CN107114755A - A kind of anti-oxidant processing method without egg mayonnaise - Google Patents
A kind of anti-oxidant processing method without egg mayonnaise Download PDFInfo
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- CN107114755A CN107114755A CN201710356782.6A CN201710356782A CN107114755A CN 107114755 A CN107114755 A CN 107114755A CN 201710356782 A CN201710356782 A CN 201710356782A CN 107114755 A CN107114755 A CN 107114755A
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- 239000008268 mayonnaise Substances 0.000 title claims abstract description 22
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 22
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 14
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 14
- 235000006708 antioxidants Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 21
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 21
- 229940100486 rice starch Drugs 0.000 claims abstract description 21
- 238000000605 extraction Methods 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- -1 hydroxypropyl Chemical group 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000967 suction filtration Methods 0.000 claims description 6
- 239000003153 chemical reaction reagent Substances 0.000 claims description 4
- 230000001376 precipitating effect Effects 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 4
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 4
- 239000011686 zinc sulphate Substances 0.000 claims description 4
- 235000009529 zinc sulphate Nutrition 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000003810 ethyl acetate extraction Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000012074 organic phase Substances 0.000 claims description 3
- 239000001294 propane Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 238000002137 ultrasound extraction Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000005292 vacuum distillation Methods 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims 3
- 238000004132 cross linking Methods 0.000 claims 2
- 230000005611 electricity Effects 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 238000012986 modification Methods 0.000 abstract 1
- 230000004048 modification Effects 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 12
- 241001122767 Theaceae Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000001493 electron microscopy Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
The present invention is on the anti-oxidant processing method without egg mayonnaise, it is characterised in that step includes：The extraction of Tea Polyphenols, the purifying of extract, the modification of glutinous rice starch, the allotment of mayonnaise and dismiss.Tealeaves added value is increased with this, and improves tea polyphenol extract rate, strengthens the inoxidizability and antibiotic property of mayonnaise, improves its stability.
Description
Technical field
The present invention relates to food processing field, a kind of anti-oxidant processing method without egg mayonnaise is related generally to.
Background technology
Tea Polyphenols（Tea Polyphenol, TP）It is the general name of Polyphenols of Tea, also known as tea tannin or tea tannin,
It is to form one of main component of DANCONGCHA color, smell and taste, it is solid with anti-oxidant, anti-aging, anticancer change, radiation proof, reducing blood lipid and courage
Alcohol, antiatherosclerosis and the healthcare function such as antibacterial.Therefore, before health care of food and field of medicaments have wide application
Scape.In addition tea declinning market, therefore, deep processing and comprehensive utilization is carried out to it, undoubtedly improves low and middle-grade tealeaves added values,
Solve the difficult important outlet of sale.
At present, the extraction of Tea Polyphenols has Hot water extraction and organic solvent extractionprocess, and the former is the bar when relatively-high temperature is long
, there is insufficient, the high temperature length of extraction at present, Tea Polyphenols especially catechin is oxidizable in the Tea Polyphenols under part in extracted many times tealeaves
Caffeine in Tea Pigment, with system, protein generation tea cream are generated, the deficiencies such as the bioactivity of Tea Polyphenols are influenceed；The latter is
Because the big multipotency of hydrophilic composition in tealeaves dissolves in organic solvent, the lipophilic composition of water is insoluble in, in organic solvent
In dissolubility it is also larger.Yang Lili exists《Tea polyphenol extract, analysis and application study》In it is excellent by single factor test and orthogonal experiment
Change the optimum extraction condition for drawing Tea Polyphenols in extraction tea sample, and compared for Tea Polyphenols in ultrasonic method and circumfluence method extraction tea sample
Recovery rate；Using the Tea Polyphenols in ion salt precipitation method extraction fluid.Single hot dipping extracting method is molten just with infiltration
Solution, diffusion, the principle of distribution, it is impossible to make cell plasmolysis well, it is therefore desirable to make cell in tea sample by householder method
It is broken, it is released material, so as to preferably obtain extract.
