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Antioxidant natural food additive

A technology of natural food and additives, applied in the field of food additives, can solve the problems of inducing malignant tumors and deterioration, and achieve the effects of simple preparation process and remarkable antiseptic effect.

Inactive Publication Date: 2015-02-25
韦星平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the oxidants commonly used in the food industry mainly include dibutyl hydroxytoluene, tert-butyl p-phenol, tert-butyl 4-hydroxyanisole, etc. These antioxidants are all synthetic antioxidants, and long-term use by consumers will cause liver, spleen and lung damage. aggravate, induce malignancy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The antioxidant natural food additive in this embodiment is prepared from the following raw materials in parts by weight: 5-10 parts of perilla frutescens, 10-18 parts of rutin, 13-20 parts of lentinan, and 2-8 parts of catechin share.

[0020] The preparation method is as follows: selecting the rhizomes, stems and leaves of perilla frutescens, drying and pulverizing them for later use, selecting each raw material according to the above-mentioned parts by weight, and mixing evenly.

Embodiment 2

[0022] The antioxidant natural food additive in this embodiment is prepared from the following raw materials in parts by weight: 5-10 parts of perilla frutescens, 10-18 parts of rutin, 13-20 parts of lentinan, and 2-8 parts of catechin share.

[0023] The preparation method is as follows: selecting the rhizomes, stems and leaves of perilla frutescens, drying and pulverizing them for later use, selecting each raw material according to the above-mentioned parts by weight, and mixing evenly.

Embodiment 3

[0025] The antioxidant natural food additive in this embodiment is prepared from the following raw materials in parts by weight: 5-10 parts of perilla frutescens, 10-18 parts of rutin, 13-20 parts of lentinan, and 2-8 parts of catechin share.

[0026] The preparation method is as follows: selecting the rhizomes, stems and leaves of perilla frutescens, drying and pulverizing them for later use, selecting each raw material according to the above-mentioned parts by weight, and mixing evenly.

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PUM

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Abstract

The invention relates to the technical field of food additives and discloses an antioxidant natural food additive. The antioxidant natural food additive is made of, by weight, 5-10 parts of perilla frutescens, 10-18 parts of rutin, 13-20 parts of lentinan and 2-8 parts of catechin. The antioxidant natural food additive is prepared by combination of the perilla frutescens, the rutin, the lentinan and the catechin and is simple in preparation process. Furthermore, when the antioxidant natural food additive is used for making of fried food, stewed food, cakes, canned food, beverages and the like, remarkable antioxidant, bacteriostatic and preservative effects can be achieved while blood pressure reduction, blood fat reduction and anti-tumor functions can be realized .

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to an antioxidant natural food additive. Background technique [0002] Food additives refer to chemical synthetic substances or natural substances added to food to effectively improve the quality, color, aroma and taste of food, and to prolong the storage period of food. At present, there are 23 categories and more than 2,000 varieties of food additives in my country, including acidity regulators, anti-caking agents, defoaming agents, antioxidants, bleaching agents, leavening agents, colorants, color retention agents, enzymes, flavor enhancers Agents, nutritional fortifiers, preservatives, sweeteners, thickeners, flavors, etc. [0003] Food is often oxidized due to contact with oxygen during storage or transportation, resulting in food spoilage. Therefore, antioxidants are often added to food additives to prevent food spoilage. At present, the commonly used oxidants in the f...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L2/52A23L29/30
CPCA23L29/30A23L33/10A23V2002/00
Inventor 韦星平
Owner 韦星平
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