CN115769883A - Compound cooling agent for food and preparation method thereof - Google Patents
Compound cooling agent for food and preparation method thereof Download PDFInfo
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- CN115769883A CN115769883A CN202211584163.XA CN202211584163A CN115769883A CN 115769883 A CN115769883 A CN 115769883A CN 202211584163 A CN202211584163 A CN 202211584163A CN 115769883 A CN115769883 A CN 115769883A
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- cooling agent
- menthyl
- food
- compound cooling
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- 239000002826 coolant Substances 0.000 title claims abstract description 47
- 150000001875 compounds Chemical class 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 66
- XHXUANMFYXWVNG-ADEWGFFLSA-N (-)-Menthyl acetate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(C)=O XHXUANMFYXWVNG-ADEWGFFLSA-N 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 33
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 32
- 241001122767 Theaceae Species 0.000 claims abstract description 24
- RWAXQWRDVUOOGG-UHFFFAOYSA-N N,2,3-Trimethyl-2-(1-methylethyl)butanamide Chemical compound CNC(=O)C(C)(C(C)C)C(C)C RWAXQWRDVUOOGG-UHFFFAOYSA-N 0.000 claims abstract description 23
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 23
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 23
- 239000001605 (5-methyl-2-propan-2-ylcyclohexyl) acetate Substances 0.000 claims abstract description 22
- XHXUANMFYXWVNG-UHFFFAOYSA-N D-menthyl acetate Natural products CC(C)C1CCC(C)CC1OC(C)=O XHXUANMFYXWVNG-UHFFFAOYSA-N 0.000 claims abstract description 22
- VUNOFAIHSALQQH-UHFFFAOYSA-N Ethyl menthane carboxamide Chemical compound CCNC(=O)C1CC(C)CCC1C(C)C VUNOFAIHSALQQH-UHFFFAOYSA-N 0.000 claims abstract description 22
- 102000016943 Muramidase Human genes 0.000 claims abstract description 22
- 108010014251 Muramidase Proteins 0.000 claims abstract description 22
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 22
- 108010053775 Nisin Proteins 0.000 claims abstract description 22
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 22
- UJNOLBSYLSYIBM-WISYIIOYSA-N [(1r,2s,5r)-5-methyl-2-propan-2-ylcyclohexyl] (2r)-2-hydroxypropanoate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(=O)[C@@H](C)O UJNOLBSYLSYIBM-WISYIIOYSA-N 0.000 claims abstract description 22
- 229940057046 ethyl menthane carboxamide Drugs 0.000 claims abstract description 22
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 22
- 239000004325 lysozyme Substances 0.000 claims abstract description 22
- 229960000274 lysozyme Drugs 0.000 claims abstract description 22
- 235000010297 nisin Nutrition 0.000 claims abstract description 22
- 239000004309 nisin Substances 0.000 claims abstract description 22
- 229920000136 polysorbate Polymers 0.000 claims abstract description 22
- 239000000230 xanthan gum Substances 0.000 claims abstract description 22
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 22
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 22
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 22
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 16
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 16
- 150000001408 amides Chemical class 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 49
- 239000003795 chemical substances by application Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 238000013268 sustained release Methods 0.000 claims description 18
- 239000012730 sustained-release form Substances 0.000 claims description 18
- 230000000844 anti-bacterial effect Effects 0.000 claims description 15
- 150000003857 carboxamides Chemical class 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- FINKDHKJINNQQW-UHFFFAOYSA-N 5-methyl-2-propan-2-ylcyclohexane-1-carboxamide Chemical compound CC(C)C1CCC(C)CC1C(N)=O FINKDHKJINNQQW-UHFFFAOYSA-N 0.000 claims description 5
- 230000003385 bacteriostatic effect Effects 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 6
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical group CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 3
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 2
- 229940041616 menthol Drugs 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000220317 Rosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229960004873 levomenthol Drugs 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Confectionery (AREA)
Abstract
The invention belongs to the field of cooling agents, in particular to a compound cooling agent for food and a preparation method thereof, aiming at the problems of poor cooling effect and short duration of the existing cooling agent, the following scheme is proposed, which comprises the following raw materials in parts by weight: 30-40 parts of ethyl menthane carboxamide, 20-30 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 15-20 parts of menthyl acetate, 15-20 parts of menthyl lactate, 5-10 parts of menthyl amide, 1-5 parts of tea polyphenol, 0.1-0.5 part of nisin, 0.1-0.5 part of lysozyme, 1-5 parts of tween, 1-5 parts of xanthan gum, 1-5 parts of sodium bicarbonate and 2-8 parts of glycerol.
Description
Technical Field
The invention relates to the field of cooling agents, in particular to a compound cooling agent for food and a preparation method thereof.
