Preparation method and application of composite food additive
By mixing hawthorn extract, extract particles, citrate and lysozyme in a specific proportion, combining rosemary extract and vitamin E and other ingredients, forming a compound food additive with high anticorrosion and antioxidant ability, the existing natural products are solved. The problem of insufficient anticorrosion stability and strength of food preservatives has achieved a longer-term food preservation effect.
Patent Information
- Application Number
- CN202411595856.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-11
- Publication Date
- 2025-01-03
AI Technical Summary
The preservative stability and anticorrosion strength of existing natural food preservatives are poor, making it difficult to effectively extend the shelf life and freshness of food.
A method of preparation of a compound food additive, including mixing hawthorn extract, extract particles, citrate and lysozyme with specific ratios, and adding rosemary extract to the preparation of hawthorn extract and the preparation of extract particles. Ingredients such as vitamin E and chitosan form a mixture with high antioxidant and anti-corrosion capabilities.
It significantly improves the antiseptic ability and antiseptic stability of food, extends the stability of the color and flavor of food, and at the same time improves the taste and the immunity and metabolic ability of the eater.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food additives, and in particular to a preparation method and application of a composite food additive. Background Art
[0002] Food additives can be divided into natural food additives and artificial food additives according to their sources. According to their functions, they are mainly classified into: nutritional enhancers, preservatives, antioxidants, thickeners, emulsifiers, chelating agents (including stabilizers and coagulants), flavoring agents, color treatments, edible flavors, spices, etc.
[0003] Among them, food preservatives are a type of additives that are used to inhibit food corruption and deterioration and extend the storage period and shelf life. Currently, there are four main types of food preservatives: benzoic acid and its salts, sorbic acid and its salts, propionic acid and its salts, and parabens. However, these preservatives are not only poorly water-soluble, but also affected by pH when used, and most of them are also toxic. However, natural preservatives not only have the advantages of strong antibacterial properties, safety and non-toxicity, good water solubility, good thermal stability, and a wide range of effects, but are not only harmless to human health, but also have certain nutritional value. Therefore, natural preservatives have become the focus of research and development in recent years.
[0004] For example, patent document CN118160911B discloses a canned fruit for moistening the lungs and removing internal heat and its preparation method. The invention adds the following raw materials by weight during the preparation of the canned fruit: 15-30 parts of apples, 10-25 parts of oranges, 15-25 parts of cranberries, 10-20 parts of mangoes, 10-20 parts of pears, 0.1-0.5 parts of composite natural extracts, 0.3-0.5 parts of composite Chinese medicine extracts, 0.05-0.2 parts of fermented bacteria, and 1.6-3 parts of honey. The invention enhances the pectin extraction rate through honey pretreatment and slow cooking technology during the preparation of the canned fruit, and uses natural plant extracts to achieve antibacterial and keep the jam fresh.
[0005] However, the natural preservatives added in the existing canned food production process still have the problems of poor antiseptic effect and unstable antiseptic performance.
[0006] Therefore, according to the above-mentioned related technologies, it is urgent to develop a preparation method and application of a composite food additive. Summary of the invention
[0007] In view of this, the purpose of the present invention is to provide a preparation method and application of a composite food additive to solve the problem of poor antiseptic stability and antiseptic strength of natural preservatives prepared by the prior art.
[0008] Based on the above purpose, the present invention provides a preparation method and application of a composite food additive.
[0009] A method for preparing a composite food additive, comprising the following raw materials in parts by weight: 1.2-1.5 parts of hawthorn extract, 1.7-2 parts of extract particles, 0.1-0.2 parts of citric acid, and 1-1.4 parts of lysozyme;
[0010] The hawthorn extract is prepared from hawthorn and pectinase;
[0011] The extract particles are prepared from lemon essential oil, rosemary, vitamin E, chitosan and gelatin.
