阅读说明：本技术 一种提高煎炸油和油炸食品稳定性的复配抗氧化剂及其制备方法 (Compound antioxidant for improving stability of frying oil and fried food and preparation method thereof ) 是由 罗伟 周凯 曹文豪 于 2021-01-25 设计创作，主要内容包括：本发明公开了一种提高煎炸油和油炸食品稳定性的复配抗氧化剂及其制备方法,通过主抗氧化剂各物质之间的协同作用以及与助抗氧化剂的协同作用,可以抑制煎炸油中由热氧化反应导致的酸价、极性组分和羰基价的增长,以及由聚合反应导致的极性组分的增长；降低油炸食品在储存过程中过氧化值、丙二醛含量的增长速率,抑制哈喇味等异味的产生,不仅能有效提高煎炸油的氧化稳定性,而且能随油脂“携带进入”到油炸食品中,继续起到抗氧化作用,延长油炸食品的保质期。(The invention discloses a compound antioxidant for improving the stability of frying oil and fried food and a preparation method thereof, and can inhibit the increase of acid value, polar component and carbonyl value caused by thermal oxidation reaction in the frying oil and the increase of polar component caused by polymerization reaction through the synergistic action of various substances of a main antioxidant and the synergistic action of a secondary antioxidant; the increase rate of peroxide value and malonaldehyde content of the fried food in the storage process is reduced, the generation of peculiar smell such as rancid smell and the like is inhibited, the oxidation stability of the frying oil can be effectively improved, the frying oil can enter the fried food along with the oil, the anti-oxidation effect is continuously realized, and the quality guarantee period of the fried food is prolonged.)

1. A compound antioxidant for improving the stability of frying oil and fried food is characterized by comprising the following components in parts by weight:

2. the compound antioxidant for improving the stability of frying oil and fried food according to claim 1, which comprises the following components in parts by weight:

3. the compound antioxidant for improving the stability of frying oil and fried food according to claim 1 or 2, which is characterized in that: the vitamin C is a vitamin C microcapsule embedded by taking ethyl cellulose as a wall material.

4. The compound antioxidant for improving the stability of frying oil and fried food according to claim 1 or 2, which is characterized in that: the cosolvent is edible ethanol.

5. The compound antioxidant for improving the stability of frying oil and fried food according to claim 1 or 2, which is characterized in that: the vegetable oil is at least one of palm liquid oil, soybean oil, rapeseed oil, sunflower seed oil, corn oil and peanut oil.

6. The preparation method of the compound antioxidant as claimed in any one of claims 1 to 5, characterized by comprising the following steps:

(1) adding the rosemary extract into vegetable oil according to a set proportion, continuously stirring at 85-90 ℃ until the rosemary extract is completely dissolved, and filtering to obtain an oil phase substance;

(2) adding tea polyphenol, vine tea extract, ascorbyl palmitate and vitamin C into a cosolvent, and continuously stirring at 50-60 ℃ until the mixture is uniformly dispersed to obtain a premix;

(3) and (3) slowly adding the premix obtained in the step (2) into the oil phase, continuously stirring at 50-60 ℃, and fully mixing for 30-45 min.

Technical Field

The invention belongs to the technical field of high-temperature frying oxidation resistance of foods, and particularly relates to a compound antioxidant for improving the stability of frying oil and fried foods and a preparation method thereof.

Background

Frying is a very complex and important unit of operation and is widely used in the food industry, catering and home cooking. Under proper conditions, the fried food has attractive flavor, golden surface layer and crisp texture and mouthfeel, thereby being deeply loved by consumers. However, when the frying temperature is too high and the frying time is too long, the frying oil can generate various physical and chemical changes and permeate into the food to become the components of the food, thereby influencing the quality and the nutritional value of the food. The quality of the frying oil directly affects the quality safety of the fried food and the health of consumers. The main products generated by the deep frying process of the oil are free fatty acid, small molecular alcohol, aldehyde, ketone, acid, lactone and hydrocarbon compounds, diglyceride and monoglyceride, cyclized and epoxy compounds, trans-isomer, triacylglycerol monomer, dimer and oligomer and the like. In addition to the hazards associated with the deterioration of frying oil during frying, the ingredients of the frying food material themselves may react with the frying oil or generate certain harmful substances at high temperatures, including trans fatty acids, acrylamides, heterocyclic amines, 3-chloropropanol esters, polycyclic aromatic hydrocarbons, and the like.

