Antioxidant composition and application thereof in water-containing baking grease

Abstract

The invention provides an antioxidant composition and application thereof in water-containing baking grease, and relates to the technical field of food additives. The antioxidant composition provided by the invention is prepared from the following components in parts by mass: 5 to 30 parts of vitamin E, 5 to 25 parts of vitamin C, 5 to 10 parts of citric acid, 1 to 5 parts of aronia melanocarpa extract, 1 to 3 parts of liquorice extract and 0.2 to 0.4 part of rosemary extract. The application of the antioxidant composition in the water-containing baking grease comprises the following steps: stirring and dissolving vitamin E in an oil phase to prepare a baking oil phase; stirring and dissolving vitamin C, citric acid, aronia melanocarpa extract, licorice extract and rosemary extract in the water phase to obtain a baking water phase; and adding the baking water phase into the baking oil phase, stirring, and emulsifying to obtain the water-containing baking grease. The composition provided by the invention can play a good anti-oxidation role on the water-containing baking grease at a relatively small concentration.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to an antioxidant composition and application thereof in water-containing baking fats and oils. Background Art

[0002] Oils and fats are an important source of nutrients in people's daily lives. Their quality and safety have always been the focus of attention. However, oils and fats are rich in polyunsaturated fatty acids. During processing, transportation and storage, they are prone to oxidation and rancidity due to environmental factors such as light. They not only produce carcinogenic aldehydes and ketones, but also produce a pungent odor. Therefore, it is particularly important to take measures to inhibit lipid oxidation in the production, storage and sales of oils and fats. For example, antioxidants are added to oils and fats. Antioxidants can interact with peroxides produced by unsaturated fatty acids to block the pathway for oil and fat oxidation and deterioration.

[0003] Baked products such as bread and cakes contain a large amount of fat, which is also the main flavor component of bread and cakes. The fats used in the baking process can be mainly divided into three types: margarine, butter, and shortening. Margarine and butter contain water and are water-containing baking fats. Although shortening does not contain water, water usually needs to be added during the baking process. Therefore, fat and water form an oil-water mixed system in baked products. According to research, the fat in the oil-water mixed system is more easily oxidized than the monomer fat system.

[0004] Currently, commonly used antioxidants are mainly divided into two types: natural antioxidants and chemical antioxidants. Chemical oxidants (such as BHT, TBHQ) have higher purity and better antioxidant effects. However, there are great safety risks when human body ingests chemical antioxidants. Some researchers have found that chemical antioxidants may cause DNA damage, promote cell apoptosis and carcinogenesis, and also have strong cytotoxicity to the development of animal embryos and have teratogenic effects on organisms. Therefore, many countries have listed chemical antioxidants as prohibited food additives.

[0005] Natural antioxidants come from natural sources and are significantly safer than chemical antioxidants. However, natural antioxidants are limited in their application in oil oxidation due to their low purity and high cost, and some natural antioxidants such as rosemary extract, licorice extract, and Tripterygium wilfordii extract will affect the quality of oils and fats due to their own flavor and color. Therefore, an ideal antioxidant composition should use natural antioxidants that can be effective at a relatively low concentration and will not affect the flavor, turbidity and color of oils and fats.

[0006] For example, the Chinese patent with publication number CN106675780A provides a compound antioxidant that can be used in vegetable oils, animal oils, margarine, margarine or shortening, which is mainly composed of vitamin E, tea polyphenol palmitate, ascorbyl palmitate, and rosemary extract. This prior art uses a variety of natural antioxidants for compound use, which can improve the antioxidant properties of oils. However, this prior art is difficult to apply to water-containing baking oils and fats, and the tea polyphenol palmitate used is only allowed to be added to baking oils and fats that are basically free of water. Therefore, it is urgent to provide a solution to improve the antioxidant properties of water-containing baking oils and fats. Summary of the invention

[0007] The object of the present invention is to provide an antioxidant composition and application thereof in water-containing baking fats and oils, which can play a good antioxidant role on water-containing baking fats and oils at a relatively low concentration.

[0008] In a first aspect, the present invention provides an antioxidant composition comprising 5-30 parts of vitamin E, 5-25 parts of vitamin C, 5-10 parts of citric acid, 1-5 parts of aronia melanocarpa extract, 1-3 parts of licorice extract and 0.2-0.4 parts of rosemary extract.

