Tannin-based food deoxidizer and preparation method thereof

Abstract

The invention discloses a tannin-based food deoxidizer and a preparation method thereof, and belongs to the technical field of food deoxidizers. The components of the tannin-based food deoxidizer at least comprise tannin, and can also comprise other hygroscopic substances and / or alkaline substances. The invention provides a technical scheme of taking tannin as a food deoxidizing agent for the first time, and the provided tannin-based food deoxidizing agent is high in deoxidizing amount and is a natural, green and non-toxic organic deoxidizing agent which does not need catalysts such as transition metal salt and the like. The invention also provides the tannin-based food deoxidizer and the preparation method thereof, and the provided preparation method is simple, convenient, efficient and suitable for wide popularization and application.

Description

Technical Field

[0001] The invention belongs to the technical field of food deoxidizers, and particularly relates to a tannin-based food deoxidizer and a preparation method thereof. Background Art

[0002] Food deoxidizer refers to a product that easily reacts with free oxygen (or dissolved oxygen) to consume or remove oxygen in the package. It is often used to prevent food from discoloring, deteriorating, and oil rancidity due to oxidation. Common food deoxidizers can be divided into two categories: inorganic deoxidizers and organic deoxidizers. Inorganic deoxidizers include iron-based deoxidizers, sulfite-based deoxidizers, and hydrogenation deoxidizers. Among them, iron-based bagged deoxidizer is the most widely used deoxidizer on the market. It is to put the iron powder deoxidizer into a small bag and then put it into the food packaging bag. When the water activity in the package is high, the iron powder can actively absorb the oxygen in the package, thereby reducing the oxygen content in the package. However, this form of bagged deoxidizer has the risk of accidental ingestion and leakage, and the deoxidation reaction can only be triggered in a high humidity environment, and it is not suitable for low-moisture food. In addition, because its main deoxidizing component is iron or ferrous salt, it cannot pass through the metal detector on the packaging line, causing safety hazards. Sulfite-based deoxidizers will release SO2 and produce odor during the deoxidation reaction, and also require the participation of water; hydrogenation deoxidizers can combine with oxygen and hydrogen to generate water to remove oxygen, but the reaction conditions are relatively harsh, requiring expensive metal catalysts such as platinum and palladium and the presence of hydrogen. Therefore, this type of deoxidizer has been replaced or is only used in combination with other types of deoxidizers.

[0003] Organic deoxidizers include deoxidizing resins, ascorbic acid deoxidizers, enzyme deoxidizers, etc. The structure of deoxidizing resins usually contains active groups such as unsaturated double bonds, carbonyl groups, hydroxyl groups, and active methylene groups. The most studied are mainly unsaturated olefin polymers, such as conjugated diene copolymers, polyamides, and polybutadiene. Ascorbic acid deoxidizers are commonly used natural deoxidizers in the field of food packaging. Since they can participate in the metabolism of amino acids in the body and will not harm human safety, they are often used to remove oxygen from liquid foods. However, their prices are relatively high, and the deoxidation reaction can only be activated when the pH is ≥ 7. Glucose is a common enzyme deoxidizer. Under the catalytic action of its oxidase, this type of deoxidizer reduces the oxygen content in the package by reacting glucose with oxygen. However, the deoxidation effect of enzyme deoxidizers is easily affected by factors such as the pH value, temperature and humidity, and moisture content of the food. They are also relatively expensive and easy to lose activity. In general, most organic deoxidizers need to add transition metal salts such as iron salts and cobalt salts or ultraviolet rays as catalysts or initiators to catalyze or stimulate the deoxidation reaction. After deoxidation, deoxidation byproducts will be produced, resulting in unpleasant odors in the packaging container, making it difficult to directly contact food. Therefore, the development of natural and green deoxidizers that do not require catalysts such as transition metal salts has become a research hotspot and difficulty in recent years.

