CN109007776A - A kind of Chinese style meat dish compounding water-retaining agent and its preparation method and application - Google Patents
A kind of Chinese style meat dish compounding water-retaining agent and its preparation method and application Download PDFInfo
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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Abstract
The invention discloses a kind of Chinese style meat dish compounding water-retaining agent and its preparation method and application, belong to food preservation processing technique field.The present invention use first carraoligose solution and soybean ovum congealed fat, cholesterol, 1% Tween 80 carraoligose liposome prepared using dynamic high-pressure microjet mix；Again with auxiliary material soybean protein isolate, lemon acid trisodium, casein sodium, sucrose ester, maltodextrin mix through secondary dynamic high-pressure microjet homogeneous, be prepared into the uniform water-retaining agent of state.The present invention is applied in the processing of Chinese style meat dish by water-retaining agent prepared by dynamic high-pressure microjet, it effectively prevent meat proteins product freeze denaturation, reduce juice loss when dish thaws, thus the product quality during effectively improving Chinese style meat dish commercial transportation and selling.The technical matters is simple, operability, and applicability is wide.
Description
Technical field
The invention belongs to meat product processing technique field, it is related to a kind of Chinese style meat dish compounding water-retaining agent and its preparation
Methods and applications.
Background technique
Chinese meal is with a long history as China's traditional food, has the characteristics that wide variety, lacol flavor are strong, standby
It is popular with consumers.Chinese meal industrialization can satisfy efficient, allegro life requirement, adapt to development and the people in epoch
The living standard of continuous improvement.Currently, most of Chinese style meat dish requires during working process by freeze forming
Stage to ensure that meat products nutrition, flavor are not lost, and ensure that the safety of Chinese style meat dish product.But meat product
In refrigerating process, condensation and the thawing of hydrone can damage the quality of meat product, such as defrosting juice loss, product
Chewiness, flexibility decrease etc., this becomes one of an important factor for restricting China's Chinese style meat dish industrialization development.
Carragheen has preferable gelling performance as a kind of polysaccharose substance.This gelling properties master of carragheen
To depend on sulfate and its binding site present in polysaccharide.In addition, certain cations, which are artificially added, can also increase significantly
High-gel strength.As potassium ion is added in carragheen, the gel strength of formation is big, hard and crisp；Ca is added in beta-carrageenin2+When,
The gel strength of formation is also big, but elasticity is strong, not crisp etc..Currently, carragheen has been applied to improve frozen minced fillets quality, rise
To improvement minced fish gel property and improve frozen minced fillets cryoprotective effects and retention ability.Existing research show carrageenan oligosaccharide by
Water-retaining agent applied to shrimp product.Nano liposomes are to be interacted to be formed by amphiphilic compound and hydrone, film
Surfaces externally and internally is formed by hydrophilic head end, and the centre of film is hydrophobic tail end.The structure enables liposome to embed
Various drugs.In recent years, nano liposomes started to be paid attention in the application of food service industry, based on liposome in drug
With medical treatment some results of study (such as: drug conveying, treatment of cancer etc.), many researchers take up research function
Property food controllable transport, protect and control some functional components as carrier using liposome, improve bioavilability,
Shelf-life of stability and some sensitive compositions such as protein, enzyme, vitamin, antibacterial agent etc..Currently, there is not yet carragheen is few
Glycolipid plastid water-retaining agent is applied to the freezing of Chinese style meat dish after the processing of dynamic high-pressure microjet.
