Oil and water retaining agent for conditioning chicken and application of oil and water retaining agent

Abstract

The invention provides an oil and water retaining agent for conditioning chicken and application thereof, and relates to the field of food additives, and the oil and water retaining agent is prepared by mixing the following raw materials in percentage by mass: 1.0 to 1.5 percent of NaHCO3, 0.3 to 0.8 percent of konjac glucomannan, 0.8 to 1.5 percent of modified flaxseed protein, 12.6 to 18.7 percent of grape dietary fiber, 3.5 to 7.8 percent of sodium carboxymethyl cellulose and the balance of deionized water. The oil and water retention agent provided by the invention can significantly improve the oil and water retention performance of chicken, reduce water and grease loss in the processing, storage and cooking processes, and improve the taste and texture of chicken. The oil-retaining and water-retaining agent is injected and subjected to vacuum tumbling treatment, so that the oil-retaining and water-retaining agent can fully permeate into the chicken to form a layer of protective film, moisture and grease in the chicken are effectively locked, and the tenderness and juiciness of the chicken are improved. Meanwhile, the oil and water retaining agent can also improve the texture characteristics of the chicken, so that the chicken is finer and more elastic, and the overall quality is improved.

Description

Technical Field

[0001] The invention relates to the field of food additives, and in particular to an oil and water retaining agent for conditioned chicken and application thereof. Background Art

[0002] Meat products are high-end foods and an important source of nutrition. Prepared meat products refer to products that are made from livestock and poultry meat and are edible after simple processing. Prepared meat products mainly include minced meat products such as meat patties, meatballs, and reconstituted steaks, as well as large meat products such as chicken crispy strips and New Orleans grilled chicken wings. With the improvement of people's quality of life and the acceleration of the pace of modern life, prepared meat products are becoming more and more popular among consumers due to their convenience and nutrition. The sensory characteristics of prepared meat products such as tenderness, juiciness, and flavor will affect consumers' purchasing decisions.

[0003] The water in chicken exists in three forms: bound water, immobile water and free water. Immobile water is mainly distributed inside muscle cells, between myofibrils and cell membranes, and the water retention of meat mainly depends on the muscle's ability to retain immobile water. In the process of meat processing, due to various factors such as slaughter, processing and storage, cooked cooking and flavor adjustment, the oil and water retention of meat often decreases, oil is precipitated and water is lost, which directly affects the yield and quality of the product. Therefore, in order to improve the yield of meat, it is very important to maintain and improve the oil and water retention of meat. At present, the common oil and water retention agents on the market are mostly composed of phosphates, and their chemical forms mainly include orthophosphates, pyrophosphates, tripolyphosphates and polyphosphates. However, excessive use of phosphates may cause unpleasant metallic astringency in meat products, and when the intake exceeds the maximum allowable value (0.5%), it may cause diarrhea and abdominal pain in the short term. Long-term intake may interfere with the normal absorption of minerals such as calcium and iron by the human body, increase the risk of bone diseases, and may increase the incidence of chronic kidney disease and cardiovascular diseases. Therefore, it is particularly important to develop a safe, phosphorus-free and efficient chicken oil and water retention agent. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides an oil and water retaining agent for conditioned chicken.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0008] The invention provides an oil and water retaining agent for conditioning chicken, which is prepared by mixing the following raw materials by weight percentage: 1.0-1.5% of NaHCO3, 0.3-0.8% of konjac glucomannan, 0.8-1.5% of modified flaxseed protein, 12.6-18.7% of grape dietary fiber, 3.5-7.8% of sodium carboxymethyl cellulose, and the rest being deionized water.

[0009] Furthermore, the oil-retaining and water-retaining agent is prepared by mixing the following raw materials by weight percentage: 1.5% NaHCO3, 0.6% konjac glucomannan, 1.1% modified flaxseed protein, 15.3% grape dietary fiber, 5.6% sodium carboxymethyl cellulose, and the rest is deionized water.

