Unlock instant, AI-driven research and patent intelligence for your innovation.

Food antioxidant preservative and preparing method thereof

A preservative and food technology, which is applied in the field of food additives, can solve the problems of light and heat instability, high heavy metal content, and weak anti-oxidation, and achieve no toxic side effects, strong complexation, and strong anti-oxidation Effect

Inactive Publication Date: 2015-04-29
NANTONG SHUANGHE FOOD
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] This application aims at the technical problems of high heavy metal content, low melting point, instability when exposed to light and heat, and weak oxidation resistance of existing food anti-oxidant preservatives, and provides a food anti-oxidant preservative and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 100 parts of gallnut, 30 parts of sulfuric acid, 35 parts of glucose, 10 parts of rice bran, 15 parts of wheat bran, 25 parts of Aspergillus niger, 5 parts of n-propanol, 50 parts of lime, 20 parts of p-toluenesulfonic acid , 60 parts of water, 55 parts of calcium magnesium phytate, 40 parts of cyclohexyl alcohol, 45 parts of inorganic phosphoric acid, and 10 parts of cyclohexanethiol.

[0027] Put gallnuts, glucose, rice bran and wheat bran into the reaction kettle, stir evenly, add sulfuric acid and Aspergillus niger, stir for 10 minutes, add n-propanol and p-toluenesulfonic acid, heat up to 30°C, and stir for 20 minutes.

[0028] Add calcium magnesium phytate, cyclohexyl alcohol and inorganic phosphoric acid, react for 30 minutes, add water and the remaining materials, react for 40 minutes, esterify and transposition refining.

[0029] The melting point of the product is 180°C, the residue on ignition is 0.1%, the content of arsenic salt is 0.0003%, the content...

Embodiment 2

[0031] Weigh 100 parts of gallnut, 50 parts of sulfuric acid, 55 parts of glucose, 30 parts of rice bran, 35 parts of wheat bran, 45 parts of Aspergillus niger, 25 parts of n-propanol, 70 parts of lime, 40 parts of p-toluenesulfonic acid , 80 parts of water, 75 parts of calcium magnesium phytate, 60 parts of cyclohexyl alcohol, 65 parts of inorganic phosphoric acid, and 50 parts of cyclohexanethiol.

[0032] Put gallnuts, glucose, rice bran and wheat bran into the reaction kettle, stir evenly, add sulfuric acid and Aspergillus niger, stir for 30 minutes, add n-propanol and p-toluenesulfonic acid, heat up to 50°C, and stir for 40 minutes.

[0033] Add calcium magnesium phytate, cyclohexanehexanol and inorganic phosphoric acid, react for 50 minutes, add water and the remaining materials, react for 60 minutes, esterify and transposition refining.

[0034] The melting point of the product is 190°C, the residue on ignition is 0.08%, the content of arsenic salt is 0.00025%, the cont...

Embodiment 3

[0036] Weigh 100 parts of gallnut, 35 parts of sulfuric acid, 40 parts of glucose, 15 parts of rice bran, 20 parts of wheat bran, 30 parts of Aspergillus niger, 10 parts of n-propanol, 55 parts of lime, 25 parts of p-toluenesulfonic acid , 65 parts of water, 60 parts of calcium magnesium phytate, 45 parts of cyclohexyl alcohol, 50 parts of inorganic phosphoric acid, 20 parts of n-propyl 3,4,5-trihydroxybenzoate.

[0037]Put gallnuts, glucose, rice bran and wheat bran into the reaction kettle, stir evenly, add sulfuric acid and Aspergillus niger, stir for 15 minutes, add n-propanol and p-toluenesulfonic acid, heat up to 35°C, and stir for 25 minutes.

[0038] Add calcium magnesium phytate, cyclohexanehexanol and inorganic phosphoric acid, react for 35 minutes, add water and remaining materials, react for 45 minutes, esterify and transposition refining.

[0039] The melting point of the product is 200°C, the residue on ignition is 0.05%, the content of arsenic salt is 0.0002%, t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a food antioxidant preservative and a preparing method thereof. The food antioxidant preservative can be obtained through agitating and then recrystallizing gallnut, sulfuric acid, glucose, rice bran, wheat bran, aspergillus niger, normal propyl alcohol, a neutralizer, p-toluenesulfonic acid, water, phytin, inositol, inorganic phosphate and auxiliaries. The product is molten at the point of 180-220 DEG C, comprises 0.01-0.1% of burned residues, 0.0001-0.0003% of arsenic salt, 0.0001-0.001% of heavy metal, 0.01-0.02% of sulfate and 0.01-0.02% of calcium salt, is low in price, odorless and quite stable to light and heat, does not have toxic or side effect, has strong complexing effect and inoxidizability on metal ions and can remove the metal ions harmful to the body.

Description

technical field [0001] The present application relates to food additives, in particular to a food anti-oxidation preservative and a preparation method thereof. Background technique [0002] Food anti-oxidant preservatives are food additives that can prevent or delay food oxidative deterioration, improve food stability and prolong storage period. Oxidation will not only deteriorate the oil in food, but also make food fade, change color and destroy vitamins, etc., thereby reducing the sensory quality and nutritional value of food, and even produce harmful substances, causing food poisoning. [0003] Countries around the world have different definitions of food additives. The United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) Joint Food Regulation Committee define food additives as: food additives are consciously added to food in small amounts to improve food. Non-nutritive substances of appearance, flavor and texture or storage pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3481A23L3/358
CPCA23L3/3472A23L3/3481A23L3/358
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD