CN114468209A - Color former and application thereof in lamp shadow beef - Google Patents
Color former and application thereof in lamp shadow beef Download PDFInfo
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- CN114468209A CN114468209A CN202111634417.XA CN202111634417A CN114468209A CN 114468209 A CN114468209 A CN 114468209A CN 202111634417 A CN202111634417 A CN 202111634417A CN 114468209 A CN114468209 A CN 114468209A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 69
- 239000005018 casein Substances 0.000 claims abstract description 30
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000021240 caseins Nutrition 0.000 claims abstract description 30
- DHHFDKNIEVKVKS-FMOSSLLZSA-N Betanin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC(C[C@H]2C([O-])=O)=C1[N+]2=C\C=C\1C=C(C(O)=O)N[C@H](C(O)=O)C/1 DHHFDKNIEVKVKS-FMOSSLLZSA-N 0.000 claims abstract description 29
- 235000000842 betacyanins Nutrition 0.000 claims abstract description 24
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 102000011632 Caseins Human genes 0.000 claims description 36
- 108010076119 Caseins Proteins 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 12
- 239000003086 colorant Substances 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 235000021247 β-casein Nutrition 0.000 claims description 7
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 description 13
- 239000000834 fixative Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 238000011161 development Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 238000005507 spraying Methods 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 238000005554 pickling Methods 0.000 description 6
- DHHFDKNIEVKVKS-MVUYWVKGSA-N Betanin Natural products O=C(O)[C@@H]1NC(C(=O)O)=C/C(=C\C=[N+]/2\[C@@H](C(=O)[O-])Cc3c\2cc(O)c(O[C@H]2[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O2)c3)/C1 DHHFDKNIEVKVKS-MVUYWVKGSA-N 0.000 description 5
- 235000012677 beetroot red Nutrition 0.000 description 5
- 239000001654 beetroot red Substances 0.000 description 5
- 235000002185 betanin Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000016068 Berberis vulgaris Nutrition 0.000 description 4
- 241000335053 Beta vulgaris Species 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000001054 red pigment Substances 0.000 description 4
- 239000008159 sesame oil Substances 0.000 description 4
- 235000011803 sesame oil Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 125000003607 serino group Chemical group [H]N([H])[C@]([H])(C(=O)[*])C(O[H])([H])[H] 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000021537 Beetroot Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000016614 betalains Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000012916 chromogenic reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, in particular to a color former and application thereof in lamp shadow beef.A stable o/w system is formed by utilizing vegetable fat and casein, and betacyanin is embedded, so that the thermal stability of the betacyanin is improved; the color former is used for preparing the lamp shadow beef, so that the chromaticity of the lamp shadow beef can be increased by generally utilizing nitrite instead of the prior art, and a more green and healthy lamp shadow beef preparation method is provided.
Description
Technical Field
The invention relates to the field of food processing, in particular to a color former and application thereof in lamp shadow beef.
Background
The Lantern beef is a local traditional food in Dazhou city of Sichuan province, and the sliced beef is as thin as paper, red and bright in color, spicy, hot, fresh and crisp in taste, fine-chewed and endless in aftertaste. In the current industrial production, the color of the lampshadow beef is generally improved by adding nitrite. However, studies have shown that nitrite is converted into an n-nitroso compound by a reaction under certain conditions, and the compound is carcinogenic and adversely affects food safety, and thus, researchers have studied alternatives to nitrite.
The research on nitrite substitutes generally focuses on the color development, bacteriostasis and antioxidation of the nitrite substitutes, and until the current research, each function of the nitrite substitutes needs to be replaced by a different substitute, and no substitute capable of completely replacing all functions of nitrite is found at present. For the lamp shadow beef, because the oil content is higher, the lamp shadow beef can play a certain bacteriostatic action and can resist the oxidation of meat products, so the nitrite is added into the lamp shadow beef to play a role in color development.
