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Natural plant antioxidant and its preparation method

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

Active Publication Date: 2010-12-01
国健药业(深圳)集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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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Embodiment Construction

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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 thetwo 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

Natural plant antioxidant and preparation method thereof Technical field: The invention relates to a natural plant antioxidant and a preparation method thereof. Background technique: Antioxidants can be divided into two categories: synthetic antioxidants and natural antioxidants. Synthetic antioxidants such as BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), PG (propyl gallate), etc. They are used in many foods to prevent rancidity and oxidation of oils and fats. Because of concerns about the potential health hazards of synthetic antioxidants, such as BHA, which are carcinogenic in animal experiments. Antioxidants mainly include vitamin C and vitamin E. 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 ...

Claims

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Application Information

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Patent Type & Authority Patents(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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