CN107637837A - A kind of natural additive for foodstuff and preparation method thereof - Google Patents
A kind of natural additive for foodstuff and preparation method thereof Download PDFInfo
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- CN107637837A CN107637837A CN201710964329.3A CN201710964329A CN107637837A CN 107637837 A CN107637837 A CN 107637837A CN 201710964329 A CN201710964329 A CN 201710964329A CN 107637837 A CN107637837 A CN 107637837A
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Abstract
The invention discloses a kind of natural additive for foodstuff and preparation method thereof, food additives component includes 10 20 parts of soybean function polysaccharide in parts by weight, 59 parts of matrimony vine, 28 parts of ginkgo leaf, 13 parts of L ascorbic acid, 14 parts of L goose cream Tans propylhomoserin, 28 parts of radix glycyrrhizae, 4 10 parts of dried peppermint leaf, 39 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 26 parts of hawthorn, 5 12 parts of red bayberry extract, 39 parts of locust bean gum, 4 parts of vitamin e1, 8 18 parts of sorghum rice extracts, preparation method of the present invention is simple, cost is low, natural environmental-protective is nontoxic, body immunity can be strengthened, long-term consumption, also there is reducing blood lipid, it is hypoglycemic, anticancer effect.
Description
Technical field
The present invention relates to food additives manufacture technology field, specially a kind of natural additive for foodstuff and its making side
Method.
Background technology
Food additives refer to be effectively improved the quality of food and color, and to extend the storage of food
Phase and the chemical synthesis substance or natural materials added in food.China's food additives have 23 classifications at present, more than 2,000
Individual kind, including acidity regulator, anticaking agent, defoamer, antioxidant, bleaching agent, leavening agent, colouring agent, color stabilizer, enzyme system
Agent, flavoring agent, nutrition fortifier, preservative, sweetener, thickener, spices etc..Food additives of the prior art can change
The mouthfeel of kind food, but its health-care effect is poor.
The content of the invention
It is an object of the invention to provide a kind of natural additive for foodstuff and preparation method thereof, to solve above-mentioned background technology
The problem of middle proposition.
To achieve the above object, the present invention provides following technical scheme：A kind of natural additive for foodstuff, food additives group
Include point in parts by weight soybean function polysaccharide 10-20 parts, matrimony vine 5-9 parts, ginkgo leaf 2-8 parts, L- ascorbic acid 1-3 parts,
L- goose cream Tan propylhomoserin 1-4 parts, radix glycyrrhizae 2-8 parts, dried peppermint leaf 4-10 parts, FLOS CHRYSANTHEMI ALBA from Haizhou of China 3-9 parts, hawthorn 2-6 parts, red bayberry extract 5-
12 parts, locust bean gum 3-9 parts, -4 parts of vitamin e1, jowar rice extracts 8-18 parts.
Preferably, the preferable composition proportion of food additives component includes 15 parts of soybean function polysaccharide, 7 parts of matrimony vine, silver
5 parts of apricot leaf, 2 parts of L- ascorbic acid, 3 parts of L- goose cream Tans propylhomoserin, 5 parts of radix glycyrrhizae, 7 parts of dried peppermint leaf, 6 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 4 parts of hawthorn,
8 parts of red bayberry extract, 6 parts of locust bean gum, 3 parts of vitamin E, 13 parts of jowar rice extracts.
Preferably, its preparation method comprises the following steps：
A, adding in pulverizer and crush after mixing matrimony vine, ginkgo leaf, radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, speed is 200 revs/min,
Time is 10min, crosses 100 mesh sieves afterwards, obtains mixture A；
B, by L- ascorbic acid, L- goose cream Tans propylhomoserin, red bayberry extract, locust bean gum, vitamin E, jowar rice extracts, mix
Add in agitator tank and stir after conjunction, mixture A is added in whipping process, it is 300 revs/min to be speed, time 20min, is obtained
To mixture B；
C, soybean function polysaccharide is added in mixture B, after being sufficiently stirred, 2h is stood at normal temperatures, that is, obtains food additive and add
Agent.
