Rosemary food additive, preparation method and application
By combining different types of rosemary extracts and other natural ingredients, a multifunctional rosemary food additive was prepared, which solved the single problem of the applicability of existing natural antioxidants in different foods and achieved efficient antioxidant effects on a variety of foods.
Patent Information
- Application Number
- CN202510067884.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-16
- Publication Date
- 2025-04-15
AI Technical Summary
The antioxidant activities of existing natural antioxidants in different foods are different, making it difficult to achieve the antioxidant effect on a variety of foods.
A rosemary food additive is used to prepare it into liquid or solid dosage form by combining water-soluble rosemary extract, oil-soluble rosemary extract, bamboo leaf extract, lemon extract and auxiliary materials for use in a variety of foods.
The rosemary food additives show excellent antioxidant color and smell protection effects on a variety of foods (such as soybean oil, spicy strips, beef and fish meal, etc.), surpassing the effects of synthetic antioxidants and single natural antioxidants.
Smart Images
Figure CN119817631A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food additives, and in particular to a rosemary food additive, a preparation method and application thereof. Background Art
[0002] Food raw materials often need to go through many links from farm to table, including transportation, storage, processing and sales. In any link, food may become spoiled due to long storage time or improper storage method.
[0003] Although food spoilage is caused by many factors, such as temperature, environment or external damage, the spoilage process is closely related to biological factors such as microbial growth and active enzymes and the type of food itself. It is essentially a series of biochemical reactions caused by the decomposition of nutrients in food by microorganisms or degradation by active enzymes. In terms of sensory perception, food spoilage is mainly manifested in changes in color, smell, touch and texture. The most common examples are discoloration of meat products, sourness of edible oil products and the production of rancid smells. In terms of microscopic level, food spoilage is mainly reflected in the decomposition of food nutrients and the formation of metabolic byproducts.
[0004] The vast majority of food and food raw materials are organic matter and water, and also contain a small amount of inorganic matter. Organic substances such as proteins, fats, carbohydrates, vitamins and pigments have poor stability. From raw material production to storage, transportation, processing, sales and consumption, each link involves a series of biochemical reactions (mainly enzyme action, non-enzymatic browning and oxidation, etc.). Some biochemical reactions have a positive impact on food quality, while others have a negative impact, or even a harmful impact, resulting in reduced food quality.
[0005] Food additives refer to those added to improve the color, aroma and taste of food and for the needs of preservation, freshness and processing technology. Commonly used food additives include antioxidants. At present, the antioxidants on the market are mainly divided into two categories: artificial synthesis and natural antioxidants. The former mainly include BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene) and TBHQ (tert-butylhydroquinone), and their antioxidant activity is acceptable. However, BHA, BHT and TBHQ are toxic and may cause damage to deoxyribonucleotides and thus induce malignant tumors, and their safety is increasingly questioned. Therefore, seeking natural and non-toxic antioxidants has become a current research hotspot. The natural and non-toxic antioxidants currently available on the market mainly include tea polyphenols, vitamin E, rosemary extract, phytic acid, vitamin C and citric acid, etc., and have been widely used in the food field. However, the antioxidant activity of natural antioxidants on different foods is not the same, and there is a single applicability, which makes it difficult to achieve antioxidant effects on a variety of foods.
[0006] In summary, it is necessary to develop a rosemary food additive, a preparation method and an application to solve the problem that the natural antioxidants in the prior art have a single applicability and are difficult to achieve antioxidant effects on a variety of foods. Summary of the invention
[0007] The present invention aims to provide a rosemary food additive, a preparation method and an application thereof, and the specific technical scheme is as follows:
[0008] In a first aspect, the present invention provides a rosemary food additive, comprising the following raw materials in parts by weight: 20 to 40 parts of water-soluble rosemary extract, 20 to 40 parts of oil-soluble rosemary extract, 10 to 20 parts of bamboo leaf extract, 5 to 15 parts of lemon extract and 1 to 10 parts of auxiliary materials; wherein the water-soluble rosemary extract is a water extract of rosemary; the oil-soluble rosemary extract is an alcohol extract of rosemary; the bamboo leaf extract is an alcohol extract of bamboo leaves; and the lemon extract is an alcohol extract of lemon fruit.
[0009] Optionally, the auxiliary material includes at least one of citric acid, sodium citrate, D-isoascorbic acid, sodium D-isoascorbic acid, sodium pyrophosphate and calcium chloride.
