CN107125616A - Beef ham is hyperchromic and color protecting method - Google Patents
Beef ham is hyperchromic and color protecting method Download PDFInfo
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- CN107125616A CN107125616A CN201710282811.9A CN201710282811A CN107125616A CN 107125616 A CN107125616 A CN 107125616A CN 201710282811 A CN201710282811 A CN 201710282811A CN 107125616 A CN107125616 A CN 107125616A
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- hyperchromic
- constant temperature
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000015278 beef Nutrition 0.000 title claims abstract description 20
- 230000000215 hyperchromic effect Effects 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 15
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 14
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 13
- 229940094952 green tea extract Drugs 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000009973 maize Nutrition 0.000 claims abstract description 10
- 108010024636 Glutathione Proteins 0.000 claims abstract description 7
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 7
- 229960003180 glutathione Drugs 0.000 claims abstract description 7
- 239000011814 protection agent Substances 0.000 claims abstract description 6
- 230000029058 respiratory gaseous exchange Effects 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 244000062793 Sorghum vulgare Species 0.000 claims description 8
- 235000019713 millet Nutrition 0.000 claims description 8
- 239000000049 pigment Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 244000017106 Bixa orellana Species 0.000 claims description 5
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 5
- 235000012665 annatto Nutrition 0.000 claims description 5
- 239000010362 annatto Substances 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 235000012730 carminic acid Nutrition 0.000 claims description 4
- 239000004106 carminic acid Substances 0.000 claims description 4
- 229940080423 cochineal Drugs 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 235000018417 cysteine Nutrition 0.000 abstract 1
- 150000001945 cysteines Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 27
- 235000013580 sausages Nutrition 0.000 description 7
- 239000002932 luster Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 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 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- -1 phytosterol Chemical compound 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention proposes that a kind of beef ham is hyperchromic and color protecting method, raw material muddy flesh is pickled 48 hours at a temperature of 0~4 DEG C, then addition toner and color stabilizer, place into and type of respiration massage are carried out in vacuum massage machine, then the process for sterilizing under 90~120Pa of vacuum after bowel lavage is：90 DEG C of constant temperature 15 minutes, 110 DEG C of constant temperature 10 minutes, 121 DEG C of constant temperature 6 minutes, then in 25 minutes fast cooling to 30 DEG C；The percentage by weight of each component is as follows in color protection agent prescription：Glutathione 0.5~2%, green-tea extract 28~42%, citric acid 13~18%, maize germ oil 13~23%, L cysteines 15~22%, rosemary 5~12%, each component sum is 100%.The beef ham safety non-toxic of this method acquisition, simple to operate, effect are notable.
Description
Technical field
The invention belongs to ham sausage processing technique field, and in particular to a kind of beef ham is hyperchromic and color protecting method.
Background technology
Beef is one of the food that people from the whole world likes to eat, the meat product of Chinese's consumption, is only second to pork, beef egg
White matter content is high, and fat content is low, so delicious flavour, is liked by people, enjoys the laudatory title of " favourite son in meat ".
The fugitive color problem of autoclaved ham sausage product is that the problem of presence for a long time, meat products production skill is annoying always
Art personnel, it is also very extensive to this research both at home and abroad, some achievements are achieved, but in links such as actual production, transport, sale
The difference of aspect, the COLOR FASTNESS PROBLEM of product is still very serious, has had a strong impact on product quality, and consumer desire to purchase.
The organoleptic indicator of ham sausage product includes color and luster, face shaping, tissue morphology, and the color and luster of wherein product is a weight
The organoleptic indicator wanted, be consumer, proofer to the first impression of product, the change of color and luster is very important to having for product
Meaning.In order to ensure the quality of ham sausage product, it is necessary to carry out the color development of autoclaved ham sausage product, hyperchromic and color protection.
The antioxidant commonly used in current beef ham intestines product is mainly sodium isoascorbate, predominantly red using pigment
Qu Hong, and carry out color protection using natrium nitrosum.But sodium isoascorbate antioxidation is not obvious, single effect, red yeast rice is red
Element is shown in that light is easily decomposed again, and the color-protecting function of natrium nitrosum seems very little in ham sausage.
The content of the invention
The problem of for current beef ham intestines product colouring hardly possible, fugitive color, the present invention proposes that a kind of beef ham is hyperchromic
With color protecting method, the beef ham safety non-toxic of this method acquisition, simple to operate, effect are notable.
The technical proposal of the invention is realized in this way：
A kind of beef ham is hyperchromic and color protecting method, and raw material muddy flesh is pickled 48 hours at a temperature of 0~4 DEG C, then added
Toner and color stabilizer, place into the progress type of respiration massage in vacuum massage machine, then under 90~120Pa of vacuum after bowel lavage
Process for sterilizing be：90 DEG C of constant temperature 15 minutes, 110 DEG C of constant temperature 10 minutes, 121 DEG C of constant temperature 6 minutes is then quick in 25 minutes
Cool to 30 DEG C；The percentage by weight of each component is as follows in color protection agent prescription：Glutathione 0.5~2%, green-tea extract 28~
42%, citric acid 13~18%, maize germ oil 13~23%, Cys 15~22%, rosemary 5~12%, each group
/ and be 100%.
