CN110150633A - Compound anti-oxidation functional food additive and preparation method thereof - Google Patents
Compound anti-oxidation functional food additive and preparation method thereof Download PDFInfo
- Publication number
- CN110150633A CN110150633A CN201711415141.XA CN201711415141A CN110150633A CN 110150633 A CN110150633 A CN 110150633A CN 201711415141 A CN201711415141 A CN 201711415141A CN 110150633 A CN110150633 A CN 110150633A
- Authority
- CN
- China
- Prior art keywords
- parts
- extract
- oyster
- functional food
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000002778 food additive Substances 0.000 title claims abstract description 39
- 150000001875 compounds Chemical class 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 20
- 235000013376 functional food Nutrition 0.000 title claims abstract description 19
- 241000237502 Ostreidae Species 0.000 claims abstract description 79
- 235000020636 oyster Nutrition 0.000 claims abstract description 79
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 54
- 239000000284 extract Substances 0.000 claims abstract description 48
- 235000013372 meat Nutrition 0.000 claims abstract description 43
- 108010024636 Glutathione Proteins 0.000 claims abstract description 34
- 239000012530 fluid Substances 0.000 claims abstract description 29
- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 230000009849 deactivation Effects 0.000 claims abstract description 27
- 239000004365 Protease Substances 0.000 claims abstract description 22
- 229960003180 glutathione Drugs 0.000 claims abstract description 18
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 18
- 239000011707 mineral Substances 0.000 claims abstract description 18
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 17
- 230000008595 infiltration Effects 0.000 claims abstract description 17
- 238000001764 infiltration Methods 0.000 claims abstract description 17
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 16
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 16
- 235000013343 vitamin Nutrition 0.000 claims abstract description 14
- 239000011782 vitamin Substances 0.000 claims abstract description 14
- 229940088594 vitamin Drugs 0.000 claims abstract description 14
- 229930003231 vitamin Natural products 0.000 claims abstract description 14
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 14
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 13
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 13
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 13
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 13
- 229920002307 Dextran Polymers 0.000 claims abstract description 12
- 241000241413 Propolis Species 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 12
- 229940069949 propolis Drugs 0.000 claims abstract description 12
- 239000008367 deionised water Substances 0.000 claims abstract description 10
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 235000012149 noodles Nutrition 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- BAWFJGJZGIEFAR-NNYOXOHSSA-N NAD zwitterion Chemical compound NC(=O)C1=CC=C[N+]([C@H]2[C@@H]([C@H](O)[C@@H](COP([O-])(=O)OP(O)(=O)OC[C@@H]3[C@H]([C@@H](O)[C@@H](O3)N3C4=NC=NC(N)=C4N=C3)O)O2)O)=C1 BAWFJGJZGIEFAR-NNYOXOHSSA-N 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims description 27
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 22
- 235000013373 food additive Nutrition 0.000 claims description 20
- NUJOXMJBOLGQSY-UHFFFAOYSA-N manganese dioxide Chemical compound O=[Mn]=O NUJOXMJBOLGQSY-UHFFFAOYSA-N 0.000 claims description 20
- 235000010755 mineral Nutrition 0.000 claims description 17
- 108020004707 nucleic acids Proteins 0.000 claims description 17
- 102000039446 nucleic acids Human genes 0.000 claims description 17
- 150000007523 nucleic acids Chemical class 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 239000012138 yeast extract Substances 0.000 claims description 17
- 229940041514 candida albicans extract Drugs 0.000 claims description 16
- 235000019419 proteases Nutrition 0.000 claims description 16
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- TZCXTZWJZNENPQ-UHFFFAOYSA-L barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 claims description 10
- 239000005515 coenzyme Substances 0.000 claims description 9
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000005864 Sulphur Substances 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 101710180319 Protease 1 Proteins 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 5
- 101710137710 Thioesterase 1/protease 1/lysophospholipase L1 Proteins 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- RQPZNWPYLFFXCP-UHFFFAOYSA-L barium dihydroxide Chemical compound [OH-].[OH-].[Ba+2] RQPZNWPYLFFXCP-UHFFFAOYSA-L 0.000 claims description 5
- 229910001863 barium hydroxide Inorganic materials 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 2
