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A kind of water-retaining agent compounded with Chinese dish conditioning package and its preparation method and application

A technology for Chinese dishes and water-retaining agent, which is applied in the field of condiment processing to achieve the effects of improving water-holding effect, reducing drip loss and improving water-holding capacity

Active Publication Date: 2021-11-02
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, no carrageenan oligosaccharide liposome water retaining agent has been applied to the frozen preservation of Chinese dishes after being treated by dynamic high-pressure micro-jet.

Method used

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  • A kind of water-retaining agent compounded with Chinese dish conditioning package and its preparation method and application
  • A kind of water-retaining agent compounded with Chinese dish conditioning package and its preparation method and application
  • A kind of water-retaining agent compounded with Chinese dish conditioning package and its preparation method and application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Preparation of carrageenan oligosaccharide nanoliposomes: compound soybean lecithin and cholesterol according to the mass ratio of 1:3, and dissolve in the external aqueous phase ether solvent, and take the concentration of 10 mg / mL carrageenan oligosaccharide The solution is used as the inner water phase, mixed according to the volume ratio of the outer and inner water phases of 4:1.25, homogenized in a dynamic high-pressure micro-fluidizer at 80 MPa and 45°C for 5 minutes at a time to form a stable emulsion, and the emulsion is transferred to In the evaporating flask, 35°C was rotated to evaporate until the ether evaporated completely, and then 300~500mL of PBS buffer solution and 1% Tween 80 of solution volume were added, and the rotary evaporation was continued to evaporate all the organic solvents, followed by ultrasonic treatment for 20 minutes to obtain carrageenan oligomerization Glycoliposomes.

[0026] 2. Secondary homogenization: by mass ratio, carrageenan...

Embodiment 2

[0030]1. Preparation of carrageenan oligosaccharide nanoliposomes: compound soybean lecithin and cholesterol according to the mass ratio of 1:3, and dissolve in the external aqueous phase ether solvent, and take the concentration of 10 mg / mL carrageenan oligosaccharide The solution is used as the inner water phase, mixed according to the volume ratio of the outer and inner water phases of 4:1.25, homogenized in a dynamic high-pressure micro-fluidizer at 80 MPa and 45°C for 5 minutes at a time to form a stable emulsion, and the emulsion is transferred to In the evaporating flask, 35°C was rotated to evaporate until the ether evaporated completely, and then 300~500mL of PBS buffer solution and 1% Tween 80 of solution volume were added, and the rotary evaporation was continued to evaporate all the organic solvents, followed by ultrasonic treatment for 20 minutes to obtain carrageenan oligomerization Glycoliposomes.

[0031] 2. Secondary homogenization: by mass ratio, carrageenan ...

Embodiment 3

[0035] 1. Preparation of carrageenan oligosaccharide nanoliposomes: compound soybean lecithin and cholesterol according to the mass ratio of 1:3, and dissolve in the external aqueous phase ether solvent, and take the concentration of 10 mg / mL carrageenan oligosaccharide The solution is used as the inner water phase, mixed according to the volume ratio of the outer and inner water phases of 4:1.25, homogenized in a dynamic high-pressure micro-fluidizer at 80 MPa and 45°C for 5 minutes at a time to form a stable emulsion, and the emulsion is transferred to In the evaporating flask, 35°C was rotated to evaporate until the ether evaporated completely, and then 300~500mL of PBS buffer solution and 1% Tween 80 of solution volume were added, and the rotary evaporation was continued to evaporate all the organic solvents, followed by ultrasonic treatment for 20 minutes to obtain carrageenan oligomerization Glycoliposomes.

[0036] 2. Secondary homogenization: by mass ratio, carrageenan...

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Abstract

The invention discloses a water-retaining agent compounded with a Chinese-style dish conditioning package, a preparation method and an application thereof, and belongs to the technical field of condiment processing. The present invention firstly takes carrageenan oligosaccharide solution and soybean egg curd fat, cholesterol, 1% Tween 80 and adopts dynamic high-pressure micro-jet to prepare carrageenan oligosaccharide liposome; Ester, sodium caseinate, and maltodextrin are mixed and homogenized by dynamic high-pressure micro-jet twice to prepare a water-retaining agent with a uniform state. The water-retaining agent prepared by the dynamic high-pressure micro-jet of the present invention is applied to the processing of Chinese-style dish conditioning packs, which can effectively prevent the denaturation of protein-type auxiliary materials in seasonings due to freezing, reduce the loss of juice when the conditioning packs are thawed, and retain the original ingredients of the conditioning packs as much as possible. flavor. The technique is simple, operable and widely applicable.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and relates to a water-retaining agent compounded with a Chinese-style dish conditioning package and a preparation method and application thereof. Background technique [0002] As a traditional food in my country, Chinese dishes have a long history, are characterized by various types and strong local flavors, and are favored by consumers. The industrialization of Chinese dishes can meet the needs of efficient and fast-paced life, and adapt to the development of the times and people's continuously improving living standards. At present, most Chinese dishes are accompanied by sauce conditioning auxiliary package to enhance the flavor of the dish. During production and transportation, the conditioning package needs to go through the freezing and forming stage to ensure that the flavor is not lost and is convenient for transportation. However, during the freezing process of the protein ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3463A23L3/3526A23L3/3562A23L3/37A23L3/375
CPCA23L3/3463A23L3/3526A23L3/3562A23L3/37A23L3/375A23V2002/00A23V2250/28A23V2250/5114A23V2250/5488
Inventor 郭泽镔郑宝东张怡郭娟娟卢旭
Owner FUJIAN AGRI & FORESTRY UNIV