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|Test varieties||Group||Normal temperature storage of OD530 value|
|Giant freshwater prawn||Blank control||0.018||0.065||0.099||0.137|
|Eriocheir sinensis||Blank control||0.021||0.073||0.111||0.148|
In view of the AOB good performance, high safety, without peculiar smell, the price is low, and with natural, nutrition and multifunction, can be widely used in: meat products, containing fat food, puffed food, baking food, fruit and vegetable juice drinks, tea drinks, Fried foods and other food system.
AOB can effectively inhibit hot working of acrylamide in food form, at the same time will not change affect the original processing method, can be easy and efficient defense these grain food, fried food C poison damage.
See the following specific in all kinds of food in the method of use:
Bamboo leaf antioxidant AOB is a kind of from bamboo leaves get yellow or brown color powder, its main antioxidant components including flavone, lactone and phenolic acid compounds, with colorimetric method on the measurement of flavonoid glycoside content is ≥ 30%, total lactone content ≥ 15%, phenolic acid content ≥ 7.5%. Its characteristic is to block fat automatic oxidation of chain reaction and chelating transition state metal ion, and at the same time as a level 1 and level 2 antioxidant action. With gentle flavor and taste, no taste, bitter and irritating odor, water-soluble good, stable quality, can effectively resist acid solution, the pyrolysis and enzyme solution, suitable for a variety of food system. Its versatility is embodied in: in addition to the effective resistance of lipid oxidation sex outside, still is a kind of natural uranidin with antibacterial, bacteriostat, deodorization, and flavouring roles. Comparing with the same kind products, its outstanding advantage as well as in meat processing of outstanding performance: not only with VE comparable antioxidant effect, and with VC or different compound with VC, still can substantially reduce the dosage of nitrate or nitrite, restrain the formation of nitrosamines, improve the safety of meat products, and at the same time can help to improve the meat products’ colour and lustre and structure, improve the performance of products.
In view of the AOB good quality, high safety, without peculiar smell, the price is cheap, and both natural, nutrition and versatility, and its applications in food includes, but is not limited to the following aspects: edible oil (vegetable oil and fish oil, etc. ), oily food (mayonnaise, etc. ), meat products (western and Chinese style meat), aquatic products (shrimp, crab, fish, etc. ), juice, beverage (carbonated drinks, non carbonic acid drink, tea drink), brewing wine (wine, rice wine, beer), dairy products (fresh milk and contain milk beverage), spices (oyster sauce, etc. ), puffed food (hang oil type), cakes, etc., suggested the usage in 0.005 -0.05% (weight percentage).
1. The application of AOB in western-style meat products.
In the western enema in the mix, batching process, adding a certain proportion of AOB (with minced meat percentage by weight meter, prior water solution) to tea polyphenols for comparison, the improved TBA method, combined with color difference measurement, quality and structure analysis and nitrite content determination, comprehensive evaluation AOB in western-style meat as antioxidant use effect. When the addition amount of 0.03% of the AOB, nitrite and different VC sodium in the original formula based on the use of half, get the most ideal products, not only effectively relieve the fat oxidation, inhibit the formation of MDA, improve the hungry shelf life; And significantly reduce the nitrate content in central Asia product, improve the food security; At the same time the enema flavor, color and texture, and so on without adverse effects. In western enema AOB the comprehensive effect is better than that of tea polyphenols, and show and different VC sodium collaborative antioxidant effect.
2. In the application of AOB Chinese sausage.
In the ingredients together add AOB (with minced meat percentage by weight meter, prior water or wine solution). Results show that: in the original formula basis to add 0.03% of the AOB later, peroxide value (POV) and acid value (AV) measurement results show that the sausage antioxidant properties have significantly improve; Finished food of the nitrate in central Asia only compared to 56%; And 0.03% of the adding amount of effect is better than that of 0.06% of the high dose group, in the measurement used, not only can improve the finished product oxidation resistance, effectively remove nitrite, and further blocking nitrosamine synthesis, and at the same time to the product color, texture and other sensory quality without adverse effects, easy for consumers to accept.
3. In the application of AOB gases
AOB match into 0.03% of the aqueous solution, and at the same time set the same concentration of TBHQ (prior use ethanol solution) compare, the thickness of about 1 cm of Jinhua ham piece of impregnated 2 min, to compare the sliced ham oxidation resistance and the influence of the photographic quality. The AOB opposite ham salt dried meat fragrance is a cover, but the cooked taste, flavor. Palate indifference, color difference measurement showed that the ham color effect no significant difference (p > 0.10); After fifty ± 1 & ordm; C of the oven is stored in 11 days, determination of AV and POV show that: AOB and TBHQ experimental group with contrast, lipid oxidation was significant inhibition, shelf life was significantly longer, and the effect of the AOB is a little better than that of TBHQ.
