CN109401910A - A kind of vinegar powder and the preparation method and application thereof rich in oxidation-resistant active ingredient - Google Patents
A kind of vinegar powder and the preparation method and application thereof rich in oxidation-resistant active ingredient Download PDFInfo
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Abstract
The present invention provides a kind of vinegar powder and the preparation method and application thereof rich in oxidation-resistant active ingredient, sepia concentrate is obtained after traditional vinegar is carried out ultrafiltration, extraction, evaporation and concentration, composite filler is added into concentrate to be freeze-dried, and a kind of vinegar powder rich in oxidation-resistant active ingredient is finally obtained.During the preparation process, the melanoidin macromolecular polyphenoils in vinegar is retained using ultrafiltration membrane, the small molecules antioxidant contents such as polyphenol, flavones in traditional vinegar are enriched with by filter liquor using ethyl alcohol, the extraction of ethyl acetate organic solvent, so enhance traditional vinegar prevent cardiovascular disease, protect liver, anti-aging, in terms of the effect of.Add composite filler such as in concentrate: maltodextrin and beta-cyclodextrin can effectively prevent effective component in vinegar powder to aoxidize, and increase product stability；In addition, pulvis is made convenient for storage, transport and commercial applications in traditional vinegar.
Description
Technical field
The present invention relates to food technology fields, relate more specifically to a kind of vinegar powder and its system rich in oxidation-resistant active ingredient
Preparation Method and application.
Background technique
Vinegar is acid condiment necessary to masses as a kind of traditional fermented food.With biotechnological method
It is constantly progressive, studies the nutriment and function factor in traditional vinegar, the healthy nutritive value for excavating vinegar has weight
The meaning wanted.Currently, research finds the oxidation-resistant active ingredients such as polyphenol rich in traditional vinegar, flavones, melanoidin, it can
The oxidative stress for resisting body has the function of to prevent cardiovascular disease, protect liver, anti-aging, cancer-prevent and anticancer.Therefore it develops
A kind of vinegar powder rich in oxidation-resistant active ingredient, can preferably play the anti-oxidation health function of traditional vinegar, comply with market
It is required that and commercial applications.
Hyperfiltration technique, which refers to, carries out Selective Separation to substance by the microcellular structure of film surface.The present invention utilizes ultrafiltration skill
Art separates the large and small molecular substance in traditional vinegar raw material, and the melanoidin macromolecular by molecular weight greater than 3500Da resists
Oxide is trapped in the upper layer of ultrafiltration membrane, and filter liquor is polyphenol, the flavones small molecule polyphenoils that molecular weight is less than 3500Da.It is molten
Agent extraction method is difference based on solubility between polyphenol compound and its different from the polarity of impurity, and then selects appropriate solvent
The method for extracting polyphenol compound in food.The present invention is extracted using ethyl alcohol and ethyl acetate organic solvent, can will be passed
Oxidation-resistant active ingredient in system vinegar is enriched with, and makes the content of the polyphenol and flavone compound in vinegar extract more
Height, antioxidant activity are stronger.The technology has the advantages such as easy to operate, low in cost simultaneously.
Filler application aspect in terms of food, its properties of product can be improved by being added in raw material, increase product stability,
Or increase-volume, effect of gain are played, have that nontoxic, free from extraneous odour, that pollution-free, filling effect is good, cheap, from a wealth of sources etc. is excellent
Point.The present invention, which adds beta-cyclodextrin, can not only improve the smell of vinegar powder, can also be by embedding vinegar powder, effective protection easy oxygen therein
Change the oxidation-resistant active ingredient decomposed, improves the stability of vinegar powder, increases the solubility of vinegar powder.Addition maltodextrin can improve
Vinegar powder mouthfeel extends the shelf life, prevents vinegar powder from deforming and improving appearance.Xylitol can improve the mouthfeel of vinegar powder as sweetener,
And the fluctuation of body blood glucose is not influenced, can more preferably be widely used in consumer groups.