[0009] The antioxidant composition provided by the present invention adopts all-natural products as antioxidant components, which can not only improve the antioxidant performance of the composition, but also improve the edible safety of the antioxidant composition during use; by compounding with aronia nigra extract, licorice extract and rosemary extract, the rosemary extract can well promote the antioxidant performance of the aronia nigra extract and the licorice extract, so that the overall composition can play an excellent antioxidant effect at a relatively low concentration.

[0010] Optionally, the preparation method of the Aronia melanocarpa extract comprises the following steps: Washing the black-fruited glandular-ribbed aronia berries and then squeezing them to obtain aronia berry juice and aronia berry pomace; The concentrated juice is prepared by ultrasonically mixing the ash fruit juice and thearubigin aqueous solution and then concentrating under reduced pressure. The concentrated juice is mixed with ethanol at 35-45° C. and then ultrasonically extracted to obtain a mixed extract; The mixed extract is subjected to resin chromatography, and the precipitate is collected, nanofiltered, and then decolorized to obtain an extract; After enzymatic hydrolysis of the mountain ash pomace using cellulase and pectinase, the enzymes are inactivated and the enzymatic hydrolyzate is separated; The enzymatic hydrolysate and the extract were combined and freeze-dried to obtain the Sorbus nigra extract.

[0011] By adopting the above technical scheme, the ashberry juice and the thearubigin aqueous solution are mixed, and the thearubigin can play a good protective role on the useful components in the ashberry juice, thereby improving the antioxidant properties of the ashberry extract.

[0012] Optionally, the concentration of thearubigins in the thearubigins aqueous solution is 2-3 g / mL.

[0013] Optionally, the mass volume ratio of thearubigins in the thearubigins aqueous solution to the sorbus fruit juice is 20-30 mg / mL.

[0014] Optionally, concentrated juice is obtained by concentrating under reduced pressure to 1 / 3-1 / 2 of the original volume.

[0015] Optionally, the mixed volume of concentrated fruit juice and ethanol is 1:(10-15).

[0016] Optionally, the mass ratio of the cellulase, the pectinase and the shannonberry pomace is (1-2):(1-2):100.

[0017] Optionally, the cellulase comprises at least one of β-glucanase, endoglucanase and exoglucanase.

[0018] Optionally, the pectinase comprises at least one of aldolase, aldolase lyase and pectin lyase.

[0019] Optionally, the preparation method of the licorice extract comprises the following steps: Drying and crushing the licorice to obtain licorice powder; The licorice powder is subjected to reflux degreasing in a degreasing agent and then separated to obtain defatted powder; Using an organic extractant to ultrasonically extract the defatted powder to obtain an extraction mixture; Centrifuging the extraction mixture to obtain a mixed extraction solution; The extract separated after reflux extraction of the mixed extract using the extract phase; The extract is concentrated to obtain the liquorice extract and the extract phase is recovered.

[0020] Optionally, the moisture content of the licorice after drying is 10-15%.

[0021] Optionally, the average particle size of the licorice powder is 0.3-0.5 mm.

[0022] Optionally, the degreasing agent includes at least one of petroleum ether and acetone.

[0023] Optionally, the extraction phase comprises ethyl acetate.

[0024] Optionally, during the reflux degreasing, the reflux reaction is carried out at 40-80° C. for 8-10 hours.

[0025] Optionally, the organic extractant includes at least one of an ethanol aqueous solution, a propanol aqueous solution, and a methanol aqueous solution.

[0026] Optionally, the preparation method of the rosemary extract comprises the following steps: The rosemary leaves are ground into pulp in ethanol, then ultrasonically extracted, filtered, separated and concentrated to obtain leaf extract; The leaf extract is spray-dried on the surface of rosemary petals to obtain composite petals; The composite petals are dried in an air atmosphere at 45-55° C., ultrasonically extracted in ethanol, decolorized, separated and freeze-dried to obtain rosemary extract.

[0027] In a second aspect, the present invention also provides the use of the antioxidant composition in the preparation of water-containing baking fats and oils.

