CN115299554B - Method for improving color development effect of black rice anthocyanin in cold noodles - Google Patents
Method for improving color development effect of black rice anthocyanin in cold noodles Download PDFInfo
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Classifications
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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
- A23L29/30—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
-
- 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
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for improving the color development effect of black rice anthocyanin in cold noodles. According to the invention, a metal ion chelating agent is added into the black rice anthocyanin extract, and the colorant is prepared by grinding. Then adding a proper amount of the coloring agent into wheat starch, mixing with tap water to prepare starch milk, and preparing color cold noodles containing anthocyanin by cooking, forming, cooling and cutting. The preparation method of the invention is simple and easy to operate, does not contain substances harmful to human bodies, and the black rice anthocyanin cold noodles obtained by the method are bright in color and low in starch digestibility. The colorant prepared by the invention has good effect, stable performance and lower investment cost, can be widely applied to the technical field of food processing, and has wide application prospect in the aspect of color wheaten food production.
Description
Technical Field
The invention belongs to the technical field of food pigments, and particularly relates to a method for improving the color development effect of black rice anthocyanin in cold noodles.
Background
With the rapid development of the food industry, the continuous change of consumption concepts and the improvement of the living standard of people, people start to change the consumption of staple food from temperature saturation to well-being, nutrition, functionalization and health care. Besides the common white color, the main food has more and more rich colors, and the color dough such as fruit and vegetable juice dough, coarse cereal dough and the like gradually appears. The color dough has a bright color compared with the common dough, and the stomach of people is wide open. Currently, the color dough manufactured at home is mainly added into food materials in the form of fruit and vegetable juice or mud, and artificial colorants are added in some industrial production. The fruit and vegetable juicing or mud squeezing is complex in operation and greatly influenced by seasons; and artificially synthesized pigments may cause harm to human body.
The anthocyanin is used as a flavonoid compound generated by secondary metabolism of higher plants, has strong coloring function and various physiological functions, such as antioxidation, blood lipid reduction, anti-tumor, anti-inflammatory, antibacterial and the like. Therefore, the development of natural pigment to replace artificial synthetic pigment has important significance for meeting the increasing living demands of people. However, anthocyanins are susceptible to stability degradation during processing and storage due to factors such as temperature, pH, light, metal ions, etc., making their use in foods a great challenge. The anthocyanin natural pigment has deep color in tap water, is purple black or even black, has poor stability and is easy to degrade and fade.
At present, the color cold noodles are generally prepared by using dragon fruit juice, purple cabbage juice, mashed purple potato and the like containing anthocyanin at home. The cold noodles are produced with water in 50-75 wt% and city tap water and well water. The color of the color cold noodles containing anthocyanin steamed by using tap water is easy to be grey, and the color is easy to fade and has lower stability. The main reason for this phenomenon is that the color effect of anthocyanin in cold noodles is directly affected by various metal ions contained in tap water. In food processing, the stability of anthocyanin is generally improved by adding protein, phenolic compound and polysaccharide, but the process is complex and the cost is high. Therefore, a new method for improving the color development effect of black rice anthocyanin in cold noodles needs to be developed. At present, reports of improving the color development effect of anthocyanin in cold noodles by using a metal chelating agent are not yet seen.
Disclosure of Invention
The invention aims to provide a method for improving the color development effect of black rice anthocyanin in cold noodles, so that the stability of anthocyanin in tap water is improved, and the purpose of improving the color development effect of anthocyanin in cold noodles is achieved.
In order to achieve the aim of the invention, the invention is realized by adopting the following technical scheme:
a method for improving the color development effect of black rice anthocyanin in cold noodles, which comprises the following steps:
(1) Mixing the black rice anthocyanin extract with a metal chelating agent, grinding and uniformly mixing to obtain a black rice anthocyanin colorant;
(2) Adding black rice anthocyanin colorant into wheat starch, adding water to prepare starch milk, and preparing the starch milk into cold noodles.
Further, in the step (1), the metal chelating agent includes one or more of ethylenediamine tetraacetic acid, sodium hexametaphosphate and sodium tartrate.
Further, in the step (1), the mass ratio of the black rice anthocyanin extract to the metal chelating agent is 20:1-2:5.
The anthocyanin extract and the metal ion chelating agent can be directly used in tap water after being mixed, so that the stability of anthocyanin in tap water can be improved, and the color effect of anthocyanin in cold noodles can be improved.
Further, in the step (2), the water is tap water.
