CN104382194A - Preparation method of compound food antioxidant - Google Patents
Preparation method of compound food antioxidant Download PDFInfo
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- CN104382194A CN104382194A CN201410726758.3A CN201410726758A CN104382194A CN 104382194 A CN104382194 A CN 104382194A CN 201410726758 A CN201410726758 A CN 201410726758A CN 104382194 A CN104382194 A CN 104382194A
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- dilleniad
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- rosemary
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Abstract
The invention discloses a preparation method of a compound food antioxidant and belongs to the technical field of food additives. The preparation method comprises the following steps: crushing radix seu cortex dilleniae indicae; adding ethane, and extracting under reflux to obtain radix seu cortex dilleniae indicae extracting liquid; adding water into oolong tea and extracting under reflux to obtain oolong tea extracting liquid; crushing herba rosmarini officinalis; immersing and distilling crushed herba rosmarini officinalis to remove herba rosmarini officinalis essential oil; adding acetone, and extracting under reflux to obtain herba rosmarini officinalis extract; uniformly mixing the obtained radix seu cortex dilleniae indicae extracting liquid, oolong tea extracting liquid and herba rosmarini officinalis extracting liquid; then adding isomaltulose, bamboo leaf flavone, sucrose monostearate, sodium citrate and sodium metabisulfite; uniformly mixing the components; and spray-drying. According to the preparation method, natural plants including radix seu cortex dilleniae indicae, the oolong tea and herba rosmarini officinalis are mainly selected, and are matched with isomaltulose, bamboo leaf flavone, sucrose monostearate, sodium citrate and sodium metabisulfite to be prepared into the compound food antioxidant through a certain preparation method; and the prepared compound food antioxidant does not contain substances harmful to human bodies and has good safety.
Description
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of preparation method of formulated food antioxidant.
Background technology
Food antioxidant is that a class can stop or delay Food Oxidation and goes bad, improve food stability and extend the food additives of storage period.
At present, the food antioxidant on market is various in style, but its security is not high, generally containing harmful material in a lot of food antioxidant.
Summary of the invention
The invention provides a kind of preparation method of formulated food antioxidant, the preparation method of this formulated food antioxidant is safe and reliable, can solve the problem generally containing harmful material in food antioxidant.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
It adopts the raw material of following weight portion:
Dilleniad 15 parts ~ 20 parts, blue or green tea 20 parts ~ 30 parts, rosemary 8 parts ~ 12 parts, isomaltoketose 10 parts ~ 15 parts, bamboo-leaves flavones 1 part ~ 5 parts, monostearate sucrose ester 5 parts ~ 8 parts, natrium citricum 8 parts ~ 10 parts, sodium pyrosulfite 1 part ~ 5 parts;
The method comprises following preparation process:
A, by the dilleniad of above-mentioned weight portion pulverize, add 5 times ~ 8 times ethane, refluxing extraction 4h ~ 6h at 55 DEG C ~ 60 DEG C, obtains dilleniad extract;
B, the blue or green tea of above-mentioned weight portion is added 2 times ~ 4 times water, refluxing extraction 30min ~ 40min at 90 DEG C ~ 95 DEG C, obtains blue or green tea extract;
C, the rosemary of above-mentioned weight portion to be pulverized, and put into water and soak 1h ~ 3h, first distillation removing Rosemary Oil, then put into 5 times ~ 8 times acetone refluxing extraction 1h ~ 3h at 50 DEG C ~ 60 DEG C, obtain Rosmarinus officinalis extract;
D, dilleniad extract steps A, B, C obtained respectively, blue or green tea extract, rosemary extract mix, and then add above-mentioned isomaltoketose, bamboo-leaves flavones, monostearate sucrose ester, natrium citricum and sodium pyrosulfite, mix, spraying dry.
In technique scheme, technical scheme is more specifically: dilleniad 15 parts, blue or green tea 30 parts, rosemary 12 parts, isomaltoketose 10 parts, bamboo-leaves flavones 2 parts, monostearate sucrose ester 6 parts, natrium citricum 9 parts, sodium pyrosulfite 3 parts.
