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High-efficiency compound food antioxidant

A food antioxidant and compound food technology, applied in food preservation, food science, application, etc., can solve the problems of lack of antioxidant compound performance and lack of technical means, achieve good economic and social benefits, improve safety, The effect of enhancing solubility and dispersibility

Inactive Publication Date: 2010-08-18
WUXI OUSHENG BIO AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of sufficient understanding of the compound performance of antioxidants and the lack of necessary technical means, there is no ability to develop high-efficiency compound antioxidants. Therefore, it is a new research direction to develop compound antioxidants, increase product portfolio, and improve antioxidant performance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 70kg of 80% food-grade tea polyphenols, 15kg of rosemary ether, 5kg of anhydrous citric acid and 10kg of vitamin C are mixed to form a high-efficiency compound food antioxidant.

[0030] Mainly used in fish products, meat products, cured products.

Embodiment 2

[0032] 30 kg of 80% food-grade tea polyphenols, 10 kg of vitamin E, 10 kg of bamboo leaf flavonoids and 50 kg of monoglyceride oleate are stirred to form a high-efficiency compound food antioxidant.

[0033] Mainly used for sauces, pastries, fillings, and snacks.

Embodiment 3

[0035] 30 kilograms of 80% food-grade tea polyphenols are dissolved in 40 kilograms of water, 10 kilograms of propyl gallate, 10 kilograms of BHA are added, and 50 kilograms of gum arabic with a weight concentration of 2% are added and stirred to form a high-efficiency composite food antioxidant.

[0036] Mainly used in nuts and flour products.

[0037] The advantages of the efficient compound food antioxidant prepared by embodiment 1, embodiment 2 and embodiment 3 have:

[0038] 1. Tea polyphenols are used in combination with other antioxidants to improve the antioxidant properties of antioxidants.

[0039] 2. According to different food production processes, different antioxidants are combined to overcome the traditional single antioxidant usage mode.

[0040] 3. The antioxidant can be completely dissolved and evenly distributed in the final food, thus improving the uniformity of mixing.

[0041] 4. Antioxidants are more convenient to use.

[0042] The working principle o...

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Abstract

The invention discloses a high-efficiency compound food antioxidant which is compounded from at least two or more than two natural antioxidants. Preferably, the high-efficiency compound food antioxidant is compounded by matching tea polyphenol with one or more other natural antioxidants, wherein the weight content of the tea polyphenol accounts for 20%-70% of the total weight of the compound food antioxidant. The invention adopts the technology of compounding the tea polyphenol and other different antioxidants to greatly improve the anti-oxidation property of the antioxidant, thereby reducing the consumption of the antioxidant, improving the service efficiency of the antioxidant, and prolonging the quality guarantee period of food.

Description

technical field [0001] The invention relates to a food antioxidant, in particular to a high-efficiency composite food antioxidant. Background technique [0002] During the storage, processing and circulation of food, the oil and fat components in the food are vulnerable to O in the air. 2 Oxidation can cause discoloration or odor and produce harmful substances, especially oil and fat-rich foods often become rancid due to oxidation. [0003] Adding antioxidants can prevent food components from oxidative deterioration. For nearly half a century, in order to prevent the oxidation of oils, people have studied the antioxidant problems of oils from different angles. Adding antioxidants to oils and fat-rich foods has become a food product. It is the most economical and simple method to prevent food from oxidative deterioration during processing. [0004] At present, the use of antioxidants in our country is not widespread, only some applications in the imported food manufacturing...

Claims

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Application Information

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IPC IPC(8): A23L3/3454A23L3/3472
Inventor 张悦周杰超
Owner WUXI OUSHENG BIO AGRI TECH
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