阅读说明：本技术 一种具有抗氧化功能的食品添加剂及其生产工艺 (Food additive with antioxidant function and production process thereof ) 是由 米跃庭 于 2021-05-19 设计创作，主要内容包括：本发明涉及食品添加剂技术领域,具体是一种具有抗氧化功能的食品添加剂及其生产工艺,按重量份配比包括以下原料：酒糟：1500-2500份；盐酸：350-500份；中和剂：160-300份；糊精：700-1000份,所述盐酸包括以下制备步骤：A.将饱和食盐水进行电解,除得氢氧化钠外,在阴极有氢气产生,阳极有氯气产生：2NaCL+2H2O→2NaOH+CL2↑+H2↑；B.在反应器中将氢气和氯气通至石英制的烧嘴点火燃烧,生成氯化氢气体,并发出大量热：H2+CL2→2HCL；C.氯化氢气体冷却后被水吸收成为盐酸。本发明采用酒糟中提取的天然抗氧剂,具有安全、抗氧化性好的特点,可用作水产品、食用油、调味剂,制作成本低,价格低廉、安全无毒、稳定性强、抗氧化活性高。(The invention relates to the technical field of food additives, in particular to a food additive with an antioxidant function and a production process thereof, wherein the food additive comprises the following raw materials in parts by weight: vinasse: 1500-; hydrochloric acid: 350-500 parts; neutralizing agent: 160-300 parts; dextrin: 700 portions, the hydrochloric acid comprises the following preparation steps: A. electrolyzing saturated salt water to obtain sodium hydroxide, wherein hydrogen is generated at a cathode, and chlorine is generated at an anode: 2NaCL +2H2O → 2NaOH + CL2 ↓ + H2 ℃; B. introducing hydrogen and chlorine into a quartz burner in a reactor, igniting and burning to generate hydrogen chloride gas and emit a large amount of heat: h2+ CL2 → 2 HCL; C. the hydrogen chloride gas is cooled and absorbed by water to become hydrochloric acid. The natural antioxidant extracted from the vinasse has the characteristics of safety and good oxidation resistance, can be used as aquatic products, edible oil and flavoring agents, and has the advantages of low manufacturing cost, low price, safety, no toxicity, strong stability and high antioxidant activity.)

1. A food additive with an antioxidant function is characterized in that: the formula comprises the following raw materials in parts by weight:

vinasse: 1500-;

hydrochloric acid: 350-500 parts;

neutralizing agent: 160-300 parts;

dextrin: 700 and 1000 portions.

2. The food additive with antioxidant function as claimed in claim 1, wherein: the hydrochloric acid comprises the following preparation steps:

A. electrolyzing saturated salt water to obtain sodium hydroxide, wherein hydrogen is generated at a cathode, and chlorine is generated at an anode: 2NaCL +2H2O → 2NaOH + CL2 ↓ + H2 ℃;

B. introducing hydrogen and chlorine into a quartz burner in a reactor, igniting and burning to generate hydrogen chloride gas and emit a large amount of heat: h2+ CL2 → 2 HCL;

C. the hydrogen chloride gas is cooled and absorbed by water to become hydrochloric acid.

3. The food additive with antioxidant function as claimed in claim 1, wherein: the neutralizer is one or more of sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium acetate, sodium pyrophosphate and sodium carbonate.

4. The food additive with antioxidant function as claimed in claim 1, wherein: the dextrin comprises the following preparation steps:

pretreating starch;

drying;

heat treatment;

cooling to obtain dextrin.

5. A production process of a food additive with an antioxidant function is characterized in that: comprises the following production steps:

s1, putting the vinasse into a reaction kettle, adding hydrochloric acid, heating to 115 ℃ by using an oil bath, and preserving heat for 60-80min to fully perform hydrolysis reaction;

s2, adding a sodium hydroxide solution after hydrolysis is finished, continuously heating to 105-plus-110 ℃, and preserving heat for 3-4 h;

s3, filtering the mixture, discarding filter residues, and collecting filtrate;

s4, adding dextrin into the filtrate, and fully stirring to dissolve the dextrin;

s5, spray drying the obtained dextrin solution by using a centrifugal spray dryer, wherein the rotating speed of a centrifugal rotating disc is 10000-20000r/min, and the feed speed of the material liquid is controlled to be 13-16L/min;

s6, collecting powder at the bottom of the spray dryer to obtain the antioxidant food additive.