[0004] Tannin is a natural plant polyphenol with many types. Based on the chemical structure and properties of tannin, it can be roughly divided into two categories: hydrolyzed tannin and condensed tannin. Hydrolyzed tannin is formed by ester bonds between glucose or polyols and acids and acid derivatives. There are ester bonds in the molecule. It is not very stable under the action of acids, alkalis or enzymes and is easily hydrolyzed. Common examples include gallic tannin (structure such as Figure 1 As shown in a), Tara tannin, ellagitannin, etc. Condensed tannin ( Figure 1 b) is a polymer formed by condensation of 4-8 (or 4-6) CC bonds with flavan-3-ol as the basic structural unit, such as bayberry tannin ( Figure 1 c), larch tannins, etc.

[0005] Up to now, there are few studies on whether tannin has deoxidizing properties, and even fewer on the research and development of tannin deoxidizers. Summary of the invention

[0006] The purpose of the present invention is to provide a tannin-based food deoxidizer and a preparation method thereof. By using tannin as the main component, a natural, green, non-toxic organic deoxidizer without the need for catalysts such as transition metal salts is developed. The present invention first proposes to use tannin as a deoxidizer and provides a simple and efficient tannin-based food deoxidizer and a preparation method thereof.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] One of the technical solutions of the present invention is to provide a tannin-based food deoxidizer, the ingredients of which at least include tannin.

[0009] Preferably, the ingredients of the tannin-based food deoxidizer also include hygroscopic substances and / or alkaline substances.

[0010] Preferably, the hygroscopic substance comprises vermiculite; and the alkaline substance comprises sodium carbonate.

[0011] The alkaline substance added in the present invention can provide an alkaline environment for the deoxygenation reaction of tannin, help the protons in the tannin molecules to ionize, further improve the oxygen absorption characteristics of tannin, and enhance the deoxygenation effect.

[0012] Preferably, the sodium carbonate comprises sodium carbonate decahydrate or anhydrous sodium carbonate.

[0013] More preferably, the mass of sodium carbonate in the tannin-based food deoxidizer is no more than 3 times the mass of tannin.

[0014] Preferably, the tannin is a hydrolyzable tannin and / or a condensed tannin.

[0015] More preferably, the hydrolyzable tannins include one or more of gallnut tannin, tara tannin, ellagitannin and emblica tannin; the condensed tannins include one or more of bayberry tannin, larch tannin, quebracho tannin and black wattle tannin.

[0016] The tannins of the present invention are preferably from a wide range of sources, are easy to obtain, and are low in cost. Other tannins besides the above tannins can also achieve the technical purpose of the present invention.

[0017] The second technical solution of the present invention is to provide a method for preparing the above-mentioned tannin-based food deoxidizer, comprising the following steps: grinding the tannin and passing it through a 120-mesh sieve to obtain the tannin-based food deoxidizer; or grinding the tannin and passing it through a 120-mesh sieve, then grinding other components except the tannin and passing them through a 120-mesh sieve, and mixing them with the ground and sieved tannin to obtain the tannin-based food deoxidizer.

[0018] The third technical solution of the present invention is to provide an application of the above-mentioned tannin-based food deoxidizer in food deoxidizers.

[0019] Preferably, the tannin-based food deoxidizer is used at a temperature of 4 to 40° C. and a humidity of 40 to 100% RH.

[0020] The beneficial technical effects of the present invention are as follows:

[0021] The present invention proposes for the first time a technical solution using tannin as a food deoxidizer. The provided tannin-based food deoxidizer has a high deoxidation capacity and is a natural, green, non-toxic organic deoxidizer that does not require a catalyst such as a transition metal salt. The present invention also provides the tannin-based food deoxidizer and a preparation method thereof. The provided preparation method is simple, efficient, and suitable for wide promotion and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is the structural formula of common tannins, where a is gallnut tannin, b is the structural formula of flavanoid compounds, and c is bayberry tannin.

[0023] Figure 2 This is a graph showing the change in the deoxygenation amount of the gallnut tannin deoxidizer in Example 1 over time in an environment of 100% RH and 35°C.

[0024] Figure 3 This is a graph showing the change in the deoxygenation amount of the gallnut tannin deoxidizer in Example 1 over time in an environment of 100% RH and 25°C.

[0025] Figure 4 This is a graph showing the change in the deoxygenation amount of the gallnut tannin deoxidizer in Example 1 over time in an environment of 100% RH and 4°C.

