Plant antioxidant and application thereof to fresh keeping of foods

An antioxidant and plant technology, applied to bacteria and food ingredients used in food preparation as antioxidants, food preservation, etc., can solve the problems of poor antioxidant performance and achieve strong antioxidant capacity and high safety effects

Active Publication Date: 2018-07-06
夏津圣树源农业有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the natural antioxidants of the prior art, es

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

Example Embodiment

[0028] Example 1

[0029] The preparation process of black wheat steamed bun premixed flour includes the following steps:

[0030] (1) Weigh each raw material in parts by weight: 100 parts of black wheat flour, 0.3 parts of isomaltulose, 0.5 parts of plant extracts, and 0.021 parts of antioxidants;

[0031] (2) Mix the above-mentioned raw materials uniformly to obtain the pre-mixed wheat bread flour.

[0032] The plant extract is a mulberry extract.

[0033] The mulberry extract is prepared by the following method: pulverize mulberries through a 16-mesh sieve to obtain a slurry; add a 75wt% ethanol aqueous solution 13 times the weight of the slurry to the slurry, extract ultrasonically for 2 hours, and filter with a 300-mesh filter cloth to obtain the extract ; Concentrate the extract at a temperature of 50° C. and a vacuum of 0.04 MPa for 5 hours to obtain a concentrated solution; vacuum freeze-dry the concentrated solution. The conditions for the vacuum freeze-drying are to control t...

Example Embodiment

[0036] Example 2

[0037] The preparation process of black wheat steamed bun premixed flour includes the following steps:

[0038] (1) Weigh each raw material in parts by weight: 100 parts of black wheat flour, 0.3 parts of isomaltulose, 0.5 parts of plant extracts, and 0.021 parts of antioxidants;

[0039] (2) Mix the above-mentioned raw materials uniformly to obtain the pre-mixed wheat bread flour.

[0040] The plant extract is a mulberry extract.

[0041] The mulberry extract is prepared by the following method: pulverize mulberries through a 16-mesh sieve to obtain a slurry; adjust the pH of the slurry to 7 with a 0.1 mol / L sodium hydroxide aqueous solution, and add 0.02% of the weight of the slurry to Lactobacillus plantarum and the weight of the slurry 0.015% of Lactobacillus bulgaricus was mixed uniformly and sealed and fermented at a temperature of 38°C for 100 hours to obtain a fermentation broth; adding 13 times the weight of the fermentation broth to a 75 wt% ethanol aqueous...

Example Embodiment

[0044] Example 3

[0045] The preparation process of black wheat steamed bun premixed flour includes the following steps:

[0046] (1) Weigh each raw material in parts by weight: 100 parts of black wheat flour, 0.3 parts of isomaltulose, 0.5 parts of plant extracts, and 0.021 parts of antioxidants;

[0047] (2) Mix the above-mentioned raw materials uniformly to obtain the pre-mixed wheat bread flour.

[0048] The plant extract is a mulberry extract.

[0049] The mulberry extract is prepared by the following method: pulverize mulberries through a 16-mesh sieve to obtain a slurry; adjust the pH of the slurry to 7 with a 0.1 mol / L sodium hydroxide aqueous solution, add 0.035% of the weight of the slurry and mix evenly with Lactobacillus bulgaricus, Sealed fermentation at a temperature of 38°C for 100h to obtain a fermentation broth; add a 75wt% ethanol aqueous solution 13 times the weight of the fermentation broth to the fermentation broth, ultrasonically extract for 2h, filter with a 300...

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 plant antioxidant and an application thereof to fresh keeping of foods. The plant antioxidant is prepared by the following method of pulping mulberry powder to obtain mulberry pulp, adjusting pH with sodium hydroxide to 6.5-7.5, adding bacterium lacticum of which the weight is 0.025-0.045% of the weight of the pulp, and performing sealed fermentation for 50-150h; and adding an ethanol aqueous solution, performing ultrasonic extraction, performing filtration, performing concentration and performing drying. The plant antioxidant disclosed by the invention is extracted from natural edible foods, is a substance having antioxidant activity, can effectively eliminate active oxygen free radicals, and has the advantages of being high in safety, high in oxidation resistance, free from side effects, capable of preventing corrosion and keeping fresh and the like.

Description

technical field [0001] The invention relates to a food antioxidant, in particular to a plant antioxidant and its application in food preservation. Background technique [0002] Food antioxidants are food additives that can prevent or delay food oxidative deterioration, improve food stability and extend storage life. 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] Generally, antioxidants are reducing substances. For example, ascorbic acid is an antioxidant that is used to inhibit enzymatic browning on the cut surface of fruits and vegetables. At the same time, it can also react with oxygen to remove oxygen from food packaging and prevent food from oxidative deterioration; Sulfurous acid and sulfites are commonly used antioxidants, often found in dried fruit foods. [0...

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
IPC IPC(8): A23L3/3472A23L7/10
CPCA23L3/3472A23L7/198A23V2002/00A23V2400/123A23V2400/169A23V2250/1614A23V2250/082A23V2200/02A23V2200/10
Inventor 钟兴林
Owner 夏津圣树源农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap