Preparation method and application of efficient compound antioxidant for animal fat and fat products

Abstract

The invention discloses a preparation method of an efficient compound antioxidant for animal fat and fat products, the formula of the antioxidant takes a fat-soluble rosemary extract, a water-soluble rosemary extract and other plant extracts as main components, and all the components play a maximum synergistic effect; the fat-soluble rosemary extract is subjected to simple and effective impurity removal treatment, so that bitter and astringent components mainly containing oleoresin and volatile oil components mainly containing rosemary oil are removed; in addition, water-soluble rosemary extracts and other plant extracts are subjected to precipitation, impurity removal and microencapsulation treatment so as to reduce bitter taste, astringent taste and smell. The fat-soluble rosemary extract, the water-soluble rosemary extract and other natural antioxidants, which are treated by the low-processing-cost process, are compounded for use, so that an excellent antioxidation effect can be achieved in the field of oil-water coexisting animal fat, and the flavor of the animal fat and fat products cannot be influenced.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, and in particular to a preparation method and application of a high-efficiency compound antioxidant for animal fats and fat products. Background Art

[0002] In order to delay the oxidation of fats and oils in food, the most commonly used and effective method is to add chemically synthesized antioxidants. However, due to their generally strong odor, which will affect the flavor of the product, and their toxic side effects, they are now strictly restricted by many countries. For this reason, natural antioxidants can be used as a substitute, but since different foods face different forms and degrees of oxidation reactions during processing, storage and use, a single antioxidant cannot fully meet the needs. Therefore, it is particularly important to develop an efficient and stable composite natural antioxidant. Compound natural antioxidants refer to mixing different natural antioxidants in appropriate proportions to form a new mixed antioxidant. With the synergistic effect between different antioxidants, compound natural antioxidants can more effectively resist oxidative stress.

[0003] Animal fats, such as lard and tallow, have a higher content of saturated fatty acids than vegetable fats, which makes them more stable. However, the unique flavor of animal fats is the key to their quality control, because the oxidation of flavor substances is more difficult to control than the increase in the peroxide value of fats. At present, domestic animal fat manufacturers lack effective methods for flavor control and usually rely on adding chemical antioxidants such as BHT (butylated hydroxytoluene) or BHA (butylated hydroxyanisole). These chemical antioxidants have a certain effect on inhibiting the peroxide value of fats, but have limited effect on protecting flavor substances from oxidation. When processing fat products such as margarine, water and salt are usually added to form an oil-water mixed system. The fats in this mixed system are more easily oxidized than single fat systems. Oxidation mainly occurs at the water-oil interface, and the commonly used oil-soluble antioxidants in the industry, such as BHT and BHA, are difficult to play an effective role at this interface, and tea polyphenol palmitate, which has good antioxidant effects in relevant literature, is not allowed to be added to water-oil fat emulsion products in the national standard 2760. Therefore, for a long time, the oxidation problem of this type of fat has not been effectively solved. The compound antioxidant disclosed in the related invention patent (CN 106675780 A) is composed of vitamin E, tea polyphenol palmitate, ascorbyl palmitate and rosemary extract. When the formula is used in products involving oil-water mixing during production, such as margarine, its oxidation induction time is prolonged, and it has a certain antioxidant effect. However, the processing cost of rosemary extract with higher purity is high, and the taste of rosemary extract with lower purity is heavier, which will affect the flavor of the product in actual use and reduce the product quality, thereby limiting the application of the compound antioxidant in products with higher flavor requirements.

[0004] In view of the above situation, a compound natural antioxidant with low processing cost, compliant with 2760 food additive regulations, which can solve the above problems and has excellent antioxidant effect has been developed to meet market demand and fill the gap in the use of natural antioxidants in the food field. Summary of the invention

[0005] In view of this, the present invention proposes a preparation method and application of a high-efficiency compound antioxidant for animal fats and fat products to solve the above problems.

