阅读说明：本技术 一种用于含油脂食品的抗氧化剂配方 (Antioxidant formula for oil-containing food ) 是由 曾启明 韩忠睦 梁冰 于 2020-06-05 设计创作，主要内容包括：本发明公开了一种用于含油脂食品的抗氧化剂配方,它是由下述重量百分比的各原料组成的：抗坏血酸棕榈酸酯20-30、维生素E1-3、黄芪多糖1-2、海藻酸钙0.8-1、乙基香兰素0.06-0.1、包覆抗氧剂10-15、2-异丙基-4-甲基噻唑0.01-0.02、硫代薄荷酮0.8-2。本发明的抗氧化剂配方合理,特别适用于含油脂类食品,能够有效的提高食品的抗氧化性能,延长贮存期限。(The invention discloses an antioxidant formula for grease-containing food, which consists of the following raw materials in percentage by weight: 20-30 parts of ascorbyl palmitate, 1-2 parts of vitamin E1, 1-2 parts of astragalus polysaccharide, 0.8-1 part of calcium alginate, 0.06-0.1 part of ethyl vanillin, 10-15 parts of coating antioxidant, 0.01-0.02 part of 2-isopropyl-4-methylthiazole and 0.8-2 parts of sulfo-menthone. The antioxidant has reasonable formula, is particularly suitable for oil-containing food, can effectively improve the oxidation resistance of the food, and prolongs the storage life.)

1. An antioxidant formula for grease-containing food is characterized by comprising the following raw materials in percentage by weight:

20-30 parts of ascorbyl palmitate, 1-2 parts of vitamin E1, 1-2 parts of astragalus polysaccharide, 0.8-1 part of calcium alginate, 0.06-0.1 part of ethyl vanillin, 10-15 parts of coating antioxidant, 0.01-0.02 part of 2-isopropyl-4-methylthiazole and 0.8-2 parts of sulfo-menthone.

2. The antioxidant formula for oil and fat containing food as claimed in claim 1, wherein the coated antioxidant is composed of the following raw materials by weight:

1-2 parts of ferrous sulfate, 30-40 parts of methyl cellulose, 0.1-0.2 part of acetic acid leaf alcohol ester, 50-60 parts of gleditsia sinensis leaves, 40-50 parts of black beans and 20-30 parts of rosemary.

3. The antioxidant formulation for fat-containing food as claimed in claim 2, wherein the coated antioxidant is prepared by a method comprising the steps of:

(1) pulverizing Gleditsia sinensis leaves, adding into sodium bicarbonate water solution with concentration of 4-6% and weight of 100-120 times of that of Gleditsia sinensis leaves, soaking for 2-3 hr, and filtering to obtain filtrate;

(2) adding ferrous sulfate into the filtrate, heating to 50-55 deg.C, stirring for 80-100 min, and spray drying to obtain extract a;

(3) pulverizing herba Rosmarini officinalis, adding into 2-3% ammonium hydroxide aqueous solution 120 times of herba Rosmarini officinalis, soaking for 30-40 min, vacuum filtering, drying the filter cake, adding into chloroform, stirring for 1-2 hr, filtering to remove residue, rotary evaporating, and removing chloroform to obtain extract b;

(4) pulverizing semen Sojae Atricolor, adding into deionized water 200 times of the weight of the semen Sojae Atricolor, stirring, adding flavourzyme 3-4% of the weight of the mixed solution, stirring for 3-4 hours at 30-35 deg.C, filtering to obtain peptide solution;

(5) and mixing the extract a and the extract b, adding the mixture into the peptide solution, uniformly stirring, adding methylcellulose, sending the mixture into a constant-temperature aqueous solution at the temperature of 60-65 ℃, preserving the temperature, stirring for 120 minutes, discharging, adding the acetic acid leaf alcohol ester and the ascorbyl palmitate, stirring to normal temperature, and performing spray drying to obtain the coated antioxidant.

