Cream with high oxidation resistance and preparation method thereof

Abstract

The invention discloses high-oxidation-resistance cream and a preparation method thereof, and belongs to the technical field of cream, the high-oxidation-resistance cream comprises 97-103 parts of an oil phase, 290-320 parts of a water phase and 3.6-4.8 parts of an antioxidant; the antioxidant comprises the following raw materials: 14-26 parts of purified tea polyphenol and 5-8 parts of a pretreated sargassum fusiforme aqueous extract. According to the preparation method, the extraction process of the tea polyphenol is innovatively optimized, the purity of the tea polyphenol is remarkably improved, and the breakthrough enables the cream product to be endowed with more excellent oxidation resistance. Besides, by elaborately blending and blending a proper amount of sargassum fusiforme aqueous extract, not only are natural components of the product enriched, but also the water holding capacity of the product is effectively enhanced, and a new path is opened up for improving the texture and stability of the product.

Description

Technical Field

[0001] The invention relates to the technical field of cream, and in particular to a high-antioxidant cream and a preparation method thereof. Background Art

[0002] Foaming cream, also known as whipping cream, is obtained by separating the fat from cow's milk and goat's milk. It is an O / W emulsion with a fat content between 30% and 40%. It is not only a natural extract, but also rich in various nutrients, such as unsaturated fatty acids, vitamin D, vitamin E, carotenoids, lecithin and other beneficial ingredients that are essential to the human body, and is easily digested and absorbed by the human body.

[0003] For example, Chinese patent CN115530242B proposes a compounding agent for improving cream stability, and its preparation method and application. The compounding agent for improving cream stability provided by the present invention comprises the following components and their weight proportions: 20-30 parts of a compound emulsifier, 15-25 parts of a thickener, and 1-5 parts of an antioxidant, wherein the compound emulsifier is composed of at least two of propylene glycol alginate, citric acid fatty acid glyceride, rhamnolipid and sodium alginate. The compounding agent for improving cream stability provided by the present invention can effectively improve the acid resistance of cream, so that after the cream is mixed with an acidic substance, it is not easy to melt and deform at room temperature, and can also shorten the whipping time and improve the whipping foaming rate and stability of the cream.

[0004] In the above patent, the purity of commercially available products of tea polyphenols, one of the main components of antioxidants, varies greatly. Low-purity tea polyphenols have poor antioxidant properties, while high-purity tea polyphenols are expensive.

[0005] Based on this, the present invention designs a high antioxidant cream and a preparation method thereof to solve the above problems. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, the present invention provides a high antioxidant cream and a preparation method thereof.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0008] A high antioxidant cream comprising 97-103 parts of an oil phase, 290-320 parts of a water phase and 3.6-4.8 parts of an antioxidant;

[0009] The antioxidant comprises the following raw materials: 14-26 parts of purified tea polyphenols and 5-8 parts of pretreated Sargassum fusiformis water extract.

[0010] A method for preparing the highly antioxidant cream comprises the following steps:

[0011] Step 1: Weigh 15-20 portions of tea leaves;

[0012] Step 2: adding acetic acid aqueous solution, ultrasonically dispersing, using AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, and adjusting the solution pH to 5-6 with NaHCO3 to fully precipitate the tea polyphenol;

[0013] Step 3: dissolving the precipitate with hydrochloric acid and extracting with methanol to obtain crude tea polyphenols;

[0014] Step 4: extract the crude tea polyphenols by ultrasonication, filter and remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0015] Step 5: pretreatment of Sargassum fusiformis water extract;

[0016] Refrigerate the water extract of Sargassum fusiformis and then raise it to 25-30℃;

[0017] Step 6: compounding the Sargassum fusiformis water extract and purified tea polyphenols;

[0018] Adding the pretreated Sargassum fusiformis water extract of step 4 dropwise into the purified tea polyphenols while stirring to obtain a composite;

[0019] Step 7: preparing oil phase and water phase respectively;

[0020] Step 8: adding the oil phase to the water phase containing 3.6-4.8 parts of the complex of step 6, stirring, shearing, homogenizing, sterilizing, cooling, aging to obtain the rapidly solidified cream.