[0010] Furthermore, the extraction process of flaxseed protein is as follows: the flaxseed cake is dried and crushed and placed in a test tube, 0.17 mol / L NaCl solution is added according to a solid-liquid ratio of 1:20 and mixed evenly, the pH is adjusted to 9.5 with 0.1 mol / L NaOH, and then heated in a water bath at 50°C for 60 minutes. Subsequently, the mixture is centrifuged at 8000 rpm for 10 minutes, the supernatant is removed, the supernatant is dialyzed for 48 hours and concentrated, and the flaxseed protein is obtained by vacuum freeze drying for 12 hours. The synthesis process of modified flaxseed protein is as follows: the flaxseed protein is stirred and gelatinized in water, pre-neutralized acrylic acid is used as a reaction monomer, an initiator is added, and a homopolymer is obtained by homogeneous polymerization of an aqueous solution. The homopolymer is dried in an oven at 45°C for 10 hours and then crushed to obtain modified flaxseed protein.

[0011] The extraction process of grape dietary fiber is as follows: the grape skin residue is dried and crushed and placed in a test tube, 0.40 mol / L hydrochloric acid is added at a solid-liquid ratio of 1:20, and heated in a water bath at 75°C for 60 minutes. After that, centrifuge at 6000 rpm for 15 minutes and take the supernatant. Add 3 times the volume of anhydrous ethanol to the supernatant, let it stand for 30 minutes, filter, and dry the residue in an oven at 60°C to obtain grape dietary fiber.

[0012] The present invention provides a method for preparing a chicken oil and water retaining agent as a conditioner, comprising the following steps:

[0013] (1) grinding NaHCO3, konjac glucomannan, modified flaxseed protein, grape dietary fiber, and sodium carboxymethyl cellulose into ultrafine powder;

[0014] (2) Add NaHCO3, konjac glucomannan, modified flaxseed protein, grape dietary fiber, and sodium carboxymethyl cellulose to deionized water in sequence while stirring to obtain an oil-retaining and water-retaining agent.

[0015] The present invention provides an application of an oil-retaining and water-retaining agent for conditioning chicken, and the use method comprises the following steps:

[0016] (1) Cut the chicken into pieces of uniform size and thickness;

[0017] (2) injecting the oil and water retaining agent into the chicken and intermittently tumbling the chicken in a vacuum tumbling machine;

[0018] (3) The processed chicken is packaged, vacuumized and stored in a freezer at -20°C.

[0019] Specifically, the injection amount of the oil-retaining and water-retaining agent in step (2) is 1%-5% of the weight of the chicken; the tumbling procedure of the vacuum tumbling machine is 30 minutes on, 15 minutes off, the total time is 90 minutes, the vacuum degree is -0.08-0.04MPa, and the tumbling machine speed is 6r / min.

[0020] (III) Beneficial effects

[0021] The present invention provides an oil-retaining and water-retaining agent for conditioning chicken and its application. The oil-retaining and water-retaining agent is prepared by mixing the following raw materials by mass percentage: 1.0-1.5% NaHCO3, 0.3-0.8% konjac glucomannan, 0.8-1.5% modified flaxseed protein, 12.6-18.7% grape dietary fiber, 3.5-7.8% sodium carboxymethyl cellulose, and the balance is deionized water. Among them, NaHCO3, as a leavening agent, can decompose and produce gas when heated, making the chicken tissue structure looser, which is conducive to the retention of oil, and HCO3 – The ions are small in size and can easily penetrate into the muscles and protein side chains and interact with each other, thereby increasing the electrostatic repulsion between muscle proteins and improving the water and oil retention capacity of chicken. Konjac glucomannan, as a natural thickener and stabilizer, can effectively improve the water retention of chicken. Modified flaxseed protein is rich in various amino acids, which can not only increase the nutritional value of chicken, but also help lock in oil through its unique structure. The structure of grape dietary fiber contains many hydrophilic groups, which can tightly bind to water molecules to form a stable gel structure, thereby significantly improving the water retention of chicken. At the same time, grape dietary fiber can also form a protective film inside the chicken to effectively prevent the loss of oil, so that the chicken can both retain moisture and lock in oil. In addition, grape dietary fiber also has good health functions, such as promoting intestinal peristalsis, lowering cholesterol, etc., which further enhances the nutritional value of conditioned chicken. Sodium carboxymethyl cellulose can form a protective film on the surface of chicken to further prevent the loss of oil, and can also improve the protein gel network structure, thereby giving the chicken excellent texture characteristics.

