CN104365812A - Antioxidant for baked food - Google Patents

Antioxidant for baked food Download PDF

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Publication number
CN104365812A
CN104365812A CN201410726749.4A CN201410726749A CN104365812A CN 104365812 A CN104365812 A CN 104365812A CN 201410726749 A CN201410726749 A CN 201410726749A CN 104365812 A CN104365812 A CN 104365812A
Authority
CN
China
Prior art keywords
parts
antioxidant
food
bakery
rosemary
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410726749.4A
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Chinese (zh)
Inventor
梁亨
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410726749.4A priority Critical patent/CN104365812A/en
Publication of CN104365812A publication Critical patent/CN104365812A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention discloses an antioxidant for baked food and belongs to the technical field of food additives. The antioxidant comprises, by weight, 30 parts to 35 parts of hydrogenation soyabean phosphatides, 5 parts to 10 parts of green tea, 10 parts of 15 parts of isomaltulose, 8 parts to 12 parts of rosemary and 5 parts to 8 parts of citric acid. By means of reasonable collocation, the antioxidant can achieve the good antioxidant effect when added to the baked food in the processing process and the storing process, and the problem that the food has bad flavor due to oxidation denaturation of grease contained in the food is effectively solved.

Description

Bakery antioxidant
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of bakery antioxidant.
Background technology
Food antioxidant is that a class can stop or delay Food Oxidation and goes bad, improve food stability and extend the food additives of storage period.
Lipid peroxidation is food in the one of the main reasons, particularly bakery of processing and storage process mesometamorphism, and this based food, due to containing certain grease, exposed of a specified duration in atmosphere, and grease can oxidized sex change, causes the bad flavor of product.
Summary of the invention
The invention provides a kind of bakery antioxidant, this bakery antioxidant can solve bakery because exposing in atmosphere, oxidative deformation and cause the problem of product bad flavor.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
It is made up of the component of following weight portion:
Hydrogenated soya phosphatide 30 parts ~ 35 parts, blue or green tea 5 parts ~ 10 parts, isomaltoketose 10 parts ~ 15 parts, rosemary 8 parts ~ 12 parts, citric acid 5 parts ~ 8 parts.
In technique scheme, technical scheme is more specifically: hydrogenated soya phosphatide 30 parts, blue or green tea 10 parts, isomaltoketose 15 parts, rosemary 8 parts, citric acid 6 parts.
Further, hydrogenated soya phosphatide 33 parts, blue or green tea 5 parts, isomaltoketose 10 parts, rosemary 12 parts, citric acid 8 parts.
Further, hydrogenated soya phosphatide 35 parts, blue or green tea 7 parts, isomaltoketose 12 parts, rosemary 10 parts, citric acid 7 parts.
Owing to adopting technique scheme, the beneficial effect that the present invention obtains is:
Bakery antioxidant of the present invention is by reasonably collocation, make it can play good antioxidant effect in the process of adding bakery to and storage process, effectively slow down its grease contained causes product bad flavor problem because of oxidative deformation.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only confined to following examples.
Embodiment 1
This bakery antioxidant is made up of following component: hydrogenated soya phosphatide 300g, blue or green tea 100g, isomaltoketose 150g, rosemary 80g, citric acid 60g.
Its preparation method is: first obtain blue or green tea extract and rosemary extract respectively, and then both mixed, and add hydrogenated soya phosphatide wherein, isomaltoketose and citric acid, stir, dry, obtained.
The anti-oxidantization activity of the antioxidant that the present embodiment obtains in bakery production process and in storage process is all reached for more than 90%.
Embodiment 2
This bakery antioxidant is made up of following component: hydrogenated soya phosphatide 330g, blue or green tea 50g, isomaltoketose 100g, rosemary 120g, citric acid 80g.
Its preparation method is: first obtain blue or green tea extract and rosemary extract respectively, and then both mixed, and add hydrogenated soya phosphatide wherein, isomaltoketose and citric acid, stir, dry, obtained.
The anti-oxidantization activity of the antioxidant that the present embodiment obtains in bakery production process and in storage process is all reached for more than 90%.
Embodiment 3
This bakery antioxidant is made up of following component: hydrogenated soya phosphatide 350g, blue or green tea 70g, isomaltoketose 120g, rosemary 100g, citric acid 70g.
Its preparation method is: first obtain blue or green tea extract and rosemary extract respectively, and then both mixed, and add hydrogenated soya phosphatide wherein, isomaltoketose and citric acid, stir, dry, obtained.
The anti-oxidantization activity of the antioxidant that the present embodiment obtains in bakery production process and in storage process is all reached for more than 90%.

