cause is, affect by global demand is weak and weary, the market demand of feed vitamins E significantly glides.Particularly the U.S. meets with the arid of meeting for 50 years one year summer, and feed addictive demand declines rapidly.In addition, euro area debt crisis haze does not fall apart, and travelling trader removes stockization cycle stretch-out, causes market purchasing lack confidence.Although the second half year that year Zhejiang medicine and European main manufacturer all initiatively stopping production support value, but still market off trend cannot be changed.

Food enrichment refers to " adds the food additives belonging to natural nutrient scope of the natural or Prof. Du Yucang in food for strengthening nutrition." need in (" food hygiene law " the 54 article) food the nutrient strengthened to comprise general undersupply in crowd; or cause provincialism to lack due to geogen, or change the nutritional labeling some nutrient allowance being had to special requirement caused due to living environment, physiological situation.

Food nutrient fortifying is propose as a kind of solution of public health issue at first.Food fortification general purpose ensures that people obtain comprehensively rational nutrition under each growth and development stage and various working condition, meets the normal need of Human Physiology, life and work, to maintain and to improve the general level of the health of the mankind.Make up the defect of natural food, make its nutrition be tending towards balanced; The natural food of the mankind, almost do not have a kind of simple food can meet whole nutritional needs of human body, due to the dietary of the people of various countries, the food results kind in area and the restriction of production, living standard etc., little can making comprises all nutrients in daily meals, often occurs the defect in some nutrition.According to nutrition survey, various places generally lack vitamin B2, and the area in edible highed milled rice, pure white face lacks vitamin B1, and often there is hypovitaminosis C in the area that fruits and vegetables lack, and often iodine deficiency interiorly.These problems, if solved by fortification with a definite target in view in the basal diet of locality, just can reduce and prevent the generation of disease, strengthen human body constitution.Make up the loss of nutrient, maintain the natural nutrition characteristic of food: food often loses some nutrient in processing, storage and transport.As in pure white face, vitamin B1 have lost sizable ratio, same raw material, because processing method is different, the loss of its nutrient is also different.In actual production, food loss in process should be reduced as far as possible.Simplify meals process, it is convenient to increase: because natural single diet only can supply some nutrient of needed by human body, people, in order to obtain comprehensive nutritional need, will eat the food of good multiple types simultaneously, and recipe is relatively more extensive, and meals process is also with regard to more complicated.Adopt Food fortification just can overcome the meals process of these complexity.Adapt to the needs of special occupation: army and be engaged in mine, high temperature, low temp operation and some easily cause the staff of occupational disease, because working condition is special, all need the Special food of high-energy, high nutrition.And each work has special needs to some specific nutrition element.Thus this kind of condensed food is very important, is little by little widely used.Other meanings of strengthening: some hardening agent can improve the aesthetic quality of food and improve the keeping property of food.If vitamin E, lecithin, vitamin C are hardening agent main in food, it is again good antioxidant.

Along with the development of social city, technicalization, hommization, design food hardening agent that a kind of fusing point is high, good heat resistance, loss on drying are low and content of beary metal is low and preparation method thereof, to meet the need of market, be very important.

Summary of the invention

the technical problem solved:

The technical problem that the application is low for existing food hardening agent fusing point, poor heat resistance, loss on drying are high and content of beary metal is high, provides a kind of food hardening agent and preparation method thereof.

technical scheme:

A kind of food hardening agent, proportioning is as follows by weight: TMHQ 100 parts, cottonseed oil 5-25 part, hydroquinones 30-50 part, rice bran oil 10-30 part, phytol 20-40 part, nicotinic acid 25-45 part, tocopherol 15-35 part, nertralizer 20-60 part, soybean oil 1-20 part, 3-picoline 30-50 part, acetyl 30-50 part, potassium permanganate 5-45 part, wheat-germ oil 10-50 part, auxiliary material 10-30 part.

As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food hardening agent is as follows: TMHQ 100 parts, cottonseed oil 10-20 part, hydroquinones 35-45 part, rice bran oil 15-25 part, phytol 25-35 part, nicotinic acid 30-40 part, tocopherol 20-30 part, nertralizer 30-50 part, soybean oil 5-15 part, 3-picoline 35-45 part, acetyl 35-45 part, potassium permanganate 15-35 part, wheat-germ oil 20-40 part, auxiliary material 15-25 part.

As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food hardening agent is as follows: TMHQ 100 parts, cottonseed oil 15 parts, hydroquinones 40 parts, rice bran oil 20 parts, phytol 30 parts, 35 parts, nicotinic acid, tocopherol 25 parts, nertralizer 40 parts, soybean oil 10 parts, 3-picoline 40 parts, 40 parts, acetyl, 25 parts, potassium permanganate, wheat-germ oil 30 parts, auxiliary material 20 parts.

As a preferred technical solution of the present invention: described nertralizer adopts 2-methyl-5-ethylpyridine or NaOH.

As a preferred technical solution of the present invention: described auxiliary material adopts Nicotinicum Acidum or quinoline.

