CN101011157A - Food additive and producing process thereof - Google Patents
Food additive and producing process thereof Download PDFInfo
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- CN101011157A CN101011157A CNA2007100372786A CN200710037278A CN101011157A CN 101011157 A CN101011157 A CN 101011157A CN A2007100372786 A CNA2007100372786 A CN A2007100372786A CN 200710037278 A CN200710037278 A CN 200710037278A CN 101011157 A CN101011157 A CN 101011157A
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- red bayberry
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- food additives
- food
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Abstract
The invention relates to a food additive and relative preparation, which uses the immature gale as material, via washing, drying and breaking, to obtain the food additive. The invention is abundant in nourishment and active component, while it can be stored, transmitted and carried easily, with better taste and wide application as oxidation resistance and free group elimination, or the like.
Description
Technical field
The present invention relates to a kind of food additives and preparation method thereof, being specifically related to a kind of really is the food additives and preparation method thereof of raw material with immature red bayberry.
Background technology
Red bayberry (Myrica rubra Sieb.et Zucc.) is the fruit of Myruca ceas plant red bayberry, originates in China, is distributed in each province, China southeast.Red bayberry can be made into also that red bayberry does, preserved fruit, jam, fruit juice etc. except that eating raw.The red bayberry infusing drugs in wine is made red bayberry wine and is also liked by people.Red bayberry also has certain medical value.
The sugar content of high-quality waxberry flesh is 12%～13%, and acid content is 0.5%～1.1%, is rich in a certain amount of protein, fat, pectin and 8 kinds of amino acid to the human body beneficial, and calcium, phosphorus, iron content will exceed more than 10 times of other fruit in its fruit.
But because of the collecting period weak point, mellow fruit is difficult for preserving (generally less than 2 days), and constantly emits ethene in the red bayberry fresh fruit storage, makes the fruit trend old and feeble, histolysis, and nutriment decomposition loss is so can not satisfy market demand.Existing, ground such as the Taizhou in Zhejiang, Wenzhou generally adopt the method for preservation by low temperature, the fruit of fine quality is transported to big cities such as Beijing, Shenyang, Dalian, Xi'an, Tianjin, Jinan, Shenzhen, be received by the market very much, solved the predicament that landings are too much in a short time, can not sell Wan a period of time of place of production part fruit, avoided mashed consume to lose, but, because means of transportation is had than the highland requirement, significantly improved cost, limited the scale of industry.
Modern medicine study finds, that the mixture that extracts in red bayberry leaf and the Chinese waxmyrtle bark (mainly being flavonoids and tannin) has is anti-oxidant, remove effects such as free radical, anti-inflammatory analgetic, liver-protecting sobering up, removing vascular wall deposit, protection blood vessel.Therefore, normal effective component extracting from Chinese waxmyrtle bark and leaf now.
But it is excessive to pluck leaf or stripping bark, can influence the growth of strawberry tree, even cause death, thereby the limited amount of obtainable product.
Existing, the application of red bayberry and research are mainly concentrated on ripening fruits and to the extract aspect of bark, leaf, and to the research of immature Waxberry fruit with use and do not appear in the newspapers as yet.
Summary of the invention
The present inventor finds under study for action, in immature Waxberry fruit, do not contain the sugar part and the organic acid that contain in a large number in the ripe red bayberry, but contain Flavonoid substances the same with Chinese waxmyrtle bark and tannin isoreactivity material with the red bayberry leaf, also containing the VB17 that is contained in the nutritional labelings, particularly kernel such as vitamin and mineral matter is the cancer-resisting substance of generally acknowledging.
The objective of the invention is to solve the ripe red bayberry fruit storage period weak point that exists in the red bayberry industry, plucking problems such as excessive growth that can influence strawberry tree of leaf or stripping bark and taste be not good, really is the food additives that raw material is made thereby provide a kind of with the prematurity red bayberry.
Another object of the present invention is to provide the preparation method of described food additives.
The preparation method of food additives of the present invention comprises: choose immature red bayberry fruit, it is dry to clean the back, pulverizes then, carries out sterilization processing, i.e. food prepared therefrom additive at last as required.
According to the present invention, described prematurity red bayberry really is the not red bayberry fruit of coring of endocarp.
Of the present invention really is the food additives that raw material is made with the prematurity red bayberry; Flavonoid substances that it is contained and tannin isoreactivity material have good health-care effect; comprise and being good for the stomach; protect liver, antidiarrheal, anti-inflammatory; anti-oxidant; remove interior free yl and protect the cardiovascular effect that waits, to removing the vascular wall deposit unique effect is arranged simultaneously, and its mouthfeel also obviously is better than red bayberry leaf and/or bark.
