CN111034901A - High-temperature-resistant beet red pigment and preparation method thereof - Google Patents
High-temperature-resistant beet red pigment and preparation method thereof Download PDFInfo
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- 235000016068 Berberis vulgaris Nutrition 0.000 title claims abstract description 55
- 241000335053 Beta vulgaris Species 0.000 title claims abstract description 55
- 239000001054 red pigment Substances 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000049 pigment Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000008367 deionised water Substances 0.000 claims abstract description 37
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 37
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 36
- 239000000661 sodium alginate Substances 0.000 claims abstract description 36
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 33
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 22
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 22
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 22
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 22
- 239000000600 sorbitol Substances 0.000 claims abstract description 22
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 18
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 18
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 42
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 37
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 claims description 37
- 239000000243 solution Substances 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 16
- 102000030523 Catechol oxidase Human genes 0.000 claims description 14
- 108010031396 Catechol oxidase Proteins 0.000 claims description 14
- 229920001661 Chitosan Polymers 0.000 claims description 14
- 108010046377 Whey Proteins Proteins 0.000 claims description 14
- 102000007544 Whey Proteins Human genes 0.000 claims description 14
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 claims description 14
- 229910052939 potassium sulfate Inorganic materials 0.000 claims description 14
- 235000011151 potassium sulphates Nutrition 0.000 claims description 14
- 239000000052 vinegar Substances 0.000 claims description 14
- 235000021419 vinegar Nutrition 0.000 claims description 14
- 235000021119 whey protein Nutrition 0.000 claims description 14
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 13
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 13
- 235000016614 betalains Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 102000035118 modified proteins Human genes 0.000 claims description 10
- 108091005573 modified proteins Proteins 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 8
- 238000001354 calcination Methods 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 229960003885 sodium benzoate Drugs 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 2
- 238000004945 emulsification Methods 0.000 description 12
- 235000013305 food Nutrition 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
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- 238000005562 fading Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- DHHFDKNIEVKVKS-FMOSSLLZSA-N Betanin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC(C[C@H]2C([O-])=O)=C1[N+]2=C\C=C\1C=C(C(O)=O)N[C@H](C(O)=O)C/1 DHHFDKNIEVKVKS-FMOSSLLZSA-N 0.000 description 2
- DHHFDKNIEVKVKS-MVUYWVKGSA-N Betanin Natural products O=C(O)[C@@H]1NC(C(=O)O)=C/C(=C\C=[N+]/2\[C@@H](C(=O)[O-])Cc3c\2cc(O)c(O[C@H]2[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O2)c3)/C1 DHHFDKNIEVKVKS-MVUYWVKGSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000012677 beetroot red Nutrition 0.000 description 2
- 239000001654 beetroot red Substances 0.000 description 2
- 235000002185 betanin Nutrition 0.000 description 2
- 239000011280 coal tar Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- SOQBVABWOPYFQZ-UHFFFAOYSA-N oxygen(2-);titanium(4+) Chemical class [O-2].[O-2].[Ti+4] SOQBVABWOPYFQZ-UHFFFAOYSA-N 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- HQVFCQRVQFYGRJ-UHFFFAOYSA-N formic acid;hydrate Chemical compound O.OC=O HQVFCQRVQFYGRJ-UHFFFAOYSA-N 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to the field of edible pigments, and provides a high-temperature-resistant beet red pigment and a preparation method thereof, which are used for solving the problem of low thermal stability of the beet red pigment. The invention provides a high-temperature-resistant beet red pigment which comprises 3-10% of beet red pigment powder, 0.1-5% of sodium erythorbate, 0.1-1% of disodium ethylenediamine tetraacetic acid, 0.1-1% of sodium benzoate, 0.1-2% of sodium alginate, 30-40% of sorbitol and 40-50% of deionized water. The thermal stability of beet red is obviously improved.
Description
Technical Field
The invention relates to the field of edible pigments, in particular to a high-temperature-resistant beet red pigment and a preparation method thereof.
Background
The edible pigment is one kind of pigment and may be used as food additive to change the color of food. The color of food is an important factor in the sensory quality of food. Food colors are often used by people in food preparation. The edible pigment used includes natural edible pigment and synthetic edible pigment.
