CN107095116A - 一种食品用复配抗氧化剂 - Google Patents
一种食品用复配抗氧化剂 Download PDFInfo
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明涉及一种食品用复配抗氧化剂，包括常用抗氧化剂、根皮素，所述常用抗氧化剂为茶多酚、丁基羟基茴香醚BHA、特丁基对苯二酚TBHQ、山梨酸钾，D‑异抗坏血酸，维生素C，和维生素E、二丁基羟基甲苯BHT、和植酸中的一种或他们的组合。本发明的有益效果在于所述的常用抗氧化剂与根皮素组合后，其协同效果很明显，提升了抗氧化效果。
Description
技术领域
本发明涉及一种食品用抗氧化剂，特别是涉及食品用复配抗氧化剂。
背景技术
在现代的食品加工生产中，抗氧化剂是必不可少的一种原料。按照中国食品添加剂国家标准，抗氧化剂是能够防止或延缓油脂或食品成分氧化分解、变质，提高食品稳定性的物质。在中国常用的抗氧化剂有包括：茶多酚、茶多酚棕榈酸酯、丁基羟基茴香醚BHA、二丁基羟基甲苯BHT、二氧化硫、亚硫酸钠、甘草抗氧化物、4-己基间二苯酚、抗坏血酸、抗坏血酸钠、磷脂、硫代二丙酸二月桂酯、没食子酸丙酯、迷迭香提取物、山梨酸及钾盐、特丁基对苯二酚TBHQ、维生素E、乙二胺四乙酸二钠、D-异抗坏血酸及其钠盐、和植酸。
由于食品的成分非常复杂，使用单一的抗氧化剂常常很难起到最佳抗氧化作用。两种或两种以上的抗氧化剂混合使用，比单独使用效果显著，这种现象称为复配或协同作用。
根皮素化学名：3-(4-羟基苯基)-1-(2、4、6-三羟基苯基)-1-丙酮。根皮素，主要分布于苹果、梨等多汁水果的果皮及根皮。目前主要应用于面膜、护肤膏霜、乳液和精华素中，还未见用于食品抗氧化剂的记载。
发明内容
为解决上述问题，本发明提供一种包含根皮素的食品用复配抗氧化剂，相比单一抗氧化剂，其抗氧化能力显著提高，协同作用极其明显，且本身无色无味，不影响食品口感。
为实现上述目的，本发明将采用以下技术方案：
一种食品用复配抗氧化剂，包括常用抗氧化剂、根皮素，所述常用抗氧化剂为茶多酚、丁基羟基茴香醚BHA、特丁基对苯二酚TBHQ、山梨酸钾，D-异抗坏血酸，维生素C，维生素E、二丁基羟基甲苯BHT、植酸中的一种或他们的组合。
按上述方案，所述常用抗氧化剂与根皮素的比重为10～1:1。
本发明有益效果在于：
1)根皮素与茶多酚、丁基羟基茴香醚BHA、特丁基对苯二酚TBHQ中的一种或他们的组合与单一的茶多酚、丁基羟基茴香醚BHA、特丁基对苯二酚TBHQ相比，抗氧化能力显著提高；
2)本产品无色无味，不影响食品口感；
3)由于其抗氧化能力显著提高，减少了食品中抗氧化剂的用量，使食品更加健康。
附图说明
图1为添加了常用抗氧化剂(包括单一与复配)与添加含有根皮素的复配抗氧化剂的饼干样品中过氧化值随储藏时间的变化对比图；
图2为添加了常用抗氧化剂(包括单一与复配)与添加含有根皮素的复配抗氧化剂的火腿肠样品中过氧化值随储藏时间的变化对比图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合附图及实施例，对本发明进行进一步详细说明。应当理解，此处描述的具体实施例仅用以解释本发明，并不用于限制本发明。
本专利中的感官评定是由具备风味评定经验的7人组成的评定小组，采用双盲法进行评估。样品食品中过氧化值的测定按照国家标准GB 5009.227-2016进行。
例子1、烘焙用含根皮素的复配抗氧化剂：
烘焙食品经过高温烘烤，在储藏过程中容易被氧化而出现哈败气味。茶多酚、丁基羟基茴香醚BHA和特丁基对苯二酚TBHQ是烘焙食品中经常使用的抗氧化剂。我们制备了采用单一抗氧化剂(样品#1-3)和添加了根皮素的复配抗氧化剂的烘焙食品样品(样品#4-6)，以及未添加根皮素而采用其它两种常用抗氧化剂复配的烘焙食品样品(样品#7)。
样品#1：添加0.4g/kg茶多酚的蛋糕。
样品#2：添加0.2g/kg丁基羟基茴香醚BHA的蛋糕。
样品#3：添加0.2g/kg特丁基对苯二酚TBHQ的蛋糕。
样品#4：添加0.2g/kg茶多酚和0.05g/kg的根皮素的蛋糕。
