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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

Inactive Publication Date: 2008-11-12
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Because baked food contains a certain amount of oil, if it is exposed to the air for too long, the oil will be oxidized and denatured, resulting in a bad flavor of the product. However, some current antioxidants in baked food are limited to certain food additives, and are subject to many restrictions in use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides an antioxidant of baking food and a preparation method thereof. The antioxidant includes 55-60 parts by weight of hydrogenized soya bean lecithin, 10-18 parts by weight of vitamin E, 5-10 parts by weight of soyabean protein polypeptide, 2-3 parts by weight of oligo-xylose, 1-5 parts by weight of sucrose monostearate, 2-3 parts by weight of xanthan gum and 11-20 parts by weight of baked milk powder. The preparation method includes extracting lecithin from the soya bean lecithin, separating catalyst, discoloring oxydol, removing solvent after the reaction of catalytic hydrogenation, obtaining hydrogenized soya bean lecithin with 20-30 of iodine number, uniform mixing 55-60 parts by weight of hydrogenized soya bean lecithin, 10-18 parts by weight of vitamin E, 5-10 parts by weight of soyabean protein polypeptide, 2-3 parts by weight of oligo-xylose, 1-5 parts by weight of sucrose monostearate, 2-3 parts by weight of xanthan gum and 11-20 parts by weight of baking milk powder to prepare the antioxidant for baking food. The invention has the advantages of strong antioxygenic property, pure natural property, no toxic and side effects, a plurality of healthcare functions.

Description

(1) Technical field [0001] The invention relates to a baked food antioxidant, in particular to a baked food antioxidant with active hydrogenated soybean lecithin as the main body and a preparation method thereof. (2) Technical background [0002] Because baked food contains a certain amount of oil, if it is exposed to the air for too long, the oil will be oxidized and denatured, resulting in a bad flavor of the product. However, some current antioxidants in baked food are limited to certain food additives, and there are many restrictions on their use. Hydrogenated soybean lecithin itself is a kind of food, and it is not subject to any restrictions on consumption. Due to the use of catalytic and hydrogenation processes, the unsaturated chains of unsaturated fatty acids in the molecular structure of soybean lecithin disappear, thereby greatly improving the chemical stability, dispersibility, and emulsification of lecithin. It has decolorization and deodorization effects, is m...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/20A23L1/30A21D15/00A23L33/10A23L33/12A23L33/125A23L33/15A23L33/18
Inventor 韩建春孔保华郭鴒
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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