In recent years, Freeze Drying Technique is rapid in development of food industry, can reduce moisture therein by freeze-drying, slow down
The speed of food spoilage is prolonged to keep freshness, color, flavor, nutritional ingredient and the function factor of food to greatest extent
The shelf-life of long food.
The Freeze Drying Technique that the present invention uses is carried out under low temperature, vacuum condition, can effectively reduce some in vinegar powder
The loss of volatility functional component, while the also some functional components being easily oxidized of effective protection.Pulvis refers to a kind of or more
Kind substance uniformly mixes, manufactured powder preparation, has the spies such as easy, rapid, the relatively stable, convenient transportation of effect of preparation method
Point.Pulvis, which is made, in traditional vinegar by the present invention can make oxidation-resistant active ingredient therein more stable, convenient, preferably
Reach anti-oxidation efficacy, and convenient for storage, transport and commercial applications.
Summary of the invention
The present invention overcomes deficiencies in the prior art, provide a kind of vinegar powder and its system rich in oxidation-resistant active ingredient
Preparation Method is in application.
The purpose of the present invention is achieved by following technical proposals.
A kind of vinegar powder rich in oxidation-resistant active ingredient, is mainly prepared by vinegar, the preparation of the vinegar powder include: by
The vinegar obtains trapped fluid of the molecular weight of material greater than 3500Da and molecular weight of material is less than the filter of 3500Da after ultrafiltration
Liquid out；By the filter liquor and mixed organic solvents according to volume ratio 1:1-6 hybrid extraction, through oscillation, standing, ultrasound, centrifugation
After take upper organic phase, the group of the mixed organic solvents becomes ethyl acetate: ethyl alcohol is mixed according to volume ratio 1:1-5；By institute
It states upper organic phase to mix with the trapped fluid, the composite filler of 5-8% (mass percent) is added after concentrated, obtains dense
The group of contracting liquid mixture, the composite filler becomes xylitol: maltodextrin: beta-cyclodextrin is according to mass ratio 1-5:2-10:
1-8 mixing, the concentrate mixture is freeze-dried, go out powder, packaging after obtain vinegar powder product.
Preferably, xylitol in the composite filler: maltodextrin: beta-cyclodextrin mass ratio is 1-2:4-8:1-2.
It is a further object of the present invention to provide the preparation method of the above-mentioned vinegar powder rich in oxidation-resistant active ingredient, specific steps
It is as follows:
(1) by vinegar after ultrafiltration, trapped fluid and molecular weight of material that molecular weight of material is greater than 3500Da ultrafiltration: are obtained
Filter liquor less than 3500Da；
(2) it extracts: the pH of filter liquor in the step (1) being adjusted to 2.0-2.3, under the conditions of 20-35 DEG C, to the filter
The mixed organic solvents extraction of certain volume is added in liquid out, takes upper organic phase after vortex oscillation, standing, ultrasound, centrifugation,
The filter liquor and mixed organic solvents volume ratio are as follows: the group of 1:1-6, the mixed organic solvents become ethyl acetate: ethyl alcohol
It is mixed according to volume ratio 1:1-5；
(3) it is concentrated by evaporation: the step (2) upper organic phase being mixed with step (1) trapped fluid, in 37-40 DEG C of condition
Under be evaporated concentration, finally obtain concentrate；
(4) composite filler, the additive amount of composite filler composite filler: are added in Xiang Suoshu step (3) concentrate
For 5-8%, concentrate mixture is obtained, the group of the composite filler becomes xylitol: maltodextrin: beta-cyclodextrin is according to matter
Amount is mixed than 1-5:2-10:1-8；
(5) it is freeze-dried: the concentrate mixture of the step (4) being freeze-dried, vinegar pulvis is obtained, it is described
In freeze-drying, temperature setting-60-- 80 DEG C, pressure 0.35-0.37Atm；
(6) go out powder: the vinegar pulvis in the step (5) being crossed into 100-200 mesh, control powdery partial size is less than 100um；
(7) it packs: the step (6) resulting pulvis being sterilized, and is packed.
