CN112385836A - Green food additive and preparation method thereof - Google Patents
Green food additive and preparation method thereof Download PDFInfo
- Publication number
- CN112385836A CN112385836A CN202011289299.9A CN202011289299A CN112385836A CN 112385836 A CN112385836 A CN 112385836A CN 202011289299 A CN202011289299 A CN 202011289299A CN 112385836 A CN112385836 A CN 112385836A
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- Prior art keywords
- parts
- powder
- food additive
- green food
- fruit
- 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.)
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a green food additive which is characterized by comprising the following components in parts by weight: 3-6 parts of corn germ powder, 1-4 parts of edible chitosan quaternary ammonium salt, 1-2 parts of glycyrrhizic acid, 5-10 parts of fruit and vegetable plant enzyme powder, 10-15 parts of fruit powder, 1-2 parts of germanium-rich purple lucid ganoderma, 2-6 parts of Chinese herbal medicine extract, 8-12 parts of marine fish oligopeptide and 1-4 parts of dehydrated burdock powder. The invention also discloses a preparation method of the green food additive. The green food additive disclosed by the invention has the advantages of multiple functions and nutritional ingredients, good taste, small toxic and side effects, safety in eating, good health-care effect and good performance stability.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a green food additive and a preparation method thereof.
Background
With the continuous improvement of the diet level of people and the rapid development of food industry in China, the food safety attracts the wide attention of people, and the aim of advocating a healthy life style is pursued by modern people. In the current stage, food additives are usually added into the food in order to improve the color, the fragrance, the taste and other qualities of the food and meet the requirements of preservation and processing technology. At present, food additives are widely used, but most of the additives are artificially synthesized, and if the food containing the artificially synthesized additives is used excessively or eaten for a long time, the health of people is influenced.
At present, food additives in China have 23 categories, more than 2000 categories, and comprise 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. However, most of the food additives in the current market are harmful to human bodies and have no health care function, and the food additives are often single in function, nutrient content and taste and large in addition amount, so that the requirements of the majority of people cannot be met. In addition, most of the food additives used in the market at present belong to chemically synthesized food additives, the chemically synthesized food additives are low in cost and remarkable in effect, but certain toxic and side effects can be generated when the addition amount reaches a certain concentration or dosage level.
The Chinese patent with application number 202010358371.2 discloses a food additive, which is prepared by compounding bovine bone collagen peptide powder and sea cucumber collagen peptide powder, and has excellent antioxidant effect; the soybean protein isolate, the garlic powder and other raw materials are added to enrich nutrition, improve the taste and further enhance the antioxidant effect; the addition of the auxiliary materials endows the solid granule with good stability and crystallization resistance. The solid electuary disclosed by the invention is reasonable in formula, uniform in product particles and good in stability, has a remarkable antioxidant health-care effect after being taken for a long time, and can be used as a green antioxidant health-care product for improving the health level of people. However, the food additive has single nutrient and function, and the garlic powder is easy to stimulate oral mucosa.
Therefore, the development of the green food additive with multiple functions and nutritional ingredients, good taste, small toxic and side effects, safe eating, good health-care effect and good performance stability meets the market demand, has wide market value and application prospect, and has very important significance for promoting the development of the food additive industry.
Disclosure of Invention
In view of the above, the invention aims to provide a green food additive which has multiple functions and nutritional ingredients, good taste, small toxic and side effects, edible safety, good health care effect and good performance stability; meanwhile, the invention also provides a preparation method of the green food additive, and the preparation method is simple and easy to operate, low in production cost and convenient for large-scale production.
In order to achieve the purpose, the invention adopts the technical scheme that:
the green food additive is characterized by comprising the following components in parts by weight: 3-6 parts of corn germ powder, 1-4 parts of edible chitosan quaternary ammonium salt, 1-2 parts of glycyrrhizic acid, 5-10 parts of fruit and vegetable plant enzyme powder, 10-15 parts of fruit powder, 1-2 parts of germanium-rich purple lucid ganoderma and 2-6 parts of Chinese herbal medicine extract.
Preferably, the green food additive further comprises: 8-12 parts of marine fish oligopeptide and 1-4 parts of dehydrated burdock powder.