Background
The cooling agent is a general term for all chemical substances which can produce cooling effect and have weak medicinal properties. The most common cooling agent is menthol (especially levomenthol), but it is not suitable for use in large quantities due to its strong odor and strong irritation to skin, mucosal tissues and eyes. Therefore, many scientists synthesize and extract a new generation of cooling agent.
The existing cooling agent has poor cooling effect and short duration, so a compound cooling agent for food and a preparation method thereof are provided for solving the problems.
Disclosure of Invention
The invention aims to solve the defects of poor cooling effect and short duration of cooling agents in the prior art, and provides a compound cooling agent for food and a preparation method thereof.
The invention provides a compound cooling agent for food, which comprises the following raw materials in parts by weight: 30-40 parts of ethyl menthane carboxamide, 20-30 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 15-20 parts of menthyl acetate, 15-20 parts of menthyl lactate, 5-10 parts of menthyl amide, 1-5 parts of tea polyphenol, 0.1-0.5 part of nisin, 0.1-0.5 part of lysozyme, 1-5 parts of tween, 1-5 parts of xanthan gum, 1-5 parts of sodium bicarbonate and 2-8 parts of glycerol.
Preferably, the feed comprises the following raw materials in parts by weight: 32-38 parts of ethyl menthane carboxamide, 22-28 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 16-19 parts of menthyl acetate, 16-19 parts of menthyl lactate, 6-9 parts of menthyl amide, 2-4 parts of tea polyphenol, 0.2-0.4 part of nisin, 0.2-0.4 part of lysozyme, 2-4 parts of tween, 2-4 parts of xanthan gum, 2-4 parts of sodium bicarbonate and 3-7 parts of glycerol.
Preferably, the feed comprises the following raw materials in parts by weight: 35 parts of ethyl menthane carboxamide, 25 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 17 parts of menthyl acetate, 17 parts of menthyl lactate, 7 parts of menthyl amide, 3 parts of tea polyphenol, 0.3 part of nisin, 0.3 part of lysozyme, 3 parts of tween, 3 parts of xanthan gum, 3 parts of sodium bicarbonate and 5 parts of glycerol.
The invention also provides a preparation method of the compound cooling agent for food, which comprises the following steps:
s1, mixing ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthane carboxamide to prepare a mixed raw material;
s2, mixing tea polyphenol, nisin and lysozyme to prepare an antibacterial mixture;
s3, mixing tween, xanthan gum, sodium bicarbonate and glycerol to prepare a sustained release agent;
and S4, mixing the mixed raw materials, the antibacterial mixture and the sustained-release agent to prepare the compound cooling agent for food.
Preferably, in the step S1, the ethyl menthane carboxamide, the N,2, 3-trimethyl-2-isopropyl butanamide, the menthyl acetate, the menthyl lactate and the menthyl carboxamide are mixed for 30-60min at a mixing speed of 200-300r/min to prepare the mixed raw material.
Preferably, in the S2, the tea polyphenol, the nisin and the lysozyme are mixed for 10-20min at a mixing speed of 200-300r/min to prepare the antibacterial mixture.
Preferably, in the step S3, tween, xanthan gum and glycerol are mixed, mixed for 10-20min, then added with sodium bicarbonate, and continuously stirred for 1-3h to prepare the sustained release agent, so as to prepare the sustained release agent.
Preferably, in the step S4, the mixed raw materials, the bacteriostatic mixture and the sustained-release agent are mixed for 30-45min at a mixing speed of 300-350r/min to prepare the compound cooling agent for food.
Preferably, in S4, the prepared compound cooling agent for food is detected, and the cooling duration is calculated.
Preferably, in S4, the prepared compound cooling agent for food is evaluated for 5-10 people, and feedback content is recorded.
The invention has the beneficial effects that:
the ethyl menthane carboxamide is used as a raw material and has the characteristics of coolness, durability, freshness, no pungent and spicy taste and no bitter taste; n,2, 3-trimethyl-2-isopropyl butanamide is used as a raw material, so that the N,2, 3-trimethyl-2-isopropyl butanamide has high cool taste activity without burning, numbness, stimulation and other side effects; menthyl acetate has a mild mint and rose aroma, menthyl lactate has a slight mint aroma, tastes little tasting, but is accompanied by a long-lasting, pleasant cooling effect;
the tea polyphenol, nisin and lysozyme are used as raw materials, so that the tea polyphenol has an antibacterial effect; the cooling effect can be prolonged by the sustained release agent prepared from tween, xanthan gum, sodium bicarbonate and glycerol;
the refreshing tea has the advantages of lasting refreshing effect, mildness, no stimulation and simple preparation method.
