阅读说明：本技术 一种适用高含水方便面的煎炸油组合物及其制备方法 (Frying oil composition suitable for high-water-content instant noodles and preparation method thereof ) 是由 张震 李颖 汪勇 仇超颖 于 2021-07-28 设计创作，主要内容包括：本发明属于食品油脂领域,具体涉及一种适用高含水方便面的煎炸油组合物及其制备方法。制备方法包括以下步骤：将鼠尾草酸与TBHQ在真空条件下进行酯化反应,得到鼠尾草酸-TBHQ酯化产物；将巴沙鱼油软酯与鼠尾草酸-TBHQ酯化产物搅拌混合,得到所述适用高含水方便面的煎炸油组合物。本发明的首次利用TBHQ(特丁基对苯二酚)和鼠尾草酸的酯化产物作为煎炸油用抗氧化剂,与巴沙鱼油软酯组合成新型煎炸油组合物,该煎炸油组合物对高含水方便面胚煎炸过程中的酸值和总极性组分含量的上升有明显的抑制效果。(The invention belongs to the field of food oil and fat, and particularly relates to a frying oil composition suitable for high-water-content instant noodles and a preparation method thereof. The preparation method comprises the following steps: performing esterification reaction on carnosic acid and TBHQ under a vacuum condition to obtain a carnosic acid-TBHQ esterification product; mixing the basha fish oil soft ester with carnosic acid-TBHQ esterification product under stirring to obtain the frying oil composition suitable for high water content instant noodles. The invention uses esterification product of TBHQ (tert-butyl hydroquinone) and carnosic acid as antioxidant for frying oil for the first time, and combines the antioxidant with the basha fish oil soft ester to form a novel frying oil composition, and the frying oil composition has obvious inhibition effect on the increase of acid value and total polar component content in the process of frying high-water-content instant noodle embryos.)

1. A method for preparing a frying oil composition suitable for high-water-content instant noodles is characterized by comprising the following steps:

(1) performing esterification reaction on carnosic acid and tert-butyl hydroquinone under a vacuum condition to obtain a carnosic acid-TBHQ esterification product;

(2) mixing the basha fish oil soft ester with carnosic acid-TBHQ esterification product under stirring to obtain the frying oil composition suitable for high water content instant noodles.

2. The process of claim 1, wherein the esterification reaction in step (1) is an enzymatically catalyzed esterification, and wherein the enzyme used is Novezyme435 lipase.

3. The method for preparing a frying oil composition suitable for high-water content instant noodles according to claim 2, wherein the enzyme is added in an amount of 1-3% by mass of the substrate.

4. The method for preparing a frying oil composition suitable for high-water content instant noodles according to claim 1, wherein the reaction temperature of the esterification reaction in the step (1) is 65-70 ℃; the reaction time is 60-100 min.

5. The method of claim 2, wherein the enzyme is added in an amount of 1% by mass of the substrate, and the esterification reaction is carried out at 65 ℃ for 60 min.

6. The method for preparing a frying oil composition suitable for high-water-content instant noodles according to claim 1, wherein the mass ratio of carnosic acid to tert-butylhydroquinone in step (1) is 2:1 to 2.5: 1.

7. The method of claim 1, wherein the amount of carnosic acid-TBHQ esterification product added in step (2) is 150 to 180 ppm.

8. The method of claim 1, wherein the weight ratio of carnosic acid to tert-butylhydroquinone in step (1) is 2:1, the addition amount of the carnosic acid-TBHQ esterification product in the step (2) is 180 ppm.

9. The method for preparing a frying oil composition suitable for high-water instant noodles in claim 1, wherein the basha fish oil soft ester in the step (2) is: the grease has a solid fat content of 30-40% at 10 ℃ and an iodine value of 70-75 (Ig/100 g).

10. A frying oil composition suitable for high-water containing instant noodles, characterized in that it is obtained by the process according to any one of claims 1 to 9.

