Composite antioxidant functional food additive, preparation method and application thereof

A technology for food additives and functional foods, which is applied in food ingredients as antioxidants, applications, food preservation, etc., can solve problems such as food quality deterioration, and achieve the effects of low development cost, strong market competitiveness, and easy availability of raw materials

Pending Publication Date: 2021-06-25
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Oxidation is an important factor leading to the deterioration of food quality, leading to oxidative rancidity of oil, plant tissue discoloration, browning, vitamin damage, etc. Natural compound antioxidant food additives are very necessary

Method used

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  • Composite antioxidant functional food additive, preparation method and application thereof
  • Composite antioxidant functional food additive, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for a food additive with composite antioxidant function, comprising the steps of:

[0028] S1. Dehydration treatment of raw materials: take red dates, soybeans, rice bran, bran, bamboo leaves and lychee skins respectively, wash, dry to constant weight and pulverize;

[0029] S2. Extraction: Mix red dates, soybeans, rice bran, bran, bamboo leaves and litchi bark in S1 with ethanol solution with a volume fraction of 60%, shake and extract at room temperature for 8 hours, and then microwave at 150W and 55°C After filtering for 6min, centrifuge at 10°C for 15min under the condition of 8000r / min, and rotary evaporate at the temperature of the water bath at 40°C to obtain jujube extract, soybean extract, rice bran extract, bran extract, bamboo leaf extract and lychee bark extract;

[0030] Among them, the solid-liquid ratio of jujube, soybean, rice bran, bran, bamboo leaves, litchi skin and ethanol solution is 1g: 15mL;

[0031] S3. Weigh the following ...

Embodiment 2

[0033] A preparation method for a food additive with composite antioxidant function, comprising the steps of:

[0034] S1. Dehydration treatment of raw materials: take red dates, soybeans, rice bran, bran, bamboo leaves and lychee skins respectively, wash, dry to constant weight and pulverize;

[0035] S2. Extraction: Mix red dates, soybeans, rice bran, bran, bamboo leaves and lychee bark in S1 with ethanol solution with a volume fraction of 65%, shake and extract at room temperature for 5.5 hours, and then microwave at 150W and 55°C After treatment for 7 minutes, after filtration, centrifuge at 10°C for 15 minutes at 8000r / min, and rotary evaporate at a water bath temperature of 45°C, red date extract, soybean extract, rice bran extract, bran extract, Bamboo leaf extract and lychee bark extract;

[0036] Among them, the solid-liquid ratio of jujube, soybean, rice bran, bran, bamboo leaves, litchi skin and ethanol solution is 1g: 20mL;

[0037] S3. Weigh the following raw ma...

Embodiment 3

[0039] A preparation method for a food additive with composite antioxidant function, comprising the steps of:

[0040] S1. Dehydration treatment of raw materials: take red dates, soybeans, rice bran, bran, bamboo leaves and lychee skins respectively, wash, dry to constant weight and pulverize;

[0041] S2. Extraction: Mix red dates, soybeans, rice bran, bran, bamboo leaves and litchi bark in S1 with ethanol solution with a volume fraction of 70%, shake and extract at room temperature for 7 hours, and then microwave at 150W and 55°C After filtering for 7min, centrifuge at 10°C for 15min under the condition of 8000r / min, and rotary evaporate at the temperature of the water bath at 45°C to obtain jujube extract, soybean extract, rice bran extract, bran extract, bamboo leaf extract and lychee bark extract;

[0042] Among them, the solid-liquid ratio of jujube, soybean, rice bran, bran, bamboo leaves, litchi skin and ethanol solution is 1g: 20mL;

[0043] S3. Weigh the following ...

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Abstract

The invention belongs to the technical field of food additives, and particularly relates to a composite antioxidant functional food additive, a preparation method and application thereof, and the composite antioxidant functional food additive is prepared from the following raw materials in parts by weight: 8-12 parts of a red date extract, 4-10 parts of a soybean extract. 22-35 parts of a rice bran extract; 18-26 parts of a bran extract; 16-32 parts of a bamboo leaf extract; and 4-7 parts of a litchi rind extract. The invention provides the food additive with excellent oxidation resistance, which not only can overcome oxidative rancidity of grease, but also can avoid color fading and browning of plant tissues and damage of vitamins.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a food additive with composite anti-oxidation function and its preparation method and application. 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] During storage or transportation, food is often oxidized due to contact with oxygen, resulting in food spoilage. Therefore, antioxidants are often added to food additives to prevent food spoilage. At present, the oxidants commonly used in the food industry mainly include dibutyl hydroxytoluene, tert-butyl p-phenol, tert-butyl 4-hydroxyanisole, etc. These ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L5/41A23L33/105
CPCA23L3/3472A23V2002/00A23L5/41A23L33/105A23V2200/02A23V2200/048A23V2200/30A23V2250/21
Inventor 吴君艳吴存兵
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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