[0028] Optionally, the antioxidant composition has a mass concentration of 200-400 ppm in the water-containing baking fat.

[0029] In a third aspect, the present invention further provides a water-containing baking fat prepared using an antioxidant composition, wherein the mass concentration of the antioxidant composition is 200-400 ppm.

[0030] In a fourth aspect, the present invention also provides a method for preparing an aqueous baking fat using an antioxidant composition, comprising the following steps: stirring and dissolving vitamin E in an oil phase to obtain a baking oil phase; stirring and dissolving vitamin C, citric acid, aronia suffruticosa extract, licorice extract and rosemary extract in an aqueous phase to obtain a baking aqueous phase; adding the baking aqueous phase to the baking oil phase, stirring, and emulsifying to obtain an aqueous baking fat. DETAILED DESCRIPTION

[0031] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Unless otherwise defined, the technical terms or scientific terms used herein should be understood by people with general skills in the field to which the present invention belongs. "Including" and similar words used in this article mean that the elements or objects appearing before the word include the elements or objects listed after the word and their equivalents, without excluding other elements or objects.

[0032] The embodiment of the present invention provides an antioxidant composition, comprising 5-30 parts of vitamin E, 5-25 parts of vitamin C, 5-10 parts of citric acid, 1-5 parts of aronia melanocarpa extract, 1-3 parts of liquorice extract and 0.2-0.4 parts of rosemary extract.

[0033] In fact, vitamin E, vitamin C, citric acid, Aronia nigra extract, licorice extract, and rosemary extract are all antioxidants allowed to be added and used according to the national standard. Specifically, vitamin E, vitamin C, and citric acid can all be made of commercially available food-grade raw materials and processed using food-grade processing technology, for example, vitamin E, vitamin C, and citric acid can be processed into powder.

[0034] In some embodiments, when using the antioxidant composition, the water-soluble components and the oil-soluble components may be pre-mixed and then stored separately, which is beneficial for the use of the antioxidant composition.

[0035] In fact, vitamin E, vitamin C and citric acid are commonly used natural antioxidants in the art, and Aronia nigra berries, licorice and rosemary are all plant tissues. By extracting antioxidant components from Aronia nigra berries, licorice and rosemary, not only the overall antioxidant composition is made of natural ingredients without the negative effects of synthetic antioxidants, but also the rosemary extract can promote the antioxidant properties of Aronia nigra extract and licorice extract.

[0036] In some embodiments, the preparation method of the Aronia melanocarpa extract comprises the following steps: S1. Washing and squeezing the berries of Aronia nigra to obtain Aronia nigra juice and Aronia nigra pomace; S2, ultrasonically mixing the ashberry juice and the thearubigin aqueous solution and then concentrating under reduced pressure to obtain a concentrated juice; S3, mixing the concentrated juice with ethanol at 35-45° C. and then ultrasonically extracting to obtain a mixed extract; S4, subjecting the mixed extract to resin chromatography, collecting the precipitate, performing nanofiltration and decolorization to obtain an extract; S5, enzymatically hydrolyzing the ash fruit pomace with cellulase and pectinase, inactivating the enzymes and separating the enzymatic hydrolyzate; S6. The enzymatic hydrolysate and the extract are combined and freeze-dried to obtain an Sorbus nigra extract.

[0037] In fact, when the ashberry juice and the thearubigin aqueous solution are ultrasonically mixed in step S2, the thearubigins in the thearubigin aqueous solution can protect the useful components in the ashberry juice, and ultrasonic mixing is conducive to fully mixing the ashberry juice and the thearubigin aqueous solution. Specifically, the thearubigin concentration in the thearubigin aqueous solution used is 2-3 g / mL, and the mass concentration ratio of thearubigins to ashberry juice is 20-30 mg / mL.

[0038] In fact, when the concentrated juice is prepared by reduced pressure concentration in step S2, the mixed solution of thearubigins aqueous solution and the mountain ash fruit juice is concentrated to 1 / 3-1 / 2 of the original volume, which is beneficial to increase the relative concentrations of the useful components of the mountain ash fruit juice and thearubigins in the concentrated juice.

