An antioxidant composition and its application in aqueous baking fats

Abstract

The present invention provides an antioxidant composition and its application in water-containing baking fats, relating to the technical field of food additives. The antioxidant composition provided by the present invention, by mass parts, comprises 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. The application of the antioxidant composition provided by the present invention in water-containing baking fats comprises the following steps: stirring and dissolving vitamin E in the oil phase to obtain 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; adding the baking water phase to the baking oil phase and stirring to emulsify to obtain water-containing baking fats. The composition provided by the present invention can play a good antioxidant role in water-containing baking fats at a relatively low concentration.

Description

Technical Field

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

[0002] Fats and oils are an important source of nutrients in human daily life, and their quality and safety have always been the focus of people's attention. However, fats and oils are rich in polyunsaturated fatty acids, and during processing, transportation, and storage, they are prone to oxidative rancidity due to environmental factors such as light. This not only produces carcinogenic aldehyde and ketone substances but also produces a rather pungent smell. Therefore, it is particularly important to take measures to inhibit lipid oxidation in the production, storage, and sales of fats and oils. For example, adding antioxidants to fats and oils. Antioxidants can interact with peroxides produced by unsaturated fatty acids and block the pathway of oil oxidation and deterioration.

[0003] Baked products such as bread and cakes contain a large amount of fats and oils, which are also the main flavor components of bread and cakes. The fats and oils used in the baking process can be mainly divided into three types: margarine, butter, and shortening. Among them, margarine and butter contain water and are water-containing baking fats and oils, while shortening does not contain water, but usually water needs to be added during the baking process. Therefore, in baked products, fats and oils and water form an oil-water mixed system. According to research, the fats and oils in the oil-water mixed system are more prone to oxidation than the monomeric oil system.

[0004] Currently, the commonly used antioxidants are mainly divided into two types: natural antioxidants and chemical antioxidants. Chemical antioxidants (such as BHT, TBHQ) have high purity and good antioxidant effects. However, there are relatively large potential safety hazards when the human body ingests chemical antioxidants. Some researchers have found that chemical antioxidants may cause DNA damage, promote apoptosis and carcinogenesis of cells, and at the same time, they will also have strong cytotoxicity on the development of animal embryos and have a teratogenic effect on organisms.

[0005] Natural antioxidants are from natural sources and are significantly superior to chemical antioxidants in terms of safety. However, due to their low purity, high cost, and some natural antioxidants such as rosemary extract, licorice extract, and bamboo leaf extract, their own flavor and color will affect the quality of fats and oils, resulting in the limitation of natural antioxidants in the application of oil oxidation. Therefore, an ideal antioxidant composition should use natural antioxidants, be effective at a relatively low concentration, and not affect the flavor, turbidity, and color of fats and oils.

[0006] For example, a Chinese patent with the publication number CN106675780A provides a compound antioxidant that can be used in vegetable oils, animal fats, margarine, butter, or shortening. It mainly consists of vitamin E, tea polyphenol palmitate, ascorbic acid palmitate, and rosemary extract. This prior art uses a combination of multiple natural antioxidants, which can improve the antioxidant performance of oils. However, this prior art is difficult to apply to water-containing baking oils, as the tea polyphenol palmitate it uses is only allowed to be added to baking oils that are basically water-free. Therefore, there is an urgent need to provide a solution to improve the antioxidant performance of water-containing baking oils. Summary of the Invention

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

[0008] In the first aspect, an antioxidant composition provided by the present invention includes 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 uses all-natural products as antioxidant components, which can not only improve the antioxidant performance of the composition but also enhance the food safety during the use of the antioxidant composition. By combining Aronia melanocarpa extract, licorice extract, and rosemary extract, the rosemary extract can effectively promote the antioxidant performance of Aronia melanocarpa extract and licorice extract, enabling the overall composition to exhibit excellent antioxidant effects at a relatively low concentration.

