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Acrylamide inhibitor containing rattan tea extract and preparation method and application of acrylamide inhibitor

A technology of rattan tea extract and acrylamide, applied in the field of food processing, can solve problems such as unsatisfactory inhibition effect, and achieve the effects of easy operation, meaningful taste and high safety

Pending Publication Date: 2020-06-19
KUNMING AROMATIC PLANT BIOTECHNOLOGY DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to overcome the defect that the acrylamide inhibitor containing vine tea extract has an unsatisfactory inhibitory effect on acrylamide in the prior art, and then provide an acrylamide inhibitor containing vine tea extract

Method used

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  • Acrylamide inhibitor containing rattan tea extract and preparation method and application of acrylamide inhibitor
  • Acrylamide inhibitor containing rattan tea extract and preparation method and application of acrylamide inhibitor
  • Acrylamide inhibitor containing rattan tea extract and preparation method and application of acrylamide inhibitor

Examples

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Effect test

Embodiment 1

[0037] This example provides a composition for reducing acrylamide, which is composed of the following raw materials: EGCG 0.1g, rosemary extract 0.1g, rattan tea extract 0.3g, rosmarinic acid 0.05g, bamboo leaf antioxidant 0.1g and carnosic acid 0.04g.

[0038] This embodiment also provides a method for preparing the above acrylamide-reducing composition, comprising the following steps:

[0039] Weigh EGCG, rosemary extract, vine tea extract, bamboo leaf antioxidant, rosmarinic acid and carnosic acid according to the weight selected above, and first mix EGCG, vine tea extract, bamboo leaf antioxidant and rosmarinic acid, according to the ratio of solid to liquid (mass ratio) is 1:10, add in edible water successively, stir evenly, obtain mixture soup stock; then rosemary extract and carnosic acid, according to the ratio of solid to liquid (mass ratio ) at a ratio of 1:10 to the edible oil, and stir evenly to obtain a mixture oil; finally, mix the soup stock and the mixture oi...

Embodiment 2

[0041] This example provides a composition for reducing acrylamide, which is composed of the following raw materials: EGCG 0.2g, rosemary extract 0.15g, rattan tea extract 0.5g, rosmarinic acid 0.07g, bamboo leaf antioxidant 0.2g and carnosic acid 0.06g.

[0042] This embodiment also provides a method for preparing the above acrylamide-reducing composition, comprising the following steps:

[0043](1) Weigh EGCG, vine tea extract, bamboo leaf antioxidants and rosmarinic acid according to the weight selected above, add drinking water according to the ratio of material to liquid at 1:5 (mass ratio), mix well and fully dissolve the reserve use;

[0044] (2) Take rosemary extract and carnosic acid according to the weight selected above, add them into edible oil according to the ratio of solid to liquid at 1:5 (mass ratio) respectively, stir until each raw material is completely dissolved, and obtain the solution, spare;

[0045] (3) Mix the mixed liquid in step (1) and the solut...

Embodiment 3

[0047] This example provides a composition for reducing acrylamide, which is composed of the following raw materials: EGCG 0.3g, rosemary extract 0.2g, vine tea extract 0.6g, rosmarinic acid 0.1g, bamboo leaf antioxidant 0.3g and carnosic acid 0.1g.

[0048] This embodiment also provides a method for preparing the above-mentioned acrylamide-reducing composition, comprising the following steps:

[0049] (1) Weigh EGCG, vine tea extract, bamboo leaf antioxidants and rosmarinic acid according to the weight selected above, add drinking water according to the ratio of material to liquid at 1:5 (mass ratio), mix well and fully dissolve the reserve use;

[0050] (2) Take rosemary extract and carnosic acid according to the weight selected above, add them into edible oil according to the ratio of solid to liquid at 1:5 (mass ratio) respectively, stir until each raw material is completely dissolved, and obtain the solution, spare;

[0051] (3) Mix the mixed liquid in step (1) and the...

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Abstract

The invention provides an acrylamide inhibitor containing rattan tea extract, and a preparation method and application of the acrylamide inhibitor. The inhibitor comprises the following raw materialsin parts by weight: 0.1-0.3 part of EGCG, 0.05-0.2 part of rosemary extract, 0.3-0.6 part of rattan tea extract, 0.1-0.3 part of bamboo leaf antioxidant, 0.03-0.1 part of rosmarinic acid, and 0.02-0.1part of carnosic acid. The components of the inhibitor cooperate with each other, on one hand, that the generation of acrylamide during a heat process of daily starch can be greatly reduced under a lower dose of the inhibitor is ensured, all the raw materials are nature plants and extracts, the safety is high, and on the other hand, a variety of unique flavors and meaningful tastes are ensured, meeting the needs of people for different flavors of starchy foods.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an acrylamide inhibitor containing rattan tea extract, its preparation method and application. Background technique [0002] With the progress of society and the improvement of industrialization level, thermally processed starch foods have become an important source of carbohydrates in daily life. However, studies have found that a large amount of harmful substances such as acrylamide will be produced during thermal processing of starchy food materials, especially during high-temperature baking and frying. Acrylamide has been identified as a strong carcinogen by the World Health Organization, and long-term consumption of foods with high levels of acrylamide will greatly increase the risk of cancer. Therefore, how to effectively reduce the formation of acrylamide during thermal processing of starchy foods is a hot issue related to human health. [0003] There are many ...

Claims

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Application Information

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IPC IPC(8): A23L29/00A21D2/16A21D2/08A21D2/14
CPCA23L29/04A23L29/03A21D2/16A21D2/08A21D2/145A23V2002/00A23V2200/02A23V2250/214A23V2250/21A23V2250/18Y02W90/10
Inventor 李铁蔡圣宝李莉蓉
Owner KUNMING AROMATIC PLANT BIOTECHNOLOGY DEV CO LTD
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