Compared with prior art, the beneficial effects of the invention are as follows：Preparation method of the present invention is simple, and cost is low, natural environmental-protective
It is nontoxic, body immunity can be strengthened, be eaten for a long time, also with reducing blood lipid, hypoglycemic, anticancer effect；Added in the present invention
Radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, red bayberry extract, it is possible to increase the mouthfeel of food；L- ascorbic acid, the L- goose cream of addition
Deep propylhomoserin, it is possible to increase body immunity；In addition, the preparation method that the present invention uses can prevent active ingredient to be lost in.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
The present invention provides following technical scheme：A kind of natural additive for foodstuff, food additives component are wrapped in parts by weight
Include soybean function polysaccharide 10-20 parts, matrimony vine 5-9 parts, ginkgo leaf 2-8 parts, L- ascorbic acid 1-3 parts, L- goose cream Tan propylhomoserins
1-4 parts, radix glycyrrhizae 2-8 parts, dried peppermint leaf 4-10 parts, FLOS CHRYSANTHEMI ALBA from Haizhou of China 3-9 parts, hawthorn 2-6 parts, red bayberry extract 5-12 parts, locust bean gum
3-9 parts, -4 parts of vitamin e1, jowar rice extracts 8-18 parts.
Embodiment one：
It is anti-bad that food additives component includes 10 parts of soybean function polysaccharide, 5 parts of matrimony vine, 2 parts of ginkgo leaf, L- in parts by weight
1 part of hematic acid, 1 part of L- goose cream Tans propylhomoserin, 2 parts of radix glycyrrhizae, 4 parts of dried peppermint leaf, 3 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 2 parts of hawthorn, 5 parts of red bayberry extract, thorn
3 parts of locust bean gum, vitamin e1 part, 8 parts of jowar rice extracts.
The preparation method of the present embodiment comprises the following steps：
A, adding in pulverizer and crush after mixing matrimony vine, ginkgo leaf, radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, speed is 200 revs/min,
Time is 10min, crosses 100 mesh sieves afterwards, obtains mixture A；
B, by L- ascorbic acid, L- goose cream Tans propylhomoserin, red bayberry extract, locust bean gum, vitamin E, jowar rice extracts, mix
Add in agitator tank and stir after conjunction, mixture A is added in whipping process, it is 300 revs/min to be speed, time 20min, is obtained
To mixture B；
C, soybean function polysaccharide is added in mixture B, after being sufficiently stirred, 2h is stood at normal temperatures, that is, obtains food additive and add
Agent.
Embodiment two：
It is anti-bad that food additives component includes 20 parts of soybean function polysaccharide, 9 parts of matrimony vine, 8 parts of ginkgo leaf, L- in parts by weight
3 parts of hematic acid, 4 parts of L- goose cream Tans propylhomoserin, 8 parts of radix glycyrrhizae, 10 parts of dried peppermint leaf, 9 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 6 parts of hawthorn, 12 parts of red bayberry extract,
9 parts of locust bean gum, 4 parts of vitamin E, 18 parts of jowar rice extracts.
The preparation method of the present embodiment comprises the following steps：
A, adding in pulverizer and crush after mixing matrimony vine, ginkgo leaf, radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, speed is 200 revs/min,
Time is 10min, crosses 100 mesh sieves afterwards, obtains mixture A；
B, by L- ascorbic acid, L- goose cream Tans propylhomoserin, red bayberry extract, locust bean gum, vitamin E, jowar rice extracts, mix
Add in agitator tank and stir after conjunction, mixture A is added in whipping process, it is 300 revs/min to be speed, time 20min, is obtained
To mixture B；
C, soybean function polysaccharide is added in mixture B, after being sufficiently stirred, 2h is stood at normal temperatures, that is, obtains food additive and add
Agent.
Embodiment three：
It is anti-bad that food additives component includes 12 parts of soybean function polysaccharide, 6 parts of matrimony vine, 3 parts of ginkgo leaf, L- in parts by weight
2 parts of hematic acid, 2 parts of L- goose cream Tans propylhomoserin, 3 parts of radix glycyrrhizae, 5 parts of dried peppermint leaf, 3 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 3 parts of hawthorn, 6 parts of red bayberry extract, thorn
4 parts of locust bean gum, vitamin E2 part, 9 parts of jowar rice extracts.
