CN112535251A - Compound color fixative for carotenoid-containing fruit juice beverage and color fixative method thereof - Google Patents

Compound color fixative for carotenoid-containing fruit juice beverage and color fixative method thereof Download PDF

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Publication number
CN112535251A
CN112535251A CN202011322222.7A CN202011322222A CN112535251A CN 112535251 A CN112535251 A CN 112535251A CN 202011322222 A CN202011322222 A CN 202011322222A CN 112535251 A CN112535251 A CN 112535251A
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solution
fruit juice
carotenoid
color fixative
parts
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崔砾砾
傅强
黄斌
金益英
史东辉
胡佳麒
李言郡
欧凯
赵志红
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HANGZHOU WAHAHA TECHNOLOGY CO LTD
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HANGZHOU WAHAHA TECHNOLOGY CO LTD
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • 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

Abstract

The invention relates to the technical field of beverage processing, and discloses a compound color fixative for carotenoid-containing fruit juice beverages and a color fixative method thereof, aiming at the problem that the prior carotenoid-containing fruit juice beverages have short shelf life under the illumination condition, wherein the compound color fixative comprises the following raw materials in parts by weight: 40-60 parts of vitamin C, 2-6 parts of EDTA-2Na, 20-30 parts of sodium hexametaphosphate and 10-20 parts of spearmint extract. The components of the composite color fixative are safe and nontoxic, and the edible safety is high; the compound color fixative protects the carotenoid from changing molecular formula from multiple angles, and the four components supplement each other to play a role in synergy, so that the stability of the carotenoid in the shelf life is ensured; the color protection method is simple and easy to implement, can effectively protect the color of products which are most commonly used at present and are added with various fruit juice systems and fruit juice carbonic acid systems of natural pigments such as carotenoid, and ensures the stability of the pigments and the colors of the products in the shelf life.

Description

Compound color fixative for carotenoid-containing fruit juice beverage and color fixative method thereof
Technical Field
The invention relates to the technical field of beverage processing, in particular to a compound color fixative for carotenoid-containing fruit juice beverages and a color fixative method thereof.
Background
Carotenoids (Carotenoids) are one of the important pigments of plants, which impart vivid colors to flowers and fruits, and are commonly found in yellow, orange-red or red pigments of animals, higher plants, fungi, algae. Carotenoids are also closely related to human health and are one of the indispensable nutritional components in food. It is an isoprenoid polymer containing 40 carbons, i.e., a tetraterpene compound. Typical carotenoids are formed by 8 isoprene units joined end to end. The color of carotenoids varies depending on the number of conjugated double bonds. The greater the number of conjugated double bonds, the more red the color shifts. The natural carotenoids found so far have more than 700, but according to the food safety national standard food additive use standard GB2760-2014, only three carotenoids are used in the beverage at present, and can be divided into two types according to the difference of chemical structures, wherein one type is carotene (only containing two elements of hydrogen and no oxygen element, such as beta-carotene and lycopene), and the other type is lutein (containing oxygen functional groups such as hydroxyl, ketone, carboxyl, methoxyl and the like).
The fruit juice beverage market is a huge market, in order to keep fresh visual perception of fruit juice beverages, the most common food additive is pigment, which is classified into artificial pigment and natural pigment, wherein the artificial pigment gradually fades out of the fruit juice beverage world along with the increase of health consciousness of consumers in recent years, the most common and healthy use method at present is to add natural pigment such as carotenoid into the fruit juice beverage, but the fruit juice beverage added with carotenoid is easy to generate oxidation reaction under the comprehensive actions of illumination, metal ions, oxygen and the like in the quality guarantee period of months, so that the quality problems of darkening and fading of the color and luster of products are caused, and manufacturers producing the fruit juice beverages with long quality guarantee period are troubled all the time.
