CN103564520A - Efficient water-holding color retention agent for meat products, and preparing and using methods thereof - Google Patents
Efficient water-holding color retention agent for meat products, and preparing and using methods thereof Download PDFInfo
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- CN103564520A CN103564520A CN201310588759.1A CN201310588759A CN103564520A CN 103564520 A CN103564520 A CN 103564520A CN 201310588759 A CN201310588759 A CN 201310588759A CN 103564520 A CN103564520 A CN 103564520A
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- pyrophosphate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention provides an efficient water-holding color retention agent for meat products, and a preparing method and a using method of the efficient water-holding color retention agent. The raw materials of the water-holding color retention agent comprise sodium tripolyphosphate, trisodium pyrophosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, sodium hexametaphosphate, D-sodium isoascorbiate, gluconolactone and salt. The trisodium pyrophosphate in the raw materials has better miscibility and a neutral pH value, and the pH value and the dissolving capacity of a phosphate system can be changed through adding appropriate trisodium pyrophosphate; a potassium polymetaphosphate aqueous solution has certain viscosity, so that juice seeping out from the meat products is reduced, and meanwhile the potassium polymetaphosphate aqueous solution has high metal ion chelating capability, can effectively chelate metal ions when being matched and used together with other components, can reduce oxidative rancidity during meat product processing and enable color-protecting components to play effect effectively, and the appropriate pH value can ensure that protein swelling is promoted to reach an optimal yield to effectively resolve the water binding capacity of the actomyosin, so that the meat products are endowed with excellent mouthfeel and sensory quality.
Description
Technical field
The invention belongs to food additives field, be specifically related to a kind of meat products highly effective water-keeping color stabilizer and preparation method thereof, using method.
Background technology
Phosphate is applied more and more extensive in meat packing, impels people to carry out a large amount of research work and understands the function and efficacy of phosphate in human body system.In the process of meat products, adding phosphate has following effect: (1) improves the pH value of meat; (2) metal ion in chelating meat; (3) increase the ionic strength of meat; (4) actomyosin of dissociating.Therefore, add after phosphate, can improve water-retaining property and the yield rate of goods.Yet phosphate improves the water-retaining property of meat, the ability of improving meat products matter structure depends on condition and the phosphatic addition of applied phosphatic type, application phosphate system.
In the composite phosphate of tradition using in meat products market at present, contained composition mainly comprises: sodium phosphate trimer, sodium pyrophosphate, Sodium Acid Pyrophosphate, calgon etc.But there is the characteristic defective of self in some composition wherein, such as: the moisture holding capacity of sodium pyrophosphate is best, but color development poorly soluble, that higher, the high pH value of pH value can affect meat also can cause the growth of microorganism, the shortening of shelf life simultaneously.Sodium Acid Pyrophosphate has had a strong impact on its water retention property because its pH is lower, but it can play the buffering stabilization that regulates whole phosphate system conventionally.In a word, some drawbacks limit that traditional composite phosphate exists its practical application in meat products processing.So studying a kind of highly effective water-keeping color stabilizer is very urgent for meeting the need of market.
Summary of the invention
The object of the present invention is to provide a kind of meat products highly effective water-keeping color stabilizer and preparation method thereof, using method.This water conservation color stabilizer result of use is good, it is good to protect chromatic effect, can overcome the shortcoming of sodium pyrophosphate, Sodium Acid Pyrophosphate, each raw material coordinative role, make it bring into play maximum effect separately, cushion composite phosphate system pH value, possess good solution osmosis, thus the effect that plays efficient, water conservation and protect look.
The object of the invention is to be achieved through the following technical solutions:
A kind of meat products highly effective water-keeping color stabilizer, in the raw material of described water conservation color stabilizer, contain sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt, the ratio of weight and number of above each raw material is:
Sodium phosphate trimer 10-20
Pyrophosphoric acid one hydrogen trisodium 5-20
Potassium metapbosphate 5-10
Sodium Acid Pyrophosphate 5-10
Sodium pyrophosphate 10-25
Calgon 10-15
D-araboascorbic acid sodium 5-15
Gluconolactone 5-10
Salt 5-10.
