Vegetable crispening agent, preparation method and application thereof

By treating the vegetable pre-prepared dishes with a composite crispening agent of sodium hexametaphosphate, calcium chloride, sodium tripolyphosphate, sodium alginate and calcium ascorbate, the problem of texture softening during storage is solved, and significant crispening effect and aroma retention are achieved.

CN117547016BActive Publication Date: 2025-09-16TIANJIN CHUNFA BIO TECH GRP
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Patent Information

Application Number
CN202311791584.4
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-12-25
Publication Date
2025-09-16
Estimated Expiration
2043-12-25

AI Technical Summary

Technical Problem

Existing vegetable pre-prepared dishes have the problem of texture softening during storage, especially the degradation of pectin which leads to a decrease in hardness, affecting consumers' sensory experience.

Method used

A composite crispening agent of sodium hexametaphosphate, calcium chloride, sodium tripolyphosphate, sodium alginate and calcium ascorbate is used to maintain the crispness of vegetables through soaking and blanching, and color preservatives can be combined to further enhance the effect.

Benefits of technology

It significantly improves the crispness and hardness of vegetables, maintains the texture of vegetables, and ensures that the original aroma is not lost during storage. It is suitable for all areas of pre-prepared meals.

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Abstract

The present invention discloses a vegetable crispening agent, a preparation method, and an application thereof. The vegetable crispening agent is made from the following raw materials in the following mass percentages: 40% to 50% sodium hexametaphosphate, 30% to 38% calcium chloride, 12% to 19% sodium tripolyphosphate, 1% to 4% sodium alginate, and 1% to 5% calcium ascorbate, with the sum of the mass percentages of the raw materials being 100%. The components of the crispening agent prepared in the present invention fully exert a synergistic effect in their specific proportions, exhibiting a significant crispening effect, maximally maintaining the texture of vegetables, and having important value for crispening vegetables in the field of pre-prepared dishes.
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