The patent number CN201910951746.3, the patent name "a color protection method of carrot juice", the invention discloses a color protection method of carrot juice. The method comprises the following steps: selecting carrots without pathological changes and mildewing, cleaning and slicing the carrots, putting the carrots into hot water with the temperature of 80-100 ℃ for blanching treatment for 0-120s, and putting the carrots subjected to blanching treatment into 100 parts by weight of the carrots, wherein the carrots comprise: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid or 0.1 to 1 portion of D-sodium erythorbate, and the balance of water in a color fixative, and then the carrot slices are fished out, cleaned and squeezed into juice. Compared with the prior art, the invention has the advantages that the color protection method is simple and easy to operate, the carrots are easy to process, various chemical reagents are not required to be added, the color protection process cost is reduced, and the color protection can be effectively carried out. The carrot juice color-protected by the color protection method can effectively protect the color of the carrot juice, can protect the color for a long time, has less color browning, and can effectively ensure the quality of carrot juice products.
The method has the defects that vitamin C is mostly adopted in the color protection method of the prior fruit juice beverage (containing fruit juice, vegetable juice and fruit juice carbonated beverage) added with carotenoid, the color stability of the fruit juice beverage for one or two months can only be ensured under the illumination, and the quality problems of darkening, fading and the like of the color of the fruit juice beverage under the illumination condition in the long shelf life of 12 months cannot be solved.
Disclosure of Invention
The invention aims to overcome the problem of short shelf life of carotenoid fruit juice beverages in the prior art, and provides a compound color fixative for the carotenoid fruit juice beverages and a color protection method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 40-60 parts of vitamin C, 2-6 parts of EDTA-2Na, 20-30 parts of sodium hexametaphosphate and 10-20 parts of spearmint extract.
The components of the composite color fixative are safe and nontoxic, and the edible safety is high. The color protection mechanism is as follows: because the molecular formula of the carotenoid contains more conjugated double bonds, the carotenoid is easy to generate oxidation reaction under the comprehensive effects of illumination, metal ions, oxygen and the like, so that the quality problems of darkening in color and luster, fading and the like are caused, the conventional color fixative can only protect the color from certain single angles generally, and the effect is weak. The composite color fixative is researched from the fading mechanism of carotenoid, and is effectively strengthened on the basis of taking vitamin C which is commonly used at present as an antioxidant. Firstly, the application of the EDTA disodium is from the perspective of chelating metal ions such as iron, copper, calcium, magnesium and the like, so that the conjugated double bonds of the carotenoid are prevented from being damaged to generate color fading, and the antioxidant capacity of the vitamin C is protected and enhanced; secondly, the hexametaphosphate is used as an ascorbic acid decomposition inhibitor for the fruit juice beverage, can further chelate calcium ions and other metal ions in the fruit juice beverage, and plays a role in preventing the carotenoid from fading due to the change of molecular formula; meanwhile, the spearmint extract is used as a natural antioxidant, can effectively remove free radicals and active oxygen generated after the beverage is irradiated by light, and blocks the free radicals and the active oxygen from destroying conjugated double bonds of the carotenoid to generate a fading phenomenon. The compound color fixative can protect the carotenoid from changing molecular formula from multiple angles, and the four components supplement each other to play a role in synergy, thereby ensuring the stability of the carotenoid in shelf life.
Preferably, the preparation method of the composite color fixative comprises the following steps: weighing the raw materials in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 40-60 ℃ warm water which is 200 times of the weight of the color fixative raw material, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1-2%.
The color fixative raw material contains vitamin C99 wt%, EDTA-2Na 99 wt%, sodium hexametaphosphate 68 wt%, and spearmint extract, and is dissolved in warm water under stirring.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar, filtering to obtain sugar solution with mass concentration of 50-75%, and pumping to a blending tank;
(2) diluting the fruit juice beverage to obtain a fruit juice beverage solution with a mass concentration of 5-20%, and pumping into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving the sour agent, filtering to obtain a sour agent solution with the mass concentration of 3-10%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 4-10%, and pumping the edible essence solution into a mixing tank;
(6) diluting the emulsified carotenoid with water to obtain carotenoid solution with mass concentration of 1-5%, and pumping into a blending tank.
