CN105520149B - A kind of natural antioxidant composite, preparation method and application - Google Patents
A kind of natural antioxidant composite, preparation method and application Download PDFInfo
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- CN105520149B CN105520149B CN201510884976.4A CN201510884976A CN105520149B CN 105520149 B CN105520149 B CN 105520149B CN 201510884976 A CN201510884976 A CN 201510884976A CN 105520149 B CN105520149 B CN 105520149B
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- 239000000523 sample Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000006097 ultraviolet radiation absorber Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Fodder In General (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Abstract
A kind of natural antioxidant composite, preparation method and application, the present invention relates to technical field of food additives, particularly for food, the natural additive with antioxidant effect of animal feed.Include following component in parts by weight：30~40 parts of vitamin E, 10~20 parts of lecithin, 15~20 parts of Rosmarinus officinalis extract, 5~10 parts of citric acid, 5~10 parts of green-tea extract, 3~5 parts of emulsifying agent.The natural anti-oxidation composition that the present invention is provided can apply in food, beverage and animal feed, with preferable antioxidation, the oxidation of especially anti-grease matter.
Description
Technical field
The present invention relates to technical field of food additives, particularly there is antioxidant effect for food, animal feed
Additive.
Background technology
Additive or additive have antioxidant effect, it is possible to for food, medicine and cosmetics be well-known.
These additives or adjunct, which are mainly, suppresses the generation that food, animal feed are degraded in production or storage process, food, dynamic
In thing feed the composition sensitive to oxidation reaction and the oxygen in air or other there is the material of oxidation effect will be sent out when contacting
Raw degraded.It is illustrated below by taking food as an example, but and is applicable not only to food and animal feed, other reagents and component
It is applicable, for example, can be used for the cosmetics and medicine of animals and humans.As the additive in food, antioxidant can be improved
The bin stability or ageing stability of food.These additives are also used as treatment for animal or human body and/or pre-
Anti- active component, can suppress the generation of deleterious oxidation process.
Material with antioxidation has a lot, but should possess following condition available for the antioxidant of food：1st, have
There is excellent antioxidant effect；2nd, itself and catabolite are all nontoxic；3rd, stability is good, can be coexisted with food, to food
Organoleptic properties' (including color etc.) of product do not influence；4th, it is easy to use, it is cheap.
At present, to the classification still unified standard of neither one of food antioxidant.Because classification foundation is different, it will produce
Raw different classification results.Antioxidant can by sources be divided into artificial synthesized antioxidant (such as BHA, BHT, PG) and natural anti-
Oxidant (such as Tea Polyphenols, phytic acid).Antioxidant is broadly divided into two classes by dissolubility:Oil-soluble inhibitor have BHA,
BHT etc.；Water soluble antioxidant has vitamin C, Tea Polyphenols etc.；Antioxidant can be divided into free radical according to the mode of action and absorb
Agent, metal ion chelation agent, oxygen scavenger, peroxide decomposer, enzyme antioxidant, ultra-violet absorber or singlet oxygen are quenched
Go out agent etc..For example, vitamin E is to belong to phenolic compound, the hydroxyl of the 6th is active group on its chroman ring, can
The active hydrogen on its hydroxyl is discharged, free radical is captured, so as to block the chain reaction of free radical；Therefore, natural VE is one
Strong effectively antioxidant is planted, can prevent or mitigate Cell membrane lipids peroxide injury and prevent the oxidation of grease；Rosemary is carried
It is also natural antioxidant to take thing, and it can destroy aliphatic acid with lecithin by providing hydrogen atom as the acceptor of free radical
The chain reaction of oxidation chelates the metal ion in grease and plays antioxidation；Green-tea extract is also a kind of natural
Antioxidant；Citric acid is also a kind of natural antioxidant.And the conspiracy relation between above-mentioned antioxidant composition is simultaneously
Enough concerns are not caused.
