Food additive composition and application thereof

A technology of food additives and compositions, applied in the fields of application, food preparation, food science, etc., which can solve problems such as rising costs, high prices, and short processing time

Active Publication Date: 2015-11-25
HANGZHOU BAMDION BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the disadvantages of using biological means (such as enzymes, microorganisms, etc.) are obvious
First, the production of biological means to inhibit acrylamide often requires strict control of environmental factors (temperature, pH, etc.) to achieve optimal reaction conditions, which limits the application in some factories with smaller scales and backward conditions; the second , biological means often require a long time to achieve the intended purpose, as described in WO2004/037007, the action of asparaginase takes 45 to 60 minutes; third, the price of enzyme preparations for food is relatively high, and the ...

Method used

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  • Food additive composition and application thereof
  • Food additive composition and application thereof
  • Food additive composition and application thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0116] Preparation of puffed food (taking extrusion puffing as an example)

[0117] In the production process of extruded puffed cereal food, the present invention mixes powdery raw materials (such as flour, potato flour, and rice flour), or grinds and sieves unmilled raw materials, and mixes the composite acrylamide The inhibitor is dissolved in water (it can be properly heated to promote dissolution), and the solution is used to adjust the water content of the material to about 17% (w / w), and enter the twin-screw extruder through the feeder for extrusion cooking. In the process of mosaic push extrusion, the material is in a sealed state of high temperature and high pressure. As the temperature and pressure continue to rise, the material completes stirring, mixing, shearing, extrusion, cooking, melting, etc. when passing through the machine cavity quickly. A variety of comprehensive effects, when the machine is extruded through the die head and enters the normal temperature a...

Embodiment 1

[0137] Example 1 Effects of Amino Acids, Bamboo Leaf Extracts, Inorganic Salts or Their Compounds on the Acrylamide Content and Sensory Quality of Roasted Coffee

[0138] (1) Experimental materials: Coffee beans: Commercially available Arabica coffee beans (Coffea arabica L.), produced in Yunnan.

[0139] (2) Experiment grouping: This experiment is divided into 11 groups. Wherein, amino acid and bamboo leaf extract test group comprises glycine, cysteine, lysine each 1 group and bamboo leaf extract 2 groups (wherein, 1 group is the bamboo leaf crude extract powder of total flavonoid content 15.1%; Another group is the bamboo leaf antioxidant of total phenol content 50.7%, and containing total flavonoid 24.5%), and sample is all configured into the soaking solution of 0.4% mass concentration with pure water; Inorganic salt test group comprises sodium chloride, chlorine One group of calcium chloride and one group of magnesium chloride were prepared with pure water to make soakin...

Embodiment 2

[0155] Example 2 Inhibition of glycine-bamboo leaf antioxidant-calcium chloride complex on the formation of acrylamide in roasted coffee

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PUM

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Abstract

The invention provides a food additive composition and an application thereof, and concretely provides the food additive composition. The composition comprises amino acids, a Folium Phyllostachys extract product and inorganic salts. The food additive composition can be used in the food processing technology as an acrylamide inhibitor, can effectively inhibit generation of acrylamides in the food production process, has good mouthfeel, and is especially suitable for inhibition of acrylamides in the coffee bean processed or puffed food production technology.

Description

technical field [0001] The invention relates to the technical field of food additives and food safety control. Specifically, the invention provides a composite food additive with amino acids, inorganic salts and bamboo leaf extracts as the main components, which can be used in roasted coffee and food and beverages using it as raw materials. , puffed food and cereal breakfast food processing as an acrylamide inhibitor application. Background technique [0002] Acrylamide is mainly produced by free asparagine and reducing sugar in food raw materials during high-temperature processing (Maillard reaction). It is a typical representative of food endogenous chemical pollutants, commonly known as C poison. This is a highly water-soluble small molecular organic substance with strong neurotoxicity and certain genotoxicity. In 1994, the International Agency for Research on Cancer (IARC) listed it in Group 2A "possible human carcinogen". The World Health Organization (WHO) stipulates ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L29/00
Inventor 张英金成刘零怡黄骆镰
Owner HANGZHOU BAMDION BIOTECH
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