CN105661268A - Sausage anti-oxidation color-protection slow-release agent and preparation method thereof - Google Patents
Sausage anti-oxidation color-protection slow-release agent and preparation method thereof Download PDFInfo
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- CN105661268A CN105661268A CN201610025889.8A CN201610025889A CN105661268A CN 105661268 A CN105661268 A CN 105661268A CN 201610025889 A CN201610025889 A CN 201610025889A CN 105661268 A CN105661268 A CN 105661268A
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- lycopene
- vitamin
- coated thing
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- sausage
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 60
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 166
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 86
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims abstract description 86
- 239000001751 lycopene Substances 0.000 claims abstract description 86
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims abstract description 86
- 235000012661 lycopene Nutrition 0.000 claims abstract description 86
- 229960004999 lycopene Drugs 0.000 claims abstract description 86
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims abstract description 86
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 83
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 83
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 83
- 229940046009 vitamin E Drugs 0.000 claims abstract description 83
- 239000011709 vitamin E Substances 0.000 claims abstract description 83
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 43
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 43
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 42
- 239000000839 emulsion Substances 0.000 claims abstract description 15
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 46
- 102000004407 Lactalbumin Human genes 0.000 claims description 42
- 108090000942 Lactalbumin Proteins 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 238000004090 dissolution Methods 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 15
- 239000002131 composite material Substances 0.000 claims description 14
- 150000002978 peroxides Chemical class 0.000 claims description 14
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 13
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 230000003026 anti-oxygenic effect Effects 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 238000013268 sustained release Methods 0.000 claims description 7
- 239000012730 sustained-release form Substances 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 6
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 11
- 235000006708 antioxidants Nutrition 0.000 abstract description 11
- 230000003078 antioxidant effect Effects 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 8
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000011248 coating agent Substances 0.000 abstract 6
- 238000000576 coating method Methods 0.000 abstract 6
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 238000003760 magnetic stirring Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000000215 hyperchromic effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000012741 allura red AC Nutrition 0.000 description 1
- 239000004191 allura red AC Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000007912 intraperitoneal administration Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000005265 lung cell Anatomy 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
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- 239000002195 soluble material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of a sausage anti-oxidation color-protection slow-release agent. The sausage anti-oxidation color-protection slow-release agent is composed of a vitamin E coating substance and a lycopene coating substance. A specific preparation method of the two coating substances comprises the following steps: 1) dissolving whey protein powder and maltodextrin in water, respectively adding dissolved vitamin E and lycopene, carrying out magnetic stirring to obtain an emulsion; and dispersing at high speed, and freeze-drying to obtain respective coating substances; and 2) mixing the vitamin E coating substance and the lycopene coating substance according to a proper ratio so as to obtain the sausage anti-oxidation color-protection slow-release agent. By the slow-release effect, problems of short anti-oxidation time and low efficiency and limitation of anti-oxidation when an antioxidant is directly added into western sausage are remarkably improved, and the meat product has longer shelf life and stable color.
Description
Technical field
The invention belongs to technical field of food additives, open a kind of sausage antioxidation and color-protecting slow releasing agent, it is specifically related to vitamin E, preparation method that lycopene is coated thing.
Background technology
Color and luster is the quality characteristic that Western Sausage is particularly important, is the impression impression of most intuition guide in several big key element such as sausage color, matter. But, due to the factor such as production technology and holding conditions, at some supermarket back warps often it can be seen that Western Sausage variable color, go out wet goods phenomenon, this mainly can receive the impact of the factors such as temperature, illumination, oxygen, pH in storage process, the non-oxidizability of sausage reduces, color and luster there occurs change, greatly reduces the desire to buy of consumer. Fat, protein and pigment that one of them of the change of Western Sausage color and luster and quality decline is primarily due to Oxidation and causes are degraded. Thus, add effective antioxidant and become the main path keeping good colour in sausage processing with storage.
