CN105746736A - Oil composition for prolonging shelf life of foods - Google Patents
Oil composition for prolonging shelf life of foods Download PDFInfo
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- CN105746736A CN105746736A CN201410776370.4A CN201410776370A CN105746736A CN 105746736 A CN105746736 A CN 105746736A CN 201410776370 A CN201410776370 A CN 201410776370A CN 105746736 A CN105746736 A CN 105746736A
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Abstract
The invention provides an oil additive composition. The oil additive composition contains an antioxidant, squalene, phytic acid or a salt thereof, and polydimethylsiloxane. The oil additive composition can substantially prolong the shelf life of the foods, inhibit flavor change in the storage process of the foods and reduce the food oil absorbency. The invention also provides an oil composition containing the oil additive composition.
Description
Technical field
The present invention relates to a kind of fat or oil composition, particularly to a kind of frying oil compositions.
Background technology
Storing, in processing and the process of circulation, the Oxidation that the oils component in food is subject in air oxygen causes variable color or spoiled and can generate harmful substance, particularly oils and fats and fat-rich food often becomes sour because of oxidation.Add antioxidant and can prevent food composition oxidation deterioration, since nearly half a century, people are in order to prevent the oxidation of oils and fats, from different angles the antioxidation problem of oils and fats having been studied, adding antioxidant in oils and fats and fat-rich food has become in food processing the most economical and simple method preventing Food Oxidation rotten.At present, China's antioxidant uses also extensive, only has some to apply in the food-making technology introduced, but is substantially single antioxidant, and all without adding antioxidant in China's major part traditional food, so the shelf-life of food is all comparatively short.
Food quality is had a material impact by lipid oxidation, and over oxidation can cause becoming sour etc. and affects edible safety；Take anti-oxidant treatment to reduce lipid oxidation and be to maintain the key point of the normal color of food.Antioxidant is the prefered method of anti-oxidant treatment, but adopts synthetic antioxidant can affect foodsafety, and be prohibited from using in many countries and regions or limited the quantity use；The Natural antioxidant uses increasingly extensive because of its safety non-toxic in food, and due to the impact of antioxidant content structure and Antioxidation Mechanism, being used alone its antioxidant effect has certain limitation.Exploitation compound antioxidant, increasing product mix raising antioxygen property is a novel research direction.
Chen Jie in 2008 etc. can be effectively improved the shelf-life of fried instant noodle in " frying time impact on Petiolus Trachycarpi oil quality and instant noodles shelf-life " article by adding TBHQ.But owing to TBHQ is very big to the side effect of human body and harm, the multiple countries and a lot of instant noodles enterprise that include Japan at present all forbid to use TBHQ.And the oxidative rancidity preventing general oils and fats is had good effect by antioxidant, but the thermostability of general antioxidant is all poor；Through heating, particularly wait under higher temperature fried, it is easy to be decomposed or volatilize.Adding other Natural antioxidants and there is again addition height, cost is high, weak flavor, and color and luster is deep, the problems such as effect is not notable.
Although prior art has been studied in connection with the non-oxidizability of oils and fats, but not with regard to the stability of fried food, shelf life, the problem of the aspects such as local flavor proposes solution.From technical scheme disclosed in prior art, also cannot thoroughly solve the problems such as Food Shelf-life, local flavor.
CN102422903A uses tert-butylhydroquinone, ascorbyl palmitate, and aqueous emulsion of dimethyl polysiloxane fluid improves the stability of frying oil, but can not extend the shelf life of food, can not substantially suppress the local flavor in food storage to change.
CN200910097205.5 adopts add in flour cake a lot of additive reach extend instant noodles shelf life effect.USD678,075S adopts the shelf life improving fried food in packaging for foodstuff.ManLi in 2011 et al. have studied the shelf life factor of fresh of impact and by the effect of ozonization.But these methods can not improve frying oil quality, additionally also it is difficult to the oils and fats on fried food surface play the effect effectively suppressing its oxidation.
Summary of the invention
The technical issues that need to address of the present invention are that the defect overcoming prior art, a kind of compound food antioxidant is provided, fat or oil composition oxidation stability in frying process can be improved on the one hand, can be simultaneously reached prolongation fried food shelf life, improve the effect of flavour of food products.
It is an object of the present invention to provide a kind of oils and fats compositions of additives, in order to extend the shelf-life of food, it is suppressed that the local flavor in food storage changes, reduce food oil content.The key component of oils and fats compositions of additives provided by the invention comprises: antioxidant, Squalene, phytic acid or its salt, polydimethylsiloxane.
