CN111067009A - 一种提高甜菜红色素热稳定性的方法 - Google Patents
一种提高甜菜红色素热稳定性的方法 Download PDFInfo
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Abstract
本发明涉及一种提高甜菜红色素热稳定性的方法,采用亲水胶体、抗氧化剂和环糊精的复配组合物与甜菜红色素混合,即完成。与现有技术相比,本发明显著抑制了甜菜红色素因热产生的降解,提高了甜菜红色素的热稳定性,且基本保持甜菜红色素的原有特性,同时方法操作简单,成本低廉,在食品工业及相关领域中具有良好的应用前景。
Description
技术领域
本发明属于甜菜红色素技术领域,涉及一种提高甜菜红色素热稳定性的方法。
背景技术
甜菜红色素广泛存在于藜科(如:红甜菜)、苋科(如:鸡冠花)、紫茉莉科(如:紫茉莉)、商陆科(如:商陆浆果)、仙人掌科(如:火龙果)等多种植物种中,目前市场上的甜菜红色素主要来源于黎科—红甜菜。甜菜红色素是一种红色至紫红色,色泽鲜艳的水溶性色素,且其是一种安全、无毒、具有良好着色能力的天然食用色素,同时其具有较强的抗氧化和清除自由基的生理功能,被广泛地应用于饮料、冰淇淋、酒、糖果、糕点裱花、罐头等食品的着色。
但是天然甜菜红色素在水溶液中具有热不稳定的缺点,其在加热过程中易发生水解或降解。0.05%(w/w)甜菜红溶液,在95℃,加热10分钟后,其色素保留率降低到30%以下,其颜色由深红色变为淡橙红色。甜菜红的热不稳定严重影响产品色泽,从而影响产品货架期,大大限制了甜菜红色素在食品工业及相关领域的广泛应用。因此,提高甜菜红色素的热稳定性具有重要的实际意义。
目前,提高甜菜红色素的热稳定性所采用的方法主要包括:添加抗氧化剂如抗坏血酸钠、茶多酚等;对甜菜红色素进行化学修饰,如酰基化、醚基化等;采用微胶囊化、乳化等技术提高甜菜红色素的热稳定性。但这些方法均存在一定的问题,添加抗氧化剂过多会加速甜菜红色素的降解,降低产品的货架期;对甜菜红色素进行化学修饰破坏了甜菜红色素的天然食用色素的特点;微胶囊化、乳化方法会造成甜菜红色素水溶液具有浊度,降低甜菜红色素的使用范围。
发明内容
本发明的目的就是为了克服上述现有技术存在的缺陷而提供一种提高甜菜红色素热稳定性的方法,以在不对甜菜红色素的着色能力产生不利影响并基本保留甜菜红色素的原有特性的前提下,抑制甜菜红色素因受热产生的降解,提高其热稳定性。
本发明的目的可以通过以下技术方案来实现:
一种提高甜菜红色素热稳定性的方法,采用亲水胶体、抗氧化剂和环糊精的复配组合物与甜菜红色素混合,即完成。
进一步的,所述的亲水胶体为黄原胶、瓜尔胶、阿拉伯胶、刺槐豆胶、果胶中的任意一种或几种的混合。
进一步的,所述的抗氧化剂为抗坏血酸或D-异抗坏血酸钠。
进一步的,所述的环糊精为α-环糊精或β-环糊精。
进一步的,亲水胶体、抗氧化剂、环糊精和甜菜红色素的质量比为(1-10):(1-10):(1-5):(1-5)。
进一步的,具体包括以下步骤:
(1)取亲水胶体、环糊精复配,加入去离子水,加热且充分搅拌至完全溶解,冷却至室温;
(2)将步骤(1)所得的混合溶液与抗氧化剂粉末充分混合。
(3)将步骤(2)所得的混合溶液与甜菜红色素粉末充分混合,即实现对甜菜红色素热稳定性的提高。
本发明最终所做产品为甜菜红溶液,非粉末状,配料水溶液混合分两步进行。因亲水胶体和环糊精较难溶于水,故先加热搅拌溶解,因温度对抗氧化剂有影响,故待亲水胶体和环糊精复配溶解且冷却后,再加入抗氧化剂。
