CN110447806A - 一种利用虾青素油延长核桃油货架期的方法 - Google Patents
一种利用虾青素油延长核桃油货架期的方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- 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
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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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- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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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
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- 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
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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Abstract
本发明属于食品化工技术领域,公开了一种利用虾青素油延长核桃油货架期的方法,调和油制备,向待保存的核桃油中添加TBHQ和最优比例的虾青素油,混匀后将核桃油装瓶,加盖密封保存核桃油;核桃油中TBHQ和虾青素油的添加量分别为0.02%、2%;VE、多酚及脂肪酸组成的测定,分别测定核桃油与最优虾青素油比例的调和油中VE、多酚、脂肪酸的变化;过氧化值的测定,将混好的样品与60℃烘箱中保存,定期取样,测定其过氧化值。本发明为延长核桃油的货架期提供了新的策略和方法;利用虾青素油的强抗氧化性,有效的减缓核桃油氧化速率,能延长核桃油的储藏时间210天。
Description
技术领域
本发明属于食品化工技术领域,尤其涉及一种利用虾青素油延长核桃油货架期的方法。
背景技术
目前,最接近的现有技术:
我国核桃种植面积世界第一,核桃加工得到的核桃油含有高达90%左右的不饱和脂肪酸,有利于降低人体胆固醇和防止动脉硬化,其含有的亚油酸是人体必需脂肪酸,具有多种保健功能。如维生素E、黄酮等物质,营养价值极高,长期食用具有预防心脑血管疾病、改善记忆力、提高人体免疫力等功效。核桃油中不饱和脂肪酸含量较高,在人体健康的血压调节、糖尿病预防等方面都有良好保健作用,然而在加工、储藏时易存在油脂变质情况,不仅破坏了其内部的营养成分,还危害身体健康,因此添加抗氧化剂来延缓油脂氧化是延长货架期的一种常用方法。目前我国常用的抗氧化剂有丁基羟基茴香醚(BHA)、叔丁基对二苯酚(TBHQ)等都是化学合成的,添加的量都有一定剂量限制。
虾青素(Astaxanthin),是一种胡萝卜含氧化衍生物,化学名称为3,3′-二羟基-4,4′-二酮基-β,β′-胡萝卜素,为萜烯类不饱和化合物,化学分子式为C40H52O4,分子结构中有两个β-紫罗兰酮环,11个共轭双键。虾青素具有多种生理功效,如在抗氧化性、抗肿瘤、预防癌症、增强免疫力、改善视力等方面都有一定的效果。其中虾青素的抗氧化性极强,是VE的400倍以上,被誉为“超级抗氧化剂”。因此,亟需一种利用虾青素极强的抗氧化性减缓核桃油的氧化速率,从而延长核桃油的货架期的方法。
综上所述,现有技术存在的问题是:
(1)现有技术中,没有利用虾青素油的强抗氧化性,有效的减缓核桃油氧化速率,延长了核桃油的储藏时间。
(2)现有技术中,核桃壳的储存方式多为加入化学抗氧化剂,而这类物质都有一定的限量。
解决上述技术问题的难度:
寻找一种能延长核桃油货架期且对核桃油的质量不会产生危害的天然抗氧化剂。
解决上述技术问题的意义:
利用虾青素油的强抗氧化性,有效的延长了核桃油的货架期,为核桃油的储藏保存提供了一种新的方法。
发明内容
针对现有技术存在的问题,本发明提供了一种利用虾青素油延长核桃油货架期的方法。
