CN108739975A - 一种用于麻辣牛肉的天然抗氧化剂及其制备方法 - Google Patents
一种用于麻辣牛肉的天然抗氧化剂及其制备方法 Download PDFInfo
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Abstract
本发明属于麻辣牛肉抗氧化领域，公开了一种用于麻辣牛肉的天然抗氧化剂及其制备方法，天然抗氧化剂由茶多酚、迷迭香提取物、竹叶抗氧化物、维生素C组成。本发明中所用的茶多酚、迷迭香提取物、竹叶抗氧化物和维生素C分别从螯合金属离子、清除自由基、抑制氧化酶及油脂稳定性方面起到抗氧化效果。维生素C具有强还原性，易被氧化，首先与氧反应，从而保护了食品。维生素C对茶多酚的稳定保护，只是还原作用，提供质子使茶多酚从自由基的形式再生，且维生素C可以使茶多酚体系中的溶氧水平降低。且维生素C与茶多酚和竹叶抗氧化剂均有明显的增效作用。
Description
技术领域
本发明属于麻辣牛肉抗氧化领域，尤其涉及一种用于麻辣牛肉的天然抗氧化剂及其制备方法。
背景技术
目前，业内常用的现有技术是这样的：麻辣牛肉是川渝名优食品之一，广受消费者喜爱。国内现有牛肉加工机械设备条件落后、多属于作坊式操作，抗风险能力差。直接导致牛肉制品很易氧化变质，保质期较短。亟待解决牛肉货架期的问题。国内外的研究报道中，对牛肉抗氧化的研究较少，对麻辣牛肉抗氧化的研究更是少之又少，延长产品货架期正是其现代化生产的技术瓶颈。
如今，绿色安全的食品越来越受到人们的青睐，具有抗衰老、抗氧化的天然抗氧化剂是添加剂的发展趋势。
综上所述，现有技术存在的问题是：
国内外的研究报道中，对牛肉抗氧化的研究较少，对麻辣牛肉抗氧化的研究更是少之又少，延长产品货架期正是其现代化生产的技术瓶颈。目前对麻辣牛肉的研究大多是关于其加工工艺。
解决上述技术问题的难度和意义：
麻辣牛肉容易氧化变质，导致其保质期短。采用本发明的天然抗氧化剂能有效延长麻辣牛肉的氧化变质，有利于产品的工业化发展。
发明内容
针对现有技术存在的问题，本发明提供了一种用于麻辣牛肉的天然抗氧化剂及其制备方法。
本发明是这样实现的，一种用于麻辣牛肉的天然抗氧化剂及其制备方法，其用于麻辣牛肉的天然抗氧化剂按质量分数由茶多酚20份、迷迭香提取物14份、竹叶抗氧化物15份和维生素C 100份组成。在食品保藏过程中将栅栏技术原理运用到复配天然抗氧化剂中，以达到最佳的抗氧化效果。
进一步，所述用于麻辣牛肉的天然抗氧化剂的制备方法，包括以下步骤：
步骤一，分别称取茶多酚20份、迷迭香提取物14份、竹叶抗氧化物15份、维生素C100份；
步骤二，将上述成份均匀混合磨碎。
进一步，所述竹叶抗氧化剂含有黄酮类及其苷类、活性多糖类、特种氨基酸及其衍生物等化合物。
进一步，所述茶多酚又名茶单宁、茶鞣质，是茶叶内一类多羟基类化合物的总称，其主要含有黄烷醇类、黄酮类、黄酮醇类、花青素类、酚酸、缩酚酸类及聚合酚类等，其中茶多酚的主体成分为儿茶素类化合物，其含量约占茶多酚总量的65～80％。
进一步，所述迷迭香提取物的主要成分为迷迭香酚、鼠尾草酚和鼠尾草酸。
综上所述，本发明的优点及积极效果为：
(1)竹叶抗氧化剂中的黄酮在竹叶中含量较高，黄酮类具有抗氧化作用的功能，可阻断脂质过氧化反应，增强抗氧化酶的活性，清除氧自由基等。竹叶抗氧化剂大多数活性物质具有抑菌防腐的功能，对食品方面的致病菌也有一定的抑制作用，有利于食物的保存，防止食物感染病菌而腐败。
(2)茶多酚中的儿茶酚(邻苯二酚)结构具有很强的金属离子螯合能力，从而降低了金属离子对氧化反应的催化作用；抑制氧化酶，减少自由基生成；通过猝灭自由基，增强抗氧化酶活性，如增强谷胱甘肽过氧化物酶、过氧化氢酶、酯还原酶、谷胱甘肽-S-转移酶的活性；茶多酚能与过氧自由基发生反应，从而终止脂质过氧化链反应；并且多酚通过影响细菌的细胞分裂过程，对19个细菌类群的近百种细菌的生长均有不同程度的抑制作用。