[0039] In fact, in step S3, the concentrated juice and anhydrous ethanol are uniformly mixed in a volume ratio of 1: (10-15), which can increase the concentration of anhydrous ethanol, thereby facilitating the exudation of useful components in the ash fruit juice. In addition, during the ultrasonic extraction process, ultrasonic extraction is performed at an ultrasonic power of 200 W for 10-12 h, and the extraction temperature is controlled at 35-40°C, which is conducive to the full leaching of useful components in the ash fruit juice into ethanol.

[0040] In fact, when performing resin chromatography in step S4, an ethanol aqueous solution is used as a mobile phase to perform adsorption resin chromatography to obtain a crude product, and then methanol and trifluoroacetic acid are used as mobile phases to perform reverse phase chromatography on the crude product to obtain an precipitate.

[0041] In fact, in step S4, nanofiltration is performed using a nanofiltration membrane with a molecular weight cutoff of 200-1000 Da.

[0042] In fact, when decolorization is performed in step S4, activated carbon is added to the filtrate obtained by nanofiltration and ultrasonic mixing is performed, and then the extract is separated by suction filtration to obtain the extract.

[0043] In some embodiments, in step S5, the mass ratio of cellulase, pectinase and ash pomace is (1-2): (1-2): 100. In fact, when cellulase and pectinase are used to enzymolyze ash pomace, the cellulase and pectinase are fully mixed with ash pomace in advance and then placed at 30-50°C for enzymolysis.

[0044] Specifically, in step S5, the cellulase used includes at least one of β-glucanase, endoglucanase, and exoglucanase, and the pectinase used includes at least one of aldehyde phosphatase, aldehyde acid lyase, and pectin lyase. In fact, the cellulase can be selected from the exoglucanase with the item number AS08322 of Shanghai Qiyuan Biotechnology Co., Ltd., and the pectinase can be selected from the pectinase with the item number FDG-2259 of Xiasheng (Beijing) Biotechnology Development Co., Ltd.

[0045] In some embodiments, the preparation method of licorice extract comprises the following steps: Y1, drying and crushing liquorice to obtain liquorice powder; Y2. Reflux degreasing the liquorice powder in a degreasing agent and then separate the degreasing powder; Y3, using an organic extractant to ultrasonically extract the defatted powder to obtain an extraction mixture; Y4, centrifuging the extraction mixture to obtain a mixed extract; Y5, separating the extract after reflux extraction of the mixed extract using the extract phase; Y6. Concentrate the extract to obtain liquorice extract and recover the extract phase.

[0046] In fact, drying and crushing the licorice in step Y1 is beneficial to reducing the water content in the licorice, and after crushing, it is beneficial to increase the specific surface area of ​​the licorice powder, which is beneficial to the leaching of the internal antioxidant components. At the same time, drying and crushing the licorice is also beneficial to inhibiting the degradation enzymes in the licorice, thereby avoiding the enzymatic hydrolysis of the degradation enzymes in the licorice on the antioxidant components, which is beneficial to retaining the antioxidant components. Specifically, the water content of the licorice is reduced to 10-15% after drying, and the average particle size of the licorice powder after crushing is 0.3-0.5mm.

[0047] In some embodiments, the degreasing agent used in step Y2 includes at least one of petroleum ether and acetone. Degreasing the licorice powder with a degreasing agent is beneficial to reducing the fat content in the licorice powder, which is beneficial to ultrasonic extraction in step Y3. Specifically, in step Y2, the licorice powder is added to the degreasing agent at a solid-liquid ratio of 0.5-0.8 g / mL, refluxed at 60-80°C for 10-12 hours, and then filtered and separated to obtain defatted powder.

[0048] In some embodiments, the organic extractant used in step Y3 includes at least one of an ethanol aqueous solution, a propanol aqueous solution, and a methanol aqueous solution. In fact, when the organic extractant is used to extract the defatted powder in step Y3, controlling the solid-liquid ratio to 0.5-0.8 g / mL is conducive to sufficient mixing of the defatted powder in the organic extractant, and can also promote the leaching of antioxidant components in the defatted powder.

[0049] In some embodiments, the extraction phase used in step Y5 includes ethyl acetate, which can extract the organic extractant into the ethyl acetate phase, thereby completing the transfer of the antioxidant components. Specifically, in step Y6, the extract is concentrated and the solvent is evaporated to obtain the licorice extract and the extraction phase is recovered.

