Natural antioxidant and preparation method natural antioxidant

A technology of natural antioxidants and natural products, applied in food ingredients as antioxidants, food ingredients containing natural extracts, food ingredients containing organic compounds, etc., can solve the problem of lack of anti-oxidation effect, influence of product color state, difficult application And other issues

Inactive Publication Date: 2014-05-07
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, at present, tea polyphenols are all water-soluble, so it is difficult to apply in oil or oil-containing...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A natural antioxidant, comprising 77.5% lecithin, 17.5% glycerin and 5% tea polyphenols calculated by mass percentage.

[0027] The preparation method of described natural antioxidant comprises the following preparation steps:

[0028] First put the solvent and tea polyphenols into the reaction kettle to heat at 50-60°C, and stir slowly (stirring speed 30 rpm) to obtain the mixed slurry I; then add the amount of eggs into the mixed slurry I Phospholipids were mixed and stirred (stirring speed: 30 rpm) to obtain mixed slurry II; finally, the prepared mixed slurry II was filtered and cooled to 40-45°C to obtain the natural antioxidant.

Embodiment 2

[0030] A natural antioxidant, comprising 79% VE, 13% propylene glycol and 8% tea polyphenols calculated by mass percentage; the preparation method is the same as in Example 1.

Embodiment 3

[0032] A natural antioxidant, comprising 85% of rosemary extract, 13% of sorbitol and 2% of tea polyphenols calculated by mass percentage; the preparation method is the same as in Example 1.

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PUM

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Abstract

The invention relates to the field of aseptic techniques of foods and particularly relates to a natural antioxidant used in grease and fat-rich foods and a preparation method of the natural antioxidant. The natural antioxidant comprises the following components in percentage by weight: 77.5%-85% of a natural product, 13.0%-17.5% of a solvent and 2.0%-8.0% of tea polyphenol. According to the preparation method, the tea polyphenol is compounded with one or more of lecithin or VE (vitamin E) or a rosemary extract when the primary biological activity of the tea polyphenol is maintained, and due to the integration of the formula, the oxidation resistance is enhanced; meanwhile, the oil solubility of the tea polyphenol is increased by virtue of the strong emulsifying capacity of the lecithin, so that the natural antioxidant reaches optimal dissolution and dispersing capacities in the grease and fat-rich foods, and the application effect of the tea polyphenol is improved.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a natural antioxidant used in oil and fat-rich food and a preparation method thereof. Background technique [0002] Oil is an important raw material in daily consumption and food processing. It has a fragrant smell, delicious taste, easy digestion and absorption, and is widely used in food processing. It can not only improve product properties, but also give food good flavor and texture, so almost all foods contain oil. Most vegetable oils are rich in unsaturated fatty acids, regular consumption of foods rich in unsaturated fatty acids can enhance the oxygen absorption capacity of human tissues, improve blood circulation, protect blood vessel walls, regulate capillary osmosis, prevent thrombosis, and help In the prevention of arteriosclerosis and coronary heart disease. However, such fatty foods are easily oxidized during storage and transportation, resulting in deter...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/02A23V2250/214A23V2250/1842A23V2250/30A23V2250/712A23V2250/21A23V2250/642
Inventor 林富强曾伟明何松李炎松
Owner GUANGDONG GUANGYI TECH IND
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