[0010] Optionally, the preparation method of the Aronia melanocarpa extract includes the following steps:

[0011] Wash the Aronia melanocarpa fruits and then press them to obtain Aronia fruit juice and Aronia fruit pomace;

[0012] Ultrasonically mix the Aronia fruit juice with an aqueous solution of thearubigins and then concentrate it under reduced pressure to obtain concentrated juice;

[0013] At 35 - 45°C, mix the concentrated juice with ethanol and then ultrasonically extract to obtain a mixed extract;

[0014] Subject the mixed extract to resin chromatography, collect the eluate, perform nanofiltration, and then decolorize it to obtain an extract;

[0015] Use cellulase and pectinase to enzymatically hydrolyze the Aronia fruit pomace, inactivate the enzymes, and separate the enzymatic hydrolysate;

[0016] The black chokeberry extract is prepared by freeze-drying after combining the enzymolysis solution and the extraction solution.

[0017] By adopting the above technical solution, the chokeberry fruit juice is mixed with the thearubigin aqueous solution, and the thearubigin can play a good role in protecting the useful components in the chokeberry fruit juice, thereby improving the antioxidant performance of the black chokeberry extract.

[0018] Optionally, the concentration of thearubigin in the thearubigin aqueous solution is 2 - 3 g / mL.

[0019] Optionally, the mass-to-volume ratio of thearubigin in the thearubigin aqueous solution to the chokeberry fruit juice is 20 - 30 mg / mL.

[0020] Optionally, it is concentrated under reduced pressure to 1 / 3 - 1 / 2 of the original volume to obtain the concentrated juice.

[0021] Optionally, the mixing volume of the concentrated juice and ethanol is 1:(10 - 15).

[0022] Optionally, the mass ratio of the cellulase, the pectinase to the chokeberry fruit pomace is (1 - 2):(1 - 2):100.

[0023] Optionally, the cellulase includes at least one of β-glucosidase, endoglucanase, and exoglucanase.

[0024] Optionally, the pectinase includes at least one of aldonic acid enzyme, aldonic acid lyase, and pectin lyase.

[0025] Optionally, the preparation method of the licorice extract includes the following steps:

[0026] The licorice is dried and then pulverized to obtain licorice powder;

[0027] The licorice powder is reflux degreased in a degreasing agent and then separated to obtain degreased powder;

[0028] The degreased powder is ultrasonically extracted with an organic extractant to obtain an extraction mixture;

[0029] The extraction mixture is centrifuged to obtain a mixed extract;

[0030] The mixed extract is reflux extracted with an extraction solvent and then separated to obtain an extract;

[0031] The extract is concentrated to obtain the licorice extract and the extraction solvent is recovered.

[0032] Optionally, the water mass ratio of the licorice after drying is 10 - 15%.

[0033] Optionally, the average particle size of the licorice powder is 0.3 - 0.5 mm.

[0034] Optionally, the degreasing agent includes at least one of petroleum ether and acetone.

[0035] Optionally, the extraction phase includes ethyl acetate.

[0036] Optionally, when performing reflux degreasing, the reflux reaction is carried out at 40 - 80 °C for 8 - 10 h.

[0037] Optionally, the organic extractant includes at least one of an ethanol aqueous solution and a propanol aqueous solution.

[0038] Optionally, the preparation method of the rosemary extract includes the following steps:

[0039] Grind rosemary leaves into a pulp in ethanol, then perform ultrasonic extraction, filter by suction, separate, and concentrate to obtain a leaf extract;

[0040] Spray - dry the leaf extract on the surface of rosemary petals to obtain composite petals;

[0041] Dry the composite petals in an air atmosphere at 45 - 55 °C, then perform ultrasonic extraction in ethanol, decolorize, separate, and freeze - dry to obtain the rosemary extract.

[0042] In a second aspect, the present invention also provides the use of the antioxidant composition in the preparation of water - containing baking fats.

[0043] Optionally, the mass concentration of the antioxidant composition in the water - containing baking fats is 200 - 400 ppm.

[0044] In a third aspect, the present invention also provides a water - containing baking fat prepared by using an antioxidant composition, and the mass concentration of the antioxidant composition is 200 - 400 ppm.

[0045] In a fourth aspect, the present invention also provides a preparation method of a water - containing baking fat using an antioxidant composition, including the following steps: Stir - dissolve vitamin E in an oil phase to obtain a baking oil phase; Stir - dissolve vitamin C, citric acid, Aronia melanocarpa extract, licorice extract, and rosemary extract in a water phase to obtain a baking water phase; Add the baking water phase to the baking oil phase and stir to emulsify to obtain a water - containing baking fat. Detailed implementation manners

[0046] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely below. Apparently, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention. Unless otherwise defined, the technical terms or scientific terms used herein shall have the ordinary meanings understood by those of ordinary skill in the technical field to which the present invention pertains. The words such as "including" used herein mean that the elements or items appearing before this word cover the elements or items listed after this word and their equivalents, without excluding other elements or items.