[0021] Furthermore, step 2 is specifically as follows: adding 120-140 parts of acetic acid aqueous solution, ultrasonically dispersing for 10-15 minutes, using AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, and adjusting the solution pH to 5-6 with NaHCO3 to fully precipitate the tea polyphenols.

[0022] Furthermore, in step 2, the mass ratio of the precipitant to the tea leaves is 1:0.04-0.05.

[0023] Furthermore, step three is specifically as follows: dissolving the precipitate with 0.5 mol / L hydrochloric acid, and extracting with 70% methanol to obtain crude tea polyphenols.

[0024] Furthermore, step four is specifically as follows: extracting the crude tea polyphenols under ultrasonic power of 80-100W for 5-8min, filtering to remove the residue, then centrifuging the filtrate, and collecting the supernatant to obtain the purified tea polyphenols.

[0025] Furthermore, step five is specifically as follows: refrigerate 5-8 portions of the Sargassum fusiformis water extract at 2-5°C for 20-30 minutes, and then raise the temperature to 25-30°C at 2-3°C / min.

[0026] Furthermore, step six is ​​specifically as follows: adding the pretreated Sargassum fusiformis water extract of step four dropwise to 14-26 parts of purified tea polyphenols, stirring while adding dropwise, to obtain a composite.

[0027] Furthermore, in step six, the dripping should be completed in 20-25 minutes.

[0028] Furthermore, step eight is specifically as follows: adding the oil phase to the water phase containing 3.6-4.8 parts of the complex of step six, stirring, shearing, homogenizing, sterilizing, cooling, and aging to obtain the rapidly solidified cream.

[0029] Compared with the prior art, the present invention has the following beneficial effects: the present invention innovatively optimizes the extraction process of tea polyphenols and significantly improves the purity of tea polyphenols. This breakthrough further enables cream products to exhibit more excellent antioxidant properties. In addition, by carefully blending and incorporating an appropriate amount of Sargassum fusiformis water extract, the antioxidant properties of cream are further improved through synergistic effects. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Embodiment 1: This embodiment provides a method for preparing a high antioxidant cream, comprising the following steps:

[0032] Step 1: Weigh 20g of tea leaves and grind them through a 20-mesh sieve;

[0033] Step 2: Add 140g of acetic acid aqueous solution, ultrasonically disperse for 15min, use AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, when the mass ratio of the precipitant to the tea leaves is 1:0.05, adjust the solution pH to 6 by NaHCO3 to fully precipitate the tea polyphenols;

[0034] Step 3: dissolving the precipitate with 0.5 mol / L hydrochloric acid, and extracting with 70% methanol to obtain crude tea polyphenols;

[0035] Step 4: extract the crude tea polyphenols under ultrasonic power of 100W for 8 minutes, filter to remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0036] Step 5: pretreatment of Sargassum fusiformis water extract;

[0037] 8 g of Sargassum fusiformis aqueous extract was refrigerated at 5°C for 30 min and then raised to 30°C at 3°C / min;

[0038] Step 6: compounding the Sargassum fusiformis water extract and purified tea polyphenols;

[0039] The pretreated Sargassum fusiformis water extract of step 4 was added dropwise to 26 g of purified tea polyphenols over a period of 25 min, with stirring, to obtain a composite;

[0040] Step 7: preparing oil phase and water phase respectively;

[0041] 93 g of non-hydrogenated vegetable oil and 4 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0042] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 190 mL of water to obtain an aqueous phase;

[0043] Step 8: Add the oil phase to the water phase containing 4.8 g of the complex of step 6, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (65°C, 30 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0044] Sargassum fusiformis water extract was obtained from Fang Zongmu. Effect of Sargassum fusiformis water extract on improving constipation and development of functional jelly[D]. Fujian Agriculture and Forestry University, 2022.DOI:10.27018 / d.cnki.gfjnu.2022.000661.

[0045] Through the test of "GB / T 5009.77-2003 Analysis Method of Hygienic Standard of Edible Hydrogenated Oil and Margarine", the high antioxidant cream prepared by the present invention has an acid value of ≤1mg / g, a peroxide value of ≤0.13g / 100g, and a mold value of ≤50CFU / g, which meets the industry hygiene standards.

