Peanut oil with licorice glucoside as anti-oxidant
A technology of glycyrrhizin and antioxidants, applied in the field of edible oils, can solve the problems of antioxidants that have not been seen yet, and achieve the effect of improving quality and prolonging the storage period
Inactive Publication Date: 2016-01-27
郝再彬 +2
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Problems solved by technology
According to literature and patent searches, there is no report on the use of natural food sweetener-glycyrrhizin as an antioxidant in peanut oil
Method used
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Effect test
Embodiment 1
[0019] The peanut oil which uses glycyrrhizin as antioxidant is prepared by adding glycyrrhizin to squeezed peanut oil, and the weight ratio of glycyrrhizin is: peanut oil: glycyrrhizin = 100:4, which is uniformly mixed.
[0020] The resulting product is tested after being stored for 18 months and shows no oxidative rancidity.
Embodiment 2
[0022] The peanut oil using glycyrrhizin as an antioxidant is prepared by adding glycyrrhizin to squeezed peanut oil, and the weight ratio of glycyrrhizin is: peanut oil: glycyrrhizin = 100:5, which is uniformly mixed.
[0023] The resulting product is tested after being stored for 18 months and shows no oxidative rancidity.
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Provided is peanut oil with licorice glucoside as an anti-oxidant. The peanut oil is characterized in that the provided peanut oil is prepared after licorice glucoside is added in peanut oil. The provided peanut oil is advantageous in that a natural food sweetening agent licorice glucoside is applied in peanut oil, tests prove that licorice glucoside has an antioxidation effect like a chemical synthesis anti-oxidant tertiary butylhydroquinone (TBHQ), the storage life of the peanut oil can be prolonged, the provided peanut oil is harmless to human body, and the quality of the peanut oil can be raised.
Description
technical field [0001] The invention relates to edible oil, in particular to peanut oil with glycyrrhizin as antioxidant. Background technique [0002] The peanut oil sold in the market today is edible oil obtained by pressing peanuts, decolorizing, deodorizing, adding chemically synthesized antioxidants and other refining processes. It is known that peanut oil contains more unsaturated fatty acids, which can be photoinduced at room temperature and under natural light. Auto-oxidation will produce free radicals, hydroperoxides, small molecule aldehydes and ketones and other harmful substances. The obvious feature is rancidity. Rancid peanut oil, first, its nutritional value is greatly reduced, vitamin A, vitamin D, vitamin E (V A , V D , V E ) is first oxidized, long-term consumption of rancid peanut oil leads to a series of symptoms due to the lack of essential fatty acids; second, the free radicals produced by rancidity can cause tumors by damaging DNA, and at the same t...
Claims
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IPC IPC(8): C11B5/00
Inventor 郝再彬蒋泽军王彦超
Owner 郝再彬