- 229960000304 folic acid Drugs 0.000 claims description 2
- 235000019152 folic acid Nutrition 0.000 claims description 2
- 239000011724 folic acid Substances 0.000 claims description 2
- 230000036039 immunity Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000019157 thiamine Nutrition 0.000 claims description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims 1
- 229960003495 thiamine Drugs 0.000 claims 1
- 239000011721 thiamine Substances 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229940041984 dextran 1 Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- -1 sulphur Amine Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003544 thiamines Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic 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
- A23L29/03—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
- A23L29/06—Enzymes
-
- 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 present invention relates to a kind of compound anti-oxidation functional food additives and preparation method thereof, it is formed by the Raw material processing of following parts by weight: 20 ~ 30 parts of oyster extract, 10-20 parts of grape seed extract, 5-10 parts of tomato extract, 5-10 parts of wolfberry fruit extract, -5 parts of DPN diphosphopyridine nucleotide, 1-5 parts of minerals, 1-5 parts of vitamin；Steps are as follows for the preparation method of the preparation of oyster extract: steps are as follows: S1: pretreatment: the pretreatment fluid of 2-4 times of oyster meat quality is added, in 30-35 DEG C of infiltration processing 0.5-1h in the oyster meat after taking the cleaning of certain mass；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 1-3%, oxidized form of glutathione 2-3%, propolis 1-2%, surplus are deionized water；S2: homogeneous；S3: compound protease enzymatic hydrolysis；S4: enzyme deactivation and defishying: spray drying obtains oyster and digests dried bean noodles powder；S5: screening.This method is easy to operate, at low cost, and nutritive value is high, and stability is good, and the shelf-life greatly prolongs.
Description
Technical field
The present invention relates to a kind of compound anti-oxidation functional food additives and preparation method thereof, belong to foods processing technique neck
Domain.
Background technique
Oyster is a kind of famous marine shellfish, full of nutrition, except the battalion such as protein rich in, vitamin and carbohydrate
It forms exceptionally, also containing nutritional ingredients such as more than 10 kinds of amino acid, minerals needed by human.Oyster is referred to as " ocean milk ",
Protein and glycogen content in oyster meat are respectively 50.63% and 22.41%, and amino acid composition is perfect, and 8 kinds of essential amino acids account for
The 40% of total amino acid content.
The research of active peptide is extracted from marine organisms it has been reported that and achieving certain progress.Oyster is resourceful, is
The very good material of biologically active peptide is prepared, the present invention is intended to provide a kind of new using oyster extract as the compound of functional raw material
Anti-oxidation functional food additive and preparation method thereof.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, provide a kind of compound anti-oxidation functional food additive and
Preparation method.This method is easy to operate, at low cost, and nutritive value is high, and stability is good, and the shelf-life greatly prolongs.
The technical solution adopted by the present invention to solve the technical problems is:
Compound anti-oxidation functional food additive, the food additives are formed by the Raw material processing of following parts by weight:
20 ~ 30 parts of oyster extract, 10-20 parts of grape seed extract, 5-10 parts of tomato extract, 5-10 parts of wolfberry fruit extract,
- 5 parts of DPN diphosphopyridine nucleotide, 1-5 parts of minerals, 1-5 parts of vitamin；
Steps are as follows for the preparation method of the preparation of oyster extract:
S1: pretreatment: take certain mass clean after oyster meat, be added 2-4 times of oyster meat quality pretreatment fluid, in 30-
35 DEG C of infiltrations handle 0.5-1h；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 1-3%,
Oxidized form of glutathione 2-3%, propolis 1-2%, surplus are deionized water；
S2: homogeneous: the oyster meat of S1 is together with pretreatment fluid homogeneous, the condition of homogeneous are as follows: and 30-40 DEG C of temperature, pressure 20-30Mpa,
Homogenizing time 0.5-1h；
S3: compound protease enzymatic hydrolysis；
S4: enzyme deactivation and defishying: enzyme deactivation after enzymatic hydrolysis is added a certain amount of nucleic acid yeast extract, sufficiently stirs after enzyme deactivation
It mixes uniformly, then spray drying obtains oyster and digests dried bean noodles powder；
S5: screening packaging.
