Prediction method for rancidity shelf life of grease-containing powdery product

Abstract

The invention discloses a method for predicting the rancidity shelf life of a powdery product containing grease, which comprises the following steps of: preparing pure grease standard samples with different rancidity shelf lives: strengthening a plurality of groups of pure grease standard samples at 70 DEG C for n days, re-determining the OSI value, and constructing a relation equation of the OSI value after the grease standard samples are strengthened and the sensory rancidity period at room temperature; n is equal to 3-5 days; the method comprises the following steps: placing a to-be-detected grease-containing powdery product in a drying oven at 70 DEG C, strengthening for n days, then extracting grease from a sample, and taking the extracted grease as a to-be-detected sample; measuring the OSI value of the sample to be measured; and substituting the OSI value of the sample to be detected into an equation constructed by the grease standard sample to calculate the shelf life. According to the method, the sensory rancidity period of any grease-containing powdery product can be accurately and quantitatively determined, and the application range is wide.

Description

Technical Field

[0001] The present invention relates to the technical field of food additive detection, in particular, to the prediction of a perishable shelf life, and more particularly, to a method for efficiently and quantitatively determining the perishable shelf life of a powdered product containing oil. Background Art

[0002] In the chicken seasoning, food flavor and other industries, there has always been a pain point problem, that is, for powdered products containing oil, its perishable period cannot be quantitatively determined. Most methods are only used to determine whether the product is qualified within the shelf life, especially for some powdered oil products that are easily reactive to high temperatures. The reason is that the odor substances produced by such products at high temperatures (greater than 70°C) affect the judgment of the perishable period of the oil in the product. The accuracy of the prediction results is greatly reduced. Therefore, it is urgent to develop a method for quantitatively determining the perishable shelf life of powdered products containing oil. Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems in the related art to a certain extent. To this end, an embodiment of the present invention proposes a method for predicting the shelf life of a powdered product containing oil.

[0004] The present invention adopts the following technical solution:

[0005] The embodiment of the present invention provides a method for predicting the shelf life of a powdered product containing fat, comprising the following steps:

[0006] a. Preparation of pure oil standards with different shelf life:

[0007] Select N groups of pure oils and fats of the same mass, add antioxidants of different concentrations to the pure oils and fats, prepare oil standard samples with N concentration gradients of antioxidants, and perform OSI value (induction period) determination; obtain N oil standard samples with different OSI values; wherein N is a natural number of 5-10;

[0008] b. The N groups of oil standards obtained in step a were placed in an oven at different gradient temperatures to strengthen and determine the sensory failure cycle;

[0009] c. Calculate the sensory failure cycle of N groups of oil standards at 25°C (25°C is regarded as the average temperature throughout the year, i.e. room temperature) by extrapolation method, and plot the OSI value of pure oil and the sensory failure cycle curve at 25°C;

[0010] d. Place N groups of oil standards at 70°C for n days and measure the OSI value. Reconstruct the relationship between the OSI value of the oil standard after strengthening and the sensory failure cycle measured in b and determine the relationship equation; n = 3-5 days;

[0011] e. Place the oil-containing powdered product to be tested in an oven at 70°C for n days, and then extract the oil from the sample. The extracted oil is the sample to be tested; and measure the OSI value of the sample to be tested;

[0012] f. Substitute the OSI value of the sample to be tested in step d into the equation obtained in step d to calculate the shelf life of the oil-containing powdered product at room temperature.

[0013] In some embodiments, in step a, the antioxidant is one or more of BHA, VE, TBHQ, rosemary extract, VC, and citric acid.

[0014] In some embodiments, in step a, N=5, and the concentration gradient of the antioxidants of different concentrations is: 0, 0.03%, 0.05%, 0.07%, 0.1%.

[0015] In some embodiments, in step a, the pure fat is the fat corresponding to the fat-containing powdered product to be tested, and the pure fat is one of chicken fat, beef tallow, mutton fat, lard, soybean oil, and sunflower oil.

[0016] In some embodiments, in step b, the different gradient temperatures are 50°C, 60°C, 70°C, 80°C, and 90°C.

