Anti-oxidant for baking food product and preparation thereof
A food antioxidant and baking technology, which is applied in food preparation, bakery product preservation, baking and other directions, can solve the problems of use limitation, product unpleasant flavor, antioxidant limitation, etc., and achieve the effect of preventing arteriosclerosis
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Embodiment 1
[0014] In this embodiment, 200 g of refined soybean lecithin is selected, and 400 ml of equal volume of dichloromethane-ethanol mixture (V: V=3: 1) is used as a solvent, and 10 g of palladium catalyst is added and heated to 55° C. under hydrogen pressure in a 1 L autoclave. After constant temperature reaction for 3 hours, the reaction product is decolorized by separation catalyst, hydrogen peroxide, and solvent removed to obtain hydrogenated soybean lecithin with an iodine value of 20-30, a light yellow color, and no unpleasant smell.
[0015] Take 55g of hydrogenated soybean lecithin prepared by the above process, then add 10g of vitamin E, 10g of soybean protein polypeptide, 2g of xylooligosaccharide, 5g of sucrose monostearate, 2g of xanthan gum, and 16g of baked milk powder, and mix all the materials thoroughly. After homogeneous, it can be applied to various baked goods, and the addition amount is 5-8%.
Embodiment 2
[0017] The preparation process of hydrogenated soybean lecithin in Example 1 is the same as in Example 1, the difference is that 57g of hydrogenated soybean lecithin prepared by the above process is taken, and then 15g of vitamin E, 8g of soybean protein polypeptide, 3g of xylooligosaccharides, and monostearic acid are added respectively. 3g of sucrose ester, 3g of xanthan gum and 11g of baked milk powder, after fully mixing all the materials, it can be applied to various baked foods, the addition amount is 5-8%.
Embodiment 3
[0019] The preparation process of hydrogenated soybean lecithin in this example is the same as in Example 1, the difference is that 60 g of hydrogenated soybean lecithin prepared by the above process is taken, and then 19 g of vitamin E, 5 g of soybean protein polypeptide, 2.5 g of xylooligosaccharide, and monostearin are added. 1g of sucrose ester, 2.5g of xanthan gum and 20g of baked milk powder. After fully mixing all the materials, it can be applied to various baked foods, and the addition amount is 5-8%.
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