A kind of sausage casing reduction and color protection agent and its preparation method and application

Abstract

The invention belongs to the field of food processing, and relates to a casing color reduction protection agent and a use thereof. The casing color reduction protection agent comprises components of butylated hydroxytoluene (BHT), vitamin E (VE), iso-vitamin C (VC) sodium, butylated hydroxyanisole (BHA) and ascorbyl palmitate (AP), wherein a mass ratio of the components is 1: 2: 1: 2: 4. A total dosage of the casing color reduction protection agent is 0.02% by mass of that of a casing needing color protection. An addition way comprises adding directly the casing color reduction protection agent into a casing salt. The casing color reduction protection agent contains five antioxidants with functional ingredients capable of removing oxygen, free radicals, chelate metal ions and the like andthrough a synergistic effect of the antioxidants, and inhibits effectively casing fat oxidation, and thus the casing fat oxidation is delayed so that a casing color is protected. The casing color reduction protection agent has a low cost and can be prepared conveniently. The casing color reduction protection agent can reduce a color deterioration degree in a casing storage process and overcome effectively unfavorable influences of an external environment on a casing, and thus protecting a casing color. The casing color reduction protection agent reduces economic losses and improves productionbenefits.

Description

technical field [0001] The invention mainly aims at the problem of casing color deterioration caused by casing fat oxidation during storage and transportation of natural casings, and studies the effect of casing reducing and color-protecting agents with different antioxidant functions on the storage and preservation effect of natural casings. The invention relates to the formulation and application of an enteric casing reducing and color-protecting agent. Background technique [0002] Casing is an edible but perishable product rich in protein and fat. Its processing is also from the esophagus, stomach, small intestine, large intestine and other organs of healthy livestock. The changes in the physical and chemical components of the casing during processing and later storage can easily lead to casing damage. Inferior change in color. For the change of casing color, some studies only consider the post-treatment process of color change, and the post-treatment process is mostly ...

AI Technical Summary

Problems solved by technology

For the change of casing color, some studies only consider the post-treatment process of color change, and the post-treatment process is mostly chemical bleaching, which causes certain damage to the casing structure and increases the risk of chemical residues

No. 200910169618.X Chinese patent application discloses a color-protecting agent. Although it reduces the fission of the casing color to a certain extent, the essential reason for the color fission of the casing is not understood, so it cannot completely solve the problem of casing color change. increase, the stability of each component of the color-protecting agent decreases, and the color-protecting effect decreases

[0003] At present, the packaging and storage methods of casings are relatively simple. Most of them are plastic barrels, casings, and small vacuum packages and then placed in low-temperature refrigerators. Although these packaging and storage methods control the oxidation of fat to a certain extent, they all have shortcomings. The color of casings will still undergo irreversible deterioration, which cannot completely solve the problem of color deterioration of casings