[0017] In some embodiments, in step b, the sensory rancidity cycle refers to the sensory rancidity evaluation conducted by a sensory evaluation team of 7 people on the same sample every day, and the day of the sensory evaluation and rancidity evaluation is the rancidity cycle of the oil sample; the sensory rancidity evaluation method is: the sample is judged by direct sniffing, and if ≥4 people think that the sample has a rancid smell, the sample is judged to be rancid, otherwise it is not rancid.

[0018] In some embodiments, in step e, the extraction solvent for oil extraction is petroleum ether, which is added at a mass ratio of 1:1.2, stirred and extracted for 2-3 hours, filtered with filter paper to obtain petroleum ether liquid containing oil, and then evaporated to remove the petroleum ether to obtain pure oil, which is the sample to be tested.

[0019] In some embodiments, the OSI value is determined using a lipid oxidation stability analyzer under the following conditions: temperature: 120° C., ventilation volume: 10 L / h.

[0020] The present invention has the following advantages and beneficial effects:

[0021] In view of the current situation that the prediction method of sensory spoilage shelf life is difficult to measure numerically, the present invention provides a method for quantitatively measuring the spoilage period of a fat-containing powdered product. The method of the present invention determines the sensory spoilage period of the powdered product by measuring the OSI value of the fat in the powdered product. The method of the present invention can quantitatively measure the sensory spoilage period of any fat-containing powdered product more accurately and has a wide range of applications. The method of the present invention can help enterprises more accurately predict the shelf life of products, thereby reducing waste and ensuring safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a curve diagram of sensory degradation cycle and strengthening temperature of the first group of oil standard samples;

[0023] Figure 2 It is a curve diagram of sensory degradation cycle and strengthening temperature of the second group of oil standard samples;

[0024] Figure 3 It is a curve diagram of sensory degradation cycle and strengthening temperature of the third group of oil standard samples;

[0025] Figure 4 The graph of sensory degradation cycle and strengthening temperature of the fourth group of oil standard samples is shown in FIG.

[0026] Figure 5 It is a curve diagram of sensory degradation cycle and strengthening temperature of the fifth group of oil standard samples;

[0027] Figure 6 It is a curve diagram of the failure cycle of different oil standards at room temperature (25°C) and different OSI values;

[0028] Figure 7 The graph shows the OSI value (h) of the fortified oil standard and the sensory decay period (month) measured at room temperature. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.

[0030] The embodiment of the present invention provides a method for predicting the shelf life of a powdered product containing fat, comprising the following steps:

[0031] a. Preparation of pure oil standards with different shelf life:

[0032] Select N groups of pure oils of the same mass, add antioxidants of different concentrations to the pure oils, prepare oil standard samples with N concentration gradients of antioxidants, and measure the OSI value (induction period); obtain N oil standard samples with different OSI values; wherein N is a natural number of 5-10; non-limiting examples include: N can be 5 or 6 or 7 or 8 or 9 or 10, etc.

[0033] b. The N groups of oil standards obtained in step a were placed in an oven at different gradient temperatures to strengthen and determine the sensory failure cycle;

[0034] c. Calculate the sensory failure cycle of N groups of oil standards at 25°C (25°C is regarded as the average temperature throughout the year, i.e. room temperature) by extrapolation method, and plot the OSI value of pure oil and the sensory failure cycle curve at 25°C;

[0035] d. Place N groups of oil standards at 70°C for strengthening for n days and measure the OSI value. Re-construct the relationship between the OSI value of the strengthened oil standard and the sensory decay cycle measured in b, and determine the relationship equation; n = 3-5 days; non-limiting examples include: n can be 3 days, 4 days, 5 days, etc.

[0036] e. Place the oil-containing powdered product to be tested in an oven at 70°C for n days, and then extract the oil from the sample. The extracted oil is the sample to be tested; and measure the OSI value of the sample to be tested;

[0037] f. Substitute the OSI value of the sample to be tested in step d into the equation obtained in step d to calculate the shelf life of the oil-containing powdered product at room temperature.

[0038] In some embodiments, in step a, the antioxidant is one or more of BHA, VE, TBHQ, rosemary extract, VC, and citric acid. Non-limiting examples include: the antioxidant can be BHA, VE, TBHQ, rosemary extract, VC, citric acid, or a combination of BHA and VE, a combination of VE and TBHQ, a combination of TBHQ and rosemary extract, a combination of VE and rosemary extract, a combination of rosemary extract, VC, and citric acid, and the like.