Preferably, in the step (1), the ultrafiltration method particularly includes: selection ultrafiltration cup surpasses vinegar raw material
It filters, the molecular cut off of the ultrafiltration membrane in the ultrafiltration cup is 3-10KD.
Preferably, in the step (2), the vortex oscillation actual conditions are as follows: shake 15- under the conditions of 20-30 DEG C
8-10min is stood after 20min at room temperature.
Preferably, in the step (2), the ultrasonic treatment condition are as follows: in 25-30 DEG C of ultrasonic treatment 25-35min.
Preferably, in the step (2), the centrifugal condition is to be centrifuged under the conditions of 4-10 DEG C, 5000-6000r/min
10-15min。
Preferably, in the step (2), after the extraction step repeated extraction 2-4 times, merge upper organic phase.
Preferably, in the step (3), in the evaporating concentration process, Rotary Evaporators is selected to be evaporated, setting turns
Fast 100-150r/min controls time 60-90min.
It is a further object of the present invention to provide the application of the above-mentioned vinegar powder rich in oxidation-resistant active ingredient, the application methods
It is specific as follows: vinegar powder is brewed to oral, daily 5-10g with water, it is continuous 5-10 days edible.
The utility model has the advantages that
Compared with prior art, the vinegar powder and preparation method thereof of the present invention rich in oxidation-resistant active ingredient has
Following advantage:
(1) the melanoidin macromolecular polyphenoils in traditional vinegar can be retained using hyperfiltration technique, remaining filter liquor makes
The small molecules polyphenoils concentration such as polyphenol, flavones in traditional vinegar is extracted with ethyl alcohol, ethyl acetate organic solvent, thus preferably
By the large and small molecule antioxidant enrichment in traditional vinegar；In addition, the present invention is used cooperatively using ethyl alcohol, ethyl acetate, no
The extraction efficiency of small molecule polyphenoils is only significantly improved, and has been effectively retained the activity of antioxidant.
(2) add composite filler such as: maltodextrin and beta-cyclodextrin can effectively prevent effective component in vinegar powder to aoxidize, and increase
Add product stability；Xylitol can improve the mouthfeel of vinegar powder as sweetener；(3) Freeze Drying Technique is in low temperature, vacuum item
It is carried out under part, can effectively reduce the loss of some volatility functional components in vinegar powder, while also effective protection is some easily by oxygen
The functional component of change；(4) traditional vinegar is made after pulvis makes that oxidation-resistant active ingredient content therein is more stable, facilitates food
With and convenient for storage, transport and commercial applications.
Detailed description of the invention
Fig. 1 is the technological process of production schematic diagram of the vinegar powder in the embodiment of the present invention rich in oxidation-resistant active ingredient.
Specific embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Range, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
Under the premise of invention spirit and scope, to the various changes or change of material component and dosage progress in these embodiments
It belongs to the scope of protection of the present invention.
The preparation of 1 vinegar powder of embodiment
A kind of vinegar powder and preparation method thereof rich in oxidation-resistant active ingredient, specific step is as follows (referring to attached drawing 1):
Step 1, ultrafiltration: 100mL vinegar raw material is placed in ultrafiltration cup, and 10KD ultrafiltration membrane is selected to carry out ultrafiltration, molecular weight
Macromolecular substances greater than 3500Da are trapped in the upper layer of ultrafiltration membrane, and filter liquor is the small molecule object that molecular weight is less than 3500Da
Trapped fluid and filter liquor are divided in beaker by matter.
Step 2, it extracts: the pH of step 1 gained filter liquor being adjusted to 2.0, takes filter liquor 50mL at room temperature, according to filtering out
Liquid: mixed organic solvents volume ratio is that the ethyl alcohol, ethyl acetate organic solvent of addition 150mL in the ratio of 1:3 extracts, wherein second
Acetoacetic ester and ethyl alcohol volume ratio are 1:1, are stood at room temperature after the filter liquor that organic solvent is added is carried out vortex oscillation 16min
10min, 25 DEG C of ultrasonic treatment 30min, are in addition centrifuged in 4 DEG C of centrifuges, centrifuge speed be set as 5000r/min,
Time 10min takes upper organic phase after centrifugation, repeat extraction three times, merges supernatant.