[0022] The oil-retaining and water-retaining agent of the present invention can significantly improve the oil-retaining and water-retaining performance of chicken, reduce the loss of water and fat during processing, storage, and cooking, and improve the taste and texture of chicken. By injecting the oil-retaining and water-retaining agent and undergoing a vacuum tumbling treatment, the oil-retaining and water-retaining agent can fully penetrate into the chicken to form a protective film, effectively locking the water and fat in the chicken, and improving the tenderness and juiciness of the chicken. At the same time, the oil-retaining and water-retaining agent can also improve the texture characteristics of chicken, making it more delicate and elastic, and improving the overall quality. In addition, the oil-retaining and water-retaining agent of the present invention has a simple preparation process, low cost, and is easy to promote and apply, and has broad market prospects. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] Example 1

[0025] The invention discloses an oil and water retaining agent for conditioning chicken, which is prepared by mixing the following raw materials by weight percentage: 1.5% of NaHCO3, 0.6% of konjac glucomannan, 1.1% of modified flaxseed protein, 15.3% of grape dietary fiber, 5.6% of sodium carboxymethyl cellulose, and the rest being deionized water.

[0026] The preparation method of the oil-retaining and water-retaining agent comprises the following steps:

[0027] (1) grinding NaHCO3, konjac glucomannan, modified flaxseed protein, grape dietary fiber, and sodium carboxymethyl cellulose into ultrafine powder;

[0028] (2) Add NaHCO3, konjac glucomannan, modified flaxseed protein, grape dietary fiber, and sodium carboxymethyl cellulose to deionized water in sequence while stirring to obtain an oil-retaining and water-retaining agent.

[0029] The method for using the oil-retaining and water-retaining agent comprises the following steps:

[0030] (1) Cut the chicken into pieces of uniform size and thickness;

[0031] (2) Injecting the oil-retaining and water-retaining agent into the chicken, and intermittently tumbling the chicken in a vacuum tumbling machine; wherein the injection amount of the oil-retaining and water-retaining agent is 5% of the weight of the chicken; the tumbling procedure is 30 minutes on, 15 minutes off, and a total time of 90 minutes; the vacuum degree is -0.08-0.04 MPa; and the tumbling machine speed is 6 r / min.

[0032] (3) The processed chicken is packaged, vacuumized and stored in a freezer at -20°C.

[0033] Among them, the extraction process of flaxseed protein is as follows: the flaxseed cake is dried and crushed and placed in a test tube, 0.17 mol / L NaCl solution is added according to a solid-liquid ratio of 1:20 and mixed evenly, the pH is adjusted to 9.5 with 0.1 mol / L NaOH, and then heated in a water bath at 50°C for 60 minutes. Subsequently, centrifugation is performed at 8000 rpm for 10 minutes, the supernatant is removed, the supernatant is dialyzed for 48 hours and concentrated, and vacuum freeze-dried for 12 hours to obtain flaxseed protein. The synthesis process of modified flaxseed protein is as follows: the flaxseed protein is stirred and gelatinized in water, pre-neutralized acrylic acid is used as a reaction monomer, an initiator is added, and a homopolymer is obtained by homogeneous polymerization of an aqueous solution. The homopolymer is dried in an oven at 45°C for 10 hours and then crushed to obtain modified flaxseed protein.

[0034] The extraction process of grape dietary fiber is as follows: the grape skin residue is dried and crushed and placed in a test tube, 0.40 mol / L hydrochloric acid is added at a solid-liquid ratio of 1:20, and heated in a water bath at 75°C for 60 minutes. After that, centrifuge at 6000 rpm for 15 minutes and take the supernatant. Add 3 times the volume of anhydrous ethanol to the supernatant, let it stand for 30 minutes, filter, and dry the residue in an oven at 60°C to obtain grape dietary fiber.

