CN1895088A

CN1895088A - Curing-food additive and use thereof

Info

Publication number: CN1895088A
Application number: CNA2006100503383A
Authority: CN
Inventors: 王锡洪
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-04-12
Filing date: 2006-04-12
Publication date: 2007-01-17

Abstract

An additive used in salting vegetables for decreasing the content of nitrite and slowing the oxidizing speed of VC in salted food is proportionally prepared from polyphenols of tea (PPT) and potassium sorbate through mixing. Its application method is also disclosed.

Description

Cure foods are with additive and application mode

Technical field

The present invention relates to food processing technology field, specifically be a kind of be that the cure foods of primary raw material are with additive and application mode with the Tea Polyphenols.

Background technology

According to relevant report, China's Pickle based food generally adds antisepsis antistaling agents such as Sodium Benzoate, potassium sorbate at present, though have certain effect, effect is not fine, and therefore many enterprises reach fresh-keeping effect to increase dosage.But interrelated data shows, the phenomenon that preservative benzoic acid and sodium salt thereof have stack to poison, the dosage increasing is detrimental to health bigger, so, too controversial in the use, though still use for various countries, but range of application is more and more narrow, as being restricted in the imported food of Japan, even part bans use of, and Japan has stopped producing.Only cheap because of it, in the numerous food product processing of China, still use as main anticorrisive agent.Therefore, seeking the ultimate food additive that a kind of energy substitutes Sodium Benzoate, potassium sorbate also is the important topic of current food processing industry.

Tea Polyphenols is a kind of natural antioxidant with fine consumption value and multiple miraculous effects that extracts from tealeaves, is a kind of desirable food preservative, has replaced sodium benzoate, potassium sorbate at oil processing industry at present.

Along with science and technology development, the function of preventing and curing diseases based on the tealeaves of Tea Polyphenols is constantly excavated, both domestic and externally in recent years studies show that in a large number that tealeaves has multiple peculiar functions such as closing anticancer, anti-ageing, anti-oxidant, hypotensive, reducing blood lipid, hypoglycemic and even anti-AIDS.These years, doing experiment material with tealeaves carries out the country of anticancer research China, Japan, the U.S., France, Britain, Russia, Canada, Turkey, Korea S etc. is arranged.Studies show that, tealeaves based on Tea Polyphenols has blocking effect to N-nitroso compound (carcinogenic substance), average blocking-up rate 65%, green tea is better than black tea, high-grade green tea blocking-up rate is all more than 85%, tealeaves also has and obviously to suppress aflatoxins, the cell mutation that benzene is induced than pyrene etc., the cell carcinogenesis of gene and chromosome mutation and ray induction.Tea Polyphenols has extremely strong antibiotic oxidation and removes the free radical effect, and the removing ability can be blocked the N-nitroso compound in vivo up to 98%, external synthetic, and can block N-nitroso compound effective ingredient, can obviously suppress the biosynthesis of tumour cell DNA, the kill tumor cell.Tea Polyphenols is used as the middle at home and abroad big city of antibiotic cancer drug, and has good development trend.

Tea Polyphenols is the antioxidant of pure natural, can prevent food composition because of oxidation cause rotten, mainly prevent the oxidative rancidity of grease and fat-rich food, and fading of causing of oxidation, vitamin destruction etc.Tea Polyphenols is as antioxidant, extensive use in fried food, instant noodles, oil product, fish product, grease, ham, cake (as moon cake etc.), and obtain good effect.

Summary of the invention

The purpose of this invention is to provide a kind of cure foods additive that replaces or reduce sodium benzoate, potassium sorbate consumption.

For achieving the above object, the present invention by the following technical solutions: its Main Ingredients and Appearance is Tea Polyphenols and potassium sorbate, and they are with Tea Polyphenols 1-4 part of (weight portion) content 90%, and the potassium sorbate of content 98% is that 2～20 parts ratio mixes; Each component ratio also can be 2～4 parts of the Tea Polyphenols of content 90%, the potassium sorbate of content 98% is 5～10 parts; Its range of application is mainly used in the Pickle based food, after vegetables are cleaned processing, add in the condiment process, and addition in use can be every kilogram of bright radish add the 0.07-0.14 gram, every kilogram of fresh leaf vegetable adds the 0.01-0.02 gram.

