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Preparation method for tea-polyphenol-containing antioxidative soybean oil

A technology of soybean oil and tea polyphenols, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of being insoluble in oil, restricting the application of human physiological activity, etc., and achieves low price, enhanced oxidation stability, The effect of increasing fat solubility

Inactive Publication Date: 2014-10-08
NINGBO UNIV
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Problems solved by technology

However, because tea polyphenols have polyphenolic hydroxyl groups and are highly polar substances, they are easily soluble in water and difficult to dissolve in oil, which limits their application in oils and fats and other products and play a better role in human physiological activity.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0012] 1) Put soybean lecithin in a round-bottomed flask, add absolute ethanol according to the mass volume ratio of 1:20, the dissolving temperature is 40°C, stir fully to completely dissolve the phospholipid in absolute ethanol;

[0013] 2) According to the mass ratio of tea polyphenols and soybean lecithin of 1:5, add tea polyphenols into the round bottom flask, stir and dissolve, slowly raise the temperature to 80°C;

[0014] 3) Stir continuously, condense and reflux for 2 hours, and dry in an oven at a temperature of 60° C. for 2 hours after the reaction to obtain the tea polyphenol phospholipid complex;

[0015] 4) According to the mass ratio of the tea polyphenol phospholipid complex to edible soybean oil of 1:100, the tea polyphenol phospholipid complex was fully stirred to disperse it in the edible soybean oil to obtain the tea polyphenol antioxidant soybean oil.

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Abstract

A disclosed preparation method for tea-polyphenol-containing antioxidative soybean oil comprises the following steps: firstly adding phosphatide into absolute ethanol, heating with stirring to dissolve, then adding tea polyphenol, heating with stirring, and at the same time slowly heating and condensing for refluxing, and then drying a dissolved complex to obtain a tea-polyphenol phosphatide complex, and adding and dispersing the tea-polyphenol phosphatide complex into edible soybean oil, so as to prepare the tea-polyphenol-containing antioxidative soybean oil. Compared with common soybean oil products, the product has the advantages that the oil oxidation stability is enhanced, the lipid solubility of tea polyphenol is increased, the application scope of tea polyphenol to lipid-soluble products is expanded, and the like. The technology is simple, the employed raw materials are wide in source and low in price, and the preparation method has good application prospect.

Description

technical field [0001] The invention belongs to the field of edible oil processing and relates to a method for preparing antioxidant soybean oil containing tea polyphenols. Background technique [0002] Edible oil is easily oxidized, and there are many factors that affect the oxidation of oil, such as air, light, microorganisms, etc. In addition, oil itself is an extremely complex system, and oxidation will also be affected by other components in the system. Oxidation of fats and oils can produce bad flavors and lead to the destruction of nutrients. The health problems caused by the oxidation of oils and fats have always been the concern of food scientists, biochemists and health experts. With the development of modern food processing methods, product formulations and shelf life requirements, the use of antioxidants is becoming more and more important. [0003] Tea is one of the most popular beverages in the world. In addition to its popular color, aroma, and taste, curre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 张鑫吴祖芳翁佩芳杨阳陈金玉
Owner NINGBO UNIV
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