Further, in the step (2), the black rice anthocyanin colorant, the wheat starch and the tap water are prepared into starch milk according to a mass ratio (0.01-0.1) of 40:60, wherein the wheat starch is calculated on a dry basis.
Further, in the step (1), the metal chelating agent includes ethylenediamine tetraacetic acid, sodium hexametaphosphate and sodium tartrate.
Further, in the step (2), the mass percentage concentration of the ethylenediamine tetraacetic acid in the starch milk is 0.001-0.01% based on the mass fraction of each component; the mass percentage concentration of the sodium hexametaphosphate is 0.016-0.08%; the mass percentage concentration of the sodium tartrate is 0.016 to 0.16 percent.
Furthermore, the addition of 0.01% EDTA gives the best color protection.
Furthermore, sodium hexametaphosphate with the addition amount of 0.064% has the best color protection effect.
Further, sodium tartrate added in an amount of 0.096% is the best in color protection.
Further, the proportion of the compound chelating agent is 0.01% EDTA+0.08% SHMP+0.064% MSDS,0.008% EDTA+0.064% SHMP+0.16% MSDS or 0.008% EDTA+0.08% SHMP+0.096% MSDS.
Further, in the step (2), the mass percentage concentration of the black rice anthocyanin extract in the starch milk is 0.01-0.1%.
Further, in the step (2), the specific steps of preparing the starch milk into the cold noodles are as follows: brushing a small amount of edible oil on the bottom of a clean cold skin gong, pouring a proper amount of starch milk, uniformly dispersing, putting into boiling water, capping, steaming, taking out, putting into cold water, cooling to room temperature, and removing the cold skin from the gong to obtain the cold skin.
Further, in the step (2), the mixture is put into boiling water, covered and heated for 90-120 s, and then steamed.
The invention also provides the cold noodle prepared by the method for improving the color effect of the black rice anthocyanin in the cold noodle, and the cold noodle is a colorful cold noodle.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the invention provides a method for improving the color effect of black rice anthocyanin in cold noodles, which is characterized in that the color effect of black rice anthocyanin in cold noodles is improved from deep purple black in tap water to acceptable purple, and the color of black rice anthocyanin is close to that of the color cold noodles manufactured by deionized water. Compared with the traditional cold noodles without anthocyanin, the quick-digestion starch content of the cold noodles with anthocyanin is obviously reduced, the anti-digestion starch content is obviously increased, and the stability of the anthocyanin of the black rice in tap water can be improved. The invention utilizes the mixture of the black rice anthocyanin and the chelating agent in the food additive to improve the color development of the black rice anthocyanin in tap water, has simple and convenient treatment method, is nontoxic and harmless, does not add any non-edible chemical additive, and has good application prospect for the anthocyanin in solid food processing.
2. The black rice anthocyanin colorant prepared by the invention has the advantages of simple processing technology, lower investment cost and good coloring effect. When in use, the coloring agent can be used for preparing the cold noodles after simply mixing the coloring agent with the wheat starch, so that the color development effect of the cold noodles is improved, the color is bright, green and healthy, the quality of the cold noodles can be improved, and the starch digestibility is reduced. The technology avoids the complicated procedures of cleaning fruits and vegetables, squeezing juice and mud, filtering and the like, reduces the labor burden of families, and can meet the demands of people in pursuing natural, nutritional and fast-paced life modes and the like. The invention uses wheat starch to prepare color cold noodles containing anthocyanin through proportioning, size mixing, cooking and shaping, cooling and slitting, has simple production process, scientific and reasonable formula and can realize industrial production, so as to solve the technical problem of anthocyanin extract in practical application.