The oil and fat can interact with components such as air, water in food and the like in the frying process, meanwhile, the oil and fat can initiate a series of complex reactions including oxidation reaction, hydrolysis reaction, polymerization reaction and the like when exposed to high temperature conditions (150-200 ℃) for a long time, a large number of volatile and nonvolatile products are generated, and meanwhile, certain influences can be caused on the aspects of the sensory characteristics, the physical and chemical properties, the nutritional value and the like of the oil and fat and fried food, so that the components and the characteristics of the oil and fat and fried food are changed. There are many ways in the food industry to retard the oxidative deterioration of fats and oils-containing foods, and the addition of certain amounts of antioxidants has been considered to be the most effective and economical wayOne of the lower methods. At present, the domestic dominant antioxidants are still synthesized BHT, BHA, TBHQ and the like, and the synthesized antioxidants have potential toxicity and carcinogenic effect, are volatile and decomposed at high temperature, and are not suitable for being used as the antioxidants for high-temperature frying. Warner et al use radioactive elements¹⁴The C-labeling method investigated the changes of TBHQ, BHA and BHT during high temperature frying, and found that all three synthetic antioxidants were largely lost and mainly in the form of matrix volatilization, with a small amount of conversion. Most vegetable oils contain endogenous antioxidants such as tocopherols, phenols, sterols, carotenoids, phospholipids, lignans, etc., which also contribute to differences in the thermal and oxidative stability of different oils. Endogenous ingredients have disadvantages including poor antioxidant activity, poor thermal stability, susceptibility to loss during processing of fats and oils, etc., such as poor thermal stability of tocopherols, which are mainly lost as oxidative and thermal degradation during high temperature frying, and the use of sesamol in frying systems is hindered due to its volatility and thermal instability. Because of the lack of a certain amount of antioxidant synergist in the vegetable oil, the antioxidant reaction mechanism is single, which is also the reason for poor protection effect of endogenous antioxidant on the frying oil.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a compound antioxidant for improving the stability of frying oil and fried food and a preparation method thereof, and the compound antioxidant can inhibit the increase of acid value, polar component and carbonyl value caused by thermal oxidation reaction in the frying oil and the increase of the polar component caused by polymerization reaction through the synergistic action of all substances of a main antioxidant and the synergistic action of a secondary antioxidant; the increase rate of peroxide value and malonaldehyde content of the fried food in the storage process is reduced, the generation of peculiar smell such as rancid smell and the like is inhibited, the oxidation stability of the frying oil can be effectively improved, the frying oil can enter the fried food along with the oil, the anti-oxidation effect is continuously realized, and the quality guarantee period of the fried food is prolonged.

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

a compound antioxidant for improving the stability of frying oil and fried food comprises the following components in parts by weight:

further, the compound antioxidant comprises the following components in parts by weight:

furthermore, the vitamin C is a vitamin C microcapsule embedded by taking ethyl cellulose as a wall material.

Further, the cosolvent is edible ethanol.

Further, the vegetable oil and fat is at least one of palm liquid oil, soybean oil, rapeseed oil, sunflower seed oil, corn oil and peanut oil.

In the invention, the rosemary extract, the tea polyphenol and the vine tea extract are used as main antioxidants, the rosemary extract is an oil-soluble substance and is easy to play a role in removing lipid free radicals and quenching singlet oxygen in an oil phase; the tea polyphenol and the vine tea extract are hydrophilic substances, are easy to gather on an oil-water interface to remove free radicals and are repelled to an oil-gas interface to form a barrier for protecting grease, so that hydrogen atoms can be provided for lipid free radicals to block the chain reaction of the free radicals, and the hydrogen atoms can be complexed with transition metal ions for inducing oxidation, and the three components act together in an oil phase, the oil-water interface and the oil-gas interface to ensure that the whole frying system is more stable. Meanwhile, the rosemary extract is easier to supply hydrogen to alkyl free radicals and alkyl oxygen free radicals, the tea polyphenol and the vine tea extract are easier to combine with the alkyl peroxy free radicals, and the loss rate of the tea polyphenol and the vine tea extract due to the transformation of the antioxidant effect is obviously slowed down when the rosemary extract, the tea polyphenol and the vine tea extract coexist, so that the effective action time of the compound antioxidant on the frying oil and the fried food is prolonged. Ascorbyl palmitate and vitamin C are used as auxiliary antioxidants, can reduce the oxygen content in the frying system, reduce hydroperoxide, and regenerate the main antioxidant by oxidizing the hydroperoxide and providing H for free radicals of the main antioxidant, thereby slowing down the loss of the main antioxidant and being beneficial to delaying the oxidation process of frying oil and fried foods.