[0046] Embodiment 2: This embodiment provides a method for preparing a high antioxidant cream, comprising the following steps:

[0047] Step 1: Weigh 15g of tea leaves and grind them through a 20-mesh sieve;

[0048] Step 2: Add 120g of acetic acid aqueous solution, ultrasonically disperse for 10min, use AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, when the mass ratio of the precipitant to the tea leaves is 1:0.04, adjust the solution pH to 5 with NaHCO3 to fully precipitate the tea polyphenols;

[0049] Step 3: dissolving the precipitate with 0.5 mol / L hydrochloric acid, and extracting with 70% methanol to obtain crude tea polyphenols;

[0050] Step 4: extract the crude tea polyphenols under ultrasonic power of 80W for 5 minutes, filter to remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0051] Step 5: pretreatment of Sargassum fusiformis water extract;

[0052] 5 g of Sargassum fusiformis aqueous extract was refrigerated at 2°C for 20 min and then raised to 25°C at 2°C / min;

[0053] Step 6: compounding the Sargassum fusiformis water extract and purified tea polyphenols;

[0054] The pretreated Sargassum fusiformis water extract of step 4 was added dropwise to 14 g of purified tea polyphenols over a period of 20 minutes, with stirring, to obtain a composite;

[0055] Step 7: preparing oil phase and water phase respectively;

[0056] 100 g of non-hydrogenated vegetable oil and 3 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0057] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 220 mL of water to obtain an aqueous phase;

[0058] Step 8: Add the oil phase to the water phase containing 3.6 g of the complex of step 6, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (65°C, 30 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0059] Embodiment 3: This embodiment provides a method for preparing a high antioxidant cream, comprising the following steps:

[0060] Step 1: Weigh 18g of tea leaves and grind them through a 20-mesh sieve;

[0061] Step 2: Add 130g of acetic acid aqueous solution, ultrasonically disperse for 12 minutes, use AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, when the mass ratio of the precipitant to the tea leaves is 1:0.045, adjust the solution pH to 5.2 by NaHCO3 to fully precipitate the tea polyphenols;

[0062] Step 3: dissolving the precipitate with 0.5 mol / L hydrochloric acid, and extracting with 70% methanol to obtain crude tea polyphenols;

[0063] Step 4: extract the crude tea polyphenols under ultrasonic power of 90W for 6 minutes, filter to remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0064] Step 5: pretreatment of Sargassum fusiformis water extract;

[0065] 7 g of Sargassum fusiformis aqueous extract was refrigerated at 4°C for 25 min and then raised to 28°C at 2.5°C / min;

[0066] Step 6: compounding the Sargassum fusiformis water extract and purified tea polyphenols;

[0067] The pretreated Sargassum fusiformis water extract of step 4 was added dropwise to 21 g of purified tea polyphenols over a period of 22 minutes while stirring to obtain a composite;

[0068] Step 7: preparing oil phase and water phase respectively;

[0069] 95 g of non-hydrogenated vegetable oil and 3 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0070] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 200 mL of water to obtain an aqueous phase;

[0071] Step 7: Add the oil phase to the water phase containing 4 g of the complex of step 6, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (65°C, 30 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0072] Comparative Example 1: This comparative example differs from Example 3 in that: no water extract of Sargassum fusiformis was added;

[0073] This comparative example provides a method for preparing a high antioxidant cream, comprising the following steps:

[0074] Step 1: Weigh 18g of tea leaves and grind them through a 20-mesh sieve;

[0075] Step 2: Add 130g of acetic acid aqueous solution, ultrasonically disperse for 12 minutes, use AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, when the mass ratio of the precipitant to the tea leaves is 1:0.045, adjust the solution pH to 5.2 by NaHCO3 to fully precipitate the tea polyphenols;

[0076] Step 3: dissolving the precipitate with 0.5 mol / L hydrochloric acid, and extracting with 70% methanol to obtain crude tea polyphenols;

