阅读说明：本技术 一种抑制精炼猪油酸败的生物防腐剂制备方法 (Preparation method of biological preservative for inhibiting rancidity of refined lard oil ) 是由 李玉锋 安淦鼎 魏泽民 朱晨 曾志康 于 2021-09-15 设计创作，主要内容包括：本发明涉及猪油防酸败防腐剂技术领域,具体是一种抑制精炼猪油酸败的生物防腐剂制备方法,包括如下重量百分比的材料：乙醇粗提核桃青皮多酚16.78-18.23%,茶多酚60.72-71.35%,维生素E12.07-15.13%。本发明将核桃青皮中提取到的多酚与茶多酚,维生素e复配,形成天然的生物防腐剂,符合现代人们对化学食品添加剂的抵触和对健康的追求,无副作用,有效的解决了现有抗氧化剂含化学成分对人体造成危害的问题,同时乙醇粗提核桃青皮多酚、茶多酚、维生素E的配合具备较高的抗氧化性,针对猪油酸败有着优异的效果,有效的延长了猪油的存储期,保证了食用的安全性。(The invention relates to the technical field of lard rancidity prevention preservatives, in particular to a preparation method of a biological preservative for inhibiting rancidity of refined lard, which comprises the following materials in percentage by weight: 16.78-18.23% of walnut green husk polyphenol extracted by ethanol, 60.72-71.35% of tea polyphenol and 12.07-15.13% of vitamin E. According to the invention, the polyphenol extracted from the walnut green seedcase is compounded with the tea polyphenol and the vitamin E to form the natural biological preservative, so that the conflict of modern people on chemical food additives and the pursuit of health are met, no side effect is caused, the problem that the existing antioxidant contains chemical components and causes harm to human bodies is effectively solved, meanwhile, the combination of the ethanol crude extraction of the walnut green seedcase polyphenol, the tea polyphenol and the vitamin E has higher inoxidizability, an excellent effect on lard rancidity is achieved, the storage period of the lard is effectively prolonged, and the edible safety is ensured.)

1. A biological preservative for inhibiting rancidity of refined lard oil is characterized by comprising the following materials in percentage by weight: 16.78-18.23% of walnut green husk polyphenol extracted by ethanol, 60.72-71.35% of tea polyphenol and 12.07-15.13% of vitamin E.

2. The biological preservative for inhibiting rancidity of refined lard oil as claimed in claim 1, wherein the biological preservative comprises the following materials by weight percent: 17.64% of walnut green husk polyphenol, 68.32% of tea polyphenol and 14.04% of vitamin E are roughly extracted by ethanol.

3. The method for preparing biological preservative for inhibiting rancidity of refined lard oil according to any one of claims 1-2, characterized by comprising the following steps:

s1: sequentially grinding the ethanol crude extraction walnut green husk polyphenol, the tea polyphenol and the vitamin E and sieving the ground materials with a 100-mesh sieve to obtain ethanol crude extraction walnut green husk polyphenol powder, tea polyphenol powder and vitamin E powder;

s2: placing the ethanol crude extraction walnut green seedcase polyphenol powder, tea polyphenol powder and vitamin E powder into a high mixing machine for mixing to prepare mixed powder;

s3: and (4) putting the mixed powder into a dryer for drying, cooling and packaging to obtain the finished biological preservative.

4. The preparation method of the biological preservative for inhibiting rancidity of the refined lard oil as claimed in claim 3, wherein the ethanol crude extraction walnut green husk polyphenol comprises the following materials in percentage by weight: 15.87% of walnut green husk, 1% of cellulase, 1% of pectinase and 36.82% of absolute ethyl alcohol;

the preparation method comprises the following steps:

a1: putting the walnut green peel into a drying box, fully drying, crushing and sieving by a 30-mesh sieve to obtain walnut peel powder;

a2: mixing cellulase and pectinase with sterilized water to obtain enzyme solution;

a3: pouring the enzyme solution into walnut peel powder for enzymolysis, adding absolute ethyl alcohol after enzymolysis, fully mixing, and performing suction filtration to obtain a mixed solution;

a4: evaporating the mixed solution by a rotary evaporator to remove redundant liquid to prepare the ethanol crude extract walnut green husk polyphenol.

