Composite food additive with antioxidant function

Abstract

The invention relates to the technical field of food additives, and discloses a composite antioxidant functional food additive which is prepared from the following components: flaxseed composite extract, konjaku flour, sodium tripolyphosphate, sodium pyrophosphate, sodium chloride, chlorella, vitamin C and D-sorbitol. The prepared food additive has an excellent anti-oxidation effect, the introduced flaxseed compound extract contains lignan which can neutralize free radicals in the body, the free radicals are generated in the metabolic process, and if the generation amount is too large or an anti-oxidation system is unbalanced, the cell structure can be damaged, and an oxidative stress reaction is triggered. Lignan in the flaxseed composite extract reacts with free radicals in a donation electron or hydrogen atom manner, so that the activity of the free radicals is lost, and the oxidation reaction is slowed down. The food additive prepared by the invention not only can improve the taste and texture of food, but also can provide an antioxidant effect.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to a composite anti-oxidation functional food additive. Background Art

[0002] Food additives refer to chemically synthesized or natural substances added to food to improve its quality, color, aroma and taste, as well as for the needs of preservation and processing.

[0003] Due to the rapid development of the food industry, food additives have become an important part of the modern food industry and an important driving force for technological progress and scientific and technological innovation in the food industry.

[0004] The prior art discloses application number CN105124595A, which discloses "the present invention discloses a vegetable food additive, which comprises the following components by weight: 15-25 parts of tomatoes, 8-22 parts of carrots, 10-20 parts of spinach, 3-12 parts of leeks, 10-20 parts of cucumbers, 10-20 parts of celery, 10-20 parts of pumpkins, and 2-12 parts of corns. The vegetable food additive of the present invention can be widely used in various foods, is rich in nutrition, and has the effect of strengthening the body when consumed for a long time." However, it does not have an antioxidant effect.

[0005] Based on this, the present invention provides a composite antioxidant functional food additive to solve the corresponding problem. Summary of the invention

[0006] In view of the problems in the prior art, the present invention provides a composite antioxidant functional food additive.

[0007] The technical solution adopted by the present invention to solve the technical problem is: a composite antioxidant functional food additive, which comprises the following components by weight: 20-25 parts of flaxseed compound extract, 5-8 parts of konjac flour, 1.2-1.5 parts of sodium tripolyphosphate, 0.2-0.3 parts of sodium pyrophosphate, 1-1.4 parts of sodium chloride, 1-3 parts of chlorella, 1-2 parts of vitamin C, and 0.2-0.4 parts of D-sorbitol.

[0008] As a further technical solution: the preparation method of the flaxseed composite extract is: First, flax seeds are crushed to obtain flax seed powder; Mixing flax seed powder and deionized water, adjusting the temperature to 40°C, and preserving and beating for 40 minutes to obtain flax seed slurry; The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min; Adding protease to the flaxseed slurry, adjusting the pH to 9.2, stirring in a water bath for 4 hours, and then performing high temperature enzyme inactivation treatment to obtain an enzymatic solution; The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature was 105°C and the time was 10 min; The enzymatic hydrolysate was subjected to high-speed centrifugation, allowed to stand for 2 hours, the supernatant was taken, and the supernatant was spray-dried to obtain an extract; The high-speed centrifugation speed is 5000r / min and the time is 15min; The extract is mixed with the astragalus extract to obtain The mass ratio of the extract material to the astragalus extract is 5:1-2.

[0009] As a further technical solution: the mixing ratio of the flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min.

[0010] As a further technical solution: the mass ratio of the flaxseed slurry and the protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature is 105°C and the time is 10 min.

[0011] As a further technical solution: the high-speed centrifugal speed is 5000r / min, and the time is 15min; The mass ratio of the extract material to the astragalus extract is 5:1-2.

[0012] As a further technical solution: the preparation method of the astragalus extract is: crushing the astragalus to obtain astragalus powder; The astragalus powder was subjected to plasma treatment for 10 minutes, then mixed with an ethanol solution, subjected to ultrasonic treatment for 2 hours, subjected to high-speed centrifugation treatment for 15 minutes, filtered to obtain a filtrate, and spray-dried to obtain; The mass ratio of astragalus powder to ethanol solution is 1:5; The mass fraction of ethanol solution is 80%; The high-speed centrifugal speed is 7500r / min.

[0013] As a further technical solution: the plasma processing power is 350W, and the processing gas is nitrogen.