[0077] Step 4: extract the crude tea polyphenols under ultrasonic power of 90W for 6 minutes, filter to remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0078] Step 5: preparing the oil phase and the water phase respectively;

[0079] 95 g of non-hydrogenated vegetable oil and 3 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0080] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 200 mL of water to obtain an aqueous phase;

[0081] Step 7: Add the oil phase to the aqueous phase containing 4 g of purified tea polyphenols in step 4, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (65°C, 30 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0082] Comparative Example 2: This comparative example differs from Example 3 in that: the amount of Sargassum fusiformis aqueous extract is excessive;

[0083] This comparative example provides a method for preparing a high antioxidant cream, comprising the following steps:

[0084] Step 1: Weigh 18g of tea leaves and grind them through a 20-mesh sieve;

[0085] Step 2: Add 130g of acetic acid aqueous solution, ultrasonically disperse for 12 minutes, use AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, when the mass ratio of the precipitant to the tea leaves is 1:0.045, adjust the solution pH to 5.2 by NaHCO3 to fully precipitate the tea polyphenols;

[0086] Step 3: dissolving the precipitate with 0.5 mol / L hydrochloric acid, and extracting with 70% methanol to obtain crude tea polyphenols;

[0087] Step 4: extract the crude tea polyphenols under ultrasonic power of 90W for 6 minutes, filter to remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0088] Step 5: pretreatment of Sargassum fusiformis water extract;

[0089] 12 g of Sargassum fusiformis aqueous extract was refrigerated at 4 °C for 25 min and then raised to 28 °C at 2.5 °C / min;

[0090] Step 6: compounding the Sargassum fusiformis water extract and purified tea polyphenols;

[0091] The pretreated Sargassum fusiformis water extract of step 4 was added dropwise to 21 g of purified tea polyphenols over a period of 22 minutes while stirring to obtain a composite;

[0092] Step 7: preparing oil phase and water phase respectively;

[0093] 95 g of non-hydrogenated vegetable oil and 3 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0094] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 200 mL of water to obtain an aqueous phase;

[0095] Step 7: Add the oil phase to the water phase containing 4 g of the complex of step 6, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (65°C, 30 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0096] Comparative Example 3: This comparative example differs from Example 3 in that: Step 3 is not performed;

[0097] This comparative example provides a method for preparing a high antioxidant cream, comprising the following steps:

[0098] Step 1: Weigh 18g of tea leaves and grind them through a 20-mesh sieve;

[0099] Step 2: Add 130g of acetic acid aqueous solution, ultrasonically disperse for 12 minutes, use AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, when the mass ratio of the precipitant to the tea leaves is 1:0.045, adjust the solution pH to 5.2 by NaHCO3 to fully precipitate the tea polyphenols;

[0100] Step 4: extract the crude tea polyphenols under ultrasonic power of 90W for 6 minutes, filter to remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0101] Step 5: pretreatment of Sargassum fusiformis water extract;

[0102] 7 g of Sargassum fusiformis aqueous extract was refrigerated at 4°C for 25 min and then raised to 28°C at 2.5°C / min;

[0103] Step 6: compounding the Sargassum fusiformis water extract and purified tea polyphenols;

[0104] The pretreated Sargassum fusiformis water extract of step 4 was added dropwise to 21 g of purified tea polyphenols over a period of 22 minutes while stirring to obtain a composite;

[0105] Step 7: preparing oil phase and water phase respectively;

[0106] 95 g of non-hydrogenated vegetable oil and 3 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0107] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 200 mL of water to obtain an aqueous phase;

[0108] Step 7: Add the oil phase to the water phase containing 4 g of the complex of step 6, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (65°C, 30 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0109] Comparative Example 4: This comparative example differs from Example 3 in that step 3 is not performed and the Sargassum fusiformis aqueous extract is not added;

[0110] This comparative example provides a method for preparing a high antioxidant cream, comprising the following steps:

[0111] Step 1: Weigh 18g of tea leaves and grind them through a 20-mesh sieve;