[0006] The technical solution of the present invention is achieved in this way:

[0007] A method for preparing a highly efficient compound antioxidant for animal fats and fat products comprises the following steps:

[0008] S1. According to the formula, dry rosemary leaves were extracted with ethanol at a temperature of 70-80 degrees for 60-100 minutes. The extract was decolorized and concentrated with activated carbon and then filtered to obtain filter residue A and filtrate B.

[0009] S2, adding acetic acid to the filter residue A, stirring and extracting, filtering, washing the filter residue with water until neutral, and drying to obtain a fat-soluble rosemary extract;

[0010] S3, add the formula amount of tea polyphenols, walnut shell extract, olive fruit extract, and sodium D-isoascorbate to the filtrate B, stir and dissolve, then concentrate, add a chelating agent, stir and dissolve, and let stand at room temperature for 12-48 hours. After the upper solution becomes clear and transparent, take the upper clear and transparent solution for standby use, and discard the insoluble impurities in the lower layer; the chelating agent is one or more of glucono-δ-lactone, citric acid or phytic acid;

[0011] S4, adding the wall material to the upper clear transparent solution and stirring to dissolve, and spray drying the mixed solution after stirring to obtain a water-soluble composite antioxidant;

[0012] S5. The fat-soluble rosemary extract and the water-soluble compound antioxidant are mixed in proportion to obtain a highly effective compound antioxidant for animal fats and oil products.

[0013] Preferably, the formula is: the mass ratio of fat-soluble rosemary extract to water-soluble compound antioxidant is 1-3:1-5; the water-soluble compound antioxidant comprises the following raw materials in parts by weight: 5-10 parts of water-soluble rosemary extract, 3-12 parts of compound ingredients, 1-5 parts of chelating agent, and 5-15 parts of wall material; the compound ingredients are one or more of tea polyphenols, walnut shell extract, olive fruit extract, and sodium D-isoascorbate.

[0014] Preferably, the mass ratio of glucono-δ-lactone, citric acid and phytic acid in the chelating agent is 0.1-2:0.1-2:0-2.

[0015] Preferably, the wall material is a mixture of one or more of maltodextrin, starch and whey protein powder.

[0016] Preferably, the volume concentration of S1 ethanol is 55 vol%-75 vol%, and the volume of ethanol is 5-10 times that of dry rosemary leaves.

[0017] Preferably, the weight of S2 acetic acid is 0.5-3 times that of the filter residue A; the extraction temperature is 30-60 degrees, the extraction time is 30-120 minutes, and the stirring speed is 100-500r / min.

[0018] Preferably, the S3 is concentrated to a solution dry weight ratio of 10%-40%.

[0019] Preferably, the S4 dissolution temperature is 40-60 degrees, the stirring speed is 2000r / min-3000r / min, and the stirring time is 20-60min; the S4 spray drying controls the spray inlet temperature to be 140-160 degrees, and the spray outlet temperature to be 90-100 degrees.

[0020] The present invention also provides a high-efficiency compound antioxidant for animal fats and fat products, which is prepared by the above-mentioned preparation method.

[0021] Preferably, the preferred dosage of the high-efficiency compound antioxidant is 0.2 to 1‰ of the mass of animal fats and oil products.

[0022] The present invention also provides an application of a highly efficient compound antioxidant for animal fats and fat products as an antioxidant for animal fats and fat products in an oil-water coexistence environment and / or a high-temperature environment.

[0023] The acetic acid solution has good selectivity. The acetic acid solution in a specific concentration range has a low solubility for the effective ingredients in the fat-soluble rosemary extract, and has a relatively high solubility for the bitter and astringent oleoresin and the rosemary oil component with a strong odor, which can reduce the loss of effective ingredients while removing impurities. The total effective ingredient transfer rate of the process is ≥90%, and the content is increased by ≥20%. Therefore, the fat-soluble rosemary extract obtained in the above step S2 is a fat-soluble rosemary extract with low bitterness, astringency and low volatile oil taste.

