Efficient water-holding color retention agent for meat products, and preparing and using methods thereof

A technology of color-protecting agent and meat products, which is applied in the field of food additives, can solve the problems of limited application efficacy, and achieve the effects of reducing oxidative rancidity, convenient use, good taste and sensory quality

Active Publication Date: 2014-02-12
北京美添前景科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In conclusion, several disadvantages of traditional compound

Method used

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  • Efficient water-holding color retention agent for meat products, and preparing and using methods thereof
  • Efficient water-holding color retention agent for meat products, and preparing and using methods thereof
  • Efficient water-holding color retention agent for meat products, and preparing and using methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A high-efficiency water and color protection agent for meat products. The raw materials of the water and color protection agent contain sodium tripolyphosphate, trisodium monohydrogen pyrophosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, hexameta Sodium phosphate, D-sodium erythorbate, gluconolactone and salt, the weight and number ratio of each raw material above is:

[0053] Sodium tripolyphosphate 10-20

[0054] Trisodium monohydrogen pyrophosphate 5-20

[0055] Potassium polymetaphosphate 5-10

[0056] Disodium dihydrogen pyrophosphate 5-10

[0057] Sodium pyrophosphate 10-25

[0058] Sodium hexametaphosphate 10-15

[0059] Sodium D-erythorbate 5-15

[0060] Gluconolactone 5-10

[0061] Salt 5-10.

[0062] The weight unit used in this embodiment is kilogram, also can be gram;

[0063] Each raw material described in this embodiment is food grade;

[0064] Each raw material described in this embodiment is a conve...

Embodiment 2

[0078] This embodiment is a preferred solution based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the ratio of parts by weight of the raw materials of the water- and color-protecting agent is:

[0079] Sodium tripolyphosphate 10

[0080] Trisodium monohydrogen pyrophosphate 15

[0081] Potassium polymetaphosphate 10

[0082] Disodium dihydrogen pyrophosphate 5

[0083] Sodium pyrophosphate 20

[0084] Sodium hexametaphosphate 15

[0085] Sodium D-erythorbate 10

[0086] Gluconolactone 5

[0087] Salt 10.

[0088] The unit of weight used in this embodiment is kilogram, and may also be gram.

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

[0090] The using method of the water-retaining and color-protecting agent of the present embodiment comprises the following steps:

[0091] 1) Remove the blood, fascia and other debris on the raw meat (frozen meat is naturally thawed until the center temperatu...

Embodiment 3

[0114] This embodiment is a preferred solution based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the ratio of parts by weight of the raw materials of the water- and color-protecting agent is:

[0115] Sodium tripolyphosphate 15

[0116] Trisodium monohydrogen pyrophosphate 5

[0117] Potassium polymetaphosphate 5

[0118] Disodium dihydrogen pyrophosphate 5

[0119] Sodium pyrophosphate 25

[0120] Sodium hexametaphosphate 10

[0121] Sodium D-erythorbate 15

[0122] Gluconolactone 10

[0123] Salt 10.

[0124] The unit of weight used in this embodiment is kilogram, and may also be gram.

[0125] Refer to Example 1 for the preparation method, usage method and detection method of this example.

[0126] Use the intestines of the water-retaining and color-protecting agent described in this embodiment as the intestines of the experimental group, and the test results of the intestines of the control group are compared as f...

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Abstract

The invention provides an efficient water-holding color retention agent for meat products, and a preparing method and a using method of the efficient water-holding color retention agent. The raw materials of the water-holding color retention agent comprise sodium tripolyphosphate, trisodium pyrophosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, sodium hexametaphosphate, D-sodium isoascorbiate, gluconolactone and salt. The trisodium pyrophosphate in the raw materials has better miscibility and a neutral pH value, and the pH value and the dissolving capacity of a phosphate system can be changed through adding appropriate trisodium pyrophosphate; a potassium polymetaphosphate aqueous solution has certain viscosity, so that juice seeping out from the meat products is reduced, and meanwhile the potassium polymetaphosphate aqueous solution has high metal ion chelating capability, can effectively chelate metal ions when being matched and used together with other components, can reduce oxidative rancidity during meat product processing and enable color-protecting components to play effect effectively, and the appropriate pH value can ensure that protein swelling is promoted to reach an optimal yield to effectively resolve the water binding capacity of the actomyosin, so that the meat products are endowed with excellent mouthfeel and sensory quality.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a high-efficiency water- and color-retaining agent for meat products, a preparation method and a use method thereof. Background technique [0002] The increasing use of phosphates in meat processing has prompted considerable research efforts to understand the function and role of phosphates in meat systems. During the processing of meat products, adding phosphate has the following effects: (1) increase the pH value of meat; (2) chelate metal ions in meat; (3) increase the ionic strength of meat; (4) dissociate muscle kinetoglobin. Therefore, after adding phosphate, the water retention and yield of the product can be improved. However, the ability of phosphate to improve the water retention of meat and improve the texture of meat products depends on the type of phosphate used, the conditions of the applied phosphate system and the amount of phosphate added. [0003] Th...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/272A23L13/40A23L5/41
CPCA23L5/41A23L13/40
Inventor 赵颖冯伟
Owner 北京美添前景科技有限公司
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