阅读说明：本技术 一种天然抗氧化护色护味的复合添加剂及其制备方法 (Natural antioxidant color-protecting and flavor-protecting compound additive and preparation method thereof ) 是由 李焕端 林涛 于 2020-06-19 设计创作，主要内容包括：本发明提供一种天然抗氧化护色护味的复合添加剂及其制备方法,该复合添加剂,按照质量百分比,包括如下原料组分：35～67％迷迭香提取物、5～20％丁香酚、15～50％维生素E、1～8％异丁香酚、1～8％胡萝卜素、1～8％香芹酚和1～10％丁香油；通过以迷迭香提取物、丁香酚、维生素E为主的多种抗氧化组分联合复配,应用于调味面制品中,丁香酚与迷迭香提取物、维生素E的组合具有明显的协同增效作用,显著提高了调味面制品的抗氧化护色护味效果和抑菌的稳定性,充分延长调味面制品的保质期限,并且更加环保完全,降低调味面制品生产加工成本。(The invention provides a natural antioxidant color-protecting and flavor-protecting compound additive and a preparation method thereof, wherein the compound additive comprises the following raw material components in percentage by mass: 35-67% of rosemary extract, 5-20% of eugenol, 15-50% of vitamin E, 1-8% of isoeugenol, 1-8% of carotene, 1-8% of carvacrol and 1-10% of clove oil; the multifunctional health-care seasoning noodle product is applied to the seasoning noodle product by combining and compounding various antioxidant components mainly comprising rosemary extract, eugenol and vitamin E, the combination of eugenol, rosemary extract and vitamin E has an obvious synergistic effect, the antioxidant, color and flavor protecting effects and the bacteriostatic stability of the seasoning noodle product are obviously improved, the quality guarantee period of the seasoning noodle product is fully prolonged, the multifunctional health-care seasoning noodle product is more environment-friendly and complete, and the production and processing cost of the seasoning noodle product is reduced.)

1. A natural antioxidant color-protecting and flavor-protecting compound additive is characterized in that: the material comprises the following raw materials in percentage by mass: 35-67% of rosemary extract, 5-20% of eugenol, 15-50% of vitamin E, 1-8% of isoeugenol, 1-8% of carotene, 1-8% of carvacrol and 1-10% of clove oil.

2. The natural antioxidant color-protecting and flavor-protecting compound additive as claimed in claim 1, wherein: the mass ratio of the rosemary extract to the eugenol to the vitamin E is 5:1 (3-4).

3. The natural antioxidant color-protecting and flavor-protecting compound additive as claimed in claim 1, wherein: according to the mass percentage, 50 percent of rosemary extract, 10 percent of eugenol, 30 percent of vitamin E, 3 percent of isoeugenol, 2 percent of carotene, 2 percent of carvacrol and 3 percent of clove oil.

4. The natural antioxidant color-protecting and flavor-protecting compound additive as claimed in claim 1, wherein: the rosemary extract comprises carnosic acid, carnosol, rosemary oil, ursolic acid and rosmarinic acid.

5. The natural antioxidant color-protecting and flavor-protecting compound additive as claimed in claim 1, wherein: the weight ratio of the carnosic acid to the carnosol to the rosemary oil to the ursolic acid to the rosmarinic acid is as follows: 3:3:2:1:3.

6. A method for preparing the natural antioxidant, color-protecting and flavor-protecting compound additive as claimed in any one of claims 1 to 5, characterized in that: the method comprises the following steps:

(1) weighing a rosemary extract, dissolving the rosemary extract in edible ethanol, continuously adding and stirring at a constant temperature of 70-80 ℃ until the rosemary extract is completely dissolved, adding edible oil accounting for 35-45% of the total mass of the solution, continuously stirring for 3-5 min, removing the edible ethanol by rotary evaporation to obtain a rosemary extract in a liquid of fat, filtering, and removing filter residues;

(2) weighing carotene and clove oil according to a proportion, and stirring and mixing at 30-35 ℃ to obtain a premix;

(3) weighing vitamin E, eugenol, isoeugenol and carvacrol, adding the vitamin E, the eugenol, the isoeugenol and the carvacrol into the rosemary extract of the lipid liquid according to a proportion, continuously heating and stirring at the temperature of 20-80 ℃, carrying out ultrasonic treatment for 10-15 min, standing for 10-20 min, adding the premix, and stirring until the premix is completely mixed to obtain the natural antioxidant color-protecting and flavor-protecting compound additive for the seasoning flour product.