样品#5：添加0.05g/kg丁基羟基茴香醚BHA和0.05g/kg的根皮素的蛋糕。
样品#6：添加0.1g/kg特丁基对苯二酚TBHQ和0.05g/kg的根皮素的蛋糕。
样品#7：添加0.2g/kg茶多酚和0.1g/kg丁基羟基茴香醚BHA的蛋糕。
烘焙样品制备结束后室温避光储存，定期取样进行过氧化值的测定，同时进行感官评估。测试和感官评估发现，添加了包含根皮素复配抗氧化剂的蛋糕样品，在保质期内的过氧化值明显低于未使用根皮素抗氧化剂的蛋糕样品，而且在储藏的后期更好地保持了样品的口感和香味，对延长产品的保质期有良好的效果。
各样品过氧化值变化如下表：
例子2、火腿肠、腊肠等肉制品用包含根皮素的复配抗氧化剂：
肉制品其中的肉类脂肪在加工和储藏过程中会产生游离的脂肪酸，脂肪酸尤其是不饱和脂肪酸容易被氧化生成过氧化物，从而导致酸价和过氧化值的升高。特丁基对苯二酚TBHQ、二丁基羟基甲苯BHT和植酸对肉制品的酸价和过氧化物的生成有一定的抑制作用。我们制备了采用单一抗氧化剂(样品#8-10)和添加了根皮素的复配抗氧化剂的火腿肠样品(样品#11-13)，以及未添加根皮素而采用其它两种常用抗氧化剂复配的火腿样品(样品#14)。
样品#8：添加0.1g/kg的特丁基对苯二酚TBHQ的火腿肠。
样品#9：添加0.1g/kg的二丁基羟基甲苯BHT的火腿肠。
样品#10：添加0.2g/kg的植酸的火腿肠。
样品#11：添加0.02g/kg的特丁基对苯二酚TBHQ和0.05g/kg的根皮素的火腿肠。
样品#12：添加0.02g/kg的二丁基羟基甲苯BHT和0.05g/kg的根皮素的火腿肠。
样品#13：添加0.16g/kg的植酸和0.05g/kg的根皮素的火腿肠。
样品#14：添加0.02g/kg的特丁基对苯二酚TBHQ和0.1g/kg的植酸的火腿肠。
制备结束后真空包装，定期取样进行过氧化值的测定，同时进行感官评估。在室温下的火腿肠、腊肠的保质期一般为90天到180天，测试和感官评估发现，添加了包含根皮素的复配抗氧化剂的样品在保质期内过氧化值要明显低于未使用根皮素抗氧化剂的样品，而且在储藏的后期更好地保持了样品的口感和香味，对延长产品的保质期有良好的效果。
各样品过氧化值变化如下表：
例子3、饮料用包含根皮素的复配抗氧化剂
饮料中常用的抗氧化剂包括山梨酸钾，D-异抗坏血酸，维生素C，维生素E等。我们制备了采用单一抗氧化剂(样品#15-18)、添加了根皮素的复配抗氧化剂(样品#19-22)的饮料样品，以及未添加根皮素而采用其它两种常用抗氧化剂复配的乳品饮料(样品#23)。
样品#15：添加0.2g/kg山梨酸钾的碳酸饮料。
样品#16：添加0.2g/kg维生素E的乳品饮料。
样品#17：添加0.4g/kg的D-异抗坏血酸的果汁饮料。
样品#18：添加5g/kg维生素C的功能饮料。
样品#19：添加0.05g/kg山梨酸钾和0.05g/kg的根皮素的碳酸饮料。
样品#20：添加0.1g/kg维生素E和0.05g/kg的根皮素的乳品饮料。
样品#21：添加0.2g/kg的D-异抗坏血酸和0.05g/kg的根皮素的果汁饮料。
样品#22：添加3g/kg维生素C和0.05g/kg的根皮素的功能饮料。
样品#23：添加0.05g/kg山梨酸钾和0.2g/kg D-异抗坏血酸的乳品饮料。
制备结束后真空包装，定期进行感官评估。发现，添加了包含根皮素复配抗氧化剂的饮料样品与使用不含根皮素的抗氧化剂的饮料样品相比，饮料的颜色与口感的保持要好，对延长产品的保质期有良好的效果。
注：饮料不做过氧化值测试，因为其中的油脂含量低，抗氧化剂同时起抗菌、防腐的作用。对食品饮料行业，感官测试的结果就很充分。
Claims (2)
1.一种食品用复配抗氧化剂，包括常用抗氧化剂、根皮素，所述常用抗氧化剂为茶多酚、丁基羟基茴香醚BHA、特丁基对苯二酚TBHQ、山梨酸钾，D-异抗坏血酸，维生素C，维生素E、二丁基羟基甲苯BHT、植酸中的一种或他们的组合。
2.根据权利要求1所述的食用复配抗氧化剂，其特征在于：所述常用抗氧化剂与根皮素的比重为10～1:1。
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