Natural food antioxidant

An anti-oxidant and natural food technology, applied in the field of food additives, can solve the problems of toxicity, anti-oxidant safety doubts, unsatisfactory and other problems, and achieve the effect of easy-to-obtain raw materials, good anti-oxidation effect and wide application range

Inactive Publication Date: 2016-09-07
张亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the safety of chemically synthesized antioxidants has been questioned, and animal experiments have shown that it has certain toxicity and carcinogenic effects, it cannot meet people's goal of pursuing a green century of food safety and sustainable development.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A natural food antioxidant, prepared from the following raw materials in parts by weight: 10 parts of licorice extract, 5 parts of ginger extract, 5 parts of mimosa extract, 5 parts of green tea extract, 3 parts of fennel extract, cinnamon bark extract 2 servings.

[0019] The preparation method of above-mentioned natural food antioxidant comprises the following steps:

[0020] (1) Preparation of licorice extract: dry and pulverize licorice, then add 8 times of water, and reflux extraction at 70°C-75°C for 3 hours to obtain licorice extract;

[0021] (2), preparation of ginger extract: wash and drain the ginger, cut into cubes, dry, pulverize, add 75% ethanol solvent, carry out water bath extraction treatment at 50-60°C, and centrifugally filter to obtain ginger extract thing;

[0022] (3) Preparation of Mimosa extract: add 4 times of water to Mimosa, and reflux extraction at 90°C-95°C for 1 hour to obtain Mimosa extract;

[0023] (4) Preparation of green tea extract...

Embodiment 2

[0028] A natural food antioxidant prepared from the following raw materials in parts by weight: 15 parts of licorice extract, 10 parts of ginger extract, 7.5 parts of mimosa extract, 7.5 parts of green tea extract, 4 parts of fennel extract, and cinnamon bark extract 3 copies.

[0029] The preparation method of above-mentioned natural food antioxidant comprises the following steps:

[0030] (1) Preparation of licorice extract: dry and pulverize licorice, then add 9 times of water, and reflux extraction at 70°C-75°C for 3.5h to obtain licorice extract;

[0031] (2), preparation of ginger extract: wash and drain the ginger, cut into cubes, dry, pulverize, add 75% ethanol solvent, carry out water bath extraction treatment at 50-60°C, and centrifugally filter to obtain ginger extract thing;

[0032] (3) Preparation of Mimosa extract: Add 5 times of water to Mimosa, and reflux extraction at 90°C-95°C for 1.5h to obtain Mimosa extract;

[0033] (4) Preparation of green tea extrac...

Embodiment 3

[0038] A natural food antioxidant prepared from the following raw materials in parts by weight: 20 parts of licorice extract, 15 parts of ginger extract, 10 parts of mimosa extract, 10 parts of green tea extract, 5 parts of fennel extract, and cinnamon bark extract 4 parts.

[0039] The preparation method of above-mentioned natural food antioxidant comprises the following steps:

[0040] (1) Preparation of licorice extract: dry and pulverize licorice, then add 10 times of water, and reflux extraction at 70°C-75°C for 4 hours to obtain licorice extract;

[0041] (2), preparation of ginger extract: wash and drain the ginger, cut into cubes, dry, pulverize, add 75% ethanol solvent, carry out water bath extraction treatment at 50-60°C, and centrifugally filter to obtain ginger extract thing;

[0042] (3) Preparation of Mimosa extract: add 6 times of water to Mimosa, and reflux extraction at 90°C-95°C for 2 hours to obtain Mimosa extract;

[0043] (4) Preparation of green tea ex...

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PUM

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Abstract

The present invention discloses a natural food antioxidant. The natural food antioxidant is prepared from the following raw materials in parts by weight: 10-20 parts of licorice extract, 5-15 parts of fresh ginger extract, 5-10 parts of mimosa pudica extract, 5-10 parts of green tea extract, 3-5 parts of fennel extract, and 2-4 parts of cassia bark extract. The natural antioxidant is prepared from the natural Chinese herbal medicines, the raw materials are easily available, the anti-oxidant effects are good, and the use range is wide.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a natural food antioxidant. Background technique [0002] Antioxidants are substances added to food to prevent or delay food oxidation, improve the stability of food quality and prolong the storage period. Antioxidants in the market are mostly synthetic. At present, the artificially synthesized antioxidants in the food industry are mainly L-ascorbic acid and its sodium salt, and isoascorbic acid and its sodium salt. Because the safety of chemically synthesized antioxidants has been questioned, and animal experiments have shown that it has certain toxicity and carcinogenic effects, it cannot meet the goal of people's pursuit of food safety and sustainable development in the green century. Therefore, the development of new food antioxidants to replace chemically synthesized antioxidants will become the development trend of the food antioxidant industry in the future, and focus on the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2250/21A23V2250/214
Inventor 张亮
Owner 张亮
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