Preparation method of compound food antioxidant

A technology for food antioxidants and Fructus Fructus, applied in the field of food additives, can solve problems such as harm to the human body, and achieve the effect of good safety

Inactive Publication Date: 2015-03-04
梁亨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a preparation method of compound food antioxidant, the preparation method of compound food antioxidant is safe and reliable, and can solve the problem that food antioxidant generally contains substances harmful to human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] This compound food antioxidant uses the following raw materials: 150g quince fruit, 300g green tea, 120g rosemary, 100g isomaltulose, 20g bamboo leaf flavone, 60g sucrose monostearate, 90g sodium citrate, sodium metabisulfite 30g.

[0021] The method includes the following preparation steps:

[0022] A. Crush the above five quince fruits, add 5 times ethane, and reflux for 4 hours at 60°C to obtain five quince fruits extract;

[0023] B. Add 4 times water to the above green tea, and extract at 90°C under reflux for 40 min to obtain a green tea extract;

[0024] C. Crush the above-mentioned rosemary and soak it in water for 1 hour, first distill off the rosemary essential oil, and then add 8 times acetone and reflux for 3 hours at 50°C to obtain a rosemary extract;

[0025] D. Mix the five quince extracts, green tea extracts, and rosemary extracts obtained in steps A, B, and C separately, and then add the above-mentioned isomaltulose, bamboo leaf flavone, and sucrose monostearate...

Embodiment 2

[0027] This compound food antioxidant uses the following raw materials: 200g quince, 200g green tea, 80g rosemary, 150g isomaltulose, 10g bamboo leaf flavone, 50g sucrose monostearate, 100g sodium citrate, sodium metabisulfite 50g.

[0028] The method includes the following preparation steps:

[0029] A. Crush the above five quince fruits, add 8 times ethane, and reflux for 6 hours at 55°C to obtain five quince fruits extract;

[0030] B. Add 2 times water to the above green tea, and extract at 95°C for 30 min under reflux to obtain a green tea extract;

[0031] C. Crush the above rosemary and soak it in water for 3 hours, first distill off the rosemary essential oil, and then add 5 times acetone and reflux for 1 hour at 60°C to obtain a rosemary extract;

[0032] D. Mix the five quince extracts, green tea extracts, and rosemary extracts obtained in steps A, B, and C separately, and then add the above-mentioned isomaltulose, bamboo leaf flavone, and sucrose monostearate , Sodium citra...

Embodiment 3

[0034] This compound food antioxidant uses the following raw materials: 180g quince fruit, 250g green tea, 100g rosemary, 130g isomaltulose, 50g bamboo leaf flavone, 80g sucrose monostearate, 80g sodium citrate, sodium metabisulfite 10g.

[0035] The method includes the following preparation steps:

[0036] A. Crush the above five quince fruit, add 6 times ethane, reflux and extract for 5 hours at 58°C to obtain five quince fruit extract;

[0037] B. Add 3 times water to the above green tea, and extract it under reflux at 92°C for 35 minutes to obtain a green tea extract;

[0038] C. Crush the above-mentioned rosemary and soak in water for 2 hours, first distill the rosemary essential oil, and then add 6 times acetone and reflux for 2 hours at 55°C to obtain a rosemary extract;

[0039] D. Mix the five quince extracts, green tea extracts, and rosemary extracts obtained in steps A, B, and C separately, and then add the above-mentioned isomaltulose, bamboo leaf flavone, and sucrose monos...

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PUM

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Abstract

The invention discloses a preparation method of a compound food antioxidant and belongs to the technical field of food additives. The preparation method comprises the following steps: crushing radix seu cortex dilleniae indicae; adding ethane, and extracting under reflux to obtain radix seu cortex dilleniae indicae extracting liquid; adding water into oolong tea and extracting under reflux to obtain oolong tea extracting liquid; crushing herba rosmarini officinalis; immersing and distilling crushed herba rosmarini officinalis to remove herba rosmarini officinalis essential oil; adding acetone, and extracting under reflux to obtain herba rosmarini officinalis extract; uniformly mixing the obtained radix seu cortex dilleniae indicae extracting liquid, oolong tea extracting liquid and herba rosmarini officinalis extracting liquid; then adding isomaltulose, bamboo leaf flavone, sucrose monostearate, sodium citrate and sodium metabisulfite; uniformly mixing the components; and spray-drying. According to the preparation method, natural plants including radix seu cortex dilleniae indicae, the oolong tea and herba rosmarini officinalis are mainly selected, and are matched with isomaltulose, bamboo leaf flavone, sucrose monostearate, sodium citrate and sodium metabisulfite to be prepared into the compound food antioxidant through a certain preparation method; and the prepared compound food antioxidant does not contain substances harmful to human bodies and has good safety.

Description

Technical field [0001] The invention relates to the technical field of food additives, in particular to a method for preparing a compound food antioxidant. Background technique [0002] Food antioxidants are a kind of food additives that can prevent or delay the oxidative deterioration of food, improve food stability and extend the storage period. [0003] At present, there are many kinds of food antioxidants on the market, but their safety is not high. Many food antioxidants generally contain substances harmful to the human body. Summary of the invention [0004] The invention provides a method for preparing a compound food antioxidant. The method for preparing the compound food antioxidant is safe and reliable, and can solve the problem that food antioxidants generally contain substances harmful to the human body. [0005] In order to solve the above technical problems, the technical solution adopted by the present invention is: [0006] It uses the following parts by weight of raw ...

Claims

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Application Information

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IPC IPC(8): A23L3/3562
CPCA23L3/3562
Inventor 梁亨
Owner 梁亨
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