Study On Improvement Of Antioxidant Process Of Oil In Flour Product

Manufacturing enterprises of extrusion flour products throughout the nationwide,A wide range of product,unique flavor,occupy a certain share in the snake food market and loved by consumers.Because of the flour products is rich in oil,there is the problem of oil oxidation rancidity in the storage process,resulting in flour products quality decline.The effective way to prevent the oxidation of grease in flour products is to add antioxidants to it.Considering the existence of certain safety risk and the effect of oxidant on the synthesis of antioxidants,three kinds of natural antioxidant compound were used to screen out the best natural antioxidant from antioxidant effect and cost.From the raw materials of flour products and process to consider the oxidation of the grease.The results are as follows:1.The addition of two different antioxidants and the antioxidant activities of three antioxidants in refined rapeseed oil were studied by oven heat method.Dissolve the compound antioxidant in oil directly,when the temperature of water bath was 60?,and the dissolution time was 15min,the antioxidant activity was better.When the amount of antioxidant B(composition of phospholipids,Vc,V_E,tea polyphenols,citric acid)added0.4%,the antioxidant effect is best.2.The antioxidant activity of the three oil systems was studied by the analysis of oil components and the oven heat method.The results showed that the antioxidant activity of soybean oil without antioxidant was better under the same conditions.3.When chili oil is mixed with semi-finished flour products,The chili existence has a significant antioxidant effect on oil as compared with control group.There is a certain correlation between capsaicin and oil oxidation.The bigger the content of capsaicin,the better the oxidation.4.In Packaging method,the antioxidant effect of the deoxidizer and vacuum packing is very significant as compared with control group,and it has better flavor.Nitrogen packaging is better than no nitrogen with the extension of storage time;in materials mixing,manually operated in self-sealing bag has a better antioxidant activity and flavor.Besides,the flour products that piled up in table for an hour is worse.5.The relationship between the oxygen permeability and the oil oxidation was studied by analyzing and analyzing the four kinds of flour products bags(PET/PE,PET/CPP,PA/KPET/CPP,BOPP/VMPET/CPP,respectively).The smaller the oxygen rate,the better the antioxidant activity.