[0024] The water-soluble compound antioxidant is treated with chelating agent precipitation to remove some impurities and then microencapsulated to further cover up the bitterness and astringency of the natural antioxidant and the taste of volatile oils contained. The natural antioxidants used in the present invention are mostly plant extracts, which have been processed to reduce the bitterness and astringency and volatile oil taste. The resulting high-efficiency compound antioxidant will contain wall materials, chelating agents and other ingredients used to reduce the bitterness and astringency and volatile oil taste, and all the ingredients used meet the requirements of relevant laws and regulations on food additives.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] (1) The present invention provides a method for preparing a highly efficient compound antioxidant for animal fats and fat products. According to the different properties of antioxidants such as rosemary extract, different processes such as extraction, precipitation, and microencapsulation are used to remove the bitterness, astringency, and odor of different components of the compound antioxidant. The fat-soluble rosemary extract, water-soluble rosemary extract, and other natural antioxidants processed by these processes are compounded for use, thereby achieving an excellent antioxidant effect in the field of animal fats and fat products without affecting the flavor of the animal fats and fat products.

[0027] (2) The present invention provides a method for preparing a highly effective compound antioxidant for animal fats and oil products, wherein the formula is mainly composed of fat-soluble rosemary extract, water-soluble rosemary extract, tea polyphenols, walnut shell extract, olive fruit extract, and sodium D-isoascorbate, and the components exert the greatest synergistic effect to delay the oxidation of fats and flavor substances in animal fats and oil products. Microencapsulation in the preparation process can not only improve the stability of the antioxidant, regulate the release rate of the antioxidant, thereby improving its antioxidant effect, but also reduce the bitterness and astringency of the effective ingredients and the odor of volatile oils. At the same time, glucono-δ-lactone, citric acid and phytic acid can work synergistically to enhance the ability to chelate metal ions and eliminate their catalytic activity on oil oxidation.

[0028] (3) By adjusting the ratio of fat-soluble rosemary extract to water-soluble compound antioxidant, the present invention can optimize the antioxidant effect according to the characteristics of different types of animal fats and fat products to meet the needs of specific fats. For example, for animal fats with high saturated fatty acid content, the proportion of fat-soluble rosemary extract can be appropriately increased to enhance its antioxidant capacity in the lipid phase. For foods and fat products with high water content and rich in animal fats, antioxidants with a higher proportion of water-soluble antioxidants have better effects.

[0029] (4) The highly efficient compounded antioxidant for animal fats and fat products provided by the present invention can also meet the antioxidant requirements during the processing and storage of fat products. For example, for foods and fat products rich in animal fats that require high-temperature processing and the coexistence of oil and water, it can ensure that they still have excellent antioxidant properties under high temperature and oil-water coexistence conditions, slow down the oxidation rate of fats and flavor substances, extend the shelf life of the product, and better maintain the flavor of the fat itself. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a graph showing the changes in peroxide value of butter samples with different antioxidants added after braising at 100°C.

[0031] Figure 2 This is a comparison chart of the sensory evaluation of different antioxidants in margarine. DETAILED DESCRIPTION

[0032] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0033] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0034] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0035] Example 1

[0036] A method for preparing a highly efficient compound antioxidant for animal fats and fat products comprises the following steps:

[0037] S1. According to the formula, dry rosemary leaves were extracted twice with 10 times the amount of 55 vol% ethanol, the extraction temperature was 80 degrees, the extraction time was 60 min, the extracts were combined and decolorized with activated carbon and concentrated to an extract, the extract was filtered to obtain a filter residue A and a filtrate B;

[0038] S2. Add acetic acid in an amount of 0.5 times the weight of the residue A to the residue A, stir and extract at 60 degrees, the extraction time is 30 min, the stirring speed is 500 r / min, and after the extraction is completed, filter, wash the residue with water until it is neutral, and dry to obtain a fat-soluble rosemary extract with low bitterness, astringency and low volatile oil taste.

