Water-retaining and color-protecting agent for meat products
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A color-protecting agent and technology for meat products, applied in the field of food additives, can solve the problems of affecting the taste of food, restricting applications, and uneven color, etc., and achieve the effects of good solubility, elimination of oxidation, and improvement of viscosity
Active Publication Date: 2013-05-08
HUBEI XINGFA CHEM GRP CO LTD
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Abstract
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Problems solved by technology
[0003] 1) Poor solubility in water, especially in sodium pyrophosphate;
[0004] 2) Due to its high pH value, it will affect the taste of the processed food during use, and high alkalinity will delay the formation of pickled color of meat products and cause uneven color;
[0006] These disadvantages of traditional pyrophosphate greatly limit its application in meat processing
Method used
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example 1
[0024] A water and color protection agent for meat products, which consists of the following ingredients in parts by weight:
[0025]
[0026] After the above-mentioned raw materials are mixed evenly in proportion, they are added to the minced meat in an amount of 1-1.5%. Example 1 gained product specification is shown in Table 3:
[0027] project Example 1 pH 8.2 P 2 o 5 / (%) 24.4 Fluoride (as F) / (mg / kg) ＜10 Lead (Pb) / (mg / kg) ＜2 Arsenic (As) / (mg / kg) ＜3 Heavy metal (as Pb) / (mg / kg) ＜10
[0028] table 3
[0029] Application effect of example 1 in Western-style ham:
[0030] 1.1 Sample ingredients are shown in Table 4
[0031]
[0032]
[0033] Table 4
[0034] 1.2 Western-style ham preparation
[0035] Raw meat→marinating→tumbling→sealing→steaming→cooling→finished product
[0036] 1.3 Application effect analysis
[0037]
[0038] table 5
example 2
[0040] A water and color protection agent for meat products, which consists of the following ingredients in parts by weight:
[0041]
[0042]
[0043] After the above-mentioned raw materials are mixed evenly in proportion, they are added to the minced meat in an amount of 1-1.5%.
[0044] Example 2 gained product specification is shown in Table 6:
[0045] project Example 2 pH 8.8 P 2 o 5 / (%) 24.2 Fluoride (as F) / (mg / kg) ＜10 Lead (Pb) / (mg / kg) ＜2 Arsenic (As) / (mg / kg) ＜3 Heavy metal (as Pb) / (mg / kg) ＜10
[0046] Table 6
[0047] Application effect of example 2 in Western-style ham:
[0048] 2.1 Sample ingredients are shown in Table 7
[0049]
[0050] Table 7
[0051] 2.2 The application effect is shown in Table 8
[0052] It can be seen from the test results in Table 8 that the product of Example 2 is more uniform and ruddy in color than that of Comparison 2, but it is slightly inferior in reducing the water ...
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Abstract
The invention provides a water-retaining color-protecting agent for meat products. The water-retaining color-protecting agent is prepared by uniformly mixing the following components in parts by weight: 10-40 parts of sodium tripolyphosphate, 5-30 parts of trisodium monohydrogen pyrophosphate, 1-10 parts of sodium hexametaphosphate, 10-30 parts of sodium alginate, 3-15 parts of D-sodium isoascorbiate, 5-25 parts of edible salt and 10-30 parts of edible glucose. according to the novel water-retaining agent and color-protecting agent, a novel food additive trisodium monohydrogen pyrophosphate is used to replace sodium pyrophosphate in a traditional compound phosphate, wherein soap flavor brought by high-alkaline phosphate such as sodium pyrophosphate and sodium tripolyphosphate is avoided by neutral PH of trisodium monohydrogen pyrophosphate, and the formation of natural pickling color of the meat product is facilitated, the delay effect and non-uniform color, brought by the high alkaline phosphate to the pickling color, are avoided, so that the novel agent has the obvious effects of protecting color and improving taste of the meat products.
Description
technical field [0001] The invention belongs to the field of food additives, and relates to a water and color protection agent, in particular to a novel water and color protection agent for compound phosphate meat products. Background technique [0002] Phosphate is one of the most widely used food quality improvers in the world. However, the application of traditional pyrophosphate in meat products is not much; sodium pyrophosphate has a good water retention capacity, but there are two major disadvantages when it is compounded with other ingredients: [0003] 1) Poor solubility in water, especially in sodium pyrophosphate; [0004] 2) Due to its high pH value, it will affect the taste of the processed food during use, and high alkalinity will delay the formation of pickled color of meat products and cause uneven color; [0005] However, disodium dihydrogen pyrophosphate has the lowest pH and poor water retention; it is usually only used as an acidic component in leavening...
Claims
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Application Information
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