Carbon Nanoparticle Inhibitors and Their Applications

A technology of carbon nano-particles and inhibitors, which is applied in the direction of application, preservation of meat/fish with chemicals, food ingredients as antioxidants, etc., to achieve good inhibitory effect

Active Publication Date: 2022-07-05
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on carbon nanoparticles mainly focuses on the analysis and detection of their content, structure, and properties in food, and there are few reports on their prevention and control technology

Method used

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  • Carbon Nanoparticle Inhibitors and Their Applications
  • Carbon Nanoparticle Inhibitors and Their Applications
  • Carbon Nanoparticle Inhibitors and Their Applications

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The carbon nanoparticle suppression of the present embodiment includes the following components and the proportions by weight thereof:

[0029] 0.2 part of tea polyphenols;

[0030] 1.5 parts gellan gum;

[0031] Sodium nitrite 0.03 parts.

[0032] The preparation method of the carbon nanoparticles in this embodiment is to mix 0.2 grams of tea polyphenols, 1.5 grams of gellan gum and 0.03 grams of sodium nitrite respectively and mix well.

[0033] The carbon nanoparticles of this embodiment can be applied to inhibit the harmful substances produced in the process of high-temperature processing of pork. On average, 50 ml of water is added to each kilogram of pork to be processed, and then high temperature processing is carried out.

[0034] The high-temperature processing in this embodiment includes processes such as frying, frying, steaming, and boiling. The harmful substances produced during the high temperature processing of pork in this embodiment include carbon n...

Embodiment 2

[0036] The carbon nanoparticle suppression of the present embodiment includes the following components and the proportions by weight thereof:

[0037] Tea polyphenols 0.1 part;

[0038] 1.25 parts of gellan gum;

[0039] Sodium nitrite 0.015 parts.

[0040] The preparation method of the carbon nanoparticles in this embodiment is to mix 0.1 g of tea polyphenols, 1.25 g of gellan gum and 0.015 g of sodium nitrite respectively and mix well.

[0041] The carbon nanoparticles of this embodiment can be applied to inhibit the harmful substances produced in the process of high-temperature processing of beef. On average, 60 ml of water is added to each kilogram of beef to be processed, followed by high-temperature processing.

[0042] The high-temperature processing in this embodiment includes processes such as frying, frying, steaming, and boiling. In this embodiment, the harmful substances produced during the high temperature processing of beef include carbon nanoparticles and / or...

Embodiment 3

[0044] The carbon nanoparticle suppression of the present embodiment includes the following components and the proportions by weight thereof:

[0045] 0.3 parts of tea polyphenols;

[0046] Gellan gum 1.75 parts;

[0047] Sodium nitrite 0.04 parts.

[0048] The preparation method of the carbon nanoparticles in this embodiment is to mix 0.3 grams of tea polyphenols, 1.75 grams of gellan gum and 0.04 grams of sodium nitrite respectively and mix well.

[0049] The carbon nanoparticles of this embodiment can be applied to inhibit harmful substances produced during high-temperature processing of mutton. The inhibition process is as follows: adding 120 mg of carbon nanoparticle inhibitor to each kilogram of mutton to be processed, adding water and soaking for 50 minutes. On average, 70 ml of water is added to each kilogram of mutton to be processed, and then high temperature processing is carried out.

[0050] The high-temperature processing in this embodiment includes processes ...

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Abstract

The invention provides a carbon nanoparticle inhibitor and an application thereof, and belongs to the technical field of food processing. The carbon nanoparticle inhibitor comprises the following components and their weight proportions: 0.03-0.4 parts of tea polyphenols; 1-2 parts of gellan gum ; Sodium nitrite 0.008 to 0.05 parts. The carbon nanoparticle inhibitor of the invention can effectively inhibit harmful substances produced in high-temperature processed meat products, especially benzopyrene and carbon nano-particles produced during high-temperature processing of meat products, and is beneficial to human health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the technical field of inhibition of harmful substances produced during high-temperature processing of meat products, in particular to a carbon nanoparticle inhibitor and applications thereof. Background technique [0002] Benzopyrene is produced in large quantities in the process of frying, frying, smoking and grilling meat products. It is listed as a class I carcinogen by the International Agency for Research on Cancer. It is internationally recognized as the most toxic polycyclic aromatic hydrocarbons. Carcinogenicity, teratogenicity, mutagenicity, reproductive toxicity, neurotoxicity. During the processing of meat products, fats, proteins and carbohydrates undergo thermal cracking reactions under high temperature conditions such as frying, frying, smoking and grilling, and then undergo a series of complex cyclization and polymerization reactions to produce benzopyrene, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L13/40A23B4/20A23B4/18A23L5/41
CPCA23L5/27A23L13/40A23B4/20A23B4/18A23L5/41A23V2002/00A23V2250/5054A23V2250/214A23V2200/02A23V2200/048A23V2200/10
Inventor 袁莉李庆舒王晓李浩
Owner SHAANXI NORMAL UNIV
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