[0039] S3, add the compound ingredients of the formula amount to the filtrate B, stir and dissolve, and concentrate to a solution dry weight ratio of 40%, add a chelating agent, stir and dissolve, and let stand at room temperature for 12 hours. After the upper solution becomes clear and transparent, take the upper clear and transparent solution for use, and discard the insoluble impurities in the lower layer;

[0040] S4, adding wall materials to the upper clear transparent solution and stirring to dissolve, the dissolution temperature is 60 degrees, the stirring speed is 3000r / min, the stirring time is 20min, and the mixed solution after stirring is spray dried, the spray inlet temperature is controlled to be 140 degrees, and the spray outlet temperature is controlled to be 90 degrees, to obtain a water-soluble composite antioxidant with low bitterness, astringency and low volatile oil taste;

[0041] S5. The fat-soluble rosemary extract and the water-soluble compound antioxidant are mixed in proportion to obtain a highly effective compound antioxidant for animal fats and oil products.

[0042] Among them, the formula is: the mass ratio of fat-soluble rosemary extract and water-soluble compound antioxidant is 2:1; the water-soluble compound antioxidant includes the following raw materials in parts by weight: 5 parts of water-soluble rosemary extract, 12 parts of compound ingredients (8 parts of tea polyphenols, 4 parts of walnut shell extract), 5 parts of chelating agent, and 15 parts of wall material; the chelating agent is a mixture of glucono-δ-lactone, citric acid and phytic acid, and the mass ratio of glucono-δ-lactone, citric acid and phytic acid is 2:1:1; the wall material is whey protein powder.

[0043] Example 2

[0044] A method for preparing a highly efficient compound antioxidant for animal fats and fat products comprises the following steps:

[0045] S1. According to the formula, dry rosemary leaves were extracted twice with 5 times the amount of 75 vol% ethanol, the extraction temperature was 70 degrees, the extraction time was 100 min, the extracts were combined and decolorized with activated carbon and concentrated to an extract, and the extract was filtered to obtain a residue A and a filtrate B;

[0046] S2. Add acetic acid 3 times the weight of residue A to residue A, stir and extract at 30 degrees, the extraction time is 120 min, the stirring speed is 100 r / min, after the extraction is completed, filter, wash the residue with water until neutral, and dry to obtain a fat-soluble rosemary extract with low bitterness, astringency and low volatile oil taste.

[0047] S3, add the compound ingredients of the formula amount to the filtrate B, stir and dissolve, and concentrate to a solution dry weight ratio of 10%, add a chelating agent, stir and dissolve, and let stand at room temperature for 48 hours. After the upper solution becomes clear and transparent, take the upper clear and transparent solution for use, and discard the insoluble impurities in the lower layer;

[0048] S4, adding wall materials to the upper clear transparent solution and stirring to dissolve, the dissolution temperature is 40 degrees, the stirring speed is 2000r / min, the stirring time is 60min, and the mixed solution after stirring is spray dried, the spray inlet temperature is controlled to be 150 degrees, and the spray outlet temperature is controlled to be 90 degrees, to obtain a water-soluble composite antioxidant with low bitterness, astringency and low volatile oil taste;

[0049] S5. The fat-soluble rosemary extract and the water-soluble compound antioxidant are mixed in proportion to obtain a highly effective compound antioxidant for animal fats and oil products.

[0050] Among them, the formula is: the mass ratio of fat-soluble rosemary extract and water-soluble compound antioxidant is 1:2; the water-soluble compound antioxidant includes the following raw materials in parts by weight: 8 parts of water-soluble rosemary extract, 8 parts of compound ingredients (3 parts of tea polyphenols, 2 parts of walnut shell extract, 2 parts of olive fruit extract, 1 part of sodium D-isoascorbate), 1 part of chelating agent, and 10 parts of wall material; the chelating agent is a mixture of glucono-δ-lactone, citric acid and phytic acid, and the mass ratio of glucono-δ-lactone, citric acid and phytic acid is 0.5:1:2; the wall material is maltodextrin.