As a preferred technical solution of the present invention: preparation method's step of described food hardening agent is:

The first step: TMHQ, phytol and hydroquinones are dropped into successively in a kettle., be warming up to 30-50 DEG C, stirs 40-60min, mixing speed 100-300 rev/min, then adds tocopherol, reaction 10-30min;

Second step: add wheat-germ oil, soybean oil, cottonseed oil and rice bran oil, be warming up to 35-55 DEG C, stirs 30-50min, mixing speed 200-400 rev/min;

3rd step: add 3-picoline and potassium permanganate, reaction 35-55min, then add 2-methyl-5-ethylpyridine and surplus material, at 40-60 DEG C, react 20-60min, obtained product after oxidation, decarboxylation.

beneficial effect:

Compared to the prior art a kind of food hardening agent of the present invention and preparation method thereof adopts above technical scheme, has following technique effect: 1, product fusing point 230-250 DEG C, loss on drying 0.1-1%; 2, residue on ignition 0.01-0.1%, content of beary metal 0.0001-0.001%; 3, chloride content 0.001-0.002%, content 99-102%; 4, heat resistance, acid resistance and alkali resistance are all excellent, the widespread production not division of history into periods can replace current material.

Detailed description of the invention

embodiment 1:

Proportioning takes TMHQ 100 parts by weight, cottonseed oil 5 parts, hydroquinones 30 parts, rice bran oil 10 parts, phytol 20 parts, 25 parts, nicotinic acid, tocopherol 15 parts, 20 parts, NaOH, soybean oil 1 part, 3-picoline 30 parts, 30 parts, acetyl, 5 parts, potassium permanganate, wheat-germ oil 10 parts, 10 parts, quinoline.

Successively TMHQ, phytol and hydroquinones are dropped in a kettle., be warming up to 30 DEG C, stir 40min, mixing speed 100 revs/min, then add tocopherol, reaction 10min.

Add wheat-germ oil, soybean oil, cottonseed oil and rice bran oil, be warming up to 35 DEG C, stir 30min, mixing speed 200 revs/min, add 3-picoline and potassium permanganate, reaction 35min, then add 2-methyl-5-ethylpyridine and surplus material, 20min is reacted, obtained product after oxidation, decarboxylation at 40 DEG C.

Product fusing point 230 DEG C, loss on drying 1%; Residue on ignition 0.1%, content of beary metal 0.001%; Chloride content 0.002%, content 99%.

embodiment 2:

Proportioning takes TMHQ 100 parts by weight, cottonseed oil 25 parts, hydroquinones 50 parts, rice bran oil 30 parts, phytol 40 parts, 45 parts, nicotinic acid, tocopherol 35 parts, 60 parts, NaOH, soybean oil 20 parts, 3-picoline 50 parts, 50 parts, acetyl, 45 parts, potassium permanganate, wheat-germ oil 50 parts, 30 parts, quinoline.

Successively TMHQ, phytol and hydroquinones are dropped in a kettle., be warming up to 50 DEG C, stir 60min, mixing speed 300 revs/min, then add tocopherol, reaction 30min.

Add wheat-germ oil, soybean oil, cottonseed oil and rice bran oil, be warming up to 55 DEG C, stir 50min, mixing speed 400 revs/min, add 3-picoline and potassium permanganate, reaction 55min, then add 2-methyl-5-ethylpyridine and surplus material, 60min is reacted, obtained product after oxidation, decarboxylation at 60 DEG C.

Product fusing point 235 DEG C, loss on drying 0.8%; Residue on ignition 0.08%, content of beary metal 0.0008%; Chloride content 0.0018%, content 100%.

embodiment 3:

Proportioning takes TMHQ 100 parts by weight, cottonseed oil 10 parts, hydroquinones 35 parts, rice bran oil 15 parts, phytol 25 parts, 30 parts, nicotinic acid, tocopherol 20 parts, 2-methyl-5-ethylpyridine 30 parts, soybean oil 5 parts, 3-picoline 35 parts, 35 parts, acetyl, 15 parts, potassium permanganate, wheat-germ oil 20 parts, 15 parts, quinoline.

Successively TMHQ, phytol and hydroquinones are dropped in a kettle., be warming up to 35 DEG C, stir 45min, mixing speed 150 revs/min, then add tocopherol, reaction 15min.

Add wheat-germ oil, soybean oil, cottonseed oil and rice bran oil, be warming up to 40 DEG C, stir 35min, mixing speed 250 revs/min, add 3-picoline and potassium permanganate, reaction 40min, then add 2-methyl-5-ethylpyridine and surplus material, 30min is reacted, obtained product after oxidation, decarboxylation at 45 DEG C.

Product fusing point 240 DEG C, loss on drying 0.5%; Residue on ignition 0.05%, content of beary metal 0.0005%; Chloride content 0.0015%, content 101%.

embodiment 4:

Proportioning takes TMHQ 100 parts by weight, cottonseed oil 20 parts, hydroquinones 45 parts, rice bran oil 25 parts, phytol 35 parts, 40 parts, nicotinic acid, tocopherol 30 parts, 2-methyl-5-ethylpyridine 50 parts, soybean oil 15 parts, 3-picoline 45 parts, 45 parts, acetyl, 35 parts, potassium permanganate, wheat-germ oil 40 parts, Nicotinicum Acidum 25 parts.

