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
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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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