Step 3, it is concentrated by evaporation: step 2 gained upper organic phase is placed on rotary evaporation together with step 1 gained trapped fluid
It is concentrated by evaporation on instrument, temperature setting finally obtains sepia in 37 DEG C, revolving speed 100r/min, time 60min rotary evaporation
Concentrate.
Step 4, composite filler, composite filler composite filler: will be added in the concentrate of step 3 gained sepia
Additive amount be 5%, wherein xylitol: maltodextrin: beta-cyclodextrin=2:5:2.
Step 5, it is freeze-dried: the compound concentrate for being added to xylitol, maltodextrin and beta-cyclodextrin in step 4 is put
It sets and is freeze-dried in low-temperature freeze-drying machine, -80 DEG C of temperature setting, pressure 0.37Atm.
Step 6, by resulting pulvis after step 5 freeze-drying according to the requirement of powdery partial size, vinegar powder powder out: is crossed into 100-
200 meshes, it is desirable that powdery partial size is less than 100um.
Step 7, packed products: the resulting pulvis of step 6 is sterilized, and carries out appearance packaging after meeting the requirements.
The preparation of 2 vinegar powder of embodiment
Step 1, ultrafiltration: 100mL vinegar raw material is placed in ultrafiltration cup, and 8KD ultrafiltration membrane is selected to carry out ultrafiltration, and molecular weight is big
It is trapped in the upper layer of ultrafiltration membrane in the macromolecular substances of 3500Da, filter liquor is the small-molecule substance that molecular weight is less than 3500Da,
Trapped fluid and filter liquor are divided in beaker.
Step 2, it extracts: the pH of step 1 gained filter liquor being adjusted to 2.3, takes filter liquor 50mL at room temperature, according to filtering out
Liquid: ethyl alcohol, the extraction of ethyl acetate organic solvent of 150mL are added in the ratio of mixed organic solvents volume ratio 1:3, wherein second
Acetoacetic ester and ethyl alcohol volume ratio are 1:2, are stood at room temperature after the filter liquor that organic solvent is added is carried out vortex oscillation 20min
10min, 30 DEG C of ultrasonic treatment 25min, are in addition centrifuged in 4 DEG C of centrifuges, centrifuge speed be set as 6000r/min,
Time 10min takes upper organic phase after centrifugation, repeat extraction three times, merges supernatant.
Step 3, it is concentrated by evaporation: step 2 gained upper organic phase is placed on rotary evaporation together with step 1 gained trapped fluid
It is concentrated by evaporation on instrument, temperature setting finally obtains sepia in 40 DEG C, revolving speed 150r/min, time 65min rotary evaporation
Concentrate.
Step 4, composite filler, composite filler composite filler: will be added in the concentrate of step 3 gained sepia
Additive amount be 6%, wherein xylitol: maltodextrin: beta-cyclodextrin=1-2:4-8:1-2.
Step 5, it is freeze-dried: the compound concentrate for being added to xylitol, maltodextrin and beta-cyclodextrin in step 4 is put
It sets and is freeze-dried in low-temperature freeze-drying machine, -70 DEG C of temperature setting, pressure 0.35Atm.
Step 6, by resulting pulvis after step 5 freeze-drying according to the requirement of powdery partial size, vinegar powder powder out: is crossed into 100-
200 meshes, it is desirable that powdery partial size is less than 100um.
Step 7, packed products: the resulting pulvis of step 6 is sterilized, and carries out appearance packaging after meeting the requirements.
The preparation of 1 vinegar powder of comparative example
Preparation step is unique the difference is that the organic solvent extracted forms difference, for the organic molten of extraction with embodiment 1
Agent is ethyl alcohol, but filter liquor and ethyl alcohol volume ratio are still 1:3, finally obtain vinegar powder finished product.
The preparation of 2 vinegar powder of comparative example
Preparation step with embodiment 1, it is unique unlike the organic solvent composition that extracts and itself and filtrate volume ratio
Difference, the organic solvent for extraction is ethyl alcohol, and filter liquor and ethyl alcohol volume ratio are 1:4, finally obtain vinegar powder finished product.