Drawings
FIG. 1 is an appearance of EDTA addition versus color protection of anthocyanin solutions;
FIG. 2 is a graph showing the effect of EDTA addition on anthocyanin solution stability;
FIG. 3 is an appearance chart of the addition amount of sodium hexametaphosphate on color protection of anthocyanin solution;
FIG. 4 is a graph showing the effect of sodium hexametaphosphate addition on anthocyanin solution stability;
FIG. 5 is an appearance of sodium tartrate addition versus color protection of anthocyanin solution;
FIG. 6 is a graph showing the effect of sodium tartrate addition on anthocyanin solution stability;
FIG. 7 is an appearance of sodium hexametaphosphate, sodium tartrate and EDTA compounded color protection for anthocyanin solution;
FIG. 8 is the effect of sodium hexametaphosphate, sodium tartrate and EDTA on anthocyanin stability;
FIG. 9 is a color appearance of EDTA, sodium tartrate and sodium hexametaphosphate compounded anthocyanin solution;
FIG. 10 is the effect of EDTA, sodium tartrate and sodium hexametaphosphate on anthocyanin stability;
FIG. 11 is a color appearance of EDTA, sodium hexametaphosphate and sodium tartrate compounded anthocyanin solution;
FIG. 12 is the effect of EDTA, sodium hexametaphosphate, and sodium tartrate complexation on anthocyanin stability;
FIG. 13 is a photograph showing the appearance of six colorants in examples 1-6;
FIG. 14 is an apparent color of a colorant wherein deionized water-dissolved black rice anthocyanin, tap water-dissolved black rice anthocyanin, and the colorant of examples 1-6 are shown from left to right;
fig. 15 is a picture of the appearance of the cold noodle, which is prepared by respectively dissolving black rice anthocyanin in deionized water, black rice anthocyanin in tap water and embodiments 1-6 from left to right.
Detailed Description
The technical scheme of the invention is further described in detail below with reference to the attached drawings and specific embodiments.
Determination of experimental conditions:
1. effect of Single chelating agent addition on color protection of anthocyanin solutions
The influence of different concentrations of metal chelating agents such as ethylenediamine tetraacetic acid (EDTA), sodium Hexametaphosphate (SHMP) and sodium tartrate (MSDS) on the anthocyanin in the tap water is studied by adopting tap water to prepare 0.02% (w/v) anthocyanin solution in the black rice. Different concentration gradients are set according to the limit of each chelating agent in national standard GB2760-2014 as a standard, and the influence on anthocyanin color change and retention rate is observed. Anthocyanin solution without any chelating agent was used as control.
The treated anthocyanin solution was stored at room temperature in the absence of light, the color change was observed, and the absorbance of anthocyanin at 520nm was measured at 0, 8, 16, 24 and 32 hours. Anthocyanin retention was calculated according to the following formula:
retention = a 1 /A 0 ；
A 0 For the initial absorbance of anthocyanin solution, A 1 The absorbance of the treated anthocyanin solution was measured.
As can be seen from FIG. 1, when black rice anthocyanin is dissolved in tap water, the anthocyanin solution is dark purple and slightly black. Anthocyanin retention in tap water was reduced compared to anthocyanin retention in deionized water, indicating that anthocyanin was unstable in tap water. As can be seen from fig. 2, the color of the solution was recovered to red after adding EDTA at different concentrations. The higher the concentration of EDTA added, the stronger the protective effect on anthocyanin, and the best color protection effect is achieved by adding 0.01% of EDTA according to the national standard limit of EDTA in foods as standard.
As can be seen from fig. 3, the color of the solution was also restored to red after adding sodium hexametaphosphate at different concentrations, but the color was still slightly darker. As can be seen from fig. 4, although anthocyanin retention rates of sodium hexametaphosphate at different concentrations were lower than those of anthocyanin solutions without sodium hexametaphosphate at 0h, anthocyanin retention rates after sodium hexametaphosphate addition for 8h were higher than those of anthocyanin solutions without sodium hexametaphosphate addition. Wherein, the sodium hexametaphosphate with the addition amount of 0.064 percent has the strongest protective effect and the best color protection effect, and the sodium hexametaphosphate with the addition amount of 0.08 percent is used next.
As can be seen from fig. 5, the color of the solution was also restored to red after adding sodium tartrate at different concentrations, but the color was still slightly darker. As can be seen from fig. 6, anthocyanin retention rates after 8h of sodium tartrate addition were higher than those of anthocyanin solutions without sodium tartrate addition. Wherein, the sodium tartrate with the addition amount of 0.096 percent has the strongest protective effect and the best color protection effect, and the sodium tartrate solution with the addition amount of 0.16 percent is used next.
2. Influence of the Compound chelating agent on stability of anthocyanin solution
And (3) carrying out a compounding test on EDTA, sodium hexametaphosphate and sodium tartrate to select an optimal compounding combination. And (3) taking each chelating agent as a main material and the other two chelating agents as auxiliary materials, observing the influence of the compound chelating agents on the color change of anthocyanin and the retention rate, and screening out the three compound chelating agents with the best effects.
