CN107683910A - A kind of processing method for improving lipid-antioxidant activity during peppery bar stores - Google Patents
A kind of processing method for improving lipid-antioxidant activity during peppery bar stores Download PDFInfo
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- CN107683910A CN107683910A CN201710627251.6A CN201710627251A CN107683910A CN 107683910 A CN107683910 A CN 107683910A CN 201710627251 A CN201710627251 A CN 201710627251A CN 107683910 A CN107683910 A CN 107683910A
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- antioxidant activity
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- 230000000694 effects Effects 0.000 title claims abstract description 16
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 239000003921 oil Substances 0.000 claims abstract description 37
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 33
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 33
- 235000014121 butter Nutrition 0.000 claims abstract description 19
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 9
- 239000007789 gas Substances 0.000 claims abstract description 8
- 238000010008 shearing Methods 0.000 claims abstract description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- 230000002328 demineralizing effect Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000010828 elution Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 229910052749 magnesium Inorganic materials 0.000 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 230000003026 anti-oxygenic effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 7
- 150000002978 peroxides Chemical class 0.000 description 3
- 239000004519 grease Substances 0.000 description 2
- 229910001428 transition metal ion Inorganic materials 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention designs a kind of peppery bar preparation method, and in particular to a kind of processing method for improving lipid-antioxidant activity during peppery bar stores.Specifically：Butter, modified soy-bean protein, magnesium stearate are added into flavored oils to mix, and are sent into shear-mixed in high-speed shearing machine, are loaded in hermetically sealed can, high pure oxygen is filled with into hermetically sealed can residual volume space, is placed in 1 1.5 DEG C of environment and refrigerates 23 hours, is taken out, discharge the gas in hermetically sealed can, you can.Processing method of the present invention can significantly improve the antioxygenic property of peppery bar seasoning oil, butter, the modified soy-bean protein of processing addition are harmless, processing procedure will not produce harmful material, and the seasoning oil-proofness after processing is good, can significantly extend peppery bar storage time.
Description
Technical field
The present invention designs a kind of peppery bar preparation method, and in particular to one kind improves lipid-antioxidant activity during peppery bar storage
Processing method.
Background technology
Peppery bar belongs to one of numerous leisure snacks, and deep to be liked by domestic consumer, making primary raw material is flour, adds
Water, salt, sugar, natural pigment etc. and face, it is expanded by bulking machine high temperature extrusion, then immerse in flavored oils and season, obtain, peppery bar contains
Oil mass is high, and the antioxygenic property of its contained grease is one of key index for ensureing Storage period, therefore, how to be improved for research
Lipid-antioxidant activity has remarkable effect to extending the peppery bar shelf-life in peppery bar storage process.
The content of the invention
Present invention aims at provide a kind of processing method for improving lipid-antioxidant activity during peppery bar stores.
The solution of the present invention is as follows：A kind of processing method for improving lipid-antioxidant activity during peppery bar stores, specifically：
（1）Into flavored oils by 3-5% weight than addition butter, 1-1.2% weight ratio addition modified soy-bean protein, 0.2-
0.3% weight is uniformly mixed than addition magnesium stearate；
The modified soy-bean protein is made to obtain by following technique, and soybean protein is pressed into 1:3-5 volume ratio immerses 1.6-2mol/
In L watery hydrochloric acid, the immersion treatment 30-35 minutes at 50-60 DEG C, fully elution remove demineralizing acid, and modified soybean is obtained after drying
Albumen；
（2）Shear-mixed in high-speed shearing machine, shear rate 2000-2300rpm are sent into, shear temperature is 60-65 DEG C；
（3）Obtained mixing oil plant will be sheared by 1:2-3 volume ratio loads in hermetically sealed can, into hermetically sealed can residual volume space
High pure oxygen is filled with, refrigeration 2-3 hours in 1-1.5 DEG C of environment is placed in, takes out, discharge the gas in hermetically sealed can, you can.
Preferably, into flavored oils by 3% weight than addition butter, 1.2% weight than addition modified soy-bean protein,
0.2% weight is uniformly mixed than addition magnesium stearate.
Preferably, modified soy-bean protein, 0.2% are added than addition butter, 1% weight ratio by 5% weight into flavored oils
Weight than addition magnesium stearate, be uniformly mixed.