In one embodiment of the invention, described antioxidant is selected from Herba Rosmarini Officinalis extract, tea polyphenols, Radix Glycyrrhizae extract, sage extract, Herba Violae extract, red wine or Semen Vitis viniferae extract, seashore pine extract, green apple extract, Folium Ginkgo extract, Bulbus Allii Cepae extract, Folium Bambosae extract, vitamin E, alkyl gallates, in ascorbic acid aliphatic ester a kind of and more than, it is preferably selected from Herba Rosmarini Officinalis extract, tea polyphenols, Radix Glycyrrhizae extract, Folium Bambosae extract, vitamin E, alkyl gallates, one in ascorbic acid aliphatic ester and more than, further, it is preferably Herba Rosmarini Officinalis extract, and/or vitamin E；Described Squalene for be derived from plant or horn zamene a kind of and more than, the described Squalene being derived from plant is preferably one or more in soybean oil Squalene, Oleum Arachidis hypogaeae semen Squalene, Semen Cucurbitae oil Squalene, Semen Tritici aestivi germ oil Squalene, Testa oryzae oil Squalene, olive oil Squalene etc., described in be derived from horn zamene and be preferably shark Squalene；Described phytic acid or its salt are selected from free acid, in phytate and/or phytic acid acid salt a kind of and more than, wherein said phytate is selected from alkali salt, it is preferable that phytin. potassium salt, sodium phytate, phytic acid calcium, Monopotassium phytate and phytic acid magnesium, described phytic acid or its salt are preferably free of the phytic acid of state.
In one embodiment of the invention, described antioxidant 0.01-98wt%, it is preferable that 10-75wt%, it is preferred that 39-59wt%；Squalene 0.01-98wt%, it is preferable that 10-70wt%, it is preferred that 15-35%；Phytic acid or its salt 0.002-98wt%, it is preferable that 5-50wt%, it is preferred that 15-35wt%；Polydimethylsiloxane 0.002-90wt%, it is preferable that 0.5-5wt%, it is preferred that 0.75-1.75wt%.
It is an object of the present invention to provide a kind of fat or oil composition, wherein contain oils and fats compositions of additives described above.
In one embodiment of the invention, described oils and fats compositions of additives addition is 12-101100ppm, it is preferable that 100-1000ppm, it is preferred that 300-500ppm.
In one embodiment of the invention, described fat or oil composition contains: antioxidant 5-50000ppm, it is preferable that 10-1000ppm, it is preferred that 100-300ppm；Squalene 5-50000ppm, it is preferable that 10-500ppm, it is preferred that 50-300ppm；Phytic acid or its salt 1-1000ppm, it is preferable that 10-500ppm, it is preferred that 50-200ppm；Polydimethylsiloxane 1-100ppm, it is preferable that 1-50ppm, it is preferred that 5-10ppm.
It is an object of the present invention to provide a kind of method that local flavor improved in Food Shelf-life and/or suppression food storage changes and/or reduces food oil absorbency, method provided by the invention is, is contacted by the oils and fats compositions of additives of described food, oils and fats and the present invention.
In one embodiment of the invention, described contact processes described food for using described oils and fats.
In one embodiment of the invention, with the weighing scale of described oils and fats, the consumption that makes of described oils and fats compositions of additives is 12-101100ppm, it is preferable that 100-1000ppm, it is preferred that 300-500ppm.
It is an object of the present invention to provide a kind of food obtained by said method.
It is an object of the present invention to provide a kind of food, wherein contain the fat or oil composition of the present invention or the oils and fats compositions of additives containing the present invention.
The present inventor is after have passed through extensive and deep research, it has been found that by antioxidant, Squalene, phytic acid or its salt and polydimethylsiloxane carry out composite after, improving on the basis of frying oil antioxygenic property, the shelf life of food can be extended, it is suppressed that the local flavor in food storage changes.But every kind of single use of component, or combination of two, even composite between three all can not be greatly improved corresponding effect, illustrates to have between four components obvious synergy.Additionally the present inventor is also unexpected after experiment must find, composite being possible not only between four extends Food Shelf-life, suppresses the local flavor in food storage to change, but also effectively can must reduce the oil absorbency of food.Based on the studies above, the present invention is accomplished.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.Should be understood that following example are merely to illustrate the present invention not for limiting the scope of the present invention.
Unless specified otherwise, all technology used herein all have the identical implication being generally understood that with those of ordinary skill in the art with scientific terminology.
Unless specified otherwise, all numbers used herein are parts by weight, and percentage ratio used herein is all weight percentage.
Unless specified otherwise, referred to herein go out scope include end points, and be the value that can change in the boundary accepted by technical staff that artisans understand that.
Unless specified otherwise, represent term " containing " or " including " that various composition can be applied to mixture or the combination species of the present invention together.Therefore, term " mainly by ... composition " and " by ... form " be included in term " containing " or " including ".
Oils and fats:
Oils and fats in the present invention refers to the edible oil-and-fat composition comprising sweet three esters, DAG and/or monoglyceride.This fat or oil composition includes but not limited to natural oil compositions, the Structure grease compositions of artificial modification or biodiesel compositions.
Oils and fats in the present invention includes but not limited to animal oil, vegetable oil, microbial oil.
In a specific embodiment, the oils and fats of selection is natural oil compositions.