Fig. 7-12 show the color appearance and stability effects of the complex chelators on anthocyanin solutions. The first sample in fig. 7, 9 and 11 is a deionized water dissolved black rice anthocyanin solution, the color of the pigment solution added with the compound chelating agent is closer to that of the black rice anthocyanin solution dissolved with deionized water than the color of the pigment solution added with the single chelating agent, and the color of the pigment solution added with the compound chelating agent is more vivid. The anthocyanin retention rate is higher than that of a chelating agent singly, and the three compounding ratios with the best effect are 0.01 percent EDTA+0.08 percent SHMP+0.064 percent MSDS,0.008 percent EDTA+0.064 percent SHMP+0.16 percent MSDS,0.008 percent EDTA+0.08 percent SHMP+0.096 percent MSDS. When a plurality of chelating agents are mixed for use, the effect is better than that of single use, namely the synergistic effect.
Example 1
The embodiment provides a method for improving the color development effect of black rice anthocyanin in cold noodles, which comprises the following steps:
1. a black rice anthocyanin colorant is prepared from the following raw materials: 1g of ethylenediamine tetraacetic acid and 2g of black rice anthocyanin extract. Weighing the raw materials, fully stirring and uniformly mixing, pouring into a grinder for grinding, controlling the grinding temperature to be below 20 ℃, and grinding until no obvious large particles exist and the color is uniform.
2. 3g of the black rice anthocyanin colorant is added into 4kg of wheat starch, and then 6kg of tap water is added, and the mixture is stirred to prepare starch milk. Adding proper amount of water into an electric saucepan, heating and boiling, brushing a small amount of edible oil on the bottom of a clean cold gong, and pouring proper amount of starch milk for uniform dispersion. Putting the cold skin gong into boiling water, capping, heating for 90s, taking out, putting into cold water, and cooling to room temperature. And (5) tearing off the cold noodles from the gong, and brushing oil on the surface to prevent adhesion, thereby completing the preparation of the fresh cold noodles. Subsequent measurements were performed within 1-2 hours.
The color of the anthocyanin extract cold noodle prepared by deionized water and tap water is similar to that of the anthocyanin cold noodle steamed by deionized water. As shown in table 1, the L of the deionized water for making the cold noodle is 37.10, the L of the tap water for making the cold noodle is 33.70, and the L of the example is 36.23, which indicates that the brightness value is significantly improved. Compared with the traditional white sheet jelly, the hardness value of the sheet jelly of the embodiment is increased from 608.61 to 654.08, the adhesiveness is increased to 188.75, the chewiness is increased to 27.99, and the cohesiveness is also increased (Table 2). The fast digestible starch content was significantly reduced to 55.16% and the anti-digestible starch to 33.01% (table 3). From this, it is apparent that this example provides a black rice anthocyanin cold noodle with improved quality.
Example 2
The embodiment provides a method for improving the color development effect of black rice anthocyanin in cold noodles, which comprises the following steps:
1. a black rice anthocyanin colorant is prepared from the following raw materials: 6.4g of sodium hexametaphosphate and 2g of black rice anthocyanin extract. Weighing the raw materials, fully stirring and uniformly mixing, pouring into a grinder for grinding, controlling the grinding temperature to be below 20 ℃, and grinding until no obvious large particles exist and the color is uniform.
2. 8.4g of the black rice anthocyanin colorant is added into 4kg of wheat starch, and then 6kg of tap water is added, and the mixture is stirred to prepare starch milk. Adding proper amount of water into an electric saucepan, heating and boiling, brushing a small amount of edible oil on the bottom of a clean cold gong, and pouring proper amount of starch milk for uniform dispersion. Putting the cold skin gong into boiling water, capping, heating for 90s, taking out, putting into cold water, and cooling to room temperature. And (5) tearing off the cold noodles from the gong, and brushing oil on the surface to prevent adhesion, thereby completing the preparation of the fresh cold noodles. Subsequent measurements were performed within 1-2 hours.
As shown in table 1, the chromaticity value of the anthocyanin-containing sheet jelly of black rice of this example was measured, L was 36.46, and the brightness value was significantly improved. The a of this example was 14.27, which was also an improvement over the 12.70 cold noodles made from tap water. The texture, hardness, adhesiveness, elasticity and cohesiveness of the black rice anthocyanin cold noodle are respectively increased to 663.43, 190.75, 0.21 and 0.25 (table 2). The fast digestion starch content was significantly reduced, 55.59% and the anti-digestion starch was increased to 33.41% (table 3). From this, it is apparent that this example provides a black rice anthocyanin cold noodle with improved quality.