[0112] Step 2: Add 130g of acetic acid aqueous solution, ultrasonically disperse for 12 minutes, use AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, when the mass ratio of the precipitant to the tea leaves is 1:0.045, adjust the solution pH to 5.2 by NaHCO3 to fully precipitate the tea polyphenols;

[0113] Step 3: Extract the crude tea polyphenols under ultrasonic power of 90W for 6 minutes, filter to remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols;

[0114] Step 4: preparing the oil phase and the water phase respectively;

[0115] 95 g of non-hydrogenated vegetable oil and 3 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0116] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 200 mL of water to obtain an aqueous phase;

[0117] Step 5: Add the oil phase to the water phase containing 4 g of the product of step 3, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (65°C, 30 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0118] Experimental examples: 1. Determination of antioxidant performance: When atoms form molecules, electrons in chemical bonds must appear in pairs, so free radicals grab an electron from other substances to form stable substances. In chemistry, this phenomenon is called "oxidation". Oxygen molecules originally exist in a stable diatomic structure, but when affected by ultraviolet rays, staying up late, etc., oxygen atoms will lose an electron and turn from harmless oxygen into lethal active oxygen free radicals. The removal rate of free radicals becomes an important indicator of antioxidant performance;

[0119] (1) Detection of ABTS free radical scavenging rate of cream;

[0120] Prepare ABTS stock solution: Take 352 μL of K2S2O8 with a concentration of 140 nmol / L and mix it with 20 mL of ABTS solution with a concentration of 7 mmol / L, and let it stand in the dark at room temperature for 12-16 hours; before use, dilute the prepared stock solution ABTS into working solution with anhydrous ethanol, control the temperature of the working solution to 30°C, and the absorbance at a wavelength of 734 nm to 0.70±0.02; add 0.5 mL of the extract and 1.5 mL of anhydrous ethanol to a test tube, use 2 mL of anhydrous ethanol as a blank control, add 2 mL of ABTS working solution and let it stand for 6 minutes, then measure its absorbance at a wavelength of 734 nm, and then calculate the ABTS free radical scavenging rate according to the following formula:

[0121] M1=(Nj-Ni) / Nj×100%;

[0122] M1: ABTS free radical scavenging rate; Ni: absorbance of extraction solution; Nj: absorbance of control sample.

[0123] (2) Detection of DPPH free radical scavenging rate of cream;

[0124] Add the free radical scavenger to the DPPH solution and observe the process of its color changing from purple to yellow. The UV spectrophotometer can be used for quantitative analysis. The vitamin C solution with the same mass concentration is used as the positive control. The DPPH free radical scavenging rate is calculated according to the following formula:

[0125] M2 = (A0 - Aj - Ai) / A0 × 100%;

[0126] M2: DPPH free radical scavenging rate; A0: absorbance of blank control sample; Ai: absorbance after the reaction of the test sample solution and DPPH solution; Aj: absorbance of the test sample solution plus ethanol.

[0127] 2. Determination of water holding capacity of products;

[0128] Take 20g of cream sample (m0), put it at the bottom of a 50mL centrifuge tube, control the temperature to 20℃, centrifuge at 3000r / min for 10min, take out the centrifuge tube and leave it for 10min, take the supernatant and weigh it (m1), and calculate the water holding rate according to the formula:

[0129] Water retention rate = (m0-m1) / m0×100%.

[0130] 3. Determination of tea polyphenols purity:

[0131] Accurately weigh 200 mg of gallic acid standard and add a small amount of 70% ethanol to dissolve the sample (extracted tea polyphenols), dilute to 100 mL with 70% ethanol, shake well, and let stand. Then use a pipette to draw 20 mL, dilute to 100 mL with 70% ethanol, shake well, and prepare a gallic acid standard solution with a concentration of 400 μg / mL for standby use. Accurately draw 0.1 mL of gallic acid standard solution into a test tube. Add 1 mL of distilled water and then 1 mL of Folin reagent, shake thoroughly and let stand for 4 minutes, add 1 mL of 10% sodium carbonate at 25°C, shake well and place in a constant temperature water bath to react for 2 hours, and make a reagent blank at the same time, measure the absorbance at 765 nm, and perform linear regression on the absorbance to calculate the tea polyphenol content: tea polyphenol purity = tea polyphenol content calculated by absorbance / extracted tea polyphenol mass × 100%; the measured tea polyphenol purity is 98.02-98.11.