The natural edible pigment is an edible pigment obtained from natural resources. Pigments are mainly extracted from animal and plant tissues and microorganisms (culture), and the plant-based colorants are the majority. The natural pigment not only has the function of coloring food, but also has physiological activity in a considerable part. The synthetic edible pigment is mostly prepared from coal tar serving as a raw material, generally called coal tar pigment or aniline pigment, and the pigment has bright color, strong tinting strength, various hues and low cost, but some pigments have certain toxicity.
Because the beet red pigment has poor temperature resistance, the beet red pigment is used in food (mainly cold processing) at 70-80 ℃ and about half of the color fading can be realized after about 15min, so the beet red pigment is limited in the use of food technology.
Disclosure of Invention
The invention solves the technical problem of low thermal stability of the beet red pigment and provides a high-temperature resistant beet red pigment.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
the high-temperature-resistant beet red pigment comprises 3-10% of beet red pigment powder, 0.1-5% of sodium erythorbate, 0.1-1% of disodium ethylenediamine tetraacetic acid, 0.1-1% of sodium benzoate, 0.1-2% of sodium alginate, 30-40% of sorbitol and 40-50% of deionized water.
The high-temperature resistant effect of the pigment can be effectively improved by compounding a plurality of raw materials.
Can be used at high temperature without fading.
Preferably, 5-10% of beet red pigment powder, 4-5% of sodium erythorbate, 0.9-1% of disodium ethylenediamine tetraacetic acid, 0.8-1% of sodium benzoate, 1.8-2% of sodium alginate, 39-40% of sorbitol and 48.5-50% of deionized water.
Preferably, the betalain powder is 5%, sodium erythorbate is 4%, disodium ethylene diamine tetraacetate is 0.9%, sodium benzoate is 0.8%, sodium alginate is 1.8%, sorbitol is 39%, and deionized water is 48.5%.
Preferably, the betalain powder is 5 percent, the sodium erythorbate is 5 percent, the disodium ethylene diamine tetraacetate is 1 percent, the sodium benzoate is 1 percent, the sodium alginate is 2 percent, the sorbitol is 40 percent, and the deionized water is 46 percent.
Preferably, the betalain powder comprises 5% of sodium erythorbate, 4% of disodium ethylene diamine tetraacetate, 0.9% of sodium benzoate, 1.8% of sodium alginate, 39% of sorbitol, 0.1% of modified edible titanium oxide and 48.4% of deionized water.
Preferably, the preparation method of the modified edible titanium oxide comprises the following steps:
taking 23-27 parts by mass of whey protein, 2-5 parts by mass of a 60% sodium hydroxide aqueous solution, 0.5-1 part by mass of potassium sulfate, 6-8 parts by mass of chitosan, 3-5 parts by mass of sodium alginate, 30-40 parts by mass of edible titanium oxide, 0.5-1 part by mass of white vinegar and 0.5-1 part by mass of polyphenol oxidase;
dispersing edible titanium oxide into 50% sodium hydroxide solution, keeping the temperature at 50 ℃ for 60min, washing the titanium oxide with deionized water to be neutral, calcining the titanium oxide at 550 ℃ for 3-5 h, cooling, adding 2 times of 53-degree white spirit, ultrasonically dispersing the titanium oxide for 1h, filtering, adding filter residue into the mixture at 200 ℃ for 12h, cooling and crushing the mixture to obtain modified powder;
mixing the modified powder with whey protein, and homogenizing at low speed for 4h at 40 deg.C by high pressure homogenizer to obtain modified protein;
mixing chitosan, sodium alginate and white vinegar, adding 2 times of deionized water, and stirring to obtain modified solution;
and mixing the modified liquid, the modified protein, the potassium sulfate and the polyphenol oxidase, adding 3 times of deionized water, stirring for 24 hours by adopting 50W ultrasonic wave assisted magnetic force to obtain a mixed liquid, drying the mixed liquid, and crushing to obtain the modified edible titanium oxide. The high temperature resistance effect of the pigment can be further improved by adding the modified titanium oxide.
Preferably, 25-27 parts by mass of whey protein, 3-5 parts by mass of a 60% sodium hydroxide aqueous solution, 0.8-1 part by mass of potassium sulfate, 7-8 parts by mass of chitosan, 4-5 parts by mass of sodium alginate, 35-40 parts by mass of edible titanium oxide, 0.6-1 part by mass of white vinegar and 0.6-1 part by mass of polyphenol oxidase.
