Preparation method for pecan shell smoke solution with high antibacterial and antioxidant activity

An anti-oxidant activity, pecan shell technology, applied in food preparation, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of low content of active ingredients, unfavorable application, complicated process, etc., to achieve stable active ingredients, No potential hazards of carcinogens and wide application space

Inactive Publication Date: 2015-07-22
ZHEJIANG OCEAN UNIV
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Problems solved by technology

Although the disclosure of the above-mentioned patent discloses the technical scheme of using hickory nut shells as raw materials to pyrolyze to provide liquid incense, the whole process is relatively complicated, and the content of active ingredients is low, especially containing carcinogen 3, 4-benzopyrene, which is not conducive to Its application in food

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  • Preparation method for pecan shell smoke solution with high antibacterial and antioxidant activity

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Embodiment

[0028] Preparation of hickory shell smoked liquid with high antibacterial and antioxidative activities

[0029] 1) Pretreatment of hickory nut shells: select non-polluting, mildew-free hickory nut shells, remove surface impurities, and crush to a particle size of 1.5 cm; mix hickory nut shells with sucrose according to the mass ratio of 20:1 to 5:1. The embodiment is preferably 10:1, which can improve the flavor, increase the yield, and improve the overall application quality.

[0030] 2) Dry distillation preparation of smoked liquid: put the mixed smoked raw materials into the dry distillation kettle to decompose for 45 minutes to prepare a distillation section between 300-450 ℃, and the generated smoke is condensed and collected by a serpentine condenser tube, and left to stand 15h, which is the crude smoked liquid.

[0031] 3) Refining of crude smoked liquid: add n-hexane to the obtained crude smoked liquid according to the volume ratio of 1:2~3, shake for 5 minutes, let...

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Abstract

The invention discloses a preparation method for a pecan shell smoke solution with high antibacterial and antioxidant activity, and belongs to the technical field of aquatic product processing. The preparation method comprises the following steps: using pecan shells as raw materials, adding the pecan shells and sucrose into a dry distillation device in proportion, performing dry distillation decomposition and smoke cooling to obtain a crude smoke solution, refining the crude smoke solution with ethyl acetate, and removing carcinogens with a macroporous resin to obtain the pecan shell smoke solution with high antibacterial and antioxidant activity. The pecan shell smoke solution prepared according to the method contains 18.1-20.5 mg/mL of polyphenols and 9.5-10.8 mg/mL of carbonyl compounds, and has a pH value of 2.3-2.6; 3,4-benzopyrene is not detected. The pecan shell smoke solution can be applied to aquatic products in two ways, namely, atomizing and soaking, has excellent antibacterial and antioxidant effects, and enables the aquatic products to have rich smoky flavor.

Description

technical field [0001] The invention relates to a method for preparing a food smoked liquid with high antibacterial and antioxidative activity, in particular to the preparation of a food smoked liquid which uses hickory shell wood particles to carry out dry distillation, ethyl acetate refining and macroporous resin to remove carcinogens The method belongs to the technical field of aquatic product processing. Background technique [0002] Aquatic smoked products are favored by consumers at home and abroad because of their unique smoked flavor. Traditionally, the main purpose of using smoke is to prolong the shelf life of aquatic products. Now, in addition to being used for preservation, it is more about the pursuit of the attractive flavor of smoked products. [0003] The traditional smoking method mainly uses smoke produced by slow combustion or incomplete combustion of wood, sawdust, etc., so that aquatic products can lose part of their moisture and be dried. At the same t...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L1/015A23L5/20
CPCA23L3/3472A23V2002/00A23V2200/10
Inventor 王斌迟长凤邓尚贵陈荫
Owner ZHEJIANG OCEAN UNIV
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