CN111254012B - Method for adding natural polyphenol compound into grease as antioxidant - Google Patents
Method for adding natural polyphenol compound into grease as antioxidant Download PDFInfo
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- CN111254012B CN111254012B CN201811465187.7A CN201811465187A CN111254012B CN 111254012 B CN111254012 B CN 111254012B CN 201811465187 A CN201811465187 A CN 201811465187A CN 111254012 B CN111254012 B CN 111254012B
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- grease
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- antioxidant
- procyanidine
- polyphenol
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0007—Organic substances
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A method for adding natural polyphenol compound into grease as an antioxidant comprises the following steps: (1) Mixing tea polyphenol, procyanidine and naringin according to a proportion of 16:1:1, and dissolving the mixture with distilled water to obtain a compound agent solution; (2) Spraying the compound agent solution into grease under the condition that the vacuum degree is more than or equal to 0.098Mpa and the oil temperature is more than or equal to 90 ℃. The addition amount of the compound agent in the grease is less than 0.4 g.kg ‑1 The method comprises the steps of carrying out a first treatment on the surface of the Concentration of the Complex formulation solution (g.L) ‑1 ) Additive amount of=12.5×compound (g/kg ‑1 ). Compared with other tea polyphenol-containing grease, the grease prepared by the invention contains various natural antioxidants without introducing other substances, has the same appearance as that of common grease, and is stable and strong in antioxidant capacity. The invention has simple process, does not need to increase production equipment and has better application prospect.
Description
Technical Field
The invention belongs to the field of edible oil processing and the field of vacuum fried food processing, and relates to a method for adding a compound agent containing tea polyphenol, procyanidine and naringin into oil to serve as an antioxidant.
Background
The edible oil is easy to oxidize in the storage process, the factors such as illumination, metal ion residue, air contact and the like accelerate the oxidation and deterioration of the edible oil, and after the oil is refined and deodorized, the content of natural antioxidants such as vitamin E, carotene and the like which are rich in the oil is greatly reduced, so that part of the edible refined oil needs to be added with artificial antioxidants such as BHA, BHT, TBHQ and the like. BHA and BHT are out of use or limited to use in some countries due to toxicity reasons, and TBHQ is not included as a food additive in japan.
Tea polyphenol is a polyphenol mixture extracted from tea, and consists of flavone, flavanone, phenolic acid, anthocyanin and the like, is a natural antioxidant, and is one of main components with health care function in tea. Besides the antioxidant activity, the tea polyphenol has the functions of bacteriostasis, food preservation and radiation resistance, can effectively prevent radioactive substances from invading bone marrow, and can enable strontium 90 and cobalt 60 to be rapidly discharged out of the body. In GB 2760-2014 tea polyphenols are specified to be useful as grease antioxidants, used in a limited amount of 0.4 g.kg -1 . The tea polyphenol is polar substance, is difficult to be added into nonpolar grease, and is obtained by esterification modification, thus being a better solution, and the use limit of the tea polyphenol palmitate is regulated to be 0.6 g.kg in GB 2760-2014 -1 . The antioxidant capacity of the tea polyphenol palmitate is reduced more than that of the tea polyphenol, and the grease is required to be heated to 90 ℃ and then added into the grease,currently, the method has not been widely used.
Procyanidins are bioflavonoids extracted from grape seeds, blueberry leaves and other raw materials, and are internationally recognized natural antioxidants capable of scavenging free radicals in human bodies. Procyanidins are nontoxic, non-carcinogenic, non-antigenic, and have effects in promoting blood circulation, protecting vision, and resisting aging. Naringin is a dihydroflavonoid extracted from the peel of grapefruit or grapefruit, and has no toxicity and strong antioxidation. Naringin has high sweetness, antiinflammatory, antibacterial and antiviral effects. The procyanidine and naringin are water-soluble substances, and are difficult to be added into grease, and researches show that the procyanidine and naringin can improve the oil solubility through esterification, but the oxidation resistance is greatly reduced after esterification. A Chinese patent (201711236104.2) discloses a rapeseed blend oil and a preparation method thereof, wherein the lotus procyanidine is esterified by hard acyl chloride and then added into the rapeseed blend oil.