Technical Field

The invention belongs to the field of food oil and fat, and particularly relates to a frying oil composition suitable for high-water-content instant noodles and a preparation method thereof.

Background

Frying is a common food cooking and processing mode, and fried food is well favored by the public due to the unique flavor. However, since the frying process is carried out in a high temperature environment, the frying oil as a heat transfer medium undergoes a series of complex reactions such as hydrolysis, thermal oxidation and polymerization, and the products of the reactions are accumulated with the increase of the frying time, so that the physicochemical properties of the frying oil, such as color, viscosity and smoke point, are changed. The harmful substances generated by the high-temperature oxygen enter the human body through the esophagus along with the oil remained in the fried food, so that the research on inhibiting or delaying the oxidation of the frying oil can reduce the content of the harmful substances in the frying residual oil, thereby reducing the risk of the consumers suffering from diseases. Therefore, during frying, the surface water content of the fried food materials is reduced as much as possible, and the deterioration of the grease is delayed.

The basha fish is originally produced in vietnam and is locally called "CABACA" to mean three fat fish, which have three separate fats in the abdominal cavity that do not adhere to other tissues and are suitable for extracting fish oil. The research shows that the heat stability of the basha fish oil is not lower than that of the traditional frying oil (such as palm oil, corn oil, lard and the like), and the absorption and digestion capacity of a human body to the basha fish oil is strong, so that the basha fish oil is researched in the fields of breast milk fat substitutes, blended fish oil and the like in recent years. Generally, oils with high levels of polyunsaturated fatty acids have a higher tendency to oxidize, while highly saturated fatty acids in oils have a high oxidative stability; the fatty acid composition of the basha fish oil is different from that of common sea fish and freshwater fish, and the basha fish oil has high content of saturated and monounsaturated fatty acid similar to that of the conventional frying oil palm oil, so the unique fatty acid composition of the basha fish oil makes the basha fish oil have the potential of becoming a novel frying oil.

Carnosic acid, a refined natural antioxidant extracted from rosemary, is less toxic than synthetic antioxidants, and has been studied by Zhao et al to show that it exhibits similar inhibitory effects to TBHQ (tert-butylhydroquinone) in terms of anisidine value, total polar compound content, fatty acid composition, conjugated diene and triene content, and color and viscosity of oil. The action mechanism of carnosic acid is that the structure of substituted phenol can capture peroxy radicals, so that the progress of peroxide chain reaction is inhibited, and the generated phenoxy radicals are relatively stable, thereby further blocking free radical chain reaction. Furthermore, carnosic acid has stable antioxidant activity at a high temperature of 200 ℃, but the antioxidant effect of conventional antioxidants such as BHA, BHT, ascorbic acid, etc. is significantly reduced. Besides antioxidant properties, carnosic acid also has antibacterial, anti-inflammatory, and antitubercular bioactive effects. From the above studies, it can be seen that carnosic acid can be added to frying oil in place of TBHQ (tert-butylhydroquinone) to some extent, and is a potent, non-toxic, green antioxidant.

At present, there are many research applications on TBHQ (tert-butylhydroquinone) and carnosic acid, but there is no research attempting to esterify two antioxidants for use.

Disclosure of Invention

Aiming at the problem that the quality of frying oil is extremely unstable in the frying process of instant noodle embryos with high water content, the invention aims to provide a frying oil composition containing low saturated bazedoary fish oil and carnosic acid-TBHQ esterification products. The frying oil composition can remarkably improve the frying stability when frying high-water-content food.

The invention also provides a preparation method of the frying oil composition.

The invention esterifies TBHQ (tert-butyl hydroquinone) and carnosic acid, and applies the obtained carnosic acid-TBHQ esterified product to the frying of instant noodle dough. Experimental results show that the carnosic acid-TBHQ esterification product can remarkably reduce the oxidation rancidity phenomenon of grease during frying of high-water-content food materials.