Example 3
The embodiment provides a method for improving the color development effect of black rice anthocyanin in cold noodles, which comprises the following steps:
1. a black rice anthocyanin colorant is prepared from the following raw materials: 9.6g of sodium tartrate and 2g of black rice anthocyanin extract. Weighing the raw materials, fully stirring and uniformly mixing, pouring into a grinder for grinding, controlling the grinding temperature to be below 20 ℃, and grinding until no obvious large particles exist and the color is uniform.
2. 11.6g of the black rice anthocyanin colorant is added into 4kg of wheat starch, and then 6kg of tap water is added, and the mixture is stirred to prepare starch milk. Adding proper amount of water into an electric saucepan, heating and boiling, brushing a small amount of edible oil on the bottom of a clean cold gong, and pouring proper amount of starch milk for uniform dispersion. Putting the cold skin gong into boiling water, capping, heating for 90s, taking out, putting into cold water, and cooling to room temperature. And (5) tearing off the cold noodles from the gong, and brushing oil on the surface to prevent adhesion, thereby completing the preparation of the fresh cold noodles. Subsequent measurements were performed within 1-2 hours.
As shown in table 1, the chromaticity value of the anthocyanin-containing sheet jelly of black rice in this example was measured, the L-x of this example was 36.35, the brightness value was significantly improved, and the color of the sheet jelly obtained in this example was close to the color steamed with deionized water as compared with the anthocyanin-containing sheet jelly prepared with deionized water and tap water. The a of this example was 13.25, which was also an improvement over the 12.70 cold noodles made from tap water. Hardness, tackiness, elasticity and cohesiveness increased to 652.26, 188.90, 0.22 and 0.25, respectively (Table 2). The fast digestible starch content was reduced to 55.59% and the anti-digestible starch content was increased to 33.13% (table 3). From this, it can be seen that this example resulted in an improved black rice anthocyanin cold noodle.
Example 4
The embodiment provides a method for improving the color development effect of black rice anthocyanin in cold noodles, which comprises the following steps:
1. a black rice anthocyanin colorant is prepared from the following raw materials: 1g of ethylenediamine tetraacetic acid, 8g of sodium hexametaphosphate, 6.4g of sodium tartrate and 2g of black rice anthocyanin extract. Weighing the raw materials, fully stirring and uniformly mixing, pouring into a grinder for grinding, controlling the grinding temperature to be below 20 ℃, and grinding until no obvious large particles exist and the color is uniform.
2. 17.4g of the black rice anthocyanin colorant is added into 4kg of wheat starch, and then 6kg of tap water is added, and the mixture is stirred to prepare starch milk. Adding proper amount of water into an electric saucepan, heating and boiling, brushing a small amount of edible oil on the bottom of a clean cold gong, and pouring proper amount of starch milk for uniform dispersion. Putting the cold skin gong into boiling water, capping, heating for 90s, taking out, putting into cold water, and cooling to room temperature. And (5) tearing off the cold noodles from the gong, and brushing oil on the surface to prevent adhesion, thereby completing the preparation of the fresh cold noodles. Subsequent measurements were performed within 1-2 hours.
As shown in table 1, the chromaticity value of the anthocyanin-containing sheet jelly of black rice in this example was measured, the anthocyanin-containing extract sheet jelly prepared from deionized water and tap water was used as a control, the L of the sheet jelly prepared from deionized water was 37.10, the L of the sheet jelly prepared from tap water was 33.70, the L of this example was 36.69, and the color of the sheet jelly obtained in the example was closest to the color steamed using deionized water. The a of this example was 14.59, which is also close to the a 14.74 value of the cold noodle prepared using deionized water. Hardness, gumminess, elasticity, cohesiveness increased to 676.08, 196.91, 0.21, 0.25, 28.28, respectively (table 2). The fast digestible starch content was reduced to 55.17% and the anti-digestible starch content was increased to 33.01% (table 3). From this, it can be seen that this example resulted in an improved black rice anthocyanin cold noodle.
Example 5
The embodiment provides a method for improving the color development effect of black rice anthocyanin in cold noodles, which comprises the following steps:
1. the black rice anthocyanin colorant is prepared from the following raw materials in parts by weight: 0.8g of ethylenediamine tetraacetic acid, 6.4g of sodium hexametaphosphate, 16g of sodium tartrate and 2g of black rice anthocyanin extract. Weighing the raw materials, fully stirring and uniformly mixing, pouring into a grinder for grinding, controlling the grinding temperature to be below 20 ℃, and grinding until no obvious large particles exist and the color is uniform.