[0012] Preferably, the preparation method of the hawthorn extract is as follows:
[0013] Step A1. The hawthorn fruit is pitted, sliced, dried at 35-40°C, and crushed to obtain a fruit powder with a particle size of 10-50 mesh;
[0014] Step A2. The fruit powder is added to deionized water and extracted at 85-90°C for 15-20 minutes, then ultrasonically extracted, and then soaked at 45-50°C for 15-20 minutes, and finally pectinase is added to decompose at 28-35°C for 3-4 hours to obtain a decomposition solution;
[0015] Step A3. The decomposed liquid is treated at 98-100°C for 15-20 minutes, and then centrifuged to obtain the supernatant, which is then concentrated at 35-40°C, dried and ground to obtain the hawthorn extract.
[0016] Preferably, the mass ratio of the fruit powder, deionized water and pectinase in step A2 is 10-11.5:150:2.
[0017] Preferably, the temperature during the ultrasonic extraction is 50-60°C, the ultrasonic frequency is 90-100kHz, and the extraction time is 10-15min.
[0018] Preferably, the preparation method of the extract microparticles is as follows:
[0019] Step B1. freeze-dry and crush rosemary at -50--45°C, add it to deionized water, extract it by ultrasonic, stand it at room temperature until oil and water are separated, and then dehydrate it to obtain rosemary extract;
[0020] Step B2. Mixing lemon essential oil, rosemary extract and vitamin E to obtain a core material;
[0021] Step B3. Add chitosan to an acetic acid solution having a pH of 3.5-3.7 and fully dissolve it, adjust the pH value to 6.8-7.0, and stir at 400-450 r / min for 15-20 min to obtain a chitosan solution;
[0022] Step B4. Dissolve gelatin in deionized water at 50-55°C, then add the core material at a speed of 2-3s / drop, stir at 300-350r / min for 15-20min, and then drop it into the chitosan solution. After centrifugation, wash the lower precipitate by centrifugation 3-5 times, and then filter and dry it at 28-30°C to obtain extract particles.
[0023] Preferably, the mass ratio of rosemary to deionized water in step B1 is 13-18:100;
[0024] The mass ratio of lemon essential oil, rosemary extract and vitamin E in step B2 is 0.6-0.8:0.05:0.05-0.1;
[0025] The mass ratio of the acetic acid solution to chitosan in step B3 is 50-55:0.2-0.22;
[0026] The mass ratio of gelatin, deionized water, core material and chitosan solution in step B4 is 1-1.1:50:0.6-0.7:50.
[0027] Preferably, the temperature during the ultrasonic extraction in step B1 is 95-100° C., the ultrasonic frequency is 90-100 kHz, and the extraction time is 30-35 min.
[0028] Preferably, the centrifugal speed in step B4 is 10000-11000 r / min, and the centrifugal time is 30-35 min.
[0029] Preferably, the preparation method of the composite food additive is as follows:
[0030] The hawthorn extract, the extract particles, citric acid and lysozyme are uniformly mixed to obtain a composite food additive.
[0031] An application of a composite food additive, wherein the composite food additive is used for the production and processing of canned food.
[0032] Beneficial effects of the present invention:
[0033] The invention provides a preparation method and application of a composite food additive. The invention obtains an extract with a higher antioxidant concentration to the greatest extent by performing a composite extraction treatment on hawthorn using several methods; mixing rosemary extract and vitamin E with lemon essential oil can not only greatly improve the stability and antioxidant capacity of the lemon essential oil, but also improve its anti-oil oxidation capacity and stimulate a more fragrant and fresh fruity flavor; embedding the lemon essential oil mixture further improves the stability and persistence of the mixture, and the material used for embedding is also a natural preservative, so the extract particles also play the role of antiseptic and thickening before releasing the lemon essential oil mixture; adding a certain amount of citric acid can also make the can have a more lasting color and flavor stability;
[0034] Mixing hawthorn extract, extract particles, citric acid and lysozyme in a specific proportion can maximize the overall antiseptic ability and antiseptic stability, while also improving the taste and flavor of the canned food and enhancing the immunity and metabolic capacity of the consumer; therefore, the composite food additive prepared by the present invention has broad application prospects. DETAILED DESCRIPTION
[0035] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.