The purpose of the invention is realized by the following technical scheme:

a method for preparing a frying oil composition suitable for high-water-content instant noodles comprises the following steps:

(1) performing esterification reaction on carnosic acid and TBHQ (tert-butyl hydroquinone) under a vacuum condition to obtain a carnosic acid-TBHQ esterification product;

(2) and stirring and mixing the basha fish oil soft ester and the carnosic acid-TBHQ esterification product to obtain the grease composition, namely the frying oil composition suitable for the high-water-content instant noodles.

The esterification reaction in the step (1) is an enzyme-catalyzed esterification, wherein the enzyme used is preferably Novezyme435 lipase.

The addition amount of the enzyme is preferably 1 to 3% of the mass of the substrate, and more preferably 1%.

The reaction temperature of the esterification reaction in the step (1) is 65-70 ℃, and preferably 65 ℃; the reaction time is 60-100 min, preferably 60 min.

The mass ratio of carnosic acid to TBHQ (tert-butylhydroquinone) in the step (1) is preferably 2: 1-2.5: 1, more preferably 2: 1.

the addition amount of the carnosic acid-TBHQ esterification product in the step (2) is preferably 150-180 ppm, and more preferably 180 ppm.

The basha fish oil soft ester in the step (2) is prepared by the following steps: melting the basha fish oil, adding n-hexane for dissolving, stirring and soaking for 90min at 25 ℃ in a water bath until solid substances are separated out, and performing suction filtration after stirring and soaking to separate a solid part and a liquid part; removing the solvent from the liquid fraction to obtain the soft ester of the basha fish oil.

The content of solid fat of the basha fish oil soft ester is 30-40% at 10 ℃, and the iodine value is 70-75 (I g/100 g).

The vacuum condition in the step (1) is preferably 5000Pa absolute pressure, and the stirring and mixing in the step (2) is mixing and stirring at 40 ℃ for 30 min.

Compared with the prior art, the invention has the following advantages and beneficial effects:

the invention uses esterification product of TBHQ (tert-butyl hydroquinone) and carnosic acid as antioxidant for frying oil for the first time, and combines the antioxidant with the basha fish oil soft ester to form a novel frying oil composition, and the frying oil composition has obvious inhibition effect on the increase of acid value and total polar component content in the process of frying high-water-content instant noodle embryos.

Drawings

Fig. 1 is a graph showing the change in acid value after the fat and oil compositions of examples and comparative examples were continuously fried for 300 min.

Fig. 2 is a graph showing changes in anisidine values after the fat and oil compositions of examples and comparative examples were continuously fried for 300 min.

Fig. 3 is a graph showing the change in the total polar component content after the fat compositions of examples and comparative examples were continuously fried for 300 min.

Detailed Description

The present invention will be described in further detail with reference to examples and drawings, but the embodiments of the present invention are not limited thereto. The raw materials related to the invention can be directly purchased from the market. For process parameters not specifically noted, reference may be made to conventional techniques.

The lipase used in the examples was purchased from novacin.

The basha fish oil soft ester used in the examples and comparative examples has a solid fat content of 30-40% and an iodine value of 70-75 (I g/100g) at 10 ℃, and is prepared by the following steps: melting the basha fish oil, adding n-hexane for dissolving, stirring and soaking for 90min at 25 ℃ in a water bath until solid substances are separated out, and performing suction filtration after stirring and soaking to separate a solid part and a liquid part; removing the solvent from the liquid fraction to obtain the soft ester of the basha fish oil.

The invention aims to carry out enzyme catalytic esterification reaction on TBHQ (tert-butylhydroquinone) and carnosic acid to obtain a carnosic acid-TBHQ esterification product which is used as a novel antioxidant to be applied to frying of high-water-content instant noodle embryos. Compared with the traditional frying oil, the oil composition has obviously improved capabilities of resisting oxidative rancidity and maintaining frying stability. Experimental and comparative frying test data for frying oil compositions of the present invention are studied in the following examples.

