CN105145788A - Multi-application water retaining agent - Google Patents
Multi-application water retaining agent Download PDFInfo
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- CN105145788A CN105145788A CN201510516840.8A CN201510516840A CN105145788A CN 105145788 A CN105145788 A CN 105145788A CN 201510516840 A CN201510516840 A CN 201510516840A CN 105145788 A CN105145788 A CN 105145788A
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Abstract
The present invention belongs to the technical field of food processing. Specifically, the invention is a multi-application water retaining agent including the following components in parts by mass: 20-25 parts of sodium chloride, 10-20 parts of sodium pyrophosphate, 12-15 parts of potassium dihydrogen citrate, 1.2-1.6 parts of chitosan, 1-3 parts of sodium hexametaphosphate and 30-50 parts of calcium chloride. The multi-application water retaining agent can be widely applied in meat and aquatic products and ordinary fruits and vegetables to play a water replenishing effect. Although the water replenishing effect of the multi-application water retaining agent is not as good as water replenishing agents of the prior art special for a single variety, the multi-application water retaining agent can be widely used in various fields of food classification so that consumers do not have to buy separate water retaining agents for separate varieties to achieve a purpose that one water retention agent is suitable for water retention for many varieties of food, saving the cost of production and avoiding the trouble of multiple purchases.
Description
Technical field
The invention belongs to food processing technology field, one applies water-loss reducer more specifically.
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 now a kind ofly to apply water-loss reducer more.
For realizing above-mentioned technique effect, technical solution of the present invention is as follows:
One applies water-loss reducer more, it is characterized in that, comprise sodium chloride, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, the mass fraction of each composition is respectively: described sodium chloride is 20-25 part, described sodium pyrophosphate is 10-20 part, described monobasic potassium citrate is 12-15 part, described shitosan is 1.2-1.6 part, described calgon is 1-3 part, described calcium chloride is 30-50 part.
Described sodium chloride is 21-23 part, described sodium pyrophosphate is 12-17 part, described monobasic potassium citrate is 10-13 part, described shitosan is 1.1-1.3 part, described calgon is 2-3 part, described calcium chloride is 35-45 part.
Described sodium chloride is 22 parts, described sodium pyrophosphate is 16 parts, described monobasic potassium citrate is 12 parts, described shitosan is 1.2 parts, described calgon is 2 parts, described calcium chloride is 40 parts.
Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 1-5 part, described carragheen is 8-10 part, described sodium ascorbate is 2-4 part, described edible salt is 1-4 part.
Described Monascus color is 3 parts, described carragheen is 8 parts, described sodium ascorbate is 3 parts, described edible salt is 3 parts.
The invention has the advantages that:
The present invention adopts the sodium chloride used, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, 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 many application water-loss reducers comprise sodium chloride, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, and the mass fraction of each composition is respectively: described sodium chloride is 20-25 part, described sodium pyrophosphate is 10-20 part, described monobasic potassium citrate is 12-15 part, described shitosan is 1.2-1.6 part, described calgon is 1-3 part, described calcium chloride is 30-50 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new one and apply water-loss reducer more, 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 sodium chloride that the application uses, sodium pyrophosphate, monobasic potassium citrate, shitosan 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 many application water-loss reducers comprise sodium chloride, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, and the mass fraction of each composition is respectively: described sodium chloride is 21-23 part, described sodium pyrophosphate is 12-17 part, described monobasic potassium citrate is 10-13 part, described shitosan is 1.1-1.3 part, described calgon is 2-3 part, described calcium chloride is 35-45 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new one and apply water-loss reducer more, 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 sodium chloride that the application uses, sodium pyrophosphate, monobasic potassium citrate, shitosan 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 many application water-loss reducers comprise sodium chloride, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, and the mass fraction of each composition is respectively: described sodium chloride is 22 parts, described sodium pyrophosphate is 16 parts, described monobasic potassium citrate is 12 parts, described shitosan is 1.2 parts, described calgon is 2 parts, described calcium chloride is 40 parts.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new one and apply water-loss reducer more, 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 sodium chloride that the application uses, sodium pyrophosphate, monobasic potassium citrate, shitosan 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 many application water-loss reducers comprise sodium chloride, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, and the mass fraction of each composition is respectively: described sodium chloride is 20-25 part, described sodium pyrophosphate is 10-20 part, described monobasic potassium citrate is 12-15 part, described shitosan is 1.2-1.6 part, described calgon is 2-3 part, described calcium chloride is 30-50 part.Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 1-5 part, described carragheen is 8-10 part, described sodium ascorbate is 2-4 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 brand-new one and apply water-loss reducer more, 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 sodium chloride that the application uses, sodium pyrophosphate, monobasic potassium citrate, shitosan 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 many application water-loss reducers comprise sodium chloride, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, and the mass fraction of each composition is respectively: described sodium chloride is 22 parts, described sodium pyrophosphate is 16 parts, described monobasic potassium citrate is 12 parts, described shitosan is 1.2 parts, described calgon is 2 parts, described calcium chloride is 40 parts.Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 3 parts, described carragheen is 8 parts, described sodium ascorbate is 3 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 brand-new one and apply water-loss reducer more, 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 sodium chloride that the application uses, sodium pyrophosphate, monobasic potassium citrate, shitosan 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. apply water-loss reducer one kind more, it is characterized in that: comprise sodium chloride, sodium pyrophosphate, monobasic potassium citrate, shitosan, calgon and calcium chloride, the mass fraction of each composition is respectively: described sodium chloride is 20-25 part, described sodium pyrophosphate is 10-20 part, described monobasic potassium citrate is 12-15 part, described shitosan is 1.2-1.6 part, described calgon is 1-3 part, described calcium chloride is 30-50 part.
