Glyconitroso ferrohemoglobin pigment, it preparation and application

Abstract

A glyosylated nitroso hemoglobin pigment for food is prepared from the hemoglobin in the blood of animals or fowls through reacting on sodium nitrite or NO to obtain nitroso hemoglobin, reacting on saccharide to obtain glyosylated nitroso hemoglobin pigment and spray drying. It can be mixed with antioxidizing agent and antiaseptic to obtain a preserving system used for meat. Its advantages are high stability and dispersity, and high effect to decrease the residue of sodium nitrate in preserved meat.

Description

technical field

[0001] The invention provides a glycosylated nitroso-hemoglobin pigment and its preparation and application, and relates to the use of sugars to treat nitroso-hemoglobin to produce a stable red pigment—glycosylated nitroso-hemoglobin (Glycosylated Nitroso-hemoglobin) The method, as well as its application in the coloring food processing of meat products, fruit and vegetable juice drinks, ice cream, ice cream, bread, pastry, jelly, etc., belong to the production of food additives

[0002] technology field. Background technique

[0003] In meat processing, nitrite can make meat products have bright color, good texture and unique flavor, so nitrite is a widely used and important coloring agent in meat curing. However, nitrite is a toxic substance (ADI0-0.06mg / kg), which can be converted into nitrosamines in the process of pickling and hair color, and become a strong carcinogen. For this reason, reducing the amount of nitrite used in the production of meat prod...

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