CN111134318A - Natural food additive - Google Patents
Natural food additive Download PDFInfo
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- CN111134318A CN111134318A CN201811311275.1A CN201811311275A CN111134318A CN 111134318 A CN111134318 A CN 111134318A CN 201811311275 A CN201811311275 A CN 201811311275A CN 111134318 A CN111134318 A CN 111134318A
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- food additive
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a natural food additive, and relates to the technical field of food additives; the natural food additive is prepared from the following raw materials in parts by weight: 10 to 15 parts of salvia miltiorrhiza, 12 to 18 parts of bioflavonoid, 5 to 10 parts of soybean functional polysaccharide, 2 to 6 parts of medlar and 1 to 5 parts of bee pollen; the natural food additive has simple production process, is used as a food additive in the processes of stir-frying, stewing, cake, can and beverage production, has the effects of oxidation resistance, bacteriostasis and corrosion prevention, and can enhance the immunity of human bodies, reduce blood fat, blood sugar and resist cancers.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a natural food additive.
Background
The food additive refers to a chemical synthetic substance or a natural substance added to food for effectively improving the quality and quality of the food and the color, aroma and taste of the food and for prolonging the storage period of the food. At present, food additives in China have 23 categories, more than two thousand categories, including acidity regulators, anticaking agents, antifoaming agents, antioxidants, bleaching agents, leavening agents, coloring agents, color retention agents, enzyme preparations, flavoring agents, nutrition enhancers, preservatives, sweeteners, thickeners, spices and the like.
Most of the food additives used in the market at present belong to chemically synthesized food additives, the chemically synthesized food additives have low cost and obvious effect, but certain toxic and side effects can be generated when the addition amount reaches a certain concentration or dosage level. The toxicity of the food additive is related to the chemical structure and physical and chemical properties of the substance, the effective concentration, action time, contact route and parts, the interaction of the substance and the functional state of the body, and the like. Some food safety events that have occurred over time have been linked to synthetic food additives. Therefore, consumers are continuously pursuing pure natural food additives which are safe to eat and have no toxic or side effect today.
Disclosure of Invention
The invention aims to provide a natural food additive which is purely natural, safe to eat and free of toxic and side effects.
In order to solve the problems, the invention adopts the technical scheme that: the natural food additive is prepared from the following raw materials in parts by weight: 10 to 15 parts of salvia miltiorrhiza, 12 to 18 parts of bioflavonoid, 5 to 10 parts of soybean functional polysaccharide, 2 to 6 parts of medlar and 1 to 5 parts of bee pollen.
In the above technical solution, a more specific solution may also be: the bioflavonoid is selected from one or more of rutin, hesperidin and tea polyphenols.
Furthermore, the raw materials comprise 15 parts of salvia miltiorrhiza, 12 parts of bioflavonoid, 7 parts of soybean functional polysaccharide, 2 parts of medlar and 1 part of bee pollen in parts by weight.
Further, the raw materials comprise 13 parts by weight of salvia miltiorrhiza, 15 parts by weight of bioflavonoid, 5 parts by weight of soybean functional polysaccharide, 6 parts by weight of wolfberry and 3 parts by weight of bee pollen.
Furthermore, the raw materials comprise 10 parts of salvia miltiorrhiza, 18 parts of bioflavonoid, 10 parts of soybean functional polysaccharide, 4 parts of medlar and 5 parts of bee pollen.
The preparation method of the salvia miltiorrhiza comprises the following steps: selecting stems of radix salviae miltiorrhizae, drying and crushing, and sieving for later use; the salvia miltiorrhiza bunge has the antibacterial and bacteriostatic effects.
The bioflavonoid is selected from one or more of rutin, hesperidin and tea polyphenol, and has the effects of reducing blood fat, inhibiting thrombus, reducing blood pressure, resisting viruses, inhibiting bacteria, diminishing inflammation and protecting liver.
The soybean functional polysaccharide has the effects of resisting oxidation, inhibiting bacteria, resisting tumors, reducing blood sugar and the like.
The medlar is dried in the sun and crushed for standby use, has the efficacies of nourishing liver and kidney, replenishing vital essence and improving eyesight, and is used for treating symptoms such as consumptive disease and essence deficiency, soreness and pain of waist and knees, dizziness and tinnitus, internal heat and thirst quenching, blurred vision and the like.