The maximum technology barrier of pretreatment is to avoid nutrient loss, maintain that oyster meat is fresh, oyster before oyster enzymatic hydrolysis
Meat tissue not atrophy is rotten, and the present invention is located in advance using the aqueous solution of water-soluble dextran, oxidized form of glutathione and propolis
Reason, is well understood that this technology barrier of having determined, and water-soluble dextran can form layer protecting film, and and oyster on oyster meat surface
Substance is crosslinked between meat tissue cell, avoids nutrient loss, it has also been found that, the addition of water-soluble dextran can be in practice
So that homogenizing fluid stable homogeneous is good, placing will not be layered for a long time, can significantly improve hydrolysis result, also equal in the protective film
Even that oxidized form of glutathione is distributed with, synergistic effect complementary with reduced glutathione intrinsic in histocyte is realized efficient
Anti-oxidation function avoids the beneficiating ingredient of oyster meat from being oxidized, and avoids histocyte from going bad quality decline, avoids oyster obtained
Powder brown stain is digested, in addition, propolis has natural restraining and sterilizing bacteria performance, effectively avoids the taste of miscellaneous bacteria in pretreatment and homogenizing process
It is raw, maintain the freshness of homogenizing fluid.
Preferably, the food additives are formed by the Raw material processing of following parts by weight:
25 parts of oyster extract, 15 parts of grape seed extract, 8 parts of tomato extract, 8 parts of wolfberry fruit extract, 3 parts of coenzyme, mineral
3 parts of matter, 3 parts of vitamin.
Preferably, the pre-treatment step concrete operations are as follows:
The oyster meat of certain mass is taken, 3 times of oyster meat quality of pretreatment fluid is added, handles 1h in 35 DEG C of infiltrations；The infiltration
Treatment fluid comprises the following components in percentage by weight: water-soluble dextran 2%, oxidized form of glutathione 2.5%, propolis 1.5%,
Surplus is deionized water；
Preferably, steps are as follows for the preparation method of the oxidized form of glutathione:
1) reduced glutathione is taken, is dissolved in 40-45 DEG C, is obtained the reduced glutathione solution of 50-100g/L, survey its pH
Value is A1;
2) with barium hydroxide tune pH to A2,7.0≤A2≤7.2；
3) a certain amount of hydrogen peroxide is added, it is stirring while adding, continue to be stirred to react 0.2-0.5h after adding；
4) a certain amount of manganese dioxide after reaction, is added, stirs 5-10min, then sufficiently filters off manganese dioxide；It is sent out in practice
Existing, extra hydrogen peroxide must remove, and the glutathione 20-30% being otherwise oxidized in drying process can be restored to reduced form shape
State influences the purity of oxidized form of glutathione；
5) with sulphur acid for adjusting pH to A3, A1-0.1 " A3 " A1；
6) barium sulfate precipitate is sufficiently filtered off, spray drying obtains oxidized form of glutathione.
Preferably, the compound protease is made of papain and flavor protease 1:2 in mass ratio, compound protein
The additive amount of enzyme is the 0.6-1.0% of fresh oyster meat quality, and hydrolysis temperature is 50-55 DEG C, enzymolysis time 1-3h.
Preferably, the temperature of the enzyme deactivation is 90-100 DEG C, time 3-5min.
Preferably, the content of the nucleic acid yeast extract nucleotide is not less than 3.0%, and nucleic acid yeast extract adds
Dosage is the 8-12% of fresh oyster meat quality.
Preferably, the minerals are the one or more combination of calcium chloride, potassium chloride or sodium chloride；Vitamin is thiamines
Element, riboflavin, folic acid or ascorbic one or more combination.
Preferably, the concentration of hydrogen peroxide is 30% in step 3), and additive amount is 0.3-0.5ml/g reduced glutathione.
Preferably, 0.2-0.45 μm of precision of miillpore filter essence filtering is all made of in step 4) and step 6).
