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Seasoned flour product antioxidant and preparation method thereof

A technology of antioxidants and flour products, applied in the directions of food ingredients as antioxidants, food preservation, food ingredients, etc., can solve problems such as affecting physical health, achieve good water and oil absorption, maintain taste, and have sufficient oil absorption effects.

Inactive Publication Date: 2018-08-31
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The added food additives such as antioxidants and preservatives are mostly chemical synthetic substances; although the added amount is relatively low, if eaten too much, it will still affect people's health

Method used

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  • Seasoned flour product antioxidant and preparation method thereof

Examples

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preparation example Construction

[0023] According to the present invention, preferably, the preparation method of the rose thorn seed proanthocyanidins comprises:

[0024] (1) After drying, pulverizing, degreasing and sieving the rose thorn seeds, the filtrate is obtained;

[0025] (2) extracting the filtrate with an ethanol solution to obtain an extract;

[0026] (3) Evaporate the extract to obtain the crude extract of proanthocyanidins from rose seeds;

[0027] (4) performing adsorption and purification treatment on the crude extract of proanthocyanidins from rose seeds to obtain proanthocyanidins from rose seeds.

[0028] According to the present invention, preferably, in the step (1), the average particle size of the crushed rosea seeds is 60-100 mesh; degreasing with ether, and sieving through a 120-160 mesh sieve to obtain the filtrate.

[0029] According to the present invention, preferably, in step (2), the extraction times are 2-5 times.

[0030] According to the present invention, preferably, in ...

Embodiment 1

[0035] The present embodiment provides an antioxidant for seasoning noodle products. In parts by weight, the antioxidant includes: 10 parts of proanthocyanidins from rose seed, 10 parts of tea polyphenol, 10 parts of tea polysaccharide, 50 parts of porous starch, 5 parts of sodium erythorbate parts, 20 parts of citric acid.

[0036] The specific preparation method is as follows:

[0037] Preparation of proanthocyanidins from Rosa japonica seeds: (1) Superfinely pulverize the Rosa japonica seeds through an 80-mesh sieve, degrease with ether, and sieve through a 140-mesh sieve to obtain a filtrate; (2) Add ethanol to the filtrate Solution, after extracting 3 times with ethanol solution, obtain extract; Wherein, the volume fraction of described ethanol solution is 60%, the solid-liquid ratio of filtrate and ethanol solution is 1:10g / mL; (3) described extract Evaporation treatment is carried out to obtain the crude extract of proanthocyanidins from rose seeds; (4) the crude extra...

Embodiment 2

[0040] The present embodiment provides an antioxidant for flavored noodle products. In parts by weight, the antioxidant includes: 15 parts of proanthocyanidins from rose seed, 15 parts of tea polyphenol, 20 parts of tea polysaccharide, 80 parts of porous starch, and 10 parts of sodium erythorbate. parts, 40 parts of citric acid.

[0041] The preparation method of this embodiment is the same as that of Example 1.

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Abstract

The invention provides a seasoned flour product antioxidant and a preparation method thereof. The seasoned flour product antioxidant comprises the following ingredients in parts by weight: 10-15 partsof dahurian rose seed procyanidin, 10-15 parts of tea polyphenols, 10-20 parts of tea polysaccharides, 50-80 parts of porous starch, 5-10 parts of sodium isoascorbate, and 20-40 parts of citric acid.Compared with conventional flour product antioxidants, the antioxidant disclosed by the invention is capable of greatly prolonging shelf lives of seasoned flour products that the shelf life can be prolonged from 6 months to 9 months.

Description

technical field [0001] The invention belongs to the technical field of food antioxidants, and more specifically relates to an antioxidant of seasoned noodle products and a preparation method thereof. Background technique [0002] Nowadays, due to its more standardized production management and stricter hygiene and safety supervision, seasoned noodle products have been recognized by more consumers. But how to prolong the shelf life of seasoning flour products is still a big problem that is faced at present. Most of the seasoned noodle products sold in the market have a shelf life of 6 months. The actual shelf life is only 4-5 months, excluding the transportation time, while ensuring the taste of the seasoned noodle products and the safety of consumers. [0003] At present, people usually choose to add food additives such as antioxidants and preservatives in seasoned noodles to prolong the shelf life of seasoned noodles. The added food additives such as antioxidants and pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3508A23L3/3544A23L3/3562
CPCA23L3/3472A23L3/3508A23L3/3544A23L3/3562A23V2002/00A23V2200/02A23V2250/032A23V2250/21166A23V2250/2132A23V2250/214A23V2250/51A23V2250/5118Y02A40/90
Inventor 王学东冷越王盛莉胡先勤李芳付朝煦
Owner WUHAN POLYTECHNIC UNIVERSITY
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