[0039] In some embodiments, in step a, N=5, and the concentration gradient of the antioxidants of different concentrations is: 0, 0.03%, 0.05%, 0.07%, 0.1%.

[0040] In some embodiments, in step a, the pure fat is the fat corresponding to the fat-containing powdered product to be tested, and the pure fat is one of chicken fat, beef tallow, mutton fat, lard, soybean oil, and sunflower oil.

[0041] In some embodiments, in step b, the different gradient temperatures are 50°C, 60°C, 70°C, 80°C, and 90°C.

[0042] In some embodiments, the sensory rancidity cycle refers to a sensory rancidity test conducted by a sensory evaluation team of 7 people on the same sample every day. The day of the sensory evaluation and rancidity test is the rancidity cycle of the oil sample. The sensory rancidity test method is: the sample is judged by direct sniffing. If ≥4 people think that the sample has a rancid smell, the sample is judged to be rancid, otherwise it is not rancid.

[0043] In some embodiments, in step e, the extraction solvent for oil extraction is petroleum ether, which is added at a mass ratio of 1:1.2, stirred and extracted for 2-3 hours, filtered with filter paper to obtain petroleum ether liquid containing oil, and then evaporated to remove the petroleum ether to obtain pure oil, which is the sample to be tested.

[0044] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods.

[0045] In Example 1 of the present invention, the OSI value is measured using a fat oxidation stability analyzer, and the measurement conditions are: temperature: 120° C., ventilation volume: 10 L / h.

[0046] Embodiment 1:

[0047] A method for determining the shelf life of a powdered product containing chicken fat comprises the following steps:

[0048] (1) Preparation of chicken fat standards with different shelf lives

[0049] Chicken fat samples of equal mass were weighed and placed in a beaker, and after adding 0% (first group), 0.03% (second group), 0.05% (third group), 0.07% (fourth group), and 0.1% (fifth group) of composite antioxidant (VE: rosemary extract = 9:1, mass ratio), the OSI value was measured using a lipid oxidation stability analyzer, and the measured values ​​were: 0.63, 1.89, 2.47, 3.22, and 3.73, respectively;

[0050] (2) The five groups of oil standard samples were placed in an oven at 50°C, 60°C, 70°C, 80°C and 90°C for strengthening, and the sensory degradation cycle was measured; see Table 1, Table 2, Table 3, Table 4 and Table 5 respectively. The sensory degradation cycle and strengthening temperature curves of the five groups of oil standard samples were drawn respectively, see Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 .

[0051] Table 1

[0052]

[0053] Table 2

[0054]

[0055] Table 3

[0056]

[0057] Table 4

[0058]

[0059] Table 5

[0060]

[0061] (3) Using the extrapolation method, the sensory failure period corresponding to different OSI values ​​at 25°C was calculated. For the first group, the OSI value of the oil sample was 0.63, and the failure period at 25°C was 59.81 days. For the second group, the OSI value of the oil sample was 1.89, and the failure period at 25°C was 148.4 days. For the third group, the OSI value of the oil sample was 2.47, and the failure period at 25°C was 179.8 days. For the fourth group, the OSI value of the oil sample was 3.22, and the failure period at 25°C was 217.2 days. For the fifth group, the OSI value of the oil sample was 3.73, and the failure period at 25°C was 270.85 days. See Table 6, and the OSI value and sensory failure period curve of pure oil were plotted, see Figure 6 ;

[0062] Table 6

[0063]

[0064] (4) Basis Figure 6 The curve function equation y=65.066x+19.835 in the above formula can be used to construct the fat standard sample with any shelf life. The above five groups of fat standard samples were placed at 70°C for 3 days and then the OSI values ​​were re-measured. The results are shown in Table 7. The relationship between the OSI value (h) of the fat standard sample after strengthening and the sensory spoilage period (month) measured at room temperature was re-constructed. Figure 7 , and determine the relationship equation y=3.1449x+1.6675.

