CN105316105A - Peanut oil containing natural stevia rebaudiana glycoside natural anti-oxidant and having sweet taste - Google Patents
Peanut oil containing natural stevia rebaudiana glycoside natural anti-oxidant and having sweet taste Download PDFInfo
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- CN105316105A CN105316105A CN201510206666.7A CN201510206666A CN105316105A CN 105316105 A CN105316105 A CN 105316105A CN 201510206666 A CN201510206666 A CN 201510206666A CN 105316105 A CN105316105 A CN 105316105A
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- peanut oil
- stevioside
- stevia rebaudiana
- sweet taste
- oxidant
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Abstract
The invention discloses antioxidant and shelf-stable peanut oil having sweet taste. The peanut oil is characterized by being prepared by adding stevia rebaudiana glycoside to a peanut oil body. The peanut oil has the advantages that a natural food sweetening agent, namely the stevia rebaudiana glycoside, is applied to the peanut oil, and it is proved through tests that the anti-oxidation effect of the stevia rebaudiana glycoside is the same as that of antioxidant, namely tert-butylhydroquinone (TBHQ), which is obtained through chemical synthesis, the shelf life of the peanut oil can be prolonged, no harm is caused to the human body, and quality of the peanut oil can be further improved.
Description
Technical field
The present invention relates to edible oil, specifically the peanut oil of the anti-oxidant shelf-stable of a kind of tool sweet taste.
Background technology
The peanut oil that market today is sold is after being squeezed by peanut, through the edible oil that the treating processes such as decolouring, deodorization, interpolation chemosynthesis antioxidant obtain, known, peanut oil contains more unsaturated fatty acids, third contact of a total solar or lunar eclipse induction autoxidation is issued in room temperature and natural light condition, can produce free radical, the multiple harmful substances such as hydroperoxide, small molecules aldehyde ketone acid, evident characteristic is become sour exactly.The peanut oil become sour, one is that its nutritive value reduces greatly, vitamin A, vitamins D, vitamin-E (V
a, V
d, V
e) first oxidized, the long-term edible peanut oil that becomes sour causes the shortage of indispensable fatty acid and occurs series of symptoms; Two be become sour produce free radical lead oncogenic generation by damage dna, destroy some enzyme systems simultaneously, can mitochondria dysfunction be caused, cause myocardial damage and cause the cardiovascular disordeies such as atherosclerosis.Peanut oil major cause of becoming sour creates free radical, in addition, be a kind of oxidation promotor containing conjugated linolic acid, linolenic acid, arachidonic acid etc. in peanut oil, this makes the autoxidation of peanut oil aggravate further, and antioxidant can have the effect temper free radical that goes out to prevent peanut oil from becoming sour.So in order to ensure the cating quality of peanut oil within the quality guaranteed period and security, it is very necessary for adding a certain amount of antioxidant.
The antioxidant that peanut oil uses in the market is mainly Tert. Butyl Hydroquinone (TBHQ) (as shown in Figure 1) of chemosynthesis.Though Tert. Butyl Hydroquinone has anti-oxidant, delay peanut oil and to become sour rotten effect, if the mankind eat for a long time as edible oil additives, have the danger bringing out deformity, cancer.Research shows: taking 1g Resorcinol can stimulate esophagus and cause tinnitus, Nausea and vomiting, stomachache, collapse; Taking 5g can be lethal.Also there are some researches show, it may cause childhood hyperkinetic syndrome and asthma, rhinitis and dermatitis, and it also may increase the weight of symptom and the dysphoria of hyperkinetic syndrome further.Raise the laboratory animal of adding high dosage TBHQ, experiment proves, display is brought out cancer of the stomach, caused DNA damage.Research also shows, it may have impact to human female inner estrogen level.In addition, Long Term Contact TBHQ steam, dust or smog can skin irritation, mucous membranes, and cause the crystalline of eye muddy.Therefore the natural antioxidants adding edible safety in peanut oil is extremely urgent.Through document and new patent searching, there is not yet with the report of whole food sweeting agent-stevioside as the antioxidant of peanut oil.
Summary of the invention
The object of the invention is for overcoming the deficiencies in the prior art, and the peanut oil of a kind of tool sweet taste, anti-oxidant, shelf-stable is provided.
The technical scheme realizing the object of the invention is:
A peanut oil for tool sweet taste, anti-oxidant, shelf-stable in the peanut oil squeezed, adds stevioside be mixed.
The addition of described stevioside is by weight ratio: peanut oil: stevioside=100: 0.1-1.0.
