CN110338332A - 复配抗氧化剂及其制备和应用 - Google Patents
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- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 22
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 21
- 150000001875 compounds Chemical class 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 7
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 7
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 7
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 7
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 7
- 239000011734 sodium Substances 0.000 claims abstract description 7
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 6
- 229940116298 l- malic acid Drugs 0.000 claims abstract description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 claims abstract description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 4
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000010352 sodium erythorbate Nutrition 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 description 13
- 241001529742 Rosmarinus Species 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 238000010364 biochemical engineering Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003273 Passiflora laurifolia Species 0.000 description 1
- 235000013762 Passiflora laurifolia Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L3/3454—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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Cosmetics (AREA)
Abstract
本发明涉及食品添加剂领域，用于食品的抗氧化剂，具体地说是一种复配抗氧化剂及其制备和应用。由以下组分及重量百分比组成：D‑异抗坏血酸钠30%‑40%、一水柠檬酸钠13%‑18%、L‑苹果酸12%‑17%、葡萄糖酸‑δ‑内酯12%‑17%、海藻糖10%‑20%、迷迭香提取物2%‑7%。使用本产品后使得食品口味不受影响产品的，制作过程操作简便；同时能够可延长产品保质期。
Description
技术领域
本发明涉及食品添加剂领域，用于食品的抗氧化剂，具体地说是一种复配抗氧化剂及其制备和应用。
背景技术
随着人们生活水平的提高，食品可能经过长期运送，这对于食品氧化变色，油脂的酸败、氧化都有了高标准的要求。提高对预包装食品的食品安全保障是一个挑战。
发明内容
针对上述问题，为了解决现有技术中存在的不足,本发明提供一种复配抗氧化剂及其制备和应用。
本发明技术方案如下：
一种复配抗氧化剂，由以下组分及重量百分比组成：D-异抗坏血酸钠30%-40%、一水柠檬酸钠13%-18%、L -苹果酸12%-17%、葡萄糖酸-δ-内酯12%-17%、海藻糖10%-20%、迷迭香提取物2%-7%。
由以下组分及重量百分比组成：D-异抗坏血酸钠 35%；一水柠檬酸钠15%；L -苹果酸15%；葡萄糖酸-δ-内酯15%；海藻糖 15%；迷迭香提取物5%。
复配抗氧化剂的制备方法，按上述比例称重后，放入三维混料罐中，以6rad/min的速度进行混合一小时。
复配抗氧化剂在食品中的应用。
本发明的主要优点是：
1、不影响产品的口味；
2、操作简便；
3、可延长产品保质期。
具体实施方式
下面通过实施例详述本发明。
实施例1
按以下重量百分比准备材料总量200kg：
1、D-异抗坏血酸钠 （诸城华源生物工程有限公司） 35%
2、一水柠檬酸钠 （潍坊英轩实业有限公司） 15%
3、L -苹果酸 （常州常茂生物化学工程股份有限公司） 15%
