CN103734562A - 一种食品添加剂及其制备方法 - Google Patents
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- 244000241872 Lycium chinense Species 0.000 claims abstract description 15
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
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- 235000008216 herbs Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
- 229940083466 soybean lecithin Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- ILWVKYVRVNWXHL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;octadecanoic acid Chemical compound [Na+].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC(O)=O ILWVKYVRVNWXHL-UHFFFAOYSA-M 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- -1 sorbitol anhydride Chemical class 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 13
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- FHNINJWBTRXEBC-UHFFFAOYSA-N Sudan III Chemical compound OC1=CC=C2C=CC=CC2=C1N=NC(C=C1)=CC=C1N=NC1=CC=CC=C1 FHNINJWBTRXEBC-UHFFFAOYSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
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- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Abstract
本发明公开了一种食品添加剂,其原料按重量份数包括以下组分:红丝线20~25份,枸杞子10~15份,环糊精30~35份,淀粉5~10份,乳化剂1~3份;还公开了该食品添加剂的制备方法。本发明的食品添加剂的生产工艺简单,成本低,所得的食品添加剂的染色效果好,红丝线和枸杞子不仅能为食物增加风味,还具有清肺热、补肝益肾之功效。
Description
技术领域
本发明属于食品添加剂技术领域,尤其涉及一种以植物为原料的食品添加剂及其制备方法。
背景技术
目前,食品安全中存在的问题已经成为威胁人们健康的杀手,从食品添加激素过量到营养成分不足的劣质奶粉,从染色水果到有毒火腿,以及工业色素“苏丹红一号”的大量流入市场,无不说明滥用食品添加剂的危害。食品添加剂是指能够改善食品的色、香、味、形,以及防腐和加工工艺的需要而加入食品中的物质。食品色素是食品添加剂的一种,可以调节食品的色泽,改善食品的外观,提高食品的感官质量,目前使用的食品色素大部分是化学合成的,小部分是以动、植物或微生物代谢产物等为原料分离提取出的天然物质,也有一部分是经过人工加工或半合成的物质。
化学合成色素的生产工艺简单,价格低廉,染色性能非常理想,并且用量小。但随着合成色素使用量的增长,安全问题逐渐引起人们的关注。消费者的压力、社会的变迁和技术的进步极大地促进了食品加工业的发展,消费者对纯天然食品的兴趣日益增加,天然色素在市场上的份额迅速增加。目前的天然色素主要是花青素、类胡萝卜素和叶绿素,但是这些天然色素只能赋予食物特殊的颜色,不能带来风味上的改变。
发明内容
本发明针对上述技术问题,提供了一种既可以给食品染色,又能给食品增加风味的食品添加剂,还公开了该食品添加剂的制备方法。
为实现上述目的,本发明所采用的技术方案是:
一种食品添加剂,其原料按重量份数包括以下组分:红丝线20~25份,枸杞子10~15份,环糊精30~35份,淀粉5~10份,乳化剂1~3份。
优选地,其原料按重量份数包括以下组分:红丝线23份,枸杞子13份,环糊精33份,淀粉8份,乳化剂2份。
其中,所述乳化剂为大豆卵磷脂、硬脂酸乳酸钠和山梨醇酐单月桂酸酯中的至少一种;所述乳化剂优选为大豆卵磷脂。
制备权利上述食品添加剂的方法,包括以下步骤:
(1)将干燥后的红丝线和枸杞子与环糊精和淀粉混合,加入10倍重量的水,加热至60℃~70℃,搅拌2h~8h;
(2)加入乳化剂,匀质,在50℃~55℃下进一步浓缩,干燥,可得粉状食品添加剂。
通过以上技术方案,本发明的有益效果如下:
生产工艺简单,成本低,所得的食品添加剂的染色效果好,红丝线和枸杞子不仅能为食物增加风味,还具有清肺热、补肝益肾之功效。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。在不背离本发明精神和本质的情况下,对本发明方法、步骤或条件所作的修改或替换,均属于本发明的范围。
实施例1
按以下重量份数称取各原料:红丝线20份,枸杞子10份,环糊精30份,淀粉5份,大豆卵磷脂1份;
按以下方法制备食品添加剂:
(1)将干燥后的红丝线和枸杞子与环糊精和淀粉混合,加入10倍重量的水,加热至60℃,搅拌5h;
(2)加入乳化剂,匀质,在50℃下进一步浓缩,干燥,可得粉状食品添加剂。
实施例2
按以下重量份数称取各原料:红丝线25份,枸杞子15份,环糊精35份,淀粉10份,大豆卵磷脂3份;
按以下方法制备食品添加剂:
(1)将干燥后的红丝线和枸杞子与环糊精和淀粉混合,加入10倍重量的水,加热至70℃,搅拌5h;
(2)加入乳化剂,匀质,在55℃下进一步浓缩,干燥,可得粉状食品添加剂。
实施例3
按以下重量份数称取各原料:红丝线23份,枸杞子13份,环糊精33份,淀粉8份,大豆卵磷脂2份;
按以下方法制备食品添加剂:
(1)将干燥后的红丝线和枸杞子与环糊精和淀粉混合,加入10倍重量的水,加热至65℃,搅拌25h;
(2)加入乳化剂,匀质,在53℃下进一步浓缩,干燥,可得粉状食品添加剂。
Claims (5)
1.一种食品添加剂,其特征在于,其原料按重量份数包括以下组分:红丝线20~25份,枸杞子10~15份,环糊精30~35份,淀粉5~10份,乳化剂1~3份。
2.按照权利要求1所述的食品添加剂,其特征在于,其原料按重量份数包括以下组分:红丝线23份,枸杞子13份,环糊精33份,淀粉8份,乳化剂2份。
3.按照权利要求1所述的食品添加剂,其特征在于:所述乳化剂为大豆卵磷脂、硬脂酸乳酸钠和山梨醇酐单月桂酸酯中的至少一种。
4.按照权利要求1所述的食品添加剂,其特征在于:所述乳化剂为大豆卵磷脂。
5.制备权利要求1所述的食品添加剂的方法,其特征在于,包括以下步骤:
(1)将干燥后的红丝线和枸杞子与环糊精和淀粉混合,加入10倍重量的水,加热至60℃~70℃,搅拌2h~8h;
(2)加入乳化剂,匀质,在50℃~55℃下进一步浓缩,干燥,可得粉状食品添加剂。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104757067A (zh) * | 2015-04-07 | 2015-07-08 | 广西南宁桂知科技有限公司 | 一种红丝线马卡龙及其制备方法 |
CN113424959A (zh) * | 2021-07-14 | 2021-09-24 | 滁州欣发食品有限公司 | 一种抗菌型食品添加剂及其制备工艺 |
-
2013
- 2013-12-21 CN CN201310717286.0A patent/CN103734562A/zh active Pending
Non-Patent Citations (4)
Title |
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彭亮等: "红丝线草亚慢性毒性及抗氧化功能的研究", 《毒理学杂志》 * |
李金梅等: "枸杞红色素的稳定性及其在食品中的应用研究", 《内蒙古农业大学学报》 * |
石晓等: "营养型保健型挂面工艺研究", 《食品工业》 * |
苏桂东: "有色米粉", 《技术与市场》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104757067A (zh) * | 2015-04-07 | 2015-07-08 | 广西南宁桂知科技有限公司 | 一种红丝线马卡龙及其制备方法 |
CN113424959A (zh) * | 2021-07-14 | 2021-09-24 | 滁州欣发食品有限公司 | 一种抗菌型食品添加剂及其制备工艺 |
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