Method for slowing down fat oxidation, used composition and application
The invention relates to a method for retarding fat oxidation as well as a composition and application thereof. The composition comprises the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soy isoflavone. The method comprises the foll...
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| creator | WANG JIPENG ZHANG ZHIGANG LI JUN WEN QINGQI ZHANG JUN HONG YUANXIANG WU YOULIN BAO ZHENGXI LIN QIANG |
| description | The invention relates to a method for retarding fat oxidation as well as a composition and application thereof. The composition comprises the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soy isoflavone. The method comprises the following steps: mixing potassium chloride, propyl gallate and soy isoflavone with water to obtain a mixed solution; fat-containing meat is added into the mixed solution for standing, and the meat is taken out and then stands at room temperature, so that fat oxidation in the meat can be slowed down. Compared with the prior art, through the synergistic effect of the potassium chloride, the propyl gallate and the soy isoflavone, the oxidation degree of fat in pork is slowed down, the taste and storage time of the pork are improved, the problem of poor taste caused by long-time storage of the pork is solved, and the quality of the pork is improved.
本发明涉及一种减缓脂肪氧化方法及所用组合物与应用，组合物包括以下组分及重量百分含量：氯化钾72-80％，没食子酸丙酯5-8％，大豆异黄酮15-20％ |
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本发明涉及一种减缓脂肪氧化方法及所用组合物与应用，组合物包括以下组分及重量百分含量：氯化钾72-80％，没食子酸丙酯5-8％，大豆异黄酮15-20％</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230113&DB=EPODOC&CC=CN&NR=115590058A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230113&DB=EPODOC&CC=CN&NR=115590058A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG JIPENG</creatorcontrib><creatorcontrib>ZHANG ZHIGANG</creatorcontrib><creatorcontrib>LI JUN</creatorcontrib><creatorcontrib>WEN QINGQI</creatorcontrib><creatorcontrib>ZHANG JUN</creatorcontrib><creatorcontrib>HONG YUANXIANG</creatorcontrib><creatorcontrib>WU YOULIN</creatorcontrib><creatorcontrib>BAO ZHENGXI</creatorcontrib><creatorcontrib>LIN QIANG</creatorcontrib><title>Method for slowing down fat oxidation, used composition and application</title><description>The invention relates to a method for retarding fat oxidation as well as a composition and application thereof. The composition comprises the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soy isoflavone. The method comprises the following steps: mixing potassium chloride, propyl gallate and soy isoflavone with water to obtain a mixed solution; fat-containing meat is added into the mixed solution for standing, and the meat is taken out and then stands at room temperature, so that fat oxidation in the meat can be slowed down. Compared with the prior art, through the synergistic effect of the potassium chloride, the propyl gallate and the soy isoflavone, the oxidation degree of fat in pork is slowed down, the taste and storage time of the pork are improved, the problem of poor taste caused by long-time storage of the pork is solved, and the quality of the pork is improved.
本发明涉及一种减缓脂肪氧化方法及所用组合物与应用，组合物包括以下组分及重量百分含量：氯化钾72-80％，没食子酸丙酯5-8％，大豆异黄酮15-20％</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD3TS3JyE9RSMsvUijOyS_PzEtXSMkvz1NISyxRyK_ITEksyczP01EoLU5NUUjOzy3IL84EiSgk5qUoJBYU5GQmg1XwMLCmJeYUp_JCaW4GRTfXEGcP3dSC_PjU4oLE5NS81JJ4Zz9DQ1NTSwMDUwtHY2LUAABySTQX</recordid><startdate>20230113</startdate><enddate>20230113</enddate><creator>WANG JIPENG</creator><creator>ZHANG ZHIGANG</creator><creator>LI JUN</creator><creator>WEN QINGQI</creator><creator>ZHANG JUN</creator><creator>HONG YUANXIANG</creator><creator>WU YOULIN</creator><creator>BAO ZHENGXI</creator><creator>LIN QIANG</creator><scope>EVB</scope></search><sort><creationdate>20230113</creationdate><title>Method for slowing down fat oxidation, used composition and application</title><author>WANG JIPENG ; ZHANG ZHIGANG ; LI JUN ; WEN QINGQI ; ZHANG JUN ; HONG YUANXIANG ; WU YOULIN ; BAO ZHENGXI ; LIN QIANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115590058A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG JIPENG</creatorcontrib><creatorcontrib>ZHANG ZHIGANG</creatorcontrib><creatorcontrib>LI JUN</creatorcontrib><creatorcontrib>WEN QINGQI</creatorcontrib><creatorcontrib>ZHANG JUN</creatorcontrib><creatorcontrib>HONG YUANXIANG</creatorcontrib><creatorcontrib>WU YOULIN</creatorcontrib><creatorcontrib>BAO ZHENGXI</creatorcontrib><creatorcontrib>LIN QIANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG JIPENG</au><au>ZHANG ZHIGANG</au><au>LI JUN</au><au>WEN QINGQI</au><au>ZHANG JUN</au><au>HONG YUANXIANG</au><au>WU YOULIN</au><au>BAO ZHENGXI</au><au>LIN QIANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for slowing down fat oxidation, used composition and application</title><date>2023-01-13</date><risdate>2023</risdate><abstract>The invention relates to a method for retarding fat oxidation as well as a composition and application thereof. The composition comprises the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soy isoflavone. The method comprises the following steps: mixing potassium chloride, propyl gallate and soy isoflavone with water to obtain a mixed solution; fat-containing meat is added into the mixed solution for standing, and the meat is taken out and then stands at room temperature, so that fat oxidation in the meat can be slowed down. Compared with the prior art, through the synergistic effect of the potassium chloride, the propyl gallate and the soy isoflavone, the oxidation degree of fat in pork is slowed down, the taste and storage time of the pork are improved, the problem of poor taste caused by long-time storage of the pork is solved, and the quality of the pork is improved.
本发明涉及一种减缓脂肪氧化方法及所用组合物与应用，组合物包括以下组分及重量百分含量：氯化钾72-80％，没食子酸丙酯5-8％，大豆异黄酮15-20％</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for slowing down fat oxidation, used composition and application |
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