Preferably, obtained mixing oil plant will be sheared by 1:2 volume ratio loads in hermetically sealed can, to hermetically sealed can residual volume
High pure oxygen is filled with space, is placed in 1.5 DEG C of environment and refrigerates 2.4 hours, is taken out, discharges the gas in hermetically sealed can, you can.
Beneficial effect of the present invention is that processing method of the present invention can significantly improve the antioxygenic property of peppery bar seasoning oil,
Butter, the modified soy-bean protein of processing addition are harmless, and processing procedure will not produce harmful material, processing
Seasoning oil-proofness afterwards is good, can significantly extend peppery bar storage time；
Specifically, the present invention is modified by pressing 3-5% weight into flavored oils than addition butter, 1-1.2% weight than addition
Soybean protein, butter have suction-operated to transition metal ions with modified soy-bean protein mixture, can avoid transition metal
Ion participates in reaction, hinders grease autoxidation；
Appropriate addition magnesium stearate can improve the emulsibility of butter and modified soy-bean protein simultaneously, to form preferably anti-oxidant effect
Fruit；
Flavored oils after clipped emulsification press 1:2-3 volume ratio loads in hermetically sealed can, is filled into hermetically sealed can residual volume space
Enter high pure oxygen, be placed in 1-1.5 DEG C of environment refrigeration 2-3 hours, the processing of this process can improve the steady of fragrance matter in flavored oils
It is qualitative, the volatilization of fragrance matter in storage process is reduced, ensures that flavored oils' fragrance is lasting.
Embodiment
Embodiment 1, a kind of processing method for improving lipid-antioxidant activity during peppery bar stores, specifically：
Add into flavored oils by 3% weight than addition butter, 1% weight than addition modified soy-bean protein, 0.2% weight ratio
Stiffened fatty acid magnesium, is uniformly mixed；
The modified soy-bean protein is made to obtain by following technique, and soybean protein is pressed into 1:3 volume ratio immerses 1.6mol/L's
In watery hydrochloric acid, demineralizing acid is removed in immersion treatment 30 minutes at 50 DEG C, fully elution, and modified soy-bean protein is obtained after drying；
Shear-mixed in high-speed shearing machine, shear rate 2000rpm are sent into, shear temperature is 60 DEG C；
Obtained mixing oil plant will be sheared by 1:2 volume ratio loads in hermetically sealed can, is filled with into hermetically sealed can residual volume space
High pure oxygen, it is placed in 1 DEG C of environment and refrigerates 2 hours, take out, discharges the gas in hermetically sealed can, you can.
Embodiment 2, a kind of processing method for improving lipid-antioxidant activity during peppery bar stores, specifically：
Into flavored oils by 5% weight than adding butter, 1.2% weight than addition modified soy-bean protein, 0.3% weight ratio
Magnesium stearate is added, is uniformly mixed；
The modified soy-bean protein is made to obtain by following technique, and soybean protein is pressed into 1:5 volume ratio immerses the dilute of 2mol/L
In hydrochloric acid, demineralizing acid is removed in immersion treatment 35 minutes at 60 DEG C, fully elution, and modified soy-bean protein is obtained after drying；
Shear-mixed in high-speed shearing machine, shear rate 2300rpm are sent into, shear temperature is 65 DEG C；
Obtained mixing oil plant will be sheared by 1:3 volume ratio loads in hermetically sealed can, is filled with into hermetically sealed can residual volume space
High pure oxygen, it is placed in 1.5 DEG C of environment and refrigerates 3 hours, take out, discharges the gas in hermetically sealed can, you can.
Embodiment 3, a kind of processing method for improving lipid-antioxidant activity during peppery bar stores, specifically：
Into flavored oils by 4% weight than adding butter, 1.1% weight than addition modified soy-bean protein, 0.25% weight ratio
Magnesium stearate is added, is uniformly mixed；
The modified soy-bean protein is made to obtain by following technique, and soybean protein is pressed into 1:4 volume ratio immerses 1.8mol/L's
In watery hydrochloric acid, demineralizing acid is removed in immersion treatment 32 minutes at 55 DEG C, fully elution, and modified soy-bean protein is obtained after drying；
Shear-mixed in high-speed shearing machine, shear rate 2200rpm are sent into, shear temperature is 62 DEG C；
Obtained mixing oil plant will be sheared by 1:2.5 volume ratio loads in hermetically sealed can, is filled into hermetically sealed can residual volume space
Enter high pure oxygen, be placed in 1.3 DEG C of environment and refrigerate 2.5 hours, take out, discharge the gas in hermetically sealed can, you can.
