Recombinant aromatic condiment essential oil with oxidation resistance function and use method thereof

Abstract

The invention relates to a recombined spice essential oil having the antioxidant activity and an application method thereof. The recombined spice essential oil comprises four natural spices of eugenol, thymol, citral and anisic aldehyde in weight percentage: 5 to 20 percent of eugenol, 15 to 35 percent of thymol, 40 to 60 percent of citral and 5 to 20 percent of anisic aldehyde, wherein the eugenol, the thymol, the citral and the anisic aldehyde are derived from essential oils containing rich the spices or natural edible spices; according to the mass ratio, the components of the recombined spice essential oil are evenly mixed and dissolved for use, or are dissolved and diluted by solvents such as water, absolute ethyl alcohol, propanediol and grease for use, or are evenly dispersed by other carriers such as dextrin and starch for use; the recombined spice essential oil is prepared by natural materials, and is safe and non-toxic; due to the synergism between the spice components, the recombined spice essential oil can delay the oxidation of the grease, and the antioxidant effect is better than the artificially synthesized antioxidant; and, the use level of the recombined spice essential oil is small, so that the taste of the food is not obviously affected.

Description

Technical field: [0001] The invention relates to a recombinant spice essential oil with anti-oxidation effect and a use method thereof, belonging to the field of food chemistry. Background technique: [0002] The main components of oil are glycerides of various higher fatty acids. Fat is one of the three major energy-supplying substances for human beings, and it has the same important position as sugar and protein. Oxidation of oil not only affects its flavor, quality and nutritional value, but even endangers human health. Substances such as aldehydes and ketones will destroy the structure and function of normal cells. Free radicals will also cause a chain reaction between human fat and protein. Cell membranes, tissues, enzymes and genes are damaged, leading to aging and disease. The anti-oxidation of oil is also of great significance to ensure the quality of oil and fat-rich foods. Today, more and more countries have stopped or strictly restricted the use of synthetic an...

AI Technical Summary

Problems solved by technology

The food antioxidants TBHQ and PG commonly used in oils and fats are just taboo synthetic food additives. Although no adverse effects of TBHQ on the human body have been found in the current research, as a food industry worker, the pursuit of natural Hea