CN108936659A - A kind of food additives and preparation method thereof - Google Patents
A kind of food additives and preparation method thereof Download PDFInfo
- Publication number
- CN108936659A CN108936659A CN201810748105.3A CN201810748105A CN108936659A CN 108936659 A CN108936659 A CN 108936659A CN 201810748105 A CN201810748105 A CN 201810748105A CN 108936659 A CN108936659 A CN 108936659A
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- China
- Prior art keywords
- food additives
- parts
- extract
- added
- pectase
- Prior art date
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- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 30
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- LHVVWWADJUJFEH-HKNOZQPISA-N hexadecanoic acid (9Z,12Z)-octadeca-9,12-dienoic acid octadecanoic acid (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid (Z)-octadec-9-enoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCC\C=C/C\C=C/CCCCCCCC(O)=O.CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O LHVVWWADJUJFEH-HKNOZQPISA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a kind of food additives, belong to food service industry technical field.The food additives include following raw material: Fructus Canarii extract, dragon fruit cyanidin extract, glycosidase, pectase, cellulase, 1,4 beta-glucanase, amylase, starch, maltodextrin, acetic acid, butyric acid, ten diester acids, fermentative microflora.The present invention is to be extracted, dragon fruit extraction, mixed, made from drying and other steps as Chinese olive.The Chinese olive effective component extracted using the method for the present invention is high, the substances such as Polyphenols rich in, flavonoids, antibacterial anti-corrosion, oxidation resistance are strong, dragon fruit cyanidin extract is added in food additives, since anthocyanidin belongs to Flavonoid substances, the flavones total amount for further increasing food additives of the present invention, improves its free radical scavenging ability and oxidation resistance.
Description
Technical field
The invention belongs to food service industry technical fields, and in particular to a kind of food additives and preparation method thereof.
Background technique
According to the regulation of China's food hygiene law (nineteen ninety-five), food additives are to improve the product such as food color
Matter, and the artificial synthesized or natural materials in food are added for the needs of anti-corrosion and processing technology.
Chinese olive has more detailed record " though this fruit is ripe, color is also green, therefore custom exhales Chinese olive " in Compendium of Material Medica, is common
Clearing heat, relieving sore-throat drug 1992, " composition table of foods " that sanitary precaution research institute of the Chinese Academy of Medical Sciences publishes was recorded, and Chinese olive contains
The compounds such as protein, fats and vitamin.1979, Ministry of Health of the People's Republic of China was published as the 1st batch, China
" dual-purpose of drug and food " resource.After the 1980s, Chinese olive is processed to various preserved fruits, preserved fruit and beverage etc. in food industries,
And combined with the traditional Chinese medicine of other " dual-purpose of drug and food " and effective health care product is made, such as Chinese olive turnip tea, Chinese olive plum tea and Chinese olive
Rock sugar tea etc..Chinese olive contains protein, fat, carbohydrate, dietary fiber, carrotene, vitamin B1, vitamin B2, Ni Ke
The ingredients such as acid, vitamin C, calcium, iron, phosphorus, magnesium, zinc, selenium.Chinese olive acid sweet in flavor, it is mild-natured, have it is clearing heat and detoxicating, relieving sore-throat resolving sputum is promoted the production of body fluid
Quench the thirst, whet the appetite sending down abnormally ascending, the effect of dispelling vexation and decanting wine, is adapted to control abscess of throat, cough is spitted blood, bacillary dysentery, epilepsy, hot summer weather polydipsia, intestines
The illnesss such as scorching diarrhea.According to since 2010 studies have shown that Chinese olive and Chinese olive oil also prevent and treat heart disease, gastric ulcer and protection gall-bladder
Function.Modern medicine can reduce the risk for suffering from colon cancer and the carcinoma of the rectum the study found that intake calcium content substance abundant.
The extract of Chinese olive has the substances such as Polyphenols, triterpenes, flavonoids, volatile oil, protein, fat and sugar class.Chinese olive calcic
To measure quite high, calcium, phosphorus ratio are much larger than 2, and it is often edible, there is enough calcium that can be formed in conjunction with fatty acid, bile acid in human body
Insoluble compound excretes, and reduces the carcinogenesis to enteron aisle.
Existing natural additive for foodstuff only has anti-oxidant or antisepsis, few while having the effect
The appearance of natural additive for foodstuff also with good healthy nutritive value and certain auxiliary therapeutic action, there is presently no
Fructus Canarii extract is applied to the report in food additives.
