CN104544120A - Food nutrient enhancer and preparing method thereof - Google Patents

Abstract

The invention discloses a food nutrient enhancer and a preparing method thereof. The food nutrient enhancer can be obtained by stirring and then drying cholamine, peach aldehyde, brevibacterium flavum, sodium acetylide, corynebacterium glutamicum, methyl vinyl ketone, L-lysine, a neutralizer, L-aspartic acid, ethylmagnesium bromide, beta-ionone, acetyl chloride, ethyl chloroacetate and auxiliaries. The product comprises 0.04-0.1% of chloride, 0.01-0.2% of sulfate, 0.0001-0.001% of heavy metal and 0.0001-0.0004% of arsenic on the basis of the content of 98-102%. The weight loss on drying is 0.2-1%.

Description

A kind of food nutrition fortifier and preparation method thereof

Technical field

The application relates to food additives, particularly relates to a kind of food nutrition fortifier and preparation method thereof.

Background technology

Food enrichment refers to " adds the food additives belonging to natural nutrient scope of the natural or Prof. Du Yucang in food for strengthening nutrition." need in (" food hygiene law " the 54 article) food the nutrient strengthened to comprise general undersupply in crowd; or cause provincialism to lack due to geogen, or change the nutritional labeling some nutrient allowance being had to special requirement caused due to living environment, physiological situation.

Food nutrient fortifying is propose as a kind of solution of public health issue at first.Food fortification general purpose ensures that people obtain comprehensively rational nutrition under each growth and development stage and various working condition, meets the normal need of Human Physiology, life and work, to maintain and to improve the general level of the health of the mankind.Make up the defect of natural food, make its nutrition be tending towards balanced; The natural food of the mankind, almost do not have a kind of simple food can meet whole nutritional needs of human body, due to the dietary of the people of various countries, the food results kind in area and the restriction of production, living standard etc., little can making comprises all nutrients in daily meals, often occurs the defect in some nutrition.According to nutrition survey, various places generally lack vitamin B2, and the area in edible highed milled rice, pure white face lacks vitamin B1, and often there is hypovitaminosis C in the area that fruits and vegetables lack, and often iodine deficiency interiorly.These problems, if solved by fortification with a definite target in view in the basal diet of locality, just can reduce and prevent the generation of disease, strengthen human body constitution.Make up the loss of nutrient, maintain the natural nutrition characteristic of food: food often loses some nutrient in processing, storage and transport.As in pure white face, vitamin B1 have lost sizable ratio, same raw material, because processing method is different, the loss of its nutrient is also different.In actual production, food loss in process should be reduced as far as possible.Simplify meals process, it is convenient to increase: because natural single diet only can supply some nutrient of needed by human body, people, in order to obtain comprehensive nutritional need, will eat the food of good multiple types simultaneously, and recipe is relatively more extensive, and meals process is also with regard to more complicated.Adopt Food fortification just can overcome the meals process of these complexity.Adapt to the needs of special occupation: army and be engaged in mine, high temperature, low temp operation and some easily cause the staff of occupational disease, because working condition is special, all need the Special food of high-energy, high nutrition.And each work has special needs to some specific nutrition element.Thus this kind of condensed food is very important, is little by little widely used.Other meanings of strengthening: some hardening agent can improve the aesthetic quality of food and improve the keeping property of food.If vitamin E, lecithin, vitamin C are hardening agent main in food, it is again good antioxidant.

Belong to the food additives of natural nutrient scope for strengthening nutritional labeling and the natural or Prof. Du Yucang that adds in food.Containing various nutrients in food, but kind is different, and its distribution is not identical with content yet.In addition, in the production of food, processing and preserving process, nutrient often suffers a loss.For the deficiency of supplement Middle nutrition element, improve nutritive value of food, adapt to the needs of different crowd, can food enrichment be added.The nutrition fortifier of food has concurrently and simplifies meals process, conveniently to ingest and the effect such as disease-prevention health.