For soybean protein isolate as a kind of safe antifreeze, it can efficiently control the growth of ice crystal, inhibit weight
The generation of crystalline polamer so as to improve the quality of low temperature cold chain food, and reduces the loss of nutrition composition.Soybean separation protein
White is surfactant, it can reduce the surface tension of water and oil and reduce the surface tension of water and air.Along it
Peptide backbone, soybean protein isolate contain many polar groups, so having water imbibition, water-retaining property and dilatancy.Soybean separation protein
White water absorbing force many more eager to excel in whatever one does than protein concentrate, and be hardly influenced by temperature.Therefore soybean protein isolate is in processing
With the ability for keeping moisture content, highest water holding capacity is 14g water/g protein.On the other hand, soybean protein isolate can change
Kind fish, meat product gels characteristic improve bighead surimi gel characteristic some studies pointed out that soybean protein isolate and depend on minced fillet
Gelation conditions.The researchs such as Gomez-Guilen find influence of the soybean protein isolate to the gel characteristic of different quality minced fillet
It is different.Soybean protein isolate, which is added, in the sardine gruel of high quality can all reduce its gel characteristic, and in low-quality minced fillet
In plus people's soybean protein isolate matter improve gel characteristic significantly.Casein sodium system hmw protein is a kind of safe nothing
Harmful thickener and emulsifier, itself can have certain viscosity in aqueous solution.Casein sodium and certain other thickeners are such as
The cooperation of carrageenan, guar gum, carboxymethyl cellulose etc. is also greatly improved its thickening properties.Wherein the effect of carragheen is most
Greatly, this synergistic effect is usually related with temperature, pH value, metal ion etc..
When protein molecule is by homogeneous, protein molecule depolymerization becomes subunit, hydrophilic radical inside such globulin,
Hydrophobic grouping and polar group exposure, the exposure of these groups is so that the binding ability of protein and water increases, to improve
The dissolubility of protein molecule.Zhang Yuan et al. research shows that it is high-pressure homogeneous handle destroy soybean protein isolate secondary structure and
Tertiary structure changes the composition of the amino acid inside soybean protein isolate very small.High-pressure homogeneous processing can make soybean
The tight structure of protein isolate is opened, hydrophobic grouping exposure, to significantly improve the emulsibility of soybean protein isolate.Meanwhile it is high
Processed carragheen liquid surface structure is pressed to change, the effect of adsorption capacity and interaction of the colloid on interface obtains
Partial size to enhancing, while carragheen liquid is also changed, and increases its stability in this way.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of Chinese style meat dish compounding water-retaining agent and its
Preparation method and application effectively prevent meat proteins freeze denaturation, improve the retention ability of Chinese style meat dish, and reduce meat system
Drip loss when product thaw, to effectively improve the structural quality of frozen meat dish.
For achieving the above object, technical program of the present invention lies in:
A kind of preparation method and application of Chinese style meat dish compounding water-retaining agent, the specific steps are as follows:
The raw material components of the water-retaining agent include: 0.2 ~ 0.6% carraoligose nanometer based on meat weight of material score by accounting for
Liposome solutions, 0.1 ~ 0.4% soybean protein isolate, 0.1 ~ 0.3% trisodium citrate, 0.4 ~ 0.8% casein sodium, 0.3 ~
0.5% sucrose ester, 0.3 ~ 0.6% maltodextrin.
The preparation method of the water-retaining agent, it is characterised in that: prepare carraoligose nano-lipid liquid solution first, so
Addition auxiliary material soybean protein isolate, trisodium citrate, casein sodium, sucrose ester, maltodextrin are penetrated using dynamic high-pressure is micro- afterwards
Stream prepares water-retaining agent, sprays after preparation in meat pretreatment stage, tumbling repeatedly, then -18 DEG C of freezings form for 24 hours after boiling cooling
Preservation.
Specific steps include the following:
(1) carraoligose nano liposomes: soybean lecithin is compounded with cholesterol according to the mass ratio of 1:3, and molten
Solution is in outer aqueous phase ether solvent, and taking concentration is 10 mg/mL carraoligose solution as inner aqueous phase, according to outer inner aqueous phase
The ratio of volume ratio 4:1.25 mixes, 80MPa, and a homogeneous 5min in 45 DEG C of dynamic high-pressure microfluidizer is formed stable
Emulsion, and emulsion is transferred in evaporative flask, 35 DEG C of rotary evaporation to ether volatilize, and it is molten to add 300 ~ 500mLPBS buffering
The Tween 80 of liquid and liquor capacity 1% continues revolving so that organic solvent all evaporations, are then sonicated 20 min, obtain OK a karaoke club
Glue oligosaccharide liposome；
(2) second homogenate: adding soybean protein isolate by formula for 80 ~ 100 mL carraoligose nano-lipid liquid solutions,
Trisodium citrate, casein sodium, sucrose ester, maltodextrin, the homogeneous in 80MPa, 45 DEG C of dynamic high-pressure microfluidizer
5min；
(3) homogeneous three times: taking step (2) to obtain lotion, and dynamic high-pressure microfluidizer loads onto the phase interaction that pore size is 75 μm
With pipette tips, 80MPa, homogeneous 8min again under the conditions of 45 DEG C are prepared into uniform component distribution, liposomal particle size is Nano grade
Water-retaining agent.