Successively TMHQ, phytol and hydroquinones are dropped in a kettle., be warming up to 50 DEG C, stir 60min, mixing speed 300 revs/min, then add tocopherol, reaction 30min.

Add wheat-germ oil, soybean oil, cottonseed oil and rice bran oil, be warming up to 50 DEG C, stir 45min, mixing speed 350 revs/min, add 3-picoline and potassium permanganate, reaction 50min, then add 2-methyl-5-ethylpyridine and surplus material, 50min is reacted, obtained product after oxidation, decarboxylation at 55 DEG C.

Product fusing point 245 DEG C, loss on drying 0.4%; Residue on ignition 0.02%, content of beary metal 0.00013%; Chloride content 0.0012%, content 101%.

embodiment 5:

Proportioning takes TMHQ 100 parts by weight, cottonseed oil 15 parts, hydroquinones 40 parts, rice bran oil 20 parts, phytol 30 parts, 35 parts, nicotinic acid, tocopherol 25 parts, 2-methyl-5-ethylpyridine 40 parts, soybean oil 10 parts, 3-picoline 40 parts, 40 parts, acetyl, 25 parts, potassium permanganate, wheat-germ oil 30 parts, Nicotinicum Acidum 20 parts.

Successively TMHQ, phytol and hydroquinones are dropped in a kettle., be warming up to 40 DEG C, stir 50min, mixing speed 200 revs/min, then add tocopherol, reaction 20min.

Add wheat-germ oil, soybean oil, cottonseed oil and rice bran oil, be warming up to 45 DEG C, stir 40min, mixing speed 300 revs/min, add 3-picoline and potassium permanganate, reaction 45min, then add 2-methyl-5-ethylpyridine and surplus material, 40min is reacted, obtained product after oxidation, decarboxylation at 50 DEG C.

Product fusing point 250 DEG C, loss on drying 0.1%; Residue on ignition 0.01%, content of beary metal 0.0001%; Chloride content 0.001%, content 102%.

All components in above embodiment all can business be bought.

Above-described embodiment is just for setting forth content of the present invention, instead of restriction, and any change therefore in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.

Claims (6)

1. a food hardening agent, is characterized in that, the raw materials by weight portion proportioning of described food hardening agent is as follows: TMHQ 100 parts, cottonseed oil 5-25 part, hydroquinones 30-50 part, rice bran oil 10-30 part, phytol 20-40 part, nicotinic acid 25-45 part, tocopherol 15-35 part, nertralizer 20-60 part, soybean oil 1-20 part, 3-picoline 30-50 part, acetyl 30-50 part, potassium permanganate 5-45 part, wheat-germ oil 10-50 part, auxiliary material 10-30 part.

2. a kind of food hardening agent according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food hardening agent is as follows: TMHQ 100 parts, cottonseed oil 10-20 part, hydroquinones 35-45 part, rice bran oil 15-25 part, phytol 25-35 part, nicotinic acid 30-40 part, tocopherol 20-30 part, nertralizer 30-50 part, soybean oil 5-15 part, 3-picoline 35-45 part, acetyl 35-45 part, potassium permanganate 15-35 part, wheat-germ oil 20-40 part, auxiliary material 15-25 part.

3. a kind of food hardening agent according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food hardening agent is as follows: TMHQ 100 parts, cottonseed oil 15 parts, hydroquinones 40 parts, rice bran oil 20 parts, phytol 30 parts, 35 parts, nicotinic acid, tocopherol 25 parts, nertralizer 40 parts, soybean oil 10 parts, 3-picoline 40 parts, 40 parts, acetyl, 25 parts, potassium permanganate, wheat-germ oil 30 parts, auxiliary material 20 parts.

4. a kind of food hardening agent according to claim 1, is characterized in that: described nertralizer adopts 2-methyl-5-ethylpyridine or NaOH.

5. a kind of food hardening agent according to claim 1, is characterized in that: described auxiliary material adopts Nicotinicum Acidum or quinoline.

6. a preparation method for food hardening agent described in claim 1, is characterized in that, comprise the steps:

The first step: TMHQ, phytol and hydroquinones are dropped into successively in a kettle., be warming up to 30-50 DEG C, stirs 40-60min, mixing speed 100-300 rev/min, then adds tocopherol, reaction 10-30min;

Second step: add wheat-germ oil, soybean oil, cottonseed oil and rice bran oil, be warming up to 35-55 DEG C, stirs 30-50min, mixing speed 200-400 rev/min;

3rd step: add 3-picoline and potassium permanganate, reaction 35-55min, then add 2-methyl-5-ethylpyridine and surplus material, at 40-60 DEG C, react 20-60min, obtained product after oxidation, decarboxylation.