CN113424911A - Processing method of antioxidant food additive - Google Patents
Processing method of antioxidant food additive Download PDFInfo
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- CN113424911A CN113424911A CN202110543458.1A CN202110543458A CN113424911A CN 113424911 A CN113424911 A CN 113424911A CN 202110543458 A CN202110543458 A CN 202110543458A CN 113424911 A CN113424911 A CN 113424911A
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title claims abstract description 14
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- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 31
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- 239000000276 potassium ferrocyanide Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 28
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 claims abstract description 28
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- 238000000034 method Methods 0.000 claims description 17
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D35/00—Filtering devices having features not specifically covered by groups B01D24/00 - B01D33/00, or for applications not specifically covered by groups B01D24/00 - B01D33/00; Auxiliary devices for filtration; Filter housing constructions
- B01D35/02—Filters adapted for location in special places, e.g. pipe-lines, pumps, stop-cocks
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food additives, in particular to a processing method of an antioxidant food additive, which comprises the following steps: s1, preparing raw materials: selecting the raw materials, selecting high-quality raw materials including papain, an acidity regulator, a coloring agent, sorbitol, potassium ferrocyanide, an eluant and Pu' er bowl-shaped compressed mass of tea leaves, and preparing purified water used in processing; s2, raw material blending: putting an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide into a blending container according to a certain proportion; s3, dissolving treatment: the processed food additive can effectively obtain high-content tea polyphenol, is an extracted pure natural antioxidant, has good antioxidant performance and antibacterial effect, can inhibit bacteria and prolong the preservation period, improves the quality of food, prevents the food from going bad and prolongs the food preservation period.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a processing method of an antioxidant food additive.
Background
Food additives are chemical compounds or natural substances added to foods for improving the qualities of color, aroma and taste of foods, as well as for preserving foods and for the needs of processing techniques, and are substances added to foods for maintaining flavor or enhancing taste, improving appearance or other qualities, and also include substances that may be indirectly introduced into foods during packaging or transportation during the manufacturing process, and are widely used in the food processing process.
Chinese patent No. CN91106442.7 provides a method for processing health food additive, which is a mixture of pure natural fruits, dried fruits, vegetables and food processing products, mainly comprising hawthorn, Chinese date, pumpkin, carrot, roxburgh rose, yeast, defatted soybean protein, malt, wheat germ, dextrin and the like, and the processing method is that the components are respectively treated by chemical or physical methods, crushed and granulated.
The food is influenced by the environment after being processed, the food is extremely easy to decay, the antioxidant effect of the processed food additive still needs to be improved, the processing steps for preparing the additive are complicated, some food additives influence the digestion of human bodies after being eaten, and the food additive is easy to agglomerate, so that the development of a processing method of the antioxidant food additive is urgently needed.
Disclosure of Invention
The invention aims to provide a processing method of an antioxidant food additive, which aims to solve the problems that foods proposed in the background art are extremely easy to rot, the antioxidant effect still needs to be improved, the processing steps are more complicated, the additive influences digestion and the additive is easy to agglomerate.
The technical scheme of the invention is as follows: a processing method of an antioxidant food additive comprises the following steps:
s1, preparing raw materials: selecting the raw materials, selecting high-quality raw materials including papain, an acidity regulator, a coloring agent, sorbitol, potassium ferrocyanide, an eluant and Pu' er bowl-shaped compressed mass of tea leaves, and preparing purified water used in processing;
s2, raw material blending: putting an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide into a blending container according to a certain proportion;
s3, dissolving treatment: mixing the acidity regulator, the colorant, the sorbitol and the potassium ferrocyanide in a preparation container according to a proportion, adding purified water, stirring the solution to mix and dissolve the mixture to obtain a dissolved solution, and standing for a period of time;
s4, filtering and adsorbing: selecting high-quality spring tea from Pu 'er bowl-shaped compressed tea leaves, putting the Pu' er bowl-shaped compressed tea leaves into a grinder for grinding treatment, using hot water for multiple times of leaching, and obtaining primary tea polyphenol materials after paper filtration treatment and sedimentation impurity removal;
s5, concentrating and drying: filtering, concentrating, dealkalizing and extracting the primary tea polyphenol material, and then eluting to obtain a tea polyphenol material;
s6, enzyme treatment: adding tea polyphenol material into the dissolved solution, mixing, adding papain, and performing enzymolysis reaction to obtain additive primary material;
s7, sterilization: placing the additive primary material into a sterilization tank for sterilization treatment, and degassing after sterilization to obtain an additive material;
s8, drying and filtering: the additive agent after degassing treatment can be put into drying equipment, the uniform additive agent is selected by a sieving machine after drying, and the additive agent is packaged into a finished product under the aseptic environment.
