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Bamboo leaf antioxide and use thereof

A bamboo leaf antioxidant and antioxidant technology, applied in food ingredients as antioxidants, application, food science and other directions, can solve the problems of too strict geographical environment requirements, high raw material prices, use restrictions, etc., to improve safety. and commercial properties, reducing dosage and residual amount, and stable performance

Inactive Publication Date: 2004-09-15
ZHEJIANG UNIV HANGZHOU LEAF BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although rosmarinic acid and carnosol have stronger antioxidant properties than BHA and BHT, they have been used all over the world, but due to strict requirements on the geographical environment for cultivation, low yield and high raw material prices, their very limited use

Method used

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  • Bamboo leaf antioxide and use thereof
  • Bamboo leaf antioxide and use thereof
  • Bamboo leaf antioxide and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Application of antioxidants from bamboo leaves (AOB) in western-style meat products.

[0037] In the process of mixing the stuffing and ingredients of Western-style sausage, add a certain proportion of AOB (based on the weight percentage of meat stuffing, dissolved in water in advance), and use tea polyphenols as a control, adopt the improved thiobarbituric acid (TBA) method, combine Color difference measurement, texture analysis and determination of nitrite content were used to comprehensively evaluate the effect of AOB as an antioxidant in Western-style meat products. When the addition of AOB is 0.03%, and the nitrite and iso-Vc sodium are used in half on the basis of the original formula, the most ideal product is obtained, which not only effectively delays the oxidation of fat, inhibits the formation of MDA, but also improves the shelf life. ; It also significantly reduces the content of nitrite in the finished product and improves the food safety; at the same time,...

Embodiment 2

[0039] Application of antioxidants from bamboo leaf (AOB) in Chinese sausage.

[0040] Add AOB (in the weight percentage of the meat stuffing, dissolved in water or wine in advance) together with the ingredients. The test shows that: after adding 0.03% AOB on the basis of the original formula, the measurement results of peroxide value (POV) and acid value (AV) show that the antioxidant performance of sausage has been significantly improved; the nitrite content in the finished product is only 56% of the control; and the addition of 0.03% is better than the high-dose group of 0.06%. Using this dose can not only significantly improve the antioxidant performance of the finished product, effectively remove nitrite, and further block nitrosamines Synthesis, while no adverse effects on product color, texture and other sensory qualities, easy to be accepted by consumers.

Embodiment 3

[0042] Application of antioxidants from bamboo leaves (AOB) in cured products.

[0043] AOB was made into a 0.03% aqueous solution, and the same concentration of TBHQ (melted with ethanol in advance) was set as a control. Jinhua ham slices with a thickness of about 1 cm were soaked for 2 minutes to compare the effects on the antioxidant properties and sensory qualities of sliced ​​ham. AOB can cover up the cured aroma of raw ham to a certain extent, but tasted after cooking, there is no difference in flavor and taste, and the color difference measurement shows that there is no significant difference in the color of ham (p>0.10); after being stored in an oven at 50±1°C On day 11, AV and POV measurements showed that compared with the control group, the oxidation of lipids in the AOB and TBHQ test groups was significantly inhibited, and the shelf life was significantly prolonged, and the effect of AOB was slightly better than that of TBHQ.

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PUM

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Abstract

The present invention discloses a bamboo leaf antioxidant material (AOB) and its application. AOB is a yellow or brownish yellow powder or granules obtained from bamboo leaf, its main antioxidant component includes flavone, lactone and phenolic acid compound, the total flavone glucoside content determined by colourimetry is greater than or equal to 30%, total lactone content is greater than or equal to 15% and phenolic acid content is greater than or equal to 7.5%. It not only can be block the chain reaction of automatic oxidation of fat, but also can chelate trasition state metal ion, at the same time can be used as first-grade and second-grade antioxidant to produce action, and can effectively remove nitrite and can block synthesis of nitrosamine, and has the actions of resisting bacteria, inhibiting fungi, deodorization and increasing perfume, so that it has extensive application.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a bamboo leaf antioxidant and its application. Provide the food industry with a natural nutritional and multifunctional food additive with abundant resources, good safety, high quality and low cost. Specifically, the chemical composition, physical and chemical properties, antioxidant activity of bamboo leaf antioxidants (AOB) extracted from bamboo leaves and their effects in edible oils, oily foods, meat products, aquatic products, fruit juices, soft drinks, brewed wine, Applications in dairy products, condiments, puffed foods and pastries, etc. Background technique [0002] The food industry is related to the national economy and the people's livelihood, and it occupies an extremely important position in the economic fields of all countries. Raw materials, process and equipment, and food additives are the three major factors that restrict the development...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/15
CPCA23L1/3002A23L33/105A23L33/10A23L2/44A23L2/52A23V2002/00C07C59/52C07C59/64C07C69/734C07D311/08C07D311/30C07C2601/14A61P17/18A61P31/04A23V2200/02A23V2250/21A23V2250/2116A23V2250/2132A23V2250/028
Inventor 张英吴晓琴俞卓裕楼鼎鼎陆柏益章宇
Owner ZHEJIANG UNIV HANGZHOU LEAF BIO TECH
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