Food additive and preparation method thereof
A technology for food additives and extracts, applied in the field of food additives and their preparation, to achieve the effects of improving extraction rate, high effective components, and reducing mass transfer resistance
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[0028] The preparation method of the food additive includes the following steps:
[0029] S1: Take the green fruits and chop them, place them in an ultrasonic extraction tank, add 750-800mL water and 50-80mL acetone solution with a concentration of 60%-70%, adjust the pH to 6.5-6.9, seal the extraction tank, start the ultrasonic wave, and wait for the temperature to rise When it reaches 50-60℃, add glycosidase, pectinase, cellulase, β-glucanase, mix well, ultrasonic treatment for 3-5h, get enzymatic hydrolysate, extract enzymatic hydrolysate and filter with 200 mesh silk cloth , To obtain the filtrate, the pH of the filtrate is 5.2-5.6, and then use a rotary evaporator to concentrate, adjust the temperature to 45-55°C, and concentrate to a water content of 50%-70% to obtain a green fruit extract;
[0030] S2: Add fermenting bacteria to the green fruit extract obtained in step S1, and then ferment for 5-7 days in a closed environment at 26-28°C to obtain green fruit extract;
[0031]...
Example Embodiment
[0033] Example 1
[0034] The food additive is in parts by weight and includes the following raw materials: 8 parts of green fruit extract, 2 parts of pitaya anthocyanin extract, 0.11 part of glycosidase, 0.09 part of pectinase, 0.07 part of cellulase, β-glucose 0.06 parts of glycanase, 0.136 parts of amylase, 8 parts of starch, 1 part of maltodextrin, 1.2 parts of acetic acid, 0.59 parts of butyric acid, 2.4 parts of dodecanoic acid, and 0.6 parts of fermentation flora.
[0035] The fermenting flora is a mixture of yeast, lactobacillus, Bacillus subtilis, streptococcus, and bifidobacteria in a ratio of 2:1:0.5:0.8:1.
[0036] The preparation method of the above-mentioned food additive includes the following steps:
[0037] S1: Take the green fruit and chop it into an ultrasonic extraction tank, add 780 mL of water and 50 mL of acetone solution with a concentration of 60%%, adjust the pH to 6.7, seal the extraction tank, start ultrasonic, and when the temperature rises to 60 ℃, add gl...
Example Embodiment
[0041] Example 2
[0042] The food additive is based on parts by weight and includes the following raw materials: 6 parts of green fruit extract, 3 parts of dragon fruit anthocyanin extract, 0.12 parts of glycosidase, 0.1 part of pectinase, 0.05 part of cellulase, β-glucose 0.02 parts of glycanase, 0.15 parts of amylase, 10 parts of starch, 2 parts of maltodextrin, 1.5 parts of acetic acid, 0.7 parts of butyric acid, 2.6 parts of lauric acid, 0.3 parts of fermentation flora.
[0043] The fermenting flora is a mixture of yeast, lactobacillus, Bacillus subtilis, streptococcus, and bifidobacteria in a ratio of 2:1:0.5:0.8:1.
[0044] The preparation method of the above-mentioned food additive includes the following steps:
[0045] S1: Take the green fruits and chop them, place them in an ultrasonic extraction tank, add 800 mL of water and 65 mL of acetone solution with a concentration of 65%, adjust the pH to 6.9, seal the extraction tank, start the ultrasonic wave, and when the temperat...
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