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Compound antioxidant suitable for high-temperature frying oil and using method thereof

A high-temperature frying oil and antioxidant technology, which is applied in the field of high-temperature frying anti-oxidation and high-temperature frying oil compound antioxidants, can solve the problems of single antioxidants being volatile and ineffective, and the application effect is not ideal, so as to achieve enhanced Practical safety, strong anti-oxidation ability, enhance the effect of oil oxidation

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

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a compound antioxidant suitable for high-temperature frying oil and its use method, to effectively solve the problem of monomer antioxidants TBHQ, BHA, BHT, etc. in the prior art. It is easy to volatilize and fail during high-temperature frying, and the technical problem of unsatisfactory application effect

Method used

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  • Compound antioxidant suitable for high-temperature frying oil and using method thereof
  • Compound antioxidant suitable for high-temperature frying oil and using method thereof
  • Compound antioxidant suitable for high-temperature frying oil and using method thereof

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Effect test

Embodiment 1

[0040] The compound antioxidant of the present invention is applied to fried fries, specifically: when used, 1kg soybean oil, 500g fries, 0.8g of the compound antioxidant body is added to the oil to be fried, and the oil temperature rises to The immobilized lipase is added at 40-45 degrees Celsius, and the addition amount is 0.01g. The change trend of soybean oil acid value of fried fries is shown in Table 1 and figure 1 .

[0041] Table 1

[0042]

Embodiment 2

[0044] The compound antioxidant of the present invention is applied to fried peanuts, specifically: when in use, 1 kg of soybean oil, 800 g of peanuts, 1 g of the compound antioxidant body is added to the oil to be fried, and the oil temperature is increased to 40-45 The immobilized lipase was added at a temperature of 0.02g. The change trend of soybean oil acid value of fried peanuts is shown in Table 2 and figure 2 .

[0045] Table 2

[0046]

[0047] At the same time, the present invention also compares the oxidation induction time of compound antioxidant and monomer in palm oil, and the results are as follows image 3 Shown.

[0048]

[0049]

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Abstract

The invention relates to a compound antioxidant suitable for high-temperature frying oil. The compound antioxidant comprises a compound antioxidant body and immobilized lipase, the compound antioxidant body comprises 60% of monoglyceride and diglyceride fatty acid ester, 20% of tea polyphenol palmitate, 10% of chlorogenic acid and 10% of beta-sitosterol ferulate, and the addition amount of the immobilized lipase is 0.01-0.03% of the content of the compound antioxidant body. The design is scientific and reasonable, and the traditional single-component antioxidant is broken through. Activated carbon immobilized lipase is innovatively added, so that chlorogenic acid is combined with triglyceride of oil, and ester hydrolysis is catalyzed on a water-oil interface. On one hand, the oxidation stability of edible oil is enhanced, meanwhile, in the reaction process, chlorogenic acid can react with free fatty acid in the oil to form a phenolic compound-fatty polymer, the original acid value of the oil is reduced while oil oxidation is enhanced, oil polymerization reaction is effectively prevented, generation of a thermal polymer is effectively slowed down at the moment of high-temperature frying, and fresh color and flavor of the oil are kept.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to high-temperature frying anti-oxidation technology, in particular to a compound antioxidant suitable for high-temperature frying oil and a use method thereof. Background technique [0002] In the process of high-temperature frying, the oil is prone to oxidation, polymerization, decomposition and hydrolysis. The color gradually darkens, the viscosity increases, and an unpleasant odor is produced. At the same time, the acid value and peroxide value gradually increase. Grease generates thermal polymer under high temperature conditions. This product not only makes the fried food easy to produce oily smell during shelf life, but also releases more free radicals during the frying process, which greatly accelerates the oxidation process of fat. [0003] The monomer antioxidants TBHQ, BHA, BHT, etc. currently on the market are prone to volatilize and fail during high-temperature frying, and their ap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00C12N9/20C12N11/14
CPCC11B5/00C11B5/0021C11B5/0028C12N9/20C12Y301/01003C12N11/14
Inventor 赵利吕建波
Owner 天津融信蓝海生物科技有限公司
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