CN107822070A - A kind of preparation method of composite antioxidant - Google Patents
A kind of preparation method of composite antioxidant Download PDFInfo
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- CN107822070A CN107822070A CN201711034287.XA CN201711034287A CN107822070A CN 107822070 A CN107822070 A CN 107822070A CN 201711034287 A CN201711034287 A CN 201711034287A CN 107822070 A CN107822070 A CN 107822070A
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- 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
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- 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
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- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- General Preparation And Processing Of Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of preparation method of composite antioxidant provided by the invention, mushroom powder first is prepared with dried thin mushroom, and prepare mushroom enzymatic hydrolysate, then prepare maillard reaction product；Mushroom enzymatic hydrolysate is combined application with the oxidation resistance of maillard reaction product, and by products obtained therefrom of the present invention and the measure of DPPH free radical scavenging activities and hydroxyl radical free radical clearance rate in the TBHQ and BHA that at present apply, although the oxidation resistance for obtaining products obtained therefrom of the present invention is strong without TBHQ, but already close to its oxidation resistance, and, compared with applying the DPPH free radical scavenging activities of the BHA antioxidants in meat product and the clearance rate of hydroxyl radical free radical now, products obtained therefrom of the present invention has oxidation resistance more more preferable than BHA, illustrate that products obtained therefrom of the present invention can be applied in meat product, and it can obtain and antioxidant effect more more preferable than BHA, a kind of new antioxidant is provided to select for popular.
Description
Technical field
The present invention relates to technical field of food additives, and in particular to a kind of preparation method of composite antioxidant.
Background technology
Meat and meat products are being processed and oxidative rancidity and discolouration phenomena, fat and albumen in the process of circulation, often occur
The oxidation of matter is in addition to microorganism pollution, and maximum factor is influenceed on meat products.Oxidation in meat product can cause fat
The degraded of class and protein, meat product is lost its relish and fragrance, harmful effect is produced to nutritive value and sensible quality.Cause
This, in order to prevent that meat products is rotten and caused harm of going bad, it is very important to suppress fat oxidation.Except in meat system
Use outside the physical measures such as vacuum packaging, added in meat products appropriate safe and efficient anti-in the processing of product and intermediate links
Oxidant is also a kind of good method.
Maillard reaction is that the non-enzymatic browning being widely used between the carbonyls of food industry and amino-compound is anti-
Should, it is a sufficiently complex course of reaction, intermediate product is numerous, and end-product structure is sufficiently complex.And Maillard reaction generates
Melanoidin, numerous aldehyde, ketone, the reproducibility product such as nitrogen-containing compound cause the product of Maillard reaction that there is certain reduction
Property.For the reproducibility of maillard reaction product, existing document report, but practical application is not all formed.
The content of the invention
A kind of preparation method of composite antioxidant provided by the present invention, make full use of mushroom enzymolysis and Maillard reaction
Technology, to reach the oxidation suppressed in meat product, ensure flavour of food products, fragrance, and ensure nutritive value and sense organ
The purpose of quality.
A kind of preparation method of composite antioxidant, it is characterised in that comprise the following steps：
Step 1：Dried thin mushroom crosses 60 mesh sieves after being crushed with pulverizer, obtains mushroom powder, soaks 2-3 with 24-50 parts pure water
Part mushroom powder；Soak time is 20-24 hours, then adds 0.02-0.08 parts cellulase and 0.01-0.07 part fruits thereto
Glue enzyme, stirs, and carries out first stage enzyme digestion reaction, obtains reserve liquid 1；
Step 2：After first stage enzymolysis terminates, the pH value of reserve liquid 1 is adjusted to 6.0-7.5 using alkaline solution, then
0.02-0.08 parts papain and 0.05-0.15 part flavor proteases are added, is stirred, it is anti-to carry out second stage enzymolysis
Should, obtain reserve liquid 2；
Step 3：Reserve liquid 2 is placed in 95 DEG C of water-baths, minute in reaction time 10-15 carries out the inactivation of enzyme, takes out cooling
To normal temperature, centrifuging and taking supernatant, reserve liquid 3 is produced；
Step 4：By histidine 2-7 parts, -7 parts of arginase 12, glycine 2-7 parts, lysine 2-7 parts, xylose 3-10 parts, fruit
After sugared 3-10 parts, pure water 40-70 part mixed dissolutions, pH value is adjusted to 6.0-7.0 using alkaline solution, in 102-110 DEG C of temperature
Under degree, insulation reaction 2.5-3.5 hours are carried out, room temperature products therefrom is cooled to and produces maillard reaction product；
Step 5：By step 3 gained reserve liquid 3 and step 4 gained maillard reaction product with mass ratio 3:8 ratio phase
Mixing；
Step 6：Mixed liquor 55-80 parts are taken, add maltodextrin 50-70 parts, then adds pure water to adjust solid content and is
20%-40%；It is spray-dried afterwards, obtains being spray-dried powder, add anticaking agent, the product obtained after well mixed
As composite antioxidant.