In recent years, traditional mayonnaise uses egg, and the high cholesterol count in egg yolk is to health institute band
The threat come also increasingly causes the extensive concern of people.And the cleaning due to egg in workshop-based making is not thorough, makes
The infection event of human body also occurs repeatedly into salmonella.Secondly egg freshness also has one to be fixed to mayonnaise quality
Ring.Sun Huimin exists《Preparation and application study without egg mayonnaise glutinous rice converted starch》Middle selection glutinous rice starch is raw material, is handed over
Connection hydroxypropylation, octenyl succinated prepare no egg mayonnaise converted starch for denaturation way.Not only avoid by
The threat that contained salmonella is caused to health in egg, and simple to operate, is not required to heating, can be with making with of increasing
Plus the freshness of product, while various tastes can also be mixed on the basis of original formula.Because glutinous rice starch is good
Liquid and the adipose property of class are pasted, the salad jam products for using glutinous rice starch to be produced for raw material can increase the fine and smooth mouth of mayonnaise
Sense.
The content of the invention
The present invention improves tea polyphenol extract rate to increase tealeaves added value, strengthen mayonnaise inoxidizability and
Antibiotic property, improving its stability, there is provided a kind of anti-oxidant preparation method without egg mayonnaise.
A kind of anti-oxidant processing method without egg mayonnaise, it is characterised in that it is made up of following step：
1）, weigh and dried 2-2.5 hour through 55-60 DEG C, the tea samples of 20-40 mesh sieves was crushed in extraction pot, by 1：15-
18 solid-liquid ratio, adds the ethanol that volume fraction is 50-60%, in 60-65 DEG C, 400-420W ultrasonic extractions 30-35 minutes,
Suction filtration, obtains leaching liquor while hot；
2）, by step 1 gained leaching liquor add 4-5% ZnSO4 precipitating reagents, and with 0.5-1.0 mol/LNaHCO3 solution adjust
System pH is 5-5.5, suction filtration again, and obtained sediment measured to that transfer is carried out in 0.4-0.5mol/L hydrochloric acid is molten in 3-5 times
Solution；
3）, by step 2 resulting solution carried out with 30-50% ethyl acetate extraction 2-3 times, organic phase is merged, in rotary evaporator
Middle medicinal extract liquid vacuum distillation 1.5-2 hours, obtained is dried in 60-65 DEG C of electric drying oven with forced convection, is crossed 80-100 mesh sieves and is obtained
Tea Polyphenols product；
4）, weigh glutinous rice starch, and its 20-25% NaSO4 and 1.0-1.2% NaOH mixing will be accounted for add in reactor,
Stirring, while adding glutinous rice starch in the state of stirring, is configured to the starch milk that concentration is 40-45% to being completely dissolved, to
10-12% expoxy propane etherifying agents are added in system, are stirred at room temperature after sealing 30-35 minutes, is placed in boiling water bath and reacts
20-22 hours, emulsion was adjusted to pH6.5-7.0 by the watery hydrochloric acid for being 2-2.5% with concentration, then through centrifugal dehydration, washed 2-3
Secondary, 45-50 DEG C dry, pulverize and produce hydroxypropylated waxy rice starch；
5）, by step 4 gained hydroxypropul starch regulation starch concentration be 40-45%, be that 2-2.5% sodium hydroxides are molten with concentration
Liquid adjusts pH to be 10-11, adds 0.03-0.04% sodium trimetaphosphates, is reacted 2.5-3 hours at 40-45 DEG C, is 2-2.5% with concentration
Watery hydrochloric acid regulation system pH values be 6-6.5, centrifugal dehydration, wash 2-3 times, 45-50 DEG C of drying extremely, crushed 60-
80 mesh sieves, produce cross-linked hydroxypropyl base glutinous rice starch；
6）, step 5 gained cross-linked hydroxypropyl base glutinous rice starch added 0.5-1% step 3 gained Tea Polyphenols, 1-1.2% chitosans,
10-12% white granulated sugars, 3-3.5% concentration are 15-20% citric acid solution, are well mixed, and are dispensed after fully dismissing, refrigeration.
