CN102150876A - Quality modifier for composite phosphate food - Google Patents
Quality modifier for composite phosphate food Download PDFInfo
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- CN102150876A CN102150876A CN2010106043604A CN201010604360A CN102150876A CN 102150876 A CN102150876 A CN 102150876A CN 2010106043604 A CN2010106043604 A CN 2010106043604A CN 201010604360 A CN201010604360 A CN 201010604360A CN 102150876 A CN102150876 A CN 102150876A
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Abstract
The invention discloses a quality modifier for composite phosphate food, which consists of the following raw materials (by weight ratio): starch, carrageenan, soybean protein isolate, sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, having a ratio of (55-110): (3.8-7.5): (55-110): (1.30-1.40): (1.30-1.40): 1. The amount of addition is 2-14 percent of the weight of meat products. The quality modifier for composite phosphate food has the advantages that the water retention property of the meat products can be improved, and the functional characteristics of meat balls in the structure and the texture such as the elasticity, the hardness, the chewiness and the cohesion can be improved.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of food quality modifying agent.
Background technology
The edible quality of meat products mainly comprises aspects such as the color, local flavor, texture characteristic of meat.In order to make meat products have quality preferably, when processing meat product except that selecting preferably meat for use, also usually need to add meat products auxiliary material and quality improver, to improve, can reduce production costs simultaneously to functional characteristics such as the significant structure of the quality of meat products, quality, water-retaining propertys.
Phosphate is the most widely used food quality modifying agents in present countries in the world, in the every field of food production, the raising and the improvement of food quality is had irreplaceable effect, and the effect that improves meat quality is especially arranged in meat industry.Phosphate is acted on the raising of awareness along with people in food processing, single phosphatic use limitation more and more highlights, and the synergy of composite phosphate food additives in food processing extensively admitted, more economical addition and multiple action effect will make composite phosphate food additives prospect more wide, for the single food additive, composite food additive has plurality of advantages.
Summary of the invention
The objective of the invention is to overcome above-mentioned shortcoming and a kind of retentiveness that improves meat products is provided and improves the composite phosphate food quality modifying agent of multi-efficiency of functional characteristic of structures such as elasticity, hardness, chewiness, cohesion, the quality aspect of burger.
Composite phosphate food quality modifying agent of the present invention, form by the raw material of following weight ratio:
Starch: carragheen: soybean protein isolate: sodium phosphate trimer: sodium pyrophosphate: the calgon ratio is (55-110): (3.8-7.5): (55-110): (1.30-1.40): (1.30-1.40): 1.
Above-mentioned composite phosphate food quality modifying agent, wherein: addition is the 2%-14% of meat products weight.
The present invention compared with prior art has following tangible advantage and useful effect, as can be known from the above technical solutions: add starch in meat products, the bonding thickening property of retentiveness, emulsibility, institutional framework of meat products is all had good effect; Carragheen is a kind of typical anion polysaccharide, is used for meat products processing and has the advantages that to go deep into meat tissue, in conjunction with an amount of water, forms comprehensive viscose glue " netted " structure in meat, the feature that keeps rock-steady structure is arranged, and splendid water conservation and adhesive power are arranged.Can play gel, emulsification, water conservation, the flexible effect of enhancing, suitable water-retaining property especially is provided, and since it can with the protein complexing, make that product has exquisiteness, section property is good, mouthfeel is good, good springiness, tough crisp moderate, soft performance such as tasty and refreshing, thereby improved product quality; Soybean protein has good gel characteristic and bonding characteristic, utilizes this characteristic can effectively improve the structure of product in meat products processing, strengthens the elasticity and the hardness of product, makes the compact structure of product, mouthfeel better, and voluptuousness is stronger.And utilize soybean protein to have hydrophilic and characteristic lipophilic group, water and oil had good affinity, energy adsorbed water and oil form comparatively stable network structure, thereby make water, oil in the meat products not dissociate out, in the process of processing and depositing, water outlet, fuel-displaced phenomenon can not take place; Phosphate is applied in meat product processing and the preservation, utilize the characteristic of its ionic strength that can improve meat, the pH value that changes meat, the metal ion in the chelating meat, the myosin in the meat that dissociates, can play and make product have succulence, reducing gravy separates out, improve product quality and tender degree, and improve yield rate, increase economic benefit, reduce the oxidative rancidity in the processing, avoid the generation of undesirable color and luster and the effects such as formation of bad smell.The food additives that the present invention will have identical function are combined with each other, each compounding ingredients can play the effect of Synergistic, and the food additives of difference in functionality are combined with each other, each material in the compounding ingredients can be brought into play each function, play multi-functional effect, with the consumption of reduction single food additive, thereby reach the effect that reduces side effect, ensures food safety.The present invention is used for meat products processing, except that the retentiveness that can improve meat products, also also can improve elasticity, the hardness of burger, the functional characteristic of structures such as chewiness, cohesion, quality aspect.Have multi-efficiency, and applied range; Adopt starch, carragheen, soybean protein isolate, sodium phosphate trimer, sodium pyrophosphate, calgon to be compound material, cheap, and the chemical change of big functional group does not take place between each component, physicochemical properties are stable; And easy to use, easy and simple to handle, the production and processing that both had been fit to enterprise is used, and also is fit to ordinary people family and uses.
The specific embodiment of the present invention further specifies beneficial effect of the present invention.
The specific embodiment
Embodiment 1
The preparation of composite phosphate food quality modifying agent:
With starch: carragheen: soybean protein isolate: sodium phosphate trimer: sodium pyrophosphate: calgon was in 75: 5: 75: 1.35: 1.35: 1 ratio mixes promptly.
