CN103190637A - Compound colorant for preventing meat sausages from fading, and preparation method thereof - Google Patents
Compound colorant for preventing meat sausages from fading, and preparation method thereof Download PDFInfo
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- CN103190637A CN103190637A CN201310153605XA CN201310153605A CN103190637A CN 103190637 A CN103190637 A CN 103190637A CN 201310153605X A CN201310153605X A CN 201310153605XA CN 201310153605 A CN201310153605 A CN 201310153605A CN 103190637 A CN103190637 A CN 103190637A
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- capsanthin
- colouring agent
- annatto
- erythrosine
- red
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Abstract
The invention belongs to the field of food additives, and particularly relates to a compound colorant for preventing meat sausages from fading, and a preparation method of the compound colorant. The compound colorant comprises the raw materials of erythrosine, annatto, allure red and capsanthin. By adopting the brand new raw material ratio, the invention provides a new compound colorant for the meat sausage products; the compound colorant is reasonable in raw material ratio, and all the raw materials have synergistic effect, so that the compound colorant is strong in coloring power and good in stability; the selected capsanthin is rich in beta-carotene and vitamin C, has the health-care function, and increases the nutritive value of the meat sausages; after the powdered capsanthin is compounded with the erythrosine, the annatto and the allure red, the product has multiple attractive colors, and the photo-thermal stability of the product is improved; and the compound colorant is simple in formulation, convenient to use, high in applicability and simple and convenient in preparation technology.
Description
Technical field
The invention belongs to the food additives field, be specifically related to a kind of composite colouring agent that meat enema fades and preparation method thereof that prevents.
Background technology
The color and luster of meat products directly has influence on quality and the acceptability of food, even good local flavor and structure are arranged, also may be refused by the consumer owing to fade.Food coloring commonly used improves color and the color and luster of product in the meat products, and the most frequently used have a monascorubin.But monascorubin is in heating, unstable under the illumination condition, and fading in various degree often arranged, and influences the aesthetic quality of product.So, need a kind of composite colouring agent that meat enema fades that prevents that contains synthetic dyestuff and natural colouring matter on the market, can not only make product in storage, keep tempting color and luster, and have certain nutrient value, and can suppress the oxidative rancidity of meat enema, prolong the shelf life of meat products.
Chinese patent " a kind of complex pigment that prevents the depigmentation of sausage products " (patent No.: ZL201010133189.3, open day: on August 14th, 2010, publication number: CN101791111A) disclose a kind of complex pigment that prevents depigmentation of sausage products that should be prepared from by its weight ratio by following raw material: alkermes 10～30, temptation were red 25～35, chrysanthemum 15～50, peanut coat red 10～30.The tinting strength, tinting power of this complex pigment, stability are all limited, and only have colouring function.
Therefore, need a kind of toner strong coloring force on the market, good stability can increase the novel built colouring agent of the nutritive value of meat enema.
Summary of the invention
The object of the present invention is to provide a kind of composite colouring agent that meat enema fades and preparation method thereof that prevents, this colouring agent strong coloring force, good stability can increase the nutritive value of meat enema, and easy to use, applicability is strong.
The objective of the invention is to be achieved through the following technical solutions.
A kind of composite colouring agent that prevents that meat enema from fading contains erythrosine, annatto, temptation is red and capsanthin in the raw material of described colouring agent, more than each raw material weight umber ratio be:
Erythrosine 1 ~ 20
Lure red 1 ~ 30
Capsanthin 10 ~ 50.
Further, used capsanthin is water dispersible pow-ders shape capsicum red pigment.
The objective of the invention is to realize by following another technical scheme.
A kind of preparation method who prevents the composite colouring agent that meat enema fades contains erythrosine, annatto, temptation is red and capsanthin in the raw material of described colouring agent, more than each raw material weight umber ratio be:
Erythrosine 1 ~ 20
Lure red 1 ~ 30
Capsanthin 10 ~ 50;
This preparation method may further comprise the steps: with described erythrosine, annatto, after temptation is red and capsanthin mixes, obtain the described composite colouring agent that prevents that meat enema from fading according to said ratio.
