CN106520850A - Preparation method of modified natural food coloring agent emulsion - Google Patents

Abstract

The invention relates to a preparation method of modified natural food coloring agent emulsion, and belongs to the technical field of a food coloring agent. According to the method, capsicum frutescens is used as a raw material and is crushed to be made into pulp; blakeslea trispora is cultured, so that capsanthin in the capsicum frutescens pulp is enriched into mycelia; then, saponification and dehydration are performed; extraction is performed by ethyl acetate; a capsanthin pigment with high stability is prepared; finally, the emulsion is prepared from the capsanthin pigment and soybean protein isolate; and the modified natural food coloring agent emulsion is prepared. The modified natural food coloring agent emulsion prepared by the method provided by the invention has the advantages that the color value is high; the coloring performance is good; the stability is high; the emulsion cannot be easily influenced by temperature and light illumination; the dispersibility is high; the characteristics of natural effect, nutrition, functionalization and the like are realized; and the modified natural food coloring agent emulsion can be widely applied to the fields of food, medicine, cosmetics and the like.

Description

A kind of preparation method of modified natural food color agent emulsion

Technical field

The present invention relates to a kind of preparation method of modified natural food color agent emulsion, belongs to food color technology neck Domain.

Background technology

Coloring agent, also known as food colour, is, with food color as main purpose, food is given color and luster and is improved food color The material in pool.Food color conventional in the world has more than 60 kinds at present, and China allows what is used to have 46 kinds, by its source and property Matter is divided into two class of food synthetic coloring matter and natural food coloring agent.With raising of the people to food additive safety consciousness, Greatly developing natural, nutrition, multi-functional natural colorant has become the developing direction of coloring agent.According to the analysis of psychologist As a result, during people are with the external information for feeling to receive, 83% impression is from vision, it is seen then that the importance of product appearance, this its In particularly appearance color it is particularly important, the outward appearance of food is plain to lose the captivation to consumer, and price is also low.

Synthetic coloring agent and natural colorant can be by sources divided into, the raw material of synthetic coloring matter is mainly chemical industry and produces Product, conventional natural colorant have capsanthin, beet red, red yeast rice, alkermes, chrysanthemum, chlorophyll copper sodium, Rhizoma Curcumae Longae, Cape jasmine Sub- Huang, carotene, phycocyanobilin, cacao color, caramel color etc..At present, natural colorant color easily receives metal ion, water , there is more difficult dispersion in matter, pH value, oxidation, illumination, the impact of temperature, the intermiscibility between dieing activity, coloring agent is poor, and price It is higher, therefore, for prepared by the research of natural colorant, it appears particularly important.

The content of the invention

The invention mainly solves the technical problem of：The shadow of illumination and temperature is received for current natural colorant color easily Ring, there is more difficult dispersion, the drawbacks of the intermiscibility between dieing activity, coloring agent is poor, there is provided a kind of modified natural food color The preparation method of agent emulsion, the present invention are enriched with Semen setariae with XIAOMIJIAO as the broken slurrying of raw material by cultivating trispore Bruce mould Capsanthin in green pepper slurry is into mycelium, then Jing saponification, dehydration, and is extracted with ethyl acetate, and the strong capsanthin of stability is obtained Which is finally configured to emulsion with soybean protein isolate by pigment, and modified natural food color agent emulsion is obtained, prepared by the present invention Modified natural food color agent emulsion colour value is high, and coloring is strong, and good stability is difficult to be affected by temperature and illumination, dispersibility Well, the features such as having natural, nutrition, functionalization concurrently, can be widely applied to the fields such as food, medicine, cosmetics.