[0051] Example 3

[0052] A method for preparing a highly efficient compound antioxidant for animal fats and fat products comprises the following steps:

[0053] S1. According to the formula, dry rosemary leaves were extracted twice with 10 times the amount of 65 vol% ethanol, the extraction temperature was 80 degrees, the extraction time was 100 min, the extracts were combined and decolorized with activated carbon and concentrated to an extract, the extract was filtered to obtain a residue A and a filtrate B;

[0054] S2. Add acetic acid twice the weight of residue A to residue A, stir and extract at 40 degrees, the extraction time is 90 minutes, the stirring speed is 400r / min, after the extraction is completed, filter, wash the residue with water until neutral, and dry to obtain a fat-soluble rosemary extract with low bitterness, astringency and low volatile oil taste.

[0055] S3, add the compound ingredients of the formula amount to the filtrate B, stir and dissolve, and concentrate to a solution dry weight ratio of 30%, add a chelating agent, stir and dissolve, and let stand at room temperature for 24 hours. After the upper solution becomes clear and transparent, take the upper clear and transparent solution for use, and discard the insoluble impurities in the lower layer;

[0056] S4, adding wall materials to the upper clear transparent solution and stirring to dissolve, the dissolution temperature is 60 degrees, the stirring speed is 3000r / min, the stirring time is 40min, and the mixed solution after stirring is spray dried, the spray inlet temperature is controlled to be 160 degrees, and the spray outlet temperature is 100 degrees, to obtain a water-soluble composite antioxidant with low bitterness, astringency and low volatile oil taste;

[0057] S5. The fat-soluble rosemary extract and the water-soluble compound antioxidant are mixed in proportion to obtain a highly effective compound antioxidant for animal fats and oil products.

[0058] Among them, the formula is: the mass ratio of fat-soluble rosemary extract and water-soluble compound antioxidant is 1:3; the water-soluble compound antioxidant includes the following raw materials in parts by weight: 10 parts of water-soluble rosemary extract, 3 parts of compound ingredients (2 parts of sodium D-isoascorbate, 1 part of olive fruit extract), 3 parts of chelating agent, and 10 parts of wall material; the chelating agent is a mixture of glucono-δ-lactone and citric acid, and the mass ratio of glucono-δ-lactone and citric acid is 2:1; the wall material is a mixture of maltodextrin, starch, and whey protein powder, and the mass ratio of maltodextrin, starch, and whey protein powder is 1:1:1.

[0059] Comparative Example 1

[0060] The difference between this comparative example and Example 3 is that in step S2, the filter residue A is not stirred and extracted with acetic acid, but is directly dried to obtain the fat-soluble rosemary extract.

[0061] Comparative Example 2

[0062] The difference between this comparative example and Example 3 is that in step S4, the solution is directly spray-dried without adding wall material to obtain a water-soluble compound antioxidant, and then in step S5, the wall material is mixed with the fat-soluble rosemary extract and the water-soluble compound antioxidant in proportion.

[0063] Comparative Example 3

[0064] The difference between this comparative example and Example 3 is that the chelating agent is citric acid.

[0065] Comparative Example 4

[0066] The difference between this comparative example and Example 3 is that the water-soluble compound antioxidant in this comparative example does not contain any compounding ingredients but is a single water-soluble rosemary extract.

[0067] Experimental Example 1 Testing the antioxidant effect of high-efficiency compound antioxidants used for animal fats and fat products on margarine. Samples to be tested: antioxidants obtained in Example 3, antioxidants obtained in Comparative Examples 1 to 4 (added amount 0.5‰), BHA+BHT (added amount 0.2‰), tea polyphenol palmitate (0.5%), and rosemary extract (commercially available, added amount 0.3%).

