阅读说明：本技术 一种应用于食品生产的复配磷酸盐食品添加剂 (Compound phosphate food additive applied to food production ) 是由 钟正林 孟永昆 朱珠 于 2021-07-30 设计创作，主要内容包括：本发明公开了一种应用于食品生产的复配磷酸盐食品添加剂,包括如下百分比重量组分：复配磷酸盐52～80%、甜味剂3～5%、抗氧化剂5～10%、食用天然色素5～9%、增味剂2～3%、防腐剂2～3%。该应用于食品生产的复配磷酸盐食品添加剂,复配磷酸盐与Ca2和Mg2螯合,并且它在细胞分裂时能降低细胞壁的稳定性,从而有效抑制细菌滋生,复配磷酸盐能有效增强蛋白质、肌球蛋白,可提高制品的水合性和特水性,稳定制品的pH值,促进制品软化和改善制品质量,降低水的硬度,复合磷酸盐是亲水性很强的水分保持剂,它能很好地使制品中所含的水分稳定下来,食用天然色素、增味剂和抗氧化剂的添加,可进一步提升复配磷酸盐食品添加剂的色泽、味道和存储时间。(The invention discloses a compound phosphate food additive applied to food production, which comprises the following components in percentage by weight: 52-80% of compound phosphate, 3-5% of sweetening agent, 5-10% of antioxidant, 5-9% of edible natural pigment, 2-3% of flavoring agent and 2-3% of preservative. The compound phosphate food additive applied to food production has the advantages that the compound phosphate is chelated with Ca2 and Mg2, the stability of cell walls can be reduced during cell division, so that bacterial breeding is effectively inhibited, the compound phosphate can effectively enhance protein and myosin, the hydration property and the specific water property of products can be improved, the pH value of the products is stabilized, the softening of the products is promoted, the quality of the products is improved, and the hardness of water is reduced, the compound phosphate is a water retention agent with strong hydrophilicity, the water contained in the products can be well stabilized, and the color, the taste and the storage time of the compound phosphate food additive can be further improved by adding natural food pigment, flavoring agent and antioxidant.)

1. A compound phosphate food additive applied to food production is characterized in that: comprises the following components in percentage by weight: 52-80% of compound phosphate, 3-5% of sweetening agent, 5-10% of antioxidant, 5-9% of edible natural pigment, 2-3% of flavoring agent and 2-3% of preservative.

2. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the compound phosphate comprises the following components in percentage by weight: 8-9% of sodium polyphosphate, 8-11% of sodium pyrophosphate, 8-11% of disodium dihydrogen pyrophosphate, 8-12% of sodium hexametaphosphate, 10-18% of sodium trimetaphosphate and 10-19% of phosphoric acid.

3. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the compound phosphate comprises the following components in percentage by weight: 8-15% of sodium polyphosphate, 8-15% of sodium pyrophosphate, 8-10% of disodium dihydrogen pyrophosphate, 8-10% of sodium hexametaphosphate, 13-15% of sodium trimetaphosphate and 7-15% of phosphoric acid.

4. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the compound phosphate comprises the following components in percentage by weight: 3-10% of sodium polyphosphate, 4-10% of sodium pyrophosphate, 10-15% of disodium dihydrogen pyrophosphate, 15-20% of sodium hexametaphosphate, 14-20% of sodium trimetaphosphate and 5% of phosphoric acid.

5. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the edible natural pigment is one of amaranth additive, brilliant blue additive, carotene additive, lemon yellow additive, turmeric additive and cocoa shell color additive.

6. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the flavoring agent is one of sodium glutamate, sodium aspartate, disodium inosinate, disodium guanylate and disodium succinate.

7. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the preservative is one of sorbic acid, ethyl p-hydroxybenzoate, dehydroacetic acid and sodium lactate.

8. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the sweetener is one of glucose, fructose, sucrose, maltose and lactose.

9. The compound phosphate food additive applied to food production according to claim 1, which is characterized in that: the antioxidant is one of vitamin E, vitamin E oil, sodium phytate, ascorbyl palmitate, glycyrrhiza antioxidant, rosemary extract, vitamin C and carotene.

Technical Field

The invention relates to the technical field of compound phosphate food additives, in particular to a compound phosphate food additive applied to food production.

Background

Phosphate is one of natural ingredients of most foods, is widely used in food processing as an important food ingredient and functional additive, is a phosphate salt, is an important substance in inorganic chemistry, biochemistry and biological geology chemistry, is a food additive which is widely applied in various countries in the world at present, is widely applied to various fields of food production, and is an important quality improver in foods.

