CN113598224A - 一种冷鲜肉无磷保水剂 - Google Patents
一种冷鲜肉无磷保水剂 Download PDFInfo
- Publication number
- CN113598224A CN113598224A CN202110905878.XA CN202110905878A CN113598224A CN 113598224 A CN113598224 A CN 113598224A CN 202110905878 A CN202110905878 A CN 202110905878A CN 113598224 A CN113598224 A CN 113598224A
- Authority
- CN
- China
- Prior art keywords
- water
- meat
- retaining agent
- phosphorus
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 40
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 19
- 239000000194 fatty acid Substances 0.000 claims abstract description 19
- 229930195729 fatty acid Natural products 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000008223 sterile water Substances 0.000 claims abstract description 7
- 238000013329 compounding Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000005536 corrosion prevention Methods 0.000 abstract 1
- 230000009965 odorless effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 206010016807 Fluid retention Diseases 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Classifications
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提供了一种冷鲜肉无磷保水剂配方，由以下组分及质量百分比混合制成：蔗糖脂肪酸酯0.4%~0.8%、食用盐0.8%~1.6%、柠檬酸钠0.2%~0.6%，其余用无菌水补足。本发明的无磷保水剂是一种白色无味粉末，易溶于水，使用安全，无毒、无害，主要用于冷鲜肉的保水保鲜防腐，加入后可以可显著提高冷鲜肉的持水性和弹性，延长贮藏期，降低蒸煮损失率。
Description
技术领域
本发明属于食品保鲜技术领域，具体涉及一种冷鲜肉无磷保水剂。
背景技术
保水性是冷鲜肉的一个重要品质指标，肉类的保水性发生改变时，会对肉的质构、色泽、风味等感官指标产生很大的影响。保水性较好的鲜肉，能避免在加工、贮藏和运输过程中水分及营养物质流失，避免食用时口感粗糙、外观色泽暗淡等问题。
肉制品中添加保水剂是人们用于提高肉制品保水性的一个常规方法。其中，磷酸盐是传统保水剂的一个主要组成成分，主要适用于调理类食品，但是出品的肉制品会有苦涩感；此外，过量添加磷酸盐会导致肉制品的风味恶化，质地粗糙。
现有技术对肉制品无磷保水剂的配方已经公开了一些技术方案，主要应用于冷冻肉、酮体肉和肉制品的水分流失。公开号为CN101223903A的中国专利公开了一种冷鲜肉复合保水剂，该保水剂由以下重量分数的原料组成：乳化剂1~10份、食用油5~30份、防腐剂0.1~0.3份、水50~90份。该保水剂主要在冷鲜肉表面形成一层具有阻水性的薄膜，降低鲜肉在排酸过程中水分的丧失速度，其仅是保持了鲜肉表面的鲜嫩，并没有对鲜肉内部持水力及弹性进行有效调节。公开号为CN104187791A的中国专利公开了一种提升加工肉品组织口感及多汁性的无磷保水剂，由以下重量份数的原料组成：碳酸氢钠20~40份、碳酸钾 10~20份、柠檬酸钠 10~20份、环糊精10~20份、海藻酸钠8~15份、卡拉胶5~15份、黄原胶3~10份，该保水剂主要应用于加工（油炸、蒸煮）过程的肉制品水分流失，保水剂组成复杂，且所含环糊精、黄原胶等稳定剂成本较高。公开号为CN103027304A的中国专利公开了一种调理肉制品无磷保水剂的配制方法，由以下重量百分比组成：柠檬酸钠12%~16%、柠檬酸16%~20%、食用盐28%~29%、白砂糖12%~15%、黄原胶0.8%~1.2%、麦芽糊精3%~5%、碳酸钠5%~7%、碳酸氢钠14%~16%，该保水剂主要用于克服调理肉制品持水性不足的问题，适用范围较窄。
发明内容
本发明的目的是提供一种低价、安全、高效的，用于冷鲜肉的保水剂，以解决冷鲜肉冷藏期间水分流失、肉质变硬和货架期短的问题。
本发明所采用的技术方案如下：
一种冷藏肉无磷保水剂，由下列原料按照如下质量百分比组成：蔗糖脂肪酸酯0.4%~0.8%、食盐0.8%~1.6%、柠檬酸钠0.2%~0.6%，其余用无菌水补足。
进一步的，所述蔗糖脂肪酸酯采用SE-15和SE-13型号的蔗糖脂肪酸酯，按质量比例8:2~9:1复配而成。
本发明具有以下有益效果：
（1）本发明的保水剂，采用不同型号的蔗糖脂肪酸酯进行复配，提高了冷鲜肉的持水力，降低冷鲜肉的蒸煮损失率，并且蔗糖脂肪酸酯无毒、安全，用量少，节约了产品成本。