In a specific embodiment, the natural oil compositions of selection is obtained by any one step in grease processing technique.
The fact that one concrete in mode, it be liquid under the fat or oil composition room temperature of selection, or be solid-state.
In a specific embodiment, the natural oil compositions of selection is the fat or oil composition after degumming dewaxing technique processes.
In a specific embodiment, operable vegetable oil includes, but it is not limited to: Rice oil, Oleum Helianthi, Petiolus Trachycarpi oil, palm-kernel oil, Oleum Arachidis hypogaeae semen, Oleum Brassicae campestris, Semen Lini oil, Oleum Gossypii semen, safflower oil, Oleum Perillae, Oleum Camelliae, Castor oil, Petiolus Trachycarpi fruit oil, Oleum Cocois, Fructus oleae europaeae oil, oleum theobromatis, tallowseed oil, almond oil, almond oil, bancoul nuts oil, rubber seed oil, Testa oryzae oil, maize embryo oil, wheat germ oil, sesame seed oil, seed of Radix Oenotherae erythrosepalae oil, hazelnut oil, Semen Cucurbitae oil, Oleum Juglandis, Oleum Vitis viniferae, flax oil, borage seed oil, Fructrs Hippophae seed oil, tomato seed oil, Semen Cucurbitae oil, macadimia nut oil, cocoa butter.Operable microbial grease includes, but are not limited to: algae oil, yeast oil, fungal oil.Operable animal oil includes, but are not limited to: Adeps Bovis seu Bubali, Adeps Sus domestica, Adeps Caprae seu ovis, chicken fat, fish oil, seal oil, whale oil, dolphin oil, Oyster sauce and butter.Operable microbial oil includes, but are not limited to: originate from the oils and fats of yeast, mycete, antibacterial or algae.Can also is that two kinds and above mixture in above-mentioned oils and fats.
In a specific embodiment, described oils and fats compositions of additives, key component contains: antioxidant, Squalene, phytic acid or its salt, polydimethylsiloxane.
In a specific embodiment, antioxidant is selected from synthetic antioxidant and/or the Natural antioxidant.
In a specific embodiment, described synthetic antioxidant is selected from alkyl gallates, ascorbic acid aliphatic ester.
In a specific embodiment, described alkyl gallates can be the low-carbon-ester such as methyl ester, ethyl ester, propyl ester, butyl ester etc. of gallic acid；Can also is that the high alcohol ester of gallic acid such as monooctyl ester, lauryl, octadecanol etc., it is also possible to be chosen from both the above or two or more mixture, it is preferable that propylgallate.
In a specific embodiment, described ascorbic acid aliphatic ester can be the cetylate of ascorbic acid, laurate, stearate, oleate etc., it is preferable that ascorbyl palmitate.
In a specific embodiment, described natural antioxidant is selected from Herba Rosmarini Officinalis extract, tea polyphenols, Radix Glycyrrhizae extract, sage extract, Herba Violae extract, red wine or Semen Vitis viniferae extract, seashore pine extract, green apple extract, Folium Ginkgo extract, Bulbus Allii Cepae extract, Folium Bambosae extract.
Herba Rosmarini Officinalis extract is by the flower of plant rosemary (Rosmarinusofficinalis) and leaf, refining and obtain after extracting with the aquiferous ethanol of CO2, ethanol or heat.Main component has rosmanol (rosemanoi), table rosmanol (epirosemanol), different rosmanol (isorosemanol), diterpene phenol (rosmaridiphenol) etc..
Radix Glycyrrhizae extract, by the rhizome of Radix Glycyrrhizae (Glyeyrrhizeuralensis) or sibling species plant, first uses water extraction Radix Glycyrrhizae extractum, and residue obtains by warm ethanol, acetone or hexane extraction.Its main component has Radix Glycyrrhizae flavone (licoflavon), Radix Glycyrrhizae flavonol (licoflavonol) etc. more than 10 to plant.
Sage extract is by refining after the leaf ethanol of Labiatae herbaceous plant Salvia japonica Thunb. (Salviaoficinalis) or organic solvent extraction and obtain.It is mainly composed of carnosol (carnosol), separately containing carnosic acid, eucalyptole, fragrant indenols etc..
Herba Violae extract is by refining after the leaf water of Violaceae herbaceos perennial Herba Violae (Violaphilipica) or ethanol extraction and obtain.Wherein except containing ellagic acid, still containing polyphenols such as H1～H6, having the character being similar to water solublity tannin class material.
Polyphenol in red wine and Semen Vitis viniferae extract red wine and Semen Vitis viniferae has the phenolic acids such as gallic acid, flavanol compound, flavane glycols, anthocyanins, flavonols and polycondensation tannin etc. more than 50 to plant material.
Seashore pine extract, in the vast sand ground of Dogue de Bordeaux coastal areas, plantation one seashore pinaster, contains abundant anthocyanin former, separately containing dihydro quercetin and a small amount of quercetin in its bark.