Preferably, the green food additive comprises the following components in parts by weight: 4.5 parts of corn germ powder, 2.5 parts of edible chitosan quaternary ammonium salt, 1.5 parts of glycyrrhizic acid, 7.5 parts of fruit and vegetable plant enzyme powder, 13 parts of fruit powder, 1.5 parts of germanium-rich purple lucid ganoderma, 4 parts of Chinese herbal medicine extract, 10 parts of marine fish oligopeptide and 2.5 parts of dehydrated burdock powder.
Preferably, the Chinese herbal medicine extract is prepared from the following raw material medicines in parts by weight: 5-10 parts of stevia rebaudiana, 1-3 parts of lotus leaves, 4-8 parts of cress, 3-6 parts of artemisia selengensis, 3-6 parts of sweet osmanthus, 2-5 parts of Chinese toon leaves, 4-7 parts of oriental blueberry leaves, 3-6 parts of elm leaves, 1-3 parts of banana roots and 1-3 parts of hawthorn.
Preferably, the preparation method of the Chinese herbal medicine extract comprises the following steps: mixing the raw materials, cleaning, cutting into pieces to obtain mixed raw materials, adding purified water, decocting at 90-100 deg.C for 1-3 hr, decocting at 70-80 deg.C for 10-20 min to obtain mixture, collecting upper layer juice of the mixture, and rotary steaming to remove water to obtain Chinese herbal medicine extract.
Preferably, the mass ratio of the mixed raw material medicine to the purified water is 1 (4-7).
Preferably, the weight average molecular weight of the edible chitosan quaternary ammonium salt is 1 ten thousand, and the substitution degree is 75%.
Preferably, the grain diameter of the dehydrated burdock powder is 80-120 meshes, the water content is less than or equal to 8.0 percent, the total number of bacteria is less than or equal to 10wcfu/g, and the ash content is as follows: 5.6%, coliform group: 30mpn/100g, degree of grinding: 98 percent.
Preferably, the brand of the fruit and vegetable plant enzyme powder is Jinchang, the product number is GSJSF, and the product bar code is 6971761843004.
Preferably, the fruit powder is at least one of orange powder, apple powder, mango juice powder, lime fruit powder and strawberry powder.
Preferably, the marine fish oligopeptide has an average molecular weight of less than 1000 daltons, and is available from Qingdaoyukang biotechnology Limited.
Another object of the present invention is to provide a method for preparing the green food additive, which comprises the following steps: the green food additive is obtained by uniformly mixing the components in parts by weight, then performing radiation sterilization and sealed packaging.
Adopt the produced beneficial effect of above-mentioned technical scheme to lie in:
(1) the preparation method of the green food additive provided by the invention has the advantages that all the components are uniformly mixed and then sterilized and packaged, the preparation process is simple, the operation and the control are convenient, the dependence on equipment is small, the production cost is low, and the large-scale production is convenient.
(2) The green food additive provided by the invention overcomes the technical problems that most food additives in the current market are harmful to human bodies and have no health care function, and the food additives are single in function, nutrient content and taste and large in addition amount and cannot meet the requirements of the majority of people; the food additive also overcomes the defects that most of the food additives used in the market at present belong to chemical synthesis, the cost of the food additives for chemical synthesis is low, the effect is obvious, but certain toxic and side effects can be generated when the addition amount reaches a certain concentration or dosage level, and the components have synergistic effect, so that the prepared green food additive has multiple functions and nutritional ingredients, good mouthfeel, small toxic and side effects, edible safety, and good health care effect and performance stability.
(3) The green food additive provided by the invention has the advantages that various components are reasonably compatible, so that the green food additive not only has a health-care effect, but also increases the taste of food; various nutrient components are preserved, so that the food added with the green food additive has balanced nutrition; the components are all natural in material, free of chemical synthesis components, small in toxic and side effects, and green, environment-friendly and safe to eat.
(4) According to the green food additive provided by the invention, the germanium-rich purple lucid ganoderma is added, so that the abnormal blood sugar, blood pressure and blood fat can be effectively prevented and treated, the additive is particularly suitable for people with hypertension, hyperlipidemia and hyperglycemia, has remarkable effects on liver detoxification, gastrointestinal health, human immunity enhancement, cancer resistance, natural healing force enhancement, beauty treatment and the like, and can improve the oxidation resistance and corrosion resistance of food and effectively prolong the shelf life of the food under the synergistic action of vitamin in fruit and vegetable plant enzyme powder and fruit powder; the addition of the quaternary ammonium salt of the edible chitosan and the glycyrrhizic acid can ensure that the food has excellent antibacterial, antiseptic and antioxidant effects; quaternary ammonium salt cations on the edible chitosan quaternary ammonium salt and glycyrrhetic acid ions on the glycyrrhizic acid are combined through ion exchange reaction, so that the uniform dispersion of the quaternary ammonium salt cations and the glycyrrhetic acid ions is facilitated, and the synergistic effect is better exerted; the food quality and taste are improved.
