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Antioxidant for baked food

A food antioxidant, food-grade technology, applied in the field of food additives, can solve problems such as unsatisfactory, toxicity, and doubts about the safety of antioxidants, and achieve the effects of preventing oxidation, slowing down browning, and extending shelf life

Inactive Publication Date: 2014-10-08
NANTONG HAOYOU FOOD ADDITIVES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the safety of chemically synthesized antioxidants has been questioned, and animal experiments have shown that it has certain toxicity and carcinogenic effects, it cannot meet people's goal of pursuing a green century of food safety and sustainable development.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A bakery food antioxidant consisting of a mixture of the following components by weight percentage:

[0027] Glutathione: 1.4%

[0028] Hydrogenated soybean lecithin: 0.9%

[0029] Soy protein peptide: 3.8%

[0030] Food grade bamboo vinegar: 12%

[0031] Alpha-lipoic acid: 2.5%

[0032] Vitamin E: 1.2%

[0033] Xanthan gum: 1.0%

[0034] Water: balance.

[0035] Food-grade bamboo vinegar is mainly composed of the following components: 90% water, 6.7% acetic acid, 2.5% 2,4 bis(1,1-di-tert-butyl)phenol, 0.3% 1-hydroxy, 2-butanone, 0.2% 1 -Hydroxy, 2-propanone, 0.15% 1,2-diol, 3-methylcyclopentenolone, 0.13% 1,2,5,6-dianhydrogalactitol.

Embodiment 2

[0037] A bakery food antioxidant consisting of a mixture of the following components by weight percentage:

[0038] Glutathione: 1.8%

[0039] Hydrogenated soybean lecithin: 0.8%

[0040] Soy protein peptide: 2.7%

[0041] Food grade bamboo vinegar: 4.8%

[0042] Alpha-lipoic acid: 1.4%

[0043] Vitamin E: 0.8%

[0044] Xanthan gum: 2.1%

[0045] Water: balance.

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PUM

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Abstract

The invention discloses an antioxidant for baked food. The antioxidant is prepared by mixing the following components by weight percent, 0.001 to 5% of glutathione, 0.003 to 2% of hydrogenated soybean lecithin, 0.001 to 5% of soybean protein polypeptide, 0.001 to 20% of food-grade bamboo vinegar, 0.003 to 4% of alpha-lipoic acid, 0.002 to 6% of Vitamin E, 0.005 to 3% of xanthan gum, and the balance of water. Through the effects of restraining the activity of polyphenol oxidase in the food, removing free radicals, preventing oxidization and the like, the browning of fruits and vegetables is slowed down, and the shelf life of products is prolonged.

Description

Technical field: [0001] The invention belongs to the technical field of food additives, in particular to a baked food antioxidant. Background technique: [0002] At present, the annual output of antioxidants in baked food in my country is 7-8 million tons, the sales volume is 70-80 billion yuan, and the average annual growth rate of the total output value is about 11%. At present, the artificially synthesized water-soluble antioxidants in the food industry are mainly L-ascorbic acid and its sodium salt, and isoascorbic acid and its sodium salt. Because the safety of chemically synthesized antioxidants has been questioned, and animal experiments have shown that it has certain toxicity and carcinogenic effects, it cannot meet the goal of people's pursuit of food safety and sustainable development in the green century. Therefore, the development of new baked food antioxidants to replace chemically synthesized antioxidants will become the development trend of the baked food ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/26A21D2/32A23B7/154
Inventor 刘晶君季光耀
Owner NANTONG HAOYOU FOOD ADDITIVES
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