A kind of cure foods additive of the present invention, adopt the prescription of Tea Polyphenols and potassium sorbate combination, its Tea Polyphenols one is to combine with protease and enzyme with the form of hydrogen bond, make the effect of protease sex change and inhibition microbial activity, hinder the cure foods fermentation process and have the growth of the enzyme of nitrate reductase, thereby can reduce the content of nitrite effectively.The 2nd, Tea Polyphenols has a plurality of phenol hydroxyls, it is the good electron acceptor, has good anti-oxidant cooperative effect with vitamin C, can reduce ascorbic oxidation rate in the cure foods, so can suppress the generation of cure foods effectively, can keep ascorbic content in the food preferably again at the sweat nitrite.

The specific embodiment

The present invention is further illustrated below in conjunction with embodiment, and following each embodiment only is used to illustrate the present invention, but to not restriction of the present invention.

Embodiment one

Take by weighing the Tea Polyphenols 1Kg of content 90%, the potassium sorbate of content 98% is 20Kg, mix and promptly make cure foods of the present invention additive 21Kg, when pickling bright radish, earlier bright radish is cleaned, size fractionation, weigh then, add the ratio of 0.07-0.14 gram simultaneously in every kilogram of bright radish, take by weighing an amount of cure foods additive, the curing container of packing into is then admixed in water dissolving back when flavouring material.

Embodiment two

Take by weighing the Tea Polyphenols 4Kg of content 90%, the potassium sorbate of content 98% is 2Kg, mix and promptly make cure foods of the present invention additive 6Kg, when pickling fresh leaf vegetable, earlier fresh leaf vegetable is cleaned, drop goes to drip, weigh after the chopping, add the ratio of 0.01-0.02 gram simultaneously in every kilogram of fresh leaf vegetable, take by weighing an amount of cure foods additive, the curing container of packing into is then admixed in water dissolving back when flavouring material.

Embodiment three

Take by weighing the Tea Polyphenols 2Kg of content 90%, the potassium sorbate of content 98% is 10Kg, mix and promptly make cure foods of the present invention additive 12Kg, when pickling fresh leaf vegetable, earlier fresh leaf vegetable is cleaned, drop goes to drip, weigh after the chopping, add the ratio of 0.01-0.02 gram simultaneously in every kilogram of fresh leaf vegetable, take by weighing an amount of cure foods additive, the curing container of packing into is then admixed in water dissolving back when flavouring material.

Embodiment four

Take by weighing the Tea Polyphenols 4Kg of content 90%, the potassium sorbate of content 98% is 5Kg, mix and promptly make cure foods of the present invention additive 9Kg, when pickling bright radish, earlier bright radish is cleaned, drop goes to drip, weigh behind the size fractionation, add the ratio of 0.01-0.02 gram simultaneously in every kilogram of bright radish, take by weighing an amount of cure foods additive, the curing container of packing into is then admixed in water dissolving back when flavouring material.

Embodiment five

Take by weighing the Tea Polyphenols 4Kg of content 90%, the potassium sorbate of content 98% is 8Kg, mix and promptly make cure foods of the present invention additive 12Kg, when pickling bright radish, earlier bright radish is cleaned, drop goes to drip, weigh behind the size fractionation, add the ratio of 0.01-0.02 gram simultaneously in every kilogram of bright radish, take by weighing an amount of cure foods additive, the curing container of packing into is then admixed in water dissolving back when flavouring material.

Claims

1, a kind of cure foods additive is characterized in that: its Main Ingredients and Appearance is Tea Polyphenols and potassium sorbate, and they are with 1～4 part of the Tea Polyphenols of (weight portion) content 90%, and the potassium sorbate of content 98% is that 2～20 parts ratio mixes.

2, cure foods additive according to claim 1 is characterized in that: they are with 2～4 parts of the Tea Polyphenols of (weight portion) content 90%, and the potassium sorbate of content 98% is that 5～10 parts ratio mixes.

3, cure foods additive according to claim 1 and 2 is characterized in that: they are with 2 parts of the Tea Polyphenols of (weight portion) content 90%, and the potassium sorbate of content 98% is that 5 parts ratio mixes.

4, cure foods Application of Additives according to claim 3, it is characterized in that: be mainly used in the Pickle based food, after vegetables are cleaned processing, admix in the condiment process and add, its addition is that every kilogram of bright radish adds the 0.07-0.14 gram, and every kilogram of fresh leaf vegetable adds the 0.01-0.02 gram.