Special compound antioxidant preservative and application thereof in mayonnaise

Abstract

The invention relates to the technical field of food antioxidation and preservation, in particular to a special compound antioxidation preservative and application thereof in mayonnaise. The main components of the special compound antioxidant preservative comprise carnosic acid, rosmarinic acid and D-sodium erythorbate according to a specific ratio, the antioxidant preservative is applied to preparation of mayonnaise products, the prepared mayonnaise products can be stored at 38 DEG C for 120 days, and the shelf life of the mayonnaise products is prolonged by 45-60 days compared with that of commercially available products under the same condition.

Description

Technical Field

[0001] The invention relates to the technical field of food antioxidant fresh-keeping, in particular to a special compound antioxidant fresh-keeping agent and application thereof in mayonnaise. Background Art

[0002] Mayonnaise is an oil-in-water emulsion stabilized by egg yolk. Vegetable oil (65%-70%), egg yolk, acidic ingredients (vinegar, citric acid), condiments (sugar, salt, etc.) and food additives are mixed together, and a stable semi-solid acidic emulsified sauce is formed through high-speed shear stirring and colloid mill homogenization. Mayonnaise has become a Western-style sauce sought after by many consumers due to its attractive color, smooth taste and rich nutritional value. It is often used as a sauce for hamburgers, sandwiches, French fries and vegetable salads. With the integration of Chinese and Western cultures and the change of eating habits, mayonnaise has gradually entered the Chinese table and has a large market capacity. At present, research on mayonnaise is mostly focused on the production formula, processing technology, stability and rheology, ignoring the actual problems of rancidity, mildew, nutritional quality and flavor loss during storage. Mayonnaise is a condiment with a high fat content, and its fat is very easy to oxidize during storage, producing a smell. This will not only destroy fat-soluble vitamins, but also gradually reduce the content of protein, sugar, etc. in the product, greatly reducing the nutritional value and taste of the food. What is more serious is that the microorganisms will increase by orders of magnitude, and it is very easy to mold, thereby increasing the risk of food safety.

[0003] In view of this, the present invention is proposed. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a special compound antioxidant preservative and application thereof in mayonnaise.

[0005] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a special compound antioxidant preservative, comprising the following components in parts by weight: 50-60 parts of 10%-20% carnosic acid, 20-30 parts of 10%-20% rosmarinic acid, and 15-25 parts of sodium D-isoascorbate.

[0006] In the present invention, the specification of carnosic acid can be selected as a value in a numerical range consisting of any two values ​​of 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% and 20%; its usage, in parts by mass, can be selected as a value in a numerical range consisting of any two values ​​of 50, 51, 52, 53, 54, 55, 56, 57, 58, 59 and 60.

[0007] In the present invention, the specification of rosmarinic acid can be selected as a value in a numerical range consisting of any two values ​​of 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% and 20%; its usage, in parts by mass, can be selected as a value in a numerical range consisting of any two values ​​of 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 and 30.

[0008] In the present invention, the amount of sodium D-isoascorbate can be selected as a value in a numerical range consisting of any two values ​​of 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 and 25, based on parts by mass.

[0009] The special compound antioxidant preservative provided by the present invention is suitable for mayonnaise products, can effectively inhibit the rancidity and microbial growth of the products, prolong the shelf life of the products, and reduce food safety risks.

[0010] The present invention does not specifically limit the sources of the aforementioned raw materials, and any conventional commercial source in the art may be used.

[0011] The present invention does not impose any particular limitation on the preparation method of the composite antioxidant preservative, and any conventional preparation method in the art, such as preparation by physical mixing, etc., may be used.

[0012] In a second aspect, the present invention provides use of the antioxidant preservative in the preparation of mayonnaise.

[0013] Preferably, the raw materials of the mayonnaise include a mayonnaise base material and the antioxidant preservative; the mass ratio of the mayonnaise base material to the antioxidant preservative is 1000:0.38-0.52; more preferably 1000:0.4-0.5.

[0014] Preferably, in the present invention, the antioxidant preservative is dissolved in oil, and then mixed with egg liquid and emulsified to a viscous state.

[0015] The present invention applies the antioxidant preservative to mayonnaise products, which can significantly increase the shelf life of mayonnaise products. With an acid value of 5.00 mg / g and a total bacterial count of 5000 CFU / g as shelf life determination indicators, the emulsified mayonnaise is placed in a sterilized container, and the shelf life at 38° C. is greater than 120 days (45-60 days longer than the shelf life of commercial products under the same conditions).

[0016] In a third aspect, the present invention provides a mayonnaise, wherein the raw materials of the mayonnaise include a mayonnaise base material and the antioxidant preservative; the mass ratio of the mayonnaise base material to the antioxidant preservative is 1000:0.38-0.52, preferably 1000:0.4-0.5.