(3)迷迭香提取物对三油酸甘油酯有抗氧化作用，作用机理为迷迭香提取物对油酯分子中叔氢的保护作用。且迷迭香的这些抗氧化成分作为断链型自由基终止剂，是通过捕获过氧自由基来抑制过氧化链式反应的进行，由于生成的酚氧自由基相对稳定，它与类脂化合物反应很慢，从而阻断了自由基链传递和增长，抑制氧化过程的进展。且能够有效抑制常见食品污染菌的生长。
(4)维生素C具有强还原性，易被氧化，首先与氧反应，从而保护了食品。维生素C对茶多酚的稳定保护，只是还原作用，提供质子使茶多酚从自由基的形式再生，且维生素C可以使茶多酚体系中的溶氧水平降低。且维生素C与茶多酚和竹叶抗氧化剂均有明显的增效作用。
附图说明
图1是本发明实施例提供的用于麻辣牛肉的天然抗氧化剂制备方法流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
本发明实施例提供的用于麻辣牛肉的天然抗氧化剂按质量分数由茶多酚20份、迷迭香提取物14份、竹叶抗氧化物15份和维生素C 100份组成。
下面结合附图对本发明的应用原理作详细的描述。
如图1所示，本发明实施例提供的用于麻辣牛肉的天然抗氧化剂制备方法，包括以下步骤：
S101：分别称取茶多酚20份、迷迭香提取物14份、竹叶抗氧化物15份、维生素C 100份；
S102：将上述成份均匀混合磨碎。
下面结合实验对本发明的应用原理作进一步的描述。
实验
油脂的主要成分是各种脂肪酸和甘油酸，由于其中含有一些具有双键的不饱和脂肪酸性物质，因此在通常贮存条件下吸收氧气发生氧化，在油脂氧化4种主要类型中，自动氧化、光敏氧化、酶氧化和金属氧化。本发明中所用的茶多酚、迷迭香提取物、竹叶抗氧化物和维生素C分别从螯合金属离子、清除自由基、抑制氧化酶及油脂稳定性方面起到抗氧化效果。
以新鲜牛肉为原料，添加调料、天然抗氧化剂炒制，经真空包装得成品。
将麻辣牛肉放于37℃恒温培养箱中培养，每隔2d测其皂化值、羰基价反映天然抗氧化剂的抗氧化效果。
通过单因素试验，确定茶多酚、迷迭香提取物、竹叶抗氧化物、维生素C添加量对麻辣牛肉抗氧化效果的影响。为优化复配天然抗氧化剂用于麻辣牛肉抗氧化效果，进行响应面、等高线分析，优化后得出各个抗氧化剂的影响大小为：维生素C>茶多酚>竹叶抗氧化物>迷迭香提取物。
以茶多酚、迷迭香提取物、竹叶抗氧化物、维生素C为因素。通过响应面分析，得到抗氧化效果最佳的抗氧化剂添加量，实验结果试验见表1。
表1响应面试验结果
结果：茶多酚20份、迷迭香提取物14份、竹叶抗氧化物15份、维生素C 100份，天然复配抗氧化剂效果最好。回归方程极显著，失拟项不显著，方程拟合效果较好。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.一种用于麻辣牛肉的天然抗氧化剂，其特征在于，所述麻辣牛肉的天然抗氧化剂按质量分数由茶多酚20份、迷迭香提取物14份、竹叶抗氧化物15份和维生素C 100份组成。
2.一种如权利要求1所述的用于麻辣牛肉的天然抗氧化剂的制备方法，其特征在于，所述用于麻辣牛肉的天然抗氧化剂的制备方法，包括以下步骤：
步骤一，分别称取茶多酚20份、迷迭香提取物14份、竹叶抗氧化物15份、维生素C 100份；
步骤二，混合磨碎。
3.如权利要求2所述的用于麻辣牛肉的天然抗氧化剂的制备方法，其特征在于，所述竹叶抗氧化剂含有黄酮类及其苷类、活性多糖类、特种氨基酸及其衍生物。
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