Along with progress and the people of foods processing technique are constantly ripe to the understanding of food additive, according to meat products processing and hoarding demand, science selects the antioxidant of safety, can make that meat products color and luster is more tempting, quality nutrient safe more. What in Western Sausage antioxidation and color fixative, application was the widest is exactly colour former and color auxiliary, and nitrite is main colour former. Additionally, also the conventional method directly adding pigment reaches the purpose of color fixative, as lured red (allurared), red yeast rice (monascusred), beet red, haemachrome (haempigment) etc. Owing to the Natural antioxidant is relatively costly, both at home and abroad the processing of steaming and decocting marinated meat product is adopted and maximum remain nitrite chromogenic, part producing business is in order to keep the pink of meat, blindly strengthen the consumption of NO3-N and NO2-N or add substantial amounts of artificial color, not only reduce the quality of meat products, and the safety and Health of consumer is caused threat. In recent years, more there is animal test results to prove, BHT and metabolite thereof are expelled to male juvenile mouse intraperitoneal, rat lung cells hypertrophy, lung tissue can be made to increase weight, produce harm. This makes people that chemical antioxidants is lost trust, finds effective, safe antioxidant and is particularly important suppressing the oxidation of Western Sausage, to stablize color and luster.
Vitamin E and lycopene (lycopene) be all safety edible there is antioxidation liposoluble substance, and lycopene also has hyperchromic effect, but both of which is water insoluble, it is difficult to form homogeneous system in food, limit its application in actual production.Therefore; employing is coated thing technology and is undertaken embedding, sealing up for safekeeping in a kind of miniature vessel with polymeric shell wall by lycopene, vitamin E; form closed type microcapsule; core and the isolation of extraneous adverse environment can be made; reach to protect its performance effect and bioavailability to greatest extent; thus improving they availabilities in the product, play respective physiological function. Carrying out composite in accordance with the appropriate ratio by vitamin E and lycopene, can obtain a kind of effective antioxidation and color-protecting slow releasing agent, the exploitation for Meat Additive provides foundation.
Summary of the invention
In order to make that sausage processing and storage keep good colour, delay Oxidation, it is desirable to provide a kind of sausage antioxidation and color-protecting slow releasing agent and preparation method.
A kind of sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 14.2～17g
Maltodextrin 9～11.5g
Vitamin E 57～65mg
Dehydrated alcohol 6～8mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 9.8～11.7g
Maltodextrin 6～8.6g
Lycopene 2.6～3g
Food stage ethyl acetate 12～16mL
Water 100mL;
Every kilogram of meat adds 0.07～0.1g vitamin E and is coated thing and 0.1～0.13g lycopene is coated thing.
The antioxygenic property of described sausage antioxidation and color-protecting slow releasing agent is not coated group and improves 34%～42%.
Three technical schemes optimized are as follows:
A kind of sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 16.38g
Maltodextrin 11.5g
Vitamin E 57mg
Dehydrated alcohol 6mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 11.4g
Maltodextrin 8.0g
Lycopene 2.6g
Food stage ethyl acetate 12mL
Water 100mL;
Every kilogram of meat adds 0.07g vitamin E and is coated thing and 0.13g lycopene is coated thing.
A kind of sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 17g
Maltodextrin 9g
Vitamin E 60mg
Dehydrated alcohol 7mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 10.5g
Maltodextrin 8.6g
Lycopene 2.8g
Food stage ethyl acetate 14mL
Water 100mL;
Every kilogram of meat adds 0.09g vitamin E and is coated thing and 0.11g lycopene is coated thing.
A kind of sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 14.2g
Maltodextrin 10g
Vitamin E 60mg
Dehydrated alcohol 7mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 9.8g
Maltodextrin 6g
Lycopene 3g
Food stage ethyl acetate 16mL
Water 100mL;
Every kilogram of meat adds 0.1g vitamin E and is coated thing and 0.1g lycopene is coated thing.