[0050] In some embodiments, the preparation method of rosemary extract comprises the following steps: D1, grinding and pulping rosemary leaves in ethanol, ultrasonically extracting, filtering, separating and concentrating to obtain leaf extract; D2, spray-drying the leaf extract on the surface of rosemary petals to obtain composite petals; D3. Dry the composite petals in an air atmosphere at 45-55° C., extract them by ultrasonic in ethanol, decolorize, separate and freeze-dry to obtain rosemary extract.

[0051] Specifically, during the execution of step D1, the rosemary leaves are mixed in ethanol at a solid-liquid ratio of 1-3 g / mL and then ball-milled in a ball mill, which is beneficial to the release of the active components of the rosemary leaves, and ultrasonic extraction after ball-milling can further promote the release effect.

[0052] Specifically, during the execution of step D2, the leaf extract is spray-dried on the surface of the rosemary petals. By sacrificing the components in the leaves, the rosemary petals can be well protected, and the use of spray drying is beneficial to improving the uniformity of distribution of active components in the leaf extract on the surface of the petals.

[0053] In fact, during the execution of step D3, drying the composite petals in an air atmosphere can promote the transformation of active components in the rosemary petals, and because the components in the leaves cover the surface of the rosemary petals, they can play a good protective role, thereby avoiding the denaturation of the active components in the rosemary petals.

[0054] The present invention also provides a water-containing baking fat using any of the above antioxidant compositions, wherein the mass concentration of the antioxidant composition in the water-containing baking fat is 200-400rpm.

[0055] Specifically, the method for preparing a water-containing baking fat using any of the above antioxidant compositions comprises the following steps: The vitamin E is stirred and dissolved in the oil phase to prepare a baking oil phase; The vitamin C, citric acid, Aronia nigra extract, licorice extract and rosemary extract are stirred and dissolved in the water phase to prepare a baking water phase; The baking water phase is added into the baking oil phase and stirred, and emulsified to obtain the water-containing baking fat.

[0056] Preparation Example 1 This preparation example 1 provides a method for preparing an extract of Aronia nigra, comprising the following steps: S1. After cleaning the surface of freshly picked black pot glandular rib ash fruits, the fruits are crushed and squeezed in a squeezer to separate the solid and liquid, so as to obtain ash fruit juice and ash fruit pomace; S2, mixing the ashberry juice and the aqueous solution of thearubigins with a concentration of 2 g / mL (purchased from Shandong Tengwang Chemical Co., Ltd.) at a volume ratio of 100:1, uniformly mixing under an ultrasonic state of 100 W, and concentrating under reduced pressure to 1 / 3 of the original volume of the mixed solution (a mixture of ashberry juice and thearubigins aqueous solution) to obtain a concentrated juice; S3, mixing the concentrated juice and anhydrous ethanol at a volume ratio of 1:10 at 40° C., ultrasonically mixing at a power of 200 W, and extracting for 12 hours to obtain a mixed extract; S4, using ethanol aqueous solution (ethanol volume fraction 70%) as mobile phase and silica gel as stationary phase, subjecting the mixed extract to adsorption resin chromatography to obtain a crude product, and then using methanol and trifluoroacetic acid as mobile phases to reverse phase chromatography on the crude product to obtain a precipitate, subjecting the precipitate to nanofiltration using a nanofiltration membrane with a molecular weight cutoff of 1000Da, adding activated carbon for ultrasonic mixing, and then filtering and separating to obtain an extract; S5, exoglucanase (AS08322, enzyme activity 3.27U / mL), pectinase (FDG-2259, enzyme activity 2.56U / mL) and ash fruit pomace were fully mixed at a mass ratio of 1:1:1, and after enzymolysis at 40°C for 3 days, the enzymes were inactivated and separated to obtain enzymolysis solution; S6. The enzymatic hydrolysate and the extract are mixed and freeze-dried to obtain an Sorbus nigra extract.

[0057] Preparation Example 2 Preparation Example 2 provides a method for preparing an extract of Aronia nigra, which is different from Preparation Example 1 in that no thearubigin aqueous solution is added in step S2.