[0010] In a second aspect, the present invention provides a method for preparing the rosemary food additive, wherein the rosemary food additive is in liquid dosage form, and the preparation method comprises:
[0011] Step S1, adding the oil-soluble rosemary extract in the required weight portion to the alcohol reagent, and continuously stirring under a first heating condition until the oil-soluble rosemary extract is completely dissolved; then, adding vegetable oil, and continuously stirring under a second heating condition until the alcohol reagent is completely evaporated, filtering, and taking the filtrate, i.e., mixed solution A;
[0012] Add the water-soluble rosemary extract, the bamboo leaf extract, the lemon extract and the auxiliary materials in required weight portions into water, continue stirring under the third heating condition until they are completely dissolved, and filter to obtain a filtrate, i.e., a mixed solution B;
[0013] Step S2, mixing the required weight portions of surfactant and co-surfactant with the mixed solution A to obtain a mixed solution C; gradually adding the required weight portions of the mixed solution B into the mixed solution C while stirring, and finally obtaining a liquid dosage form rosemary food additive.
[0014] Optionally, the weight portion of the surfactant is 5 to 25 parts; the weight portion of the co-surfactant is 10 to 30 parts; the weight portion of the mixed solution A is 10 to 65 parts; and the weight portion of the mixed solution B is 5 to 20 parts.
[0015] Optionally, the vegetable oil includes at least one of soybean oil, sunflower oil, corn oil, peanut oil, rapeseed oil and palm oil; the amount of the vegetable oil is 45% to 55% by weight of the oil-soluble rosemary extract;
[0016] The heating temperature used in the first heating condition is 45-55°C;
[0017] The heating temperature used in the second heating condition is 45-55°C;
[0018] The heating temperature adopted in the third heating condition is 55-65°C.
[0019] Optionally, the surfactant includes at least one of Tween 20, Tween 60, Tween 80, Span 20, Span 80, Span 85, mono- and di-glycerides, stearin and lecithin.
[0020] Optionally, the co-surfactant includes at least one of ethanol, propylene glycol and polyethylene glycol.
[0021] In a third aspect, the present invention provides a method for preparing the rosemary food additive, wherein the rosemary food additive is in a solid dosage form, and the preparation method comprises:
[0022] Step P1, mixing the water-soluble rosemary extract, the oil-soluble rosemary extract, the bamboo leaf extract, the lemon extract and the auxiliary materials in required weight proportions to obtain a mixture D;
[0023] Step P2, heating and melting the required amount of auxiliary reagent, spraying it into the bottom spray fluidized bed coater through the spray gun of the bottom spray fluidized bed coater, coating and granulating the mixture D to prepare a solid dosage form rosemary food additive.
[0024] Optionally, in the solid dosage form rosemary food additive, the weight percentage of the auxiliary agent is 1% to 10%; the auxiliary agent includes any one of hydroxypropyl methylcellulose, polyethylene glycol and hydrogenated vegetable oil.
[0025] In a fourth aspect, the present invention provides a use of the rosemary food additive in food.
[0026] The application of the technical solution of the present invention has at least the following beneficial effects:
[0027] (1) The rosemary food additive provided by the present invention uses a combination of water-soluble rosemary extract, oil-soluble rosemary extract, bamboo leaf extract, lemon extract and auxiliary materials, which is not only green and healthy, but also can achieve excellent antioxidant color and taste protection effects on a variety of foods (such as soybean oil, spicy strips, beef and fish meal, etc.), which is 2-4 times that of synthetic antioxidants BHA and BHT, 2-5 times that of tea polyphenols single ingredient products, and 2.5-4.5 times that of VE single ingredient products. The principle of producing this effect is as follows:
[0028] Oil-soluble rosemary extract and water-soluble rosemary extract have a main antioxidant effect, acting in the early stage of oxidation; both oil-soluble rosemary extract and water-soluble rosemary extract contain phenolic compounds such as carnosic acid, ursolic acid and rosmarinic acid, and polyphenols containing two or more mutually adjacent hydroxyl groups have a strong hydrogen supply capacity. After providing hydrogen to active free radicals, the formed free radicals can be stabilized by resonance hybridization and can be combined with other free radicals to form a stable dimer, thereby cutting off the chain reaction of free radicals, exerting antioxidant effects, delaying the auto-oxidation of nutrients in food (such as oils and proteins, etc.), and can also enhance the stability and antioxidant properties of myoglobin, effectively maintain and protect the color, and extend the shelf life of meat products;
[0029] In the middle of the oxidation stage, bamboo leaf extract can inhibit food peroxidation and reduce the generation of peroxidation products (such as malondialdehyde); citric acid extract can react with metal ions (such as Fe 2+ ) form chelates, thereby reducing the number of free radicals generated by these metal ions, further inhibiting the oxidation reaction;
[0030] In the late stage of oxidation, rosmarinic acid can competitively bind to lipid peroxy groups, terminate the chain reaction of lipid peroxidation, and reduce the rate of lipid peroxidation.