Summary of the invention
The object of the present invention is to provide a kind of food additives and preparation method thereof, exist to solve existing food additives
The above problem, use Chinese olive for raw material, prepare it is a kind of have the effects that antiseptic and inhibiting bacteria function, appetizing, clearing heat, relieving sore-throat food addition
Agent.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of food additives, including following raw material: Fructus Canarii extract, dragon fruit cyanidin extract, glycosidase, pectin
Enzyme, cellulase, 1,4 beta-glucanase, amylase, starch, maltodextrin, acetic acid, butyric acid, ten diester acids, fermentative microflora；
The glycosidase, pectase, cellulase weight ratio be (0.1-0.12): (0.08-0.1): (0.05-
0.09)。
Preferably, the glycosidase, pectase, cellulase weight ratio be 0.11:0.09:0.07.
Preferably, the food additives are as unit of parts by weight, including following raw material: 6-8 parts of Fructus Canarii extract, flue
2-4 parts of fruit cyanidin extract, 0.1-0.12 parts of glycosidase, 0.08-0.1 parts of pectase, 0.05-0.09 parts of cellulase, β-
0.02-0.06 parts of dextranase, 0.13-0.16 parts of amylase, 6-10 parts of starch, 1-3 parts of maltodextrin, acetic acid 1.2-1.6
Part, 0.5-0.9 parts of butyric acid, 2.1-2.6 parts of ten diester acid, 0.3-0.6 parts of fermentative microflora.
Preferably, the fermentative microflora is saccharomycete, Bacillus acidi lactici, bacillus subtilis, streptococcus, Bifidobacterium with 2:
1:0.5:0.8:1 ratio mixing composition.
The present invention also provides a kind of preparation methods of food additives, comprising the following steps:
S1: taking Chinese olive to shred, and is placed in ultrasonic extraction tank, adds water 750-800mL and concentration for the acetone of 60%-70%
Solution 50-80mL, adjusting pH are 6.5-6.9, seal extractor, start ultrasonic wave, when temperature rises to 50-60 DEG C, are added
Glycosidase, pectase, cellulase, 1,4 beta-glucanase are uniformly mixed, and digest 30min, then with microwave treatment 8min, microwave function
Rate 500W, obtains enzymolysis liquid, proposes the silk filtering of 200 mesh of enzymolysis liquid, obtains filtrate, then be concentrated using Rotary Evaporators, adjusts temperature
Degree is 45-55 DEG C, obtains Chinese olive extracting solution；
S2: fermentative microflora is added in the resulting Chinese olive extracting solution of step S1, is subsequently placed under 26-28 DEG C of closed environment
Fermentation 5-7 days, obtains Fructus Canarii extract；
S3: dragon fruit peel crushing is put into extraction vessel, and water and 0.1mol is added-1Hydrochloric acid-acetic acid solution is adjusted molten
Liquid pH is 2.5, uniform stirring 10-20min, and extracting solution is added in 45-55 DEG C of water-bath, extracts 30min, extracts 2 times, can obtain
To dragon fruit cyanidin extract；
S4: in Fructus Canarii extract be added dragon fruit cyanidin extract, starch, amylase, maltodextrin, acetic acid,
Butyric acid, ten diester acids, stirring and dissolving under the conditions of 35-40 DEG C stand 1-1.5h, are then dried with micro-wave drying sterilising apparatus
Sterilization treatment, then crushed with pulverizer, 200 meshes are crossed, food additives are obtained.
Preferably, filtrate pH is 5.2-5.6 in the step S1.
Preferably, it is 50%-70% that filtrate, which is concentrated into water content with Rotary Evaporators, in the step S1.
Preferably, extracting solution is methanol, acetic acid, water with the mixing of the ratio mixing of 85:0.15:15 in the step S3
Liquid.
Preferably, the temperature that dry sterilization is handled in the step S4 is 60-80 DEG C, time 30-40min, and drying is extremely
Water content is 15%-20%.
The invention has the following advantages:
(1) the Chinese olive effective component extracted using the method for the present invention is high, the objects such as Polyphenols rich in, flavonoids
The content of matter, each effective component is high.
(2) in the extracting method of Chinese olive of the present invention, ultrasonic wave extraction is used first, the effective component in Chinese olive is faster
It is dissolved in acetone soln, improves the recovery rate of effective component；In polyphenols extraction process, polyphenols easily with plant
Object protein combines rapidly, generates complex precipitate, therefore acetone is added as solvent in extraction process, adds glycosidase,
The lesser acetone of polarity is not easy to make glucosides enzyme denaturation, and the mixed liquor of acetone and water can effectively parse polyphenols, avoids polyphenol
Substance is in conjunction with vegetable protein or glycosidase enzyme substance, so that the recovery rate for improving polyphenols uses Enzymatic Extraction again.
