CN103190637B - 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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- CN103190637B CN103190637B CN201310153605.XA CN201310153605A CN103190637B CN 103190637 B CN103190637 B CN 103190637B CN 201310153605 A CN201310153605 A CN 201310153605A CN 103190637 B CN103190637 B CN 103190637B
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- capsanthin
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- annatto
- erythrosine
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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 food additives field, be specifically related to a kind of compound colorant preventing meat enema from fading and preparation method thereof.
Background technology
The color and luster of meat products directly has influence on quality and the acceptability of food, even if the local flavor had and structure, also may be refused by consumer owing to fading.In meat products, conventional food coloring improves color and the color and luster of product, and the most frequently used has monascorubin.But monascorubin is in heating, unstable under illumination condition, often there is fading in various degree, affect the aesthetic quality of product.So, market needs a kind of compound colorant preventing meat enema from fading containing synthetic dyestuff and natural colouring matter, the color and luster that product keeps tempting in storage can not only be made, and there is certain nutritive value, and the oxidative rancidity of meat enema can be suppressed, extend the shelf life of meat products.
Chinese patent " a kind of complex pigment preventing the depigmentation of sausage products " (patent No.: ZL201010133189.3, publication date: on August 14th, 2010, publication number: CN101791111A) disclose a kind of should be prepared from by its weight ratio by following raw material prevent the complex pigment of depigmentation of sausage products: alkermes 10 ~ 30, lure red 25 ~ 35, chrysanthemum 15 ~ 50, peanut-skin red 10 ~ 30.Tinting strength, tinting power, the stability of this complex pigment are all limited, and only have colouring function.
Therefore, market needs a kind of stain power strong, 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 compound colorant preventing meat enema from fading and preparation method thereof, this colouring agent strong coloring force, good stability, can increase the nutritive value of meat enema, and easy to use, applicability is strong.
The object of the invention is to be achieved through the following technical solutions.
Prevent the compound colorant that meat enema fades, in the raw material of described colouring agent containing erythrosine, annatto, temptation red and capsanthin, above each raw material weight number ratio is:
Erythrosine 1 ~ 20
Annatto 5 ~ 50
Lure red 1 ~ 30
Capsanthin 10 ~ 50.
Further, capsanthin used is water dispersible pow-ders shape capsicum red pigment.
The object of the invention is to be realized by following another technical scheme.
A preparation method for the compound colorant preventing meat enema from fading, in the raw material of described colouring agent containing erythrosine, annatto, temptation red and capsanthin, above each raw material weight number ratio is:
Erythrosine 1 ~ 20
Annatto 5 ~ 50
Lure red 1 ~ 30
Capsanthin 10 ~ 50;
This preparation method comprises the following steps: after red and capsanthin mixes by described erythrosine, annatto, temptation according to said ratio, prevent the compound colorant that meat enema fades described in obtaining.
The present invention has following beneficial effect compared to existing technology:
1, the present invention adopts brand-new pulp furnish, for meat enema goods provide a kind of new compound colorant.
2, reasonable raw material proportioning of the present invention, each raw material acts synergistically, and makes colouring agent strong coloring force, good stability.
3, the capsanthin selected of the present invention is rich in beta carotene and vitamin C, and tool health care can increase the nutritive value of meat enema.
4, the capsanthin that the present invention selects is water dispersible pow-ders shape capsicum red pigment, is the natural carotenoid be present in capsicum, is not only the precursor compound of vitamin A, and has antioxidation activity; This pulverous capsanthin and erythrosine, annatto and allured red pigment composite, give product multiple tempting color and luster, and photo and thermal stability increases.
5, formula of the present invention is simple, easy to use, and applicability is strong, and preparation technology is easy.
Accompanying drawing explanation
Fig. 1 is experimental group and control group testing result broken line graph in embodiment 2.
Detailed description of the invention
Embodiment 1:
Prevent the compound colorant that meat enema fades, in the raw material of described colouring agent containing erythrosine, annatto, temptation red and capsanthin, above each raw material weight number ratio is:
Erythrosine 1 ~ 20
Annatto 5 ~ 50
Lure red 1 ~ 30
Capsanthin 10 ~ 50.