The concrete operation step preparing described sausage antioxidation and color-protecting slow releasing agent is as follows:
(1) vitamin E be coated process
With water, lactalbumin powder and maltodextrin are dissolved into mixed liquor;With 6～8mL anhydrous alcohol solution vitamin E, then it is slowly added dropwise to mixed liquor, magnetic agitation 90min at 50 DEG C, obtains emulsion; Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains vitamin E and is coated thing; Finally carry out lyophilization to obtain solid-state like vitamin E and be coated thing;
(2) lycopene be coated process
With water, lactalbumin powder and maltodextrin are dissolved into mixed liquor; With 12～16mL food stage acetic acid ethyl dissolution lycopene, then it is slowly added dropwise to mixed liquor, magnetic agitation 120min at 60 DEG C, obtains emulsion; Emulsion disperses 8min through high speed disperser with rotating speed 4000r/min, obtains lycopene and is coated thing; Finally carry out lyophilization to obtain solid-state like lycopene and be coated thing;
(3) preparation of sausage antioxidation and color-protecting slow releasing agent
Vitamin E is coated thing and lycopene is coated thing and is undertaken composite by formula ratio, obtain sausage antioxidation and color-protecting slow releasing agent, sausage antioxidation and color-protecting slow releasing agent sustained release performance in Adeps Sus domestica is detected by Oven Method, after reaction 15d, its peroxide value (POV) is 22.6meq/kg～26.6meq/kg, the peroxide value not being coated group is 35.6meq/kg～40.4meq/kg, and antioxygenic property improves 34%～42%; Have no and fade.
The Advantageous Effects of the present invention is embodied in following aspect:
1. being coated in technique and utilize lactalbumin powder and maltodextrin as the compound wall materials being coated thing of the present invention. Lactalbumin has very strong water solublity and emulsibility, all there is good dissolubility in pH widely, temperature and ionic strength range, remain to be dissolved in water during even at isoelectric point, IP and pH4.6, maltodextrin has good film-forming property, dries the advantages such as rapid, cheap, it can be used as the composite inserts being coated in thing wall material can effectively reduce the oxidation rate of lipotropy material. Undertaken the two composite embedding oil soluble material, good effect can be obtained.
2. the present invention two kinds of antioxidant vitamin E are coated thing and and lycopene be coated thing composite use time, the free radical each produced can interact and generate new phenolic compound, continuing to play antioxidation, compared to individually a kind of antioxidant, its antioxygenic property is enhanced. Composite antioxidant is owing between each monomer and the synergistic function of metal ion chelation agent, making the oxidation resistance relatively monomer antioxidant of oils and fats improve a lot, and adopt composite antioxidant is also one of important channel reducing use cost simultaneously. And, the aobvious redness of lycopene itself, also there is certain hyperchromic effect.
3. carrying out composite in accordance with the appropriate ratio by vitamin E and lycopene, can obtain a kind of effective antioxidation and color-protecting slow releasing agent, the exploitation for Meat Additive provides foundation.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1
A kind of sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 14.2g
Maltodextrin 11.5g
Vitamin E 65mg
Dehydrated alcohol 8mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 11.7g
Maltodextrin 7.5g
Lycopene 2.8g
Food stage ethyl acetate 14mL
Water 100mL.
The concrete operation step preparing sausage antioxidation and color-protecting slow releasing agent is as follows:
(1) vitamin E be coated process
Weigh 14.2g lactalbumin powder and 11.5g maltodextrin respectively, become mixed liquor with water dissolution, with 8ml anhydrous alcohol solution 65mg vitamin E, then it is slowly added dropwise in mixed liquor, what be configured to 100mL is coated thing emulsion, and magnetic agitation 90min at 50 DEG C obtains emulsion;Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains vitamin E and is coated thing; Finally the freeze-dried vitamin E obtaining solid, shaped is coated thing.