In conclusion, the present invention can suppress the increase of acid value, polar component and carbonyl value caused by thermal oxidation reaction in frying oil and the increase of polar component caused by polymerization reaction by the synergistic action between the substances of the primary antioxidant and the synergistic action with the secondary antioxidant; the increase rate of peroxide value and malonaldehyde content of the fried food in the storage process is reduced, the generation of peculiar smell such as rancid smell and the like is inhibited, the oxidation stability of the frying oil can be effectively improved, the frying oil can enter the fried food along with the oil, the anti-oxidation effect is continuously realized, and the quality guarantee period of the fried food is prolonged.

The invention also provides a preparation method of the compound antioxidant, which comprises the following steps:

(1) adding the rosemary extract into vegetable oil according to a set proportion, continuously stirring at 85-90 ℃ until the rosemary extract is completely dissolved, and filtering to obtain an oil phase substance;

(2) adding tea polyphenol, vine tea extract, ascorbyl palmitate and vitamin C into a cosolvent, and continuously stirring at 50-60 ℃ until the mixture is uniformly dispersed to obtain a premix;

(3) and (3) slowly adding the premix obtained in the step (2) into the oil phase, continuously stirring at 50-60 ℃, and fully mixing for 30-45 min.

The compound antioxidant can be used in daily frying oil and fried food, for example, the frying oil is palm liquid oil, soybean oil, rapeseed oil, cottonseed oil, peanut oil, corn oil, sunflower seed oil, camellia seed oil, rice bran oil, olive oil, etc., the fried food is fried dough twist, fried bread stick, potato chips, peanuts, chicken wings, etc., the addition amount is only 0.1-0.3% of the weight of the frying oil, and the compound antioxidant is directly added into the frying oil to be stirred, dissolved or uniformly dispersed when in use.

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

1. in the invention, the rosemary extract, the tea polyphenol and the vine tea extract are used as main antioxidants, the rosemary extract is an oil-soluble substance and is easy to play a role in removing lipid free radicals and quenching singlet oxygen in an oil phase; the tea polyphenol and the vine tea extract are hydrophilic substances, are easy to gather on an oil-water interface to remove free radicals and are repelled to an oil-gas interface to form a barrier for protecting grease, so that hydrogen atoms can be provided for lipid free radicals to block the chain reaction of the free radicals, and the hydrogen atoms can be complexed with transition metal ions for inducing oxidation, and the three components act together in an oil phase, the oil-water interface and the oil-gas interface to ensure that the whole frying system is more stable.

2. The rosemary extract in the invention can supply hydrogen to alkyl free radicals and alkyl oxygen free radicals more easily, the tea polyphenol and the vine tea extract can be combined with the alkyl peroxy free radicals more easily, and the loss rate of the tea polyphenol and the vine tea extract due to the conversion of the antioxidant effect is obviously slowed down when the rosemary extract, the tea polyphenol and the vine tea extract coexist, thereby being beneficial to prolonging the effective action time of the compound antioxidant on frying oil and fried food.

3. The ascorbyl palmitate and the vitamin C are used as auxiliary antioxidants, so that the oxygen content in a frying system can be reduced, the hydroperoxide is reduced, the antioxidant is regenerated by oxidizing the antioxidant and supplying H to main antioxidant free radicals, the loss of the main antioxidant is reduced, and the antioxidant is favorable for delaying the oxidation process of frying oil and fried food.

4. The rosemary extract, the tea polyphenol and the vine tea extract in the compound antioxidant have good thermal stability, are not easy to volatilize and decompose at high temperature, belong to natural antioxidants and have high safety.

