Preparation method of chili seed antioxidant

The invention relates to the technical field of food preservation, and particularly discloses a chilli seed antioxidant preparation method, which comprises: S1, crushing chilli seeds, adding a degreasing agent, and degreasing to obtain degreased chilli seed powder; s2, extracting the chilli seed pow...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	DENG ZHIYONG, LIU YAN, BAO KAIWEN, CAI ZIHANG, XIE ANTING, LIU YAOWEN, LUO DIAN, WU QIAO, LI RUNZE, DONG XIAORONG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention relates to the technical field of food preservation, and particularly discloses a chilli seed antioxidant preparation method, which comprises: S1, crushing chilli seeds, adding a degreasing agent, and degreasing to obtain degreased chilli seed powder; s2, extracting the chilli seed powder by adding an extracting agent, filtering a leaching solution, performing first centrifugation, adding ammonium sulfate into a supernatant, performing second centrifugation after full reaction, and drying a precipitate to obtain chilli seed protein powder; and S3, dissolving the chilli seed protein powder in water, adjusting the pH value to 4.5-7.5, adding flavourzyme for enzymolysis, after enzymolysis, performing enzyme deactivation on an enzymolysis product, adjusting the pH value to 7-11, then performing centrifugation, taking supernate, and performing drying so as to obtain the chilli seed antioxidant. The antioxidant prepared by the method is more stable in chemical property and high in antioxidant activity