Described stevioside derives from herbaceous plant sweet Stevia, and its sugariness is 450 times of sucrose, and containing 8 kinds of compositions in sweet Stevia, that wherein content is the highest is stevioside (RA).Usually, stevioside is as a kind of sweeting agent.
Applicant is that the antioxygenation of index to stevioside RA component has done following research with peroxide value (POV value) and acid value:
The peanut oil not adding antioxidant by just squeezing out is first blank, and second and third adds the Tert. Butyl Hydroquinone (TBHQ) of a certain amount of stevioside RA component and codex alimentarius level respectively.Three samples are put into certain thermostat container, and certain interval of time sampling detects its peroxide value and acid value.Result shows:
(1) stevioside RA component has antioxygenation, and effect is close with TBHQ; Add the stability that appropriate stevioside RA component effectively can improve peanut oil, nutrition is not oxidized;
(2) in peanut oil, quality percentage 0.5% stevioside RA component concentration is equivalent to the antioxidant effect of quality percentage 0.025%TBHQ;
(3) stevioside RA component can play antioxygenation in peanut oil, and its antioxidant effect and stevioside RA concentration of component are dosage positive-effect relation;
(4) stevioside (RA) tool antioxygenation, can extend the storage period of peanut oil, harmless, can also improve the quality of peanut oil.When natural storage stores 60 days without direct sunlight, peanut oil peroxide value (mmol/kg) without any antioxidant of interpolation is 100%, and the peroxide value (mmol/kg) of adding stevioside (RA) and Tert. Butyl Hydroquinone (english abbreviation: TBHQ) same period is respectively 53% and 42%.Visible stevioside (RA) is the same with Tert. Butyl Hydroquinone (TBHQ) has antioxidant effect, although the former does not have the latter's antioxidant effect strong, the former is natural antioxidants, harmless.The latter is synthetic, harmful.
Advantage of the present invention is: be applied in peanut oil by whole food sweeting agent-stevioside, prove through test, the antioxygenation of stevioside is the same with chemosynthesis antioxidant-Tert. Butyl Hydroquinone (TBHQ) has antioxygenation, the storage period of peanut oil can be extended, harmless, the quality of peanut oil can also be improved.
Accompanying drawing explanation
Fig. 1 is the molecular structural formula of Tert. Butyl Hydroquinone;
Fig. 2 is the molecular structural formula of stevioside of the present invention.
Embodiment
Embodiment 1:
The peanut oil of the anti-oxidant shelf-stable of tool sweet taste adds a stevioside in the peanut oil squeezed, and the interpolation weight part ratio of stevioside is: peanut oil: stevioside=100: 0.6, mixes and make.
Products obtained therefrom, detects after depositing 18 months, and non-oxidation is become sour phenomenon.
Embodiment 2:
The peanut oil of the anti-oxidant shelf-stable of a kind of tool sweet taste is in the peanut oil squeezed, add stevioside (RA), and the interpolation weight part ratio of stevioside is: peanut oil: stevioside=100: 0.5, mixes and make.
Products obtained therefrom, detects after depositing 18 months, and non-oxidation is become sour phenomenon.
Claims (3)
1. a peanut oil for the anti-oxidant shelf-stable of tool sweet taste, is characterized in that: in peanut oil, add stevioside make.
2. peanut oil according to claim 1, is characterized in that: the addition of described stevioside is by weight: peanut oil: stevioside=100: 0.1-1.0.
3. peanut oil according to claim 1 and 2, is characterized in that: described stevioside is stevioside (RA).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510206666.7A CN105316105A (en) | 2015-04-28 | 2015-04-28 | Peanut oil containing natural stevia rebaudiana glycoside natural anti-oxidant and having sweet taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510206666.7A CN105316105A (en) | 2015-04-28 | 2015-04-28 | Peanut oil containing natural stevia rebaudiana glycoside natural anti-oxidant and having sweet taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105316105A true CN105316105A (en) | 2016-02-10 |
Family
ID=55244434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510206666.7A Pending CN105316105A (en) | 2015-04-28 | 2015-04-28 | Peanut oil containing natural stevia rebaudiana glycoside natural anti-oxidant and having sweet taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105316105A (en) |
-
2015
- 2015-04-28 CN CN201510206666.7A patent/CN105316105A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| LUKASZ WOZNIAK等: "Influence of Steviol Glycosides on the Stability of Vitamin C and Anthocyanins", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》 * |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160210 |