(2) lycopene be coated process
Weigh 11.7g lactalbumin powder and 7.5g maltodextrin respectively, it is dissolved into mixed liquor with water dissolution, weigh 2.8g lycopene 14mL food stage acetic acid ethyl dissolution, then it is slowly added dropwise to mixed liquor, what be configured to 100mL is coated thing emulsion, magnetic agitation 120min at 60 DEG C, obtains emulsion; Emulsion disperses 8min through high speed disperser with rotating speed 4000r/min, obtains lycopene and is coated thing; Finally the freeze-dried lycopene obtaining solid, shaped is coated thing.
(3) preparation of sausage antioxidation and color-protecting slow releasing agent
Vitamin E is coated thing and lycopene is coated thing and carries out composite in the ratio of 7:13, obtain sausage antioxidation and color-protecting slow releasing agent, sausage antioxidation and color-protecting slow releasing agent is added in Adeps Sus domestica system by the addition by 0.02%, its sustained release performance in Adeps Sus domestica is detected by Oven Method, after reaction 15d, its peroxide value (POV) is 23.6meq/kg, and the peroxide value not being coated group is 40.4meq/kg, and antioxygenic property improves 41.58%; Have no and fade.
Embodiment 2:
It is a kind of that sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E, lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 16.38g
Maltodextrin 11.5g
Vitamin E 57mg
Dehydrated alcohol 6mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 11.4g
Maltodextrin 8g
Lycopene 2.6g
Food stage ethyl acetate 12mL
Water 100mL.
The concrete operation step preparing sausage antioxidation and color-protecting slow releasing agent is as follows:
(1) vitamin E be coated process
Weigh 16.38g lactalbumin powder and 11.5g maltodextrin respectively, become mixed liquor with water dissolution, with 6mL anhydrous alcohol solution 57mg vitamin E. Hereinafter operate the step (1) of same embodiment 1.
(2) lycopene be coated process
Weigh 11.4g lactalbumin powder and 8g maltodextrin respectively, be dissolved into mixed liquor with water dissolution, weigh 2.6g lycopene 12mL food stage acetic acid ethyl dissolution. Hereinafter operate the step (2) of same embodiment 1.
(3) preparation of sausage antioxidation and color-protecting slow releasing agent
Vitamin E is coated thing and lycopene is coated thing and carries out composite in the ratio of 7:13, obtain sausage antioxidation and color-protecting slow releasing agent, sausage antioxidation and color-protecting slow releasing agent is added in Adeps Sus domestica system by the addition by 0.02%, its sustained release performance in Adeps Sus domestica is detected by Oven Method, after reaction 15d, its peroxide value (POV) is 38.7meq/kg for the 23.7meq/kg peroxide value not being coated group, and antioxygenic property improves 38.76%; Have no and fade.
Embodiment 3:
It is a kind of that sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E, lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 17g
Maltodextrin 9g
Vitamin E 60mg
Dehydrated alcohol 7mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 10.5g
Maltodextrin 8.6g
Lycopene 2.8g
Food stage ethyl acetate 14mL
Water 100mL.
The concrete operation step preparing sausage antioxidation and color-protecting slow releasing agent is as follows:
(1) vitamin E be coated process
Weigh 17g lactalbumin powder and 9g maltodextrin respectively, become mixed liquor with water dissolution, with 7mL anhydrous alcohol solution 60mg vitamin E.Hereinafter operate the step (1) of same embodiment 1.
(2) lycopene be coated process
Weigh 10.5g lactalbumin powder and 8.6g maltodextrin respectively, be dissolved into mixed liquor with water dissolution, weigh 2.8g lycopene 14mL food stage acetic acid ethyl dissolution. Hereinafter operate the step (2) of same embodiment 1.