Further, dilleniad 20 parts, blue or green tea 20 parts, rosemary 8 parts, isomaltoketose 15 parts, bamboo-leaves flavones 1 part, monostearate sucrose ester 5 parts, natrium citricum 10 parts, sodium pyrosulfite 5 parts.
Further, dilleniad 18 parts, blue or green tea 25 parts, rosemary 10 parts, isomaltoketose 13 parts, bamboo-leaves flavones 5 parts, monostearate sucrose ester 8 parts, natrium citricum 8 parts, sodium pyrosulfite 1 part.
Owing to adopting technique scheme, the beneficial effect that the present invention obtains is:
The present invention mainly selects natural plants dilleniad, blue or green tea and rosemary, be equipped with isomaltoketose, bamboo-leaves flavones, monostearate sucrose ester, natrium citricum and sodium pyrosulfite, formulated food antioxidant is made by certain preparation method, its obtained formulated food antioxidant is not containing harmful material, and security is good.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only confined to following examples.
Embodiment 1
This formulated food antioxidant adopts following raw material: dilleniad 150g, blue or green tea 300g, rosemary 120g, isomaltoketose 100g, bamboo-leaves flavones 20g, monostearate sucrose ester 60g, natrium citricum 90g, sodium pyrosulfite 30g.
The method comprises following preparation process:
A, above-mentioned dilleniad to be pulverized, add 5 times of ethane, refluxing extraction 4h at 60 DEG C, obtain dilleniad extract;
B, above-mentioned blue or green tea is added 4 times of water, refluxing extraction 40min at 90 DEG C, obtain blue or green tea extract;
C, above-mentioned rosemary to be pulverized, and put into water and soak 1h, first distillation removing Rosemary Oil, then put into 8 times of acetone refluxing extraction 3h at 50 DEG C, obtain Rosmarinus officinalis extract;
D, dilleniad extract steps A, B, C obtained respectively, blue or green tea extract, rosemary extract mix, and then add above-mentioned isomaltoketose, bamboo-leaves flavones, monostearate sucrose ester, natrium citricum and sodium pyrosulfite, mix, spraying dry.
Embodiment 2
This formulated food antioxidant adopts following raw material: dilleniad 200g, blue or green tea 200g, rosemary 80g, isomaltoketose 150g, bamboo-leaves flavones 10g, monostearate sucrose ester 50g, natrium citricum 100g, sodium pyrosulfite 50g.
The method comprises following preparation process:
A, above-mentioned dilleniad to be pulverized, add 8 times of ethane, refluxing extraction 6h at 55 DEG C, obtain dilleniad extract;
B, above-mentioned blue or green tea is added 2 times of water, refluxing extraction 30min at 95 DEG C, obtain blue or green tea extract;
C, above-mentioned rosemary to be pulverized, and put into water and soak 3h, first distillation removing Rosemary Oil, then put into 5 times of acetone refluxing extraction 1h at 60 DEG C, obtain Rosmarinus officinalis extract;
D, dilleniad extract steps A, B, C obtained respectively, blue or green tea extract, rosemary extract mix, and then add above-mentioned isomaltoketose, bamboo-leaves flavones, monostearate sucrose ester, natrium citricum and sodium pyrosulfite, mix, spraying dry.
Embodiment 3
This formulated food antioxidant adopts following raw material: dilleniad 180g, blue or green tea 250g, rosemary 100g, isomaltoketose 130g, bamboo-leaves flavones 50g, monostearate sucrose ester 80g, natrium citricum 80g, sodium pyrosulfite 10g.
The method comprises following preparation process:
A, above-mentioned dilleniad to be pulverized, add 6 times of ethane, refluxing extraction 5h at 58 DEG C, obtain dilleniad extract;
B, above-mentioned blue or green tea is added 3 times of water, refluxing extraction 35min at 92 DEG C, obtain blue or green tea extract;
C, above-mentioned rosemary to be pulverized, and put into water and soak 2h, first distillation removing Rosemary Oil, then put into 6 times of acetone refluxing extraction 2h at 55 DEG C, obtain Rosmarinus officinalis extract;
D, dilleniad extract steps A, B, C obtained respectively, blue or green tea extract, rosemary extract mix, and then add above-mentioned isomaltoketose, bamboo-leaves flavones, monostearate sucrose ester, natrium citricum and sodium pyrosulfite, mix, spraying dry.