Glycosidase, pectase, cellulase, 1,4 beta-glucanase are added in extraction process, the effective component of cell wall decompose broken
Bad, glycosidase can be hydrolyzed the glycosidic bond in cell wall, and pectase and cellulase can be by cell wall and iuntercellulars
The barrier layer that the cellulose and pectic substance of layer are formed effectively is cracked, and is dissolved into most of Flavonoid substances in acetone soln, fine
β-D-Glucose chain of cellulose in cell wall can also be destroyed by tieing up plain enzyme, and the dissolution of plant cell wall is promoted to make more plants
Cell Dissolve things inside is dissolved out and can be by macromolecular polysaccharide, protein and lipid degradation at small-molecule substance, conducive to going for impurity
It removes, improves the purity of extract, be conducive to the extraction of flavones ingredient, to reduce resistance to mass tranfer, improve recovery rate；β-Portugal is poly-
Carbohydrase is mainly used for hydrolyzing the glucan of macromolecular, is translated into small-molecule substance, reduces the viscosity of extracting solution, goes to clean
Matter；In addition, the present invention resulting enzymolysis liquid after enzymatic hydrolysis uses microwave treatment, microwave can make the temperature of system be rapidly achieved sugar
The best preference temperature for the complex enzyme zymohydrolysis that glycosides enzyme, pectase, cellulase, 1,4 beta-glucanase are formed, makes the enzymatic hydrolysis of complex enzyme
Effect is not fully exerted, and improves extraction efficiency, flavones total amount, polyphenol are total in Fructus Canarii extract to improve in food additives
The degree of purity of the effective components such as amount and flavones, polyphenol.
(3) food additives of the present invention belong to pure natural converted products, have the function such as very strong antiseptic and inhibiting bacteria function, anti-oxidant
Can, shelf life storage can be extended, in addition, containing gallic acid, scopolactone and shore punt-pole lactone heat-clearing benefit in Fructus Canarii extract
Ingredient is swallowed, wherein gallic acid has antibiosis and antiviral functions, and scopolactone has clearing summer heat effect, and shore punt-pole lactone has
Anti-inflammatory analgetic effect, three improves the clearing heat, relieving sore-throat effect of Fructus Canarii extract jointly, therefore food additives of the present invention also have
Healthcare function.
Specific embodiment
For a better understanding of the present invention, it is now illustrated using following embodiment, following embodiment belongs to of the invention
Protection scope, but do not limit the scope of the invention.
In following embodiment, the food additives are as unit of parts by weight, including following raw material: Fructus Canarii extract 6-8
Part, 2-4 parts of dragon fruit cyanidin extract, 0.1-0.12 parts of glycosidase, 0.08-0.1 parts of pectase, cellulase 0.05-
0.09 part, 0.02-0.06 parts of 1,4 beta-glucanase, 0.13-0.16 parts of amylase, 6-10 parts of starch, 1-3 parts of maltodextrin, second
1.2-1.6 parts sour, 0.5-0.9 parts of butyric acid, 2.1-2.6 parts of ten diester acid, 0.3-0.6 parts of fermentative microflora.
The fermentative microflora is saccharomycete, Bacillus acidi lactici, bacillus subtilis, streptococcus, Bifidobacterium with 2:1:0.5:
The composition of the ratio mixing of 0.8:1.