The color protection process of the mixing tank is stirred in the whole process, the color protection of the carotenoid-containing fruit juice beverage can be effectively realized through the mixing of the method, and the stability of the carotenoid conjugated double bonds is protected through the synergistic effect of the composite color fixative, so that the stability of the pigment and the color of the product in the shelf life is ensured, the flavor of the product is improved, and the appearance of the product with the quality problems of color fading and the like in related production enterprises is avoided.
Preferably, the volume ratio of the sugar solution, the fruit juice solution, the composite color fixative solution, the sour agent solution, the edible essence solution and the carotenoid solution is 5-10: 3-7: 1: 1-1.2: 0.8-1.16: 1-1.08.
The ingredients are produced according to the proportion, so that the beverage with good taste and color and luster can be prepared by a simple procedure, the raw materials can be fully dissolved and completely mixed, and the ingredient preparation process is smoother.
Preferably, the sugar in step (1) comprises at least one of white sugar, high fructose corn syrup and beet sugar.
Preferably, the fruit juice beverage in step (2) includes at least one of a fruit juice beverage, a fruit and vegetable juice, a fruit-flavored beverage and a fruit juice carbonated beverage.
Carotenoid is a natural pigment, and is most widely applied to the beverages, and is representative.
Preferably, the fruit and vegetable juice includes at least one of concentrated fruit juice, fruit juice and vegetable juice.
Preferably, the sour agent in step (4) comprises at least one of citric acid, malic acid and lactic acid.
Preferably, the carotenoid of step (6) includes at least one of β -carotene, lycopene and lutein.
According to the stipulation of national food safety standard food additive use standard GB2760-2014, only three carotenoids can be used in the beverage at present.
Preferably, when the fruit juice beverage is a fruit juice carbonated beverage, the fruit juice carbonated beverage is sterilized at 94-96 deg.C before the fruit juice beverage is prepared.
Fruit juices require sterilization from the standpoint of microbial safety of the product. The rest ingredients are subjected to unified UHT sterilization and then hot filling, and carbonated beverage is cold filling, so that the fruit juice needs to be sterilized separately
Therefore, the invention has the following beneficial effects:
(1) the components of the composite color fixative are safe and nontoxic, and the edible safety is high; the compound color fixative protects the carotenoid from changing molecular formula from multiple angles, and the four components supplement each other to play a role in synergy, so that the stability of the carotenoid in the shelf life is ensured;
(2) the color protection method is simple and easy to implement, can effectively protect the color of products which are most commonly used at present and are added with various fruit juice systems and fruit juice carbonic acid systems of natural pigments such as carotenoid, and ensures the stability of the pigments and the colors of the products in the shelf life;
(3) the color protection scheme also has a certain promotion effect on the flavor of the product, and ensures the taste and flavor stability of the product in the shelf life.
Drawings
FIG. 1 is a process flow chart of the color fixing method of the compound color fixative for the fruit juice beverage containing carotenoid.
Fig. 2 is a graph of observation results of fruit and vegetable juice and fruit juice carbonated beverage of different color protection schemes placed under light for 2 months.
Detailed Description
The invention is further described with reference to specific embodiments.
