Compound water retention additive for meat food and preparing method of compound water retention additive
A meat food and additive technology, which is applied in the direction of food ingredients as moisturizers, sugar-containing food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of affecting product flavor, unfavorable color rendering effect, and affecting human health, etc., to achieve excellent Phosphorus adsorption, taste improvement, and damage reduction effects
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Embodiment 1
[0030] A compound water-retaining additive for meat food, mainly comprising the following raw material components in parts by weight: 21 parts of sodium tripolyphosphate, 19 parts of sodium pyrophosphate, 20 parts of potassium dihydrogen phosphate, 13 parts 1 part sodium hexametaphosphate, 15 parts trisodium phosphate, 1 part dextrose and 11 parts additives.
[0031] A method for preparing a compound water-retaining additive for meat food, the method for preparing the compound water-retaining additive for meat food mainly includes the following preparation steps:
[0032] (1) Mix polyallylamine hydrochloride and formylated dextran solution in a three-necked flask at a mass ratio of 1:18, and feed nitrogen gas into the three-necked flask at a rate of 20-30 mL / min, at a temperature of 30 ℃, the rotation speed is 300r / min, after stirring and reacting for 2 hours, add a reducing agent 0.6 times the mass of polyallylamine hydrochloride to the three-necked flask, and stir at a tempe...
Embodiment 2
[0039] A compound water-retaining additive for meat food, mainly comprising the following raw material components in parts by weight: 21 parts of sodium tripolyphosphate, 19 parts of sodium pyrophosphate, 20 parts of potassium dihydrogen phosphate, 13 parts 1 part sodium hexametaphosphate, 15 parts trisodium phosphate, 1 part dextrose and 11 parts additives.
[0040] A method for preparing a compound water-retaining additive for meat food, the method for preparing the compound water-retaining additive for meat food mainly includes the following preparation steps:
[0041] (1) Mix porous silicon dioxide and water in a beaker at a mass ratio of 1:20, and add ferrous chloride tetrahydrate that is 1.3 times the mass of porous silicon dioxide to the beaker at a temperature of 45°C and a rotational speed of 350r After stirring and mixing for 30 minutes under the condition of 1 / min, add calcium peroxide with 0.2 times the mass of porous silicon dioxide to the beaker, and adjust the p...
Embodiment 3
[0045] A compound water-retaining additive for meat food, mainly comprising the following raw material components in parts by weight: 21 parts of sodium tripolyphosphate, 19 parts of sodium pyrophosphate, 20 parts of potassium dihydrogen phosphate, 13 parts 1 part sodium hexametaphosphate, 15 parts trisodium phosphate, 1 part dextrose and 11 parts additives.
[0046] A method for preparing a compound water-retaining additive for meat food, the method for preparing the compound water-retaining additive for meat food mainly includes the following preparation steps:
[0047] (1) Mix polyallylamine hydrochloride and formylated dextran solution in a three-necked flask at a mass ratio of 1:18, and feed nitrogen gas into the three-necked flask at a rate of 20-30 mL / min, at a temperature of 30 ℃, the rotation speed is 300r / min, after stirring and reacting for 2 hours, add a reducing agent 0.6 times the mass of polyallylamine hydrochloride to the three-necked flask, and stir at a tempe...
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