Capsanthin used is water dispersible pow-ders shape capsicum red pigment.
The present embodiment unit of weight used 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 that market is sold;
Erythrosine in the present embodiment and temptation red in Rou Ya company, content is (W%) 85%; Capsanthin purchased from Beijing Jin-ye Bioengineering Co., Ltd., 20 look valencys; Annatto is purchased from Qingdao Yun Bao International Trading Company Ltd, and content is (W%) 15%.
The colouring agent of the present embodiment is a kind of novel built pigment, reasonable raw material proportioning, and each raw material acts synergistically, and makes its strong coloring force, good stability.The erythrosine of the present embodiment is Red-brown powder or particle, odorless, and neutral aqueous solution takes on a red color, and has yellowish-brown to precipitate time acid, produces red precipitate during alkalescence.Water-soluble; Heat-resisting, reducing resistance good; Good to the dyeability of protein.The water-soluble annatto of the 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 heat resistance.The temptation of the present embodiment is red is water-soluble synthetic dyestuff, peony uniform powder, odorless, fast light, heat resistance is strong.The capsanthin of the present embodiment is orange red to red powder, and its color is vivid, dispersibles in water; This powdery capsanthin strong coloring force, safety non-toxic, there is higher stability, fast light, heat-resisting, acid and alkali-resistance, capsicum red pigment is rich in β-carrotene and vitamin C, having certain nutritive value, its wide material sources, low price, is a kind of natural food colour ideal in meat products.
At present, the capsicum red pigment used in meat products is liquid form mostly, and color is dull, and photo and thermal stability is poor.The present embodiment uses pulverous capsicum red pigment, is the natural carotenoid be present in capsicum, is not only the precursor compound of vitamin A, and has antioxidation activity; Composite with erythrosine, annatto and allured red pigment, give product multiple tempting color and luster, and photo and thermal stability increase, and has nutritive value.
The preparation method of described colouring agent comprises the following steps:
According to said ratio, by described erythrosine, annatto, temptation, red and capsanthin joins in batch mixer, after mixing, prevents the compound colorant that meat enema fades described in obtaining.
In the present embodiment, each raw material in described can in the ratio range provided flexible combination, do not enumerate one by one at this.
Embodiment 2:
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 5
Annatto 35
Lure red 30
Capsanthin 30.
The present embodiment unit of weight used is kilogram, also can be gram.
The preparation method of the present embodiment is see embodiment 1.
The testing result of the present embodiment is as follows:
The present embodiment with chicken meat enema for experimental subjects, add the colouring agent of the present embodiment accounting for finished weight 0.03 ‰ as test group, do the control group singly adding Monascus color simultaneously, and adopt the L*(lightness of colour difference meter determination experiment sausage), a*(redness) and b*(yellowing) value, be specifically implemented as follows:
1, fresh grade breast is cut into small pieces after removing visible extravasated blood;
2, add the colouring agent of auxiliary material and the present embodiment according to the above ratio, add water in proportion and cut and mix evenly;
3, the meat gruel stirred is poured in colourless transparent plastic casing;
4, take out after filling good meat enema being heated 50min in 82 DEG C of thermostat water baths, cool under placing room temperature.
5, by the control group meat enema of the sausage of experimental group that cooled and alone monascorubin in illumination place preservation.Illumination condition: the climatic chamber (Japanese this manufacture of bridge institute) of 400W mercury vapor lamp
6, L*, a* and b* value is measured after illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h.
As shown in Figure 1, colorimeter measurement and visual results all prove experimental result, and along with the prolongation of light application time, the experimental group adding the colouring agent of the present embodiment can obviously delay and weaken the impact of illumination on meat enema color than the control group singly adding Monascus color.After illumination 24h, control group color whitens, and experimental group is bright in colour.
Embodiment 3:
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 10
Annatto 40
Lure red 25
Capsanthin 25.
The present embodiment unit of weight used is kilogram, also can be gram.