2. 25.2g of the black rice anthocyanin colorant is added into 4kg of wheat starch, and then 6kg of tap water is added, and the mixture is stirred to prepare starch milk. Adding proper amount of water into an electric saucepan, heating and boiling, brushing a small amount of edible oil on the bottom of a clean cold gong, and pouring proper amount of starch milk for uniform dispersion. Putting the cold skin gong into boiling water, capping, heating for 90s, taking out, putting into cold water, and cooling to room temperature. And (5) tearing off the cold noodles from the gong, and brushing oil on the surface to prevent adhesion, thereby completing the preparation of the fresh cold noodles. Subsequent measurements were performed within 1-2 hours.
As shown in table 1, the chromaticity value of the anthocyanin-containing sheet jelly of black rice in this example was measured, the anthocyanin-containing extract sheet jelly prepared from deionized water and tap water was used as a control, the L of the sheet jelly prepared from deionized water was 37.10, the L of the sheet jelly prepared from tap water was 33.70, the L of this example was 36.52, and the color of the sheet jelly obtained in the example was close to the color steamed using deionized water. The a of this example was 14.46, which is also close to the a of the sheet jelly made with deionized water, 14.74. Hardness, gumminess, elasticity, cohesiveness increased to 655.74, 188.23, 0.21, 0.25, 26.83, respectively (table 2). The fast digestible starch content was reduced to 55.59% and the anti-digestible starch content was increased to 33.41% (table 3). From this, it can be seen that this example resulted in an improved black rice anthocyanin cold noodle.
Example 6
The embodiment provides a method for improving the color development effect of black rice anthocyanin in cold noodles, which comprises the following steps:
1. the black rice anthocyanin colorant is prepared from the following raw materials in parts by weight: 0.8g of ethylenediamine tetraacetic acid, 8g of sodium hexametaphosphate, 9.6g of sodium tartrate and 2g of black rice anthocyanin extract. Weighing the raw materials, fully stirring and uniformly mixing, pouring into a grinder for grinding, controlling the grinding temperature to be below 20 ℃, and grinding until no obvious large particles exist and the color is uniform.
2. 20.4g of the black rice anthocyanin colorant is added into 4kg of wheat starch, and then 6kg of tap water is added, and the mixture is stirred to prepare starch milk. Adding proper amount of water into an electric saucepan, heating and boiling, brushing a small amount of edible oil on the bottom of a clean cold gong, and pouring proper amount of starch milk for uniform dispersion. Putting the cold skin gong into boiling water, capping, heating for 90s, taking out, putting into cold water, and cooling to room temperature. And (5) tearing off the cold noodles from the gong, and brushing oil on the surface to prevent adhesion, thereby completing the preparation of the fresh cold noodles. Subsequent measurements were performed within 1-2 hours.
As shown in table 1, the chromaticity value of the anthocyanin-containing sheet of black rice of this example was measured, and the color of the sheet obtained by using deionized water and tap water as a control was 35.95. The a of this example is 13.15, which is also close to the a 14.74 value of the cold noodle prepared with deionized water. Hardness, gumminess, elasticity, cohesiveness increased to 656.43, 189.92, 0.22, 0.25, respectively (table 2). The fast digestible starch content was reduced to 55.59% and the anti-digestible starch content was increased to 33.13% (table 3). From this, it can be seen that this example resulted in an improved black rice anthocyanin cold noodle.
Example 7
The black rice anthocyanin cold noodles prepared in examples 1-6 were subjected to measurement of chromaticity value, texture and in vitro simulated starch digestion.
1. Chromaticity value of black rice anthocyanin cold noodle
3 points are randomly taken on the diagonal line, the cold noodles are placed on a colorimeter opening test head for color measurement, and the result is expressed as mean value +/-standard deviation. Color is expressed by a color space method of L, a and b, wherein L represents brightness of a sample, +a represents redness of the sample, -a represents greenness of the sample, +b represents yellowness of the sample, and-b represents blueness of the sample.
Fig. 13 is a picture of the appearance of the six colorants in examples 1-6, and it can be seen from fig. 14 that the color of adding the six colorants to tap water is greatly improved compared with the color of directly adding the anthocyanin extract from black rice at the same concentration to tap water. As can be seen from fig. 15, the anthocyanin sheet made with deionized water appeared purple, while the anthocyanin sheet made with tap water directly appeared dark gray.