[0058] Preparation Example 3 This preparation example 3 provides a preparation method of licorice extract, comprising the following steps: Y1. After drying the licorice in an air atmosphere at 40°C, the dried licorice was crushed using a grinder to obtain licorice powder with an average particle size of 0.4 mm. The moisture content of the licorice powder was tested to be 13%; Y2. Mix licorice powder with petroleum ether at a solid-liquid ratio of 0.6 g / mL, reflux at 60° C. for 12 h, filter and separate, wash the surface of the filtrate with deionized water and anhydrous ethanol alternately, and dry to obtain defatted powder; Y3, mixing the defatted powder with a 70% ethanol aqueous solution at a solid-liquid ratio of 0.6 g / mL, and extracting the mixture at an ultrasonic power of 200 W for 12 h to obtain an extraction mixture; Y4, centrifuging the extraction mixture at a speed of 1000 rpm and separating to obtain a mixed extract; Y5. After the mixed extract and ethyl acetate are fully mixed at a volume ratio of 1:1, the mixture is refluxed and extracted at 40° C. for 12 h, and then the extract is separated; Y6. Heat and concentrate the extract, recover the extract phase, and evaporate to dryness to obtain licorice extract.

[0059] Preparation Example 3 This preparation example 3 provides a method for preparing a rosemary extract, comprising the following steps: D1, adding rosemary leaves into ethanol at a solid-liquid ratio of 2 g / mL, and ball-milling the leaves in a ball mill to obtain leaf slurry, and then adding ethanol to the leaf slurry to make up for the volatilization amount during the ball milling process, and then extracting the leaf slurry at an ultrasonic power of 200 W for 10 h, filtering and separating, and concentrating to 1 / 2 of the volume before concentration to obtain a leaf extract; D2. Spray-drying the leaf extract on the surface of rosemary petals using a spray drying device, and evenly coating the dried powder on the surface of the rosemary petals to obtain composite petals; wherein the concentration area ratio of the leaf extract to the surface of the rosemary petals is 1 mL: 3 cm 2 ; D3, drying the composite petals in an air atmosphere at 50° C., ultrasonically extracting the dried composite petals in an ethanol solution, adding activated carbon for ultrasonic mixing and decolorization, filtering to obtain a filtrate, and freeze-drying at 50° C. to obtain a rosemary extract.

[0060] Preparation Example 5 This preparation example 5 provides a preparation method of rosemary extract, comprising the following steps: Rosemary leaves and rosemary flowers are put into ethanol at a solid-liquid ratio of 2g / mL, and ball-milled in a ball mill to obtain a mixed slurry, and ethanol is added to the mixed slurry to make up for the volatilization amount in the ball milling process, and the mixed slurry is extracted for 10 hours under an ultrasonic power of 200W, filtered and separated, and concentrated to 1 / 2 of the volume before concentration to obtain a mixed extract, activated carbon is added for ultrasonic mixing and decolorization, and then the filtrate is filtered to obtain a filtrate, and the rosemary extract is freeze-dried at 50°C to obtain a rosemary extract.

[0061] Example 1 This Example 1 provides an antioxidant composition, which includes, by mass, 5 parts of vitamin E, 25 parts of vitamin C, 5 parts of citric acid, 1 part of the black fruit glandular aronia extract in Preparation Example 1, 3 parts of the licorice extract in Preparation Example 3, and 0.2 parts of the rosemary extract in Preparation Example 4.

[0062] Example 2 This Example 2 provides an antioxidant composition, which includes, by mass, 30 parts of vitamin E, 5 parts of vitamin C, 10 parts of citric acid, 5 parts of the black fruit glandular aronia extract in Preparation Example 1, 1 part of the licorice extract in Preparation Example 3 and 0.4 parts of the rosemary extract in Preparation Example 4.

[0063] Example 3 This Example 3 provides an antioxidant composition, which includes, by mass, 17 parts of vitamin E, 15 parts of vitamin C, 7 parts of citric acid, 3 parts of the black fruit glandular aronia extract in Preparation Example 1, 2 parts of the licorice extract in Preparation Example 3 and 0.3 parts of the rosemary extract in Preparation Example 4.