The preparation method of the present embodiment is see embodiment 1.
The detection method of the present embodiment is see embodiment 2, and testing result is as follows:
The experimental group prepare the technical scheme of the present embodiment and control group are put in the climatic chamber (Japanese this manufacture of bridge institute) of 400W mercury vapor lamp and carry out illumination experiment, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.L*, a* and b* value no matter visually observing or measure after illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, bright in colour.
Embodiment 4:
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 15
Annatto 40
Lure red 20
Capsanthin 25.
The present embodiment unit of weight used is kilogram, also can be gram.
The preparation method of the present embodiment is see embodiment 1.
The detection method of the present embodiment is see embodiment 2, and testing result is as follows:
The experimental group prepare the technical scheme of the present embodiment and control group are put in the climatic chamber (Japanese this manufacture of bridge institute) of 400W mercury vapor lamp and carry out illumination experiment, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.L*, a* and b* value no matter visually observing or measure after illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, bright in colour.
Embodiment 5:
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 12
Annatto 35
Lure red 25
Capsanthin 28.
The present embodiment unit of weight used is kilogram, also can be gram.
The preparation method of the present embodiment is see embodiment 2.
The detection method of the present embodiment is see embodiment 3, and testing result is as follows:
The experimental group prepare the technical scheme of the present embodiment and control group are put in the climatic chamber (Japanese this manufacture of bridge institute) of 400W mercury vapor lamp and carry out illumination experiment, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.L*, a* and b* value no matter visually observing or measure after illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, bright in colour.
Embodiment 6:
The present embodiment is the preferred version on embodiment 1 basis, and raw materials used quality is identical with embodiment 1, and the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 15
Annatto 30
Lure red 25
Capsanthin 30.
The present embodiment unit of weight used is kilogram, also can be gram.
The preparation method of the present embodiment is see embodiment 1.
The detection method of the present embodiment is see embodiment 2, and testing result is as follows:
The experimental group prepare the technical scheme of the present embodiment and control group are put in the climatic chamber (Japanese this manufacture of bridge institute) of 400W mercury vapor lamp and carry out illumination experiment, measure L*, a* and b* value after measuring illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h respectively.L*, a* and b* value no matter visually observing or measure after illumination 0h, 4h, 8h, 12h, 16h, 20h, 24h, experimental result all shows the prolongation along with light application time, and control group fades obviously, experimental group strong coloring force, bright in colour.
Claims (6)
1. the compound colorant preventing meat enema from fading, is characterized in that: red and capsanthin forms by erythrosine, annatto, temptation for the raw material of described colouring agent, and above each raw material weight number ratio is:
Erythrosine 1 ~ 20
Annatto 5 ~ 50
Lure red 1 ~ 30
Capsanthin 10 ~ 50;
Capsanthin used is water dispersible pow-ders shape capsicum red pigment;
Described meat enema is chicken meat enema;
The preparation method of described compound colorant comprises the following steps: according to said ratio by described erythrosine, annatto, temptation red and capsanthin obtain after mixing described in prevent meat enema from fading compound colorant.
2. the compound colorant preventing meat enema from fading according to claim 1, is characterized in that: the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 5
Annatto 35
Lure red 30
Capsanthin 30.
3. the compound colorant preventing meat enema from fading according to claim 1, is characterized in that: the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 10
Annatto 40
Lure red 25
Capsanthin 25.
4. the compound colorant preventing meat enema from fading according to claim 1, is characterized in that: the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 15
Annatto 40
Lure red 20
Capsanthin 25.
5. the compound colorant preventing meat enema from fading according to claim 1, is characterized in that: the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 12
Annatto 35
Lure red 25
Capsanthin 28.
6. the compound colorant preventing meat enema from fading according to claim 1, is characterized in that: the ratio of weight and number of the raw material that described colouring agent contains is:
Erythrosine 15
Annatto 30
Lure red 25
Capsanthin 30.
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| 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 |
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 |
|---|
| 着色剂及其在肉制品中的应用;朱晓杰等;《肉类研究》;20101130(第11期);69-73 * |
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