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Food water-retaining agent

A water-retaining agent and food technology, which is applied in food preservation, food ingredients as humectants, food ingredients, etc., can solve the problems of single function of water-retaining agent and limited range of use, and achieve the effect of avoiding trouble and saving production costs

Inactive Publication Date: 2015-12-30
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 food water retaining agent is now proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A food water retaining agent comprises corn oil, potassium chloride, sucrose fatty acid ester, mannitol, trehalose and glycerin, the mass parts of each composition are respectively: described corn oil is 7-15 parts, described potassium chloride 20-30 parts, 2-8 parts of the sucrose fatty acid ester, 1-4 parts of the mannitol, 1-3 parts of the trehalose, and 20-30 parts of the glycerol. The present invention combines synthetic fresh-keeping ingredients with natural fresh-keeping ingredients to form a brand-new food water-retaining agent, which can combine the advantages of synthetic fresh-keeping agents and natural fresh-keeping agents, and can reduce the Preservatives cause irreparable damage to the human body. And the corn oil used in the application, potassium chloride, sucrose fatty acid ester, mannitol etc., all are natural ingredients, easy to obtain, suitable for large-scale production needs, and cheap, and the used monascus red is, Carrageenan, sodium ascorbate,...

Embodiment 2

[0015] A food water retaining agent comprises corn oil, potassium chloride, sucrose fatty acid ester, mannitol, trehalose and glycerin, the mass parts of each composition are respectively: described corn oil is 9-13 parts, described potassium chloride 23-27 parts, 3-6 parts of the sucrose fatty acid ester, 2-3 parts of the mannitol, 2-3 parts of the trehalose, and 23-28 parts of the glycerol. The present invention combines synthetic fresh-keeping ingredients with natural fresh-keeping ingredients to form a brand-new food water-retaining agent, which can combine the advantages of synthetic fresh-keeping agents and natural fresh-keeping agents, and can reduce the Preservatives cause irreparable damage to the human body. And the corn oil used in the application, potassium chloride, sucrose fatty acid ester, mannitol etc., all are natural ingredients, easy to obtain, suitable for large-scale production needs, and cheap, and the used monascus red is, Carrageenan, sodium ascorbate,...

Embodiment 3

[0017] A food water retaining agent comprises corn oil, potassium chloride, sucrose fatty acid ester, mannitol, trehalose and glycerin, the mass parts of each composition are respectively: described corn oil is 11 parts, and described potassium chloride is 25 parts 4 parts, 4 parts of the sucrose fatty acid ester, 2 parts of the mannitol, 2 parts of the trehalose, and 26 parts of the glycerin. The present invention combines synthetic fresh-keeping ingredients with natural fresh-keeping ingredients to form a brand-new food water-retaining agent, which can combine the advantages of synthetic fresh-keeping agents and natural fresh-keeping agents, and can reduce the Preservatives cause irreparable damage to the human body. And the corn oil used in the application, potassium chloride, sucrose fatty acid ester, mannitol etc., all are natural ingredients, easy to obtain, suitable for large-scale production needs, and cheap, and the used monascus red is, Carrageenan, sodium ascorbate...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a food water-retaining agent. The food water-retaining agent comprises, by mass, 7-15 parts of corn oil, 20-30 parts of potassium chloride, 2-8 parts of sucrose fatty acid ester, 1-4 parts of mannitol, 1-3 parts of trehalose and 20-30 parts of glycerinum. The food water-retaining agent can be widely applied to meat, aquatic products and common vegetables and fruits and has the effect of replenishing water, the food water-retaining agent can be widely applied to the field of various food classifications even though the water replenishing effect for a single variety is not better than that of water-retaining agents in the prior art, consumers do not need to purchase independent water-retaining agents for single varieties, the purpose that one water-retaining agent is applicable to water retaining of various kinds of food can be achieved, the production cost is saved, and the trouble caused by repeated purchase is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a 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 and its pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/358
CPCA23L3/3562A23L3/358A23V2002/00A23V2200/04A23V2200/23A23V2250/16A23V2250/1614A23V2250/5036A23V2250/636A23V2250/6418
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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