CN101703304B - Preservative and application thereof in stuffing - Google Patents
Preservative and application thereof in stuffing Download PDFInfo
- Publication number
- CN101703304B CN101703304B CN2009103107141A CN200910310714A CN101703304B CN 101703304 B CN101703304 B CN 101703304B CN 2009103107141 A CN2009103107141 A CN 2009103107141A CN 200910310714 A CN200910310714 A CN 200910310714A CN 101703304 B CN101703304 B CN 101703304B
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- China
- Prior art keywords
- preservative
- antistaling agent
- stuffing
- filling material
- parts
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a preservative and an application thereof in stuffing. The preservative consists of the following components according to parts by weight: 10-20 parts of butyl hydroxy anisol, 10-20 parts of sodium ascorbate, 10-15 parts of sodium polyacrylate and 2.5-5 parts of citric acid. During use, the preservative with the weight percentage of 0.0325-0.06 per thousand is directly added to the stuffing, and fully mixed. The preservative of stuffing can effectively prolong the refreshing time of products containing stuffing, retain the original flavor of boiled dumplings and meanwhile also increase nutrient ingredients. When in use, the preservative only needs to be added and stirred uniformly when meat stuffing is stirred. The preservative is characterized by convenient use, small use amount, easily available ingredients and low cost.
Description
Technical field
The present invention relates to a kind of antistaling agent, also relate to the application of this antistaling agent in the filling material, belong to technical field of food additives.
Background technology
With the quickening pace of modern life, people are increasing to the demand of instant food, and quick-frozen food more and more receives popular liking as one of them big type.For the quick-frozen food that is enclosed with the filling material, the fresh-keeping of it just seems particularly important, especially contains the meat or fish filling of adipose tissue.Adipose tissue be along with autoxidation and enzymatic oxidation can take place in the prolongation of time, and fat oxidation is irreversible process, can only slow down through certain method.
Multiple antistaling agent is arranged at present on the market, and the anti-oxidant that wherein is usually used in the edible oil and fat has butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), ditert-butylhydro quinone (TBHQ), Tea Polyphenols class material etc.Existing research for the freshness date that prolongs meat is more, is mostly the fresh-keeping of fresh meat or cold fresh meat, and is directed against the fresh-keeping research of filling material also seldom, based on the difference of the two processing mode and preservation mode, is necessary to propose the antistaling agent that a kind of filling material is suitable for.
Summary of the invention
The object of the present invention is to provide a kind of antistaling agent.
To achieve these goals, technical scheme of the present invention has adopted the composite composition antistaling agent of butylated hydroxy anisole, sodium ascorbate, Sodium Polyacrylate and citric acid.
Said antistaling agent is made up of following compositions in portion by weight
Butylated hydroxy anisole 10-20 part
Sodium ascorbate 10-20 part
Sodium Polyacrylate 10-15 part
Citric acid 2.5-5 part.
Said each composition is Powdered.
Simultaneously, the present invention also aims to provide the application of this antistaling agent in the filling material.
Technical program of the present invention also lies in adopting antistaling agent of the present invention to be used for the fresh-keeping of filling material, the weight percentage of said antistaling agent in the filling material is 0.325 ‰-0.6 ‰, directly adds during use fully to mix in the filling material to get final product.
Described filling material is the meat or fish filling, and antistaling agent of the present invention can be used for the fresh-keeping of dumpling farcing material, won ton filling material or steamed stuffed bun filling material.Contain fat meat in the meat or fish filling filling material, the adipose tissue in the show condition is along with autoxidation and enzymatic oxidation can take place in the prolongation of time, and the factor that influences the fat oxidation acidifying comprises aliphatic acid composition, oxygen, temperature, moisture, light and pro-oxidant etc.The present invention is exactly that factor through the acidifying of limitations affect fat oxidation reaches fresh-keeping effect, and wherein the main effect of BHA is the blocking-up free-radical oxidation, and sodium ascorbate is an oxidant, can consume the oxygen in the environment; Sodium Polyacrylate plays the parcel fat granule, the effect that blocking-up contacts with oxygen; Citric acid belongs to pro-oxidant, can chelating calcium, metal ion such as iron, and passivation or part passivation lipoxidase slow down lipase enzymatic oxidation speed.
Filling material antistaling agent of the present invention can effectively prolong the freshness date that contains filling material product; Original local flavor that can well keep boiled dumpling has also increased nutritional labeling simultaneously ,-18 ℃ the storage 100 days after; Use the filling material of antistaling agent, its acid value and the peroxide value all value than blank control group are low; Only need during use when stirring the system meat stuffing, to add to mix thoroughly get final product, easy to use, consumption is little, and prepares burden and be easy to get, and cost is lower.
The specific embodiment
Embodiment 1
Get butylated hydroxy anisole 500g, sodium ascorbate 500g, Sodium Polyacrylate 500g, citric acid 125g, be product of the present invention after the mixing.
Get the 3.25g antistaling agent during use and add in the 10kg filling material, when stirring the filling material antistaling agent fully is blended in the filling material and gets final product with mixer.
Embodiment 2
Get butylated hydroxy anisole 750g, sodium ascorbate 750g, Sodium Polyacrylate 625g, citric acid 187.5g, be product of the present invention after the mixing.
