119 results about "Foods antioxidants" patented technology

The invention discloses a high-efficiency compound food antioxidant which is compounded from at least two or more than two natural antioxidants. Preferably, the high-efficiency compound food antioxidant is compounded by matching tea polyphenol with one or more other natural antioxidants, wherein the weight content of the tea polyphenol accounts for 20%-70% of the total weight of the compound food antioxidant. The invention adopts the technology of compounding the tea polyphenol and other different antioxidants to greatly improve the anti-oxidation property of the antioxidant, thereby reducing the consumption of the antioxidant, improving the service efficiency of the antioxidant, and prolonging the quality guarantee period of food.

The invention belongs to the field of a green and environment-friendly packaging material, and in particular relates to a degradable antibacterial packaging film prepared from potato starch and a preparation method of the degradable antibacterial packaging film. The degradable antibacterial packaging film mainly consists of potato starch, a food thickening agent, food preservatives and a food antioxidant. The preparation method comprises the following steps: firstly weighing the potato starch, the food thickening agent, the food preservatives and the food antioxidant according to certain proportions, sequentially dissolving the materials in a proper amount of distilled water, and uniformly stirring to obtain a suspension; then gelatinizing the suspension in a water bath kettle; and then degassing the gelatinized suspension in a vacuum box and carrying out curtain casting on a piece of sheet glass; finally, drying and forming a film in an air-blast drying oven. The packaging film disclosed by the invention is prepared from natural food materials, so that the packaging film is environment-friendly, degradable and antibacterial, can be widely applied to the inside packaging of food, and can be used for avoiding pollution of a non-degradable packaging material to the environment.

The invention discloses a lycopene microemulsion preparation product with high cis-isomer content and a preparation method thereof. The lycopene microemulsion preparation product with high cis-isomer content is prepared by performing microemulsion treatment on lycopene which has high cis-isomer content and serves as a main active ingredient, an edible surfactant, a cosurfactant, edible oil and water, wherein the product is a red transparent or semitransparent emulsion product with droplet diameter of between 5 and 50nm; and the lycopene accounts for 1 to 3 mass percent of the product. The product can be used as a food antioxidant and a coloring agent and belongs to the technical field of production of functional food ingredients.

The invention relates to a method for extracting an antioxidant substance used as an antioxidant in the branches, barks and leaves of eucommia bark leaved forest from a eucommia bark leaved forest cultivation mode. The method comprises the technical schemes of: crushing a certain amount of branches, barks and dried leaves in the eucommia bark leaved forest mode; adding the crushed mixture in an ultrasonic extractor; adding a solvent and leaching for two times; and filtering the solvent, reducing the pressure and condensing to obtain extract or carrying out vacuum freezing and drying to obtain a powdery product. The ultrasonic extraction method has simple process and less investment, is suitable for large-scale production and lays a foundation for developing the antioxidant functional food. The prepared eucommia bark antioxidant active substance product is applied to the medicines, health-care products, food antioxidants, feed addictives and other industries; and extract residues can be used for continuously extracting eucommia rubber so as to realize the comprehensive utilization.

The invention belongs to the field of environment-friendly and degradable packaging materials, and particularly relates to a degradable wheat starch-based antibacterial packaging film and a preparation method thereof. The degradable wheat starch-based antibacterial packaging film mainly comprises wheat starch, food thickener, food antiseptics and food antioxidant. The preparation method includes firstly weighing the wheat starch, the food thickener, the food antiseptics and the food antioxidant according to a certain proportion, dissolving them into moderate distilled water sequentially, and uniformly stirring to obtain suspension; secondly, placing the suspension into a water bath to gelatinize; thirdly, degassing the gelatinized suspension in a vacuum chamber, and subjecting the degassed suspension to curtain coating on a glass panel to obtain a film; finally drying the film in a blast drying tank. The packaging film is made of natural food materials, features environment friendliness, degradability and antibiosis, and is widely applicable to internal food packaging, and environmental pollution of non-degradable packaging materials can be avoided.

The present invention relates to one kind of instant tea bolus and its making process. The instant tea bolus consists of superfine tea powder, superfine pollen powder, suspending agent and food antioxidant. The superfine powdered tea is favorable to the human body's absorption on the bioactive and effective components in tea. The instant tea bolus has high solubility, lasting tea smell and color and improved mouth feeling, and is for eating, rather than traditional drinking.