It is an advantage of the invention that：
A kind of anti-oxidant processing method without egg mayonnaise of the present invention, by the extraction of Tea Polyphenols, makes mayonnaise have antioxygen
The property changed, extends the shelf life, and strengthens health-care effect；Simultaneously by crushing, ultrasonically treated its recovery rate of enhancing, ion catch electron microscopy is carried out
Purifying, strengthens stability.The present invention is by glutinous rice starch after hydroxypropylation, and paste fluidity matter has obtained obvious improvement；Hydroxypropyl
Base makes the reduction of glutinous rice starch gelatinization point, viscosity increase；After sodium trimetaphosphate is crosslinked, paste the acidproof of liquid, salt tolerant and
Shear resistant all improves；It can connect oil phase and aqueous phase by lipophilic group, and starch is one high
Polymers, its network structure can prevent oil droplet from colliding, and prevent oil droplet from polymerizeing, and a kind of diaphragm can also be formed around oil droplet,
Food system can be made to form uniform and stable dispersion or emulsified body, so as to improve the institutional framework of food, mouthfeel and outward appearance, made
The color of food constitutes a harmonious body with shape, to improve food quality, extends the shelf life.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of anti-oxidant processing method without egg mayonnaise, it is characterised in that it is made up of following step：
1）, weigh and dried 2 hours through 55 DEG C, the tea samples of 20 mesh sieves was crushed in extracting in pot, by 1：15 solid-liquid ratio, plus
Enter the ethanol that volume fraction is 60%, in 65 DEG C, 420W ultrasonic extractions 30 minutes, suction filtration, obtains leaching liquor while hot；
2）, by step 1 gained leaching liquor add 4% ZnSO4 precipitating reagents, and using 0.5mol/LNaHCO3 solution regulation system pH as
5, suction filtration, and obtained sediment is measured into progress transfer dissolving in 0.4mol/L hydrochloric acid in 3 times again；
3）, by step 2 resulting solution carried out with 50% ethyl acetate extraction 3 times, organic phase is merged, subtracted in a rotary evaporator
Pressure distillation 1.5 hours, obtained medicinal extract liquid is dried in 60 DEG C of electric drying oven with forced convections, is crossed 80 mesh sieves and is obtained Tea Polyphenols product；
4）, weigh glutinous rice starch, and its 20% NaSO4 and 1.0% NaOH will be accounted for mix and add in reactor, stirring is extremely
It is completely dissolved, while adding glutinous rice starch in the state of stirring, is configured to the starch milk that concentration is 40%, is added into system
10% expoxy propane etherifying agent, is stirred at room temperature 30-35 minutes after sealing, is placed in boiling water bath and reacts 20 hours, uses concentration
Emulsion is adjusted to pH6.5 for 2% watery hydrochloric acid, then through centrifugal dehydration, washed 2 times, 45 DEG C dry, pulverize and produce hydroxypropyl
Glutinous rice starch；
5）, by step 4 gained hydroxypropul starch regulation starch concentration be 40%, with concentration be 2% sodium hydroxide solution adjust pH be
10,0.03% sodium trimetaphosphate is added, is reacted 2.5 hours at 40 DEG C, with pH value of the concentration for 2% watery hydrochloric acid regulation system
For 6, centrifugal dehydration is washed 2 times, 45 DEG C dry, pulverize 80 mesh sieves, produce cross-linked hydroxypropyl base glutinous rice starch；
6）, step 5 gained cross-linked hydroxypropyl base glutinous rice starch is added to 0.5% step 3 gained Tea Polyphenols, it is 1.2% chitosan, 10% white
Granulated sugar, 3% concentration are 15% citric acid solution, are well mixed, and are dispensed after fully dismissing, refrigeration.
