CN112898802A - 一种水栀子黄色素微胶囊制备及食品染色方法 - Google Patents
一种水栀子黄色素微胶囊制备及食品染色方法 Download PDFInfo
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Abstract
本发明公开一种水栀子黄色素的微胶囊制备方法,步骤如下:(1)将茶多酚、阿拉伯树胶、麦芽糊精、水栀子黄色素混合在一起,用蒸馏水将混合物完全溶解,并放入超低温冰箱中冷冻4h以上;(2)冷冻干燥:将冷冻过的样品放入冷冻干燥机中干燥,即制得微胶囊化水栀子黄色素,所得色素包埋率为97.76%,其耐光照、耐热以及耐铁离子能力得到显著提升。本发明还公开一种食品染色的方法,即使用微胶囊化水栀子黄色素对馒头或者饼干进行染色时,可得到色彩鲜亮、耐高温的染色效果。
Description
技术领域
本发明涉及一种水栀子黄色素微胶囊的制备及食品染色的方法
背景技术
水桅子黄色素是从水桅子果实中提取的一种天然水溶性食用天然黄色素,其主要成分包括西红花酸、西红花苷、栀子苷,广泛用于面食、糖果、冰淇淋和蜜饯等食品的着色。由于水栀子黄色素含有多个不饱和双键导致产品性质很不稳定,与其它类胡萝卜色素相似,受光照、温度、铁离子等的影响也较大,极易被外界因素影响而褪色,影响其产品和染色后产品的色泽及稳定性。目前水栀子黄色素应用于食品时,在加工的过程中,对栀子黄色素的护色效果差。因此,为了扩大水栀子黄色素的适用范围有必要开发一种新型的水栀子黄色素微胶囊来提高水栀子黄色素的耐高温、耐光照和耐铁离子的稳定性。
发明内容
本发明的目的在于解决水栀子黄色素以及水栀子黄色素应用于食品染色中存在的缺点,开发一种耐光照、耐高温和耐铁离子的新型水栀子黄色素微胶囊以及食品染色的方法。
为了提高水栀子黄色素的稳定性,本发明提供了一种制备水栀子黄色素微胶囊的方法,所述微胶囊的制备包括下述步骤:用水将茶多酚、阿拉伯树胶、麦芽糊精、水栀子黄色素按质量比为2:5:5:1的比例混合,用超声波处理混匀混合溶液,用超声波处理混匀混合溶液,并放入超低温冰箱中冷冻4h以上;将冷冻过的样品放入冷冻干燥机中干燥,即制得微胶囊化水栀子黄色素,所得色素包埋率为97.76%。
所述的超声波功率350W,超声时间为15min-30min。
所述的冷冻干燥温度-57℃--50℃,真空度50mT-200mT,干燥20-24h。
所述的水栀子黄色素微胶囊为食品染色的方法:用水将微胶囊化的水栀子黄色素与生面粉混匀并在烘箱中加热30min;或者,该方法包括:用水将微胶囊化的水栀子黄色素与生面粉混匀并在蒸锅中蒸15min。
所述的食品染色方法,其中,相对于100重量份的生面粉,水的用量为40-50重量份,水栀子黄色素微胶囊的用量为1.3重量份。
所述的食品染色方法,其中,所述食品为饼干或馒头。
具体实施方式
本发明提供了一种水栀子黄色素微胶囊的制备方法,所述微胶囊材料由茶多酚、阿拉伯树胶、麦芽糊精组成。
其中,所述水栀子黄色素以水栀子果实为原料,经过提取、精制得到的食用色素。
其中,所述水栀子黄色素微胶囊为粉末形式存在的混合物。
其中,水栀子黄色素微胶囊以茶多酚、阿拉伯树胶、麦芽糊精、水栀子黄色素按质量比为2:5:5:1的比例混合。
本发明还提供了一种水栀子黄色素微胶囊为食品染色的方法,该方法包括以下步骤:
用水将微胶囊化的水栀子黄色素与生面粉混匀并在烘箱中加热30min;或者用水将微胶囊化的水栀子黄色素与生面粉混匀并在蒸锅中蒸15min。
其中,当所述食品为饼干时,本发明提供的方法包括以下步骤:用水将微胶囊化的水栀子黄色素与生面粉按质量比1.3:100比例混匀。随后将揉好的面团放入烘箱中加热30min。
其中,当所述食品为馒头时,本发明提供的方法包括以下步骤:用水将微胶囊化的水栀子黄色素、酵母粉、生面粉按质量比1.3:0.5:100比例混匀,静置发酵30min。随后将发酵至两倍大的生面团放入蒸锅中蒸15min。