For the chromogenic action of nitrites, alternatives which are generally used today are: color development by microbial fermentation, such as lactobacillus fermentation; adding color former such as red rice red, betacyanin, etc.
Beet red pigment is a natural pigment, has wide pH stability, can play a good color development effect when being added into meat products, but has thermal instability, and the color development effect of beet red pigment is reduced when the lamp shadow beef is cooked at high temperature in the preparation process.
Disclosure of Invention
Based on the technical problems, one of the purposes of the invention is to provide a color former, which forms a protective layer by compounding and homogenizing beet red pigment, casein and vegetable oil, and can enhance the high-temperature stability of the beet red pigment so as to enhance the color development effect; the second purpose of the invention is to apply the color former to the preparation of the lamp shadow beef, thereby obtaining the lamp shadow beef with good color forming effect without adding nitrite.
In order to achieve the above object, the first technical scheme adopted by the invention provides a chromogenic reagent, which comprises betacyanin, vegetable fat and casein;
further, the solution concentration of the betacyanin is 0.4-0.6 mg/L, and the concentration of the casein solution is 0.1-0.3 mg/L;
further, the casein is beta-casein;
further, the vegetable oil is palm oil;
further, the betacyanin: casein: the weight ratio of the vegetable oil to the fat is 2:2: 1;
further, the color former is obtained by mixing and homogenizing the betacyanin, the vegetable fat and the casein.
The second technical scheme adopted by the invention is that the color former is applied to the preparation of the lamp shadow beef, and the preparation method comprises the following steps: adding the color former into sliced beef;
further, the addition amount of the color former is 1.5-2.5% of the weight of the sliced beef.
The invention also provides the lampshades beef obtained by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, through the compounding homogenization of the betanin, the casein and the vegetable fat, the casein contains proline and serine groups and has high amphipathy, after the casein is compounded with the vegetable fat, on one hand, the hydrophilic group of the casein can quickly adsorb the betanin, on the other hand, the casein and the vegetable fat are compounded to play an embedding role on the betanin, and the combination of the two can improve the thermal stability of the betanin, so that the color development effect of the betanin is enhanced.
The color former obtained by the invention is used for preparing the lamp shadow beef, so that the lamp shadow beef can still keep better color former after high temperature, and compared with the prior art which generally utilizes nitrite, the color former has better effect and is more green and healthy.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The first embodiment of the invention provides a chromogen which comprises betacyanin, vegetable fat and casein.
The betacyanin in the invention is a natural pigment extracted by taking red beet as a raw material and water as a solvent, and is also called as betalain.
The casein in the invention generally exists in the form of heterogeneous multi-subunit protein complex of micelle, contains proline and phosphorylated serine groups, and has hydrophobic and hydrophilic residue groups, so that the casein has high amphipathy, wherein the best effect is beta-casein.
In the invention, vegetable fat and casein can form an o/w stable system, in the process, on one hand, a hydrophilic group of the casein can quickly adsorb the betacyanin, and on the other hand, the casein can play an embedding role in the formation of the stable system by the vegetable fat, so that the combination of the two increases the thermal stability of the betacyanin, and the color development effect of the betacyanin is not attenuated under the heated condition.
In some embodiments, the betacyanin solution has a concentration of 0.4-0.6 mg/L and the casein solution has a concentration of 0.1-0.3 mg/L.
In some embodiments, the casein is beta-casein.
In some embodiments, the vegetable oil is palm oil.
In some embodiments, the betacyanin: casein: the weight ratio of the vegetable oil to the fat is 2:2: 1.
In some embodiments, the color former is obtained by mixing and homogenizing the betacyanin, the vegetable fat and the casein.
Some embodiments of the invention provide a method for preparing lampshades beef by using the color former, and particularly add the color former into sliced beef.
