CN105010499A - Practical water-retaining agent for food - Google Patents
Practical water-retaining agent for food Download PDFInfo
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- CN105010499A CN105010499A CN201510516820.0A CN201510516820A CN105010499A CN 105010499 A CN105010499 A CN 105010499A CN 201510516820 A CN201510516820 A CN 201510516820A CN 105010499 A CN105010499 A CN 105010499A
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Abstract
The invention belongs to the technical field of food processing, in particular to a practical water-retaining agent for food. The practical water-retaining agent comprises components in parts by weight as follows: 7-15 parts of phospholipid, 20-30 parts of sodium bicarbonate, 2-8 parts of sodium hexametaphosphate, 1-4 parts of trisodium monohydrogen diphosphate, 1-3 parts of calcium lactate and 20-30 parts of soybean oil. The practical water-retaining agent can be widely used for meat, aquatic products and common vegetables and fruits and performs the function of water supplement; though the water supplement effect of the water-retaining agent on a single variety is not so good as water supplement agents in the prior art, the water-retaining agent can be widely used for various food classification fields, consumers do not need to purchase a single water-retaining agent for a single variety, the water-retaining agent is applicable to water retaining of various kinds of food, the product cost is saved, and the trouble of repeated purchase is avoided.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of practical food water-loss reducer.
Background technology
Present food is in the process of processing, often need to add water-loss reducer to carry out water conservation, special in meat or aquatic products based food, water-loss reducer is absolutely necessary food additives, but water-loss reducer classification is on the market numerous, different products often needs to select different water-loss reducers, Water-saving effect could be realized, consumer is made often not know the needs selecting any water-loss reducer could meet oneself, as number of patent application is: 200910079875.4, the applying date is: 2009-03-13, the patent of invention that name is called " compound water retaining agent and preparation method thereof for potato ", its technical scheme is: the embodiment of the present invention provides a kind of compound water retaining agent for potato and preparation method thereof.Each raw material that this water-loss reducer comprises following weight ratio mixes, and each raw material is: humic acid potassium 2-12, water-loss reducer 14-36, urea 16-24, calcium monohydrogen phosphate 16-24, potassium sulphate fertilizer 8-12, lanthanum nitrate 1, yttrium nitrate 1, crosslinking agent 5-7.Above-mentioned patent, just for potato, when being used on other food, above-mentioned water-loss reducer well can not play the effect of water conservation, and for above-mentioned situation, existing water-loss reducer exists function singleness, problem that scope of application limitation is larger.
Summary of the invention
There is function singleness, problem that scope of application limitation is larger to overcome water-loss reducer, proposing a kind of practical food water-loss reducer now.
For realizing above-mentioned technique effect, technical solution of the present invention is as follows:
A kind of practical food water-loss reducer, it is characterized in that, comprise phosphatide, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, the mass fraction of each composition is respectively: described phosphatide is 7-15 part, described sodium acid carbonate is 20-30 part, described calgon is 2-8 part, described pyrophosphoric acid one hydrogen trisodium is 1-4 part, described calcium lactate is 1-3 part, described soybean oil is 20-30 part.
Described phosphatide is 9-13 part, described sodium acid carbonate is 23-27 part, described calgon is 3-6 part, described pyrophosphoric acid one hydrogen trisodium is 2-3 part, described calcium lactate is 2-3 part, described soybean oil is 23-28 part.
Described phosphatide is 11 parts, described sodium acid carbonate is 25 parts, described calgon is 4 parts, described pyrophosphoric acid one hydrogen trisodium is 2 parts, described calcium lactate is 2 parts, described soybean oil is 26 parts.
Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 0.5-2.5 part, described carragheen is 3-8 part, described sodium ascorbate is 5-6 part, described edible salt is 1-4 part.
Described Monascus color is 1.2 parts, described carragheen is 4 parts, described sodium ascorbate is 5 parts, described edible salt is 3 parts.
The invention has the advantages that:
The present invention adopts the phosphatide used, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, Monascus color, carragheen, the composition such as sodium ascorbate and edible salt, meat can be applied in widely, on aquatic products and common vegetable fruit, play effect of moisturizing, although its moisturizing effect for single variety is not as moisturizing agent of the prior art, but the present invention can be widely used among each food classification field, consumer need not buy independent water-loss reducer for independent kind, and the object that a kind of water-loss reducer is suitable for multiple types food water conservation can be realized, save production cost, avoid the trouble repeatedly bought.
