(Summary description)Phosphate is the most widely used food additive in the world at present. It plays an important role in improving food quality, such as the water retention, gel strength and yield of meat products; the improvement of noodles in grain and oil products, the production of new bulking agents, the impact on quick-frozen dumplings, and the application in seafood processing. This paper introduces the application and action principle of compound phosphate in food.

Application of phosphate in meat products

1. Action principle of phosphate in meat products. In the processing of meat products, adding phosphate can: (1) improve the pH value of meat. (2) Chelate metal ions in meat. (3) Increase the ionic strength of meat. (4) Dissociate actin.

2. Application of phosphate in improving water retention of muscle protein and gel strength. Phosphate has a significant effect on the water retention of meat protein (protein extracted from meat).

3. Application of phosphate in improving water retention and yield of meat products. Adding phosphate to meat products can improve the texture of products, improve the yield of products and reduce the cost of products. Application of phosphate in grain and oil products

l. Improvement of phosphate on noodles. (1) Increase gluten strength and reduce starch dissolution; (2) Enhance the viscoelasticity of noodles; (3) Improve noodle surface

Finish.

2. Application of phosphate in the production of quick frozen steamed bread. (1) Improve the texture and taste of steamed bread; (2) Increase the water holding capacity of steamed bread and reduce the water loss of steamed bread in the process of forming, awakening and cooling after steaming. (3) Increase the swelling degree of steamed bread; (4) Reduce the cracking of steamed bread after thawing; (5) Make the air bag of steamed bread more uniform, fine texture and good taste.

3. Using compound phosphate to produce a new type of dough stick bulking agent. (1) Dough mediation; (2) Emulsification and dispersion; (3) Buffering effect; (4) Antibacterial effect.

4. Effect of compound phosphate on quick-frozen dumplings. Adding phosphate can inhibit the color deepening of dumpling skin after thawing. The application of compound phosphate in seafood processing can effectively solve the problem of seafood flavor and nutrient loss; Prevent and reduce oxidation; Reduce the discoloration and taste of the body, make the muscle tissue have better water retention and taste, and improve its water holding capacity during thawing.

• Categories:News Center
• Author:
• Origin:
• Time of issue:2022-05-12 19:32
• Views:0