A kind of spice extract and spice extract liposome and its preparation method and application

A spice extract, liposome technology, applied in food extraction, food science, food drying and other directions, can solve the problem of high content of heterocyclic amines, and achieve high extraction efficiency, improved utilization, and strong operability. Effect

Active Publication Date: 2021-08-17
DEZHOU JIANGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to replace the use of traditional spice powder in food cooking by preparing a new type of spice extract novel liposome, so as to achieve precise control of the amount of spice and solve the problem of heterocyclic amine content in pork frying. higher question

Method used

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  • A kind of spice extract and spice extract liposome and its preparation method and application
  • A kind of spice extract and spice extract liposome and its preparation method and application
  • A kind of spice extract and spice extract liposome and its preparation method and application

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Preparation of cinnamon extract:

[0035] Mix the dried cinnamon powder with the ethanol solution with a concentration of 0-70vol% according to the mass ratio of 1:10, and then perform ultrasonic treatment at 50-70°C for 10-15 minutes, then flash extraction for 5-15 minutes, and filter , Concentrate until the ethanol solution is completely removed, and then freeze-dry at -20°C to -10°C for 24-72h to obtain the cassia bark extract.

[0036] Preparation of cinnamon extract liposomes:

[0037] (1) The cinnamon extract obtained above is made into an ethanol solution of the cinnamon extract with a concentration of 0.1-0.3 wt%, wherein the concentration of the ethanol solution is 0-70 wt%.

[0038] (2) After the soybean egg curd, cholesterol and ethanol are fully mixed, they are evenly mixed with the PBS buffer solution and the ethanol solution of the cassia bark extract in step (1) to prepare the first mixture;

[0039] Wherein, the mass ratio of the cholesterol to the soy...

Embodiment 2

[0045] Preparation of Zanthoxylum bungeanum extract:

[0046] Mix the dried Zanthoxylum bungeanum powder and the ethanol solution with a concentration of 0-70vol% according to the mass ratio of 1:10, and then perform ultrasonic treatment at 50-70°C for 10-15 minutes, then flash extract for 5-15 minutes, and filter , concentrating until the ethanol solution is completely removed, and then freeze-drying at -20°C to -10°C for 24 to 72 hours to obtain the Zanthoxylum bungeanum extract.

[0047] Preparation of Zanthoxylum bungeanum extract liposomes:

[0048](1) The Zanthoxylum bungeanum extract prepared above is made into an ethanol solution of the Zanthoxylum bungeanum extract with a concentration of 0.1-0.3 wt%, wherein the concentration of the ethanol solution is 0-70 wt%.

[0049] (2) After the soybean egg curd, cholesterol and ethanol are fully mixed, they are evenly mixed with the PBS buffer solution and the Chinese prickly ash extract ethanol solution in step (1) to obtain...

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Abstract

The invention belongs to the field of food, and specifically discloses a spice extract, a liposome of the spice extract, a preparation method and an application thereof. The invention replaces the use of traditional spice powder in food cooking by preparing new liposomes from spice extracts, improves the utilization rate of spices, effectively controls the generation of heterocyclic amines in the cooking process, and solves the problem of frying meat products. The problem of high content of heterocyclic amine substances in the process is strong in operability.

Description

technical field [0001] The invention belongs to the field of food, and more specifically relates to a spice extract, a spice extract liposome, a preparation method and an application thereof. Background technique [0002] Meat products are one of the main sources of nutrition in people's daily life. Processing methods such as baking, frying, and microwaves endow meat products with unique flavors, which are favored by consumers. However, meat products will produce a variety of heterocyclic amines after high-temperature processing, and long-term intake of large amounts will cause harm to human health. [0003] Heterocyclic amines are produced during thermal processing of proteins. They are a class of carcinogenic and mutagenic compounds with polycyclic aromatic structures composed of carbon, nitrogen, and hydrogen atoms. Long-term consumption of cooked meat products containing heterocyclic amines can cause gastrointestinal possibility of cancer. There are many factors affect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L5/00A23L13/40
CPCA23V2002/00A23L5/00A23L13/428A23L27/10A23V2300/48A23V2300/14A23V2300/10
Inventor 王丽梅王宏勋侯温甫易阳闵婷艾有伟单恬恬徐筱莹
Owner DEZHOU JIANGSHENG FOOD
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