Example 1

(1) Weighing 0.5g of TBHQ (tert-butylhydroquinone) and 1g of carnosic acid, heating, melting and uniformly mixing, then placing into a reactor, and setting the reaction temperature to 65 ℃. When the temperature is constant, adding Novezyme435 lipase accounting for 1% of the weight of the substrate, stirring by using a magnetic stirrer (the rotating speed is 500r/min), reacting under the condition of pumping vacuum of a water circulating pump (the absolute pressure is 5000Pa), and after the esterification reaction is finished for 60min, centrifuging, layering and collecting an oil sample as an esterification product.

(2) Adding 7kg of soft ester of Bassa oil into a frying pan, heating to 180 deg.C, and adding 180ppm of esterified product into the soft ester of Bassa oil to obtain frying oil composition; 150g of instant noodle dough (with 20% moisture content) is added to the frying oil composition and fried for 3min, and about 50mL of oil sample is taken after 100 times of continuous frying. The oil sample is marked and then stored at 4 ℃ to be tested.

And (3) acid value determination: 10g of fish oil sample is dissolved in 50mL of n-hexane: adding three drops of phenolphthalein as an indicator into the mixed solution of isopropanol (volume ratio 1: 1). Titrating with 0.01mol/L sodium hydroxide solution until the solution is pink and does not fade within 30s, and recording the volume of consumed sodium hydroxide; titrating normal hexane without an oil sample according to the steps: isopropanol (1: 1 by volume) solution was used as a blank, and the above acid value was measured according to GB 5009.229-2016.

The acid value is calculated as follows:

wherein the content of the first and second substances,

V₀: volume of sodium hydroxide consumed for blank, mL;

V₁: titrating the volume of sodium hydroxide consumed by the oil sample, mL;

m is the molar concentration of NaOH;

m: oil sample mass, g;

40: relative molecular mass of NaOH.

And (3) determination of anisidine value: a sample of 0.5-4g of frying oil was weighed into a 25mL volumetric flask and isopropanol was added to the mark. Putting 5mL of the solution into a beaker, adding 1mL of anisidine solution, keeping out of the sun for 10min, and then measuring the absorbance at 350 nm; in the blank group, the sample reaction solution is changed into an isopropanol solution, and the anisidine value is determined according to GB/T24304-2009.

The calculation formula for anisidine value is as follows:

wherein the content of the first and second substances,

A₁: absorbance of the sample reaction solution;

A₂: absorbance of the blank reaction solution;

m: mass of sample, g

Polar compound content: the fish oil samples were stored in 50mL centrifuge tubes, maintained at 60-70 ℃ in a constant temperature water bath at 65 ℃ and then measured with a fat and oil quality tester (Testo 270).

Determination of total polymer content and composition: 10g of silica gel powder with the water content of 5 percent and the particle size of 200-300 meshes is weighed into a beaker, a proper amount of n-hexane-ether (the volume ratio is 90: 10) is added for stirring, and after dissolution, the silica gel powder is poured into a glass column of 40cm multiplied by 1cm (the bottom of the glass column is filled with cotton in advance). And (3) washing the beaker by using a normal hexane-diethyl ether mixed solution, slowly pouring the washing solution into the glass column until no silica gel powder is remained on the inner wall of the beaker, opening the valve to discharge residual liquid, and closing the valve when the liquid level is 1.5cm away from the upper surface of the silica gel column. And (3) elution: 0.5g of an oil sample is weighed into the glass column and added via the top, followed by 75mL of n-hexane: the nonpolar components were eluted with diethyl ether (90: 10), the valve was opened and the waste was collected in a beaker. And (3) closing the valve when the liquid level is slightly higher than the silica gel column surface, pouring 75mL of diethyl ether to elute the polar components, opening the valve, receiving the liquid by using a dried round bottom flask weighed in advance, and closing the valve when the liquid level is slightly higher than the silica gel column surface. Connecting the round-bottom flask with a rotary evaporator, after ether is evaporated, covering the flask mouth with an aluminum foil, placing the flask in an oven for drying until the mass does not change any more, recording the mass at the moment, and calculating the content of the total polar polymer. Adding a proper amount of tetrahydrofuran into the round-bottom flask according to the total polar polymer content of the oil sample to ensure that the solution concentration is 50mg/mL, shaking up, and injecting the liquid to be detected into a sample injection bottle by using a needle tube to perform high performance liquid chromatography analysis. The detection conditions are as follows: the column temperature is 40 ℃, the mobile phase is tetrahydrofuran, isopropanol is used as eluent, the flow rate of the mobile phase is 1mL/min, and a chromatographic column is formed by connecting 100A and 500A phenol gel columns in series.