Further, in the step S1, the prepared raw materials comprise, by weight, 1-3 parts of papain, 6-9 parts of an acidity regulator, 2-5 parts of a colorant, 3-7 parts of sorbitol, 5-8 parts of potassium ferrocyanide, 15-20 parts of an eluent, 12-20 parts of Pu' er tea leaves and 65-80 parts of purified water.
Further, in S1, the acidity regulator is citric acid and sodium hydroxide, and the colorant is one of amaranth, carmine and red-fresh red.
Further, in the step S3, the acidity regulator, the colorant, sorbitol and potassium ferrocyanide are placed in a blending container and stirred for 10-15 minutes, and then left to stand for 20 minutes.
Further, in the S4, the Pu 'er tea leaves are put into a pulverizer for pulverization treatment, the rotation speed of the pulverizer is 60-70 r/min, the Pu' er tea leaves are pulverized for 5-15 min, the Pu 'er tea leaves are put into a paper film for filtration after being leached by hot water for three times, and the Pu' er tea leaves are stood for 3-5 hours to enable impurities to settle.
Further, in the step S5, the tea polyphenol primary material is concentrated in an osmotic concentration device, the temperature is controlled to be 30-45 ℃, the pressure value is 0.5-2 Pa, and the operation time is 30-100 minutes.
Further, in S5, the eluent used in the elution operation is 80% ethanol eluent, and the elution speed is 0.8 ml/min.
Further, in the step S6, adding papain into the dissolved solution to perform enzymolysis reaction, controlling the enzymolysis temperature at 40-55 ℃, and reacting to obtain the additive primary material.
Further, in the step S7, the sterilization temperature is controlled to be 90 to 120 ℃, degassing is performed under vacuum, and after a part of gas is discharged, the additive is obtained.
Further, in the step S8, the additive material is put into a drying device for spray drying, and after drying, the uniform additive is selected by using a sieving machine, and the additive material is sieved by using a 500-mesh sieve.
The invention provides a processing method of an antioxidant food additive by improvement, compared with the prior art, the processing method has the following improvements and advantages:
(1) the processed food additive can effectively obtain high-content tea polyphenol, is an extracted pure natural antioxidant, has good antioxidant performance and antibacterial effect, can inhibit bacteria, prolong the preservation period, improve the quality of food, prevent food from putrefaction and deterioration, and prolong the preservation period of food.
(2) In the processing process, the paper membrane is used for filtering, and the processing steps of concentration, elution and the like are carried out, so that the operation and the temperature of each device are accurately and effectively controlled, the oxidation resistance degree is improved, and the final presentation effect of the food additive is better.
(3) According to the invention, the papain and the ingredients are subjected to enzymolysis reaction, and the papain is added into the food additive to decompose high-protein food better, so that the protein structure is simplified, the food is easy to digest and absorb after being eaten by a human body, and the food has a stomach-soothing effect.
(4) The amaranth used in the invention has good oxidation resistance and acid resistance, and the potassium ferrocyanide can prevent the prepared additive from caking, and can be processed with ingredients such as sorbitol to obtain a high-quality food additive.
Drawings
The invention is further explained below with reference to the figures and examples:
FIG. 1 is a first schematic process flow diagram of the present invention;
FIG. 2 is a second schematic process flow diagram of the present invention.
