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Food additive and preparation method thereof

A technology for food additives and extracts, applied in the field of food additives and their preparation, to achieve the effects of improving extraction rate, high effective components, and reducing mass transfer resistance

Inactive Publication Date: 2018-12-07
长沙浩然医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing natural food additives only have antioxidant or antiseptic effects, and there are few natural food additives that have good nutritional and health value and certain auxiliary therapeutic effects while having this effect. At present, there is no green fruit Reports on the use of extracts in food additives

Method used

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  • Food additive and preparation method thereof

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preparation example Construction

[0028] The preparation method of described food additive, comprises the following steps:

[0029] S1: Chopped green fruit, put it in an ultrasonic extraction tank, add 750-800mL of water and 50-80mL of acetone solution with a concentration of 60%-70%, adjust the pH to 6.5-6.9, seal the extraction tank, start the ultrasonic wave, and wait for the temperature to rise When the temperature reaches 50-60°C, add glucosidase, pectinase, cellulase, and β-glucanase, mix well, and ultrasonically treat for 3-5 hours to obtain an enzymatic hydrolysis solution, which is extracted and filtered with 200-mesh silk cloth , to obtain a filtrate, the filtrate pH is 5.2-5.6, and then concentrated by a rotary evaporator, the temperature is adjusted to 45-55 ° C, concentrated until the water content is 50%-70%, and the green fruit extract is obtained;

[0030] S2: adding fermentation flora to the green fruit extract obtained in step S1, and then placing it in a closed environment at 26-28° C. to fe...

Embodiment 1

[0034] The food additive includes the following raw materials in parts by weight: 8 parts of green fruit extract, 2 parts of pitaya anthocyanin extract, 0.11 part of glycosidase, 0.09 part of pectinase, 0.07 part of cellulase, β-glucose 0.06 parts of polycanase, 0.136 parts of amylase, 8 parts of starch, 1 part of maltodextrin, 1.2 parts of acetic acid, 0.59 parts of butyric acid, 2.4 parts of lauryl acid, and 0.6 parts of fermentation bacteria.

[0035] The fermenting bacteria group is a mixture of yeast, lactobacillus, bacillus subtilis, streptococcus and bifidobacteria in a ratio of 2:1:0.5:0.8:1.

[0036] The preparation method of above-mentioned food additive, comprises the following steps:

[0037] S1: Chopped green fruit, put it in an ultrasonic extraction tank, add 780 mL of water and 50 mL of acetone solution with a concentration of 60%, adjust the pH to 6.7, seal the extraction tank, start the ultrasonic wave, and add glycosidase when the temperature rises to 60°C ....

Embodiment 2

[0042] The food additive includes the following raw materials in parts by weight: 6 parts of green fruit extract, 3 parts of pitaya anthocyanin extract, 0.12 part of glycosidase, 0.1 part of pectinase, 0.05 part of cellulase, β-glucose 0.02 parts of polycanase, 0.15 parts of amylase, 10 parts of starch, 2 parts of maltodextrin, 1.5 parts of acetic acid, 0.7 parts of butyric acid, 2.6 parts of lauryl acid, and 0.3 parts of fermentation bacteria.

[0043] The fermenting bacteria group is a mixture of yeast, lactobacillus, bacillus subtilis, streptococcus and bifidobacteria in a ratio of 2:1:0.5:0.8:1.

[0044] The preparation method of above-mentioned food additive, comprises the following steps:

[0045] S1: Take the green fruit and chop it into an ultrasonic extraction tank, add 800mL of water and 65mL of acetone solution with a concentration of 65%, adjust the pH to 6.9, seal the extraction tank, start the ultrasonic wave, and when the temperature rises to 50°C, add glucosida...

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Abstract

The invention discloses a food additive and belongs to the technical field of the food industry. The food additive comprises raw materials as follows: a Chinese olive extract, a dragon fruit anthocyanin extract, glycosidase, pectinase, cellulase, beta-glucanase, amylase, starch, maltodextrin, acetic acid, butyric acid, dodecyl ester acid and fermentation florae. The food additive is prepared through steps of Chinese olive extraction, dragon fruit extraction, mixing, drying and the like. Chinese olive effective ingredients extracted with the method are high, contain rich substances such as polyphenols and flavonoids and have high antibacterial, anti-corrosion and antioxidant capacity, the dragon fruit anthocyanin extract is added to the food additive, as anthocyanin belongs to flavonoids, the total flavonoid content of the food additive is further increased, and the free radical scavenging capacity and the antioxidant capacity of the food additive are improved.

Description

technical field [0001] The invention belongs to the technical field of food industry, and in particular relates to a food additive and a preparation method thereof. Background technique [0002] According to the provisions of my country's Food Sanitation Law (1995), food additives are artificial or natural substances added to food to improve the quality of food color, aroma, and taste, as well as to meet the needs of antisepsis and processing technology. [0003] Qingguo has a more detailed record in "Compendium of Materia Medica" "Although this fruit is ripe, its color is also green, so it is commonly called Qingguo", which is a commonly used medicine for clearing away heat and relieving throat. Table "records, green fruit contains compounds such as protein, fat and vitamin. In 1979, the Ministry of Health of the People's Republic of my country announced it as the first batch of "dual-use medicine and food" resources in China. After the 1980s, green fruits were processed ...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/00A23L29/30A23L29/00
CPCA23V2002/00A23L29/03A23L29/30A23L33/00A23L33/105A23V2200/30A23V2250/21
Inventor 不公告发明人
Owner 长沙浩然医疗科技有限公司
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