The invention discloses composite flour for pregnant women. The composite flour comprises, by weight, 75 parts to 85 parts of wheatmeal, 8 parts to 15 parts of rice flour, 3 parts to 6 parts of folic-acid-contained additives such as oat powder or aloe powder or lettuce powder or soybean meal, 1 part to 5 parts of iodine-contained additives such as kelp powder or laver powder or milk, 3 parts to 7 parts of vitamin-contained additives such as sweet corn powder or red date powder, 1 part to 6 parts of calcium-contained additives such as milk or eggs or dried small shrimps, 1 part to 6 parts of iron-contained additives such as black fungus or sesames, 6 parts to 12 parts of protein-contained additives such as silkworm chrysalis meal or milk or soybean meal, 3 parts to 8 parts of linolenic-acid-contained additives such as walnut powder or peanut powder or soybean flour, 3 parts to 8 parts of amino-acid-contained additives such as carrot powder and 1 part to 4 parts of food antioxidant mixed tocopherol. The composite flour for the pregnant women can provide comprehensive nutrition for the pregnant women in the gestation period, the organism immunity of the pregnant women is improved, and nutrient intake of the pregnant women and fetuses is ensured.

The invention discloses a natural complex antioxidant applied to high-fat food, which is mixed with a flos sophora extract and a liquorice extract according to the weight ratio of 2:1. The synergist for the natural complex antioxidant is citric acid. The adding amount of the natural complex antioxidant applied to high-fat food is 0.15 percent of the weight of the high-fat food and the adding amount of the citric acid is 0.01 percent of the weight of the high-fat food; the natural complex antioxidant is applied to high-fat food, can prolong the shelf life of the high-fat food, has no harm to human body and is a natural, high-efficient and safe food antioxidant.

Extraction of oligomeric protocyanidin from pine barks is carried out by: extracting it from raw pine bark powders with a polar organic solvent at first to obtain extracting liquid containing it richly, adding anti-solvent to deposit it out, and separating solid from liquid to obtain deposited products. Petroleum ether or sulfuric ether is used as solution to remove grease and as anti-solvent. Ethyl acetate or ethanol is used as extracting solution. It is simple, saves energy, and has neither pollution nor much investment. Its products can be used in food, cosmetics or medicines as anti-oxidizing agent.

The invention provides a preparation technology and method for a natural food anti-oxidant containing bamboo vinegar liquid, comprising the following steps: collecting various uncontaminated bamboo processing residues, putting the bamboo processing residues into a carbonization furnace for self-ignited continuous carbonization after crushing, and carrying out two-stage condensation so as to obtain refined bamboo vinegar liquid; carrying out two-stage distillation on the refined bamboo vinegar liquid with a temperature being 50 to 110 DEG C and degree of vacuum being over 0.09 Mpa so as to obtain a bamboo vinegar liquid product suitable for preparing a food anti-oxidant, wherein the product is a distillate which has a pure color, is almost colorless, and produces no smell of smoke; and compounding the product with tea polyphenol and quercetin so as to obtain the natural food anti-oxidant containing bamboo vinegar liquid. The obtained anti-oxidant has greatly enhanced inoxidizability and shows good performance in eliminating DPPH radicals, superoxide anion radicals and hydroxyl radicals.

The invention relates to a novel broad-spectrum crude oil demulsifying agent and a preparation method thereof. The preparation method comprises the following steps: by taking a tea polyphenol amine type phenolic resin as an initiator, performing ring opening polymerization on epoxypropane and ethylene oxide under the conditions of the temperature of less than 130 DEG C and the pressure of less than 0.25MPa, thereby obtaining an amphiphilic block polyether demulsifying agent of ethylene oxide and epoxypropane by taking the tea polyphenol amine type phenolic resin as the initiator. The demulsifying agent prepared by the invention has an excellent effect of demulsifying oilfield produced water, the raw material adopted by the initiator refers to a natural and non-toxic food antioxidant, namely tea polyphenol, and the demulsifying agent has the advantages of easily available raw materials, environment friendliness, high biodegradability, multiple active groups and good demulsifying and dewatering effects of the synthetic demulsifying agent and also has the characteristics of small amount, low demulsifying temperature, environment friendliness, pollution elimination and wide broad spectrum model.

The invention discloses a preparation method of a food antioxidant, and belongs to the technical field of food additives. The preparation method comprises the following steps: drying, smashing and degreasing pericarpium citri reticulatae, and then adding ethyl alcohol for backflow extraction to obtain a pericarpium citri reticulatae extracting solution; adding water into green tea for backflow extraction to obtain a green tea extracting solution; smashing and immersing rosemary, distilling to remove rosemary essence, and adding acetone for backflow extraction to obtain a rosemary extract; uniformly mixing the pericarpium citri reticulatae extracting solution, the green tea extracting solution and the rosemary extract, then adding lecithin and citric acid, uniformly mixing and performing spray drying. Compared with a natural antioxidant sold in the existing market, the food antioxidant prepared by the preparation method disclosed by the invention is better in performance.