Detailed description of the invention
Embodiment 1
A kind of practical food water-loss reducer comprises phosphatide, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, and the mass fraction of each composition is respectively: described phosphatide is 7-15 part, described sodium acid carbonate is 20-30 part, described calgon is 2-8 part, described pyrophosphoric acid one hydrogen trisodium is 1-4 part, described calcium lactate is 1-3 part, described soybean oil is 20-30 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form the practical food water-loss reducer of brand-new one, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the phosphatide that the application uses, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 2
A kind of practical food water-loss reducer comprises phosphatide, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, and the mass fraction of each composition is respectively: described phosphatide is 9-13 part, described sodium acid carbonate is 23-27 part, described calgon is 3-6 part, described pyrophosphoric acid one hydrogen trisodium is 2-3 part, described calcium lactate is 2-3 part, described soybean oil is 23-28 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form the practical food water-loss reducer of brand-new one, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the phosphatide that the application uses, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 3
A kind of practical food water-loss reducer comprises phosphatide, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, and the mass fraction of each composition is respectively: described phosphatide is 11 parts, described sodium acid carbonate is 25 parts, described calgon is 4 parts, described pyrophosphoric acid one hydrogen trisodium is 2 parts, described calcium lactate is 2 parts, described soybean oil is 26 parts.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form the practical food water-loss reducer of brand-new one, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the phosphatide that the application uses, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 4
A kind of practical food water-loss reducer comprises phosphatide, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, and the mass fraction of each composition is respectively: described phosphatide is 7-15 part, described sodium acid carbonate is 20-30 part, described calgon is 2-8 part, described pyrophosphoric acid one hydrogen trisodium is 1-4 part, described calcium lactate is 2-3 part, described soybean oil is 20-30 part.Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 0.5-2.5 part, described carragheen is 3-8 part, described sodium ascorbate is 5-6 part, described edible salt is 1-4 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form the practical food water-loss reducer of brand-new one, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the phosphatide that the application uses, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 5
A kind of practical food water-loss reducer comprises phosphatide, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, and the mass fraction of each composition is respectively: described phosphatide is 11 parts, described sodium acid carbonate is 25 parts, described calgon is 4 parts, described pyrophosphoric acid one hydrogen trisodium is 2 parts, described calcium lactate is 2 parts, described soybean oil is 26 parts.Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 1.2 parts, described carragheen is 4 parts, described sodium ascorbate is 5 parts, described edible salt is 3 parts.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form the practical food water-loss reducer of brand-new one, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the phosphatide that the application uses, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Claims (5)
1. a practical food water-loss reducer, it is characterized in that: comprise phosphatide, sodium acid carbonate, calgon, pyrophosphoric acid one hydrogen trisodium, calcium lactate and soybean oil, the mass fraction of each composition is respectively: described phosphatide is 7-15 part, described sodium acid carbonate is 20-30 part, described calgon is 2-8 part, described pyrophosphoric acid one hydrogen trisodium is 1-4 part, described calcium lactate is 1-3 part, described soybean oil is 20-30 part.
2. the practical food water-loss reducer of one according to claim 1, is characterized in that: described phosphatide is 9-13 part, described sodium acid carbonate is 23-27 part, described calgon is 3-6 part, described pyrophosphoric acid one hydrogen trisodium is 2-3 part, described calcium lactate is 2-3 part, described soybean oil is 23-28 part.
3. the practical food water-loss reducer of one according to claim 2, is characterized in that: described phosphatide is 11 parts, described sodium acid carbonate is 25 parts, described calgon is 4 parts, described pyrophosphoric acid one hydrogen trisodium is 2 parts, described calcium lactate is 2 parts, described soybean oil is 26 parts.
4. the practical food water-loss reducer of the one according to claim 1,2 or 3, it is characterized in that: also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 0.5-2.5 part, described carragheen is 3-8 part, described sodium ascorbate is 5-6 part, described edible salt is 1-4 part.
5. the practical food water-loss reducer of one according to claim 4, is characterized in that: described Monascus color is 1.2 parts, described carragheen is 4 parts, described sodium ascorbate is 5 parts, described edible salt is 3 parts.
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| CN106332948A (en) * | 2016-08-19 | 2017-01-18 | 江苏天福莱集团有限公司 | Freeze preservation method of river crabs |
| CN107960585A (en) * | 2017-10-17 | 2018-04-27 | 江苏农牧科技职业学院 | A kind of aquatic products water-retaining agent |
| CN109805075A (en) * | 2017-11-21 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of meat product preservative |
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
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Cited By (4)
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| CN106332948A (en) * | 2016-08-19 | 2017-01-18 | 江苏天福莱集团有限公司 | Freeze preservation method of river crabs |
| CN107960585A (en) * | 2017-10-17 | 2018-04-27 | 江苏农牧科技职业学院 | A kind of aquatic products water-retaining agent |
| CN109805075A (en) * | 2017-11-21 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of meat product preservative |
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
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Application publication date: 20151104 |