CN109258777A - 一种肉类食品添加剂 - Google Patents
一种肉类食品添加剂 Download PDFInfo
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- CN109258777A CN109258777A CN201811343011.4A CN201811343011A CN109258777A CN 109258777 A CN109258777 A CN 109258777A CN 201811343011 A CN201811343011 A CN 201811343011A CN 109258777 A CN109258777 A CN 109258777A
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- 230000000996 additive effect Effects 0.000 title claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 18
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 6
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及食品添加剂技术领域，具体地说，涉及一种肉类食品添加剂。由以下重量份数的原料配制而成：碳酸氢钠2‑70份、碳酸钠15‑80份、柠檬酸钠20‑80份、柠檬酸10‑60份、D‑异抗坏血酸钠5‑70份、雨生红球藻1‑20份、麦芽糊精20‑90份、食用盐20‑90份；将上述物料加入搅拌机中，在常温下搅拌2h，即制得成品。本发明具有抗氧化、抑菌、防腐、保水等功效，且使用安全、无毒副作用。
Description
技术领域
本发明涉及食品添加剂技术领域，具体地说，涉及一种肉类食品添加剂。
背景技术
目前，市场上使用的诸多食品添加剂具有成本低、效果好的优点，但是，其添加量达到一定浓度或计量水平时，会产生一定毒副作用，食品添加剂的毒性除了与物质本身的化学结构及理化性能有关，还与其浓度、作用、时间、接触途径和部位、物质的相互作用与机体的机能状态等条件有关。新闻报道的食品安全事件大多都与食品添加剂有一定的关系。所以，使用安全、无毒副作用的食品添加剂，尤其是肉类食品级添加剂，是食品行业亟待研究的课题和发展方向。
发明内容
本发明的目的在于，提供一种肉类食品添加剂，以解决上述技术问题。
为解决上述问题，本发明所采用的技术方案是：
一种肉类食品添加剂，其特征在于：由以下重量份数的原料配制而成：碳酸氢钠2-70份、碳酸钠15-80份、柠檬酸钠20-80份、柠檬酸10-60份、D-异抗坏血酸钠5-70份、雨生红球藻1-20份、麦芽糊精20-90份、食用盐20-90份；将上述物料加入搅拌机中，在常温下搅拌2h，即制得成品。
优选的，所述肉类食品添加剂由以下重量份数的原料配制而成：碳酸氢钠20份、碳酸钠25份、柠檬酸钠20份、柠檬酸15份、D-异抗坏血酸钠30份、雨生红球藻9份、麦芽糊精30份、食用盐30份。
本发明所述肉类食品添加剂的配方中所使用原料的特性如下：
碳酸氢钠是强碱与弱酸中和后生成的酸式盐，溶于水时呈现弱碱性，此特性可使其作为食品制作过程中的膨松剂；碳酸氢钠在作用后会残留碳酸钠，使用过多会使成品有碱味。
碳酸钠用于食品工业，作中和剂、膨松剂，如制造氨基酸、酱油和面制食品如馒头、面包等，还可配成碱水加入面食中，增加弹性和延展性，还可以用于生产味精。
柠檬酸钠是一种有机化合物，无臭，有清凉咸辣味；常温及空气中稳定，在湿空气中微有溶解性，在热空气中产生风化现象，加热至150℃失去结晶水；易溶于水、可溶于甘油、难溶于醇类及其他有机溶剂，过热分解，在潮湿的环境中微有潮解，在热空气中微有风化，其溶液pH值约为8。柠檬酸钠在食品、饮料工业中用作酸度调节剂、风味剂、稳定剂。
柠檬酸又称枸缘酸，化学名称2-羟基丙烷-1,2,3-三羧酸，根据其含水量的不同，分为一水柠檬酸和无水柠檬酸。柠檬酸的用途非常广泛，用于食品工业占生产量的75％以上，可做为食品的酸味剂、抗氧化剂、pH调节剂，用于清凉饮料、果酱、水果和糕点等食品中。
D-异抗坏血酸钠(d-sodium erythorbate)又名赤藻糖酸钠，主要以大米为主要原料，采用微生物发酵生产获得产品，是一种新型生物型食品抗氧、防腐保鲜助色剂，能防止腌制品中致癌物质亚硝胺的形成，根除食品饮料的变色、异味和混浊等不良现象，广泛用于肉类、鱼类、蔬菜、水果、酒类、饮料及罐头食品的防腐保鲜助色。
雨生红球藻又被叫做湖生红球藻或湖生血球藻，是一种普遍存在的绿藻，属于团藻目，红球藻科。当前，雨生红球藻被公认为自然界中生产天然虾青素的最好生物。
麦芽糊精也称水溶性糊精或酶法糊精，它是以各类淀粉作原料，经酶法工艺低程度控制水解转化，提纯，干燥而成，其原料是含淀粉质的玉米，大米等，也可以是精制淀粉，如玉米淀粉，小麦淀粉，木薯淀粉等。麦芽糊精广泛应用于饮料、冷冻食品、糖果、麦片、乳制品、保健品等行业,还可应用于纺织、日化、医药生产中。
有益效果：与现有技术相比，本发明具有抗氧化、抑菌、防腐、保水等功效，且使用安全、无毒副作用。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
实施例1：
本实施例所述肉类食品添加剂，由以下重量份数的原料配制而成：碳酸氢钠2份、碳酸钠80份、柠檬酸钠80份、柠檬酸10份、D-异抗坏血酸钠5份、雨生红球藻20份、麦芽糊精20份、食用盐20份；将上述物料加入搅拌机中，在常温下搅拌2h，即制得成品。
实施例2：
本实施例所述肉类食品添加剂，由以下重量份数的原料配制而成：碳酸氢钠70份、碳酸钠15份、柠檬酸钠20份、柠檬酸60份、D-异抗坏血酸钠70份、雨生红球藻1份、麦芽糊精90份、食用盐90份；将上述物料加入搅拌机中，在常温下搅拌2h，即制得成品。
实施例3：
本实施例所述肉类食品添加剂，由以下重量份数的原料配制而成：碳酸氢钠20份、碳酸钠25份、柠檬酸钠20份、柠檬酸15份、D-异抗坏血酸钠30份、雨生红球藻9份、麦芽糊精30份、食用盐30份。
Claims (2)
1.一种肉类食品添加剂，其特征在于：由以下重量份数的原料配制而成：碳酸氢钠2-70份、碳酸钠15-80份、柠檬酸钠20-80份、柠檬酸10-60份、D-异抗坏血酸钠5-70份、雨生红球藻1-20份、麦芽糊精20-90份、食用盐20-90份；将上述物料加入搅拌机中，在常温下搅拌2h，即制得成品。
2.根据权利要求1所述肉类食品添加剂，其特征在于：由以下重量份数的原料配制而成：碳酸氢钠20份、碳酸钠25份、柠檬酸钠20份、柠檬酸15份、D-异抗坏血酸钠30份、雨生红球藻9份、麦芽糊精30份、食用盐30份。
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| CN201811343011.4A CN109258777A (zh) | 2018-11-13 | 2018-11-13 | 一种肉类食品添加剂 |
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| CN201811343011.4A CN109258777A (zh) | 2018-11-13 | 2018-11-13 | 一种肉类食品添加剂 |
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| CN112568279A (zh) * | 2020-12-14 | 2021-03-30 | 寿县向天歌白鹅开发有限公司 | 一种保鲜剂及其制备方法 |
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