[0036] Embodiment 1: A preparation method of a composite food additive is as follows:
[0037] S1. The hawthorn fruit was de-cored, sliced, dried at 35°C, and crushed to obtain a fruit powder with a particle size of 10 mesh;
[0038] S2. 10 g of fruit powder was added to 150 g of deionized water and extracted at 85 ° C for 15 min, then ultrasonically extracted at 50 ° C for 10 min at 90 kHz, then soaked at 45 ° C for 15 min, and finally 2 g of pectinase was added to decompose at 28 ° C for 3 h to obtain a decomposition solution;
[0039] S3. The decomposed liquid was treated at 98°C for 15 min, the supernatant was centrifuged, and then concentrated, dried and ground at 35°C to obtain a hawthorn extract;
[0040] S4. 13 g of rosemary was freeze-dried and crushed at -50 ° C, added to 100 g of deionized water, and then ultrasonically extracted at 90 kHz at 95 ° C for 30 min, and allowed to stand at room temperature until oil and water were separated and then dehydrated to obtain a rosemary extract;
[0041] S5. 0.6g of lemon essential oil, 0.05g of rosemary extract and 0.05g of vitamin E were mixed to obtain a core material;
[0042] S6. 0.2 g of chitosan was added to 50 g of acetic acid solution with a pH of 3.5 and fully dissolved, the pH value was adjusted to 6.8, and stirred at 400 r / min for 15 min to obtain a chitosan solution;
[0043] S7. 1 g of gelatin was dissolved in 50 g of deionized water at 50°C, and then 0.6 g of the core material was added at a speed of 2 s / drop, and then the mixture was stirred at 300 r / min for 15 min and then dropped into 50 g of chitosan solution. After centrifugation at 10,000 r / min for 30 min, the lower sediment was centrifuged and washed three times, and then filtered and dried at 28°C to obtain extract microparticles;
[0044] S8. 1.2 g of hawthorn extract, 1.7 g of extract particles, 0.1 g of citric acid and 1 g of lysozyme were mixed to obtain a composite food additive;
[0045] Embodiment 2: A preparation method of a composite food additive is as follows:
[0046] S1. The hawthorn fruit is pitted, sliced, dried at 37°C, and crushed to obtain a fruit powder with a particle size of 20 mesh;
[0047] S2. 10.5 g of fruit powder was added to 150 g of deionized water and extracted at 87 ° C for 17 min, then ultrasonically extracted at 53 ° C for 12 min at 93 kHz, then soaked at 47 ° C for 17 min, and finally 2 g of pectinase was added to decompose at 30 ° C for 3.3 h to obtain a decomposition solution;
[0048] S3. The decomposed liquid was treated at 99°C for 17 min, the supernatant was centrifuged, and then concentrated, dried and ground at 37°C to obtain a hawthorn extract;
[0049] S4. 15 g of rosemary was freeze-dried and crushed at -48 ° C, added to 100 g of deionized water, and then ultrasonically extracted at 97 ° C for 32 min at 93 kHz, and allowed to stand at room temperature until oil and water were separated and then dehydrated to obtain a rosemary extract;
[0050] S5. 0.66 g of lemon essential oil, 0.05 g of rosemary extract and 0.07 g of vitamin E were mixed to obtain a core material;
[0051] S6. 0.21 g of chitosan was added to 52 g of acetic acid solution with a pH of 3.6 and fully dissolved, the pH value was adjusted to 6.9, and stirred at 420 r / min for 17 min to obtain a chitosan solution;
[0052] S7. 1.03 g of gelatin was dissolved in 50 g of deionized water at 52°C, and then 0.63 g of core material was added at a speed of 2 s / drop, and then the mixture was added dropwise to 50 g of chitosan solution after stirring at 320 r / min for 17 min. The lower sediment was centrifuged and washed 4 times, and then filtered and dried at 29°C to obtain extract microparticles.