The preparation method of the present embodiment comprises the following steps：
A, adding in pulverizer and crush after mixing matrimony vine, ginkgo leaf, radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, speed is 200 revs/min,
Time is 10min, crosses 100 mesh sieves afterwards, obtains mixture A；
B, by L- ascorbic acid, L- goose cream Tans propylhomoserin, red bayberry extract, locust bean gum, vitamin E, jowar rice extracts, mix
Add in agitator tank and stir after conjunction, mixture A is added in whipping process, it is 300 revs/min to be speed, time 20min, is obtained
To mixture B；
C, soybean function polysaccharide is added in mixture B, after being sufficiently stirred, 2h is stood at normal temperatures, that is, obtains food additive and add
Agent.
Example IV：
It is anti-bad that food additives component includes 16 parts of soybean function polysaccharide, 8 parts of matrimony vine, 7 parts of ginkgo leaf, L- in parts by weight
2 parts of hematic acid, 3 parts of L- goose cream Tans propylhomoserin, 7 parts of radix glycyrrhizae, 9 parts of dried peppermint leaf, 8 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 5 parts of hawthorn, 10 parts of red bayberry extract,
8 parts of locust bean gum, 3 parts of vitamin E, 15 parts of jowar rice extracts.
The preparation method of the present embodiment comprises the following steps：
A, adding in pulverizer and crush after mixing matrimony vine, ginkgo leaf, radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, speed is 200 revs/min,
Time is 10min, crosses 100 mesh sieves afterwards, obtains mixture A；
B, by L- ascorbic acid, L- goose cream Tans propylhomoserin, red bayberry extract, locust bean gum, vitamin E, jowar rice extracts, mix
Add in agitator tank and stir after conjunction, mixture A is added in whipping process, it is 300 revs/min to be speed, time 20min, is obtained
To mixture B；
C, soybean function polysaccharide is added in mixture B, after being sufficiently stirred, 2h is stood at normal temperatures, that is, obtains food additive and add
Agent.
Embodiment five：
It is anti-bad that food additives component includes 15 parts of soybean function polysaccharide, 7 parts of matrimony vine, 5 parts of ginkgo leaf, L- in parts by weight
2 parts of hematic acid, 3 parts of L- goose cream Tans propylhomoserin, 5 parts of radix glycyrrhizae, 7 parts of dried peppermint leaf, 6 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 4 parts of hawthorn, 8 parts of red bayberry extract, thorn
6 parts of locust bean gum, 3 parts of vitamin E, 13 parts of jowar rice extracts.
The preparation method of the present embodiment comprises the following steps：
A, adding in pulverizer and crush after mixing matrimony vine, ginkgo leaf, radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, speed is 200 revs/min,
Time is 10min, crosses 100 mesh sieves afterwards, obtains mixture A；
B, by L- ascorbic acid, L- goose cream Tans propylhomoserin, red bayberry extract, locust bean gum, vitamin E, jowar rice extracts, mix
Add in agitator tank and stir after conjunction, mixture A is added in whipping process, it is 300 revs/min to be speed, time 20min, is obtained
To mixture B；
C, soybean function polysaccharide is added in mixture B, after being sufficiently stirred, 2h is stood at normal temperatures, that is, obtains food additive and add
Agent.
Preparation method of the present invention is simple, and cost is low, and natural environmental-protective is nontoxic, can strengthen body immunity, is eaten for a long time, also
With reducing blood lipid, hypoglycemic, anticancer effect；The radix glycyrrhizae added in the present invention, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, red bayberry extract, can
Improve the mouthfeel of food；L- ascorbic acid, the L- goose cream Tan propylhomoserins of addition, it is possible to increase body immunity；It is in addition, of the invention
The preparation method of use can prevent active ingredient to be lost in.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
- A kind of 1. natural additive for foodstuff, it is characterised in that：It is more that food additives component includes soybean function in parts by weight Sugared 10-20 parts, matrimony vine 5-9 parts, ginkgo leaf 2-8 parts, L- ascorbic acid 1-3 parts, L- goose cream Tan propylhomoserin 1-4 parts, radix glycyrrhizae 2-8 Part, dried peppermint leaf 4-10 parts, FLOS CHRYSANTHEMI ALBA from Haizhou of China 3-9 parts, hawthorn 2-6 parts, red bayberry extract 5-12 parts, locust bean gum 3-9 parts, vitamin E1-4 parts, jowar rice extracts 8-18 parts.
