CN104544132A - Food vitamin and preparing method thereof - Google Patents

Abstract

The invention discloses a food vitamin and a preparing method thereof. The food vitamin can be obtained by stirring and then drying alanine, glucose, formamide, isopropanol, alpha-alanine, sodium carbonate, ethanol, a neutralizer, isobutyl methacrylate, phosphoric acid, ascorbic acid, magnesium oxide, sodium bicarbonate and auxiliaries. The melting point of the food vitamin is 200-220 DEG C. The weight loss on drying is 0.1-0.5%, and the food vitamin comprises 0.01-0.1% of residue on ignition, 0.001-0.003% of heavy metal and 0.0001-0.0003% of arsenic on the basis of the content of 98-102%.

Description

A kind of food vitamin and preparation method thereof

Technical field

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

Background technology

Vitamin is humans and animals is the class trace organic substance maintaining normal physiological function and must obtain from food, plays an important role in growth in humans, metabolism, growth course.Vitamin neither participates in forming human body cell, also not for human body provides energy.

The large material of vitamin and carbohydrate, fat and protein 3 is different, in natural food, only account for minor proportion, but by human body required.Some vitamin such as: B6.K etc. can be synthesized by the bacterium in animal intestinal, and synthetic quantity can meet the needs of animal.Tryptophan transfer can be become nicotinic acid (a kind of B family vitamin) by zooblast, but growing amount does not apply needs; Vitamin C is except primate and cavy, and other animals can self synthesis.Plant and most microorganism can oneself synthetic vitamins, need not by external supply.Much vitamin is the part of prothetic group or coenzyme.

Vitamin is humans and animals nutrition, grows some a small amount of organic compound necessary, has effect of the utmost importance to the metabolism of body, growth, growth, health.If certain vitamin of long-term lacking, will cause physiological function obstacle and certain disease occurs.Generally obtain by food.What present stage found has tens kinds, as vitamin A, Cobastab, vitamin C etc.

Vitamin is requisite organic compound in body metabolism.The chemical plant that human body is very complicated just as one, constantly carries out various biochemical reaction.Its reaction has substantial connection with the catalytic action of enzyme.Enzyme will produce activity, and coenzyme must be had to participate in.Known much vitamin is the coenzyme of enzyme or the ingredient of coenzyme.Therefore, vitamin is the important substance maintaining and regulate body eubolism.Can think, best vitamin is with the form of " bioactivator ", is present in tissue.

The discovery of vitamin is one of the greatness discovery in 19th century.1897, Ai Keman found that in Java the rice only eating fine grinding can suffer from athlete's foot, can treat this disease without the brown rice of milling.And find can control beriberic substance water or alcoholic extraction, claimed at that time this material for " water-soluble B ".Within 1906, prove that its amount is very little containing " cofactor " beyond isolating protein, lipid, carbohydrate, inorganic salts and water in foods, but by growth of animal required.Casimir Feng Ke in 1911 identifies, and to resist beriberic material in brown rice be amine, and seemingly, and majority is coenzyme for character and the distributional class in food.Some quantity delivereds must balance each other, and as vitamin B1, B2 and PP, otherwise can affect physiological action.Vitamin B complex comprises: pantothenic acid, nicotinic acid, biotin, folic acid, vitamin B1 (thiamine), vitamin B2 (riboflavin), pyridoxol (vitamin B6) and cyanocobalamin (vitamin B12).Choline, inositol, PABA (p-aminobenzoic acid), carnitine, lipoic acid are also included in B complex by someone.

Vitamin is a huge family, and the vitamin known to present stage just has tens kinds, is broadly divided into fat-soluble and water-soluble two large classes.Some material is similar to certain vitamin in chemical constitution, can be transformed into vitamin through simple metabolic response, and this type of material is called provitamin, and such as beta carotene can change vitamin A into; 7-DHC can change vitamine D3 into; But could to be formed through many complicated metabolic responses.The tryptophan of niacin then can not be called provitamin.

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 sodium carbonate 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 vitamin that a kind of fusing point is high, content is high, loss on drying 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 vitamin fusing point, content is low, loss on drying is high and content of beary metal is high, provides a kind of food vitamin and preparation method thereof.

technical scheme:

A kind of food vitamin, proportioning is as follows by weight: alanine 100 parts, glucose 15-35 part, formamide 20-40 part, isopropyl alcohol 15-35 part, α-aminopropionic acid 20-40 part, sodium carbonate 25-45 part, ethanol 10-30 part, nertralizer 20-60 part, isobutyl methacrylate 15-55 part, phosphoric acid 30-50 part, ascorbic acid 30-50 part, magnesia 5-45 part, sodium acid carbonate 10-50 part, auxiliary material 10-30 part.

As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food vitamin is as follows: alanine 100 parts, glucose 20-30 part, formamide 25-35 part, isopropyl alcohol 20-30 part, α-aminopropionic acid 25-35 part, sodium carbonate 30-40 part, ethanol 15-25 part, nertralizer 30-50 part, isobutyl methacrylate 25-45 part, phosphoric acid 35-45 part, ascorbic acid 35-45 part, magnesia 15-35 part, sodium acid carbonate 20-40 part, auxiliary material 15-25 part.

