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Antioxidant

An anti-oxidant, mass-part technology, applied in food science, food preservation, application, etc., can solve the problems of poor anti-oxidation effect of anti-oxidant, achieve good anti-oxidation effect, good color, and prolong fresh-keeping period

Inactive Publication Date: 2019-05-14
丹阳市博元安全环境科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the technical deficiencies in the prior art that the antioxidant effect of the antioxidant is not good and react with the ingredients of the food, and provide an antioxidant with a good antioxidant effect and no reaction with the ingredients of the food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] An antioxidant, the mass parts of the antioxidant are as follows: 10 parts of dilauryl thiodipropionate, 35 parts of vitamin C, 15 parts of sodium metabisulfite, 30 parts of sodium metasulfite, and 1 part of diatomaceous earth.

Embodiment 2

[0016] An antioxidant, the mass parts of the antioxidant are as follows: 16 parts of dilauryl thiodipropionate, 38 parts of vitamin C, 26 parts of sodium metabisulfite, 33 parts of sodium metasulfite, and 2 parts of diatomaceous earth.

Embodiment 3

[0018] An antioxidant, the mass parts of the antioxidant are as follows: 18 parts of dilauryl thiodipropionate, 42 parts of vitamin C, 32 parts of sodium metabisulfite, 36 parts of sodium metasulfite, and 4 parts of diatomaceous earth.

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PUM

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Abstract

The invention relates to the field of antioxidants, in particular to an antioxidant. The antioxidant is prepared from, by mass, 10-20 parts of dilauryl thiodipropionate, 35-45 parts of vitamin C, 15-35 parts of sodium metabisulfite, 30-40 parts of sodium metasulfite and 1-5 parts of kieselguhr. According to the technical scheme, the antioxidant has the advantages that the antioxidant effect is good, the composition does not contain harmful substances, the proportion is reasonable, after the antioxidant is added, the fresh preservation time of food is prolonged, the luster is good, and no odoris generated.

Description

technical field [0001] The invention relates to the field of antioxidants, in particular to an antioxidant. Background technique [0002] The main role of antioxidants in food processing is to prevent oil oxidation. Oils are prone to oxidative rancidity in an aerobic environment because they contain unsaturated fatty acids. Some prevention methods are that the antioxidant itself oxidizes and consumes the oxygen in the oil. There is no oxygen in the oil, so it will not oxidize naturally; some antioxidants donate electrons or hydrogen atoms to block the chain reaction of automatic oxidation of oil molecules; Oxidants prevent oils from being oxidized by inhibiting the activity of oxidases. Only antioxidants that are non-toxic, harmless, and easy to detect after addition can be added to food as edible antioxidants. [0003] In general, compared with substrates sensitive to oxidation reactions, the concentration of antioxidants used as food additives or additives is relatively...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3535A23L3/3508A23L3/358
Inventor 杨小康
Owner 丹阳市博元安全环境科技有限公司