[0068] Add the corresponding amount of antioxidant to the margarine, and set up a blank without adding antioxidant. Mix for 5 minutes at a speed of 250r / min, and then put it into a constant temperature oven at 25℃. Take samples regularly to determine the oil peroxide value. Take the average value of 3 parallel experiments. The results are shown in Table 1.

[0069] Table 1 Antioxidant effect of highly effective compound antioxidants used in animal fats and fat products on margarine

[0070]

[0071] The results of Table 1 show that the present invention uses fat-soluble rosemary extract, water-soluble rosemary extract, and composite ingredients (one or more of tea polyphenols, walnut shell extract, olive fruit extract, and sodium D-isoascorbate) as main ingredients, and the components play the greatest synergistic role, which plays a role in delaying the oxidation of margarine (animal fat products), and its antioxidant effect is higher than that of artificially synthesized antioxidants BHA+BHT and single-ingredient tea polyphenol palmitate and rosemary extract (commercially available). The results of Comparative Example 2 show that adding wall materials to water-soluble composite antioxidants for microencapsulation can improve the stability of antioxidants, regulate the release rate of antioxidants, and thus improve their antioxidant effect. The results of Comparative Example 3 show that there may be a synergistic effect between glucono-δ-lactone and citric acid, which improves their overall effectiveness as chelating agents, and this synergistic effect may make chelating agents more effectively inhibit the activity of metal ions, thereby delaying the oxidation reaction of animal fats. The results of Comparative Example 4 show that the fat-soluble rosemary extract, the water-soluble rosemary extract and the added composite ingredients can exert a synergistic effect and more effectively delay the oxidation of fats and flavor substances in animal fats and fat products.

[0072] Experimental Example 2 Antioxidant Effect under High Temperature and Oil-Water Coexistence

[0073] The antioxidant effects of different antioxidants such as Examples 1 and 2, rosemary extract (commercially available), and TBHQ on butter after braising at 100°C were evaluated using the peroxide value as an indicator:

[0074] Experimental groups: blank control group (no antioxidant added), experimental control group (TBHQ added at 0.2‰ of the mass of butter), experimental group (experiment A is rosemary extract (commercially available); groups B and C are antioxidants prepared in Example 1-2; the addition amount of each is 1‰ of the mass of butter).

[0075] Table 2 Appearance comparison of butter in 100℃ oil bath with increasing treatment time

[0076]

[0077] After the five groups of samples were processed, the appearance of the oil-water mixture was compared. As shown in Table 2, the normal liquid state of butter is light yellow to yellow. In the experiment, the blank control group, the experimental control group (TBHQ), and the experimental group A (rosemary extract (commercially available)) became lighter and lighter with the extension of the treatment time. The oil layer of the experimental control group was turbid, and the water layer was slightly reddish, indicating that TBHQ generated some components during the antioxidant process, which caused some changes in the oil layer and the water layer. These components may pose a safety risk; the oil layer of the experimental group A was turbid, which may affect the use in some application scenarios. The color change of the experimental groups B and C to which the antioxidants obtained in Examples 1-2 were added was smaller, and the clarity of the oil layer was relatively better, which was more easily accepted in actual use. It can exert stable antioxidant properties in scenes such as high temperature and coexistence of oil and water, has a color protection effect, and better maintains the flavor of the oil itself.

[0078] like Figure 1 As shown in the figure, based on the test data of the peroxide value of butter, the kinetic equation of the peroxide value of butter and the treatment time under the experimental conditions can be obtained. According to the kinetic equation, it can be seen that the peroxide value of butter without adding antioxidants increases rapidly under the influence of high-temperature braising. As the braising time increases, the rate of increase of the peroxide value becomes faster and faster. By adding antioxidants, the growth rate of the peroxide value of butter can be effectively slowed down. The peroxide values ​​of the two experimental groups B and C are relatively lower, and the rate of increase is the slowest.