[0014] As a further technical solution: the ultrasonic power is 450W and the frequency is 50kHz.

[0015] A method for preparing a composite antioxidant functional food additive, comprising weighing the following ingredients in parts by weight: flaxseed composite extract, konjac flour, sodium tripolyphosphate, sodium pyrophosphate, sodium chloride, chlorella, vitamin C, and D-sorbitol; Add each component into the mixer in turn and stir and mix for 2 hours, then discharge, bag and seal.

[0016] Beneficial effects of the present invention: The food additive prepared by the present invention has excellent antioxidant effect. The flax seed composite extract introduced by the present invention contains lignans, which can neutralize free radicals in the body. These free radicals are generated during the metabolic process. If the amount of generation is too much or the antioxidant system is unbalanced, it will damage the cell structure and induce oxidative stress reaction. The lignans in the flax seed composite extract react with the free radicals by donating electrons or hydrogen atoms, making them inactive, thereby slowing down the oxidation reaction.

[0017] The active ingredients contained in the flaxseed composite extract introduced by the present invention can effectively protect cells from oxidative damage and maintain the normal structure and function of cells. This protective effect helps to delay the cell aging process and reduce the risk of diseases caused by oxidative stress. The food additive prepared by the present invention can significantly improve the antioxidant effect of the food after addition.

[0018] The flaxseed composite extract prepared by the invention is rich in ω-3 fatty acids, which helps to lower the cholesterol and triglyceride levels in the blood, thereby reducing the risk of cardiovascular diseases.

[0019] The food additive prepared by the invention can be widely used in most food industries and can be used as a thickener, stabilizer, emulsifier, nutritional additive and the like.

[0020] The food additive prepared by the present invention can not only improve the taste and texture of food, but also provide an antioxidant effect, and can be applied to food processing fields such as meat products, dairy products, beverages, cakes, etc. DETAILED DESCRIPTION

[0021] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiment of the present application will be clearly and completely described below in combination with the embodiment of the present application. Obviously, the described embodiment is only a part of the embodiment of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without creative work should fall within the scope of protection of the present application. Example 1

[0022] A method for preparing a composite antioxidant functional food additive comprises the following steps: weighing, in parts by weight: 20 parts of flaxseed composite extract, 5 parts of konjac flour, 1.2 parts of sodium tripolyphosphate, 0.2 parts of sodium pyrophosphate, 1 part of sodium chloride, 1 part of chlorella, 1 part of vitamin C, and 0.2 parts of D-sorbitol.

[0023] The preparation method of flaxseed compound extract is as follows: First, flax seeds are crushed to obtain flax seed powder; Mixing flax seed powder and deionized water, adjusting the temperature to 40°C, and preserving and beating for 40 minutes to obtain flax seed slurry; The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min; Adding protease to the flaxseed slurry, adjusting the pH to 9.2, stirring in a water bath for 4 hours, and then performing high temperature enzyme inactivation treatment to obtain an enzymatic solution; The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature was 105°C and the time was 10 min; The enzymatic hydrolysate was subjected to high-speed centrifugation, allowed to stand for 2 hours, the supernatant was taken, and the supernatant was spray-dried to obtain an extract; The high-speed centrifugation speed is 5000r / min and the time is 15min; The extract is mixed with the astragalus extract to obtain The mass ratio of the extract material to the astragalus extract is 5:1.

[0024] The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min.

[0025] The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature is 105°C and the time is 10 min.

[0026] The high-speed centrifugation speed is 5000r / min and the time is 15min; The mass ratio of the extract material to the astragalus extract is 5:1.

[0027] The preparation method of Astragalus extract is as follows: crushing the astragalus to obtain astragalus powder; The astragalus powder was subjected to plasma treatment for 10 minutes, then mixed with an ethanol solution, subjected to ultrasonic treatment for 2 hours, subjected to high-speed centrifugation treatment for 15 minutes, filtered to obtain a filtrate, and spray-dried to obtain; The mass ratio of astragalus powder to ethanol solution is 1:5; The mass fraction of ethanol solution is 80%; The high-speed centrifugal speed is 7500r / min.

[0028] The plasma processing power is 350W and the processing gas is nitrogen.