Wherein 3 kDa of carraoligose molecular weight < used；
A kind of application of Chinese style meat dish compounding water-retaining agent, specific steps are as follows: take 1.4 ~ 3.2wt% of meat quality
Water-retaining agent, be configured to concentration be 5 ‰ solvent, uniformly sprayed in meat pretreatment stage, tumbling repeatedly keeps water-retaining agent abundant
It immerses in meat products, then -18 DEG C of freezings form preservation for 24 hours after boiling, seasoning, the depth cooking, cooling.
Wherein meat dish includes pork dish, beef dish, chicken dish, any one in duck dishes.
After wherein meat dish is handled according to different cooking methods, sauce auxiliary material is separated, meat products is taken out, independently wraps
Dress.
Beneficial benefit of the invention is:
1, in water-retaining agent of the invention, soybean protein isolate has good water retention, carraoligose nano liposomes
It can provide water-retaining agent more polyhydroxy hydrophobic grouping, improve the retention ability of meat dish product；In addition, mention can Gao Leng for casein sodium
The retention ability of frozen meat dishes product reduces juice loss when meat dish product thaws；What sucrose ester molecule itself had
Hydrophobic grouping can be acted on the hydrophobic grouping in meat dish product albumen, to improve water conservation effect in conjunction with more hydrones
Fruit；Maltodextrin and sodium Diacetate can be effectively improved the whiteness of meat dish product.
2, in water-retaining agent preparation method of the invention, using dynamic high-pressure microjet homogenization, compared to traditional high pressure
Homogeneous, processing partial size can more effectively make hydrophobic grouping and the polar group exposure of above-mentioned additive up to Nano grade, this
The exposure of a little groups is so that the combination of itself and hydrone enhances, to improve water-retaining agent to the knot of meat dish product hydrone
Conjunction ability, improves the retention ability of frozen meat dish product, and reduces drip loss when meat dish product thaws, to have
Effect improves the structural quality of frozen meat dish product.
Detailed description of the invention
Fig. 1 Chinese style meat dish defrosting juice loss rate statistical chart；Note: blank group is not add water-retaining agent；Untreated fish group
It is handled for water-retaining agent without dynamic high-pressure microjet；
The influence of Fig. 2 water-retaining agent centering type meat dish hardness；
The influence of Fig. 3 water-retaining agent centering type meat dish elasticity；
The influence of Fig. 4 water-retaining agent centering type meat dish chewability.
Specific embodiment
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment 1
1. carraoligose nano liposomes: compounding soybean lecithin with cholesterol according to the mass ratio of 1:3, and dissolve
In outer aqueous phase ether solvent, taking concentration is 10 mg/mL carraoligose solution as inner aqueous phase, according to outer inner aqueous phase body
Ratio of the product than 4:1.25 mixes, 80MPa, and a homogeneous 5min in 45 DEG C of dynamic high-pressure microfluidizer forms stable cream
Shape liquid, and emulsion is transferred in evaporative flask, 35 DEG C of rotary evaporation to ether volatilize, and add 300 ~ 500mLPBS buffer solution
With the Tween 80 of liquor capacity 1%, continue revolving so that organic solvent all evaporations, are then sonicated 20 min, obtain carragheen
Oligosaccharide liposome.