(5) According to the green food additive provided by the invention, the marine fish oligopeptide and the dehydrated burdock powder are added as food additive components, so that the antibacterial effect is enhanced, the flavor and the mouthfeel are improved, and the adverse stimulation is avoided; the marine fish oligopeptide has low molecular weight, can promote absorption, is better converted into nutrition, and has the effects of resisting wrinkles, preserving moisture, beautifying and protecting health; the added Chinese herbal medicine extracts have synergistic effect on the raw material medicines, and can improve the taste and the health care function, so that the health care tea has the functions of clearing heat, detoxifying and promoting urination; the food additive has better mouthfeel, dispersibility, stability, dissolubility and anti-caking property; the corn germ powder and the corn germ powder have synergistic effect and are used as a loading body of each component of the food additive, so that each component of the food additive can be efficiently fused, and the integrity of each component of the food additive is improved.
(6) The invention provides a green food additive, which is prepared by combining 3-6 parts of corn germ powder, 1-4 parts of edible chitosan quaternary ammonium salt, 1-2 parts of glycyrrhizic acid, 5-10 parts of fruit and vegetable plant enzyme powder, 10-15 parts of fruit powder, 1-2 parts of germanium-rich purple lucid ganoderma, 2-6 parts of Chinese herbal medicine extract, 8-12 parts of ocean fish oligopeptide and 1-4 parts of dehydrated burdock powder for the first time.
Detailed Description
In order to make the technical solutions of the present invention better understood and make the above features, objects, and advantages of the present invention more comprehensible, the present invention is further described with reference to the following examples. The examples are intended to illustrate the invention only and are not intended to limit the scope of the invention.
In the embodiment of the invention, the raw materials are all purchased commercially; the average molecular weight of the marine fish oligopeptide is lower than 1000 daltons, and the marine fish oligopeptide is purchased from Qingdaoyuangkang biotechnology limited company; the weight average molecular weight of the edible chitosan quaternary ammonium salt is 1 ten thousand, and the substitution degree is 75%; the fruit and vegetable plant enzyme powder is Jinchang Sheng, the product number GSJSF and the product bar code 6971761843004.
Example 1
The green food additive is characterized by comprising the following components in parts by weight: 3 parts of corn germ powder, 1 part of edible chitosan quaternary ammonium salt, 1 part of glycyrrhizic acid, 5 parts of fruit and vegetable plant enzyme powder, 10 parts of fruit powder, 1 part of germanium-rich purple lucid ganoderma and 2 parts of Chinese herbal medicine extract.
The green food additive further comprises: 8 parts of marine fish oligopeptide and 1 part of dehydrated burdock powder.
The Chinese herbal medicine extract is prepared from the following raw material medicines in parts by weight: 5 parts of stevia rebaudiana, 1 part of lotus leaf, 4 parts of water fennel, 3 parts of artemisia selengensis, 3 parts of sweet osmanthus, 2 parts of Chinese toon leaf, 4 parts of oriental blueberry leaf, 3 parts of elm leaf, 1 part of Japanese banana root and 1 part of hawthorn.
The preparation method of the Chinese herbal medicine extract comprises the following steps: mixing the raw materials, cleaning, cutting into pieces to obtain mixed raw materials, adding purified water, decocting at 90 deg.C for 1 hr, decocting at 70 deg.C for 10 min to obtain mixture, collecting the upper layer juice of the mixture, and removing water by rotary evaporation to obtain Chinese herbal medicine extract; the mass ratio of the mixed raw material medicine to the purified water is 1: 4.
The dehydrated burdock powder has the particle size of 80 meshes, the water content of less than or equal to 8.0 percent, the total bacterial count of less than or equal to 10wcfu/g and the ash content: 5.6%, coliform group: 30mpn/100g, degree of grinding: 98 percent; the fruit powder is orange powder.
The preparation method of the green food additive is characterized by comprising the following steps: the green food additive is obtained by uniformly mixing the components in parts by weight, then performing radiation sterilization and sealed packaging.