[0017] Preferably, the mayonnaise base comprises 68.0%±3% oil, 6.0%±0.5% egg liquid, 1.0%±0.1% salt, 3.7%±0.3% sugar, 18.0%±2% water, 3.0%±0.3% vinegar and 0.3%±0.03% xanthan gum.

[0018] The present invention does not specifically limit the sources of the aforementioned raw materials, and any conventional commercial source in the art may be used.

[0019] In a fourth aspect, the present invention provides a method for preparing the aforementioned mayonnaise, comprising the following steps: mixing egg liquid, salt, sugar and xanthan gum to obtain liquid A; mixing water and vinegar to obtain liquid B; dissolving an antioxidant preservative in oil to obtain liquid C; alternately adding liquid B and liquid C to liquid A for emulsification; the addition of liquid B can reduce the viscosity of the system, and the addition of liquid C can increase the viscosity of the system, and the alternating addition can form a uniform and stable semi-solid gel state.

[0020] Preferably, the dissolution temperature of the antioxidant preservative in oil is 50-70° C., and the dissolution time is 0.5-1.5 h.

[0021] Preferably, the emulsification speed is 6000-7000RPM, the emulsification time is 1.5-2.0h, and the emulsification temperature is 20-25°C.

[0022] Beneficial effects: The invention provides a special compound antioxidant preservative and application thereof in mayonnaise. The main components of the special compound antioxidant preservative include carnosic acid, rosmarinic acid and sodium D-isoascorbate in a specific ratio. The antioxidant preservative is applied to the preparation of a mayonnaise product. The prepared mayonnaise product can be stored for 120 days at 38° C., and the shelf life is extended by 45 to 60 days compared with commercially available products under the same conditions. DETAILED DESCRIPTION

[0023] The invention provides a composite antioxidant preservative special for mayonnaise, the main components of which include carnosic acid, rosmarinic acid and sodium D-isoascorbate.

[0024] The special compound antioxidant preservative provided by the invention has good antioxidant effect. When applied to mayonnaise products, the compound antioxidant preservative can effectively inhibit the rancidity of the products, inhibit the growth of microorganisms, and achieve the effect of preserving the products. The compound antioxidant preservative has good sensory evaluation, and the application effect is better than that of TBHQ and VE.

[0025] In a more specific embodiment, the present invention adds the antioxidant preservative to the oil and fully dissolves it, and then adds it to the egg liquid in small amounts and multiple times according to the process to emulsify it until it becomes viscous to obtain a mayonnaise product. The product can be stored at 38°C for 120 days, which is 45-60 days longer than the commercially available product under the same conditions. This shows that the application provided by the present invention helps to extend the shelf life of the product and reduce food safety risks.

[0026] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] The endpoints and any values ​​of the ranges disclosed in this specification are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0028] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "specific implementations", or "some specific implementations" etc. means 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 embodiment 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 specific features, structures, materials or characteristics described 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.

[0029] In the examples provided in this specification, if no specific techniques or conditions are specified, the techniques or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0030] In the following examples, oil, egg liquid, salt, sugar, water, vinegar, and xanthan gum were weighed and mixed according to 1 kg of mayonnaise, and the corresponding weighed amounts are shown in Table 1.

[0031] Table 1 First, the utensils used in the preparation process are sterilized with boiling water. Fresh eggs are used for the preparation of egg yolks. The surface is cleaned with a 1% potassium permanganate solution. The egg yolks are separated after beating. The egg yolks are placed in a container and kept warm in a 55°C water bath for 3 to 5 minutes for pasteurization. According to the preparation process, egg liquid, sugar, salt, and xanthan gum are mixed into a uniform liquid as feed liquid A; water and vinegar are mixed evenly as feed liquid B for later use.

[0032] The ingredients of the commercially available mayonnaise mentioned below are as follows: soybean oil, water, eggs, edible glucose, salt, vinegar, concentrated lemon juice, spices, food additives (xanthan gum, lactic acid, glacial acetic acid, potassium sorbate, disodium EDTA).

[0033] Example 1 Weigh 10% carnosic acid: 10% rosmarinic acid: sodium D-isoascorbate = 60%: 25%: 15% and mix them physically using a three-dimensional mixer. After mixing evenly, weigh 0.4g and add it to 680g soybean oil. Dissolve it fully in the oil at 60°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6950RPM, alternately add liquid B and liquid C, and after the addition is completed, obtain the mayonnaise product and package it into sterilized containers and seal them.

[0034] Example 2 Weigh 10% carnosic acid: 20% rosmarinic acid: sodium D-isoascorbate = 60%: 20%: 20% and mix them physically using a three-dimensional mixer. After mixing evenly, weigh 0.5g and add it to 680g soybean oil. Dissolve it fully in the oil at 68°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6380RPM, alternately add liquid B and liquid C, and after adding, obtain the mayonnaise product and dispense it into sterilized vessels and seal them.