5. The method of claim 3 wherein the concentration of enzyme in the enzyme solution A2 is 30U/ml.

6. The method for preparing biological preservative for inhibiting rancidity of refined lard oil as claimed in claim 3, wherein the enzymolysis in A3 is carried out under 50 ℃ for 100 min.

7. The method of claim 1, wherein the tea polyphenols are black tea polyphenols.

Technical Field

The invention relates to the technical field of lard rancidity prevention preservatives, in particular to a preparation method of a biological preservative for inhibiting rancidity of refined lard.

Background

Lard, also known by Chinese as lard or lard. It is an edible oil extracted from pork, which is a yellowish translucent liquid at the beginning, is a white or yellowish solid at normal temperature, and is easily deteriorated by oxidative decay, although scientists have developed low-cost and effective grease antioxidants such as BHT, BHA, etc.

However, some researches in recent years find that the chemical antioxidant has carcinogenicity, embryo teratogenicity and cytotoxicity, and can cause internal organ damage and cancer generation of a human body after long-term administration.

Accordingly, one skilled in the art provides a method for preparing a biological preservative to inhibit rancidity of refined lard, so as to solve the problems set forth in the background art.

Disclosure of Invention

The invention aims to provide a preparation method of a biological preservative for inhibiting rancidity of refined lard oil, so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a biological preservative for inhibiting rancidity of refined lard oil comprises the following materials in percentage by weight: 16.78-18.23% of walnut green husk polyphenol extracted by ethanol, 60.72-71.35% of tea polyphenol and 12.07-15.13% of vitamin E.

As a further aspect of the invention: comprises the following materials in percentage by weight: 17.64% of walnut green husk polyphenol, 68.32% of tea polyphenol and 14.04% of vitamin E are roughly extracted by ethanol.

As a further aspect of the invention: a preparation method of biological preservative for inhibiting rancidity of refined lard oil comprises the following steps:

s1: sequentially grinding the ethanol crude extraction walnut green husk polyphenol, the tea polyphenol and the vitamin E and sieving the ground materials with a 100-mesh sieve to obtain ethanol crude extraction walnut green husk polyphenol powder, tea polyphenol powder and vitamin E powder;

s2: placing the ethanol crude extraction walnut green seedcase polyphenol powder, tea polyphenol powder and vitamin E powder into a high mixing machine for mixing to prepare mixed powder;

s3: and (4) putting the mixed powder into a dryer for drying, cooling and packaging to obtain the finished biological preservative.

As a further aspect of the invention: the ethanol crude extraction walnut green husk polyphenol comprises the following materials in percentage by weight: 15.87% of walnut green husk, 1% of cellulase, 1% of pectinase and 36.82% of absolute ethyl alcohol;

the preparation method comprises the following steps:

a1: putting the walnut green peel into a drying box, fully drying, crushing and sieving by a 30-mesh sieve to obtain walnut peel powder;

a2: mixing cellulase and pectinase with sterilized water to obtain enzyme solution;

a3: pouring the enzyme solution into walnut peel powder for enzymolysis, adding absolute ethyl alcohol after enzymolysis, fully mixing, and performing suction filtration to obtain a mixed solution;

a4: evaporating the mixed solution by a rotary evaporator to remove redundant liquid to prepare the ethanol crude extract walnut green husk polyphenol.

As a further aspect of the invention: the enzyme concentration of the enzyme solution in A2 was 30U/ml.

As a further aspect of the invention: the enzymolysis environment in A3 is 50 deg.C, and the enzymolysis time is 100 min.

As a further aspect of the invention: the tea polyphenol is black tea polyphenol.

Compared with the prior art, the invention has the beneficial effects that: according to the invention, the polyphenol extracted from the walnut green seedcase is compounded with the tea polyphenol and the vitamin e to form the natural biological preservative, so that the natural biological preservative accords with the conflict of modern people on chemical food additives and the pursuit of health, has no side effect, and effectively solves the problem that the existing antioxidant contains chemical components and causes harm to human bodies;

the ethanol crude extraction of the walnut green husk polyphenol adopts the walnut green husk as a raw material, so that a byproduct in the walnut planting process can be utilized, the environmental pollution and the treatment cost can be reduced, and the economic income of walnut farmers can be increased;

the combination of the walnut green seedcase polyphenol extracted by the ethanol, the tea polyphenol and the vitamin E has high inoxidizability, has an excellent effect on lard rancidity, effectively prolongs the storage period of lard, and ensures the edible safety.