Detailed Description
The invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides a compound cooling agent for food, which comprises the following raw materials in parts by weight: 30 parts of ethyl menthane carboxamide, 20 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 15 parts of menthyl acetate, 15 parts of menthyl lactate, 5 parts of menthyl carboxamide, 1 part of tea polyphenol, 0.1 part of nisin, 0.1 part of lysozyme, 1 part of tween, 1 part of xanthan gum, 1 part of sodium bicarbonate and 2 parts of glycerol;
the preparation method comprises the following steps:
s1, mixing ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthyl carboxamide for 30min at a mixing speed of 200r/min to obtain a mixed raw material;
s2, mixing the tea polyphenol, nisin and lysozyme for 10min at a mixing speed of 200r/min to prepare an antibacterial mixture;
s3, mixing the Tween, the xanthan gum and the glycerol for 10min, then adding the sodium bicarbonate, and continuously stirring for 1h to prepare a sustained-release agent;
and S4, mixing the mixed raw materials, the antibacterial mixture and the sustained-release agent for 30min at the mixing speed of 300r/min to obtain the compound cooling agent for food.
Example two
The invention provides a compound cooling agent for food, which comprises the following raw materials in parts by weight: 32 parts of ethyl menthane carboxamide, 22 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 17 parts of menthyl acetate, 17 parts of menthyl lactate, 6 parts of menthyl amide, 2 parts of tea polyphenol, 0.2 part of nisin, 0.2 part of lysozyme, 2 parts of tween, 2 parts of xanthan gum, 2 parts of sodium bicarbonate and 3 parts of glycerol;
the preparation method comprises the following steps:
s1, mixing ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthyl carboxamide for 35min at a mixing speed of 220r/min to obtain a mixed raw material;
s2, mixing the tea polyphenol, nisin and lysozyme for 12min at a mixing speed of 220r/min to prepare an antibacterial mixture;
s3, mixing the Tween, the xanthan gum and the glycerol for 12min, adding the sodium bicarbonate, and continuously stirring for 1.5h to prepare a sustained release agent;
and S4, mixing the mixed raw materials, the bacteriostatic mixture and the sustained-release agent for 35min at a mixing speed of 310r/min to obtain the compound cooling agent for food.
EXAMPLE III
The invention provides a compound cooling agent for food, which comprises the following raw materials in parts by weight: 35 parts of ethyl menthane carboxamide, 25 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 17 parts of menthyl acetate, 17 parts of menthyl lactate, 7 parts of menthyl amide, 3 parts of tea polyphenol, 0.3 part of nisin, 0.3 part of lysozyme, 3 parts of tween, 3 parts of xanthan gum, 3 parts of sodium bicarbonate and 5 parts of glycerol;
the preparation method comprises the following steps:
s1, mixing ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthane carboxamide for 45min at the mixing speed of 260r/min to prepare a mixed raw material;
s2, mixing the tea polyphenol, nisin and lysozyme for 16min at a mixing speed of 260r/min to prepare an antibacterial mixture;
s3, mixing the Tween, the xanthan gum and the glycerol for 16min, adding the sodium bicarbonate, and continuously stirring for 2h to prepare a sustained release agent;
and S4, mixing the mixed raw materials, the antibacterial mixture and the sustained-release agent for 37min at a mixing speed of 330r/min to obtain the compound cooling agent for food.
Example four
The invention provides a compound cooling agent for food, which comprises the following raw materials in parts by weight: 38 parts of ethyl menthane carboxamide, 28 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 19 parts of menthyl acetate, 19 parts of menthyl lactate, 9 parts of menthane carboxamide, 4 parts of tea polyphenol, 0.4 part of nisin, 0.4 part of lysozyme, 4 parts of tween, 4 parts of xanthan gum, 4 parts of sodium bicarbonate and 7 parts of glycerol;
the preparation method comprises the following steps:
s1, mixing ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthyl carboxamide for 50min at a mixing speed of 280r/min to prepare a mixed raw material;
s2, mixing the tea polyphenol, nisin and lysozyme for 18min at a mixing speed of 280r/min to prepare an antibacterial mixture;
s3, mixing the Tween, the xanthan gum and the glycerol for 18min, then adding the sodium bicarbonate, and continuously stirring for 2.5h to prepare a sustained-release agent;
and S4, mixing the mixed raw materials, the antibacterial mixture and the sustained-release agent for 40min at a mixing speed of 340r/min to obtain the compound cooling agent for food.
