Compound antioxidant for frying oil and preparation method of compound antioxidant

Abstract

The invention relates to the technical field of food additives, and particularly relates to a compound antioxidant for frying oil. The compound antioxidant for frying oil comprises the following components in percentage by mass: 10%-20% of an antioxidant, 67%-81% of edible oil, 0.2%-1% of one or two of polydimethylsiloxane and polydimethylsiloxane emissions and 7%-12% of edible alcohol, wherein the antioxidant comprises one or more of tert-butylhydroquinone, ascorbyl palmitate, tea polyphenol and phospholipid. Compared with a traditional single antioxidant, the compound antioxidant is applied to the frying oil, so that the antioxidant capability of the frying oil is improved by over four times; the content of trans-fatty acids in the frying oil after the same treatment is reduced by over 50%; the service life of the frying oil is prolonged; and the storage period of the fried food is further prolonged. The invention also relates to a preparation method of the compound antioxidant for the frying oil.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a compound frying oil antioxidant and a preparation method thereof. Background technique [0002] In the process of high-temperature frying, oil is prone to oxidation, polymerization, decomposition and hydrolysis reactions, the color gradually becomes darker, the viscosity increases and produces an unpleasant smell, which reduces the nutritional value of the oil, and what is more serious is to produce harmful to human body. substance. At present, the main method to prevent the oxidative rancidity of fried oils and fried foods is to add antioxidants to oils. The antioxidants approved for use in oils in my country mainly include hydrogen-donating phenolic antioxidants, such as dibutyl hydroxytoluene (BHT ), butylated hydroxyanisole (BHA), propyl gallate (PG), tert-butyl hydroquinone (TBHQ), etc., but in practical applications, these antioxidants have poor heat resistance, an...

AI Technical Summary

Problems solved by technology

[0002] In the process of high-temperature frying, oil is prone to oxidation, polymerization, decomposition and hydrolysis reactions, the color gradually becomes darker, the viscosity increases and produces an unpleasant smell, which reduces the nutritional value of the oil, and what is more serious is to produce harmful to human body. substance

At present, the main method to prevent the oxidative rancidity of fried oils and fried foods is to add antioxidants to oils. The antioxidants approved for use in oils in my country mainly include hydrogen-donating phenolic antioxidants, such as dibutyl hydroxytoluene (BHT ), butylated hydroxyanisole (BHA), propyl gallate (PG), tert-butyl hydroquinone (TBHQ), etc., but in practical applications, these antioxidants have poor heat resistance, and after high-temperature frying After frying, most of the active ingredients will volatilize or sublimate; experiments have shown that the loss rates of TBHQ, BHA, BHT and other antioxidants after frying at 180°C for half an hour are 35.8%, 97.4%, and 98.6% respectively.