TABLE 1 chromaticity value of Cold noodles
Table 1 shows the chromaticity values of the traditional cold noodles, black rice anthocyanin dissolved by deionized water, black rice anthocyanin dissolved by tap water and cold noodles prepared in the embodiment cases 1-6, the difference between the L, a and b of the anthocyanin colorant cold noodles in tap water and the anthocyanin extract cold noodles prepared by tap water is obvious, and the values in the table can show that the colorant added with different metal ion chelating agents can lead the L, a and b values of the cold noodles to be close to the color steamed by the deionized water, thus indicating that the metal ion chelating agents have the protection effect on the color of the anthocyanin cold noodles.
2. Texture of black rice anthocyanin cold noodle
Cutting the cold noodles into small pieces with the length of 3cm and the length of 1.5cm, spreading the small pieces on an objective table of equipment, selecting a flat-bottom cylindrical probe with the length of P/0.5, measuring the cold noodles, carrying out 5 parallel tests on each sample, and averaging. Setting test parameters: the parameters are set as follows: a TPA mode; the speed before test is 1mm/s; speed in test: 1mm/s; post test speed: 1mm/s; time interval of two compressions: 5.0sec, compression set: 50%, trigger force: 5g.
Table 2 texture characteristics of the sheet jelly
Table 2 shows the texture characteristics of conventional cold noodles, deionized water to dissolve black rice anthocyanin, tap water to dissolve black rice anthocyanin, and cold noodles prepared in examples 1-6. As can be seen from table 2, the texture properties of the anthocyanin extract cold noodles prepared from deionized water and tap water and the texture properties of the anthocyanin colorant cold noodles of 6 types are obviously changed. The hardness values of the cold noodles using the black rice anthocyanin colorant are not significantly different from those of the three controls, but the values are increased from 601.86 g to 609.45g to 652.26 g to 676.08g. There was no significant difference in hardness or tackiness between the 6 anthocyanin colorants. The cold skin gumminess using the black rice anthocyanin colorant was significantly increased compared to the control. The chewing property of the anthocyanin extract cold noodle prepared by tap water is 23.34, and the maximum value of the chewing property of the anthocyanin colorant cold noodle is 28.28. The increase in hardness, adhesiveness, chewiness, and other properties suggests that the addition of anthocyanin colorants improves the texture quality of the sheet jelly.
3. In vitro simulated starch digestion
Taking 0.5g of cold noodle into a 50mL centrifuge tube, adding 20mL of sodium acetate buffer (pH=5.2, 0.1 mol/L), shaking uniformly, carrying out water bath at 37 ℃ for 20min, taking 0.2mL of supernatant into a 25mL tube with a plug, adding 1.8mL of deionized water to 2mL, adding 2mL of LDNS solution, heating for 5min in a boiling water bath, cooling with running water, adding water to 25mL, shaking uniformly, and measuring the absorbance value of the solution at 540 nm. Calculating the glucose content G 0 . 100mg of alpha-amylase and 100mg of amyloglucosidase are added to the centrifuge tube, and the centrifuge tube is properly shaken and homogenized. Respectively taking 0.2mL of enzymolysis solution during enzymolysis for 20min and 120min, adding 4.8mL of absolute ethyl alcohol, centrifuging for 10min at 3000r/min, taking 0.5mL of supernatant fluid in a 25mL test tube with a plug, and supplementing water to 2mL, wherein the specific steps are the same as G 0 Finally, calculate G 20 And G 120 . According to G 0 、G 20 And G 120 The contents of fast-digestion starch (RDS), slow-digestion starch (SDS) and anti-digestion starch (RS) in the cold noodles are calculated.
RDS/％＝0.9×(G 20 -G 0 ) Total starch content x 100
SDS/％＝0.9×(G 120 -G 20 ) Total starch content x 100
RS/％＝100-RDS％-SDS％
In the middle of
G 0 : represents the glucose content during enzymolysis for 0 min;
G 20 : represents the glucose content during 20min of enzymolysis;
G 120 : represents the glucose content during 120min of enzymolysis;
0.9: conversion coefficients.