[0035] Example 2

[0036] The difference between this embodiment and embodiment 1 is that the oil-retaining and water-retaining agent is prepared by mixing the following raw materials by weight percentage: 0.8% NaHCO3, 0.4% konjac glucomannan, 0.9% modified flaxseed protein, 13.7% grape dietary fiber, 4.3% sodium carboxymethyl cellulose, and the rest is deionized water.

[0037] Example 3

[0038] The difference between this embodiment and embodiment 1 is that the oil-retaining and water-retaining agent is prepared by mixing the following raw materials by weight percentage: 1.0% NaHCO3, 0.3% konjac glucomannan, 0.8% modified flaxseed protein, 14.8% grape dietary fiber, 5.2% sodium carboxymethyl cellulose, and the rest is deionized water.

[0039] Example 4

[0040] The difference between this embodiment and embodiment 1 is that the oil-retaining and water-retaining agent is prepared by mixing the following raw materials by weight percentage: 1.2% NaHCO3, 0.5% konjac glucomannan, 1.1% modified flaxseed protein, 16.4% grape dietary fiber, 6.1% sodium carboxymethyl cellulose, and the rest is deionized water.

[0041] Example 5

[0042] The difference between this embodiment and embodiment 1 is that the oil-retaining and water-retaining agent is prepared by mixing the following raw materials by weight percentage: 1.4% NaHCO3, 0.6% konjac glucomannan, 1.2% modified flaxseed protein, 15.8% grape dietary fiber, 7.1% sodium carboxymethyl cellulose, and the rest is deionized water.

[0043] Example 6

[0044] The difference between this embodiment and embodiment 1 is that the oil-retaining and water-retaining agent is prepared by mixing the following raw materials by weight percentage: 1.3% NaHCO3, 0.7% konjac glucomannan, 1.4% modified flaxseed protein, 18.5% grape dietary fiber, 7.6% sodium carboxymethyl cellulose, and the rest is deionized water.

[0045] Test Example 1

[0046] 1 Materials and methods

[0047] 1.1 Experimental Materials

[0048] Fresh chicken was purchased from Dennis Supermarket in Zhengzhou;

[0049] NaHCO3 (food grade) was purchased from Shandong Wanqing Chemical Co., Ltd.;

[0050] Konjac glucomannan was purchased from Hubei Qiangsen Konjac Technology Co., Ltd.;

[0051] Sodium carboxymethyl cellulose (food grade) was purchased from Shandong Fengtai Biotechnology Co., Ltd.

[0052] 1.2 Experimental methods

[0053] The chicken was cut into pieces of uniform size and thickness and divided into a blank group and test groups 1-6. The oil-retaining and water-retaining agent was injected into the chicken by injection. The blank group was injected with pure water, and the test groups 1-6 were injected with the oil-retaining and water-retaining agent of the formula shown in Table 1. The injection amount was 5% of the weight of the chicken. After injection, the chicken was intermittently rolled and kneaded at 4-6℃ for 90 minutes, wrapped with plastic wrap and stored in a -20℃ refrigerator. The moisture content and fat content of the chicken were measured after 7 days, so as to evaluate the water retention and oil retention of the chicken.

[0054] Table 1 Composition of each group of oil and water retaining agents

[0055]

[0056] 2 Results

[0057] The water retention and oil retention of the chicken in each group are shown in Table 2. Compared with the blank group, the water retention and oil retention of the chicken in test groups 1-4 were significantly increased (P<0.01), the water retention and oil retention of the chicken in test group 6 were significantly increased (P<0.05), and the water retention and oil retention of the chicken in test group 5 were increased but there was no significant difference (P>0.05). Among them, the oil and water retention effect of the chicken in test group 1 was the best, and the oil and water retention effects of test groups 2-6 were reduced due to the lack of certain raw materials, indicating that the components of the oil and water retention agent described in the present invention work synergistically to significantly improve the water and oil retention of chicken.