A kind of preparation method of strengthen immunity food additives described in claim 1, which is characterized in that the preparation side
Steps are as follows for method:
The first step prepares oyster extract,
S1: pretreatment: take certain mass clean after oyster meat, be added 2-4 times of oyster meat quality pretreatment fluid, in 30-
35 DEG C of infiltrations handle 0.5-1h；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 1-3%,
Oxidized form of glutathione 2-3%, propolis 1-2%, surplus are deionized water；
S2: homogeneous: the oyster meat of S1 is together with pretreatment fluid homogeneous, the condition of homogeneous are as follows: and 30-40 DEG C of temperature, pressure 20-30Mpa,
Homogenizing time 0.5-1h；
S3: compound protease enzymatic hydrolysis；
S4: enzyme deactivation and defishying: enzyme deactivation after enzymatic hydrolysis is added a certain amount of nucleic acid yeast extract, sufficiently stirs after enzyme deactivation
It mixes uniformly, then spray drying obtains oyster and digests dried bean noodles powder；
S5: screening；
Second step prepares food additives
By the oyster extract of formula ratio and grape seed extract, tomato extract, wolfberry fruit extract, coenzyme, minerals and dimension
Raw element is uniformly mixed, and is sieved with 100-120 mesh sieve, is obtained food additives.
The beneficial effects of the present invention are: this method is easy to operate, at low cost, food additives nutritive value obtained is high,
Stability is good, and the shelf-life greatly prolongs.
Specific embodiment
Below by specific embodiment, technical scheme of the present invention will be further explained in detail.
Embodiment 1:
Compound anti-oxidation functional food additive and preparation method thereof, the food additives by following parts by weight Raw material processing
It forms:
20 parts of oyster extract, 10 parts of grape seed extract, 5 parts of tomato extract, 5 parts of wolfberry fruit extract, DPN diphosphopyridine nucleotide part, mineral
1 part of matter, 1 part of vitamin；
Steps are as follows for the preparation method of oyster extract:
S1: pretreatment: the oyster meat after taking the cleaning of certain mass is added 2 times of oyster meat quality of pretreatment fluid, soaks in 30 DEG C
Profit processing 1h；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 1%, oxidized form gluathione
Peptide 2%, propolis 2%, surplus are deionized water；
S2: homogeneous: the oyster meat of S1 is together with pretreatment fluid homogeneous, the condition of homogeneous are as follows: and 30 DEG C of temperature, pressure 20Mpa, when homogeneous
Between 1h；
S3: compound protease enzymatic hydrolysis；
S4: enzyme deactivation and defishying: enzyme deactivation after enzymatic hydrolysis is added a certain amount of nucleic acid yeast extract, sufficiently stirs after enzyme deactivation
It mixes uniformly, then spray drying obtains oyster and digests dried bean noodles powder；
S5: screening packaging.
Specific to the present embodiment, steps are as follows for the preparation method of the oxidized form of glutathione:
1) take reduced glutathione, in 40 DEG C dissolve, obtain the reduced glutathione solution of 50g/L, survey its pH value be A1=
2.9;
2) with barium hydroxide tune pH to A2=7.0；
3) a certain amount of hydrogen peroxide is added, it is stirring while adding, continue to be stirred to react 0.5h after adding；
4) a certain amount of manganese dioxide after reaction, is added, stirs 5min, then sufficiently filters off manganese dioxide；
5) with sulphur acid for adjusting pH to A3=A1；
6) barium sulfate precipitate is sufficiently filtered off, spray drying obtains oxidized form of glutathione；
The compound protease is made of papain and flavor protease 1:2 in mass ratio, the additive amount of compound protease
It is the 0.6% of fresh oyster meat quality, hydrolysis temperature is 50 DEG C, enzymolysis time 3h；
The temperature of the enzyme deactivation is 90 DEG C, time 5min.
The content of the nucleic acid yeast extract nucleotide is 3.5%, and the additive amount of nucleic acid yeast extract is fresh male
The 12% of oyster meat quality.
The concentration of hydrogen peroxide is 30% in step 3), and additive amount is 0.3ml/g reduced glutathione.
0.45 μm of precision of miillpore filter essence filtering is all made of in step 4) and step 6).
Second step prepares food additives
By the oyster extract of formula ratio and grape seed extract, tomato extract, wolfberry fruit extract, coenzyme, minerals and dimension
Raw element is uniformly mixed, and is sieved with 100-120 mesh sieve, is obtained food additives.The minerals are calcium chloride；Vitamin is sulphur
Amine element.