[0031] (2) The preparation method of the rosemary food additive provided by the present invention is simple and easy to implement and has strong practicality.
[0032] In addition to the above-described objects, features and advantages, the present invention has other objects, features and advantages. The present invention will be further described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS
[0033] The drawings constituting a part of this application are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:
[0034] Figure 1 This is the result of the oven method to evaluate the antiseptic effect of different antioxidants on spicy strips;
[0035] Figure 2 This is the result graph of fish meal antiseptic test (the horizontal axis is conductivity, the unit is μS / cm; the vertical axis is time, the unit is h). DETAILED DESCRIPTION
[0036] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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 belong to the scope of protection of the present invention.
[0037] Embodiment 1:
[0038] A liquid dosage form rosemary food additive, which is prepared by the following preparation method:
[0039] Step S1, adding 35 parts by weight of the oil-soluble rosemary extract to an alcohol reagent (specifically alcohol), and continuously stirring under a first heating condition (heating temperature of 50° C.) until the oil-soluble rosemary extract is completely dissolved; subsequently, adding vegetable oil (specifically soybean oil, the amount of which is 50% by weight of the oil-soluble rosemary extract), and continuously stirring under a second heating condition (heating temperature of 50° C.) until the alcohol reagent is completely evaporated, filtering, and taking the filtrate, i.e., mixed solution A;
[0040] 35 parts by weight of the water-soluble rosemary extract, 10 parts by weight of the bamboo leaf extract, 10 parts by weight of the lemon extract and 10 parts by weight of the auxiliary material (specifically citric acid) are added to water, and stirred continuously under the third heating condition (heating temperature is 60° C.) until completely dissolved, and then filtered to obtain a filtrate, i.e., a mixed solution B; the amount of water used is 15% by weight of the mixed solution B;
[0041] Step S2, mixing the required weight parts of surfactant and co-surfactant with the mixed solution A to obtain a mixed solution C; gradually adding the required weight parts of the mixed solution B to the mixed solution C, and stirring while adding, and finally obtaining a liquid dosage form rosemary food additive. The weight parts of the surfactant (specifically Tween 20) are 15 parts; the weight parts of the co-surfactant (specifically propylene glycol) are 15 parts; the weight parts of the mixed solution A are 55 parts; the weight parts of the mixed solution B are 15 parts.
[0042] Embodiment 2:
[0043] A solid dosage form rosemary food additive is prepared by the following preparation method:
[0044] Step P1, 35 parts by weight of the water-soluble rosemary extract, 35 parts by weight of the oil-soluble rosemary extract, 10 parts by weight of the bamboo leaf extract, 10 parts by weight of the lemon extract and 10 parts by weight of the auxiliary material (specifically calcium chloride) are fully mixed by a mixing device to obtain a mixture D;
[0045] Step P2, heating and melting the required amount of auxiliary reagent, spraying it into the bottom spray fluidized bed coater through the spray gun of the bottom spray fluidized bed coater, coating and granulating the mixture D to prepare a solid dosage form rosemary food additive.
[0046] In the solid dosage form rosemary food additive, the weight percentage of the auxiliary agent is 10%; the auxiliary agent is hydrogenated vegetable oil.
[0047] Embodiment 3:
[0048] Different from Example 1, the weight proportion of the surfactant (specifically Span 80) is 12 parts; the weight proportion of the co-surfactant (specifically propylene glycol) is 23 parts; and the weight proportion of the mixed solution A is 50 parts.
[0049] Embodiment 4:
[0050] The difference from Example 2 is that the weight proportion of the lemon extract is 15 parts; the weight proportion of the auxiliary material is 5 parts, and the auxiliary material is D-isoascorbic acid.