The preparation of 3 vinegar powder of comparative example
Preparation step is unique the difference is that the organic solvent extracted forms difference, for the organic molten of extraction with embodiment 1
Agent is ethyl acetate, but filter liquor and ethyl acetate volume ratio are still 1:3, finally obtain vinegar powder finished product.
The preparation of 4 vinegar powder of comparative example
Preparation step with embodiment 1, it is unique unlike the organic solvent composition that extracts and with its filtrate volume ratio
Difference, the organic solvent for extraction is ethyl acetate, and filter liquor and ethyl acetate volume ratio are 1:4, finally obtain vinegar powder
Finished product.
The preparation of 5 vinegar powder of comparative example
Preparation step is unique the difference is that the organic solvent extracted forms difference, for the organic molten of extraction with embodiment 1
Agent is that ethyl acetate and ethyl alcohol are mixed according to volume ratio 1:6, but filter liquor and organic solvent volume ratio are still 1:3, final
To vinegar powder finished product.
The vinegar powder rich in oxidation-resistant active ingredient of 1-2 of embodiment of the present invention preparation and the vinegar powder of comparative example 1-5 preparation,
Attributional analysis such as table 1:
1 embodiment of table and comparative example attributional analysis table
In the vinegar powder rich in oxidation-resistant active ingredient of 1-2 of embodiment of the present invention preparation and the vinegar powder of comparative example 1-5 preparation,
The recovery rate of the small molecules polyphenoils such as polyphenol, flavones and amino acid (3500Da or less) such as table 2:
The comparison of the small molecule polyphenoils recovery rate of 2 embodiment of table and comparative example
(recovery rate is that the small molecules polyphenoils total amount such as polyphenol, flavones and amino acid accounts for raw material vinegar liquid in vinegar powder
The percentage of small molecular polyphenoils total amount)
The preparation of 3 vinegar powder of embodiment
Step 1, ultrafiltration: 120mL vinegar raw material is placed in ultrafiltration cup, and 10KD ultrafiltration membrane is selected to carry out ultrafiltration, molecular weight
Macromolecular substances greater than 3500Da are trapped in the upper layer of ultrafiltration membrane, and filter liquor is the small molecule object that molecular weight is less than 3500Da
Trapped fluid and filter liquor are divided in beaker by matter.
Step 2, it extracts: the pH of step 1 gained filter liquor being adjusted to 2.0, takes filter liquor 30mL at room temperature, according to filtering out
Liquid: ethyl alcohol, the extraction of ethyl acetate organic solvent of 90mL are added in the ratio of mixed organic solvents volume ratio 1:3, wherein acetic acid
Ethyl ester: ethyl alcohol volume ratio is 1:3, is stood at room temperature after the filter liquor that organic solvent is added is carried out vortex oscillation 15-20min
8-10min, 25-30 DEG C of ultrasonic treatment 25-35min, are in addition centrifuged in 4 DEG C of centrifuges, centrifuge speed is set as
5000-6000r/min, time 10-15min take upper organic phase after centrifugation, repeat extraction three times, merge supernatant.
Step 3, it is concentrated by evaporation: step 2 gained upper organic phase is placed on rotary evaporation together with step 1 gained trapped fluid
It is concentrated by evaporation on instrument, temperature setting is in 37-40 DEG C, revolving speed 100-150r/min, time 60-90min rotary evaporation, finally
Obtain the concentrate of sepia.
Step 4, composite filler, composite filler composite filler: will be added in the concentrate of step 3 gained sepia
Additive amount be 6%, wherein xylitol: maltodextrin: beta-cyclodextrin=2:5:1.
Step 5, it is freeze-dried: the compound concentrate for being added to xylitol, maltodextrin and beta-cyclodextrin in step 4 is put
It sets and is freeze-dried in low-temperature freeze-drying machine, -80 DEG C of temperature setting, pressure 0.37Atm.
