CN104432412A - Antioxidant for food - Google Patents

Antioxidant for food Download PDF

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Publication number
CN104432412A
CN104432412A CN201410726731.4A CN201410726731A CN104432412A CN 104432412 A CN104432412 A CN 104432412A CN 201410726731 A CN201410726731 A CN 201410726731A CN 104432412 A CN104432412 A CN 104432412A
Authority
CN
China
Prior art keywords
parts
food
antioxidant
rosemary
lecithin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410726731.4A
Other languages
Chinese (zh)
Inventor
梁亨
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410726731.4A priority Critical patent/CN104432412A/en
Publication of CN104432412A publication Critical patent/CN104432412A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L3/3553—Organic compounds containing phosphorus
    • 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
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses an antioxidant for a food, belonging to the technical field of food additives. The antioxidant for the food is prepared from the following components in parts by weight: 50-60 parts of pericarpium citri reticulatae, 80-100 parts of green tea, 45-50 parts of rosemary, 10-15 parts of lecithin and 15-20 parts of citric acid. Compared with natural antioxidants sold in existing market, the antioxidant for the food, disclosed by the invention, is better in performance.

Description

Food antioxidant
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of 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.
Food antioxidant various in style, is mainly divided into natural and the large class of synthetized oxidation preventive agent two.Wherein, mostly there is the dissatisfactory problem of antioxygenic property in the natural sold in the market.
Summary of the invention
The invention provides a kind of food antioxidant, this food antioxidant can solve the natural that existing market is sold and there is the dissatisfactory problem of antioxygenic property.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
It is made up of the component of following weight portion:
Dried orange peel 50 parts ~ 60 parts, green tea 80 parts ~ 100 parts, rosemary 45 parts ~ 50 parts, 10 parts ~ 15 parts, lecithin, citric acid 15 parts ~ 20 parts.
In technique scheme, technical scheme is more specifically: dried orange peel 50 parts, green tea 100 parts, rosemary 45 parts, 10 parts, lecithin, citric acid 15 parts.
Further, dried orange peel 60 parts, green tea 80 parts, rosemary 50 parts, 15 parts, lecithin, citric acid 20 parts.
Further, dried orange peel 56 parts, green tea 95 parts, rosemary 47 parts, 12 parts, lecithin, citric acid 18 parts.
Owing to adopting technique scheme, the beneficial effect that the present invention obtains is:
Compared with the natural that existing market is sold, food antioxidant performance of the present invention is better.
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 food antioxidant is made up of following component: dried orange peel 50g, green tea 100g, rosemary 45g, lecithin 10g, citric acid 15g.
Its preparation method is: respectively dried orange peel, green tea, rosemary are carried out water refluxing extraction, obtain respective extract, then mixed by the extract of three, then add lecithin wherein, citric acid, stir, dry, obtained.
The antioxidant activity that the present embodiment obtains is 91%.
Embodiment 2
This food antioxidant is made up of following component: dried orange peel 60g, green tea 80g, rosemary 50g, lecithin 15g, citric acid 20g.
Its preparation method is: respectively dried orange peel, green tea, rosemary are carried out water refluxing extraction, obtain respective extract, then mixed by the extract of three, then add lecithin wherein, citric acid, stir, dry, obtained.
The antioxidant activity that the present embodiment obtains is 93%.
Embodiment 3
This food antioxidant is made up of following component: dried orange peel 56g, green tea 95g, rosemary 47g, lecithin 12g, citric acid 18g.
Its preparation method is: respectively dried orange peel, green tea, rosemary are carried out water refluxing extraction, obtain respective extract, then mixed by the extract of three, then add lecithin wherein, citric acid, stir, dry, obtained.
The antioxidant activity that the present embodiment obtains is 92%.

Claims (4)

1. a food antioxidant, is characterized in that being made up of the component of following weight portion:
Dried orange peel 50 parts ~ 60 parts, green tea 80 parts ~ 100 parts, rosemary 45 parts ~ 50 parts, 10 parts ~ 15 parts, lecithin, citric acid 15 parts ~ 20 parts.
2. food antioxidant according to claim 1, is characterized in that: dried orange peel 50 parts, green tea 100 parts, rosemary 45 parts, 10 parts, lecithin, citric acid 15 parts.
3. food antioxidant according to claim 1, is characterized in that: dried orange peel 60 parts, green tea 80 parts, rosemary 50 parts, 15 parts, lecithin, citric acid 20 parts.
4. food antioxidant according to claim 1, is characterized in that: dried orange peel 56 parts, green tea 95 parts, rosemary 47 parts, 12 parts, lecithin, citric acid 18 parts.
CN201410726731.4A 2014-12-04 2014-12-04 Antioxidant for food Pending CN104432412A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410726731.4A CN104432412A (en) 2014-12-04 2014-12-04 Antioxidant for food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410726731.4A CN104432412A (en) 2014-12-04 2014-12-04 Antioxidant for food

Publications (1)

Publication Number Publication Date
CN104432412A true CN104432412A (en) 2015-03-25

Family

ID=52879758

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410726731.4A Pending CN104432412A (en) 2014-12-04 2014-12-04 Antioxidant for food

Country Status (1)

Country Link
CN (1) CN104432412A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107279501A (en) * 2017-08-04 2017-10-24 哈尔滨千合动物药品制造有限公司 A kind of feed for animals with resisiting influenza virus and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1642435A (en) * 2002-03-22 2005-07-20 石油加工体系股份有限公司 Cooking oil antioxidant composition, method of preparation and use
CN102450726A (en) * 2011-11-11 2012-05-16 河南工业大学 Natural composite antioxidant and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1642435A (en) * 2002-03-22 2005-07-20 石油加工体系股份有限公司 Cooking oil antioxidant composition, method of preparation and use
CN102450726A (en) * 2011-11-11 2012-05-16 河南工业大学 Natural composite antioxidant and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107279501A (en) * 2017-08-04 2017-10-24 哈尔滨千合动物药品制造有限公司 A kind of feed for animals with resisiting influenza virus and preparation method thereof

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C06 Publication
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SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20150325

RJ01 Rejection of invention patent application after publication