更进一步的,步骤(3)得到最终产物中,亲水胶体的质量浓度为0.01%-0.1%;抗氧化剂的质量浓度为0.01%-0.1%;环糊精的质量浓度为0.01%-0.5%;甜菜红色素粉末的质量浓度为0.01%-0.5%。
更进一步的,步骤(1)是在加热条件下进行,步骤(2)和步骤(3)均是在常温下进行。
本发明的亲水胶体中,黄原胶、瓜尔胶、阿拉伯胶、刺槐豆胶、果胶均为高分子多糖,含有大量羟基,其能与甜菜红色素分子发生氢键相互作用,对甜菜红色素的分子结构具有稳定作用。此外,该亲水胶体能够增加体系粘度,对甜菜红色素起到物理保护作用。但亲水胶体使用量过高,体系粘度则较高,对产品的应用造成一定的限制;亲水胶体的使用量过低,对甜菜红色素分子结构和物理保护作用不明显。而添加环糊精的作用在于其具有略呈锥形的中空圆筒立体环状结构,甜菜红色素分子可以进入到环糊精的内部结构,降低外界对其的影响。环糊精在水中的溶解性较低,若使用量过高,其在水溶液中部分不溶解,从而影响产品质量;环糊精使用量过低,对甜菜红色素的保护效果不明显。添加抗氧化剂的作用在于,其能够消除体系中的部分氧气,且能够抑制色素脱氢,从而对甜菜红色素起到保护效果。但抗氧化剂的使用量过高,会促使该色素褪色,从而降低该色素的货架期;抗氧化剂的使用量过低,对该色素的保护效果不明显。
与现有技术相比,本发明显著抑制了甜菜红色素因热产生的降解,且未对甜菜红色素的着色能力产生不利影响,基本保持甜菜红色素的原有特性,同时方法操作简单,成本低廉,在食品工业及相关领域中具有良好的应用前景。
具体实施方式
下面结合具体实施例对本发明进行详细说明。本实施例以本发明技术方案为前提进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
以下各实施例中,如无特别说明的原料或处理技术,则表明所采用的均为本领域的常规市售原料产品或常规处理技术。
实施例1
一种提高甜菜红色素热稳定性的方法,具体包括以下步骤:
(1)取亲水胶体(本实施例为黄原胶)、环糊精(本实施例为β-环糊精),加入去离子水,加热且充分搅拌至完全溶解,冷却至室温;
(2)将步骤(1)所得的混合溶液与和抗氧化剂(本实施例为抗坏血酸)充分混合;
(3)将步骤(2)所得的混合溶液与甜菜红色素粉末充分混合,即得到甜菜红色素产品(即甜菜红液体产品)。
本实施例中,步骤(3)所得产品中,亲水胶体的质量浓度为0.05%,抗氧化剂的质量浓度为0.05%,环糊精的质量浓度为0.05%,甜菜红色素的质量浓度为0.05%。
实施例2
与实施例1相比,绝大部分都相同,除了本实施例中,亲水胶体的质量浓度为0.01%,抗氧化剂的质量浓度为0.1%,环糊精的质量浓度为0.01%;步骤(2)中,甜菜红色素粉末的质量浓度为0.5%。
实施例3
与实施例1相比,绝大部分都相同,除了本实施例中,亲水胶体的质量浓度为0.1%,抗氧化剂的质量浓度为0.01%,环糊精的质量浓度为0.5%;步骤(2)中,甜菜红色素粉末的质量浓度为0.01%。
实施例4-7
与实施例1相比,绝大部分都相同,除了本实施例中,亲水胶体分别替换为瓜儿胶、阿拉伯胶、刺槐豆胶或果胶。
实施例8
与实施例1相比,绝大部分都相同,除了本实施例中,环糊精替换为β-环糊精。
实施例9
与实施例1相比,绝大部分都相同,除了本实施例中,抗坏血酸替换为D-异抗坏血酸钠。
对比例1
与实施例1相比,绝大部分都相同,除了本实施例中省去了亲水胶体。
对比例2
与实施例1相比,绝大部分都相同,除了本实施例中省去了环糊精。
对比例3
与实施例1相比,绝大部分都相同,除了本实施例中省去了抗氧化剂。