[0051] The liquid dosage form rosemary food additive prepared in Example 1, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene) and TBHQ (tert-butylhydroquinone) were weighed and tested for soybean oil preservation. The test method is as follows: the sample is added to 100g soybean oil, heated in a water bath at 50°C until the sample is completely dissolved in the soybean oil to obtain a test sample; the test sample is packaged in an aluminum foil bottle and placed in a 55°C incubator for accelerated spoilage test; the smell of the product (whether it produces a rancid smell) is compared every 2 days, and the test period is 11 days. The test results are shown in Table 1; Table 1 also includes a blank control group without adding a sample and a refrigerated group without adding a sample (the refrigerated temperature is 4°C). Table 1 also includes a rancidity rating, which is 0-5, with 0 representing no rancidity, 1 representing slightly rancidity, 5 representing obvious rancidity, and so on; 55°C accelerated spoilage for 1 day is equivalent to 10 to 15 days at room temperature.
[0052] Table 1 Anticorrosion test results of soybean oil under different test conditions
[0053] Grouping Weigh the mass Day 2 Day 4 Day 7 Day 9 Day 11 Example 1 0.02g No rancid smell No rancid smell 0 0 1 TBHQ 0.2g No rancid smell No rancid smell 0 0 1 BHT 0.2g No rancid smell No rancid smell 1 3 4 BHA 0.2g No rancid smell 1 2 3 4 Blank control group 0 No rancid smell 2 5 5 5 Refrigeration Group 0 No rancid smell No rancid smell 0 0 0
[0054] From the data in Table 1, it can be seen that BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) can alleviate the rancid smell of soybean oil, but cannot inhibit the generation of rancid smell; the liquid dosage form rosemary food additive prepared by Example 1 and TBHQ (tert-butylhydroquinone) can both inhibit the generation of rancid smell in a short time, but TBHQ is toxic, and the dosage is ten times that of Example 1. Therefore, the liquid dosage form rosemary food additive prepared by Example 1 has the best antiseptic effect, and the core components used are all natural antioxidants, which are food safe.
[0055] The solid dosage form rosemary food additive and TBHQ prepared in Example 2 were weighed and tested for the antiseptic properties of spicy strips. The test method is as follows: After the sample is evenly added to the spicy strips, it is placed in an oven, the temperature is set to 63°C, the humidity is 50% RH, and the oxidation is accelerated. The change of the peroxide value of the spicy strips with the heating time is measured. The test results are shown in Figure 1 .exist Figure 1 The blank control group without adding the sample is also included. Figure 1 Here, 0.04% Example 2 means that the amount of the solid dosage rosemary food additive prepared in Example 2 added is 0.04% by weight of the spicy strips; 0.02% TBHQ means that the amount of TBHQ added is 0.02% by weight of the spicy strips.
[0056] Depend on Figure 1 It is known that the peroxide value of the spicy strips added with the sample during storage is significantly lower than that of the blank control group, and the solid dosage form rosemary food additive prepared in Example 2 has a better inhibitory effect on the peroxide value than TBHQ, and the degree of odor is weaker, indicating that the solid dosage form rosemary food additive prepared in Example 2 can effectively delay the oxidative rancidity of spicy strips and extend its shelf life.
[0057] The liquid rosemary food additive prepared in Example 3 was weighed and tested for beef preservation. The test method was as follows: 0.02 g of the sample was weighed and mixed with 100 g of ground beef to obtain a test sample; the test sample was stored at 4°C and the change in beef color over time was observed. A blank control group without the sample was also included in the beef preservation test.
[0058] During the beef preservation test, the color of the beef in the blank control group gradually oxidized and darkened; on the 6th day, it had oxidized to brown, while the color of the beef with the sample added remained bright red. On the 6th day of the beef preservation test, the redness a* value and brightness L* value of the beef with the sample added were much higher than those of the blank control group through colorimeter detection.
[0059] The sensory results and the colorimeter test results show that the liquid dosage form rosemary food additive prepared in Example 3 has a good antioxidant and color protection effect on the processed beef.
[0060] The solid dosage form rosemary food additive prepared in Example 4 was weighed and tested for fish meal antiseptic properties. The test method is as follows: 0.01 g of the sample was weighed and evenly added to 100 g of fish meal as the test group, and the deterioration of the fish meal was detected using the Swiss Metrohm 892 Rancimat oxidation stability analyzer. The fish meal antiseptic test also includes a control group and a blank control group; the control group is commercially available fish meal with preservatives added; the blank control group is fish meal without the sample. The test results are shown in Figure 2 .
