阅读说明：本技术 一种猕猴桃生姜粉抗氧化添加剂的制备方法 (Preparation method of kiwi fruit and ginger powder antioxidant additive ) 是由 阎华� 于博 黄升谋 李玉奇 李云捷 汤尚文 和平 刘传菊 李欢欢 于 2019-02-27 设计创作，主要内容包括：本发明公开了一种猕猴桃生姜粉抗氧化添加剂的制备方法。本发明的猕猴桃生姜粉抗氧化添加剂包括如下重量份配比的组分：猕猴桃粉20-30份、生姜粉1-2份、海蜇皮粉0.1-0.2份,独活粉0.01-0.02份。这些生物质经过处理后,获得猕猴桃生姜粉抗氧化添加剂。本发明取材天然,营养价值高,无毒副作用,能够抗凝血和降血脂、增强免疫细胞、抗肿瘤,具有很好的抗氧化作用,应用范围广。(The invention discloses a preparation method of an antioxidant additive of kiwi fruit and ginger powder. The kiwi fruit and ginger powder antioxidant additive comprises the following components in parts by weight: 20-30 parts of kiwi fruit powder, 1-2 parts of ginger powder, 0.1-0.2 part of jellyfish skin powder and 0.01-0.02 part of radix angelicae pubescentis powder. After the biomass is treated, the kiwi fruit and ginger powder antioxidant additive is obtained. The invention has natural materials, high nutritive value, no toxic or side effect, good antioxidation and wide application range, and can prevent coagulation and blood fat reduction, enhance immunocytes and resist tumors.)

1. A preparation method of an antioxidant additive of kiwi fruit and ginger powder is characterized by comprising the following steps: firstly, sodium carbonate and acetic acid form hydrosol, then dilute hydrochloric acid solution containing potassium chloride and biomass is dripped into the hydrosol, and then the mixed solution is put into a high-pressure kettle to react to obtain a precipitate, namely the kiwi fruit and ginger powder antioxidant additive.

2. the preparation method of the kiwi fruit and ginger powder antioxidant additive as claimed in claim 1, which specifically comprises:

Step 1, taking sodium carbonate and acetic acid solution as raw materials, and dropwise adding the acetic acid solution into the sodium carbonate solution to form hydrosol A;

step 2, adding potassium chloride and biomass into a dilute hydrochloric acid solution, and stirring and mixing to obtain a mixed solution B;

step 3, dripping the mixed solution B into the liquid sol A under the condition of stirring, mixing the mixed solution B and the liquid sol A for a period of time, pouring the mixture into an autoclave lined with polytetrafluoroethylene, preserving heat for reacting for a certain time, and naturally cooling to room temperature;

and 4, taking out the mixed liquid containing the precipitate, carrying out centrifugal separation, cleaning, and carrying out vacuum drying on the precipitate to obtain the kiwi fruit and ginger powder antioxidant additive.

3. The method for preparing the kiwi fruit ginger powder antioxidant additive as claimed in claim 2, wherein the kiwi fruit ginger powder antioxidant additive comprises the following steps: the step 1 is to prepare 10-30mL of 0.2mol/L sodium carbonate solution in a 200mL beaker, and then dropwise add 20-50mL of 0.5mol/L acetic acid solution to form the hydrosol A.

4. The method for preparing the kiwi fruit ginger powder antioxidant additive as claimed in claim 2, wherein the kiwi fruit ginger powder antioxidant additive comprises the following steps: the step 2 is to add 0.05-0.09g of potassium chloride and 0.05-0.09g of biomass into 10-30mL of 0.01-0.05mol/L diluted hydrochloric acid solution, and stir and mix to obtain a mixed solution B.

5. The method for preparing the kiwi fruit ginger powder antioxidant additive as claimed in claim 2, wherein the kiwi fruit ginger powder antioxidant additive comprises the following steps: and the step 3 specifically comprises the steps of dropwise adding the mixed solution B into the liquid sol A under stirring, continuously stirring for 1 hour to uniformly mix the mixed solution B and the liquid sol A, pouring the mixed solution into a 200mL autoclave lined with polytetrafluoroethylene, carrying out heat preservation reaction at the temperature of 160-200 ℃ for 8-12 hours, and then naturally cooling to room temperature to obtain the mixed solution containing the precipitate.

6. the method for preparing the kiwi fruit ginger powder antioxidant additive as claimed in claim 2, wherein the kiwi fruit ginger powder antioxidant additive comprises the following steps: and the step 4 is to take out the mixed solution containing the precipitate, centrifugally separate, wash the mixed solution with distilled water for 2 times, wash the mixed solution with ethanol for 1 time, and dry the precipitate at the temperature of 60 ℃ for 3 to 6 hours in vacuum to obtain the kiwi fruit and ginger powder antioxidant additive.

7. The method for preparing the kiwi fruit ginger powder antioxidant additive as claimed in claim 2, wherein the kiwi fruit ginger powder antioxidant additive comprises the following steps: the biomass in the step 2 comprises, by weight, 20-30 parts of kiwi fruit powder, 1-2 parts of ginger powder, 0.1-0.2 part of jellyfish skin powder and 0.01-0.02 part of radix angelicae pubescentis powder.