According to the measurement, under the conditions of the embodiment, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.08mg NaOH/g, the anisidine value is 21, the total polar compounds are 3.8%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.05%, oxidized triglyceride dimer (TGD) content 0.59%, and oxidized triglyceride monomer (OX-TG) content 3.23%.

Example 2

The present example is the same as example 1 except for the following technical features: the amount of the esterification product added in step (2) was 150 ppm.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.13mg NaOH/g, the anisidine value is 23, the total polar compounds are 4.0 percent, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.06%, oxidized triglyceride dimer (TGD) content 0.68%, and oxidized triglyceride monomer (OX-TG) content 3.78%.

Example 3

The present example is the same as example 1 except for the following technical features: the amount of the esterification product added in the step (2) was 200 ppm.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.09mg NaOH/g, the anisidine value is 21, the total polar compounds are 3.2%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.05%, oxidized triglyceride dimer (TGD) content 0.58%, and oxidized triglyceride monomer (OX-TG) content 3.20%.

Example 4

The present example is the same as example 1 except for the following technical features: the amount of the esterification product added in the step (2) was 100 ppm.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.15mg NaOH/g, the anisidine value is 26, the total polar compounds are 4.8%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.10%, oxidized triglyceride dimer (TGD) content 0.90%, and oxidized triglyceride monomer (OX-TG) content 4.56%.

Example 5

The present example is the same as example 1 except for the following technical features: the addition amount of the esterification product in the step (2) is 180ppm, and the water content of the fried instant noodle embryo is 10%.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.05mg NaOH/g, the anisidine value is 19, the total polar compounds are 3.7%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.05%, oxidized triglyceride dimer (TGD) content 0.55%, and oxidized triglyceride monomer (OX-TG) content 3.13%.

Example 6

The present example is the same as example 1 except for the following technical features: the addition amount of the esterification product in the step (2) is 180ppm, and the water content of the fried instant noodle embryo is 5%.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.05mg NaOH/g, the anisidine value is 18, the total polar compounds are 3.7%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.04%, oxidized triglyceride dimer (TGD) content 0.55%, and oxidized triglyceride monomer (OX-TG) content 3.18%.

Example 7

The present example is the same as example 1 except for the following technical features: weighing 0.5g of TBHQ (tert-butylhydroquinone) and 1g of carnosic acid in the step (1), heating, melting and uniformly mixing, and then putting into a reactor, wherein the reaction temperature is set to be 70 ℃. When the temperature is constant, adding Novezyme435 lipase accounting for 1% of the weight of a substrate, stirring by using a magnetic stirrer (the rotating speed is 500r/min), reacting under the condition of pumping vacuum of a water circulating pump (the absolute pressure is 5000Pa), and after the esterification reaction is finished for 100min, centrifuging, layering and collecting an oil sample as an esterification product.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.08mg NaOH/g, the anisidine value is 22, the total polar compounds are 4.1%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.07%, oxidized triglyceride dimer (TGD) content 0.62%, and oxidized triglyceride monomer (OX-TG) content 3.22%.