In the prior art, CN 101831302A disclose a kind of liquid oil-instant, stable rosemary antioxidant and
Its preparation method.Methods described includes：The use of rosemary material is raw material, it is overcritical to make the collaboration of carrier cosolvent using edible oil
Carbon dioxide is strengthened and selective extraction to oxidation-resistant active ingredient in rosemary material, and one-step method obtains liquid oil speed
Molten, stable rosemary antioxidant and Rosemary Oil；Rosemary antioxidant in the patent exists when being used alone
The unconspicuous shortcoming of antioxidant effect.CN102851259A discloses a kind of manufacture method of antioxidant, wherein, containing beans
Plant lactobacillus is cultivated in the culture medium of slag, antioxidant is obtained in clear liquid from it；But, the antioxidant in the patent exists
During applied to food additive, have the shortcomings that action time is short.
The content of the invention
It is an object of the invention to provide a kind of natural antioxidant composite and preparation method thereof, it be it is very safe,
Suppress the oxidation of biological components, especially lipid, and can be used as medicine, Foods or drinkses, food additives, for the outer of skin
With preparation etc..
According to the first aspect of the invention：
A kind of natural antioxidant composite, includes following component in parts by weight：30~40 parts of vitamin E,
10~20 parts of lecithin, 15~20 parts of rosemary extract, 5~10 parts of citric acid, 5~10 parts of green-tea extract, emulsifying agent 3~5
Part.
Preferred ingredient is：38 parts of vitamin E, 14 parts of lecithin, 17 parts of rosemary extract, 8 parts of citric acid, green tea are extracted
8 parts of thing, 4 parts of emulsifying agent.
In another embodiment, 3~5 parts of 1,5-AF, preferably 4 parts are also included in composition.
In another embodiment, emulsifying agent is selected from sucrose fatty ester, fatty acid glyceride, Sorbitan alcohol ester
Fat acid esters or soybean lecithin.
The existing forms of described natural are pulverulent solids or oily liquids.
In another embodiment, Rosmarinus officinalis extract and/or green-tea extract are to be entered using water or alcohol as solvent
Obtained after capable extraction, drying.
According to the second aspect of the invention：
The preparation method of described natural anti-oxidation composition, comprises the following steps：Each component is well mixed.
According to the third aspect of the present invention：
Application of the above-mentioned natural antioxidant composite in food or feed is prepared.
Beneficial effect
The antioxidant composition that the present invention is provided can apply in food or feed, be turned into preferable antioxygen
With the especially oxidation of lipid.
Embodiment
The present invention is described in further detail below by embodiment.But those skilled in the art will manage
Solution, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted specific skill in embodiment
Art or condition person, are carried out according to the technology or condition described by document in the art or according to product description.Examination used
Agent or the unreceipted production firm person of instrument, being can be by the conventional products of acquisition purchased in market.
It should be interpreted as not only being used as scope including what is clearly included in a flexible way using the value that range format is expressed
The numerical value of limit value, but also including covering all single numbers or subinterval within the range, just as each numerical value and sub-district
Between be expressly recited out.For example, " about 0.1% to about 5% " concentration range should be understood to not only include clearly including
About 0.1% to about 5% concentration, 4%) and son in addition to the single concentration (e.g., 1%, 2%, 3% and in the range of alluding to
Interval (for example, 0.1% to 0.5%, 1% to 2.2%, 3.3% to 4.4%).
In the natural anti-oxidation composition of the present invention, vitamin E is main anti-oxidant, and it is to belong to phenolic compound, its
The hydroxyl of the 6th is active group on chroman ring, can discharge the active hydrogen on its hydroxyl, free radical is captured, so as to hinder
The chain reaction of disconnected free radical；Therefore, natural VE is a kind of strong effectively antioxidant, can prevent or mitigate cell membrane
Lipid peroxidation injury and the oxidation for preventing grease.
Rosmarinus officinalis extract in the present invention is also natural antioxidant, and it can be by providing hydrogen atom with lecithin
As the acceptor of free radical, destroy the chain reaction of fatty acid oxidation or the metal ion in chelating grease and play antioxygen and be turned into
With.
Green-tea extract is also a kind of natural antioxidant in the present invention, finds that green-tea extract can be with the present invention
Vitamin E produces preferable synergy, improves oxidation resistant effect.
In addition, on the one hand citric acid plays a part of pro-oxidant in the present invention, it on the other hand can improve green tea and carry
The antioxidant effect of thing is taken, synergy is played.
