Antioxidant formula for grease-containing food

A technology of antioxidants and antioxidants, applied in food preservation, application, food science, etc., can solve problems such as human health hazards, difficulty in ensuring dosage safety, and insufficient safety in use

Inactive Publication Date: 2020-10-20
惠州市康维健生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Different antioxidants have different antioxidant effects in the same oil. The best antioxidant effect is to exert the synergistic effect of different antioxidants and use synergists. In addition, antioxidants also show different effects in different oils. Antioxidant effect: Antioxidants commonly used in fat-containing foods such as BHT and BHA can inhibit the oxidation of ester compounds, thereby delaying the time when food begins to spoil. However, the amount of BHT and BHA in use should be relatively high. Control, generally not greater than 0.2g / kg, otherwise it will cause harm to human health, therefore, its use is still not safe enough, at the same time, the compound use of multiple antioxidants is more difficult to ensure the safety of the dosage, and the compound Antioxidant effect needs to be tested continuously to improve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of antioxidant formula for fat-containing food, it is made up of each raw material of following percentage by weight:

[0020] Ascorbyl palmitate 20, vitamin E1, astragalus polysaccharide 1, calcium alginate 0.8, coated antioxidant 60, ethyl vanillin 0.06, 2-isopropyl-4-methylthiazole 0.01, thiomenthone 0.8 .

[0021] The coated antioxidant is made up of the following raw materials in parts by weight:

[0022] Ferrous sulfate 1, methyl cellulose 30, phyllyl acetate 0.1, acacia leaf 50, black soybean 40, rosemary 20.

[0023] The preparation method of described coating antioxidant, comprises the following steps:

[0024] (1) Get acacia leaves, pulverize them and add them to 100 times their weight in aqueous sodium bicarbonate solution with a concentration of 4%, soak for 2 hours, filter to obtain the filtrate;

[0025] (2) Take ferrous sulfate, add it to the above-mentioned filtrate, raise the temperature to 50° C., heat and stir for 80 minutes, and spray dry t...

Embodiment 2

[0030] A kind of antioxidant formula for fat-containing food, it is made up of each raw material of following percentage by weight:

[0031] Ascorbyl palmitate 30, vitamin E3, astragalus polysaccharide 2, calcium alginate 1, coated antioxidant 70, ethyl vanillin 0.1, 2-isopropyl-4-methylthiazole 0.02, thiomenthone 2 .

[0032] The coated antioxidant is made up of the following raw materials in parts by weight:

[0033] Ferrous Sulfate 2, Methyl Cellulose 40, Lethyl Acetate 0.2, Acacia Leaf 60, Black Bean 50, Rosemary 30.

[0034] The preparation method of described coating antioxidant, comprises the following steps:

[0035] (1) Get acacia leaf, add after crushing to 120 times of its weight, concentration is in the sodium bicarbonate aqueous solution of 6%, soak 3 hours, filter, obtain filtrate;

[0036] (2) Take ferrous sulfate, add it to the above-mentioned filtrate, increase the temperature to 55° C., heat and stir for 100 minutes, and spray dry to obtain extract a;

[...

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PUM

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Abstract

The invention discloses an antioxidant formula for grease-containing food. The formula is prepared from the following raw materials in percentage by weight: 20 to 30 percent of ascorbyl palmitate, 1 to 3 percent of vitamin E, 1 to 2 percent of astragalus polysaccharide, 0.8 to 1 percent of calcium alginate, 0.06 to 0.1 percent of ethyl vanillin, 10 to 15 percent of coated antioxidant, 0.01 to 0.02percent of 2-isopropyl-4-methylthiazole and 0.8 to 2 percent of Para-Mentha-8-Thiolone. The antioxidant disclosed formula by the invention is reasonable, is particularly suitable for grease-containing foods, and can effectively improve the oxidation resistance of the foods and prolong the storage life.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an antioxidant formula for fat-containing food. Background technique [0002] Different antioxidants have different antioxidant effects in the same oil. The best antioxidant effect is to exert the synergistic effect of different antioxidants and use synergists. In addition, antioxidants also show different effects in different oils. Antioxidant effect: Antioxidants commonly used in oily foods such as BHT and BHA can inhibit the oxidation of ester compounds, thereby delaying the time when food begins to spoil. However, the amount of BHT and BHA in use should be relatively high. Control, generally not greater than 0.2g / kg, otherwise it will cause harm to human health, therefore, its use is still not safe enough, and at the same time, the compound use of multiple antioxidants is more difficult to ensure the safety of the dosage, and compound The anti-oxidative effect of serotonin ne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/358A23L3/3562A23L3/3499A23L3/349A23L3/3535A23L3/3544
CPCA23L3/3472A23L3/358A23L3/3562A23L3/3499A23L3/349A23L3/3535A23L3/3544A23V2002/00
Inventor 曾启明韩忠睦梁冰
Owner 惠州市康维健生物科技有限公司
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