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Preparation method of food additive capable of increasing nutrition and health care effects of food

A technology of food additives and health effects, applied in food preservation, functions of food ingredients, food ingredients as antioxidants, etc., to achieve food safety, increase nutrition and health effects, and enhance economic performance

Active Publication Date: 2022-03-29
无锡江大百泰科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the strengthening of people's awareness of health care, pure food additives without toxic and side effects can no longer meet the high requirements of current consumers, and the development of food additives with health care and health-preserving effects has a broad prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The application provides a method for preparing food additives capable of increasing the nutritional and health effects of food, and adopts the following technical scheme:

[0042] A preparation method of a food additive capable of increasing the nutritional and health care effects of food, specifically comprising the following steps:

[0043] S1. According to the mass ratio of 9:24:3:1, astaxanthin, tea polyphenols, allicin and soybean phosphatidylcholine are mixed and ground to obtain a compound;

[0044] Above-mentioned astaxanthin is made by following method:

[0045] (1) Shrimp shells and crab shells were recovered as raw materials, and the raw materials were soaked in dilute hydrochloric acid with a pH value of 1.8 for 20 minutes. After soaking, the raw materials were washed until neutral, dried and ground to obtain raw material powder;

[0046] (2) According to the material-to-liquid ratio of 1:7, stir and mix the raw material powder with absolute ethanol, heat ...

Embodiment 2

[0061] The application provides a method for preparing food additives capable of increasing the nutritional and health effects of food, and adopts the following technical scheme:

[0062] A preparation method of a food additive capable of increasing the nutritional and health care effects of food, specifically comprising the following steps:

[0063] S1. According to the mass ratio of 9:27:5:1, astaxanthin, tea polyphenols, allicin and soybean phosphatidylcholine are mixed and ground to obtain a compound;

[0064] Above-mentioned astaxanthin is made by following method:

[0065] (1) Shrimp shells and crab shells were recovered as raw materials, and the raw materials were soaked in dilute hydrochloric acid with a pH value of 2.3 for 22 minutes. After soaking, the raw materials were washed to neutrality, dried and ground to obtain raw material powders;

[0066] (2) According to the material-to-liquid ratio of 1:8, stir and mix the raw material powder with absolute ethanol, heat...

Embodiment 3

[0081] The application provides a method for preparing food additives capable of increasing the nutritional and health effects of food, and adopts the following technical scheme:

[0082] A preparation method of a food additive capable of increasing the nutritional and health care effects of food, specifically comprising the following steps:

[0083] S1. According to the mass ratio of 10:27:4:1, astaxanthin, tea polyphenols, allicin and soybean phosphatidylcholine are mixed and ground to obtain a compound;

[0084] Above-mentioned astaxanthin is made by following method:

[0085] (1) Shrimp shells and crab shells were recovered as raw materials, and the raw materials were soaked in dilute hydrochloric acid with a pH value of 2.8 for 25 minutes. After soaking, the raw materials were washed until neutral, dried and ground to obtain raw material powder;

[0086] (2) According to the material-to-liquid ratio of 1:9, stir and mix the raw material powder with absolute ethanol, heat...

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PUM

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Abstract

The invention relates to the technical field of food additives, and particularly discloses a preparation method of a food additive capable of increasing the nutrition and health care effects of food, the preparation method of the food additive capable of increasing the nutrition and health care effects of the food comprises the following steps: mixing astaxanthin, tea polyphenol, allicin and soybean phosphatidylcholine to obtain a compound; stirring the compound with a stevia rebaudiana extract, citric acid, gluconic acid-delta-lactone and phospholipase in an ethanol solution to obtain a mixed solution; and concentrating the mixed solution, and performing spray drying to obtain the required food additive. The food additive prepared by the process has strong oxidation resistance, is used for food addition, can enter a human body along with food, can eliminate free radicals in the human body and enhance the vitality and metabolic capability of cells, and has the health-care effects of cancer prevention, aging resistance and the like; and the food preservative also has good effects of preserving freshness, retaining color, regulating flavor, prolonging the shelf life of food and the like on the food.

Description

technical field [0001] The application relates to the technical field of food additives, more specifically, it relates to a preparation method of a food additive capable of increasing the nutritional and health effects of food. Background technique [0002] Food additives refer to natural substances and synthetic substances added to food to effectively improve the quality, color, aroma and taste of food, and to prolong the storage period of food. Food additives are a creative factor in food production. It is precisely because of food additives that there are foods with complete color, flavor and taste, which meet the needs of increasingly discerning consumers. Today, food production is increasingly socialized and scaled, and food additives are indispensable to the food industry. It can be said that "there is no modern food industry without food additives." [0003] With the continuous improvement of people's diet level and the rapid development of my country's food industry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/105A23L29/00A23L3/3499A23L3/3472
CPCA23L33/10A23L33/105A23L29/03A23L29/035A23L29/06A23L3/3499A23L3/3472A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2200/15A23V2200/30A23V2200/324A23V2200/308A23V2200/302A23V2200/328A23V2200/3262A23V2250/2132A23V2250/214A23V2250/2042A23V2250/212A23V2250/21A23V2250/032A23V2300/14A23V2300/48Y02A40/90
Inventor 陈国安杨盛荣张显久赵樾
Owner 无锡江大百泰科技有限公司
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