Color protection composition and preparation method thereof

The invention discloses a color protection composition and a preparation method thereof, and relates to the technical field of food processing. The color protection composition is composed of a cinnamomum burmannii extract, a clove extract, a cinnamomum daqinggui extract and a lemon extract, the col...

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Bibliographische Detailangaben
Hauptverfasser:	YAN JING, ZHOU JIWEI, CHOO MEI CHONG, TIAN HAO, PAN JUN, WANG HANMO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a color protection composition and a preparation method thereof, and relates to the technical field of food processing. The color protection composition is composed of a cinnamomum burmannii extract, a clove extract, a cinnamomum daqinggui extract and a lemon extract, the color protection composition adopts natural components, the stability of the color protection composition is high by adjusting the components and the ratio of the components, the color protection composition can be used for replacing or partially replacing sulfite and nitrite, and the color protection effect is good. Good application prospects are realized. 本发明公开了一种护色组合物及其制备方法，涉及食品加工技术领域。所述的护色组合物由阴香提取物、丁香提取物、大清桂提取物和柠檬提取物组成，本发明的护色组合物均采用天然的组分，并且通过调整组分和各组分的配比使得护色组合物的稳定性较强，可以用于替代或部分替代亚硫酸盐、亚硝酸盐，具有较好的应用前景。