Example 2
The green food additive is characterized by comprising the following components in parts by weight: 4 parts of corn germ powder, 2 parts of edible chitosan quaternary ammonium salt, 1.2 parts of glycyrrhizic acid, 6 parts of fruit and vegetable plant enzyme powder, 12 parts of fruit powder, 1.2 parts of germanium-rich purple lucid ganoderma and 3 parts of Chinese herbal medicine extract.
The green food additive further comprises: 9 parts of marine fish oligopeptide and 2 parts of dehydrated burdock powder.
The Chinese herbal medicine extract is prepared from the following raw material medicines in parts by weight: 6 parts of stevia rebaudiana, 1.5 parts of lotus leaves, 5 parts of water fennel, 4 parts of artemisia selengensis, 4 parts of sweet osmanthus, 3 parts of Chinese toon leaves, 5 parts of oriental blueberry leaves, 4 parts of elm leaves, 1.5 parts of Japanese banana roots and 1.5 parts of hawthorn.
The preparation method of the Chinese herbal medicine extract comprises the following steps: mixing the raw materials, cleaning, cutting into pieces to obtain mixed raw materials, adding purified water, decocting at 93 deg.C for 1.5 hr, decocting at 73 deg.C for 12 min to obtain mixture, collecting upper layer juice of the mixture, and removing water by rotary evaporation to obtain Chinese herbal medicine extract; the mass ratio of the mixed raw material medicine to the purified water is 1:5.
The dehydrated burdock powder has the particle size of 90 meshes, the water content of less than or equal to 8.0 percent, the total bacterial count of less than or equal to 10wcfu/g and the ash content: 5.6%, coliform group: 30mpn/100g, degree of grinding: 98 percent.
The fruit powder is apple powder.
The preparation method of the green food additive is characterized by comprising the following steps: the green food additive is obtained by uniformly mixing the components in parts by weight, then performing radiation sterilization and sealed packaging.
Example 3
The green food additive is characterized by comprising the following components in parts by weight: 4.5 parts of corn germ powder, 2.5 parts of edible chitosan quaternary ammonium salt, 1.5 parts of glycyrrhizic acid, 7.5 parts of fruit and vegetable plant enzyme powder, 13 parts of fruit powder, 1.5 parts of germanium-rich purple lucid ganoderma, 4 parts of Chinese herbal medicine extract, 10 parts of marine fish oligopeptide and 2.5 parts of dehydrated burdock powder.
The Chinese herbal medicine extract is prepared from the following raw material medicines in parts by weight: 7 parts of stevia rebaudiana, 2 parts of lotus leaves, 6 parts of water fennel, 4.5 parts of artemisia selengensis, 4.5 parts of sweet osmanthus, 3.5 parts of Chinese toon leaves, 5.5 parts of oriental blueberry leaves, 4.5 parts of elm leaves, 2 parts of banana roots and 2 parts of hawthorn.
The preparation method of the Chinese herbal medicine extract comprises the following steps: mixing the raw materials, cleaning, cutting into pieces to obtain mixed raw materials, adding purified water, decocting at 95 deg.C for 2 hr, decocting at 75 deg.C for 15 min to obtain mixture, collecting the upper layer juice of the mixture, and removing water by rotary evaporation to obtain Chinese herbal medicine extract; the mass ratio of the mixed raw material medicine to the purified water is 1: 5.5.
The dehydrated burdock powder has the particle size of 100 meshes, the water content of less than or equal to 8.0 percent, the total bacterial count of less than or equal to 10wcfu/g and the ash content: 5.6%, coliform group: 30mpn/100g, degree of grinding: 98 percent.
The fruit powder is mango juice powder.
The preparation method of the green food additive is characterized by comprising the following steps: the green food additive is obtained by uniformly mixing the components in parts by weight, then performing radiation sterilization and sealed packaging.
Example 4
The green food additive is characterized by comprising the following components in parts by weight: 5.5 parts of corn germ powder, 3.5 parts of edible chitosan quaternary ammonium salt, 1.8 parts of glycyrrhizic acid, 9 parts of fruit and vegetable plant enzyme powder, 14 parts of fruit powder, 1.8 parts of germanium-rich purple lucid ganoderma and 5.5 parts of Chinese herbal medicine extract.
The green food additive further comprises: 11 parts of marine fish oligopeptide and 3.5 parts of dehydrated burdock powder.