Preferably, 25 parts by mass of whey protein, 3 parts by mass of a 60% sodium hydroxide aqueous solution, 0.8 part by mass of potassium sulfate, 7 parts by mass of chitosan, 4 parts by mass of sodium alginate, 35 parts by mass of edible titanium oxide, 0.6 part by mass of white vinegar and 0.6 part by mass of polyphenol oxidase.
A preparation method of high-temperature-resistant beet red edible pigment comprises the following steps:
adding disodium ethylene diamine tetraacetate, sodium benzoate and sodium alginate into deionized water, uniformly mixing, adding beet red pigment powder and sorbitol, and emulsifying and dispersing for 20-30 min;
filtering and drying to obtain the high-temperature-resistant beet red edible pigment.
Preferably, the emulsification and dispersion adopts a high-shear homogeneous emulsification pump, the emulsification pump adopts a three-stage stator and rotor, the power is 7.5kw, the rotating speed is 2900r/min, the diameter of the rotor is 150mm, and the emulsification pump adopts a downward suction circulation working mode.
Compared with the prior art, the invention has the beneficial effects that: the thermal stability of the beet red is obviously improved; broadens the application in food technology and improves the product competitiveness.
Drawings
FIG. 1 is a chromatogram before heat treatment of comparative example 1.
FIG. 2 is a chromatogram after heat treatment of comparative example 1.
FIG. 3 is a chromatogram before heat treatment in example 1.
FIG. 4 is a chromatogram after the heat treatment of example 1.
Detailed Description
The following examples are further illustrative of the present invention and are not intended to be limiting thereof.
Example 1
The high-temperature-resistant beet red pigment comprises 5% of beet red pigment powder, 4% of sodium erythorbate, 0.9% of disodium ethylene diamine tetraacetate, 0.8% of sodium benzoate, 1.8% of sodium alginate, 39% of sorbitol and 48.5% of deionized water.
The high-temperature resistant effect of the pigment can be effectively improved by compounding a plurality of raw materials.
Can be used at high temperature without fading. The high temperature resistance effect of the pigment can be further improved by adding the modified titanium oxide.
Example 2
A high-temperature resistant beet red pigment comprises 3% of beet red pigment powder, 5% of sodium erythorbate, 1% of disodium ethylene diamine tetraacetate, 1% of sodium benzoate, 2% of sodium alginate, 38% of sorbitol and 50% of deionized water.
Example 3
A high temperature resistant beet red pigment comprises 10% of beet red pigment powder, 0.1% of sodium erythorbate, 0.1% of disodium ethylenediamine tetraacetic acid, 0.1% of sodium benzoate, 0.1% of sodium alginate, 40% of sorbitol and 49.6% of deionized water.
Example 4
The high-temperature-resistant beet red pigment comprises 5% of beet red pigment powder, 4% of sodium erythorbate, 0.9% of disodium ethylene diamine tetraacetate, 0.8% of sodium benzoate, 1.8% of sodium alginate, 39% of sorbitol and 48.5% of deionized water.
Example 5
The high-temperature-resistant beet red pigment comprises 5% of beet red pigment powder, 4% of sodium erythorbate, 0.9% of disodium ethylene diamine tetraacetate, 0.8% of sodium benzoate, 1.8% of sodium alginate, 39% of sorbitol, 0.1% of modified edible titanium oxide and 48.4% of deionized water. The preparation method of the modified edible titanium oxide comprises the following steps:
25 parts of whey protein, 3 parts of a 60% sodium hydroxide aqueous solution, 0.8 part of potassium sulfate, 7 parts of chitosan, 4 parts of sodium alginate, 35 parts of edible titanium oxide, 0.6 part of white vinegar and 0.6 part of polyphenol oxidase;
dispersing edible titanium oxide into 50% sodium hydroxide solution, keeping the temperature at 50 ℃ for 60min, washing the solution to be neutral by using deionized water, calcining the solution at 550 ℃ for 4h, cooling the solution, adding 2 times of 53-degree white spirit, ultrasonically dispersing the solution for 1h, filtering the solution, adding filter residue into the solution at 200 ℃ for 12h, cooling the solution, and crushing the cooled solution to obtain modified powder;
mixing the modified powder with whey protein, and homogenizing at low speed for 4h at 40 deg.C by high pressure homogenizer to obtain modified protein;
mixing chitosan, sodium alginate and white vinegar, adding 2 times of deionized water, and stirring to obtain modified solution;
and mixing the modified liquid, the modified protein, the potassium sulfate and the polyphenol oxidase, adding 3 times of deionized water, stirring for 24 hours by adopting 50W ultrasonic wave assisted magnetic force to obtain a mixed liquid, drying the mixed liquid, and crushing to obtain the modified edible titanium oxide.
