A kind of tannin mixture that reduces or eliminates the astringent taste of plant tannin and its preparation method and application

A technology of tannin astringency and plant tannin, which is applied in the fields of application, animal feed, additional food elements, etc., can solve problems such as poor palatability, improve palatability, prevent and control diarrhea in young animals, and maintain intestinal health Effect

Active Publication Date: 2021-03-19
广州汇加生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tannins have a strong astringent taste and poor palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Chestnut tannin (75% tannin content) was pre-mixed with egg white protein powder at a ratio of 1:1, and 2.5 g of neotame was added per kilogram of the mixture to obtain a tannin mixture 1 that reduces or eliminates the astringency of vegetable tannins.

Embodiment 2

[0023] Chestnut tannin (tannin content 75%) was premixed with duck egg white protein powder at a ratio of 1:1, and an additional 2.5g of neotame was added per kilogram of the mixture to obtain a tannin mixture 2 that reduces or eliminates the astringency of vegetable tannins.

Embodiment 3

[0025] Chestnut tannin (tannin content 75%) was pre-mixed with soybean protein isolate at a ratio of 1:1.5, and 2.5 g neotame was added per kilogram of the mixture to obtain a tannin mixture 3 that reduces or eliminates the astringency of vegetable tannins.

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PUM

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Abstract

The invention provides a tannin mixture for reducing or eliminating plant tannin astringency. The tannin mixture can reduce or eliminate tannin astringency. The invention also discloses a method for preparing the tannin mixture for reducing or eliminating plant tannin astringency and application thereof to animal feed. The palatability of the animal feed in which tannin is added can be effectively improved, animals' intestinal health can be improved, diarrhea is reduced, and the use of antibiotics is reduced.

Description

technical field [0001] The invention relates to the field of animal feed, in particular to a tannin mixture that reduces or eliminates the astringency of plant tannins, and also relates to a preparation method of the tannin mixture that reduces or eliminates the astringency of plant tannins and its application in animals. application in feed. Background technique [0002] Tannins belong to a class of plant polyphenols, commonly defined as: "water-soluble phenolic compounds capable of precipitating proteins (also alkaloids, gelatin)." Polyphenols, alkaloids, and terpenes are "secondary polyphenols" that accumulate in plants. compounds", which are not involved in the main metabolic functions of the plant, but which serve the plant's defense functions. Tannin is not a single substance, but a compound with a complex structure and composition. According to the molecular structure, plant tannins can be divided into two categories: Hydrolysable Tannins and Condensed Tannins. [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K20/111A23K20/142
Inventor 陈学斌
Owner 广州汇加生物科技有限公司
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