[0064] Example 4 This Example 4 provides an antioxidant composition, which includes, by mass, 13 parts of vitamin E, 16 parts of vitamin C, 8 parts of citric acid, 3 parts of the black fruit glandular aronia extract in Preparation Example 2, 2 parts of the licorice extract in Preparation Example 3 and 0.3 parts of the rosemary extract in Preparation Example 4.

[0065] Example 5 This Example 5 provides an antioxidant composition, which includes, by mass, 18 parts of vitamin E, 12 parts of vitamin C, 7 parts of citric acid, 3 parts of the black fruit glandular aronia extract in Preparation Example 1, 2 parts of the licorice extract in Preparation Example 3 and 0.3 parts of the rosemary extract in Preparation Example 5.

[0066] Example 6 This Example 6 provides an antioxidant composition, which includes, by mass, 22 parts of vitamin E, 21 parts of vitamin C, 8 parts of citric acid, 3 parts of the black fruited Aronia extract in Preparation Example 2, 2 parts of the licorice extract in Preparation Example 3, and 0.3 parts of the rosemary extract in Preparation Example 5.

[0067] Comparative Example 1 This comparative example 1 provides an antioxidant composition, which includes 11 parts of vitamin E, 10 parts of vitamin C, 9 parts of citric acid, 2 parts of the licorice extract in Preparation Example 3 and 0.3 parts of the rosemary extract in Preparation Example 4, in parts by mass.

[0068] Comparative Example 2 This comparative example 2 provides an antioxidant composition, which includes, by mass, 13 parts of vitamin E, 11 parts of vitamin C, 6 parts of citric acid, 3 parts of the aronia melanocarpa extract in Preparation Example 1, and 0.3 parts of the rosemary extract in Preparation Example 4.

[0069] Comparative Example 3 This comparative example 2 provides an antioxidant composition, which includes, by weight, 14 parts of vitamin E, 17 parts of vitamin C, 5 parts of citric acid, 3 parts of the Aronia nigra extract in Preparation Example 1, and 2 parts of the licorice extract in Preparation Example 3.

[0070] Comparative Example 4 This comparative example 4 provides an antioxidant composition, which includes 25 parts of vitamin E, 19 parts of vitamin C, 9 parts of citric acid and 0.3 parts of the rosemary extract in Preparation Example 4, by weight.

[0071] Performance Testing The antioxidant compositions prepared in Examples 1 to 6 and Comparative Examples 1 to 4 were applied to aqueous baking fats, wherein the aqueous baking fats included an oil phase and an aqueous phase, the oil phase included 42wt% soybean oil, 20.8wt.% hydrogenated palm oil and 1wt.% emulsifier, and the aqueous phase included 35wt.% water, 0.1wt.% potassium sorbate, 1wt.% carrageenan, and 0.1wt.% vitamin E. The oil-soluble component is dissolved in the oil phase of the aqueous baking fat, and the water-soluble component is dissolved in the water phase of the aqueous baking fat. The water phase is then added to the oil phase for emulsification, followed by rapid freezing, kneading and modulation to obtain the aqueous baking fat. The concentration of the antioxidant composition in the aqueous baking fat is controlled to be 300 ppm. The fat is placed in a food ziplock bag and placed in a constant temperature environment of 35° C. for accelerated oxidation test. A small amount of sample is taken out every 3 days, and the peroxide value is measured based on the standard in GB 5009.227-2023 until the peroxide value exceeds the national standard range (0.25 g / 100 g), and the storage time of the baking fat is recorded as shown in Table 1 below.

[0072] Table 1 Storage time of water-containing baking fats It can be seen from Table 1 that the antioxidant composition provided by the present invention has a better antioxidant effect on water-containing baking fats and oils, and the storage time is between 110-155 days. It can be seen from Examples 1 to 3 that within the appropriate addition range, the storage time of the antioxidant effect can reach 153 days, which has a significantly better storage effect.

[0073] It can be seen from Example 4 that when thearubigins are not protected during the preparation of the Aronia melanocarpa extract, the content and effect of the antioxidant components in the Aronia melanocarpa extract will be affected. And it can be seen from Example 5 that when the petals are not protected during the preparation of the Rosemary extract and the leaves and petals are directly extracted, the antioxidant promoting effect of the Rosemary extract on the Aronia melanocarpa extract and the Licorice extract will be affected.