对比例4
与实施例1相比,绝大部分都相同,除了本实施例中省去了亲水胶体和环糊精。
对比例5
与实施例1相比,绝大部分都相同,除了本实施例中省去了环糊精和抗氧化剂。
对比例6
与实施例1相比,绝大部分都相同,除了本实施例中省去了亲水胶体和抗氧化剂。
对比例7
与实施例1相比,绝大部分都相同,除了本实施例中省去了亲水胶体、环糊精和抗氧化剂。
对以上各实施例和对比例所得样品进行热稳定性试验,在95℃水浴中加热,待样品温度升高至95℃时,开始计时,10min后,测定甜菜红水溶液的色价保留率。所得性能数据如下表1。
表1
如表1所示,实施例1、2、3的色价保留率均明显高于对比例1-7。色价保留率越高,色素降解率越低,甜菜红色素的热稳定性越强,说明亲水胶体、环糊精、抗氧化剂复配均能明显抑制甜菜红色素因热产生的降解,提高甜菜红色素的热稳定性。此外,实施例1-3所得产品的外观均为红色透明液体,说明亲水胶体、环糊精、抗氧化剂复配能够基本保持甜菜红色素的原有特性。
以上各实施例中,步骤(1)是在加热条件下进行,步骤(2)和步骤(3)均是在常温下进行。而其余若无特别说明的原料或处理技术,则表明均为本领域的常规市售产品或常规处理技术。
上述的对实施例的描述是为便于该技术领域的普通技术人员能理解和使用发明。熟悉本领域技术的人员显然可以容易地对这些实施例做出各种修改,并把在此说明的一般原理应用到其他实施例中而不必经过创造性的劳动。因此,本发明不限于上述实施例,本领域技术人员根据本发明的揭示,不脱离本发明范畴所做出的改进和修改都应该在本发明的保护范围之内。
Claims (10)
1.一种提高甜菜红色素热稳定性的方法,其特征在于,采用亲水胶体、抗氧化剂和环糊精的复配组合物与甜菜红色素混合,即完成。
2.根据权利要求1所述的一种提高甜菜红色素热稳定性的方法,其特征在于,所述的亲水胶体为黄原胶、瓜尔胶、阿拉伯胶、刺槐豆胶、果胶中的任意一种或几种的混合。
3.根据权利要求1所述的一种提高甜菜红色素热稳定性的方法,其特征在于,所述的抗氧化剂为抗坏血酸或D-异抗坏血酸钠。
4.根据权利要求1所述的一种提高甜菜红色素热稳定性的方法,其特征在于,所述的环糊精为α-环糊精或β-环糊精。
5.根据权利要求1所述的一种提高甜菜红色素热稳定性的方法,其特征在于,亲水胶体、抗氧化剂、环糊精和甜菜红色素的质量比为(1-10):(1-10):(1-5):(1-5)。
6.根据权利要求1所述的一种提高甜菜红色素热稳定性的方法,其特征在于,具体包括以下步骤:
(1)取亲水胶体、环糊精复配,加入去离子水,加热且充分搅拌至完全溶解,冷却至室温。
(2)将步骤(1)所得的混合溶液与抗氧化剂粉末充分混合,得到混合溶液。
(3)将步骤(2)所得的混合溶液与甜菜红色素粉末充分混合,即实现对甜菜红色素热稳定性的提高。
7.根据权利要求6所述的一种提高甜菜红色素热稳定性的方法,其特征在于,步骤(3)中,亲水胶体的质量浓度为0.01%-0.1%。
8.根据权利要求6所述的一种提高甜菜红色素热稳定性的方法,其特征在于,步骤(3)中,环糊精的质量浓度为0.01%-0.5%。
9.根据权利要求6所述的一种提高甜菜红色素热稳定性的方法,其特征在于,步骤(3)中,抗氧化剂的质量浓度为0.01%-0.1%。
10.根据权利要求6所述的一种提高甜菜红色素热稳定性的方法,其特征在于,步骤(3)中,甜菜红色素粉末的质量浓度为0.01%-0.5%。
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