As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food vitamin is as follows: alanine 100 parts, glucose 25 parts, formamide 30 parts, isopropyl alcohol 25 parts, α-aminopropionic acid 30 parts, 35 parts, sodium carbonate, ethanol 20 parts, nertralizer 40 parts, isobutyl methacrylate 35 parts, phosphatase 24 0 part, 40 parts, ascorbic acid, 25 parts, magnesia, sodium acid carbonate 30 parts, auxiliary material 20 parts.

As a preferred technical solution of the present invention: described nertralizer adopts niacin or riboflavin.

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

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

The first step: successively alanine and formamide are dropped in a kettle., be warming up to 30-50 DEG C, condensation, dehydration 50-70min, then add α-aminopropionic acid and ethanol, reaction 40-60min;

Second step: add glucose and isobutyl methacrylate, be warming up to 35-55 DEG C, stirs 12-24h, mixing speed 100-300 rev/min, hydrolysis after reduction, fermentation;

3rd step: add ascorbic acid, sodium acid carbonate and isopropyl alcohol, reaction 30-50min, then add sodium carbonate and surplus material, at 40-60 DEG C, react 20-60min, dry obtained product after leaving standstill.

beneficial effect:

Compared to the prior art a kind of food vitamin of the present invention and preparation method thereof adopt above technical scheme, has following technique effect: 1, product fusing point 200-220 DEG C, loss on drying 0.1-0.5%; 2, residue on ignition 0.01-0.1%, content of beary metal 0.001-0.003%; 3, arsenic content 0.0001-0.0003%, content 98-102%; 4, white powder, water-soluble, be insoluble to chloroform, ether, alkali resistance is good, and acid resistance is good, the widespread production not division of history into periods can replace current material.

Detailed description of the invention

embodiment 1:

Proportioning takes alanine 100 parts by weight, glucose 15 parts, formamide 20 parts, isopropyl alcohol 15 parts, α-aminopropionic acid 20 parts, 25 parts, sodium carbonate, ethanol 10 parts, Riboflavin Tetrabutyrate 0 part, isobutyl methacrylate 15 parts, phosphoric acid 30 parts, 30 parts, ascorbic acid, 5 parts, magnesia, sodium acid carbonate 10 parts, pyridoxol 10 parts.

Successively alanine and formamide are dropped in a kettle., be warming up to 30 DEG C, condensation, dehydration 50min, then add α-aminopropionic acid and ethanol, reaction 40min.

Add glucose and isobutyl methacrylate, be warming up to 35 DEG C, stir 12h, mixing speed 100 revs/min, hydrolysis after reduction, fermentation, adds ascorbic acid, sodium acid carbonate and isopropyl alcohol, reaction 30min, add sodium carbonate and surplus material again, at 40 DEG C, react 20min, dry obtained product after leaving standstill.

Product fusing point 200 DEG C, loss on drying 0.5%; Residue on ignition 0.1%, content of beary metal 0.003%; Arsenic content 0.0003%, content 98%.

embodiment 2:

Proportioning takes alanine 100 parts by weight, glucose 35 parts, formamide 40 parts, isopropyl alcohol 35 parts, α-aminopropionic acid 40 parts, 45 parts, sodium carbonate, ethanol 30 parts, 60 parts, riboflavin, isobutyl methacrylate 55 parts, phosphoric acid 50 parts, 50 parts, ascorbic acid, 45 parts, magnesia, sodium acid carbonate 50 parts, pyridoxol 30 parts.

Successively alanine and formamide are dropped in a kettle., be warming up to 50 DEG C, condensation, dehydration 70min, then add α-aminopropionic acid and ethanol, reaction 60min.

Add glucose and isobutyl methacrylate, be warming up to 55 DEG C, stir 24h, mixing speed 300 revs/min, hydrolysis after reduction, fermentation, adds ascorbic acid, sodium acid carbonate and isopropyl alcohol, reaction 50min, add sodium carbonate and surplus material again, at 60 DEG C, react 60min, dry obtained product after leaving standstill.

Product fusing point 205 DEG C, loss on drying 0.4%; Residue on ignition 0.08%, content of beary metal 0.0025%; Arsenic content 0.00025%, content 99%.

embodiment 3:

Proportioning takes alanine 100 parts by weight, glucose 20 parts, formamide 25 parts, isopropyl alcohol 20 parts, α-aminopropionic acid 25 parts, 30 parts, sodium carbonate, ethanol 15 parts, 30 parts, riboflavin, isobutyl methacrylate 25 parts, phosphoric acid 35 parts, 35 parts, ascorbic acid, 15 parts, magnesia, sodium acid carbonate 20 parts, 15 parts, butanols.

Successively alanine and formamide are dropped in a kettle., be warming up to 35 DEG C, condensation, dehydration 55min, then add α-aminopropionic acid and ethanol, reaction 45min.

Add glucose and isobutyl methacrylate, be warming up to 40 DEG C, stir 16h, mixing speed 150 revs/min, hydrolysis after reduction, fermentation, adds ascorbic acid, sodium acid carbonate and isopropyl alcohol, reaction 35min, add sodium carbonate and surplus material again, at 45 DEG C, react 30min, dry obtained product after leaving standstill.