以下将通过实例对本发明进行详细描述。以下实例中,
水栀子黄色素微胶囊的制备:用10ml蒸馏水溶解含有0.5g阿拉伯树胶、0.5g麦芽糊精、0.2g茶多酚及0.1g水栀子黄色素的混合物,加入过程不断搅拌,然后超声15min使样品完全均质并放入超低温冰箱中冷冻4h。将冷冻过的样品放入冷冻干燥机中干燥24h,其中冷冻干燥温度-57℃--50℃,真空度50mT-200mT。
测试例1
用蒸馏水将1.3g水栀子黄色素微胶囊粉溶解于100ml容量瓶中定容,此液即为测试液,将测试液放入烘箱中,温度100℃。分别在配制后0h、2h、4h、6h、8h和10h通过分光光度计用1cm石英比色皿测试样品在440nm处的吸光值,结果见表1。
对比例1
用蒸馏水将0.1g水栀子黄色素溶解于100ml容量瓶中定容,此液即为测试液,将测试液放入烘箱中,温度100℃。分别在配制后0h、2h、4h、6h、8h和10h通过分光光度计用1cm石英比色皿测试样品在440nm处的吸光值,结果见表1。
测试例2
用蒸馏水将1.3g水栀子黄色素微胶囊粉溶解于100ml容量瓶中定容,此液即为测试液,将测试液放入置于放有LED轨道灯(30W),光照距离60cm的密闭箱子中。分别在配制后0h、12h、24h、36h、48h、60h和72h通过分光光度计用1cm石英比色皿测试样品在440nm处的吸光值,结果见表2。
对比例2
用蒸馏水将0.1g水栀子黄色素溶解于100ml容量瓶中定容,此液即为测试液,将测试液放入置于放有LED轨道灯(30W),光照距离60cm的密闭箱子中。分别在配制后0h、12h、24h、36h、48h、60h和72h通过分光光度计用1cm石英比色皿测试样品在440nm处的吸光值,结果见表2。
测试例3
用蒸馏水将1.3g水栀子黄色素微胶囊粉溶解于100ml容量瓶中定容,此液即为测试液。分别量取10ml测试液及1ml浓度为0.2g/ml FeCl3溶液于试管中,混合均匀,分别在反应后0h和2h通过分光光度计用1cm石英比色皿测试样品在440nm处的吸光值,结果见表3。
对比例3
用蒸馏水将0.1g水栀子黄色素溶解于100ml容量瓶中定容,此液即为测试液。分别量取10ml测试液及1ml浓度为0.2g/ml FeCl3溶液于试管中,混合均匀,分别在反应后0h和2h通过分光光度计用1cm石英比色皿测试样品在440nm处的吸光值,结果见表3。
其中,测试例1-3,对比例1-3所测得的吸光值均按照下面公式(1)计算色素的残存率。
栀子黄色素残存率=A1/A0×100%(1)
A0:处理前黄色素的吸光度
A1:处理后黄色素的吸光度
表1
测试例 | 0h | 2h | 4h | 6h | 8h | 10h |
测试例1 | 100% | 97.85% | 98.33% | 97.69% | 94.39% | 94.04% |
对比例1 | 100% | 83.23% | 73.60% | 67.89% | 62.13% | 55.56% |
表2
测试例 | 0h | 12h | 24h | 36h | 48h | 60h | 72h |
测试例2 | 100% | 92.84% | 87.11% | 82.70% | 81.38% | 80.38% | 73.99% |
对比例2 | 100% | 84.04% | 69.32% | 59.07% | 45.67% | 37.26% | 29.74% |
表3
测试例 | 0h | 2h |
测试例3 | 100% | 92.90% |
对比例3 | 100% | 10.94% |