[0026] Figure 5This is a graph showing the change in the deoxygenation amount of the bayberry tannin deoxidizer in Example 2 over time under an environment of 100% RH and 35°C.

[0027] Figure 6 This is a graph showing the change in the deoxygenation amount of the bayberry tannin deoxidizer in Example 2 over time under an environment of 100% RH and 25°C.

[0028] Figure 7 This is a graph showing the change in the deoxygenation amount of the bayberry tannin deoxidizer in Example 2 over time in an environment of 100% RH and 4°C.

[0029] Figure 8 This is a graph showing the change in deoxygenation amount over time of the gallnut tannin / sodium carbonate deoxidizer in Example 3 under 100% RH and 35°C environment.

[0030] Fig. 9 This is a graph showing the change in deoxygenation amount over time of the gallnut tannin / sodium carbonate deoxidizer in Example 3 under 100% RH and 25°C.

[0031] Fig.10 This is a graph showing the change in deoxygenation amount over time of the gallnut tannin / sodium carbonate deoxidizer in Example 3 under 100% RH and 4°C environment.

[0032] Fig.11 This is a graph showing the change in the deoxygenation amount of the bayberry tannin / sodium carbonate deoxidizer in Example 4 over time in an environment of 100% RH and 35°C.

[0033] Fig.12 This is a graph showing the change in the deoxygenation amount of the bayberry tannin / sodium carbonate deoxidizer in Example 4 over time in an environment of 100% RH and 25°C.

[0034] Fig.13 This is a graph showing the change in the deoxygenation amount of the bayberry tannin / sodium carbonate deoxidizer in Example 4 over time in an environment of 100% RH and 4°C.

[0035] Fig.14 This is a graph showing the change in the deoxygenation amount of the Tara tannin / sodium carbonate deoxidizer in Example 5 over time in an environment of 100% RH and 35°C.

[0036] Fig.15 This is a graph showing the change in the deoxygenation amount of the Tara tannin / sodium carbonate deoxidizer in Example 5 over time in an environment of 100% RH and 25°C.

[0037] Fig.16 This is a graph showing the change in the deoxygenation amount of the Tara tannin / sodium carbonate deoxidizer in Example 5 over time in an environment of 100% RH and 4°C.

[0038] Fig.17This is a graph showing the change in deoxygenation amount over time of the rubber bowl tannin / sodium carbonate deoxidizer in Example 6 under 100% RH and 35°C environment.

[0039] Fig.18 This is a graph showing the change in deoxygenation amount over time of the rubber bowl tannin / sodium carbonate deoxidizer in Example 6 under 100% RH and 25°C environment.

[0040] Fig.19 This is a graph showing the change in deoxygenation amount over time of the rubber bowl tannin / sodium carbonate deoxidizer in Example 6 under 100% RH and 4°C environment.

[0041] Fig. 20 This is a graph showing the change in deoxygenation amount over time of each gallnut tannin / sodium carbonate deoxidizer prepared in Example 7 under 100% RH and 25°C environment.

[0042] Fig.21 This is a graph showing the change in deoxygenation amount over time of the gallnut tannin / sodium carbonate deoxidizer prepared in Example 8 under 35° C. and 100% RH environment.

[0043] Fig. 22 This is a graph showing the change in deoxygenation amount over time of the gallnut tannin / sodium carbonate deoxidizer prepared in Example 8 in an environment of 35° C. and 83% RH.

[0044] Fig.23 This is a graph showing the change in deoxygenation amount over time of the gallnut tannin / sodium carbonate deoxidizer prepared in Example 8 under 35° C. and 75% RH.

[0045] Fig.24 This is a graph showing the change in deoxygenation amount over time of the gallnut tannin / sodium carbonate deoxidizer prepared in Example 8 under 35° C. and 55% RH.

[0046] Fig.25 This is a graph showing the change in deoxygenation amount over time of the Tara tannin / sodium carbonate deoxidizer prepared in Example 9 under 35°C and 100% RH environment.