[0058] Table 2 Comparison of water and oil retention of chicken in each group

[0059]

[0060]

[0061] Note: Compared with the blank group, * P<0.05, ** P<0.01.

[0062] Test Example 2

[0063] 1 Raw materials and reagents

[0064] Fresh chicken was purchased from Dennis Supermarket in Zhengzhou;

[0065] NaHCO3 (food grade) was purchased from Shandong Wanqing Chemical Co., Ltd.;

[0066] Konjac glucomannan was purchased from Hubei Qiangsen Konjac Technology Co., Ltd.;

[0067] Sodium carboxymethyl cellulose (food grade) was purchased from Shandong Fengtai Biotechnology Co., Ltd.

[0068] 2 Experimental design

[0069] The chicken was cut into pieces of uniform size and thickness, and divided into a blank group, a phosphate group, and groups of Examples 1-6. The oil-retaining and water-retaining agent was injected into the chicken by injection, the blank group was injected with pure water, the phosphate group was injected with a composite phosphate solution (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate = 1:1:1), and the groups of Examples 1-6 were respectively injected with the oil-retaining and water-retaining agent obtained in Examples 1-6, the injection amount was 5% of the weight of the chicken, after injection, the chicken was intermittently rolled and kneaded at 4-6°C for 90 minutes, wrapped with plastic wrap and placed in a -20°C refrigerator for freezing, and the cooking loss, moisture content, fat content, and texture characteristics of the chicken were measured after 7 days.

[0070] 2. Detection Methods

[0071] 2.1 Determination of cooking loss

[0072] Cooking loss refers to the percentage of weight loss of chicken during the cooking process. The weight of the chicken before cooking is recorded as m1. After the chicken is cooled to room temperature, the exudate on the surface of the chicken is wiped off with filter paper and the weight is recorded as m2. The cooking loss of chicken is calculated according to the following formula:

[0073] Cooking loss (%) = (m1-m2) / m1×100%

[0074] 2.2 Determination of water and oil retention

[0075] The composition of the oil and water retaining agent in test groups 1-6 is shown in Table 1. The moisture content of chicken was determined according to the direct drying method in GB 5009.3-2016, and the fat content was determined according to the Soxhlet extraction method in GB 5009.6-2016. Before steaming, the mass of chicken was recorded as m1, the moisture content was X1, and the fat content was X2; after steaming, the chicken was cooled to room temperature, and the exudate on the surface of the chicken was wiped off with filter paper, and the mass m2, moisture content X3, and fat content X3 were recorded. The water retention and oil retention of chicken were calculated according to the following formulas:

[0076] Water retention (%) = (m2×X3) / (m1×X1)×100%

[0077] Oil retention (%) = (m2×X4) / (m1×X2)×100%

[0078] 2.3 Texture analysis

[0079] The chicken slices were heated in a 95°C water bath for 5 min and cooled to room temperature. The texture characteristics were measured in TPA mode, with the probe model TA / 50, the measuring height of 30 cm, the compression ratio of 40%, the trigger force of 5 g, the detection speed of 30 mm / min, the recovery speed of 30 mm / min, the recovery distance of 30 mm, and the interval time of 5 s to measure hardness, brittleness, elasticity, chewiness, etc.

[0080] 3 Results

[0081] 3.1 Effects of each group of oil and water retaining agents on the cooking loss of chicken

[0082] The effects of each group of oil-retaining and water-retaining agents on the cooking loss of chicken are shown in Table 1. Compared with the blank control group, the cooking loss of chicken in the phosphate group and the Example 1-6 groups was significantly reduced (P<0.01), among which the reduction degree of the cooking loss in the Example 1-6 group was slightly greater than that in the phosphate group, indicating that the oil-retaining and water-retaining agent of the present invention can significantly reduce the loss of chicken during the cooking process and increase the yield of the product, and its effect is slightly better than that of the composite phosphate.