By commercially available La Tiao flavored oils be divided at random blank control group, experimental group, control group 1, control group 2, control group 3,
Control group 4 amounts to 6 groups, every group of 500ml；
Wherein, blank control group La Tiao flavored oils do not process；
Experimental group is handled La Tiao flavored oils according to the mode of embodiment 3；
Control group 1 is cancelled and butter is added into flavored oils on the basis of the processing of embodiment 3；
Control group 2 is cancelled and modified soy-bean protein is added into flavored oils on the basis of the processing of embodiment 3；
Modified soy-bean protein is replaced with soybean protein by control group 3 on the basis of the processing of embodiment 3；
High pure oxygen is replaced with air by control group 4 on the basis of the processing of embodiment 3；
After flavored oils' same way that each group handles to obtain is encapsulated, kept for 90 days at normal temperatures, pass through model：HHX-
The peroxide value of SJ10GYHZ peroxide values detector detection each group flavored oils simultaneously measures flavouring oil using SPME-GC/MS methods
The fragrance content of tea-seed oil, as a result see the table below 1：
| Group | Blank control group | Experimental group | Control group 1 | Control group 2 | Control group 3 | Control group 4 |
| Peroxide value（meq /kg） | 25.3 | 9.6 | 13.36 | 18.92 | 18.85 | 8.8 |
| Fragrance content（μg/Kg） | 8244 | 26950 | 22133 | 20814 | 20550 | 8620 |
As can be seen from Table 1, individually addition butter or modified soy-bean protein to improving flavored oils inoxidizability effect and bad, and
Common addition butter and the inoxidizability of modified soy-bean protein group flavored oils significantly improve, this explanation butter and modified soybean egg
There is synergy to improving flavored oils' inoxidizability in vain, in addition, pure oxygen processing is filled with into hermetically sealed can significantly improve flavored oils
The stability of fragrance matter, reduces the volatilization of storage period fragrance matter, and acts on unobvious after being substituted for air.
Claims (4)
1. a kind of processing method for improving lipid-antioxidant activity during peppery bar stores, it is characterised in that specific：
（1）Into flavored oils by 3-5% weight than addition butter, 1-1.2% weight ratio addition modified soy-bean protein, 0.2-
0.3% weight is uniformly mixed than addition magnesium stearate；
The modified soy-bean protein is made to obtain by following technique, and soybean protein is pressed into 1:3-5 volume ratio immerses 1.6-2mol/
In L watery hydrochloric acid, the immersion treatment 30-35 minutes at 50-60 DEG C, fully elution remove demineralizing acid, and modified soybean is obtained after drying
Albumen；
（2）Shear-mixed in high-speed shearing machine, shear rate 2000-2300rpm are sent into, shear temperature is 60-65 DEG C；
（3）Obtained mixing oil plant will be sheared by 1:2-3 volume ratio loads in hermetically sealed can, into hermetically sealed can residual volume space
High pure oxygen is filled with, refrigeration 2-3 hours in 1-1.5 DEG C of environment is placed in, takes out, discharge the gas in hermetically sealed can, you can.
2. a kind of processing method for improving lipid-antioxidant activity during peppery bar stores according to claim 1, its feature
It is,
Into flavored oils by 3% weight than adding butter, 1.2% weight than addition modified soy-bean protein, 0.2% weight ratio
Magnesium stearate is added, is uniformly mixed.
3. a kind of processing method for improving lipid-antioxidant activity during peppery bar stores according to claim 1, its feature
It is,
Add into flavored oils by 5% weight than addition butter, 1% weight than addition modified soy-bean protein, 0.2% weight ratio
Stiffened fatty acid magnesium, is uniformly mixed.
4. the processing side of lipid-antioxidant activity during the peppery bar storage of a kind of raising according to claim 1-3 any one
Method, it is characterised in that
Obtained mixing oil plant will be sheared by 1:2 volume ratio loads in hermetically sealed can, is filled with into hermetically sealed can residual volume space
High pure oxygen, it is placed in 1.5 DEG C of environment and refrigerates 2.4 hours, take out, discharges the gas in hermetically sealed can, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710627251.6A CN107683910A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710627251.6A CN107683910A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
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| Publication Number | Publication Date |
|---|---|
| CN107683910A true CN107683910A (en) | 2018-02-13 |
Family
ID=61152359
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|---|---|---|---|
| CN201710627251.6A Pending CN107683910A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
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