CN109380638A - The edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food - Google Patents
The edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food Download PDFInfo
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- CN109380638A CN109380638A CN201710650195.8A CN201710650195A CN109380638A CN 109380638 A CN109380638 A CN 109380638A CN 201710650195 A CN201710650195 A CN 201710650195A CN 109380638 A CN109380638 A CN 109380638A
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- deoxidier
- fresh
- edibility
- preparation
- liquid food
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- 235000021056 liquid food Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000001301 oxygen Substances 0.000 claims abstract description 33
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 33
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 32
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229960003495 thiamine Drugs 0.000 claims abstract description 16
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000019157 thiamine Nutrition 0.000 claims abstract description 15
- 239000011721 thiamine Substances 0.000 claims abstract description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 14
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 14
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 14
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 14
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 14
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- 239000003792 electrolyte Substances 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 12
- 108030001000 Thiamine oxidases Proteins 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims description 17
- 238000004090 dissolution Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims 2
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims 2
- 239000008151 electrolyte solution Substances 0.000 claims 2
- 239000002000 Electrolyte additive Substances 0.000 claims 1
- 229910052742 iron Inorganic materials 0.000 claims 1
- 239000001103 potassium chloride Substances 0.000 claims 1
- 235000011164 potassium chloride Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 238000004806 packaging method and process Methods 0.000 abstract description 12
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 abstract description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 abstract description 10
- 235000013361 beverage Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- -1 carrier Substances 0.000 abstract description 3
- 238000006392 deoxygenation reaction Methods 0.000 abstract description 2
- 239000005452 food preservative Substances 0.000 abstract description 2
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 229940123973 Oxygen scavenger Drugs 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 abstract 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 11
- 230000003647 oxidation Effects 0.000 description 10
- 238000007254 oxidation reaction Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 235000019422 polyvinyl alcohol Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 229910021577 Iron(II) chloride Inorganic materials 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Abstract
The invention discloses a kind of edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food, belongs to food preservative technology field.The technical scheme is that oxygen uptake ingredient, electrolyte, carrier, stabilizer are uniformly mixed under certain temperature, vacuum state, sticky active oxygen scavenger is made.The oxygen uptake ingredient is frerrous chloride, vitamin C, thiamine and glucose oxidase, and electrolyte is sodium chloride, and carrier is glucose solution, and stabilizer is sodium carboxymethylcellulose, polyvinyl alcohol.The deoxidier and preparation method thereof fresh-keeping applied to liquid food provided by the invention, first is that the oxygen uptake ingredient used ensure that the edibility of deoxidier for water soluble food grade material while deoxygenation；Second is that regulating and controlling the viscosity and mobility of deoxidier, using polyvinyl alcohol and sodium carboxymethylcellulose as stabilizer to improve the stability of deoxidier.Deoxidier in the present invention is particularly suitable for the fresh-keeping packaging of the liquid foods such as beverage.
Description
Technical field
The invention belongs to food preservative technology field, specifically a kind of edibility fresh-keeping suitable for liquid food is de-
Oxygen agent and preparation method thereof.
Background technique
Fat is in the food liquids such as food liquid fruit juice, modulation milk drink, kernel beverage and gruel foods
Important structure and function ingredient, certain fat content have important role to the flavor for improving product.It is primarily due to rouge
Fat content and existence have close connection to the function of food, nutritive value and sense organ (flavor, quality etc.)；But
Fat also has close ties, such as the close phase of generation of fat oxidation and many diseases of human body with the health of the mankind simultaneously
It closes.The main cause of fat oxidation be in food fat contacted with surrounding oxygen after understand oxidation deterioration, generate a large amount of aldehyde,
The small-molecule substances such as ketone, alcohol, to reduce the quality of product.Therefore, reducing the lipid oxidation in food is that food packaging is protected
A fresh important action.
