CN109805090A - A kind of natural fruit and vegetables antioxidant - Google Patents
A kind of natural fruit and vegetables antioxidant Download PDFInfo
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- CN109805090A CN109805090A CN201711155799.1A CN201711155799A CN109805090A CN 109805090 A CN109805090 A CN 109805090A CN 201711155799 A CN201711155799 A CN 201711155799A CN 109805090 A CN109805090 A CN 109805090A
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- antioxidant
- natural fruit
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Abstract
The invention discloses a kind of natural fruit and vegetables antioxidants, are made of the component mixing of following parts by weight: 20-30 parts of garlic oil, 15-25 parts of tea polyphenols, 1-10 parts of seed of pomegranate, 5-15 parts of Quercetin, 5-15 parts of citric acid, 3-8 parts of vitamin C, 1-5 parts of food-grade bamboo vinegar, 1-5 parts of glucose oxidase.The natural fruits and vegetables antioxidant that the object of the present invention is to provide a kind of prices is lower, inoxidizability is high.
Description
Technical field
The present invention relates to antioxidant technology field more particularly to a kind of natural fruit and vegetables antioxidants.
Background technique
Nowadays, with the continuous development of food industry, the antioxidant for food also advances constantly.It uses
After oxidant, food can be preserved preferably.In the market mostly are the antioxidants of synthesis now, these are anti-oxidant
Agent can provide protection to a certain extent for food.But these antioxidants have due to being synthesis and are easy to divide
Solution, the disadvantages such as effect is low.So these antioxidants use in the processing of all trades and professions, production, storage and transportational process
It is fewer and fewer.
The method for preventing food from oxidation deterioration occurs has physical method and chemical method etc..Physical method refers to raw-food material, adds
Work link and finished product using low temperature, be protected from light, the methods of oxygen barrier or nitrogen-filled packaging.Chemical method refer to added in food it is anti-oxidant
Agent, this kind of method are commonly used in actual production.Antioxidant is that Food Oxidation is prevented or postponed after making an addition to food, is mentioned
The stability of high food quality and the substance for extending storage period.As the improvement of people's living standards, to the toxicity of food addition
Learning evaluation, more stringent requirements are proposed with edible safety, and novel antioxidant should be the substance of efficient, safety, nutrition.
Summary of the invention
The natural fruits and vegetables antioxidant that the object of the present invention is to provide a kind of prices is lower, inoxidizability is high.
The technical solution adopted by the present invention is that a kind of natural fruit and vegetables antioxidant, by the component mixing group of following parts by weight
At: 20-30 parts of garlic oil, 15-25 parts of tea polyphenols, 1-10 parts of seed of pomegranate, 5-15 parts of Quercetin, 5-15 parts of citric acid, dimension
Raw C3-8 parts of element, 1-5 parts of food-grade bamboo vinegar, 1-5 parts of glucose oxidase.
Further, the natural fruit and vegetables antioxidant is made of: garlic oil 25 the component mixing of following parts by weight
Part, 20 parts of tea polyphenols, 6 parts of seed of pomegranate, 11 parts of Quercetin, 8 parts of citric acid, 5 parts of vitamin C, 3 parts of food-grade bamboo vinegar, Portugal
2 parts of carbohydrate oxidase.
Further, the natural fruit and vegetables antioxidant is made of: garlic oil 21 the component mixing of following parts by weight
Part, 24 parts of tea polyphenols, 2 parts of seed of pomegranate, 13 parts of Quercetin, 6 parts of citric acid, 7 parts of vitamin C, 1 part of food-grade bamboo vinegar, Portugal
4 parts of carbohydrate oxidase.
Further, the natural fruit and vegetables antioxidant is made of: garlic oil 29 the component mixing of following parts by weight
Part, 16 parts of tea polyphenols, 9 parts of seed of pomegranate, 5 parts of Quercetin, 14 parts of citric acid, 3 parts of vitamin C, 5 parts of food-grade bamboo vinegar, Portugal
2 parts of carbohydrate oxidase.
The effects of present invention is by inhibiting the activity of polyphenol oxidase in food, removing free radical, prevention oxidation, to subtract
The brown stain of fruits and vegetables is delayed, effectively extension shelf life.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to
In following embodiment.
Embodiment 1
A kind of natural fruit and vegetables antioxidant is made of the component mixing of following parts by weight: 25 parts of garlic oil, 20 parts of tea polyphenols,
6 parts of seed of pomegranate, 11 parts of Quercetin, 8 parts of citric acid, 5 parts of vitamin C, 3 parts of food-grade bamboo vinegar, 2 parts of glucose oxidase.