2. one according to claim 1 applies water-loss reducer more, it is characterized in that: described sodium chloride is 21-23 part, described sodium pyrophosphate is 12-17 part, described monobasic potassium citrate is 10-13 part, described shitosan is 1.1-1.3 part, described calgon is 2-3 part, described calcium chloride is 35-45 part.
3. one according to claim 2 applies water-loss reducer more, it is characterized in that: described sodium chloride is 22 parts, described sodium pyrophosphate is 16 parts, described monobasic potassium citrate is 12 parts, described shitosan is 1.2 parts, described calgon is 2 parts, described calcium chloride is 40 parts.
4. the one according to claim 1,2 or 3 applies water-loss reducer more, 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 1-5 part, described carragheen is 8-10 part, described sodium ascorbate is 2-4 part, described edible salt is 1-4 part.
5. one according to claim 4 applies water-loss reducer more, it is characterized in that: described Monascus color is 3 parts, described carragheen is 8 parts, described sodium ascorbate is 3 parts, described edible salt is 3 parts.
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| CN201510516840.8A CN105145788A (en) | 2015-08-21 | 2015-08-21 | Multi-application water retaining agent |
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| CN201510516840.8A CN105145788A (en) | 2015-08-21 | 2015-08-21 | Multi-application water retaining agent |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918447A (en) * | 2016-07-01 | 2016-09-07 | 中国热带农业科学院分析测试中心 | Method for prolonging freshness lifetime of sauropus androgynus products |
| CN107865324A (en) * | 2017-11-07 | 2018-04-03 | 重庆万标科技发展有限责任公司 | A kind of combination preparation and its application method of the duck intestines that are soaked |
| WO2022151515A1 (en) * | 2021-01-13 | 2022-07-21 | 浙江海洋大学 | Method for preparing dried scallops |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4999750B2 (en) * | 2008-03-28 | 2012-08-15 | タカノフーズ株式会社 | Long-lasting natto and its manufacturing method |
| CN102948460A (en) * | 2011-08-30 | 2013-03-06 | 于东艳 | Natural preservative for fruits and vegetables |
| CN103948056A (en) * | 2014-05-08 | 2014-07-30 | 河南科技学院 | Goose meat tenderizing and water-retaining agent |
| CN104413139A (en) * | 2013-08-30 | 2015-03-18 | 凯姆勒吸水材料（天津）有限公司 | Composite water-retaining agent for meat products |
-
2015
- 2015-08-21 CN CN201510516840.8A patent/CN105145788A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4999750B2 (en) * | 2008-03-28 | 2012-08-15 | タカノフーズ株式会社 | Long-lasting natto and its manufacturing method |
| CN102948460A (en) * | 2011-08-30 | 2013-03-06 | 于东艳 | Natural preservative for fruits and vegetables |
| CN104413139A (en) * | 2013-08-30 | 2015-03-18 | 凯姆勒吸水材料（天津）有限公司 | Composite water-retaining agent for meat products |
| CN103948056A (en) * | 2014-05-08 | 2014-07-30 | 河南科技学院 | Goose meat tenderizing and water-retaining agent |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918447A (en) * | 2016-07-01 | 2016-09-07 | 中国热带农业科学院分析测试中心 | Method for prolonging freshness lifetime of sauropus androgynus products |
| CN107865324A (en) * | 2017-11-07 | 2018-04-03 | 重庆万标科技发展有限责任公司 | A kind of combination preparation and its application method of the duck intestines that are soaked |
| WO2022151515A1 (en) * | 2021-01-13 | 2022-07-21 | 浙江海洋大学 | Method for preparing dried scallops |
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