Preferably, first stage reaction conditions are in described step 1：Temperature is 45-55 DEG C, pH=4.5-5.0
Under the conditions of carry out, the reaction time is 2.5-4.5 hours.
Preferably, second stage reaction conditions are in described step 2：Temperature is carried out under the conditions of being 45-55 DEG C, instead
It it is 1.5-3.5 hours between seasonable.
Preferably, described step 2 and the alkaline solution described in step 4 are 1mol/L sodium hydroxide solutions.
Preferably, the anticaking agent in described step 6 is 1-3 parts.
Beneficial effects of the present invention are：The present invention mutually ties mushroom enzymatic hydrolysate with the oxidation resistance of maillard reaction product
Application is closed, serves unexpected antioxidant effect.The present invention is applied to food, especially meat flavor and meat product
In can also play a part of increase meat flavour and improve fragrance.And by products obtained therefrom of the present invention and the TBHQ that at present applies
I.e. tert-butylhydroquinone is that DPPH in butylated hydroxy anisole (1,1- diphenyl -2- trinitrophenyl-hydrazines) free radical is clear with BHA
Except rate and the measure of hydroxyl radical free radical clearance rate, although the oxidation resistance for obtaining products obtained therefrom of the present invention is strong without TBHQ,
Already close to its oxidation resistance, moreover, the DPPH (1,1- bis- with applying the BHA antioxidants in meat product now
Phenyl -2- trinitrophenyl-hydrazines) free radical scavenging activity compares with the clearance rate of hydroxyl radical free radical, products obtained therefrom of the present invention have than
Oxidation resistance more preferable BHA, illustrate that products obtained therefrom of the present invention can be applied in meat product, and can obtain with than
The more preferable antioxidant effects of BHA, there is provided a kind of new antioxidant selects for popular.
Embodiment
Embodiment 1
A kind of preparation method of composite antioxidant, it is characterised in that comprise the following steps：
Step 1：Dried thin mushroom crosses 60 mesh sieves after being crushed with pulverizer, obtains mushroom powder, soaks 2kg mushrooms with 24kg pure water
Powder；Soak time is 24 hours, then adds 0.05kg cellulases and 0.05kg pectases thereto, is 48-52 in temperature
DEG C, first stage enzyme digestion reaction is carried out under the conditions of pH=4.8, the reaction time is 3 hours, obtains reserve liquid 1；
Step 2：After first stage enzymolysis terminates, the pH value of reserve liquid 1 is adjusted to 6.6 using 1mol/L sodium hydroxides, so
0.05kg papains and 0.08kg flavor proteases are added afterwards, and second stage enzyme digestion reaction is carried out under the conditions of 48-52 DEG C,
Reaction time is 2.5 hours, obtains reserve liquid 2；
Step 3：Reserve liquid 2 is placed in 95 DEG C of water-baths, 13 minutes reaction time carried out the inactivation of enzyme, and taking-up is cooled to often
Wen Hou, centrifuging and taking supernatant, produce reserve liquid 3；
Step 4：By histidine 4kg, arginine 5kg parts, glycine 2kg, lysine 5kg, xylose 6kg, fructose 6kg, pure
After water purification 40kg mixed dissolutions, pH value is adjusted to 6 using 1mol/L NaOH solution, at a temperature of 105-110 DEG C, is incubated
Reaction 3 hours, is cooled to room temperature and produces maillard reaction product.