Example 6
The high-temperature-resistant beet red pigment comprises 5% of beet red pigment powder, 4% of sodium erythorbate, 0.9% of disodium ethylene diamine tetraacetate, 0.8% of sodium benzoate, 1.8% of sodium alginate, 39% of sorbitol, 0.1% of modified edible titanium oxide and 48.4% of deionized water. The preparation method of the modified edible titanium oxide comprises the following steps:
taking 23 parts by mass of whey protein, 2 parts by mass of a 60% sodium hydroxide aqueous solution, 0.5 part by mass of potassium sulfate, 6 parts by mass of chitosan, 3 parts by mass of sodium alginate, 30 parts by mass of edible titanium oxide, 0.5 part by mass of white vinegar and 0.5 part by mass of polyphenol oxidase;
dispersing edible titanium oxide into 50% sodium hydroxide solution, keeping the temperature at 50 ℃ for 60min, washing the solution to be neutral by using deionized water, calcining the solution at 550 ℃ for 3h, cooling the solution, adding 2 times of 53-degree white spirit, ultrasonically dispersing the solution for 1h, filtering the solution, adding filter residue into the solution at 200 ℃ for 12h, cooling the solution, and crushing the cooled solution to obtain modified powder;
mixing the modified powder with whey protein, and homogenizing at low speed for 4h at 40 deg.C by high pressure homogenizer to obtain modified protein;
mixing chitosan, sodium alginate and white vinegar, adding 2 times of deionized water, and stirring to obtain modified solution;
and mixing the modified liquid, the modified protein, the potassium sulfate and the polyphenol oxidase, adding 3 times of deionized water, stirring for 24 hours by adopting 50W ultrasonic wave assisted magnetic force to obtain a mixed liquid, drying the mixed liquid, and crushing to obtain the modified edible titanium oxide.
Example 7
The high-temperature-resistant beet red pigment comprises 5% of beet red pigment powder, 4% of sodium erythorbate, 0.9% of disodium ethylene diamine tetraacetate, 0.8% of sodium benzoate, 1.8% of sodium alginate, 39% of sorbitol, 0.1% of modified edible titanium oxide and 48.4% of deionized water. The preparation method of the modified edible titanium oxide comprises the following steps:
taking 27 parts by mass of whey protein, 5 parts by mass of a 60% sodium hydroxide aqueous solution, 1 part by mass of potassium sulfate, 8 parts by mass of chitosan, 5 parts by mass of sodium alginate, 40 parts by mass of edible titanium oxide, 1 part by mass of white vinegar and 1 part by mass of polyphenol oxidase;
dispersing edible titanium oxide into 50% sodium hydroxide solution, keeping the temperature at 50 ℃ for 60min, washing the solution to be neutral by using deionized water, calcining the solution at 550 ℃ for 5h, cooling the solution, adding 2 times of 53-degree white spirit, ultrasonically dispersing the solution for 1h, filtering the solution, adding filter residue into the solution at 200 ℃ for 12h, cooling the solution, and crushing the cooled solution to obtain modified powder;
mixing the modified powder with whey protein, and homogenizing at low speed for 4h at 40 deg.C by high pressure homogenizer to obtain modified protein;
mixing chitosan, sodium alginate and white vinegar, adding 2 times of deionized water, and stirring to obtain modified solution;
and mixing the modified liquid, the modified protein, the potassium sulfate and the polyphenol oxidase, adding 3 times of deionized water, stirring for 24 hours by adopting 50W ultrasonic wave assisted magnetic force to obtain a mixed liquid, drying the mixed liquid, and crushing to obtain the modified edible titanium oxide.