Detailed Description
The present invention will be described in detail with reference to fig. 1-2, and the technical solutions in the embodiments of the present invention will be clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
A processing method of an antioxidant food additive comprises the following steps:
s1, preparing raw materials: selecting raw materials, namely, selecting high-quality raw materials including 1 part of papain, 6 parts of an acidity regulator, 2 parts of a coloring agent, 3 parts of sorbitol, 5 parts of potassium ferrocyanide, 15 parts of an eluant, 12 parts of Pu' er tea leaves, 65 parts of purified water, citric acid and sodium hydroxide as acidity regulators and amaranth as a coloring agent, and preparing purified water used in processing;
s2, raw material blending: putting an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide into a blending container according to a certain proportion;
s3, dissolving treatment: mixing an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide in a preparation container according to a ratio, adding purified water, stirring the solution to mix and dissolve the mixture to obtain a dissolved solution, standing for a period of time, placing the acidity regulator, the coloring agent, the sorbitol and the potassium ferrocyanide in the preparation container, stirring for 10 minutes, and standing for 20 minutes;
s4, filtering and adsorbing: selecting high-quality spring tea leaves from Pu 'er bowl-shaped compressed tea leaves, putting the Pu' er bowl-shaped compressed tea leaves into a grinder for grinding, performing multiple times of leaching by using hot water, performing paper filtration treatment and sedimentation impurity removal to obtain a tea polyphenol primary material, putting the Pu 'er bowl-shaped compressed tea leaves into the grinder for grinding at the rotating speed of 60 revolutions per minute for 5 minutes, putting the Pu' er bowl-shaped compressed tea leaves into a paper film for filtration after three times of hot water leaching, and standing for 3 hours to allow impurities to settle;
s5, concentrating and drying: filtering, concentrating, dealkalizing and extracting the primary tea polyphenol material, and then eluting to obtain the primary tea polyphenol material, wherein the primary tea polyphenol material is concentrated in an osmotic concentration device, the temperature is controlled at 30 ℃, the pressure value is 0.5 Pa, and the operation time is 30 minutes;
s6, enzyme treatment: adding the tea polyphenol material into the dissolved solution, mixing, adding papain, performing enzymolysis reaction on the dissolved solution to obtain an additive primary material, adding the papain into the dissolved solution, performing enzymolysis reaction at the enzymolysis temperature controlled at 40 ℃, and reacting to obtain the additive primary material;
s7, sterilization: placing the additive primary material into a sterilization tank for sterilization, degassing after sterilization to obtain an additive material, controlling the sterilization temperature at 90 ℃, degassing under a vacuum condition, and discharging partial gas to obtain the additive material;
s8, drying and filtering: the additive material after degassing treatment can be put into drying equipment, a screening machine is used for selecting uniform additives after drying, the additives are packaged into finished products under the aseptic environment, the additive material is put into the drying equipment for spray drying, the screening machine is used for selecting uniform additives after drying, and a 500-mesh sieve is used for screening the additive material.
Example two
A processing method of an antioxidant food additive comprises the following steps:
s1, preparing raw materials: selecting raw materials, namely, selecting high-quality raw materials including 2 parts of papain, 7 parts of acidity regulator, 3 parts of colorant, 5 parts of sorbitol, 6 parts of potassium ferrocyanide, 18 parts of eluent, 15 parts of Pu 'er tea leaves, 70 parts of purified water, citric acid and sodium hydroxide as acidity regulators and carmine as a coloring agent, wherein the papain, the acidity regulators, the coloring agent, the sorbitol, the potassium ferrocyanide, the eluent and the Pu' er tea leaves are used as raw materials, and purified water used in processing is prepared;
s2, raw material blending: putting an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide into a blending container according to a certain proportion;
s3, dissolving treatment: mixing an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide in a preparation container according to a ratio, adding purified water, stirring the solution to mix and dissolve the mixture to obtain a dissolved solution, standing for a period of time, placing the acidity regulator, the coloring agent, the sorbitol and the potassium ferrocyanide in the preparation container, stirring for 12 minutes, and standing for 20 minutes;
s4, filtering and adsorbing: selecting high-quality spring tea leaves from Pu 'er bowl-shaped compressed tea leaves, putting the Pu' er bowl-shaped compressed tea leaves into a grinder for grinding, performing multiple times of leaching by using hot water, performing paper filtration treatment and sedimentation impurity removal to obtain a tea polyphenol primary material, putting the Pu 'er bowl-shaped compressed tea leaves into the grinder for grinding at the rotating speed of 65 r/min for 7 min, putting the Pu' er bowl-shaped compressed tea leaves into a paper film for filtration after three times of hot water leaching, and standing for 4 hours to allow impurities to settle;
s5, concentrating and drying: filtering, concentrating and dealkalizing and extracting the primary tea polyphenol material, and then eluting to obtain the primary tea polyphenol material, wherein the primary tea polyphenol material is concentrated in an osmotic concentration device, the temperature is controlled at 40 ℃, the pressure value is 1 Pa, and the operation time is 60 minutes;
s6, enzyme treatment: adding the tea polyphenol material into the dissolved solution, mixing, adding papain, performing enzymolysis reaction on the dissolved solution to obtain an additive primary material, adding the papain into the dissolved solution, performing enzymolysis reaction at 50 ℃, and reacting to obtain the additive primary material;
s7, sterilization: placing the additive primary material into a sterilization tank for sterilization, degassing after sterilization to obtain an additive material, controlling the sterilization temperature at 90 ℃, degassing under a vacuum condition, and discharging partial gas to obtain the additive material;
s8, drying and filtering: the additive material after degassing treatment can be put into drying equipment, a screening machine is used for selecting uniform additives after drying, the additives are packaged into finished products under the aseptic environment, the additive material is put into the drying equipment for spray drying, the screening machine is used for selecting uniform additives after drying, and a 500-mesh sieve is used for screening the additive material.