General examples
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 40-60 parts of vitamin C, 2-6 parts of EDTA-2Na, 20-30 parts of sodium hexametaphosphate and 10-20 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 40-60 ℃ warm water which is 200 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1-2%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar, filtering to obtain sugar solution with mass concentration of 50-75%, and pumping to a blending tank, wherein the sugar comprises at least one of white sugar, high fructose corn syrup and beet sugar;
(2) diluting the fruit juice beverage to obtain a fruit juice beverage solution with the mass concentration of 5-20%, and pumping the fruit juice beverage solution into a mixing tank, wherein the fruit juice beverage comprises at least one of fruit juice beverage, fruit and vegetable juice, fruity beverage and fruit juice carbonated beverage, and the fruit and vegetable juice comprises at least one of concentrated fruit juice, fruit juice and vegetable juice; when the fruit juice beverage is fruit juice carbonated beverage, the fruit juice carbonated beverage is sterilized at 94-96 deg.C before the fruit juice beverage is prepared;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving the sour agent, filtering to obtain a sour agent solution with the mass concentration of 3-10%, and pumping into a dosing tank; the sour agent comprises at least one of citric acid, malic acid and lactic acid;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 4-10%, and pumping the edible essence solution into a mixing tank;
(6) diluting the emulsified carotenoid with water to obtain a carotenoid solution with a mass concentration of 1-5%, and pumping into a blending tank, wherein the carotenoid comprises at least one of beta-carotene, lycopene and lutein.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 5-10: 3-7: 1: 1-1.2: 0.8-1.16: 1-1.08.
Example 1
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 50 parts of vitamin C, 5 parts of EDTA-2Na, 25 parts of sodium hexametaphosphate and 15 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 50 ℃ warm water 150 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.5%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3.5%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1.1: 1: 1.04.
example 2
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 40 parts of vitamin C, 6 parts of EDTA-2Na, 20 parts of sodium hexametaphosphate and 20 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding the color fixative raw material into warm water at 40 ℃ which is 100 times of the weight of the color fixative pigment, stirring and dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving and filtering the high fructose corn syrup to obtain a sugar solution with the mass concentration of 50%, and pumping the sugar solution to a mixing tank;
(2) diluting the concentrated fruit juice to obtain a fruit juice beverage solution with the mass concentration of 5%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving malic acid, filtering to obtain a sour agent solution with the mass concentration of 3%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 4%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified lutein is diluted with water to obtain a carotenoid solution with a mass concentration of 1%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 5: 7: 1: 1: 1.16: 1.
example 3
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 60 parts of vitamin C, 2 parts of EDTA-2Na, 30 parts of sodium hexametaphosphate and 10 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding 60 ℃ warm water 200 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 2%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving beet sugar and filtering to obtain sugar solution with mass concentration of 75%, and pumping to a blending tank;
(2) diluting the fruit juice beverage to obtain a fruit juice beverage solution with the mass concentration of 20%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving the sour agent with lactic acid, filtering to obtain a sour agent solution with the mass concentration of 10%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 10%, and pumping the edible essence solution into a mixing tank;
(6) diluting the emulsified lycopene with water to obtain carotenoid solution with mass concentration of 5%, and pumping into a blending tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 10: 3: 1: 1.2: 0.8: 1.08.
example 4
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 45 parts of vitamin C, 3 parts of EDTA-2Na, 22 parts of sodium hexametaphosphate and 12 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 45 ℃ warm water 120 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.2%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving beet sugar, filtering to obtain sugar solution with mass concentration of 55%, and pumping to a blending tank;
(2) diluting the fruit juice carbonated beverage to obtain a fruit juice beverage solution with a mass concentration of 10%, pumping into a blending tank, and sterilizing the fruit juice at 95 ℃ before preparing the beverage;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving a sour agent citric acid, filtering to obtain a sour agent solution with the mass concentration of 5%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 6%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 6: 4: 1: 1.1: 0.9: 1.02.
example 5
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 55 parts of vitamin C, 5 parts of EDTA-2Na, 28 parts of sodium hexametaphosphate and 18 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding 180 times of the weight of the color fixative pigment into 55 ℃ warm water, stirring to dissolve, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.8%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving and filtering the high fructose corn syrup to obtain a sugar solution with the mass concentration of 70%, and pumping the sugar solution to a mixing tank;
(2) diluting the fruit juice beverage to obtain a fruit juice beverage solution with the mass concentration of 15%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving malic acid, filtering to obtain sour agent solution with mass concentration of 8%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 8%, and pumping the edible essence solution into a mixing tank;
(6) diluting the emulsified beta-carotene with water to obtain a carotenoid solution with the mass concentration of 4%, and pumping the carotenoid solution into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 6: 1: 1.1: 1.12: 1.04.
comparative example 1 (different from example 1 in that the components of the composite color fixative were out of the range of the content of the present invention, vitamin C20 parts, EDTA-2Na 10 parts, sodium hexametaphosphate 10 parts, and spearmint extract 5 parts.)