[0047] Fig.26 This is a graph showing the change in the deoxygenation amount of the Tara tannin / sodium carbonate deoxidizer prepared in Example 9 over time in an environment of 35°C and 83% RH.

[0048] Fig. 27 This is a graph showing the change in deoxygenation amount over time of the Tara tannin / sodium carbonate deoxidizer prepared in Example 9 under 35°C and 75% RH environment.

[0049] Fig.28 This is a graph showing the change in deoxygenation amount over time of the Tara tannin / sodium carbonate deoxidizer prepared in Example 9 under 35°C and 55% RH environment.

[0050] Fig.29This is a graph showing the change in deoxygenation amount over time of the packaged gallic tannin / sodium carbonate deoxidizer (GA / SD) prepared in Example 10 and the commercial iron-based deoxidizers POA1 and POA2 under 25° C. and 100% RH.

[0051] Fig.30 The deoxidation capacity of the gallnut tannin / sodium carbonate deoxidizer (GT / SD) prepared in Example 3, the bayberry tannin / sodium carbonate deoxidizer (BT / SD) prepared in Example 4, the tara tannin / sodium carbonate deoxidizer (TT / SD) prepared in Example 5, the rubber bowl tannin / sodium carbonate deoxidizer (OT / SD) prepared in Example 6, and the commercially commonly used deoxidizer reduced iron powder (RI) is shown in a graph showing the change in deoxidation amount over time at 35°C and different relative humidity environments, wherein the relative humidity of a is 100% RH, the relative humidity of b is 83% RH, the relative humidity of c is 75% RH, and the relative humidity of d is 55% RH. DETAILED DESCRIPTION

[0052] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0053] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0054] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the invention pertains. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention.

[0055] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0056] Example 1

[0057] The gallnut tannin deoxidizer was prepared by grinding and passing through a 120-mesh sieve with gallnut tannin as the only raw material. The gallnut tannin deoxidizer was not packaged with packaging paper. The maximum deoxidation amount of the gallnut tannin deoxidizer was measured at a relative humidity of 100% RH and temperatures of 35, 25, and 4°C. The change of the deoxidation amount of the gallnut tannin deoxidizer with time under the environment of 100% RH and 35°C is shown in FIG. Figure 2 The change of deoxidation amount over time under 100% RH and 25℃ environment is shown in Figure 3 The change of deoxygenation amount over time in 100% RH and 4°C environment is shown in Figure 4 .

[0058] from Figure 2-Figure 4 It can be seen that the maximum deoxidation capacity of the gallnut tannin deoxidizer is 46.5, 10.0, and 4.0 mL·g at a relative humidity of 100% RH and a temperature of 35, 25, and 4°C, respectively. -1 .

[0059] Example 2

[0060] Bayberry tannin was used as the only raw material. After grinding and passing through a 120-mesh sieve, a bayberry tannin deoxidizer was prepared. It was not packaged with packaging paper. Its maximum deoxidation capacity was measured at a relative humidity of 100% RH and temperatures of 35, 25, and 4°C. The change in the deoxidation capacity of the bayberry tannin deoxidizer over time at 100% RH and 35°C is shown in FIG. Figure 5 The change of deoxidation amount over time under 100% RH and 25℃ environment is shown in Figure 6 The change of deoxygenation amount over time in 100% RH and 4°C environment is shown in Figure 7 .

[0061] from Figure 5-Figure 7 It can be seen that the maximum deoxygenation capacity of the bayberry tannin deoxidizer is 41.6, 7.1, and 2.8 mL·g at a relative humidity of 100% RH and a temperature of 35, 25, and 4 °C, respectively. -1 .

[0062] Example 3

[0063] Gallic tannin and sodium carbonate dehydrate were mixed evenly (mass ratio was 1:1), ground, and passed through a 120-mesh sieve to obtain a gallic tannin / sodium carbonate deoxidizer, which was not packaged with packaging paper. The maximum deoxidation amount of the gallic tannin / sodium carbonate deoxidizer was measured at a relative humidity of 100% RH and temperatures of 35, 25, and 4°C. The change in the deoxidation amount of the gallic tannin / sodium carbonate deoxidizer over time at 100% RH and 35°C is shown in FIG. Figure 8 The change of deoxidation amount over time under 100% RH and 25℃ environment is shown in Fig. 9 The change of deoxygenation amount over time in 100% RH and 4°C environment is shown in Fig.10 .

