Natural compound antioxidant for fat-rich food

An antioxidant and food technology, which can be used in the preservation of edible oil/fat finished products, food preservation, edible oil/fat, etc., and can solve problems such as insecurity

Inactive Publication Date: 2009-05-06
CHANGCHUN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a natural, efficient and safe natural compound antioxidant for fat-rich foods in order to solve the problem that the use of artificially synthesized antioxidants has certain li...

Method used

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  • Natural compound antioxidant for fat-rich food
  • Natural compound antioxidant for fat-rich food
  • Natural compound antioxidant for fat-rich food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0062] In this embodiment, take the application of the present invention in canned pure foie gras as an example to illustrate:

[0063] Add 0.15% of its weight of natural compound antioxidant and 0.01% of its weight of citric acid in 40% of the canned foie gras block with juice, wherein the natural compound antioxidant is mixed by Sophora japonica extract and licorice extract The weight ratio of Sophora japonica extract to licorice extract is 2:1, and citric acid is a synergist of natural compound antioxidants.

[0064] When incubated at 37±1°C for 10 days, the peroxide value (PV; Meq / Kg) was 11.8; the acid value (AV; mgKOH / g oil sample) was 2.02.

[0065] When stored for 3 months, the peroxide value (PV; Meq / Kg) was 17.2; the acid value (AV; mgKOH / g oil sample) was 2.12.

[0066] When stored for 6 months, the peroxide value (PV; Meq / Kg) was 21.3; the acid value (AV; mgKOH / g oil sample) was 2.27.

[0067] When stored for 9 months, the peroxide value (PV; Meq / Kg) was 26.8; th...

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Abstract

The invention discloses a natural complex antioxidant applied to high-fat food, which is mixed with a flos sophora extract and a liquorice extract according to the weight ratio of 2:1. The synergist for the natural complex antioxidant is citric acid. The adding amount of the natural complex antioxidant applied to high-fat food is 0.15 percent of the weight of the high-fat food and the adding amount of the citric acid is 0.01 percent of the weight of the high-fat food; the natural complex antioxidant is applied to high-fat food, can prolong the shelf life of the high-fat food, has no harm to human body and is a natural, high-efficient and safe food antioxidant.

Description

technical field [0001] The invention relates to an antioxidant for food, in particular to a natural compound antioxidant for fat-rich food. Background technique [0002] Grease and fat-rich foods are prone to rancidity during processing and storage, resulting in food discoloration, change of taste, and decline in nutritional value. Damage to tissues and organs and even cancer. Grease rancidity is divided into three types: hydrolytic rancidity; β-type oxidative rancidity; auto-oxidative rancidity, the first two rancidity is mostly caused by the action of polluting microorganisms such as: Penicillium greygreen, Aspergillus, etc. during the reproduction of enzymes . Generally, foods containing more water and protein or foods with unrefined oil and impurities are susceptible to microbial contamination, causing hydrolytic rancidity and β-oxidative rancidity. Autooxidative rancidity is the most important deterioration phenomenon of oil and fat-rich foods. It is because the unsa...

Claims

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Application Information

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IPC IPC(8): A23D9/06A23D7/06A23L3/3472
Inventor 张凤清邱芳萍解耸林王志兵
Owner CHANGCHUN UNIV OF TECH
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