The object of the invention is to realize by following another technical scheme:
A kind of preparation method of meat products highly effective water-keeping color stabilizer, in the raw material of described water conservation color stabilizer, contain sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt, the ratio of weight and number of above each raw material is:
Sodium phosphate trimer 10-20
Pyrophosphoric acid one hydrogen trisodium 5-20
Potassium metapbosphate 5-10
Sodium Acid Pyrophosphate 5-10
Sodium pyrophosphate 10-25
Calgon 10-15
D-araboascorbic acid sodium 5-15
Gluconolactone 5-10
Salt 5-10;
The preparation method of described water conservation color stabilizer comprises the steps:
According to said ratio, described sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt are mixed, obtain described water conservation color stabilizer.
The object of the invention is to realize by following another technical scheme:
A kind of using method of meat products highly effective water-keeping color stabilizer, in the raw material of described water conservation color stabilizer, contain sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt, the ratio of weight and number of above each raw material is:
Sodium phosphate trimer 10-20
Pyrophosphoric acid one hydrogen trisodium 5-20
Potassium metapbosphate 5-10
Sodium Acid Pyrophosphate 5-10
Sodium pyrophosphate 10-25
Calgon 10-15
D-araboascorbic acid sodium 5-15
Gluconolactone 5-10
Salt 5-10;
Described using method comprises the following steps:
1) reject the foreign material such as extravasated blood on raw meat, manadesma;
2) raw meat is rubbed to processing, obtain minced meat;
3) by described water conservation color stabilizer and step 2) in the minced meat that obtains mix, obtain meat material;
4) the described meat material stirring is poured in casing, after 80 ℃ ~ 90 ℃ heating 30min ~ 50min, take out, then put into cold water and be cooled to room temperature.
Further, the addition of the color stabilizer of water conservation described in step 3) is 0.6% of described minced meat weight.
the present invention compared with prior art has following beneficial effect:
1, reasonable raw material proportioning of the present invention, contains multiple phosphate additive, has the effect of Synergistic, and water conservation, to protect chromatic effect good;
2, two kinds of new food additives in the raw material of water conservation color stabilizer of the present invention, have been adopted, pyrophosphoric acid one hydrogen trisodium and potassium metapbosphate, pyrophosphoric acid one hydrogen trisodium has better dissolubility and pH neutral, and suitably interpolation can improve pH value and the solvability of phosphate system; The potassium metapbosphate aqueous solution has certain viscosity, thereby reduced oozing out of juice in meat products, the ability simultaneously with the chelated metal ions of height, with the effective chelated metal ions of the composite use of other compositions, reduce the oxidative rancidity in meat products processing, making to protect colour content can effectively play a role, and suitable pH value can promote albumen swelling to reach optimum yields, and can effectively decompose the retentiveness of actomyosin, give mouthfeel and aesthetic quality that meat products is good; With market tradition phosphate, compare, the highly effective water-keeping color stabilizer in the present invention is without bitter taste in meat products processing, and product structure is good, reduces product water outlet phenomenon;
3, applied range of the present invention, is applicable to the meat products processing under high and low temperature condition;
4, formula of the present invention is simple, easy to use, practical, and preparation technology is simple.
The specific embodiment
embodiment 1
A kind of meat products highly effective water-keeping color stabilizer, in the raw material of described water conservation color stabilizer, contain sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt, the ratio of weight and number of above each raw material is:
Sodium phosphate trimer 10-20
Pyrophosphoric acid one hydrogen trisodium 5-20
Potassium metapbosphate 5-10
Sodium Acid Pyrophosphate 5-10
Sodium pyrophosphate 10-25
Calgon 10-15
D-araboascorbic acid sodium 5-15
Gluconolactone 5-10
Salt 5-10.
The present embodiment unit of weight used is kilogram, can be also gram;
Each raw material described in the present embodiment is food-grade;
Each raw material described in the present embodiment is the conventional products of selling on market.
The preparation method of described water conservation color stabilizer comprises the steps:
According to said ratio, described sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt are mixed, obtain described water conservation color stabilizer.
Sodium phosphate trimer: molecular formula Na
5p
3o
10, white crystals or powder.Soluble in water, alkali metal and heavy metallic salt are had to complexing power, 1% pH value of water solution is 9.5.Be purchased from day rich (world) Co., Ltd.
Pyrophosphoric acid one hydrogen trisodium: molecular formula Na
3hP
2o
7(anhydride), Na
3hP
2o
7h
2o(monohydrate), white powder crystal, soluble in water, the aqueous solution approaches neutral, and 1% pH value of water solution is 7.0-7.5, is insoluble to ethanol.Often with monohydrate (Na
3hP
2o
7h
2o) form exists, and the crystallization water is difficult for removing.Be purchased from Xuzhou Heng Shi company.