(3) exploitation of sausage antioxidation and color-protecting slow releasing agent
Vitamin E is coated thing and lycopene is coated thing and carries out composite in the ratio of 9:11, obtain sausage antioxidation and color-protecting slow releasing agent, sausage antioxidation and color-protecting slow releasing agent is added in Adeps Sus domestica system by the addition by 0.02%, its sustained release performance in Adeps Sus domestica is detected by Oven Method, after reaction 15d, its peroxide value (POV) is 38.6meq/kg for the 23.8meq/kg peroxide value not being coated group, and antioxygenic property improves 38.34%; Have no and fade.
Embodiment 4:
It is a kind of that sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E, lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 14.2g
Maltodextrin 10g
Vitamin E 60mg
Dehydrated alcohol 7mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 9.8g
Maltodextrin 6g
Lycopene 3g
Food stage ethyl acetate 16mL
Water 100mL.
The concrete operation step preparing sausage antioxidation and color-protecting slow releasing agent is as follows:
(1) vitamin E be coated process
Weigh 14.2g lactalbumin powder and 10g maltodextrin respectively, become mixed liquor with water dissolution, with 7mL anhydrous alcohol solution 60mg vitamin E. Hereinafter operate the step (1) of same embodiment 1.
(2) lycopene be coated process
Weigh 9.8g lactalbumin powder and 6g maltodextrin respectively, be dissolved into mixed liquor with water dissolution, weigh 3g lycopene 16mL food stage acetic acid ethyl dissolution. Hereinafter operate the step (2) of same embodiment 1.
(3) exploitation of sausage antioxidation and color-protecting slow releasing agent
Vitamin E is coated thing and lycopene is coated thing and carries out composite in the ratio of 1:1, obtain sausage antioxidation and color-protecting slow releasing agent, sausage antioxidation and color-protecting slow releasing agent is added in Adeps Sus domestica system by the addition by 0.02%, its sustained release performance in Adeps Sus domestica is detected by Oven Method, after reaction 15d, its peroxide value (POV) is 38.4meq/kg for the 24.1meq/kg peroxide value not being coated group, and antioxygenic property improves 37.24%; Have no and fade.
Embodiment 5:
It is a kind of that sausage antioxidation and color-protecting slow releasing agent is coated thing by vitamin E, lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 16.55g
Maltodextrin 11g
Vitamin E 65mg
Dehydrated alcohol 8mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 11g
Maltodextrin 7g
Lycopene 2.8g
Food stage ethyl acetate 14mL
Water 100mL.
The concrete operation step preparing sausage antioxidation and color-protecting slow releasing agent is as follows:
(1) vitamin E be coated process
Weigh 16.55g lactalbumin powder and 11g maltodextrin respectively, become mixed liquor with water dissolution, with 8mL anhydrous alcohol solution 65mg vitamin E. Hereinafter operate the step (1) of same embodiment 1.
(2) lycopene be coated process
Weigh 11g lactalbumin powder and 7g maltodextrin respectively, be dissolved into mixed liquor with water dissolution, weigh 2.8g lycopene 14mL food stage acetic acid ethyl dissolution.Hereinafter operate the step (2) of same embodiment 1.
(3) exploitation of sausage antioxidation and color-protecting slow releasing agent
Vitamin E is coated thing and lycopene is coated thing and carries out composite in the ratio of 2:3, obtain sausage antioxidation and color-protecting slow releasing agent, sausage antioxidation and color-protecting slow releasing agent is added in Adeps Sus domestica system by the addition by 0.02%, its sustained release performance in Adeps Sus domestica is detected by Oven Method, after reaction 15d, its peroxide value (POV) is 38.4meq/kg for the 25.2meq/kg peroxide value not being coated group, and antioxygenic property improves 34.38%; Have no and fade.
Claims (5)
1. a sausage antioxidation and color-protecting slow releasing agent, it is characterised in that: it is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 14.2～17g
Maltodextrin 9～11.5g
Vitamin E 57～65mg
Dehydrated alcohol 6～8mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 9.8～11.7g
Maltodextrin 6～8.6g
Lycopene 2.6～3g
Food stage ethyl acetate 12～16mL
Water 100mL;
Every kilogram of meat adds 0.07～0.1g vitamin E and is coated thing and 0.1～0.13g lycopene is coated thing;
The antioxygenic property of described sausage antioxidation and color-protecting slow releasing agent is not coated group and improves 34%～42%.
