CN103960649A - 一种具有保健功能的焦糖色素 - Google Patents
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Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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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
本发明涉及一种具有保健功能的焦糖色素，属于食品添加剂制造技术领域。以焦麦芽为主要原料，辅以玫瑰茄、一品红，经粉碎、加水浸泡、萃取、浓缩制得焦糖色素。产品具有传统焦糖色素特有的风味和色泽，又有营养保健作用，食用安全性高，可用于高档餐桌酱油和食醋的着色。
Description
技术领域
本发明涉及一种具有保健功能的焦糖色素，属于食品添加剂制造技术领域。
背景技术
焦糖色素是目前使用量最大的食品着色剂，是一种深褐色至黑色的液体、块状、粉末状或糊状物质，略带焦糖香味。根据原料和制造条件不同，将焦糖色素分为四类：第一类是普通焦糖：由单一的蔗糖直接热解产生红棕色、略带负电荷胶体粒子的焦糖色素；第二类是碱性亚硫酸盐焦糖：糖质在有亚硫酸盐而无铵盐存在下加热制成；第三类是氨法焦糖：糖质与氨（铵）加热，而无亚硫酸盐存在，产生红棕色、带正电荷胶体粒子的焦糖色素；第四类是耐酸性焦糖：由亚硫酸（氢）铵催化产生的耐酸焦糖色素，含有带负电荷的胶体粒子。
在中国，约四分之三的焦糖色素属于氨法焦糖，用于酱油和食醋的着色。其生产工艺为：在还原糖中加入2%-6%(w/w，以NH3占还原糖的质量分数计)的铵盐或氨水，在一定压力和温度下发生美拉德反应和焦糖化作用，制得焦糖色素。
以还原糖和铵盐或氨水为原料经化学反应制备的焦糖色素不仅没有营养，而且反应时产生4-甲基咪唑，存在食用安全隐患。2011年2月17日，美国“公共利益科学中心”（CSPI）发布报告称，可乐类饮料中的焦糖色素含有可引发癌症的 4-甲基咪唑。已有研究证实，4-甲基咪唑会令实验用小鼠罹患肺癌、肝癌、支气管癌或白血病，同时引起甲状腺损伤。美国加州环境健康危害评估委员会于 2012 年初发布了关于 4-甲基咪唑的重要风险水平，认为 4-甲基咪唑摄入量不得超过29μg/天。
为了提高焦糖色素的食用安全性，有人制备了焦糖色素的替代物，如：中国专利CN102433017A公开了一种焦糖色素的天然替代物制备工艺，其方法是：将花生壳、黑豆、绿豆、赤豆、黄豆进行混合粉碎，用超临界萃取工艺提取，制得焦糖色素替代物。该方法制得的产品中主要是脂溶性色素，不能直接用于酱油、食醋或饮料的着色，而且产品得率低，生产成本高。
发明内容
本发明的目的是提供一种具有保健功能的焦糖色素，其为谷物制品和植物花萼提取物，有焦糖色素特有的风味和色泽，又有营养保健作用，在酱油和食醋中的稳定性良好。
本发明的主要解决方案是这样实现的：
一种具有保健功能的焦糖色素，以焦麦芽为主要原料，辅以玫瑰茄、一品红，经粉碎、加水浸泡、萃取、浓缩而成；各成分的重量百分比为：焦麦芽70%-90%、玫瑰茄5%-20%、一品红5%-10%。
本发明利用焦麦芽中的深褐色色素与玫瑰茄、一品红中的红色素协调配合，使制备的焦糖色素的色率和红色指数满足不同需要。
本发明的焦糖色素具有保健功能。焦麦芽具有健脾和胃、舒肝化滞之功，用于治疗食积不消、脘腹胀满、食欲不振、呕吐泄泻等症，麦芽中富含淀粉分解酶、转化糖酶、脂化酶、维生素B等，有良好的助消化作用；玫瑰茄含有有机酸、维生素C、蛋白质、多种氨基酸、天然维生素和人体所需的铁、钙、磷等矿物质，具有抗氧化、抗肿瘤、降血压、保护肝脏和心血管等药理作用；一品红具有活血化痰作用。
本发明的有益效果是提供了一种新型焦糖色素，其为谷物制品和植物花萼的水提物，有传统焦糖色素特有的风味和色泽，又有营养保健作用，全部采用天然原料，食用安全性高，在酱油和食醋中的稳定性良好，可用于高档餐桌（凉拌）酱油和食醋的着色。
具体实施方式
实施例1
取85份焦麦芽、10份玫瑰茄、5份一品红，粉碎，加入原料重量10倍的水浸泡1小时，在功率40W的超声作用下萃取10min，过滤，取滤液，真空浓缩至浓度为35oBé，制得焦糖色素，其色率为19474EBC单位，红色指数为4.26，适用于食醋着色。
实施例2
取70份焦麦芽、10份玫瑰茄、20份一品红，粉碎，加入原料重量10倍的水浸泡1小时，在功率300W的微波作用下萃取4min，过滤，取滤液，真空浓缩至浓度为35oBé，制得焦糖色素，其色率为16579EBC单位，红色指数为5.71，适用于酱油着色。
Claims (1)
1.一种具有保健功能的焦糖色素，其特征是焦麦芽、玫瑰茄和一品红的提取物，配比按重量百分比为：焦麦芽70%-90%、玫瑰茄5%-20%、一品红5%-10%。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106727872A (zh) * | 2017-01-20 | 2017-05-31 | 北京健旭康技术有限公司 | 一品红的益肝作用及应用技术 |
| JP2022512280A (ja) * | 2018-10-22 | 2022-02-03 | リップルズ エルティーディー． | 発泡飲料に印刷するための製造品、調合物及び方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102433017A (zh) * | 2011-10-27 | 2012-05-02 | 王金民 | 一种焦糖色素的天然替代物制备工艺 |
| CN103387755A (zh) * | 2013-08-08 | 2013-11-13 | 湖北紫鑫生物科技有限公司 | 天然复配棕色素制剂及其应用 |
| CN103665924A (zh) * | 2013-11-19 | 2014-03-26 | 婺源县聚芳永茶业有限公司 | 一种玫瑰茄红色素的提取方法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102433017A (zh) * | 2011-10-27 | 2012-05-02 | 王金民 | 一种焦糖色素的天然替代物制备工艺 |
| CN103387755A (zh) * | 2013-08-08 | 2013-11-13 | 湖北紫鑫生物科技有限公司 | 天然复配棕色素制剂及其应用 |
| CN103665924A (zh) * | 2013-11-19 | 2014-03-26 | 婺源县聚芳永茶业有限公司 | 一种玫瑰茄红色素的提取方法 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106727872A (zh) * | 2017-01-20 | 2017-05-31 | 北京健旭康技术有限公司 | 一品红的益肝作用及应用技术 |
| JP2022512280A (ja) * | 2018-10-22 | 2022-02-03 | リップルズ エルティーディー． | 発泡飲料に印刷するための製造品、調合物及び方法 |
| JP7181392B2 (ja) | 2018-10-22 | 2022-11-30 | リップルズ エルティーディー． | 発泡飲料に印刷するための製造品、調合物及び方法 |
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| CN103960649B (zh) | 2015-04-22 |
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