Embodiment 2
Compound anti-oxidation functional food additive and preparation method thereof, the food additives by following parts by weight Raw material processing
It forms:
30 parts of oyster extract, 20 parts of grape seed extract, 10 parts of tomato extract, 10 parts of wolfberry fruit extract, 5 parts of coenzyme, mine
5 parts of substance, 5 parts of vitamin；
The preparation step of oyster extract is as follows:
S1: pretreatment: the oyster meat after taking the cleaning of certain mass is added 4 times of oyster meat quality of pretreatment fluid, soaks in 35 DEG C
Profit processing 0.5h；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 3%, oxidized form paddy Guang
Sweet peptide 3%, propolis 2%, surplus are deionized water；
S2: homogeneous: the oyster meat of S1 is together with pretreatment fluid homogeneous, the condition of homogeneous are as follows: and 40 DEG C of temperature, pressure 30Mpa, when homogeneous
Between 0.5h；
S3: compound protease enzymatic hydrolysis；
S4: enzyme deactivation and defishying: enzyme deactivation after enzymatic hydrolysis is added a certain amount of nucleic acid yeast extract, sufficiently stirs after enzyme deactivation
It mixes uniformly, then spray drying obtains oyster and digests dried bean noodles powder；
S5: screening packaging.
Steps are as follows for the preparation method of the oxidized form of glutathione:
1) take reduced glutathione, in 45 DEG C dissolve, obtain 100g/L reduced glutathione solution, survey its pH value be A1=
2.62;
2) with barium hydroxide tune pH to A2=7.2；
3) a certain amount of hydrogen peroxide is added, it is stirring while adding, continue to be stirred to react 0.2h after adding；
4) a certain amount of manganese dioxide after reaction, is added, stirs 10min, then sufficiently filters off manganese dioxide；
5) with sulphur acid for adjusting pH to A3=2.55；
6) barium sulfate precipitate is sufficiently filtered off, spray drying obtains oxidized form of glutathione.
The compound protease is made of papain and flavor protease 1:2 in mass ratio, and compound protease adds
Dosage is the 1.0% of fresh oyster meat quality, and hydrolysis temperature is 55 DEG C, enzymolysis time 1h.
The temperature of the enzyme deactivation is 100 DEG C, time 3min.
The content 5.0% of the nucleic acid yeast extract nucleotide, the additive amount of nucleic acid yeast extract are fresh oyster
The 8% of meat quality.
The concentration of hydrogen peroxide is 30% in step 3), and additive amount is 0.5ml/g reduced glutathione.
0.2 μm of precision of miillpore filter essence filtering is all made of in step 4) and step 6).
Second step prepares food additives
By the oyster extract of formula ratio and grape seed extract, tomato extract, wolfberry fruit extract, coenzyme, minerals and dimension
Raw element is uniformly mixed, and is sieved with 100-120 mesh sieve, is obtained food additives.The minerals are potassium chloride；Vitamin is core
Flavine.
Embodiment 3
Compound anti-oxidation functional food additive and preparation method thereof, the food additives by following parts by weight Raw material processing
It forms:
25 parts of oyster extract, 15 parts of grape seed extract, 8 parts of tomato extract, 8 parts of wolfberry fruit extract, 3 parts of coenzyme, mineral
3 parts of matter, 3 parts of vitamin；
Steps are as follows for the preparation method of the preparation of oyster extract:
S1: pretreatment: the oyster meat after taking the cleaning of certain mass is added 3 times of oyster meat quality of pretreatment fluid, soaks in 35 DEG C
Profit processing 1h；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 2%, oxidized form gluathione
Peptide 2.5%, propolis 1.5%, surplus are deionized water；
S2: homogeneous: the oyster meat of S1 is together with pretreatment fluid homogeneous, the condition of homogeneous are as follows: and 35 DEG C of temperature, pressure 25Mpa, when homogeneous
Between 0.5h；
S3: compound protease enzymatic hydrolysis；
S4: enzyme deactivation and defishying: enzyme deactivation after enzymatic hydrolysis is added a certain amount of nucleic acid yeast extract, sufficiently stirs after enzyme deactivation
It mixes uniformly, then spray drying obtains oyster and digests dried bean noodles powder；
S5: screening packaging.