5. According to the invention, lipophilic and hydrophilic substances are compounded, and the cosolvent is used, so that the hydrophilic substances are dissolved or uniformly dispersed in the grease, a relatively stable compound system is formed, and additives such as an emulsifier, a defoaming agent and the like are not used in the formula, so that the preparation method is simple and easy to operate.

In conclusion, the present invention can suppress the increase of acid value, polar component and carbonyl value caused by thermal oxidation reaction in frying oil and the increase of polar component caused by polymerization reaction by the synergistic action between the substances of the primary antioxidant and the synergistic action with the secondary antioxidant; the increase rate of peroxide value and malonaldehyde content of the fried food in the storage process is reduced, the generation of peculiar smell such as rancid smell and the like is inhibited, the oxidation stability of the frying oil can be effectively improved, the frying oil can enter the fried food along with the oil, the anti-oxidation effect is continuously realized, and the quality guarantee period of the fried food is prolonged.

Detailed Description

In order that the technical content of the invention may be better understood, specific examples are provided below to further illustrate the invention.

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

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

In the present invention, the extraction process of each extract is a conventional process, for example:

the extraction process of the rosemary extract comprises the following steps: using dry leaves of rosemary as raw materials, adopting an ethanol extraction process, filtering an extracting solution while the extracting solution is hot, decoloring by using activated carbon, filtering again, and concentrating the filtrate in vacuum to obtain the rosemary extract.

The extraction process of the vine tea extract comprises the following steps: the preparation method comprises the steps of taking vine tea leaves as raw materials, adopting an ethanol extraction process, filtering an extracting solution while the extracting solution is hot, decoloring by using activated carbon, filtering again, concentrating a filtrate in vacuum to obtain an extract, then adding hot water, stirring and dispersing, performing low-temperature cooling crystallization, centrifuging, collecting a precipitate, and performing vacuum drying to obtain the vine tea extract.

The extraction process of the olive leaf extract comprises the following steps: taking olive leaves as a raw material, adopting an ethanol extraction process, filtering an extracting solution while the extracting solution is hot, decoloring by using activated carbon, filtering again, then separating and purifying by using macroporous adsorption resin, concentrating eluent under reduced pressure, filtering, and spray-drying to obtain olive leaf extract powder.

The preparation process of the vitamin C microcapsule embedded by taking the ethyl cellulose as the wall material comprises the following steps: the method comprises the steps of adopting a fluidized bed spraying method, adopting a coating mode of bottom spraying, dissolving ethyl cellulose by using 95% ethanol to serve as coating liquid, firstly putting vitamin C powder into a fluidized bed, preheating for a period of time, then opening a constant flow pump to convey the coating liquid, and completing the processes of mixing, granulating and coating the core material in the fluidized bed.

Example 1

A compounded antioxidant was prepared according to the formulation of table 1, comprising the following steps:

(1) weighing herba Rosmarini officinalis extract, adding into soybean oil, stirring at 85 deg.C until completely dissolved, filtering, and removing residue to obtain oil phase;

(2) weighing tea polyphenols, Ampelopsis grossedentata extract, ascorbyl palmitate and vitamin C microcapsule, adding into edible ethanol, and continuously stirring at 55 deg.C until uniformly dispersed to obtain premix;

(3) and (3) slowly adding the premix obtained in the step (2) into the oil phase, continuously stirring at 55 ℃, and fully mixing for 40min to obtain the oil-phase-change emulsion.

Example 2

The difference from example 1 is only in the formulation, see table 1.

Example 3

The difference from example 1 is only in the formulation, see table 1.

Comparative example 1

The only difference is that no tea polyphenols and vine tea extract are added as in example 2, see table 1.

Comparative example 2

The only difference is that no tea polyphenols are added as in example 2, see table 1.

Comparative example 3

The only difference is that no ampelopsis grossedentata extract is added, as in example 2, see table 1.

Comparative example 4

The only difference is that no ascorbyl palmitate or vitamin C microcapsules are added, as in example 2, see table 1.

Comparative example 5

The only difference is that no ascorbyl palmitate is added, see table 1, as in example 2.

Comparative example 6

The difference is only that no vitamin C microcapsules are added, as in example 2, see table 1.

Comparative example 7

The only difference from example 2 is that the tea polyphenols were replaced with olive leaf extract.