[0035] Example 3 Weigh 20% carnosic acid: 10% rosmarinic acid: sodium D-isoascorbate = 55%: 25%: 20% and mix them physically using a three-dimensional mixer. After mixing evenly, weigh 0.4g and add it to 680g soybean oil. Dissolve it fully in the oil at 70°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6700RPM, alternately add liquid B and liquid C, and after adding, obtain the mayonnaise product and dispense it into sterilized vessels and seal them.

[0036] Example 4 Weigh 20% carnosic acid: 20% rosmarinic acid: sodium D-isoascorbate = 50%: 25%: 25% and mix them physically using a three-dimensional mixer. After mixing evenly, weigh 0.4g and add it to 680g soybean oil. Dissolve it fully in the oil at 55°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6800RPM, add liquid B and liquid C alternately, and after adding, obtain the mayonnaise product and dispense it into sterilized vessels and seal them.

[0037] Comparative Example 1 Weigh 0.2g TBHQ, add it to 680g soybean oil, and fully dissolve it in the oil at 50°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6100RPM, alternately add liquid B and liquid C, and after the addition is completed, the mayonnaise product is obtained and then packaged into sterilized containers and sealed.

[0038] Comparative Example 2 Weigh 0.2g of 50% VE, add it to 680g of soybean oil, and fully dissolve it in the oil at 50°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6230RPM, alternately add liquid B and liquid C, and after the addition is completed, obtain the mayonnaise product and package it into sterilized containers and seal them.

[0039] Comparative Example 3 Weigh 0.4g of 50% VE, add it to 680g of soybean oil, and fully dissolve it in the oil at 50°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6750RPM, alternately add liquid B and liquid C, and after the addition is completed, the mayonnaise product is obtained and then packaged into sterilized containers and sealed.

[0040] Comparative Example 4 Weigh 0.4 g of 10% carnosic acid, add it to 680 g of soybean oil, and fully dissolve it in the oil at 50°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6660 RPM, alternately add liquid B and liquid C, and after the addition is completed, obtain the mayonnaise product and package it into sterilized containers and seal them.

[0041] Comparative Example 5 Weigh 0.4g of 20% carnosic acid and add it to 680g of soybean oil. Dissolve it in the oil at 50°C to form liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6740RPM, alternately add liquid B and liquid C, and after the addition is completed, the mayonnaise product is obtained and then packaged into sterilized containers and sealed. Comparative Example 6 Weigh 0.4g of 20% rosmarinic acid, add it to 680g of soybean oil, and fully dissolve it in the oil at 70°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6580RPM, alternately add liquid B and liquid C, and after the addition is completed, the mayonnaise product is obtained and then packaged into sterilized containers and sealed. Comparative Example 7 Weigh 0.4 g of sodium D-isoascorbate and add it to 680 g of soybean oil, fully dissolve it in the oil at 70°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6800 RPM, alternately add liquid B and liquid C, and after the addition is completed, the mayonnaise product is obtained and then packaged into sterilized containers and sealed. Comparative Example 8 Weigh the mixture in a ratio of 20% carnosic acid: 20% rosmarinic acid = 75%: 25% and use a three-dimensional mixer for physical mixing. After mixing evenly, weigh 0.4g and add it to 680g soybean oil. Dissolve it fully in the oil at 65°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6300RPM, alternately add liquid B and liquid C, and after adding the materials, obtain the mayonnaise product and dispense it into sterilized vessels and seal them.

[0042] Comparative Example 9 Weigh the mixture in a ratio of 20% carnosic acid: sodium D-isoascorbate = 75%: 25% and use a three-dimensional mixer for physical mixing. After mixing evenly, weigh 0.4g and add it to 680g soybean oil. Dissolve it fully in the oil at 65°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 6500RPM, alternately add liquid B and liquid C, and after adding the materials, obtain the mayonnaise product and dispense it into sterilized vessels and seal them.

[0043] Comparative Example 10 Weigh 20% rosmarinic acid: sodium D-isoascorbate = 50%: 50% and mix them physically using a three-dimensional mixer. After mixing evenly, weigh 0.4g and add it to 680g soybean oil. Dissolve it fully in the oil at 67°C as liquid C. Place liquid A in an emulsifying vessel, turn on the high shear emulsifier, adjust the speed to 7000RPM, alternately add liquid B and liquid C, and after adding, obtain the mayonnaise product and package it into sterilized vessels and seal it. The samples of the above experimental groups were placed at a temperature of 38°C and a humidity of 70% to carry out accelerated stability experiments, and the acid value and total colony count were tested. The results are shown in Table 2-6 below.