7. The preparation method of the natural antioxidant color-protecting and flavor-protecting compound additive as claimed in claim 6, wherein the preparation method comprises the following steps: in the step (3), before adding the premix, the premix is continuously heated and stirred at 55 ℃, and is subjected to ultrasonic treatment for 13min and then is kept stand for 15 min.

8. The preparation method of the natural antioxidant color-protecting and flavor-protecting compound additive as claimed in claim 6, wherein the preparation method comprises the following steps: the edible oil is vegetable oil, including one of peanut oil, rapeseed oil, soybean oil and sunflower seed oil.

9. Use of the natural antioxidant color-protecting and flavor-protecting compound additive as defined in claim 8 in seasoning flour products.

10. The use of the natural antioxidant color-protecting and flavor-protecting compound additive in the seasoning flour product according to claim 9 is characterized in that: the amount of the composite additive in the seasoning flour product is 0.01-0.05% of the mass of the seasoning flour product.

Technical Field

The invention relates to the technical field of food additives, in particular to a natural antioxidant color-protecting and flavor-protecting compound additive and a preparation method thereof.

Background

The mature natural antioxidants in the current market mainly comprise tea polyphenol, vitamin E, rosemary extract, phytic acid, vitamin C, citric acid and other products applied to the technical field of food, but are mainly single-component products, and the oxidation resistance is affected by different degrees in different food processing technologies.

In the field of seasoning flour products, the problems of oxidation rancidity, color protection and flavor protection of products are always puzzled for many years, the shelf life of the traditional seasoning flour products is mostly limited to about 6 months, and the shelf life cannot be prolonged any more, so that great resistance is generated on product safety and market popularization, and the products cannot be exported in developed countries in Europe and America. Most of the existing natural products with the effects of resisting oxidation, protecting color and protecting flavor are water-soluble, and the seasoning flour products are rich in grease, the problem that the seasoning flour products are easy to oxidize, rancid, fade and change taste is that the seasoning flour products are formed by a plurality of oxidation mechanisms, which relate to the color value protection of pigments, the oxidation resistance rancid resistance of grease, the retention and oxidation resistance of effective ingredients of spices and the like, a single-ingredient oxidation resistant product cannot play the best role of oxidation and decomposition resistance, in the research process of the compound combination of various natural oxidants, the problems of the decrease of the bacteriostatic property of the seasoning flour product, the increase of the cost and the like are easy to occur, therefore, a natural antioxidant color-protecting and flavor-protecting compound agent product with stable bacteriostatic performance and high efficiency is urgently sought, the method is effectively applied to the seasoning flour product, solves the problem that the seasoning flour product is easy to oxidize, rancid, fade and change the taste, and fully prolongs the guarantee period of the seasoning flour product.

Disclosure of Invention

In view of the above, the invention provides a natural antioxidant color-protecting and flavor-protecting compound additive and a preparation method thereof.

The technical scheme of the invention is realized as follows:

the invention provides a natural antioxidant color-protecting and flavor-protecting compound additive which comprises the following raw material components in percentage by mass: 35-67% of rosemary extract, 5-20% of eugenol, 15-50% of vitamin E, 1-8% of isoeugenol, 1-8% of carotene, 1-8% of carvacrol and 1-10% of clove oil. The invention combines and compounds a plurality of antioxidant components which mainly comprise rosemary extract, eugenol and vitamin E, is applied to the seasoning flour product, the combination of eugenol, rosemary extract and vitamin E has obvious synergistic effect, the antioxidant effect of the compound additive in the seasoning flour product is obviously enhanced, and simultaneously isoeugenol, carotene, carvacrol and clove oil with certain proportion are matched, a more stable compound system is formed, the antioxidant color and flavor protecting effect of the seasoning flour product is fully improved, more stable bacteriostasis is realized, the growth of microorganism bacteria is effectively inhibited, the defects that the cost is increased due to the fact that an auxiliary agent is added and the like due to the fact that the antibacterial performance is reduced easily to the existing antioxidant color and flavor protecting compound additive are overcome, and the antioxidant color and flavor protecting effect and the antibacterial stability of the seasoning flour product are greatly improved, solves the problems of easy oxidation, rancidity, fading and flavor change of the seasoning flour products, effectively reduces the production and processing cost of the seasoning flour products, and fully prolongs the quality guarantee period of the seasoning flour products.