Comparative example 8

The only difference from example 2 is that tea polyphenols were replaced with bamboo leaf antioxidants.

Table 1 shows the formulation components and contents (parts by weight) of the antioxidant combinations in the examples and comparative examples

In order to verify the effect of the compound antioxidant prepared by the invention in frying oil and fried food, the compound antioxidant prepared by the above examples 1-3 and comparative examples 1-8 was subjected to the following test, and no antioxidant was added to the blank group.

And (3) detecting the quality of the frying oil:

weighing 2.5kg of frying oil mixed by palm olein and sunflower seed oil according to the ratio of 1:1, firstly increasing the temperature to 100 ℃, respectively adding 0.2 wt% of the compound antioxidant in the embodiments 1-3 and the comparative examples 1-8 into the frying oil, and stirring for 5-10 min to ensure that the compound antioxidant is fully dissolved, wherein the steps of the blank group are the same. The oil was then warmed to 175. + -. 5 ℃ and thermostated for 20 min. Frying the cut potato slices (with the thickness of 1.5-2 mm) for 3-4 min, taking out, draining oil, frying 8 batches of potato slices per day at an interval of 1h, and frying for 3 days. Oil samples were taken at 0, 8, 16, 24h respectively and stored in a refrigerator at 4 ℃ until analysis.

And analyzing and detecting indexes such as acid value, polar components, carbonyl value, p-anisidine value and the like in the frying oil. Wherein, the polar components are measured by an OS270 type edible oil quality detector, the oil temperature is kept above 60 ℃ during measurement, the acid value and the carbonyl value are respectively measured according to GB 5009.229 and GB 5009.230, and the p-anisidine value is measured according to GB/T24304.

TABLE 2 change in acid value and polar composition of frying oil

TABLE 3 Change in carbonyl valency and p-anisidine value of frying oil

According to the data in tables 2 and 3, the compound antioxidant has good oxidation resistance to the frying oil, and can effectively inhibit the increase of the acid value, the polar component, the carbonyl value and the p-anisidine value of the frying oil, thereby improving the stability of the frying oil and prolonging the service life of the frying oil.

Storage test of potato chips:

selecting 0-16 h fried potato chips obtained from a blank group, example 2 and comparative examples 1-8, packaging the potato chips by using a common self-sealing bag, sealing, putting the potato chips into a laboratory food cabinet, performing sensory evaluation on the peculiar smell of the fried potato chips after storing the potato chips for 8 months at normal temperature in a dark place, and simultaneously measuring the malondialdehyde content of the fried potato chips in different storage time periods respectively.

TABLE 4 sensory evaluation criteria for odor in potato chips

Table 5 odor score results for potato chips

Different frying stages (h)	0～4	4～8	8～12	12～16
					Blank group	3.0	5.0	6.0	6.0
Example 2	1.0	1.25	1.75	2.25
					Comparative example 1	1.5	2.0	2.75	3.5
Comparative example 2	1.25	1.75	2.5	3.25
					Comparative example 3	1.25	2.0	2.5	3.25
Comparative example 4	1.5	2.5	3.0	3.75
					Comparative example 5	1.25	1.75	2.25	3.0
Comparative example 6	1.5	2.25	2.75	3.75
					Comparative example 7	1.5	2.0	2.75	3.5
Comparative example 8	1.5	2.0	3.0	3.5

According to the odor scoring result of the potato chips, after 8 months of storage at normal temperature and in the dark place, the odor scoring of the potato chips containing the compound antioxidant is relatively low, the odor or rancidity of the potato chips in different frying stages of blank groups is most obvious, the odor is pungent and unpleasant, the rancidity of the potato chips can be effectively delayed after the compound antioxidant is added, and the peculiar odor of the potato chips is kept for the fried samples in the first 1-8 hours.

TABLE 6 change of malondialdehyde content of potato chips with storage time

According to the experimental data in the table 6, the content of malondialdehyde produced by the potato chips containing the compound antioxidant in the storage period is remarkably reduced, and the malondialdehyde has certain correlation with the odor scoring result of the potato chips, so that the oxidation rancidity of the potato chips can be effectively delayed, the generation of secondary oxidation products such as malondialdehyde can be inhibited, and the shelf life of the potato chips can be prolonged.