EXAMPLE III
A processing method of an antioxidant food additive comprises the following steps:
s1, preparing raw materials: selecting raw materials, namely selecting high-quality raw materials including papain, an acidity regulator, a coloring agent, sorbitol, potassium ferrocyanide, an eluant and Pu 'er tuo tea leaves, and preparing purified water used in processing, wherein the prepared raw materials include 3 parts of the papain, 9 parts of the acidity regulator, 5 parts of the coloring agent, 7 parts of the sorbitol, 8 parts of the potassium ferrocyanide, 20 parts of the eluant, 20 parts of the Pu' er tea leaves, 75 parts of the purified water, the acidity regulator is citric acid and sodium hydroxide, and the coloring agent is amaranth;
s2, raw material blending: putting an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide into a blending container according to a certain proportion;
s3, dissolving treatment: mixing an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide in a preparation container according to a ratio, adding purified water, stirring the solution to mix and dissolve the mixture to obtain a dissolved solution, standing for a period of time, placing the acidity regulator, the coloring agent, the sorbitol and the potassium ferrocyanide in the preparation container, stirring for 15 minutes, and standing for 20 minutes;
s4, filtering and adsorbing: selecting high-quality spring tea leaves from Pu 'er bowl-shaped compressed tea leaves, putting the Pu' er bowl-shaped compressed tea leaves into a grinder for grinding, performing multiple times of leaching by using hot water, performing paper filtration treatment and sedimentation impurity removal to obtain a tea polyphenol primary material, putting the Pu 'er bowl-shaped compressed tea leaves into the grinder for grinding at the rotating speed of 70 r/min for 15 min, putting the crushed Pu' er bowl-shaped compressed tea leaves into a paper film for filtration after three times of hot water leaching, and standing for 5 hours to allow impurities to settle;
s5, concentrating and drying: filtering, concentrating and dealkalizing and extracting the primary tea polyphenol material, and then eluting to obtain the primary tea polyphenol material, wherein the primary tea polyphenol material is concentrated in an osmotic concentration device, the temperature is controlled at 45 ℃, the pressure value is 2 Pa, and the operation time is 100 minutes;
s6, enzyme treatment: adding the tea polyphenol material into the dissolved solution, mixing, adding papain, performing enzymolysis reaction on the dissolved solution to obtain an additive primary material, adding the papain into the dissolved solution, performing enzymolysis reaction at 55 ℃, and reacting to obtain the additive primary material;
s7, sterilization: placing the additive primary material into a sterilization tank for sterilization, degassing after sterilization to obtain an additive material, controlling the sterilization temperature at 115 ℃, degassing under a vacuum condition, and discharging partial gas to obtain the additive material;
s8, drying and filtering: the additive material after degassing treatment can be put into drying equipment, a screening machine is used for selecting uniform additives after drying, the additives are packaged into finished products under the aseptic environment, the additive material is put into the drying equipment for spray drying, the screening machine is used for selecting uniform additives after drying, and a 500-mesh sieve is used for screening the additive material.
The coloring agents used in the first, second and third examples are different, the concentration temperature and time are different, the stirring and crushing time is different, the other parameters are consistent, and the effect is the best in the third example by comparing the experiments on the finally obtained food additive.