[0029] The ultrasonic power is 450W and the frequency is 50kHz; Add each component into the mixer in turn and stir and mix for 2 hours, then discharge, bag and seal. Example 2

[0030] A method for preparing a composite antioxidant functional food additive comprises the following steps: weighing, in parts by weight: 22 parts of flaxseed composite extract, 6 parts of konjac flour, 1.3 parts of sodium tripolyphosphate, 0.25 parts of sodium pyrophosphate, 1.2 parts of sodium chloride, 2 parts of chlorella, 1.2 parts of vitamin C and 0.25 parts of D-sorbitol.

[0031] The preparation method of flaxseed compound extract is as follows: First, flax seeds are crushed to obtain flax seed powder; Mixing flax seed powder and deionized water, adjusting the temperature to 40°C, and preserving and beating for 40 minutes to obtain flax seed slurry; The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min; Adding protease to the flaxseed slurry, adjusting the pH to 9.2, stirring in a water bath for 4 hours, and then performing high temperature enzyme inactivation treatment to obtain an enzymatic solution; The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature was 105°C and the time was 10 min; The enzymatic hydrolysate was subjected to high-speed centrifugation, allowed to stand for 2 hours, the supernatant was taken, and the supernatant was spray-dried to obtain an extract; The high-speed centrifugation speed is 5000r / min and the time is 15min; The extract is mixed with the astragalus extract to obtain The mass ratio of the extract material to the astragalus extract is 5:1.2.

[0032] The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min.

[0033] The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature is 105°C and the time is 10 min.

[0034] The high-speed centrifugation speed is 5000r / min and the time is 15min; The mass ratio of the extract material to the astragalus extract is 5:1.5.

[0035] The preparation method of Astragalus extract is as follows: crushing the astragalus to obtain astragalus powder; The astragalus powder was subjected to plasma treatment for 10 minutes, then mixed with an ethanol solution, subjected to ultrasonic treatment for 2 hours, subjected to high-speed centrifugation treatment for 15 minutes, filtered to obtain a filtrate, and spray-dried to obtain; The mass ratio of astragalus powder to ethanol solution is 1:5; The mass fraction of ethanol solution is 80%; The high-speed centrifugal speed is 7500r / min.

[0036] The plasma processing power is 350W and the processing gas is nitrogen.

[0037] The ultrasonic power is 450W and the frequency is 50kHz; Add each component into the mixer in turn and stir and mix for 2 hours, then discharge, bag and seal. Example 3

[0038] A method for preparing a composite antioxidant functional food additive comprises the following steps: weighing, in parts by weight: 24 parts of flaxseed composite extract, 7 parts of konjac flour, 1.3 parts of sodium tripolyphosphate, 0.22 parts of sodium pyrophosphate, 1.3 parts of sodium chloride, 2 parts of chlorella, 1.5 parts of vitamin C, and 0.28 parts of D-sorbitol.

[0039] The preparation method of flaxseed compound extract is as follows: First, flax seeds are crushed to obtain flax seed powder; Mixing flax seed powder and deionized water, adjusting the temperature to 40°C, and preserving and beating for 40 minutes to obtain flax seed slurry; The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min; Adding protease to the flaxseed slurry, adjusting the pH to 9.2, stirring in a water bath for 4 hours, and then performing high temperature enzyme inactivation treatment to obtain an enzymatic solution; The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature was 105°C and the time was 10 min; The enzymatic hydrolysate was subjected to high-speed centrifugation, allowed to stand for 2 hours, the supernatant was taken, and the supernatant was spray-dried to obtain an extract; The high-speed centrifugation speed is 5000r / min and the time is 15min; The extract is mixed with the astragalus extract to obtain The mass ratio of the extract material to the astragalus extract is 5:1.5.

[0040] The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min.

[0041] The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature is 105°C and the time is 10 min.

[0042] The high-speed centrifugation speed is 5000r / min and the time is 15min; The mass ratio of the extract material to the astragalus extract is 5:1.6.

[0043] The preparation method of Astragalus extract is as follows: crushing the astragalus to obtain astragalus powder; The astragalus powder was subjected to plasma treatment for 10 minutes, then mixed with an ethanol solution, subjected to ultrasonic treatment for 2 hours, subjected to high-speed centrifugation treatment for 15 minutes, filtered to obtain a filtrate, and spray-dried to obtain; The mass ratio of astragalus powder to ethanol solution is 1:5; The mass fraction of ethanol solution is 80%; The high-speed centrifugal speed is 7500r / min.