The apple polyphenol that green apple extract is obtained by immaturity Fructus Mali pumilae Hydrolysis kinetics, the former content of anthocyanin about 50%, the phenol carboxylic acids such as other are the monomer such as catechin, epicatechin about 15%, chlorogenic acid about 25%.
The Folium Ginkgo extract that Folium Ginkgo extract is refining after being extracted by Semen Ginkgo (Ginkgobiloba) leaf warm water or aquiferous ethanol, in slightly yellow liquid or powder, bitter in the mouth.It is mainly composed of the flavonoid polyphenolic substance such as bilobalide, oak bark glucosides.
Bulbus Allii Cepae extract is refined after being extracted by Bulbus Allii Cepae (Alliumcepa) bulb warm water, aquiferous ethanol or warm alkalescence liquid and is obtained.It is mainly composed of quercetin (also known as quercetin or Quercetin, quercetin), belongs to flavonols polyphenolic substance.
Folium Bambosae extract is refining after mostly being adopted hot water extraction or organic solvent extraction by Folium Bambusae to be formed, and is mainly composed of Folium Bambosae flavone and the polyphenolic substance such as glycoside, tea polyphenols thereof.
In a specific embodiment, in described oils and fats compositions of additives, antioxidant is mainly selected from Herba Rosmarini Officinalis extract, tea polyphenols, Radix Glycyrrhizae extract, sage extract, Herba Violae extract, red wine or Semen Vitis viniferae extract, seashore pine extract, green apple extract, Folium Ginkgo extract, Bulbus Allii Cepae extract, Folium Bambosae extract, vitamin E, alkyl gallates, in ascorbic acid aliphatic ester one or more, preferred Herba Rosmarini Officinalis extract, tea polyphenols, Radix Glycyrrhizae extract, Folium Bambosae extract, vitamin E, alkyl gallates, ascorbic acid aliphatic ester, further, preferred Herba Rosmarini Officinalis extract, vitamin E.
In a specific embodiment, in described oils and fats compositions of additives, oxidation preventive content is 0.01-98wt%, it is preferable that 10-75wt%, it is preferred that 39-59wt%.
Squalene is distributed very wide in plant, but content is not high, and how lower than in vegetable oil the 5% of non-saponifiable matter, only minority content is more, and as olive oil contains Squalene 150～700mg/100g, Testa oryzae oil content is 332mg/100g.Squalene has antioxidation in oils and fats, and this is also one of the olive oil containing higher Squalene content and the Testa oryzae oil reason with better bin stability.But after Squalene is oxidized, namely product has promotion Oxidation.
In a specific embodiment, in described oils and fats compositions of additives, Squalene: can be selected for vegetable oil source Squalene according to different sources, include but not limited to soybean oil Squalene, Oleum Arachidis hypogaeae semen Squalene, Semen Cucurbitae oil Squalene, Semen Tritici aestivi germ oil Squalene, Testa oryzae oil Squalene, olive oil Squalene etc., animal oil Squalene can also be selected, include but not limited to shark Squalene, it is also possible to be one or more in the Squalene of above source.Further, it is preferable that soybean oil Squalene, Testa oryzae oil Squalene.
In a specific embodiment, in described oils and fats compositions of additives, Squalene content is 0.01-98wt%, it is preferable that 10-70wt%, it is preferred that 15-35%.
Phytic acid, also known as phytic acid, is a kind of organic phosphoric acid compounds extracted from plant seed, is widely present in plant seed with the form of phytin. potassium salt, exists in animal erythroblast.Although it has been generally acknowledged that phytic acid has certain oxidation resistance, but still not as traditional antioxidants such as ascorbic acid.Wherein the existence form of phytic acid can be free acid, it is also possible to be salt or acid salt.Wherein phytate is mainly based on alkali salt, such as phytin. potassium salt, sodium phytate, phytic acid calcium, Monopotassium phytate, phytic acid magnesium；Can also is that the salt of other transition metals, such as PHYTIC ACID ZINC SALT.
In a specific embodiment, described phytic acid or its salt are selected from free acid, in phytate and/or phytic acid acid salt a kind of and more than, wherein said phytate is selected from alkali salt, preferred phytin. potassium salt, sodium phytate, phytic acid calcium, Monopotassium phytate and phytic acid magnesium, described phytic acid or its salt are preferably free of the phytic acid of state.
In a specific embodiment, in described oils and fats compositions of additives, phytic acid or its salt content are 0.002-98wt%, it is preferable that 5-50wt%, it is preferred that 15-35wt%.
In a specific embodiment, in described oils and fats compositions of additives, polydimethyl siloxane content is 0.002-90wt%, it is preferable that 0.5-5wt%, it is preferred that 0.75-1.75wt%.
In a specific embodiment, in described a kind of fat or oil composition, containing oils and fats compositions of additives described above.
