Compound antioxidant for frying oil and preparation method of compound antioxidant

An antioxidant, frying oil technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of poor heat resistance, increased viscosity, harmful to human body, etc. The effect of prolonging life

Inactive Publication Date: 2015-03-04
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 main

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A compound frying oil antioxidant, comprising by weight percentage, antioxidant 10%, edible fat 79%, polydimethylsiloxane 1%, edible alcohol 10%, wherein said antioxidant includes tert-butyl 4% hydroquinone and 6% ascorbyl palmitate, and soybean oil is used as edible oil.

[0019] The preparation method of the above compound frying fat antioxidant comprises the following steps:

[0020] Mix tert-butylhydroquinone, ascorbyl palmitate and edible alcohol evenly, then stir at a slow speed for 3 to 10 minutes at a temperature of 40°C to prepare ingredient A;

[0021] Then ingredient A is mixed with edible oil, and ingredient A is completely dissolved in soybean oil when stirring until no crystal exists, and ingredient B is obtained;

[0022] Then take 50% or half of ingredient B, put polydimethylsiloxane into it completely, adopt the method of emulsification and shearing, and emulsify and shear for 8 minutes, so that ingredient B is completely mixed with polydimethylsiloxan...

Embodiment 2

[0024] A compound frying oil antioxidant, comprising by weight percentage, 10% antioxidant, 72% edible fat, 0.2% polydimethylsiloxane, 8.8% edible alcohol, 9% glyceryl monooleate, wherein The antioxidant comprises 4% of tert-butyl hydroquinone and 6% of ascorbyl palmitate, and the edible oil is a mixture of soybean oil and corn oil.

[0025] The preparation method of the above compound frying fat antioxidant comprises the following steps:

[0026] Mix tert-butylhydroquinone, ascorbyl palmitate and edible alcohol evenly, then stir at a slow speed for 3 to 10 minutes at a temperature of 40°C to prepare ingredient A;

[0027] Then ingredient A is mixed with glycerol monooleate and edible oil, and ingredient A is completely dissolved in edible oil when stirring until no crystals exist, and ingredient B is obtained;

[0028] Then take 30% to 70% of the ingredient B, put the polydimethylsiloxane into it completely, adopt the method of emulsification and shearing, and emulsify and s...

Embodiment 3

[0030] A compound frying oil antioxidant, comprising by weight percentage, antioxidant 20%, edible oil 67%, polydimethylsiloxane emulsion 0.5%, glyceryl monooleate 3%, sorbitan mono-oil Ester 2.5%, edible alcohol 7%, wherein said antioxidant comprises 10% of phospholipids and 10% of ascorbyl palmitate, edible oil is selected the mixture of tea oil and palm oil for use.

[0031] The preparation method of the above compound frying fat antioxidant comprises the following steps:

[0032] Mix lecithin, ascorbyl palmitate and edible alcohol evenly, and then stir slowly at a temperature of 50°C for 5-10 minutes to prepare ingredient A;

[0033] Then ingredient A is mixed with soybean oil and palm oil, and ingredient A is completely dissolved in the fat when stirring until no crystal exists, and ingredient B is obtained;

[0034] Then take 30% to 70% of ingredient B and mix it with polydimethylsiloxane emulsion, and use the method of emulsification and shearing, emulsification and sh...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23D9/06
Inventor 林富强陈永恒李炎松
Owner GUANGDONG GUANGYI TECH IND
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