The one kind of deoxidier as antistaling agent, can be used for the inside of oxidizable food packaging, remove the oxygen of package interior
Gas achievees the purpose that fresh-keeping packaging to reduce fat oxidation.Currently, reduced iron powder is common deoxidier in deoxidier, but
It is to determine that iron powder can only be applied in solid-state food after packaging due to its physicochemical property, and cannot directly connect with food
Touching can not be applied in liquid food.With the gradually development of liquid food in world wide, production is suitable for liquid food
The deoxidier of fresh-keeping is imperative.Therefore, in the present invention using with redox and the frerrous chloride of edibility,
Vitamin C, thiamine and glucose oxidase plurality of raw materials are as oxygen uptake ingredient, by using " be stirred under vacuum and successively dissolve "
Method into carrier aqueous solution, while constructing stable redox system, reduces oxygen uptake ingredient and electrolyte dissolution
The consumption of oxygen uptake ingredient.In addition, the viscosity of solution is adjusted by using water-soluble sodium carboxymethylcellulose and polyvinyl alcohol,
To have the function that increase stability of solution.Based on above-mentioned processing technology and principle, the present invention using frerrous chloride, vitamin C,
The processing novels liquid food special deoxidizer such as thiamine, glucose oxidase, sodium carboxymethylcellulose, polyvinyl alcohol.
Summary of the invention
The invention mainly solves the technical problem of providing a kind of edibility deoxidier fresh-keeping applied to liquid food, so
It is applied in the packagings of liquid foods such as beverage afterwards.Suitable for the liquid food packings such as beverage, the deoxidier of circulation, pass through oxidation
Reduction reaction principle achievees the purpose that package interior anaerobic and reduces lipid oxidation and brown stain.
To solve the above problems, the technical solution adopted by the present invention is that: it provides a kind of fresh-keeping applied to liquid food
Edibility deoxidier, including oxygen uptake ingredient, electrolyte, carrier, stabilizer；The oxygen uptake ingredient includes: 15% ~ 35% chlorination
Ferrous, 5% ~ 15% vitamin C, 3% ~ 7% thiamine and 0.4% ~ 1.0% glucose oxidase；The electrolyte includes: 2%
~ 8% sodium chloride；The carrier includes: 36.5% ~ 70.5% glucose solution；The stabilizer include 0.35% ~
0.75% sodium carboxymethylcellulose and 0.15% ~ 0.35% polyvinyl alcohol.
In a preferred embodiment of the present invention, the oxygen uptake ingredient includes: 10% frerrous chloride, 25% vitamin
C, 5% thiamine and 0.8% glucose oxidase；The electrolyte includes: 5% sodium chloride；The carrier includes: 50%
Glucose solution；The stabilizer includes 0.5% sodium carboxymethylcellulose and 0.2% polyvinyl alcohol.
As shown in Figure 1, the preparation side of the present invention also provides a kind of edibility deoxidier fresh-keeping applied to liquid food
Method, the method for mixing of use comprising the following specific steps
A, carrier heats: glucose, heating stirring dissolution is added into water under vacuum conditions；
B, sodium chloride, stirring and dissolving electrolyte dissolution: are added under vacuum conditions；
C, oxygen uptake ingredient dissolves: frerrous chloride, vitamin C, thiamine and glucose oxidase, stirring being added under vacuum conditions
Dissolution；
D, stabilizer dissolves: sodium carboxymethylcellulose and polyvinyl alcohol, stirring and dissolving being added under vacuum conditions；
E, vacuum mixes packaging: above-mentioned solution being stirred evenly and is placed in the packaging equipped with liquid food.
The beneficial effects of the present invention are: the present invention is the edibility deoxidier and its preparation side fresh-keeping applied to liquid food
Different material compositions is carried out dissolution packaging by method in sequence, is then applied to the packet equipped with liquid foods such as liquid beverages
In dress, consumed using the redox of frerrous chloride, vitamin C, thiamine and glucose oxidase under certain condition
Residual oxygen in packaging.
First its formula is scientific and reasonable, each component is easy to get, mutually synergistic by each component, with excellent fresh-keeping anti-
The effect of oxidation.Secondly, frerrous chloride can provide melt quality supplement for human body, vitamin C, thiamine are also known as vitamin B1,
It is important vitamin agent, there is anti-aging, maintains the important functions such as human body energy metabolism, therefore the deoxidier is answered
The effect of not only can have preservation for food, while having both nutritional supplementation.
The raw material that the present invention uses is solubility, under normal temperature conditions can be abundant with the active aqueous solution of different surfaces
Mixing；In addition, the raw material that the present invention uses is legal, edible food additives, safe without toxic side effect.