[0044] The plasma processing power is 350W and the processing gas is nitrogen.

[0045] The ultrasonic power is 450W and the frequency is 50kHz; Add each component into the mixer in turn and stir and mix for 2 hours, then discharge, bag and seal. Example 4

[0046] A method for preparing a composite antioxidant functional food additive comprises the following steps: weighing, in parts by weight: 23 parts of flaxseed composite extract, 6 parts of konjac flour, 1.3 parts of sodium tripolyphosphate, 0.28 parts of sodium pyrophosphate, 1.2 parts of sodium chloride, 2 parts of chlorella, 1.5 parts of vitamin C and 0.3 parts of D-sorbitol.

[0047] The preparation method of flaxseed compound extract is as follows: First, flax seeds are crushed to obtain flax seed powder; Mixing flax seed powder and deionized water, adjusting the temperature to 40°C, and preserving and beating for 40 minutes to obtain flax seed slurry; The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min; Adding protease to the flaxseed slurry, adjusting the pH to 9.2, stirring in a water bath for 4 hours, and then performing high temperature enzyme inactivation treatment to obtain an enzymatic solution; The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature was 105°C and the time was 10 min; The enzymatic hydrolysate was subjected to high-speed centrifugation, allowed to stand for 2 hours, the supernatant was taken, and the supernatant was spray-dried to obtain an extract; The high-speed centrifugation speed is 5000r / min and the time is 15min; The extract is mixed with the astragalus extract to obtain The mass ratio of the extract material to the astragalus extract is 5:1.8.

[0048] The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min.

[0049] The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature is 105°C and the time is 10 min.

[0050] The high-speed centrifugation speed is 5000r / min and the time is 15min; The mass ratio of the extract material to the astragalus extract is 5:1.5.

[0051] The preparation method of Astragalus extract is as follows: crushing the astragalus to obtain astragalus powder; The astragalus powder was subjected to plasma treatment for 10 minutes, then mixed with an ethanol solution, subjected to ultrasonic treatment for 2 hours, subjected to high-speed centrifugation treatment for 15 minutes, filtered to obtain a filtrate, and spray-dried to obtain; The mass ratio of astragalus powder to ethanol solution is 1:5; The mass fraction of ethanol solution is 80%; The high-speed centrifugal speed is 7500r / min.

[0052] The plasma processing power is 350W and the processing gas is nitrogen.

[0053] The ultrasonic power is 450W and the frequency is 50kHz; Add each component into the mixer in turn and stir and mix for 2 hours, then discharge, bag and seal. Example 5

[0054] A method for preparing a composite antioxidant functional food additive comprises the following steps: weighing, in parts by weight: 25 parts of flaxseed composite extract, 8 parts of konjac flour, 1.5 parts of sodium tripolyphosphate, 0.3 parts of sodium pyrophosphate, 1.4 parts of sodium chloride, 3 parts of chlorella, 2 parts of vitamin C, and 0.4 parts of D-sorbitol.

[0055] The preparation method of flaxseed compound extract is as follows: First, flax seeds are crushed to obtain flax seed powder; Mixing flax seed powder and deionized water, adjusting the temperature to 40°C, and preserving and beating for 40 minutes to obtain flax seed slurry; The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min; Adding protease to the flaxseed slurry, adjusting the pH to 9.2, stirring in a water bath for 4 hours, and then performing high temperature enzyme inactivation treatment to obtain an enzymatic solution; The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature was 105°C and the time was 10 min; The enzymatic hydrolysate was subjected to high-speed centrifugation, allowed to stand for 2 hours, the supernatant was taken, and the supernatant was spray-dried to obtain an extract; The high-speed centrifugation speed is 5000r / min and the time is 15min; The extract is mixed with the astragalus extract to obtain The mass ratio of the extract material to the astragalus extract is 5:2.

[0056] The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min.

[0057] The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature is 105°C and the time is 10 min.

[0058] The high-speed centrifugation speed is 5000r / min and the time is 15min; The mass ratio of the extract material to the astragalus extract is 5:2.

[0059] The preparation method of Astragalus extract is as follows: crushing the astragalus to obtain astragalus powder; The astragalus powder was subjected to plasma treatment for 10 minutes, then mixed with an ethanol solution, subjected to ultrasonic treatment for 2 hours, subjected to high-speed centrifugation treatment for 15 minutes, filtered to obtain a filtrate, and spray-dried to obtain; The mass ratio of astragalus powder to ethanol solution is 1:5; The mass fraction of ethanol solution is 80%; The high-speed centrifugal speed is 7500r / min.

