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Quick-frozen dumpling fat antioxidant composition and preparation process thereof

An anti-oxidant and quick-frozen dumpling technology, which is applied in the direction of food ingredients as antioxidants, oil/fat refining, food ingredients as emulsifiers, etc., can solve problems such as taste deterioration, achieve enhanced oxidation stability, enhance oil oxidation, and enhance practicality safety effect

Pending Publication Date: 2020-10-13
天津融信蓝海生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a kind of quick-frozen food, especially a kind of quick-frozen dumpling fat antioxidant composition, which can effectively solve the problem of taste deterioration due to oil oxidation in the process of low-temperature preservation. technical problem

Method used

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  • Quick-frozen dumpling fat antioxidant composition and preparation process thereof
  • Quick-frozen dumpling fat antioxidant composition and preparation process thereof
  • Quick-frozen dumpling fat antioxidant composition and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The compound antioxidant of the present invention is applied in quick-frozen boiled dumplings stuffed with pork and cabbage, concretely: when using, make blank control group respectively, add 0.1% antioxidant composition (fat consumption), add 0.2% antioxidant composition (fat consumption ). See Table 1 and figure 1 .

[0032] Table 1

[0033]

[0034]

Embodiment 2

[0036] Apply the compound antioxidant of the present invention to quick-frozen dumplings stuffed with beef and scallions, specifically: when using, make a blank control group and add 0.1% antioxidant composition (fat dosage) respectively. Table 2 and the TBA value change trend of the application of oil antioxidant composition in quick-frozen dumplings stuffed with beef and scallions figure 2 .

[0037] Table 2

[0038]

[0039] Simultaneously, the present invention has also done the oxidation induction time comparison of fat antioxidant composition and monomer in lard, and the result is as follows image 3 shown.

[0040]

[0041]

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PUM

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Abstract

The invention relates to a quick-frozen dumpling fat antioxidant composition. The composition comprises the following components in percentages by weight: 55% of phospholipid, 20% of beta sitosterol ferulate, 15% of tea polyphenol and 10% of an olive extract. The addition amount of the fat antioxidant composition is 0.02%-0.2% of the total amount of dumpling stuffing. The composition is scientificand reasonable in design and unique in process, and can effectively permeate and migrate antioxidant components to a water-oil interface formed by ice crystals and various materials, the interface inthe system is a hot spot area where oxidation occurs, and the traditional monomer antioxidant is either water-soluble or oil-soluble and cannot migrate to the oil-water interface. According to the composition, immobilized lipase is added through compounding and innovation of a water-soluble antioxidant monomer and an oil-soluble antioxidant monomer, a unique processing technology is adopted, thus, the technical breakthrough that the water-soluble antioxidant migrates to the direction of oil and the oil-soluble antioxidant migrates to the direction of water is realized, and the effective components of the antioxidant play an antioxidant role on the interface to the maximum extent. The composition is not only suitable for quick-frozen dumpling products, but also suitable for being widely popularized and applied in quick-frozen foods.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to quick-frozen food oil antioxidant technology, in particular to a quick-frozen dumpling oil antioxidant composition and a preparation process thereof. Background technique [0002] The production process of quick-frozen food represented by quick-frozen dumplings requires meat and vegetables to be chopped, chopped and then fully mixed with oil, spices, salt, etc. During this process, a large amount of iron and copper ions are released from meat and vegetables, which greatly catalyzes The oxidation process of food is hindered, and a large number of ice crystals are formed when these products are stored under freezing conditions. The ice crystals pierce the oil film and form a large number of water-oil interfaces. Fat oxidative rancidity can also occur under these conditions, resulting in a loss of taste and affecting its shelf life. Contents of the invention [0003] The purpose of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463A23L3/3517A23L29/10A23L29/00C11B5/00C11B3/04
CPCA23L3/3463A23L3/3517A23L29/10A23L29/03A23L29/06C11B5/0092C11B3/04A23V2002/00A23V2200/02A23V2200/222A23V2250/2132A23V2250/214A23V2250/21A23V2300/41
Inventor 赵利吕建波张颖
Owner 天津融信蓝海生物科技有限公司
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