CN112293645A - 一种耐热性甜菜红色素及其制备方法 - Google Patents
一种耐热性甜菜红色素及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种耐热性甜菜红色素及其制备方法，甜菜红色素包括以下重量份数的组分：甜菜红粉1‑50份，抗氧化剂1‑20份，复配增稠剂20‑140份。与现有技术相比，本发明通过加入自制的复配增稠剂和抗氧化剂得到的组合物，显著提升了甜菜红色素的耐热性，并且没有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，同时对人体无毒副作用，可以作为天然、安全、健康的食品着色原料使用。
Description
技术领域
本发明属于甜菜红色素制备技术领域，涉及一种耐热性甜菜红色素及其制备方法。
背景技术
甜菜红色素是安全、无毒的一种食用天然色素，且有改善肝功能、促进消化吸收的作用，是合成红色素最理想的替代品之一，被广泛地应用于饮料、冰淇淋、酒、糖果、糕点裱花、罐头等产品中。但是，甜菜红色素的最大缺点在于其热稳定较差，在产品的加热加工过程中容易出现产品褪色或产品色价保留率低的问题。若将甜菜红溶液置于80℃水浴加热，可见其红色逐渐变浅，最终变成淡黄褐色，这在很大程度上限制了甜菜红色素的应用。因此，开发具有优良耐热性能的甜菜红色素具有重要的实际意义。
如熊勇等发表的《甜菜红色素提取工艺及其稳定性研究》、刘英丽等发表的《响应面优化微波辅助提取甜菜红色素及其稳定性研究》等研究文献中使用苯甲酸钠或苯甲酸钠与VC的复配来提升甜菜红色素的热稳定性，但苯甲酸钠与人体内的胃酸或VC会发生反应，生成苯甲酸，苯甲酸有一定的毒性，长期饮用会引起人慢性苯中毒。所以关于耐热性甜菜红色素的开发虽然已经取得了一定成果，但仍存在不足之处。
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耐热性甜菜红色素及其制备方法。
本发明的目的可以通过以下技术方案来实现：
一种耐热性甜菜红色素，包括以下重量份数的组分：甜菜红粉1-50份，抗氧化剂1-20份，复配增稠剂20-140份。
进一步的，所述抗氧化剂为茶多酚、抗坏血酸、山梨酸或其钾盐、D-异抗坏血酸或其钠盐中的任意一种。
进一步的，所述复配增稠剂由果胶、卡拉胶、海藻酸钠、淀粉磷酸酯钠、磷酸化二淀粉磷酸酯、羧甲基淀粉钠、辛烯基琥珀酸淀粉钠、羟丙基淀粉、羟丙基二淀粉磷酸酯中的任意一种和海藻糖复配而成。
更进一步的，组成复配增稠剂的两种组分的重量比为(10-70)：(10-70)。
更进一步优选的，组成复配增稠剂的两种组分的重量比为1:1。
一种耐热性甜菜红色素的制备方法，包括以下步骤：
(1)取果胶、卡拉胶、海藻酸钠、淀粉磷酸酯钠、磷酸化二淀粉磷酸酯、羧甲基淀粉钠、辛烯基琥珀酸淀粉钠、羟丙基淀粉、羟丙基二淀粉磷酸酯中的任意一种和海藻糖充分混合，得到复配增稠剂；
(2)再取步骤(1)得到的复配增稠剂与抗氧化剂、甜菜红粉充分混合，即得到目的产物。
进一步的，步骤(1)和步骤(2)均在常温下进行。
本发明的复配增稠剂中，果胶、卡拉胶、海藻酸钠、淀粉磷酸酯钠、磷酸化二淀粉磷酸酯、羧甲基淀粉钠、辛烯基琥珀酸淀粉钠、羟丙基淀粉、羟丙基二淀粉磷酸酯均为常规食品增稠剂，其可提升体系粘度对色素起到物理保护作用。此组分添加量过低，难以体现辅料作用；若添加量过高，会使配方色价相应降低而影响色素实际应用价值。而添加海藻糖的作用在于，一方面，海藻糖主要以二水合物的形式形成晶体，可使体系中的水分活度处于较低水平，从而保护色素发色团。另一方面，红色的甜菜花青素可与海藻糖分子中的一个或多个糖苷键发生酰基化反应形成花色苷，从而大大提升色素的热稳定性。同样的，其添加量过低，难以体现辅料作用；添加量过高，会使配方色价相应降低而影响色素实际应用价值。
许多天然色素容易发生氧化反应褪色，温度升高时会加速此过程，因此可添加适量抗氧化剂护色，而酸性抗氧化剂可同时起到调节pH的作用，使体系处于弱酸性环境中，此时甜菜红色素稳定性更高。同样的，抗氧剂等添加量过低，难以体现辅料作用；添加量过高，以维生素C为例，反而会使色素发生降解反应而影响体系稳定性。
与现有技术相比，本发明通过加入自制的复配增稠剂和抗氧化剂得到的组合物，显著提升了甜菜红色素的耐热性，并且没有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，同时对人体无毒副作用，可以作为天然、安全、健康的食品着色原料使用。
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。
以下各实施例中所采用的甜菜红粉(普通甜菜红色素)购自青岛鹏远康华天然产物有限公司。其余如无特别说明的原料或技术，则表明均为本领域的常规市售原料产品或常规处理技术。