2. a kind of sausage antioxidation and color-protecting slow releasing agent according to claim 1, it is characterised in that: it is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 16.38g
Maltodextrin 11.5g
Vitamin E 57mg
Dehydrated alcohol 6mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 11.4g
Maltodextrin 8.0g
Lycopene 2.6g
Food stage ethyl acetate 12mL
Water 100mL;
Every kilogram of meat adds 0.07g vitamin E and is coated thing and 0.13g lycopene is coated thing.
3. a kind of sausage antioxidation and color-protecting slow releasing agent according to claim 1, it is characterised in that: it is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 17g
Maltodextrin 9g
Vitamin E 60mg
Dehydrated alcohol 7mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 10.5g
Maltodextrin 8.6g
Lycopene 2.8g
Food stage ethyl acetate 14mL
Water 100mL;
Every kilogram of meat adds 0.09g vitamin E and is coated thing and 0.11g lycopene is coated thing.
4. a kind of sausage antioxidation and color-protecting slow releasing agent according to claim 1, it is characterised in that: it is coated thing by vitamin E and lycopene is coated thing and is mixed;
Described vitamin E is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 14.2g
Maltodextrin 10g
Vitamin E 60mg
Dehydrated alcohol 7mL
Water 100mL;
Described lycopene is coated thing and is made up of the material of following weight or volume:
Lactalbumin powder 9.8g
Maltodextrin 6g
Lycopene 3g
Food stage ethyl acetate 16mL
Water 100mL;
Every kilogram of meat adds 0.1g vitamin E and is coated thing and 0.1g lycopene is coated thing.
5. the preparation method of sausage antioxidation and color-protecting slow releasing agent described in any one in claim 1-4, it is characterised in that comprise the steps:
(1) vitamin E be coated process
With water, lactalbumin powder and maltodextrin are dissolved into mixed liquor;With 6～8mL anhydrous alcohol solution vitamin E, then it is slowly added dropwise to mixed liquor, magnetic agitation 90min at 50 DEG C, obtains emulsion; Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains vitamin E and is coated thing; Finally carry out lyophilization to obtain solid-state like vitamin E and be coated thing;
Lycopene be coated process
With water, lactalbumin powder and maltodextrin are dissolved into mixed liquor; With 12～16mL food stage acetic acid ethyl dissolution lycopene, then it is slowly added dropwise to mixed liquor, magnetic agitation 120min at 60 DEG C, obtains emulsion; Emulsion disperses 8min through high speed disperser with rotating speed 4000r/min, obtains lycopene and is coated thing; Finally carry out lyophilization to obtain solid-state like lycopene and be coated thing;
The preparation of sausage antioxidation and color-protecting slow releasing agent
Vitamin E is coated thing and lycopene is coated thing and is undertaken composite by formula ratio, obtain sausage antioxidation and color-protecting slow releasing agent, sausage antioxidation and color-protecting slow releasing agent sustained release performance in Adeps Sus domestica is detected by Oven Method, after reaction 15d, its peroxide value (POV) is 22.6meq/kg～26.6meq/kg, the peroxide value not being coated group is 35.6meq/kg～40.4meq/kg, and antioxygenic property improves 34%～42%; Have no and fade.
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| CN111789234A (en) * | 2020-07-02 | 2020-10-20 | 安徽农业大学 | Method for reducing residual amount of nitrite in sausage |
| CN112586551A (en) * | 2020-12-28 | 2021-04-02 | 烟台喜旺肉类食品有限公司 | Preparation method of antioxidant color fixing sustained-release agent for smoked and cooked sausage |
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| CN105661268B (en) | 2018-05-18 |
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