Further, the mass ratio of the rosemary extract to the eugenol to the vitamin E is 5:1 (3-4).

Further, according to the mass percentage, 50% of rosemary extract, 10% of eugenol, 30% of vitamin E, 3% of isoeugenol, 2% of carotene, 2% of carvacrol and 3% of clove oil.

Further, the rosemary extract includes carnosic acid, carnosol, rosemary oil, ursolic acid, and rosmarinic acid.

Further, the weight ratio of the carnosic acid, the carnosol, the rosemary oil, the ursolic acid and the rosmarinic acid is as follows: 3:3:2:1:3.

A preparation method of a natural antioxidant color-protecting and flavor-protecting compound additive comprises the following steps:

(1) weighing a rosemary extract, dissolving the rosemary extract in edible ethanol, continuously adding and stirring at a constant temperature of 70-80 ℃ until the rosemary extract is completely dissolved, adding edible oil accounting for 35-45% of the total mass of the solution, continuously stirring for 3-5 min, removing the edible ethanol by rotary evaporation to obtain a rosemary extract in a liquid of fat, filtering, and removing filter residues;

(2) weighing carotene and clove oil according to a proportion, and stirring and mixing at 30-35 ℃ to obtain a premix;

(3) weighing vitamin E, eugenol, isoeugenol and carvacrol, adding the vitamin E, the eugenol, the isoeugenol and the carvacrol into the rosemary extract of the lipid liquid according to a proportion, continuously heating and stirring at the temperature of 20-80 ℃, carrying out ultrasonic treatment for 10-15 min, standing for 10-20 min, adding the premix, and stirring until the premix is completely mixed to obtain the natural antioxidant color-protecting and flavor-protecting compound additive for the seasoning flour product.

Further, in the step (3), before adding the premix, the premix was continuously heated and stirred at 55 ℃ and subjected to ultrasonic treatment for 13min, and then allowed to stand for 15 min.

Further, the edible oil is vegetable oil, and comprises any one of peanut oil, rapeseed oil, soybean oil and sunflower seed oil.

An application of natural antioxidant, color-protecting and flavor-protecting compound additive in seasoning flour products.

Further, the amount of the compound additive in the seasoning flour product is 0.01-0.05% of the mass of the seasoning flour product.

Compared with the prior art, the invention has the beneficial effects that:

1) the invention combines and compounds a plurality of antioxidant components which mainly comprise rosemary extract, eugenol and vitamin E, and is applied to the seasoning flour product, the combination of eugenol, rosemary extract and vitamin E has obvious synergistic effect, the antioxidant effect of the compound additive in the seasoning flour product is obviously enhanced, and simultaneously isoeugenol, carotene, carvacrol and clove oil with certain proportion are matched, a more stable compound system is formed, the antioxidant color-protecting and flavor-protecting effects of the seasoning flour product are fully improved, more stable bacteriostasis is realized, the growth of microorganism bacteria is effectively inhibited, the antioxidant color-protecting and flavor-protecting effects and the bacteriostasis stability of the seasoning flour product are greatly improved, the production and processing cost of the seasoning flour product is reduced, and the shelf life of the seasoning flour product is fully prolonged.

2) According to experimental detection data, the natural antioxidant color-protecting and flavor-protecting composite additive can still maintain good inoxidizability within 10 months, successfully realizes that the shelf life of the seasoning flour product is prolonged from 6 months to more than 10 months, has remarkable and stable antibacterial performance within 6 months, and has the addition amount of 0.01-0.05 percent; under the addition of 0.01-0.05%, the seasoning flour product can still keep good and stable antioxidation within 10 months, so that the application limitation of the compound additive in the seasoning flour product is further reduced, the seasoning flour product is more environment-friendly and complete, the production cost is reduced, and compared with the existing antioxidation color-protecting and flavor-protecting additive, the seasoning flour product has better economic benefit.

3) In the preparation process, the components are mixed more uniformly in a sectional premixing mode, the oil mixing mode is fully utilized, the protection effect on the components is facilitated, the oxidation resistance of the components is exerted to the maximum extent, the carotene is effectively protected by premixing with the clove oil, the carotene is mixed with rosemary extract, eugenol and other components in a lipid solution at a certain temperature, and the stability and the oxidation activity of a mixing system are fully improved.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.