CN107518252A - 一种稳定天然的鸡肉专用复合色素及其应用方法 - Google Patents
一种稳定天然的鸡肉专用复合色素及其应用方法 Download PDFInfo
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Abstract
一种稳定天然的鸡肉专用复合色素及其应用方法,其原料包括复合色素、复合乳化剂、复合抗氧化剂,将红曲红色素和单甘酯乙醇溶解,得到溶液A;将胭脂虫红色素、海藻酸钠和蔗糖脂肪酸酯用热碱水溶解,得到溶液B;将栀子黄色素、异抗坏血酸钠、茶多酚和维生素E用去离子水溶解,得到溶液C;将溶解完全的溶液A、溶液B和溶液C均匀混合,加水定容,配制成一种稳定天然的鸡肉专用复合色素溶液。将鸡肉产品与鸡肉专用复合色素溶液配比,预煮上色。优点是:选用纯天然色素进行复合不但能改善食品颜色,满足人的感官需求而且更加安全还有发挥营养强化的辅助作用和抗氧化作用。
Description
技术领域
本发明属于肉制品加工技术领域,涉及一种鸡肉专用复合色素,具体涉及一种稳定天然的鸡肉专用复合色素及其应用方法。
背景技术
色泽是消费者对食品的最直观印象,决定着消费者对食品品质优劣的判断,从而影响食品的销售量。为了提高经济效益,在食品中适当使用色素提高食品的色泽,来增强消费者的购买欲,从而达到刺激消费的目的。
我国的肉制品加工技术有着悠久的历史,在禽肉制品加工方面,市场上以鸡肉制品所占比例较高。我国传统的禽肉制品大多以整鸡为加工原料,通过精湛独特的加工工艺,创造了许多深受消费者喜爱的有地方文化特色的名优产品。随着现代化的发展,加工方式更趋向于将原料分割并进行深加工,随之很多新的更适合现代化生活的产品相继产生。与此同时,将传统方式与现代方式相结合,生产出许多既有传统特色又适合现代生活的优质产品。
目前,人们对色素的研究有很多,但主要都是对某些色素的稳定性研究而且在肉制品方面主要应用于香肠、腊肉、火腿中,就鸡肉制品而言,与香肠、腊肉、火腿制品相比较,着色处理较难,容易出现着色不均匀以及褪色现象,主要表现在以下几个方面:一是鸡肉上有鸡皮,鸡皮表面毛孔较大,容易造成色素沉积,并且鸡皮下的油脂含量高,色素与鸡皮和肌肉结合程度不同,很难控制,且色素与鸡肉的附着性差,结合不均匀,颜色不自然;二是色素在光照和热的情况下不稳定,所以在展示柜里保存时间长,很容易褪色;三是使用的色素有些是合成色素,比天然色素安全性低。而在鸡肉制品中的专用色素的研究甚少,所以,市场上需要一种安全性高、附着力好、稳定性高的天然复合鸡肉专用色素及其应用方法。
发明内容
本发明要解决的技术问题是提供了一种稳定天然的鸡肉专用复合色素及其应用方法,可使天然鸡肉专用复合色素的颜色更柔、自然、均匀,提高附着性;使天然鸡肉专用复合色素对光和热的稳定性提高,不易褪色。
本发明所采用的技术方案是:
一种稳定天然的鸡肉专用复合色素,其原料包括复合色素、复合乳化剂、复合抗氧化剂,具体有效成分含量如下:复合色素为红曲红色素0.003%~0.005%、栀子黄色素0.003%~0.005%、胭脂虫红色素0.002%~0.004%;复合乳化剂为海藻酸钠0.25%~0.35%、单甘酯0.03%~0.05%、蔗糖脂肪酸酯0.03%~0.05%;复合抗氧化剂为异抗坏血酸钠0.01%~0.05%、茶多酚0.04%~0.08%、维生素E 0.005%~0.02%;
配制方法如下:
按比例称取各成分,将红曲红色素和单甘酯用浓度为95%乙醇溶解,得到溶液A;将胭脂虫红色素、海藻酸钠和蔗糖脂肪酸酯用浓度为0.6%~0.8%,温度为80~85℃热碱水溶解,得到溶液B;将栀子黄色素、异抗坏血酸钠、茶多酚和维生素E用去离子水溶解,得到溶液C;将溶解完全的溶液A、溶液B和溶液C均匀混合,加水定容,配制成一种稳定天然的鸡肉专用复合色素溶液。