Get the 4.625g antistaling agent during use and add in the 10kg filling material, when stirring the filling material antistaling agent fully is blended in the filling material and gets final product with mixer.
Embodiment 3
Get butylated hydroxy anisole 1000g, sodium ascorbate 1000g, Sodium Polyacrylate 750g, citric acid 250g, be product of the present invention after the mixing.
Get the 6g antistaling agent during use and add in the 10kg filling material, when stirring the filling material antistaling agent fully is blended in the filling material and gets final product with mixer.
Embodiment 4
Get butylated hydroxy anisole 500g, sodium ascorbate 500g, Sodium Polyacrylate 500g, citric acid 250g, be product of the present invention after the mixing.
Get the 3.5g antistaling agent during use and add in the 10kg filling material, when stirring the filling material antistaling agent fully is blended in the filling material and gets final product with mixer.
Comparative Examples
With the dumpling farcing is the effect comparison test of example
Blank group: do not add the pork Chinese cabbage stuffing boiled dumpling 5kg that the filling material of antistaling agent packs; Add antistaling agent group 1-4: antistaling agent that each group is added and consumption thereof promptly add antistaling agent group 1-4 corresponding embodiment 1-4 respectively respectively with reference to embodiment 1-4, and other pack pork Chinese cabbage stuffing boiled dumpling 5kg equally with the blank group.Two groups boiled dumplings simultaneously in-18 ℃ of storages 100 days, are measured the acid value and the peroxide value of dumpling farcing then, and the result shows the filling material that uses antistaling agent, and its acid value is lower at least by 19.6% than the value of blank control group, and peroxide value hangs down 40% at least than the value of blank control group, sees table 1.
The fresh-keeping effect of table 1 antistaling agent
| Acid value (mgKOH/g) | Peroxide value % | |
| Add antistaling agent group 1 | 1.080 | 0.040 |
| Add antistaling agent group 2 | 1.077 | 0.038 |
| Add antistaling agent group 3 | 1.075 | 0.038 |
| Add antistaling agent group 4 | 1.078 | 0.039 |
| The blank group | 1.344 | 0.067 |
| The corresponding GB of physical and chemical index | ≤3.0 | ≤0.15 |
Claims (2)
1. antistaling agent, it is characterized in that: said antistaling agent is made up of following compositions in portion by weight
Butylated hydroxy anisole 10-20 part
Sodium ascorbate 10-20 part
Sodium Polyacrylate 10-15 part
Citric acid 2.5-5 part.
2. a kind of antistaling agent according to claim 1 is characterized in that: said butylated hydroxy anisole, sodium ascorbate, Sodium Polyacrylate and citric acid are Powdered.
3. the application of antistaling agent as claimed in claim 1 in the filling material, it is characterized in that: the weight percentage of said antistaling agent in the filling material is 0.325 ‰-0.6 ‰, directly adds during use fully to mix in the filling material to get final product.
4. application according to claim 3 is characterized in that: described filling material is the meat or fish filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103107141A CN101703304B (en) | 2009-12-01 | 2009-12-01 | Preservative and application thereof in stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103107141A CN101703304B (en) | 2009-12-01 | 2009-12-01 | Preservative and application thereof in stuffing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101703304A CN101703304A (en) | 2010-05-12 |
| CN101703304B true CN101703304B (en) | 2012-01-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009103107141A Active CN101703304B (en) | 2009-12-01 | 2009-12-01 | Preservative and application thereof in stuffing |
Country Status (1)
| Country | Link |
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| CN (1) | CN101703304B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106373B (en) * | 2011-01-25 | 2012-11-21 | 北京农学院 | Application of lactobacillusdelbrueckii subsp.lactis bacteriocin in preserving cooled pork stuffing |
| CN110122909A (en) * | 2019-06-06 | 2019-08-16 | 吉美家食品泗阳有限公司 | A kind of selenium-rich reed wormwood artemisia health-care dumplings and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
| CN1596672A (en) * | 2003-09-19 | 2005-03-23 | 陈永兴 | Antistaling agent for meat food |
-
2009
- 2009-12-01 CN CN2009103107141A patent/CN101703304B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
| CN1596672A (en) * | 2003-09-19 | 2005-03-23 | 陈永兴 | Antistaling agent for meat food |
Non-Patent Citations (3)
| Title |
|---|
| 刘美玉等.临洺关驴肉香肠的加工技术及保鲜方法.《食品研究与开发》.2006,第27卷(第10期),98-101. * |
| 张文正.食品防腐剂在保鲜白条禽中的应用.《郑州牧专学报》.1988,第8卷(第2期),39-42. * |
| 杨勇.天然保鲜剂保鲜肉类的应用研究及现状.《四川农业大学学报》.1993,第17卷(第1期),90-95. * |
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| Publication number | Publication date |
|---|---|
| CN101703304A (en) | 2010-05-12 |
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Address after: 450044 Henan city of Zhengzhou province Huiji District Changxin Road No. 28 Patentee after: Sanquan Food Co., Ltd. Address before: 450044 Henan city of Zhengzhou province Huiji District Changxin Road No. 28 Patentee before: Zhengzhou Sanquan Food Co., Ltd. |