[0132]

[0133] The present invention effectively improves the purity of tea polyphenols by optimizing the extraction process of tea polyphenols, thereby achieving the improvement of the antioxidant property of cream, and further enhances the antioxidant property by adding Sargassum fusiformis. At the same time, it is found that the synergistic effect of the Sargassum fusiformis water extract and tea polyphenols also effectively improves the water holding rate.

[0134] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A high antioxidant cream, characterized in that: It comprises 97-103 parts of an oil phase, 290-320 parts of an aqueous phase and 3.6-4.8 parts of an antioxidant; The antioxidant comprises the following raw materials: 14-26 parts of purified tea polyphenols and 5-8 parts of pretreated Sargassum fusiformis water extract.

2. A method for preparing the highly antioxidant cream as claimed in claim 1, characterized in that: The following steps are involved: Step 1: Weigh 15-20 portions of tea leaves; Step 2: adding acetic acid aqueous solution, ultrasonically dispersing, using AlCl3 as an ion precipitant to purify the obtained tea polyphenol extract, and adjusting the solution pH to 5-6 with NaHCO3 to fully precipitate the tea polyphenol; Step 3: dissolving the precipitate with hydrochloric acid and extracting with methanol to obtain crude tea polyphenols; Step 4: extract the crude tea polyphenols by ultrasonication, filter and remove the residue, then centrifuge the filtrate, and collect the supernatant to obtain the purified tea polyphenols; Step 5: pretreatment of Sargassum fusiformis water extract; Refrigerate the water extract of Sargassum fusiformis and then raise it to 25-30℃; Step 6: compounding the Sargassum fusiformis water extract and purified tea polyphenols; Adding the pretreated Sargassum fusiformis water extract of step 4 dropwise into the purified tea polyphenols while stirring to obtain a composite; Step 7: preparing oil phase and water phase respectively; Step 8: adding the oil phase to the water phase containing 3.6-4.8 parts of the complex of step 6, stirring, shearing, homogenizing, sterilizing, cooling, aging to obtain the rapidly solidified cream.

3. The preparation method according to claim 2, characterized in that: Step 2 is specifically as follows: adding 120-140 parts of acetic acid aqueous solution, ultrasonically dispersing for 10-15 minutes, purifying the obtained tea polyphenol extract using AlCl3 as an ion precipitant, and adjusting the solution pH to 5-6 using NaHCO3 to fully precipitate the tea polyphenols.

4. The preparation method according to claim 3, characterized in that: In step 2, the mass ratio of the precipitant to the tea leaves is 1:0.04-0.

05.

5. The preparation method according to claim 4, characterized in that: Step three is as follows: dissolving the precipitate with 0.5 mol / L hydrochloric acid and extracting with 70% methanol to obtain crude tea polyphenols.

6. The preparation method according to claim 5, characterized in that: Step 4 is as follows: extracting the crude tea polyphenols under ultrasonic power of 80-100W for 5-8 minutes, filtering to remove the residue, then centrifuging the filtrate, and collecting the supernatant to obtain the purified tea polyphenols.

7. The preparation method according to claim 6, characterized in that: Step five is as follows: refrigerate 5-8 portions of Sargassum fusiformis water extract at 2-5°C for 20-30 minutes, and then raise the temperature to 25-30°C at 2-3°C / min.

8. The preparation method according to claim 7, characterized in that: Step six is ​​specifically as follows: adding the pretreated Sargassum fusiformis water extract of step four dropwise into 14-26 parts of purified tea polyphenols, stirring while adding dropwise, to obtain a composite.

9. The preparation method according to claim 8, characterized in that: In step six, the dripping should be completed within 20-25 minutes.

10. The preparation method according to claim 9, characterized in that: Step eight specifically comprises: adding the oil phase into the water phase containing 3.6-4.8 parts of the complex of step six, stirring, shearing, homogenizing, sterilizing, cooling, and aging to obtain the rapidly solidified cream.

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