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Compound water-retaining agent for Chinese-style meat dishes, preparation method thereof and application thereof

The technology of a water-retaining agent and meat is applied in the field of compound water-retaining agent for Chinese-style meat dishes and its preparation to achieve the effects of improving whiteness, improving structural quality and improving water-holding capacity.

Active Publication Date: 2018-12-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no carrageenan oligosaccharide liposome water retaining agent applied to the frozen preservation of Chinese meat dishes after dynamic high-pressure micro-jet treatment

Method used

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  • Compound water-retaining agent for Chinese-style meat dishes, preparation method thereof and application thereof
  • Compound water-retaining agent for Chinese-style meat dishes, preparation method thereof and application thereof
  • Compound water-retaining agent for Chinese-style meat dishes, preparation method thereof and application thereof

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Experimental program
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Effect test

Embodiment 1

[0028] 1. Carrageenan oligosaccharide nano-liposome: mix soybean lecithin and cholesterol according to the mass ratio of 1:3, and dissolve it in the external aqueous phase ether solvent, and take a carrageenan oligosaccharide solution with a concentration of 10 mg / mL As the inner water phase, mix according to the volume ratio of the outer and inner water phases of 4:1.25, homogenize once in a dynamic high-pressure micro-fluidizer at 80MPa and 45°C for 5 minutes to form a stable emulsion, and transfer the emulsion into an evaporating bottle 35°C rotary evaporation until ether evaporates to dryness, then add 300~500mL PBS buffer solution and Tween 80 with 1% solution volume, continue rotary evaporation to evaporate all organic solvents, and then ultrasonic treatment for 20 min to obtain carrageenan oligoglycolipid plastid.

[0029] 2. Secondary homogenization: add 0.2% carrageenan oligosaccharide nanoliposome, 0.2% soybean protein isolate, 0.1% trisodium citrate, 0.4% sodium cas...

Embodiment 2

[0033] 1. Carrageenan oligosaccharide nano-liposome: mix soybean lecithin and cholesterol according to the mass ratio of 1:3, and dissolve it in the external aqueous phase ether solvent, and take a carrageenan oligosaccharide solution with a concentration of 10 mg / mL As the inner water phase, mix according to the volume ratio of the outer and inner water phases of 4:1.25, homogenize once in a dynamic high-pressure micro-fluidizer at 80MPa and 45°C for 5 minutes to form a stable emulsion, and transfer the emulsion into an evaporating bottle 35°C rotary evaporation until ether evaporates to dryness, then add 300~500mL PBS buffer solution and Tween 80 with 1% solution volume, continue rotary evaporation to evaporate all organic solvents, and then ultrasonic treatment for 20 min to obtain carrageenan oligoglycolipid plastid.

[0034] 2. Secondary homogenization: Add 0.4% carrageenan oligosaccharide nanoliposomes, 0.3% soybean protein isolate, 0.2% trisodium citrate, 0.6% sodium ca...

Embodiment 3

[0038] 1. Carrageenan oligosaccharide nano-liposome: mix soybean lecithin and cholesterol according to the mass ratio of 1:3, and dissolve it in the external aqueous phase ether solvent, and take a carrageenan oligosaccharide solution with a concentration of 10 mg / mL As the inner water phase, mix according to the volume ratio of the outer and inner water phases of 4:1.25, homogenize once in a dynamic high-pressure micro-fluidizer at 80MPa and 45°C for 5 minutes to form a stable emulsion, and transfer the emulsion into an evaporating bottle 35°C rotary evaporation until ether evaporates to dryness, then add 300~500mL PBS buffer solution and Tween 80 with 1% solution volume, continue rotary evaporation to evaporate all organic solvents, and then ultrasonic treatment for 20 min to obtain carrageenan oligoglycolipid plastid.

[0039] 2. Secondary homogenization: add 0.5% carrageenan oligosaccharide nanoliposomes, 0.3% soybean protein isolate, 0.2% trisodium citrate, 0.5% sodium ca...

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Abstract

The present invention discloses a compound water-retaining agent for Chinese-style meat dishes, a preparation method thereof and an application thereof, and belongs to the technical field of meat product preservation and processing. Firstly, a carrageenan oligosaccharide solution is used with soybean lecithin, cholesterol and 1% Tween 80 to prepare carrageenan oligosaccharide liposome by using a dynamic high-pressure micro-jet; then the carrageenan oligosaccharide liposome is mixed with auxiliary materials of soybean protein isolate, trisodium citrate, sodium caseinate, sucrose ester and maltodextrin; and the mixture is subjected to homogenization by using a secondary dynamic high-pressure micro-jet to prepare the water-retaining agent with a uniform state. The prepared water-retaining agent by the dynamic high-pressure micro-jet is applied to the processing of the Chinese meat dishes, effectively prevents freezing denaturation of meat protein products and reduces juice loss during thethawing of the dishes, thereby effectively improving product quality during commercial transportation and sale process of the Chinese-style meat dishes. The technology is simple in processes, has operability and is wide in applicability.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and relates to a compound water-retaining agent for Chinese-style meat dishes and its preparation method and application. Background technique [0002] As a traditional food in my country, Chinese dishes have a long history, are characterized by various types and strong local flavors, and are favored by consumers. The industrialization of Chinese dishes can meet the needs of efficient and fast-paced life, and adapt to the development of the times and people's continuously improving living standards. At present, most Chinese-style meat dishes need to go through the freezing and forming stage during processing to ensure that the nutrition and flavor of meat products are not lost, and to ensure the safety of Chinese-style meat dishes. However, during the freezing process of meat products, the condensation and melting of water molecules will cause damage to the quality of meat products,...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/10A23L29/256A23L13/40
CPCA23L13/42A23L13/424A23L13/426A23L29/035A23L29/045A23L29/10A23L29/256
Inventor 郭泽镔郑宝东张怡郭娟娟卢旭
Owner FUJIAN AGRI & FORESTRY UNIV
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