2. second homogenate: 0.2% carraoligose nano liposomes being added based on meat weight of material score, 0.2% is big
Beans protein isolate, 0.1% trisodium citrate, 0.4% casein sodium, 0.3% sucrose ester, 0.3% maltodextrin 80MPa, 45 DEG C
Homogeneous 5min in dynamic high-pressure microfluidizer；
3. homogeneous three times: above-mentioned emulsion is taken, dynamic high-pressure microfluidizer loads onto the interaction pipette tips that pore size is 75 μm,
80MPa, homogeneous 8min again under the conditions of 45 DEG C, is prepared into uniform component distribution, liposomal particle size is the water-retaining agent of Nano grade.
4. taking the water-retaining agent of the 2wt% of pork quality, it is configured to the solvent that concentration is 5 ‰ with water, in pork pretreatment stage
Uniformly spray water-retaining agent, repeatedly tumbling are sufficiently submerged in water-retaining agent in meat products, then after boiling, seasoning, the depth cooking, cooling-
18 DEG C of freezings form preservation for 24 hours.
Embodiment 2
1. carraoligose nano liposomes: compounding soybean lecithin with cholesterol according to the mass ratio of 1:3, and dissolve
In outer aqueous phase ether solvent, taking concentration is 10 mg/mL carraoligose solution as inner aqueous phase, according to outer inner aqueous phase body
Ratio of the product than 4:1.25 mixes, 80MPa, and a homogeneous 5min in 45 DEG C of dynamic high-pressure microfluidizer forms stable cream
Shape liquid, and emulsion is transferred in evaporative flask, 35 DEG C of rotary evaporation to ether volatilize, and add 300 ~ 500mLPBS buffer solution
With the Tween 80 of liquor capacity 1%, continue revolving so that organic solvent all evaporations, are then sonicated 20 min, obtain carragheen
Oligosaccharide liposome.
2. second homogenate: 0.4% carraoligose nano liposomes being added based on meat weight of material score, 0.3% is big
Beans protein isolate, 0.2% trisodium citrate, 0.6% casein sodium, 0.4% sucrose ester, 0.4% maltodextrin 80MPa, 45 DEG C
Homogeneous 5min in dynamic high-pressure microfluidizer；
3. homogeneous three times: above-mentioned emulsion is taken, dynamic high-pressure microfluidizer loads onto the interaction pipette tips that pore size is 75 μm,
80MPa, homogeneous 8min again under the conditions of 45 DEG C, is prepared into uniform component distribution, liposomal particle size is the water-retaining agent of Nano grade.
4. taking the water-retaining agent of the 2.6wt% of pork quality, it is configured to the solvent that concentration is 5 ‰ with water, pre-processes rank in pork
Uniformly spray water-retaining agent, repeatedly tumbling are sufficiently submerged in water-retaining agent in meat products to section, then boiling, seasoning, the depth cooking, cooling
- 18 DEG C of freezings form preservation for 24 hours afterwards.
Embodiment 3
1. carraoligose nano liposomes: compounding soybean lecithin with cholesterol according to the mass ratio of 1:3, and dissolve
In outer aqueous phase ether solvent, taking concentration is 10 mg/mL carraoligose solution as inner aqueous phase, according to outer inner aqueous phase body
Ratio of the product than 4:1.25 mixes, 80MPa, and a homogeneous 5min in 45 DEG C of dynamic high-pressure microfluidizer forms stable cream
Shape liquid, and emulsion is transferred in evaporative flask, 35 DEG C of rotary evaporation to ether volatilize, and add 300 ~ 500mLPBS buffer solution
With the Tween 80 of liquor capacity 1%, continue revolving so that organic solvent all evaporations, are then sonicated 20 min, obtain carragheen
Oligosaccharide liposome.