In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is：

（1）2～3kg XIAOMIJIAO is weighed, in adding refiner, 10～15min is homogenized, XIAOMIJIAO slurry is obtained, is taken 100～120g Semen setariaes Green pepper is starched, and sequentially adds 20～24g glucoses, 2.0～2.4g yeast powders, 1.0～1.2g potassium dihydrogen phosphates, 1.0～1.2g seven Magnesium sulfate heptahydrate, 20～24g agar, 0.10～0.12g iron sulfate, 1.0～1.2L deionized waters are stirred with 300～400r/min Mix homogeneously is mixed, and is 5.0～6.0 with 10% citric acid solution of mass fraction regulation pH, obtained mixed liquor, mixed liquor is placed in into height In pressure autoclave, at 121～125 DEG C, 20～30min of sterilization treatment obtains basal medium, standby；

（2）20～24g glucoses are sequentially added in XIAOMIJIAO slurry, 2.0～2.4g yeast powders, 1.0～1.2g potassium dihydrogen phosphates, 1.0～1.2g bitter salts, 3.0～3.6g peptones, 1.0～1.2L deionized waters are mixed with 300～400r/min stirrings Close uniform, and be 5.0～6.0 with 10% citric acid solution of mass fraction regulation pH, obtain liquid medium, liquid medium is put In high-pressure sterilizing pot, at 121～125 DEG C, 20～30min of sterilization treatment obtains fluid medium；

（3）120～150mL steps are seeded to 1～2 ring of inoculating loop picking, three spore cloth Laplace is mould（1）The basal medium of preparation In, cultivate 1～2 day in 28～32 DEG C of constant incubators, obtain activation trispore Bruce mould, trispore Bruce mould will be activated It is seeded in aforesaid liquid culture medium by inoculum concentration 3～5%, in 28～32 DEG C of constant incubators, is shaken with 150～180r/min Swing culture 7～10 days, obtain fermentation liquid；

（4）To in above-mentioned fermentation liquid, add 500～600mL mass fractions to be 5% sodium hydroxide solution, stand saponification 20～ 30min, obtains mixed liquor, and is that 5% hydrochloric acid adjusts pH of mixed to neutrality with mass fraction, then is proceeded in centrifuge, with 5000～6000r/min, 5～8min of centrifugation, collect precipitation, precipitation is immersed in 15 in 300～500mL dehydrated alcohol～ 20min, subsequently reduce pressure sucking filtration, obtains bacterial sediment；

（5）By solid-liquid ratio 1：70～1：75, above-mentioned bacterial sediment is added in ethyl acetate, under 45～50 DEG C of waters bath with thermostatic control, With 300W ultrasonic echography 15～20min of assisted extraction, subsequently filter, collect filtrate, filtering residue repeats said extracted operation 1～2 Secondary, merging filtrate obtains capsicum red pigment extracting solution, and capsicum red pigment extracting solution is placed in Rotary Evaporators, at 70～80 DEG C Under be evaporated to dryness, obtain capsicum red pigment；

（6）The above-mentioned capsicum red pigments of 1～2g are weighed, adds 100～200mL mass fractions to be 2.4% soybean separation protein white water solution In, under 60～70 DEG C of waters bath with thermostatic control, with 10000～12000r/min high speed 15～20min of dispersion and emulsion, obtain modified natural food Product colour agent emulsion.

The application process of the present invention：Modified natural food color agent emulsion prepared by the present invention is pressed with uncoloured confection Mass ratio 1:1500～1:2000 carry out batch mixing, and the deionized water for adding uncoloured quality of candy 10～15% is stirred Mixing, subsequently soaks 1～2h at room temperature, takes out confection and is placed in ventilation drying, and last sterilization treatment is coloured and completed.Jing Detection, under conditions of illumination, the candy color after coloring will not take off, while coloring effect is compared with conventional colorants, carry It is high by 18～25%.

The invention has the beneficial effects as follows：

（1）Food color coloring effect prepared by the present invention is good, is not affected by conditions such as pH value, oxidation, illumination, temperature, Good stability；

（2）The modified natural food color agent emulsion preparation process of gained of the invention is simple, low cost, without harmful substance, can It is widely used in food processing technology field.