Add in the food of raw material or necessity: as flour, cereal, rice, drinking water, salt etc., this hardening agent has certain degree loss.Add in food processing process: this is the method that Food fortification the most generally adopts, all kinds of milk, candy, cake, bakery product, baby food, beverage can are first-class all to be adopted in this way, to note when adopting in this way formulating suitable technique, to ensure the stable of hardening agent; Add in finished product: in order to reduce the hardening agent processing procedure of raw material and the failure loss in processing before processing, the method added in the finishing operation of finished product can be taked.Milk powder class, various reconstituted food class, compressed foods class and some military foods are all adopted in this way.Add with biological method: first make hardening agent be utilized by bio-absorbable, become biologic artifact, and then this kind of biologic artifact containing hardening agent is processed into product or directly eats, as iodine egg, breast, selenium-enriched food etc., also can obtain, as fermentation process for vitamin production goods by methods such as fermentations.Add with physico-chemical process: such as make ergosterol wherein become vitamin D with Ultraviolet radiation cow's milk.

Nutrition fortifier sum 130 kinds used in the world, in China, nutrition fortifier is the 16th class in food additives.That shortlists by GB14880-94 national standard has 37 kinds, wherein amino acid and oxygenatedchemicals 12 kinds, vitamin 17 kinds, 8 kinds, mineral matter, to these product varietys all clear stipulaties scope of application and use amounts, and has formulated detailed rules for the implementation.In so numerous nutrition fortifiers, the selection nutrition fortifier scientific and reasonable according to different situations, should follow certain principle.Before certain nutrient of selection strengthening, must consider other sources of this nutrient in meals, after will ensureing to take in condensed food on the one hand, this nutrient level can not be excessive; On the other hand, the interpolation of this nutrient also should be necessary, and the Hardening parameters of nutrient should make its content in meals be significantly improved, so that the food taking in usual quantity can obtain this kind of sufficient nutrient.Note the balance between various nutrient, prevent the imbalance causing Nutrition intake due to Food fortification; And add a kind of essential nutrients in food after, must not have a negative impact to the metabolism of other nutrient.Select to have biologically active and the high nutrition fortifier of stability as far as possible.The nutrition balance of such as iron just because form used is different, and has very large difference.For another example, some nutrient can be destroyed due to ingress of air or heating, can be destroyed as vitamin A, ascorbic acid and riboflavin, amino acid etc. because of light, heat and oxidation.Content beta-carotene in flour is little, and the stability of beta carotene is higher, so appropriate beta carotene (consumption is in 0.5mg/kg flour) can be added in bread and biscuit, through dough preparing, proof (bread) or compressing tablet (biscuit), bake its reserved still up to 83.3%.Select the nutrition fortifier be easily absorbed by the body as far as possible, avoid as far as possible use indissoluble, be difficult to absorb or easily by the hardening agent of food effect absorptivity.Some inorganic salts and vitamin easily interact and destroyed or lose because of washing in food, and therefore added nutrient should effect noiseless with original food, as iron forms precipitation with regard to the single acid of some in comestible, ester acyl.Strengthen certain essential nutrients and its technical method measuring and monitor must be provided simultaneously.The nutrient added to the characteristic of food, as security, color, matter structure, cooking character etc. produce harmful effect, also should too must not shorten the shelf life of food.

Add various stabilizing agent: reduce the loss of hardening agent with chelating agent or antioxidant as salvo, these stabilizing agents have single compound such as EDTA and lecithin etc., also have natural materials such as edible oil and mung bean flour etc.Nutrition fortifier development is very fast, and a kind of hardening agent of nutrient has a lot of product.For calcium, calcium gluconae, calcium monohydrogen phosphate etc. is had to synthesize hardening agent.Other also have natural biological, the product that such as bone meal, eggshell and shell are made.

The heat such as vitamin and amino acid, light or oxygen, as easy as rolling off a log destroyed and loss, should not add in the food processed at high temperature under high pressure.And trace elements iron and calcium can combine with phytic acid, and accelerate the oxidation of grease and vitamin, should not directly be added in fruit juice and candy.Therefore, how maintaining the validity of hardening agent, is the key issue during hardening agent uses.

Along with the development of social city, technicalization, hommization, design food nutrition fortifier that a kind of content is high, chloride content is low, arsenic content is low and content of beary metal is low and preparation method thereof, to meet the need of market, be very important.