以下各实施例中，所用的复配增稠剂的配方组成见表1，所用的抗氧化剂的配方组成见表2。
表1复配增稠剂的组成(重量份)
表2抗氧化剂的组成
实施例1：
将40重量份的复配增稠剂A和5重量份的抗氧化剂M，10重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例2：
将50重量份的复配增稠剂B和5重量份的抗氧化剂M，10重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例3：
将110重量份的复配增稠剂C和10重量份的抗氧化剂K，20重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例4：
将70重量份的复配增稠剂D和5重量份的抗氧化剂M，10重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例5：
将110重量份的复配增稠剂E和10重量份的抗氧化剂K，30重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例6：
将20重量份的复配增稠剂F和1重量份的抗氧化剂L，1重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例7：
将140重量份的复配增稠剂G和20重量份的抗氧化剂J，50重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例8：
将120重量份的复配增稠剂H和20重量份的抗氧化剂J，40重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
实施例9：
将110重量份的复配增稠剂I和10重量份的抗氧化剂K，30重量份的甜菜红粉充分混合得到耐热甜菜红粉末样品，然后将样品配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。结果见表3。
对比例1：
将普通甜菜红配制成色价0.01的水溶液，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。
对比例2：
相比于实施例1，其余条件都不变，仅不添加复配增稠剂，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。
对比例3：
相比于实施例1，其余条件都不变，仅不添加抗氧化剂，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。
对比例4：
相比于实施例1，其余条件都不变，改为添加普通增稠剂(辛烯基琥珀酸淀粉钠)，在80℃水浴中进行加热试验，测定120min后甜菜红水溶液的色价保留率。
结果见表3。
表3
实施例10
与实施例1相比，绝大部分都相同，除了本实施例中，甜菜红粉为10份，抗氧化剂为2份，复配增稠剂为20份。
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 (7)
1.一种耐热性甜菜红色素，其特征在于，包括以下重量份数的组分：甜菜红粉1-50份，抗氧化剂1-20份，复配增稠剂20-140份。
2.根据权利要求1所述的一种耐热性甜菜红色素，其特征在于，所述抗氧化剂为茶多酚、抗坏血酸、山梨酸或其钾盐、D-异抗坏血酸或其钠盐中的任意一种。
3.根据权利要求1所述的一种耐热性甜菜红色素，其特征在于，所述复配增稠剂由果胶、卡拉胶、海藻酸钠、淀粉磷酸酯钠、磷酸化二淀粉磷酸酯、羧甲基淀粉钠、辛烯基琥珀酸淀粉钠、羟丙基淀粉、羟丙基二淀粉磷酸酯中的任意一种和海藻糖复配而成。
4.根据权利要求3所述的一种耐热性甜菜红色素，其特征在于，组成复配增稠剂的两种组分的重量比为(10-70)：(10-70)。
5.根据权利要求4所述的一种耐热性甜菜红色素，其特征在于，组成复配增稠剂的两种组分的重量比为1:1。
6.如权利要求1-5任一所述的一种耐热性甜菜红色素的制备方法，其特征在于，包括以下步骤：
(1)取果胶、卡拉胶、海藻酸钠、淀粉磷酸酯钠、磷酸化二淀粉磷酸酯、羧甲基淀粉钠、辛烯基琥珀酸淀粉钠、羟丙基淀粉、羟丙基二淀粉磷酸酯中的任意一种和海藻糖充分混合，得到复配增稠剂；
(2)再取步骤(1)得到的复配增稠剂与抗氧化剂、甜菜红粉充分混合，即得到目的产物。
7.根据权利要求6所述的一种耐热性甜菜红色素的制备方法，其特征在于，步骤(1)和步骤(2)均在常温下进行。
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