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 20 parts of vitamin C, 10 parts of EDTA-2Na, 10 parts of sodium hexametaphosphate and 5 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 50 ℃ warm water 150 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.5%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3.5%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1.1: 1: 1.04.
comparative example 2 (different from example 1 in that 10 parts of sodium tripolyphosphate was added to the component of the composite color fixative) a composite color fixative for a carotenoid-containing fruit juice beverage, comprising the following raw materials in parts by weight: 50 parts of vitamin C, 5 parts of EDTA-2Na, 25 parts of sodium hexametaphosphate, 15 parts of spearmint extract and 10 parts of sodium tripolyphosphate.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 50 ℃ warm water 150 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.5%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3.5%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1.1: 1: 1.04.
comparative example 3 (different from example 1 in that the color-protected object was changed from β -carotene to lemon yellow.)
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 50 parts of vitamin C, 5 parts of EDTA-2Na, 25 parts of sodium hexametaphosphate and 15 parts of spearmint extract.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 50 ℃ warm water 150 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.5%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(6) diluting the emulsified lemon yellow with water to obtain a carotenoid solution with the mass concentration of 3.5%, and pumping the carotenoid solution into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1.1: 1: 1.04.
comparative example 4 (different from example 1 in that no complex color fixative was added to the beverage.)
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(4) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(5) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3.5%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1: 1.04.
comparative example 5 (different from example 1 in that the component of the composite color fixative was vitamin C.)
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 60 parts of vitamin C.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 50 ℃ warm water 150 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.5%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3.5%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1.1: 1: 1.04.
comparative example 6 (different from example 1 in that the composite color fixative contained only vitamin C and EDTA-2 Na.)
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 60 parts of vitamin C and 6 parts of EDTA-2 Na.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 50 ℃ warm water 150 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.5%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3.5%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1.1: 1: 1.04.
comparative example 7 (different from example 1 in that the composite color fixative contained only vitamin C, EDTA-2Na and sodium hexametaphosphate.)
A compound color fixative for fruit juice beverages containing carotenoid comprises the following raw materials in parts by weight: 50 parts of vitamin C, 5 parts of EDTA-2Na and 25 parts of sodium hexametaphosphate.
The preparation method of the composite color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 50 ℃ warm water 150 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1.5%.
The color protecting method of the compound color protecting agent for the fruit juice beverage containing the carotenoid comprises the following steps:
(1) dissolving sugar and white granulated sugar, filtering to obtain sugar solution with the mass concentration of 62%, and pumping to a mixing tank;
(2) diluting the vegetable juice to obtain a fruit juice beverage solution with the mass concentration of 13%, and pumping the fruit juice beverage solution into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving citric acid, filtering to obtain a sour agent solution with the mass concentration of 7%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 7%, and pumping the edible essence solution into a mixing tank;
(6) the emulsified beta-carotene is diluted with water to obtain a carotenoid solution with the mass concentration of 3.5%, and the carotenoid solution is pumped into a dosing tank.
The volume ratio of the sugar solution to the fruit juice solution to the composite color fixative solution to the sour agent solution to the edible essence solution to the carotenoid solution is 8: 5.5: 1: 1.1: 1: 1.04.
for the above examples and comparative examples, the color protection effect of the natural pigment is evaluated by a general color stability evaluation method of the natural pigment in the industry, and the specific method is as follows:
the Lab color model is composed of three elements of illumination and related colors, namely a and b. L represents illuminance, corresponding to brightness, a represents a range from magenta to green, and b represents a range from yellow to blue.