进一步的,所述复合乳化剂中蔗糖脂肪酸酯的亲水亲油平衡值为15。
进一步的,配制溶液A时,所述溶质(红曲红色素和单甘酯)与溶剂(95%乙醇)的质量比为1:100~1:200。
进一步的,配制溶液B时,所述溶质(胭脂虫红色素、海藻酸钠和蔗糖脂肪酸酯)与溶剂(热碱水)的质量比为1:15~1:25。
进一步的,配制溶液C时,所述溶质(栀子黄色素、异抗坏血酸钠、茶多酚和维生素E)与溶剂(去离子水)的质量比为1:90~1:120。
一种稳定天然的鸡肉专用复合色素的应用方法,其具体步骤包括:
(1)鸡肉清洗、整形:用流水将鸡清洗干净,修整形状;
(2)预煮上色:鸡的局部产品与鸡肉专用复合色素溶液按照质量比1:5~1:7配比,90~100℃预煮20~30min;整只鸡与复合色素溶液的质量比1:4~1:6配比,90~100℃预煮25~35min。
与现有技术相比,本发明的有益效果是:
(1)选用纯天然色素进行复合不但能改善食品颜色,满足人的感官需求而且更加安全还有发挥营养强化的辅助作用和抗氧化作用。
(2)选用乳化剂海藻酸钠、单甘酯和蔗糖脂肪酸酯进行复合,使鸡肉专用复合色素的附着性提高,与鸡肉结合的更均匀,颜色更自然,并且海藻酸钠还可以对红曲红色素的光稳定性有很大提高。
(3)异抗坏血酸钠虽然也是人工合成抗氧化剂中的一种但它安全无害且作用显著,它还能有效的延缓栀子黄色素的褪色。维生素E又称生育酚,有很好的抗氧化效果,而且还有营养强化作用,是很好的选择。茶多酚与维生素E有很好的协同作用,而且在动物食品中的抗氧化性优于植物食品,抗氧化剂异抗坏血酸钠、茶多酚和维生素E进行复合,使鸡肉专用复合色素的稳定性提高,不易褪色且延缓氧化腐败。
(4)方法简单易操作,成本低,效果好。产品鸡肉专用复合色素可以使鸡肉专用复合色素的附着性,稳定性和抗氧化性增强。
具体实施方式
实施例1
该稳定天然的鸡肉专用复合色素,其原料包括复合色素、复合乳化剂、复合抗氧化剂,具体有效成分及浓度如下:复合色素为红曲红色素0.004%、栀子黄色素0.004%、胭脂虫红色素0.003%;复合乳化剂为海藻酸钠0.35%、单甘酯0.03%、蔗糖脂肪酸酯0.05%;复合抗氧化剂为异抗坏血酸钠0.05%、茶多酚0.04%、维生素E 0.02%;
复合色素原料均为纯天然色素;复合色素、复合乳化剂、复合抗氧化剂的具体成分均为食品级;复合乳化剂中蔗糖脂肪酸酯的亲水亲油平衡值为15;
鸡肉专用复合色素的制备:按比例称取各成分,将0.04g红曲红色素和0.3g单甘酯用72mL95%(v/v)乙醇溶解;将0.03g胭脂虫红色素、3.5g海藻酸钠和0.5g蔗糖脂肪酸酯用80mL浓度为0.6%的85℃热碱水溶解;将0.04g栀子黄色素、0.5g异抗坏血酸钠、0.4g茶多酚和0.2g维生素E用113mL去离子水溶解,将溶解完全的各溶液均匀混合,加水定容至1L,配制成一种稳定天然的鸡肉专用复合色素溶液;
鸡肉着色处理:
(1)鸡肉清洗、整形:用流水将鸡清洗干净,修整形状;
(2)预煮:将鸡腿500g放入3500g鸡肉专用复合色素溶液中,90~100℃预煮30min;
(3)入味:将预煮后的样品放入90~100℃的老汤中,加热1.5h,入味;
(4)冷却:将样品取出沥水,冷却至室温;
(5)包装:抽真空包装贮藏。
实施例2
稳定天然的鸡肉专用复合色素溶液的配制同实施例1。
鸡肉着色处理:
(1)鸡肉清洗、整形:用流水将整只鸡清洗干净,修整形状,称重,重量为1kg;
(2)预煮:将1kg整鸡放入4kg鸡肉专用复合色素溶液中,90~100℃预煮25min;
(3)入味:将预煮后的样品放入90~100℃的老汤中,加热1.5h,入味;
