CN111280219A - Color protection process for sausage casing - Google Patents

Abstract

The invention relates to a color protection process for casing, which comprises the preparation and color protection processes of a color protection agent, and has the advantages that: can scavenge oxygen, scavenge free radicals, chelate metal ions, etc. The fat oxidation of the casing can be effectively inhibited, the deterioration degree of the color of the casing is reduced, and the quality of the casing is better ensured; the invention adopts five antioxidants with the functional components of removing oxygen, free radicals, chelating metal ions and the like, and utilizes the synergistic effect of the antioxidants to effectively inhibit the fat oxidation of the sausage casing, thereby delaying the fat oxidation of the sausage casing and protecting the color of the sausage casing. The antioxidant disclosed by the invention is low in cost, convenient to prepare, low in color deterioration degree in the storage and transportation process of the casing, capable of effectively overcoming the influence of external environmental conditions on the casing, protecting the quality of the casing, reducing economic loss and increasing the production benefit.

Description

Color protection process for sausage casing

Technical Field

The invention relates to a color protection process for a sausage casing, in particular to a color protection process for the sausage casing, which can remove oxygen, free radicals and chelate metal ions.

Background

The sausage casing is a product which is rich in protein and fat, is edible and is easy to deteriorate, the processing of the sausage casing is also from organs such as esophagus, stomach, small intestine, large intestine and the like of healthy livestock, and the change of the physicochemical components of the sausage casing in the processing and later storage processes can easily cause the inferior color change of the sausage casing. For the change of the color of the sausage casing, some researches are only considered from the aspect of a color change post-treatment process, the post-treatment process is mostly bleached by a chemical means, certain damage is caused to the tissue structure of the sausage casing, and the risk of chemical substance residue is increased. 200910169618.X discloses a color fixative, which can reduce the color fission of the sausage casing to a certain extent, but the essential reason of the color fission of the sausage casing is not known, so the color change problem of the sausage casing can not be completely solved, and the stability of each component of the color fixative is reduced along with the increase of time, and the color protection effect is reduced. In addition, the tea polyphenol in the existing color fixative component is light yellow or green, and the addition of the tea polyphenol can generate great adverse effect on the color of the sausage casing. Therefore, the method has great practical significance for researching the casing reduction color-protecting technology in order to better and more durably maintain the natural quality of the casing and fully exert the practical value and the economic benefit.

Disclosure of Invention

The invention aims to provide a color protection process for casings, which can remove oxygen, free radicals and chelate metal ions.

In order to solve the technical problems, the technical scheme of the invention is as follows: the color protection process for the sausage casing has the innovation points that:

first, preparation of color fixative

The formula of the color fixative is as follows: 10-15 parts of dibutyl hydroxy toluene, 20-30 parts of tocopherol, 10-15 parts of iso-VC sodium, 20-30 parts of tert-butyl hydroxy anisole, 40-60 parts of ascorbyl palmitate and 1500-7500 parts of water, and the materials are mixed to prepare a color protection liquid; second, color protection process

And immersing the sausage casing into the color protection liquid, placing the sausage casing into a vibrator, vibrating, mixing and coloring at the speed of 120-140 r/min, treating for 5min, standing and maintaining for 45-60min, and taking out to obtain the sausage casing with uniform color.

The invention has the advantages that: can scavenge oxygen, scavenge free radicals, chelate metal ions, etc. The fat oxidation of the casing can be effectively inhibited, the deterioration degree of the color of the casing is reduced, and the quality of the casing is better ensured; the invention adopts five antioxidants with the functional components of removing oxygen, free radicals, chelating metal ions and the like, and utilizes the synergistic effect of the antioxidants to effectively inhibit the fat oxidation of the sausage casing, thereby delaying the fat oxidation of the sausage casing and protecting the color of the sausage casing. The antioxidant disclosed by the invention is low in cost, convenient to prepare, low in color deterioration degree in the storage and transportation process of the casing, capable of effectively overcoming the influence of external environmental conditions on the casing, protecting the quality of the casing, reducing economic loss and increasing the production benefit.

Detailed Description

Example one

A color protection process for casing of sausage,

first, preparation of color fixative

The formula of the color fixative is as follows: 10 parts of dibutyl hydroxy toluene, 20 parts of tocopherol, 10 parts of sodium erythorbate, 20 parts of tert-butyl hydroxy anisol, 40 parts of ascorbyl palmitate and 1500 parts of water, and the materials are mixed to prepare a color protection liquid;

second, color protection process

And immersing the sausage casing into the color protection liquid, placing the sausage casing into a vibrator, vibrating, mixing and coloring at the speed of 120-140 r/min, treating for 5min, standing and maintaining for 45-60min, and taking out to obtain the sausage casing with uniform color.

Example two

A color protection process for casing of sausage,

first, preparation of color fixative

The formula of the color fixative is as follows: 12 parts of dibutyl hydroxy toluene, 24 parts of tocopherol, 12 parts of iso-VC sodium, 24 parts of tert-butyl hydroxy anisole, 48 parts of ascorbyl palmitate and 4500 parts of water, and the materials are mixed to prepare a color protection liquid;

second, color protection process

And immersing the sausage casing into the color protection liquid, placing the sausage casing into a vibrator, vibrating, mixing and coloring at the speed of 120-140 r/min, treating for 5min, standing and maintaining for 45-60min, and taking out to obtain the sausage casing with uniform color.

EXAMPLE III

The color protection process for the sausage casing has the innovation points that:

first, preparation of color fixative

The formula of the color fixative is as follows: 15 parts of dibutyl hydroxy toluene, 30 parts of tocopherol, 15 parts of sodium erythorbate, 30 parts of tert-butyl hydroxy anisol, 60 parts of ascorbyl palmitate and 7500 parts of water, and the materials are mixed to prepare a color protection liquid;

second, color protection process

And immersing the sausage casing into the color protection liquid, placing the sausage casing into a vibrator, vibrating, mixing and coloring at the speed of 120-140 r/min, treating for 5min, standing and maintaining for 45-60min, and taking out to obtain the sausage casing with uniform color.

The foregoing shows and describes the general principles and features of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (1)

1. A color protection process for sausage casings is characterized by comprising the following steps:

first, preparation of color fixative

The formula of the color fixative is as follows: 10-15 parts of dibutyl hydroxy toluene, 20-30 parts of tocopherol, 10-15 parts of iso-VC sodium, 20-30 parts of tert-butyl hydroxy anisole, 40-60 parts of ascorbyl palmitate and 1500-7500 parts of water, and the materials are mixed to prepare a color protection liquid;

second, color protection process

And immersing the sausage casing into the color protection liquid, placing the sausage casing into a vibrator, vibrating, mixing and coloring at the speed of 120-140 r/min, treating for 5min, standing and maintaining for 45-60min, and taking out to obtain the sausage casing with uniform color.