CN101669621A - Natural color-preserving reducing agent for sausage casing - Google Patents
Natural color-preserving reducing agent for sausage casing Download PDFInfo
- Publication number
- CN101669621A CN101669621A CN200910169618A CN200910169618A CN101669621A CN 101669621 A CN101669621 A CN 101669621A CN 200910169618 A CN200910169618 A CN 200910169618A CN 200910169618 A CN200910169618 A CN 200910169618A CN 101669621 A CN101669621 A CN 101669621A
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- CN
- China
- Prior art keywords
- preserving
- reducing agent
- natural color
- sausage casing
- tea polyphenols
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Abstract
The invention discloses a natural color-preserving reducing agent for a sausage casing. The invention is characterized in that the natural color-preserving reducing agent comprises the following formula in percentage by weight: 60-90 percent of tea polyphenol solution with concentration of 40 percent; 5-20 percent of ascorbic sodium salt; 0-10 percent of D-cysteine; and 5-10 percent of citric acid. The invention has the advantages that the natural color-preserving reducing agent adopts the natural tea polyphenol as a main component and has no potential toxic-side effects of synthetics; and catechin plays the role of protecting pigment and vitamins in food, therefore, the sausage casing can keep the original color and nutritional level for a long time, and the odor can be removed.
Description
Technical field
The present invention relates to a kind of pigment that protects, be specifically related to a kind of field of food, the employing natural tea polyphenol is a major ingredient, prepare the natural color stabilizer of casing of formation.
Background technology
It is that chemistry protects the chromatic rendition agent that traditional casing protects the chromatic rendition agent, and its shortcoming is: chemical substance has potential potential safety hazard, is difficult for guaranteeing food security.
Summary of the invention
Main task of the present invention is to provide a kind of casing natural color stabilizer, is specifically related to a kind of natural color stabilizer of casing that does not destroy casing nutrition, can effectively protect look and have no side effect.
In order to solve above technical problem, the natural color stabilizer of a kind of casing of the present invention, it is characterized in that: described color stabilizer is made of by following weight ratio following prescription: concentration is 40% Tea Polyphenols solution: 60-90%; Anti-bad blood sodium salt: 5-20%; D-cysteine: 0-10%; Citric acid: 5-10%.
Further, described color stabilizer optimization formula is formulated as follows by weight: concentration is 40% Tea Polyphenols: 75%; Anti-bad blood sodium salt: 10%; D-cysteine: 5%; Citric acid: 10%.
Further, the Tea Polyphenols in the described Tea Polyphenols solution is a flavanol compound.
Advance one less, described Tea Polyphenols is the catechin Tea Polyphenols.
The invention has the advantages that: the described natural Tea Polyphenols of chromatic rendition agent employing that protects is made main composition, be because Tea Polyphenols has very strong antioxidation and protects look, its oxidation resistance is artificial synthetized oxidation preventive agent BHT, BHA 4-6 a times, be VE 6-7 doubly, the 5-10 of VC doubly, and consumption is few, the potential toxic and side effect of no synthetic; Catechin has protective effect to pigment in the food and vitamins, makes casing keep original color and luster and trophic level in a long time, and can eliminate peculiar smell.
The specific embodiment
Casing after rinsing enters the chromatic rendition program of protecting, and in this program, the chromatic rendition agent of protecting of use is: concentration is 40% Tea Polyphenols: 75%; Anti-bad blood sodium salt: 10%; D-cysteine: 5%; Citric acid: 10%.In the present invention, the Tea Polyphenols in the described Tea Polyphenols solution is the catechin Tea Polyphenols in the flavanol compound.
When protecting chromatic rendition, after the above-mentioned prescription that protects the chromatic rendition agent mixed, with the casing immersion that is placed in one, and the gap overturn, and maintained 10-30 minute in protecting the chromatic rendition agent to casing, take out then packing finished product.
By the casing that above-mentioned reducing agent is handled, there is not the potential toxic and side effect of any synthetic; Nutrition in the casing there is protective effect, makes food keep original color and luster and trophic level in a long time, and the fishy smell of energy effective alkali light casing itself.
Claims (4)
1, a kind of natural color-preserving reducing agent for sausage casing is characterized in that: described color stabilizer is made of by following weight ratio following prescription: concentration is 40% Tea Polyphenols solution: 60-90%; Anti-bad blood sodium salt: 5-20%; D-cysteine: 0-10%; Citric acid: 5-10%.
2, a kind of natural color-preserving reducing agent for sausage casing according to claim 1 is characterized in that: described color stabilizer optimization formula is formulated as follows by weight: concentration is 40% Tea Polyphenols: 75%; Anti-bad blood sodium salt: 10%; D-cysteine: 5%; Citric acid: 10%.
3, a kind of natural color-preserving reducing agent for sausage casing according to claim 1 and 2 is characterized in that: the Tea Polyphenols in the described Tea Polyphenols solution is a flavanol compound.
4, a kind of natural color-preserving reducing agent for sausage casing according to claim 3 is characterized in that: described Tea Polyphenols is the catechin Tea Polyphenols.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910169618A CN101669621A (en) | 2009-08-27 | 2009-08-27 | Natural color-preserving reducing agent for sausage casing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910169618A CN101669621A (en) | 2009-08-27 | 2009-08-27 | Natural color-preserving reducing agent for sausage casing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101669621A true CN101669621A (en) | 2010-03-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910169618A Pending CN101669621A (en) | 2009-08-27 | 2009-08-27 | Natural color-preserving reducing agent for sausage casing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101669621A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115912A (en) * | 2014-07-21 | 2014-10-29 | 如皋市太阳肠衣食品有限公司 | Casing oxidation pretreatment method |
| CN105053145A (en) * | 2015-08-18 | 2015-11-18 | 如皋市坝新肠衣有限公司 | Sausage casing color protecting technology |
| CN105166019A (en) * | 2015-09-29 | 2015-12-23 | 广东石油化工学院 | Method for processing longan through vacuum freeze drying |
| CN109619386A (en) * | 2018-11-06 | 2019-04-16 | 中国肉类食品综合研究中心 | A kind of natural built-up color stabilizer and its application |
-
2009
- 2009-08-27 CN CN200910169618A patent/CN101669621A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115912A (en) * | 2014-07-21 | 2014-10-29 | 如皋市太阳肠衣食品有限公司 | Casing oxidation pretreatment method |
| CN105053145A (en) * | 2015-08-18 | 2015-11-18 | 如皋市坝新肠衣有限公司 | Sausage casing color protecting technology |
| CN105166019A (en) * | 2015-09-29 | 2015-12-23 | 广东石油化工学院 | Method for processing longan through vacuum freeze drying |
| CN109619386A (en) * | 2018-11-06 | 2019-04-16 | 中国肉类食品综合研究中心 | A kind of natural built-up color stabilizer and its application |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100317 |