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Composite food colored preservative and preparation method thereof

A compound food and preservative technology, applied in food preparation, food science, meat/fish preservation with chemicals, etc., to achieve the effect of extending the value preservation period, extending the shelf life, and good antibacterial effect

Inactive Publication Date: 2008-02-13
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] While looking for a substitute for sodium nitrite, it was found that no single compound can completely replace the versatility of sodium nitrite in meat processing, so some scholars proposed to use a compound of various substances to replace sodium nitrite multifunctional

Method used

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Examples

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Embodiment Construction

[0018] The following examples describe the present invention in more detail:

[0019] Extraction method of pig plasma (hemoglobin) and synthesis method of cured meat pigment

[0020] Place the fresh pig's blood in the barrel, stir it clockwise, and add 0.35% sodium citrate to avoid blood coagulation. Then put the fresh pig blood in a centrifuge and centrifuge at 4000g for 20 minutes to remove the serum protein in the upper layer and the blood fiber in the middle layer to obtain the red blood cell fluid (redblood cell) in the lower layer, which is mainly blood cells containing hemoglobin.

[0021] Take 100 g of erythrocyte liquid and add 900 ml of a mixed solution of sodium hydroxide and water (the volume ratio of sodium hydroxide to water is 1:8, and the concentration of sodium hydroxide is 0.2M). Add sodium nitrite with 4 times the heme mass in the red blood cell solution and ascorbic acid with 4 times the heme mass (equivalent to adding 0.0548 grams of sodium nitrite and 0....

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Abstract

The present invention provides a compound food coloring preservative and the making method. The compositions of the present invention based on weight ratio are: cooked cured-meat pigment 30-35 percent, nisin 1-1.5 percent, sodium dehydroacetate 10-15 percent, potassium sorbate 10-15 percent, D- gluconic acid-triangle-lactone 30-35 percent and ascorbic acid 10-15 percent. The present invention uses cooked cured-meat pigment, which is made by the reaction of hemoglobin and sodium nitrate, and a certain quantity of nisin, sodium dehydroacetate, sodium sorbate, D- gluconic acid-triangle-lactone and ascorbic acid to completely compound based on a certain ratio, and then the present invention shows a good effect of replacing sodium nitrite, which not only can make the meat products have good color, but also can extend the shelf life of products. The results show that the compound food coloring preservative has good functions of colorizing and bacteriostasis, can obviously restrain the growth of microorganism in the meat products, can reduce the residue of the nitrate, can extent the shelf life of the meat products, and can produce meat products in place of sodium nitrate.

Description

(1) Technical field [0001] The invention relates to a food additive, in particular to a compound cured meat pigment with coloring and antiseptic effects. The invention also relates to a preparation method of the food additive. (2) Background technology [0002] The color and shelf life of meat products are important reference indicators for identifying the quality of meat products. For many years, in the production of meat products, people have been curing meat products with sodium nitrite. The use of sodium nitrite in meat products has the following functions: (1) It combines with myoglobin in muscle to form a stable rose red nitrosomyoglobin, giving the product a bright color. (2) It has antibacterial effect, especially inhibiting the growth of Clostridium botulinum and inhibiting the production of toxins. (3) It has anti-oxidation effect and can prevent the generation of overheating smell. (4) Combined with substances in the muscle to produce flavor substances, result...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/275A23B4/20A23L5/43
Inventor 孔保华施春权
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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