(4)冷却:将样品取出沥水,冷却至室温;
(5)包装:抽真空包装贮藏。
实施例3
该稳定天然的鸡肉专用复合色素,其原料包括复合色素、复合乳化剂、复合抗氧化剂,具体有效成分及浓度如下:复合色素为红曲红色素0.003%、栀子黄色素0.005%、胭脂虫红色素0.004%;复合乳化剂为海藻酸钠0.25%、单甘酯0.05%、蔗糖脂肪酸酯0.03%;复合抗氧化剂为异抗坏血酸钠0.03%、茶多酚0.08%、维生素E 0.005%;
复合色素原料均为纯天然色素;复合色素、复合乳化剂、复合抗氧化剂的具体成分均为食品级;复合乳化剂中蔗糖脂肪酸酯的亲水亲油平衡值为15;
鸡肉专用复合色素的制备:按比例称取各成分,将0.03g红曲红色素和0.5g单甘酯用108mL95%(v/v)乙醇溶解;将0.04g胭脂虫红色素、2.5g海藻酸钠和0.3g蔗糖脂肪酸酯用57mL浓度为0.7%的85℃热碱水溶解;将0.05g栀子黄色素、0.3g异抗坏血酸钠、0.8g茶多酚和0.05g维生素E用110mL去离子水溶解,将溶解完全的各溶液均匀混合,加水定容至1L,配制成一种稳定天然的鸡肉专用复合色素溶液;
鸡肉着色处理:
(1)鸡肉清洗、整形:用流水将鸡清洗干净,修整形状;
(2)预煮:将鸡腿500g放入3000g鸡肉专用复合色素溶液中,90~100℃预煮25min;
(3)入味:将预煮后的样品放入90~100℃的老汤中,加热1.5h,入味;
(4)冷却:将样品取出沥水,冷却至室温;
(5)包装:抽真空包装贮藏。
实施例4
稳定天然的鸡肉专用复合色素溶液的配制同实施例3。
鸡肉着色处理:
(1)鸡肉清洗、整形:用流水将整只鸡清洗干净,修整形状,称重,重量为1kg;
(2)预煮:将1kg整鸡放入5kg鸡肉专用复合色素溶液中,90~100℃预煮30min;
(3)入味:将预煮后的样品放入90~100℃的老汤中,加热1.5h,入味;
(4)冷却:将样品取出沥水,冷却至室温;
(5)包装:抽真空包装贮藏。
实施例5
该稳定天然的鸡肉专用复合色素,其原料包括复合色素、复合乳化剂、复合抗氧化剂,具体有效成分及浓度如下:复合色素为红曲红色素0.005%、栀子黄色素0.003%、胭脂虫红色素0.002%;复合乳化剂为海藻酸钠0.30%、单甘酯0.04%、蔗糖脂肪酸酯0.04%;复合抗氧化剂为异抗坏血酸钠0.01%、茶多酚0.06%、维生素E 0.01%;
复合色素原料均为纯天然色素;复合色素、复合乳化剂、复合抗氧化剂的具体成分均为食品级;复合乳化剂中蔗糖脂肪酸酯的亲水亲油平衡值为15;
鸡肉专用复合色素的制备:按比例称取各成分,将0.05g红曲红色素和0.4g单甘酯用90mL95%(v/v)乙醇溶解;将0.02g胭脂虫红色素、3g海藻酸钠和0.4g蔗糖脂肪酸酯用86mL浓度为0.8%的85℃热碱水溶解;将0.03g栀子黄色素、0.1g异抗坏血酸钠、0.6g茶多酚和0.1g维生素E用104mL去离子水溶解,将溶解完全的各溶液均匀混合,加水定容至1L,配制成一种稳定天然的鸡肉专用复合色素溶液;
鸡肉着色处理:
(1)鸡肉清洗、整形:用流水将鸡清洗干净,修整形状;
(2)预煮:将鸡腿500g放入2500g鸡肉专用复合色素溶液中,90~100℃预煮20min;
(3)入味:将预煮后的样品放入90~100℃的老汤中,加热1.5h,入味;
(4)冷却:将样品取出沥水,冷却至室温;
(5)包装:抽真空包装贮藏。
实施例6
稳定天然的鸡肉专用复合色素溶液的配制同实施例5。
鸡肉着色处理:
(1)鸡肉清洗、整形:用流水将整只鸡清洗干净,修整形状,称重,重量为1kg;
(2)预煮:将1kg整鸡放入6kg鸡肉专用复合色素溶液中,90~100℃预煮35min;