Preferably, the preparation method of green-tea extract is：Excellent green tea is chosen, by tea：Water=1：5~10 weight is than molten
Low baking temperature is heated to fluidized state in container, continues to keep fluidized state 20min~35min, is during which stirred every 3min~5min
Mix 1 time, obtain millet paste；Millet paste obtains filtrate with being filtered again with filter paper after filtered through gauze；Filtrate is concentrated by evaporation to the 7% of original volume~
15%, obtain green-tea extract.
Preferably, the addition of color stabilizer is the 0.3~0.4% of raw material muddy flesh weight.
Preferably, the percentage by weight of each natural pigment component is as follows in toner：Monascus color 30~35%, alkermes
Pigment 30~45%, annatto 25~35%, each component sum is 100%.
Preferably, toner accounts for the 0.01~0.03% of raw material muddy flesh weight.
Beneficial effects of the present invention：
1st, the present invention is added to raw meat using the taste delicate fragrance and the inherent advantage such as anti-oxidant of green-tea extract after emulsification
In, it is ensured that Tea Polyphenols is in homogeneously dispersed state, so as to give full play to its antioxidation.
2nd, the application of maize germ oil, makes this product be changed to by a traditional meat with alimentary health-care function
Nutraceutical：Containing 86% unrighted acid in maize germ oil, its Linoleic acid accounts for 55%, and oleic acid accounts for 30%, also contains
There are the nutritional ingredients such as vitamin E, vitamin A, phytosterol, lecithin, coenzyme, beta carotene, so as to prevent and control
The diseases such as hypertension, cardiovascular and cerebrovascular disease, tumour, obesity.
3rd, glutathione, Tea Polyphenols, citric acid, phytic acid, rosemary all have preferable antioxygenic property, wherein, L- half
Oleic acid role in cystine, citric acid, maize germ oil mainly has extremely strong sequestering power, can make ham enteral compositions
Promote the polyvalent metal ion of oxidation to be chelated as stable chelate in grease, be allowed to lose the effect for promoting oxidation.Therefore,
Ham sausage it is anti-oxidant in, Cys, citric acid, maize germ oil have the dual work of antioxidant and synergist
With.
Embodiment
The preparation method of -2 green-tea extracts of example 1 below, embodiment 3-5 is that beef ham is hyperchromic with color protection side
Method.
Embodiment 1
Excellent green tea is chosen, by tea：Water=1：5 weight ratio is dissolved in low baking temperature in container and is heated to fluidized state, continues to protect
Fluidized state 20min is held, is during which stirred 1 time every 5min, obtains millet paste；Millet paste must be filtered with being filtered again with filter paper after filtered through gauze
Liquid；Filtrate is concentrated by evaporation to the 15% of original volume, obtains green-tea extract.
Embodiment 2
Excellent green tea is chosen, by tea：Water=1：10 weight ratio is dissolved in low baking temperature in container and is heated to fluidized state, continues to protect
Fluidized state 35min is held, is during which stirred 1 time every 3min, obtains millet paste；Millet paste must be filtered with being filtered again with filter paper after filtered through gauze
Liquid；Filtrate is concentrated by evaporation to the 7% of original volume, obtains green-tea extract.
Embodiment 3
A kind of beef ham is hyperchromic and color protecting method, and raw material muddy flesh is pickled 48 hours at a temperature of 0 DEG C, then added hyperchromic
Agent and color stabilizer, place into the progress type of respiration massage in vacuum massage machine, then the sterilization work under vacuum 100Pa after bowel lavage
Skill is：90 DEG C of constant temperature 15 minutes, 110 DEG C of constant temperature 10 minutes, 121 DEG C of constant temperature 6 minutes, then in 25 minutes fast cooling to 30
℃。
The addition of color stabilizer is the 0.3% of raw material muddy flesh weight；The weight percent of each component is such as in color protection agent prescription
Under：Glutathione 0.5%, the green-tea extract 42% of embodiment 1, citric acid 13.5%, maize germ oil 14%, the Guang ammonia of L- half
Acid 18%, rosemary 12%.
Toner accounts for the 0.01% of raw material muddy flesh weight.The percentage by weight of each natural pigment component is as follows in toner：
Monascus color 30%, Cochineal color 45%, annatto 25%.
Obtained product color is significantly better than the product that the present invention is not used, after 6 months at normal temperatures, uses present invention system
The product obtained also shows normal color and luster, almost similar with just production product, and the product that the present invention is not used has occurred
Serious discolouration phenomena.
