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Universal food water retaining agent

A water-retaining agent and food technology, which is applied in the field of food processing, can solve the problems of limited application range and single function of water-retaining agent, and achieve the effect of avoiding trouble and saving production cost

Inactive Publication Date: 2015-11-04
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem that the water retaining agent has a single function and a limited range of use, a universal food water retaining agent is now proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A universal food water retaining agent comprising lard, sodium alginate, sodium caseinate, lactic acid, calcium lactate and water, the parts by mass of each component are: 12-19 parts of the lard, 12-19 parts of the sodium alginate 17-28 parts, 5-10 parts of the sodium caseinate, 0.5-0.9 parts of the lactic acid, 0.9-2.3 parts of the calcium lactate, and 30-50 parts of the water. The present invention adopts the combination of synthetic fresh-keeping ingredients and natural fresh-keeping ingredients to form a brand-new universal food water-retaining agent, which can combine the advantages of synthetic fresh-keeping agents and natural fresh-keeping agents, and prolong the fresh-keeping time as much as possible. Reduce the irreparable damage caused by preservatives to the human body. And the lard used in the application, sodium alginate, sodium caseinate, lactic acid, etc., are all natural ingredients, easy to obtain, suitable for large-scale production needs, and cheap, ...

Embodiment 2

[0015] A universal food water retaining agent comprising lard, sodium alginate, sodium caseinate, lactic acid, calcium lactate and water, the parts by mass of each component are: 14-17 parts of the lard, 14-17 parts of the sodium alginate 19-25 parts, 7-9 parts of the sodium caseinate, 0.7-0.8 parts of the lactic acid, 1.2-2.1 parts of the calcium lactate, and 35-45 parts of the water. The present invention adopts the combination of synthetic fresh-keeping ingredients and natural fresh-keeping ingredients to form a brand-new universal food water-retaining agent, which can combine the advantages of synthetic fresh-keeping agents and natural fresh-keeping agents, and prolong the fresh-keeping time as much as possible. Reduce the irreparable damage caused by preservatives to the human body. And the lard used in the application, sodium alginate, sodium caseinate, lactic acid, etc., are all natural ingredients, easy to obtain, suitable for large-scale production needs, and cheap, a...

Embodiment 3

[0017] A universal food water retaining agent comprising lard, sodium alginate, sodium caseinate, lactic acid, calcium lactate and water, the parts by mass of each component are: 16 parts for the lard, 23 parts for the sodium alginate 8 parts, the sodium caseinate is 8 parts, the lactic acid is 0.8 part, the calcium lactate is 1.6 parts, and the water is 40 parts. The present invention adopts the combination of synthetic fresh-keeping ingredients and natural fresh-keeping ingredients to form a brand-new universal food water-retaining agent, which can combine the advantages of synthetic fresh-keeping agents and natural fresh-keeping agents, and prolong the fresh-keeping time as much as possible. Reduce the irreparable damage caused by preservatives to the human body. And the lard used in the application, sodium alginate, sodium caseinate, lactic acid, etc., are all natural ingredients, easy to obtain, suitable for large-scale production needs, and cheap, and the used Monascus R...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a universal food water retaining agent. The universal food water retaining agent comprises components in parts by mass as follows: 12-19 parts of lard oil, 17-28 parts of sodium alginate, 5-10 parts of sodium caseinate, 0.5-0.9 parts of lactic acid, 0.9-2.3 parts of calcium lactate and 30-50 parts of water. The universal food water retaining agent can be widely applied to meat, aquatic products and common fruits and vegetables and performs the water replenishing function, the water replenishing effect of the universal food water retaining agent for a single variety is not as good as that of a water retaining agent in the prior art, but the universal food water retaining agent can be widely applied to various food classification fields, so that a customer is not required to buy a specific water retaining agent for the separate variety, one water retaining agent is applicable to water regaining of various kinds of food, the production cost is saved, and the trouble of repeated purchase is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a universal food water retaining agent. Background technique [0002] In the process of food processing nowadays, it is often necessary to add water-retaining agents to retain water. Especially for meat or aquatic products, water-retaining agents are essential food additives. However, there are many types of water-retaining agents on the market. Products often need to choose different water-retaining agents to achieve the water-retaining effect, so that consumers often do not know which water-retaining agent to choose to meet their needs. For example, the patent application number is: 200910079875.4, and the application date is: 2009-03- 13. The invention patent titled "Composite water-retaining agent for potatoes and its preparation method", the technical solution of which is: the embodiment of the present invention provides a compound water-retaining agent for potatoes ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L29/00
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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