The working principle is as follows: the food additive obtained in the third embodiment has the best effect, the food additive in the third embodiment has simple and convenient operation steps, the food additive prepared in the third embodiment has the highest tea polyphenol content, higher-content tea polyphenol can be effectively obtained through the steps of leaching, settling, concentrating, extracting and the like of tea, the tea polyphenol is a pure natural antioxidant extracted from tea, the tea polyphenol has antioxidant performance and antibacterial effect, not only can play a role in resisting oxidation and preserving freshness, but also can inhibit bacteria and prolong the preservation period, the quality of food is improved, amaranth is used in the processing process, the amaranth has better oxidation resistance and acid resistance, potassium ferrocyanide can prevent caking, papain and the papain and ingredients have enzymolysis reaction, so that high-protein food is better decomposed through the papain, the protein structure is simplified, and the food is easy to digest and absorb after being eaten by a human body, the food additive has the function of relieving the stomach, the processing steps of filtering, concentrating, eluting and the like by using a paper membrane are used in the processing process, and the temperature and the operation of each device are controlled, so that the food additive has better final effect.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The processing method of the antioxidant food additive is characterized by comprising the following steps:
s1, preparing raw materials: selecting the raw materials, selecting high-quality raw materials including papain, an acidity regulator, a coloring agent, sorbitol, potassium ferrocyanide, an eluant and Pu' er bowl-shaped compressed mass of tea leaves, and preparing purified water used in processing;
s2, raw material blending: putting an acidity regulator, a coloring agent, sorbitol and potassium ferrocyanide into a blending container according to a certain proportion;
s3, dissolving treatment: mixing the acidity regulator, the colorant, the sorbitol and the potassium ferrocyanide in a preparation container according to a proportion, adding purified water, stirring the solution to mix and dissolve the mixture to obtain a dissolved solution, and standing for a period of time;
s4, filtering and adsorbing: selecting high-quality spring tea from Pu 'er bowl-shaped compressed tea leaves, putting the Pu' er bowl-shaped compressed tea leaves into a grinder for grinding treatment, using hot water for multiple times of leaching, and obtaining primary tea polyphenol materials after paper filtration treatment and sedimentation impurity removal;
s5, concentrating and drying: filtering, concentrating, dealkalizing and extracting the primary tea polyphenol material, and then eluting to obtain a tea polyphenol material;
s6, enzyme treatment: adding tea polyphenol material into the dissolved solution, mixing, adding papain, and performing enzymolysis reaction to obtain additive primary material;
s7, sterilization: placing the additive primary material into a sterilization tank for sterilization treatment, and degassing after sterilization to obtain an additive material;
s8, drying and filtering: the additive agent after degassing treatment can be put into drying equipment, the uniform additive agent is selected by a sieving machine after drying, and the additive agent is packaged into a finished product under the aseptic environment.
2. The method for processing an antioxidant food additive as claimed in claim 1, wherein: in the S1, the prepared raw materials comprise 1-3 parts of papain, 6-9 parts of an acidity regulator, 2-5 parts of a colorant, 3-7 parts of sorbitol, 5-8 parts of potassium ferrocyanide, 15-20 parts of an eluent, 12-20 parts of Pu' er bowl-shaped compressed mass tea and 65-80 parts of purified water.
3. The method for processing an antioxidant food additive as claimed in claim 1, wherein: in the S1, the acidity regulator is citric acid and sodium hydroxide, and the colorant is one of amaranth, carmine and red bright red.
4. The method for processing an antioxidant food additive as claimed in claim 1, wherein: in the step S3, the acidity regulator, the colorant, the sorbitol and the potassium ferrocyanide are put into a blending container and stirred for 10-15 minutes, and then the mixture is left to stand for 20 minutes.
5. The method for processing an antioxidant food additive as claimed in claim 1, wherein: in the S4, the Pu' er bowl-shaped compressed mass of tea leaves is put into a pulverizer for pulverization treatment, the rotation speed of the pulverizer is 60-70 r/min, the pulverization is carried out for 5-15 min, the tea leaves are put into a paper film for filtration after being leached by hot water for three times, and the impurities are settled after being stood for 3-5 h.
6. The method for processing an antioxidant food additive as claimed in claim 1, wherein: in the S5, the tea polyphenol primary material is concentrated in an osmotic concentration device, the temperature is controlled at 30-45 ℃, the pressure value is 0.5-2 Pa, and the operation time is 30-100 minutes.
7. The method for processing an antioxidant food additive as claimed in claim 1, wherein: in the step S5, the eluent used in the elution operation is 80% ethanol eluent, and the elution speed is 0.8 ml/min.
8. The method for processing an antioxidant food additive as claimed in claim 1, wherein: and in the S6, adding papain into the dissolved solution to carry out enzymolysis reaction, controlling the enzymolysis temperature at 40-55 ℃, and reacting to obtain the additive primary material.
9. The method for processing an antioxidant food additive as claimed in claim 1, wherein: and in the step S7, controlling the sterilization temperature to be 90-120 ℃, degassing under a vacuum condition, and discharging part of gas to obtain the additive.
10. The method for processing an antioxidant food additive as claimed in claim 1, wherein: and in the step S8, the additive material is put into drying equipment for spray drying, the uniform additive is selected by a sieving machine after drying, and the additive material is sieved by a 500-mesh sieve.
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| CN114403275A (en) * | 2022-01-25 | 2022-04-29 | 中山市南方新元食品生物工程有限公司 | Caramel treats compound emulsifier and preparation method thereof |
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