Claims (4)
1. a preparation method for formulated food antioxidant, is characterized in that:
Adopt the raw material of following weight portion:
Dilleniad 15 parts ~ 20 parts, blue or green tea 20 parts ~ 30 parts, rosemary 8 parts ~ 12 parts, isomaltoketose 10 parts ~ 15 parts, bamboo-leaves flavones 1 part ~ 5 parts, monostearate sucrose ester 5 parts ~ 8 parts, natrium citricum 8 parts ~ 10 parts, sodium pyrosulfite 1 part ~ 5 parts;
The method comprises following preparation process:
A, by the dilleniad of above-mentioned weight portion pulverize, add 5 times ~ 8 times ethane, refluxing extraction 4h ~ 6h at 55 DEG C ~ 60 DEG C, obtains dilleniad extract;
B, the blue or green tea of above-mentioned weight portion is added 2 times ~ 4 times water, refluxing extraction 30min ~ 40min at 90 DEG C ~ 95 DEG C, obtains blue or green tea extract;
C, the rosemary of above-mentioned weight portion to be pulverized, and put into water and soak 1h ~ 3h, first distillation removing Rosemary Oil, then put into 5 times ~ 8 times acetone refluxing extraction 1h ~ 3h at 50 DEG C ~ 60 DEG C, obtain Rosmarinus officinalis extract;
D, dilleniad extract steps A, B, C obtained respectively, blue or green tea extract, rosemary extract mix, and then add above-mentioned isomaltoketose, bamboo-leaves flavones, monostearate sucrose ester, natrium citricum and sodium pyrosulfite, mix, spraying dry.
2. the preparation method of formulated food antioxidant according to claim 1, is characterized in that: dilleniad 15 parts, blue or green tea 30 parts, rosemary 12 parts, isomaltoketose 10 parts, bamboo-leaves flavones 2 parts, monostearate sucrose ester 6 parts, natrium citricum 9 parts, sodium pyrosulfite 3 parts.
3. the preparation method of formulated food antioxidant according to claim 1, is characterized in that: dilleniad 20 parts, blue or green tea 20 parts, rosemary 8 parts, isomaltoketose 15 parts, bamboo-leaves flavones 1 part, monostearate sucrose ester 5 parts, natrium citricum 10 parts, sodium pyrosulfite 5 parts.
4. the preparation method of formulated food antioxidant according to claim 1, is characterized in that: dilleniad 18 parts, blue or green tea 25 parts, rosemary 10 parts, isomaltoketose 13 parts, bamboo-leaves flavones 5 parts, monostearate sucrose ester 8 parts, natrium citricum 8 parts, sodium pyrosulfite 1 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410726758.3A CN104382194A (en) | 2014-12-04 | 2014-12-04 | Preparation method of compound food antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410726758.3A CN104382194A (en) | 2014-12-04 | 2014-12-04 | Preparation method of compound food antioxidant |
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| Publication Number | Publication Date |
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| CN104382194A true CN104382194A (en) | 2015-03-04 |
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| CN201410726758.3A Pending CN104382194A (en) | 2014-12-04 | 2014-12-04 | Preparation method of compound food antioxidant |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969610A (en) * | 2017-11-22 | 2018-05-01 | 云南农业大学 | The extraction process of flavones pigment in a kind of dilleniad |
| WO2020016694A1 (en) * | 2018-07-18 | 2020-01-23 | Instituto Politécnico De Bragança | Obtention of a solution from extracts of rosmarinus officinalis l. for use as a food coating |
-
2014
- 2014-12-04 CN CN201410726758.3A patent/CN104382194A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 冯胜: "《精细化工新配方》", 30 April 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969610A (en) * | 2017-11-22 | 2018-05-01 | 云南农业大学 | The extraction process of flavones pigment in a kind of dilleniad |
| WO2020016694A1 (en) * | 2018-07-18 | 2020-01-23 | Instituto Politécnico De Bragança | Obtention of a solution from extracts of rosmarinus officinalis l. for use as a food coating |
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Application publication date: 20150304 |
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