2. Detecting the Lab value by adopting a colorimetric detection instrument, and using the formula:
Figure BDA0002793295360000111
and calculating the total color difference of the pigments to evaluate the color protection effect of the composite color fixative in a system with the added carotenoid juice.
Table 1 evaluation of color-protecting effect by composite color-protecting agent for each item
Figure BDA0002793295360000112
And (4) conclusion: as can be seen from examples 1 to 5, the color fixative compound has a remarkable color fixative effect, and the synergistic effect of the components well protects the stability of the conjugated double bond in the carotenoid molecular formula and prevents the carotenoid molecular formula from being damaged by the presence of light, metal ions, free radicals and the like, so that the color fading phenomenon is generated.
The comparative example 1 is different from the example 1 in that the four components of the composite color fixative are not in the ratio range, thereby failing to exert the optimal color fixative effect, and the analysis reason is probably that the vitamin C cannot exert the antioxidant effect well due to the failure of the composite color fixative in the amount to completely chelate metal ions, and simultaneously, the capability of the spearmint extract for scavenging free radicals and active oxygen is also influenced, thereby weakening the whole color fixative effect.
The difference between the comparative example 2 and the example 1 is that the composite color fixative is added with another component, namely sodium tripolyphosphate, and is changed into five color fixatives to be compounded, the effect of the composite color fixative of the formula is weakened relative to the example 7, because the sodium tripolyphosphate and the sodium hexametaphosphate can chelate calcium ions and other metal ions in the fruit juice beverage, so that the carotenoid is prevented from changing the molecular formula and fading, but simultaneously, competitive inhibition can be generated, the chelating capacity is reduced, and the effect of the whole composite color fixative is influenced.
Comparative example 3 is different from example 1 in that the color-protected object is changed from carotenoid to lemon yellow, and the color-protecting effect is not satisfactory because lemon yellow is an azo-type acidic pigment against Cu2+Ion labile, Cu2+The ions enable the lemon yellow solution to obviously fade, and although EDTA-2Na with a good metal ion chelating effect is used as a color fixative to play a certain color protection effect, the lemon yellow can accelerate reaction to generate a fading phenomenon after meeting light in the presence of a reducing agent VC, so that the color protection effect of the composite color fixative on the lemon yellow is not ideal.
Comparative example 4 differs from example 1 in that no complex color fixative was added to the beverage; in the absence of a color fixative, the chromophoric group is easily oxidized, reduced and complexed, so that the structure and the property of the group are changed, the energy required for electron transition is changed, the wavelength of absorbed light is also changed, and the color is changed or faded.
Comparative example 5 is different from example 1 in that the component of the composite color fixative is only vitamin C.
Comparative example 6 is different from example 1 in that the composite color fixative has only vitamin C and EDTA-2 Na.
Comparative example 7 is different from example 1 in that the complex color fixative has only vitamin C, EDTA-2Na and sodium hexametaphosphate.
It can be seen from comparative examples 5 to 7 that the elimination of the components of the composite color fixative reduced the color fixative effect of the composite color fixative, and the composite color fixative within the range of the components of the present invention was required to have superior color fixative effect.
Fig. 1 illustrates an ingredient process of fruit and vegetable juice beverages and fruit juice carbonated beverages containing the composite color fixative, which is designed according to process parameters and ingredient sequences required by actual production, so that the composite color fixative can effectively play a role in a system.
Fig. 2 is a graph of observation results of fruit and vegetable juice and fruit juice carbonated beverage of different color protection schemes placed under light for 2 months. As can be seen from the figure and the data, the colors of the five examples are stable after illumination, while comparative example 4 without the composite color fixative in the comparative example are greatly changed, and the fading phenomena are generated to different degrees when the quantity of the color fixative is reduced or increased and the dosage of the composite color fixative is not in a proportional range, while the composite color fixative hardly plays a role after the color fixative is changed into lemon yellow, so that the composite color fixative in the patent has obvious specific color fixative effect on fruit and vegetable juice beverages containing carotenoid and fruit juice carbonated beverages.