本发明是这样实现的,一种利用虾青素油延长核桃油货架期的方法,所述利用虾青素油延长核桃油货架期的方法在核桃油中按照质量比添加1.5%、2%、2.5%虾青素油,然后以最优比虾青素油为实验组,同时在所有组中加入特丁基对苯二酚(TBHQ)。
进一步,所述利用虾青素油延长核桃油货架期的方法向待保存的核桃油中添加TBHQ和虾青素油,混匀后将核桃油装瓶,加盖密封保存核桃油;核桃油中特丁基对苯二酚含量为0.02%。2%虾青素油为最优比例。
进一步,采用超声方式混合,超声频率为40±1K Hz,功率为800W,温度控制为22±3℃。
进一步,所述利用虾青素油延长核桃油货架期的方法还包括:VE、多酚及脂肪酸组成的测定;分别测定核桃油与调和油中VE、多酚、脂肪酸的变化。
进一步,所述利用虾青素油延长核桃油货架期的方法还包括:过氧化值的测定;将混好的样品与60℃烘箱中保存,定期取样,测定过氧化值。
进一步,混好的样品,采用根据Schaal烘箱法,核桃油放入60℃烘箱中一天相当于10℃一个月。
综上所述,本发明的优点及积极效果为:
(1)为延长核桃油的货架期提供了新的策略和方法。
(2)利用虾青素油的强抗氧化性,有效的减缓核桃油氧化速率,显著延长了核桃油的储藏时间。
(3)添加了虾青素油的实验组与对照组相比,货架期延长了210天左右。
附图说明
图1是本发明实施例提供的利用虾青素油延长核桃油货架期的方法流程图。
图2是本发明中添加虾青素油比例优化图。
图3是本发明实施例提供的实施例2和实施例3添加虾青素油对比试验结果示意图。
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。
现有技术中,没有利用虾青素油的强抗氧化性,有效的减缓核桃油氧化速率,延长了核桃油的储藏时间。
为解决上述技术问题,下面结合具体附图对本发明作详细描述。
如图1所示,本发明实施例例提供的利用虾青素油延长核桃油货架期的方法,包括以下步骤:
S101:调和油制备;向待保存的核桃油中添加TBHQ和最优比例虾青素油,混匀后将核桃油装瓶,加盖密封保存核桃油;核桃油中特丁基对苯二酚(TBHQ)和虾青素油的添加量分别为0.02%和2%(质量比)。
S102:VE、多酚及脂肪酸组成的测定;分别测定核桃油与调和油中VE、多酚、脂肪酸的变化。
S103:过氧化值的测定;将混好的样品与60℃烘箱中保存,定期取样,测定其过氧化值。
在本发明实施例中,所述步骤S101采用超声方式使其充分混合,超声频率为40±1K Hz,功率为800W,温度控制为22±3℃,保证混合均匀;核桃油中TBHQ和虾青素油的添加量分别为0.02%和2%(质量比)。
在本发明实施例中,所述步骤S102维生素E、多酚及脂肪酸的测定方法分别按照通用方法进行测定。
在本发明实施例中,所述步骤S103混好的样品,采用根据Schaal烘箱法,核桃油放入60℃烘箱中一天相当于10-15℃下储存一个月,过氧化值测定参照国标GB/T 5009.227—2016食品中过氧化值来进行,过氧化值的理化指标限值参照GB/T 2716—2018植物油的过氧化值来进行。
在本发明中,称取一定量的核桃油,分别按照别按照GB5009.82-2016中第一法、LS/T 6119—2017、GB5009.168-2016中要求测定其维生素E、多酚及脂肪酸组成。
在本发明中,称取一定量核桃油,向核桃油混入2%虾青素,采用超声方式使其乳化,超声频率为40±1K Hz,功率为800W,温度控制为22±3℃,保证混合均匀。分别按照别按照GB5009.82-2016中第一法、LS/T 6119—2017、GB5009.168-2016中要求测定其维生素E、多酚及脂肪酸组成。
表1核桃油和调和油中维生素E及总多酚的变化
表2核桃油和调和油中脂肪酸组成分析
结果:由表1可知,核桃油中不饱和脂肪酸含量约90%,与调和油中不饱和脂肪酸含量相比,无明显变化。由表2可知,与核桃油相比,调和油中总多酚含量提高1.5倍,维生素E含量提高了3.18倍。多酚与维生素E均有一定的抗氧化性,对延缓油脂氧化酸败具有一定作用。
下面结合实验对本发明的技术效果作进一步的说明。
实验1
称取100g核桃油,向核桃油中混入1.5%、2%、2.5%的虾青素油,采用超声方式使其乳化,超声频率为40±1K Hz,功率为800W,温度控制为22±3℃,保证混合均匀。将混好的复合油分装至干净的玻璃瓶中,密封、避光存放于60℃烘箱中。根据Schaal烘箱法,核桃油放入60℃烘箱中一天相当于10-15℃下储存一个月,过氧化值测定参照国标GB/T5009.227—2016食品中过氧化值来进行,采用硫代硫酸钠滴定法,每次取样测定三个平行,过氧化值的理化指标限值参照GB/T 2716—2018植物油的过氧化值来进行,过氧化值的限值为9.85mmol/kg。每隔5天进行取样测定。
