Preparation method of plant-derived natural food antioxidant

Abstract

The invention relates to a preparation method of a plant-derived natural food antioxidant, and belongs to the technical field of food antioxidants. For the problems that artificially synthesized antioxidants are poor in thermal stability, easily volatile to fail, large in toxic and side effects, low in antioxidant efficiency and poor in bacteriostatic effect at present, the invention provides the preparation method of the plant-derived natural food antioxidant; allium mongolicum rich in a variety of minerals and trace elements is used as a raw material, a transport mechanism of food in gastrointestinal tracts is imitated, and acidic water and alkaline water are used for continuous extraction of crushed and pulped allium mongolicum; under the action of a high-voltage pulsed electric field, an active mixture in the allium mongolicum is efficiently extracted and is used as a core material, maltodextrin and starch sodium octenylsuccinate are used as a wall material, and the microencapsulation type plant-derived natural food antioxidant is prepared by spray drying. The plant-derived natural food antioxidant prepared by the preparation method has the advantages of good thermal stability, green environmental protection, high antioxidant efficiency and good antibacterial effect.

Description

technical field [0001] The invention relates to a method for preparing plant-derived natural food antioxidants, which belongs to the technical field of food antioxidants. Background technique [0002] The oxidative rancidity of oil-containing food is one of the important reasons for food deterioration. The oxidative rancidity of food will not only greatly reduce the nutrition of food, but also produce small molecule aldehydes, ketones, acids, etc., which have unpleasant smell, that is, hala taste, which makes the food taste worse. Flavor and appearance deteriorate or even lose commodity value, and more importantly, cause greater harm to human health such as increasing the incidence of various inflammations, aging, allergic reactions, atherosclerosis, and cancer. In order to improve the antioxidant capacity of food, antioxidants are often added in the process of food processing, storage, and fresh-keeping. Currently, synthetic antioxidants are widely used, such as butyl hydro...

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention: Aiming at the problems of poor thermal stability, volatile and ineffectiveness, high toxic and side effects, low anti-oxidation efficiency and poor antibacterial effect of artificially synthesized antioxidants at present, the present invention provides a plant-derived natural food antioxidant The preparation method of the oxidizing agent, the present invention adopts the shallot rich in various minerals and trace elements as the raw material, and by imitating the transport mechanism of food in the gastrointestinal tract, acidic water and alkaline water are used to process the smashed and pulped shallot Continuous extraction, under the action of high-voltage pulsed electric field, efficiently extract the active mixture in the onion, and use it as the core material, with maltodextrin and sodium starch octenyl succinate as the wall material, and then spray-dry to obtain microcapsules Type Plant Source Natural Food Antioxidant