Step 5：By maillard reaction product obtained by reserve liquid 3 obtained by step (3) and step (4) with mass ratio 3:8 ratio
Example mixes；
Step 6：Mixed liquor 55kg is taken, adds maltodextrin 50kg, it is 20%- to add pure water adjustment solid content
26%；It is spray-dried, 168-178 DEG C of EAT, 78-88 DEG C of leaving air temp, is sprayed using spray drying tower afterwards
Mist dries powder, then adds 2kg anticaking agents, and final composite antioxidant sample 1 is obtained after well mixed.
Flavor protease purchase believes (China) Bioisystech Co., Ltd from Novi.
Embodiment 2
A kind of preparation method of composite antioxidant, it is characterised in that comprise the following steps：
Step 1：Dried thin mushroom crosses 60 mesh sieves after being crushed with pulverizer, obtains mushroom powder, and it is fragrant to soak 2.5kg with 30kg pure water
Mushroom powder；Soak time is 20 hours, then adds 0.03kg cellulases and 0.04kg pectases thereto, is 45- in temperature
50 DEG C, first stage enzyme digestion reaction is carried out under the conditions of pH=4.5, the reaction time is 3.5 hours, obtains reserve liquid 1；
Step 2：After first stage enzymolysis terminates, the pH value of reserve liquid 1 is adjusted to 7.2 using 1mol/L sodium hydroxides, so
0.03kg papains and 0.10kg flavor proteases are added afterwards, and second stage enzyme digestion reaction is carried out under the conditions of 50-55 DEG C,
Reaction time is 2.0 hours, obtains reserve liquid 2；
Step 3：Reserve liquid 2 is placed in 95 DEG C of water-baths, 15 minutes reaction time carried out the inactivation of enzyme, and taking-up is cooled to often
Wen Hou, centrifuging and taking supernatant, produce reserve liquid 3；
Step 4：By histidine 6kg, arginine 4kg parts, glycine 4kg, lysine 6kg, xylose 8kg, fructose 6kg, pure
After water purification 65kg mixed dissolutions, pH value is adjusted to 6.8 using 1mol/L NaOH solution, at a temperature of 102-106 DEG C, is protected
Temperature reaction 3.5 hours, is cooled to room temperature and produces maillard reaction product.
Step 5：By maillard reaction product obtained by reserve liquid 3 obtained by step (3) and step (4) with mass ratio 3:8 ratio
Example mixes；
Step 6：Mixed liquor 75kg is taken, adds maltodextrin 58kg, it is 30%- to add pure water adjustment solid content
35%；It is spray-dried, 168-178 DEG C of EAT, 78-88 DEG C of leaving air temp, is sprayed using spray drying tower afterwards
Mist is dried, and is obtained being spray-dried powder, is then added 1.5kg anticaking agents, final compound anti-oxidation is obtained after well mixed
Agent sample 2.
Embodiment 3
A kind of preparation method of composite antioxidant, it is characterised in that comprise the following steps：
Step 1：Dried thin mushroom crosses 60 mesh sieves after being crushed with pulverizer, obtains mushroom powder, soaks 3kg mushrooms with 40kg pure water
Powder；Soak time is 21 hours, then adds 0.08kg cellulases and 0.01kg pectases thereto, is 46-52 in temperature
DEG C, first stage enzyme digestion reaction is carried out under the conditions of pH=5.0, the reaction time is 2.5 hours, obtains reserve liquid 1；
Step 2：After first stage enzymolysis terminates, then the pH value for adjusting reserve liquid 1 using sodium hydroxide adds to 7.5
0.02kg papains and 0.15kg flavor proteases, second stage enzyme digestion reaction is carried out under the conditions of 45-50 DEG C, during reaction
Between be 3 hours, obtain reserve liquid 2；
Step 3：Reserve liquid 2 is placed in 95 DEG C of water-baths, 12 minutes reaction time carried out the inactivation of enzyme, and taking-up is cooled to often
Wen Hou, centrifuging and taking supernatant, produce reserve liquid 3；
Step 4：By histidine 2kg, arginase 12 kg parts, glycine 7kg, lysine 4kg, xylose 3kg, fructose 10kg, pure
After water purification 70kg mixed dissolutions, pH value is adjusted to 6.3 using 1mol/L NaOH solution, at a temperature of 104-108 DEG C, is protected
Temperature reaction 2.5 hours, is cooled to room temperature and produces maillard reaction product.
