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

A color-protecting agent and technology for meat products, applied in the field of food additives, can solve problems such as limiting application efficacy, achieve the effects of reducing oxidative rancidity, reducing juice exudation, and decomposing water-holding capacity

Active Publication Date: 2015-07-01
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 phosphate limit its application efficacy in meat processing

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-retaining color-retaining agent for meat products. The raw material of the water-retaining color-retaining agent contains sodium tripolyphosphate, trisodium monohydrogen pyrophosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, and hexametaphosphate. Sodium phosphate, D-sodium erythorbate, gluconolactone and table salt, the weight ratio of the above raw materials is:

[0053] Sodium tripolyphosphate 10-20

[0054] Trisodium 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] D-Sodium Erythorbate 5-15

[0060] Gluconolactone 5-10

[0061] Table salt 5-10.

[0062] The weight unit used in this embodiment is kilograms, or grams;

[0063] All the raw materials described in this embodiment are food grade;

[0064] The various raw materials described in this embodiment are conventional ...

Embodiment 2

[0078] This example is a preferred solution on the basis of Example 1. The quality of the raw materials used is the same as that of Example 1. The weight ratio of each raw material of the water-retaining and color-retaining agent is:

[0079] Sodium tripolyphosphate 10

[0080] Trisodium pyrophosphate 15

[0081] Potassium polymetaphosphate 10

[0082] Disodium dihydrogen pyrophosphate 5

[0083] Sodium pyrophosphate 20

[0084] Sodium hexametaphosphate 15

[0085] D-Sodium Erythorbate 10

[0086] Gluconolactone 5

[0087] Table salt 10.

[0088] The unit of weight used in this embodiment is kilograms, or grams.

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

[0090] The method of using the water-retaining and color-preserving agent of this embodiment includes the following steps:

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

[0092] 2) Use a meat grinder wi...

Embodiment 3

[0114] This example is a preferred solution on the basis of Example 1. The quality of the raw materials used is the same as that of Example 1. The weight ratio of each raw material of the water-retaining and color-retaining agent is:

[0115] Sodium tripolyphosphate 15

[0116] Trisodium 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] Table salt 10.

[0124] The unit of weight used in this embodiment is kilograms, or grams.

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

[0126] The intestinal body of the water-retaining and color-preserving agent described in this embodiment is used as the intestinal body of the experimental group, and the test results of the intestinal body of the control group are compared as follows:

[0127]

[0128] The test re...

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Abstract

The invention provides a high-efficiency water and color protection agent for meat products, a preparation method and a use method thereof. The raw material of the water and color protecting agent contains sodium tripolyphosphate, trisodium monohydrogen pyrophosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium D-isoascorbate, glucose Glycolactone and table salt. Trisodium monohydrogen pyrophosphate in the raw material has good solubility and neutral pH value, and proper addition can improve the pH value and solubility of the phosphate system; the aqueous solution of potassium polymetaphosphate has a certain viscosity, thereby reducing the juice in meat products It exudates, and has a high ability to chelate metal ions. It can effectively chelate metal ions when used in combination with other ingredients, reduce oxidative rancidity in meat product processing, and make the color-protecting ingredients play an effective role. Appropriate pH value can Promote protein swelling to achieve the best yield, and can effectively decompose the water holding capacity of actomyosin, endowing meat products with good taste 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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Patent Type & Authority Patents(China)
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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