2. second homogenate: 0.5% carraoligose nano liposomes being added based on meat weight of material score, 0.3% is big
Beans protein isolate, 0.2% trisodium citrate, 0.5% casein sodium, 0.3% sucrose ester, 0.3% maltodextrin 80MPa, 45 DEG C
Homogeneous 5min in dynamic high-pressure microfluidizer；
3. homogeneous three times: above-mentioned emulsion is taken, dynamic high-pressure microfluidizer loads onto the interaction pipette tips that pore size is 75 μm,
80MPa, homogeneous 8min again under the conditions of 45 DEG C, is prepared into uniform component distribution, liposomal particle size is the water-retaining agent of Nano grade.
4. taking the water-retaining agent of the 1.5wt% of Quality Beef, it is configured to the solvent that concentration is 5 ‰ with water, pre-processes rank in beef
Uniformly spray water-retaining agent, repeatedly tumbling are sufficiently submerged in water-retaining agent in meat products to section, then boiling, seasoning, the depth cooking, cooling
- 18 DEG C of freezings form preservation for 24 hours afterwards.
Embodiment 4
1. carraoligose nano liposomes: compounding soybean lecithin with cholesterol according to the mass ratio of 1:3, and dissolve
In outer aqueous phase ether solvent, taking concentration is 10 mg/mL carraoligose solution as inner aqueous phase, according to outer inner aqueous phase body
Ratio of the product than 4:1.25 mixes, 80MPa, and a homogeneous 5min in 45 DEG C of dynamic high-pressure microfluidizer forms stable cream
Shape liquid, and emulsion is transferred in evaporative flask, 35 DEG C of rotary evaporation to ether volatilize, and add 300 ~ 500mLPBS buffer solution
With the Tween 80 of liquor capacity 1%, continue revolving so that organic solvent all evaporations, are then sonicated 20 min, obtain carragheen
Oligosaccharide liposome
2. second homogenate: 0.6% carraoligose nano liposomes, 0.45% soybean point being added based on meat weight of material score
From albumen, 0.3% trisodium citrate, 0.8% casein sodium, 0.4% sucrose ester, 0.4% maltodextrin 80MPa, 45 DEG C of dynamic
Homogeneous 5min in high pressure microfluidizer；
3. homogeneous three times: above-mentioned emulsion is taken, dynamic high-pressure microfluidizer loads onto the interaction pipette tips that pore size is 75 μm,
80MPa, homogeneous 8min again under the conditions of 45 DEG C, is prepared into uniform component distribution, liposomal particle size is the water-retaining agent of Nano grade.
4. taking the water-retaining agent of the 2wt% of chicken quality, it is configured to the solvent that concentration is 5 ‰ with water, in chicken pretreatment stage
Uniformly spray, tumbling repeatedly is sufficiently submerged in water-retaining agent in meat products, then boiling, seasoning, after depth cooks, is cooling -18 DEG C it is cold
Jelly forms preservation for 24 hours.
Measuring method
1. juice loss rate measuring method
Meat sample preparation product are cut into the thin slice of thickness 5mm, and claim its quality (m1), bottom puts 3 filter paper, a filter paper is put above,
5min is suppressed and kept with the weight of 5kg, removes filter paper, then claims sample quality (m2), juice loss rate calculates as follows, every group of examination
It tests to be repeated 3 times and be averaged.
Loss late=
2. texture testing parameter is
Measurement probe P/0.5R, speed is 1.0 mm/s after speed, test speed and survey before surveying, and trigger force is 5 g, between the time
Every 10 s, 40 % of compression ratio, every group of sample is measured 3 times.
After adding water-retaining agent storage of the invention one month, after Chinese style meat dish thaws, juice loss rate is minimum can be extremely
4.8%, and without dynamic high-pressure microjet, with the water-retaining agent of component, juice loss rate is 10% or more, is not added in the present invention
Water-retaining agent, the juice loss of Chinese style meat dish 15% or more, illustrate by dynamic high-pressure microjet treated water conservation
Agent, hydrophobic grouping and polar group effectively expose, and the binding ability to hydrone in meat products are improved, thus in improving
The retention ability of formula meat dish.In addition, the water-retaining agent with dose is applied in three kinds of different meat dish products, water conservation effect
Fruit be it is best to the Water-saving effect of beef product, pork takes second place, and illustrates that the water-retaining agent can be effectively applied to different Chinese meal meat
It in based article, and is made the appropriate adjustments again according to the gel characteristic of different meats, can further improve its retention ability, be worthy to be popularized
Using.