Using method: at first with the arrangement of raw meat mowing, in Minced Steak, whipping process, above-mentioned composite phosphate food quality modifying agent is pressed 14% of meat weight add, carry out pill then, boil ball.
Experimental result: by adding composite phosphate food quality modifying agent in the burger goods, the water-retaining property that improves meat is more than 25%, and can improve elasticity, the hardness of burger, the functional characteristic of structures such as chewiness, cohesion, quality aspect.
Embodiment 2
The preparation of composite phosphate food quality modifying agent:
With starch: carragheen: soybean protein isolate: sodium phosphate trimer: sodium pyrophosphate: calgon was in 55: 3.8: 55: 1.30: 1.30: 1 ratio mixes promptly.
Using method: at first with the arrangement of raw meat mowing, in Minced Steak, whipping process, above-mentioned composite phosphate food quality modifying agent is pressed 10% of meat weight add, carry out pill then, boil ball.
Experimental result: by adding composite phosphate food quality modifying agent in the burger goods, the water-retaining property that improves meat is more than 20%, and can improve elasticity, the hardness of burger, the functional characteristic of structures such as chewiness, cohesion, quality aspect.
Embodiment 3
The preparation of composite phosphate food quality modifying agent:
With starch: carragheen: soybean protein isolate: sodium phosphate trimer: sodium pyrophosphate: calgon was in 110: 7.5: 110: 1.40: 1.40: 1 ratio mixes promptly.
Using method: at first with the arrangement of raw meat mowing, in Minced Steak, whipping process, above-mentioned composite phosphate food quality modifying agent is pressed 2% of meat weight add, carry out pill then, boil ball.
Experimental result: keep and quality improver by in the burger goods, adding above-mentioned composite phosphate food water, can effectively improve the water-retaining property of meat more than 25%, and can improve elasticity, the hardness of burger, the functional characteristic of structures such as chewiness, cohesion, quality aspect.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (2)
1. composite phosphate food quality modifying agent, form by the raw material of following weight ratio:
Starch: carragheen: soybean protein isolate: sodium phosphate trimer: sodium pyrophosphate: the calgon ratio is (55-110): (3.8-7.5): (55-110): (1.30-1.40): (1.30-1.40): 1.
2. composite phosphate food quality modifying agent as claimed in claim 1, wherein: addition is the 2%-14% of meat products weight.
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| CN2010106043604A CN102150876A (en) | 2010-12-24 | 2010-12-24 | Quality modifier for composite phosphate food |
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| CN2010106043604A CN102150876A (en) | 2010-12-24 | 2010-12-24 | Quality modifier for composite phosphate food |
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| CN102150876A true CN102150876A (en) | 2011-08-17 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919867A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Production process for roasting chicken steak |
| CN103494141A (en) * | 2013-10-22 | 2014-01-08 | 陈宝 | Pumpkin sesame ball and method for preparing same |
| CN104921261A (en) * | 2015-06-29 | 2015-09-23 | 广州市天惠食品有限公司 | Food preservative and preparation method thereof |
| CN105029140A (en) * | 2015-07-10 | 2015-11-11 | 南京晓庄学院 | Food composite crispness increase agent and application thereof |
| CN105639290A (en) * | 2015-05-27 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of meat balls |
| CN107594323A (en) * | 2017-11-13 | 2018-01-19 | 郑州研霖生物科技有限公司 | A kind of improving agent of stuffing material, boiled dumpling and preparation method thereof |
| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
| CN110301537A (en) * | 2019-08-01 | 2019-10-08 | 四川金地亚美科技有限公司 | A kind of production technology of composite phosphate feed vector |
| CN110584022A (en) * | 2019-10-12 | 2019-12-20 | 河南农业大学 | Compound for preparing beef thin pancakes |
| CN110663756A (en) * | 2019-11-12 | 2020-01-10 | 大连珍奥生物技术股份有限公司 | Phosphate yeast zymolyte and preparation method thereof |
| CN112998212A (en) * | 2020-12-02 | 2021-06-22 | 连云港西都食品配料有限公司 | Composite food additive |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919867A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Production process for roasting chicken steak |
| CN103494141A (en) * | 2013-10-22 | 2014-01-08 | 陈宝 | Pumpkin sesame ball and method for preparing same |
| CN105639290A (en) * | 2015-05-27 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of meat balls |
| CN104921261A (en) * | 2015-06-29 | 2015-09-23 | 广州市天惠食品有限公司 | Food preservative and preparation method thereof |
| CN105029140A (en) * | 2015-07-10 | 2015-11-11 | 南京晓庄学院 | Food composite crispness increase agent and application thereof |
| CN107594323A (en) * | 2017-11-13 | 2018-01-19 | 郑州研霖生物科技有限公司 | A kind of improving agent of stuffing material, boiled dumpling and preparation method thereof |
| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
| CN110301537A (en) * | 2019-08-01 | 2019-10-08 | 四川金地亚美科技有限公司 | A kind of production technology of composite phosphate feed vector |
| CN110584022A (en) * | 2019-10-12 | 2019-12-20 | 河南农业大学 | Compound for preparing beef thin pancakes |
| CN110663756A (en) * | 2019-11-12 | 2020-01-10 | 大连珍奥生物技术股份有限公司 | Phosphate yeast zymolyte and preparation method thereof |
| CN112998212A (en) * | 2020-12-02 | 2021-06-22 | 连云港西都食品配料有限公司 | Composite food additive |
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Application publication date: 20110817 |