[0079] Table 3 Comparison of predicted data on the time when the peroxide value of brine-cooked butter exceeds the standard

[0080]

[0081]

[0082] According to the data, it can be inferred that during high-temperature braising, the time required for the peroxide value of the butter in each group of samples to reach 0.13g / 100g or 0.2g / 100g (in compliance with GB 15196 or GB 10146) is shown in Table 3. The antioxidant prepared by the present invention can effectively prolong the high-temperature braising time of butter, or obtain a smaller peroxide value under the same braising time, generate less peroxide, and lower the amount of harmful substances such as small molecular aldehydes and ketones, thereby having better odor protection and a longer product shelf life.

[0083] The above experimental data results show that compared with the chemically synthesized antioxidant TBHQ commonly used in the market, the antioxidants prepared in Examples 1 and 2 of the present invention both show an antioxidant effect superior to that of TBHQ. And according to the rising trend of the peroxide value, with the increase of the treatment temperature and the extension of the treatment time, the antioxidant effect gap between the antioxidants prepared in Examples 1 and 2 of the present invention and TBHQ will become larger and larger, and the antioxidant advantages of the antioxidants prepared in Examples 1 and 2 of the present invention will be more obvious, especially the antioxidant prepared in Example 2.

[0084] Experimental Example 3 Effect of the ratio of fat-soluble rosemary extract and water-soluble compound antioxidant on the antioxidant effect of different animal fats

[0085] 0.5‰ weight percentage of antioxidant was added to different animal fat products (the sample to be tested was a compound antioxidant of fat-soluble rosemary extract: water-soluble compound antioxidant in different ratios, and the formula of the water-soluble compound antioxidant was the same as that in Example 3), and a blank case without adding antioxidant was set, mixed at a speed of 250 r / min for 5 min, and then placed in a constant temperature oven, wherein the accelerated oxidation test temperature of lard was 63 degrees, and the accelerated oxidation test temperature of margarine was 25°C. After 45 days, samples were taken to determine the oil peroxide value, and the average value of 3 parallel experiments was taken. The results are shown in Table 4.

[0086] Table 4 Effect of the ratio of fat-soluble rosemary extract and water-soluble compound antioxidant on the antioxidant effect

[0087]

[0088] For products with high fat content (such as lard), antioxidants with a higher proportion of fat-soluble antioxidants are more effective. This is because fat is fat-soluble, and fat-soluble antioxidants can directly dissolve in fat and effectively inhibit fat oxidation reactions. For products with high water content (such as margarine), antioxidants with a higher proportion of water-soluble antioxidants are more effective. This is because at the oil-water interface where the degree of oxidation is most intense, water-soluble antioxidants can more effectively reduce the concentration of free radicals and delay the oxidation of fats.

[0089] Experimental Example 4 Sensory Evaluation

[0090] The margarines added with the high-efficiency compound antioxidants for animal fats and fat products prepared in Example 3, Comparative Examples 1 and 2 (the added amount was 1‰ of the mass of the margarine) were subjected to sensory evaluation from four aspects: flavor, color, taste and texture. The evaluation criteria are shown in Table 5, and the evaluation results are shown in Table 5. Figure 2 shown.

[0091] Table 5 Sensory score table of margarine

[0092]

[0093] Evaluation results such as Figure 2 As shown, the margarine of Example 3 is higher than Comparative Examples 1 and 2 in terms of sensory evaluation in terms of flavor, color, mouthfeel and texture. The margarine does not affect its own flavor at all after adding the antioxidant obtained in Example 3, and the sensory evaluation is good. It shows that by carrying out preliminary separation and purification of rosemary extract, the bitter and astringent components mainly based on oleoresin are removed, and then by microencapsulation, the bitter and astringent taste of rosemary extract and other plant extracts and the volatile oil smell contained are reduced to an extremely low level. The fat-soluble rosemary extract, water-soluble rosemary extract and other natural antioxidants processed by these processes are used in combination, so that an excellent antioxidant effect can be achieved in the field of animal fats and oils, and the own flavor of animal fats and oil products will not be affected.

