Method for preparing antioxidant for oil and fat

Abstract

The invention relates to a method for preparing an antioxidant for oil and fat, and belongs to the preparation technology of food additives. The method comprises the following steps: (1) after washing grape skin residue with water and removing impurities, conducting freeze drying, and then grinding and ultramicro-pulverizing for modified treatment to obtain grape skin residue powder; (2) successively conducting enzymolysis treatment with alpha-amylase and protease on the grape skin slag powder, and conducting centrifugal separation after enzymolysis to obtain a supernatant; (3) dialyzing the supernatant to obtain a dialyzate, conducting freeze drying for the dialyzate and then conducting decolorization, conducting esterification modification treatment after decolorization, and then neutralizing and conducting centrifugal separation to obtain a supernatant; (4) after conducting dialyzation and alcohol precipitation on the supernatant, conducting centrifugal separation to obtain precipitate, conducting freeze drying on the precipitate to obtain modified antioxidant dietary fiber, namely a novel antioxidant. According to the method, simple equipment is needed and the operation is safe, and the obtained antioxidant can be used alone or be compounded with other antioxidants or auxiliaries and is widely applied to oil and fat, fatty foods, aquatic products, fried foods and the like.

Description

technical field [0001] The invention belongs to the technical field of food additive preparation, and mainly relates to a preparation method of oil antioxidant. Background technique [0002] Due to the action of oxygen in the air, light, enzymes, metal ions, etc., oil or oil-rich foods are prone to automatic oxidation reactions, resulting in quality deterioration, losing their original nutritional value and flavor, and even producing harmful substances. Adding antioxidants is a simple and effective method for oil preservation. It delays the auto-oxidative process of oils and thus increases their shelf life. At present, the antioxidants approved for use in my country are mainly hydrogen-donating phenolic antioxidants, such as butyl hydroxyinherin (BHA), dibutyl hydroxytoluene (BHT), propyl gallate (PG), tert-butyl Hydroquinone (TBHQ), etc. With the improvement of living standards, human beings require food additives to be highly efficient, low-toxic or non-toxic. BHA has b...

AI Technical Summary

Problems solved by technology

[0008] So far, the antioxidant dietary fiber has not been used as an antioxidant for oil, and for the first time, the combination of physical and chemical modification methods has been adopted, and the ultrafine pulverization modification treatment has been used to enhance the antioxidant activity of antioxidants. There is still no research on the preparation of natural antioxidants from grape pomace by using anti-oxidant treatment to improve the oil solubility of antioxidants.

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