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Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid

A food antioxidant and anti-oxidant technology, which is applied in food preservation, food science, application, etc., can solve the problems of insufficient research and achieve the effect of improving anti-oxidation and non-toxic side effects

Inactive Publication Date: 2011-10-19
孙涛 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above research alone is not enough

Method used

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  • Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid
  • Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid
  • Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Scavenging of DPPH free radicals

[0024] Preparation of refined bamboo vinegar: slice the unpolluted bamboo processing residues using a disc-type bamboo crusher (extruded and cut), and the size of the bamboo slices is 4-6cm×4-6cm, and then put them in Jiangyin Torch Biotechnology Co., Ltd. (2010-1 type) bamboo wood vinegar extraction and purification equipment → spontaneous combustion continuous dry distillation, carbonization (under normal pressure, the temperature is controlled in the range of 300°C-500°C) → primary condensation (temperature is controlled at 100°C-120°C interval to obtain bamboo vinegar liquid) → secondary condensation (control the temperature between 110°C-130°C to obtain bamboo vinegar liquid) → mixing tank (mix the primary and secondary condensate under normal temperature and pressure) → leave standstill, carry out purification (180 days) → obtain refining bamboo vinegar liquid under natural state.

[0025]Preparation of bamboo vinegar liquid for...

Embodiment 2

[0031] to superoxide anion radical O 2 · - the removal of

[0032] Preparation of refined bamboo vinegar: slice the unpolluted bamboo processing residues using a disc-type bamboo crusher (extruded and cut), and the size of the bamboo slices is 4-6cm×4-6cm, and then put them in Jiangyin Torch Biotechnology Co., Ltd. (2010-1 type) bamboo wood vinegar extraction and purification equipment → spontaneous combustion continuous dry distillation, carbonization (under normal pressure, the temperature is controlled in the range of 300°C-500°C) → primary condensation (temperature is controlled at 100°C-120°C interval to obtain bamboo vinegar liquid) → secondary condensation (control the temperature between 110°C-130°C to obtain bamboo vinegar liquid) → mixing tank (mix the primary and secondary condensate under normal temperature and pressure) → leave standstill, carry out purification (180 days) → obtain refining bamboo vinegar liquid under natural state.

[0033] Preparation of bamb...

Embodiment 3

[0039] Scavenging of hydroxyl radical·OH

[0040] Preparation of refined bamboo vinegar: slice the unpolluted bamboo processing residues using a disc-type bamboo crusher (extruded and cut), and the size of the bamboo slices is 4-6cm×4-6cm, and then put them in Jiangyin Torch Biotechnology Co., Ltd. (2010-1 type) bamboo wood vinegar extraction and purification equipment → spontaneous combustion continuous dry distillation, carbonization (under normal pressure, the temperature is controlled in the range of 300°C-500°C) → primary condensation (temperature is controlled at 100°C-120°C interval to obtain bamboo vinegar liquid) → secondary condensation (control the temperature between 110°C-130°C to obtain bamboo vinegar liquid) → mixing tank (mix the primary and secondary condensate under normal temperature and pressure) → leave standstill, carry out purification (180 days) → obtain refining bamboo vinegar liquid under natural state.

[0041] Preparation of bamboo vinegar liquid f...

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Abstract

The invention provides a preparation technology and method for a natural food anti-oxidant containing bamboo vinegar liquid, comprising the following steps: collecting various uncontaminated bamboo processing residues, putting the bamboo processing residues into a carbonization furnace for self-ignited continuous carbonization after crushing, and carrying out two-stage condensation so as to obtain refined bamboo vinegar liquid; carrying out two-stage distillation on the refined bamboo vinegar liquid with a temperature being 50 to 110 DEG C and degree of vacuum being over 0.09 Mpa so as to obtain a bamboo vinegar liquid product suitable for preparing a food anti-oxidant, wherein the product is a distillate which has a pure color, is almost colorless, and produces no smell of smoke; and compounding the product with tea polyphenol and quercetin so as to obtain the natural food anti-oxidant containing bamboo vinegar liquid. The obtained anti-oxidant has greatly enhanced inoxidizability and shows good performance in eliminating DPPH radicals, superoxide anion radicals and hydroxyl radicals.

Description

technical field [0001] The invention relates to the production of bamboo vinegar by using agricultural and forestry product processing scraps as raw materials, and further preparing a natural food antioxidant containing bamboo vinegar. The antioxidant has good free radical scavenging ability, can be used as a food antioxidant, and is applied in the field of food . Background technique [0002] Free radicals are active molecules produced by the human body during life activities. Under normal circumstances, free radicals can regulate intercellular signal transmission and cell growth, and inhibit viruses and bacteria. However, if there are too many free radicals in the body, it can cause denaturation of proteins and nucleic acids, cause damage to cells, tissues and organs, induce various diseases, and accelerate the aging of the body. Supplementing exogenous antioxidants is one of the important ways to delay or reduce oxidative damage to the human body and reduce aging. Exog...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
Inventor 孙涛刘华巍崔宇王志勇
Owner 孙涛
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