Natural plant antioxidant and its preparation method

An antioxidant and natural plant technology, applied in food science, food preservation, application, etc., can solve the problems of unsatisfactory anti-oxidation effect and high extraction cost, achieve excellent anti-oxidation effect, high safety, and reduce the effect of cancer

Active Publication Date: 2009-09-30
国健药业(深圳)集团有限公司
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

The cost of vitamin C plant extraction is too high, and it is mainly artificially synthesized at present; it has been found that the antioxidant effect of natural vitamin E on vegetable oil is not ideal, and it is a research hotspot to find antioxidant substances from natural plants. Antioxidant substances have many As a food additive, it is widely used in processed foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Add 3 kg of dry green tea, 6 kg of dry green tea, and 1 kg of dry mimosa, add water and use a hot reflux low-temperature extraction and concentration unit for reflux extraction for 2 times, the first time with 80 kg of water for extraction, the second time with 60 kg of water for extraction, each time 30-40 Minutes, the steam is heated to boiling, the temperature is 98 ℃ ~ 100 ℃, keep the slight boiling reflux extraction for 30-40 minutes, combine the two extraction liquids, filter the liquids, and concentrate the filtrate in the external circulation concentrator. The concentration conditions are: pressure 0.03~ 0.05Mpa, concentration at 65℃~75℃, then, after refining and separating, spray drying, pulverizing with a multifunctional pulverizer in a clean area, a fine powder product with a particle size of 120-200 mesh—natural plant antioxidant is obtained.

[0015] In this embodiment, the "hot reflux low-temperature extraction and concentration unit" can choose the product pr...

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Abstract

The present invention relates to a natural plant antioxidant and a preparation method of the natural plant antioxidant. Take fresh tea, green tea, and mimosa at 20-30: 50-60: 10-15 weight percentage as raw materials, add water in weight equal to 2-8 times of total weight of the raw materials, extract two times with a hot reflux low-temperature extractor/thickener, mix the extracts obtained in the two times, filter the mixed liquor, concentrate the filtrate in an external circulating concentrator, and then purify and separate, dry by mist spraying, and crush in a multi-function crush in a clean area, to obtain a fine powder product at 120-200# granularity - natural plant antioxidant. The product can be widely used as food additives, and can not only enhance resistance to oxidation and prolong shelf life of the food but also improve immunity of human body against cancer, cardiovascular diseases, and apoplexy, etc.

Description

Technical field: [0001] The invention relates to a natural plant antioxidant and a preparation method thereof. Background technique: [0002] Antioxidants can be divided into synthetic antioxidants and natural antioxidants according to their sources. Synthetic antioxidants such as BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), PG (propyl gallate) and so on. They are used in many foods to prevent rancidity and oxidation of fats and oils. Due to concerns about the potential health hazards of synthetic antioxidants, for example, BHA is carcinogenic in animal experiments. Now the antioxidants mainly include vitamin C and vitamin E. The cost of extracting vitamin C from plants is too high, and it is mainly synthesized at present. It has been found that the antioxidant effect of natural vitamin E on vegetable oils is not ideal. Finding antioxidants from natural plants is a research hotspot. There are many antioxidants. Its functions are widely used in processed foods when us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
Inventor 戴瑞萍
Owner 国健药业(深圳)集团有限公司
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