Comparative example 1

Adding 7kg of Bassa oil soft ester into a frying pan, heating to 180 deg.C, and adding TBHQ (tert-butylhydroquinone) into Bassa oil at 180ppm to obtain oil and fat composition. 150g of instant noodle dough (with 20% moisture content) is added into the oil group and fried for 3min, and about 50mL of oil sample is taken after continuous frying for 100 times. The oil sample is marked and then stored at 4 ℃ to be tested.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.38mg NaOH/g, the anisidine value is 54, the total polar compounds are 6.8%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.36%, oxidized triglyceride dimer (TGD) content 2.44%, and oxidized triglyceride monomer (OX-TG) content 8.80%.

Comparative example 2

Adding 7kg of soft ester of Bassa fish oil into a frying pan, heating to 180 deg.C, and adding 180ppm of carnosic acid into Bassa fish oil to obtain oil composition. 150g of instant noodle dough (with 20% moisture content) is added into the oil group and fried for 3min, and about 50mL of oil sample is taken after continuous frying for 100 times. The oil sample is marked and then stored at 4 ℃ to be tested.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.49mg NaOH/g, the anisidine value is 45, the total polar compounds are 5.6%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.20%, oxidized triglyceride dimer (TGD) content 1.86%, and oxidized triglyceride monomer (OX-TG) content 11.93%.

Comparative example 3

Adding 7kg of Bassa oil soft ester into a frying pan, heating to 180 deg.C, adding antioxidant carnosic acid and TBHQ (tert-butyl hydroquinone) into Bassa oil to obtain oil and fat composition, wherein the addition amount of carnosic acid is 90ppm, and the addition amount of TBHQ (tert-butyl hydroquinone) is 90 ppm. 150g of instant noodle dough (with 20% moisture content) is added into the oil group and fried for 3min, and about 50mL of oil sample is taken after continuous frying for 100 times. The oil sample is marked and then stored at 4 ℃ to be tested.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.43mg NaOH/g, the anisidine value is 41, the total polar compounds are 5.3%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.49%, oxidized triglyceride dimer (TGD) content 2.62%, and oxidized triglyceride monomer (OX-TG) content 5.65%.

Comparative example 4

The comparative example is the same as comparative example 1 except that the following technical characteristics are adopted: the water content of the instant noodle embryo is 10 percent.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.18mg NaOH/g, the anisidine value is 34, the total polar compounds are 5.8 percent, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.29%, oxidized triglyceride dimer (TGD) content 2.14%, and oxidized triglyceride monomer (OX-TG) content 6.59%.

Comparative example 5

The comparative example is the same as comparative example 2 except that the following technical characteristics are adopted: the water content of the instant noodle embryo is 10 percent.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.19mg NaOH/g, the anisidine value is 29, the total polar compounds are 5.0%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.19%, oxidized triglyceride dimer (TGD) content 1.06%, and oxidized triglyceride monomer (OX-TG) content 2.93%.

Comparative example 6

The comparative example is the same as comparative example 3 except that the following technical characteristics are adopted: the water content of the instant noodle embryo is 10 percent.

According to measurement and calculation, under the condition, after the frying is continuously carried out for 300min, the acid value of the frying oil composition is 0.13mg NaOH/g, the anisidine value is 31, the total polar compounds are 3.3%, and the polymer components and the contents in the frying oil composition are as follows: triglyceride oligomer (TGO) content 0.22%, oxidized triglyceride dimer (TGD) content 1.10%, and oxidized triglyceride monomer (OX-TG) content 2.05%.

TABLE 1 frying oil compositions of examples and comparative examples change in polymer after 300min of continuous frying

And (4) conclusion: the esterified product obtained by esterifying TBHQ (tert-butyl hydroquinone) and carnosic acid is used as an antioxidant for frying, and the change rate of the fatty acid value, the anisidine value, the total polar component and the polymer content is much lower than that of the common TBHQ (tert-butyl hydroquinone), the carnosic acid and the 1:1 compound product of the carnosic acid in the process of continuously frying for 300 min. Meanwhile, the esterification product of TBHQ (tert-butylhydroquinone) and carnosic acid can effectively inhibit the oxidative rancidity of the high-water-content fried food materials.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.