（2）将处理后的冷鲜肉放置于4℃下贮藏，经蔗糖脂肪酸酯和柠檬酸钠联合作用，显著抑制了冷鲜肉挥发性盐基氮（TVB-N）的生成，延长了冷鲜肉货架期。
附图说明。为了更清楚地说明本发明实施例，下面将对实施例和对照组的鲜肉持水力、蒸煮损失率、TVB-N数据作简单地附图介绍。图1是本发明实施例与对照组各相关指标对比图。
具体实施方式
在以下对于实施例的详细描述中，提出了若干特定细节，以便让本领域技术人员对本发明有更透彻的理解。然而，本领域技术人员应当明确的是，下述本发明的实施方式中描述的具体的实施例仅作为本发明的具体实施方式的示例性说明，而不构成对本发明范围的限制。
实施例1
一种冷鲜肉无磷保水剂，由以下组分及质量百分比组成：蔗糖脂肪酸酯0.4%、食盐1.6%、柠檬酸钠0.4%，其余用无菌水补足。其中，蔗糖脂肪酸酯由SE-15和SE-13两种型号组成，质量比例为8:2。
实施例2
一种冷鲜肉无磷保水剂，由以下组分及质量百分比组成：蔗糖脂肪酸酯0.8%、食盐1.6%、柠檬酸钠0.4%，其余用无菌水补足。其中，蔗糖脂肪酸酯由SE-15和SE-13两种型号组成，质量比例为8:2。
实施例3
一种冷鲜肉无磷保水剂，由以下组分及质量百分比组成：蔗糖脂肪酸酯0.8%、食盐1.2%、柠檬酸钠0.6%，其余用无菌水补足。其中，蔗糖脂肪酸酯由SE-15和SE-13两种型号组成，质量比例为8:2。
实施例4
一种冷鲜肉无磷保水剂，由以下组分及质量百分比组成：蔗糖脂肪酸酯0.6%、食盐1.6%、柠檬酸钠0.6%，其余用无菌水补足。其中，蔗糖脂肪酸酯由SE-15和SE-13两种型号组成，质量比例为8:2。
取上述四个实施例中的保水剂各1千克，再选取肉质相同的鲜猪肉2千克切成条状，均为4组，每组鲜猪肉500克，分别浸渍于各组实施例保水剂溶液中5分钟，取出放至于无菌网上风冷沥干2分钟，将肉块用保鲜膜紧密覆盖后，包装，于4℃保藏。冷鲜肉经保藏12天后，分别进行持水力、蒸煮损失率、TVB-N含量的测定。对照组为测定当天在市面上购买的等质量新鲜肉，实施例和对照组的鲜肉持水力、蒸煮损失率、TVB-N数据如附图1。
通过如上实验数据对比可以看出，经实施例1～4所述的4组保水剂处理后的冷鲜肉经12天4℃冷藏后，其持水力、蒸煮损失率与鲜肉相近，且TVB-N含量符合食品安全国家标准鲜（冻）畜、禽产品GB 2707-2016中的限量要求，说明使用本发明保水剂可以提升冷鲜肉的持水力、降低蒸煮损失率，延长货架期。
Claims (2)
1.一种冷鲜肉无磷保水剂，其特征在于：由以下组分及质量百分比混合制成：蔗糖脂肪酸酯0.4%~0.8%，食用盐0.8%~1.6%，柠檬酸钠0.2%~0.6%，其余用无菌水补足。
2.根据权利要求1所述的一种冷鲜肉无磷保水剂，其特征在于：所述蔗糖脂肪酸酯是指采用SE-15和SE-13两种型号的蔗糖脂肪酸酯按质量比例8:2~9:1复配而成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110905878.XA CN113598224A (zh) | 2021-08-09 | 2021-08-09 | 一种冷鲜肉无磷保水剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110905878.XA CN113598224A (zh) | 2021-08-09 | 2021-08-09 | 一种冷鲜肉无磷保水剂 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113598224A true CN113598224A (zh) | 2021-11-05 |
Family
ID=78307572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110905878.XA Pending CN113598224A (zh) | 2021-08-09 | 2021-08-09 | 一种冷鲜肉无磷保水剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113598224A (zh) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223903A (zh) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | 冷鲜肉复合保水剂 |
| CN103027304A (zh) * | 2011-09-30 | 2013-04-10 | 河南众品食业股份有限公司 | 一种用于调理肉制品无磷保水剂的配制方法 |
| CN105076350A (zh) * | 2015-05-12 | 2015-11-25 | 浙江海洋学院 | 一种冷冻虾仁保水剂及其制备方法、应用 |
| CN105192847A (zh) * | 2015-08-21 | 2015-12-30 | 四川省汇泉罐头食品有限公司 | 一种食品保水剂 |
| CN105851907A (zh) * | 2016-04-26 | 2016-08-17 | 江凯 | 肉制品改良组合物及由该组合物加工的肉制品 |
| WO2021262035A1 (ru) * | 2020-06-26 | 2021-12-30 | Общество с ограниченной ответственностью "ЗВН" | Способ производства мягких конфет в соломинке |
-
2021