Summary of the invention

the technical problem solved:

The technical problem that the application is low for existing food fortification agent content, arsenic content is high, content of beary metal is high and chloride content is high, provides a kind of food nutrition fortifier and preparation method thereof.

technical scheme:

A kind of food nutrition fortifier, proportioning is as follows by weight: monoethanolamine 100 parts, peach aldehyde 5-25 part, brevibacterium flavum 30-50 part, 15-35 part received by acetylene, Corynebacterium glutamicum 45-65 part, ethylene methacrylic ketone 25-45 part, 1B 30-50 part, nertralizer 20-60 part, L-Aspartic acid 40-60 part, ethylmagnesium bromide 15-35 part, alpha, beta-lonone 5-45 part, chloroacetic chloride 10-30 part, ethyl chloride 10-50 part, auxiliary material 15-35 part.

As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food nutrition fortifier is as follows: monoethanolamine 100 parts, peach aldehyde 10-20 part, brevibacterium flavum 35-45 part, 20-30 part received by acetylene, Corynebacterium glutamicum 50-60 part, ethylene methacrylic ketone 30-40 part, 1B 35-45 part, nertralizer 30-50 part, L-Aspartic acid 45-55 part, ethylmagnesium bromide 20-30 part, alpha, beta-lonone 15-35 part, chloroacetic chloride 15-25 part, ethyl chloride 20-40 part, auxiliary material 20-30 part.

As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food nutrition fortifier is as follows: monoethanolamine 100 parts, peach aldehyde 15 parts, brevibacterium flavum 40 parts, acetylene receives 25 parts, Corynebacterium glutamicum 55 parts, ethylene methacrylic ketone 35 parts, 1B 40 parts, nertralizer 40 parts, L-Aspartic acid 50 parts, ethylmagnesium bromide 25 parts, alpha, beta-lonone 25 parts, chloroacetic chloride 20 parts, ethyl chloride 30 parts, auxiliary material 25 parts.

As a preferred technical solution of the present invention: described nertralizer adopts hydroxy-vitamine D or vitamin A acetate.

As a preferred technical solution of the present invention: described auxiliary material adopts taurine or retinol.

As a preferred technical solution of the present invention: preparation method's step of described food nutrition fortifier is:

The first step: successively monoethanolamine and brevibacterium flavum are dropped in a kettle., be warming up to 30-50 DEG C, reaction 5-25min, then add Corynebacterium glutamicum, reaction 10-30min;

Second step: add 1B and L-Aspartic acid, be warming up to 35-55 DEG C, stirs 10-30min, adds peach aldehyde, stirs 20-40min, mixing speed 100-300 rev/min;

3rd step: add alpha, beta-lonone and ethyl chloride, hydrolysis 30-50min, then add acetylene and to receive and ethylene methacrylic ketone, reaction 15-35min, finally add ethylmagnesium bromide and surplus material, at 40-60 DEG C, react 40-60min, dry obtained product after leaving standstill.

beneficial effect:

Compared to the prior art a kind of food nutrition fortifier of the present invention and preparation method thereof adopts above technical scheme, has following technique effect: 1, product content 98-102%, chloride 0.04-0.1%; 2, sulphates content 0.01-0.2%, content of beary metal 0.0001-0.001%; 3, arsenic content 0.0001-0.0004%, loss on drying 0.2-1%; 4, white powder, odorless, soluble in water, be insoluble to ethanol and ether, to thermally-stabilised, the widespread production not division of history into periods can replace current material.

Detailed description of the invention

embodiment 1:

Proportioning takes monoethanolamine 100 parts by weight, peach aldehyde 5 parts, brevibacterium flavum 30 parts, acetylene receives 15 parts, Corynebacterium glutamicum 45 parts, ethylene methacrylic ketone 25 parts, 1B 30 parts, HEC 0 part, L-Aspartic acid 40 parts, ethylmagnesium bromide 15 parts, alpha, beta-lonone 5 parts, chloroacetic chloride 10 parts, ethyl chloride 10 parts, taurine 15 parts.

Successively monoethanolamine and brevibacterium flavum are dropped in a kettle., be warming up to 30 DEG C, reaction 5min, then add Corynebacterium glutamicum, reaction 10min, adds 1B and L-Aspartic acid, is warming up to 35 DEG C, stirs 10min, add peach aldehyde, stir 20min, mixing speed 100 revs/min.

Add alpha, beta-lonone and ethyl chloride, hydrolysis 30min, then add acetylene and to receive and ethylene methacrylic ketone, reaction 15min, finally adds ethylmagnesium bromide and surplus material, at 40 DEG C, reacts 40min, dry obtained product after leaving standstill.