Above-mentioned green-tea extract and Rosmarinus officinalis extract can be by being impregnated in solvent by raw green tea and rosemary and carrying
The concentrate obtained after being filtered, depressurized and being concentrated after taking.Above-mentioned solvent can be water, C1~C4 anhydrous or containing watery wine
Essence, acetate fiber, glycerine, the mixture of propane diols and the one or more in propylene glycol, but not limited to this.Extracting can be with
Carried out by being stored at room temperature, but can as desired by heating, stir, be heated to reflux promoting to extract.The extraction of gained
Liquid can be used directly, or implementation is suitably used after filtering, concentration, decolouring etc. are handled.It is further possible to temporarily remove solvent
Afterwards, used after being redissolved in the solvent different from the solvent used in extraction.The extract of gained can also be passed through
Activated carbon, column chromatography etc. are used after being further purified.
Emulsifying agent in the present invention is used for the uniformity for improving combination, used herein of emulsifying agent, such as sucrose-fatty
Ester, fatty acid glyceride, sorbitan fatty acid esters and soybean lecithin；Suitable emulsifying agent includes but is not limited to brain phosphorus
Fat, plasmalogen, phosphatidyl choline, phosphoric acid acyl monoethanolamine, phosphatidylinositols, cerebroside, the dehydration mountain of chain saturated fatty acids
Pears sugar alcohol ester, the lactate of chain saturated fatty acids monoglyceride, the diacetyl wine of chain saturated fatty acids monoglyceride
Stone acid esters, monoglyceride, diglyceride, stearoyl lactylates, bile salt, bile acid and combination any in them.
In another embodiment of the presently claimed invention, 1,5-AF is also included in antioxidant composition, generally
It is applied to suppress the breeding of bacterium in cure foods to reduce the generation of nitrite, have herein been found that 1,5-D- dehydration fruits
The addition of sugar can effectively improve the decomposition for avoiding Rosmarinus officinalis extract, to improve length of the anti-oxidant compositions for food
Imitate antioxidation.
In addition to the aforementioned components, it can also include in composition of the invention：Solvent (for example, water, ethanol etc.), increasing
Thick dose, stabilizer, and burnt alum, flour or carbonic acid mixture；The composition of the present invention also can be with various food additives
(such as seasoning class, acid, sweetener, colouring agent, fumet, preservative, bactericide or antioxidant), which merges, to be used.
The scope that the antioxidant provided in the present invention is applied in food can enumerate ground：1) dairy products and dairy produce,
Such as cheese, cream, Yoghourt, Kefir grains, curd cheese, sour cream, buttermilk, cream, condensed milk, milk powder, whey, lactose, newborn egg
In vain, mixing dairy products, low fat milk, mixing whey and butter fat product；2) pudding, cream, mousse and other sweets；3) butter fat product, mixing
Fat products, edible fat, edibility oil；4) the bag baked product in such as face, including biscuit and exquisite bakery, long guarantor
Bakery, soda cracker and the waffle of matter phase；5) jam, the particularly jam containing fat, margarine and butter；
6) instant product and meat soup；7) jam that fruit product, such as jam, orange or lemon fruit are made, jelly, preserved fruit, pulp,
Puree, inspissated juice, fruit syrup and fruit powder；8) cereal, assorted oatmeal and maslin, also containing such as muesli bar
With the cereal products of breakfast；9) beverage and beverage powder, cocoa, the non-alcoholic beverage of cocoa powder are based on；10) alcohol is drunk
Material and fermented product, grape wine, mixing grape Wine, beer, dog's-nose beverage, non-alcoholic drink and dog's-nose drink
Material, reproducibility alcoholic beverage and dog's-nose beverage；11) meat and sausage goods；12) it is sweets, such as chocolate, hard maltose, soft
Maltose, chewing gum, hard candy, soft sweets product, jelly product, radix glycyrrhizae, cotton candy, hard candy, sugar-tablet, candy, crisp fritter sugar, nougat,
Marzipan, ice cream.
The antioxidant composition provided below using edible oil, meat as embodiment the present invention is made further
It is bright.