The present invention has following beneficial effect compared to existing technology:
1, the present invention adopts brand-new raw material proportioning, for the meat enema goods provide a kind of new composite colouring agent.
2, reasonable raw material proportioning of the present invention, each raw material synergy makes the colouring agent strong coloring force, good stability.
3, the capsanthin of selecting for use of the present invention is rich in beta carotene and vitamin C, and the tool health care can increase the nutritive value of meat enema.
4, the capsanthin selected for use of the present invention is water dispersible pow-ders shape capsicum red pigment, is the natural carotenoid that is present in the capsicum, is not only the precursor compound of vitamin A, and has antioxidation activity; This pulverous capsanthin and erythrosine, annatto and temptation haematochrome are composite, give product multiple tempting color and luster, and photo and thermal stability increases.
5, prescription of the present invention is simple, and is easy to use, and applicability is strong, and preparation technology is easy.
Description of drawings
Fig. 1 is experimental group and control group testing result broken line graph among the embodiment 2.
The specific embodiment
Embodiment 1:
A kind of composite colouring agent that prevents that meat enema from fading contains erythrosine, annatto, temptation is red and capsanthin in the raw material of described colouring agent, more than each raw material weight umber ratio be:
Erythrosine 1 ~ 20
Lure red 1 ~ 30
Capsanthin 10 ~ 50.
Used capsanthin is water dispersible pow-ders shape capsicum red pigment.
The used unit of weight of present embodiment is kilogram, also can be gram;
Each raw material described in the present embodiment is food-grade;
Each raw material described in the present embodiment is the conventional products of selling on the market;
Erythrosine in the present embodiment and temptation are red in gentle inferior company, and content is (W%) 85%; Capsanthin is available from Beijing Jin-ye Bioengineering Co., Ltd., 20 look valencys; Annatto is accumulate precious International Trading Company Ltd available from Qingdao, and content is (W%) 15%.
The colouring agent of present embodiment is a kind of novel built pigment, reasonable raw material proportioning, and each raw material synergy makes its strong coloring force, good stability.The erythrosine of present embodiment is bronzing powder or particle, odorless, and neutral aqueous solution takes on a red color, and the yellowish-brown precipitation is arranged when acid, produces red precipitate during alkalescence.Water-soluble; Heat-resisting, reducing resistance good; Dyeability to protein is good.The water-soluble annatto of present embodiment is red in brown liquid, block, powder or pastel; The aqueous solution is orange to yellowish orange, and dyeability is very good, has stronger light resistance and hear resistance.The temptation of present embodiment is red to be water-soluble synthetic dyestuff, the peony uniform powder, and odorless, fast light, hear resistance is strong.The capsanthin of present embodiment is orange red to red powder, and its color is vivid, can be dispersed in the water; This powdery capsanthin strong coloring force, safety non-toxic, has advantages of higher stability, fast light, heat-resisting, acid and alkali-resistance, capsicum red pigment is rich in β-carrotene and vitamin C, have certain nutrient value, its wide material sources, low price are a kind of natural food colours comparatively desirable in the meat products.
At present, the capsicum red pigment that uses in the meat products is liquid form mostly, the color dullness, and photo and thermal stability is poor.Present embodiment uses pulverous capsicum red pigment, is the natural carotenoid that is present in the capsicum, is not only the precursor compound of vitamin A, and has antioxidation activity; Composite with erythrosine, annatto and temptation haematochrome, give product multiple tempting color and luster, and the photo and thermal stability increase, have nutritive value.
The preparation method of described colouring agent may further comprise the steps:
According to said ratio with described erythrosine, annatto, temptation is red and capsanthin joins in the batch mixer, after mixing, obtains the described composite colouring agent that prevents that meat enema from fading.
In the present embodiment, each raw material in described can be in the ratio range that provides flexible combination, do not enumerate one by one at this.