[0044] Table 2: Test results of oil stability analyzer In Table 2, OSI is used to characterize the sensitivity of oil to auto-oxidation deterioration, that is, the ability of oil to resist auto-oxidation. The larger the value, the stronger the storage stability of the oil. pf is the ratio of the experimental group to commercial mayonnaise, which is used to more intuitively represent the effect of antioxidants.

[0045] Table 3: Acid value test results The data in Table 3 were subjected to variance analysis, where X is the group: commercial mayonnaise is 1, Examples 1-4 are 2, Comparative Examples 1-7 (single antioxidant preservative) are 3, and Comparative Examples 8-10 (compounded antioxidant preservative) are 4; Y is the number of qualified results corresponding to the acid value <5.00 mg / g as the judgment index, and each qualified number is counted as 1 point; the variance analysis results of the acid value are shown in Table 3.

[0046] Table 4: ANOVA results of acid value From the analysis in Table 4, we can see that the groups showed a significant difference at the 0.01 level for acid value (F=55.270, p=0.000), and from the specific comparison of differences, we can see that the comparison results of the average scores of the groups with more obvious differences are "2>3; 2>4; 4>3", indicating that the combination of carnosic acid, rosmarinic acid and sodium D-isoascorbate has a synergistic effect and a significant antioxidant effect.

[0047] Table 5: Total colony count test results The data in Table 5 were subjected to variance analysis, where X is the group: commercial mayonnaise is 1, Examples 1-4 are 2, Comparative Examples 1-7 (single antioxidant preservative) are 3, and Comparative Examples 8-10 (compounded antioxidant preservative) are 4; Y is the number of qualified results corresponding to the total colony count <5000 CFU / g as the judgment index, and each qualified number is counted as 1 point; the variance analysis results of the total colony count are shown in Table 6.

[0048] Table 6: Results of variance analysis of colonies From the analysis of Table 6, it can be seen that the groups showed a significant 0.01 level for the total colony count (F=8.159, p=0.004), and the specific comparison differences showed that the comparison results of the average scores of the groups with more obvious differences were "2>3; 2>4", which showed that the combination of carnosic acid, rosmarinic acid and sodium D-isoascorbate had a synergistic effect and a significant antiseptic and fresh-keeping effect.

[0049] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An antioxidant preservative, characterized in that: The invention comprises the following components in parts by weight: 50-60 parts of 10%-20% carnosic acid, 20-30 parts of 10%-20% rosmarinic acid, and 15-25 parts of sodium D-isoascorbate.

2. Use of the antioxidant preservative according to claim 1 in the preparation of mayonnaise.

3. The application according to claim 2, characterized in that: The raw materials of the mayonnaise include a mayonnaise base material and the antioxidant preservative; the mass ratio of the mayonnaise base material to the antioxidant preservative is 1000:0.38-0.52; preferably, the mass ratio of the mayonnaise base material to the antioxidant preservative is 1000:0.4-0.

5.

4. The use according to claim 2 or 3, characterized in that: The antioxidant preservative is dissolved in oil, and then mixed with egg liquid and emulsified to a viscous state.

5. The use according to any one of claims 2 to 4, characterized in that: Taking the acid value of 5.00 mg / g and the total colony count of 5000 CFU / g as the shelf life determination indicators, the emulsified mayonnaise is placed in a sterilized container and the shelf life at 38°C is greater than 120 days.

6. Mayonnaise, characterized in that The raw materials include mayonnaise base material and the antioxidant preservative according to claim 1; the mass ratio of the mayonnaise base material to the antioxidant preservative is 1000:0.38-0.52, preferably 1000:0.4-0.

5.

7. The mayonnaise according to claim 6, characterized in that The mayonnaise base includes 68.0%±3% oil, 6.0%±0.5% egg liquid, 1.0%±0.1% salt, 3.7%±0.3% sugar, 18.0%±2% water, 3.0%±0.3% vinegar and 0.3%±0.03% xanthan gum.

8. The method for preparing mayonnaise according to claim 6 or 7, characterized in that: The method comprises the following steps: mixing egg liquid, salt, sugar and xanthan gum to obtain liquid A; mixing water and vinegar to obtain liquid B; dissolving an antioxidant preservative in oil to obtain liquid C; and alternately adding liquid B and liquid C into liquid A for emulsification.

9. The preparation method according to claim 8, characterized in that: The dissolution temperature of the antioxidant preservative in oil is 50-70°C, and the dissolution time is 0.5-1.5h.

10. The preparation method according to claim 8 or 9, characterized in that: The emulsification speed is 6000-7000RPM, the emulsification time is 1.5-2.0h, and the emulsification temperature is 20-25℃.

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