[0061] Depend on Figure 2 It is known that compared with commercially available fish meal and blank control group fish meal, the solid dosage form rosemary food additive prepared in Example 4 can significantly inhibit the deterioration of fish meal and prolong the shelf life of fish meal after being added to fish meal. Specifically, the induction time of fish meal deterioration after the solid dosage form rosemary food additive prepared in Example 4 is added to fish meal is 7.21h, the induction time of commercially available fish meal deterioration is 6.19h, and the induction time of fish meal deterioration in the blank control group is 2.52h.
[0062] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A rosemary food additive, characterized in that, The invention comprises the following raw materials in parts by weight: 20-40 parts of water-soluble rosemary extract, 20-40 parts of oil-soluble rosemary extract, 10-20 parts of bamboo leaf extract, 5-15 parts of lemon extract and 1-10 parts of auxiliary materials; wherein the water-soluble rosemary extract is a water extract of rosemary; the oil-soluble rosemary extract is an alcohol extract of rosemary; the bamboo leaf extract is an alcohol extract of bamboo leaves; and the lemon extract is an alcohol extract of lemon fruit.
2. Rosemary food additive according to claim 1, is characterized in that, The auxiliary material comprises at least one of citric acid, sodium citrate, D-isoascorbic acid, sodium D-isoascorbic acid, sodium pyrophosphate and calcium chloride.
3. A method for preparing a rosemary food additive as claimed in claim 2, characterized in that: The rosemary food additive is a liquid dosage form, and its preparation method comprises: Step S1, adding the oil-soluble rosemary extract in the required weight portion to the alcohol reagent, and continuously stirring under a first heating condition until the oil-soluble rosemary extract is completely dissolved; then, adding vegetable oil, and continuously stirring under a second heating condition until the alcohol reagent is completely evaporated, filtering, and taking the filtrate, i.e., mixed solution A; Add the water-soluble rosemary extract, the bamboo leaf extract, the lemon extract and the auxiliary materials in required weight portions into water, continue stirring under the third heating condition until they are completely dissolved, and filter to obtain a filtrate, i.e., a mixed solution B; Step S2, mixing the required weight portions of surfactant and co-surfactant with the mixed solution A to obtain a mixed solution C; gradually adding the required weight portions of the mixed solution B into the mixed solution C while stirring, and finally obtaining a liquid dosage form rosemary food additive.
4. the preparation method of rosemary food additive according to claim 3, is characterized in that, The weight portion of the surfactant is 5 to 25 parts; the weight portion of the co-surfactant is 10 to 30 parts; the weight portion of the mixed solution A is 10 to 65 parts; The weight proportion of the mixed solution B is 5 to 20 parts.
5. the preparation method of rosemary food additive according to claim 3, is characterized in that, The vegetable oil comprises at least one of soybean oil, sunflower oil, corn oil, peanut oil, rapeseed oil and palm oil; the amount of the vegetable oil is 45% to 55% by weight of the oil-soluble rosemary extract; The heating temperature used in the first heating condition is 45-55°C; The heating temperature used in the second heating condition is 45-55°C; The heating temperature adopted in the third heating condition is 55-65°C.
6. the preparation method of rosemary food additive according to claim 3 is characterized in that, The surfactant includes at least one of Tween 20, Tween 60, Tween 80, Span 20, Span 80, Span 85, mono- and di-glycerides, stearin and lecithin.
7. The preparation method of rosemary food additive according to claim 3, characterized in that, The co-surfactant includes at least one of ethanol, propylene glycol and polyethylene glycol.
8. A method for preparing the rosemary food additive as claimed in claim 2, characterized in that: The rosemary food additive is a solid dosage form, and its preparation method comprises: Step P1, mixing the water-soluble rosemary extract, the oil-soluble rosemary extract, the bamboo leaf extract, the lemon extract and the auxiliary materials in required weight proportions to obtain a mixture D; Step P2, heating and melting the required amount of auxiliary reagent, spraying it into the bottom spray fluidized bed coater through the spray gun of the bottom spray fluidized bed coater, coating and granulating the mixture D to prepare a solid dosage form rosemary food additive.
9. The preparation method of rosemary food additive according to claim 8, characterized in that, In the solid dosage form rosemary food additive, the weight percentage of the auxiliary agent is 1% to 10%; the auxiliary agent includes any one of hydroxypropyl methylcellulose, polyethylene glycol and hydrogenated vegetable oil.
10. Use of the rosemary food additive as claimed in claim 2 in food.