In a specific embodiment, in described a kind of fat or oil composition, above-mentioned oils and fats compositions of additives addition is 12-101100ppm, it is preferable that 100-1000ppm, it is preferred that 300-500ppm.
In a specific embodiment, in described a kind of fat or oil composition, wherein contain: antioxidant 5-50000ppm, it is preferable that 7-10000, it is preferable that 9-5000, it is preferable that 10-1000ppm, it is preferred that 100-300ppm；Squalene 5-50000ppm, it is preferable that 7-10000, it is preferable that 9-5000, it is preferable that 10-500ppm, it is preferred that 50-300ppm；Phytic acid or its salt 1-1000ppm, it is preferable that 10-500ppm, it is preferred that 50-200ppm；Polydimethylsiloxane 1-100ppm, it is preferable that 3-50ppm, it is preferred that 5-10ppm.
In a specific embodiment, the method that described a kind of local flavor improved in Food Shelf-life and/or suppression food storage changes and/or reduces food oil absorbency, add oils and fats compositions of additives described above including in the oils and fats processing food.
In a specific embodiment, the method that described a kind of local flavor improved in Food Shelf-life and/or suppression food storage changes and/or reduces food oil absorbency, the addition adding oils and fats compositions of additives described above is 12-101100ppm, preferred 15-50000, preferred 50-10000, preferred 100-1000ppm, it is preferred that 300-500ppm.
In a specific embodiment, described food compositions, prepared by said method.
In a specific embodiment, described food compositions, wherein contains fat or oil composition described above.
It is an advantage of the current invention that:
The present invention by carrying out compounded combination experiment from substantial amounts of natural inhibitor, preferably go out antioxidant, Squalene, compounded combination between phytic acid or its salt and polydimethylsiloxane, in order to improve frying oil antioxygenic property, extend the shelf life of food, it is suppressed that the change of flavour of food products in storage.
The Natural antioxidant that the present invention uses substitutes existing synthetic antioxidant, while not affecting flavour of food products, reduces the health risk of synthetized oxidation preventive agent, improves foodsafety.
The present invention also it have unexpectedly been discovered that, by the compounded combination of four, it is possible to significantly reduce the oil absorbency of food, reduce oils and fats and take in, contribute to prevention and reduce the risk of the disease such as cardiovascular disease, diabetes.
In the present invention, described food includes starch food products, protide food, preferably, described starch food products includes French fries, instant noodles, fritters of twisted dough, oil cake, doughnut etc., and described protide food includes chicken wing, drumsticks, pork chop, beefsteak, squid, bean product etc..
The present invention is expanded on further below in conjunction with specific embodiment.It should be appreciated, however, that these embodiments are merely to illustrate the present invention and are not meant to limit the scope of the invention.The test method of unreceipted actual conditions in the following example, generally conventionally condition, or according to manufacturer it is proposed that condition.Except as otherwise noted, all of percentage ratio and mark are by weight.
Unless otherwise defined or described herein, all specialties used herein and the science same meaning for being familiar with those skilled in the art.In addition any method similar or impartial to described content and material all can be applicable in the inventive method
In the following embodiment of the present invention, the antioxidant used is purchased from (receive Tu Ruikesi commerce and trade (Shanghai) Co., Ltd.), phytic acid is purchased from (the upper auspicious fine chemicals company limited of Haidah), Squalene is purchased from (Ningbo Dahongying Bio-engineering Co., Ltd.), and polydimethylsiloxane is purchased from (Chemical Reagent Co., Ltd., Sinopharm Group).
In the following embodiment of the present invention, the soybean oil of use, Oleum Brassicae campestris, Petiolus Trachycarpi oil, Semen Maydis oil, Rice oil, fish oil, algae oil are respectively purchased from benefit Hai Jiali grain and oil company limited.
In the following embodiment of the present invention:
Acid value of oil and fat detection method is with reference to GB/T5530
Oil peroxidation value detection method is with reference to GB/T5538
Food oil absorbency detection method GB/T5009.6-2003
Deep fried foodstuff (instant noodles)
Embodiment 1-17:
Taking soybean oil 3000 grams, according to the form below proportioning adds different component respectively, obtains frying oil sample after homogenizing.The temperature (130-180 DEG C) of the frying oil set carries out frying experiment, each batch of fried 3 pieces of flour cakes, every piece facilitates flour cake 40 grams, frying time 55 seconds, amount to frying 40 batches, take 3 pieces of flour cakes of last batch and carry out oil absorbency detection and 55 DEG C of baking oven accelerated tests as sample reservation, accelerated test sample is carried out sensory evaluation, the detection of oils and fats conventional index.