In addition, the food additives that the present invention really makes with the prematurity red bayberry are Powdered, greatly facilitate storage, transport, carry and use, and have also solved the problem that ripe red bayberry really is difficult for long preservation simultaneously.In the middle of the various food such as food additives of the present invention can add wheaten food, beverage, cold drink, candy, health food to, bake, brewage, leisure food.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.Should be understood that following examples only are used to the present invention is described but not are used to limit scope of the present invention.
Embodiment 1
Choose still immature, the endocarp red bayberry of coring fruit (pluck common 3～May) not as yet, clean with clear water, dry by the fire to water content＜6% in 60 ℃～100 ℃, being crushed to granularity with pulverizer then is 200～1000 orders, makes the powder food product additive.
Embodiment 2
Choose still immature, the endocarp red bayberry of coring fruit (pluck common 3～May) not as yet, clean with clear water, place the freeze drier vacuum freeze drying, being crushed to granularity with pulverizer then is 200～1000 orders, with microwave the gained powder is carried out sterilization processing at last, make the powder food product additive.
Though adopt the mode of microwave that powder is carried out sterilization processing in the present embodiment, also can carry out sterilization by other suitable manner, this is conspicuous for a person skilled in the art.
Compare with oven dry traditional among the embodiment 1, adopt Vacuum Freezing ﹠ Drying Technology, raw material never degenerates, not oxidation, and nutritive loss is few, can preserve the look of raw material better, perfume (or spice), flavor and nutritional labeling.
Food additives of the present invention can add wheaten food, beverage, cold drink, candy, health food to, bake, brewage, in the middle of the various food such as leisure food, be rich in nutrition and effective active composition, make mouthfeel better.
Claims (9)
1, a kind of food additives is characterized in that, described food additives really are that raw material is made with immature red bayberry.
2, food additives as claimed in claim 1 is characterized in that, described immature red bayberry really is the endocarp red bayberry of a coring fruit not as yet.
3, the preparation method of food additives as claimed in claim 1 or 2 is characterized in that, comprises choosing immature red bayberry fruit, and it is dry to clean the back, pulverizes then, i.e. the food prepared therefrom additive.
4, method as claimed in claim 3 is characterized in that, described immature red bayberry really is the endocarp red bayberry of a coring fruit not as yet.
5, method as claimed in claim 3 is characterized in that, the mode of described drying is oven dry.
6, method as claimed in claim 3 is characterized in that, the mode of described drying is a vacuum freeze drying.
7, method as claimed in claim 3 is characterized in that, described pulverizing is that dried red bayberry really is crushed to granularity is 200～1000 orders.
8, as each described method in the claim 3～7, it is characterized in that, also comprise the step of the powder after pulverizing being carried out sterilization processing.
9, method as claimed in claim 8 is characterized in that, the mode of described sterilization is a microwave sterilization.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100372786A CN101011157A (en) | 2007-02-07 | 2007-02-07 | Food additive and producing process thereof |
| PCT/CN2008/000329 WO2008101404A1 (en) | 2007-02-07 | 2008-02-07 | Tea, food additive and healthy food made from myrica rubra |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100372786A CN101011157A (en) | 2007-02-07 | 2007-02-07 | Food additive and producing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101011157A true CN101011157A (en) | 2007-08-08 |
Family
ID=38699048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100372786A Pending CN101011157A (en) | 2007-02-07 | 2007-02-07 | Food additive and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101011157A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008101404A1 (en) * | 2007-02-07 | 2008-08-28 | Chengcan Zhou | Tea, food additive and healthy food made from myrica rubra |
| CN101731625A (en) * | 2010-02-10 | 2010-06-16 | 浙江大学 | Compound anti-oxidation functional food additive and application thereof |
| CN102178192A (en) * | 2011-04-29 | 2011-09-14 | 叶志雄 | Method for preparing waxberry powder |
-
2007
- 2007-02-07 CN CNA2007100372786A patent/CN101011157A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008101404A1 (en) * | 2007-02-07 | 2008-08-28 | Chengcan Zhou | Tea, food additive and healthy food made from myrica rubra |
| CN101731625A (en) * | 2010-02-10 | 2010-06-16 | 浙江大学 | Compound anti-oxidation functional food additive and application thereof |
| CN101731625B (en) * | 2010-02-10 | 2012-11-14 | 浙江大学 | Compound anti-oxidation functional food additive and application thereof |
| CN102178192A (en) * | 2011-04-29 | 2011-09-14 | 叶志雄 | Method for preparing waxberry powder |
| CN102178192B (en) * | 2011-04-29 | 2012-07-04 | 叶志雄 | Method for preparing waxberry powder |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20070808 |