Detailed description of the invention
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for
For those of ordinary skill in the art, without creative efforts, it can also be obtained according to these attached drawings other
Attached drawing, in which:
Fig. 1 is the preferred embodiment that the present invention is applied to fresh-keeping edibility deoxidier of liquid food and preparation method thereof
Flow diagram.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the present invention includes:
A kind of edibility deoxidier fresh-keeping applied to liquid food, including oxygen uptake ingredient, electrolyte, carrier, stabilizer；5%~
15% frerrous chloride, 15% ~ 35% vitamin C, 3% ~ 7% thiamine and 0.4% ~ 1.0% glucose oxidase；The electricity
Solution matter includes: 2% ~ 8% sodium chloride；The carrier includes: 36.5% ~ 70.5% glucose solution；The stabilizer
Including 0.35% ~ 0.75% sodium carboxymethylcellulose and 0.15% ~ 0.35% polyvinyl alcohol.
Frerrous chloride, vitamin C, thiamine and glucose oxidase activity are higher, encounter oxygen and are oxidized inactivation, and
And be in solution that electrolyte coexists, above-mentioned raw materials activity is also unstable.Therefore, traditional one pack system, bi-component deoxidier
Production method is not suitable for the production preparation of such raw material deoxidier.
To solve the above problems, the preparation of the present invention provides a kind of edibility deoxidier fresh-keeping applied to liquid food
Method, the method for mixing of use comprising the following specific steps
A, carrier heats: glucose, heating stirring dissolution is added into water under vacuum conditions；
B, sodium chloride, stirring and dissolving electrolyte dissolution: are added under vacuum conditions；
C, oxygen uptake ingredient dissolves: frerrous chloride, vitamin C, thiamine and glucose oxidase, stirring being added under vacuum conditions
Dissolution；
D, stabilizer dissolves: sodium carboxymethylcellulose and polyvinyl alcohol, stirring and dissolving being added under vacuum conditions；
E, vacuum mixes packaging: above-mentioned solution being stirred evenly and is placed in the packaging equipped with liquid food.
Embodiment 1 ~ 5: being added glucose into water under vacuum conditions and prepare the glucose solution that mass fraction is 5%,
And it is heated to 75 DEG C；Required sodium chloride, stirring and dissolving are added under vacuum conditions；Then, needed for being added under vacuum conditions
Frerrous chloride, vitamin C, thiamine and glucose oxidase, stirring and dissolving；Finally, needed for being added under vacuum conditions
Sodium carboxymethylcellulose and polyvinyl alcohol, stirring and dissolving, 5g package spare.The different specific additive amounts of embodiment are shown in Table 1.
Comparative example 1-4: identical as the additive amount of embodiment 5, it is wherein individually a kind of that difference is only that oxygen uptake ingredient only adds.
Blank example: experiment is compared by deoxidier of pure water.
The different embodiment raw material additive amounts of table 1
| Processing group | Glucose solution | Vc | FeCl2 | Thiamine | Glucose oxidase | CMC-Na | PVA |
| Embodiment 1 | 70.5 | 15 | 5 | 3 | 0.4 | 0.75 | 0.35 |
| Embodiment 2 | 62 | 20 | 7.5 | 4 | 0.6 | 0.65 | 0.25 |
| Embodiment 3 | 50 | 25 | 10 | 5 | 0.8 | 0.50 | 0.20 |
| Embodiment 4 | 45 | 30 | 12.5 | 6 | 0.9 | 0.45 | 0.15 |
| Embodiment 5 | 36.5 | 35 | 15 | 7 | 1.0 | 0.35 | 0.15 |
| Comparative example 1 | 36.5 | 58 | 0 | 0 | 0 | 0.35 | 0.15 |
| Comparative example 2 | 36.5 | 0 | 58 | 0 | 0 | 0.35 | 0.15 |
| Comparative example 3 | 36.5 | 0 | 0 | 58 | 0 | 0.35 | 0.15 |
| Comparative example 4 | 36.5 | 0 | 0 | 0 | 58 | 0.35 | 0.15 |
Performance detection:
1, oxygen absorbed detects
Oxygen absorbed measurement is measured according to method in 2008 food deoxidier of SB/T-, with the oxygen in different times 100mL container
Gas content expression, %.