[0053] S8. 1.3 g of hawthorn extract, 1.8 g of extract particles, 0.13 g of citric acid and 1.1 g of lysozyme were mixed to obtain a composite food additive;
[0054] Embodiment 3: A preparation method of a composite food additive is as follows:
[0055] S1. The hawthorn fruit is pitted, sliced, dried at 38°C, and crushed to obtain a fruit powder with a particle size of 40 mesh;
[0056] S2. 11.2 g of fruit powder was added to 150 g of deionized water and extracted at 88 ° C for 18 min, then ultrasonically extracted at 57 ° C for 13 min at 97 kHz, then soaked at 48 ° C for 18 min, and finally 2 g of pectinase was added to decompose at 32 ° C for 3.5 h to obtain a decomposition solution;
[0057] S3. The decomposed liquid was treated at 99°C for 18 min, the supernatant was centrifuged, and then concentrated, dried and ground at 38°C to obtain a hawthorn extract;
[0058] S4. 17 g of rosemary was freeze-dried and crushed at -47 ° C, and then added to 100 g of deionized water, and then ultrasonically extracted at 98 ° C for 34 min at 98 kHz, and allowed to stand at room temperature until oil and water were separated and then dehydrated to obtain a rosemary extract;
[0059] S5. 0.75 g of lemon essential oil, 0.05 g of rosemary extract and 0.08 g of vitamin E were mixed to obtain a core material;
[0060] S6. 0.21 g of chitosan was added to 54 g of acetic acid solution with a pH of 3.6 and fully dissolved, the pH value was adjusted to 6.9, and stirred at 430 r / min for 18 min to obtain a chitosan solution;
[0061] S7. 1.17 g of gelatin was dissolved in 50 g of deionized water at 54°C, and then 0.67 g of the core material was added at a speed of 3 s / drop, and then the mixture was added dropwise to 50 g of chitosan solution after stirring at 340 r / min for 18 min. The lower sediment was centrifuged and washed 4 times, and then filtered and dried at 29°C to obtain extract microparticles.
[0062] S8. 1.4 g of hawthorn extract, 1.9 g of extract particles, 0.17 g of citric acid and 1.3 g of lysozyme were mixed to obtain a composite food additive;
[0063] Embodiment 4: A preparation method of a composite food additive is as follows:
[0064] S1. The hawthorn fruit was pitted, sliced, dried at 40°C, and crushed to obtain a fruit powder with a particle size of 50 mesh;
[0065] S2. 11.5 g of fruit powder was added to 150 g of deionized water and extracted at 90 ° C for 20 min, then ultrasonically extracted at 60 ° C for 15 min at 100 kHz, then soaked at 50 ° C for 20 min, and finally 2 g of pectinase was added to decompose at 35 ° C for 4 h to obtain a decomposition solution;
[0066] S3. The decomposed liquid was treated at 100°C for 20 min, the supernatant was centrifuged, and then concentrated at 40°C, dried and ground to obtain a hawthorn extract;
[0067] S4. 18 g of rosemary was freeze-dried and crushed at -45 ° C, and then added to 100 g of deionized water, and then ultrasonically extracted at 100 kHz at 100 ° C for 35 min, and allowed to stand at room temperature until oil and water were separated and then dehydrated to obtain a rosemary extract;
[0068] S5. 0.8g of lemon essential oil, 0.05g of rosemary extract and 0.1g of vitamin E were mixed to obtain a core material;
[0069] S6. 0.22 g of chitosan was added to 55 g of acetic acid solution having a pH of 3.7 and fully dissolved, the pH value was adjusted to 7.0, and stirred at 450 r / min for 20 min to obtain a chitosan solution;
[0070] S7. 1.1 g of gelatin was dissolved in 50 g of deionized water at 55°C, and then 0.7 g of the core material was added at a speed of 3 s / drop, and then the mixture was stirred at 350 r / min for 20 min and then dropped into 50 g of chitosan solution. After centrifugation at 11000 r / min for 35 min, the lower sediment was centrifuged and washed 5 times, and then filtered and dried at 30°C to obtain extract microparticles;
[0071] S8. 1.5 g of hawthorn extract, 2 g of extract particles, 0.2 g of citric acid and 1.4 g of lysozyme were mixed to obtain a composite food additive;
[0072] Comparative Example 1:
[0073] Compared with Example 1, this comparative example only replaces the "hawthorn extract" added in the composite food additive with "extract particles", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally obtains a composite food additive;
[0074] Comparative Example 2:
[0075] Compared with Example 1, this comparative example only replaces the "extract particles" added in the composite food additive with "hawthorn extract", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally obtains a composite food additive;
[0076] Comparative Example 3:
[0077] Compared with Example 1, this comparative example did not add rosemary extract during the preparation of the core material, and the remaining steps and parameters were the same, which will not be repeated in this comparative example, and finally a composite food additive was obtained;