The preparation method of the food additives, comprising the following steps:
S1: taking Chinese olive to shred, and is placed in ultrasonic extraction tank, adds water 750-800mL and concentration for the acetone of 60%-70%
Solution 50-80mL, adjusting pH are 6.5-6.9, seal extractor, start ultrasonic wave, when temperature rises to 50-60 DEG C, are added
Glycosidase, pectase, cellulase, 1,4 beta-glucanase are uniformly mixed, and ultrasonication 3-5h obtains enzymolysis liquid, propose enzymolysis liquid use
The silk of 200 mesh filters, and obtains filtrate, and filtrate pH is 5.2-5.6, then is concentrated using Rotary Evaporators that adjusting temperature is 45-55
DEG C, being concentrated into water content is 50%-70%, obtains Chinese olive extracting solution；
S2: fermentative microflora is added in the resulting Chinese olive extracting solution of step S1, is subsequently placed under 26-28 DEG C of closed environment
Fermentation 5-7 days, obtains Fructus Canarii extract；
S3: dragon fruit peel crushing is put into extraction vessel, and water and 0.1mol is added-1Hydrochloric acid-acetic acid solution is adjusted molten
Liquid pH is 2.5, uniform stirring 10-20min, and extracting solution is added in 45-55 DEG C of water-bath, extracts 30min, extracts 2 times, can obtain
To dragon fruit cyanidin extract；The extracting solution is methanol, acetic acid, water with the mixed liquor of the ratio mixing of 85:0.15:15；
S4: in Fructus Canarii extract be added dragon fruit cyanidin extract, starch, amylase, maltodextrin, acetic acid,
Butyric acid, ten diester acids, stirring and dissolving under the conditions of 35-40 DEG C stand 1-1.5h, are then dried with micro-wave drying sterilising apparatus
Sterilization treatment, the temperature of dry sterilization processing are 60-80 DEG C, time 30-40min, and drying to water content is 15%-20%,
It is crushed again with pulverizer, crosses 200 meshes, obtain food additives.
Embodiment 1
The food additives are as unit of parts by weight, including following raw material: 8 parts of Fructus Canarii extract, dragon fruit anthocyanidin
2 parts of extract, 0.11 part of glycosidase, 0.09 part of pectase, 0.07 part of cellulase, 0.06 part of 1,4 beta-glucanase, amylase
0.136 part, 8 parts of starch, 1 part of maltodextrin, 1.2 parts of acetic acid, 0.59 part of butyric acid, 2.4 parts of ten diester acid, fermentative microflora 0.6
Part.
The fermentative microflora is saccharomycete, Bacillus acidi lactici, bacillus subtilis, streptococcus, Bifidobacterium with 2:1:0.5:
The composition of the ratio mixing of 0.8:1.
The preparation method of food additives described above, comprising the following steps:
S1: taking Chinese olive to shred, and is placed in ultrasonic extraction tank, and adding water 780mL and concentration is 60%% acetone soln
50mL, adjust pH be 6.7, seal extractor, start ultrasonic wave, when temperature rises to 60 DEG C, be added glycosidase, pectase,
Cellulase, 1,4 beta-glucanase are uniformly mixed, and digest 30min, then must be digested with microwave treatment 8min, microwave power 500W
Liquid proposes the silk filtering of 200 mesh of enzymolysis liquid, obtains filtrate, and filtrate pH is 5.6, then is concentrated using Rotary Evaporators, and temperature is adjusted
It is 45 DEG C, being concentrated into water content is 50%, obtains Chinese olive extracting solution；
S2: fermentative microflora is added in the resulting Chinese olive extracting solution of step S1, is subsequently placed in 26 DEG C of closed environment and issues
Ferment 7 days, obtain Fructus Canarii extract；
S3: dragon fruit peel crushing is put into extraction vessel, and water and 0.1mol is added-1Hydrochloric acid-acetic acid solution is adjusted molten
Liquid pH is 2.5, uniform stirring 20min, and extracting solution is added in 55 DEG C of water-baths, extracts 30min, extracts 2 times, flue can be obtained
Fruit cyanidin extract；The extracting solution is methanol, acetic acid, water with the mixed liquor of the ratio mixing of 85:0.15:15；
S4: in Fructus Canarii extract be added dragon fruit cyanidin extract, starch, amylase, maltodextrin, acetic acid,
Butyric acid, ten diester acids, stirring and dissolving under the conditions of 35 DEG C stand 5h, are then dried at sterilizing with micro-wave drying sterilising apparatus
Reason, the temperature of dry sterilization processing are 70 DEG C, time 40min, and drying to water content is 18%, then is crushed with pulverizer, mistake
200 meshes, obtain food additives.
Embodiment 2
The food additives are as unit of parts by weight, including following raw material: 6 parts of Fructus Canarii extract, dragon fruit anthocyanidin
3 parts of extract, 0.12 part of glycosidase, 0.1 part of pectase, 0.05 part of cellulase, 0.02 part of 1,4 beta-glucanase, amylase 0.15
Part, 10 parts of starch, 2 parts of maltodextrin, 1.5 parts of acetic acid, 0.7 part of butyric acid, 2.6 parts of ten diester acid, 0.3 part of fermentative microflora.
The fermentative microflora is saccharomycete, Bacillus acidi lactici, bacillus subtilis, streptococcus, Bifidobacterium with 2:1:0.5:
The composition of the ratio mixing of 0.8:1.