Specific embodiment

2～3kg XIAOMIJIAO is weighed, in adding refiner, 10～15min is homogenized, XIAOMIJIAO slurry is obtained, is taken 100～120g Semen setariaes Green pepper is starched, and sequentially adds 20～24g glucoses, 2.0～2.4g yeast powders, 1.0～1.2g potassium dihydrogen phosphates, 1.0～1.2g seven Magnesium sulfate heptahydrate, 20～24g agar, 0.10～0.12g iron sulfate, 1.0～1.2L deionized waters are stirred with 300～400r/min Mix homogeneously is mixed, and is 5.0～6.0 with 10% citric acid solution of mass fraction regulation pH, obtained mixed liquor, mixed liquor is placed in into height In pressure autoclave, at 121～125 DEG C, 20～30min of sterilization treatment obtains basal medium, sequentially adds in XIAOMIJIAO slurry 20～24g glucoses, 2.0～2.4g yeast powders, 1.0～1.2g potassium dihydrogen phosphates, 1.0～1.2g bitter salts, 3.0～ 3.6g peptones, 1.0～1.2L deionized waters, are uniformly mixed with 300～400r/min, and with 10% Fructus Citri Limoniae of mass fraction It is 5.0～6.0 that acid solution adjusts pH, obtains liquid medium, liquid medium is placed in high-pressure sterilizing pot, at 121～125 DEG C Under, 20～30min of sterilization treatment obtains fluid medium；With 1～2 ring of inoculating loop picking, three spore cloth Laplace it is mould be seeded to 120～ In basal medium prepared by 150mL, cultivate 1～2 day in 28～32 DEG C of constant incubators, three spore cloth Laplaces must be activated mould Bacterium, activation trispore Bruce mould is seeded in aforesaid liquid culture medium by inoculum concentration 3～5%, in 28～32 DEG C of constant temperature culture In case, with 150～180r/min shaken cultivation 7～10 days, fermentation liquid is obtained；500～600mL mass is added in above-mentioned fermentation liquid Fraction is 5% sodium hydroxide solution, stands 20～30min of saponification, obtains mixed liquor, and is that 5% hydrochloric acid adjusts mixing with mass fraction Liquid pH is to neutrality, then is proceeded in centrifuge, with 5000～6000r/min, 5～8min of centrifugation, collects precipitation, will be heavy Shallow lake is immersed in 15～20min in 300～500mL dehydrated alcohol, and subsequently reduce pressure sucking filtration, obtains bacterial sediment；By solid-liquid ratio 1：70～ 1：75, above-mentioned bacterial sediment is added in ethyl acetate, under 45～50 DEG C of waters bath with thermostatic control, is carried with 300W ultrasonic echographies auxiliary 15～20min is taken, is subsequently filtered, collect filtrate, filtering residue repeats said extracted and operates 1～2 time, and merging filtrate obtains Fructus Capsici red Plain extracting solution, capsicum red pigment extracting solution is placed in Rotary Evaporators, is evaporated to dryness at 70～80 DEG C, obtains Fructus Capsici red Element；The above-mentioned capsicum red pigments of 1～2g are weighed, in adding 100～200mL mass fractions to be 2.4% soybean separation protein white water solution, Under 60～70 DEG C of waters bath with thermostatic control, with 10000～12000r/min high speed 15～20min of dispersion and emulsion, modified natural food is obtained Coloring agent emulsion.

