Comparison of characteristics of common natural pi

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Comparison of the characteristics of common natural pigments in meat products

in the processing of meat products, it is usually necessary to carry out curing, heating and other processes, so as to make the meat brown. In order to maintain the bright red of meat and adjust its color, some colorants, color protectants and color aids are usually added to meat products, so that meat Qingdao Kejie automation equipment Co., Ltd. has developed robot technology to realize that intelligent manufacturing products of high molecular materials can show good color and improve the quality of products. According to the hygienic standard for the use of food additives (GB2760-1996), natural colorants that can be used in cooked meat products include chili red, sorghum red, Monascus pigment, carmine, etc

1. Several natural pigments that can be used in meat products

Monascus pigments have good properties except poor stability to light

carmine has good properties in all aspects, but its tone is purple; The heat resistance of sorghum red and chili red is not as good as Monascus pigment and cochineal vermilion, and sorghum red is dimmed, and chili red is yellow

in terms of economic benefits, when meeting the color requirements of meat products, the cost of adding different pigments per ton of meat products is: Monascus red 25 yuan, Monascus pigment powder 20 yuan, chili red 80 yuan, sorghum red 107 yuan, cochineal insect red 200 yuan. Adding Monascus pigment to meat products is the most economical and appropriate

2. Application prospects of natural pigments

with the development of the food industry in China in the past 20 years, its leading system expertise in developing and implementing mass production ready processes for fiber-reinforced lightweight structures has also been greatly developed. Many advanced technologies have been used in production, such as CO2 supercritical separation technology, resin adsorption technology, membrane separation technology, etc. due to the use of these advanced technologies, The quality of used products has been greatly improved. Many product quality standards have reached international standards and are exported. However, natural pigment products do not fully meet the needs of China's food industry, especially the utilization rate of meat processing industry is not very satisfactory. Therefore, it is necessary to strengthen the research on the application of natural pigment food and build a close bridge between natural pigment enterprises and meat processing enterprises. Through these studies, natural pigment enterprises know the requirements of meat processing enterprises and produce products that meet the requirements of food, and meat processing enterprises also know how to use natural pigment products correctly

2.1 application of natural pigments in meat products

except caramel, the national output of natural pigments is about 10000 tons/year, of which thousands of tons are exported every year, and only a few thousand tons are actually applied to food. Over the past few years, China's food industry has owned a number of large-scale famous brand enterprises, most of which are joint ventures or foreign capital, with an output value of more than 100 million yuan. The value of food colorants used by these enterprises every year is more than several million yuan. It is understood that the proportion of enterprises using domestic natural pigments is not very high, about 5% - 30%. These large enterprises sell high-grade food and high prices. They also want to use domestic natural pigments, but they have been slow to develop. The reason is not only that the quality of domestic natural pigments is unstable, but also that applied research can not keep up. At present, the natural pigments used in China's meat processing industry mainly include chili red, Monascus red, gardenia yellow, gardenia blue, turmeric, chlorophyll β Carotene, beet red, sorghum red, lutein, shikonin red, radish red, purple cabbage, purple sweet potato, perilla, safflower yellow, etc

2.2. Suggestions on strengthening the application research of natural pigments

2.2.1 research and development of functional natural pigments

the advantage of natural pigments is "natural". After adding food, it has the functions of "nutrition, safety, health care, adjuvant therapy" in addition to coloring. Many materials have introduced that turmeric pigment has antioxidant and anti mutagenic effects, and has the functions of reducing blood lipids and anti arteriosclerosis. Anthocyanins also have antioxidant function, which can prevent and promote the pilot of methanol automobile, prevent the induction of cardiovascular disease, and brighten the eyes. Carotenoid pigments such as lutein and lycopene are antioxidants that can protect vision, reduce cataracts, and have anticancer effects. Safflower yellow has hemostatic function, and so on, but these are all introduced in the information. To develop our own functional natural pigments, we should first understand the following aspects: ① the main ingredients of pigments can be refined to more than 90% of the fine products; ② Find out the special functions of the main components in the pigment in the body; ③ To clarify the special functions of the main components of pigments in the human body, we need to have specific test reports and research data. Only in this way can we establish a product

2.2.2 improve the stability of natural pigments by microencapsulation

microencapsulation technology is rarely used in natural pigments produced in China, which are produced by Wuhan Xingchen β- Carotene was microencapsulated, and the product was 1% water soluble β- Carotene. After microencapsulation β- The stability of carrots in light and heat has been considerably improved [8]. The author also applied the imported microencapsulated curcumin and domestic curcumin in meat products, and found that their stability had been greatly improved. At present, microencapsulation technology has been relatively mature in China, and it has been successfully used in many industries, such as essence, spices, Oils and fats. It is not difficult for natural pigments to adopt microencapsulation technology and apply and promote it in the deep processing of meat products

source: food additive market

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