Agent of the present invention shows antioxidant activity to the food of oil ＆ fat or oil-containing or fat, to mixed with agent of the present invention
The food and oil ＆ fat of oil-containing or fat can prevent oxidation deterioration.These oil ＆ fats for example there are unrighted acid such as oil
Acid, linoleic acid or leukotrienes；Natural fat and oils such as cottonseed by, safflower oil, coconut oil, corn oil, soya-bean oil, sesame oil, olive
Oil, peanut oil, palm oil, butter, lard, fish oil or whale oil；Or the food containing one of them.To being intended to prevent oil and fat from aoxidizing
Situation, the amount ranges of agent of the present invention are generally from 0.01wt%~5wt%, preferably 0.02~0.5wt%.
It is meat or meat products using another object of agent of the present invention.Agent of the present invention to prevent meat hand over color effectively, plus
The meat for having agent of the present invention, which is avoided that, becomes brown, and keeps the cerise of meat, agent of the present invention promote Color development and
Prevent in discoloration also effectively, and can accelerate coloring such as nitrate, the effect of nitrite etc., and prevent from colouring the color for remaining and producing
Fade, meat for example there are beef, pork, mutton, chicken or its meat mincing and fresh aquatic products.The meat products as made from above-mentioned meat is lifted
Example has ham, sausage, hamburger, roast meat, dry fish, smoked product, curing food, tin product and alec product etc..In curing food
Middle agent of the present invention, which also has, suppresses the activity that nitrosamine is produced, and this is a well-known safety problem, in aquatic products, this hair
The activity that the bright dose of trimethylamine for having suppression to give out decomposed odour is produced, when the agent is added to meat or meat products, according to addition
The food variety of the agent, can suitably select the consumption and adding method of agent of the present invention.The amount ranges of agent of the present invention generally from
0.01wt%~5wt%, preferably 0.02~0.5wt%.
Agent of the present invention can also improve the quality of dairy products, effectively prevent milk or dairy products distribute offending smell and
It is rotten, added with agent of the present invention milk or dairy products can prevent from distributing activated flavour, ox ester taste during storing, addle taste and smelly
Taste, and be avoided that food vitamins A decomposition, milk or dairy products for example there are fresh milk, fresh goat milk, milk, special milk,
Sterilize goat milk, skim milk, processing milk, cream, condensed milk, light breast, condensed milk, the light dry breast of sweet tea, skimmed milk power, the dry breast of sweet tea, milk
Beverage, Yoghourt, lactic acid drink, butter, cheese, ice cream, ice milk, ice breast etc..When being added to milk or dairy products, agent of the present invention
Amount ranges generally from 0.01wt%~5wt%, preferably 0.02~0.5wt%.
The preparation of the extract of embodiment 1
The composition of rosemary and green tea can be extracted by the way of following ethanol is extracted.
The rosemary of crushing and green tea 100g are impregnated in 50% ethanol (v/v) 500g respectively, under 60 DEG C of temperature conditionss
Carry out 3 hours heating circulation to extract, filter and depressurize, be concentrated and dried, 9g and 11g extract powders are obtained respectively.
Preparation (the unit of embodiment 2~3, the antioxidant composition of reference examples 1~3：Parts by weight)
| Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 | |
| Vitamin E | 35 | 35 | 35 | 35 | 35 |
| Lecithin | 15 | 15 | 15 | 15 | 15 |
| Rosmarinus officinalis extract | 18 | 18 | 18 | 18 | ---- |
| Citric acid | 8 | 8 | 15 | ----- | 8 |
| Green-tea extract | 7 | 7 | ----- | 15 | 7 |
| Emulsifying agent | 4 | 4 | 4 | 4 | 4 |
| 1,5-D- anhydrofructoses | ----- | 4 | ----- | ----- | 4 |
Using the green-tea extract and Rosmarinus officinalis extract prepared in embodiment 1, prepared using above-mentioned proportioning anti-
Oxidising composition, preparation method is to use to be mixed directly.
Application examples 1 is used for the anti-oxidant of walnut oil
Embodiments of the invention and reference examples are used for below walnut oil it is anti-oxidant when antioxygenic property test.