However, most of the existing compound phosphates have short time in food processing, are not related in many fields, have certain defects in application technology, particularly have the defects of uneven quality such as taste, color, quality guarantee period and the like of the chili sauce produced by taking chili as a raw material in the market in the traditional food processing, have serious peculiar smell of the added additives, and do not send out a proper additive at present.

Disclosure of Invention

Technical problem to be solved

The invention aims to provide a manufacturing method of a high-strength drill rod, and aims to solve the problems that most of the existing compound phosphates in the background technology are not used for long time in food processing, a plurality of fields are not related, and certain application technology is lacked, particularly, chili sauce produced by using chili as a raw material in the traditional food processing market has uneven quality such as taste, color, quality guarantee period and the like, the added additive has heavy peculiar smell, and a proper additive is not provided at present.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: a compound phosphate food additive applied to food production comprises the following components in percentage by weight: 52-80% of compound phosphate, 3-5% of sweetening agent, 5-10% of antioxidant, 5-9% of edible natural pigment, 2-3% of flavoring agent and 2-3% of preservative.

Preferably, the compound phosphate comprises the following components in percentage by weight: 8-9% of sodium polyphosphate, 8-11% of sodium pyrophosphate, 8-11% of disodium dihydrogen pyrophosphate, 8-12% of sodium hexametaphosphate, 10-18% of sodium trimetaphosphate and 10-19% of phosphoric acid.

Preferably, the compound phosphate comprises the following components in percentage by weight: 8-15% of sodium polyphosphate, 8-15% of sodium pyrophosphate, 8-10% of disodium dihydrogen pyrophosphate, 8-10% of sodium hexametaphosphate, 13-15% of sodium trimetaphosphate and 7-15% of phosphoric acid.

Preferably, the compound phosphate comprises the following components in percentage by weight: 3-10% of sodium polyphosphate, 4-10% of sodium pyrophosphate, 10-15% of disodium dihydrogen pyrophosphate, 15-20% of sodium hexametaphosphate, 14-20% of sodium trimetaphosphate and 5% of phosphoric acid.

Preferably, the edible natural pigment is one of amaranth additive, brilliant blue additive, carotene additive, lemon yellow additive, turmeric additive and cocoa shell color additive.

Preferably, the flavoring agent is one of sodium glutamate, sodium aspartate, disodium inosinate, disodium guanylate and disodium succinate.

Preferably, the preservative is one of sorbic acid, ethyl p-hydroxybenzoate, dehydroacetic acid and sodium lactate.

Preferably, the sweetener is one of glucose, fructose, sucrose, maltose and lactose.

Preferably, the antioxidant is one of vitamin E, vitamin E oil, sodium phytate, ascorbyl palmitate, glycyrrhiza antioxidant, rosemary extract, vitamin C and carotene.

Compared with the prior art, the invention has the beneficial effects that: the compound phosphate food additive applied to food production has the advantages that the compound phosphate is chelated with Ca2 and Mg2, the stability of cell walls can be reduced during cell division, the thermal stability of a plurality of cells can be reduced, the bacterial breeding can be effectively inhibited, the compound phosphate can effectively enhance protein and myosin, the hydration property and the specific water property of products can be improved, the water permeability is improved, the pH value of the products is stabilized, the softening of the products is promoted, the quality of the products is improved, the flavor of the products is maintained, the compound phosphate can effectively chelate metal cations in the products, the hardness of water is reduced, the purposes of inhibiting oxidation, discoloration, vitamin C decomposition, deterioration and poor color of the products caused by the metal ions such as Cu2 and Fe3 are achieved, the phosphate ions in the compound phosphate can chelate the metal ions such as calcium, magnesium, iron and copper, and can be added into the products to release a large number of anion groups, these groups act on cations such as calcium, magnesium and the like which affect the water retention of the product to form stable conjugates, main peptide chains in the protein structure are damaged, the structure is loosened, the water absorption capacity is increased, and the composite phosphate is a water retention agent with strong hydrophilicity, and can well stabilize the water contained in the product.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

a compound phosphate food additive applied to food production comprises the following components in percentage by weight: 52-80% of compound phosphate, 3-5% of sweetening agent, 5-10% of antioxidant, 5-9% of edible natural pigment, 2-3% of flavoring agent and 2-3% of preservative.