It should be noted that the prior art has many preparation methods of the denying beef, but the methods are different, wherein the main steps comprise:
selecting materials: generally, the back-twisted meat and the leg-heart meat of a cow body are selected as raw materials;
sweating: (also referred to as fermentation): cleaning beef, air drying, standing for sweating to soften the beef, and keeping the beef elastic and free of fishy smell, wherein the sweating temperature is 10-12 deg.C, and the sweating time is 12-20 hr;
slicing: slicing and pickling the sweated beef;
baking: baking the pickled beef slices to obtain baked beef;
oil spraying: spraying oil on the baked beef to obtain lamp shadow beef;
further, the addition amount of the color former is 1.5% -2.5% of the weight of the sliced beef;
the method comprises the steps of adding and slicing the color former, cutting beef slices, adding the color former for pickling, and adding flavor auxiliary materials during pickling to ensure that the beef has different flavors, such as: adding edible salt, white sugar, fructus Piperis powder, fructus Zanthoxyli, and mixed spice.
In some embodiments, the color former is added in an amount of 1.5% to 2.5% by weight of the sliced beef.
In order to better understand the technical scheme provided by the invention, the following specific examples respectively illustrate the method and performance test of the color former in the preparation process of the lamp shadow beef.
Example 1
Color fixative
Mixing betacyanin with solution concentration of 0.5 mg/L, beta-casein with solution concentration of 0.2 mg/L and palm oil according to the proportion of 2:2:1, and homogenizing to obtain the color fixative.
Example 2
Mixing betacyanin solution with concentration of 0.4 mg/L, casein solution with concentration of 0.1 mg/L and soybean oil according to the proportion of 2:2:1, and homogenizing to obtain the color fixative.
Example 3
Mixing betacyanin solution with concentration of 0.6 mg/L, casein solution with concentration of 0.3mg/L and sesame oil at a ratio of 2:2:1, and homogenizing to obtain color fixative.
Example 4
Making of beef with lamp shadow
Selecting materials: selecting leg core meat as a raw material;
sweating: the raw materials are cleaned and aired, and then are kept stand for sweating at the sweating temperature of 11 ℃ for 16 hours to obtain the sweated beef;
slicing: cutting the sweated beef into slices with the thickness of not more than 0.2cm, adding 2% of the color fixative prepared in the example 1 and a proper amount of five spices by weight of the slices, and pickling;
baking: baking the pickled beef slices at the baking temperature of 65 ℃ for 3 hours to obtain baked beef;
oil spraying: and spraying sesame oil on the baked beef to obtain the lampshades beef.
Example 5
Making of beef with lamp shadow
Selecting materials: selecting leg core meat as a raw material;
sweating: the raw materials are cleaned and aired, and then are kept stand for sweating at the sweating temperature of 11 ℃ for 16 hours to obtain the sweated beef;
slicing: cutting the sweated beef into slices with the thickness of not more than 0.2cm, adding 2% of the color fixative prepared in the example 2 and a proper amount of five spices by weight of the slices, and pickling;
baking: baking the pickled beef slices at 65 ℃ for 3 hours to obtain baked beef;
oil spraying: and spraying sesame oil on the baked beef to obtain the lampshades beef.
Example 6
Making of beef with lamp shadow
Selecting materials: selecting leg core meat as a raw material;
sweating: the raw materials are cleaned and aired, and then are kept stand for sweating at the sweating temperature of 11 ℃ for 16 hours to obtain the sweated beef;
slicing: cutting the sweated beef into slices with the thickness of not more than 0.2cm, adding 2% of the color fixative prepared in the example 3 and a proper amount of five spices by weight of the slices, and pickling;
baking: baking the pickled beef slices at the baking temperature of 65 ℃ for 3 hours to obtain baked beef;
oil spraying: and spraying sesame oil on the baked beef to obtain the lampshades beef.
Comparative example 1
Lampshadow beef was prepared according to the same method as example 4, except that the color fixative added in comparative example 1 did not contain palm oil.