?
?potassium metapbosphate: molecular formula: (KPO
3) n, be the colourless piece to white glass shape or sheet, or be the crystallization of white fiber shape or powder, odorless, in water, slowly dissolve, the aqueous solution has certain viscosity, and its solubility is different with the degree of polymerization, and the aqueous solution is alkalescence, be dissolved in sodium salt solution, in rare inorganic acid, can dissolve rapidly, be insoluble to ethanol.Be purchased from Xuzhou Heng Shi company.
Sodium Acid Pyrophosphate: molecular formula: Na
2h
2p
2o
7, white crystalline powder, relative density 1.862, is heated to 220 ℃ and resolves into above sodium metaphosphate, soluble in water, and 1% pH value of water solution is 4.0-4.5.Be purchased from day rich (world) Co., Ltd.
Sodium pyrophosphate: molecular formula: Na
4p
2o
7.Water white transparency crystallization or white crystalline powder.Soluble in water, it is 9.9-10.7 that its aqueous solution is alkaline 1% pH value of water solution, is insoluble to ethanol.The aqueous solution is still stablized below at 70 ℃, boils and is hydrolyzed into sodium hydrogen phosphate.Be purchased from day rich (world) Co., Ltd.
Calgon: molecular formula: Na
6p
6o
18, colourless transparent glass sheet or white particulate crystallization.Hygroscopicity is very strong, is placed on and in air, can absorbs moisture gradually and be sticky jelly.Relative density 2.484g/cm
3(20 ℃), soluble in water, be insoluble to organic solvent, 1% pH value of water solution is 5.8-7.0.Be purchased from Hubei Xing Fa company.
D-araboascorbic acid sodium: molecular formula: C
6h
7naO
6h
2o.White or flavescent crystalline particle or powder, odorless, slightly saline taste, soluble in water, and 1% pH value of water solution is 5-6.Drying regime is stable in the air, meets air, trace meter, light and heat perishable while being the aqueous solution.Be purchased from Zhengzhou Tuo Yang company.
Gluconolactone: molecular formula: C
6h
10o
6.White crystals or crystalline powder.Odorless, soluble in water, be slightly soluble in ethanol, be insoluble to ether.Just 1% pH value of water solution of configuration is 3.5.Be purchased from Jiangsu Kang Li company.
Salt: be purchased from Salt Company.
In the present embodiment, each described raw material can be in the ratio range providing flexible combination, at this, do not enumerate one by one.
embodiment 2
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of described each raw material of water conservation color stabilizer is:
Sodium phosphate trimer 10
Pyrophosphoric acid one hydrogen trisodium 15
Potassium metapbosphate 10
Sodium Acid Pyrophosphate 5
Sodium pyrophosphate 20
Calgon 15
D-araboascorbic acid sodium 10
Gluconolactone 5
Salt 10.
The present embodiment unit of weight used is kilogram, can be also gram.
The preparation method of the present embodiment is referring to embodiment 1.
The using method of the water conservation color stabilizer of the present embodiment comprises the following steps:
1) reject the foreign material such as extravasated blood on raw meat (chilled meat naturally thaw to central temperature be 0 ~ 4 degree Celsius of left and right), manadesma;
2) meat grinder that optional holes board diameter is 6mm rubs processing to raw meat, obtains minced meat;
3) by described water conservation color stabilizer and step 2) in the minced meat that obtains mix, obtain meat material;
4) the described meat material stirring is poured in casing, after 85 ℃ of heating 40min, take out, then put into cold water and be cooled to room temperature.
Further, the addition of the color stabilizer of water conservation described in step 3) is 0.6% of described minced meat weight.
Intestines body prepared by the technical scheme of the present embodiment with contrast intestines body (only adding sodium phosphate trimer), carry out the mensuration of index of correlation:
1) cooking loss
In formula: W1 is meat sample weight (g) before boiling; W2 is meat sample weight (g) after boiling; X1 is cooking loss (%).
2) mensuration of yield rate
In above-mentioned using method 4) described in the room temperature intestines body that is cooled in 4 ℃ of refrigerator and cooled, but spend the night, weigh after blotting its surface moisture, and calculate bowel lavage yield rate with following formula.