[0074] Although the embodiments of the present invention are described in detail above, it is obvious to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations are within the scope and spirit of the present invention as described in the claims. Moreover, the present invention described herein may have other embodiments and may be implemented or realized in a variety of ways.

Claims

1. An antioxidant composition, characterized in that The invention comprises, by weight, 5-30 parts of vitamin E, 5-25 parts of vitamin C, 5-10 parts of citric acid, 1-5 parts of aronia nigra extract, 1-3 parts of liquorice extract and 0.2-0.4 parts of rosemary extract.

2. The antioxidant composition according to claim 1, characterized in that The preparation method of the Aronia melanocarpa extract comprises the following steps: Washing the black-fruited glandular-ribbed aronia berries and then squeezing them to obtain aronia berry juice and aronia berry pomace; The concentrated juice is prepared by ultrasonically mixing the ash fruit juice and thearubigin aqueous solution and then concentrating under reduced pressure. The concentrated juice is mixed with ethanol at 35-45° C. and then ultrasonically extracted to obtain a mixed extract; The mixed extract is subjected to resin chromatography, and the precipitate is collected, nanofiltered, and then decolorized to obtain an extract; After enzymatic hydrolysis of the mountain ash pomace using cellulase and pectinase, the enzymes are inactivated and the enzymatic hydrolyzate is separated; The enzymatic hydrolysate and the extract were combined and freeze-dried to obtain the Sorbus nigra extract.

3. The antioxidant composition according to claim 2, characterized in that The concentration of thearubigins in the thearubigins aqueous solution is 2-3 g / mL; and / or, the mass volume ratio of thearubigins in the thearubigins aqueous solution to the ash fruit juice is 20-30 mg / mL; and / or, concentrating under reduced pressure to 1 / 3-1 / 2 of the original volume to obtain concentrated juice; and / or, the volume ratio of the concentrated juice to ethanol is 1:(10-15); And / or, the mass ratio of the cellulase, the pectinase and the shannonberry pomace is (1-2): (1-2): 100; And / or, the cellulase comprises at least one of β-glucosidase, endoglucanase and exoglucanase; And / or, the pectinase comprises at least one of aldolase, aldolase lyase and pectin lyase.

4. The antioxidant composition according to claim 1, characterized in that The preparation method of the licorice extract comprises the following steps: Drying and crushing the licorice to obtain licorice powder; The licorice powder is subjected to reflux degreasing in a degreasing agent and then separated to obtain defatted powder; Using an organic extractant to ultrasonically extract the defatted powder to obtain an extraction mixture; Centrifuging the extraction mixture to obtain a mixed extraction solution; The extract separated after reflux extraction of the mixed extract using the extract phase; The extract is concentrated to obtain the liquorice extract and the extract phase is recovered.

5. The antioxidant composition according to claim 4, characterized in that The water content of the licorice after drying is 10-15%; And / or, the average particle size of the liquorice powder is 0.3-0.5 mm; And / or, the degreasing agent includes at least one of petroleum ether and acetone; And / or, the extraction phase comprises ethyl acetate.

6. The antioxidant composition according to claim 4, characterized in that When the reflux degreasing is performed, the reflux reaction is carried out at 40-80° C. for 8-10 hours.

7. The antioxidant composition according to claim 4, characterized in that The organic extractant includes at least one of an ethanol aqueous solution, a propanol aqueous solution, and a methanol aqueous solution.

8. The antioxidant composition according to claim 1, characterized in that The preparation method of the rosemary extract comprises the following steps: The rosemary leaves are ground into pulp in ethanol, then ultrasonically extracted, filtered, separated and concentrated to obtain leaf extract; The leaf extract is spray-dried on the surface of rosemary petals to obtain composite petals; The composite petals are dried in an air atmosphere at 45-55° C., ultrasonically extracted in ethanol, decolorized, separated and freeze-dried to obtain rosemary extract.

9. Use of the antioxidant composition according to any one of claims 1 to 8 in the preparation of water-containing baking fats and oils.

10. The use according to claim 9, characterized in that: The mass concentration of the antioxidant composition in the water-containing baking fat is 200-400 ppm.

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