Estimation of stability:
Take out the sample after 55 DEG C of baking oven accelerated tests six weeks, weigh broken and mix homogeneously instant noodles sample about 100g, it is placed in 500ml tool plug conical flask, add 100-200ml normal hexane, place overnight, after filtering with fast grade filter paper, decompression and solvent recovery, obtain oils and fats detection acid value, peroxide value.The extracting method of the oils and fats in food is according to GB
| Numbering | Acid value AV (mgKOH/g) | Peroxide value PV (mmol/Kg) |
| Embodiment 1 | 17.57 | 73.9 |
| Embodiment 2 | 13.61 | 68.4 |
| Embodiment 3 | 6.58 | 56.5 |
| Embodiment 4 | 14.36 | 67.6 |
| Embodiment 5 | 5.13 | 49.3 |
| Embodiment 6 | 10.26 | 53.6 |
| Embodiment 7 | 4.95 | 46.8 |
| Embodiment 8 | 4.06 | 41.9 |
| Embodiment 9 | 4.64 | 43.8 |
| Embodiment 10 | 4.12 | 42 |
| Embodiment 11 | 4.88 | 47.1 |
| Embodiment 12 | 4.15 | 45.9 |
| Embodiment 13 | 1.35 | 20.6 |
| Embodiment 14 | 1.43 | 22.4 |
| Embodiment 15 | 1.36 | 18.3 |
| Embodiment 16 | 1.65 | 19.4 |
| Embodiment 17 | 0.49 | 10.3 |
| Embodiment 18 | 0.68 | 11.4 |
| Embodiment 19 | 0.71 | 11.9 |
| Embodiment 20 | 0.85 | 13.6 |
| Embodiment 21 | 0.76 | 12.4 |
Summarize above-mentioned:
By baking oven accelerated test, with six weeks for the time limit, the index of Shelf-life is evaluated by detecting AV and the PV situation of change of oils and fats in food, we have found that and individually add Herba Rosmarini Officinalis extract or individually add phytic acid or polydimethylsiloxane or Squalene, result is to significantly inhibit the rising of AV and PV, but let us feels surprised is Herba Rosmarini Officinalis extract, phytic acid, polydimethylsiloxane, after Squalene combination is composite, there occurs the effect of Synergistic, it is possible to effectively suppress the rising of AV, PV, Food Shelf-life can be obviously prolonged.
Local flavor and sensory evaluation:
Take out the sample after 55 DEG C of baking oven accelerated tests six weeks, carry out sensory evaluation.
18 people's sensory evaluations, full marks are 5 points, it is 5 points that oxidation consumption loses taste the heaviest, it is 0 point that non-oxidation consumption loses taste, data are as follows: first valuation officer should evaluate the Flavor intensity of sample or Flavor quality provides corresponding score value, then its particular flavor experienced and intensity level thereof is described.Type is described from tasteless to high wind taste such as tapinoma-odour, bad oil smell.
| Numbering | Results of sensory evaluation | Subjective appreciation score |
| Embodiment 1 | Unacceptable, with strong impulse bad oil smell | 5 |
| Embodiment 2 | Unacceptable, with strong impulse bad oil smell | 5 |
| Embodiment 3 | Unacceptable, with strong impulse bad oil smell | 5 |
| Embodiment 4 | Unacceptable, with strong impulse bad oil smell | 5 |
| Embodiment 5 | Unacceptable, with strong impulse bad oil smell | 5 |
| Embodiment 6 | Unacceptable, with strong impulse bad oil smell | 5 |
| Embodiment 7 | Unacceptable, with stimulating bad oil smell | 4.7 |
| Embodiment 8 | Unacceptable, with stimulating bad oil smell | 4.3 |
| Embodiment 9 | Unacceptable, with stimulating bad oil smell | 4.7 |
| Embodiment 10 | Unacceptable, with stimulating bad oil smell | 4.4 |
| Embodiment 11 | Unacceptable, with stimulating bad oil smell | 4.8 |
| Embodiment 12 | Unacceptable, with stimulating bad oil smell | 4.4 |
| Embodiment 13 | Acceptable, slightly bad oil smell | 2.3 |
| Embodiment 14 | Acceptable, slightly bad oil smell | 2.5 |
| Embodiment 15 | Acceptable, slightly bad oil smell | 2.4 |
| Embodiment 16 | Acceptable, slightly bad oil smell | 2.4 |
| Embodiment 17 | Acceptable, free from extraneous odour | 1 |
| Embodiment 18 | Acceptable, free from extraneous odour | 1.4 |
| Embodiment 19 | Acceptable, free from extraneous odour | 1.2 |
| Embodiment 20 | Acceptable, free from extraneous odour | 1.5 |
| Embodiment 21 | Acceptable, free from extraneous odour | 1.2 |
Summarize above-mentioned:
By baking oven accelerated test, with six weeks for the time limit, the index of Shelf-life is evaluated by sensory evaluation, we have found that and individually add Herba Rosmarini Officinalis extract or individually add phytic acid or polydimethylsiloxane or Squalene, result is that (it is very heavy that taste is lost in Kazakhstan for the local flavor of food, the shelf life of food can not be extended), but let us feels surprised is Herba Rosmarini Officinalis extract, phytic acid, polydimethylsiloxane, after Squalene combination is composite, there occurs the effect of Synergistic, taste is lost without any Kazakhstan, can significantly extend the shelf life of food, local flavor during food storage can be suppressed to change simultaneously.