[0064] from Figure 8-Figure 10It can be seen that the maximum deoxidation capacity of the gallnut tannin / sodium carbonate deoxidizer is 68.8, 50.5, and 12.2 mL·g at a relative humidity of 100% RH and a temperature of 35, 25, and 4 °C, respectively. -1 .

[0065] Example 4

[0066] Bayberry tannin and sodium carbonate dehydrate were mixed evenly (mass ratio was 1:1), ground, and passed through a 120-mesh sieve to obtain a bayberry tannin / sodium carbonate deoxidizer, which was not packaged with packaging paper. The maximum deoxidation amount of the bayberry tannin / sodium carbonate deoxidizer at a relative humidity of 100% RH and temperatures of 35, 25, and 4°C was measured. The change in the deoxidation amount of the bayberry tannin / sodium carbonate deoxidizer over time at 100% RH and 35°C is shown in FIG. Fig.11 The change of deoxidation amount over time under 100% RH and 25℃ environment is shown in Fig.12 The change of deoxygenation amount over time in 100% RH and 4°C environment is shown in Fig.13 .

[0067] from Figure 11-13 It can be seen that the maximum deoxygenation capacity of the bayberry tannin / sodium carbonate deoxidizer is 70.8, 50.5, and 16.9 mL·g at a relative humidity of 100% RH and a temperature of 35, 25, and 4 °C, respectively. -1 .

[0068] Example 5

[0069] Tara tannin and sodium carbonate dehydrate were mixed evenly (mass ratio was 1:1), ground, and passed through a 120-mesh sieve to obtain a Tara tannin / sodium carbonate deoxidizer, which was not packaged with packaging paper. The maximum deoxidation amount of the Tara tannin / sodium carbonate deoxidizer at a relative humidity of 100% RH and temperatures of 35, 25, and 4°C was measured. The change in the deoxidation amount of the Tara tannin / sodium carbonate deoxidizer over time at 100% RH and 35°C is shown in FIG. Fig.14 The change of deoxidation amount over time under 100% RH and 25℃ environment is shown in Fig.15 The change of deoxygenation amount over time in 100% RH and 4°C environment is shown in Fig.16 .

[0070] from Figure 14-16 It can be seen that the maximum deoxygenation capacity of the Tara tannin / sodium carbonate deoxidizer is 70.1, 29.9, and 9.3 mL·g at a relative humidity of 100% RH and a temperature of 35, 25, and 4 °C, respectively. -1 .

[0071] Example 6

[0072] The rubber tannin and sodium carbonate dehydrate were mixed evenly (mass ratio was 1:1), ground, and passed through a 120-mesh sieve to obtain a rubber tannin / sodium carbonate deoxidizer. The rubber tannin / sodium carbonate deoxidizer was not packaged with packaging paper. The maximum deoxidation amount of the rubber tannin / sodium carbonate deoxidizer at a relative humidity of 100% RH and temperatures of 35, 25, and 4°C was measured. The change in the deoxidation amount of the rubber tannin / sodium carbonate deoxidizer over time at 100% RH and 35°C is shown in FIG. Fig.17 The change of deoxidation amount over time under 100% RH and 25℃ environment is shown in Fig.18 The change of deoxygenation amount over time in 100% RH and 4°C environment is shown in Fig.19 .

[0073] from Figure 17-Figure 19 It can be seen that the maximum deoxidation capacity of the rubber tannin / sodium carbonate deoxidizer is 42.7, 24.6, and 6.7 mL·g at a relative humidity of 100% RH and a temperature of 35, 25, and 4 °C, respectively. -1 .