Example 8
A preparation method of a high-temperature-resistant beet red edible pigment comprises the steps of adding disodium ethylene diamine tetraacetate, sodium benzoate and sodium alginate into deionized water, uniformly mixing, adding beet red pigment powder and sorbitol, and emulsifying and dispersing for 20-30 min;
filtering and drying to obtain the high-temperature-resistant beet red edible pigment. The emulsification and dispersion adopts a high-shear homogeneous emulsification pump, the emulsification pump adopts a three-stage stator and rotor, the power is 7.5kw, the rotating speed is 2900r/min, the diameter of the rotor is 150mm, and the emulsification pump adopts a downward suction circulation working mode.
Example 9
A preparation method of a high-temperature-resistant beet red edible pigment comprises the steps of adding disodium ethylene diamine tetraacetate, sodium benzoate and sodium alginate into deionized water, uniformly mixing, adding beet red pigment powder and sorbitol, and emulsifying and dispersing for 20-30 min;
filtering, and drying by adopting a 100-300-mesh screen to obtain the high-temperature-resistant beet red edible pigment. The emulsification and dispersion adopts a high-shear homogeneous emulsification pump, the emulsification pump adopts a three-stage stator and rotor, the power is 7.5kw, the rotating speed is 2900r/min, the diameter of the rotor is 150mm, and the emulsification pump adopts a downward suction circulation working mode.
Comparative example 1
A beet red edible pigment comprises beet red pigment powder.
Examples of the experiments
The pigments in comparative example 1 and examples 1 to 7 were diluted to 1% aqueous solutions. And (3) putting 10mL of diluent into a 15mL centrifuge tube, heating in a water bath at 90 ℃ for 15 minutes, taking out, putting into cold water, rapidly cooling, and detecting the content of beet red, wherein 3 experiments are parallel.
Liquid phase detection conditions: column InertSustain C18 (4.6X 250mm, 5 um), mobile phase A: acetonitrile, mobile phase B: 0.2% formic acid-water, gradient elution A: B =10:90, flow rate 1 mL/min, sample elution time 22min, column temperature 25 ℃, detection wavelength 535 nm.
The obtained liquid chromatogram is shown in fig. 1-4, wherein peak 1 is betanin and peak 2 is an isomer of betanin.
The betalain retention of each product was calculated as shown in table 1, and the calculation formula was as follows.
Beet red pigment retention (%) = sample peak area after heating/unheated sample peak area × 100%
Wherein the peak area is the sum of the two peak areas.
TABLE 1 betalain Retention
As can be seen from Table 1, the retention rates of the pigments in examples 1 to 4 are obviously higher than that of comparative example 1, which shows that the retention rates of the pigments at high temperature can be effectively improved by adopting the formulas in examples 1 to 4, and the high temperature resistance of the pigments is improved.
The pigments in examples 5 to 7 further include modified food grade titanium oxide, and the high temperature resistance of the pigments can be further improved by modifying the titanium oxide.
The above detailed description is specific to possible embodiments of the present invention, and the above embodiments are not intended to limit the scope of the present invention, and all equivalent implementations or modifications that do not depart from the scope of the present invention should be included in the present claims.
Claims (10)
1. The high-temperature-resistant beet red pigment is characterized by comprising 3-10% of beet red pigment powder, 0.1-5% of sodium erythorbate, 0.1-1% of disodium ethylenediamine tetraacetic acid, 0.1-1% of sodium benzoate, 0.1-2% of sodium alginate, 30-40% of sorbitol and 40-50% of deionized water.
2. The high-temperature-resistant beet red pigment according to claim 1, wherein the beet red pigment powder comprises 5-10%, 4-5% of sodium erythorbate, 0.9-1% of disodium edetate, 0.8-1% of sodium benzoate, 1.8-2% of sodium alginate, 39-40% of sorbitol and 48.5-50% of deionized water.
3. The high-temperature-resistant betalain pigment according to claim 1, wherein the betalain pigment powder comprises 5 percent of sodium erythorbate, 0.9 percent of disodium ethylenediamine tetraacetic acid, 0.8 percent of sodium benzoate, 1.8 percent of sodium alginate, 39 percent of sorbitol and 48.5 percent of deionized water.