Example 1

2kg XIAOMIJIAO is weighed, in adding refiner, 10min is homogenized, XIAOMIJIAO slurry is obtained, 100g XIAOMIJIAO slurry is taken, and is sequentially added 20g glucoses, 2.0g yeast powders, 1.0g potassium dihydrogen phosphates, 1.0g bitter salts, 20g agar, 0.10g iron sulfate, 1.0L Deionized water, is uniformly mixed with 300r/min, and is 5.0 with 10% citric acid solution of mass fraction regulation pH, must be mixed Liquid, mixed liquor is placed in high-pressure sterilizing pot, and at 121 DEG C, sterilization treatment 20min obtains basal medium, in XIAOMIJIAO slurry Sequentially add 20g glucoses, 2.0g yeast powders, 1.0g potassium dihydrogen phosphates, 1.0g bitter salts, 3.0g peptones, 1.0L Deionized water, is uniformly mixed with 300r/min, and is 5.0 with 10% citric acid solution of mass fraction regulation pH, obtains liquid training Nutrient solution, liquid medium is placed in high-pressure sterilizing pot, and at 121 DEG C, sterilization treatment 20min obtains fluid medium；With inoculation 1 ring of ring picking, three spore cloth Laplace is mould to be seeded in the basal medium of 120mL preparations, cultivates 1 day in 28 DEG C of constant incubators, Trispore Bruce mould must be activated, activation trispore Bruce mould is seeded in aforesaid liquid culture medium by inoculum concentration 3%, In 28 DEG C of constant incubators, with 150r/min shaken cultivation 7 days, fermentation liquid is obtained；500mL mass point is added in above-mentioned fermentation liquid Number stands saponification 20min for 5% sodium hydroxide solution, obtains mixed liquor, and with mass fraction be 5% hydrochloric acid regulation pH of mixed to Neutrality, then proceeded in centrifuge, with 5000r/min centrifugation 5min, collects precipitation, by precipitation be immersed in 300mL without 15min in water-ethanol, subsequently reduce pressure sucking filtration, obtains bacterial sediment；By solid-liquid ratio 1：70, above-mentioned bacterial sediment is added into ethyl acetate In, under 45 DEG C of waters bath with thermostatic control, with 300W ultrasonic echography assisted extraction 15min, subsequently filtering, collect filtrate, filtering residue repeats Said extracted is operated 1 time, and merging filtrate obtains capsicum red pigment extracting solution, and capsicum red pigment extracting solution is placed in Rotary Evaporators In, it is evaporated to dryness at 70 DEG C, obtains capsicum red pigment；The above-mentioned capsicum red pigments of 1g are weighed, adds 100mL mass fractions to be 2.4% In soybean separation protein white water solution, under 60 DEG C of waters bath with thermostatic control, with 10000r/min high speed dispersion and emulsion 15min, modified day is obtained Right food color agent emulsion.

Modified natural food color agent emulsion prepared by the present invention and uncoloured confection in mass ratio 1:1500 are carried out Batch mixing, the deionized water for adding uncoloured quality of candy 10% are stirred mixing, subsequently soak 1h at room temperature, take out Confection is placed in ventilation drying.After testing, under conditions of illumination, the candy color after coloring is difficult to take off, while Coloring effect improves 18%.

Example 2

3kg XIAOMIJIAO is weighed, in adding refiner, 15min is homogenized, XIAOMIJIAO slurry is obtained, 120g XIAOMIJIAO slurry is taken, and is sequentially added 24g glucoses, 2.4g yeast powders, 1.2g potassium dihydrogen phosphates, 1.2g bitter salts, 24g agar, 0.12g iron sulfate, 1.2L Deionized water, is uniformly mixed with 400r/min, and is 6.0 with 10% citric acid solution of mass fraction regulation pH, must be mixed Liquid, mixed liquor is placed in high-pressure sterilizing pot, and at 125 DEG C, sterilization treatment 30min obtains basal medium, in XIAOMIJIAO slurry Sequentially add 24g glucoses, 2.4g yeast powders, 1.2g potassium dihydrogen phosphates, 1.2g bitter salts, 3.6g peptones, 1.2L Deionized water, is uniformly mixed with 400r/min, and is 6.0 with 10% citric acid solution of mass fraction regulation pH, obtains liquid training Nutrient solution, liquid medium is placed in high-pressure sterilizing pot, and at 125 DEG C, sterilization treatment 30min obtains fluid medium；With inoculation 2 ring of ring picking, three spore cloth Laplace is mould to be seeded in the basal medium of 150mL preparations, cultivates 2 days in 32 DEG C of constant incubators, Trispore Bruce mould must be activated, activation trispore Bruce mould is seeded in aforesaid liquid culture medium by inoculum concentration 5%, In 32 DEG C of constant incubators, with 180r/min shaken cultivation 10 days, fermentation liquid is obtained；600mL mass is added in above-mentioned fermentation liquid Fraction is 5% sodium hydroxide solution, stands saponification 30min, obtains mixed liquor, and is that 5% hydrochloric acid adjusts pH of mixed with mass fraction To neutrality, then proceeded in centrifuge, with 6000r/min centrifugation 8min, collect precipitation, precipitation is immersed in into 500mL 20min in dehydrated alcohol, subsequently reduce pressure sucking filtration, obtains bacterial sediment；By solid-liquid ratio 1：75, above-mentioned bacterial sediment is added into acetic acid second In ester, under 50 DEG C of waters bath with thermostatic control, with 300W ultrasonic echography assisted extraction 20min, subsequently filter, collect filtrate, filtering residue weight Multiple said extracted is operated 2 times, and merging filtrate obtains capsicum red pigment extracting solution, and capsicum red pigment extracting solution is placed in rotary evaporation In instrument, it is evaporated to dryness at 80 DEG C, obtains capsicum red pigment；The above-mentioned capsicum red pigments of 2g are weighed, addition 200mL mass fractions are In 2.4% soybean separation protein white water solution, under 70 DEG C of waters bath with thermostatic control, with 12000r/min high speed dispersion and emulsion 20min, must change Property natural food Agent emulsion.