Steps are as follows for the preparation method of the oxidized form of glutathione:
1) take reduced glutathione, in 42 DEG C dissolve, obtain 80g/L reduced glutathione solution, survey its pH value be A1=
2.75;
2) with barium hydroxide tune pH to A2=7.1；
3) a certain amount of hydrogen peroxide is added, it is stirring while adding, continue to be stirred to react 0.3h after adding；
4) a certain amount of manganese dioxide after reaction, is added, stirs 8min, then sufficiently filters off manganese dioxide；
5) with sulphur acid for adjusting pH to A3=2.65
6) barium sulfate precipitate is sufficiently filtered off, spray drying obtains oxidized form of glutathione.
The compound protease is made of papain and flavor protease 1:2 in mass ratio, and compound protease adds
Dosage is the 0.8% of fresh oyster meat quality, and hydrolysis temperature is 52 DEG C, enzymolysis time 2h.
The temperature of the enzyme deactivation is 95 DEG C, time 4min.
The content 4.0% of the nucleic acid yeast extract nucleotide, the additive amount of nucleic acid yeast extract are fresh oyster
The 10% of meat quality.
The concentration of hydrogen peroxide is 30% in step 3), and additive amount is 0.4ml/g reduced glutathione.
0.45 μm of precision of miillpore filter essence filtering is all made of in step 4) and step 6).
Second step prepares food additives
By the oyster extract of formula ratio and grape seed extract, tomato extract, wolfberry fruit extract, coenzyme, minerals and dimension
Raw element is uniformly mixed, and is sieved with 100-120 mesh sieve, is obtained food additives.The minerals are sodium chloride；Vitamin is leaf
Sour and ascorbic equal proportion combination
Above-mentioned embodiment is only a preferred solution of the present invention, limit in any form not is made to the present invention
System, there are also other variations and modifications on the premise of not exceeding the technical scheme recorded in the claims.
Claims (10)
1. compound anti-oxidation functional food additive, it is characterised in that: the food additives are added by the raw material of following parts by weight
Work forms:
20 ~ 30 parts of oyster extract, 10-20 parts of grape seed extract, 5-10 parts of tomato extract, 5-10 parts of wolfberry fruit extract,
- 5 parts of DPN diphosphopyridine nucleotide, 1-5 parts of minerals, 1-5 parts of vitamin；
Steps are as follows for the preparation method of oyster extract:
S1: pretreatment: take certain mass clean after oyster meat, be added 2-4 times of oyster meat quality pretreatment fluid, in 30-
35 DEG C of infiltrations handle 0.5-1h；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 1-3%,
Oxidized form of glutathione 2-3%, propolis 1-2%, surplus are deionized water；
S2: homogeneous: the oyster meat of S1 is together with pretreatment fluid homogeneous, the condition of homogeneous are as follows: and 30-40 DEG C of temperature, pressure 20-30Mpa,
Homogenizing time 0.5-1h；
S3: compound protease enzymatic hydrolysis；
S4: enzyme deactivation and defishying: enzyme deactivation after enzymatic hydrolysis is added a certain amount of nucleic acid yeast extract, sufficiently stirs after enzyme deactivation
It mixes uniformly, then spray drying obtains oyster and digests dried bean noodles powder；
S5: screening.
2. compound anti-oxidation functional food additive according to claim 1, it is characterised in that: the food additives by
The Raw material processing of following parts by weight forms:
25 parts of oyster extract, 15 parts of grape seed extract, 8 parts of tomato extract, 8 parts of wolfberry fruit extract, 3 parts of coenzyme, mineral
3 parts of matter, 3 parts of vitamin.
3. compound anti-oxidation functional food additive according to claim 1 or 2, it is characterised in that: the S1 pretreatment
Step concrete operations are as follows:
The oyster meat of certain mass is taken, 3 times of oyster meat quality of pretreatment fluid is added, handles 1h in 35 DEG C of infiltrations；The infiltration
Treatment fluid comprises the following components in percentage by weight: water-soluble dextran 2%, oxidized form of glutathione 2.5%, propolis 1.5%,
Surplus is deionized water.