Further, the compound phosphate comprises the following components in percentage by weight: 8-9% of sodium polyphosphate, 8-11% of sodium pyrophosphate, 8-11% of disodium dihydrogen pyrophosphate, 8-12% of sodium hexametaphosphate, 10-18% of sodium trimetaphosphate and 10-19% of phosphoric acid, Ca2 and Mg2 in compound phosphate, the compound phosphate is chelated with Ca2 and Mg2, the compound phosphate can reduce the stability of cell walls during cell division and can also reduce the thermal stability of a plurality of cells so as to effectively inhibit the breeding of bacteria, the compound phosphate can effectively enhance protein and myosin, can improve the hydration and the special water of products, improve the permeability of water, stabilize the pH value of products, promote the softening of the products and improve the quality of the products, maintain the flavor of the products, the compound phosphate can effectively chelate metal cations in the products so as to reduce the hardness of water, and inhibit the oxidation, discoloration, decomposition of vitamin C, deterioration and poor color of the products caused by the metal ions such as Cu2, Fe3 and the like, phosphate radical ions in the composite phosphate can chelate metal ions such as calcium, magnesium, iron, copper and the like, and can release a large number of anionic groups when added into a product, the groups act on cations such as calcium, magnesium and the like which influence the water retention of the product to form a stable combination, a main peptide chain in a protein structure is damaged, the structure is relaxed, the water absorption force is increased, the composite phosphate is a water retention agent with strong hydrophilicity, the water contained in the product can be well stabilized, and the color, the taste and the storage time of the compound phosphate food additive can be further improved by adding edible natural pigments, flavoring agents and antioxidants.

Furthermore, the edible natural pigment is one of amaranth additive, brilliant blue additive, carotene additive, lemon yellow additive, turmeric additive and cocoa shell additive, and the color of the compound phosphate food additive can be further improved by adding the edible natural pigment, and the color can be combined in various ways.

Furthermore, the flavoring agent is one of sodium glutamate, sodium aspartate, disodium inosinate, disodium guanylate and disodium succinate, the taste of the compound phosphate food additive can be further improved by adding the flavoring agent, and the taste can be subjected to multiple combination.

Further, the preservative is one of sorbic acid, ethyl p-hydroxybenzoate, dehydroacetic acid and sodium lactate.

Further, the sweetener is one of glucose, fructose, sucrose, maltose and lactose.

Furthermore, the antioxidant is one of vitamin E, vitamin E oil, sodium phytate, ascorbyl palmitate, liquorice antioxidant, rosemary extract, vitamin C and carotene, and the storage time of the compound phosphate food additive can be further prolonged by adding the antioxidant.

Example two:

a compound phosphate food additive applied to food production comprises the following components in percentage by weight: 52-80% of compound phosphate, 3-5% of sweetening agent, 5-10% of antioxidant, 5-9% of edible natural pigment, 2-3% of flavoring agent and 2-3% of preservative.

Further, the compound phosphate comprises the following components in percentage by weight: 8-15% of sodium polyphosphate, 8-15% of sodium pyrophosphate, 8-10% of disodium dihydrogen pyrophosphate, 8-10% of sodium hexametaphosphate, 13-15% of sodium trimetaphosphate and 7-15% of phosphoric acid, Ca2 and Mg2 in compound phosphate, the compound phosphate is chelated with Ca2 and Mg2, the compound phosphate can reduce the stability of cell walls during cell division and can also reduce the thermal stability of a plurality of cells so as to effectively inhibit the breeding of bacteria, the compound phosphate can effectively enhance protein and myosin, can improve the hydration and the special water of products, improve the permeability of water, stabilize the pH value of products, promote the softening of the products and improve the quality of the products, maintain the flavor of the products, the compound phosphate can effectively chelate metal cations in the products so as to reduce the hardness of water, and inhibit the oxidation, discoloration, decomposition of vitamin C, deterioration and poor color of the products caused by the metal ions such as Cu2, Fe3 and the like, phosphate ions in the composite phosphate can chelate metal ions such as calcium, magnesium, iron, copper and the like, and when the phosphate ions are added into a product, a large number of anionic groups can be released, and the groups act on cations such as calcium, magnesium and the like which influence the water retention of the product to form stable conjugates, so that a main peptide chain in a protein structure is damaged, the structure is relaxed, the water absorption capacity is increased, and the composite phosphate is a water retention agent with strong hydrophilicity, and can well stabilize water contained in the product.