A Chinese patent (patent application No. 201410270823.6) discloses a preparation method of antioxidant soybean oil containing tea polyphenols, which comprises the steps of coating tea polyphenols with phospholipids to prepare tea polyphenol phospholipid complex, and adding the complex into the soybean oil. The method introduces phospholipids, which are impurities that need to be removed in the first step of refining crude oil. Another chinese patent (patent application No. 201610658277.2) discloses a method for preparing an antioxidant olive oil rich in tea polyphenols, which comprises mixing tea polyphenols, chitosan and sodium tripolyphosphate to obtain chitosan-tea polyphenols nanoparticles, and dispersing the nanoparticles into the olive oil. In addition, a large number of Chinese patent and research publications disclose a preparation method of procyanidine liposome and a preparation method of naringin liposome, and the methods all use phospholipid as a surfactant to wrap procyanidine and naringin, so that the purposes of enhancing the lipid solubility of procyanidine and naringin and being easy to be absorbed by organisms are achieved, and simultaneously, phospholipid is also introduced. The phospholipid coating of tea polyphenol, procyanidine or naringin can prevent natural polyphenol substances from contacting with free radicals, and reduce antioxidant effect.
Disclosure of Invention
The invention aims to solve the problems that the tea polyphenol, procyanidine and naringin compound are added into the grease, and no new impurity is introduced, so that the oxidation resistance of the grease is enhanced, and the shelf life is prolonged; can be used as oil antioxidant for vacuum frying, and can reduce production cost.
The invention is realized by the following technical scheme.
The invention relates to a method for adding a natural polyphenol compound into grease to serve as an antioxidant, which comprises the following steps.
(1) Mixing tea polyphenols, procyanidine and naringin according to a specific gravity of 16:1:1, and dissolving with distilled water to obtain a compound solution.
(2) Spraying the compound agent solution into grease under the condition that the vacuum degree is more than or equal to 0.098Mpa and the oil temperature is more than or equal to 90 ℃.
The addition amount of the compound agent in the grease is less than 0.4 g.kg -1 The concentration of the compound solution is controlled as follows according to the addition amount of the compound: concentration of the Complex formulation solution (g.L) -1 ) Additive amount of=12.5×compound (g/kg -1 )。
The compound agent is stably stored in the grease in a quasi-nano-scale crystal.
Compared with the prior art, the invention has the advantages that the tea polyphenol, the procyanidine and the naringin compound agent are added into the grease without introducing other impurities, and the tea polyphenol, the procyanidine and the naringin are uniformly and stably dispersed in the grease in the form of nano-scale crystals. The tea polyphenol, the procyanidine and the naringin crystal are directly exposed in the grease environment, so that free radicals are quenched to the greatest extent, and the antioxidation effect is superior to that of the tea polyphenol, the procyanidine or the naringin wrapped by the surface active agent such as phospholipid; the antioxidant capacity of the three natural polyphenol substances of tea polyphenol, procyanidine and naringin after being compounded is improved compared with that of a single polyphenol substance. The obtained grease added with the tea polyphenol, the procyanidine and the naringin compound agent has the same appearance as common grease, and does not influence the mouthfeel of the grease.
The invention has simple process, and the existing process equipment is utilized to add the tea polyphenol, procyanidine and naringin compound into the grease, and meanwhile, no solvent is remained. Compared with tea polyphenol, procyanidine and naringin esterified substance, the material has lower price and better market application prospect.
Detailed Description
The invention is further illustrated by the following detailed description, which is not intended to be limiting.
Example 1.
1 ton soybean oil containing tea polyphenol, procyanidine and naringin compound agent with the addition amount of 0.01 g.kg -1 . Take a batch deodorization system as an example.
(1) Weighing tea polyphenols 80 g, procyanidine 5 g and naringin 5 g, and dissolving with 30L distilled water to obtain tea polyphenols, procyanidine and naringin compound solution.
(2) After the deodorization of the soybean oil is completed, a heating steam valve is closed, the temperature of the soybean oil is kept, the compound agent solution is gradually pumped into the soybean oil through a stirring/steam stripping steam pipeline, and the speed is controlled to be 3 L.min -1 。
(3) The compound agent is sprayed into grease through a multi-air distributor of a coil pipe at the bottom of the deodorizer, water is gasified at a high temperature in vacuum and is taken away by a vacuum system, and the tea polyphenol, procyanidine and naringin compound agent is remained in the soybean oil.
(4) And (3) after spraying all the compound agents, closing a steam pipeline, discharging soybean oil, and cooling by a grease cooler to obtain the soybean oil containing tea polyphenol, procyanidine and naringin compound agents.
Example 2.
Vacuum frying semen Viciae Fabae, adding 0.15 g/kg polyphenol compound agent as antioxidant into oil -1 The grease 500 kg is used for production, and the operation steps are as follows.
(1) Weighing natural polyphenol compound agent 75 g, and dissolving with distilled water to obtain 5 g.L -1 Is added to the solution of the compound agent.
(2) And opening an oil inlet valve to feed oil.