Comparative example 2
Lampshadow beef was prepared according to the same method as example 4, except that the color fixative added in comparative example 2 did not contain beta-casein.
Comparative example 3
Lampshadow beef was prepared according to the same method as example 4, except that the color fixative added in comparative example 3 did not contain palm oil and beta-casein.
Test example 1 evaluation of meat color
The test method comprises the following steps: using colorimeter for color measurement with a*Difference in (redness) value to compare and evaluate the coloring effect of examples 1 to 6 with comparative examples 1 to 3. By comparing the original redness value of the color former in example 1 with the redness values added in examples 4-6 and comparative examples 1-3, the change of the color former in different states in the color former applied to the lamplight-shadow beef can be analyzed, and the thermal stability of the color former can be judged.
The experimental results are as follows: see table 1.
And (4) analyzing results: as can be seen from Table 1, the original redness value of the inventive colorant is between 25 and 27, with the original redness value of example 1 being 25; the redness value of the lampshadow beef prepared by the color fixative of the example 1 is kept between 22 and 23, and the attenuation is in a small range, but the redness value of the comparative examples 1 to 3 is between 15 and 18, and the attenuation degree is greatly increased; it is understood that the heat stability of the coloring agent of the present invention is higher than that of betacyanin alone (comparative example 1), and that the coloring stability is the best only when betacyanin, casein and vegetable fat are present in combination.
TABLE 1 chroma test results
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A chromophoric agent is characterized by comprising betacyanin, vegetable fat and casein.
2. The colorant as claimed in claim 1, wherein the betacyanin solution has a concentration of 0.4-0.6 mg/L and the casein solution has a concentration of 0.1-0.3 mg/L.
3. The colorant of claim 1, wherein the casein is β -casein.
4. The colorant according to claim 1, wherein the vegetable oil or fat is palm oil.
5. The colorant as claimed in claim 1, wherein the betacyanin: casein: the weight ratio of the vegetable oil to the fat is 2:2: 1.
6. The coloring agent according to claim 1, wherein the coloring agent is obtained by mixing and homogenizing the betacyanin, the vegetable fat and oil and the casein.
7. Use of a colourant according to any of claims 1 to 6 in the preparation of lampy beef.
8. A method for applying the color former to the lamp shadow beef according to any one of claims 1 to 6, which comprises the following steps:
and adding the color former into sliced beef.
9. The method of claim 8, wherein the color former is added in an amount of 1.5% to 2.5% by weight of the sliced beef.
10. A denuded beef prepared according to the method of any one of claims 8-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111634417.XA CN114468209A (en) | 2021-12-29 | 2021-12-29 | Color former and application thereof in lamp shadow beef |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111634417.XA CN114468209A (en) | 2021-12-29 | 2021-12-29 | Color former and application thereof in lamp shadow beef |
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| Publication Number | Publication Date |
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| CN114468209A true CN114468209A (en) | 2022-05-13 |
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| CN202111634417.XA Pending CN114468209A (en) | 2021-12-29 | 2021-12-29 | Color former and application thereof in lamp shadow beef |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| JPH07135908A (en) * | 1993-11-18 | 1995-05-30 | Sanei Gen F F I Inc | Method for coloring frozen food red |
| JP2004129615A (en) * | 2002-10-11 | 2004-04-30 | Taisho Technos Co Ltd | Coloring agent for food, colored food and food coloring method |
| JP2018050542A (en) * | 2016-09-29 | 2018-04-05 | 理研ビタミン株式会社 | Dye formulation having improved heat resistance |
| CN107874070A (en) * | 2017-11-08 | 2018-04-06 | 南京喜之郎食品有限公司 | A kind of beet red pigment emulsifying process |
| CN111067009A (en) * | 2019-12-16 | 2020-04-28 | 上海嘉萃生物科技有限公司 | Method for improving thermal stability of beet red pigment |
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