[0078] Comparative Example 4:
[0079] Compared with Example 1, vitamin E was not added in the preparation process of the core material in this comparative example, and the remaining steps and parameters were the same, which will not be repeated in this comparative example, and finally a composite food additive was obtained;
[0080] Comparative Example 5:
[0081] Compared with Example 1, this comparative example did not add rosemary extract and vitamin E during the preparation of the core material, and the remaining steps and parameters were the same, which will not be repeated in this comparative example, and finally a composite food additive was obtained;
[0082] Comparative Example 6:
[0083] Compared with Example 1, this comparative example did not add citric acid during the preparation of the composite food additive, and the remaining steps and parameters were the same, which will not be repeated in this comparative example, and finally a composite food additive was obtained;
[0084] Comparative Example 7:
[0085] Compared with Example 1, this comparative example did not add lysozyme during the preparation of the composite food additive, and the remaining steps and parameters were the same, which will not be repeated in this comparative example, and finally a composite food additive was obtained;
[0086] Comparative Example 8:
[0087] Compared with Example 1, this comparative example only replaces the "freeze-drying and crushing rosemary at -50°C and then adding it to deionized water and then ultrasonically extracting" in the preparation process of rosemary extract with "drying and crushing rosemary at 50°C and then adding it to deionized water and then ultrasonically extracting", and the other steps and parameters are the same, which will not be repeated in this comparative example, and finally a composite food additive is obtained.
[0088] Comparative Example 9:
[0089] Compared with Example 1, this comparative example only replaces the "0.6g lemon essential oil, 0.05g rosemary extract and 0.05g vitamin E" added in the core material preparation process with "0.4g lemon essential oil, 0.25g rosemary extract and 0.05g vitamin E", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally a composite food additive is obtained;
[0090] Comparative Example 10:
[0091] Compared with Example 1, this comparative example only replaces the "1g gelatin, 50g deionized water, 0.6g core material, 50g chitosan solution" added in the preparation process of the extract particles with "1g gelatin, 50g deionized water, 0.1g core material, 50g chitosan solution", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally a composite food additive is obtained;
[0092] Comparative Example 11:
[0093] Compared with Example 1, this comparative example only replaces the "1.2g hawthorn extract, 1.7g extract particles, 0.1g citric acid, 1g lysozyme" added in the composite food additive with "1.7g hawthorn extract, 1.2g extract particles, 1g citric acid, 0.1g lysozyme", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally a composite food additive is obtained.
[0094] Performance Test:
[0095] 4 g of the composite food additives prepared in Examples 1 to 4 and Comparative Examples 1 to 11 were added to 900 g of canned yellow peaches that had been sterilized at 50-60° C. and immediately sealed to obtain canned samples;
[0096] Determination of antibacterial ability:
[0097] With reference to GB / T4789.2-2016 "National Food Safety Standard Food Microbiological Inspection Colony Count Determination", the canned samples prepared in Example 1-Example 4 and Comparative Example 1-Comparative Example 11 were divided into three groups, one of which was stored at 25-35°C for 12 months, the second group was stored at -50--10°C for 6 months and then stored at 25-35°C for 6 months, and the third group was stored at 25-30°C for 10 days. The total colony count of each group of canned samples after storage was then determined, and the unit of total colony count is CFU / g.
[0098] Determination of peroxide value:
[0099] Referring to GB / T5009.227-2016 "National Food Safety Standard for the Determination of Peroxide Value in Food", the canned samples prepared in Examples 1 to 4 and Comparative Examples 1 to 11 were divided into three groups, one of which was stored at 25-35°C for 12 months, the second group was stored at -50--10°C for 6 months and then at 25-35°C for 6 months, and the third group was stored at 25-30°C for 10 days, and then the peroxide value of each group of canned samples after storage was measured, and the test results are shown in Table 2. Wherein, the unit of peroxide value is g / 100g.
