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A color-protecting and flavor-protecting compound antioxidant for seasoning noodle products and its preparation method

A technology of antioxidants and flour products, applied in the direction of food ingredients as antioxidants, food ingredients containing natural extracts, food ingredients, etc.

Active Publication Date: 2022-04-29
海南舒普生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention proposes a color-protecting and flavor-protecting compound antioxidant for seasoning noodle products and its preparation method. Taking the compound design as the research idea, through the synergistic effect of each component, the shortcomings of the single antioxidant component product are made up for , so as to significantly improve the anti-oxidation, color and taste protection effects of seasoning noodle products

Method used

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  • A color-protecting and flavor-protecting compound antioxidant for seasoning noodle products and its preparation method
  • A color-protecting and flavor-protecting compound antioxidant for seasoning noodle products and its preparation method
  • A color-protecting and flavor-protecting compound antioxidant for seasoning noodle products and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing a color-protecting and flavor-protecting compound antioxidant for seasoning noodle products, comprising the following steps:

[0029] According to the formula, take rosemary extract (carnosic acid) and dissolve it in alcohol, heat to 50°C and stir constantly, and then add edible oil (peanut oil) after completely dissolving, edible oil accounts for 30% of the total mass of the solution, fully After stirring, the alcohol was evaporated to obtain the rosemary extract of the fat solution, and filtered, and the filtrate was taken, and the formula amount of vitamin E and tea polyphenols was added to the filtrate, heated and stirred at 50°C continuously, and ultrasonicated for 10 minutes , after complete mixing, the color-protecting and flavor-protecting compound antioxidant is obtained;

[0030] Wherein, the formula includes the following ingredients: by mass percentage, 90% of rosemary extract, 1% of tea polyphenols and 9% of vitamin E.

[0031] The d...

Embodiment 2

[0033] A method for preparing a color-protecting and flavor-protecting compound antioxidant for seasoning noodle products, comprising the following steps:

[0034] According to the recipe, take rosemary extract (carnosol) and dissolve it in alcohol, heat to 90°C and keep stirring, and then add edible oil (rapeseed oil) after it is completely dissolved, edible oil accounts for 50% of the total mass of the solution. %, evaporate the alcohol after fully stirring to obtain the rosemary extract of the fat solution, and filter it, take the filtrate, take the vitamin E and tea polyphenols in the formula amount and add it to the filtrate, heat and stir continuously at 90°C, And ultrasonication for 20min, after completely mixing, the color-protecting and flavor-protecting compound antioxidant is obtained;

[0035] Wherein, the formula includes the following ingredients: by mass percentage, 9% of rosemary extract, 90% of tea polyphenols and 1% of vitamin E.

[0036] The dosage of the c...

Embodiment 3

[0038] The difference between Example 3 and Example 2 is that the formula includes the following ingredients: by mass percentage, 1% of rosemary extract, 80% of tea polyphenols and 19% of vitamin E.

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Abstract

The invention discloses a color-protecting and flavor-protecting compound antioxidant for seasoning noodle products and a preparation method thereof, belonging to the technical field of food additives. The new compound antioxidant product provided by the present invention contains various active ingredients such as rosemary extract, vitamin E, tea polyphenols, etc., by strictly limiting the process parameters such as the order of adding each ingredient, temperature, time, etc. Give full play to the synergistic effect of synergy and form an anti-oxidation and color protection model that prevents the oxidation of seasoned noodles (spicy snack food) and protects the color and taste. The single-component natural antioxidant is 2-4 times that of synthetic antioxidants BHA and BHT, 2-5 times that of tea polyphenol single-component products, and 2.5-4.5 times that of VE single-component products.

Description

technical field [0001] The invention relates to a color-protecting and flavor-protecting compound antioxidant for seasoning noodle products, and belongs to the technical field of food additives. Background technique [0002] The development and research of antioxidants have always been highly concerned by people. At present, the antioxidants on the market are mainly divided into two categories: synthetic and natural antioxidants. The former mainly includes BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), TBHQ (tert-butyl hydroquinone), their antioxidant activity is acceptable, but BHT, BHA, etc. are toxic, which may cause deoxyribonucleotide (DNA) damage and cause malignant tumors, and their safety Sexuality has been questioned more and more. In developed countries such as Europe and the United States, the use of chemically synthesized antioxidants BHA, BHT, and TBHQ has been strictly restricted. Therefore, seeking natural antioxidants has become a research hotspot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23L3/3463A23L5/41
CPCA23L3/3463A23L3/3472A23L5/41A23V2002/00A23V2200/02A23V2250/21A23V2250/712
Inventor 李焕端
Owner 海南舒普生物科技有限公司
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