[0065] Table 7

[0066]

[0067] (5) The powdered product containing chicken fat to be tested was placed in an oven at 70°C for 3 days, and then the sample was subjected to oil extraction. Petroleum ether was selected as the extraction solvent and added at a mass ratio of 1:1.2. The extraction was stirred for 2.5 hours, and the petroleum ether liquid containing chicken fat was filtered with filter paper. The petroleum ether was then removed by rotary evaporation to obtain the sample to be tested; the OSI value was determined, and the measured value was assumed to be m 1 ;

[0068] (6) Substitute the OSI value of the sample to be tested (extracted chicken fat) measured in step (5) into the formula y = 3.1449m 1 +1.6675, the shelf life of the powdered product containing chicken fat at room temperature can be quantitatively determined. The results are shown in Tables 8 and 9.

[0069] Table 8

[0070]

[0071] It can be seen from Table 9 that the method of the present invention can well predict the shelf life of powdered products containing fat (chicken fat).

[0072] Table 9: Validation of shelf life prediction for different products

[0073]

[0074]

[0075] In the present invention, the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0076] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for predicting the shelf life of a fat-containing powdered product, characterized in that: The steps include: a. Preparation of pure oil standards with different shelf life: Select N groups of pure oils and fats of the same mass, add antioxidants of different concentrations to the pure oils and fats, prepare oil standard samples with N concentration gradients of antioxidants, and measure the OSI values; obtain oil standard samples with N different OSI values; wherein N is a natural number of 5-10; b. The N groups of oil standards obtained in step a were placed in an oven at different gradient temperatures to strengthen and determine the sensory failure cycle; c. Calculate the sensory failure cycle of N groups of oil standards at 25°C by extrapolation method, and draw the OSI value of pure oil and the sensory failure cycle curve at 25°C; d. Place N groups of oil standards at 70°C for n days and measure the OSI value. Reconstruct the relationship between the OSI value of the oil standard after strengthening and the sensory failure cycle measured in b and determine the relationship equation; n = 3-5 days; e. Place the oil-containing powdered product to be tested in an oven at 70°C for n days, and then extract the oil from the sample. The extracted oil is the sample to be tested; and measure the OSI value of the sample to be tested; f. Substitute the OSI value of the sample to be tested in step d into the equation obtained in step d to calculate the shelf life of the oil-containing powdered product at room temperature.

2. The method for predicting the shelf life of a fat-containing powdered product according to claim 1, characterized in that: In step a, the antioxidant is one or more of BHA, VE, TBHQ, rosemary extract, VC, and citric acid.

3. The method for predicting the shelf life of a fat-containing powdered product according to claim 1, characterized in that: In step a, N=5, and the concentration gradient of antioxidants of different concentrations is: 0, 0.03%, 0.05%, 0.07%, 0.1%.

4. The method for predicting the shelf life of a fat-containing powdered product according to claim 1, characterized in that: In step a, the pure fat is the fat corresponding to the powdered product containing fat to be tested, and the pure fat is one of chicken fat, beef tallow, mutton fat, lard, soybean oil and sunflower seed oil.

5. The method for predicting the shelf life of a fat-containing powdered product according to claim 1, characterized in that: In step b, the different gradient temperatures are 50°C, 60°C, 70°C, 80°C, and 90°C.

6. The method for predicting the shelf life of a fat-containing powdered product according to claim 1, characterized in that: In step b, the sensory rancidity cycle refers to the sensory rancidity test conducted by a sensory evaluation team of 7 people on the same sample every day. The day of the sensory rancidity test is the rancidity cycle of the oil sample. The sensory rancidity test method is: the sample is judged by direct sniffing. If ≥4 people think that the sample has a rancid smell, the sample is judged to be rancid, otherwise it is not rancid.

7. The method for predicting the shelf life of a fat-containing powdered product according to claim 1, characterized in that: In step e, the extraction solvent for oil extraction is petroleum ether, which is added at a mass ratio of 1:1.2, stirred and extracted for 2-3 hours, filtered with filter paper to obtain petroleum ether liquid containing oil, and then evaporated to remove petroleum ether to obtain pure oil, which is the sample to be tested.

8. The method for predicting the shelf life of a fat-containing powdered product according to claim 1, characterized in that: The OSI value was determined using a fat oxidation stability analyzer under the following conditions: temperature: 120°C, ventilation volume: 10 L / h.

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