[0100] Sensory evaluation:
[0101] According to the determination standard of "GB / T13516-2023 General Rules for Quality of Canned Peach", the canned samples prepared in Examples 1 to 4 and Comparative Examples 1 to 11 were divided into three groups, one of which was stored at 25-35°C for 12 months, the second group was stored at -50--10°C for 6 months and then stored at 25-35°C for 6 months, and the third group was stored at 25-30°C for 10 days. After that, the pulp color, smell, sugar water clarity and taste of each group of canned samples after storage were evaluated, and the evaluation results were divided into excellent, Grade one and qualified; the flesh of the superior canned fruit is golden yellow to yellow, with peach fragrance, clear syrup, moderate sweet and sour taste and moderate hardness, with the natural flavor of yellow peach, without abnormal taste such as bitterness; the flesh of the grade one canned fruit is yellow to light yellow, without obvious smell, clear syrup, good taste, without abnormal taste such as bitterness; the flesh of the qualified canned fruit is light yellow or greenish yellow with peach fragrance, without obvious smell, syrup is turbid, taste is sweet, and the flesh is soft and rotten, without abnormal taste such as bitterness; the test results are shown in Table 1;
[0102] Table 1
[0103]
[0104]
[0105] Data Analysis:
[0106] As can be seen from Table 1, the composite food additive prepared by the present invention has more excellent antiseptic strength, antiseptic stability, antiseptic persistence, antioxidant capacity and taste;
[0107] This may be because the present invention performs a composite extraction treatment on hawthorn using several methods, and the present invention obtains an extract with a higher antioxidant concentration to the greatest extent; mixing rosemary extract and vitamin E with lemon essential oil can not only greatly improve the stability, antioxidant ability and antiseptic ability of lemon essential oil, but also improve its anti-lipid oxidation ability and stimulate a more fragrant and fresh fruity flavor; embedding the lemon essential oil mixture further improves the stability and persistence of the mixture, and the material used for embedding is also a natural preservative, so before releasing the lemon essential oil mixture, the extract particles also play a role in antiseptic and thickening; adding a certain amount of The citric acid can not only adjust the pH, increase the taste of canned food, increase the appetite of consumers, promote metabolism, and improve the overall antiseptic ability, but also combine with the metal ions that may be released from the packaging after long-term storage to prevent the metal ions from catalyzing the oxidation reaction in the canned food, thereby making the canned food have a longer-lasting color and flavor stability; the addition of lysozyme can prevent the canned food from becoming turbid, sterilize and disinfect, resist bacteria and reduce inflammation, and enhance the immunity of consumers; and mixing hawthorn extract, extract particles, citric acid and lysozyme in a specific proportion can maximize the overall antiseptic ability and antiseptic stability, while also improving the taste and flavor of the canned food and enhancing the immunity and metabolic ability of consumers;
[0108] In Comparative Example 1, the "hawthorn extract" added in the composite food additive is replaced with "extract particles". As can be seen from Table 1, compared with Example 1, its antiseptic strength, antioxidant capacity and taste after long-term storage are all reduced. This may be because the hawthorn extract can quickly exert a relatively strong antioxidant and antiseptic capacity, but the extract particles cannot; while mixing the hawthorn extract, extract particles, citric acid and lysozyme in a specific proportion can maximize the overall antiseptic capacity and antiseptic stability, while also improving the taste and flavor of the canned food and enhancing the immunity and metabolic capacity of the consumer;
[0109] In Comparative Example 2, only the "extract particles" added in the composite food additive are replaced with "hawthorn extract". As can be seen from Table 1, compared with Example 1, its antiseptic stability and persistence, antioxidant capacity and taste are all reduced. This may be because the embedding of the lemon essential oil mixture further improves the stability and persistence of the mixture. The material used for embedding is also a natural preservative. Therefore, before releasing the lemon essential oil mixture, the extract particles also play the role of antiseptic and thickening. Mixing hawthorn extract, extract particles, citric acid and lysozyme in a specific ratio can maximize the overall antiseptic ability and antiseptic stability, while also improving the taste and flavor of the canned food and enhancing the immunity and metabolic capacity of the consumer.