Modified natural food color agent emulsion prepared by the present invention and uncoloured confection in mass ratio 1:2000 are carried out Batch mixing, the deionized water for adding uncoloured quality of candy 15% are stirred mixing, subsequently soak 2h at room temperature, take out Confection is placed in ventilation drying.After testing, under conditions of illumination, the candy color after coloring is difficult to take off, while Coloring effect improves 25%.

Example 3

3kg XIAOMIJIAO is weighed, in adding refiner, 13min is homogenized, XIAOMIJIAO slurry is obtained, 110g XIAOMIJIAO slurry is taken, and is sequentially added 22g glucoses, 2.2g yeast powders, 1.1g potassium dihydrogen phosphates, 1.1g bitter salts, 22g agar, 0.11g iron sulfate, 1.1L Deionized water, is uniformly mixed with 350r/min, and is 5.5 with 10% citric acid solution of mass fraction regulation pH, must be mixed Liquid, mixed liquor is placed in high-pressure sterilizing pot, and at 123 DEG C, sterilization treatment 25min obtains basal medium, in XIAOMIJIAO slurry Sequentially add 22g glucoses, 2.2g yeast powders, 1.1g potassium dihydrogen phosphates, 1.1g bitter salts, 3.3g peptones, 1.1L Deionized water, is uniformly mixed with 350r/min, and is 5.5 with 10% citric acid solution of mass fraction regulation pH, obtains liquid training Nutrient solution, liquid medium is placed in high-pressure sterilizing pot, and at 123 DEG C, sterilization treatment 25min obtains fluid medium；With inoculation 2 ring of ring picking, three spore cloth Laplace is mould to be seeded in the basal medium of 135mL preparations, cultivates 2 days in 30 DEG C of constant incubators, Trispore Bruce mould must be activated, activation trispore Bruce mould is seeded in aforesaid liquid culture medium by inoculum concentration 4%, In 30 DEG C of constant incubators, with 165r/min shaken cultivation 9 days, fermentation liquid is obtained；550mL mass point is added in above-mentioned fermentation liquid Number stands saponification 25min for 5% sodium hydroxide solution, obtains mixed liquor, and with mass fraction be 5% hydrochloric acid regulation pH of mixed to Neutrality, then proceeded in centrifuge, with 5500r/min centrifugation 7min, collects precipitation, by precipitation be immersed in 400mL without 18min in water-ethanol, subsequently reduce pressure sucking filtration, obtains bacterial sediment；By solid-liquid ratio 1：73, above-mentioned bacterial sediment is added into ethyl acetate In, under 48 DEG C of waters bath with thermostatic control, with 300W ultrasonic echography assisted extraction 18min, subsequently filtering, collect filtrate, filtering residue repeats Said extracted is operated 2 times, and merging filtrate obtains capsicum red pigment extracting solution, and capsicum red pigment extracting solution is placed in Rotary Evaporators In, it is evaporated to dryness at 75 DEG C, obtains capsicum red pigment；The above-mentioned capsicum red pigments of 2g are weighed, adds 150mL mass fractions to be 2.4% In soybean separation protein white water solution, under 65 DEG C of waters bath with thermostatic control, with 15000r/min high speed dispersion and emulsion 18min, modified day is obtained Right food color agent emulsion.