Technical Field

The invention belongs to the technical field of food additives, and particularly relates to a preparation method of an antioxidant additive of kiwi fruit and ginger powder.

Background

The existing food antioxidant additives mainly comprise two categories of chemical food antioxidant additives and natural food antioxidant additives, wherein the chemical food antioxidant additives have good effects, but have the defects of different degrees of toxic and side effects and the like, and cause damage to bodies after long-term use or excessive eating. The antioxidant additive for artificial chemical food is prepared by artificial chemical synthesis method. Meanwhile, a great deal of research reports indicate that almost all chemical food antioxidant additives cannot provide nutrients to human bodies, and some chemical food antioxidant additives even harm human health.

disclosure of Invention

The invention aims to overcome the defects of the prior art and provides an antioxidant additive of kiwi fruit and ginger powder.

The invention also aims to provide a preparation method of the kiwi fruit and ginger powder antioxidant additive.

the technical scheme of the invention is as follows:

1. a method for preparing an antioxidant additive of kiwi fruit and ginger powder comprises the steps of firstly forming hydrosol by sodium carbonate and acetic acid, then dropwise adding dilute hydrochloric acid solution containing potassium chloride and biomass into the hydrosol, then putting the mixed solution into a high-pressure kettle for reaction to obtain a precipitate, and thus obtaining the antioxidant additive of kiwi fruit and ginger powder.

2. The preparation method of the kiwi fruit and ginger powder antioxidant additive specifically comprises the following steps:

Step 1, taking sodium carbonate and acetic acid solution as raw materials, and dropwise adding the acetic acid solution into the sodium carbonate solution to form hydrosol A;

step 2, adding potassium chloride and biomass into a dilute hydrochloric acid solution, and stirring and mixing to obtain a mixed solution B;

Step 3, dripping the mixed solution B into the liquid sol A under the condition of stirring, mixing the mixed solution B and the liquid sol A for a period of time, pouring the mixture into an autoclave lined with polytetrafluoroethylene, preserving heat for reacting for a certain time, and naturally cooling to room temperature;

And 4, taking out the mixed liquid containing the precipitate, carrying out centrifugal separation, cleaning, and carrying out vacuum drying on the precipitate to obtain the kiwi fruit and ginger powder antioxidant additive.

3. the 1 st step is specifically to prepare 10-30mL of 0.2mol/L sodium carbonate solution in a 200mL beaker, and then dropwise add 20-50mL of 0.5mol/L acetic acid solution to form a liquid sol A.

4. The 2 nd step specifically comprises adding 0.05-0.09g of potassium chloride and 0.05-0.09g of biomass into 10-30mL of 0.01-0.05mol/L dilute hydrochloric acid solution, and stirring and mixing to obtain a mixed solution B.

5. The 3 rd step specifically comprises the steps of dropwise adding the mixed solution B into the liquid sol A under stirring, continuously stirring for 1 hour to uniformly mix the mixed solution B and the liquid sol A, pouring the mixed solution into a 200mL autoclave lined with polytetrafluoroethylene, carrying out heat preservation reaction at the temperature of 160 plus materials and 200 ℃ for 8-12 hours, and then naturally cooling to room temperature to obtain a mixed solution containing precipitates.

6. The preparation method of the kiwi fruit and ginger powder antioxidant additive comprises the step 4, wherein the step 4 specifically comprises the steps of taking out mixed liquid containing precipitates, carrying out centrifugal separation, washing for 2 times by using distilled water, then washing for 1 time by using ethanol, and carrying out vacuum drying on the precipitates for 3-6 hours at the temperature of 60 ℃ to obtain the kiwi fruit and ginger powder antioxidant additive.

7. The preparation method of the kiwi fruit and ginger powder antioxidant additive comprises the following step 2, wherein the biomass in the step is prepared from 20-30 parts by weight of kiwi fruit powder, 1-2 parts by weight of ginger powder, 0.1-0.2 part by weight of jellyfish skin powder and 0.01-0.02 part by weight of radix angelicae pubescentis powder.

the invention has the beneficial effects that:

1. The anti-oxidation additive disclosed by the invention contains kiwi fruits, is natural in material, high in nutritive value, free of toxic and side effects, capable of resisting coagulation and reducing blood fat, enhancing immune cells and resisting tumors, and has a good anti-oxidation effect and a wide application range;

2. The antioxidant additive disclosed by the invention contains ginger, is natural in material, high in nutritive value, free of toxic and side effects, capable of resisting coagulation and reducing blood fat, enhancing immune cells and resisting tumors, and has a good antioxidant effect and a wide application range;

3. The antioxidant additive disclosed by the invention contains radix angelicae pubescentis, is natural in material, high in nutritive value, free of toxic and side effects, capable of resisting coagulation and blood fat, enhancing immune cells and resisting tumors, and has a good antioxidant effect and a wide application range.

Detailed Description

The technical solution of the present invention is further illustrated and described by the following detailed description.