The present invention relates to a method for accelerating a low-temperature Maillard reaction through a pulse electric field intensification, belonging to a food processing technology field. By means of the Maillard reaction between a protein, a polypeptide or an aminoacid and a reducing sugar intensified by the pulse electric field or an oligosaccharides or a polysaccharide decomposing into the reducing sugar under an alkaline condition, a foods anti-oxidant capable of improving foods color and lustre is prepared, wherein the pulse electric field condition as follows: (1) pulse electric field intensity: 15Kv/cm-30kV/cm; (2) pulse frequency: 100Hz-700Hz; (3) pulse width: 10[Mu]s-100[Mu]s; (4) reaction temperature: less than 35 DEG. The method of the invention has advantage of non pollution, a low energy consumption, a short preparation time, a low processing temperature, a high reaction efficiency, a capacity of holding products nutrition and local flavor components maximum, improving foods quality, enhancing products color number and edible safety and the like.

Removal of caffeine from theapolyphenol by supercritical dioxide process is carried out by: using CO2 in food grade, converting it into supercritical CO2 by pressure, putting theapolyphenol in a extractor, filling supercritical CO2 at high pressure to soak it fully, continuously and selectively extracting out by selecting parameters such as temperature and pressure and time to obtain theapolyphenol without residual solvent and low caffeine content, which can be used in food and health-care food and medicines as anti-oxidizing agent.

The invention discloses an extracting technology of flavone of ageratum conyzoides by using response surface methodology and application thereof. According to the design principle of Box-Behnken test,the technology conditions of the flavone of the ageratum conyzoides are designed and optimized by Design-Expert software, such as concentration of ethyl alcohol, extracting time, material and liquidratio, and extracting frequency; the flavone of the ageratum conyzoides is extracted in an ultrasonic-assisted way. The extracting technology specifically comprises the following steps of drying the ageratum conyzoides, and crushing into powder; adding the ageratum conyzoides powder into an extracting tank, mixing with the ethyl alcohol solution, and performing ultrasonic extracting; placing an extracting solution into a rotary evaporator, relieving pressure and distilling, and ventilating air to volatize the solvent; evaporating by water bath, so as to obtain the finished product of the flavone of the ageratum conyzoides. The extracting technology has the advantages that the extracting rate is high; the anti-oxidizing ability of the extracted flavone of the ageratum conyzoides is strong;the stronger application effect is realized in anti-oxidizing medicines and food antioxidants.

The invention discloses eucommia ulmoides fine powder and a preparation method thereof. The eucommia ulmoides fine powder comprises the following components: larger than or equal to 15 percent of total sugar, larger than or equal to 5 percent of chlorogenic acid, larger than or equal to 15 percent of total flavone, larger than or equal to 1.8 percent of geniposidic acid, larger than or equal to 0.8 percent of aucubin, less than or equal to 6.0 percent of water and trace elements such as B, Ca, Cu, Mg, Mn, P, Se, Zn, Na, K and Fe. According to the preparation method, the eucommia ulmoides fine powder is efficiently extracted from eucommia ulmoides leaves and eucommia ulmoides bark and a membrane technology is introduced for separation, concentration, decoloration and the like, so that the labor and time are reduced, the product quality and yield can also be improved, the temperature of the extraction process is low, and the damage of high temperature heating on effective components is avoided. In addition, the phenomenon that the eucommia ulmoides fine powder is insoluble in water the second time is avoided. The eucommia ulmoides fine powder belongs to a natural health food preparation, is safe and non-toxic, and is suitable for the industries such as medicine, health care products and food antioxidants. Eucommia ulmoides gum can be continuously extracted out from extractive residue after extraction of the eucommia ulmoides fine powder, and the economic benefit of high-value using of eucommia ulmoides is effectively improved.

Disclosed is a tea beverage and production method therefor. The tea beverage comprises tea, reverse-osmosis water which is deoxidized and deionized, and a food antioxidant, and the oxygen content in the freshly packaged tea beverage is ≦1 mg/L.

The invention relates to a method for extracting antioxidant active substance in tasteless preserved soybean, which includes steps of ethanol extraction, polyamide purifying, eluant condensation and drying for obtaining the extract with strong antioxidant activity, and the method belongs to natural product extraction field. The invention adopts tasteless preserved soybean as raw material to prepare strong antioxidant active substance, has simple process, low cost and simple device, is suitable for large-scale production, and establishes base for further exploiting antioxidant function foodstuff. The prepared tasteless preserved soybean antioxidant active substance product is suitable for industries such as medicine, health care product, foodstuff antioxidant and cosmetic.