[0074] Example 7

[0075] Gallic tannin and sodium carbonate dehydrate were mixed uniformly in different mass ratios (mass ratios were 1:0, 2:1, 1:1, 1:2 respectively), ground, and passed through a 120-mesh sieve to obtain gallic tannin / sodium carbonate deoxidizers of different mass ratios. The deoxidizers were not packaged with packaging paper, and their maximum deoxidation capacity was measured at a relative humidity of 100% RH and a temperature of 25°C. The measured deoxidation capacity of different gallic tannin / sodium carbonate deoxidizers over time is shown in FIG. Fig. 20 .

[0076] from Fig. 20 It can be seen that when the mass ratio of gallic tannin to sodium carbonate decahydrate is 1:0, 2:1, 1:1, 1:2, under the conditions of relative humidity of 100% RH and temperature of 2°C, the maximum deoxygenation amount is 8.3, 32.4, 50.7, 57.4 mL·g, respectively. -1 .

[0077] Example 8

[0078] Gallic tannin and sodium carbonate dehydrate were mixed evenly (mass ratio was 1:1), ground, and passed through a 120-mesh sieve to obtain a gallic tannin / sodium carbonate deoxidizer, which was not packaged with packaging paper. The maximum deoxidation amount of the gallic tannin / sodium carbonate deoxidizer was measured at a temperature of 35°C and relative humidity of 100%, 83%, 75%, and 55%RH. The change of the deoxidation amount of the gallic tannin / sodium carbonate deoxidizer over time under the environment of 35°C and 100%RH is shown in FIG. Fig.21 The change of deoxidation amount over time under 35℃ and 83%RH environment is shown in Fig. 22The change of deoxidation amount over time under 35℃ and 75%RH environment is shown in Fig.23 The change of deoxidation amount over time under 35℃ and 55%RH environment is shown in Fig.24 .

[0079] from Figure 21-24 It can be seen that the maximum deoxidation capacity of the gallnut tannin / sodium carbonate deoxidizer is 68.8, 56.5, 44.7, and 22.6 mL·g at a temperature of 35 °C and relative humidity of 100%, 83%, 75%, and 55% RH, respectively. -1 .

[0080] Example 9

[0081] Tara tannin and sodium carbonate dehydrate were mixed evenly (mass ratio was 1:1), ground, and passed through a 120-mesh sieve to obtain a Tara tannin / sodium carbonate deoxidizer, which was not packaged with packaging paper. The maximum deoxidation amount of the Tara tannin / sodium carbonate deoxidizer at a temperature of 35°C and relative humidity of 100%, 83%, 75%, and 55% RH was measured respectively. The change of the deoxidation amount of the Tara tannin / sodium carbonate deoxidizer over time at 35°C and 100% RH is shown in FIG. Fig.25 The change of deoxidation amount over time under 35℃ and 83%RH environment is shown in Fig.26 The change of deoxidation amount over time under 35℃ and 75%RH environment is shown in Fig. 27 The change of deoxidation amount over time under 35℃ and 55%RH environment is shown in Fig.28 .

[0082] from Figure 25-28 It can be seen that the maximum deoxygenation capacity of the Tara tannin / sodium carbonate deoxidizer is 71.7, 49.1, 31.0, and 12.3 mL·g at a temperature of 35 °C and relative humidity of 100%, 83%, 75%, and 55% RH, respectively. -1 .

[0083] Example 10

[0084] Gallic tannin and sodium carbonate dehydrate were mixed evenly (mass ratio was 1:1), ground, and passed through a 120-mesh sieve to obtain a gallic tannin / sodium carbonate deoxidizer, which was then packaged into 6g / bags with dust-proof deoxidizer packaging paper. The maximum deoxidation capacity was measured at 25°C and 100% RH, which was 57.5mL·g -1Compared with the unpackaged gallnut tannin / sodium carbonate deoxidizer, there is no significant difference in the deoxidation amount. It can be seen that the packaging method has no significant effect on the tannin deoxidizer. The packaged gallnut tannin / sodium carbonate deoxidizer (GA / SD) is compared with two commercially purchased iron-based deoxidizers (POA1 and POA2). The deoxidation amount of the three deoxidizers at 25°C and 100% RH is measured. The change of the deoxidation amount over time is shown in the figure. Fig.29 .

[0085] Depend on Fig.29 It can be seen that the deoxidation amount of the packaged gallnut tannin / sodium carbonate deoxidizer prepared by the present invention is greater than that of the two commercial deoxidizers.