4、葡萄糖酸-δ-内酯 （德州汇洋生物科技有限公司） 15%
5、海藻糖 （德州汇洋生物科技有限公司） 15%
6、迷迭香提取物 （湖南蓝海迷迭香生物科技有限公司） 5%
将以上原料按照比例称重后，放入三维混料罐中，以6rad/min的速度进行混合一小时。
均匀度检测：从混料机混合的保水剂中随机取出10个不同点位取样品5g，然后将取得的每组5g保水剂分别用1L去离子水溶解充分吗，用高效液相色谱检测柠檬酸钠的含量。每组测试结果应在0.7g/L-0.9g/L之间视为混合均匀。
实施例2
按以下重量百分比准备材料总量200kg：
1、D-异抗坏血酸钠 （诸城华源生物工程有限公司） 37%
2、一水柠檬酸钠 （潍坊英轩实业有限公司） 16%
3、L -苹果酸 （常州常茂生物化学工程股份有限公司） 13%
4、葡萄糖酸-δ-内酯 （德州汇洋生物科技有限公司） 14%
5、海藻糖 （德州汇洋生物科技有限公司） 13%
6、迷迭香提取物 （湖南蓝海迷迭香生物科技有限公司） 7%
使用例：
一、使用效果：
1.组别A：采用实施例一的产品；
组别B：采用上海越宏生物科技有限公司的抗氧化剂（液态）KY-I/（油脂专用抗氧化剂）；
组别C：采用厦门仁驰化工有限公司的油脂抗氧化剂GY8960；
组别D：采用东莞市欣荣天丽科技实业有限公司的复配抗氧化剂。
2.分别将几组实验的复配抗氧化剂，按照油量的0.2%在加入色拉油中，然后将色拉油加热至145℃，将200g花生米放入自动控温炸锅中45s，然后捞出晾凉，测试花生的酸值和过氧化值及感官，来对比最优产品。
3.实验结果：
—表示感官无异常，+表示略有异味，++有明显哈败味
注：在GB 16565-2003中，要求油炸食品酸价值≤3，过氧化值≤0.25
根据测试结果得出，仁达天然复配抗氧化剂比其他几种市售抗氧化剂在15天的观察中，酸价值和过氧化值都是最优组别，抗氧化效果好于市售其他产品。
本产品采用天然抗氧化剂迷迭香提取物具有高效无毒的抗氧化效果，利用迷迭香提取物和酸度调节剂的协同作用，结合油炸食品中自由基，可有效起到抗氧化的作用。
Claims (4)
1.一种复配抗氧化剂，其特征在于：由以下组分及重量百分比组成：D-异抗坏血酸钠30%-40%、一水柠檬酸钠13%-18%、L -苹果酸12%-17%、葡萄糖酸-δ-内酯12%-17%、海藻糖10%-20%、迷迭香提取物2%-7%。
2.根据权利要求1所述复配抗氧化剂，其特征在于：由以下组分及重量百分比组成：D-异抗坏血酸钠 35%；一水柠檬酸钠15%；L -苹果酸15%；葡萄糖酸-δ-内酯15%；海藻糖 15%；迷迭香提取物5%。
3.一种权利要求1所述复配抗氧化剂的制备方法，其特征在于：按上述比例称重后，放入三维混料罐中，以6rad/min的速度进行混合一小时。
4.一种权利要求1所述复配抗氧化剂在食品中的应用。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9115094D0 (en) * | 1990-07-12 | 1991-08-28 | Shaklee Corp | Natural antioxidant compositions |
| CN102204707A (zh) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | 一种抗油脂氧化剂 |
| CN103211000A (zh) * | 2013-04-27 | 2013-07-24 | 北京美添阳光科技有限公司 | 一种用于肉肠制品的复合抗氧化剂及其制备方法 |
| CN107136153A (zh) * | 2017-07-18 | 2017-09-08 | 哈尔滨顺达实业发展有限公司 | 一种添加海藻糖的含膳食纤维饼干预拌粉及其制备方法和应用 |
-
2018
- 2018-04-02 CN CN201810280175.0A patent/CN110338332A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9115094D0 (en) * | 1990-07-12 | 1991-08-28 | Shaklee Corp | Natural antioxidant compositions |
| CN102204707A (zh) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | 一种抗油脂氧化剂 |
| CN103211000A (zh) * | 2013-04-27 | 2013-07-24 | 北京美添阳光科技有限公司 | 一种用于肉肠制品的复合抗氧化剂及其制备方法 |
| CN107136153A (zh) * | 2017-07-18 | 2017-09-08 | 哈尔滨顺达实业发展有限公司 | 一种添加海藻糖的含膳食纤维饼干预拌粉及其制备方法和应用 |
Non-Patent Citations (2)
| Title |
|---|
| 郝素娥等编: "《食品添加剂制备与应用技术》", 31 March 2003, 北京：化学工业出版社 * |
| 高原菊: "天然抗氧化剂对牡丹籽油氧化稳定性的影响", 《食品与机械》 * |
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