The Chinese herbal medicine extract is prepared from the following raw material medicines in parts by weight: 9 parts of stevia rebaudiana, 2.5 parts of lotus leaves, 7 parts of water fennel, 5.5 parts of artemisia selengensis, 5.5 parts of sweet osmanthus, 4.5 parts of Chinese toon leaves, 6.5 parts of oriental blueberry leaves, 5.5 parts of elm leaves, 2.5 parts of banana roots and 2.5 parts of hawthorn.
The preparation method of the Chinese herbal medicine extract comprises the following steps: mixing the raw materials, cleaning, cutting into pieces to obtain mixed raw materials, adding purified water, decocting at 98 deg.C for 2.5 hr, decocting at 78 deg.C for 18 min to obtain mixture, collecting upper layer juice of the mixture, and removing water by rotary evaporation to obtain Chinese herbal medicine extract; the mass ratio of the mixed raw material medicine to the purified water is 1: 6.5.
The dehydrated burdock powder has the particle size of 110 meshes, the water content of less than or equal to 8.0 percent, the total bacterial count of less than or equal to 10wcfu/g, and the ash content: 5.6%, coliform group: 30mpn/100g, degree of grinding: 98 percent.
The fruit powder is prepared by mixing orange powder, apple powder, mango juice powder, lime fruit powder and strawberry powder according to a mass ratio of 1:2:2:3: 1.
The preparation method of the green food additive is characterized by comprising the following steps: the green food additive is obtained by uniformly mixing the components in parts by weight, then performing radiation sterilization and sealed packaging.
Example 5
The green food additive is characterized by comprising the following components in parts by weight: 6 parts of corn germ powder, 4 parts of edible chitosan quaternary ammonium salt, 2 parts of glycyrrhizic acid, 10 parts of fruit and vegetable plant enzyme powder, 15 parts of fruit powder, 2 parts of germanium-rich purple lucid ganoderma and 6 parts of Chinese herbal medicine extract.
The green food additive further comprises: 12 parts of marine fish oligopeptide and 4 parts of dehydrated burdock powder.
The Chinese herbal medicine extract is prepared from the following raw material medicines in parts by weight: 10 parts of stevia rebaudiana, 3 parts of lotus leaves, 8 parts of water fennel, 6 parts of artemisia selengensis, 6 parts of sweet osmanthus, 5 parts of Chinese toon leaves, 7 parts of oriental blueberry leaves, 6 parts of elm leaves, 3 parts of Japanese banana roots and 3 parts of hawthorn.
The preparation method of the Chinese herbal medicine extract comprises the following steps: mixing the raw materials, cleaning, cutting into pieces to obtain mixed raw materials, adding purified water, decocting at 100 deg.C for 3 hr, decocting at 80 deg.C for 20 min to obtain mixture, collecting the upper layer juice of the mixture, and removing water by rotary evaporation to obtain Chinese herbal medicine extract; the mass ratio of the mixed raw material medicine to the purified water is 1: 7.
The dehydrated burdock powder has the particle size of 120 meshes, the water content of less than or equal to 8.0 percent, the total bacterial count of less than or equal to 10wcfu/g and the ash content: 5.6%, coliform group: 30mpn/100g, degree of grinding: 98 percent; the fruit powder is strawberry powder.
The preparation method of the green food additive is characterized by comprising the following steps: the green food additive is obtained by uniformly mixing the components in parts by weight, then performing radiation sterilization and sealed packaging.
Comparative example 1
This example provides a green food supplement, which is formulated and prepared in substantially the same manner as example 1, except that no marine fish oligopeptide is added.
Comparative example 2
This example provides a green food additive, which is formulated and prepared in substantially the same manner as in example 1, except that dehydrated burdock powder is not added.
Comparative example 3
This example provides a green food additive, which has a formulation and a preparation method substantially the same as those of example 1, except that the fruit and vegetable enzyme powder and the fruit powder are not added.
Comparative example 4
This example provides a green food supplement, which is formulated and prepared in substantially the same manner as example 1, except that no germanium-rich purple Ganoderma is added.
Comparative example 5
This example provides a green food additive, which has substantially the same formulation and preparation method as example 1, except that no edible chitosan quaternary ammonium salt and glycyrrhizic acid are added.
Comparative example 6
This example provides a green food supplement, which is formulated and prepared in substantially the same manner as example 1, except that no corn germ flour is added.
