Compound antioxidant for improving stability of frying oil and fried food and preparation method thereof

Abstract

The invention discloses a compound antioxidant for improving the stability of frying oil and fried food and a preparation method thereof. Through the synergistic effect of all substances of a main antioxidant and the synergistic effect of an auxiliary antioxidant, the increase of acid value, polar components and carbonyl value caused by thermal oxidation reaction in the frying oil can be inhibited, and the growth of the polar component caused by the polymerization reaction is also inhibited; and the peroxide value and the malondialdehyde content increase rate during the storage process of the fried food are reduced, the generation of the peculiar smell such as rancidity is inhibited, the oxidation stability of the frying oil can be effectively improved, and the antioxidant effect can be continuously performed in the fried food along with the carrying of the oil so as to prolong the shelf life of the fried food.

Description

technical field [0001] The invention belongs to the technical field of anti-oxidation for high-temperature frying of food, and in particular relates to a compound antioxidant for improving the stability of frying oil and fried food and a preparation method thereof. Background technique [0002] Frying is a very complex and very important operation unit, which is widely used in food industry, catering industry and home cooking. Fried food under the right conditions has an attractive flavor, golden surface and crispy texture and taste, so it is deeply loved by consumers. But when the frying temperature is too high and the time is too long, the frying oil will undergo various physical and chemical changes, and penetrate into the food to become its constituents, which will affect the quality and nutritional value of the food. The quality of frying oil will directly affect the quality and safety of fried food and the health of consumers. The main products of oil and fat during ...

AI Technical Summary

Problems solved by technology

The disadvantages of endogenous ingredients include weak antioxidant activity, poor thermal stability, and easy loss during oil processing. For example, tocopherol has poor thermal stability and is mainly lost through oxidation and thermal degradation during high-temperature frying. Sesame Phenol is hindered in frying systems due to its volatility and thermal instability

Due to the lack of a certain amount of antioxidant synergists in vegetable oil, the antioxidant reaction mechanism is single, which is also the reason why the protection effect of endogenous antioxidants on frying oil is not good.

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