Product content 98%, chloride 0.1%; Sulphates content 0.2%, content of beary metal 0.001%; Arsenic content 0.0004%, loss on drying 1%.

embodiment 2:

Proportioning takes monoethanolamine 100 parts by weight, peach aldehyde 25 parts, brevibacterium flavum 50 parts, acetylene receives 35 parts, Corynebacterium glutamicum 65 parts, ethylene methacrylic ketone 45 parts, 1B 50 parts, hydroxy-vitamine D 60 parts, L-Aspartic acid 60 parts, ethylmagnesium bromide 35 parts, alpha, beta-lonone 45 parts, chloroacetic chloride 30 parts, ethyl chloride 50 parts, taurine 35 parts.

Successively monoethanolamine and brevibacterium flavum are dropped in a kettle., be warming up to 50 DEG C, reaction 25min, then add Corynebacterium glutamicum, reaction 30min, adds 1B and L-Aspartic acid, is warming up to 55 DEG C, stirs 30min, add peach aldehyde, stir 40min, mixing speed 300 revs/min.

Add alpha, beta-lonone and ethyl chloride, hydrolysis 50min, then add acetylene and to receive and ethylene methacrylic ketone, reaction 35min, finally adds ethylmagnesium bromide and surplus material, at 60 DEG C, reacts 60min, dry obtained product after leaving standstill.

Product content 99%, chloride 0.08%; Sulphates content 0.15%, content of beary metal 0.0008%; Arsenic content 0.0003%, loss on drying 0.8%.

embodiment 3:

Proportioning takes monoethanolamine 100 parts by weight, peach aldehyde 10 parts, brevibacterium flavum 35 parts, acetylene receives 20 parts, Corynebacterium glutamicum 50 parts, ethylene methacrylic ketone 30 parts, 1B 35 parts, vitamin A acetate 30 parts, L-Aspartic acid 45 parts, ethylmagnesium bromide 20 parts, alpha, beta-lonone 15 parts, chloroacetic chloride 15 parts, ethyl chloride 20 parts, taurine 20 parts.

Successively monoethanolamine and brevibacterium flavum are dropped in a kettle., be warming up to 35 DEG C, reaction 10min, then add Corynebacterium glutamicum, reaction 15min, adds 1B and L-Aspartic acid, is warming up to 40 DEG C, stirs 15min, add peach aldehyde, stir 25min, mixing speed 150 revs/min.

Add alpha, beta-lonone and ethyl chloride, hydrolysis 35min, then add acetylene and to receive and ethylene methacrylic ketone, reaction 20min, finally adds ethylmagnesium bromide and surplus material, at 45 DEG C, reacts 45min, dry obtained product after leaving standstill.

Product content 100%, chloride 0.08%; Sulphates content 0.15%, content of beary metal 0.0008%; Arsenic content 0.0002%, loss on drying 0.6%.

embodiment 4:

Proportioning takes monoethanolamine 100 parts by weight, peach aldehyde 20 parts, brevibacterium flavum 45 parts, acetylene receives 30 parts, Corynebacterium glutamicum 60 parts, ethylene methacrylic ketone 40 parts, 1B 45 parts, vitamin A acetate 50 parts, L-Aspartic acid 55 parts, ethylmagnesium bromide 30 parts, alpha, beta-lonone 35 parts, chloroacetic chloride 25 parts, ethyl chloride 40 parts, retinol 30 parts.

Successively monoethanolamine and brevibacterium flavum are dropped in a kettle., be warming up to 45 DEG C, reaction 20min, then add Corynebacterium glutamicum, reaction 25min, adds 1B and L-Aspartic acid, is warming up to 50 DEG C, stirs 25min, add peach aldehyde, stir 35min, mixing speed 250 revs/min.

Add alpha, beta-lonone and ethyl chloride, hydrolysis 45min, then add acetylene and to receive and ethylene methacrylic ketone, reaction 30min, finally adds ethylmagnesium bromide and surplus material, at 55 DEG C, reacts 55min, dry obtained product after leaving standstill.