[0047] The embodiments of the present invention provide an antioxidant composition, which includes 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.

[0048] In fact, vitamin E, vitamin C, citric acid, Aronia melanocarpa extract, licorice extract, and rosemary extract are all antioxidants permitted to be added and used in accordance with national standards. Specifically, vitamin E, vitamin C, and citric acid can all adopt commercially available food-grade raw materials and be processed into different forms using food-grade processing techniques. For example, vitamin E, vitamin C, and citric acid can be processed into powder form.

[0049] In some embodiments, when using the antioxidant composition, the water-soluble components and oil-soluble components can be pre-mixed separately and stored separately, which is beneficial for the use of the antioxidant composition.

[0050] In fact, vitamin E, vitamin C, and citric acid are commonly used natural antioxidants in this field. Aronia melanocarpa fruits, licorice, and rosemary are all plant tissues. By extracting the antioxidant components from Aronia melanocarpa fruits, licorice, and rosemary, not only is the overall antioxidant composition composed of natural ingredients without the negative effects of synthetic antioxidants, but also the rosemary extract can promote the antioxidant performance of the Aronia melanocarpa extract and licorice extract.

[0051] In some embodiments, the preparation method of the Aronia melanocarpa extract includes the following steps:

[0052] S1. After cleaning the Aronia melanocarpa fruits, press them to obtain Aronia fruit juice and Aronia fruit pomace;

[0053] S2. Ultrasonically mix the Aronia fruit juice with the tea red pigment aqueous solution and then concentrate it under reduced pressure to obtain concentrated juice;

[0054] S3. Mix the concentrated fruit juice with ethanol at 35 - 45°C and then perform ultrasonic extraction to obtain a mixed extract.

[0055] S4. Subject the mixed extract to resin chromatography, collect the precipitated solution, perform nanofiltration, and then decolorize it to obtain an extract.

[0056] S5. Use cellulase and pectinase to enzymatically hydrolyze the fruit pomace of Sorbus aucuparia, inactivate the enzymes, and separate the enzymatic hydrolysate.

[0057] S6. Combine the enzymatic hydrolysate and the extract and then freeze-dry them to obtain the extract of Aronia melanocarpa.

[0058] Actually, when ultrasonic mixing the fruit juice of Sorbus aucuparia with the aqueous solution of thearubigins in step S2, the thearubigins in the aqueous solution of thearubigins can protect the useful components in the fruit juice of Sorbus aucuparia, and ultrasonic mixing is beneficial for fully mixing the fruit juice of Sorbus aucuparia with the aqueous solution of thearubigins. Specifically, the concentration of thearubigins in the used aqueous solution of thearubigins is 2 - 3 g / mL, and the mass concentration ratio of thearubigins to the fruit juice of Sorbus aucuparia is 20 - 30 mg / mL.

[0059] Actually, when performing vacuum concentration to obtain concentrated fruit juice in step S2, concentrate the mixed solution of the aqueous solution of thearubigins and the fruit juice of Sorbus aucuparia to 1 / 3 - 1 / 2 of the original volume, which is beneficial for increasing the relative concentrations of the useful components of the fruit juice of Sorbus aucuparia and thearubigins in the concentrated fruit juice.

[0060] Actually, in step S3, after uniformly mixing the concentrated fruit juice with absolute ethanol at a volume ratio of 1:(10 - 15), it can increase the concentration of absolute ethanol, which is then beneficial for the exudation of the useful components in the fruit juice of Sorbus aucuparia. And during the ultrasonic extraction process, perform ultrasonic extraction for 10 - 12 h at an ultrasonic power of 200 W, and control the extraction temperature at 35 - 40°C, which is beneficial for the full extraction of the useful components in the fruit juice of Sorbus aucuparia into ethanol.

[0061] Actually, when performing resin chromatography in step S4, use an aqueous ethanol solution as the mobile phase to perform adsorption resin chromatography to obtain a crude product, and then use methanol and trifluoroacetic acid as the mobile phase to perform reverse-phase chromatography on the crude product to obtain a precipitated solution.

