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Production method for novel flavor-enhancement water-retaining agent of meat product

A production method and technology of meat products, applied in the direction of preserving meat/fish with liquids and chemicals, etc., can solve the problems of reducing calcium absorption and calcium loss, and achieve increased flavor, increased water holding capacity, and tender taste Effect

Pending Publication Date: 2020-01-07
大连珍奥生物技术股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current water-retaining agent for meat products is mainly compound phosphate, but when the phosphate content in the diet is too much, it will reduce the absorption of calcium, resulting in the loss of calcium in human bone tissue

Method used

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  • Production method for novel flavor-enhancement water-retaining agent of meat product
  • Production method for novel flavor-enhancement water-retaining agent of meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Fully dissolve 5% yeast extract, 15% yeast hydrolyzate, 50% yeast cell wall and 30% sodium carbonate in 50°C water and stir well, then control the air inlet temperature of the spray drying tower to 170°C and the outlet air temperature to 90°C , prepared by spray drying.

Embodiment 2

[0022] Dissolve 10% yeast extract and 90% sodium carbonate in 90°C water and stir well, then control the air inlet temperature of the spray drying tower to 170°C and the outlet air temperature to 90°C, and spray dry it.

Embodiment 3

[0024] Fully dissolve 50% yeast hydrolyzate and 50% sodium carbonate in 60°C water and stir well, then control the inlet air temperature of the spray drying tower to 180°C and the outlet air temperature to 90°C, and spray dry it.

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Abstract

The invention discloses a production method for the novel flavor-enhancement water-retaining agent of a meat product. Yeast enzymolysis substances and carbonates are fully stirred and dissolved by water, then, an obtained mixture is sprayed and dried to obtain the flavor-enhancement water-retaining agent, and in a spraying and drying process, a spraying and drying temperature is controlled to achieve a purpose of guaranteeing the color and the taste of an ingredient. When the water-retaining agent is applied to the meat product, the flavor of the meat product can be increased, a purpose of increasing the water-holding power of the meat product and retaining water can be achieved, the loss of the moisture of the meat product can be reduced in a processing process, and the meat product tastes tender. In addition, phosphate ingredients are not contained, and the novel flavor-enhancement water-retaining agent is a safe and healthy flavor-enhancement water-retaining ingredient for the meatproduct.

Description

technical field [0001] The invention relates to a production method of a novel flavor-enhancing and water-retaining agent for meat products, which belongs to the field of food ingredients. Background technique [0002] Yeast cells are rich in protein, nucleic acid and other substances. After the protein in the yeast is enzymatically hydrolyzed, it forms peptides and amino acid substances, which are used in meat products and have a chelation effect with protein substances in meat products. Meat products bring a rich taste. The nucleic acid in the yeast is enzymatically hydrolyzed to form nucleotides, and the inosinic acid and guanylic acid are umami, which can increase the umami taste of food and effectively Mask bloody smell in meat products. [0003] The cell wall of yeast is rich in dextran, mannan oligosaccharides and other substances. The dextran in the cell wall has a high water holding capacity. It can be used in ingredients to improve the water retention of meat prod...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22A23B4/24A23B4/30
CPCA23B4/20A23B4/22A23B4/24A23B4/30
Inventor 黄国新陈玉平李宗颖马媛于喜庆刘纪宏
Owner 大连珍奥生物技术股份有限公司
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