Preparation method of food additive high in oxidation resistance

Abstract

The invention discloses a preparation method of a food additive high in oxidation resistance. The food additive comprises 10-30 parts of platycodon grandiflorum extract, 5-20 parts of raspberry extract, 10-30 parts of broomcorn millet extract, 5-20 parts of pumpkin seed extract, 5-20 parts of castor seed extract and 1-5 parts of protease. The food additive can effectively prevent food spoilage andis comprehensive and stable in oxidation resistance.

Description

technical field [0001] The invention relates to a food additive, in particular to a preparation method of a food additive with strong antioxidant capacity. Background technique [0002] Food is in contact with oxygen in the air during storage and transportation, and the oxidation reaction that occurs will cause food deterioration. In addition to reducing the nutrition of food and deteriorating taste and color, food deterioration often produces harmful substances that endanger human health. Therefore, in the process of food processing, antioxidants are added to food to preserve food and prevent oxidation. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a preparation method of a food additive with strong antioxidant capacity. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a preparation method of a food additive with strong antioxidant...

AI Technical Summary

Problems solved by technology

In addition to reducing the nutrition of food, the taste and color of food will deteriorate, and the deterioration of food will often produce harmful substances, which will endanger human health.