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A few days ago, a tea friend private message Xiao Understand: "I found tea polyphenols in the ingredient list of cat snacks, what is the effect?" ”
Tea polyphenols in cat snacks
In fact, as early as 1990, tea polyphenols were included in the sanitary standards for the use of food additives by China's Food Additive Standardization Technical Committee. So in addition to cat snacks, many of our human foods also have tea polyphenols
Let's take a look at the role of tea polyphenols in food:
Guizhou Agricultural College in the preservation experiment, found an important function of tea polyphenols: spraying low concentration of tea polyphenol solution on fresh fruits and vegetables can inhibit the reproduction of bacteria, maintain the original color of fruits and vegetables, and achieve the purpose of preservation and antiseptic.
In addition, tea polyphenols can also reduce the loss of vitamin C.
Professor Wang Shaomei of Guizhou Agricultural College found that in the process of strawberry fruit storage, tea polyphenols are used for treatment, stored at a low temperature of 4 °C for half a month, and 90% of the appearance and internal quality of strawberries are well maintained.
Humanity's thirst for sweetness is a mark engraved in genes. For pastries and dairy products, the addition of tea polyphenols can not only maintain its original flavor, extend the freshness period, prevent food from fading, improve food hygiene standards, and extend the sales life of food.
In addition, tea polyphenols can also make the sweet "sour tail" disappear, the taste is sweet.
Fried food in the process of frying, storage is very easy to cause the color to become darker and blacker due to oxidation, and the quality gradually declines.
Professor Qi (qí) Jinghua of Beijing Agricultural College applied oil-soluble tea polyphenols to fried potato chips, which have not changed their flavor after 3 months. Fried potato chips that do not add tea polyphenols begin to taste sour at 43 days.
Experiments have proved that after the addition of tea polyphenols to fried foods, it can slow down the rancidity phenomenon (in other words, the taste becomes strange ~) and prolong the shelf life.
Nitrite used to be a preservative in canned lunch meat and sausages. While nitrite is highly carcinogenic and harmful to the human body, scientists have been looking for healthy alternatives.
Jiang Jianping, president of Henan Agricultural University, applied tea polyphenols to meat products and found that tea polyphenols have antiseptic effects on bacon, and the shelf life is greatly extended.
Today, tea polyphenols are widely used in the processing of meat products such as enemas, preserved meat, ham and canned meat with high antioxidant and antiseptic properties.
There's another reason: low cost!
Therefore, back to the question of tea friends, the tea polyphenols in the cat snacks play a role in preservative.
"Green Feed" In this era of "cat slaves" and "dog slaves" all over the street, tea polyphenols are naturally and efficient in antioxidant and bacteriostatic functions, which are popular in the pet food industry and are widely used in commercial pet food as preservatives and antioxidants. Compared with other food additives, tea polyphenols do not change the flavor of food, and even improve the taste of food, but also enhance antioxidant and bacteriostatic capabilities, prolong shelf life, and there will be no side effects. Children with cats, go and see your master's snacks, maybe it is also drinking tea in another way
A brand of deodorant gum developed in Japan only adds 0.1% of tea polyphenols, and after eating 10 to 20 small grains, the deodorization rate can reach more than 85% within 90 minutes!
Mainly because the flavonoid substances in tea polyphenols have a deodorant effect.
In addition, 0.1% of tea polyphenols are added to wine and beverages, which can be developed into wines and beverages with deodorant function, which have obvious deodorant effects on bad breath.
▲Deodorant chewing gum
Our country is a big tea producer, the annual low-grade tea and broken tea waste rate is also very high, in fact, these teas can be used to produce tea polyphenols, not only to meet market demand, but also to reduce the waste of resources.
Needless to say, Xiao Understand to collect tea scraps~
Resources:
1. "Research on the Freshness Preservation Effect of Tea Polyphenols on Peach Crisp", by Li Aihua, Food Science, 1995;
2. "Efficacy, Extraction and Application Prospect of Tea Polyphenols", by Wang Dong and Kang Jian, Journal of Xinjiang University, 2007;
3. "Experimental Technology of Tea Science", by Huang Yihuan, China Agricultural Press, 2005;
4. "Research on antioxidant properties of tea polyphenols and their modified derivatives", by Wu Jiamin, China Food Additives, 2009.
Original Statement: This article is exclusively original by "Understand Tea Emperor". If reprinted, do not delete, and please indicate the source.
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