Compound pigment capable of preventing ham and roasting sausage products from fading and color protecting method

Abstract

The present invention relates to a compounded colouring agent capable of preventing the products of ham and roasted sausage, etc. from decolouring. Said compounded colouring agent is made up by using cochineal, bixin and induction red according to the mixing ratio of 1-9:1-9:1-2 through a certain preparation process.

Description

technical field [0001] The invention belongs to the field of cooked meat products, and in particular relates to a compound pigment capable of preventing fading of ham and sausage products and a method for protecting color. Background technique [0002] During the processing of meat products, nitrite is usually used to color the meat, and then colored with pigments such as Monascus Red, Allura Red, and Sorghum Red. In order to keep the bright red color of the meat, some colorants, color-protecting agents and color aids are usually added to the meat products, so that the meat products can show a good color and improve the quality of the product. [0003] Monascus red pigment is a metabolite of Monascus bacterium culture process. Its main properties are as follows: stable to pH value; strong heat resistance, very stable when heated to 100°C, almost no change in color tone, heated to above 120°C It is also quite stable. When heated to above 150°C, the pigment loses seriously wi...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the red yeast pigment in the existing ham and sausage products is easy to fade, and to provide a natural compound that can replace the red yeast pigment in ham and sausage products and is not easy to fade pigment

[0006] Another object of the present invention is to solve the problem that monascus red pigment is easy to fade, and to provide a color protection method that can make pigment, even if monascus red pigment is used, it is not easy to fade

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