4. compound anti-oxidation functional food additive according to claim 3, it is characterised in that: the oxidized form gluathione
Steps are as follows for the preparation method of peptide:
1) reduced glutathione is taken, is dissolved in 40-45 DEG C, is obtained the reduced glutathione solution of 50-100g/L, survey its pH
Value is A1;
2) with barium hydroxide tune pH to A2,7.0≤A2≤7.2；
3) a certain amount of hydrogen peroxide is added, it is stirring while adding, continue to be stirred to react 0.2-0.5h after adding；
4) a certain amount of manganese dioxide after reaction, is added, stirs 5-10min, then sufficiently filters off manganese dioxide；
5) with sulphur acid for adjusting pH to A3, A1-0.1≤A3≤A1；
6) barium sulfate precipitate is sufficiently filtered off, spray drying obtains oxidized form of glutathione.
5. compound anti-oxidation functional food additive according to claim 1, it is characterised in that: the compound protease by
Papain and flavor protease 1:2 in mass ratio composition, the additive amount of compound protease are fresh oyster meat quality
0.6-1.0%, hydrolysis temperature are 50-55 DEG C, enzymolysis time 1-3h.
6. compound anti-oxidation functional food additive according to claim 1, it is characterised in that: the temperature of the enzyme deactivation is
90-100 DEG C, time 3-5min；The content of the nucleic acid yeast extract nucleotide is not less than 3.0%, and nucleic acid yeast extracts
The additive amount of object is the 8-12% of fresh oyster meat quality.
7. oyster according to claim 1 digests powder defishying method compound anti-oxidation functional food additive, special
Sign is: the minerals are the one or more combination of calcium chloride, potassium chloride or sodium chloride；Vitamin is thiamine, core yellow
Element, folic acid or ascorbic one or more combination.
8. compound anti-oxidation functional food additive according to claim 4, it is characterised in that: hydrogen peroxide in step 3)
Concentration is 30%, and additive amount is 0.3-0.5ml/g reduced glutathione.
9. compound anti-oxidation functional food additive according to claim 4, it is characterised in that: in step 4) and step 6)
It is all made of 0.2-0.45 μm of precision of miillpore filter essence filtering.
10. the preparation method of strengthen immunity food additives described in a kind of claim 1, which is characterized in that the preparation side
Steps are as follows for method:
The first step prepares oyster extract,
S1: pretreatment: take certain mass clean after oyster meat, be added 2-4 times of oyster meat quality pretreatment fluid, in 30-
35 DEG C of infiltrations handle 0.5-1h；The infiltration treatment fluid comprises the following components in percentage by weight: water-soluble dextran 1-3%,
Oxidized form of glutathione 2-3%, propolis 1-2%, surplus are deionized water；
S2: homogeneous: the oyster meat of S1 is together with pretreatment fluid homogeneous, the condition of homogeneous are as follows: and 30-40 DEG C of temperature, pressure 20-30Mpa,
Homogenizing time 0.5-1h；
S3: compound protease enzymatic hydrolysis；
S4: enzyme deactivation and defishying: enzyme deactivation after enzymatic hydrolysis is added a certain amount of nucleic acid yeast extract, sufficiently stirs after enzyme deactivation
It mixes uniformly, then spray drying obtains oyster and digests dried bean noodles powder；
S5: screening；
Second step prepares food additives
By the oyster extract of formula ratio and grape seed extract, tomato extract, wolfberry fruit extract, coenzyme, minerals and dimension
Raw element is uniformly mixed, and is sieved with 100-120 mesh sieve, is obtained food additives.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711415141.XA CN110150633A (en) | 2017-12-25 | 2017-12-25 | Compound anti-oxidation functional food additive and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711415141.XA CN110150633A (en) | 2017-12-25 | 2017-12-25 | Compound anti-oxidation functional food additive and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150633A true CN110150633A (en) | 2019-08-23 |
Family
ID=67640949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711415141.XA Pending CN110150633A (en) | 2017-12-25 | 2017-12-25 | Compound anti-oxidation functional food additive and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110150633A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343153A (en) * | 2022-01-07 | 2022-04-15 | 湖北神农蜂语生物产业有限公司 | Freeze-dried royal jelly tremella soup |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620919A (en) * | 2004-12-31 | 2005-06-01 | 北京东方兴企食品工业技术有限公司 | Oxidation resistance healthcare food of fruit and vegetable , and its production method |