Claims (4)

1. a bakery antioxidant, is characterized in that being made up of the component of following weight portion:
Hydrogenated soya phosphatide 30 parts ~ 35 parts, blue or green tea 5 parts ~ 10 parts, isomaltoketose 10 parts ~ 15 parts, rosemary 8 parts ~ 12 parts, citric acid 5 parts ~ 8 parts.
2. bakery antioxidant according to claim 1, is characterized in that: hydrogenated soya phosphatide 30 parts, blue or green tea 10 parts, isomaltoketose 15 parts, rosemary 8 parts, citric acid 6 parts.
3. bakery antioxidant according to claim 1, is characterized in that: hydrogenated soya phosphatide 33 parts, blue or green tea 5 parts, isomaltoketose 10 parts, rosemary 12 parts, citric acid 8 parts.
4. bakery antioxidant according to claim 1, is characterized in that: hydrogenated soya phosphatide 35 parts, blue or green tea 7 parts, isomaltoketose 12 parts, rosemary 10 parts, citric acid 7 parts.
CN201410726749.4A 2014-12-04 2014-12-04 Antioxidant for baked food Pending CN104365812A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410726749.4A CN104365812A (en) 2014-12-04 2014-12-04 Antioxidant for baked food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410726749.4A CN104365812A (en) 2014-12-04 2014-12-04 Antioxidant for baked food

Publications (1)

Publication Number Publication Date
CN104365812A true CN104365812A (en) 2015-02-25

Family

ID=52545206

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410726749.4A Pending CN104365812A (en) 2014-12-04 2014-12-04 Antioxidant for baked food

Country Status (1)

Country Link
CN (1) CN104365812A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1642435A (en) * 2002-03-22 2005-07-20 石油加工体系股份有限公司 Cooking oil antioxidant composition, method of preparation and use
CN1711861A (en) * 2005-07-21 2005-12-28 大连华农豆业集团股份有限公司 Diacylglycerol seasoning oil and preparation method thereof
CN101677604A (en) * 2007-06-01 2010-03-24 曼海姆/奥克森福特旭德楚克股份公司 Antioxidant for food
CN102696786A (en) * 2012-05-30 2012-10-03 东莞徐记食品有限公司 Oil antioxidant combination as well as oil antioxidant synergistic agent and application of oil antioxidant combination
WO2014027321A1 (en) * 2012-08-14 2014-02-20 Prasan Solutions (India) Pvt Ltd A herbal extract composition and a process thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1642435A (en) * 2002-03-22 2005-07-20 石油加工体系股份有限公司 Cooking oil antioxidant composition, method of preparation and use
CN1711861A (en) * 2005-07-21 2005-12-28 大连华农豆业集团股份有限公司 Diacylglycerol seasoning oil and preparation method thereof
CN101677604A (en) * 2007-06-01 2010-03-24 曼海姆/奥克森福特旭德楚克股份公司 Antioxidant for food
CN103750085A (en) * 2007-06-01 2014-04-30 曼海姆/奥克森福特旭德楚克股份公司 Antioxidant for food
CN102696786A (en) * 2012-05-30 2012-10-03 东莞徐记食品有限公司 Oil antioxidant combination as well as oil antioxidant synergistic agent and application of oil antioxidant combination
WO2014027321A1 (en) * 2012-08-14 2014-02-20 Prasan Solutions (India) Pvt Ltd A herbal extract composition and a process thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
蔡俊秀: "天然抗氧化剂对食用油氧化稳定性的研究", 《福建轻纺》 *

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Application publication date: 20150225

RJ01 Rejection of invention patent application after publication