It is clear from the data of examples 1 to 5 and comparative examples 1 to 7 that the above requirements can be satisfied in all aspects only by the embodiments within the scope of the claims of the present invention, and an optimized embodiment can be obtained, and an optimum compound color fixative for carotenoid-containing fruit juice beverages and a color fixative method thereof can be obtained. The change of the mixture ratio, the replacement/addition/subtraction of raw materials or the change of the feeding sequence can bring corresponding negative effects.
The raw materials and equipment used in the invention are common raw materials and equipment in the field if not specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, alterations and equivalents of the above embodiments according to the technical spirit of the present invention are still within the protection scope of the technical solution of the present invention.

Claims (10)

1. The compound color fixative for the fruit juice beverage containing the carotenoid is characterized by comprising the following raw materials in parts by weight: 40-60 parts of vitamin C, 2-6 parts of EDTA-2Na, 20-30 parts of sodium hexametaphosphate and 10-20 parts of spearmint extract.
2. The compound color fixative for fruit juice beverages containing carotenoid according to claim 1, characterized in that the preparation method of the compound color fixative comprises the following steps: weighing the raw material components in parts by weight, uniformly mixing to obtain a color fixative raw material, adding into 40-60 ℃ warm water which is 200 times of the weight of the color fixative pigment, stirring for dissolving, uniformly mixing, and filtering to obtain a composite color fixative solution with the mass concentration of 1-2%.
3. A method for color-protecting a carotenoid-containing fruit juice beverage composite color-protecting agent according to any one of claims 1 to 2, comprising the steps of:
(1) dissolving sugar, filtering to obtain sugar solution with mass concentration of 50-75%, and pumping to a blending tank;
(2) diluting the fruit juice beverage to obtain a fruit juice beverage solution with a mass concentration of 5-20%, and pumping into a mixing tank;
(3) pumping the prepared composite color fixative solution into a preparation tank;
(4) dissolving the sour agent, filtering to obtain a sour agent solution with the mass concentration of 3-10%, and pumping into a dosing tank;
(5) diluting the edible essence with water to obtain an edible essence solution with the mass concentration of 4-10%, and pumping the edible essence solution into a mixing tank;
(6) diluting the emulsified carotenoid with water to obtain carotenoid solution with mass concentration of 1-5%, and pumping into a blending tank.
4. The method for color protection of a compound color fixative for fruit juice beverages containing carotenoids of claim 3, wherein the volume ratio of the sugar solution, the fruit juice solution, the compound color fixative solution, the acidulant solution, the flavor solution and the carotenoid solution is 5-10: 3-7: 1: 1-1.2: 0.8-1.16: 1-1.08.
5. The method for protecting color of a compound color fixative for fruit juice beverages containing carotenoids according to claim 3, wherein the sugar of step (1) comprises at least one of white sugar, high fructose corn syrup and beet sugar.
6. The method for color protection of a compound color fixative for fruit juice beverages containing carotenoids of claim 3, wherein the fruit juice beverage of step (2) comprises at least one of fruit juice beverage, fruit and vegetable juice, fruit-flavored beverage and fruit juice carbonated beverage.
7. The method of claim 6, wherein the fruit or vegetable juice comprises at least one of concentrated fruit juice, fruit juice and vegetable juice.
8. The method of claim 3, wherein the sour agent in step (4) comprises at least one of citric acid, malic acid and lactic acid.
9. The method of claim 3, wherein the carotenoid of step (6) comprises at least one of β -carotene, lycopene and lutein.
10. The method of claim 6, wherein the fruit juice carbonated beverage is sterilized at 94-96 deg.C before the fruit juice beverage is prepared.
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