| CN101810294A (en) * | 2009-02-24 | 2010-08-25 | 四川大学 | Preparation method of special cooking wine for removing sea fishy smell and enhancing flavor |
| CN104857180A (en) * | 2015-05-29 | 2015-08-26 | 山东金城生物药业有限公司 | Anti-fatigue and immunity-improving composition as well as preparation method and application thereof |
| 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 |
| CN105707873A (en) * | 2016-04-06 | 2016-06-29 | 黄汉 | Health-care product composition containing procyanidine and preparation method of health-care product composition |
| CN106333359A (en) * | 2016-08-17 | 2017-01-18 | 倪协照 | Oyster polypeptide and spirulina nutritional tablet and preparation method thereof |
-
2017
- 2017-12-25 CN CN201711415141.XA patent/CN110150633A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620919A (en) * | 2004-12-31 | 2005-06-01 | 北京东方兴企食品工业技术有限公司 | Oxidation resistance healthcare food of fruit and vegetable , and its production method |
| CN101810294A (en) * | 2009-02-24 | 2010-08-25 | 四川大学 | Preparation method of special cooking wine for removing sea fishy smell and enhancing flavor |
| CN104857180A (en) * | 2015-05-29 | 2015-08-26 | 山东金城生物药业有限公司 | Anti-fatigue and immunity-improving composition as well as preparation method and application thereof |
| 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 |
| CN105707873A (en) * | 2016-04-06 | 2016-06-29 | 黄汉 | Health-care product composition containing procyanidine and preparation method of health-care product composition |
| CN106333359A (en) * | 2016-08-17 | 2017-01-18 | 倪协照 | Oyster polypeptide and spirulina nutritional tablet and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李宁等: "《全民健康安全知识丛书 保健食品安全知识读本》", 30 April 2017, 中国医药科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343153A (en) * | 2022-01-07 | 2022-04-15 | 湖北神农蜂语生物产业有限公司 | Freeze-dried royal jelly tremella soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886525B (en) | A kind of bolete Mei Lade delicate flavour peptides and preparation method thereof | |
| CN103976338A (en) | Method for producing low-sodium seafood compound condiment | |
| CN107699421A (en) | A kind of brewing method of white bur fruit wine | |
| CN106215168A (en) | Compositions of prevention Age related macular and preparation method thereof | |
| CN101595973A (en) | A kind of production technology of shrimp paste | |
| CN102987334B (en) | Method for controlling content of histamine in fermented aquatic products | |
| CN108157957A (en) | Eye-protecting brain-strengthening Functional Food Formulations and preparation method thereof | |
| CN110150633A (en) | Compound anti-oxidation functional food additive and preparation method thereof | |
| CN104223296A (en) | Sports functional drink prepared from secondarily fermented pickle liquid | |
| CN101984854B (en) | Method for producing purely natural monosodium glutamate by using low-value marine fishes | |
| CN105077132A (en) | Method for making seafood seasoning through low-value fishes | |
| RU2004134906A (en) | METHOD FOR PRODUCING PROTEIN-VITAMIN ADDITIVE | |
| CN110150592A (en) | Oyster digests powder defishying method | |
| CN106260551A (en) | Chelating calcium mixed feed and preparation method thereof | |
| CN110150655A (en) | Nutrition fortifier of strengthen immunity and preparation method thereof | |
| CN100518522C (en) | Method for processing sea cucumber | |
| CN108201121A (en) | Red yeast rice dried small shrimp functionality is replenished the calcium powder and its processing method | |
| CN102816817A (en) | Fermentation method of corn soaking water for producing nisin | |
| CN104305094A (en) | Method for producing selenium-enriched edible fungus seasoning by utilizing high-selenium shiitake mushrooms | |
| CN104086396A (en) | Shell-source citric acid complexed calcium product and preparation method | |
| CN107319249A (en) | Antistaling agent based on fish-skin zymolyte and preparation method thereof | |
| CN104872269A (en) | Red shrimp preservative and preparation method thereof | |
| CN104543934A (en) | Preparation method of anchovy soy sauce | |
| Cock et al. | The use of earthworm flour for lactic acid biomass production | |
| CN107183166A (en) | A kind of cherry composite preservative |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190823 |