Embodiment 2:
Present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the raw materials in part by weight ratio that described colouring agent contains is:
Erythrosine 5
Annatto 35
Lure red 30
Capsanthin 30.
The used unit of weight of present embodiment is kilogram, also can be gram.
The preparation method of present embodiment is referring to embodiment 1.
The testing result of present embodiment is as follows:
Present embodiment is experimental subjects with the chicken meat enema, add the colouring agent of the present embodiment that accounts for finished weight 0.03 ‰ as test group, do the control group that singly adds Monascus color simultaneously, and adopt the L*(lightness of colour difference meter determination experiment sausage), the red degree of a*() and b*(Huang degree) be worth, specifically implement as follows:
1, fresh grade breast is cut into small pieces after removing visible extravasated blood;
2, the colouring agent that adds auxiliary material and present embodiment according to the above ratio adds water in proportion to cut and mixes evenly;
3, the meat gruel that stirs is poured in the colourless transparent plastic casing;
4, take out after meat enema that can is good heats 50min in 82 ℃ of thermostat water baths, place under the room temperature and cool off.
5, sausage and the list that will cool off good experimental group uses the control group meat enema of monascorubin in illumination place preservation.Illumination condition: the climatic chamber of 400W mercury vapor lamp (Japanese this manufacturing of bridge institute)
6, measure L*, a* and b* value behind illumination 0h, 4h, 8h, 12h, 16h, 20h, the 24h.
Experimental result as shown in Figure 1, colorimeter measurement and perusal result all prove, along with the prolongation of light application time, the experimental group that adds the colouring agent of present embodiment can obviously delay and weaken illumination to the influence of meat enema color than single control group that adds Monascus color.Behind the illumination 24h, the whiting of control group color, experimental group lovely luster.
Embodiment 3:
Present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the raw materials in part by weight ratio that described colouring agent contains is:
Annatto 40
Lure red 25
The used unit of weight of present embodiment is kilogram, also can be gram.
The preparation method of present embodiment is referring to embodiment 1.
The detection method of present embodiment is referring to embodiment 2, and testing result is as follows:
Carry out illumination in the climatic chamber that the experimental group of the technical scheme of present embodiment preparation and control group are put in the 400W mercury vapor lamp (Japanese this manufacturing of bridge institute) and test, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.No matter be L*, a* and the b* value of measuring behind perusal or illumination 0h, 4h, 8h, 12h, 16h, 20h, the 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, lovely luster.
Embodiment 4:
Present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the raw materials in part by weight ratio that described colouring agent contains is:
Annatto 40
Lure red 20
The used unit of weight of present embodiment is kilogram, also can be gram.
The preparation method of present embodiment is referring to embodiment 1.
The detection method of present embodiment is referring to embodiment 2, and testing result is as follows:
Carry out illumination in the climatic chamber that the experimental group of the technical scheme of present embodiment preparation and control group are put in the 400W mercury vapor lamp (Japanese this manufacturing of bridge institute) and test, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.No matter be L*, a* and the b* value of measuring behind perusal or illumination 0h, 4h, 8h, 12h, 16h, 20h, the 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, lovely luster.
Embodiment 5:
Present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the raw materials in part by weight ratio that described colouring agent contains is:
Annatto 35
Lure red 25
Capsanthin 28.
The used unit of weight of present embodiment is kilogram, also can be gram.
The preparation method of present embodiment is referring to embodiment 2.
The detection method of present embodiment is referring to embodiment 3, and testing result is as follows:
Carry out illumination in the climatic chamber that the experimental group of the technical scheme of present embodiment preparation and control group are put in the 400W mercury vapor lamp (Japanese this manufacturing of bridge institute) and test, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.No matter be L*, a* and the b* value of measuring behind perusal or illumination 0h, 4h, 8h, 12h, 16h, 20h, the 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, lovely luster.