The preparation method of food additives described above, comprising the following steps:
S1: taking Chinese olive to shred, and is placed in ultrasonic extraction tank, and adding water 800mL and concentration is 65% acetone soln 65mL,
Adjusting pH is 6.9, seals extractor, starts ultrasonic wave, and when temperature rises to 50 DEG C, glycosidase, pectase, cellulose is added
Enzyme, 1,4 beta-glucanase are uniformly mixed, and digest 30min, then obtained enzymolysis liquid with microwave treatment 8min, microwave power 500W, mentioned enzyme
The silk filtering for solving 200 mesh of liquid obtains filtrate, and filtrate pH is 5.2, then is concentrated using Rotary Evaporators that adjusting temperature is 50 DEG C,
Being concentrated into water content is 60%, obtains Chinese olive extracting solution；
S2: fermentative microflora is added in the resulting Chinese olive extracting solution of step S1, is subsequently placed in 27 DEG C of closed environment and issues
Ferment 5 days, obtain Fructus Canarii extract；
S3: dragon fruit peel crushing is put into extraction vessel, and water and 0.1mol is added-1Hydrochloric acid-acetic acid solution is adjusted molten
Liquid pH is 2.5, uniform stirring 10min, and extracting solution is added in 45 DEG C of water-baths, extracts 30min, extracts 2 times, flue can be obtained
Fruit cyanidin extract；The extracting solution is methanol, acetic acid, water with the mixed liquor of the ratio mixing of 85:0.15:15；
S4: in Fructus Canarii extract be added dragon fruit cyanidin extract, starch, amylase, maltodextrin, acetic acid,
Butyric acid, ten diester acids, stirring and dissolving under the conditions of 38 DEG C stand 1.2h, sterilizing then are dried with micro-wave drying sterilising apparatus
Processing, the temperature of dry sterilization processing are 80 DEG C, time 30min, and drying to water content is 20%, then is crushed with pulverizer,
200 meshes are crossed, food additives are obtained.
Embodiment 3
The food additives are as unit of parts by weight, including following raw material: 7 parts of Fructus Canarii extract, dragon fruit anthocyanidin
4 parts of extract, 0.1 part of glycosidase, 0.08 part of pectase, 0.09 part of cellulase, 0.04 part of 1,4 beta-glucanase, amylase 0.16
Part, 6 parts of starch, 3 parts of maltodextrin, 1.6 parts of acetic acid, 0.9 part of butyric acid, 2.1 parts of ten diester acid, 0.5 part of fermentative microflora.
The fermentative microflora is saccharomycete, Bacillus acidi lactici, bacillus subtilis, streptococcus, Bifidobacterium with 2:1:0.5:
The composition of the ratio mixing of 0.8:1.
The preparation method of food additives described above, comprising the following steps:
S1: taking Chinese olive to shred, and is placed in ultrasonic extraction tank, and adding water 750mL and concentration is 70% acetone soln 80mL,
Adjusting pH is 6.5, seals extractor, starts ultrasonic wave, and when temperature rises to 55 DEG C, glycosidase, pectase, cellulose is added
Enzyme, 1,4 beta-glucanase are uniformly mixed, and digest 30min, then obtained enzymolysis liquid with microwave treatment 8min, microwave power 500W, mentioned enzyme
The silk filtering for solving 200 mesh of liquid obtains filtrate, and filtrate pH is 5.4, then is concentrated using Rotary Evaporators that adjusting temperature is 55 DEG C,
Being concentrated into water content is 70%, obtains Chinese olive extracting solution；
S2: fermentative microflora is added in the resulting Chinese olive extracting solution of step S1, is subsequently placed in 28 DEG C of closed environment and issues
Ferment 6 days, obtain Fructus Canarii extract；
S3: dragon fruit peel crushing is put into extraction vessel, and water and 0.1mol is added-1Hydrochloric acid-acetic acid solution is adjusted molten
Liquid pH is 2.5, uniform stirring 15min, and extracting solution is added in 50 DEG C of water-baths, extracts 30min, extracts 2 times, flue can be obtained
Fruit cyanidin extract；The extracting solution is methanol, acetic acid, water with the mixed liquor of the ratio mixing of 85:0.15:15；
S4: in Fructus Canarii extract be added dragon fruit cyanidin extract, starch, amylase, maltodextrin, acetic acid,
Butyric acid, ten diester acids, stirring and dissolving under the conditions of 40 DEG C stand 1.5h, sterilizing then are dried with micro-wave drying sterilising apparatus
Processing, the temperature of dry sterilization processing are 60 DEG C, time 35min, and drying to water content is 15%, then is crushed with pulverizer,
200 meshes are crossed, food additives are obtained.