The oil content of flour cake
With reference to GB, flour cake is carried out oil content detection
| Numbering | Oil content (%) |
| Embodiment 1 | 25.87 |
| Embodiment 2 | 26.03 |
| Embodiment 3 | 25.9 |
| Embodiment 4 | 26.11 |
| Embodiment 5 | 26.91 |
| Embodiment 6 | 25.76 |
| Embodiment 7 | 26.04 |
| Embodiment 8 | 25.63 |
| Embodiment 9 | 25.88 |
| Embodiment 10 | 26.06 |
| Embodiment 11 | 26.12 |
| Embodiment 12 | 25.78 |
| Embodiment 13 | 22.43 |
| Embodiment 14 | 23.6 |
| Embodiment 15 | 22.16 |
| Embodiment 16 | 23.1 |
| Embodiment 17 | 20.03 |
| Embodiment 18 | 20.28 |
| Embodiment 19 | 21.12 |
| Embodiment 20 | 21.38 |
| Embodiment 21 | 20.54 |
Summarize above-mentioned:
Tested by flour cake oil content, we have found that and individually add Herba Rosmarini Officinalis extract or individually add phytic acid or polydimethylsiloxane or Squalene, the oil content of result food does not obtain substantial advance, but let us feels surprised is Herba Rosmarini Officinalis extract, phytic acid, polydimethylsiloxane, after Squalene combination is composite, there occurs the effect of Synergistic, can significantly reduce the oil content of frying flour cake.
Comparative example 1-2
Reference example 1-21, takes soybean oil 3000 grams, and according to the form below proportioning adds different component respectively, obtains frying oil sample after homogenizing.Set the frying oil temperature (130-180 DEG C) identical with embodiment 1-17 and carry out frying experiment, each batch of fried 3 pieces of flour cakes, every piece facilitates flour cake 40 grams, frying time 55 seconds, amount to frying 40 batches, take 3 pieces of flour cakes of last batch and carry out oil absorbency detection and 55 DEG C of baking oven accelerated tests as sample reservation, accelerated test sample is carried out sensory evaluation, the detection of oils and fats conventional index, the detection of flour cake oil content.
Summarize above-mentioned:
Comparison by comparative example 1-2 Yu embodiment 17-18, it has been found that after changing formula, the oil content of result food raises to some extent, and Synergistic is also inconspicuous.Cannot suppressing food bad oil smell storage process from Analyses Methods for Sensory Evaluation Results, the score of evaluation is also not as good as embodiment 17-18.Additionally can not obtain good result in suppressing acid value, peroxide value increase.
Embodiment 22-25
Reference example 17 or 18, replaces with frying French fries, fritters of twisted dough, doughnut, chicken wing respectively by flour cake, and concrete scheme is as follows:
Found by the detection of baking oven accelerated test, AV, PV, sensory evaluation, oil content, adopt technical scheme all can well suppress the rising of AV, PV, effectively extend Food Shelf-life；Simultaneously by sensory evaluation it have also been discovered that obtain good maintenance about food local flavor in storage, effectively inhibit the flavor deterioration in storage；Additionally by oil absorbency detection it have also been discovered that, the oil content scheme more of the prior art about food has had obvious reduction, effectively inhibits the oil absorbency of food.
Claims (10)
1. an oils and fats compositions of additives, it is characterised in that described compositions of additives comprises: antioxidant, Squalene, phytic acid or its salt, and polydimethylsiloxane.
2. oils and fats compositions of additives as claimed in claim 1, it is characterized in that: described antioxidant is selected from Herba Rosmarini Officinalis extract, tea polyphenols, Radix Glycyrrhizae extract, sage extract, Herba Violae extract, red wine or Semen Vitis viniferae extract, seashore pine extract, green apple extract, Folium Ginkgo extract, Bulbus Allii Cepae extract, Folium Bambosae extract, vitamin E, alkyl gallates, in ascorbic acid aliphatic ester a kind of and more than, it is preferably selected from Herba Rosmarini Officinalis extract, tea polyphenols, Radix Glycyrrhizae extract, Folium Bambosae extract, vitamin E, alkyl gallates, one in ascorbic acid aliphatic ester and more than, further, it is preferably Herba Rosmarini Officinalis extract, and/or vitamin E；Described Squalene for be derived from plant or horn zamene a kind of and more than, the described Squalene being derived from plant is preferably one or more in soybean oil Squalene, Oleum Arachidis hypogaeae semen Squalene, Semen Cucurbitae oil Squalene, Semen Tritici aestivi germ oil Squalene, Testa oryzae oil Squalene, olive oil Squalene etc., described in be derived from horn zamene and be preferably shark Squalene；Described phytic acid or its salt are selected from the phytic acid of free state, in phytate and/or phytic acid acid salt a kind of and more than, wherein said phytate is selected from alkali metal and/or alkali salt, one in preferred phytin. potassium salt, sodium phytate, phytic acid calcium, Monopotassium phytate, phytic acid magnesium and more than, described phytic acid or its salt are preferably free of the phytic acid of state.