6. The process for producing a food additive having an antioxidant function according to claim 5, wherein: the step S1 specifically includes the following steps:

s11, putting the vinasse into a reaction kettle, adding hydrochloric acid, and stirring and mixing;

s12, when the reaction kettle is used for stirring and mixing, the rotating speed of the stirring rod is 1600-1800r/min, and the stirring and mixing time is 2-3 min.

7. The process for producing a food additive having an antioxidant function according to claim 5, wherein: the step S2 specifically includes the following steps:

s21, adding a sodium hydroxide solution after hydrolysis is finished, and stirring and mixing;

s22, when the reaction kettle is used for stirring and mixing, the rotating speed of the stirring rod is 800-.

8. The process for producing a food additive having an antioxidant function according to claim 5, wherein: the step S4 specifically includes the following steps:

s41, adding the filtrate and dextrin into a stirring tank at the same time, and stirring;

s42, the rotating speed of the stirring tank is 1200-3200r/min, and the stirring time is 3-8min, so as to obtain the dextrin solution.

9. The process for producing a food additive having an antioxidant function according to claim 5, wherein: the spray drying time of the centrifugal spray dryer in the step S5 is 6-12 min.

Technical Field

The invention relates to the technical field of food additives, in particular to a food additive with an antioxidant function and a production process thereof.

Background

Oxidation of foods causes serious deterioration of smell and taste, and conventional methods for preventing oxidative deterioration of foods, such as improvement of processing level, refrigeration, gas barrier packaging, etc., are not effective in inhibiting oxidation, so antioxidants are often introduced to improve food quality and prolong food.

Chinese patent No. CN101978909A provides an antioxidant food additive based on natural polysaccharide and a preparation method thereof. The raw materials of the additive are chitosan (or derivatives thereof) and other reducing sugar. The preparation method comprises adding appropriate amount of other reducing sugar solution into chitosan (or its derivative) solution, allowing Maillard reaction to directly form liquid additive or freeze drying to form solid additive.

Chinese patent No. CN101530234B provides a preparation method of a natural antioxidant food additive, which is characterized by comprising the following specific steps: culturing Hansenula polymorpha, Monascus purpureus, Acetobacter pasteurianus and Lactobacillus bulgaricus in eggplant bottles on respective culture media, inoculating into LB culture solution, fermenting, and concentrating to obtain the product. However, the general natural food additive is prepared by extracting the effective components from natural substances by a chemical extraction method, so that the preparation cost is high, and the safety is low, so that the research and development of the food additive with the antioxidant function and the production process thereof are urgently needed.

Disclosure of Invention

The invention aims to provide a food additive with an antioxidant function and a production process thereof, and aims to solve the problems of high manufacturing cost and low safety caused by the fact that the common natural food additive is prepared by extracting active ingredients from natural substances by a chemical extraction method in the background technology.

The technical scheme of the invention is as follows: a food additive with an antioxidant function comprises the following raw materials in parts by weight:

vinasse: 1500-;

hydrochloric acid: 350-500 parts;

neutralizing agent: 160-300 parts;

dextrin: 700 and 1000 portions.

Further, the hydrochloric acid comprises the following preparation steps:

A. electrolyzing saturated salt water to obtain sodium hydroxide, wherein hydrogen is generated at a cathode, and chlorine is generated at an anode: 2NaCL +2H2O → 2NaOH + CL2 ↓ + H2 ℃;

B. introducing hydrogen and chlorine into a quartz burner in a reactor, igniting and burning to generate hydrogen chloride gas and emit a large amount of heat: h2+ CL2 → 2 HCL;

C. the hydrogen chloride gas is cooled and absorbed by water to become hydrochloric acid.

Further, the neutralizing agent is one or more of sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium acetate, sodium pyrophosphate and sodium carbonate.