Step 5：By maillard reaction product obtained by reserve liquid 3 obtained by step (3) and step (4) with mass ratio 3:8 ratio
Example mixes；
Step 6：Take mixed liquor：80kg, maltodextrin 70kg is added, it is 32%- to add pure water adjustment solid content
40%；It is spray-dried, 168-178 DEG C of EAT, 78-88 DEG C of leaving air temp, is sprayed using spray drying tower afterwards
Mist is dried, and is obtained being spray-dried powder, is then added 2.5kg anticaking agents, final compound anti-oxidation is obtained after well mixed
Agent sample 3.
Embodiment 4
A kind of preparation method of composite antioxidant, it is characterised in that comprise the following steps：
Step 1：Dried thin mushroom crosses 60 mesh sieves after being crushed with pulverizer, obtains mushroom powder, with 50kg, pure water immersion 2.8kg
Mushroom powder；Soak time is 22 hours, then adds 0.02kg cellulases and 0.07kg pectases thereto, is in temperature
50-55 DEG C, first stage enzyme digestion reaction is carried out under the conditions of pH=4.5, the reaction time is 4.5 hours, obtains reserve liquid 1；
Step 2：After first stage enzymolysis terminates, then the pH value for adjusting reserve liquid 1 using sodium hydroxide adds to 6
0.08kg papains and 0.05kg flavor proteases, second stage enzyme digestion reaction is carried out under the conditions of 47-50 DEG C, during reaction
Between be 1.5 hours, obtain reserve liquid 2；
Step 3：Reserve liquid 2 is placed in 95 DEG C of water-baths, 10 minutes reaction time carried out the inactivation of enzyme, and taking-up is cooled to often
Wen Hou, centrifuging and taking supernatant, produce reserve liquid 3；
Step 4：By histidine 7kg, arginine 6kg parts, glycine 5kg, lysine 2kg, xylose 10kg, fructose 4kg, pure
After water purification 50kg mixed dissolutions, pH value is adjusted to 7 using 1mol/L NaOH solution, at a temperature of 105-110 DEG C, is incubated
Reaction 3 hours, is cooled to room temperature and produces maillard reaction product；
Step 5：By maillard reaction product obtained by reserve liquid 3 obtained by step (3) and step (4) with mass ratio 3:8 ratio
Example mixes；
Step 6：Take mixed liquor：60kg, maltodextrin 65kg is added, it is 28-34% to add pure water adjustment solid content；
It is spray-dried afterwards using spray drying tower, 168-178 DEG C of EAT, 78-88 DEG C of leaving air temp, it is dry carries out spraying
It is dry, obtain being spray-dried powder, then add 3kg anticaking agents, final composite antioxidant sample is obtained after well mixed
4。
The sample obtained to embodiment carries out antioxygenic property test experiments
The assay method of free radical scavenging activity
Sample solution and each 2mL of 0.1mmol/LDPPH solution are added into test tube, whirlpool concussion 30min, surveys 517nm ripples
The light absorption value of strong point, is designated as A1；
Sample solution and each 2mL of absolute ethyl alcohol, whirlpool concussion 30min, the extinction surveyed at 517nm wavelength are added into test tube
Value, is designated as A2；
Absolute ethyl alcohol and each 2mL of 0.1mmol/LDPPH solution are added into test tube, whirlpool concussion 30min, surveys 517nm ripples
The light absorption value of strong point, is designated as A0。
The measure of Scavenging action to hydroxyl free radical
Taking the ethanol solution that 1.0mL concentration is 5mmol/L Phens, being separately added into concentration is in test tube with ground stopper
0.2M phosphate buffer 2mL and the 1mL sample solutions of pH 7.4, it is 5mmol/L's that 1.0mL concentration is added after fully mixing
FeSO47H2O solution, 1.0mL 0.01% (v/v) H2O2 is added after mixing again, after 37 DEG C of waters bath with thermostatic control, 60min,
Measure absorbance respectively under 536nm and obtain A1, replace sample to survey absorbance as blank group using distilled water and obtain A0, with distillation
Water substitutes H2O2 as damage group, surveys its absorbance A2, the Scavenging action to hydroxyl free radical of antioxidant calculates as follows：
Take the compound anti-oxidation obtained by TBHQ i.e. tert-butylhydroquinone and BHA i.e. butylated hydroxy anisole and the present invention
Agent sample, 1mg/mL solution is configured to respectively, determine the removing of their clearance rates and hydroxyl radical free radical to DPPH free radicals
Rate, it is as a result as shown in the table：
From data above：Although the product that the present invention obtains is strong without TBHQ antioxygenic property, surpass
BHA antioxygenic property has been crossed, the composite antioxidant obtained by the present invention is applied to the oxidation suppressed in meat product and made
With ensure that flavour of food products, fragrance, and ensure nutritive value and sensible quality.