[0062] Actually, in step S4, use a nanofiltration membrane with a molecular weight cut-off of 200 - 1000 Da for nanofiltration.

[0063] Actually, when decolorizing in step S4, add activated carbon to the filtrate obtained by nanofiltration, perform ultrasonic mixing, and then filter by suction to separate and obtain an extract.

[0064] In some embodiments, in step S5, the mass ratio of cellulase, pectinase to rowan fruit pomace is (1 - 2):(1 - 2):100. In fact, when using cellulase and pectinase to enzymatically hydrolyze rowan fruit pomace, after pre - mixing cellulase and pectinase with rowan fruit pomace sufficiently, it is placed at 30 - 50 °C for enzymatic hydrolysis.

[0065] Specifically, in step S5, the cellulase used includes at least one of β - glucosidase, endoglucanase, and exoglucanase, and the pectinase used includes at least one of pectate lyase, pectolytic enzyme, and pectin lyase. In fact, the cellulase can be the exoglucanase with the product number AS08322 from Shanghai Qiyuan Biotechnology Co., Ltd., and the pectinase can be the pectinase with the product number FDG - 2259 from Xiasheng (Beijing) Biotechnology Development Co., Ltd.

[0066] In some embodiments, the preparation method of licorice extract includes the following steps:

[0067] Y1. Dry licorice and then crush it to obtain licorice powder;

[0068] Y2. Carry out reflux degreasing on the licorice powder in a degreasing agent and then separate to obtain defatted powder;

[0069] Y3. Use an organic extractant to carry out ultrasonic extraction on the defatted powder to obtain an extraction mixture;

[0070] Y4. Carry out centrifugal separation on the extraction mixture to obtain a mixed extract;

[0071] Y5. Use an extraction solvent to carry out reflux extraction on the mixed extract and then separate the extract;

[0072] Y6. Concentrate the extract to obtain licorice extract and recycle the extraction phase.

[0073] In fact, drying and crushing licorice in step Y1 is beneficial to reducing the water content in licorice, and after crushing, it is beneficial to increase the specific surface area of licorice powder, thereby facilitating the leaching of internal antioxidant components. At the same time, drying and crushing licorice is also beneficial to inhibiting the degradation enzymes in licorice, thereby avoiding the enzymatic hydrolysis of antioxidant components by degradation enzymes in licorice, which is beneficial to retaining antioxidant components. Specifically, after drying, the water content of licorice is reduced to 10 - 15%, and the average particle size of the crushed licorice powder is 0.3 - 0.5 mm.

[0074] In some embodiments, the degreasing agent used in step Y2 includes at least one of petroleum ether and acetone. Using the degreasing agent to degrease the licorice powder is beneficial to reducing the fat content in the licorice powder, and thus is beneficial to ultrasonic extraction in step Y3. Specifically, in step Y2, the licorice powder is put into the degreasing agent at a solid-liquid ratio of 0.5-0.8 g / mL, refluxed at 60-80 °C for 10-12 h, and then filtered by suction and separated to obtain the degreased powder.

[0075] In some embodiments, the organic extractant used in step Y3 includes at least one of an ethanol aqueous solution and a propanol aqueous solution. In fact, when using the organic extractant to extract the degreased powder in step Y3, controlling the solid-liquid ratio to be 0.5-0.8 g / mL is beneficial to the full mixing of the degreased powder in the organic extractant, and can also promote the leaching of the antioxidant components in the degreased powder.

[0076] In some embodiments, the extraction phase used in the process of step Y5 includes ethyl acetate, and ethyl acetate can extract the components leached in the organic extractant into the ethyl acetate phase, thereby completing the transfer of the antioxidant components. Specifically, in the process of step Y6, the extraction solution is concentrated and the solvent is evaporated to obtain the licorice extract and the recycled extraction phase.

[0077] In some embodiments, the preparation method of the rosemary extract includes the following steps:

[0078] D1. Grind the rosemary leaves into a pulp in ethanol and then perform ultrasonic extraction, filter by suction and separate, and concentrate to obtain the leaf extract;

[0079] D2. Spray-dry the leaf extract on the surface of the rosemary petals to obtain the composite petals;

[0080] D3. Dry the composite petals in an air atmosphere at 45-55 °C, then perform ultrasonic extraction in ethanol, decolorize, separate, and freeze-dry to obtain the rosemary extract.

