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Novel liquid antioxidant and preparation method thereof

An antioxidant and liquid technology, which is applied in food preparation, food science, animal feed, etc., can solve the problems of uneven mixing and distribution of effective antioxidant active ingredients, unsatisfactory antioxidant effect, and many raw and auxiliary materials, so as to achieve improvement Comprehensive anti-oxidation effect, good compound use effect, and short production process

Inactive Publication Date: 2015-08-12
周建康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Antioxidants used in food or feed additives in the prior art generally have poor antioxidative effects, short antioxidative time, unsatisfactory effects, and low safety
For example, ethoxyquinoline (also known as EMQ), which is amber to light brown viscous liquid, is usually processed into powder with a carrier for use, but its antioxidant effect will fail in a short time, and it is easy to use in large quantities. The color of food or premix becomes darker sharply, which is mistaken for a change in quality. This is the shortcoming of this product, and it is also an important reason why you are reluctant to add ethoxyquin, and excessive addition will affect the safety of food or feed.
In addition, the antioxidant effect of ethoxyquin on some oils is not ideal
Another example is dibutyl hydroxytoluene (also known as BHT). Since its molecular structure is phenol, phenol is an unsafe additive, so its usage in food or feed is limited to a certain extent.
In addition, the above-mentioned antioxidants are mainly aimed at the anti-oxidation of animal fat, so they have a single effect and a narrow range of applications
[0003] Although the existing composite antioxidants have high comprehensive potency, due to the large number of raw materials and auxiliary materials and the complicated preparation process, it is easy to cause uneven mixing and distribution of effective antioxidant active ingredients, and even the separation or delamination of each component is easy to occur, which affects effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Weigh each component of butyl hydroxyanisole, tert-butyl hydroquinone, dibutyl hydroxytoluene, and ethoxyquinoline according to the formula ratio: 5% butyl hydroxyanisole, tert-butyl p-phenyl Diphenol 5%, butylated hydroxytoluene 20%, ethoxyquinoline 70%.

[0022] (2) Place the ethoxyquinoline solution in a container with a stirring device, and control the temperature of the ethoxyquinoline to 90°C.

[0023] (3) Turn on the stirring device, add butylated hydroxyanisole, tert-butyl hydroquinone, and dibutyl hydroxytoluene into the ethoxyquinoline solution to prepare a mixed solution.

[0024] Take the antioxidant of above-mentioned embodiment and place in moon cake, wherein the content of tertiary butyl hydroquinone relative to the fat content in moon cake is 1.5 / 10,000; The color and luster and shelf life of its moon cake can be as long as 1-2 years ; And it can effectively delay the oxidation of oil, improve the stability of food, and significantly prolong the she...

Embodiment 2

[0026] (1) Weigh each component of butylated hydroxyanisole, tert-butyl hydroquinone, dibutyl hydroxytoluene, and ethoxyquinoline according to the proportion of the formula: 10% of butyl hydroxyanisole, tert-butyl p-phenyl Diphenol 10%, butylated hydroxytoluene 10%, ethoxyquinoline 70%.

[0027] (2) Place the ethoxyquinoline solution in a container with a stirring device, and the temperature of the ethoxyquinoline is controlled at 20°C.

[0028] (3) Turn on the stirring device, add butylated hydroxyanisole, tert-butyl hydroquinone, and dibutyl hydroxytoluene into the ethoxyquinoline solution to prepare a mixed solution.

[0029] Take by weighing the antioxidant of above-mentioned embodiment and place in sausage, wherein with tert-butyl hydroquinone relative to the weight of sausage, it is 1 / 10,000; the color and luster and the shelf life of its sausage can reach 1-2 years; And can effectively It effectively delays the oxidation of oil, improves the stability of food, and sign...

Embodiment 3

[0031] (1) Weigh each component of butyl hydroxyanisole, tert-butyl hydroquinone, dibutyl hydroxytoluene, and ethoxyquinoline according to the formula ratio: 8% butyl hydroxyanisole, tert-butyl p-phenyl Diphenol 8%, dibutyl hydroxytoluene 15%, ethoxyquinoline 69%.

[0032] (2) Place the ethoxyquinoline solution in a container with a stirring device, and control the temperature of the ethoxyquinoline to 75°C.

[0033] (3) Turn on the stirring device, add butylated hydroxyanisole, tert-butyl hydroquinone, and dibutyl hydroxytoluene into the ethoxyquinoline solution to prepare a mixed solution.

[0034] Weigh the antioxidant of the above-mentioned embodiment and put it in the feed, the addition amount is 1.0 / 10,000, the shelf life of the feed can be as long as 1-2 years; and it can effectively delay the oxidation of oil, improve the stability of feed, and significantly prolong the life of oil and fat. feed shelf life. And it can withstand high temperature, the highest temperatu...

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PUM

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Abstract

The present invention discloses a novel liquid antioxidant and a preparation method thereof. The antioxidant is characterized by being prepared from the following components by weight: 1-30% of butylhydroxyanisole, 1-10% of tert-butyl hydroquinone, 3 -50% of dibutyl hydroxy toluene and 10-95% of ethoxyquin, wherein the total weight of the above components is 100%. According to the principle of reasonable compatibility, the invention scientifically combines a variety of high-quality antioxidant active ingredients, and significantly enhances overall antioxidant effect, especially has all-round, multi-level protective effects on animal fats, vegetable fats, fried foods, moon cake pastries, pet food and fish meal. The comprehensive antioxidation active titer and comprehensive antioxidation action time of the antioxidant are improved by 5-10 times compared with the ordinary antioxidant.

Description

technical field [0001] The invention relates to the technical field of food or feed additives, in particular to a novel liquid antioxidant and a preparation method thereof. Background technique [0002] Antioxidants used in food or feed additives in the prior art generally have poor antioxidative effect, short antioxidative time, unsatisfactory effect and low safety. Such as ethoxyquinoline (also known as EMQ), which is an amber to light brown viscous liquid, which is usually processed into a powder with a carrier for use, but its antioxidant effect will fail in a short time, and it is easy to use when used in large quantities. The sharp darkening of the food or premix is ​​mistaken for a change in quality. This is the shortcoming of the product and an important reason for the reluctance to add ethoxyquin, and excessive addition will affect the safety of food or feed. In addition, the antioxidant effect of ethoxyquin on some oils is not ideal. Another example is dibutyl hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23L1/03A23L29/00
Inventor 周建康
Owner 周建康
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