Product content 101%, chloride 0.06%; Sulphates content 0.05%, content of beary metal 0.0002%; Arsenic content 0.0002%, loss on drying 0.4%.

embodiment 5:

Proportioning takes monoethanolamine 100 parts by weight, peach aldehyde 15 parts, brevibacterium flavum 40 parts, acetylene receives 25 parts, Corynebacterium glutamicum 55 parts, ethylene methacrylic ketone 35 parts, 1B 40 parts, vitamin A acetate 40 parts, L-Aspartic acid 50 parts, ethylmagnesium bromide 25 parts, alpha, beta-lonone 25 parts, chloroacetic chloride 20 parts, ethyl chloride 30 parts, retinol 25 parts.

Successively monoethanolamine and brevibacterium flavum are dropped in a kettle., be warming up to 40 DEG C, reaction 15min, then add Corynebacterium glutamicum, reaction 20min, adds 1B and L-Aspartic acid, is warming up to 45 DEG C, stirs 20min, add peach aldehyde, stir 30min, mixing speed 200 revs/min.

Add alpha, beta-lonone and ethyl chloride, hydrolysis 40min, then add acetylene and to receive and ethylene methacrylic ketone, reaction 25min, finally adds ethylmagnesium bromide and surplus material, at 50 DEG C, reacts 50min, dry obtained product after leaving standstill.

Product content 102%, chloride 0.04%; Sulphates content 0.01%, content of beary metal 0.0001%; Arsenic content 0.0001%, loss on drying 0.2%.

All components in above embodiment all can business be bought.

Above-described embodiment is just for setting forth content of the present invention, instead of restriction, and any change therefore in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.

Claims (6)

1. a food nutrition fortifier, it is characterized in that, the raw materials by weight portion proportioning of described food nutrition fortifier is as follows: monoethanolamine 100 parts, peach aldehyde 5-25 part, brevibacterium flavum 30-50 part, 15-35 part received by acetylene, Corynebacterium glutamicum 45-65 part, ethylene methacrylic ketone 25-45 part, 1B 30-50 part, nertralizer 20-60 part, L-Aspartic acid 40-60 part, ethylmagnesium bromide 15-35 part, alpha, beta-lonone 5-45 part, chloroacetic chloride 10-30 part, ethyl chloride 10-50 part, auxiliary material 15-35 part.

2. a kind of food nutrition fortifier according to claim 1, it is characterized in that, the raw materials by weight portion proportioning of described food nutrition fortifier is as follows: monoethanolamine 100 parts, peach aldehyde 10-20 part, brevibacterium flavum 35-45 part, 20-30 part received by acetylene, Corynebacterium glutamicum 50-60 part, ethylene methacrylic ketone 30-40 part, 1B 35-45 part, nertralizer 30-50 part, L-Aspartic acid 45-55 part, ethylmagnesium bromide 20-30 part, alpha, beta-lonone 15-35 part, chloroacetic chloride 15-25 part, ethyl chloride 20-40 part, auxiliary material 20-30 part.

3. a kind of food nutrition fortifier according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food nutrition fortifier is as follows: monoethanolamine 100 parts, peach aldehyde 15 parts, brevibacterium flavum 40 parts, acetylene receives 25 parts, Corynebacterium glutamicum 55 parts, ethylene methacrylic ketone 35 parts, 1B 40 parts, nertralizer 40 parts, L-Aspartic acid 50 parts, ethylmagnesium bromide 25 parts, alpha, beta-lonone 25 parts, chloroacetic chloride 20 parts, ethyl chloride 30 parts, auxiliary material 25 parts.

4. a kind of food nutrition fortifier according to claim 1, is characterized in that: described nertralizer adopts hydroxy-vitamine D or vitamin A acetate.

5. a kind of food nutrition fortifier according to claim 1, is characterized in that: described auxiliary material adopts taurine or retinol.

6. a preparation method for food nutrition fortifier described in claim 1, is characterized in that, comprise the steps:

The first step: successively monoethanolamine and brevibacterium flavum are dropped in a kettle., be warming up to 30-50 DEG C, reaction 5-25min, then add Corynebacterium glutamicum, reaction 10-30min;

Second step: add 1B and L-Aspartic acid, be warming up to 35-55 DEG C, stirs 10-30min, adds peach aldehyde, stirs 20-40min, mixing speed 100-300 rev/min;

3rd step: add alpha, beta-lonone and ethyl chloride, hydrolysis 30-50min, then add acetylene and to receive and ethylene methacrylic ketone, reaction 15-35min, finally add ethylmagnesium bromide and surplus material, at 40-60 DEG C, react 40-60min, dry obtained product after leaving standstill.