Claims (5)
1. a kind of anti-oxidant processing method without egg mayonnaise, it is characterised in that it is made up of following step：
1）, weigh and dried 2-2.5 hour through 55-60 DEG C, the tea samples of 20-40 mesh sieves was crushed in extraction pot, by 1：15 -
18 solid-liquid ratio, adds the ethanol that volume fraction is 50-60%, in 60-65 DEG C, 400-420W ultrasonic extractions 30-35 minutes,
Suction filtration, obtains leaching liquor while hot；
2）, by step 1 gained leaching liquor add 4-5% ZnSO4 precipitating reagents, and with 0.5-1.0 mol/LNaHCO3 solution adjust
System pH is 5-5.5, again suction filtration, and obtained sediment is measured into progress transfer dissolving in hydrochloric acid in 3-5 times；
3）, by step 2 resulting solution carried out with 30-50% ethyl acetate extraction 2-3 times, organic phase is merged, in rotary evaporator
Middle medicinal extract liquid vacuum distillation 1.5-2 hours, obtained is dried in electric drying oven with forced convection, is crossed 80-100 mesh sieves and is obtained Tea Polyphenols system
Product；
4）, weigh glutinous rice starch, and its 20-25% NaSO4 and 1.0-1.2% NaOH mixing will be accounted for add in reactor,
Stirring, while adding glutinous rice starch in the state of stirring, is configured to the starch milk that concentration is 40-45% to being completely dissolved, to
10-12% expoxy propane etherifying agents are added in system, are stirred at room temperature after sealing 30-35 minutes, is placed in boiling water bath and reacts
20-22 hours, emulsion was adjusted to pH6.5-7.0 by the watery hydrochloric acid for being 2-2.5% with concentration, then through centrifugal dehydration, washed 2-3
Secondary, 45-50 DEG C dry, pulverize and produce hydroxypropylated waxy rice starch；
5）, by step 4 gained hydroxypropul starch regulation starch concentration be 40-45%, be that 2-2.5% sodium hydroxides are molten with concentration
Liquid adjusts pH to be 10-11, carries out cross-linking reaction, the pH values for the watery hydrochloric acid regulation system for being 2-2.5% with concentration after the completion of reaction
For 6-6.5, centrifugal dehydration is washed 2-3 times, 45-50 DEG C of drying extremely, crushed 60-80 mesh sieves, produced cross-linked hydroxypropyl base glutinous
Rice starch；
6）, step 5 gained cross-linked hydroxypropyl base glutinous rice starch added 0.5-1% step 3 gained Tea Polyphenols, 1-1.2% chitosans,
10-12% white granulated sugars, 3-3.5% concentration are 15-20% citric acid solution, are well mixed, and are dispensed after fully dismissing, refrigeration.
2. a kind of anti-oxidant processing method without egg mayonnaise according to claim 1, it is characterised in that step 2）It is added
Enter precipitating reagent for 4-5% ZnSO4 solid powders.
3. a kind of anti-oxidant processing method without egg mayonnaise according to claim 1, it is characterised in that step 2）Hydrochloric acid
Concentration be 0.4-0.5mol/L.
4. a kind of anti-oxidant processing method without egg mayonnaise according to claim 1, it is characterised in that step 3）Middle electricity
Hot blast drying box temperature is 60-65 DEG C.
5. a kind of anti-oxidant processing method without egg mayonnaise according to claim 1, it is characterised in that step 5）Crosslinking
The process of reaction is：0.03-0.04% sodium trimetaphosphates are added, are reacted 2.5-3 hours at 40-45 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699714A (en) * | 2018-12-22 | 2019-05-03 | 北京南河北星农业发展有限公司 | Tuna egg mashed potatoes sandwich and preparation method thereof |
| CN110638026A (en) * | 2019-10-10 | 2020-01-03 | 南京益唯森生物科技有限公司 | Method for extracting plant salt from fresh nitraria tangutorum leaves |
| CN110638027A (en) * | 2019-10-10 | 2020-01-03 | 南京益唯森生物科技有限公司 | Method for extracting plant salt from nitraria tangutorum leaves |
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2017
- 2017-05-16 CN CN201710356782.6A patent/CN107114755A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699714A (en) * | 2018-12-22 | 2019-05-03 | 北京南河北星农业发展有限公司 | Tuna egg mashed potatoes sandwich and preparation method thereof |
| CN110638026A (en) * | 2019-10-10 | 2020-01-03 | 南京益唯森生物科技有限公司 | Method for extracting plant salt from fresh nitraria tangutorum leaves |
| CN110638027A (en) * | 2019-10-10 | 2020-01-03 | 南京益唯森生物科技有限公司 | Method for extracting plant salt from nitraria tangutorum leaves |
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