[0086] In addition, the deoxidation capacity of the gallnut tannin / sodium carbonate deoxidizer (GT / SD) prepared in Example 3 of the present invention, the bayberry tannin / sodium carbonate deoxidizer (BT / SD) prepared in Example 4, the tara tannin / sodium carbonate deoxidizer (TT / SD) prepared in Example 5, and the rubber bowl tannin / sodium carbonate deoxidizer (OT / SD) prepared in Example 6 were compared with the deoxidizer reduced iron powder (RI) commonly used on the market. The change of deoxidation amount of different deoxidizers at 35° C. and different relative humidity over time is shown in FIG. Fig.30 , where the relative humidity of a is 100% RH, the relative humidity of b is 83% RH, the relative humidity of c is 75% RH, and the relative humidity of d is 55% RH.

[0087] from Fig.30 It can be seen that the maximum deoxidation capacity of the four tannin-based deoxidizers and reduced iron powder increases with the increase of relative humidity. Humidity has a significant effect on their deoxidation capacity. For example, when the relative humidity is 55%RH, 75%RH, 83%RH and 100%RH, the maximum deoxidation capacity of the gallnut tannin / sodium carbonate decahydrate (GT / SD) deoxidizer is 22.6, 44.7, 62.0 and 68.8 mL·g, respectively. -1 . Moreover, within the humidity range of 55% to 100% RH, the maximum deoxidation amount of the three tannin deoxidizers, namely, gallnut tannin / sodium carbonate decahydrate (GT / SD), bayberry tannin / sodium carbonate decahydrate (BT / SD), and tara tannin / sodium carbonate decahydrate (TT / SD), are all greater than that of reduced iron powder; the maximum deoxidation amount of the deoxidizer of rubber bowl tannin / sodium carbonate decahydrate (OT / SD) under 100% RH environment is slightly lower than that of reduced iron powder, but the maximum deoxidation amount under 55% RH, 75% RH, and 83% RH environments is significantly higher than that of reduced iron powder. It can be seen that the tannin-based deoxidizer prepared by the present invention has a higher deoxidation amount and good deoxidation performance.

[0088] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A tannin-based food deoxidizer, characterized in that: The ingredients contain at least tannin.

2. The tannin-based food deoxidizer according to claim 1, characterized in that The ingredients of the tannin-based food deoxidizer also include hygroscopic substances and / or alkaline substances.

3. The tannin-based food deoxidizer according to claim 1, characterized in that The hygroscopic substance comprises vermiculite; and the alkaline substance comprises sodium carbonate.

4. The tannin-based food deoxidizer according to claim 3, characterized in that The sodium carbonate includes sodium carbonate decahydrate or anhydrous sodium carbonate.

5. The tannin-based food deoxidizer according to claim 4, characterized in that The mass of sodium carbonate in the tannin-based food deoxidizer is no more than 3 times the mass of tannin.

6. The tannin-based food deoxidizer according to claim 1, characterized in that The tannin is a hydrolyzable tannin and / or a condensed tannin.

7. The tannin-based food deoxidizer according to claim 6, characterized in that The hydrolyzable tannins include one or more of gallnut tannin, tara tannin, ellagitannin and emblica tannin; the condensed tannins include one or more of bayberry tannin, larch tannin, quebracho tannin and black wattle tannin.

8. A method for preparing the tannin-based food deoxidizer according to any one of claims 1 to 7, characterized in that: The method comprises the following steps: grinding tannin and passing the sieve with a 120-mesh screen to obtain the tannin-based food deoxidizer; or grinding tannin and passing the sieve with a 120-mesh screen, then grinding other components except tannin and passing the sieve with a 120-mesh screen, and mixing the components with the ground and sieved tannin to obtain the tannin-based food deoxidizer.

9. Use of the tannin-based food deoxidizer according to any one of claims 1 to 7 in food deoxidizers.

10. The use according to claim 9, characterized in that: The tannin-based food deoxidizer is used at a temperature of 4 to 40° C. and a humidity of 40 to 100% RH.

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