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Preparation method of food bleaching agent

A bleaching agent and food technology, applied in the field of food processing, can solve the problems of leaving precipitation, easy to cause harm to the environment and human body, etc., to achieve the effect of not easily broken, protecting effective ingredients, and improving bleaching effect

Inactive Publication Date: 2018-06-15
CHANGZHOU AMANTE CHEM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention: Aiming at the problem that most of the current bleaching agents are composed of chemical substances, which tend to leave deposits on food after use and cause harm to the environment and the human body, a method for preparing food bleaching agents is provided

Method used

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  • Preparation method of food bleaching agent
  • Preparation method of food bleaching agent

Examples

Experimental program
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Effect test

preparation example Construction

[0022] A kind of preparation method of food bleaching agent, this preparation method comprises the steps:

[0023] (1) Grind soybeans and pass through a 100-120 mesh sieve to obtain the sieved product. According to the mass ratio of 1:7~8:7~8, mix the sieved product, distilled water, and sodium borate buffer solution, and mix them with 100 Vibrate at a rate of ~120r / min for 25~30min, filter with filter paper to obtain the filtrate, mash the chaff of Hericium erinaceus, add distilled water 5~6 times the weight of the chaff of Hericium erinaceus, and homogenize at 8000~10000r / min for 2~ 4min, get homogenate, put the homogenate into a container, extract at 40~60℃, 200~300r / min for 1~2h, get extract, centrifuge at 3000~4000r / min for 8~10min , take the supernatant, mix the filtrate and the supernatant evenly according to the mass ratio of 10~15:2~3, and obtain the mixed solution, and put the macroporous adsorption resin and the mixed solution in the In a shaker, shake at a tempera...

Embodiment 1

[0027] The model of macroporous adsorption resin is HZ202.

[0028] The sodium borate buffer is mixed with sodium chloride, disodium borate, sodium hydrogen borate and water according to the mass ratio of 8:6:1:30, and stirred evenly to obtain the sodium borate buffer.

[0029] The extraction solution is mixed with green tea and ethanol solution at a mass ratio of 1:80, stirred evenly, and then extracted at a temperature of 48°C for 30 minutes to obtain the extraction solution.

[0030] A kind of preparation method of food bleaching agent, this preparation method comprises the steps:

[0031](1) Grind soybeans and pass through a 100-mesh sieve to obtain the sieved product. According to the mass ratio of 1:7:7, mix the sieved product, distilled water, and sodium borate buffer solution, and shake at a speed of 100r / min for 25min , filter with filter paper to get the filtrate, mash the chaff of Hericium erinaceus, add distilled water with 5 times the quality of the chaff of Heri...

Embodiment 2

[0035] The model of macroporous adsorption resin is HZ801.

[0036] The sodium borate buffer is mixed with sodium chloride, disodium borate, sodium hydrogen borate and water according to the mass ratio of 8:6:1:35, and stirred evenly to obtain the sodium borate buffer.

[0037] The extraction solution is mixed with green tea and ethanol solution according to the mass ratio of 1:80, stirred evenly, and then extracted at a temperature of 49°C for 35 minutes to obtain the extraction solution.

[0038] A kind of preparation method of food bleaching agent, this preparation method comprises the steps:

[0039] (1) Grind soybeans and pass through a 110-mesh sieve to obtain the sieved product. According to the mass ratio of 1:7:7, mix the sieved product, distilled water, and sodium borate buffer solution, and shake at a speed of 110r / min for 27min , filter with filter paper to obtain the filtrate, mash the chaff of Hericium erinaceus, add distilled water with 5 times the quality of t...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a food bleaching agent. The main bleaching component of the food bleaching agent isan enzyme extracted from soybeans, and the enzyme can oxidize some unsaturated fatty acids or lipid containing the fatty acids to generate peroxide, so that pigment in foods can be oxidized, and thepurpose of bleaching the foods can be realized; besides, another enzyme is extracted from hericium bran, and can degrade araboxylan in dough foods, so that the quality of products can be improved; thetwo enzymes are combined, so that the pigment in the foods can be eliminated, and besides, the quality of the products cannot be influenced; besides, hericium bran extract further contains fungus polysaccharides, so that health-care functions of the foods can be improved; and the soybeans and the hericium bran also contain pigment and fishy smell, so that macroporous resin is used for performingdecoloring treatment and taste removal treatment on enzyme liquid, the condition that the foods are stained with the pigment and the fishy smell can be avoided, and the bleaching effect of the food bleaching agent can be further improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of food bleaching agent. Background technique [0002] Food bleaching agent, bleaching agent refers to the substance that can destroy and inhibit the color factor of food, make it fade or prevent food from browning. It prevents food from browning and improves food quality, and has a certain antiseptic effect. Divided into two categories of oxidizing and reducing bleaching agents. Oxidative bleaching agent bleaches after oxidatively decomposing coloring substances. Mainly hydrogen peroxide (commonly used in noodles, grilled fish rolls, cakes, etc.), ammonium persulfate (commonly used in flour), bleaching powder, etc. Reduction bleaching agents are all sulfurous acid and its salts, including sodium sulfite, sodium metabisulfite (potassium), low sodium sulfite, etc., through which the SO 2 The reducing action of the substance fades th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/49A23L5/20A23L33/105A23L3/3562A23P10/30
CPCA23L3/3562A23L5/273A23L5/49A23L33/105A23P10/30A23V2002/00A23V2200/046A23V2250/511A23V2250/5482A23V2250/2132A23V2250/6406A23V2200/10A23V2250/21
Inventor 陈兴权乔舍林凡
Owner CHANGZHOU AMANTE CHEM CO LTD
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