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Complex pigment for preventing depigmentation of sausage products

A product and sausage technology, which is applied in food preparation, application, food science, etc., can solve the problems of fading, dark tone, and unrealistic tone, and achieve the effects of wide application range, simple preparation, and convenient use

Active Publication Date: 2012-05-23
北京美添阳光科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the natural monascus red pigment is not stable enough in the presence of heating, light and oxygen, and often fades in varying degrees, which may even seriously affect the sensory quality of the product; There is a certain gap in red
Monascus red pigment in existing products will fade due to exposure to sunlight and light during the shelf life, seriously affecting product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: The compound pigment for preventing sausage products from fading in this embodiment is prepared from the following raw materials according to their weight ratio:

[0052] Carmine 15

[0053] Allura Red 30

[0054] Sorghum Red 40

[0055] peanut red 15.

[0056] Taking the preparation of 100 kg of compound pigments for preventing fading of meat sausage products as an example, the preparation method is as follows: 15 kg of cochineal red, 30 kg of allura red, 40 kg of sorghum red and 15 kg of peanut red are added to the mixer, and the mixture is obtained after mixing evenly. Compound pigments to prevent sausage products from fading.

[0057] In this embodiment, the method of using the compound pigment to prevent sausage products from fading in sausage products is as follows:

[0058] 1) Remove the blood, fascia and other debris on the raw meat (frozen meat is naturally thawed until the center temperature is about 0-4 degrees Celsius);

[0059] 2) Use a m...

Embodiment 2

[0076] Embodiment 2: The compound pigment for preventing sausage products from fading in this embodiment is prepared from the following raw materials according to their weight ratio:

[0077] Carmine 25

[0078] Allura Red 30

[0079] Sorghum Red 25

[0080] peanut red 20.

[0081] The preparation method of the compound pigment used in this example to prevent sausage products from fading and the method of use in sausage products are the same as in Example 1; Monascus red pigment) was placed in a constant temperature and humidity chamber (Nihon Hashimoto Factory) equipped with a 400W mercury lamp for light, and the L*, a*, b* values ​​of 0h, 2.5h, 5h, 10h and 20h of light were measured respectively, The experimental results prove that whether it is observed with the naked eye or measured the L*, a*, and b* values ​​of 0h, 2.5h, 5h, 10h and 20h of light, the color of the control intestinal body fades significantly with the prolongation of the light time, while the color of th...

Embodiment 3

[0082] Example 3 The compound pigment for preventing sausage products from fading in this example is prepared from the following raw materials according to their weight ratio:

[0083] Carmine 30

[0084] Allura Red 25

[0085] Sorghum Red 15

[0086] Peanut Red 30.

[0087] The preparation method of the compound pigment used in this example to prevent sausage products from fading and the method of use in sausage products are the same as in Example 1; Monascus red pigment) was placed in a constant temperature and humidity chamber (Nihon Hashimoto Factory) equipped with a 400W mercury lamp for light, and the L*, a*, b* values ​​of 0h, 2.5h, 5h, 10h and 20h of light were measured respectively, The experimental results prove that whether it is observed with the naked eye or measured the L*, a*, and b* values ​​of 0h, 2.5h, 5h, 10h and 20h of light, the color of the control intestinal body fades significantly with the prolongation of the light time, while the color of the exper...

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PUM

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Abstract

The invention relates to a complex pigment for preventing the depigmentation of sausage products. The complex pigment for preventing the depigmentation of sausage products is prepared by the following raw material in weight ratio: 10 to 30 of cochineal, 25 to 35 of Allura red, 15 to 50 of sorghum red and 10 to 30 of peanut skin red. The invention develops a novel complex pigment for sausage products, prolonging shelf life of the sausage products on the premise of not increasing cost; the complex pigment has the advantages of good light and heat stability, natural color of products prepared therefrom, good permeability, simple preparation, convenient use, good safety, high efficiency, wide application range and the suitability for processing sausage products under the condition of high, low temperature.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound pigment for preventing sausage products from fading. Background technique [0002] The initial judgment of consumers on the quality of food is through the color of food. For meat products, the attractive red color of cured meat can greatly stimulate customers' desire to buy. For many years, sodium nitrite has been widely used as a traditional cured meat ingredient-coloring agent in meat products at home and abroad. The most obvious effect of sodium nitrite is to react with myoglobin in the meat to form the typical red color of cured meat after heating. In addition, sodium nitrite can also inhibit the reproduction of Clostridium botulinum, delay the oxidative rancidity of cured meat and form the unique flavor of cured meat. However, because sodium nitrite is a highly toxic substance and is related to the formation of carcinogen nitrosamines, its use and residue in meat products are...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/275A23L1/314A23L5/43A23L5/47
Inventor 赵颖冯伟李雨林
Owner 北京美添阳光科技有限公司