Claims (5)
1. a kind of preparation method of composite antioxidant, it is characterised in that comprise the following steps：
Step 1：Dried thin mushroom crosses 60 mesh sieves after being crushed with pulverizer, obtains mushroom powder, and it is fragrant to soak 2-3 parts with 24-50 parts pure water
Mushroom powder；Soak time is 20-24 hours, then adds 0.02-0.08 parts cellulase and 0.01-0.07 part pectin thereto
Enzyme, stir, carry out first stage enzyme digestion reaction, obtain reserve liquid 1；
Step 2：After first stage enzymolysis terminates, then the pH value for adjusting reserve liquid 1 using alkaline solution adds to 6.0-7.5
0.02-0.08 parts papain and 0.05-0.15 part flavor proteases, stir, and carry out second stage enzyme digestion reaction, obtain
To reserve liquid 2；
Step 3：Reserve liquid 2 is placed in 95 DEG C of water-baths, minute in reaction time 10-15 carries out the inactivation of enzyme, and taking-up is cooled to often
Wen Hou, centrifuging and taking supernatant, produce reserve liquid 3；
Step 4：By histidine 2-7 parts, -7 parts of arginase 12, glycine 2-7 parts, lysine 2-7 parts, xylose 3-10 parts, fructose 3-
10 parts, after pure water 40-70 part mixed dissolutions, pH value is adjusted to 6.0-7.0 using alkaline solution, at a temperature of 102-110 DEG C,
Insulation reaction 2.5-3.5 hours are carried out, room temperature products therefrom is cooled to and produces maillard reaction product；
Step 5：By step 3 gained reserve liquid 3 and step 4 gained maillard reaction product with mass ratio 3:8 ratio mixes；
Step 6：Mixed liquor 55-80 parts are taken, add maltodextrin 50-70 parts, then add pure water adjustment solid content to be 20%-
40%；It is spray-dried afterwards, obtains being spray-dried powder, add anticaking agent, the product obtained after well mixed is
Composite antioxidant.
2. the preparation method of composite antioxidant according to claim 1, it is characterised in that first in described step 1
Stage reaction conditions are：Temperature is 45-55 DEG C, is carried out under the conditions of pH=4.5-5.0, the reaction time is 2.5-4.5 hours.
3. the preparation method of composite antioxidant according to claim 1, it is characterised in that second in described step 2
Stage reaction conditions are：Temperature is carried out under the conditions of being 45-55 DEG C, and the reaction time is 1.5-3.5 hours.
4. the preparation method of composite antioxidant according to claim 1, it is characterised in that described step 2 and step 4
Described in alkaline solution be 1mol/L sodium hydroxide solutions.
5. the preparation method of composite antioxidant according to claim 1, it is characterised in that anti-in described step 6
Knot agent is 1-3 parts.
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| CN201711034287.XA CN107822070A (en) | 2017-10-30 | 2017-10-30 | A kind of preparation method of composite antioxidant |
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| CN201711034287.XA CN107822070A (en) | 2017-10-30 | 2017-10-30 | A kind of preparation method of composite antioxidant |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
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| CN103222499A (en) * | 2013-04-12 | 2013-07-31 | 南京佳邦食品有限公司 | Sausage antioxidation method |
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| CN105231401A (en) * | 2015-11-06 | 2016-01-13 | 广元市青川县山客山珍有限公司 | Composite dried collybia albuminosa sauce and preparation method thereof |
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2017
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| CN103222499A (en) * | 2013-04-12 | 2013-07-31 | 南京佳邦食品有限公司 | Sausage antioxidation method |
| CN104004813A (en) * | 2014-06-12 | 2014-08-27 | 北京林业大学 | Method for preparing shiitake bioactive peptide |
| CN105231401A (en) * | 2015-11-06 | 2016-01-13 | 广元市青川县山客山珍有限公司 | Composite dried collybia albuminosa sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
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