由上述实例可知,该水栀子黄色素微胶囊可显著提高水栀子黄色素的耐热能力,在100℃高温条件下处理10h,色素的残存率为94.04%,与对照组相比色素残存率提升了38.48%;可显著提高水栀子黄色素的耐光照能力,在30W光照条件下处理72h,色素的残存率为73.99%,与对照组相比色素残存率提升了44.25%;可显著提高水栀子黄色素的铁离子能力,在1ml浓度为0.2g/ml FeCl3溶液条件下处理2h,色素的残存率为92.90%,与对照组相比色素残存率提升了81.96%。
制备例1
将1.3g水栀子黄色素微胶囊、100g面粉及适量的蒸馏水混合在一起并揉成面团。将面团放入烘箱中,180℃烘烤30min。
对比例1
将0.1g水栀子黄色素微胶囊、100g面粉及适量的蒸馏水混合在一起并揉成面团。将面团放入烘箱中,180℃烘烤30min。
制备例2
将1.3g水栀子黄色素微胶囊、100g面粉、适量的蒸馏水及0.5g酵母粉混合在一起并揉成面团,静置发酵30min。随后将发酵至两倍大的生面团放入蒸锅中蒸15min。
对比例2
将0.1g水栀子黄色素微胶囊、100g面粉、适量的蒸馏水及0.5g酵母粉混合在一起并揉成面团,静置发酵30min。随后将发酵至两倍大的生面团放入蒸锅中蒸15min。
其中,制备例1-2,对比例1-2中样品按下面方法提取水栀子黄色素,该方法包括以下步骤:将样品冷冻干燥并研磨(过60目筛)并称取10g样品加50ml蒸馏水,超声强度70%条件下提取60min;收集上清液并在10000rpm转速下离心5min;通过分光光度计用1cm石英比色皿在440nm波长下测定吸光度并按照如下公式(2)计算色素的残存率,结果见表4。
栀子黄色素残存率=A2/A3×100%(2)
A2:加工后样品黄色素的吸光度
A3:加工前样品黄色素的吸光度
表4
样品 | 制备例1 | 对比例1 | 制备例2 | 对比例2 |
加工前 | 100% | 100% | 100% | 100% |
加工后 | 88.02% | 56.40% | 83.23% | 58.47% |
由表4可知,该水栀子黄色素微胶囊可显著提高水栀子黄色素应用于食品时,在加工过程中的热稳定性。在180℃高温条件下,水栀子黄色素饼干在烘箱烘烤30min,其色素的残存率为88.02%,与对照组相比色素残存率提升了31.62%;在100℃高温条件下,水栀子馒头在蒸笼中蒸15min,色素的残存率为83.23%,与对照组相比色素残存率提升了24.76%。
Claims (7)
1.一种水栀子黄色素的微胶囊,所述微胶囊由茶多酚、阿拉伯树胶、麦芽糊精、水栀子黄色素所组成的混合物。
2.根据权利要求1所述的微胶囊试剂制备水栀子黄色素的步骤如下:用水将茶多酚、阿拉伯树胶、麦芽糊精、水栀子黄色素按质量比为2:5:5:1的比例混合,用超声波处理混匀混合溶液,经冷冻干燥,获得高稳定性的水栀子黄色素。
3.根据权利要求2所述的水栀子黄色素微胶囊的制备工艺,其中,所述超声波处理,功率350W,超声时间为15min-30min。
4.根据权利要求2所述的水栀子黄色素微胶囊的制备工艺,其中,所述冷冻干燥温度-57℃--50℃,真空度50mT-200mT,干燥时间20-24h。
5.一种用水栀子黄色素微胶囊染色的方法,该方法步骤包括:用水将微胶囊化的水栀子黄色素与生面粉混匀并在烘箱中加热30min;或者,该方法包括:用水将微胶囊化的水栀子黄色素与生面粉混匀并在蒸锅中蒸15min。
6.根据权利要求5所述的食品染色方法,其中,相对于100重量份的生面粉,水的用量为40-50重量份,水栀子黄色素微胶囊的用量为1.3重量份。
7.根据权利要求5-6所述的食品染色方法,其中,所述食品为饼干或馒头。
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CN107927093A (zh) * | 2017-12-27 | 2018-04-20 | 长沙湘资生物科技有限公司 | 栀子饼干产品及其制备方法 |
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