Further, the dextrin comprises the following preparation steps:

pretreating starch;

drying;

heat treatment;

cooling to obtain dextrin.

A production process of a food additive with an antioxidant function comprises the following production steps:

s1, putting the vinasse into a reaction kettle, adding hydrochloric acid, heating to 115 ℃ by using an oil bath, and preserving heat for 60-80min to fully perform hydrolysis reaction;

s2, adding a sodium hydroxide solution after hydrolysis is finished, continuously heating to 105-plus-110 ℃, and preserving heat for 3-4 h;

s3, filtering the mixture, discarding filter residues, and collecting filtrate;

s4, adding dextrin into the filtrate, and fully stirring to dissolve the dextrin;

s5, spray drying the obtained dextrin solution by using a centrifugal spray dryer, wherein the rotating speed of a centrifugal rotating disc is 10000-20000r/min, and the feed speed of the material liquid is controlled to be 13-16L/min;

s6, collecting powder at the bottom of the spray dryer to obtain the antioxidant food additive.

Further, the step S1 specifically includes the following steps:

s11, putting the vinasse into a reaction kettle, adding hydrochloric acid, and stirring and mixing;

s12, when the reaction kettle is used for stirring and mixing, the rotating speed of the stirring rod is 1600-1800r/min, and the stirring and mixing time is 2-3 min.

Further, the step S2 specifically includes the following steps:

s21, adding a sodium hydroxide solution after hydrolysis is finished, and stirring and mixing;

s22, when the reaction kettle is used for stirring and mixing, the rotating speed of the stirring rod is 800-.

Further, the step S4 specifically includes the following steps:

s41, adding the filtrate and dextrin into a stirring tank at the same time, and stirring;

s42, the rotating speed of the stirring tank is 1200-3200r/min, and the stirring time is 3-8min, so as to obtain the dextrin solution.

Further, the centrifugal spray dryer in the step S5 performs the spray drying for 6-12 min.

The invention provides a food additive with an antioxidant function and a production process thereof by improvement, and compared with the prior art, the food additive has the following improvements and advantages:

(1) the natural antioxidant extracted from the vinasse has the characteristics of safety and good oxidation resistance, can be used as aquatic products, edible oil and flavoring agents, and has the advantages of low manufacturing cost, low price, safety, no toxicity, strong stability and high antioxidant activity.

Detailed Description

The present invention will be described in detail below, and technical solutions in embodiments of the present invention will be clearly and completely described below. 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 food additive with an antioxidant function comprises the following raw materials in parts by weight:

vinasse: 1500 parts of (1);

hydrochloric acid: 350 parts of (a);

neutralizing agent: 160 parts of (B);

dextrin: 700 parts.

Further, the hydrochloric acid comprises the following preparation steps:

A. electrolyzing saturated salt water to obtain sodium hydroxide, wherein hydrogen is generated at a cathode, and chlorine is generated at an anode: 2NaCL +2H2O → 2NaOH + CL2 ↓ + H2 ℃;

B. introducing hydrogen and chlorine into a quartz burner in a reactor, igniting and burning to generate hydrogen chloride gas and emit a large amount of heat: h2+ CL2 → 2 HCL;

C. the hydrogen chloride gas is cooled and absorbed by water to become hydrochloric acid.

Further, the neutralizing agent is sodium hydroxide or potassium hydroxide.

Further, the dextrin comprises the following preparation steps:

pretreating starch;

drying;

heat treatment;

cooling to obtain dextrin.