The food additives of examples 1-5 and comparative examples 1-6 were subjected to performance tests, the results of which are shown in Table 1, and the test methods were as follows:
(1) the mouthfeel is as follows: adding 0.1% of the food additives into the stuffing, making the moon cakes according to a conventional method, trying to evaluate the taste, flavor and tissue state of each group by 20 professional evaluation personnel, taking the stuffing (5 points of the taste, flavor and tissue state) as a reference according to the evaluation standard, and calculating the average score of each group, wherein the maximum score is 10 points.
(2) And (3) antioxidant test: the food additives of all the cases are respectively added into the tea seed oil to carry out a strong oxidation test, and when the addition amount is 0.04 percent (wt percent), the peroxide value of the tea seed oil is tested after the strong oxidation test is carried out for 8 days at the temperature of 55 +/-1 ℃.
TABLE 1
As can be seen from Table 1, the green food additive disclosed in the examples of the present invention has better mouthfeel, flavor and texture state than the food additives in the prior art, and has more excellent oxidation resistance, which is a result of the synergistic effect of the components.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The green food additive is characterized by comprising the following components in parts by weight: 3-6 parts of corn germ powder, 1-4 parts of edible chitosan quaternary ammonium salt, 1-2 parts of glycyrrhizic acid, 5-10 parts of fruit and vegetable plant enzyme powder, 10-15 parts of fruit powder, 1-2 parts of germanium-rich purple lucid ganoderma and 2-6 parts of Chinese herbal medicine extract.
2. The green food additive according to claim 1, wherein said green food additive further comprises: 8-12 parts of marine fish oligopeptide and 1-4 parts of dehydrated burdock powder.
3. The green food additive according to claim 1, wherein the green food additive comprises the following components in parts by weight: 4.5 parts of corn germ powder, 2.5 parts of edible chitosan quaternary ammonium salt, 1.5 parts of glycyrrhizic acid, 7.5 parts of fruit and vegetable plant enzyme powder, 13 parts of fruit powder, 1.5 parts of germanium-rich purple lucid ganoderma, 4 parts of Chinese herbal medicine extract, 10 parts of marine fish oligopeptide and 2.5 parts of dehydrated burdock powder.
4. The green food additive according to claim 1, wherein the Chinese herbal medicine extract is prepared from the following raw material medicines in parts by weight: 5-10 parts of stevia rebaudiana, 1-3 parts of lotus leaves, 4-8 parts of cress, 3-6 parts of artemisia selengensis, 3-6 parts of sweet osmanthus, 2-5 parts of Chinese toon leaves, 4-7 parts of oriental blueberry leaves, 3-6 parts of elm leaves, 1-3 parts of banana roots and 1-3 parts of hawthorn.
5. The green food additive according to claim 4, wherein the preparation method of the Chinese herbal medicine extract comprises the following steps: mixing the raw materials, cleaning, cutting into pieces to obtain mixed raw materials, adding purified water, decocting at 90-100 deg.C for 1-3 hr, decocting at 70-80 deg.C for 10-20 min to obtain mixture, collecting upper layer juice of the mixture, and rotary steaming to remove water to obtain Chinese herbal medicine extract.
6. The green food additive according to claim 5, wherein the mass ratio of the mixed raw material drug to the purified water is 1 (4-7).
7. The green food additive according to claim 1, wherein the edible chitosan quaternary ammonium salt has a weight average molecular weight of 1 ten thousand and a substitution degree of 75%.
8. The green food additive according to claim 1, wherein the particle size of the dehydrated burdock powder is 80-120 meshes, the water content is less than or equal to 8.0%, the total number of bacteria is less than or equal to 10wcfu/g, the ash content: 5.6%, coliform group: 30mpn/100g, degree of grinding: 98 percent.
9. The green food additive according to claim 1, wherein the fruit powder is at least one of orange powder, apple powder, mango juice powder, lime fruit powder and strawberry powder.
10. The green food additive according to any one of claims 1 to 9, wherein the preparation method of the green food additive comprises the following steps: the green food additive is obtained by uniformly mixing the components in parts by weight, then performing radiation sterilization and sealed packaging.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115226889A (en) * | 2022-07-25 | 2022-10-25 | 刘笑 | Green and safe food additive and preparation method thereof |
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| CN115226889A (en) * | 2022-07-25 | 2022-10-25 | 刘笑 | Green and safe food additive and preparation method thereof |
| CN115226889B (en) * | 2022-07-25 | 2024-04-05 | 广州市宝桃食品有限公司 | Green and safe food additive and preparation method thereof |
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