[0081] Specifically, in the process of performing step D1, the rosemary leaves are mixed with ethanol at a solid-liquid ratio of 1-3 g / mL and then ball-milled into a pulp in a ball mill, which is beneficial to releasing the active components of the rosemary leaves, and ultrasonic extraction after ball-milling can further promote the release effect.

[0082] Specifically, in the process of performing step D2, spraying and drying the leaf extract on the surface of the rosemary petals can play a good protective role on the rosemary petals by sacrificing the components in the leaves, and using the spray-drying method is beneficial to improving the uniformity of the distribution of the active components in the leaf extract on the petal surface.

[0083] In fact, during the execution of step D3, after drying the composite petals in an air atmosphere, it can promote the transformation of the active components in the rosemary petals, and due to the coverage of the components in the leaves on the surface of the rosemary petals, it can play a good protective role, thus avoiding the denaturation of the active components in the rosemary petals.

[0084] The present invention also provides an aqueous baking oil containing any one of the above antioxidant compositions, and the mass concentration of the antioxidant composition in the aqueous baking oil is 200 - 400 rpm.

[0085] Specifically, the preparation method of the aqueous baking oil containing any one of the above antioxidant compositions includes the following steps:

[0086] Stir and dissolve vitamin E in the oil phase to obtain a baking oil phase;

[0087] Stir and dissolve vitamin C, citric acid, Aronia melanocarpa extract, licorice extract and rosemary extract in the water phase to obtain a baking water phase;

[0088] Add the baking water phase to the baking oil phase and stir to emulsify to obtain an aqueous baking oil.

[0089] Preparation Example 1

[0090] This Preparation Example 1 provides a preparation method of Aronia melanocarpa extract, including the following steps:

[0091] S1. After surface cleaning the freshly picked Aronia melanocarpa fruits, perform cell wall breaking and pressing in a press and then perform solid-liquid separation to obtain Aronia melanocarpa fruit juice and Aronia melanocarpa fruit residues;

[0092] S2. Mix the Aronia melanocarpa fruit juice with an aqueous solution of tea red pigment (purchased from Shandong Tengwang Chemical Co., Ltd.) with a concentration of 2 g / mL at a volume ratio of 100:1, perform uniform mixing under ultrasonic conditions of 100 W, and then concentrate under reduced pressure to 1 / 3 of the original volume of the mixed solution (the mixed solution of Aronia melanocarpa fruit juice and aqueous tea red pigment solution) to obtain concentrated juice;

[0093] S3. Mix the concentrated juice with absolute ethanol at a volume ratio of 1:10 at 40 °C, perform ultrasonic mixing at a power of 200 W, and extract for 12 h to obtain a mixed extract;

[0094] S4. Use an aqueous ethanol solution (ethanol volume fraction 70%) as the mobile phase and silica gel as the stationary phase to perform adsorption resin chromatography on the mixed extract to obtain a crude product, then use methanol and trifluoroacetic acid as the mobile phase to perform reverse phase chromatography on the crude product to obtain a precipitated solution, subject the precipitated solution to nanofiltration using a nanofiltration membrane with a molecular weight cut-off of 1000 Da, add activated carbon and perform ultrasonic mixing, and then perform suction filtration separation to obtain an extract;

[0095] S5. Exoglucanase (AS08322, enzyme activity 3.27 U / mL), pectinase (FDG-2259, enzyme activity 2.56 U / mL) and choanoin pomace were fully mixed at a mass ratio of 1:1:1, and then enzymatically hydrolyzed at 40°C for 3 days. The enzymes were then inactivated and separated to obtain the enzymatic hydrolyzate.

[0096] S6. The enzymatic hydrolysate and the extract are mixed and freeze-dried to obtain an Aronia nigra extract.

[0097] Preparation Example 2

[0098] Preparation Example 2 provides a method for preparing an Aronia melanocarpa extract, which differs from Preparation Example 1 in that no thearubigin aqueous solution is added in step S2.

[0099] Preparation Example 3

[0100] This Preparation Example 3 provides a preparation method for a licorice extract, comprising the following steps:

[0101] Y1. Dry licorice in an air atmosphere at 40°C, and grind the dried licorice using a grinder to obtain licorice powder with an average particle size of 0.4 mm. The moisture content of the licorice powder was 13%.