3. oils and fats compositions of additives as claimed in claim 1 or 2, it is characterised in that described compositions of additives comprises:
Antioxidant 0.01-98wt%, it is preferable that 10-75wt%, it is preferred that 39-59wt%；
Squalene 0.01-98wt%, it is preferable that 10-70wt%, it is preferred that 15-35%；
Phytic acid or its salt 0.002-98wt%, it is preferable that 5-50wt%, it is preferred that 15-35wt%；With
Polydimethylsiloxane 0.002-90wt%, it is preferable that 0.5-5wt%, it is preferred that 0.75-1.75wt%.
4. a fat or oil composition, it is characterised in that described fat or oil composition contains the oils and fats compositions of additives according to any one of claim 1-3.
5. fat or oil composition as claimed in claim 4, it is characterised in that with described fat or oil composition weighing scale, described oils and fats compositions of additives addition is 12-101100ppm, it is preferable that 100-1000ppm, it is preferred that 300-500ppm.
6. the fat or oil composition as described in claim 4 or 5, it is characterised in that with described fat or oil composition weighing scale, described fat or oil composition comprises:
Antioxidant 5-50000ppm, it is preferable that 10-1000ppm, it is preferred that 100-300ppm；
Squalene 5-50000ppm, it is preferable that 10-500ppm, it is preferred that 50-300ppm；
Phytic acid or its salt 1-1000ppm, it is preferable that 10-500ppm, it is preferred that 50-200ppm；
With polydimethylsiloxane 1-100ppm, it is preferable that 1-50ppm, it is preferred that 5-10ppm.
7. improve Food Shelf-life and/or the method suppressing the local flavor in food storage to change and/or reduce food oil absorbency, it is characterized in that, described method includes making described food contact with the oils and fats compositions of additives described in oils and fats and any one of claim 1-3, and described contact processes described food preferably with described oils and fats.
8. method as claimed in claim 7, it is characterised in that with the weighing scale of described oils and fats, the consumption that makes of described oils and fats compositions of additives is 12-101100ppm, it is preferable that 100-1000ppm, it is preferred that 300-500ppm.
9. the food that prepared by a method described in claim 7 or 8.
10. a food, it is characterised in that containing the oils and fats compositions of additives according to any one of claim 1-3 or the fat or oil composition according to any one of claim 4-6 in described food.
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| CN107164088A (en) * | 2017-05-18 | 2017-09-15 | 西北农林科技大学 | A kind of peony seed oil complex natural antioxidant |
| CN107258931A (en) * | 2017-06-30 | 2017-10-20 | 安徽省鹰鹭麻油有限公司 | A kind of sesame blend oil |
| CN108034494A (en) * | 2017-12-18 | 2018-05-15 | 武汉市农业科学技术研究院林业果树科学研究所 | A kind of natural compound antioxidant and method for being used to improve peony seed oil oxidation stability |
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| CN107164088A (en) * | 2017-05-18 | 2017-09-15 | 西北农林科技大学 | A kind of peony seed oil complex natural antioxidant |
| CN107164088B (en) * | 2017-05-18 | 2021-10-12 | 西北农林科技大学 | Peony seed oil composite natural antioxidant |
| CN107258931A (en) * | 2017-06-30 | 2017-10-20 | 安徽省鹰鹭麻油有限公司 | A kind of sesame blend oil |
| CN108034494A (en) * | 2017-12-18 | 2018-05-15 | 武汉市农业科学技术研究院林业果树科学研究所 | A kind of natural compound antioxidant and method for being used to improve peony seed oil oxidation stability |
| CN109022148A (en) * | 2017-12-29 | 2018-12-18 | 中粮集团有限公司 | Quaternary built antioxidant, preparation method and the usage |
| CN109022148B (en) * | 2017-12-29 | 2022-03-22 | 中粮集团有限公司 | Quaternary compound antioxidant, preparation method and application thereof |
| CN110037126A (en) * | 2018-01-17 | 2019-07-23 | 丰益(上海)生物技术研发中心有限公司 | A kind of fat or oil composition promoting flavour of food products |
| CN110037126B (en) * | 2018-01-17 | 2023-06-16 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for improving food flavor |
| CN110574906A (en) * | 2019-09-03 | 2019-12-17 | 安徽廷龙食品有限公司 | Nut processing method capable of effectively preventing oxidative deterioration |
| CN115462419A (en) * | 2022-09-20 | 2022-12-13 | 湖北海顺达食品科技有限公司 | Seasoning chili chicken oil and preparation method thereof |
| CN115462419B (en) * | 2022-09-20 | 2023-11-24 | 湖北海顺达食品科技有限公司 | Seasoning chili chicken oil and preparation method thereof |
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