A production process of a food additive with an antioxidant function comprises the following production steps:

s1, putting vinasse into a reaction kettle, adding hydrochloric acid, heating to 100 ℃ by using an oil bath, and preserving heat for 60min to fully perform hydrolysis reaction;

s2, adding a sodium hydroxide solution after hydrolysis is finished, continuously heating to 105 ℃, and preserving heat for 3 hours;

s3, filtering the mixture, discarding filter residues, and collecting filtrate;

s4, adding dextrin into the filtrate, and fully stirring to dissolve the dextrin;

s5, carrying out spray drying on the obtained dextrin solution by using a centrifugal spray dryer, wherein the rotating speed of a centrifugal rotary disc is 10000r/min, and the feed speed of the material liquid is controlled at 13L/min;

s6, collecting powder at the bottom of the spray dryer to obtain the antioxidant food additive.

Further, step S1 specifically includes the following steps:

s11, putting the vinasse into a reaction kettle, adding hydrochloric acid, and stirring and mixing;

s12, stirring and mixing in the reaction kettle, wherein the rotating speed of a stirring rod is 1600r/min, and the stirring and mixing time is 2 min.

Further, step S2 specifically includes the following steps:

s21, adding a sodium hydroxide solution after hydrolysis is finished, and stirring and mixing;

s22, when the reaction kettle is used for stirring and mixing, the rotating speed of a stirring rod is 800r/min, and the stirring and mixing time is 2 min.

Further, step S4 specifically includes the following steps:

s41, adding the filtrate and dextrin into a stirring tank at the same time, and stirring;

s42, the rotating speed of the stirring tank is 1200r/min, and the stirring time is 3min, so that the dextrin solution is obtained.

Further, the centrifugal spray dryer in step S5 was spray-dried for a period of 6 min.

Example two

A food additive with an antioxidant function comprises the following raw materials in parts by weight:

vinasse: 1800 parts of;

hydrochloric acid: 400 parts of (1);

neutralizing agent: 200 parts of (A);

dextrin: 800 parts.

Further, the hydrochloric acid comprises the following preparation steps:

A. electrolyzing saturated salt water to obtain sodium hydroxide, wherein hydrogen is generated at a cathode, and chlorine is generated at an anode: 2NaCL +2H2O → 2NaOH + CL2 ↓ + H2 ℃;

B. introducing hydrogen and chlorine into a quartz burner in a reactor, igniting and burning to generate hydrogen chloride gas and emit a large amount of heat: h2+ CL2 → 2 HCL;

C. the hydrogen chloride gas is cooled and absorbed by water to become hydrochloric acid.

Further, the neutralizing agent is sodium bicarbonate, sodium acetate, sodium pyrophosphate.

Further, the dextrin comprises the following preparation steps:

pretreating starch;

drying;

heat treatment;

cooling to obtain dextrin.

A production process of a food additive with an antioxidant function comprises the following production steps:

s1, putting vinasse into a reaction kettle, adding hydrochloric acid, heating to 110 ℃ by using an oil bath, and preserving heat for 70min to fully perform hydrolysis reaction;

s2, adding a sodium hydroxide solution after hydrolysis is finished, continuously heating to 110 ℃, and keeping the temperature for 3.5 hours;

s3, filtering the mixture, discarding filter residues, and collecting filtrate;

s4, adding dextrin into the filtrate, and fully stirring to dissolve the dextrin;

s5, carrying out spray drying on the obtained dextrin solution by using a centrifugal spray dryer, wherein the rotating speed of a centrifugal turntable is 15000r/min, and the feed speed of the material liquid is controlled at 15L/min;

s6, collecting powder at the bottom of the spray dryer to obtain the antioxidant food additive.

Further, step S1 specifically includes the following steps:

s11, putting the vinasse into a reaction kettle, adding hydrochloric acid, and stirring and mixing;

s12, when the reaction kettle is used for stirring and mixing, the rotating speed of a stirring rod is 1700r/min, and the stirring and mixing time is 2 min.

Further, step S2 specifically includes the following steps:

s21, adding a sodium hydroxide solution after hydrolysis is finished, and stirring and mixing;

s22, when the reaction kettle is used for stirring and mixing, the rotating speed of a stirring rod is 1000r/min, and the stirring and mixing time is 2 min.

