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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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the natural antioxidants of the prior art, especially plant antioxidants, have poor antioxidant properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The manufacture technology of triticale steamed bread premix powder comprises the following steps:

[0030] (1) Weigh each raw material by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract, 0.021 part of antioxidant;

[0031] (2) Mix the above raw materials evenly to obtain the triticale steamed bun premix powder.

[0032] The plant extract is mulberry extract.

[0033] The mulberry extract is prepared by the following method: crush the mulberries through a 16-mesh sieve to obtain a slurry; add 75wt% ethanol aqueous solution 13 times the weight of the slurry to the slurry, ultrasonically extract for 2 hours, and filter with a 300-mesh filter cloth to obtain an extract ; Concentrate the extract at a temperature of 50°C and a vacuum of 0.04MPa for 5h to obtain a concentrate; vacuum freeze-dry the concentrate, the conditions for vacuum freeze-drying are to control the height of the concentrate to 6mm, and set the pre-freezing temper...

Embodiment 2

[0037] The manufacture technology of triticale steamed bread premix powder comprises the following steps:

[0038] (1) Weigh each raw material by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract, 0.021 part of antioxidant;

[0039] (2) Mix the above-mentioned raw materials evenly to obtain the triticale steamed bun premix powder.

[0040] The plant extract is mulberry extract.

[0041] The mulberry extract is prepared by the following method: crush the mulberries through a 16-mesh sieve to obtain a slurry; adjust the pH of the slurry to 7 with 0.1mol / L aqueous sodium hydroxide solution, add 0.02% of the slurry weight of Lactobacillus plantarum, and the slurry weight Mix 0.015% of Lactobacillus bulgaricus evenly, seal and ferment at 38°C for 100 hours to obtain a fermentation broth; add 75wt% ethanol aqueous solution 13 times the weight of the fermentation broth to the fermentation broth, ultrasonically extract for 2 hours, and filter w...

Embodiment 3

[0045] The manufacture technology of triticale steamed bread premix powder comprises the following steps:

[0046] (1) Weigh each raw material by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract, 0.021 part of antioxidant;

[0047] (2) Mix the above-mentioned raw materials evenly to obtain the triticale steamed bun premix powder.

[0048] The plant extract is mulberry extract.

[0049]The mulberry extract is prepared by the following method: crush the mulberries through a 16-mesh sieve to obtain a slurry; adjust the pH of the slurry to 7 with 0.1mol / L aqueous sodium hydroxide solution, add Lactobacillus bulgaricus with a weight of 0.035% of the slurry and mix evenly, The temperature is 38 DEG C of sealed fermentation 100h, obtains fermented liquid; Add the 75wt% ethanol aqueous solution of 13 times of fermented liquid weight in fermented liquid, ultrasonic extraction 2h, filter with 300 order filter cloths, obtain extract; Concentrate...

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PUM

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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

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Application Information

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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
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