(3) Closing the oil inlet valve, opening the vacuum valve, and heating the grease to 90 ℃ after the vacuum degree reaches 0.098 Mpa.
(4) And spraying the prepared compound agent solution through an oil inlet valve.
(5) And (5) opening an oil drain valve to transfer the grease containing the compound agent to an oil storage tank.
(6) Feeding in a frying tank, vacuumizing, and adding grease containing the compound agent into the frying tank through an oil feeding valve for vacuum frying.
And (3) recycling the grease until the peroxide value reaches 0.25 g/100 g, replacing the grease, and repeating the steps 1-6.
Claims (1)
1. A method for adding a natural polyphenol compound into grease to serve as an antioxidant is characterized by comprising the following steps:
(1) Mixing tea polyphenol, procyanidine and naringin according to a proportion of 16:1:1, and dissolving the mixture with distilled water to obtain a compound agent solution;
(2) Spraying the compound agent solution into grease under the condition that the vacuum degree is more than or equal to 0.098MPa and the oil temperature is more than or equal to 90 ℃;
the addition amount of the compound agent in the grease is lower than 0.4 g.kg -1 ；
Concentration of the Complex formulation solution (g.L) -1 ) Additive amount of=12.5×compound (g/kg -1 )。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811465187.7A CN111254012B (en) | 2018-12-03 | 2018-12-03 | Method for adding natural polyphenol compound into grease as antioxidant |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811465187.7A CN111254012B (en) | 2018-12-03 | 2018-12-03 | Method for adding natural polyphenol compound into grease as antioxidant |
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| CN111254012A CN111254012A (en) | 2020-06-09 |
| CN111254012B true CN111254012B (en) | 2023-05-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811465187.7A Active CN111254012B (en) | 2018-12-03 | 2018-12-03 | Method for adding natural polyphenol compound into grease as antioxidant |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997032947A1 (en) * | 1996-03-05 | 1997-09-12 | Comiter Trading & Services S.R.L. | A product based on olive oil, enriched and supplemented with antioxidants |
| CN101935587A (en) * | 2010-08-23 | 2011-01-05 | 江苏格林生物科技有限公司 | Process method for producing alpha-linolenic acid edible oil |
| CN102552173A (en) * | 2010-12-23 | 2012-07-11 | 浙江医药股份有限公司新昌制药厂 | Carotenoid oil suspension with high bioavailability and preparation method thereof |
| CN105368566A (en) * | 2015-11-04 | 2016-03-02 | 邵素英 | Oxidization-resistant bitter almond oil and extraction method thereof |
| CN106947594A (en) * | 2017-05-10 | 2017-07-14 | 仲恺农业工程学院 | Microemulsion for delaying oxidation of feed oil and preparation method thereof |
| CN111528293A (en) * | 2020-05-30 | 2020-08-14 | 东北农业大学 | Processing technology of high-quality soybean oil |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080058418A1 (en) * | 2006-09-06 | 2008-03-06 | The Coca-Cola Company | Stable polyunsaturated fatty acid emulsions and methods for inhibiting, suppressing, or reducing degradation of polyunsaturated fatty acids in an emulsion |
-
2018
- 2018-12-03 CN CN201811465187.7A patent/CN111254012B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997032947A1 (en) * | 1996-03-05 | 1997-09-12 | Comiter Trading & Services S.R.L. | A product based on olive oil, enriched and supplemented with antioxidants |
| CN101935587A (en) * | 2010-08-23 | 2011-01-05 | 江苏格林生物科技有限公司 | Process method for producing alpha-linolenic acid edible oil |
| CN102552173A (en) * | 2010-12-23 | 2012-07-11 | 浙江医药股份有限公司新昌制药厂 | Carotenoid oil suspension with high bioavailability and preparation method thereof |
| CN105368566A (en) * | 2015-11-04 | 2016-03-02 | 邵素英 | Oxidization-resistant bitter almond oil and extraction method thereof |
| CN106947594A (en) * | 2017-05-10 | 2017-07-14 | 仲恺农业工程学院 | Microemulsion for delaying oxidation of feed oil and preparation method thereof |
| CN111528293A (en) * | 2020-05-30 | 2020-08-14 | 东北农业大学 | Processing technology of high-quality soybean oil |
Non-Patent Citations (2)
| Title |
|---|
| 茶多酚抗氧化作用的研究与应用;贾之慎等;《食品科学》;19901130(第11期);第1-5页 * |
| 莲原花青素在油脂体系中的抗氧化作用;禹华娟等;《中国农业科学》;20100523(第10期);第2132-2140页 * |
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