(3)入味:将预煮后的样品放入90~100℃的老汤中,加热1.5h,入味;
(4)冷却:将样品取出沥水,冷却至室温;
(5)包装:抽真空包装贮藏。
对比例1
其原料由复合色素、复合抗氧化剂组成,其有效成分如下:复合色素为红曲红色素0.004%、栀子黄色素0.004%、胭脂虫红色素0.003%;复合抗氧化剂为异抗坏血酸钠0.05%、茶多酚0.04%、维生素E 0.02%。
对比例2
其原料由复合色素、复合乳化剂、抗氧化剂组成,具体成分及浓度如下:复合色素为红曲红色素0.004%、栀子黄色素0.004%、胭脂虫红色素0.003%;复合乳化剂为海藻酸钠0.35%、单甘酯0.03%、蔗糖脂肪酸酯0.05%;抗氧化剂为异抗坏血酸钠0.05%。
对比例3
其原料由复合色素、复合乳化剂、抗氧化剂组成,其有效成分如下:复合色素为红曲红色素0.004%、栀子黄色素0.004%、胭脂虫红色素0.003%;复合乳化剂为海藻酸钠0.35%、单甘酯0.03%、蔗糖脂肪酸酯0.05%;抗氧化剂为茶多酚0.04%。
对比例4
其原料由复合色素、复合乳化剂、抗氧化剂组成,其有效成分如下:复合色素为红曲红色素0.004%、栀子黄色素0.004%、胭脂虫红色素0.003%;复合乳化剂为海藻酸钠0.35%、单甘酯0.03%、蔗糖脂肪酸酯0.05%;抗氧化剂为维生素E 0.02%。
对比例5(抗氧化剂空白组)
其原料由复合色素、复合乳化剂、抗氧化剂组成,其有效成分如下:复合色素为红曲红色素0.004%、栀子黄色素0.004%、胭脂虫红色素0.003%;复合乳化剂为海藻酸钠0.35%、单甘酯0.03%、蔗糖脂肪酸酯0.05%。
感官测定的方法:
随机选取50人,经过统一培训后,按照评价标准对样品从颜色、附着力方面进行感官评价,取其平均值。评价标准如表1所示。
表1感官评分标准
评分 | 颜色 | 附着力 |
1~5 | 过浅或过深,不易接受 | 不均匀,不自然 |
6~10 | 颜色适中,易接受 | 均匀,自然 |
红曲红色素的较适浓度试验结果如表2所示,随着红曲红色素浓度的增大,a值也不断增大,红色越来越深;L值和b值无明显变化规律。
表2不同浓度红曲红色素的色差及感官评分表
栀子黄色素的较适浓度试验结果如表3所示,随着栀子黄色素浓度的不断增大,b值也不断增大,黄色越来越深;L值和a值无明显变化规律。
表3不同浓度栀子黄色素的色差及感官评分表
胭脂虫红色素的较适浓度试验结果如表4所示,随着胭脂虫红色素浓度的不断增大,a值也不断增大,且增大速度比红曲红色素快;L值和b值无明显变化规律。
表4不同浓度胭脂虫红色素的色差及感官评分表
根据三个单因素的试验结果及感官评价分数可得出样品最佳亮度值在65~70;红色值在7~12,超过13时颜色过红,不能接受;黄色值在26~29,在24~26和29以上略差。
表5本发明实施例1-实施例6稳定天然的鸡肉专用复合色素的色差及感官评分表
组别 | L | a | b | 感官评分 |
实施例1 | 71.17±0.42 | 11.26±0.17 | 27.58±0.53 | 9 |
实施例2 | 70.73±0.61 | 10.81±0.44 | 27.06±0.68 | 9 |
实施例3 | 70.60±0.43 | 11.67±0.63 | 28.42±0.35 | 8 |
实施例4 | 69.94±0.77 | 11.20±0.27 | 27.35±0.71 | 8 |
实施例5 | 69.74±0.59 | 11.83±0.64 | 26.45±0.65 | 9 |
实施例6 | 69.52±0.72 | 11.27±0.49 | 26.18±0.54 | 8 |
注:表2-表5中L表示亮暗,a表示红绿,b表示黄蓝。