Furthermore, the edible natural pigment is one of amaranth additive, brilliant blue additive, carotene additive, lemon yellow additive, turmeric additive and cocoa shell additive, and the color of the compound phosphate food additive can be further improved by adding the edible natural pigment, and the color can be combined in various ways.

Furthermore, the flavoring agent is one of sodium glutamate, sodium aspartate, disodium inosinate, disodium guanylate and disodium succinate, the taste of the compound phosphate food additive can be further improved by adding the flavoring agent, and the taste can be subjected to multiple combination.

Further, the preservative is one of sorbic acid, ethyl p-hydroxybenzoate, dehydroacetic acid and sodium lactate.

Further, the sweetener is one of glucose, fructose, sucrose, maltose and lactose.

Furthermore, the antioxidant is one of vitamin E, vitamin E oil, sodium phytate, ascorbyl palmitate, liquorice antioxidant, rosemary extract, vitamin C and carotene, and the storage time of the compound phosphate food additive can be further prolonged by adding the antioxidant.

Example three:

a compound phosphate food additive applied to food production comprises the following components in percentage by weight: 52-80% of compound phosphate, 3-5% of sweetening agent, 5-10% of antioxidant, 5-9% of edible natural pigment, 2-3% of flavoring agent and 2-3% of preservative.

Further, the compound phosphate comprises the following components in percentage by weight: 3-10% of sodium polyphosphate, 4-10% of sodium pyrophosphate, 10-15% of disodium dihydrogen pyrophosphate, 15-20% of sodium hexametaphosphate, 14-20% of sodium trimetaphosphate and 5% of phosphoric acid, and Ca in compound phosphate₂And Mg₂Phosphate is compounded with Ca2 and Mg₂Chelating, and it can reduce the stability of cell wall when the cell is divided, and can also reduce the thermal stability of many cells, so as to effectively inhibit the growth of bacteria, the compound phosphate can effectively enhance protein and myosin, can raise the hydration property and specific water property of product, raise water permeability, stabilize pH value of product, promote softening of product and improve product quality, and can retain product flavour, the compound phosphate can effectively chelate metal cation in the product, so as to reduce water hardness, and can inhibit oxidation, discoloration, vitamin C decomposition, product deterioration and poor colour and luster caused by metal ions of Cu2 and Fe3, the phosphate radical ion in the compound phosphate can chelate metal ions of calcium, magnesium, iron and copper, etc., and can release lots of anionic groups when it is added into the product, and these groups can be acted on the cations of calcium and magnesium, etc. which can affect the water-retaining property of product to form stable combination, the main peptide chain in the protein structure is damaged, the structure is relaxed, the water absorption capacity is increased, and the composite phosphate is a water retention agent with strong hydrophilicity, and can well stabilize the water contained in the product.

Furthermore, the edible natural pigment is one of amaranth additive, brilliant blue additive, carotene additive, lemon yellow additive, turmeric additive and cocoa shell additive, and the color of the compound phosphate food additive can be further improved by adding the edible natural pigment, and the color can be combined in various ways.

Furthermore, the flavoring agent is one of sodium glutamate, sodium aspartate, disodium inosinate, disodium guanylate and disodium succinate, the taste of the compound phosphate food additive can be further improved by adding the flavoring agent, and the taste can be subjected to multiple combination.

Further, the preservative is one of sorbic acid, ethyl p-hydroxybenzoate, dehydroacetic acid and sodium lactate.

Further, the sweetener is one of glucose, fructose, sucrose, maltose and lactose.

Furthermore, the antioxidant is one of vitamin E, vitamin E oil, sodium phytate, ascorbyl palmitate, liquorice antioxidant, rosemary extract, vitamin C and carotene, and the storage time of the compound phosphate food additive can be further prolonged by adding the antioxidant.

In summary, the compound phosphate food additives prepared in the first, second and third examples are compared to each other, so that the compound phosphate food additive prepared in the second example has higher bacteriostatic activity and higher water holding capacity than the compound phosphate food additives prepared in the first and third examples, and thus the weight percentage of the compound phosphate is as follows: 8-15% of sodium polyphosphate, 8-15% of sodium pyrophosphate, 8-10% of disodium dihydrogen pyrophosphate, 8-10% of sodium hexametaphosphate, 13-15% of sodium trimetaphosphate, 7-15% of phosphoric acid and the following additives in percentage by weight: 3-5% of sweetening agent, 5-10% of antioxidant, 5-9% of edible natural pigment, 2-3% of flavoring agent and 2-3% of preservative, the prepared compound phosphate food additive has better bacteriostatic and water-holding effects.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.