结果:60℃烘箱中,添加1.5%虾青素油的实验组和对照组在第2-3天过氧化值达到国标上线;添加2%、2.5%虾青素油的核桃油都在第5天达到国标中过氧化值上限,两者无显著差异。综合考虑,选取2%虾青素油为添加的最优比例。
图2是本发明中添加虾青素油比例优化图。
实验2
称取100g核桃油,向核桃油中混入0.02%TBHQ,采用超声方式使其乳化,超声频率为40±1K Hz,功率为800W,温度控制为22±3℃,保证混合均匀。将混好的复合油分装至干净的玻璃瓶中,密封、避光存放于60℃烘箱中。根据Schaal烘箱法,核桃油放入60℃烘箱中一天相当于10-15℃下储存一个月,过氧化值测定参照国标GB/T 5009.227—2016食品中过氧化值来进行,采用硫代硫酸钠滴定法,每次取样测定三个平行,过氧化值的理化指标限值参照GB/T 2716—2018植物油的过氧化值来进行,过氧化值的限值为9.85mmol/kg。每隔5天进行取样测定。
结果:60℃烘箱中,添加0.02%TBHQ的核桃油在第20天达到植物油的过氧化值限值9.85mmol/kg。
实验3
称取100g核桃油,向核桃油中混入0.02%TBHQ和2%虾青素,采用超声方式使其乳化,超声频率为40±1K Hz,功率为800W,温度控制为22±3℃,保证混合均匀。将混好的复合油分装至干净的玻璃瓶中,密封、避光存放于60℃烘箱中。根据Schaal烘箱法,核桃油放入60℃烘箱中一天相当于10-15℃下储存一个月,过氧化值测定参照国标GB/T 5009.227—2016食品中过氧化值来进行,采用硫代硫酸钠滴定法,每次取样测定三个平行,过氧化值的理化指标限值参照GB/T 2716—2018植物油的过氧化值来进行,过氧化值的限值为9.85mmol/kg。每隔5天进行取样测定。
结果:60℃烘箱中,添加0.02%TBHQ和2%的虾青素油的核桃油在第27天达到植物油的过氧化值限值9.85mmol/kg。
将对比实例和实施例中测定的过氧化值变化趋势如图3所示。
结果:由图3可以看出,添加0.02%TBHQ和2%虾青素油的核桃油比只添加0.02%TBHQ的核桃油在60℃条件下多储存了7天,这可能是由于虾青素油具有极强的抗氧化性,从而减缓了核桃油的氧化速率。根据Q10经验法可知,60℃条件下存放一天相当于10—15℃条件下储存一个月,因此在该条件下核桃油的货架期延长了7个月左右。
结果:由表1可知,核桃油中不饱和脂肪酸含量约90%,与调和油中不饱和脂肪酸含量相比,无明显变化。由表2可知,与核桃油相比,调和油中总多酚含量提高1.5倍,维生素E含量提高了3.18倍。多酚与维生素E均有一定的抗氧化性,对延缓油脂氧化酸败具有一定作用。
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 (6)
1.一种利用虾青素油延长核桃油货架期的方法,其特征在于,所述利用虾青素油延长核桃油货架期的方法在核桃油中按照质量比添加1.5%、2%、2.5%虾青素油,然后以最优比虾青素油为实验组,同时在所有实验组中加入0.02%特丁基对苯二酚。
2.如权利要求1所述的利用虾青素油延长核桃油货架期的方法,其特征在于,所述利用虾青素油延长核桃油货架期的方法向待保存的核桃油中添加TBHQ和虾青素油,混匀后将核桃油装瓶,加盖密封保存核桃油;核桃油中特丁基对苯二酚和虾青素油分别为0.02%和2%。
3.如权利要求2所述的利用虾青素油延长核桃油货架期的方法,其特征在于,采用超声方式混合,超声频率为40±1K Hz,功率为800W,温度控制为22±3℃。
4.如权利要求1所述的利用虾青素油延长核桃油货架期的方法,其特征在于,所述利用虾青素油延长核桃油货架期的方法还包括:VE、多酚及脂肪酸组成的测定;分别测定核桃油与调和油中VE、多酚、脂肪酸的变化。
5.如权利要求1所述的利用虾青素油延长核桃油货架期的方法,其特征在于,所述利用虾青素油延长核桃油货架期的方法还包括:过氧化值的测定;将混好的样品与60℃烘箱中保存,定期取样,测定过氧化值。
6.如权利要求5所述的利用虾青素油延长核桃油货架期的方法,其特征在于,混好的样品,采用Schaal烘箱法加速试验。
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