Water-retaining and color-protecting agent for meat products

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...

AI Technical Summary

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

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