The invention discloses a method for preparing a carnosic acid-rich liquid extract, wherein the extract can be extracted from an acidic ethanol solution; and an active substance is transferred into a vegetable oil phase, then subjected to a series of high-speed refrigerated centrifuge and then dried, thus preparing the extract. The extract prepared by the method is rich in the main anti-oxidationactive substance of rosemary, and can be added directly to various oil and fat type foods when being utilized as a food antioxidant. The extract extracted by the method provided by the invention has the characteristics of good oil solubility, light color, good storage stability and the like, and can be applied to various oil and fat products without additionally adding an emulsion stabilizer.

The present invention discloses a food antioxidant additive using ethylene diamine tetraacetic acid containing glucono-delta-lactone as a stabilizer and the food antioxidant additive consists of the following components: antioxidant sodium metabisulfite, ascorbic acid, D-sodium erythorbate, ascorbic acid sodium or ascorbyl palmitate, ethylene diamine tetraacetic acid or phytate, tea polyphenols, bamboo leaf antioxidant or rosemary extract, sodium citrate, glucono-delta-lactone, and silica or microcrystalline cellulose. The percentage of each component is as follows: 5-40% of sodium metabisulfite, 5-60% of ascorbic acid, 2-30% of glucono-delta-lactone, 1-20% of D-sodium erythorbate, 1-15% of ethylene diamine tetraacetic acid, 2-20% parts of sodium citrate, and 0.5-5% of silica. The sum weight of the above components are 100%. By inhibiting the activity of polyphenol oxidase in food, delaying the degradation of vitamins, preventing oxidation, etc., the food antioxidant additive thereby slows the browning of the processing of vegetables, fruits, preserves and other products, effectively extends the shelf life of the product, and effectively extends the preservation time to more than one time of that of conventional preservative.

The invention discloses a wild jujube seed oil compound antioxidant. The wild jujube seed oil compound antioxidant is prepared from such components in parts by weight as 55-65 parts of wild jujube seed oil, 5-15 parts of rhodiola rosea, 5-15 parts of vitamin E, 5-15 parts of garlic polysaccharide and 5-15 parts of citric acid. The wild jujube seed oil compound antioxidant has the advantages that the properties of the antioxidant are greatly improved by use of the oxidation resistance of the wild jujube seed oil in combination with the combined action of the rhodiola rosea, the vitamin E, the garlic polysaccharide and the citric acid, and therefore, the dosage of the antioxidant is reduced so that the cost can be reduced, the effect of the antioxidant is improved and the quality guarantee period of food can be prolonged; the antioxidant is wide in application range. As being completely prepared from natural raw materials, the wild jujube seed oil compound antioxidant is green and healthy, and safe and reliable, and is an ideal antioxidant for food.

A preparation method and application of extracts from natural plants belong to the technical field of phytoextraction. The preparation method comprises the following steps that medinilla arboricola raw material is crashed and screened, and then is extracted through percolation, concentrated through a vacuum film and absorbed and enriched through macroporous resin, so that medinilla arboricola extracts are obtained, and the medinilla arboricola extracts comprise the following components in percentage by weight: 11.5 to 18.6 total flavone and 21.3 to 32.6 total phenolic acid, and has strong bacteriostasis and antioxidation and also has the auxiliary functions of reducing blood pressure and blood sugar, and can serve as food preservatives, food antioxidants and food additives. The extracts have simple preparation process, convenience in operation, low equipment cost, small solvent dosage, no environmental pollution, low production cost, and high yield and functional composition content.

The invention discloses a food antioxidant and a preparing method thereof. The food antioxidant can be obtained through agitating and then recrystallizing aminoanisole, sulfuric acid, sodium sulfite, isobutene, benzene, phenylalanine, tertiary butanol, a neutralizer, p-hydroxyanisole, water, paracresol, ethanol, phosphoric acid and auxiliaries. The product is molten at the point of 60-80 DEG C, comprises 0.005-0.01% of burned residues, 0.0001-0.0002% of arsenic, 0.0001-0.0005% of heavy metal and 0.001-0.005% of sulfate, is insoluble to water, quite stable to light and heat, odorless and high in stability, has certain antibacterial effect and is nondiscoloring when encountered with metal ions. The oxidation resisting effect of 0.02% maximum use quantity is improved by 10% as compared with that of 0.01% use quantity.

The invention relates to solanum muricatum tea, in particular to Pu'er tea and solanum muricatum composite tea powder prepared by a specific method. The Pu'er tea and solanum muricatum composite tea powder is a powdered product and is prepared by mixing 32 to 40 weight percent of fresh solanum muricatum juice and the balance of Pu'er tea extracting solution, prefreezing, drying and crushing, wherein the product further comprises 1 weight percent of auxiliary materials consisting of a food antioxidant, a thickening agent and a sweetening agent. The product has the characteristics of unique mouthfeel, more remained active ingredients, good fragrance of the finished product, capacity of effectively maintaining flavor and taste of the solanum muricatum, stable production process, convenience for storage and transportation, and the like.