EXAMPLE five
The invention provides a compound cooling agent for food, which comprises the following raw materials in parts by weight: 40 parts of ethyl menthane carboxamide, 30 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 20 parts of menthyl acetate, 20 parts of menthyl lactate, 10 parts of menthyl carboxamide, 5 parts of tea polyphenol, 0.5 part of nisin, 0.5 part of lysozyme, 5 parts of tween, 5 parts of xanthan gum, 5 parts of sodium bicarbonate and 8 parts of glycerol;
the preparation method comprises the following steps:
s1, mixing ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthane carboxamide for 30-60min at the mixing speed of 300r/min to prepare a mixed raw material;
s2, mixing the tea polyphenol, nisin and lysozyme for 20min at a mixing speed of 300r/min to prepare an antibacterial mixture;
s3, mixing the Tween, the xanthan gum and the glycerol for 20min, then adding the sodium bicarbonate, and continuously stirring for 3h to prepare a sustained-release agent;
and S4, mixing the mixed raw materials, the antibacterial mixture and the sustained-release agent for 45min at a mixing speed of 350r/min to obtain the compound cooling agent for food.
The duration experimental data for the cooling agents prepared in examples one through five, compared to a conventional cooling agent (e.g., menthol), are shown in the following table:
| general of | Example one | Example two | EXAMPLE III | Example four | EXAMPLE five |
| 15min | 35min | 36min | 35min | 36min | 36min |
The yields of cooling agents obtained in examples one to five are given in the following table:
| example one | Example two | EXAMPLE III | Example four | EXAMPLE five |
| 95.4％ | 95.1％ | 96.2％ | 95.7％ | 95.3％ |
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The compound cooling agent for food is characterized by comprising the following raw materials in parts by weight: 30-40 parts of ethyl menthane carboxamide, 20-30 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 15-20 parts of menthyl acetate, 15-20 parts of menthyl lactate, 5-10 parts of menthyl amide, 1-5 parts of tea polyphenol, 0.1-0.5 part of nisin, 0.1-0.5 part of lysozyme, 1-5 parts of tween, 1-5 parts of xanthan gum, 1-5 parts of sodium bicarbonate and 2-8 parts of glycerol.
2. The compound cooling agent for food according to claim 1, comprising the following raw materials in parts by weight: 32-38 parts of ethyl menthane carboxamide, 22-28 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 16-19 parts of menthyl acetate, 16-19 parts of menthyl lactate, 6-9 parts of menthyl amide, 2-4 parts of tea polyphenol, 0.2-0.4 part of nisin, 0.2-0.4 part of lysozyme, 2-4 parts of tween, 2-4 parts of xanthan gum, 2-4 parts of sodium bicarbonate and 3-7 parts of glycerol.
3. The compound cooling agent for food according to claim 1, comprising the following raw materials in parts by weight: 35 parts of ethyl menthane carboxamide, 25 parts of N,2, 3-trimethyl-2-isopropyl butanamide, 17 parts of menthyl acetate, 17 parts of menthyl lactate, 7 parts of menthyl carboxamide, 3 parts of tea polyphenol, 0.3 part of nisin, 0.3 part of lysozyme, 3 parts of tween, 3 parts of xanthan gum, 3 parts of sodium bicarbonate and 5 parts of glycerol.
4. The preparation method of the compound cooling agent for the food is characterized by comprising the following steps of:
s1, mixing ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthane carboxamide to prepare a mixed raw material;
s2, mixing tea polyphenol, nisin and lysozyme to prepare an antibacterial mixture;
s3, mixing tween, xanthan gum, sodium bicarbonate and glycerol to prepare a sustained release agent;
and S4, mixing the mixed raw materials, the antibacterial mixture and the slow release agent to prepare the compound cooling agent for food.
5. The preparation method of the compound cooling agent for food according to claim 4, wherein in S1, the ethyl menthane carboxamide, N,2, 3-trimethyl-2-isopropyl butanamide, menthyl acetate, menthyl lactate and menthyl amide are mixed for 30-60min at a mixing speed of 200-300r/min to prepare a mixed raw material.
6. The preparation method of the compound cooling agent for food according to claim 4, wherein in the step S2, the tea polyphenol, the nisin and the lysozyme are mixed for 10-20min at a mixing speed of 200-300r/min to prepare the bacteriostatic mixture.
7. The method for preparing the compound cooling agent for food as claimed in claim 4, wherein in S3, tween, xanthan gum and glycerol are mixed for 10-20min, then sodium bicarbonate is added, and stirring is continued for 1-3h to prepare the sustained release agent.
8. The preparation method of the compound cooling agent for food according to claim 4, wherein in the step S4, the mixed raw materials, the bacteriostatic mixture and the slow-release agent are mixed for 30-45min at a mixing speed of 300-350r/min to prepare the compound cooling agent for food.
9. The method for preparing a compound cooling agent for food according to claim 4, wherein in S4, the duration of cooling is calculated by detecting the prepared compound cooling agent for food.
10. The method for preparing the compound cooling agent for food according to claim 4, wherein in S4, the prepared compound cooling agent for food is evaluated by 5-10 persons, and feedback content is recorded.
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