Preparation method and application of water-oil amphiphilic antioxidant

Abstract

The invention discloses a preparation method and application of a water-oil amphiphilic antioxidant. The method comprises the following steps: (1) uniformly mixing Tween 80 and an oil-soluble antioxidant; (2) uniformly mixing a water-soluble antioxidant with water; and (3) slowly adding the solution obtained in the step (2) into the solution obtained in the step (1), and slowly stirring until the mixed solution is clear and transparent. According to the invention, the water-soluble and oil-soluble antioxidants can be compounded together to prepare a clear and transparent antioxidant solution, the product property is stable, and the phenomena of layering or solute precipitation and the like are avoided after long-term placement.

Description

Technical field [0001] The present invention belongs to the field of food science and technology, and more particularly to the preparation method and application of water oil dual-proof oxidant. Background technique [0002] Unsaturated fatty acids in oil fat are easily reacted with oxygen in the environment during storage, transportation and processing, resulting in oxidation of fatty acids to form hydrogen peroxide. Hydrogen peroxide is unstable, easy to lysis, produce some aldehydes, ketones, etc., which cause oil to produce Halat, affecting the quality of grease, and even have a certain carcinogenic effect on the human body or other animals. Therefore, controlling oil oxidation is important for edible grease and rich food. Antioxidant is a kind of substance that prevents oxidation of grease or to a large extent to increase the oxidative stability of oil fat, and add a small amount of antioxidant (0.005% to 0.05%) to the oil, which can greatly extend the preservation time of t...

AI Technical Summary

Problems solved by technology

Solubility limits the application of antioxidants to a certain extent. For example, oil-soluble vitamin E can be used well in soybean oil, but it has poor solubility in emulsions rich in unsaturated fatty acids such as soy milk, and the use effect is poor; There are also some compound antioxidants that are only suitable for use in pure oil or foods with higher oil content. The antioxidants described in CN201711410519.7 are fat-soluble and are not suitable for emulsions with more water content; citric acid is very A good antioxidant synergist, when used in combination with vitamin E, BHA, BHT and other antioxidants, it can enhance the antioxidant effect of these antioxidants. At the same time, citric acid is also a good color protectant, which can effectively prevent food from discoloring , but because it is water-soluble, it is difficult to use in oils; because of the different solubility, the compound use of water-soluble antioxidants and oil-soluble antioxidants has certain difficulties, such as oil-soluble vitamin E and citric acid, when used Vitamin E is often added to the oil first, and then added to the oil after dissolving citric acid with ethanol. The addition of ethanol not only reduces the sensory quality of the oil, but also the citric acid is easy to precipitate after the ethanol volatilizes. Some patents also mention the two Antioxidants with different solubility are made into emulsions, such as CN201910749995.4, but the production process of the emulsion is cumbersome and the emulsion is prone to demulsification during long-term storage, which affects the quality of antioxidant products

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