Meat product colorant and preparation method thereof

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. 本发明公开了种肉制品着色剂及其制备方法，该着色剂由糖基化血红蛋白色素、赤藓红、桑椹红和异抗坏血酸钠组成，制备方法是：首先用新鲜猪血制备糖基化血红蛋白色素，再将各组分搅拌均匀即得肉制品着色剂。本发明将糖基化亚硝基血红蛋白与赤藓红、桑椹红进行复配，使复配色素既具有良好的发色效果，又有良好的颜色稳定性和储藏稳定性，还可以降低产品的亚硝酸盐残留，提高产品的安全性，从而满足市场和肉品加工的应用。