Preparation method of plant-derived natural food antioxidant

A technology of natural food and antioxidant, which is applied in food ingredients as antioxidant, food preservation, food science, etc. It can solve the problems of large toxic and side effects, poor thermal stability, poor antibacterial effect, etc., and achieve easy processing and preservation, antibacterial High oxidation efficiency and good thermal stability

Inactive Publication Date: 2017-01-18
丁玉琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] Weigh 80g of fresh shallots, put them into a tissue breaker, smash them into pulp, and obtain the shallot slurry, add the shallot slurry to 800mL of hydrochloric acid with a mass fraction of 0.2%, stir and mix at 300r / min, and adjust the pH with citric acid 2.0 to obtain a mixed solution, put the mixed solution into a high-voltage pulse electric field extraction device and extract for 3 hours, control the number of pulses to 10, and the field strength is 15kV / cm, transfer it to a centrifuge, and centrifuge at 12000r / min for 15 minutes to obtain Acid extraction solution and precipitation; add the above precipitation into 800mL disodium hydrogen phosphate-citric acid buffer solution with a pH of 7.5, stir and mix evenly at 200r / min, and put it into a high-voltage pulse electric field extraction device for extraction for 2h, and control the number of pulses to 8 1, the field strength is 18kV / cm, and the mixed material liquid is obtained, and the mixed material liquid is suc...

example 2

[0022] Weigh 90g of fresh shallots, put them into a tissue breaker, smash them into pulp, and obtain the shallot slurry, add the shallot slurry to 900mL of hydrochloric acid with a mass fraction of 0.3%, stir and mix evenly at 350r / min, and adjust the pH with citric acid 2.2, to obtain a mixed solution, put the mixed solution into a high-voltage pulse electric field extraction device for extraction for 3.5 hours, control the number of pulses to 11, and the field strength is 16kV / cm, transfer it to a centrifuge, and centrifuge at 13000r / min for 18 minutes, Obtain acid extract and precipitate; add the above precipitate into 900mL disodium hydrogen phosphate-citric acid buffer solution with a pH of 7.5, stir and mix evenly at 250r / min, and put it into a high-voltage pulse electric field extraction device for extraction for 2.5h, control the number of pulses 9, the field strength is 19kV / cm, to obtain the mixed feed solution, and the mixed feed solution is suction-filtered to obtai...

example 3

[0025] Weigh 100g of fresh shallots, put them into a tissue breaker to crush and make pulp, and then add shallot pulp to 1000mL of hydrochloric acid with a mass fraction of 0.4%, stir and mix evenly at 400r / min, and adjust the pH with citric acid 2.5 to obtain a mixed solution, put the mixed solution into a high-voltage pulse electric field extraction device and extract for 4 hours, control the number of pulses to 12, and the field strength is 18kV / cm, transfer it to a centrifuge, and centrifuge at 15000r / min for 20 minutes to obtain Acid extraction solution and precipitation; add the above precipitation into 1000mL disodium hydrogen phosphate-citric acid buffer solution with a pH of 7.5, stir and mix evenly at 300r / min, and put it into a high-voltage pulse electric field extraction device for extraction for 3h, and control the number of pulses to 10 1, the field strength is 20kV / cm, to obtain the mixed material liquid, and the mixed material liquid is suction-filtered to obtai...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/02
Inventor 丁玉琴王龙
Owner 丁玉琴
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