Claims (6)
1. a kind of Chinese style meat dish compounds water-retaining agent, it is characterised in that: the raw material components of the water-retaining agent, by accounting for meat dish
Weight fraction meter include: 0.2 ~ 0.6% carraoligose nano-lipid liquid solution, 0.1 ~ 0.4% soybean protein isolate, 0.1 ~
0.3% trisodium citrate, 0.4 ~ 0.8% casein sodium, 0.3 ~ 0.5% sucrose ester, 0.3 ~ 0.6% maltodextrin.
2. a kind of method for preparing a kind of Chinese style meat dish compounding water-retaining agent as described in claim 1, it is characterised in that: first
Carraoligose nano-lipid liquid solution is first prepared, auxiliary material soybean protein isolate, trisodium citrate, caseinic acid are then added
Sodium, sucrose ester, maltodextrin prepare water-retaining agent using dynamic high-pressure microjet, spray after preparation in meat pretreatment stage, instead
- 18 DEG C of freezings form preservation for 24 hours after multiple tumbling, then boiling cooling.
3. a kind of preparation method of Chinese style meat dish compounding water-retaining agent according to claim 2, it is characterised in that: described
The preparation method is as follows:
1) carraoligose nano liposomes: soybean lecithin is compounded with cholesterol according to the mass ratio of 1:3, and is dissolved
In outer aqueous phase ether solvent, taking concentration is 10 mg/mL carraoligose solution as inner aqueous phase, according to outer inner aqueous phase body
Ratio of the product than 4:1.25 mixes, 80MPa, and a homogeneous 5min in 45 DEG C of dynamic high-pressure microfluidizer forms stable cream
Shape liquid, and emulsion is transferred in evaporative flask, 35 DEG C of rotary evaporation to ether volatilize, and add 300 ~ 500mLPBS buffer solution
With the Tween 80 of liquor capacity 1%, continue revolving so that organic solvent all evaporations, are then sonicated 20 min, obtain carragheen
Oligosaccharide liposome；
2) second homogenate: by 80 ~ 100 mL carraoligose nano-lipid liquid solutions by formula addition soybean protein isolate, lemon
Lemon acid trisodium, casein sodium, sucrose ester, maltodextrin, the homogeneous 5min in 80MPa, 45 DEG C of dynamic high-pressure microfluidizer；
3) homogeneous three times: taking step (2) to obtain lotion, and dynamic high-pressure microfluidizer loads onto the phase interaction that pore size is 75 μm
With pipette tips, 80MPa, homogeneous 8min again under the conditions of 45 DEG C are prepared into uniform component distribution, liposomal particle size is Nano grade
Water-retaining agent.
4. a kind of preparation method of Chinese style meat dish compounding water-retaining agent according to claim 3, it is characterised in that: used
3 kDa of carraoligose molecular weight <.
5. a kind of a kind of application of Chinese style meat dish compounding water-retaining agent as described in claim 1, it is characterised in that: specific step
Suddenly are as follows: aqua of going bail for is configured to the solvent that concentration is 5 ‰ with water, uniformly sprays in meat pretreatment stage, tumbling repeatedly makes
Water-retaining agent is sufficiently submerged in meat products, then -18 DEG C of freezings form preservation for 24 hours after boiling, seasoning, the depth cooking, cooling；Wherein protect
The quality of aqua is the 1.4 ~ 3.2% of meat dish quality.
6. a kind of application of Chinese style meat dish compounding water-retaining agent according to claim 5, it is characterised in that: meat dish
Including any one in pork dish, beef dish, chicken dish, duck dishes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810604346.0A CN109007776B (en) | 2018-06-13 | 2018-06-13 | Compound water-retaining agent for Chinese meat dishes as well as preparation method and application of compound water-retaining agent |
Applications Claiming Priority (1)
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