Health-care efficacy to further illustrate food additives of the present invention and the application in field of food, using following reality
It tests and is illustrated:
1. pair this hair food additives carry out general flavone, Determination of Polyphenols measurement
The measurement of general flavone: it is appropriate to weigh Chinese olive reference substance, adds the dissolution of 70% ethyl alcohol and constant volume, obtains reference substance solution, point
It does not take reference substance solution to survey absorbance at 510nm, obtains the regression equation y=0.8965x- between Chinese olive concentration and absorbance
0.0014, R2=0.9997.Sample of the present invention is drawn respectively, is measured absorbance according to Chinese olive standard curve method is drawn, is calculated
General flavone content in sample.
The measurement of total polyphenols: it is appropriate to weigh gallic acid reference substance, and with distilled water dissolution and constant volume, it is molten that reference substance is made
Liquid measures absorbance at 750nm, obtains the regression equation y=0.80.652x-0.0218, R of gallic acid2=0.9869.Point
A certain amount of sample of the present invention is not drawn, measures absorbance according to the gallic acid standard curve method of drafting, is calculated total in sample
The content of polyphenol.
Control group 1
Preparation method is same as Example 1, lacks glycosidase, fruit in the raw material of food additives the difference is that preparing
Glue enzyme, cellulase.
Control group 2
Preparation method is same as Example 1, lacks glycosidase in the raw material of food additives the difference is that preparing.
Control group 3
Preparation method is same as Example 1, lacks pectase in the raw material of food additives the difference is that preparing.
Control group 4
Preparation method is same as Example 1, lacks cellulase in the raw material of food additives the difference is that preparing.
And using general flavone amount, the total polyphenols amount in above method measurement Fructus Canarii extract.It the results are shown in Table 1.
The content of general flavone, total polyphenols in the food additives of the present invention of table 1
| Group | General flavone (mg/g) | Total polyphenols (mg/g) |
| Embodiment 1 | 80.36 | 72.56 |
| Embodiment 2 | 79.54 | 71.35 |
| Embodiment 3 | 78.98 | 69.56 |
| Control group 1 | 60.32 | 51.38 |
| Control group 2 | 77.26 | 68.35 |
| Control group 3 | 75.58 | 67.58 |
| Control group 4 | 75.19 | 67.21 |
2. the antibacterial anti-corrosion function of pair food additives of the present invention is tested
Respectively in the shigella dysenteriae of culture 20h, Escherichia coli, proteus, staphylococcus aureus culture medium, it is added
Bacterium solution is made in physiological saline.Draw bacterium solution instill sterile culture device in, then by the meat extract peptone agar medium of thawing in
It is poured into, mixes at 50 DEG C, to solidifying.The filter paper for impregnating sample of the present invention is respectively put into different bacterium culture with aseptic nipper again
Ware, 30 DEG C are cultivated 1-2 days, and make blank with the filter paper that sterile water impregnated 1d.It the results are shown in Table 2.
Inhibiting effect of the food additives of the present invention of table 2 to different strain
The antibacterial ability of food additives of the present invention and common synthetic preservative sodium benzoate, potassium sorbate is surveyed
Examination, in pH=6.5, completely antibacterial Cmin is shown in Table 3.
The minimal inhibitory concentration of the food additives of the present invention of table 3 and sodium benzoate, potassium sorbate
| Strain | Food additives (%) of the present invention | Sodium benzoate (%) | Potassium sorbate (%) |
| Shigella dysenteriae | 0.4 | 0.3 | 0.4 |
| Escherichia coli | 0.4 | 0.1 | 2.2 |
| Proteus | 0.2 | 0.2 | 0.1 |
| Staphylococcus aureus | 0.5 | 0.2 | 0.2 |
The result shows that it is a kind of natural food additives that food additives, which are made, in the present invention, different strain is all had
Different degrees of inhibiting effect, it is with preferable anti-corrosion effect as can be seen from Table 3, only the faint preservative in synthesis.This
It is that certain inhibiting effect can be played to bacterium due to containing a large amount of Flavonoid substances in food additives of the present invention.
3. a pair food additives of the present invention carry out anti-oxidant test
Using diphenyl picryl benzene trap free radical (DPPH): using 96 microwell plate combination InfiniteM200 microplate reader.It is quasi-
It is appropriate really to measure Trolox reference substance, obtains Trolox stoste with dehydrated alcohol constant volume.Using Trolox (X) concentration as abscissa,
It is that ordinate makees standard curve with free radical scavenging activity (Y), calculates DPPH free radical scavenging activity (I%)=1-(Ap-Ac)/Amax
× 100%.The TEAC for calculating sample, the oxidation resistance of sample is evaluated with this.It the results are shown in Table 4.