复配色素的最大吸收波长确定
将本发明实施例1配制的稳定天然的鸡肉专用复合色素溶液在95℃的双功能水浴恒温振荡器中加热1h,结束后取出烧杯冷却至室温,将溶液倒入比色皿中,用去离子水校正,分别在波长为450nm、455nm、460nm、465nm、470nm、475nm、480nm、485nm、490nm处测量其吸光度,平行测量三次,找到其最大吸收波长。结果如表6所示:
表6本发明实施例3配制的稳定天然的鸡肉专用复合色素溶液的吸收波长表
由表6可以看到,随着波长的增大,复配色素的吸光度先增大后减小,且在475nm处达到最大,为最大吸收波长。
乳化剂复配及对复配色素色泽持久度的影响
分别溶解本发明实施例1、实施例3、实施例5和对比例1的鸡肉专用复合色素,将其分别在95℃双功能水浴恒温振荡器中分别加热0.5h、1.0h、1.5h、2.0h、2.5h。结束后取出烧杯冷却至室温,用保鲜膜封住烧杯并避光保存,6天后感官评分如表7所示:
表7本发明实施例1、3、5和对比例1的鸡肉专用复合色素加热后放置6天后的感官评分表
抗氧化剂单因素试验结果与分析
分别溶解本发明实施例1、实施例3、实施例5和对比例1-5的鸡肉专用复合色素,将其分别在95℃双功能水浴恒温振荡器中加热1.5h,结束后取出烧杯冷却至室温,用保鲜膜封住烧杯并将其放在光照条件下照射,测试其吸光度,计算其24小时后的保存率,结果如表8所示:
表8本发明抗氧化剂对色素稳定性的影响
以上仅为本发明的具体实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种稳定天然的鸡肉专用复合色素,其特征是:
原料包括复合色素、复合乳化剂、复合抗氧化剂,具体有效成分质量含量如下:
复合色素为红曲红色素0.003%~0.005%、栀子黄色素0.003%~0.005%、胭脂虫红色素0.002%~0.004%;复合乳化剂为海藻酸钠0.25%~0.35%、单甘酯0.03%~0.05%、蔗糖脂肪酸酯0.03%~0.05%;复合抗氧化剂为异抗坏血酸钠0.01%~0.05%、茶多酚0.04%~0.08%、维生素E 0.005%~0.02%;
配制方法如下:
按比例称取各成分,将红曲红色素和单甘酯用质量浓度为95%乙醇溶解,得到溶液A;将胭脂虫红色素、海藻酸钠和蔗糖脂肪酸酯用质量浓度为0.6%~0.8%,温度为80~85℃热碱水溶解,得到溶液B;将栀子黄色素、异抗坏血酸钠、茶多酚和维生素E用去离子水溶解,得到溶液C;将溶解完全的溶液A、溶液B和溶液C均匀混合,加水定容,配制成一种稳定天然的鸡肉专用复合色素溶液。
2.根据权利要求1所述的稳定天然的鸡肉专用复合色素,其特征是:所述复合乳化剂中蔗糖脂肪酸酯的亲水亲油平衡值为15。
3.根据权利要求1所述的稳定天然的鸡肉专用复合色素,其特征是:配制溶液A时,所述溶质与溶剂的质量比为1:100~1:200。
4.根据权利要求1所述的稳定天然的鸡肉专用复合色素,其特征是:配制溶液B时,所述溶质与溶剂的质量比为1:15~1:25。
5.根据权利要求1所述的稳定天然的鸡肉专用复合色素,其特征是:配制溶液C时,所述溶质与溶剂的质量比为1:90~1:120。
6.一种如权利要求1所述的稳定天然的鸡肉专用复合色素的应用方法,其特征是:
具体处理步骤如下:
(1)鸡肉清洗、整形:用流水将鸡清洗干净,修整形状;
(2)预煮上色:鸡的局部产品与鸡肉专用复合色素溶液按照质量比1:5~1:7配比,90~100℃预煮20~30min;整只鸡与复合色素溶液的质量比1:4~1:6配比,90~100℃预煮25~35min。
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