The results are shown in Table 2 in oxygen uptake in first day to the 7th day for embodiment 1 ~ 5 and comparative example deoxidier.It can be with from table
Find out, compared with comparative example, difference implements have stronger scavenging effect to the oxygen in container, especially in embodiment 4 and in fact
Example 5 is applied, container can't detect oxygen at the 4th day.At the 5th day, oxygen content was lower than 0.5% for embodiment 1 and embodiment 2
With 0.1%, illustrate that different embodiments have stronger scavenging effect to oxygen, can be used for packing in food in deoxygenation.And
Oxygen uptake ingredient is used cooperatively together to be significantly improved than the comparative example 1-4 oxygen absorben effect that any one is used alone, and illustrates oxygen absorbent
Between have the effect of synergy.
The different embodiment oxygen absorbed results of table 2
The result of lipid oxidation method according to specified in the measurement of malonaldehyde in 2016 food of GB5009.181-is surveyed in cream
It is fixed, indicated with TBARS result, mg(malonaldehyde)/kg.
Embodiment 1 ~ 5 and blank example deoxidier the results are shown in Table shown in 3 the anti-oxidant of cream.As can be seen from the table, with
Comparative example is compared, and different embodiment deoxidiers play the role of lipid oxidation in anti-cream in different times.In 150d, no
43.82% or more lipid oxidation in cream can be reduced with embodiment antioxidant.
The different embodiment liquid cream antioxygenic property results of table 3
Claims (8)
1. a kind of edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food, it is characterised in that: this method includes
Following steps:
1) carrier heats: heating carrier solution under vacuum condition；
2) in the carrier solution under vacuum condition by electrolyte dissolution in step 1), electrolyte solution electrolyte dissolution: is made；
3) oxygen uptake ingredient dissolves: oxygen uptake ingredient being dissolved in the electrolyte solution in step 2 under vacuum condition, deoxidation is made
Agent aqueous solution
4) stabilizer dissolves: stabilizer being dissolved in the deoxidier aqueous solution in step 3) under vacuum condition, is uniformly mixed.
2. the edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food according to claim 1, special
Levying the carrier that is in step 1) is glucose solution, concentration of glucose 5%, and preferably glucose solution additive amount is
36.5%~70.5%。
3. the edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food according to claim 1, special
Levying the carrier heating temperature being in step 1) is 70 ~ 80 DEG C.
4. the edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food according to claim 1, special
Levying the electrolyte being in step 2 is sodium chloride or potassium chloride, and electrolyte additive amount is 2% ~ 8%.
5. the edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food according to claim 1, special
Levying the oxygen uptake ingredient being in step 3) is frerrous chloride, vitamin C, thiamine and glucose oxidase；Preferably, protochloride
Iron additive amount is 5% ~ 15%, and it is 15% ~ 35% that vitamin C, which adds additive amount, and thiamine additive amount is 3% ~ 7%, and glucose oxidase adds
Dosage is 0.4% ~ 1.0%.
6. the edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food according to claim 1, special
Sign is in step 4) that stabilizer is carboxymethyl cellulose sodium and polyvinyl alcohol.
7. the edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food according to claim 1, special
Sign is in step 4) that carboxymethyl cellulose sodium additive amount is 0.35% ~ 0.75%.
8. the edibility deoxidier and preparation method thereof fresh-keeping applied to liquid food according to claim 1, special
Sign is in step 4) that polyvinyl alcohol addition is 0.15% ~ 0.35%.
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Citations (3)
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|---|---|---|---|---|
| EP0207039A1 (en) * | 1985-05-22 | 1986-12-30 | Synfina - Oleofina S.A. | Process for the elimination of oxygen from food and oral hygiene compositions and food and oral hygiene compositions containing enzymes to this effect |
| CN1232622A (en) * | 1998-02-04 | 1999-10-27 | 雀巢制品公司 | Beverage antioxidant system |
| CN101933647A (en) * | 2009-07-01 | 2011-01-05 | 冀登昌 | Food fresh-keeping agent with function of oxygen absorption |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0207039A1 (en) * | 1985-05-22 | 1986-12-30 | Synfina - Oleofina S.A. | Process for the elimination of oxygen from food and oral hygiene compositions and food and oral hygiene compositions containing enzymes to this effect |
| CN1232622A (en) * | 1998-02-04 | 1999-10-27 | 雀巢制品公司 | Beverage antioxidant system |
| CN101933647A (en) * | 2009-07-01 | 2011-01-05 | 冀登昌 | Food fresh-keeping agent with function of oxygen absorption |
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