Meat product colorant and preparation method thereof

A technology for colorants and meat products, which is applied in the field of meat product colorants and its preparation, can solve problems such as poor color stability, impact on application, fading, etc., achieve improved safety, solubility and stability, and reduce nitrite residual effect

Inactive Publication Date: 2016-11-16
钱玉连
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the color stability of Monascus Red is relatively poor, and it is easy to fade under light conditions, which affects practical applications.

Method used

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  • Meat product colorant and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A coloring agent for meat products, comprising the following components in parts by weight: 80 parts of glycosylated hemoglobin pigment, 5 parts of erythrosine, 10 parts of mulberry red and 3 parts of sodium erythorbate.

[0020] The preparation method of the meat product coloring agent comprises the following steps:

[0021] (1) Healthy fresh pig blood was added with 5% sodium citrate for anticoagulation, centrifuged at 3000r / min for 25min, the lower layer of blood cell fluid was removed, and distilled water was added to high-speed mechanical stirring to break the wall for 2h, and 1% isoascorbic acid and 0.3% hypoascorbic acid were added. Sodium nitrate, 3% glucose, after mixing, stir at 65°C for 40 minutes, cool to room temperature, adjust the pH value to 5.0, centrifuge at 25°C for 5 minutes, pour off the upper solution, and freeze-dry the lower precipitate to obtain glycosylation hemoglobin pigment;

[0022] (2) Mix the glycosylated hemoglobin pigment, erythrosine,...

Embodiment 2

[0024] A meat product coloring agent comprises the following components in parts by weight: 80 parts of glycosylated hemoglobin pigment, 15 parts of erythrosine, 3 parts of mulberry red and 10 parts of sodium erythorbate.

[0025] The preparation method of the meat product coloring agent comprises the following steps:

[0026] (1) Healthy fresh pig blood was added with 8% sodium citrate anticoagulant, centrifuged at 3000r / min for 25min, the lower layer of blood cell fluid was removed, and distilled water was added to high-speed mechanical stirring to break the wall for 2h, and 1% isoascorbic acid and 0.3% hypoascorbic acid were added. Sodium nitrate, 3% glucose, after mixing, stir at 80°C for 20 minutes, cool to room temperature, adjust the pH value to 5.0, centrifuge at 25°C for 5 minutes, pour off the upper solution, and freeze-dry the lower precipitate to obtain glycosylation hemoglobin pigment;

[0027] (2) Mix the glycosylated hemoglobin pigment, erythrosine, mulberry re...

Embodiment 3

[0029] A coloring agent for meat products, comprising the following components in parts by weight: 75 parts of glycosylated hemoglobin pigment, 12 parts of erythrosine, 6 parts of mulberry red and 8 parts of sodium erythorbate.

[0030] The preparation method of the meat product coloring agent comprises the following steps:

[0031] (1) Healthy fresh pig blood was added with 6% sodium citrate for anticoagulation, centrifuged at 3000r / min for 25min, the lower layer of blood cell fluid was removed, and distilled water was added to high-speed mechanical stirring to break the wall for 2h, and 1% isoascorbic acid and 0.3% hypoascorbic acid were added. Sodium nitrate, 3% glucose, after mixing, stir at 70°C for 25 minutes, cool to room temperature, adjust the pH value to 5.0, centrifuge at 25°C for 5 minutes, pour off the upper solution, and freeze-dry the lower precipitate to obtain glycosylation hemoglobin pigment;

[0032] (2) Mix the glycosylated hemoglobin pigment, erythrosine,...

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Abstract

The invention discloses a meat product colorant and a preparation method thereof. The colorant contains glycosylated haemoglobin pigment, erythrosine, mulberry red and sodium erythorbate. The preparation method is characterized by firstly preparing the glycosylated haemoglobin pigment with fresh pig blood and then stirring the components uniformly, thus obtaining the meat product colorant. The colorant and the preparation method have the beneficial effects that by compounding glycosylated nitrosohemoglobin, erythrosine and mulberry red, the compound pigment has good color development effects and good color stability and storage stability, the nitrite residues of the products can be reduced and the safety of the products can be improved, thus satisfying application to the market and meat product processing.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a colorant for meat products and a preparation method thereof. Background technique [0002] At present, most meat coloring agents use nitrite as a coloring agent and food coloring as a coloring agent to improve the color of meat products. However, the negative effects of nitrite are too great, and the probability of food poisoning caused by nitrite is relatively high. Excessive use of nitrite in meat products will cause residual nitrite ions to react with protein in the human body to produce amines, resulting in carcinogenic nitrosamines. Therefore, many scholars study how to reduce the residue of nitrite, or look for nitrite as a substitute for coloring agents and preservatives, so as to reduce the use of nitrite and minimize the content of nitrite in meat products. So far, it is still impossible to completely replace the role of nitrite in meat products....

Claims

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Application Information

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IPC IPC(8): A23L5/47A23L5/43A23L13/40
CPCA23V2002/00A23V2200/044
Inventor 钱玉连
Owner 钱玉连
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