[0083] Table 1 Comparison of chicken cooking loss in each group

[0084] Grouping Cooking loss (%) Blank Group 14.06±1.35 Phosphate group <![CDATA[5.49±1.43 ** ]]> Example 1 <![CDATA[5.11±0.89 ** ]]> Example 2 <![CDATA[5.14±0.99 ** ]]> Example 3 <![CDATA[5.31±0.84 ** ]]> Example 4 <![CDATA[5.33±1.09 ** ]]> Example 5 <![CDATA[5.48±1.02 ** ]]> Example 6 <![CDATA[5.43±1.13 ** ]]>

[0085] Note: Compared with the blank group, * P<0.05, ** P<0.01.

[0086] 3.2 Effects of each group of oil-retaining and water-retaining agents on the water and oil retention of chicken

[0087] The effects of each group of oil-retaining and water-retaining agents on the water-retaining and oil-retaining properties of chicken are shown in Table 2. Compared with the blank group, the water-retaining and oil-retaining properties of the chicken in the phosphate group and the Example 1-6 group were significantly increased (P<0.01). Compared with the phosphate group, the water-retaining and oil-retaining properties of the chicken in the Example 1-6 group were not significantly different, but showed an overall upward trend, indicating that the oil-retaining and water-retaining agent of the present invention can significantly improve the water-retaining and oil-retaining properties of chicken.

[0088] Table 2 Comparison of water and oil retention of chicken in each group

[0089] Grouping Water retention Oil retention Blank Group 51.54±3.46 55.47±2.11 Phosphate group <![CDATA[66.71±3.63 ** ]]> <![CDATA[68.53±2.02 ** ]]> Example 1 <![CDATA[72.31±1.95 ** ]]> <![CDATA[72.84±1.42 ** ]]> Example 2 <![CDATA[71.51±2.12 ** ]]> <![CDATA[71.88±1.56 ** ]]> Example 3 <![CDATA[72.25±3.30 ** ]]> <![CDATA[72.98±2.50 ** <!-- 6 -->]]> Example 4 <![CDATA[70.21±2.14 ** ]]> <![CDATA[72.05±1.56 ** ]]> Example 5 <![CDATA[70.89±3.02 ** ]]> <![CDATA[72.99±2.13 ** ]]> Example 6 <![CDATA[71.53±2.70 ** ]]> <![CDATA[71.94±1.71 ** ]]>

[0090] Note: Compared with the blank group, * P<0.05, ** P<0.01.

[0091] 3.3 Effects of each group of oil and water retention agents on the texture characteristics of chicken

[0092] The effects of each group of oil-retaining and water-retaining agents on the texture characteristics of chicken are shown in Table 3. Compared with the blank group, the hardness and chewiness of the chicken in the phosphate group and Example 1-6 groups were significantly decreased (P<0.01), and the elasticity and resilience were significantly increased (P<0.01). Further analysis found that although there were certain differences in hardness, chewiness, elasticity and resilience between Example 1-6 groups, the differences were not significant (P>0.05), indicating that different embodiments of the present invention have relatively stable effects on improving the texture characteristics of chicken, indicating that the oil-retaining and water-retaining agent of the present invention can improve the texture characteristics of chicken, make the chicken taste more tender and smooth, while maintaining good elasticity, and improve the edible quality of chicken.