4. The high-temperature-resistant betalain pigment according to claim 1, wherein the betalain pigment powder comprises 5 percent of sodium erythorbate, 1 percent of disodium ethylenediamine tetraacetic acid, 1 percent of sodium benzoate, 2 percent of sodium alginate, 40 percent of sorbitol and 46 percent of deionized water.
5. The high-temperature-resistant betalain pigment according to claim 1, wherein the betalain pigment powder comprises 5 percent of sodium erythorbate, 0.9 percent of disodium ethylenediamine tetraacetic acid, 0.8 percent of sodium benzoate, 1.8 percent of sodium alginate, 39 percent of sorbitol, 0.1 percent of modified edible titanium oxide and 48.4 percent of deionized water.
6. The high-temperature-resistant beet red pigment according to claim 5, wherein the preparation method of the modified edible titanium oxide comprises the following steps:
taking 23-27 parts by mass of whey protein, 2-5 parts by mass of a 60% sodium hydroxide aqueous solution, 0.5-1 part by mass of potassium sulfate, 6-8 parts by mass of chitosan, 3-5 parts by mass of sodium alginate, 30-40 parts by mass of edible titanium oxide, 0.5-1 part by mass of white vinegar and 0.5-1 part by mass of polyphenol oxidase;
dispersing edible titanium oxide into 50% sodium hydroxide solution, keeping the temperature at 50 ℃ for 60min, washing the titanium oxide with deionized water to be neutral, calcining the titanium oxide at 550 ℃ for 3-5 h, cooling, adding 2 times of 53-degree white spirit, ultrasonically dispersing the titanium oxide for 1h, filtering, adding filter residue into the mixture at 200 ℃ for 12h, cooling and crushing the mixture to obtain modified powder;
mixing the modified powder with whey protein, and homogenizing at low speed for 4h at 40 deg.C by high pressure homogenizer to obtain modified protein;
mixing chitosan, sodium alginate and white vinegar, adding 2 times of deionized water, and stirring to obtain modified solution;
and mixing the modified liquid, the modified protein, the potassium sulfate and the polyphenol oxidase, adding 3 times of deionized water, stirring for 24 hours by adopting 50W ultrasonic wave assisted magnetic force to obtain a mixed liquid, drying the mixed liquid, and crushing to obtain the modified edible titanium oxide.
7. The high-temperature-resistant beet red pigment according to claim 6, wherein the whey protein is 25-27 parts by mass, the 60% sodium hydroxide aqueous solution is 3-5 parts by mass, the potassium sulfate is 0.8-1 part by mass, the chitosan is 7-8 parts by mass, the sodium alginate is 4-5 parts by mass, the edible titanium oxide is 35-40 parts by mass, the white vinegar is 0.6-1 part by mass, and the polyphenol oxidase is 0.6-1 part by mass.
8. The high-temperature-resistant beet red pigment according to claim 6, wherein the whey protein is 25 parts by mass, the 60% sodium hydroxide aqueous solution is 3 parts by mass, the potassium sulfate is 0.8 part by mass, the chitosan is 7 parts by mass, the sodium alginate is 4 parts by mass, the edible titanium oxide is 35 parts by mass, the white vinegar is 0.6 part by mass, and the polyphenol oxidase is 0.6 part by mass.
9. A preparation method of high-temperature-resistant beet red pigment, which is characterized in that,
adding disodium ethylene diamine tetraacetate, sodium benzoate and sodium alginate into deionized water, uniformly mixing, adding beet red pigment powder and sorbitol, and emulsifying and dispersing for 20-30 min;
filtering and drying to obtain the high-temperature-resistant beet red edible pigment.
10. The method for preparing the high temperature resistant beet red pigment according to claim 9, wherein the emulsifying and dispersing process is carried out by using a high shear homogeneous emulsifying pump, the emulsifying pump is a three-stage stator and rotor, the power is 7.5kw, the rotating speed is 2900r/min, the diameter of the rotor is 150mm, and the emulsifying pump is operated by a down-suction circulation mode.
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| CN116102899A (en) * | 2023-02-13 | 2023-05-12 | 珠海雅富兴源食品工业有限公司 | Preparation method of heat-resistant beet red powder |
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