复合磷酸盐食品添加剂的开发及应用研究
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摘要
磷酸盐的制备有湿法和热法两种工艺路线。热法磷酸路线工艺简单、质量好但能耗高,且受到原料来源的限制;而湿法磷酸能耗低、成本低但工艺复杂,使用湿法磷酸开发精加工系列产品更符合我国国情,具有重要意义。湿法磷酸是多杂质的复杂原料,本研究采用化学沉淀法纯化湿法磷酸制备磷酸氢二钠,使其中的氯化物、氟化物、砷和重金属等的含量达到食品添加剂的国家标准(681909—1987),这为今后制备高纯度的食品添加剂磷酸氢二钠进而制备食品添加剂焦磷酸钠开拓了思路。本研究还采用食品级磷酸通过控制中和反应PH值的方法制备了磷酸氢二钠,进而制备焦磷酸钠,二者均符合食品添加剂的国家标准。
本研究将焦磷酸钠与柠檬酸、维生素C复配成复合磷酸盐添加剂A,并针对果蔬的自身特性和消费者的食用嗜好需求,将其应用于鲜切青苹果、鲜切马铃薯保鲜中,利用复合磷酸盐中各组分的协同作用,既能有效防止酶促褐变又能解决叶绿素褐变的问题,还能保护花色苷,另外在保持果蔬色泽的同时也不影响果蔬的口感,使果蔬在保鲜过程中的破坏程度降到最低,从而延长果蔬的保藏期限。它对于容易发生酶促褐变的一类果蔬普遍适用。
本研究将焦磷酸钠与三聚磷酸钠、六偏磷酸钠复配成复合磷酸盐添加剂B,利用其具有提高pH值、增加离子强度、螯合金属离子、解离肌动球蛋白等功能,以及各组分的协同作用,提高肌球蛋白凝胶的保水性,在低温冷藏肉中起到保水和抑菌作用,从而有效解决了低温冷藏肉类的质地、风味和嫩度劣变的问题。
本研究开发的复合磷酸盐A、B两种类型食品添加剂均符合食品添加剂使用卫生标准GB2760-1996的使用要求。
The technology for preparation of phosphate includes wet-process and thermal-process.The techniques of thermal-process is simple and the product is superior in quality,but it is restricted within material sources.The wet-process has lower cost and consumption of raw materials,but the techniques is complex,it conforms to the situation of our country to develop refined series product with wet-process phosphoric acid(WPA),and it has the important significance.WPA is multi-impurity complex raw material;this article is studied to manufacture sodium hydrogen phosphate by chemical precipitation method to purify WPA.chloride ion, arsenic ion,fluorine ion,heavy metal ion and so on which contains in raw material conform to the state standard of food additive GB1909—1987,it expands our mind to manufacture high-class phosphate product in the future,this article is also studied to manufacture sodium hydrogen phosphate by controlling reaction condition of PH value, as well as tetrasodium pyrophosphate ulteriorly,both of them conforms to the state standard of food additive.
The tetrasodiumpyrophosphate manufactured,vitamin C and Citric Acid are mixed to compound phosphate food additive A in this research,in allusion to characteristics of fruits and vegetables,and consumer demand in the edible habit,A is applied to fresh-keeping in fresh-cut green apple and fresh-cut potato.Utilizing the function of cooperating with other component,it can availably prevent enzymatic browning, and solve the problem of chlorophyl browning,it can also protect anthocyanin,it will not influence the taste of garden stuff and hold the color and luster at one time,the dandification is lowest in fresh-keeping process,in order to prolong the safe-deposit date.It can be widely used in this kind of fruit and vegetables which occur enzymatic browning easily.
The tetrasodium pyrophosphate manufactured,sodium tripolyphosphate and sodium hexametaphosphate are mixed to compound phosphate food additive B in this research, Utilizing the function of improving pH value,enhancing ionic strength,breaking actomyosin,cooperating with other component,the improving of phosphates on heat-induced gelation of salt-soluble proteins is realized,it can react water-holding capacity and bacteriostasis on meat which preserve at low temperature, solve the problem of changing in quality which involves textural properties,taste and tenderness.
Compound phosphates A and B,two types of food additive,developed in this research; conform to operating requirement in the state standard of food additive named GB2760-1996.
本研究将焦磷酸钠与柠檬酸、维生素C复配成复合磷酸盐添加剂A,并针对果蔬的自身特性和消费者的食用嗜好需求,将其应用于鲜切青苹果、鲜切马铃薯保鲜中,利用复合磷酸盐中各组分的协同作用,既能有效防止酶促褐变又能解决叶绿素褐变的问题,还能保护花色苷,另外在保持果蔬色泽的同时也不影响果蔬的口感,使果蔬在保鲜过程中的破坏程度降到最低,从而延长果蔬的保藏期限。它对于容易发生酶促褐变的一类果蔬普遍适用。
本研究将焦磷酸钠与三聚磷酸钠、六偏磷酸钠复配成复合磷酸盐添加剂B,利用其具有提高pH值、增加离子强度、螯合金属离子、解离肌动球蛋白等功能,以及各组分的协同作用,提高肌球蛋白凝胶的保水性,在低温冷藏肉中起到保水和抑菌作用,从而有效解决了低温冷藏肉类的质地、风味和嫩度劣变的问题。
本研究开发的复合磷酸盐A、B两种类型食品添加剂均符合食品添加剂使用卫生标准GB2760-1996的使用要求。
The technology for preparation of phosphate includes wet-process and thermal-process.The techniques of thermal-process is simple and the product is superior in quality,but it is restricted within material sources.The wet-process has lower cost and consumption of raw materials,but the techniques is complex,it conforms to the situation of our country to develop refined series product with wet-process phosphoric acid(WPA),and it has the important significance.WPA is multi-impurity complex raw material;this article is studied to manufacture sodium hydrogen phosphate by chemical precipitation method to purify WPA.chloride ion, arsenic ion,fluorine ion,heavy metal ion and so on which contains in raw material conform to the state standard of food additive GB1909—1987,it expands our mind to manufacture high-class phosphate product in the future,this article is also studied to manufacture sodium hydrogen phosphate by controlling reaction condition of PH value, as well as tetrasodium pyrophosphate ulteriorly,both of them conforms to the state standard of food additive.
The tetrasodiumpyrophosphate manufactured,vitamin C and Citric Acid are mixed to compound phosphate food additive A in this research,in allusion to characteristics of fruits and vegetables,and consumer demand in the edible habit,A is applied to fresh-keeping in fresh-cut green apple and fresh-cut potato.Utilizing the function of cooperating with other component,it can availably prevent enzymatic browning, and solve the problem of chlorophyl browning,it can also protect anthocyanin,it will not influence the taste of garden stuff and hold the color and luster at one time,the dandification is lowest in fresh-keeping process,in order to prolong the safe-deposit date.It can be widely used in this kind of fruit and vegetables which occur enzymatic browning easily.
The tetrasodium pyrophosphate manufactured,sodium tripolyphosphate and sodium hexametaphosphate are mixed to compound phosphate food additive B in this research, Utilizing the function of improving pH value,enhancing ionic strength,breaking actomyosin,cooperating with other component,the improving of phosphates on heat-induced gelation of salt-soluble proteins is realized,it can react water-holding capacity and bacteriostasis on meat which preserve at low temperature, solve the problem of changing in quality which involves textural properties,taste and tenderness.
Compound phosphates A and B,two types of food additive,developed in this research; conform to operating requirement in the state standard of food additive named GB2760-1996.
引文
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