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Composite antioxidant for sausage products and preparation method thereof

A compound antioxidant and anti-oxidant technology, which is applied in the direction of preserving meat/fish with chemicals, can solve the problems that the anti-oxidation effect cannot be achieved, and the anti-oxidation effect of oil cannot reach the expected goal, so as to enhance the anti-oxidation effect of oil, The effect of preventing the intestinal structure from softening and the ratio of raw materials is reasonable

Active Publication Date: 2013-07-24
北京美添阳光科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In processed foods, the single use of a certain antioxidant often fails to achieve the expected antioxidant effect, and the antioxidative effect of the oil in the product cannot achieve the expected goal

Method used

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  • Composite antioxidant for sausage products and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A composite antioxidant used in meat sausage products. The raw materials of the antioxidant contain licorice antioxidants, sodium phytate, rosemary extract, sodium D-isoascorbate, tea polyphenols, emulsifiers, and antioxidants. The weight ratio of the above raw materials is as follows:

[0056] Licorice Antioxidant 5-20

[0057] Sodium phytate 10-20

[0058] Rosemary extract 10-30

[0059] D-Sodium Erythorbate 10-30

[0060] Tea polyphenols 10-25

[0061] Emulsifier 5-15

[0062] Anti-caking agent 5-15.

[0063] The emulsifier is sucrose fatty acid ester, and the anticaking agent is microcrystalline cellulose.

[0064] The weight unit used in this embodiment is kilogram, but it can also be grams;

[0065] All the raw materials described in this embodiment are food grade;

[0066] The raw materials described in this embodiment are all conventional products sold in the market;

[0067] The preparation method of the antioxidant includes the following steps:

[0068] Add the licorice antiox...

Embodiment 2

[0080] This example is a preferred solution based on Example 1. The quality of the raw materials used is the same as that of Example 1. The weight ratio of the raw materials contained in the antioxidant is:

[0081] Licorice Antioxidant 10

[0082] Sodium Phytate 20

[0083] Rosemary extract 10

[0084] D-Sodium Erythorbate 30

[0085] Tea polyphenol 15

[0086] Sucrose fatty acid ester 10

[0087] Microcrystalline cellulose 5.

[0088] The weight unit used in this embodiment is kilogram, but it can also be grams.

[0089] Refer to Example 1 for the preparation method of this example.

[0090] The method of using the oxidant in this embodiment in meat sausage products is as follows:

[0091] 1) Remove congestion, fascia and other sundries on raw meat (frozen meat is naturally thawed until the center temperature is about 0-4 degrees Celsius);

[0092] 2) Use a meat grinder with an orifice plate diameter of 6mm to mince raw meat and fat;

[0093] 3) First, the fat is mixed with the oxidant of thi...

Embodiment 3

[0106] This example is a preferred solution based on Example 1. The quality of the raw materials used is the same as that of Example 1. The weight ratio of the raw materials contained in the antioxidant is:

[0107] Licorice Antioxidant 15

[0108] Sodium Phytate 15

[0109] Rosemary extract 20

[0110] D-Sodium Erythorbate 20

[0111] Tea Polyphenol 10

[0112] Sucrose fatty acid ester 15

[0113] Microcrystalline cellulose 5.

[0114] The weight unit used in this embodiment is kilogram, but it can also be grams.

[0115] Refer to Example 1 for the preparation method of this example.

[0116] Refer to Example 2 for the method of use in meat sausage products in this example.

[0117] Refer to Example 2 for the detection method of this embodiment, and the detection results are as follows:

[0118] Put the intestines of the experimental group and the control intestines (with only tea polyphenols) prepared by the technical scheme of this embodiment in a constant temperature incubator at 37°C for ...

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Abstract

The invention belongs to the field of food additives, and in particular relates to a composite antioxidant for sausage products and a preparation method thereof. The antioxidant comprises the following materials: a glycyrrhiza antioxidant, sodium phytate, a rosemary extract, D-sodium isoascorbate, tea polyphenols and an emulsifier. The materials are reasonable in proportion, contain various antioxidant compounds, have synergy effect, and are good in antioxidant effect; the shelf-life of sausage products can be prolonged under the precondition of hardly increasing the cost; the composite antioxidant is wide in application range, and is suitable for processing sausage products under the conditions of high temperature and low temperature; the composite antioxidant is simple in formula, convenient to use, high in applicability, simple and convenient to prepare; the quality of material type and using amount is safe and efficient; and the composite antioxidant has an important meaning for solving fat and grease oxidation problem in cooked meat products.

Description

Technical field [0001] The invention belongs to the field of food additives, and specifically relates to a composite antioxidant used for meat sausage products and a preparation method thereof. Background technique [0002] Sausage products are popular with people because of their pure meat taste and attractive color. But because meat sausage products contain a certain amount of fat, the fat converted from fat is easily oxidized under the action of microorganisms, moisture, heat, light, etc., and the lipid peroxide produced during the oxidation of fat can cause the appearance of meat sausage products. Texture and nutritional quality deteriorate. Such as fat corruption, fading, browning, not only reduce product quality and nutritional value, and even produce harmful substances, causing food poisoning. [0003] Adding antioxidants can effectively prevent the oxidative deterioration of food ingredients. For nearly half a century, in order to prevent the oxidation of fats, people hav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 赵颖李雨林冯伟
Owner 北京美添阳光科技有限公司
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