4. The application of AOB in aquatic products
After catching the roche spermatogenesis and eriocheir sinensis were separately put in the clear water reserviors foster 20~ 24 h (aerobic), in the foster water adding 0.015% of the AOB, in deep breathing in the digestive tract residue at the same time, shrimp, crab body absorb a certain amount of AOB antioxidant components. Foster will complete the shrimp, crab processing into soft canned, respectively for room temperature and low temperature preservation and high temperature to promote oxidation experiment, in the foster water add AOB significantly enhance the products of antioxidant ability, the colour and lustre of finished products to keep performance was significantly better than that of control (p < 0.05), and inhibit the shrimp red (green) element oxidation fade and shrimp head oxidation black; In the 35 ± 1 & ordm; C preservation experiment fat bag rate significantly reduced (p < 0.05), show some of the bacteriostatic effect of preservation. Soft canned cold storage after 3 months, shrimp, crab muscle slurry malondialdehyde (MDA) content significantly lower than blank control. Such as the table below:
5. In the application of AOB puffed food.
According to weight take 0.5 g of AOB, soluble in 10 ml of 95% ethanol, and then with 1000 g palm oil mix, in the puffed rice cake snow hang a process penryn to bread embryo surface (hang oil rate is 18 ~ 20%, hang oil temperature is 60 Celsius degree), cooling later packing. Put the sample in the 70 + 1 & ordm; C in the oven accelerated oxidation, within a certain time interval, with the Sohxlet extraction extract sample grease, with improved TBA method test the content of MDA. AOB antioxidant effect is better than that of TBHQ, obviously better than tea polyphenols.
6. In the application of AOB spice
Mayonnaise is using egg yolk and edible vegetable oil as the main raw material, adding some accessories processing a emulsion form half solid food, is a kind of high nutritional value of spice. In the basic formula (sunflower seed oil 70%, fresh egg yolk 14%, pure white vinegar 12% , mess 2% , salt 1%, frying mustard 1%)on the basis of adding different proportion of AOB, at the same time setting tea polyphenols (TP) control combination blank control group. Through the sensory evaluation, color difference analysis, peroxide value (POV) and total carbonyl compound content (TCC) measurement, compare AOB and TP antioxidant properties, and the results show that: AOB add to the product color, sensory quality no significant influence; put the sample in 45 Celsius degree under accelerated oxidation, POV value and TCC value shows that: two kinds of antioxidant to prevent oil oxidation, prolong the shelf life of mayonnaise all have certain effect. Among adding 0.03% of AOB antioxidant effect is the best, when the blank control rancidity, the group POV and TCC respectively compared to only 43.2% and 47.9%; And 0.03% of AOB add quantity effect is better than that of the same dose of TP.
7. AOB in the high temperature sterilization milk application
In the brick type high temperature instantaneous sterilization milk carton packaging before filling, add AOB, control the adding quantity control under 75 mg/L, for milk colloid system and sensory quality without adverse effects, and can improve the product anti-free radical and antioxidant activity. When the AOB adding quantity is 75 mg/L, milk remove · OH ability is 200% of the compared, give the products of new health concept.
8. AOB in the ai fruit juice beverage application
In strengthening Vc cans of orange juice drink, adding 120 mg/L of AOB, the product is in addition has a kind of unique cool and refreshing taste, color and lustre is bright, the stability and prolong shelf life. Normal temperature storage conditions, don' t add AOB of reference substance in 8 months, color and lustre has already became dark, the system appeared slight turbidity, the decline in the quality; And add AOB sample to 12 months remain bright orange color, the stability of the system were detected by HPLC showed that its elegance, Vc loss is only about half of the contrast. Show AOB can orange juice oxidation resistance, stable anthocyanins, and protect Vc, and orange juice drinks between system has good compatibility.
9. The application of AOB in soft drinks
AOB in the soft drinks (including carbonated drinks, non-carbonated drinks and tea drinks, etc. ) application, both used as antioxidant, and also used as a nutrition enhancer, the adding amount of general control in 150 ~ 120 mg/L, and can be appropriately reduced the amount of sugar, the products main characteristic is having bamboo leaves fragrance, rich in flavone function factor, low quantity of heat, clearing heat, quench one' s thirst, relieving sore-throat, diuresis, quality is very stable, is a new kind of nutrition health drinks.
10. In the application of AOB brewing wine
AOB in brewing wine (grape wine, rice wine and beer) added, the oxidation and fortified the dual role, the adding amount general can be controlled in the 60-500 mg/L, between wine base filtration, filling before joining. Taking Shaoxing tower brand rice wine brand as an example, when the AOB add quantity is 150 mg/L, using chemiluminescence measure rice wine clear O - 2 and · OH ability than base liquor were increased by 40.0% and 28.5%. In the beer with the same dose AOB, chromaticity increases somewhat, turbidity invariable, and thermal stability test of turbidity was significantly lower than the control, diacetyl picks up received significant inhibition, oxidation resistance and storage stability obviously improved. AOB and brewing wine with three other it has good compatibility and controlled in a certain range, adding dose not only keep up with the quality of the original, and give the product a quietly elegant bamboo sweet and mellow palate, can be used as a kind of natural multifunction biological antioxidant used in brewing wine fortified and quality preservation.
11. The application of AOB in cooking oil
Taking 10g AOB soluble in 40g Span40 (when necessary heating), adding 50g Span80, blending, preparation into quality score 0.10 fat soluble AOB solution, when using, according to the actual requirements of the oil AOB converted to add, generally in the pure oil system (palm oil, soybean oil, sunflower seed oil, fish oil, etc. ) in the AOB adding amount is 0.01 ~ 0.05%.