[0102] Y2. Mix licorice powder with petroleum ether at a solid-liquid ratio of 0.6 g / mL, reflux at 60° C. for 12 h, and separate by filtration. Wash the surface of the filtrate alternately with deionized water and anhydrous ethanol, and then dry to obtain defatted powder.

[0103] Y3, mixing the defatted powder with a 70% by volume ethanol aqueous solution at a solid-liquid ratio of 0.6 g / mL, and subjecting the mixture to an ultrasonic extraction treatment at a power of 200 W for 12 h to obtain an extraction mixture;

[0104] Y4. Centrifuging the extracted mixed solution at a speed of 1000 rpm and separating the mixed extract to obtain a mixed extract;

[0105] Y5. After the mixed extract and ethyl acetate were fully mixed at a volume ratio of 1:1, the mixture was refluxed and extracted at 40° C. for 12 h, and then the extract was separated;

[0106] Y6. Heat and concentrate the extract, recover the extract phase, and evaporate to dryness to obtain the licorice extract.

[0107] Preparation Example 3

[0108] This Preparation Example 3 provides a method for preparing a rosemary extract, comprising the following steps:

[0109] D1. Put rosemary leaves into ethanol at a solid-liquid ratio of 2 g / mL, and ball-mill to make pulp in a ball mill to obtain leaf pulp. After supplementing ethanol to the leaf pulp to compensate for the evaporation during the ball-milling process, extract the leaf pulp at an ultrasonic power of 200 W for 10 h, filter by suction to separate, and concentrate to 1 / 2 of the volume before concentration to obtain the leaf extract.

[0110] D2. Use a spray drying device to spray-dry the leaf extract on the surface of rosemary petals, and make the dried powder evenly coated on the surface of rosemary petals to obtain composite petals; wherein, the concentration area ratio of the leaf extract to the surface of rosemary petals is 1 mL: 3 cm 2 ;

[0111] D3. Dry the composite petals in an air atmosphere at 50 °C. After ultrasonic extraction of the dried composite petals in an ethanol solution, add activated carbon for ultrasonic mixing and decolorization treatment, filter by suction to obtain the filtrate, and perform freeze-drying treatment at 50 °C to obtain rosemary extract.

[0112] Preparation Example 5

[0113] This Preparation Example 5 provides a method for preparing rosemary extract, which includes the following steps:

[0114] Put rosemary leaves and rosemary flowers into ethanol at a solid-liquid ratio of 2 g / mL, and ball-mill to make pulp in a ball mill to obtain mixed pulp. After supplementing ethanol to the mixed pulp to compensate for the evaporation during the ball-milling process, extract the mixed pulp at an ultrasonic power of 200 W for 10 h, filter by suction to separate, and concentrate to 1 / 2 of the volume before concentration to obtain the mixed extract. Add activated carbon for ultrasonic mixing and decolorization treatment, filter by suction to obtain the filtrate, and perform freeze-drying treatment at 50 °C to obtain rosemary extract.

[0115] Example 1

[0116] This Example 1 provides an antioxidant composition, which includes 5 parts of vitamin E, 25 parts of vitamin C, 5 parts of citric acid, 1 part of the extract of Aronia melanocarpa in Preparation Example 1, 3 parts of the extract of Glycyrrhiza glabra in Preparation Example 3, and 0.2 part of the rosemary extract in Preparation Example 4 by mass.

[0117] Example 2

[0118] This Example 2 provides an antioxidant composition, which includes 30 parts of vitamin E, 5 parts of vitamin C, 10 parts of citric acid, 5 parts of the extract of Aronia melanocarpa in Preparation Example 1, 1 part of the extract of Glycyrrhiza glabra in Preparation Example 3, and 0.4 part of the rosemary extract in Preparation Example 4 by mass.

[0119] Example 3

[0120] Example 3 provides an antioxidant composition, which includes 17 parts by mass of vitamin E, 15 parts by mass of vitamin C, 7 parts by mass of citric acid, 3 parts of the extract of Aronia melanocarpa in Preparation Example 1, 2 parts of the extract of Glycyrrhiza glabra in Preparation Example 3, and 0.3 parts of the extract of Rosmarinus officinalis in Preparation Example 4.

