Preparation method of food antioxidant

A technology for food antioxidants and dried tangerine peel, which is applied in the directions of food ingredients as antioxidants, food preservation, food ingredients, etc., can solve the problems of unsatisfactory antioxidant performance and achieve good antioxidant performance.

Inactive Publication Date: 2015-03-11
梁亨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for preparing food antioxidants, which can solve the pro...

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] The food antioxidant uses the following raw materials: 50g tangerine peel, 100g green tea, 45g rosemary, 10g lecithin, 15g citric acid;

[0021] It includes the following preparation steps:

[0022] A. Dry, pulverize and degrease the above-mentioned tangerine peel, then add 5 times of 75% ethanol, and extract under reflux at 55° C. for 3 hours to obtain the tangerine peel extract;

[0023] B. Add 4 times of water to the above-mentioned green tea, and reflux extraction at 90° C. for 40 minutes to obtain a green tea extract;

[0024] C, the above-mentioned rosemary is pulverized, and soaked in water for 1 hour, the rosemary essential oil is first distilled off, then put into 8 times of acetone and extracted at 50° C. under reflux for 3 hours, to obtain the rosemary extract;

[0025] D. Mix the tangerine peel extract, green tea extract, and rosemary extract obtained in steps A, B, and C respectively, and then add the above-mentioned lecithin and citric acid, mix evenly, a...

Embodiment 2

[0028] The food antioxidant uses the following raw materials: 60g tangerine peel, 80g green tea, 50g rosemary, 15g lecithin, 20g citric acid.

[0029] It includes the following preparation steps:

[0030] A. Dry, pulverize and degrease the above-mentioned tangerine peel, then add 8 times of 75% ethanol, and extract under reflux at 50° C. for 4 hours to obtain the tangerine peel extract;

[0031] B. Add 2 times of water to the above-mentioned green tea, and reflux extraction at 95°C for 30 minutes to obtain a green tea extract;

[0032] C. Grinding the above-mentioned rosemary, soaking in water for 3 hours, first distilling off the essential oil of rosemary, then putting 5 times of acetone in reflux at 60° C. for 1 hour to obtain the rosemary extract;

[0033] D. Mix the tangerine peel extract, green tea extract, and rosemary extract obtained in steps A, B, and C respectively, and then add the above-mentioned lecithin and citric acid, mix evenly, and spray dry.

[0034] The a...

Embodiment 3

[0036] The food antioxidant uses the following raw materials: 56g of tangerine peel, 95g of green tea, 47g of rosemary, 12g of lecithin, and 18g of citric acid.

[0037] It includes the following preparation steps:

[0038] A. Dry, pulverize and degrease the above-mentioned tangerine peel, then add 6 times of 75% ethanol, and extract under reflux at 52° C. for 3.5 hours to obtain the tangerine peel extract;

[0039] B. Add 3 times of water to the above-mentioned green tea, and reflux extraction at 92° C. for 35 minutes to obtain a green tea extract;

[0040] C. Grinding the above-mentioned rosemary, soaking in water for 2 hours, first distilling off the essential oil of rosemary, then putting 7 times of acetone in reflux at 55° C. for 2 hours to obtain the rosemary extract;

[0041] D. Mix the tangerine peel extract, green tea extract, and rosemary extract obtained in steps A, B, and C respectively, and then add the above-mentioned lecithin and citric acid, mix evenly, and sp...

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PUM

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Abstract

The invention discloses a preparation method of a food antioxidant, and belongs to the technical field of food additives. The preparation method comprises the following steps: drying, smashing and degreasing pericarpium citri reticulatae, and then adding ethyl alcohol for backflow extraction to obtain a pericarpium citri reticulatae extracting solution; adding water into green tea for backflow extraction to obtain a green tea extracting solution; smashing and immersing rosemary, distilling to remove rosemary essence, and adding acetone for backflow extraction to obtain a rosemary extract; uniformly mixing the pericarpium citri reticulatae extracting solution, the green tea extracting solution and the rosemary extract, then adding lecithin and citric acid, uniformly mixing and performing spray drying. Compared with a natural antioxidant sold in the existing market, the food antioxidant prepared by the preparation method disclosed by the invention is better in performance.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a preparation method of food antioxidants. Background technique [0002] Food antioxidants are a class of food additives that can prevent or delay food oxidative deterioration, improve food stability and extend storage life. [0003] There are many kinds of food antioxidants, which are mainly divided into two categories: natural antioxidants and synthetic antioxidants. Among them, most of the natural antioxidants currently on the market have the problem that the antioxidant performance is not ideal. Contents of the invention [0004] The invention provides a method for preparing a food antioxidant, which can solve the problem that the antioxidant properties of natural antioxidants sold in the existing market are not ideal. [0005] In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: [0006] I...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/02A23V2250/21A23V2250/214A23V2250/032A23V2250/1842
Inventor 梁亨
Owner 梁亨
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