[0094] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a highly efficient compound antioxidant for animal fats and fat products, characterized in that: The following steps are involved: S1. According to the formula, dry rosemary leaves were extracted with ethanol at a temperature of 70-80 degrees for 60-100 minutes. The extract was decolorized and concentrated with activated carbon and then filtered to obtain filter residue A and filtrate B. S2, adding acetic acid to the filter residue A, stirring and extracting, filtering, washing the filter residue with water until neutral, and drying to obtain a fat-soluble rosemary extract; S3, add the compound ingredients of the formula amount to the filtrate B, stir and dissolve, concentrate, add a chelating agent, stir and dissolve, and let stand at room temperature for 12-48h. After the upper solution becomes clear and transparent, take the upper clear and transparent solution for use, and discard the insoluble impurities in the lower layer; the chelating agent is one or more of glucono-δ-lactone, citric acid or phytic acid; S4, adding the wall material to the upper clear transparent solution and stirring to dissolve, and spray drying the mixed solution after stirring to obtain a water-soluble composite antioxidant; S5. The fat-soluble rosemary extract and the water-soluble compound antioxidant are mixed in proportion to obtain a highly effective compound antioxidant for animal fats and oil products.

2. The method for preparing a highly efficient compound antioxidant for animal fats and fat products according to claim 1, characterized in that: The formula is as follows: the mass ratio of fat-soluble rosemary extract to water-soluble compound antioxidant is 1-3:1-5; the water-soluble compound antioxidant comprises the following raw materials in parts by weight: 5-10 parts of water-soluble rosemary extract, 3-12 parts of compound ingredients, 1-5 parts of chelating agent, and 5-15 parts of wall material; the compound ingredients are one or more of tea polyphenols, walnut shell extract, olive fruit extract, and sodium D-isoascorbate.

3. The method for preparing a highly efficient compound antioxidant for animal fats and fat products according to claim 1, characterized in that: The mass ratio of glucono-δ-lactone, citric acid and phytic acid in the chelating agent is 0.1-2:0.1-2:0-2.

4. The method for preparing a highly efficient compound antioxidant for animal fats and fat products according to claim 1, characterized in that: The wall material is a mixture of maltodextrin, starch, whey protein powder or one or more mixtures.

5. The method for preparing a highly efficient compound antioxidant for animal fats and fat products according to claim 1, characterized in that: The volume concentration of the S1 ethanol is 55 vol%-75 vol%, and the volume of the ethanol is 5-10 times that of the dry leaves of rosemary.

6. The method for preparing a highly efficient compound antioxidant for animal fats and fat products according to claim 1, characterized in that: The weight of the S2 acetic acid is 0.5-3 times that of the filter residue A; the extraction temperature is 30-60 degrees, the extraction time is 30-120 minutes, and the stirring speed is 100-500r / min.

7. The method for preparing a highly efficient compound antioxidant for animal fats and fat products according to claim 1, characterized in that: The S3 is concentrated to a solution dry weight ratio of 10%-40%; the S4 dissolution temperature is 40-60 degrees, the stirring speed is 2000r / min-3000r / min, and the stirring time is 20-60min; the S4 spray drying controls the spray inlet temperature to 140-160 degrees and the spray outlet temperature to 90-100 degrees.

8. A highly efficient compound antioxidant for animal fats and fat products, characterized in that: The method is prepared according to any one of claims 1 to 7.

9. A highly efficient compound antioxidant for animal fats and fat products according to claim 8, characterized in that: The preferred dosage of the high-efficiency compound antioxidant is 0.2-1‰ of the mass of animal fats and oil products.

10. Use of the high-efficiency compound antioxidant for animal fats and fat products as claimed in claim 8 as an antioxidant for animal fats and fat products in an oil-water coexistence environment and / or a high-temperature environment.

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