[0121] Example 4

[0122] Example 4 provides an antioxidant composition, which includes 13 parts by mass of vitamin E, 16 parts by mass of vitamin C, 8 parts by mass of citric acid, 3 parts of the extract of Aronia melanocarpa in Preparation Example 2, 2 parts of the extract of Glycyrrhiza glabra in Preparation Example 3, and 0.3 parts of the extract of Rosmarinus officinalis in Preparation Example 4.

[0123] Example 5

[0124] Example 5 provides an antioxidant composition, which includes 18 parts by mass of vitamin E, 12 parts by mass of vitamin C, 7 parts by mass of citric acid, 3 parts of the extract of Aronia melanocarpa in Preparation Example 1, 2 parts of the extract of Glycyrrhiza glabra in Preparation Example 3, and 0.3 parts of the extract of Rosmarinus officinalis in Preparation Example 5.

[0125] Example 6

[0126] Example 6 provides an antioxidant composition, which includes 22 parts by mass of vitamin E, 21 parts by mass of vitamin C, 8 parts by mass of citric acid, 3 parts of the extract of Aronia melanocarpa in Preparation Example 2, 2 parts of the extract of Glycyrrhiza glabra in Preparation Example 3, and 0.3 parts of the extract of Rosmarinus officinalis in Preparation Example 5.

[0127] Comparative Example 1

[0128] Comparative Example 1 provides an antioxidant composition, which includes 11 parts by mass of vitamin E, 10 parts by mass of vitamin C, 9 parts by mass of citric acid, 2 parts of the extract of Glycyrrhiza glabra in Preparation Example 3, and 0.3 parts of the extract of Rosmarinus officinalis in Preparation Example 4.

[0129] Comparative Example 2

[0130] Comparative Example 2 provides an antioxidant composition, which includes 13 parts by mass of vitamin E, 11 parts by mass of vitamin C, 6 parts by mass of citric acid, 3 parts of the extract of Aronia melanocarpa in Preparation Example 1, and 0.3 parts of the extract of Rosmarinus officinalis in Preparation Example 4.

[0131] Comparative Example 3

[0132] Comparative Example 2 provides an antioxidant composition, which includes 14 parts by mass of vitamin E, 17 parts by mass of vitamin C, 5 parts by mass of citric acid, 3 parts of the extract of Aronia melanocarpa in Preparation Example 1, and 2 parts of the extract of Glycyrrhiza glabra in Preparation Example 3.

[0133] Comparative Example 4

[0134] This Comparative Example 4 provides an antioxidant composition which, by mass parts, 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.

[0135] Performance Testing

[0136] The antioxidant compositions prepared in Examples 1 to 6 and Comparative Examples 1 to 4 were applied to water-containing baking fats. The water-containing baking fats include an oil phase and a water phase. The oil phase includes 42 wt% soybean oil, 20.8 wt.% hydrogenated palm oil, and 1 wt.% emulsifier. The water phase includes 35 wt.% water, 0.1 wt.% potassium sorbate, 1 wt.% carrageenan, and 0.1 wt.% vitamin E. The oil-soluble components were dissolved in the oil phase of the water-containing baking fats, and the water-soluble components were dissolved in the water phase of the water-containing baking fats. Then, the water phase was added to the oil phase for emulsification, followed by rapid freezing and kneading to prepare the water-containing baking fats. The concentration of the antioxidant composition in the water-containing baking fats was controlled at 300 ppm. It was placed in a food self-sealing bag and in a constant temperature environment of 35°C for an accelerated oxidation test. A small amount of sample was taken out every 3 days, and the peroxide value was measured based on the standard in GB 5009.227-2023 until the peroxide value exceeded the national standard range (0.25 g / 100 g), and the storage duration of the baking fats was recorded as shown in Table 1 below.

[0137] Table 1 Storage Duration of Water-Containing Baking Fats

[0138]

[0139] As can be seen from Table 1, the antioxidant composition provided by the present invention has a better antioxidant effect on water-containing baking fats, and the storage duration is between 110 - 155 days. And from Examples 1 to 3, it can be seen that within a suitable addition range, the storage duration of the antioxidant effect can reach 153 days, showing a significantly better storage effect.

[0140] As can be seen from Example 4, when the preparation of the black chokeberry extract is not protected by thearubigins, it will affect the content and function of the antioxidant components in the black chokeberry extract. And as can be seen from Example 5, when the preparation of the rosemary extract is not protected by the petals and the leaves and petals are directly extracted, it will affect the antioxidant promoting effect of the rosemary extract on the black chokeberry extract and the licorice extract.