Embodiment 6:
Present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the raw materials in part by weight ratio that described colouring agent contains is:
Lure red 25
The used unit of weight of present embodiment is kilogram, also can be gram.
The preparation method of present embodiment is referring to embodiment 1.
The detection method of present embodiment is referring to embodiment 2, and testing result is as follows:
Carry out illumination in the climatic chamber that the experimental group of the technical scheme of present embodiment preparation and control group are put in the 400W mercury vapor lamp (Japanese this manufacturing of bridge institute) and test, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.No matter be L*, a* and the b* value of measuring behind perusal or illumination 0h, 4h, 8h, 12h, 16h, 20h, the 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, lovely luster.
Claims (8)
1. composite colouring agent that prevents that meat enema from fading is characterized in that: contain erythrosine, annatto in the raw material of described colouring agent, temptation is red and capsanthin, more than each raw material weight umber ratio be:
Erythrosine 1 ~ 20
Annatto 5 ~ 50
Lure red 1 ~ 30
Capsanthin 10 ~ 50.
2. the composite colouring agent that prevents depigmentation of sausage products according to claim 1, it is characterized in that: used capsanthin is water dispersible pow-ders shape capsicum red pigment.
3. the composite colouring agent that prevents that meat enema from fading according to claim 1 and 2, it is characterized in that: the raw materials in part by weight ratio that described colouring agent contains is:
Erythrosine 5
Annatto 35
Lure red 30
Capsanthin 30.
4. the composite colouring agent that prevents that meat enema from fading according to claim 1 and 2, it is characterized in that: the raw materials in part by weight ratio that described colouring agent contains is:
Erythrosine 10
Annatto 40
Lure red 25
Capsanthin 25.
5. the composite colouring agent that prevents that meat enema from fading according to claim 1 and 2, it is characterized in that: the raw materials in part by weight ratio that described colouring agent contains is:
Erythrosine 15
Annatto 40
Lure red 20
Capsanthin 25.
6. the composite colouring agent that prevents that meat enema from fading according to claim 1 and 2, it is characterized in that: the raw materials in part by weight ratio that described colouring agent contains is:
Erythrosine 12
Annatto 35
Lure red 25
Capsanthin 28.
7. the composite colouring agent that prevents that meat enema from fading according to claim 1 and 2, it is characterized in that: the raw materials in part by weight ratio that described colouring agent contains is:
Erythrosine 15
Annatto 30
Lure red 25
Capsanthin 30.
8. preparation method who prevents the composite colouring agent that meat enema fades is characterized in that: contain erythrosine, annatto in the raw material of described colouring agent, temptation is red and capsanthin, more than each raw material weight umber ratio be:
Erythrosine 1 ~ 20
Annatto 5 ~ 50
Lure red 1 ~ 30
Capsanthin 10 ~ 50;
This preparation method may further comprise the steps: according to said ratio with described erythrosine, annatto, temptation is red and capsanthin obtains the described composite colouring agent that prevents that meat enema from fading after mixing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715717A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Red chocolate, red chocolate coating and frozen beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101434756A (en) * | 2008-12-18 | 2009-05-20 | 上海染料研究所有限公司 | Water-dispersion type paprica red pigment microcapsule preparation |
| CN101838478A (en) * | 2010-05-27 | 2010-09-22 | 河南中大生物工程有限公司 | Natural pigment composition and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101434756A (en) * | 2008-12-18 | 2009-05-20 | 上海染料研究所有限公司 | Water-dispersion type paprica red pigment microcapsule preparation |
| CN101838478A (en) * | 2010-05-27 | 2010-09-22 | 河南中大生物工程有限公司 | Natural pigment composition and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 朱晓杰等: "着色剂及其在肉制品中的应用", 《肉类研究》, no. 11, 30 November 2010 (2010-11-30), pages 69 - 73 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715717A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Red chocolate, red chocolate coating and frozen beverage |
| CN112715717B (en) * | 2020-12-25 | 2022-11-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Red chocolate, red chocolate coating and frozen beverage |
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