The 4 anti-oxidant result of food additives of the present invention of table
| Group | TEAC value (mg/L) |
| Embodiment 1 | 42.56 |
| Embodiment 2 | 43.12 |
| Embodiment 3 | 40.05 |
The result shows that food additives of the present invention have stronger Scavenging ability, show food addition of the present invention
Agent has very strong antioxidant activity.
From the above test data it is found that the invention has the following advantages:
(1) the Chinese olive effective component extracted using the method for the present invention is high, the objects such as Polyphenols rich in, flavonoids
The content of matter, each effective component is high.
(2) in the extracting method of Chinese olive of the present invention, ultrasonic wave extraction is used first, the effective component in Chinese olive is faster
It is dissolved in acetone soln, improves the recovery rate of effective component；In polyphenols extraction process, polyphenols easily with plant
Object protein combines rapidly, generates complex precipitate, therefore acetone is added as solvent in extraction process, adds glycosidase,
The lesser acetone of polarity is not easy to make glucosides enzyme denaturation, and the mixed liquor of acetone and water can effectively parse polyphenols, avoids polyphenol
Substance is in conjunction with vegetable protein or glycosidase enzyme substance, so that the recovery rate for improving polyphenols uses Enzymatic Extraction again.
Glycosidase, pectase, cellulase, 1,4 beta-glucanase are added in extraction process, the effective component of cell wall decompose broken
Bad, glycosidase can be hydrolyzed the glycosidic bond in cell wall, and pectase and cellulase can be by cell wall and iuntercellulars
The barrier layer that the cellulose and pectic substance of layer are formed effectively is cracked, and is dissolved into most of Flavonoid substances in acetone soln, fine
β-D-Glucose chain of cellulose in cell wall can also be destroyed by tieing up plain enzyme, and the dissolution of plant cell wall is promoted to make more plants
Cell Dissolve things inside is dissolved out and can be by macromolecular polysaccharide, protein and lipid degradation at small-molecule substance, conducive to going for impurity
It removes, improves the purity of extract, be conducive to the extraction of flavones ingredient, to reduce resistance to mass tranfer, improve recovery rate；β-Portugal is poly-
Carbohydrase is mainly used for hydrolyzing the glucan of macromolecular, is translated into small-molecule substance, reduces the viscosity of extracting solution, goes to clean
Matter；In addition, the present invention resulting enzymolysis liquid after enzymatic hydrolysis uses microwave treatment, microwave can make the temperature of system be rapidly achieved sugar
The best preference temperature for the complex enzyme zymohydrolysis that glycosides enzyme, pectase, cellulase, 1,4 beta-glucanase are formed, makes the enzymatic hydrolysis of complex enzyme
Effect is not fully exerted, and improves extraction efficiency, flavones total amount, polyphenol are total in Fructus Canarii extract to improve in food additives
The degree of purity of the effective components such as amount and flavones, polyphenol.
(3) food additives of the present invention belong to pure natural converted products, have the function such as very strong antiseptic and inhibiting bacteria function, anti-oxidant
Can, shelf life storage can be extended, in addition, containing gallic acid, scopolactone and shore punt-pole lactone heat-clearing benefit in Fructus Canarii extract
Ingredient is swallowed, wherein gallic acid has antibiosis and antiviral functions, and scopolactone has clearing summer heat effect, and shore punt-pole lactone has
Anti-inflammatory analgetic effect, three improves the clearing heat, relieving sore-throat effect of Fructus Canarii extract jointly, therefore food additives of the present invention also have
Healthcare function.
Above-mentioned specific embodiment of the invention is only used to illustrate or explain the principle of the present invention, without constituting
Limitation of the present invention.Therefore, any modification for being made without departing from the spirit and scope of the present invention is equally replaced
It changes, improve, should all be included in the protection scope of the present invention.In addition, the appended claims of the present invention are intended to cover fall into
Whole change and modification in attached claim scope and boundary or this range and the equivalent form on boundary.
Claims (9)
1. a kind of food additives, which is characterized in that including following raw material: Fructus Canarii extract, dragon fruit cyanidin extract, sugar
Glycosides enzyme, pectase, cellulase, 1,4 beta-glucanase, amylase, starch, maltodextrin, acetic acid, butyric acid, ten diester acids, hair
Yeast-like fungi group；
The glycosidase, pectase, cellulase weight ratio be (0.1-0.12): (0.08-0.1): (0.05-0.09).
