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Compound colorant for preventing meat sausages from fading, and preparation method thereof

A coloring agent and meat filling technology, which is applied in the field of food additives, can solve the problems of limited coloring power and stability, and achieve the effect of increasing nutritional value, reasonable raw material ratio, and good stability

Active Publication Date: 2015-04-01
北京美添前景科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coloring power and stability of the compound pigment are limited, and it only has coloring function

Method used

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  • Compound colorant for preventing meat sausages from fading, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A compound coloring agent for preventing meat enema from fading. The raw materials of the coloring agent contain erythrosine, annatto, allura red and capsanthin, and the weight and number ratios of the above raw materials are:

[0029] Erythrosine 1~20

[0030] Annatto 5~50

[0031] Allure Red 1~30

[0032] Chili red 10~50.

[0033] The used capsanthin is water-dispersible powdered capsanthin.

[0034] The weight unit used in this embodiment is kilogram, also can be gram;

[0035] Each raw material described in this embodiment is food grade;

[0036] Each raw material described in the present embodiment is the conventional product sold on the market;

[0037] Erythrosine and allura red in the present embodiment are purchased from Rouya Company, and the content is (W%) 85%; Capsanthin is purchased from Beijing Jinye Biological Engineering Co., Ltd., 20 color prices; annatto is purchased from Qingdao Yun Bao International Trading Co., Ltd., the content is (W%) 15%. ...

Embodiment 2

[0044] The present embodiment is a preferred scheme based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the weight and number ratio of the raw materials contained in the coloring agent is:

[0045] Erythrosine 5

[0046] annatto 35

[0047] Allura Red 30

[0048] Paprika 30.

[0049] The unit of weight used in this embodiment is kilogram, and may also be gram.

[0050] Refer to Example 1 for the preparation method of this example.

[0051] The detection result of this embodiment is as follows:

[0052] In this embodiment, chicken sausage is taken as the experimental object, and the coloring agent of this embodiment accounting for 0.03‰ of the finished product weight is added as the test group, and a control group with monascus red alone is added at the same time, and the L* of the experimental sausage is measured by a color difference meter ( Lightness), a* (redness) and b* (yellowness) values, the specific implementation ...

Embodiment 3

[0061] The present embodiment is a preferred scheme based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the weight and number ratio of the raw materials contained in the coloring agent is:

[0062] Erythrosine 10

[0063] annatto 40

[0064] Allura Red 25

[0065] Paprika 25.

[0066] The unit of weight used in this embodiment is kilogram, and may also be gram.

[0067] Refer to Example 1 for the preparation method of this example.

[0068] The detection method of the present embodiment is referring to embodiment 2, and detection result is as follows:

[0069] The experimental group and the control group prepared by the technical scheme of this embodiment were placed in a constant temperature and humidity chamber (Nihon Hashimoto Manufacturing Institute) with a 400W mercury lamp to perform an illumination experiment, and the illumination was measured for 0h, 4h, 8h, 12h, 16h, 20h, After 24h, the L*, a* and b* values ​​were m...

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Abstract

The invention belongs to the field of food additives, and particularly relates to a compound colorant for preventing meat sausages from fading, and a preparation method of the compound colorant. The compound colorant comprises the raw materials of erythrosine, annatto, allure red and capsanthin. By adopting the brand new raw material ratio, the invention provides a new compound colorant for the meat sausage products; the compound colorant is reasonable in raw material ratio, and all the raw materials have synergistic effect, so that the compound colorant is strong in coloring power and good in stability; the selected capsanthin is rich in beta-carotene and vitamin C, has the health-care function, and increases the nutritive value of the meat sausages; after the powdered capsanthin is compounded with the erythrosine, the annatto and the allure red, the product has multiple attractive colors, and the photo-thermal stability of the product is improved; and the compound colorant is simple in formulation, convenient to use, high in applicability and simple and convenient in preparation technology.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a compound colorant for preventing meat enema from fading and a preparation method thereof. Background technique [0002] The color of meat products directly affects the quality and acceptability of food. Even with good flavor and structure, it may be rejected by consumers due to discoloration. Food coloring is commonly used in meat products to improve the color and luster of the product, and the most commonly used is monascus red pigment. But monascus red pigment is unstable under heating and light conditions, and often fades to varying degrees, which affects the sensory quality of the product. Therefore, there is a need for a compound coloring agent containing synthetic pigments and natural pigments to prevent meat enemas from fading, which can not only keep the products attractive in color during storage, but also have certain nutritional value and can inhibit the co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/314A23L1/275A23L13/40
Inventor 李雨林赵颖冯伟
Owner 北京美添前景科技有限公司
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