Product fusing point 210 DEG C, loss on drying 0.3%; Residue on ignition 0.05%, content of beary metal 0.002%; Arsenic content 0.0002%, content 100%.

embodiment 4:

Proportioning takes alanine 100 parts by weight, glucose 30 parts, formamide 35 parts, isopropyl alcohol 30 parts, α-aminopropionic acid 35 parts, 40 parts, sodium carbonate, ethanol 25 parts, niacin 50 parts, isobutyl methacrylate 45 parts, phosphatase 24 5 parts, 45 parts, ascorbic acid, 35 parts, magnesia, sodium acid carbonate 40 parts, 25 parts, butanols.

Successively alanine and formamide are dropped in a kettle., be warming up to 45 DEG C, condensation, dehydration 65min, then add α-aminopropionic acid and ethanol, reaction 55min.

Add glucose and isobutyl methacrylate, be warming up to 50 DEG C, stir 20h, mixing speed 250 revs/min, hydrolysis after reduction, fermentation, adds ascorbic acid, sodium acid carbonate and isopropyl alcohol, reaction 45min, add sodium carbonate and surplus material again, at 55 DEG C, react 50min, dry obtained product after leaving standstill.

Product fusing point 215 DEG C, loss on drying 0.2%; Residue on ignition 0.02%, content of beary metal 0.0015%; Arsenic content 0.00015%, content 101%.

embodiment 5:

Proportioning takes alanine 100 parts by weight, glucose 25 parts, formamide 30 parts, isopropyl alcohol 25 parts, α-aminopropionic acid 30 parts, 35 parts, sodium carbonate, ethanol 20 parts, niacin 40 parts, isobutyl methacrylate 35 parts, phosphatase 24 0 part, 40 parts, ascorbic acid, 25 parts, magnesia, sodium acid carbonate 30 parts, 20 parts, butanols.

Successively alanine and formamide are dropped in a kettle., be warming up to 40 DEG C, condensation, dehydration 60min, then add α-aminopropionic acid and ethanol, reaction 50min.

Add glucose and isobutyl methacrylate, be warming up to 45 DEG C, stir 18h, mixing speed 200 revs/min, hydrolysis after reduction, fermentation, adds ascorbic acid, sodium acid carbonate and isopropyl alcohol, reaction 40min, add sodium carbonate and surplus material again, at 50 DEG C, react 40min, dry obtained product after leaving standstill.

Product fusing point 220 DEG C, loss on drying 0.1%; Residue on ignition 0.01%, content of beary metal 0.001%; Arsenic content 0.0001%, content 102%.

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 vitamin, is characterized in that, the raw materials by weight portion proportioning of described food vitamin is as follows: alanine 100 parts, glucose 15-35 part, formamide 20-40 part, isopropyl alcohol 15-35 part, α-aminopropionic acid 20-40 part, sodium carbonate 25-45 part, ethanol 10-30 part, nertralizer 20-60 part, isobutyl methacrylate 15-55 part, phosphoric acid 30-50 part, ascorbic acid 30-50 part, magnesia 5-45 part, sodium acid carbonate 10-50 part, auxiliary material 10-30 part.

2. a kind of food vitamin according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food vitamin is as follows: alanine 100 parts, glucose 20-30 part, formamide 25-35 part, isopropyl alcohol 20-30 part, α-aminopropionic acid 25-35 part, sodium carbonate 30-40 part, ethanol 15-25 part, nertralizer 30-50 part, isobutyl methacrylate 25-45 part, phosphoric acid 35-45 part, ascorbic acid 35-45 part, magnesia 15-35 part, sodium acid carbonate 20-40 part, auxiliary material 15-25 part.

3. a kind of food vitamin according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food vitamin is as follows: alanine 100 parts, glucose 25 parts, formamide 30 parts, isopropyl alcohol 25 parts, α-aminopropionic acid 30 parts, 35 parts, sodium carbonate, ethanol 20 parts, nertralizer 40 parts, isobutyl methacrylate 35 parts, phosphatase 24 0 part, 40 parts, ascorbic acid, 25 parts, magnesia, sodium acid carbonate 30 parts, auxiliary material 20 parts.

4. a kind of food vitamin according to claim 1, is characterized in that: described nertralizer adopts niacin or riboflavin.

5. a kind of food vitamin according to claim 1, is characterized in that: described auxiliary material adopts butanols or pyridoxol.

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

The first step: successively alanine and formamide are dropped in a kettle., be warming up to 30-50 DEG C, condensation, dehydration 50-70min, then add α-aminopropionic acid and ethanol, reaction 40-60min;

Second step: add glucose and isobutyl methacrylate, be warming up to 35-55 DEG C, stirs 12-24h, mixing speed 100-300 rev/min, hydrolysis after reduction, fermentation;

3rd step: add ascorbic acid, sodium acid carbonate and isopropyl alcohol, reaction 30-50min, then add sodium carbonate and surplus material, at 40-60 DEG C, react 20-60min, dry obtained product after leaving standstill.