[0110] In Comparative Example 3, rosemary extract was not added during the preparation of the core material; in Comparative Example 4, vitamin E was not added during the preparation of the core material; in Comparative Example 5, rosemary extract and vitamin E were not added during the preparation of the core material. As can be seen from Table 1, compared with Example 1, the antiseptic ability, antioxidant ability and taste thereof were all reduced. This may be because mixing rosemary extract and vitamin E with lemon essential oil can not only significantly improve the stability, antioxidant ability and antiseptic ability of lemon essential oil, but also improve its anti-lipid oxidation ability and stimulate a more fragrant and fresh fruity flavor.
[0111] Comparative Example 6 did not add citric acid during the preparation of the composite food additive; Comparative Example 7 did not add lysozyme during the preparation of the composite food additive. As can be seen from Table 1, compared with Example 1, its antiseptic ability, antioxidant ability and taste are all reduced. This may be because the addition of a certain amount of citric acid can not only adjust the pH, increase the taste of the canned food, increase the appetite of the consumer, promote metabolism, and improve the overall antiseptic ability, but also citric acid can combine with metal ions that may be released from the packaging after long-term storage to prevent the metal ions from catalyzing the oxidation reaction in the canned food, thereby making the canned food have a longer-lasting color and flavor stability; the addition of lysozyme can prevent the canned food from becoming turbid, sterilize and disinfect, resist bacteria and reduce inflammation, and enhance the immunity of the consumer; and mixing hawthorn extract, extract particles, citric acid and lysozyme in a specific ratio can maximize the overall antiseptic ability and antiseptic stability, while also improving the taste and flavor of the canned food and enhancing the immunity and metabolic ability of the consumer;
[0112] In Comparative Example 8, the process of preparing rosemary extract was replaced by "freeze-drying rosemary at -50°C, crushing it, adding it to deionized water, and then ultrasonically extracting it" with "drying rosemary at 50°C, crushing it, adding it to deionized water, and then ultrasonically extracting it". As can be seen from Table 1, compared with Example 1, its antioxidant capacity was reduced, which may be because the active ingredients in rosemary can be extracted to a greater extent after freeze-drying at a specific temperature;
[0113] In Comparative Example 9, the "0.6 g lemon essential oil, 0.05 g rosemary extract and 0.05 g vitamin E" added during the preparation of the core material are replaced with "0.4 g lemon essential oil, 0.25 g rosemary extract and 0.05 g vitamin E". As can be seen from Table 1, compared with Example 1, its antiseptic ability and antioxidant ability are both reduced. This may be because the mixing of lemon essential oil, rosemary extract and vitamin E in a specific ratio can maximize the antiseptic ability and antioxidant ability of the composite food additive;
[0114] In Comparative Example 10, the "1g gelatin, 50g deionized water, 0.6g core material, 50g chitosan solution" added during the preparation of the extract particles was replaced with "1g gelatin, 50g deionized water, 0.1g core material, 50g chitosan solution". As can be seen from Table 1, compared with Example 1, its antiseptic ability, antioxidant ability and taste are all reduced. This may be because the mixing of gelatin, deionized water, core material and chitosan solution in a specific ratio can adjust the most ideal core-shell thickness ratio. When the amount of core material added is reduced, it will lead to problems such as a thicker shell layer, thereby affecting the antiseptic and antioxidant effects.
[0115] In Comparative Example 11, the "1.2g hawthorn extract, 1.7g extract particles, 0.1g citric acid, 1g lysozyme" added in the composite food additive is replaced with "1.7g hawthorn extract, 1.2g extract particles, 1g citric acid, 0.1g lysozyme". As can be seen from Table 1, compared with Example 1, its preservative ability, antioxidant ability and taste are all reduced. This may be because mixing hawthorn extract, extract particles, citric acid and lysozyme in a specific proportion can maximize the overall preservative ability and preservative stability, while also improving the taste and flavor of the canned food and enhancing the immunity and metabolic ability of the consumer.