Technical Field

The invention belongs to the field of food, and particularly relates to an antioxidant formula for grease-containing food.

Background

The antioxidant effect of different antioxidants in the same oil is different, the antioxidant effect is best to play the synergistic effect of different antioxidants and use a synergist, and in addition, the antioxidant also shows different antioxidant effects in different oils; the common antioxidants such as BHT and BHA for the oil and fat containing food can inhibit the oxidation of ester compounds, so that the time for starting the food to be damaged is delayed, however, the using amount of the BHT and the BHA needs to be better controlled and generally cannot be more than 0.2g/kg, otherwise, the damage to human health is caused, so the use of the antioxidants is not safe enough, meanwhile, the safety of the using amount is more difficult to ensure due to the combined use of a plurality of antioxidants, and the anti-oxidation effect of the combination needs to be continuously tested and improved.

Disclosure of Invention

The invention aims to provide an antioxidant formula for grease-containing food.

In order to achieve the purpose, the invention adopts the following technical scheme:

an antioxidant formula for grease-containing food is composed of the following raw materials in percentage by weight:

20-30 parts of ascorbyl palmitate, 1-2 parts of vitamin E1, 1-2 parts of astragalus polysaccharide, 0.8-1 part of calcium alginate, 60-70 parts of coating antioxidant, 0.06-0.1 part of ethyl vanillin, 0.01-0.02 part of 2-isopropyl-4-methylthiazole and 0.8-2 parts of sulfo-menthone.

The coating antioxidant is prepared from the following raw materials in parts by weight:

1-2 parts of ferrous sulfate, 30-40 parts of methyl cellulose, 0.1-0.2 part of acetic acid leaf alcohol ester, 50-60 parts of gleditsia sinensis leaves, 40-50 parts of black beans and 20-30 parts of rosemary.

The preparation method of the coated antioxidant comprises the following steps:

(1) pulverizing Gleditsia sinensis leaves, adding into sodium bicarbonate water solution with concentration of 4-6% and weight of 100-120 times of that of Gleditsia sinensis leaves, soaking for 2-3 hr, and filtering to obtain filtrate;

(2) adding ferrous sulfate into the filtrate, heating to 50-55 deg.C, stirring for 80-100 min, and spray drying to obtain extract a;

(3) pulverizing herba Rosmarini officinalis, adding into 2-3% ammonium hydroxide aqueous solution 120 times of herba Rosmarini officinalis, soaking for 30-40 min, vacuum filtering, drying the filter cake, adding into chloroform, stirring for 1-2 hr, filtering to remove residue, rotary evaporating, and removing chloroform to obtain extract b;

(4) pulverizing semen Sojae Atricolor, adding into deionized water 200 times of the weight of the semen Sojae Atricolor, stirring, adding flavourzyme 3-4% of the weight of the mixed solution, stirring for 3-4 hours at 30-35 deg.C, filtering to obtain peptide solution;

(5) and mixing the extract a and the extract b, adding the mixture into the peptide solution, uniformly stirring, adding methylcellulose, sending the mixture into a constant-temperature aqueous solution at the temperature of 60-65 ℃, preserving the temperature, stirring for 120 minutes, discharging, adding the acetic acid leaf alcohol ester and the ascorbyl palmitate, stirring to normal temperature, and performing spray drying to obtain the coated antioxidant.

The effective dosage of the antioxidant in the grease-containing food is 0.5-1%.

Compared with the prior art, the invention has the advantages that:

the added coating antioxidant is prepared by firstly taking the gleditsia sinensis leaves, the black beans and the rosemary as raw materials to prepare saponins, polypeptides and alkaloid extracts, blending the saponins, the polypeptides and the alkaloid extracts, dispersing the saponins, the polypeptides and the alkaloid extracts into a methyl cellulose aqueous solution, and performing spray drying to prepare the cellulose-coated antioxidant.

Detailed Description