[0093] Table 3 Comparison of chicken texture characteristics in each group

[0094] Grouping Hardness(g) Elasticity(mm) Chewability(g) Responsiveness Blank Group 844.51±19.89 0.68±0.08 636.83±16.46 0.33±0.04 Phosphate group <![CDATA[564.79±19.04 ** ]]> <![CDATA[0.83±0.04 ** ]]> <![CDATA[482.40±17.11 ** ]]> <![CDATA[0.41±0.03 ** ]]> Example 1 <![CDATA[345.47±19.53 ** ]]> <![CDATA[0.91±0.04 ** ]]> <![CDATA[329.34±16.64 ** ]]> <![CDATA[0.48±0.02 ** ]]> Example 2 <![CDATA[360.95±25.36 ** ]]> <![CDATA[0.94±0.03 ** ]]> <![CDATA[346.79±18.34 ** ]]> <![CDATA[0.46±0.04 ** ]]> Example 3 <![CDATA[348.31±22.05 ** ]]> <![CDATA[0.95±0.02 ** ]]> <![CDATA[348.58±23.76 ** ]]> <![CDATA[0.47±0.02 ** ]]> Example 4 <![CDATA[357.15±22.56 ** ]]> <![CDATA[0.92±0.03 ** ]]> <![CDATA[336.54±24.23 ** ]]> <![CDATA[0.47±0.02 ** ]]> Example 5 <![CDATA[353.56±15.61 ** ]]> <![CDATA[0.94±0.02 ** ]]> <![CDATA[327.29±13.59 ** ]]> <![CDATA[0.48±0.02 ** ]]> Example 6 <![CDATA[349.65±18.91 ** ]]> <![CDATA[0.92±0.04 ** ]]> <![CDATA[358.49±8.64 ** ]]> <![CDATA[0.47±0.02 ** ]]>

[0095] Note: Compared with the blank group, * P<0.05, ** P<0.01.

[0096] 4 Conclusion

[0097] The above experimental data show that the oil-retaining and water-retaining agent of the present invention can significantly reduce the loss of chicken during the cooking process, improve its water and oil retention capacity, increase the yield, and can also improve the texture characteristics of chicken and enhance the edible quality of chicken. The introduction of soluble dietary fiber not only enhances the water retention capacity of chicken, but also brings more health benefits to it, such as promoting intestinal health, lowering cholesterol, etc., further enhancing the added value of conditioned chicken products. In summary, the oil-retaining and water-retaining agent of the present invention provides a new technical means for the development and production of conditioned chicken products.

[0098] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An oil and water retaining agent for conditioning chicken, characterized in that: The invention is prepared by mixing the following raw materials by weight percentage: 1.0-1.5% of NaHCO3, 0.3-0.8% of konjac glucomannan, 0.8-1.5% of modified flaxseed protein, 12.6-18.7% of grape dietary fiber, 3.5-7.8% of sodium carboxymethyl cellulose, and the rest is deionized water.

2. The oil-retaining and water-retaining agent for conditioned chicken according to claim 1, characterized in that: The invention is prepared by mixing the following raw materials by weight percentage: 1.5% NaHCO3, 0.6% konjac glucomannan, 1.1% modified flaxseed protein, 15.3% grape dietary fiber, 5.6% sodium carboxymethyl cellulose, and the rest is deionized water.

3. The method for preparing the oil-retaining and water-retaining agent for conditioned chicken according to claim 1 and claim 2, characterized in that: The following steps are involved: (1) Grinding NaHCO3, konjac glucomannan, modified flaxseed protein, grape dietary fiber, and sodium carboxymethyl cellulose into ultrafine powder; (2) Adding NaHCO3, konjac glucomannan, modified flaxseed protein, grape dietary fiber, and sodium carboxymethyl cellulose to deionized water in sequence, stirring while adding, thereby obtaining an oil-retaining and water-retaining agent.

4. The use of the oil and water retaining agent for conditioned chicken as claimed in claim 1 and claim 2, characterized in that: The method of use comprises the following steps: (1) cutting the chicken into pieces of uniform size and thickness; (2) injecting or immersing the oil-retaining and water-retaining agent into the chicken, and intermittently tumbling the chicken in a vacuum tumbling machine; (3) packaging the processed chicken, evacuating the chicken and freezing it at -20°C.

5. The use of a conditioned chicken oil water retaining agent according to claim 4, characterized in that: The injection amount of the oil-retaining and water-retaining agent in step (2) is 1%-5% of the weight of the chicken; the tumbling procedure of the vacuum tumbling machine is 30 minutes on, 15 minutes off, the total time is 90 minutes, the vacuum degree is -0.08-0.04MPa, and the tumbling machine speed is 6r / min.

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