Food-grade antioxidant and preparation method thereof
An antioxidant, food-grade technology, applied in the field of food-grade antioxidants and its preparation, can solve the problems of toxicity, restriction, carcinogenicity, etc., and achieve the effect of scavenging DPPH free radicals, simple preparation method, and high extraction efficiency
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0034] A food-grade antioxidant, said antioxidant specifically includes the following components by weight:
[0035] 1 part dandelion and purslane mixture;
[0036] 5 parts lotus leaves;
[0037] In the mixture of dandelion and purslane, dandelion accounts for 25% of the weight of the mixture of dandelion and purslane, that is, dandelion accounts for 1 / 4 of the weight of the mixture of dandelion and purslane.
[0038] A kind of preparation method of food-grade antioxidant, described preparation method specifically comprises the steps:
[0039] The first step, first place the weighed dandelion and purslane in an oven, dry at 50°C to constant weight, pulverize and pass through a 60-mesh pharmacopoeia sieve to obtain a mixed powder;
[0040] In the second step, following the previous step, an appropriate amount of deionized water and cellulase are added to the mixed powder obtained in the first step for pretreatment to obtain an enzyme pretreatment solution;
[0041] In the th...
Embodiment 2
[0050] A food-grade antioxidant, said antioxidant specifically includes the following components by weight:
[0051] 5 parts dandelion and purslane mixture;
[0052] 1 lotus leaf;
[0053]In the mixture of dandelion and purslane, dandelion accounts for 75% of the weight of the mixture of dandelion and purslane, that is, dandelion accounts for 3 / 4 of the weight of the mixture of dandelion and purslane.
[0054] A kind of preparation method of food-grade antioxidant, described preparation method specifically comprises the steps:
[0055] The first step, first place the weighed dandelion and purslane in an oven, dry at 50°C to constant weight, pulverize and pass through a 60-mesh pharmacopoeia sieve to obtain a mixed powder;
[0056] In the second step, following the previous step, add an appropriate amount of deionized water and cellulase-pectinase compound enzyme to the mixed powder obtained in the first step for pretreatment to obtain an enzyme pretreatment solution;
[005...
Embodiment 3
[0066] A food-grade antioxidant, said antioxidant specifically includes the following components by weight:
[0067] 3 parts dandelion and purslane mixture;
[0068] 3 parts lotus leaves;
[0069] In the mixture of dandelion and purslane, dandelion accounts for 50% of the weight of the mixture of dandelion and purslane, that is, dandelion accounts for 2 / 4 of the weight of the mixture of dandelion and purslane.
[0070] A kind of preparation method of food-grade antioxidant, described preparation method specifically comprises the steps:
[0071] The first step, first place the weighed dandelion and purslane in an oven, dry at 50°C to constant weight, pulverize and pass through a 60-mesh pharmacopoeia sieve to obtain a mixed powder;
[0072] In the second step, followed by the previous step, an appropriate amount of deionized water and pectinase are added to the mixed powder obtained in the first step for pretreatment to obtain an enzyme pretreatment solution;
[0073] In the...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com