Further, step S4 specifically includes the following steps:

s41, adding the filtrate and dextrin into a stirring tank at the same time, and stirring;

s42, the rotating speed of the stirring tank is 1500r/min, and the stirring time is 5min, so that the dextrin solution is obtained.

Further, the centrifugal spray dryer in step S5 was spray-dried for a period of 8 min.

EXAMPLE III

A food additive with an antioxidant function comprises the following raw materials in parts by weight:

vinasse: 2500 parts of (a);

hydrochloric acid: 500 parts;

neutralizing agent: 300 parts of (A);

dextrin: 1000 parts.

Further, the hydrochloric acid comprises the following preparation steps:

A. electrolyzing saturated salt water to obtain sodium hydroxide, wherein hydrogen is generated at a cathode, and chlorine is generated at an anode: 2NaCL +2H2O → 2NaOH + CL2 ↓ + H2 ℃;

B. introducing hydrogen and chlorine into a quartz burner in a reactor, igniting and burning to generate hydrogen chloride gas and emit a large amount of heat: h2+ CL2 → 2 HCL;

C. the hydrogen chloride gas is cooled and absorbed by water to become hydrochloric acid.

Further, the neutralizer is sodium pyrophosphate and sodium carbonate.

Further, the dextrin comprises the following preparation steps:

pretreating starch;

drying;

heat treatment;

cooling to obtain dextrin.

A production process of a food additive with an antioxidant function comprises the following production steps:

s1, putting vinasse into a reaction kettle, adding hydrochloric acid, heating to 115 ℃ by using an oil bath, and preserving heat for 80min to fully perform hydrolysis reaction;

s2, adding a sodium hydroxide solution after hydrolysis is finished, continuously heating to 110 ℃, and keeping the temperature for 4 hours;

s3, filtering the mixture, discarding filter residues, and collecting filtrate;

s4, adding dextrin into the filtrate, and fully stirring to dissolve the dextrin;

s5, spray drying the obtained dextrin solution by using a centrifugal spray dryer, wherein the rotating speed of a centrifugal rotating disc is 20000r/min, and the feed speed of the material liquid is controlled at 16L/min;

s6, collecting powder at the bottom of the spray dryer to obtain the antioxidant food additive.

Further, step S1 specifically includes the following steps:

s11, putting the vinasse into a reaction kettle, adding hydrochloric acid, and stirring and mixing;

s12, when the reaction kettle is used for stirring and mixing, the rotating speed of a stirring rod is 1800r/min, and the stirring and mixing time is 3 min.

Further, step S2 specifically includes the following steps:

s21, adding a sodium hydroxide solution after hydrolysis is finished, and stirring and mixing;

s22, when the reaction kettle is used for stirring and mixing, the rotating speed of a stirring rod is 1200r/min, and the stirring and mixing time is 3 min.

Further, step S4 specifically includes the following steps:

s41, adding the filtrate and dextrin into a stirring tank at the same time, and stirring;

s42, the rotating speed of the stirring tank is 3200r/min, and the stirring time is 8min, so that the dextrin solution is obtained.

Further, the centrifugal spray dryer in step S5 was spray-dried for a period of 12 min.

The working principle is as follows: firstly, putting vinasse into a reaction kettle, adding hydrochloric acid, heating to 100 ℃ by using an oil bath, preserving heat for 60min to fully perform hydrolysis reaction, adding a sodium hydroxide solution after hydrolysis is finished, continuously heating to 105 ℃, preserving heat for 3h, filtering the mixture, discarding filter residues, collecting filtrate, adding dextrin into the filtrate, fully stirring to dissolve the dextrin, performing spray drying on the obtained dextrin solution by using a centrifugal spray dryer, controlling the rotating speed of the centrifugal rotary disc to be 10000r/min, controlling the feed speed of feed liquid to be 13L/min, and collecting powder at the bottom of the spray dryer to obtain the antioxidant food additive.

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.