- 2021-08-09 CN CN202110905878.XA patent/CN113598224A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223903A (zh) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | 冷鲜肉复合保水剂 |
| CN103027304A (zh) * | 2011-09-30 | 2013-04-10 | 河南众品食业股份有限公司 | 一种用于调理肉制品无磷保水剂的配制方法 |
| CN105076350A (zh) * | 2015-05-12 | 2015-11-25 | 浙江海洋学院 | 一种冷冻虾仁保水剂及其制备方法、应用 |
| CN105192847A (zh) * | 2015-08-21 | 2015-12-30 | 四川省汇泉罐头食品有限公司 | 一种食品保水剂 |
| CN105851907A (zh) * | 2016-04-26 | 2016-08-17 | 江凯 | 肉制品改良组合物及由该组合物加工的肉制品 |
| WO2021262035A1 (ru) * | 2020-06-26 | 2021-12-30 | Общество с ограниченной ответственностью "ЗВН" | Способ производства мягких конфет в соломинке |
Non-Patent Citations (1)
| Title |
|---|
| 张天胜: "《表面活性剂应用技术》", 化学工业出版社, pages: 260 - 261 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10568333B2 (en) | Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate | |
| CN106797998A (zh) | 一种去壳调理虾仁抗菌活性保鲜联合气调保鲜延长冷藏货架期的方法 | |
| CN103027304A (zh) | 一种用于调理肉制品无磷保水剂的配制方法 | |
| CN101455409A (zh) | 一种鲜生鸡柳的制作方法及其鸡柳的鲜生产品 | |
| US6156362A (en) | Natamycin and chemical preservatives in foods and method of making | |
| JP3040282B2 (ja) | 食品用保存剤 | |
| US20100040746A1 (en) | Method for preparing a fully cooked, oven roasted shelf stable meat product | |
| CN111357802A (zh) | 生鲜调理鸡肉制品的制备方法及其天然保水保鲜剂 | |
| JP3155453B2 (ja) | 乳酸及び／又は乳酸塩の微生物増殖抑制効果の増強方法 | |
| US20200214303A1 (en) | Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt | |
| JPH07115950A (ja) | 食品用保存剤 | |
| CN113598224A (zh) | 一种冷鲜肉无磷保水剂 | |
| CN113180095B (zh) | 一种即食熟制盐水虾仁的复合保鲜液及虾仁加工方法 | |
| JP3257181B2 (ja) | 食品保存剤 | |
| KR20030000221A (ko) | 수분함유도가 높은 연질육포의 제조방법 및 염지용액 | |
| EP3979821B1 (en) | Composition for maintaining or improving the quality of processed meat | |
| US20110200722A1 (en) | Freshness-keeping liquid | |
| JPH11225725A (ja) | 冷凍食品および冷凍食品の製造方法 | |
| Suyani et al. | Physical, chemical and sensorial quality evaluation of phosphate treated and non-treated PUD shrimp (Litopenaeus vannamei) samples | |
| JPS6339569A (ja) | 生鮮食品の鮮度保持剤 | |
| CN112167317A (zh) | 一种水产品保水保鲜剂及冷冻保鲜方法 | |
| JP4773251B2 (ja) | 肉の解凍方法 | |
| Gao et al. | Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review | |
| JPH09299062A (ja) | 品質の改善された低温保存食品ならびに低温保存前処理剤 | |
| EP3979823B1 (en) | Composition for maintaining or improving the quality of processed meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20211105 |
|
| WD01 | Invention patent application deemed withdrawn after publication |