Weigh totally 7 parts of walnut oil 100g, wherein 1 part be blank control, in addition 6 parts press walnut oil quality respectively 0.03%
Addition add corresponding antioxidant composition, after mixing, in the constant temperature oven for being placed in 50 DEG C ± 0.5 DEG C, every 24h
Stirring 1 time, timing sampling detects the peroxide number (POV) of walnut oil.
According to colorimetric method as defined in GB/T5009.37-2003, timing daily determines the peroxide value of a walnut oil
(POV), and with this weigh the degree of oxidation of walnut oil, evaluate the antioxidation activity of antioxidant composition, respectively at the 5th day and
Record within 10th day.
From embodiment 2, reference examples 1 and reference examples 2 as can be seen that can be carried by adding green-tea extract in the composition
The antioxidation of high composition；In reference examples 1, the addition of citric acid is improved, and without addition green-tea extract,
And in reference examples 2, the addition of green-tea extract is improved, citric acid is not added, the antioxidation finally given
Effect is all not so good as in embodiment 1 respectively plus a part of citric acid and green-tea extract, can be with this illustrates the addition of citric acid
Green-tea extract produces synergy, improves antioxidation effect.
In addition, embodiment 3 adds 1,5-AF for reference examples 1, it can be seen that in embodiment 3
10 days after antioxidation it is still preferable, and in embodiment 4, do not add Rosmarinus officinalis extract, and add 1,5-D-
Anhydrofructose, antioxidation is greatly reduced therewith, illustrates that 1,5-AF can not individual play effect, and necessary
Acted synergistically with Rosmarinus officinalis extract.
Application examples 2 is applied to the anti-oxidant of the omega-fatty acid in yoghurt product
Omega-fatty acid in dairy products easily produces oxidative degradation, causes the change of taste, therefore, from full fat yoghourt
(Yoghourt, pastel, 3.5% fat), adds DHAs and stirring of the 4wt% as omega-fatty acid, prepares Yoghourt system wherein
Product, while adding 0.5wt% embodiments 2~3, the antioxidant composition of reference examples 1~2.
4 DEG C of sour milk product sealing preserve 8 days, respectively in the content of the 4th day and the 8th day sampling detection omega-fatty acid.
Detection method：
150mg DHA-CL (Lonza) and about 40mg saturated fatty acids (C22：0) as internal standard, it is added to the above-mentioned of 240g
Mixed in batch and using Ultraturrax agitators.All measure is all carried out under nitrogen protection.
After each sour milk product is prepared, each control sample is sampled and determined in new production product immediately
The rate of recovery of omega-fatty acid.
In order to determine omega-fatty acid, 0.85ml sour milk product is drawn into test tube (Eppendorf), is weighed, with 1ml
T-butyl methyl ether is mixed and acutely shaken.After acutely shaking 3 minutes, test tube is centrifuged 3 minutes under 13000rpm.Then every
200 μ L supernatant is pipetted in individual sample, and is mixed with 100 μ L THMS.1 μ L are taken to be injected into gas chromatograph in each solution
(Agilent, model 6890).
Result of the test is as follows：
| 4th day omega-fatty acid rate of recovery % | 8th day omega-fatty acid rate of recovery % | |
| Embodiment 2 | 95 | 91 |
| Embodiment 3 | 96 | 95 |
| Reference examples 1 | 92 | 85 |
| Reference examples 2 | 91 | 84 |
| Reference examples 3 | 91 | 86 |
| Blank | 85 | 78 |
By embodiment 2 and reference examples 1, reference examples 2 as can be seen that adding green-tea extract and lemon in embodiment 1 simultaneously
When lemon is sour, the antioxidant effect of generation preferably, can make omega-fatty acid have the higher rate of recovery；And in reference examples 1 and right
All increase the consumption of green-tea extract and citric acid in 2 respectively as usual, be all unable to reach identical antioxidant effect.In addition,
1,5-AF is added in embodiment 3, long-acting antioxidation can be improved, the rate of recovery at the 8th day is remained able to
Keep higher level.