Embodiment 2
A kind of natural fruit and vegetables antioxidant is made of the component mixing of following parts by weight: 21 parts of garlic oil, 24 parts of tea polyphenols,
2 parts of seed of pomegranate, 13 parts of Quercetin, 6 parts of citric acid, 7 parts of vitamin C, 1 part of food-grade bamboo vinegar, 4 parts of glucose oxidase.
Embodiment 3
A kind of natural fruit and vegetables antioxidant is made of the component mixing of following parts by weight: 29 parts of garlic oil, 16 parts of tea polyphenols,
9 parts of seed of pomegranate, 5 parts of Quercetin, 14 parts of citric acid, 3 parts of vitamin C, 5 parts of food-grade bamboo vinegar, 2 parts of glucose oxidase.
Claims (4)
1. a kind of natural fruit and vegetables antioxidant, which is characterized in that be made of the component mixing of following parts by weight: garlic oil 20-30
Part, 15-25 parts of tea polyphenols, 1-10 parts of seed of pomegranate, 5-15 parts of Quercetin, 5-15 parts of citric acid, 3-8 parts of vitamin C, food
1-5 parts of grade bamboo vinegar, 1-5 parts of glucose oxidase.
2. natural fruit and vegetables antioxidant according to claim 1, which is characterized in that by the component mixing group of following parts by weight
At: 25 parts of garlic oil, 20 parts of tea polyphenols, 6 parts of seed of pomegranate, 11 parts of Quercetin, 8 parts of citric acid, 5 parts of vitamin C, food
3 parts of bamboo vinegar, 2 parts of glucose oxidase of grade.
3. natural fruit and vegetables antioxidant according to claim 1, which is characterized in that by the component mixing group of following parts by weight
At: 21 parts of garlic oil, 24 parts of tea polyphenols, 2 parts of seed of pomegranate, 13 parts of Quercetin, 6 parts of citric acid, 7 parts of vitamin C, food
1 part of bamboo vinegar, 4 parts of glucose oxidase of grade.
4. natural fruit and vegetables antioxidant according to claim 1, which is characterized in that by the component mixing group of following parts by weight
At: 29 parts of garlic oil, 16 parts of tea polyphenols, 9 parts of seed of pomegranate, 5 parts of Quercetin, 14 parts of citric acid, 3 parts of vitamin C, food
5 parts of bamboo vinegar, 2 parts of glucose oxidase of grade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711155799.1A CN109805090A (en) | 2017-11-20 | 2017-11-20 | A kind of natural fruit and vegetables antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711155799.1A CN109805090A (en) | 2017-11-20 | 2017-11-20 | A kind of natural fruit and vegetables antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109805090A true CN109805090A (en) | 2019-05-28 |
Family
ID=66598040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711155799.1A Pending CN109805090A (en) | 2017-11-20 | 2017-11-20 | A kind of natural fruit and vegetables antioxidant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109805090A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287158A (en) * | 2000-10-09 | 2001-03-14 | 汕头大学 | Natural composition used as fish oil antioxidant |
| CN101803787A (en) * | 2010-04-15 | 2010-08-18 | 周杰超 | High-efficiency compound food antioxidant |
| CN102217774A (en) * | 2011-04-13 | 2011-10-19 | 孙涛 | Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
| CN105123914A (en) * | 2015-09-25 | 2015-12-09 | 安徽民祯生物工程有限公司 | Clean vegetable natural preservative |
| CN105475469A (en) * | 2015-11-26 | 2016-04-13 | 浙江海洋学院 | Preparation method and use of local flavor antimicrobial microemulsion |
| CN107318948A (en) * | 2017-07-06 | 2017-11-07 | 浦江县欧立生物技术有限公司 | The bio-preservative of hairtail |
-
2017
- 2017-11-20 CN CN201711155799.1A patent/CN109805090A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287158A (en) * | 2000-10-09 | 2001-03-14 | 汕头大学 | Natural composition used as fish oil antioxidant |
| CN101803787A (en) * | 2010-04-15 | 2010-08-18 | 周杰超 | High-efficiency compound food antioxidant |
| CN102217774A (en) * | 2011-04-13 | 2011-10-19 | 孙涛 | Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
| CN105123914A (en) * | 2015-09-25 | 2015-12-09 | 安徽民祯生物工程有限公司 | Clean vegetable natural preservative |
| CN105475469A (en) * | 2015-11-26 | 2016-04-13 | 浙江海洋学院 | Preparation method and use of local flavor antimicrobial microemulsion |
| CN107318948A (en) * | 2017-07-06 | 2017-11-07 | 浦江县欧立生物技术有限公司 | The bio-preservative of hairtail |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190528 |
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| WD01 | Invention patent application deemed withdrawn after publication |