Water-retaining agent for shrimps

Abstract

The invention provides a water-retaining agent for shrimps. The water-retaining agent is prepared from the following raw materials in weight parts: 30 to 50 parts of modified starch, 20 to 30 parts of an anti-oxidant, 5 to 10 parts of a food acidity regulator, 2 to 4 parts of mannitol, 1 to 2 parts of lactitol and 2 to 4 parts of aminoacetic acid. The water-retaining agent provided in the invention enables water retention, weight gain, antioxidation, color protection during bleaching, texture improvement and color stabilization for shrimp products to be realized and is safe, nontoxic and harmless when used.

Description

Technical field: [0001] The invention belongs to a functional polymer material in fine chemical industry, in particular to a shrimp water-retaining agent. Background technique: [0002] Water retaining agent is a new type of functional polymer material developed in recent years, which has excellent water absorption and water retention properties. The water-retaining agent has a particularly strong water-absorbing ability, which can absorb water hundreds to thousands of times its own weight, and forms a gel after absorbing water and swelling. At present, the preservation of shrimp products mainly relies on freezing, but after freezing, the weight of shrimp will be reduced, the color will change, and the fat content will be oxidized. For this reason, people just need to use water-retaining agent to make frozen shrimp product take care of, resist oxidation, improve texture, stabilize color and luster, but the water-retaining agent used at present all contains phosphate, use un...

AI Technical Summary

Problems solved by technology

For this reason, people need to use water-retaining agents to keep the frozen shrimp products safe, resist oxidation, improve texture, and stabilize color. However, the water-retaining agents currently used all contain phosphate, which is unsafe and unstable to use.