In formula: W3 is bowel lavage weight (g) before boiling; W4 is bowel lavage weight (g) after boiling; X2 is yield rate
3) subjective appreciation
Choose outward appearance, color and luster, local flavor, quality, succulence five indices, each full marks is 10 minutes, and full marks 50 minutes are tested and chosen 10 personnel that have wide experience and carry out subjective appreciation.
4) matter structure is analyzed
With Stable Micro Systems Texture Analyser TA.XT matter structure instrument, intestines body tangent plane is detected.
5) mensuration of color
With the tangent plane of CR400 Konica Minolta colour difference meter contrast intestines body and experiment intestines body, measure.
The testing result contrast of above-mentioned experimental group intestines body and control group intestines body is as follows:
The cooking loss rate of experiment results proved experimental group intestines body is starkly lower than control group intestines body, and yield rate, subjective appreciation mark are all higher than contrast intestines body group, and the water conservation color stabilizer of this explanation the present embodiment has reached good water retention., from colour measurement result, can find out, experimental group intestines body red scale value a* is higher than contrast intestines body meanwhile, prove that the active ingredient in the water conservation color stabilizer of the present embodiment plays the effect of promotion color development to the myoglobins of meat and hemoglobin.
embodiment 3
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of described each raw material of water conservation color stabilizer is:
Sodium phosphate trimer 15
Pyrophosphoric acid one hydrogen trisodium 5
Potassium metapbosphate 5
Sodium Acid Pyrophosphate 5
Sodium pyrophosphate 25
Calgon 10
D-araboascorbic acid sodium 15
Gluconolactone 10
Salt 10.
The present embodiment unit of weight used is kilogram, can be also gram.
The preparation method of the present embodiment, using method and detection method are referring to embodiment 1.
The intestines body of the water conservation color stabilizer described in use the present embodiment is as experimental group intestines body, as follows with the testing result contrast of control group intestines body:
The cooking loss rate of experiment results proved experimental group intestines body is starkly lower than control group intestines body, and yield rate, subjective appreciation mark are all higher than contrast intestines body group, and the water conservation color stabilizer of this explanation the present embodiment has reached good water retention., from colour measurement result, can find out, experimental group intestines body red scale value a* is higher than contrast intestines body meanwhile, prove that the active ingredient in the water conservation color stabilizer of the present embodiment plays the effect of promotion color development to the myoglobins of meat and hemoglobin.
embodiment 4
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of described each raw material of water conservation color stabilizer is:
Sodium phosphate trimer 20
Pyrophosphoric acid one hydrogen trisodium 20
Potassium metapbosphate 5
Sodium Acid Pyrophosphate 10
Sodium pyrophosphate 10
Calgon 15
D-araboascorbic acid sodium 5
Gluconolactone 10
Salt 5.
The present embodiment unit of weight used is kilogram, can be also gram.
The preparation method of the present embodiment, using method and detection method are referring to embodiment 1.
The intestines body of the water conservation color stabilizer described in use the present embodiment is as experimental group intestines body, as follows with the testing result contrast of control group intestines body:
The cooking loss rate of experiment results proved experimental group intestines body is starkly lower than control group intestines body, and yield rate, subjective appreciation mark are all higher than contrast intestines body group, and the water conservation color stabilizer of this explanation the present embodiment has reached good water retention., from colour measurement result, can find out, experimental group intestines body red scale value a* is higher than contrast intestines body meanwhile, prove that the active ingredient in the water conservation color stabilizer of the present embodiment plays the effect of promotion color development to the myoglobins of meat and hemoglobin.
Claims (7)
1. a meat products highly effective water-keeping color stabilizer, it is characterized in that, in the raw material of described water conservation color stabilizer, contain sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt, the ratio of weight and number of above each raw material is:
Sodium phosphate trimer 10-20
Pyrophosphoric acid one hydrogen trisodium 5-20
Potassium metapbosphate 5-10
Sodium Acid Pyrophosphate 5-10
Sodium pyrophosphate 10-25
Calgon 10-15
D-araboascorbic acid sodium 5-15
Gluconolactone 5-10
Salt 5-10.