Embodiment 4
A kind of beef ham is hyperchromic and color protecting method, and raw material muddy flesh is pickled 48 hours at a temperature of 4 DEG C, then added hyperchromic
Agent and color stabilizer, place into the progress type of respiration massage in vacuum massage machine, then the sterilization work under vacuum 90Pa after bowel lavage
Skill is：90 DEG C of constant temperature 15 minutes, 110 DEG C of constant temperature 10 minutes, 121 DEG C of constant temperature 6 minutes, then in 25 minutes fast cooling to 30
℃。
The addition of color stabilizer is the 0.4% of raw material muddy flesh weight.The weight percent of each component is such as in color protection agent prescription
Under：Glutathione 2%, the green-tea extract 28% of embodiment 2, citric acid 18%, maize germ oil 23%, Cys
22%, rosemary 7%.
Toner accounts for the 0.02% of raw material muddy flesh weight.The percentage by weight of each natural pigment component is as follows in toner：
Monascus color 35%, Cochineal color 40%, annatto 25%.
Obtained product color is significantly better than the product that the present invention is not used, after 6 months at normal temperatures, uses present invention system
The product obtained also shows normal color and luster, almost similar with just production product, and the product that the present invention is not used has occurred
Serious discolouration phenomena.
Embodiment 5
A kind of beef ham is hyperchromic and color protecting method, and raw material muddy flesh is pickled 48 hours at a temperature of 2 DEG C, then added hyperchromic
Agent and color stabilizer, place into the progress type of respiration massage in vacuum massage machine, then the sterilization work under vacuum 120Pa after bowel lavage
Skill is：90 DEG C of constant temperature 15 minutes, 110 DEG C of constant temperature 10 minutes, 121 DEG C of constant temperature 6 minutes, then in 25 minutes fast cooling to 30
℃。
The addition of color stabilizer is the 0.4% of raw material muddy flesh weight.The weight percent of each component is such as in color protection agent prescription
Under：Glutathione 0.5%, the green-tea extract 42% of embodiment 1, citric acid 13.5%, maize germ oil 14%, the Guang ammonia of L- half
Acid 18%, rosemary 12%.
Toner accounts for the 0.02% of raw material muddy flesh weight.The percentage by weight of each natural pigment component is as follows in toner：
Monascus color 35%, Cochineal color 40%, annatto 25%.
Obtained product color is significantly better than the product that the present invention is not used, after 6 months at normal temperatures, uses present invention system
The product obtained also shows normal color and luster, almost similar with just production product, and the product that the present invention is not used has occurred
Serious discolouration phenomena.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (4)
1. a kind of beef ham is hyperchromic and color protecting method, it is characterised in that raw material muddy flesh is pickled 48 hours at a temperature of 0~4 DEG C,
Then addition toner and color stabilizer, place into the progress type of respiration massage in vacuum massage machine, then in 90~120Pa of vacuum
Process for sterilizing after lower bowel lavage is：90 DEG C of constant temperature 15 minutes, 110 DEG C of constant temperature 10 minutes, 121 DEG C of constant temperature 6 minutes, then at 25 points
Fast cooling is to 30 DEG C in clock；The percentage by weight of each component is as follows in color protection agent prescription：Glutathione 0.5~2%, green tea is carried
Take thing 28~42%, citric acid 13~18%, maize germ oil 13~23%, Cys 15~22%, rosemary 5~
12%, each component sum is 100%.
2. beef ham according to claim 1 is hyperchromic and color protecting method, it is characterised in that the preparation side of green-tea extract
Method is：Excellent green tea is chosen, by tea：Water=1：5~10 weight ratio is dissolved in low baking temperature in container and is heated to fluidized state, continues to protect
Fluidized state 20min~35min is held, is during which stirred 1 time every 3min~5min, obtains millet paste；Millet paste is used again with after filtered through gauze
Filter paper is filtered, and obtains filtrate；Filtrate is concentrated by evaporation to the 7%~15% of original volume, obtains green-tea extract.
3. beef ham according to claim 1 or 2 is hyperchromic and color protecting method, it is characterised in that the addition of color stabilizer
For the 0.3~0.4% of raw material muddy flesh weight.
4. beef ham according to claim 1 is hyperchromic and color protecting method, it is characterised in that each natural pigment in toner
The percentage by weight of component is as follows：Monascus color 30~35%, Cochineal color 30~45%, annatto 25~35%, respectively
Component sum is 100%.
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| Application Number | Priority Date | Filing Date | Title |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053352A (en) * | 2007-05-22 | 2007-10-17 | 浙江大学 | Buccal tablet and its preparation method |
| CN101455328A (en) * | 2008-12-29 | 2009-06-17 | 南京雨润食品有限公司 | Ham sausage color adding, protecting technique |
| CN101961099A (en) * | 2010-09-27 | 2011-02-02 | 南京雨润食品有限公司 | Whitening and color protection process for chicken sausage |
-
2017
- 2017-04-26 CN CN201710282811.9A patent/CN107125616A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053352A (en) * | 2007-05-22 | 2007-10-17 | 浙江大学 | Buccal tablet and its preparation method |
| CN101455328A (en) * | 2008-12-29 | 2009-06-17 | 南京雨润食品有限公司 | Ham sausage color adding, protecting technique |
| CN101961099A (en) * | 2010-09-27 | 2011-02-02 | 南京雨润食品有限公司 | Whitening and color protection process for chicken sausage |
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Application publication date: 20170905 |