Modified natural food color agent emulsion prepared by the present invention and uncoloured confection in mass ratio 1:1800 are carried out Batch mixing, the deionized water for adding uncoloured quality of candy 13% are stirred mixing, subsequently soak 2h at room temperature, take out Confection is placed in ventilation drying.After testing, under conditions of illumination, the candy color after coloring is difficult to take off, while Coloring effect improves 22%.

Claims (1)

1. a kind of preparation method of modified natural food color agent emulsion, it is characterised in that concrete preparation process is：

（1）2～3kg XIAOMIJIAO is weighed, in adding refiner, 10～15min is homogenized, XIAOMIJIAO slurry is obtained, is taken 100～120g Semen setariaes Green pepper is starched, and sequentially adds 20～24g glucoses, 2.0～2.4g yeast powders, 1.0～1.2g potassium dihydrogen phosphates, 1.0～1.2g seven Magnesium sulfate heptahydrate, 20～24g agar, 0.10～0.12g iron sulfate, 1.0～1.2L deionized waters are stirred with 300～400r/min Mix homogeneously is mixed, and is 5.0～6.0 with 10% citric acid solution of mass fraction regulation pH, obtained mixed liquor, mixed liquor is placed in into height In pressure autoclave, at 121～125 DEG C, 20～30min of sterilization treatment obtains basal medium, standby；

（2）20～24g glucoses are sequentially added in XIAOMIJIAO slurry, 2.0～2.4g yeast powders, 1.0～1.2g potassium dihydrogen phosphates, 1.0～1.2g bitter salts, 3.0～3.6g peptones, 1.0～1.2L deionized waters are mixed with 300～400r/min stirrings Close uniform, and be 5.0～6.0 with 10% citric acid solution of mass fraction regulation pH, obtain liquid medium, liquid medium is put In high-pressure sterilizing pot, at 121～125 DEG C, 20～30min of sterilization treatment obtains fluid medium；

（3）120～150mL steps are seeded to 1～2 ring of inoculating loop picking, three spore cloth Laplace is mould（1）The basal medium of preparation In, cultivate 1～2 day in 28～32 DEG C of constant incubators, obtain activation trispore Bruce mould, trispore Bruce mould will be activated It is seeded in aforesaid liquid culture medium by inoculum concentration 3～5%, in 28～32 DEG C of constant incubators, is shaken with 150～180r/min Swing culture 7～10 days, obtain fermentation liquid；

（4）To in above-mentioned fermentation liquid, add 500～600mL mass fractions to be 5% sodium hydroxide solution, stand saponification 20～ 30min, obtains mixed liquor, and is that 5% hydrochloric acid adjusts pH of mixed to neutrality with mass fraction, then is proceeded in centrifuge, with 5000～6000r/min, 5～8min of centrifugation, collect precipitation, precipitation is immersed in 15 in 300～500mL dehydrated alcohol～ 20min, subsequently reduce pressure sucking filtration, obtains bacterial sediment；

（5）By solid-liquid ratio 1：70～1：75, above-mentioned bacterial sediment is added in ethyl acetate, under 45～50 DEG C of waters bath with thermostatic control, With 300W ultrasonic echography 15～20min of assisted extraction, subsequently filter, collect filtrate, filtering residue repeats said extracted operation 1～2 Secondary, merging filtrate obtains capsicum red pigment extracting solution, and capsicum red pigment extracting solution is placed in Rotary Evaporators, at 70～80 DEG C Under be evaporated to dryness, obtain capsicum red pigment；

（6）The above-mentioned capsicum red pigments of 1～2g are weighed, adds 100～200mL mass fractions to be 2.4% soybean separation protein white water solution In, under 60～70 DEG C of waters bath with thermostatic control, with 10000～12000r/min high speed 15～20min of dispersion and emulsion, obtain modified natural food Product colour agent emulsion.