Step 6, by resulting pulvis after step 5 freeze-drying according to the requirement of powdery partial size, vinegar powder powder out: is crossed into 100-
200 meshes, it is desirable that powdery partial size is less than 100um.
Step 7, packed products: the resulting pulvis of step 6 is sterilized, and carries out appearance packaging after meeting the requirements.
The preparation of 4 vinegar powder of comparative example
Preparation step is unique the difference is that composite filler composition are as follows: xylitol: malt is pasted in step 4 with embodiment 3
Vinegar powder is finally prepared in essence=2:5.
The preparation of 5 vinegar powder of comparative example
Preparation step is unique the difference is that composite filler composition are as follows: xylitol: β-ring is pasted in step 4 with embodiment 3
Vinegar powder is finally prepared in essence=2:1.
The vinegar powder rich in oxidation-resistant active ingredient of preparation of the embodiment of the present invention and the vinegar powder of comparative example preparation, quality point
Analysis such as table 3:
3 embodiment of table and comparative example attributional analysis table
1-2 of the embodiment of the present invention is equally obtained similar in product quality and antioxidant content with embodiment 3 simultaneously
Technical effect.It is similar in antioxidant content and antioxidation activity aspect that same embodiment 3 also obtains same embodiment 1-2
Technical effect.
Illustrative description has been done to the present invention above, it should explanation, the case where not departing from core of the invention
Under, any simple deformation, modification or other skilled in the art can not spend the equivalent replacement of creative work equal
Fall into protection of the invention.
Claims (10)
1. a kind of vinegar powder rich in oxidation-resistant active ingredient, is mainly prepared by vinegar, it is characterised in that: the system of the vinegar powder
It is standby include: by the vinegar after ultrafiltration, obtain trapped fluid of the molecular weight of material greater than 3500Da and molecular weight of material be less than
The filter liquor of 3500Da；By the filter liquor and mixed organic solvents according to volume ratio 1:1-6 hybrid extraction, through oscillation, standing,
Upper organic phase is taken after ultrasound, centrifugation, the mixed organic solvents group becomes ethyl acetate: ethyl alcohol is mixed according to volume ratio 1:1-5
It closes；The upper organic phase is mixed with the trapped fluid, the composite filler of 5-8% is added after concentrated, obtains concentrate
Mixture, the group of the composite filler become xylitol: maltodextrin: beta-cyclodextrin is mixed according to mass ratio 1-5:2-10:1-8
Close, the concentrate mixture is freeze-dried, go out powder, packaging after obtain vinegar powder product.
2. a kind of vinegar powder rich in oxidation-resistant active ingredient as described in claim 1, it is characterised in that: the composite filler
Middle xylitol: maltodextrin: beta-cyclodextrin mass ratio is 1-2:4-8:1-2.
3. the preparation method of any vinegar powder rich in oxidation-resistant active ingredient of claim 1-2, it is characterised in that: specific step
It is rapid as follows:
(1) it ultrafiltration: by vinegar after ultrafiltration, obtains trapped fluid of the molecular weight of material greater than 3500Da and molecular weight of material is less than
The filter liquor of 3500Da；
(2) it extracts: the pH of filter liquor in the step (1) is adjusted to 2.0-2.3, under the conditions of 20-35 DEG C, Xiang Suoshu filter liquor
The middle mixed organic solvents that certain volume is added are extracted, and take upper organic phase after vortex oscillation, standing, ultrasound, centrifugation,
The filter liquor and mixed organic solvents volume ratio are as follows: the group of 1:1-6, the mixed organic solvents become ethyl acetate: ethyl alcohol
It is mixed according to volume ratio 1:1-5；
(3) be concentrated by evaporation: the step (2) upper organic phase is mixed with step (1) trapped fluid, under the conditions of 37-40 DEG C into
Row is concentrated by evaporation, and finally obtains concentrate；
(4) composite filler, the additive amount of the composite filler composite filler: are added in Xiang Suoshu step (3) concentrate
For 5-8%, concentrate mixture is obtained；
(5) it is freeze-dried: the concentrate mixture of the step (4) being freeze-dried, vinegar pulvis, the freezing are obtained
In drying, temperature setting-60-- 80 DEG C, pressure 0.35-0.37Atm；
(6) go out powder: the vinegar pulvis in the step (5) being crossed into 100-200 mesh, control powdery partial size is less than 100um；
(7) it packs: the step (6) resulting pulvis being sterilized, and is packed.