[0060] The plasma processing power is 350W and the processing gas is nitrogen.

[0061] The ultrasonic power is 450W and the frequency is 50kHz; Add each component into the mixer in turn and stir and mix for 2 hours, then discharge, bag and seal.

[0062] Comparative Example 1: The difference from Example 1 is that the flaxseed composite extract is not added, and the rest of the technical scheme remains unchanged.

[0063] Comparative Example 2: The difference from Example 1 is that no astragalus extract is added during the preparation of the flaxseed composite extract, and the rest of the technical scheme remains unchanged.

[0064] test Determination of antioxidant activity: The DPPH free radical scavenging rate of the examples and comparative samples was measured by referring to the kit (purchased from Suzhou Grace Biotechnology Co., Ltd.): Table 1

[0065] It can be seen from Table 1 that the food additive prepared by the present invention has a higher free radical scavenging rate and better antioxidant performance.

[0066] Taking Example 1 as the basic sample, the effects of different amounts of flaxseed composite extract added on the antioxidant properties of food additives were compared: Table 2

[0067] It can be seen from Table 2 that with the increase in the amount of flaxseed compound extract added, the DPPH free radical scavenging activity of the food additive first increased and then tended to remain unchanged.

[0068] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A composite antioxidant functional food additive, characterized in that: The following ingredients are included by weight: 20-25 parts of flaxseed compound extract, 5-8 parts of konjac flour, 1.2-1.5 parts of sodium tripolyphosphate, 0.2-0.3 parts of sodium pyrophosphate, 1-1.4 parts of sodium chloride, 1-3 parts of chlorella, 1-2 parts of vitamin C, and 0.2-0.4 parts of D-sorbitol.

2. The composite antioxidant food additive according to claim 1, characterized in that: The preparation method of the flaxseed composite extract is as follows: First, flax seeds are crushed to obtain flax seed powder; Mix flax seed powder and deionized water, adjust the temperature to 40°C, and keep the mixture warm for 40 minutes to obtain flax seed slurry; The mixing ratio of flaxseed powder and deionized water is 30g:200mL; The beating speed is 3500r / min; Adding protease to the flaxseed slurry, adjusting the pH to 9.2, stirring in a water bath for 4 hours, and then performing high temperature enzyme inactivation treatment to obtain an enzymatic solution; The mass ratio of flaxseed slurry and protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature was 105°C and the time was 10 min; The enzymatic hydrolysate was subjected to high-speed centrifugation, allowed to stand for 2 hours, the supernatant was taken, and the supernatant was spray-dried to obtain an extract; The high-speed centrifugation speed is 5000r / min and the time is 15min; The extract is mixed with the astragalus extract to obtain The mass ratio of the extract material to the astragalus extract is 5:1-2.

3. A composite antioxidant functional food additive according to claim 2, characterized in that: The mixing ratio of the flaxseed powder and deionized water is 30 g: 200 mL; The beating speed is 3500r / min.

4. The composite antioxidant food additive according to claim 2, characterized in that: The mass ratio of the flaxseed slurry to the protease is 100:3; The protease is alkaline protease; The high temperature inactivation temperature is 105°C and the time is 10 min.

5. The composite antioxidant food additive according to claim 2, characterized in that: The high-speed centrifugation speed is 5000r / min and the time is 15min; The mass ratio of the extract material to the astragalus extract is 5:1-2.

6. The composite antioxidant functional food additive according to claim 5, characterized in that: The preparation method of the astragalus extract is as follows: crushing the astragalus to obtain astragalus powder; The astragalus powder was subjected to plasma treatment for 10 minutes, then mixed with an ethanol solution, subjected to ultrasonic treatment for 2 hours, subjected to high-speed centrifugation treatment for 15 minutes, filtered to obtain a filtrate, and spray-dried to obtain; The mass ratio of astragalus powder to ethanol solution is 1:5; The mass fraction of ethanol solution is 80%; The high-speed centrifugal speed is 7500r / min.

7. The composite antioxidant food additive according to claim 6, characterized in that: The plasma processing power is 350W, and the processing gas is nitrogen.

8. The composite antioxidant food additive according to claim 6, characterized in that: The ultrasonic power is 450W and the frequency is 50kHz.

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