Detailed Description

Example 1

In the embodiment of the invention, the biological preservative for inhibiting rancidity of the refined lard oil comprises the following materials in percentage by weight: 17.64% of walnut green husk polyphenol, 68.32% of tea polyphenol and 14.04% of vitamin E are roughly extracted by ethanol.

Further, the preparation method of the biological preservative for inhibiting rancidity of the refined lard oil comprises the following steps:

s1: sequentially grinding the ethanol crude extraction walnut green husk polyphenol, the tea polyphenol and the vitamin E and sieving the ground materials with a 100-mesh sieve to obtain ethanol crude extraction walnut green husk polyphenol powder, tea polyphenol powder and vitamin E powder;

s2: placing the ethanol crude extraction walnut green seedcase polyphenol powder, tea polyphenol powder and vitamin E powder into a high mixing machine for mixing to prepare mixed powder;

s3: and (4) putting the mixed powder into a dryer for drying, cooling and packaging to obtain the finished biological preservative.

Further, the walnut green husk polyphenol obtained by ethanol crude extraction comprises the following materials in percentage by weight: 15.87% of walnut green husk, 1% of cellulase, 1% of pectinase and 36.82% of absolute ethyl alcohol;

the preparation method comprises the following steps:

a1: putting the walnut green peel into a drying box, fully drying, crushing and sieving by a 30-mesh sieve to obtain walnut peel powder;

a2: mixing cellulase and pectinase with sterilized water to obtain enzyme solution;

a3: pouring the enzyme solution into walnut peel powder for enzymolysis, adding absolute ethyl alcohol after enzymolysis, fully mixing, and performing suction filtration to obtain a mixed solution;

a4: evaporating the mixed solution by a rotary evaporator to remove redundant liquid to prepare the ethanol crude extract walnut green husk polyphenol.

Further, the concentration of the enzyme in the enzyme solution in A2 was 30U/ml.

Further, the enzymolysis environment in A3 is 50 ℃, and the enzymolysis time is 100 min.

Furthermore, the tea polyphenol is black tea polyphenol.

Example 2

The preparation was carried out exactly according to the procedure of example 1, differing from example 1 by: a biological preservative for inhibiting rancidity of refined lard oil comprises the following materials in percentage by weight: 18.23% of walnut green husk polyphenol, 60.72% of tea polyphenol and 12.07% of vitamin E are roughly extracted by ethanol.

Test example

Test group: example 1, real-time example 2 and the same commercial product (comparative);

the test method comprises the following steps: heating and refining lard to form liquid, cooling, dividing into 3 parts (with the same weight), adding test group products with the same weight, and detecting color, luster and smell of the liquid lard at normal temperature (28 deg.C) for 1 month;

according to the test results, the example 1 and the example 2 both have high oxidation resistance, have excellent effects on lard rancidity, effectively prolong the storage period of lard, ensure the edible safety, and have poor capability of inhibiting the lard rancidity under the same conditions, so that the preliminary oxidation phenomenon appears in 15 days, and the storage period and the edible safety of the lard are seriously influenced.

In summary, the following steps: according to the invention, the polyphenol extracted from the walnut green seedcase is compounded with the tea polyphenol and the vitamin e to form the natural biological preservative, so that the natural biological preservative accords with the conflict of modern people on chemical food additives and the pursuit of health, has no side effect, and effectively solves the problem that the existing antioxidant contains chemical components and causes harm to human bodies;

the ethanol crude extraction of the walnut green husk polyphenol adopts the walnut green husk as a raw material, so that a byproduct in the walnut planting process can be utilized, the environmental pollution and the treatment cost can be reduced, and the economic income of walnut farmers can be increased;

the combination of the walnut green seedcase polyphenol extracted by the ethanol, the tea polyphenol and the vitamin E has high inoxidizability, has an excellent effect on lard rancidity, effectively prolongs the storage period of lard, and ensures the edible safety.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.