[0141] Although the embodiments of the present invention have been described in detail above, it will be 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 all within the scope and spirit of the present invention as described in the claims. Moreover, the present invention described herein can have other embodiments and can be implemented or realized in various ways.

Claims

1. An antioxidant composition, characterized in that Calculated by mass, it comprises 17 parts of vitamin E, 15 parts of vitamin C, 7 parts of citric acid, 3 parts of aronia extract, 2 parts of liquorice extract and 0.3 parts of rosemary extract; The preparation method of the Aronia nigra extract comprises: S1. After cleaning the surface of freshly picked black-fruited Aronia oleracea berries, the berries were squeezed by a squeezer to separate the solid and liquid, thereby obtaining Aronia oleracea juice and Aronia oleracea pomace. S2. Mixing the arbutus fruit juice and the 2 g / mL thearubigin aqueous solution at a volume ratio of 100:1, uniformly mixing under 100W ultrasonication, and concentrating under reduced pressure to 1 / 3 of the original volume of the mixed solution. The mixed solution is a mixture of the arbutus fruit juice and the thearubigin aqueous solution, thereby obtaining concentrated juice; S3, mixing the concentrated juice with anhydrous ethanol at a volume ratio of 1:10 at 40°C, ultrasonically mixing at 200W, and extracting for 12 hours to obtain a mixed extract; S4. Using 70% ethanol aqueous solution as the mobile phase and silica gel as the stationary phase, the mixed extract was subjected to adsorption resin chromatography to obtain a crude product, and then the crude product was subjected to reverse phase chromatography using methanol and trifluoroacetic acid as the mobile phase to obtain a precipitate. The precipitate was nanofiltered using a nanofiltration membrane with a molecular weight cutoff of 1000 Da, activated carbon was added, ultrasonically mixed, and filtered to obtain an extract; S5. AS08322 exoglucanase with an enzyme activity of 3.27 U / mL, FDG-2259 pectinase with an enzyme activity of 2.56 U / m, and arbutus fruit pomace were thoroughly mixed at a mass ratio of 1:1:1, and enzymatically hydrolyzed at 40°C for 3 days. The enzymes were inactivated and separated to obtain an enzymatic hydrolyzate. S6. mixing the enzymatic hydrolyzate and the extract, and then freeze-drying the mixture to obtain an Aronia nigra extract; The preparation method of rosemary extract comprises the following steps: grinding rosemary leaves in ethanol to prepare pulp, ultrasonically extracting, filtering, separating and concentrating to obtain leaf extract; spray-drying the leaf extract on the surface of rosemary petals so that the dried powder is evenly coated on the surface of the rosemary petals to obtain composite petals; drying the composite petals in an air atmosphere at 45-55°C, ultrasonically extracting in ethanol, decolorizing, separating and freeze-drying to obtain the rosemary extract.

2. The antioxidant composition according to claim 1, characterized in that The preparation method of licorice extract comprises the following steps: drying licorice and then crushing it to obtain licorice powder; refluxing and degreasing the licorice powder in a degreasing agent and separating it to obtain defatted powder; ultrasonically extracting the defatted powder using an organic extractant to obtain an extraction mixture; centrifuging the extraction mixture to obtain a mixed extract; refluxing and extracting the mixed extract using an extracting phase and separating it to obtain an extract; concentrating the extract and evaporating the solvent to obtain a licorice extract and recovering the extraction phase.

3. The antioxidant composition according to claim 2, characterized in that The water content of the dried licorice is 10-15% by mass; and / or the average particle size of the licorice 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 includes ethyl acetate.

4. The antioxidant composition according to claim 3, characterized in that When reflux degreasing is carried out, reflux reaction is carried out at 40-80°C for 8-10 hours.

5. The antioxidant composition according to claim 3, characterized in that The organic extractant includes at least one of an ethanol aqueous solution and a propanol aqueous solution.

6. Use of the antioxidant composition according to any one of claims 1 to 5 in the preparation of aqueous baking fats and oils.

7. Use according to claim 6, characterized in that The mass concentration of the antioxidant composition in the water-containing baking fat is 200-400 ppm.

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