CN102068005B

CN102068005B - Method for preparing all-natural water-retaining agent for chicken products

Info

Publication number: CN102068005B
Application number: CN2010105479635A
Authority: CN
Inventors: 吴立根; 王岸娜; 王晓曦; 竹建德
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-18
Filing date: 2010-11-18
Publication date: 2012-07-25
Anticipated expiration: 2030-11-18
Also published as: CN102068005A

Abstract

The invention relates to a method for preparing an all-natural water-retaining agent for chicken products. The method comprises the following steps of: adding 0.05-0.25% (w/v) of carrageenan in a chitosan solution; adding 0.01-0.03% (w/w) of calcium chloride and a sodium alga acid solution at a temperature of 45-55 DEG C while stirring; adding green tea polyphenol, oolong tea polyphenol and kiwi fruit juice in the uniformly mixed solution; uniformly mixing, and carrying out vacuum packing to finally obtain the all-natural water-retaining agent for chicken products. When applied to chicken products, the all-natural water-retaining agent prepared by the method disclosed in the invention can effectively improve the water retention rate of chicken meat and reduce juice loss rate by 26.7 percent in the subsequent processing, and the processed chicken products have fresh and tender taste.

Description

A kind of preparation method of chicken products water-loss reducer

Technical field

The present invention relates to a kind of preparation method of chicken products water-loss reducer.

Background technology

Meat and meat products occupy critical positions in people's eating patterns, it is rich in and keeps the required various nutrients of human body normal activities, is one of important source of proteins,vitamins,minerals.Also contain the part biological active component in the meat products; Comprise active peptide (carnosine, anserine, ACE), L-carnitine, CLA (CLA) etc., and some endogenous antioxidant contents such as tocopherol, coenzyme, carotenoid, ascorbic acid, glutathione, lipoic acid, uric acid, spermine etc.

Chicken is compared with beef, pork in meat products; The chicken fine and tender taste; Flavour is delicious; And contain the abundant nutrition material in the chicken so it has very extensively effect, like Wen Zhongyi gas, mend essence and add marrow, strengthening the muscles and bones, promoting blood circulation for regulating menstruation, to consumptive disease, become thin, oedema, weakness, weakness due to chronic disease, healthy conditioning, puerpera be tonic after being ill etc., and effect is all very remarkable.Protein content is higher in the chicken, is mostly complete protein, and its amino acid is formed similar with human body protein, is of high nutritive value, and digestibility is high, and the effect that strengthens muscle power, strengthening body is arranged.Contain abundant bone collagen in the chicken wings, have the effect of strengthening blood vessel, muscle, tendon.Fatty amount is low in the chicken, is mostly unrighted acid, and many foods can reduce or angiocardiopathy preventing.Chicken contains the phospholipid that human body is grown and plays an important role, and is one of fat and important source of phosphatide in the Chinese diet structure.Contain more B family vitamin in the pigeon breast dried meat, have the effect of the protection skin that sets up, contain more irony in the chicken leg meat, can improve hypoferric anemia.

In the meat products process, yield rate directly has influence on output and economic benefit, therefore effectively strengthens the meat products water-retaining property, improves yield rate and is of practical significance very much.In order to make meat products in process, obtain higher yield rate, should keep the water-retaining property of muscle as far as possible.The quality and the edibility of the water-retaining property of meat and water content and meat and meat products are closely related.The meat moisture loss too much can cause quality less, and freshness descends and the local flavor variation.In the meat process, manage before killing, butcher the water-retaining property that conditions such as processing and cold machining process can change meat directly or indirectly, cause the loss in various degree of gravy and moisture, thereby influence meat institutional framework and product yield rate.

Summary of the invention

The preparation method who the purpose of this invention is to provide a kind of chicken products water-loss reducer; Can effectively improve the water retention of chicken when in this way preparing the chicken products water-loss reducer and being used for chicken products; The turnover rate of juice has reduced by 26.7% in follow-up processing, and processing back chicken products mouthfeel is fresh and tender.

For realizing above-mentioned purpose; The present invention adopts following technical scheme: a kind of preparation method of chicken products water-loss reducer, it is characterized in that, and add the carragheen of 0.05～0.25% (w/v) in the chitosan solution of 0.8～1.0% (w/v); Under 45～55 ℃ of conditions; Add calcium chloride 0.01～0.03% (w/w) and 4～7% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.7～1.0% (w/w) in the solution that mixes after 30～50 minutes, 0.3～0.5% (w/w) oolong tea polyphenol and 0.1～0.3% (v/v) kiwi-fruit juice; Mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.

Under 45～55 ℃ of conditions, the carragheen that adds 0.05～0.25% (w/v) is stirred on the limit in the chitosan solution of 0.8～1.0% (w/v).

Under 45～55 ℃ of conditions, add calcium chloride 0.01～0.03% (w/v) and 4～7% (w/v) sodium alginate soln in shitosan and the carrageenan solutions while stirring.

Stir the green tea Tea Polyphenols that adds 0.7～1.0% (w/v) in the solution that shitosan, carragheen, sodium alginate and calcium chloride mix after 30～50 minutes.

Added in the mixed solution of green tea Tea Polyphenols and added 0.3～0.5% (w/v) oolong tea polyphenol again.

Added in the mixed solution of green tea Tea Polyphenols and oolong tea polyphenol and added 0.1～0.3% (v/v) kiwi-fruit juice again, mixed, obtained All Pure Nature chicken products water-loss reducer after the vacuum packaging.

The specific embodiment

The carragheen that adds 0.15% (w/v) in the chitosan solution of embodiment 1:0.8% (w/v); Under 45 ℃ of conditions; Add calcium chloride 0.02% (w/w) and 5% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.8% (w/w) in the solution that mixes after 50 minutes, 0.4% (w/w) oolong tea polyphenol and 0.3% (v/v) kiwi-fruit juice; Mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.

The carragheen that adds 0.05% (w/v) in the chitosan solution of embodiment 2:0.9% (w/v); Under 55 ℃ of conditions; Add calcium chloride 0.03% (w/w) and 7% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.9% (w/w) in the solution that mixes after 40 minutes, 0.3% (w/w) oolong tea polyphenol and 0.2% (v/v) kiwi-fruit juice; Mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.

The carragheen that adds 0.2% (w/v) in the chitosan solution of embodiment 3:1.0% (w/v); Under 45 ℃ of conditions; Add calcium chloride 0.02% (w/w) and 6% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.7% (w/w) in the solution that mixes after 30 minutes, 0.5% (w/w) oolong tea polyphenol and 0.3% (v/v) kiwi-fruit juice; Mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.

Claims

1. the preparation method of a chicken products water-loss reducer; It is characterized in that; To add carragheen in the chitosan solution of w/v 0.8～1.0%, under 45～55 ℃ of conditions, add calcium chloride while stirring in w/w 0.01～0.03% with in w/v 4～7% sodium alginate solns in w/v 0.05～0.25%; Stir the green tea Tea Polyphenols that adds in the solution that mixes after 30～50 minutes in w/w 0.7～1.0%; In w/w 0.3～0.5% oolong tea polyphenol with in v/v 0.1～0.3% kiwi-fruit juice, mix, obtain the chicken products water-loss reducer after the vacuum packaging.