[0116] Those skilled in the art should understand that the discussion of any of the above embodiments is merely illustrative and is not intended to imply that the scope of the present invention is limited to these examples. Under the concept of the present invention, the technical features in the above embodiments or different embodiments may be combined, the steps may be implemented in any order, and there are many other variations of the different aspects of the present invention as described above, which are not provided in detail for the sake of simplicity.
[0117] The present invention is intended to cover all such substitutions, modifications and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.
Claims
1. A method for preparing a composite food additive, characterized in that: The invention comprises the following raw materials in parts by weight: 1.2-1.5 parts of hawthorn extract, 1.7-2 parts of extract microparticles, 0.1-0.2 parts of citric acid, and 1-1.4 parts of lysozyme; The hawthorn extract is prepared from hawthorn and pectinase; The extract particles are prepared from lemon essential oil, rosemary, vitamin E, chitosan and gelatin.
2. The method for preparing the composite food additive according to claim 1, characterized in that: The preparation method of the hawthorn extract is as follows: Step A1. The hawthorn fruit is pitted, sliced, dried at 35-40°C, and crushed to obtain a fruit powder with a particle size of 10-50 mesh; Step A2. The fruit powder is added to deionized water and extracted at 85-90°C for 15-20 minutes, then ultrasonically extracted, and then soaked at 45-50°C for 15-20 minutes, and finally pectinase is added to decompose at 28-35°C for 3-4 hours to obtain a decomposition solution; Step A3. The decomposed liquid is treated at 98-100°C for 15-20 minutes, and then centrifuged to obtain the supernatant, which is then concentrated at 35-40°C, dried and ground to obtain the hawthorn extract.
3. The method for preparing the composite food additive according to claim 2, characterized in that: The mass ratio of the fruit powder, deionized water and pectinase in step A2 is 10-11.5:150:
2.
4. The method for preparing the composite food additive according to claim 2, characterized in that: The temperature during the ultrasonic extraction is 50-60° C., the ultrasonic frequency is 90-100 kHz, and the extraction time is 10-15 min.
5. The method for preparing the composite food additive according to claim 1, characterized in that: The preparation method of the extract microparticles is as follows: Step B1. freeze-dry and crush rosemary at -50--45°C, add it to deionized water, extract it by ultrasonic, stand it at room temperature until oil and water are separated, and then dehydrate it to obtain rosemary extract; Step B2. Mixing lemon essential oil, rosemary extract and vitamin E to obtain a core material; Step B3. Add chitosan to an acetic acid solution having a pH of 3.5-3.7 and fully dissolve it, adjust the pH value to 6.8-7.0, and stir at 400-450 r / min for 15-20 min to obtain a chitosan solution; Step B4. Dissolve gelatin in deionized water at 50-55°C, then add the core material at a speed of 2-3s / drop, stir at 300-350r / min for 15-20min, and then drop it into the chitosan solution. After centrifugation, wash the lower precipitate by centrifugation 3-5 times, and then filter and dry it at 28-30°C to obtain extract particles.
6. The method for preparing the composite food additive according to claim 5, characterized in that: The mass ratio of rosemary to deionized water in step B1 is 13-18:100; The mass ratio of lemon essential oil, rosemary extract and vitamin E in step B2 is 0.6-0.8:0.05:0.05-0.1; The mass ratio of the acetic acid solution to chitosan in step B3 is 50-55:0.2-0.22; The mass ratio of gelatin, deionized water, core material and chitosan solution in step B4 is 1-1.1:50:0.6-0.7:
50.
7. The method for preparing the composite food additive according to claim 5, characterized in that: The temperature during the ultrasonic extraction in step B1 is 95-100° C., the ultrasonic frequency is 90-100 kHz, and the extraction time is 30-35 min.
8. The method for preparing the composite food additive according to claim 5, characterized in that: The centrifugal speed in step B4 is 10000-11000 r / min, and the centrifugal time is 30-35 min.
9. The method for preparing the composite food additive according to claim 1, characterized in that: The preparation method of the composite food additive is as follows: The hawthorn extract, the extract particles, citric acid and lysozyme are uniformly mixed to obtain a composite food additive.
10. An application of the composite food additive according to any one of claims 1 to 9, characterized in that: The composite food additive is used for the production and processing of canned food.