2. meat products highly effective water-keeping color stabilizer according to claim 1, is characterized in that, the ratio of weight and number of described each raw material of water conservation color stabilizer is:
Sodium phosphate trimer 10
Pyrophosphoric acid one hydrogen trisodium 15
Potassium metapbosphate 10
Sodium Acid Pyrophosphate 5
Sodium pyrophosphate 20
Calgon 15
D-araboascorbic acid sodium 10
Gluconolactone 5
Salt 10.
3. meat products highly effective water-keeping color stabilizer according to claim 1, is characterized in that, the ratio of weight and number of described each raw material of water conservation color stabilizer is:
Sodium phosphate trimer 15
Pyrophosphoric acid one hydrogen trisodium 5
Potassium metapbosphate 5
Sodium Acid Pyrophosphate 5
Sodium pyrophosphate 25
Calgon 10
D-araboascorbic acid sodium 15
Gluconolactone 10
Salt 10.
4. meat products highly effective water-keeping color stabilizer according to claim 1, is characterized in that, the ratio of weight and number of described each raw material of water conservation color stabilizer is:
Sodium phosphate trimer 20
Pyrophosphoric acid one hydrogen trisodium 20
Potassium metapbosphate 5
Sodium Acid Pyrophosphate 10
Sodium pyrophosphate 10
Calgon 15
D-araboascorbic acid sodium 5
Gluconolactone 10
Salt 5.
5. the preparation method of a meat products highly effective water-keeping color stabilizer, it is characterized in that, in the raw material of described water conservation color stabilizer, contain sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt, the ratio of weight and number of above each raw material is:
Sodium phosphate trimer 10-20
Pyrophosphoric acid one hydrogen trisodium 5-20
Potassium metapbosphate 5-10
Sodium Acid Pyrophosphate 5-10
Sodium pyrophosphate 10-25
Calgon 10-15
D-araboascorbic acid sodium 5-15
Gluconolactone 5-10
Salt 5-10;
The preparation method of described water conservation color stabilizer comprises the steps:
According to said ratio, described sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt are mixed, obtain described water conservation color stabilizer.
6. the using method of a meat products highly effective water-keeping color stabilizer, it is characterized in that, in the raw material of described water conservation color stabilizer, contain sodium phosphate trimer, pyrophosphoric acid one hydrogen trisodium, potassium metapbosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, calgon, D-araboascorbic acid sodium, gluconolactone and salt, the ratio of weight and number of above each raw material is:
Sodium phosphate trimer 10-20
Pyrophosphoric acid one hydrogen trisodium 5-20
Potassium metapbosphate 5-10
Sodium Acid Pyrophosphate 5-10
Sodium pyrophosphate 10-25
Calgon 10-15
D-araboascorbic acid sodium 5-15
Gluconolactone 5-10
Salt 5-10;
Described using method comprises the following steps:
1) reject the foreign material such as extravasated blood on raw meat, manadesma;
2) raw meat is rubbed to processing, obtain minced meat;
3) by described water conservation color stabilizer and step 2) in the minced meat that obtains mix, obtain meat material;
4) the described meat material stirring is poured in casing, after 80 ℃ ~ 90 ℃ heating 30min ~ 50min, take out, then put into cold water and be cooled to room temperature.
7. the using method of meat products highly effective water-keeping color stabilizer according to claim 6, is characterized in that, the addition of the color stabilizer of water conservation described in step 3) is 0.6% of described minced meat weight.
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| CN106561784A (en) * | 2016-11-14 | 2017-04-19 | 扬州大学 | Ultrahigh-pressure production technology of natural sausage casings |
| CN108420068A (en) * | 2018-03-06 | 2018-08-21 | 湖北兴发化工集团股份有限公司 | A kind of nutrient intensifying agent prescription and the application on freezing beefsteak |
| CN108936219A (en) * | 2018-07-25 | 2018-12-07 | 湖北省兴发磷化工研究院有限公司 | A kind of beef roll food additives and its application method |
| 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 |
| 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 |
| CN113455608A (en) * | 2020-03-31 | 2021-10-01 | 上海嘉萃生物科技有限公司 | A medicinal preparation containing phycocyanin and its preparation method |
| CN113768076A (en) * | 2021-07-30 | 2021-12-10 | 四川金地亚美科技有限公司 | Compound phosphate food additive applied to food production |
| CN114271312A (en) * | 2021-12-29 | 2022-04-05 | 苏州闻达食品配料有限公司 | Compound color fixative for frozen shrimp meat and color protection method |
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