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Production process of natural cinnamon antioxidant

A technology of natural antioxidants and production methods, which is applied in the direction of chemical instruments and methods, and compositions that inhibit chemical changes, etc., can solve problems such as toxicity, and achieve the effects of increasing extraction rate, increasing antioxidant activity, and improving antioxidant effect

Inactive Publication Date: 2005-09-28
王美岭 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the 1970s, due to the safety issue of synthetic antioxidants, the research on the development of natural antioxidants has been increasing. However, due to various reasons, natural antioxidants that can be applied to production have not been found, and the widely used antioxidants are currently Oxidants are chemically synthesized, and this chemically synthesized antioxidant is toxic, so all countries are actively developing natural antioxidants

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] After extracting cinnamon oil, 30Kg of cinnamon sticks, leaves, and skin residue → dry at 60°C for 3 hours → pulverize to 100 mesh → add to the extraction tank, then add 100KG of compound extractant (6# edible solvent oil 70kg, ethanol 25Kg and apple acid 5Kg), carry out reflux extraction for 2 hours → centrifugal filtration → add 1% activated carbon relative to the filtrate mass to heat the filtrate, decolorize → centrifugal filtration → filtrate → ultrafiltration (membrane molecular weight cut-off 60000, operating temperature 40 ° C, operating pressure 0.05 Mpa) → filtrate → enter the distillation kettle → recycle the solvent for repeated use → remove the solvent to be cinnamon antioxidant.

Embodiment 2

[0023] After extracting cinnamon oil, 40Kg of residues of cinnamon branches, leaves and bark→drying in the usual way→crushed to 80 mesh→add to the extraction tank, then add 120Kg of compound extractant (6# edible solvent oil 78kg, ethanol 35Kg and malic acid 8Kg ), carry out reflux extraction for 2 hours→centrifugal filtration→filtrate is heated by adding relative filtrate mass 2% activated carbon, decolorization→centrifugal filtration→filtrate→ultrafiltration (membrane molecular mass cut-off 65000, operating temperature 45°C, operating pressure 0.06Mpa)→ The filtrate → enter the distillation pot → recover the solvent for repeated use → remove the solvent and become the cinnamon antioxidant.

Embodiment 3

[0025] Cinnamon sticks, leaves, skin 50Kg → dry → pulverize to 90 mesh → add to the extraction tank, then add compound extractant 150KG (composed of 6# edible solvent oil 90kg, ethanol 56Kg and malic acid 4Kg), carry out reflux extraction for 2 hours → centrifuge Filtration→filtrate is heated by adding 3% activated carbon relative to the filtrate quality, decolorization→centrifugal filtration→filtrate→ultrafiltration (membrane molecular weight cut-off is 55000, operating temperature is 40°C, operating pressure is 0.04Mpa)→filtrate→entering the distillation kettle→recovering solvent repeatedly Use → After removing the solvent is cinnamon antioxidant.

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PUM

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Abstract

The production process of natural cinnamon antioxidant belongs to the field of food additive, and solves mainly the problem of food additive safety. The present invention features that the natural cinnamon antioxidant is prepared with cassia branch, leaf and bark, and through drying, crushing, reflux extracting in extracting tank with composite extracting agent, centrifugally filtering, heating reflux of the filtrate while adding active carbon to decolorize, centrifugally filtering for the second time, ultrafiltering the filtrate, and distilling to obtain the natural cinnamon antioxidant while recovering solvent. The natural cinnamon antioxidant is used for edible vegetable oil and oil bearing food products and is superior to available BHT in that it has 2-4 times raised antioxidant effect and is safe and non-toxic.

Description

technical field [0001] The invention relates to a production method of food natural antioxidant, which is applied to edible vegetable oil and oil-containing food, and belongs to the scope of food additives. Background technique [0002] Vegetable oil and foods containing a lot of vegetable oil need to be added with antioxidants, otherwise the vegetable oil will be oxidized and rancid, producing carcinogens and affecting your health. During food processing and storage, lipid oxidation not only causes nutrient loss and quality degradation, but also produces oxidation products—free radicals, which lead to various adverse chemical reactions. After the 1970s, due to the safety issue of synthetic antioxidants, the research on the development of natural antioxidants has been increasing. However, due to various reasons, natural antioxidants that can be applied to production have not been found, and the widely used antioxidants are currently Oxidants are chemically synthesized, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09K15/34
Inventor 王美岭黎钊
Owner 王美岭