- A kind of 2. natural additive for foodstuff according to claim 1, it is characterised in that：Food additives component preferably into Distribution ratio includes 15 parts of soybean function polysaccharide, 7 parts of matrimony vine, 5 parts of ginkgo leaf, 2 parts of L- ascorbic acid, L- goose cream Tans propylhomoserin 3 Part, 5 parts of radix glycyrrhizae, 7 parts of dried peppermint leaf, 6 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 4 parts of hawthorn, 8 parts of red bayberry extract, 6 parts of locust bean gum, 3 parts of vitamin E, 13 parts of jowar rice extracts.
- 3. realize a kind of preparation method of natural additive for foodstuff described in claim 1, it is characterised in that：Its preparation method bag Include following steps：A, adding in pulverizer and crush after mixing matrimony vine, ginkgo leaf, radix glycyrrhizae, dried peppermint leaf, FLOS CHRYSANTHEMI ALBA from Haizhou of China, speed is 200 revs/min, Time is 10min, crosses 100 mesh sieves afterwards, obtains mixture A；B, by L- ascorbic acid, L- goose cream Tans propylhomoserin, red bayberry extract, locust bean gum, vitamin E, jowar rice extracts, mix Add in agitator tank and stir after conjunction, mixture A is added in whipping process, it is 300 revs/min to be speed, time 20min, is obtained To mixture B；C, soybean function polysaccharide is added in mixture B, after being sufficiently stirred, 2h is stood at normal temperatures, that is, obtains food additive and add Agent.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710964329.3A CN107637837A (en) | 2017-10-17 | 2017-10-17 | A kind of natural additive for foodstuff and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710964329.3A CN107637837A (en) | 2017-10-17 | 2017-10-17 | A kind of natural additive for foodstuff and preparation method thereof |
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| CN107637837A true CN107637837A (en) | 2018-01-30 |
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| CN201710964329.3A Pending CN107637837A (en) | 2017-10-17 | 2017-10-17 | A kind of natural additive for foodstuff and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806548A (en) * | 2020-12-29 | 2021-05-18 | 江苏天晟药业股份有限公司 | Formula, preparation method and application of liquorice food additive |
| CN113424959A (en) * | 2021-07-14 | 2021-09-24 | 滁州欣发食品有限公司 | Antibacterial food additive and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931971A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Food additive |
| CN104996851A (en) * | 2015-06-29 | 2015-10-28 | 青岛宇星智能科技开发有限公司 | Pollution-free food additive |
| CN105166934A (en) * | 2015-07-27 | 2015-12-23 | 南通昊友食品添加剂有限公司 | Food additive capable of reducing blood lipid |
| CN105166921A (en) * | 2015-07-27 | 2015-12-23 | 南通昊友食品添加剂有限公司 | Composite food additive with antioxidation function |
| CN107198220A (en) * | 2017-06-26 | 2017-09-26 | 张兆民 | A kind of food additives |
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2017
- 2017-10-17 CN CN201710964329.3A patent/CN107637837A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931971A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Food additive |
| CN104996851A (en) * | 2015-06-29 | 2015-10-28 | 青岛宇星智能科技开发有限公司 | Pollution-free food additive |
| CN105166934A (en) * | 2015-07-27 | 2015-12-23 | 南通昊友食品添加剂有限公司 | Food additive capable of reducing blood lipid |
| CN105166921A (en) * | 2015-07-27 | 2015-12-23 | 南通昊友食品添加剂有限公司 | Composite food additive with antioxidation function |
| CN107198220A (en) * | 2017-06-26 | 2017-09-26 | 张兆民 | A kind of food additives |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806548A (en) * | 2020-12-29 | 2021-05-18 | 江苏天晟药业股份有限公司 | Formula, preparation method and application of liquorice food additive |
| CN113424959A (en) * | 2021-07-14 | 2021-09-24 | 滁州欣发食品有限公司 | Antibacterial food additive and preparation process thereof |
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Application publication date: 20180130 |