Npauj npaim pea paj extract yog lub ntuj xiav xim tau los ntawm cov nplaim paj ntawmClitoria ternatea muaj ntau yamlos ntawm kev tshem tawm cov dej thiab cov txheej txheem membrane sib cais. Cov xim sib xyaw ua ke feem ntau yog anthocyanins nplua nuj hauv ternatins.
Cov txheej txheem rho tawm siv cov txheej txheem ntawm lub cev me: cov nplooj qhuav qhuav yog steeped hauv dej softened, tom qab ntawd los ntawm microfiltration / ultrafiltration kom tshem tawm macromolecular impurities, thiab tom qab ntawd nanofiltration concentration thiab sterilization kom tau txais cov kua xiav extract feem ntau muaj anthocyanins. Cov xim no nthuav tawm zoo thermal stability thiab dej solubility. Nws nthuav tawm cov xim xiav ci ntawm pH> 3.8 thiab hloov mus rau ntshav liab hauv qab pH qis. Qhov no pH-cov cuab yeej teb muaj qhov sib txawv ntawm cov xim ntuj rau cov ntawv thov.
Hauv kev siv tswv yim, kev siv butterfly pea extract txawv ntawm cov khoom lag luam:
Dej haus:Tau ncaj qha ntxiv raws li kua extract, leveraging pH-sensitive xim hloov los tsim cov teebmeem txheej.
Frozen desserts:Ntxiv rau lub hauv paus, tswj cov xim xiav ruaj khov ntawm pH> 3.8.
Khoom qab zib:Haum rau xim cov khoom qab zib mos thiab cov khoom qab zib nyuaj, ua lwm txoj hauv kev rau cov xim xiav hluavtaws.
Bakery khoom:Kev saib xyuas yuav tsum muaj rau anthocyanin stability nyob rau hauv qhov kub thiab txias; post- ntxiv los yog hloov pH yog pom zoo kom muaj xim xiav.
Cov kev lag luam tam sim no qhia tau hais tias nrog FDA pom zoo thiab kev tshaj tawm cov khoom lag luam, lub lag luam xiav xim yog hloov zuj zus los ntawm ib qho - qhov chaw spirulina mus rau ntau hom nroj tsuag -raws li qhov chaw.
Raws li koj tus khub thoob ntiaj teb botanical extract, peb tau los ntawm cov paj zoo nkauj npauj npaim thiab ua kom muaj kev ruaj ntseg ntawm txhua pawg ntawm ntuj xiav xim los ntawm kev coj ua kom ruaj khov, muab kev ruaj ntseg rau koj cov khoom tiav xim tshiab.