2. food additives according to claim 1, which is characterized in that the glycosidase, pectase, cellulase weight
Amount is than being 0.11:0.09:0.07.
3. food additives according to claim 1, which is characterized in that the food additives as unit of parts by weight,
Including following raw material: 6-8 parts of Fructus Canarii extract, 2-4 parts of dragon fruit cyanidin extract, 0.1-0.12 parts of glycosidase, pectase
0.08-0.1 parts, 0.05-0.09 parts of cellulase, 0.02-0.06 parts of 1,4 beta-glucanase, 0.13-0.16 parts of amylase, starch 6-
10 parts, 1-3 parts of maltodextrin, 1.2-1.6 parts of acetic acid, 0.5-0.9 parts of butyric acid, 2.1-2.6 parts of ten diester acid, fermentative microflora
0.3-0.6 parts.
4. food additives according to claim 1-3, which is characterized in that the fermentative microflora be saccharomycete,
The composition that Bacillus acidi lactici, bacillus subtilis, streptococcus, Bifidobacterium are mixed with the ratio of 2:1:0.5:0.8:1.
5. a kind of preparation method of food additives according to claim 1, which comprises the following steps:
S1: taking Chinese olive to shred, and is placed in ultrasonic extraction tank, adds water 750-800mL and concentration for the acetone soln of 60%-70%
50-80mL, adjusting pH are 6.5-6.9, seal extractor, start ultrasonic wave, and when temperature rises to 50-60 DEG C, glucosides is added
Enzyme, pectase, cellulase, 1,4 beta-glucanase are uniformly mixed, and digest 30min, then with microwave treatment 8min, microwave power
500W obtains enzymolysis liquid, proposes the silk filtering of 200 mesh of enzymolysis liquid, obtains filtrate, then be concentrated using Rotary Evaporators, adjusts temperature
It is 45-55 DEG C, obtains Chinese olive extracting solution；
S2: fermentative microflora is added in the resulting Chinese olive extracting solution of step S1, is subsequently placed under 26-28 DEG C of closed environment and ferments
5-7 days, obtain Fructus Canarii extract；
S3: dragon fruit peel crushing is put into extraction vessel, and water and 0.1mol is added-1Hydrochloric acid-acetic acid solution adjusts pH value of solution
It is 2.5, extracting solution is added in uniform stirring 10-20min in 45-55 DEG C of water-bath, extracts 30min, extracts 2 times, fire can be obtained
Imperial fruit cyanidin extract；
S4: in Fructus Canarii extract be added dragon fruit cyanidin extract, starch, amylase, maltodextrin, acetic acid, butyric acid,
Ten diester acids, stirring and dissolving under the conditions of 35-40 DEG C stand 1-1.5h, sterilizing then are dried with micro-wave drying sterilising apparatus
Processing, then crushed with pulverizer, 200 meshes are crossed, food additives are obtained.
6. the preparation method of food additives according to claim 5, which is characterized in that filtrate pH is in the step S1
5.2-5.6。
7. the preparation method of food additives according to claim 5, which is characterized in that filtrate is revolved in the step S1
Turn evaporimeter to be concentrated into water content to be 50%-70%.
8. the preparation method of food additives according to claim 5, which is characterized in that extracting solution is in the step S3
The mixed liquor that methanol, acetic acid, water are mixed with the ratio of 85:0.15:15.
9. the preparation method of food additives according to claim 5, which is characterized in that dry sterilization in the step S4
The temperature of processing is 60-80 DEG C, time 30-40min, and drying to water content is 15%-20%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112021489A (en) * | 2020-09-07 | 2020-12-04 | 苏州天康生物科技有限公司 | Method for preparing quality-keeping additive for baked food |
| GR20210100833A (en) * | 2021-11-29 | 2023-06-13 | Αγγελικη Παναγιωτη Κοσκεριδου | Innovative supernutritional foods enriched with dragon fruit as a substitute for vitamin c |
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| CN112021489A (en) * | 2020-09-07 | 2020-12-04 | 苏州天康生物科技有限公司 | Method for preparing quality-keeping additive for baked food |
| GR20210100833A (en) * | 2021-11-29 | 2023-06-13 | Αγγελικη Παναγιωτη Κοσκεριδου | Innovative supernutritional foods enriched with dragon fruit as a substitute for vitamin c |
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