The bee pollen disclosed by the invention has the effects of enhancing the immunity of a human body, preventing aging, promoting beauty and protecting liver.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects: the natural food additive is prepared by compounding the salvia miltiorrhiza, the bioflavonoid, the soybean functional polysaccharide, the medlar and the bee pollen, has simple production process, is used as the food additive in the preparation processes of stir-frying, stewing, cakes, cans and beverages, has the effects of oxidation resistance, bacteriostasis and corrosion resistance, and can enhance the immunity of human bodies, reduce blood fat, blood sugar and cancers.
Detailed Description
The invention is further described in detail below with reference to the following examples:
example 1
The preparation method is characterized by comprising the following raw materials in parts by weight: 15 parts of salvia miltiorrhiza, 12 parts of hesperidin, 7 parts of soybean functional polysaccharide, 2 parts of medlar and 1 part of bee pollen.
The preparation method comprises the following steps: selecting radix Salviae Miltiorrhizae stems, oven drying, pulverizing, sieving with a molecular sieve, oven drying fructus Lycii, and pulverizing; weighing the raw materials in parts by weight, and uniformly mixing.
Example 2
The preparation method is characterized by comprising the following raw materials in parts by weight: 13 parts of salvia miltiorrhiza, 15 parts of tea polyphenol, 5 parts of soybean functional polysaccharide, 6 parts of medlar and 3 parts of bee pollen.
The preparation method comprises the following steps: selecting radix Salviae Miltiorrhizae stems, oven drying, pulverizing, sieving with a molecular sieve, oven drying fructus Lycii, and pulverizing; weighing the raw materials in parts by weight, and uniformly mixing.
Example 3
The preparation method is characterized by comprising the following raw materials in parts by weight: 10 parts of salvia miltiorrhiza, 18 parts of rutin, 10 parts of soybean functional polysaccharide, 4 parts of medlar and 5 parts of bee pollen.
The preparation method comprises the following steps: selecting radix Salviae Miltiorrhizae stems, oven drying, pulverizing, sieving with a molecular sieve, oven drying fructus Lycii, and pulverizing; weighing the raw materials in parts by weight, and uniformly mixing.
Claims (5)
1. The natural food additive is characterized by being prepared from the following raw materials in parts by weight: 10 to 15 parts of salvia miltiorrhiza, 12 to 18 parts of bioflavonoid, 5 to 10 parts of soybean functional polysaccharide, 2 to 6 parts of medlar and 1 to 5 parts of bee pollen.
2. The natural food additive according to claim 1, wherein: the bioflavonoid is selected from one or more of rutin, hesperidin and tea polyphenol.
3. The natural food additive according to claim 1, wherein: the raw materials comprise, by weight, 15 parts of salvia miltiorrhiza, 12 parts of bioflavonoids, 7 parts of soybean functional polysaccharides, 2 parts of medlar and 1 part of bee pollen.
4. The natural food additive according to claim 1, wherein: the raw materials comprise, by weight, 13 parts of salvia miltiorrhiza, 15 parts of bioflavonoid, 5 parts of soybean functional polysaccharide, 6 parts of medlar and 3 parts of bee pollen.
5. The natural food additive according to claim 1, wherein: the raw materials comprise, by weight, 10 parts of salvia miltiorrhiza, 18 parts of bioflavonoids, 10 parts of soybean functional polysaccharides, 4 parts of medlar and 5 parts of bee pollen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811311275.1A CN111134318A (en) | 2018-11-06 | 2018-11-06 | Natural food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811311275.1A CN111134318A (en) | 2018-11-06 | 2018-11-06 | Natural food additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111134318A true CN111134318A (en) | 2020-05-12 |
Family
ID=70515874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811311275.1A Withdrawn CN111134318A (en) | 2018-11-06 | 2018-11-06 | Natural food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111134318A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955728A (en) * | 2020-09-01 | 2020-11-20 | 湖南利农五倍子产业发展有限公司 | Environment-friendly food additive and production method thereof |
| CN113424959A (en) * | 2021-07-14 | 2021-09-24 | 滁州欣发食品有限公司 | Antibacterial food additive and preparation process thereof |
-
2018
- 2018-11-06 CN CN201811311275.1A patent/CN111134318A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955728A (en) * | 2020-09-01 | 2020-11-20 | 湖南利农五倍子产业发展有限公司 | Environment-friendly food additive and production method thereof |
| CN113424959A (en) * | 2021-07-14 | 2021-09-24 | 滁州欣发食品有限公司 | Antibacterial food additive and preparation process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200512 |
|
| WW01 | Invention patent application withdrawn after publication |