TABLE 3 in vitro starch digestion Properties
Table 3 shows the in vitro starch digestion characteristics of conventional cold noodles, deionized water to dissolve black rice anthocyanin, tap water to dissolve black rice anthocyanin, and cold noodles made in examples 1-6. As can be seen from Table 3, the RDS of the cold noodles made from tap water is lower than that of the cold noodles made from deionized water. The cold noodles steamed by using tap water can inhibit the hydrolysis of starch to a certain extent, and the reduction of RDS content can relieve postprandial hyperglycemia response, further reduce insulin resistance response and possibly relieve a series of chronic diseases and metabolic syndrome. There is no obvious difference between SDS of several kinds of cold noodles, and SDS can be absorbed slowly to release energy continuously for a long time. The RS content of anthocyanin cold noodles manufactured by tap water is higher than that of cold noodles steamed by traditional white cold noodles and deionized water, which indicates that the addition of anthocyanin in tap water is more beneficial to the increase of the content of anti-digestion starch. RS can not be absorbed by human small intestine, can only be fermented into short chain fatty acid in large intestine to supply energy, and has effects of promoting lipid cholesterol metabolism, treating constipation, enhancing disease resistance, promoting mineral absorption, and protecting kidney. The cold noodle added with anthocyanin coloring agent can improve the digestion condition in vitro and slow down the absorption of glucose in vivo. Compared with the traditional white cold noodles, the digestion resistant starch content of the cold noodles added with the anthocyanin colorant is obviously improved.
From the above, it can be concluded that the color of anthocyanin colorants prepared by adding chelating agents in tap water is greatly improved, more closely approaching the red color of anthocyanin dissolved in deionized water. And anthocyanin retention rate of the anthocyanin colorant is higher than that of anthocyanin which is directly dissolved in tap water, and degradation speed of anthocyanin is lower than that of anthocyanin which is not treated after a certain time. The traditional wheat starch cold noodles are white and slightly yellowish, and the cold noodles added with the black rice anthocyanin are red purple, so that consumers can taste and purchase the cold noodles more. Compared with the cold noodles prepared by directly adding anthocyanin into tap water, the cold noodles added with the black rice anthocyanin colorant have the advantages of greatly improved color and relatively good taste.
The invention utilizes the chelation of the chelant and metal ions in tap water to improve the color development of the anthocyanin in the tap water, and the treatment method for improving the stability of the anthocyanin in the black rice has simple and convenient operation, is nontoxic and harmless, and has good application prospect in the processing of liquid foods and solid foods. The color cold noodles made by the method are more convenient than fruit and vegetable juice or mud, safer and healthier than artificially synthesized pigments, and are suitable for household and catering production.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the technical solutions described in the foregoing embodiments, or equivalents may be substituted for elements thereof without departing from the spirit and scope of the technical solutions as claimed.
Claims (6)
1. A method for improving the color development effect of black rice anthocyanin in cold noodles is characterized by comprising the following steps: the method comprises the following steps:
(1) Mixing the black rice anthocyanin extract with a metal chelating agent, grinding and uniformly mixing to obtain a black rice anthocyanin colorant; the metal chelating agent comprises one or more of ethylenediamine tetraacetic acid, sodium hexametaphosphate and sodium tartrate; the mass ratio of the black rice anthocyanin extract to the metal chelating agent is 20:1-2:5;
(2) Adding black rice anthocyanin colorant into wheat starch, adding water to prepare starch milk, and preparing the starch milk into cold noodles; the water is tap water;
the mass percentage concentration of the ethylenediamine tetraacetic acid in the starch milk is 0.001-0.01 percent; the mass percentage concentration of the sodium hexametaphosphate is 0.016-0.08%; the mass percentage concentration of the sodium tartrate is 0.016 to 0.16 percent.
2. The method for improving the color development effect of black rice anthocyanin in cold noodles according to claim 1, which is characterized in that: in the step (2), the black rice anthocyanin colorant, the wheat starch and the tap water are prepared into starch milk according to a mass ratio of (0.01-0.1) to 40:60, wherein the wheat starch is calculated on a dry basis.
3. The method for improving the color development effect of black rice anthocyanin in cold noodles according to claim 1, which is characterized in that: in the step (2), the mass percentage concentration of the black rice anthocyanin extract in the starch milk is 0.01% -0.1%.
4. The method for improving the color development effect of black rice anthocyanin in cold noodles according to claim 1, which is characterized in that: in the step (2), the specific steps of preparing the starch milk into the cold noodles are as follows: brushing a small amount of edible oil on the bottom of a clean cold skin gong, pouring a proper amount of starch milk, uniformly dispersing, putting into boiling water, capping, steaming, taking out, putting into cold water, cooling to room temperature, and removing the cold skin from the gong to obtain the cold skin.
5. The method for improving the color development effect of black rice anthocyanin in cold noodles according to claim 4, which is characterized in that: in the step (2), the mixture is put into boiling water, covered and heated for 90-120 seconds, and then steamed.
6. The sheet jelly according to any one of claims 1 to 5, which is characterized in that the sheet jelly is a colored sheet jelly.
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