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Composite antioxidant for sausage products and preparation method thereof

A compound antioxidant and antioxidant technology, which is applied to the preservation of meat/fish with chemicals, etc., can solve the problems that the antioxidant effect cannot be achieved, the antioxidant effect of oil cannot reach the expected target, etc., so as to enhance the antioxidant effect of oil, The effect of preventing the structure of the intestinal body from becoming soft and having strong applicability

Active Publication Date: 2014-11-19
北京美添阳光科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In processed foods, the single use of a certain antioxidant often fails to achieve the expected antioxidant effect, and the antioxidative effect of the oil in the product cannot achieve the expected goal

Method used

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  • Composite antioxidant for sausage products and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A compound antioxidant for meat sausage products, the raw material of the antioxidant contains licorice antioxidant, sodium phytate, rosemary extract, D-sodium erythorbate, tea polyphenols, emulsifier, antioxidant Binder, above each raw material weight and number ratio is:

[0056] Licorice Antioxidant 5-20

[0057] Sodium Phytate 10-20

[0058] Rosemary Extract 10-30

[0059] Sodium D-isoascorbate 10-30

[0060] Tea polyphenols 10-25

[0061] Emulsifier 5-15

[0062] Anticaking agent 5-15.

[0063] The emulsifier is sucrose fatty acid ester, and the anticaking agent is microcrystalline cellulose.

[0064] The weight unit used in this embodiment is kilogram, also can be gram;

[0065] Each raw material described in this embodiment is food grade;

[0066] Each raw material described in the present embodiment is the conventional product sold on the market;

[0067] The preparation method of described antioxidant comprises the following steps:

[0068] Add the li...

Embodiment 2

[0080] This embodiment is a preferred scheme based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the weight-number ratio of the raw materials contained in the antioxidant is:

[0081] Licorice Antioxidant 10

[0082] Sodium Phytate 20

[0083] Rosemary Extract 10

[0084] Sodium D-erythorbate 30

[0085] Tea polyphenols 15

[0086] Sucrose fatty acid ester 10

[0087] Microcrystalline Cellulose5.

[0088] The unit of weight used in this embodiment is kilogram, and may also be gram.

[0089] Refer to Example 1 for the preparation method of this example.

[0090] The use method of the oxidizing agent of the present embodiment in sausage products is:

[0091] 1) Remove the blood, fascia and other debris on the raw meat (frozen meat is naturally thawed until the center temperature is about 0-4 degrees Celsius);

[0092] 2) Use a meat grinder with an orifice diameter of 6mm to grind the raw meat and fat;

[0093] 3) First m...

Embodiment 3

[0106] This embodiment is a preferred scheme based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the weight-number ratio of the raw materials contained in the antioxidant is:

[0107] Licorice Antioxidant 15

[0108] Sodium Phytate 15

[0109] Rosemary Extract 20

[0110] Sodium D-erythorbate 20

[0111] Tea polyphenols 10

[0112] Sucrose fatty acid ester 15

[0113] Microcrystalline Cellulose 5.

[0114] The unit of weight used in this embodiment is kilogram, and may also be gram.

[0115] Refer to Example 1 for the preparation method of this example.

[0116] Refer to Example 2 for the usage method of this example in sausage products.

[0117] The detection method of the present embodiment is referring to embodiment 2, and detection result is as follows:

[0118] Put the intestines of the experimental group prepared by the technical scheme of this example and the intestines of the control group (with only tea polyphe...

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Abstract

The invention belongs to the field of food additives, and in particular relates to a composite antioxidant for sausage products and a preparation method thereof. The antioxidant comprises the following materials: a glycyrrhiza antioxidant, sodium phytate, a rosemary extract, D-sodium isoascorbate, tea polyphenols and an emulsifier. The materials are reasonable in proportion, contain various antioxidant compounds, have synergy effect, and are good in antioxidant effect; the shelf-life of sausage products can be prolonged under the precondition of hardly increasing the cost; the composite antioxidant is wide in application range, and is suitable for processing sausage products under the conditions of high temperature and low temperature; the composite antioxidant is simple in formula, convenient to use, high in applicability, simple and convenient to prepare; the quality of material type and using amount is safe and efficient; and the composite antioxidant has an important meaning for solving fat and grease oxidation problem in cooked meat products.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a compound antioxidant for meat sausage products and a preparation method thereof. Background technique [0002] Meat sausage products are deeply loved by people because of their pure meat taste, attractive color and convenient eating. However, because meat sausage products contain a certain amount of fat, the oil converted from fat is prone to oxidation under the action of microorganisms, moisture, heat, light, etc., and the lipid peroxide produced during the oxidation of oil can lead to the appearance of meat sausage products, Texture and nutritional quality deteriorate. If the fat is corrupted, faded, and browned, it will not only reduce the quality and nutritional value of the product, but even produce harmful substances, causing food poisoning. [0003] Adding antioxidants can effectively prevent the oxidative deterioration of food ingredients. For nearly half a c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20
Inventor 赵颖李雨林冯伟
Owner 北京美添阳光科技有限公司
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