4. a kind of preparation method of the vinegar powder rich in oxidation-resistant active ingredient as claimed in claim 3, it is characterised in that: described
In step (1), the ultrafiltration method particularly includes: selection ultrafiltration cup carries out ultrafiltration to vinegar raw material, super in the ultrafiltration cup
The molecular cut off of filter membrane is 3-10KD.
5. a kind of preparation method of the vinegar powder rich in oxidation-resistant active ingredient as claimed in claim 3, it is characterised in that: described
In step (2), the vortex oscillation actual conditions are as follows: stand 8- at room temperature after shaking 15-20min under the conditions of 20-30 DEG C
10min。
6. a kind of preparation method of the vinegar powder rich in oxidation-resistant active ingredient as claimed in claim 3, it is characterised in that: described
In step (2), the ultrasonic treatment condition are as follows: in 25-30 DEG C of ultrasonic treatment 25-35min.
7. a kind of preparation method of the vinegar powder rich in oxidation-resistant active ingredient as claimed in claim 3, it is characterised in that: described
In step (2), the centrifugal condition is that 10-15min is centrifuged under the conditions of 4-10 DEG C, 5000-6000r/min.
8. a kind of preparation method of the vinegar powder rich in oxidation-resistant active ingredient as claimed in claim 3, it is characterised in that: described
In step (2), after the extraction step repeated extraction 2-4 times, merge upper organic phase.
9. a kind of preparation method of the vinegar powder rich in oxidation-resistant active ingredient as claimed in claim 3, it is characterised in that: described
In step (3), in the evaporating concentration process, Rotary Evaporators is selected to be evaporated, revolving speed 100-150r/min, control are set
Time 60-90min.
10. the application of any vinegar powder rich in oxidation-resistant active ingredient of claim 1-2, it is characterised in that: oral described
Vinegar powder, daily 5-10g are continuous 5-10 days edible.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110214953A (en) * | 2019-07-01 | 2019-09-10 | 天津理工大学 | The separation method of the melanoidin ingredient of different molecular weight in a kind of black garlic |
| CN112920927A (en) * | 2021-02-07 | 2021-06-08 | 天津科技大学 | Traditional Chinese medicine compound vinegar composition and preparation method thereof |
| CN113913267A (en) * | 2021-10-15 | 2022-01-11 | 江苏恒顺醋业股份有限公司 | Preparation method of seabuckthorn fruit vinegar powder with oxidation resistance |
| CN113913269A (en) * | 2021-12-06 | 2022-01-11 | 泉州师范学院 | Red yeast vinegar powder and preparation method thereof |
| CN116445005A (en) * | 2023-03-30 | 2023-07-18 | 镇江恒顺生物工程有限公司 | Preparation method of anti-fibrosis vinegar powder melanoidin |
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| CN110214953A (en) * | 2019-07-01 | 2019-09-10 | 天津理工大学 | The separation method of the melanoidin ingredient of different molecular weight in a kind of black garlic |
| CN112920927A (en) * | 2021-02-07 | 2021-06-08 | 天津科技大学 | Traditional Chinese medicine compound vinegar composition and preparation method thereof |
| CN113913267A (en) * | 2021-10-15 | 2022-01-11 | 江苏恒顺醋业股份有限公司 | Preparation method of seabuckthorn fruit vinegar powder with oxidation resistance |
| CN113913269A (en) * | 2021-12-06 | 2022-01-11 | 泉州师范学院 | Red yeast vinegar powder and preparation method thereof |
| CN116445005A (en) * | 2023-03-30 | 2023-07-18 | 镇江恒顺生物工程有限公司 | Preparation method of anti-fibrosis vinegar powder melanoidin |
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