Application examples 3 is used for the anti-oxidant of meat
Tuna is cut into the block of 1.5 cm x 1.5,6 centimetres of sizes of cm x, by it in 5.0% embodiment and right
Soak 4 minutes, then stored 24 hours in 5~8 DEG C of refrigerator, detect by an unaided eye its color change in the aqueous solution as usual.
| Meat color | |
| Embodiment 2 | Do not change colour |
| Embodiment 3 | Do not change colour |
| Reference examples 1 | About half meat blackening |
| Reference examples 2 | About half meat blackening |
| Reference examples 3 | About half meat blackening |
| Blank | Meat blackening |
Application examples 4 is used for the anti-oxidant of fruit
Add water in more than 10 grams of embodiment and the antioxidant of reference examples, while adding 10 grams of salt, make totality
Product is 1000 milliliters.
1000 milliliters every part of said mixture is added separately in glass container, peach piece is immersed in the solution, then
By container closure.After 2 days, the color change of detect by an unaided eye liquid portion and peach piece.
| Peach piece outward appearance | |
| Embodiment 2 | Do not change colour, it is a small amount of muddy |
| Embodiment 3 | Do not change colour |
| Reference examples 1 | It is changed into light brown |
| Reference examples 2 | It is changed into light brown |
| Reference examples 3 | It is changed into light brown, and becomes turbid |
| Blank | Dark-brown, and become turbid |
The optimization for the parameter that embodiment 3 is matched
The present invention has also been carried out preferably to the proportioning in composition, as follows：
Preparation (the unit of antioxidant composition：Parts by weight)
| 1st group | 2nd group | 3rd group | 4th group | 5th group | 6th group | |
| Vitamin E | 37 | 32 | 38 | 38 | 38 | 38 |
| Lecithin | 17 | 19 | 14 | 14 | 14 | 14 |
| Rosmarinus officinalis extract | 12 | 16 | 17 | 17 | 17 | 17 |
| Citric acid | 6 | 7 | 8 | 8 | 8 | 8 |
| Green-tea extract | 8 | 6 | 8 | 8 | 8 | 8 |
| Emulsifying agent | 3 | 5 | 4 | 4 | 4 | 4 |
| 1,5-D- anhydrofructoses | ----- | ----- | ----- | 3 | 5 | 4 |
Using the green-tea extract and Rosmarinus officinalis extract prepared in embodiment 1, prepared using above-mentioned proportioning anti-
Oxidising composition, preparation method is to use to be mixed directly.
It is as a result as follows using the detection method in application examples 1：
It can thus be seen that the proportioning of the composition in the 3rd group and the 6th group is optimal.
Claims (6)
1. a kind of natural antioxidant composite, it is characterised in that include following component in parts by weight：Vitamin
E38 parts, 14 parts of lecithin, 17 parts of rosemary extract, 8 parts of citric acid, 8 parts of green-tea extract, 4 parts of emulsifying agent；In composition also
Include 4 parts of 1,5-D- anhydrofructoses.
2. natural antioxidant composite according to claim 1, it is characterised in that：Described natural is deposited
It is pulverulent solids or oily liquids in form.
3. natural antioxidant composite according to claim 1, it is characterised in that：Emulsifying agent is selected from sucrose-fatty
Ester, fatty acid glyceride, sorbitan fatty acid esters or soybean lecithin.
4. natural antioxidant composite according to claim 1, it is characterised in that：Rosmarinus officinalis extract and/or green tea
Extract extracted using water or alcohol as solvent, dry after obtain.
5. the preparation method of the natural antioxidant composite described in claim 1, comprises the following steps：Each component is mixed
It is uniform.
6. application of the natural antioxidant composite described in claim 1 in food is prepared；Described food is walnut oil,
The consumption of described natural is the 0.03% of walnut weight of oil.
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| CN1137294A (en) * | 1993-10-15 | 1996-12-04 | 丹尼斯科有限公司 | Use of alpha-1,4-glucan lyase for preparation of 1,5-D-anhydrofructose |
| CN101301082A (en) * | 2008-06-27 | 2008-11-12 | 东北农业大学 | Anti-oxidant for baking food product and preparation thereof |
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1137294A (en) * | 1993-10-15 | 1996-12-04 | 丹尼斯科有限公司 | Use of alpha-1,4-glucan lyase for preparation of 1,5-D-anhydrofructose |
| CN101301082A (en) * | 2008-06-27 | 2008-11-12 | 东北农业大学 | Anti-oxidant for baking food product and preparation thereof |
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
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